This is a story where a passion for artisan chocolate and our countryside location merges to create chocolates of ultimate distinction, beauty and generates a conversational centrepiece. At Hunters Chocolate, we refuse the additives and mass assembly lines in favour of handcrafting each piece from premium chocolate, butter, nuts, spices, and natural flavours. The end creation is a line of signature chocolates and imaginative innovations that taste, look, and smell unlike anything else. You will experience a real connection to our selection of handcrafted chocolate. We invite you to pop by to see, smell, taste and enjoy our confections where we use only the most authentic, premium ingredients for our creations. We design our chocolates always to showcase the quality of the main ingredient and its provenance, composite tastes and complexities through to the fun of presentation and marriage of authentic paired flavours.Following Gary’s retirement from a highly esteemed career in London, Hunters Chocolate devotes its time and energy to raising the knowledge and virtues of high-quality artisan chocolate. With chocolate coursing through his veins for much of his professional career, 20 years ago Gary became a UK Chocolate Ambassador for Barry Callebaut – the exclusive and by-invitation-only Chocolate Ambassador Club gathers almost 200 of the best pastry chefs and chocolatiers from around the world, all of whom have a talent with, and a passion for, chocolate. Hunters Chocolate has a boutique retail range that is available to buy. Delivered anywhere in the UK in elegant packaging, with each box being carefully hand-packed, with hand-tied ribbon and hand-written expiration dates, they take inspiration from design, fashion and the seasons.

An independent Artisan Cookery School tutored by experienced and passionate patrons and chefs. We also have a specialised School of Chocolate running alongside the culinary school, which is unique to East Anglia.Hunters Academy of Food is created and directed by one of the UK’s top culinary educators, having led Westminster Kingsway College’s famous Hospitality School for over twenty years. Gary has assembled a team of expert chefs who are forerunners of their own specialism in culinary arts and hospitality. We offer inspirational cookery courses from our wonderful Academy kitchen located deep in the heart of the North Norfolk countryside which creates a peaceful and focussed environment in which to develop skills and knowledge.With over 20 cookery courses and classes to choose from, designed to suit novices as well as advanced home cooks and professionals, we will teach you to cook with creativity, passion and pleasure. If you want to take your culinary skills to the next level, we have a course that is right for you.Specialising in working with the wider hospitality industry to deliver bespoke skills and development of concepts is an area in which we have great experience and can organise everything from accommodation to delivery for teams and individuals. Our farm house creates an ideal environment in a North Norfolk countryside setting to focus on your development.

I am the author of nine hospitality and catering books written for the student, trainee, apprentice and for professional use. The titles are published and distributed internationally by Delmar Cengage and the level 2 Professional Chef book has won a PACE award for innovation. The level 2 Professional Chef book is already in its second edition and is the main study book for many professional catering schools and colleges across the UK. The foreword has been written by Jamie Oliver who has supported this book since its inception alongside the Master Chefs of Great Britain, Craft Guild of Chefs, the Royal Academy of Culinary Arts and the British Culinary Federation. The Advanced Professional Chef Level 3 Diploma book 2nd edition has been published in 2013 and a foreword has been written by Heston Blumenthal in support of this book.It has been endorsed by the Royal Academy of Culinary Arts, Craft Guild of Chefs, Master Chefs of Great Britain and the British Culinary Federation. A new book detailing the work and history of the Hospitality and Culinary Arts Department at Westminster Kingsway College is launched in December 2013, titled 'In a Class of Its Own'. This is my first non-academic book to be published.Please view the current list below;In a Class of Its Own ISBN 1907998144Professional Chef Level 2 (NVQ) ISBN 9781844805051Professional Chef Level 2 (Diploma) ISBN 9781844807062Professional Chef Level 2 (diploma) 2nd Edition ISBN 9781408039090Professional Chef Level 3 (NVQ) ISBN 9781844805310Professional Chef Level 3 (Diploma) ISBN 9781408030844Advanced Professional Chef Level 3 (diploma) 2nd Edition ISBN 9781408064214Food and Beverage Service, Levels 1 & 2 ISBN 9781408007426Hospitality Supervision Level 3 ISBN 9781408009253Professional Chef (Australian and New Zealand edition) ISBN 9780170181709

I currently work with Barry Callebaut (UK) to deliver seminars, demonstrations, courses and advisory sessions alongside the UK Ambassador Team and work extensively for the UK World Chocolate Masters Competition to develop the next UK candidate to compete in the World Chocolate Masters.

The leadership and transformation of curriculum and learning at the third largest college group in the United Kingdom. Creating a culture of excellence and driving our ambition to create a sector leading organisation which transforms lives through exceptional education, training and partnerships.Responsible for strategy, organisation design, budgets, financial frameworks, teaching, learning, quality, leadership, people management and governance.Deputising and supporting the Executive Principal and the Group CEO to deliver an excellent and sustainable FE provision.Leadership for the Group’s specialist curriculum of Westminster Kingsway’s Hospitality and Culinary Arts, plus Engineering and Digital across the three colleges and training arm.

Deputising and support for the Executive Principal and CEO. Transforming the curriculum and learning of the three colleges and training group which forms the Capital City College Group.Creating a culture of excellence and leading our ambitions to create a sector-leading organisation which transforms lives through exceptional education, training and partnerships.Accountable for strategy and organisational design, budgets and finance frameworks, teaching, learning and quality, governance, leadership and people management.Leadership overview for the Hospitality and Culinary Arts provision at Westminster Kingsway College, and also the specialist curriculum for Engineering and Digital across the Group.

Deputy Principal at Westminster Kingsway College (part of the Capital City College Group)

Providing a strategic and operational leadership for the college and developing the future of our hospitality and adult provision to meet the needs of London and to provide pathways to and within employment. Establishing and promoting effective partnerships with the Hospitality community, local authorities, adult advice services and other agencies to support the needs of our students and client group.Key result areas are in the planning and provision of a broad and balanced curriculum, including Higher Education, and providing leadership to promote excellence in the provision. Leadership and management over our Victoria and Soho centres, managing financial resources in line with the college financial regulations and promoting the planning and delivery of personal and professional development.Developing strategies and policies that secures the delivery of high standards for all students is crucial to enable the college to optimise the income generated through all curriculum areas. As a member of the College Executive Team, I share corporate responsibility for the effective organisation, management and leadership of the College.

As Head of Faculty for all culinary arts, hospitality and food & beverage courses I managed a large sector that delivers programmes to approximately 2000 students each year for full time, part time, scholarship, apprenticeship and bespoke courses. I also managed two full-time public restaurants, a contemporary student cafe and a small retail outlet, but I was also responsible for;•Strategic development, including business and course planning & skills strategy development.•Advising businesses and colleges on the formation of training needs and course structures to meet the needs of funding and the industry skills development.•Generating new private and full cost programmes of study in the hospitality and culinary arts sector•Comprehensive database and budgetary management.