Head Pastry Chef Hannah Robinson creates a coronation Kings Breakfast dessert
Hannah Robinson, Head Pastry Chef for hospitality provider BaxterStorey, has created a Kings Breakfast themed dessert, to celebrate the upcoming coronation of King Charles.
Drawing inspiration from King Charles love for eggs, and his specific breakfast requests, Hannah's dish included; muesli, seven types of honey, homemade bread, plums, seeds, accompanied by a celebratory whiskey.
Describing her coronation dessert and the inspiration behind it, Hannah told The Staff Canteen: "I did quite a lot of research on what King Charles enjoys for his breakfast and ended up with a dish, which consisted of a chocolate egg, which was filled with a vanilla bean mousse, a plum gel to represent egg whites and egg yolk, and a muesli streusel made up of oats, seeds, honey, sea salt, a fresh plum compote, brioche soldier, and a whiskey and honey ice cream,"
The dessert is the pastry chef’s most recent ceremonial dish, after previously creating a number of dishes celebrating Christmas, Easter and even the late Queen’s diamond jubilee.
Discussing the development of her coronation creation, Hannah explained: "The initial idea that sprung straight to my head was the boiled egg because you can have so much fun with the visual aspect of it. When I started doing the development, my idea was to get the entire egg formed out of two moulds, and pushed together in chocolate to completely encase it."
"I realised it's actually quite hard to keep that shape because the mousse that I had made was actually quite a soft texture, which I wanted to keep. I didn't want to lose that texture because that is a dippy egg and that's what I was kind of going forward as an idea," she added.
Since joining BaxterStorey in 2017 as a Chef De Partie of Pastry for hospitality and fine dining, Hannah has excelled in her role, developing menus for fine dining, retail, and large hospitality numbers, whilst inspiring and teaching her team to deliver five-star patisserie.
Her hard work and dedication resulted in her promotion to Head Pastry Chef and her appointment to BaxterStorey’s South-East regional pastry development team. #
Hannah was recently nominated for a Craft Guild of Chefs Award, a huge achievement and recognition for her creativity in the kitchen.
Describing what it meant to receive the nomination, Hannah said: "My team this year have been so supportive and great. Finding out that I've been shortlisted for that award has been a great achievement, it was something that I've always dreamed of achieving, because it's quite prestigious event. The event is on the 1st of June, so less than a month away now, and I'm really excited to go along and meet some other people in the industry that have been nominated for an award as well."
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