Ross Sneddon, the Executive Pastry Chef for the Balmoral hotel (The Grand Old Lady) in Edinburgh since 2015, began his career more than 25 years ago, and has worked in cities like Paris, New York, and London, and alongside big names like Pierre Hermé.
His creations are elegant and delicately decorated, but above all they are full of flavor, since when it comes to making a dessert, Ross Sneddon tries to keep things focused on quality rather than esthetics.
“If the products exceed the guests’ expectation, then the price is often secondary”
“If the products exceed the guests’ expectation, then the price is often secondary”
Featured in so good #23 and so good #29
