About

I’m a pastry chef with years of experience across bakeries, restaurants, and hotels, where I’ve led pastry development and worked within some very different kitchen environments.

I previously co-founded Layers Bakery, where I led pastry development from the ground up. I built and evolved the pastry range, developed recipes for daily production and wholesale, and led the team in a fast-paced commercial bakery setting. That experience taught me how ideas hold up under pressure, and what it takes for food to remain consistent once it moves beyond the test kitchen.

Alongside that, I’ve worked in a range of professional kitchens, including The Ritz London, London Stock Restaurant and Hedone Bakery.Those environments shaped my understanding of precision, restraint, and the importance of detail, but also of service, pacing, and expectation. Each one informed how I think about flavour, structure, and execution in different ways.

Over time, I became more interested in the thinking behind the work. Why certain flavours endure while others don’t. Why some menus feel coherent and confident, while others feel forced. Why food can be technically correct and still not feel resolved.

That curiosity is what led me to work independently. Batch grew out of a desire to slow things down, to question decisions properly, and to create work that feels considered rather than reactive. Not as a brand, but as a practice.

My approach is shaped by seasonality, clarity, and process. I care deeply about flavour, but also about whether something makes sense to produce, teach, and maintain over time. I’m not interested in overcomplicating things. I’m interested in food that feels right, and work that leaves others confident to carry it forward.