The Pastry Section

“Tonight is for you, our partners, customers and friends @valrhona . In the midst of busy services, we often forget that Chocolate begins in Nature” At Chef Publishing, it is never lost on us how incredible our #mediapartners are. Working closely with them, whether that is through the magazines, introducing new clients, supporting them with live events or simply chatting through ideas, we work on a fully collaborative partnership. Joining @valrhona last night at their incredible celebrations fills us with pride to partner with such a creative, energetic and passionate company. The setting @kewgardens was a real reminder that chocolate begins with Mother Nature and ends with the finest pastry chef creations - and that Valrhona play a role in every step of the journey. Wonderful speeches from @vania_mychocolatelife @circlewongsiuyuen and a host of speakers. Delicious food, cocktails and, of course, chocolate! Congratulations Team Valrhona - an extraordinary, wonderful evening! @thepastrysection #valrhona #chefandrestaurantmagazine #chefpublishing #thepastrysection

Here’s a fantastic opportunity for chefs aged under 25! Entries for the Graduate Awards 2026 are open, giving you the perfect platform to showcase your culinary talent. Featuring skills, challenges and support from top industry figures such as Sally Abé and Sarah Frankland, this inspiring programme is designed to help you grow and learn. Finalists will also enjoy a two‑day mentoring experience this summer which is always a highlight of the awards. Don’t miss your chance. Apply online by midnight on Tuesday 7th April @sallyabe @chefsarahfrankland @craftguildofchefs

ISSUE 8 HAS LANDED ✨🍰 The latest edition of The Pastry Section is here—and it’s our most indulgent yet. Inside, we sit down with some of the industry’s finest: 👨‍🍳 Marius Dufay (Executive Pastry Chef, The Chancery Rosewood London) 👩‍🍳 Circle Wong (Valrhona Pastry Chef Instructor, Northern Europe) 👨‍🍳 Nicolas Rouzaud (Founder, Maison de Haute Pâtisserie) 🇬🇧 Plus the UK Pastry Team Expect exclusive interviews, stunning creations, inspiring recipes, product highlights, and the latest launches shaping the pastry world. This isn’t just a magazine—it’s a coffee table showpiece, filled with sublime imagery from cover to cover. ✨ Available now via link in bio 📖 Dive in, get inspired, and elevate your pastry game If you are coming to HRC next week, come onto the Pastry HQ stand and grab a FREE copy. @mariusdufay @circlewongsiuyuen @nicolasrouzaud @denis_classicuk @pischiutti @calvinlukkw @martinchiffers @benoitdefait @francescogenovesepasticcere @ponthier_officiel @unoxukltd @prova_gourmet @les_vergers_boiron @valrhona @thechanceryrosewood @classicfinefoodsuk @russellbatemanchef @the_lanesborough @samchocman_classicuk @d.rolle.jackson @mark_valrhona_uk @pauline_valrhona @vania_mychocolatelife @koppertcressuk_uae @shona.taystful @elleetvirepro @the_taste_lab @vintryandmercer @pastryteamuk @hotel_restaurant_catering #ThePastrySectionMagazine #PastryChef #Patisserie #DessertInspiration #PastryArt

We are beyond excited to have Sam Smallman as our host for the Pastry HQ stage next week at HRC. Sam Smallman is the Chocolate Brand Manager for Classic Fine Foods UK or in the industry generally as “Sam the Chocolate Man”. Sam’s career in the sweet side of things started over 15 years ago guiding customers into the finer side of chocolate working as retail and events managers for firstly Paul A Young fine chocolates and Rococo Chocolates in London. Sam Joined Classic Fine Foods in 2017 and quickly became known for his expert knowledge on flavour profiling and chocolate consultancy. Never pretending to be a chef himself, Sam’s knowledge is there to guide chefs to the perfect chocolate for their dish. Come and say hi to Sam at Pastry HQ HRC ExCel London Monday 30 - Wednesday 1 April and watch as he talks to some amazing pastry chefs as they cook and share their knowledge. @samchocman_classicuk @valrhona @corman_uk @elleetvirepro_uk @carpigianiuk @classicfinefoodsuk @hotel_restaurant_catering

PASTRY HQ HRC, EXCEL LONDON As a last minute change to the Tuesday schedule, we are delighted to have Josh Root, Group Head Pastry Chef at Akoko & Akara, joining us for a demo at Pastry HQ at 12pm on Tuesday 31st. With over seven years of experience in Michelin-starred kitchens, he combines classical technique with West African flavours and traditions to create his desserts. Named one of the Top 25 Rising Stars in the National Restaurant Awards 2026. His demo will showcase the use of spices in pastry especially West African spices. Josh will bring a range of West African spices for guests to smell and interact with and he will be making a West African spiced Namelaka using Valrhona Nyangbo. @joshrootpastry_ @akokorestaurant @akara.london @valrhona @corman_uk @elleetvirepro_uk @carpigianiuk @hotel_restaurant_catering @vania_mychocolatelife @pauline_valrhona @mark_valrhona_uk @samchocman_classicuk

