A Tooting pastry chef won a prize for having crafted the best travel cake in the world, at a prestigious competition in Paris.

Barry Johnson was on hand to represent the UK at the World Chocolate Masters, which takes place every three years and saw 20 competitors from around the world compete for the prestigious title. 

In a fiercely competitive competition Barry came eighth in the overall runnings, whilst his Chocolate Travel Cake was judged to be the best cake in its category. His chocolate, orange and coriander Battenburg was gluten free and showcased the innovative use of British ingredients, especially those grown in urban areas. 

The judges described Barry as "a true gentleman with a clear and dedicated strategy."

The panel added: "We liked your competitive and positive spirit. Well prepared, well organised, well done. You took risks putting your bets on gluten free, healthy and vegan patisserie. You smashed it with overwhelming taste."

Speaking to the Wandsworth Times, Barry said he drew inspiration for his cake from Growing Underground in Clapham Junction. They grow 'mouth-wateringly' fresh micro greens and salad leaves below the busy streets of Clapham. While Barry did not use micro greens from here, it was one of his inspirations. 

He said: "It is great to see a really innovative company doing something different, they are a great place really showing how ingredients can be grown in an urban environment.

"The standard at the competition was exceptional and to finish in the top 10 is amazing. Being a competitor in the final was a once in a lifetime experience. Winning the Chocolate Travel Cake category was a huge bonus and the feedback I received showed that the judges understood my inspiration and rationale.”

Barry started his path into catering 20 years ago, when he studied it at college. After being inspired by a lecturer, he decided to specialise in pastry, which has led him to work in a number of great venues. He now teaches at London Southbank University and is looking to reinvent his Cocoa Lab.