From a young age Jemima has been passionate about baking and cake decorating. At seventeen she started her journey as a chef. After completing an apprenticeship at a boutique hotel in Oxford, The Feathers Hotel, she was employed at the five star hotel, Bovey Castle. Here she honed her skills in all things cake related and gained her PME Masters Diploma in Cake Decorating and Icing.

Jemima spent two and a half years at the three Michelin star Fat Duck by Heston Blumenthal and was fortunate enough to be part of the team to launch The Fat Duck in Melbourne. This is where she became a perfectionist, practising chocolate and sugar skills for hours on end until she created the perfect product. In 2016 Jemima joined London’s Dominique Ansel bakery, making all the viennoiserie and petit gateau for the shop. She was appointed head pastry chef at Claude Bosi at Bibendum Restaurant in 2017 where she developed all the cakes, desserts and sweets for the two Michelin star restaurant.

Now after 10 years of working as a chef, Jemima  is thrilled to have opened her own business. She aims to create beautiful and delicious afternoon teas and show stopping cake creations, however ambitious! Jemima really enjoy rising to exciting new challenges. When our clients have unusual and speciality requests, Jemima jumps at the chance to utilise her skills and deliver first class work, once making a foie gras starter look identical to cherries on the plate. Her work never fails to impress us.

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