Cumbria Crack

Eggceptional talent from Punch Bowl pastry chef

egg in situ[A] pastry chef from Kendal created a chocolate Easter egg masterpiece that was too good to roll down any Lake District hill on Easter Sunday.

Callum Wardlaw, 26 from Levens made the unique egg during a ‘Professional Easter Eggs’ course at Squires Kitchen International School in Surrey earlier this month.

The two-day course was taught by former UK Chocolate Master and 2016’s Winner of Great British Bake Off Crème de la Crème, Mark Tilling. Mark shared his professional techniques and trade secrets on how to use chocolate in different forms and showed Callum and four other attendees how to create their very own Easter egg showpiece.

The egg, which was based on a replica of his work of art on the popular TV show, took around 10 hours to create and features hidden compartments and drawers for storing even more mini chocolatey egg treats. It was finished off in Callum’s own style and his choice of decoration with the end result not too dissimilar to an opulent imperial Fabergé egg.

Callum Wardlaw
Callum Wardlaw

Callum, who is the Pastry Chef at The Punch Bowl Inn & Restaurant at Crosthwaite, said: “I do a lot of chocolate work with the desserts and petit fours at the Punch Bowl but I really wanted to increase my knowledge of chocolate, so when I found out about this course, it seemed like the perfect opportunity and I love all of Mark’s work.

“The course was a unique opportunity to learn from the very best and I’m looking forward to putting the new skills I’ve learned into practice at the Punch Bowl and adding even more elegance and classic colour schemes to some of our sweeter dishes.“

Callum, who lives in Lancaster with his partner Sophie and five-month old son, Alfie developed his passion for chocolate whilst studying a Level 3 Pastry Apprenticeship at Kendal College. He hopes to soon go back into the College to do some chocolate work with current students.

Squires Kitchen International School has been teaching the art of cake decorating and sugarcraft for 30 years. As well as teaching at the School, Mark Tilling is an ambassador for chocolate and has twice represented the UK in the Chocolate Master world finals in Paris where he was ranked 7th in the world – the UK’s highest ever placing.

For more information on the Punch Bowl Inn & Restaurant at Crosthwaite, visit

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