Claire Clark

Pastry chef

Biography

Claire Clark has had a career encompassing time spent at some of the most prestigious restaurants, hotels and event caterers in England.   From the grandeur of the Ritz, Claridges, Intercontinental and Westbury hotels to the more diverse Sir Terence Conran’s Bluebird to setting up a Pastry Kitchen at the House of Commons and Senior Pastry lecturer at Le Cordon Bleu Culinary Institute.   Claire’s event catering background was grounded with Mossman’s Party service, one of the most prestigious event caterers in the UK. Claire also has extensive background knowledge of banqueting, working at the then largest conference and banqueting hotel in Europe, the London Hilton Metropole Hotel.   Claire’s career has been all encompassing, she gained many medals for the British Olympic culinary team and was one of the youngest examiners for City and Guilds advanced Pastry. Claire’s dedication to her work and knowledge gained her a place in 2005 at the legendary French Laundry in California, under the watchful eye of Thomas Keller, the first American restaurant to obtain three Michelin Stars.   In recognition of the commitment to her craft Claire was awarded an MBE in the Queens Birthday honours list: July 2011.

Delia's Cakes

Delia Smith

This was the first book I ever baked from. If you need a classic cake/baking recipe that works then this is the book. Includes everything from Rock Cakes to a fully iced and decorated Wedding Cake.

Jams, Jellies, Marmalades and Curds

Olive Odell

No other preserves book comes close. Every tip you will ever need to know plus fool proof recipes tried and tested. The bible of preserves.

Fish

Sophie Grigson and William Black

Everyday recipes, packed with technical information and buying guides. Lovely dishes that are easy to prepare.

The Roux Brothers on Patisserie

Albert Roux and Michel Roux

One of the best Patisserie books for chefs on the market. I still recommend it to all budding Pastry Chefs.

A Passion for Cheese

Paul Gayler

Bouchon Bakery

Thomas Keller and Sebastien Rouxel

Modern Day flavour profiles, American classics revamped and given the Keller treatment. Inspirational baking book.

Plenty

Yotam Ottolenghi

Fresh, flavourful and want to cook food. mouthwatering recipes. I adore cooking from this book.

Finishing Touches

Tombi Peck

My favourite cake decorating book. Only for serious cake decorators. I was lucky to have lessons from Tombi in Thame village hall when I was still in my mid twenties. A book for decorators who aspire to reach her acclaimed standards. Beautiful and stunning.

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Peter Greweling and Culinary Institute of America

An amazing book of chocolate creations, all the recipes work and are laid out with technical instructions that are easy to follow. Nothing is left unexplained. Simply the best chocolate book ever.

The Fundamental Techniques of Classic Bread Baking

French Culinary Institute

The most amazing bread book. Everything you will ever need to know and more about every kind of bread. Hold your hand instructions from the best.

Follow Claire Clark

What's playing in Claire's kitchen?

Anything from Bach to Meatloaf it depends on my mood.