Pastry Chef of the Year 2019
Craft Guild of Chefs
ABOUT SARAH FRANKLAND
Head Pastry Chef, Pennyhill Park Hotel & Spa
Sarah finished school in 2004 and moved to London to pursue her dream of becoming a pastry chef and chocolatier. She enrolled on a pastry apprenticeship at Westminster and got her first job working for Michelin starred Angela Hartnett at The Connaught.
Her sous chef at the time then recommended that Sarah applied for a role at William Curley where she began as a commis chef and over a period of six and a half years worked her way up to become Head Patissier.
2013 found Sarah looking for a new challenge in the pastry industry. Being a frequent visitor to the Michelin starred Yauatcha restaurant in London she jumped at an opportunity to run the pastry and chocolate section there. She started as the Head Pastry Chef for Yauatcha Soho, adding Yauatcha City to this when it opened in May 2015.
Following three exciting years at Yauatcha, Sarah was offered the opportunity to take up the Head Pastry Chef position at the 5 Star Pennyhill Park Hotel & Spa in Surrey.
Sarah Frankland has won numerous awards during her career including the Academy of Culinary Arts Awards of Excellence in Pastry in 2008 and the William Heptinstall Scholarship in 2010. In 2012 she was given an Acorn award by The Caterer magazine recognising 30 chefs under 30 for their work in the hospitality industry. In October 2017 Sarah won the Snack to Go section of the UK Chocolate Masters placing 2nd overall in the competition.
More recently Sarah is a contestant on Bake off :The professionals alongside friend and colleague Leyre Pedrazeula Otero.
Sarah is extremely passionate about pastry and chocolate and loves exploring new techniques and ideas with like minded individuals. Her greatest satisfaction comes from guests enjoying the desserts and chocolates she creates with her team.
In addition to this, Sarah is a big advocate and supporter of the development of passionate pastry chefs. She enjoys mentoring people and helping them develop their own style and technique.