From unusual beginnings - coccoa & cream

Paul Hargreaves started coccoa & cream in 2005 whilst earning a living as a farrier and persuing his real passion of creative cuisine in his every waking hour outside of work. It isn't easy to make such a career jump partly due to social misconceptions and partly due to the shear physical demand of his daytime job. However driven by an overwhelming desire and abundance of energy, Paul has overcome the odds and finally managed to make haute cuisine his love, life and career.

Today cocoa & cream is offering a unique creative catering service for business and private occasions. Paul's dedication and attention to detail means his chocolates and patisserie are uniqe and outstanding in both appearance and taste. Paul refuses to compromise on taste to be more lucrative which is why his work stands head and shoulders above his competitors.

See and taste for yourself, give Paul a call  to discuss your next private occasion or business event.

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A word from Paul

"Well this is my second career, my first was shoeing horses! But my love for all things sweet and the desire to work in a kitchen led me into pastry.

I trained in the best place possible — Harrods pastry kitchen — and fulfilled my dream, before going to Switzerland and America to learn more about boiled sugar and sugar blowing.    

After hours commuting to London, I decided to set up my own kitchen doing things in the best possible way. Using the finest ingredients I could buy, and developing the skills and traditions learnt at Harrods"