Thank you for visiting my website and reading all about the chocolates I make.

I wanted to give you a little background about myself and how I came to make chocolate.

For as long as I can remember, I always wanted to be a chef but sadly missed the opportunity when I was younger. Earlier in my career I spent nearly 30 years as an qualified Osteopath running my own practice.  Finally, I had the opportunity for a second career so took it!

After many courses and tutelage in bread, baking and patisseries over a number of years, I stumbled upon the wonderful world of chocolate where I found my niche.

Since then, I have been lucky enough to have been mentored by some of the best chocolatiers including Kirsten Tibballs, James Paterson and Kalle Jungstedt.

My current mentor is Chef Luis Amado who is worldwide recognised as an incredible Choclatier.

Captivated by the creative possibilities I have now started making luxury chocolates using the best ingredients I can source.  I never use seed or palm oil in any of my chocolates, and where possible try and source as many ingredients locally to Malmesbury as I can.

The chocolate I source is from the luxurious Felchin, Luker, Callebaut, Cacao Barry and FireTree who produce some of the best chocolate in the world.

In my spare time, I love to keep fit and keep my interest keen in photography.