Lifting the Lid On…
The Celtic Mano
r Pastry Kitchen.
We took a rare sneak peek behind the scenes in our Resort’s busy pastry kitchen, where a typical day can include creating anything from a giant Easter bunny made from 40kg of melted dark chocolate, to fabulous birthday cakes and amazing afternoon teas!
Executive Pastry Chef, Karl Hughes-Jones is like the Willy Wonka of this heavenly world of sugar and spice, spending his time inventing magnificent new taste experiences like the mouthwatering white chocolate and berry terrine he was spray painting with red chocolate and adorning with strawberry pearls (this little beauty recently won him an award for ‘dessert of the year’ no less).
And the pastry kitchen’s most popular and requested dessert: “anything chocolate…and sooo many profiteroles”. This is one sweet retreat for sugar-loving chefs and we’d be delighted to call in again anytime!