Where did it all start? How did you fall in love with cooking, pastry and chocolate?
I have fond memories of visiting my mother and grandmother; who used to keep a box of chocolate under her living room chair, I remember the excitement and anticipation of seeing what box and different flavours she would have hiding under her chair. At the age of 16 I started college where we had a training restaurant, after rotating around different sections I started requesting to be placed on pastry more and more, loving the creative freedom we would be given there.

What or who is your greatest source of inspiration?
I try and take inspiration from many different sources like art, nature and literature. In addition, there are many chefs who inspire me like the astonishing creations by Amaury Guichon, who brought artistic chocolate to the masses and the wonderful details of Massimo Pica’s designs, who I had the honour of spending two days with last year. Furthermore, I find inspiration on Instagram which direct to new and intriguing techniques

What has been your favourite culinary creation so far?
A few years ago, whilst I was working in the Cotswolds at Christmas, I had the huge privilege of creating our display. This was my first ever large solo showpiece. Looking back, I set myself an ambitious task, a life size reindeer head with a holly wreath around its neck. After
long nights not leaving until 3am some nights, and 21kg of chocolate later, but seeing the end results was completely worth it. This showpiece is my favourite because of how much it pushed my knowledge, creativity and how much it taught me. I use new techniques such
chocolate sculpting. In addition, competing last year was an amazing experience. which taught me a lot about myself as a chocolatier, my skills and my knowledge. 

What motivated you to enter the Junior Chocolate Masters competition?
After taking part in Junior Chocolate Masters last year, it inspired me to push and challenge myself even more and after talking to several of the judges about what else I could do to learn and develop myself, they encouraged me to re-enter Junior Chocolate masters. Of
course, this boosted my confidence and with the intent of gaining knowledge and pushing my creativity. By competing in Junior Chocolate Masters, I am hoping to develop, train and improve my chocolate skills at a competitive level. In addition to the competitive side of the
competition it also gives me the opportunity meet other aspiring chocolate masters and the chocolate masters who I admire and hope to form connections.

What does the theme “Best of British” evoke to you?
Best of British can be such a broad theme that it was hard to choose which approach to take, from the British tradition of afternoon tea to British art and literature, but with it being such a broad theme this it gives us the opportunity to push the bounties of our creativity
and showcase some of the amazing produce and ingredients we have in Britain including the produce from Heckfield ever own farm.
 

How are you preparing for the competition?

Practise, practise, practise. I have been trying new techniques and brainstorming ideas. I am lucky enough to have an amazing mentor and head pastry chef Ellen De Jager. In addition, I have an amazing team at Heckfield place who have been given feedback and given me time
to practise in a quite service and even giving me blocks of dinner shifts so I can come in and practise before my shift begins.

What is your favourite chocolate? Why?
To work with it has to be a 60% Peruvian dark chocolate with its rich flavour which only enhances a chocolate dessert but when it comes to eating, I have recently discovered a love for Madagascan chocolate. It doesn’t matter about the percentage it’s all about the region of flavour with its high acidity, floral-citrus, dried fruit, and honey-floral flavour profile.

Any ambition for the future you'd like to share with us?
My short-term ambition- I would like to keep learning new skills, develop new creations and finesse myself in the world of chocolate. My dream ambition would be to open my own hotel delivering the hight quality of service and the best guest experience with stunning
food with British seasonality at its heart. I would also like to give back to the next generation as all mentors have done for me.