Elliot Richardson entertain the senses, imagination is everything
Elliot´s ambition to become a top class pastry chef goes back to when he was a young boy of 12 and true to form pastry has continued to be his passion.
While studying for an HND in catering management at Norwich City College, he completed placements at Michael´s Nook in Grasmere, a Michelin star restaurant, and six months in New York.
Highlights of his career since qualifying include working as Head Pastry Chef at Hart´s, with the most creative and dedicated team in Nottingham, and also at Neat Restaurant in Cannes, France, working towards a Michelin star.
Since returning from France, Eliot has been Head Pastry Chef at other fine dining restaurants and hotels, including The Lace Market, Colwick Hall Hotel, and Park Plaza. As an experienced Head Pastry chef, Elliot has consistently played a part in developing menus, training staff and creating innovative dessert ideas, to suit establishments and industry trends.
Over the past 14 years he has honed his skills in chocolate work, producing creative plated desserts and also in developing dough products.
He now lectures at Clarendon College, Nottingham, where he enjoys passing on his knowledge and experience to the next generation of chefs.