I first had the opportunity to meet Simon in 2007 when he was Pastry chef at L’Ortolan. What I could clearly see was a world class professional who had a strong eye for detail.

What also stood out to me was Simon’s confident and calm approach. I have tasted a full range of Simon’s Pastry, Desserts, Friandes, Chocolates and Petit Fours and it rates with me as some of the very best that I have tasted in my years of working as a pastry Chef in 12 different countries.

At the moment I would consider Simon Jenkins to be top of my list for Best Pastry Chef. This accolade is not given lightly. I am sure to expect bigger and greater heights to be achieved by Simon Jenkins in the years ahead.