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CHEF SARAH BARBER
Restaurant/Café:
Consultant, Pastry Chef
Location:
United Kingdom
Instagram:
#sbpatisserie
We had too many delicious food pics to choose from courtesy of our September Chef of Chef Works, Sarah Barber. Her exemplary pastry skills have produced stunning works of pastry art for leading hotels and restaurants, so delicate you have to pause to admire their beauty before indulging.
With an impressive Resume including Dinner by Heston Hotel Cafe Royal Papillon and numerous 5 star hotels, Sarah’s inspiration is firmly placed with her grandfather. Welcome Chef Sarah, we are delighted to feature you this month!
Chef Sarah sporting the Chef Works Springfield Female Chef Coat.
1. Your restaurant/role:
I am a Consultant Pastry Chef.
2. Describe your kitchen:
Calm, focused and passionate.
3. Favourite Chef Works item and why?
The Chef Works female chef jacket range offers a great fit.
The stunning Toffee Walnut Tarts.
4. First job:
Was at the Park Lane Hotel in London, UK.
5. Favourite cookbook:
Bleu Chocolat by Stephane Leroux.
A delicate and delicious Blueberry Lavender Tart.
6. Your awards:
I am in the Top 14 Female Chefs in the UK featured in Elite Traveller.
7. Your cooking inspiration:
My grandfather, I became a pastry chef because of him.
8. Your speciality dish:
Anything involving chocolate is my speciality!
9. Favourite dish to eat:
A delicious Rhubarb crumble with vanilla ice cream.
10. Weirdest thing you ever ate:
Scorpions in Thailand.
11. Favourite ice cream flavour:
Tanariva Milk Chocolate & Orange.
12. Favourite drink:
A Latte.
Chocolate Sponge Cake with a Caramelised Pecan Nut Praline.
13. Favourite wine:
An aromatic Riesling would be my go to.
14. Who would you most like to cook for?
My grandfather.
15. And who would you least like to cook for?
Food critics.
16. Favourite things to do when not cooking:
Getting inspired by Patisserie in any form.
17. Your latest project:
Consultancy.
18. Favourite city and why?
Sydney, Australia as I love the lifestyle over there.
19. Your greatest indulgence?
Valrhona chocolate is my greatest indulgence.
20. And finally, your all-time best culinary tip?
Stay focused, work hard and follow your passion.
A sublime Coconut, Passion Fruit and Guava Cake.
Chef Photography:
Michaela Strivens.
Food Photography:
courtesy of Chef Sarah Barber.