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Sarah Barber

Sarah Barber is the Executive Pastry Chef at Papillon, Hotel Café Royal in Piccadilly, London.

From macarons to sugar work showpieces, petit gateaux to entrements, Sarah Barber is a professional pastry chef whose skills and creativity are demonstrated throughout her impressive portfolio and achievements. Having worked for over 18 years in a wide range of establishments, from five star hotels and two Michelin-starred restaurants to the finest patisserie shops, her contemporary, playful style is underpinned by a wealth of knowledge and experience and is at the cutting edge of pastry today.

Sarah has worked both in London and abroad, most recently as Executive Pastry Chef at Corinthia Hotel, and previously as Head Pastry Chef at ME London Hotel, Yauatcha and Dinner by Heston Blumenthal, as well as holding positions at Mandarin Oriental, The Ritz and The Connaught. Her culinary journey began at a very young age, as a child, having watched her grandfather, at one time Head Chef at Café Royal, and being inspired by his passion and love for cooking. Having attended catering college and after just two years working in kitchens, at the age of 18 Sarah decided to move into pâtisserie as the work was more refined and precise and allowed her to be more creative and artistic.

Further to her prestigious positions and professional achievements, Sarah has a range of qualifications in the art of pâtisserie, and has demonstrated at The Chocolate Show, been a finalist in the Academy of Culinary Arts Annual Awards of Excellence, received the Silver Award for APC Dessert of the Year, and the Salon Culinaire Display Plated Dessert Silver Award. Sarah’s first book, Patisserie Perfection, was published in 2015 and contains over 200 recipes including entrements, pralines, individual chocolates, deconstructed desserts, and petite gateaux.

2016 saw Sarah acquire the opportunity of developing the patisserie menus across Hotel Café Royal’s prestigious Ten Room restaurant, Oscar Wilde Bar and The Café, nurturing the quality and merit that the hotel is renowned for, as well as developing new and exciting experiences using modern ingredients and techniques inspired by her extensive accolades and skill. Furthermore, Sarah has developed the dessert restaurant in The Café, serving a selection of exquisite dessert tasting menus inspired by her childhood memories.