Acclaimed pastry chef Claire Clark has put her plans to open a business in London on hold for six months while she takes on a consultancy position at Barbados luxury resort Sandy Lane.
Clark told Caterersearch earlier this year that she was looking at sites in London for a “pastry orientated” business centred on a high street shop, with a view to opening in spring next year.
However, it is understood that difficulties in finding an appropriate site for the business have prompted her to delay the project.
“I am only on a six-month consultancy at Sandy Lane and will be back,” Clark told Caterer. She hinted that she would return to London in spring 2010 to resume her search for a shop site and set up her business.
A two-time winner of the Craft Guild of Chefs’ Pastry Chef of the Year award, Clark spent nearly four years at Thomas Keller’s three-Michelin starred French Laundry in Napa Valley, California.
She left the iconic restaurant to return to London this summer and while looking for potential sites for her business, pursued patisserie consultancy working with Marcus Wareing at the Berkeley, the Langham hotel and upmarket event caterer Rhubarb.
At Sandy Lane Clarke is working alongside the resort’s newly appointed executive chef Conny Andersson.
Andersson, who has 20 years’ experience in the hospitality industry, joins the Barbados resort from hotel group Four Seasons where he worked at global properties including Beverly Hills, Bali and the Maldives.
Thomas Keller’s French Laundry retains three Michelin stars >>
By Joanna Wood
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