Leading pastry chef Elliot Richardson has joined the team at food product development consultancy Beetroot & Orange. Richardson, who lectures at Clarendon College in Nottingham, brings a wealth of experience in desserts, chocolate, pastry and dough work to the team, having worked as head pastry chef at award winning restaurants such as Hart’s in Nottingham, and Neat Restaurant in Cannes, France.
Angela Mitton, creative product developer at Beetroot & Orange, said “We are delighted that Elliot is joining us, as his specialist skills in pastry and desserts complement our experience in chilled recipe dishes, sandwiches and snack foods, and will enable us to offer a wider range of courses and new product development support to our clients.”
As an experienced head pastry chef, Richardson has consistently played a part in developing menus, training staff and creating innovative dessert ideas, to suit establishments and industry trends. Recent projects of Richardson’s include developing a new dessert menu for a leading hotel chain, including creating new recipes, organising a tasting session, photographing the desserts and training the hotel’s chefs to make and present the new menu. He has also run training courses for the Hotel, Catering Institutional Management Association in chocolate tempering and hand-made Easter eggs.