We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies from this website.
what are cookies?
Royal Lancaster London welcomes new exec pastry chef

Royal Lancaster London has appointed Scott Villacora to the position of its Executive Pastry Chef, who was previously Head Pastry Chef at Fortnum & Mason.

Passion, flavour, visual presentation and creative flair are just some of the attributes that Villacora brings to Royal Lancaster London. He has already inspired his new Pastry Department to develop more interesting breads, pastries and desserts for the entire hotel.

Villacora’s next project is to completely redesign the Afternoon Tea to make it a work of art with experimental tastes not previously available in the Capital. The new Afternoon Tea will be launched in early 2020.

Villacora said of his appointment, “I want to take all my previous 15 years experiences and bring them to Royal Lancaster London. My entire focus is on flavour and presentation, and my aim is for Royal Lancaster London to become one of the very best places to enjoy Afternoon Tea in London.

“We have 10 beehives on the roof of the hotel which supply me with delicious, citrusy honey from pollinating the lime trees in Hyde Park. I will be using this gorgeous Champagne coloured honey in my desserts and of course the Afternoon Tea.”

Villacora graduated with a Diploma in Culinary Art at the Philippine School of Culinary Arts in May 2004. Since his graduation, Scott has been Head Pastry Chef at several prestigious hotels and restaurants.

Most notably Villacora was appointed as Head Pastry Chef at Fortnum & Mason in 2015 where he managed a team of 14 pastry chefs for four years and was responsible for curating the award-winning afternoon tea service.