UK Chocolate Master Mark Tilling has quit his job as pastry chef at Lainston House hotel to work with a cake decorating and sugarcraft company.
In his new job Tilling will be involved in product development for the company and will run courses in the company’s new chocolate studio. The move is also expected to give him more time to focus on competing in the Chocolate Masters.
Lainston House’s sous pastry chef Annette Spratz, who worked closely with Tilling for two years, was promoted to head of pastry following Tilling`s departure.
Lainston House general manager Cliff Hasler said the hotel was sad to lose Tilling, but was excited about the work Spratz would be doing in the future.
He said:†“Of course it is always a shame to lose someone of Mark’s calibre from the team and his focus and dedication will be missed.
“He left to continue his focus and his passion for chocolate with Squires Kitchen which will hopefully give him the time to dedicate his efforts to the Chocolate Masters this year without the distractions of a busy hotel environment.
“We are very excited about the new ideas that Annette has as our new head of pastry. Among the many ideas Annette and her team have, is taking the ever increasing afternoon teas to another level and seeing what accolades are available. We`ll watch this space in anticipation."