By Claire Clark.
Claire was born Swindon, Wiltshire and now resides in Buckinghamshire. Claire always knew if she became a cook she wanted to work with pastry. She spent 1 year in the kitchen at the 4 star Trust House Fortay in Oxford. After a year and a half she got her job as a Comme Pastry Chef at the Ritz in London (aged 21) and was there for a year in total. From there she moved onto the 1 Star Intercontinental, Hyde Corner. On her only day off she would attend college for a 2 year pastry course. Claire got her first Pastry Head Chef Position at the age of 26 at The Portman Intercontinental hotel, London. She also taught at The Cordon Bleu School, London for 3 years. She has also worked at The Bluebird Restaurant, London and in the US in the 3 Michelin starred restaurant, The French Laundry, Napa valley USA. In the last 2 years Claire has opened up The Claire Clark Consulting Agency catering for a host of Michelin Starred Restaurants.