Hi, I'm Alan.

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I have been extremely fortunate to have worked in some of the most renowned restaurants, hotels and patisseries in the world alongside some of the best teams the hospitality industry has to offer.

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My first step into a London pastry kitchen was Scotts of Mayfair under the incredible guidance of Group Pastry Chef Phil Usher and Head Pastry Chef Wade Van Tonder.

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After a few years at Scotts, it was onto William Curley's Patisserie where my real love for chocolate work was concreted. I worked within the team beneath Head Patissier Alistair Birt MCA and alongside Gabriella Cugno AAE.

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Next, I spent two invaluable years within the pastry kitchen of Claridge's Hotel under the mentorship of Kimberley Lin and Martyn Nail. It was whilst here I was immensely fortunate to have achieved the Annual Award of Excellence (AAE) from the Royal Academy of Culinary Arts in 2017.

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After a fantastic few years in London, it was down to the South West where I joined the team at the stunning Hotel Endsleigh, part of the Olga Polizzi collection as Head Pastry Chef.

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I then went on to join The Newt in Somerset as they were opening as Head Pastry Chef. The attention to detail was simply second to none. Myself and the amazing team here went on to scoop awards such as Tattlers Best Hotel Restaurant in the World, Best Newcomer Hotel in the World and Best Hotel in the UK.