Our Executive Chef, Gabrielle Coste, was brought up with flour, butter and sugar in her veins as she grew up in the kitchen with her grandmother. She was trained in classic French patisserie at Institut Paul Bocuse, followed by a period working under pastry world champion Jerome Langillier and the Tate in London.

Raised around a family food business based on tradition, using all-natural, local produce, and reared in French kitchens with the most exacting, high standards, Gabrielle combines her experience to produce the sweet things that she loves, with the best- quality ingredients and a thoughtful process.