Paul Wayne Gregory’s mission statement is ‘Indulgence is everything’ – and to taste his creations is to see why. Trained by Master Patissier Jean Valentin in France and top chef Oriel Balaguer in Spain, Gregory’s work has a unique focus on purity and balance of flavours that owes much to his classical training.
His full-flavoured centres use only a minimal percentage of sugar or perhaps a pinch of salt to enhance the natural flavour of his ingredients, before delivering an after taste of perfectly tempered, silky smooth chocolate. Gregory’s confections are currently served at the Michelin-starred restaurants of chefs Gary Rhodes and Michael Caines and regularly pick up awards at the Guild of Fine Food’s Great Taste Awards and The Academy of Chocolate Awards.
Q. What do you love about working with chocolate?
A: I think it’s better you ask me what I don’t like, nothing!
Q. What’s been the high point of your career so far?
A: Apart from making chocolates for the Queen, creating Pure
Indulgence, the first true box of award-winning chocolates. It picked
up 15 awards.
Q. What in your opinion makes for great chocolate?
A: Quality ingredients every time.
Q. What was your favorite chocolate as a child?
A: Marathon, which they now call Snickers, it will always be Marathon to me!
Q. What advice would you give a budding Chocolatier?
A: The key to any achievement is dedication and determination, the rest
is just time.
Q. Your ‘Pure Indulgence’ range invokes the flavours of the Caribbean,
what inspires you about the place?
A: There is simply nowhere in the world like Jamaica, for the backdrop,
vibe and it’s my cultural roots.
Q. What gets you out of bed in the morning?
A: The wife and a good alarm clock after a 12–16 hour day. (Ha ha ha.) I
love the art of what I do. That’s the thing.
Q. Who would you invite to your ideal dinner party and what would you
serve for pud?
A: Well, it has to be the President of the USA, President Barack Obama
and I would serve light Passion Fruit and Chocolate Mousse with
Pistachio Nut Ice Cream and his favourite chocolates, Salted Caramel