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Royal Pastry Chef to Her Late Majesty Queen Elizabeth II from July 2006 to December 2017, Kathryn has dedicated a lifetime to pastry and the culinary arts.

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Kathryn is a member of The Royal Academy of Culinary Arts and was awarded a Bachelor of Arts in International Culinary Arts from the University of West London in 2010.

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In 2017, she was awarded a Member of the Victorian Order (MVO) by The Late Queen in the New Year Honours List. Highlights of her time working for The Royal Family include creating and executing menus for state occasions, Royal Weddings and Royal Christenings. Examples of some of her work can be seen in the two Royal Collection publications 'Royal Teas' and 'A Royal Cookbook'.

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During her 30 year professional career, Kathryn has been fortunate to work alongside some of the industry's leading chefs,
pastry chefs and hotel general managers. She has worked in some of the world's most prestigious five-star hotels and Michelin starred restaurants, including London's Mandarin Oriental, Landmark and Intercontinental Hotels, The Four Seasons Hotel Hampshire, as well as holding the position of Executive Pastry Chef at The Hotel Sofitel in Melbourne, Australia.

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Kathryn now creates hand-crafted chocolates, bespoke occasion cakes and holds masterclasses with various partners across the UK, using world class craftsmanship, high-quality sustainably sourced ingredients and the utmost care to ensure your special occasion is fit for royalty.