Alison Kennedy

Alison's catering career started at BBC Broadcasting House in London, before moving to the Cordon Bleu Cookery School and then to the famous Sharrow Bay Country House Hotel on Lake Ullswater, where she became Head Patissier. A Winston Churchill Fellowship in 1989 took her to Switzerland and France to study chocolate making and patisserrie in small owner run businesses. Michel Roux of the Waterside at Bray and Francis Coulson and Brian Sack of Sharrow Bay Hotel helped her find the placements for her work experience. Returning from her travels abroad she joined forces with her brother David to establish Kennedys Fine Chocolates with the knowlege she had gained.