Meet the Team: Martyn Edmonds
Pastry Chef Martyn Edmonds tells us about his career and delicious desserts
Pastry Chef Martyn Edmonds used to do three different kitchen shifts a day and has now landed a great role in The Royal York Hotel. The former Darlington College student spent months working day and night shifts on top of his College coursework. Martyn learned to perfect his passion for pastry on his NVQ Level 3 patisserie and confectionery course at Darlington College.
“I learned so much at the college and being taught by a fantastic tutor really elevated my skills and my passion to succeed. Although it was hard juggling different kitchens and different shifts, it has all been worth it. I have come on leaps and bounds in my time at the Royal York and now I work alongside a great and passionate Executive Chef and together we explore new ideas and concepts.”
Martyn has created some beautiful cakes and scones for our Afternoon Tea, served in the Garden Room. From dainty macarons to a classic Battenberg cake and chocolate-filled éclairs, they have become very popular with our guests.
Martyn’s current signature dish is a Yorkshire Parkin topped with a Yorkshire Beer glaze and surrounded by the most amazing salted caramel, granola and crème Anglaise. “It’s incredibly popular and we get great feedback. I want to focus on local producers and local suppliers as much as possible.”
If you’d like to try Afternoon Tea in the Garden Room or desserts in the Refectory, view the menus here.