Qualified in sugar artistry and confectionary.
Area of expertise or work experience?
Sugarcraft and patisserie.
How many years have you been in the industry?
Over 20 years.
Gold awards received in various Masterclass competitions as well as placing first for cake décor and sugar art.
Who is your favourite chef or inspirational figure?
Eddie Spence MBE and Alan Dunn from the UK .
Favourite dish to make and why?
Roasted leg of lamb – because I am a carnivore and it goes great with potatoes!
What's your best cooking tip?
Everything in moderation and season well! Also, if it looks good it should taste good too, so read the recipe and follow it!