Patisserie by Nigel Smith provides high quality luxury desserts to the hospitality industry, including private and corporate clients. All our hand made desserts are free from artificial colours, additives and preservatives. We use only the freshest, locally sourced ingredients – from our milk, eggs and cream, right down to the packaging. Our talented pastry team is passionate about baking, creating and presenting real flavours to our clients and guests. Having taken a look at the market for high quality dessert suppliers particularly in Lancashire and the North West, we really struggled to find a supplier that could offer fresh, bespoke, fine dining quality, ready-to-present desserts oozing real mouth watering flavours – so Patisserie by Nigel Smith was born!
We have hands on experience in high quality establishments and meeting different challenges nationally. Consequently we understand the requirements for innovation, simplicity and high quality. We also recognise the need to provide first class service throughout ordering, production, delivery and serving to the customer. Our service and delivery is just as important as our passion for creating!
All our desserts are supplied fresh to the strictest health & safety and food safety guidelines. We operate a modern production facility in Lancashire and all our products are delivered by refrigerated vehicles.
OUR PRODUCT RANGE
All available within 72 hours of ordering
We work with our clients to create the ideal selection of patisserie to fit perfectly to an occasion, event or menu style. We understand perfectly the wow factor of a beautifully crafted dessert dish but also love a simple classic done well. If you’re looking for something unique we’re happy to create something bespoke.
• Petit Fours
• Shot glass & mini desserts
We also cater for special diets:
• Cultural foods
OUR PASTRY TEAM
Head Pastry Chef Andrew Harwood, his Senior Pastry Chef Oliver Cookson and the patisserie team are passionate about perfection from the simplest classic to the most intricate concept dessert.
Andrew Harwood has been a pastry chef for over 10 years and worked his way through the ranks learning the skills involved in every aspect of the job. Why did he became a chef? The passion started as a little boy making fruit pies with his grandma, his love of creating good food never diminished and as he got older the ﬁre grew bigger and once you have that passion it never goes away!
The opportunity to become head pastry chef under Nigel Smith, presented itself and Andrew used his experience and passion to create great patisserie using seasonal produce, textures, ﬂavours and techniques. When asked how he creates his exquisite patisserie, he admits there is no real answer – an idea will come walking down the street, or while asleep – therefore he always keep a note pad at hand!
WHO WE WORK WITH
Our clients include: The Cleethorpes Pier, The Metro Southport, Gary Player Black Knight, Ferrari, Bentley, e-foods, Tea from the Manor, Zip Hydrotaps and a variety of private clients. We also supply high quality hotels, restaurants, caterers, gastro pubs, fresh produce wholesalers and many more.
For more details, download our brochure here!