UK Pastry Club
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Taste Judges

James 'jocky' Petrie

Pastry Chef/ Development and Innovation

James PetrieJames Petrie’s career has encompassed a broad spectrum of influences and styles from the UK to the US. Originally from Fort William, James started his career in Scotland working for the leading hotels in Edinburgh and at the Kinnaird Estate in Perthshire. Before leaving for Virginia in the USA, he worked at the Michelin star restaurant at Hambleton Hall.
For seven years, James was Pastry Chef at the award winning Fat Duck restaurant in Bray Berkshire, where he became Head of Creative Development, working with Heston Blumenthal to research and create desserts that have received global critical acclaim.

Sara Jayne Stanes OBE

Director of the Academy of Culinary Arts; food writer, author of Chocolate- the Definitive Guide

Sara is also a chocolatier and chocolate evangelist and Chairman of Academy of Chocolate, launched in 2005 to encourage chocolate lovers to ‘look beyond the label’.

Cherish Finden

The Langham

Cherish Finden was one of the 17 chefs honored last year, receiving the Pastry Chef of the Year award for her imaginative and groundbreaking work with desserts at London’s prestigious hotel.

With more than 20 years of international experience, Finden is praised for her unique and beautiful style when it comes to pastries, creating works of art that are as pleasing to look at as they are enjoyable to eat.

Mourad Kahiat

The Berkeley

Mourad Khiat has designed for Gucci, Fendi, Dolce and Gabbana…..He’s the Tom Ford of the Pastry world…..The ‘Designer Patissier’ of The Berkeley Hotel transforms todays fashions into beautiful pastries..He and his team make up to 800 ‘Pret a Porteas’ a week all beautiful in appearance and sumptious to the palate.

Ruth Hinks

Cocoa Black, Scotland

Ruth began her formal training at the Cacao Barry Chocolate School in Meulan near Paris, before working with renowned Michelin starred chef, Albert Roux. In 2000, she was invited to join the Australian Culinary Team and won silver and bronze medals at the International Exhibition of Culinary Art (Culinary Olympics.) In 2002, Ruth was named ‘Australian Pastry Chef of the Year’ and went on to win Gold and Silver medals at the 2004 Culinary Olympics.

South African born Ruth Hinks began her love affair with chocolate at the tender age of 14. Whilst still at school, she began making and selling chocolate Easter eggs as a means of raising money to buy a tape deck radio. Twenty five years later and her passion for working with chocolate and pastry remains as strong as ever.

During her career, Ruth has held Head Pastry Chef positions at prestigious five star hotels. She has also trained many apprentices; most notably George Calombaris who is now one of Australia’s most celebrated chefs and judge on Australian Masterchef.

In 2008, Ruth left the hotel industry to launch the Cocoa Black Chocolate & Pastry School in Peebles, near Edinburgh. A 4-star visitor attraction, the school offers chocolate making and pastry chef courses for beginners to professional chefs. Over the past two years, Cocoa Black has welcomed over 2000 participants from around the World and was recently awarded ‘New Business of the Year’.

Ruth was runner up in the 2010 UK Chocolate Masters and was named ‘UK Confectioner of the Year 2011.’ Through winning UK Chocolate Masters she is the UK’s first female entrant into the WCM finals!

Valrhona
Classic Fine Foods
Ritter Courivaud Ltd
Elle & Vire
Kenwood
Tate & Lyle Sugars
Boiron
PatisFrance
CCS

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Phone: +44 (0)1844 277208
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