Patisserie. Patisserie BIOGRAPHY

Size: px

Start display at page:

Download "Patisserie. Patisserie BIOGRAPHY"

Martha Singleton
6 years ago
Views:

1 Patisserie

Nigel s impressive career has encompassed working with some of foods biggest names Paul Heathcote and Albert Roux to

2 Patisserie BIOGRAPHY Nigel s enthusiasm and passion for food is as strong today as it was when he was a youngster, eager to learn everything he possible could from his Grandma who was a lecturer at Liverpool catering college. Nigel s impressive career has encompassed working with some of foods biggest names Paul Heathcote and Albert Roux to name just two. Nigel developed one of the first Gastro Pubs of its time and reached 6 out of 10 in the Good Food Guide. Patisserie

FRESH, BESPOKE, FINE DINING QUALITY, READY- TO-PRESENT DESSERTS THE CONCEPT Patisserie by Nigel Smith provides high quality luxury desserts to the hospitality industry, including private and

We use only the freshest, locally sourced ingredients - from our milk, eggs and cream, right down to the packaging.

Having taken a look at the market for high quality dessert suppliers particularly in Lancashire and the North West, we really struggled to find a supplier that could offer fresh, bespoke, fine dining

3 FRESH, BESPOKE, FINE DINING QUALITY, READY- TO-PRESENT DESSERTS THE CONCEPT Patisserie by Nigel Smith provides high quality luxury desserts to the hospitality industry, including private and corporate clients. All our hand made desserts are free from artificial colours, additives and preservatives. We use only the freshest, locally sourced ingredients - from our milk, eggs and cream, right down to the packaging. Our talented pastry team is passionate about baking, creating and presenting real flavours to our clients and guests. Having taken a look at the market for high quality dessert suppliers particularly in Lancashire and the North West, we really struggled to find a supplier that could offer fresh, bespoke, fine dining quality, ready-to-present desserts oozing real mouth watering flavours - so Patisserie by Nigel Smith was born! We have hands on experience in high quality establishments and meeting different challenges nationally. Consequently we understand the requirements for innovation, simplicity and high WE USE ONLY THE FRESHEST, LOCALLY SOURCED INGREDIENTS - FROM OUR MILK, EGGS AND CREAM, RIGHT DOWN TO THE PACKAGING quality. We also recognise the need to provide first class service throughout ordering, production, delivery and serving to the customer. Our service and delivery is just as important as our passion for creating! All our desserts are supplied fresh to the strictest health & safety and food safety guidelines. We operate a modern production facility in Lancashire and all our products are delivered by refrigerated vehicles.

OUR PRODUCT RANGE All available within 72 hours of ordering Afternoon

glass & mini desserts Tarts We also cater for special diets: Cultural

ideal selection of patisserie to fit perfectly to an occasion, event

We understand perfectly the wow factor of a beautifully crafted

4 OUR PRODUCT RANGE All available within 72 hours of ordering Afternoon teas Biscuits Cheesecakes Chocolates Gateaux Mousses Petit Fours Shot glass & mini desserts Tarts We also cater for special diets: Cultural foods Dairy Gluten Vegetarian We work with our clients to create the ideal selection of patisserie to fit perfectly to an occasion, event or menu style. We understand perfectly the wow factor of a beautifully crafted dessert dish but also love a simple classic done well. If you re looking for something unique we re happy to create something bespoke.

5 Patisserie ALL OUR HAND MADE DESSERTS ARE FREE FROM ARTIFICIAL COLOURS, ADDITIVES AND PRESERVATIVES

OUR PASTRY TEAM Head Pastry Chef Andrew Harwood, his Senior Pastry Chef Oliver Cookson and the patisserie team are

Andrew Harwood has been a pastry chef for over 10 years and worked his way through the ranks learning the skills involved in

The passion started as a little boy making fruit pies with his grandma, his love of creating good food never diminished and

The opportunity to become head pastry chef under Nigel Smith, presented itself and Andrew used his experience and passion to

6 OUR PASTRY TEAM Head Pastry Chef Andrew Harwood, his Senior Pastry Chef Oliver Cookson and the patisserie team are passionate about perfection from the simplest classic to the most intricate concept dessert. Andrew Harwood has been a pastry chef for over 10 years and worked his way through the ranks learning the skills involved in every aspect of the job. Why did he became a chef? The passion started as a little boy making fruit pies with his grandma, his love of creating good food never diminished and as he got older the fire grew bigger and once you have that passion it never goes away! The opportunity to become head pastry chef under Nigel Smith, presented itself and Andrew used his experience and passion to create great patisserie using seasonal produce, textures, flavours and techniques. When asked how he creates his exquisite patisserie, he admits there is no real answer - an idea will come walking down the street, or while asleep - therefore he always keep a note pad at hand!

Hydrotaps and a variety of private clients.

7 WHO WE WORK WITH Our clients include: The Cleethorpes Pier, The Metro Southport, Gary Player Black Knight, Ferrari, Bentley, e-foods, Tea from the Manor, Zip Hydrotaps and a variety of private clients. We also supply high quality hotels, restaurants, caterers, gastro pubs, fresh produce wholesalers and many more. Patisserie

8 Patisserie GET IN TOUCH... Patisserie by Nigel Smith Unit 15, Moorland Gate Business Park, Cowling Drive, Chorley, Lancashire, PR6 9DR Tel:

EVENTS & CORPORATE ENTERTAINMENT

EVENTS & CORPORATE ENTERTAINMENT DISCOVER HARVEY NICHOLS BRISTOL Opened in 2008, our Bristol boutique can be found in the heart of the city s center. Offering the area s premier shopping and dining experience,