Paul Wayne Gregory

The chocolates we create are made from some of the finest ingredients in the world, which we have taken a great deal of time to source. We are proud to say we do not use any artificial food flavourings, or artificial compounds.

Paul Wayne Gregory has over 25 years experience in the catering industry, starting out as a baker and then becoming a main kitchen chef but found his true love in the pastry section. Later he moved to Ireland to work in the Michelin star restaurant ‘Restaurant Peacock Alley’ and then headed the pastry section in all of Conrad Gallagher’s restaurants. Returning to England, Paul worked for the Searcy’s food service group where his plated dessert won the front cover of the cookery book ‘London on a Plate.’ This book was compiled of London’s newest and hottest rising chefs. With the desire to increase his knowledge, Paul moved to France to work with Mousier Jean Valentine class mate of the legendary pastry chef Michel Roux senior. Here Paul worked in the pastry shop and followed the Grand Master in his style of classic patisserie, it was here Paul found his passion for working with chocolate and knew one day he would open his own chocolate business. With the desire and passion still burning and as Paul says “I needed a finishing school”.

He moved to Spain to work for world renowned pastry and chocolate master Oriol Balaguer, “And here I found myself.” Back in England Paul had no intention of starting his business just yet, but with no job and no money, “I had just spent almost 2 years working for free, friends who had now become head chefs asked if I could make chocolates for them, so I started working from home creating chocolates in the night and looking for a job in the day. Two years later, I said to myself, well, I’m in business aren’t I”. He laughs with no formal business skills, Paul under took a short business course which he says, “Being dyslexic, I could not make head or tails of it. Forecasts, projections, I’m a chef! But the one thing I knew from travelling and working in all those high end establishments is, quality sells itself.”. “I took all of those skills and moved into an industrial unit, no investor, no money, it was a huge risk! But what I did have was a burning desire to show the world what I meant by, indulgence is everything and at the end of the day, everyone has to start somewhere.” In less than 7 years, the desire and passion truly speaks for itself:

  • Chocolates for the Queens 80th birthday
  • Bespoke chocolate box and chocolates for the launch of Windows Live Europe
  • An Award of Excellence for the Pure Indulgence range which started with a limited launch in Harvey Nichols stores
  • BEEAM Award for a Personal Achievement as an individual
  • Total of 8 gold awards, 3 silver awards, 1 bronze. Making the Pure Indulgence Chocolate box, the first truly award
  • winning chocolate box where every chocolate in the box has won an award
  • Total of 3 Awards of Excellence
  • Voted within the top 10 chocolate makers by the I magazine
  • Award of Highly Commended by Observer food magazine
  • Elected member of the Ambassadors Chocolate Academy
One of the most recognised talents that Paul has, is his ability to mould and manipulate chocolate to create artistic masterpieces. Paul has created custom chocolate art that mimics both the human form, machines, paintings and abstract art. In addition to the obscure and sometimes bizarre, “I started with street art and will later return but with a new concept.” Paul also creates custom chocolate packages for corporate clients such as the well-known American corporation Microsoft, as well as 30 Pavilion Road and Charlton House. Wedding parties also covet Paul’s prestigious chocolates for favours and gifts, “This is another passion.” Paul says, “Creating the perfect gift for a memorable occasion or as a gift to someone special speaks volumes if you get it right, but, get it wrong and.” He laughs. “Touch wood, we’ve never got it wrong as yet.”
“The Pure Indulgence Chocolate box. This took 5 years in the making; in 2006 we launched the range so now I could not change the flavours inside the box. In that year we won an Award of Excellence for the range. Now, every chocolate in the box has won an award individually: 8 gold, 3 silver and 1 bronze, the reason I say it’s an achievement is because it’s easy for me to compete 36 chocolates and put the winners in a box, but to bring out the box first and then compete each chocolate thereafter is a completely different story all together- I do not think I will do this again it nearly killed me”!
“It was great to win all the awards we have achieved, and making chocolates for the Queens 80th birthday was a true honour. But, I still think the working achievement has to be our clients. Our clients who have been with us from the start, I would like to thank them all for their loyalty and support, thank you all”.
Awards of Gold from The Academy of Chocolate for ‘Best Filled Chocolate’ 2011

The Observer Food awards ‘Highly Commended’ Newcomer 2010

Winner of An Award for Excellence in Food and Drink Awards, Category Confectionery 2010

Winner of An Award for Excellence in Food and Drink Awards, Category Confectionery 2009

Elected for the ‘Ambassadors Club’ for Cocoa Barry Chocolate Company 2009

Award of Gold from the Guild of Fine Foods for Best Filled Chocolate 2009

Lambeth Business Awards for Innovation: Result Highly Recommend 2009

Awards of Gold & Silver from The Academy of Chocolate for ‘Best Filled Chocolate’ 2009

Runner up for the Award of Excellence in Food and Drink Awards, Category Confectionery 2008

Awards of Silver & Bonze from The Academy of Chocolate for ‘Best Filled Chocolate’ & ‘Best Filled Praline, 2008

Awards of Gold & Silver from The Academy of Chocolate for ‘Best Filled Chocolate’ 2007

A BEEAM award for ‘Outstanding Achievement as an Individual’ 2007

An award for Excellence in Food and Drink Awards, Category Confectionery 2006

Paul Wayne Gregory
Bespoke Chocolate Artist