I have an all-consuming passion for all that is finest in the world of chocolate.
I am a member of the Grand Jury of The International Chocolate Awards. This allows me delicious and fascinating ongoing access to the world's finest chocolate and all the latest innovations and trends.
I give talks about chocolate to private and corporate clients, introducing people to chocolate tasting and the complexity of this divine food.
Acting as a chocolate consultant and writer has allowed me to meet and work with many top chefs, such as Matt Gillan (The Pass), Andy Blas (Executive Pastry Chef Hotel Café Royal), Graham Garrett (The West House) and Andrew Scott (Sudbury House Hotel), keeping them up to date on the latest chocolates and collaborating in the development of interesting chocolate dishes for their menus. I also indulge without end as writer of the website www.chocolatecouverture.com - a role which has taken me to the workshops and kitchens of many of the world’s top chocolate makers and chocolatiers. There is no finer route to understanding chocolate, as a food and as an ingredient, than learning from and tasting the creations of the very best.