Claire Clark has had a career encompassing time spent at some of the most prestigious restaurants, hotels and event caterers in England.
From the grandeur of the Ritz, Claridges, Intercontinental and Westbury hotels to the more diverse Sir Terence Conran’s Bluebird to setting up a Pastry Kitchen at the House of Commons and Senior Pastry lecturer at Le Cordon Bleu Culinary Institute.
Claire’s event catering background was grounded with Mossman’s Party service, one of the most prestigious event caterers in the UK. Claire also has extensive background knowledge of banqueting, working at the then largest conference and banqueting hotel in Europe, the London Hilton Metropole Hotel.
Claire’s career has been all encompassing, she gained many medals for the British Olympic culinary team and was one of the youngest examiners for City and Guilds advanced Pastry. Claire’s dedication to her work and knowledge gained her a place in 2005 at the legendary French Laundry in California, under the watchful eye of Thomas Keller, the first American restaurant to obtain three Michelin Stars.
In recognition of the commitment to her craft Claire was awarded an MBE in the Queens Birthday honours list: July 2011.
My favourite cake decorating book. Only for serious cake decorators. I was lucky to have lessons from Tombi in Thame village hall when I was still in my mid twenties. A book for decorators who aspire to reach her acclaimed standards. Beautiful and stunning.