TAKING TOO LONG?
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“Cooking is like love, it should be entered into in abundance, or not at all”

As the artist of the kitchen I shall ensure you finish your meal on a “sweet note” to remember. I also bake our own bread.

Arnaud Viatte

Pastry Chef

 

A rnaud started his training in a pastry shop in Monbeliard where he was taught all the foundations in the art of pastry making. After his training he joined 2 Michelin stared Jean Paul Jeunet at the Hotel de Paris in Arbois, his home region, for two years. Arnaud then went on to work in the world famous 3 star Michelin restaurant George Blanc, Relais et Chateau.

He finally made the decision to come to London, UK and went to work with Herbert as Head Pastry Chef at 1 Lombard Street and Noble Rot for over 9 years. He took a year out working in Canada in a leading restaurant before returning to London rejoining Herbert at 1 Lombard Street and finally following him to Innholders Hall.

Arnaud also did a course at the famous school Le Notre in Paris where he perfected the art of making bread and croissants. We are proud and delighted to say that Arnaud bakes all our bread, Danish and croissants. He has won several competitions and has also taken part in the Food and wine Festival in Melbourne.