independent

Welcome To The World Of Barry Colenso

You may be a little surprised to find out but I wasn’t always what you’d call a Chocolatier.  I started my career as a Pastry Chef and at just twenty-seven years old, I was offered the prestigious role of the Head of Patisserie at the Savoy Hotel in London. 

Barry and familyDuring my time there, I had the honour of creating and presenting the Queen’s Mother with her 85th Chocolate birthday cake as well presenting Her Majesty herself with a custom cake – to say I was nervous would be an understatement!

My proudest moment, however, came when the McVitie’s Cake Company approached me to help develop and create the Chocolate Wedding cake for Prince William and Catherine’s Wedding in 2011. 

But with over thirty years experience in the industry there are loads of stories like this one, just check out my Career History for even more details!

Yet while I absolutely loved working with all things Patisserie, Chocolate always fascinated me.  After all, I believe Chocolate to be an open book where you can constantly develop ideas into an edible reality, and that’s what makes it so much fun!

When I'm not tasting chocolates or inventing new chocolate creations, I also do a little Chocolate Training on the side for all you budding Chocolatiers out there.  From an Introduction into Artisan Chocolate Making to Chocolate Master classes you can learn all the in’s and out’s of my favourite sweet stuff.

And the list continues, so just take a gander to your left for all your Chocolaty information.

Thank you

 

Derby Telegraph