UK Pastry Club
Call Us: +44 (0)1844 277208

Display Judges

Benoit Blin

Le Manoir aux Quat Saisons

Benoit, Executive Pastry Chef at Raymond Blanc’s Le Manoir aux Quat Saisons in Oxfordshire. Now in his fourteenth year at the iconic 2-Michelin star, 5-AA rosette luxury Oxfordshire hotel, he heads a team of 13-chefs and bakers across this busy and diverse section.

Awarded the MOGB in 2005 and having worked in Frances leading operations including the Ritz Paris with a host of MOF recognised Chefs

Michael Nadell

Nadell Patissierie

Born in London’s East End Michael Nadell wanted to be, not a Chef, but a Bargee on the River Thames. Frequent visits with his father on Sundays to watch the tugs on the river encouraged this,
but on his father’s advice that the docks would close, this motivated Michael to follow in an uncle’s footsteps and cook. After a happy two years at Westminster Hotel
School a career was set in Pastry, working at the Royal Court Hotel, Maison Berteaux, Britannia Hotel, Royal Garden Hotel, Mayfair Hotel, Intercontinental Hotel,
teaching part time at Colchester College and becoming an examiner for City and Guilds. During his career, Michael has also won 7 gold and 2 silver medals in various competitions
held in England and Frankfurt.

In 1980 Nadell Patisserie Limited was established with 3 staff members. It now has 60 employees, many of whom have been employed there for over 10 years. Nadell Patisserie Limited
runs an apprenticeship where staff work 4 months on each of the 9 sections receiving the Nadell Diploma after completing all 9 sections.

Nick Patterson

Shangri La – The Shard

Nick began his career 1989 in the Cheshire countryside, there then followed 12 years working in London at Various 5 star hotels alongside respected pastry chefs, William Hamelin, Stuart Pate, Olivier Christien , Tony Hoyle and pastry maestro Martin Docket (whose knowledge, drive for perfection and uncompromising standards has remained a part of him throughout his career to date)Always heavily influenced by French Patisserie Nick moved to Paris and began working under Ralf Edler at the Traiteur Potel et Chabot, one of the most important and proudest parts of his career came in 2002 with the opportunity to work for Pierre Herme and be on the inaugural team of his first and most famous Parisian boutique Rue Bonaparte and whose genius is without compare.He has been the Head pastry chef at London’s Claridge’s hotel, since 2004 and has brought the influences of his time in Paris to back to London, which can be seen in the hotels afternoon tea, function and restaurant menus, always trying to push the hotels patisserie forward Nick is passionate about passing on his knowledge and skills to others and was awarded the Craft Guild Of Chefs, UK pastry chef of the year in 2008 by his industry peers, working alongside Nick are 14 pastry chefs, without whose dedication, and commitment to their craft all would not be possible.

Graham Hornigold

Hakkasan Group

Graham is Executive Pastry Chef for the Hakkasan group’s worldwide operations including the original Hakkasan restaurants, their sister Yauatcha and Sake no Hana restaurants and the newly opened HKK and Chrysan operations. Before that he was Executive pastry chef at Mandarin Oriental, Hyde Park.

Mark Tilling

Squires Kitchen

Mark  held the title UK Chocolate Master for four years. He has twice beat off the home competition and gone on to represent the UK in the bi-annual World Masters. After two goes you are obliged to stand aside and give someone else a chance. And Mark is a generous soul so since achieving overall 7th in his second Masters, with his entremet and his showpiece marked even higher at 4th, he has devoted much time to training and advising the subsequent UK entries and winners. He has also been centrally involved in the Junior UK Masters.

Classic Fine Foods
Ritter Courivaud Ltd
Elle & Vire
Tate & Lyle Sugars

Latest Posts


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


The information contained in this website is for general information purposes only. The information is provided by UK Pastry Club Coupe Du Monde and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind.
Any reliance you place on such information is therefore strictly at your own risk.