On returning to the UK I found work as a chocolatière for the Marc group and was responsible for developing and making chocolates for their private member's club Morton's as well as their two Michelin star restaurants: Umu and The Green House. More recently I have been working on product development for brands such as Gu, Mr Bunbury and M&S; this has taught me to understand customer's requirements. I believe my products hold the edge on what is currently available in the marketplace today.

I also offer the versatility of developing bespoke flavours to meet customer's requirements. I work exclusively with the finest Belgium chocolate and where possible I source local ingredients. There is a decline in the teaching of chocolate work in British colleges and I fill a gap by offering to provide chocolate garnishes for restaurant dessert plates.

x,