🔥BE PART OF SOMETHING SPECIAL🔥 Pastry HQ at HRC ExCel Second Day Schedule Tuesday 31st. Come and be inspired by some of the top names in Pastry. MICHAEL D'ANGELO. Demo 11am Explaining the importance of the double fermentation process in chocolate production and how it enhances flavour complexity and quality. During the demonstration, we will prepare a ganache while showcasing the distinctive characteristics of Itakuja Dark Chocolate. ELLISSAVET KERMANIDOI. Demo 12pm Experience the elegance of classic French pâtisserie reimagined in this live demonstration of a Strawberry Paris-Brest, elevated with Inspiration Matcha. CHERISH FINDEN. Discussion 1pm The Growing Impact of East Asian Ingredients on Contemporary Pastry Around the world, chefs and bakers are moving beyond traditional flavor profiles and embracing ingredients that tell deeper cultural stories. DENIS DRAME. Demo 2pm Chef Denis Drame will showcase a plated dessert entitled Hazelnut Truffle & Chocolate, combining hazelnut sablé, hazelnut sponge, hazelnut and black truffle crémeux, chocolate disc, truffle ice cream and siphon, demonstrating how savoury luxury ingredients continue to influence modern dessert menus. CIRCLE WONG 3pm Chocolate Tasting Demo 'The Art of Tasting Chocolate by Valrhona’ Step into the world of chocolate excellence with l'École Valrhona chef Circle Wong as she unveils "The Art of Tasting Chocolate." This captivating demo invites you to explore the intricate flavours and textures that define Valrhona's exceptional chocolate. MOURAD KHIAT Demo 3.30pm Showing techniques of how to create desserts using silicone moulds using different textures, chocolate, crunch and caramel. Caraibe Chocolate mousse, Pecan brownie, salted caramel, pecan praline. Hosted by @samchocman_classicuk @michaeldangelo_pastry @lizakermanidou @cherish_finden @denis_classicuk @circlewongsiuyuen @mouradkhiatpastry Headline Sponsor @valrhona Sponsors @corman_uk @elleetvirepro @carpigianiuk @cheftoolsuk

🔥BE PART OF SOMETHING SPECIAL🔥 Come and join us at Pastry HQ for something very special. Live demos and discussions to inspire and captivate. DAY ONE SCHEDULE Monday 30th March HRC ExCel London 11am Live Cooking Demo Paula Stakelum A Taste of Ireland's Elegance: dive into the enchanting Irish landscape with "Legend" by Ashford Castle Using Valrhona chocolate, blending terroir, storytelling, and elegance into a pastry masterpiece. 12pm Live Disucssion Nicolas Houchet Management of the future talents to make our industry grow, to transmit our knowledge from senior chefs, inspire, support and develop those young talents. 1pm Live Tasting Circle Wong This captivating demo invites you to explore the intricate flavours and textures that define Valrhona's exceptional chocolate. Learn through this wonderful sensory experience of chocolate tasting, revealing the secrets behind chocolate crafting and artistry. 2pm Live Discussion The UK Pastry Team Join this discussion with members of the UK Pastry team for an inspiring panel discussion as they share their insights and experience on the competition held earlier this year in Paris. Listen to Benoit Defait, Calvin Luk and Martin Chiffers as they dive into the strategies and techniques that set them apart, and learn from the masters in the art of pastry. 3pm Live Cooking Demo Michael Kwan Michael will explore the role of dairy cream in modern pastry applications, focusing on stability, texture and consistency using Elle & Vire Professionnel Excellence Whipping Cream 35%, demonstrating how technical precision supports creativity. Hosted by the amazing @samchocman_classicuk @paula_pastry @nicolas_houchet @circlewongsiuyuen @pastryteamuk @etkwan @benoitdefait @martinchiffers @calvinlukkw @hotel_restaurant_catering @valrhona @corman_uk @elleetvirepro

🔥 Live at Pastry HQ at HRC, ExCel, Monday 30 March 🔥 Unveiling Excellence: UK Pastry Team's Journey at the 2026 European Pastry Cup Join this discussion with members of the UK Pastry team for an inspiring panel discussion as they share their insights and experience on the competition held earlier this year in Paris. Listen to Benoit Defait, Calvin Luk and Martin Chiffers as they dive into the strategies and techniques that set them apart, and learn from the masters in the art of pastry. @pastryteamuk @martinchiffers @benoitdefait @calvinlukkw BE PART OF SOMETHING SPECIAL Image by @jodihindsphotographer Headline sponsor @valrhona Sponsors @elleetvirepro_uk @corman_uk @homechocolatefactory @cheftoolsuk @hotel_restaurant_catering #pastrychef #pastrychefs #pastrycheflife

