Masters of Chocolate

The Chocolate Festival offers a rare opportunity to meet some of the world’s best chocolatiers in one place. Find out  who they are and what makes them tick?
 

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Paul A. Young

With his dapper waistcoats and irrepressible charm, Paul A. Young would cut a fine figure as a modern Mad Hatter.  more…

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William Curley

Brought up in Fife, William Curley’s career began with an apprenticeship at Gleneagles. He then went on to spend six years at numerous Michelin-starred establishments, working with respected chefs including Pierre Koffman at La Tante Claire, Raymond Blanc at Le Manoir aux Quat’ Saisons and Marco Pierre White at The Oak Restaurant.  more…

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Paul Wayne Gregory

Paul Wayne Gregory has worked across Europe. He is a former pastry chef at Peacock Alley in Dublin and also did a 6-month stint working with the legendary Spanish Chocolatier Oriol Balaguer in Barcelona.  more…

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Damian Allsop

Damian Allsop has a long-standing passion for working with chocolate. In his 20-year career as Head Pastry Chef in Michelin starred restaurants, he has worked with some of the best chefs in England, France and Catalonia including Gordon Ramsay, Giorgio Locatelli and Joan Roca.  more…

Bill McCarrick

Bill McCarrick

Master Chocolatier of the British company Sir Hans Sloane Chocolate has travelled the globe in his quest for culinary excellence. After graduating from the renowned Academy of Culinary Arts in New Jersey, he went on to receive specialised schooling in chocolate making at the Ewald Notter School in Switzerland and The Valrhona Chocolate School in France.  more…

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Barry Johnson

Rococo Chocolates are happy to announce that Barry Johnson will be their new “Prof du Choc”. Barry will put his wealth of knowledge and experience as a chocolatier and pastry chef to good use with Rococo. He comes straight from The Dorchester Collections, Coworth Park, a 5 star hotel with a Michelin starred restaurant where he was chocolatier.  more…

Meet the Masters

Meet the Masters at The Chocolate Festival London!

Club Chocolate

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