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London’s leading pastry chef, Sarah Barber, joins The Dorchester

The Dorchester welcomes Sarah Barber as executive pastry chef, bringing with her two decades of knowledge overseeing award-winning patisserie menus across London.

In her new role, Sarah leads a brigade of 19 chefs and bakers, creating the afternoon tea within the world-renowned Promenade, as well as perfecting pastries for weddings, parties and events throughout the hotel.

Inspired by her grandfather who was a professional chef, and taking influence from traditional British sweet treats from her childhood, Sarah’s modern day patisseries encompass classic nostalgic flavours with a refined sense of elegance. With the moto to “never choose style over substance,” Sarah’s signature dishes include fig and mascarpone mousse, and the ‘Snickers Bar,’an adaptation of her favourite childhood snack.

“I could not be more excited to be joining one of the world’s greatest hotels, which has an 87 year history of creating the best British afternoon tea in London” commented Sarah. “My focus for afternoon tea will be inspired by the iconic surroundings of The Promenade, where guests know and expect the finest.”

Sarah joins from Hotel Cafe Royal, where she won the Best Traditional Afternoon Tea Award, and prior held head pastry chef positions at Corinthia Hotel London, Yauatcha part of Hakkasan group and Dinner by Heston Blumenthal, as well as other roles abroad.

Born and raised in Greenwich, London, Sarah’s career began working for two years in a main kitchen at the age of 18, but soon moved into specialising in pastry and chocolate. The refinement and precision required for patisserie allowed Sarah to be more creative and led her to develop her skill and knowledge within luxury hotels throughout the capital, including; Mandarin Oriental, The Ritz and The Connaught.

Sarah also has a range of qualifications in the art of patisserie and was a finalist in the Academy of Culinary Arts Annual Awards of Excellence. Sarah’s first book, Patisserie Perfection, was published in 2015 and contains over 200 recipes.