simon-oakley

SOLD
Chocolate description:

Revisit a childhood classic with Simon’s gourmet take on the Jaffa Cake, with blood orange jelly on a vanilla sponge encased in a rich dark Valrhona chocolate mousse. Great for Jaffa Cake lovers but with an elevated twist.
The cake will contain gluten and wheat.
The winning bidder will also enjoy a glass of champagne or Bellini for two at Rocksalt award-winning restaurant or bar.

Simon was born and bred in Essex during the early 80’s. He started his career on his home turf, learning the essentials at a busy local hotel. After completing catering college, he soon realised London was the place to be to further his career and headed to the big smoke. He spent six years honing his craft and making his way through the ranks at Covent Garden Hotel (firmdale) and left in 2007 to become senior sous chef at the newly refurbished and most prestigious Sir Rocco Forte, Brown’s Hotel in Mayfair. This is where he found his true passion, British seasonal food. Sourcing the best ingredients the British Isles have to offer and creating spectacular, yet simple dishes. He spent the next 5 years overseeing all food outlets within the hotel from private dining to afternoon tea as well as running the restaurant Hix Mayfair alongside Mark Hix.

In 2013 Simon left his position as Head Chef of Brown’s Hotel to join Mark Sargeant and head up Rocksalt restaurant in Kent’s harbour town Folkestone. Simon currently oversees the food in ‘Rocksalt’ restaurant, ‘The Duke William’ pub in Ickham, ‘The Smokehouse’ fish & chip restaurant and takeaway in Folkestone and the soon to open ‘The Wife of Bath’ restaurant in Wye. As well as working with several catering colleges throughout Kent to help promote the future of the industry and also assists Mark with various charity fundraising events.