Ever since I was a child I have been passionate about food. I studied catering, then bread making and confectionary in The College of Business Studies in Belfast, but when I was introduced to patisserie, I realised that was where my heart would take me.
After graduating college, I entered the pastry kitchens of Selfridges and The Ritz Hotel in London and trained for three years. I worked for Albert Roux in ‘The House of Albert Roux’ London, Paul Rankin’s Michelin Star Roscoff, Belfast and Sir Terrence Conran’s Sartoria, London. I spent over twelve years developing the craft and I’m still learning.