Developed and created Marcus Wareing’s Great British Menu renowned custard tart.
Instrumental in achieving Marcus Wareing’s Petrus restaurant its second Michelin star In January 2007.
Created and supplied four dishes for Gordon Ramsay’s 3 star cook book which was published by (quadrille) in 2007.
Achieved 1* Michelin at Le Beccasé restaurant Ludlow 2008
Received several awards at Hotel Olympia for sugar show pieces.
Semi-finalist in Pastry “Master of Culinary Arts” 2009.
Created his own unique Hay flavoured milk couverture for his team at Coworth park with Sir Hans Sloane chocolate.
Instrumental in achieving coveted 1* Michelin star at Coworth park October 2011
Created signature cake Le Circle Noir at Café Royal 2012
Created SNJ- PATISSERIE 2015
Featured pastry chef on Great British Chefs
Academy of chocolate Gold, and bronze awards 2016
Finalist and winner of the Craft guild of chefs Pastry chef of the year 2018
First dessert boutique “pop up” venture 2018, and 2nd 2019.
Simon has worked with my POC Culinary Development Team over the past three years from 2021to 2024.
Working on a variety of concepts in developing and evolving our Pastry offer onboard, he has also been instrumental in conducting pastry training with the teams both on shore and onboard.
Simon has great knowledge and technical skill and rises to the challenge of any task presented he both interprets the project briefs well and deliverers to a very high standard.
