Former UK Chocolate Master – Mark Tilling

Mark Tilling, UK Chocolate Master 2006-2010, is Squires Kitchen’s Master Chocolatier. Mark has worked as a pastry chef at top hotels including The Lanesborough, Lainston House Hotel, Hotel du Vin and Le Pave d’Auge in Normandy, France, which boasts a Michelin star.

Mark twice represented the UK in the Chocolate Master world finals in Paris, where he was ranked 12th in the world in 2007 and 7th in 2009, the UK’s highest-ever placing. He has also won many other gold medals in chocolate work and patisserie.

Mark is now an ambassador for chocolate in the UK and has authored two books, Squires Kitchen’s Guide to Working with Chocolate and Squires Kitchen’s Guide to Making Macaroons, both published by B. Dutton Publishing.

Rising Stars Apprenticeship Blog

In addition to the day to day running of the The Fine Dining Academy cookery school the Academy also coaches our "Rising Star Apprentices" to become proficient restaurateurs capable of running a financially viable fine-dining experience. The apprentices have been blogging about some of their learning experiences during their training with us.