Training course
Maximum 10 people per class. Bookings on a first come, first served basis.
Creative Vegan (and free from) Patisserie
by Richard Hawke at TheTasteLab
Pastry Students
Price per person £595 incl. VAT
28th - 1st March 2022
08:00 am - 05:00 pm
2nd - 3rd March 2022
08:00 am - 05:00 pm
The chef
Vegan Pastry Chef

Originally from Sydney (Australia), Richard obtained a visa for France with the dream of learning from the greatest Pastry Chefs. He quickly settled in Lyon and found a job with Jérôme Languillier’s team (World Champion, 2009).

With this experience, he developed his skills and put them to good use in various patisseries in the Lyon region. He then joined l’Ecole Nationale Supérieure de la Pâtisserie as a teacher that allowed Richard to deepen his knowledge of all aspects of the profession: chocolate making (artistic pieces, candies and chocolate montage), art sugar (pulled sugar, poured, soufflé, pastillage), confectionery, desserts, pies, etc…

Richard specialised in teaching international students, and chose a pedagogy focussed on learning and mastering technical skills and knowledge, requiring rigor and perseverance.

After a period of professional consolidation, Richard found a new challenge in Casablanca (Morocco) where he was employed to develop products suitable for an investor opening a gluten-free pastry shop allowing him to discover a whole new aspect of his profession: allergen-free baking and vegan pastry.

Now living in France again, he defines his daily life in three words: research, travel and family. Time is now spent in his laboratory where he continually develops and refines an ever-increasing variety of creations, with family on hand to test and critique his current recipes. As well as the research process, he travels abroad for pastry masterclasses, allowing him to share and transmit his passion, passing his skills on to enthusiastic students.

Terms & Conditions:

The maximum number of participants per establishment is 2.

All places are on a first come, first served basis.

If you are booking an event more than 6 weeks in advance, a non-refundable 30% deposit is payable on registration
within 72 hours of booking, to secure your place. The balance must be paid within 6 weeks of the course date.
If you are booking an event less than 6 weeks from the event date then the full fee is payable on registration within
72 hours of booking. Your participation at the event will only be confirmed once we have received full payment.


If you cancel in writing at least 6 weeks before the event we will refund 70% of the price
(the deposit is non-refundable).

No refunds will be given for cancellations within the 6 weeks preceding the event.

Read full Terms & Conditions

Other Information:

  • We would ask that you bring your chef’s jacket
  • TheTasteLab will provide all materials and equipment
  • Each participant will be provided with an apron
  • The price includes lunch
  • If you need to book a hotel, you can contact The Holiday Inn London – West

Our Address:

Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)

You may also like:
Easter Afternoon Tea
by Benoit Blin MCA
PCB Creation & Ponthier
21st - 22nd February 2022
23rd - 24th February 2022
Pastry Students
More Details
Luxury Vegan Patisserie
by Toni Rodriguez
21st - 22nd March 2022
23rd - 24th March 2022
Pastry Students
More Details
Texturisers in Pastry
by Javier Guillen
4th - 5th April 2022
6th - 7th April 2022
Pastry Chef Professionals
More Details