BE PART OF SOMETHING VERY SPECIAL Coming to HRC this year. March 30 - April 1 ExCel, London Pastry HQ will provide a focused platform for skill-sharing, ingredient innovation, technique-led demonstrations and high-level discussion across the three days of the show, from 30 March to 01 April. Excited to announce more features you will be able to see. CHERISH FINDEN The Growing Impact of East Asian Ingredients on Contemporary Pastry. Contemporary pastry is evolving beautifully. Around the world, chefs and bakers are moving beyond traditional flavor profiles and embracing ingredients that tell deeper cultural stories. Among the most exciting influences are East and Southeast Asian ingredients bringing balance, elegance, natural color, and refined sweetness into modern desserts. This discussion explores how ingredients like red bean, yuzu, Chinese red date, matcha, pandan, and gula melaka, Logan, Miso etc are reshaping pastry in creative and meaningful ways. NICOLAS ROUZAUD Acclaimed chocolatier and pastry expert Nicolas Rouzaud will deliver a chocolate-focused demonstration using Valrhona’s iconic Guanaja 70%, which celebrates its 40th anniversary in 2026, exploring depth, balance and the evolution of premium dark chocolate in fine pastry. DENIS DRAME Chef Denis Drame will showcase a plated dessert entitled Hazelnut Truffle & Chocolate, combining hazelnut sablé, hazelnut sponge, hazelnut and black truffle crémeux, chocolate disc, truffle ice cream and siphon, demonstrating how savoury luxury ingredients continue to influence modern dessert menus. Headline Sponsor @valrhona Sponsors @corman_uk @elleetvirepro_uk @homechocolatefactory @cheftoolsuk @hotel_restaurant_catering @denis_classicuk @cherish_finden @nicolasrouzaud #pastrychef #pastrycheflife #pastrychefs

We are bringing the pastry world together for the first time at Pastry HQ at HRC 🎉 📅 30 March – 1 April Get ready for a high-energy space packed with live demos, inspiring conversations and cutting-edge techniques from some of the most exciting names in the industry. This is where the pastry community comes together to watch, learn, connect & be inspired 🤝✨ 👀 The full line-up drops soon… Here’s just a little taste of what’s to come. Paula Stakelum ‘Legend’ by Ashford Castle A Taste of Ireland's Elegance: dive into the enchanting Irish landscape with "Legend" by Ashford Castle. A demo by chef Paula Stakelum using Valrhona chocolate, blending terroir, storytelling, and elegance into a pastry masterpiece. Karim Bourgi 'Elevating Middle Eastern Flavors with French Precision' Entremet Fairuz Witness the fusion of Middle Eastern flavours and French precision in the Entremet Fairuz demonstration. Led by Karim Bourgi, this showcase highlights the blend of local inspiration with refined French techniques, offering a unique culinary experience that celebrates cultural harmony. Circle Wong 'The Art of Tasting Chocolate by Valrhona’ Step into the world of chocolate excellence with l'École Valrhona chef Circle Wong as she unveils "The Art of Tasting Chocolate." This captivating demo invites you to explore the intricate flavours and textures that define Valrhona's exceptional chocolate. Learn through this wonderful sensory experience of chocolate tasting, revealing the secrets behind chocolate crafting and artistry. @paula_pastry @karim.bourgi @circlewongsiuyuen @valrhona @elleetvirepro_uk @corman_uk @homechocolatefactory #PastryHQ #HRCShow #PastryLife #HospitalityEvents #PastryChefs LiveDemo IndustryLeaders

@pastryteamuk have done it. They are through to the finals in Lyon 2027. A huge congratulations to the team and all involved. @martinchiffers @denis_classicuk @benoitdefait @francescogenovesepasticcere @calvinlukkw

The absolutely stunning winter issue of The Pastry Section. Available at This issue featuring @devmj @thegrandyork @denis_classicuk @sophiemcbram @wendygilardini @emilyjane.heaven @ponthier_officiel @unoxukltd @classicfinefoodsuk @n25caviar @cheftoolsuk @thefatduck @prova_gourmet @valrhona @les_vergers_boiron @sosaingredients @odaiosfoods @chef.erik @cyril_borie @chef.jessss @tasteofantoine #pastrychefs #pastry #pastryart #pastrylife #pastrylove #chocolaterie #chefpublishing