UK Pastry Club
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Barry Johnson


Barry is a meticulous and passionate chocolatier and pastry chef, whose attention to detail and innovative flavours have won him honours including gold medals at the 2013 Academy of Chocolate Awards and the European round of the 2013 International Chocolate Awards.

Barry trained as a pastry chef at The Connaught Hotel under Michel Boudin and Raymond Blanc’s Le Manoir au Quat Saisons. Working at The Wolseley, Harrods, and as Head Pastry Chef at the Jumeirah Carlton Tower Hotel, he became increasingly interested in chocolate and decided to specialise.
Barry worked for the Dorchester Collection at Coworth Park Hotel, established its chocolate room and won a Michelin star during his tenure. He joined Rococo Chocolates in early 2012 and has enjoyed the challenges of increasing couture chocolate production, developing his own flavours, helping to write Rococo – Mastering the art of chocolate, training his young team and teaching master classes at the Rococo Chocolate School.

Nicolas Belorgey

Le Cordon Blue

Nicolas joined Le Cordon Bleu London in 2012 and is proof that with commitment and hard work you’ll get to the top.
His career started in a small patisserie in Nuit St Georges, France and continued via Michelin starred restaurants, pastry shops and of course to teaching.
His passion for the pastry is obvious, having already competed in the Coupe du Monde de la Patisserie he is calm and assured in his work.

Javier Mercado

Le Cordon Bleu

Javier is one of the current Patissiers at Londons Cordon Bleu School where he shares his knowledge and passion to the new generation.
A career starting in the USA where positions such Pastry Chef of The Ritz Carlton Virginia, The Washington Inn New Jersey and Corporate Pastry Chef for Albert Uster have had a big impact on his chosen path.
Javier breaths knowledge and the many students he has taught, now at the Cordon Bleu but before in other educational centres will vouch for that.

Glen Sharman

Pennyhill Park Spa and Hotel

Glen graduated from Tante Marie Culinary Academy and took up a position as a pastry chef at Pennyhill Park Spa and Hotel. In April 2011, Glen was awarded the Academy of Culinary Arts Awards of Excellence 2011. Former winners of this award include the likes of Anthony Demetre, Mark Sargeant, Tristan Welch and many more of the industries leading chefs.

Joakim Prat

L’Atelier de Joel Robuchon

Joakim is the current Head Pastry Chef for Mr Joel Robuchon in London.
A true professional who, with the knowledge he has picked up around the world, creates spectacular desserts and patisseries along with his team of 6.
At his most content when he’s creating new desserts, it will be his first time at the UK Pastry Open

Niels Verweij

Coworth Park Hotel, Ascot

Niels is Coworth Park’s resident Chocolatier and is continuously expressing his creativity through his passion for chocolate.
An expert in moulding, tempering and decorating, Niels began his career seven years ago working in Patisserie Holtkamp in Amsterdam where he perfected his techniques and worked to competition level. Now in charge of Coworth Park’s Chocolate Room, Niels continues to challenge himself in creating fresh recipes and taste combinations to produce exciting, seasonal and unexpected chocolate offerings for guests to enjoy.

Chris Seddon


Chris SeddonChris  has worked in ‘High Class’ all of his career, The Savoy,  The Connaught and Claridges to name a few.
Experiences working with talented Pastry Chefs gradually putting together the pieces that have made him into The talent he is today.
Now at ‘Coutts’ and in charge of a team of pastry chefs he creates sublime desserts to an expectant audience.


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Elle & Vire
Tate & Lyle Sugars

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UK Pastry Club Coupe du Monde
Le Manoir aux Quat’Saisons
Church Road
Great Milton
OX44 7PD
Phone: +44 (0)1844 277208


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