Heather is an award winning chef, pastry chef and consultant. She has enjoyed a varied 15-year career, which has taken her around the globe. Heather has previously undertaken the role of Executive Pastry Chef in two of the most prestigious 5-star hotels in London- Shangri-La At the Shard and the uber-luxurious Mandarin Oriental, Hyde Park. Prior to this she oversaw production for the Hakkasan Groups’ Michelin-starred dimsum tea-house, Yauatcha, and its retail patisserie outlets.
Heather began her career in the savoury kitchen, in her native country New Zealand. She then embarked on a journey of discovery through some of the London’s most renowned kitchens. This included Peter Gordon’s The Providores and Tapa Room, Baker and Spice, Sally Clarke’s eponymous Clarke’s Restaurant, and Michelin starred restaurants Aubergine, L’ortolan, and Maze by Gordon Ramsay.
She later worked as a Head Chef aboard superyachts, and spent time refining her bakery skills in America and Canada. Here she undertook several internships and stages including at The French Laundry (3* Michelin), The French Pastry School of Chicago, and The San Francisco Baking Institute. Returning to London, she obtained a first class honours degree in Hospitality Management from the University of West London.
Heather has won awards locally and globally, including winning Best Contemporary Afternoon Tea in the London Afternoon Tea Awards (2016). She has been featured in Cap’Recette Style (2018), La Journal du Patissier (2017), The Staff Canteen and numerous online sites.
She now focusses primarily on her business, Smart Patisserie, alongside her partner Graham Hornigold. More information on her services can be found at www.smartpatisserie.com