04/07/2026
My journey in pastry began at Sheffield College, where I completed an NVQ Level 3 in Catering and Hospitality at the age of 18. Eager to learn, I spent my early career working across Sheffield, absorbing as much knowledge and experience in pastry as possible.
At 25, I moved to London to take my skills to the next level, joining Yotam Ottolenghi and his talented team. During this time, I was fortunate to work alongside the legendary William Curley before returning to Ottolenghi and NOPI, where I continued to refine my craft.
Looking for a new challenge, I relocated to Sydney, Australia, where I spent four years working with some of the city's most respected pastry chefs, including the renowned Adriano Zumbo. The experience broadened my technical expertise and deepened my appreciation for creativity and innovation in pastry.
Returning to Sheffield, I launched a wholesale patisserie business. While successful, I found myself drawn towards creating more intricate and technically demanding products, which led to the creation of Gilt Patisserie. For three years, I dedicated myself to producing fine pâtisserie and building the brand, but eventually realised that running the business had become all-consuming.
Seeking a better balance, I stepped away and moved to York, where I worked with the teams at Partisan and Brancusi. Those years allowed me to reconnect with what I loved most about the industry and gave me the perspective needed for the next chapter.
When the time felt right, I set out to bring Gilt back to life. After searching across North Yorkshire for the perfect location, I found a home in Harrogate and opened Gilt Bakehouse.
Today, Gilt Bakehouse brings together everything I've learned throughout my career—from Sheffield to London, Sydney, York and back to Yorkshire—combining artisan baking, fine pâtisserie and a commitment to quality craftsmanship in everything we create.
