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About the chef

Samuel Brook

I have been fortunate enough to grow up in the countryside in a farming community and so I have always been surrounded by food.


From baking with my mother or gran, watching the local farmers harvesting nearby or growing and picking fresh fruit and vegetables with my grandfather.


It was in the kitchen with my mother where my journey began, one morning when I was making Millionaires Shortbread. I turned to her and said, "I think I could do this and I think I could do this quite well".

I have been a chef for several years, learning my trade and working my way up from an apprentice, to running a section, then a kitchen and now teaching others the skills I have acquired.


During my time in the industry, I have been lucky enough to work with some amazing chefs and in some beautiful establishments.


Over the past few years I have catered for a wide range of events, including large and small celebrations, private dinner parties and to a wide variety of diners with very varied palettes.

Given my farming roots, nothing compares to fresh fruit straight from the tree or being able to cook with something from ones own garden.


Using the finest of ingredients helps to create the highest quality product. I have a real love and respect for those ingredients combined with a 'passion for perfection' that is what I aim to share with you through my Pretty Little Pastries.

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