Where did it start?
I have always enjoyed being in the kitchen, growing up I always loved helping my mum. I have always been a creative person and wanted to go into a career that allowed me to be as creative as possible, after completing an art and design year at university, and deciding an art degree was not for me, I looked at doing a pastry course at a local college. I really enjoyed it and found that I was quite good and got a job as a baker as I finished my second year there.

What or who is your greatest source of inspiration?
I find inspiration in lots of places. One source of inspiration is art, especially ceramics. I am a keen ceramicist and have enjoyed thinking about how skills you use in clay can be transferred to chocolate. The flavour bible is a book is use a lot when developing new products.

What has been your favourite culinary creation so far?
My favourite culinary creation has to be a gingerbread Oatly oat milk carton. It was fun making an alternative ginger bread structure.

What motivated you to enter Junior Chocolate Masters?
I entered Junior Chocolate Masters as a way to challenge myself and I love a project. I had followed the last couple of competitions and decided to enter myself.

What does the theme evoke to you?
The theme evokes lots of different thoughts. It could mean best of British music or art, science or cars, the options are endless. For me personally, it inspired me to look at diverse landscapes, rich history, and unique cultural elements that Britain has.

How are you preparing for the competition?
I am preparing for the competition by researching and lots of practise, I have also been making my own plates for my plated desert.

What is your favourite chocolate and why?
This is a hard question! One of my favourites is an 68% from the Dominican Republic, but my ultimate favourite is the cookie chip from Pump Street. The nuggets of cookie make it very moreish.

Any ambitions for the future?
I would like to keep learning and developing my skills in culinary arts.