New Dementia Friendly Sessions
We are excited to announce a brand-new session which has been a long time in development. This session has been specially designed for the elderly, particularly those with dementia or other memory problems.
Click here for more information.
New Chocolate Qualification
From early 2019 Andrew will be working with a number of colleges to develop a new chocolate qualification! Watch this space for more information.
Andrew will be in Paris from 31 October until 2 November 2018 for the World Chocolate Masters Final at the Salon du Chocolat. Andrew’s good friend Barry Johnson, the current UK chocolate master, will be competing against the best chocolatiers and pastry chefs from around the world for the coveted title of World Chocolate Master.
Andrew will be at The Cake and Bake Show at London’s ExCel on 6 October 2018. You can see him on the decorating stage at 11.15am and 3.00pm where he will be sharing tips and tricks on tempering chocolate at home.
Quote LOVECAKE18 to get your tickets for just £9 each! Click here to book now.
Andrew recently attended the Chocolate School at F.B.M. in Milan, Italy to train on the use of their fantastic chocolate production machinery as well as their Bean to Bar line. Consequently Andrew has since been appointed an F.B.M. specialist by the UK Agent Vantage House in Hove.
Andrew is thrilled to announce that he will be working on some Christmas items in partnership with his friend and colleague Linda Jameson of Lindy Lou Creations in Scarborough – watch this space for further updates!
Contact Linda Jameson on:
T: 01723 354438
M: 07944 672746
The world’s largest supplier of high-quality chocolate has donated 120kg to catering students at Scarborough’s Yorkshire Coast College.
The gift by Belgian-based Callebaut was made via top chocolatier Andrew Thwaite who spent three days with hospitality learners and staff to produce 15 table centrepieces entirely out of chocolate…
The Scarborough News
A recipe from Tesco’s Real Food website recommends grating dark chocolate onto your spag bol. The sweet stuff can give your sauce a creamy kick as well as easing the acidity of the tomatoes.
Cocoa powder works just as well, York Cookery School chef Andrew Thwaite says.
Sitting at my desk, I have the rare experience of eating an item of food that is not Aldi’s average, or even Tesco’s finest, but actually an item of food at the very pinnacle of its class. Ethically and locally sourced, organically produced, made individually by hand with love and no preservatives, all the kinds of phrases that students tend to avoid like the plague when food shopping…
Seven famous faces from the culinary world will be returning to their old college to host an extravagant five-course dinner with the help of current students.
The dinner will be hosted by Michelin-star alumni Andrew Pern, James MacKenzie, Paul Welburn, Martel Smith, Anthony Gascoigne and Andrew Thwaite, along with the master sommelier and former employee of Gordon Ramsay, Ronan Sayburn.
A CITY centre chocolatier is visiting Ghana in a bid to enrich his understanding of one York’s most famous products.
Andrew Thwaite, head chocolatier at York’s CHOCOLATE Story, will next week travel to the African country, which is the second largest exporter of cocoa in the world, behind the Ivory Coast.
ONE of York’s newest visitor attractions has invested in its facilities following a busy Easter period.
York’s Chocolate Story, which opened in King’s Square last year, has installed a new kitchen in its demonstration area to give its chocolatiers more scope to show their skills.
CHOCOLATE Heaven was unveiled in York for Easter as a series of mouth-watering masterpieces went on show for the city’s biggest ever Chocolate Festival.
As a taster, the city’s Chocolate Story’s team paid tribute to a proud history of confectionary-making by creating a display of giant Eggs and chocolate sculptures at the attraction in Kings Square, York.