Michelle is one of the UK leading pastry chefs, during her career she has worked in such places as the prestigious Midsummer House Restaurant in Cambridge. Her modern approach to patisserie helped the restaurant to achieve its 2nd Michelin star in 2005. Michelle’s interest in new techniques and modern cookery methods have led her into her current role as the UK Consultant Chef for the SOSA brand with Home Chocolate Factory. Michelle often demonstrates around the country & Ireland and is a guest teacher at the Callebaut Chocolate Academy in Banbury.

Barry is a UK Chocolate Master as well as a Lecturer at The National Bakery School at London South Bank University. He is a previous UK Pastry Team Captain and has worked as a Chocolatier across the world. He’s the former Head Chocolatier at Rococo Chocolates and established the chocolate room at the prestigious Michelin Starred Coworth Park Hotel. He also has a wealth of pastry knowledge and experience and has worked as a pastry chef at Le Manoir, The Wolesley and The Connaught. He specialises in all aspects of chocolate making including tempering by hand and machine, large scale artisan production and has a particular interest in panning.

With a background in chocolate and pastry over 30 years, Olivier has nine years’ experience as Head Chocolatier at Hotel Chocolat. Going to the source of cocoa means Olivier has discovered the challenges facing the industry, worked on bean to bar projects, been a chocolate judge, and tasted and tested new products. Olivier specialises in more technical aspects of chocolate making & production with particular emphasis on recipe development, Bean -to-Bar production and SELMI One Shot Depositors

Andrew Thwaite has over 20 years of experience in artisan and industrial chocolate manufacture & is a former trainer at Barry Callebaut Technical Academy. His particular speciality is in training people who want to start a chocolate business.
Andrew took over York Cookery School in May 2021 & offers a range of cookery courses from guest chefs as well as offering his own chocolate courses in a dedicated chocolate facility.

Simon Jenkins is a successful award-winning Pastry Chef with over 20 years experience in top flight establishments including 5 star hotels with several major Hotel openings to his name. He has also been involved with several top Restaurants winning 1 and 2 Michelin stars Simon offers a wide range of consultancy services to Restaurants, Hotels, Chocolatiers and Pastry Shops including Technical Support, Team Training & Management and Product, Recipe & Menu Development.
He can advise in a wide range of areas including pastry, plated desserts, banqueting, chocolate and bread. Simon now also specialises in plant based patisserie.

A professional pastry chef for more than 20 years, Sarah has spent her career working in London's most elite establishments from the best 5-star hotels to patisseries and Michelin-starred restaurants. Sarah is regarded as one of the most talented pastry chefs in her field and was featured in Elite Traveller Magazine in 2018 as One of the Top 14 Female chefs in the UK and became the first Female Executive Pastry Chef in 150 years at Hotel Cafe Royal. Her previous Executive Pastry chef roles include, The Dorchester, Corinthia and & Dinner by Heston Blummental. She was also featured on Channel 4's TV show SnackMasters and was crowned the 2020 SnackMaster.
Sarah offers a range of consultancy services including Product Development in all pastry formats to Teaching and Training large teams.