About me

My name is Sarah Barber I am an English pastry chef with over 18 years experience within the Industry. I am currently Executive Pastry Chef at Hotel Cafe Royal, prior to this role I have held Head Pastry chef positions at Corinthia, Me London, Yauatcha part of Hakkasan group and Dinner by Heston Blummental. I have also previously Worked at Mandarin Oriental, The Ritz and the Connaught Hotel.  My Career has enabled me to work in the finest establishments at 5 star hotels and 2 Michelin Star Restaurants, as well as Patisserie shops.

My culinary Journey started at a very young age and I was inspired from my grandfather who was a professional chef. From watching him as a child I learnt the passion and love for cooking through him. It was this inspiration that lead me to venture off to Catering College and assisted me to progress over the years.

After two years of Main Kitchen cooking at the age of 18, I decided to move into the pastry area as the work was more refined, precise and allowed me be more creative and artistic. In was during my first few weeks on working in the pastry section I discovered that my passion lay within the pastry and chocolate industry. Since then I have never looked back and have spent the last 18 years working in London and abroad to learn, develop and master the skills of a pastry chef.

I am actively involved with various industry events including Chef Charity projects & student work placement schemes, helping to encourage young professional pastry chefs into the trade.

In 2015 I produced my first Pastry Book “Patisserie Perfection”. It contains over 200 of my recipes including Entremets, pralines, Contemporary plates, petit Gateaux and much more.

For now I continue to create the best pastry I can, I always aim to produce unique patisserie something that my customers will always remember, as well as inspiring and teaching those skills to those who work with me.

Thank you for following me on my sweet adventure and I hope you enjoy looking at my work as much as I have fun creating it.

Get in touch

For all enquiries please contact us here.

Email: SBPatisserie@mail.com