Sarah Barber has left her role as executive pastry chef at Hotel Café Royal for the same role at the Dorchester hotel in London.
Barber now leads a brigade of 19 chefs and bakers at the five-red-AA-star, 250-bedroom hotel, creating the afternoon tea for the Promenade restaurant as well as pastries for weddings, parties and events throughout the hotel.
Barber previously held head pastry chef positions at the Corinthia Hotel London, Yauatcha and Dinner by Heston Blumenthal.
Taking influence from traditional British sweet treats from her childhood, her patisseries encompass nostalgic flavours, with signature dishes including her fig and mascarpone mousse, and the ‘Snickers bar'.
She said: "I could not be more excited to be joining one of the world's greatest hotels, which has an 87-year history of creating the best British afternoon tea in London. My focus for afternoon tea will be inspired by the iconic surroundings of the Promenade, where guests know and expect the finest."