Being a young chef in a competitive brigade is challenging enough, but for Sam Leatherby, head of pastry at the London Hilton on Park Lane, turning 4,000 covers a week is just part of the job. The hotel recently underwent a multi-million-pound renovation, and with it came the birth of two new dining destinations, Park Corner Brasserie and Revery, adding to Leatherby’s already full plate.
Aside from his role in running the banqueting department with two other sous chefs, he is responsible for the desserts across the hotel’s entire food and beverage offering. However, pressure is something that the ambitious chef is used to, having won Bake Off: The Professionals and becoming a finalist at Bake Off: Crème de la Crème.
“Being on Bake Off taught me how to stay calm and composed under intense pressure,” he explains. “The two months of gruelling, high-intensity filming – while simultaneously managing my day job – pushed me to my limits in the best way possible. It was a true test of endurance that showed me how much I’m capable of, both emotionally and physically. The experience not only sharpened my technical skills as a chef, but also gave me a newfound confidence in handling demanding situations and thriving under pressure.”
As the first Hilton property in the UK, London Hilton on Park Lane has been a mainstay in the capital’s hospitality scene for decades and continues to delight guests with award-winning dining and enviable views over Hyde Park. When talking about bringing fresh ideas to the hotel, Leatherby cites renowned pastry chef and chocolatier Amaury Guichon as an inspiration: “He creates lots of showpieces where he uses so many different types of chocolate techniques, which is something I would love to incorporate into showpieces in our lobby next year.”
Ina Yulo Stuve catches up with Leatherby and find out what a typical day in his life looks like and where his favourite place to unwind is.
What motivated you to pursue a career in pastry?
I initially set out to become a chef, not specifically a pastry chef. However, early in my career, I had the chance to work in a pastry kitchen and it completely changed my perspective. I fell in love with the creativity, precision, and artistry that pastry work requires, and I have never looked back since.
What made you decide to join the team at the London Hilton on Park Lane?
I was drawn to the London Hilton on Park Lane because of Hilton’s exceptional apprenticeship programme. I attended an assessment day where we were challenged with competency-based questions and had the opportunity to demonstrate our skills to the chefs. That experience was inspiring, and being accepted into the apprenticeship programme felt like the perfect opportunity to grow and develop within a world-renowned brand. It was an obvious choice to start my journey here, and it’s been an incredible foundation for my career.
What does a typical day look like for you in the pastry department at the Hilton?
A typical day in the pastry department at the Hilton starts early for me, usually around 6:30 or 7am. My first task is to ensure everything is running smoothly and to check on the overnight work done by our bakers. Between 7 and 9am is my most productive window, where I focus on completing key tasks before the day’s meetings begin. The rest of the day involves a mix of meetings, overseeing production, and plating desserts for various events and services. I also spend time reviewing the function sheets to ensure we’re prepared for the day’s requirements. With events often running late into the evening, sometimes until 10pm, it’s a constant effort to maintain quality and stay ahead of the game. Every day is fast-paced, but it’s incredibly rewarding to see everything come together.
What’s your approach to creating new dessert concepts for such a diverse range of dining experiences?
My approach to creating new dessert concepts starts with collaboration. I believe the best ideas come from bringing the team together and brainstorming freely, sharing thoughts, and building on each other’s creativity. By combining different perspectives and ideas, we’re able to craft something truly unique that reflects a blend of innovation and expertise. It’s a process that not only leads to exciting new desserts, but also strengthens our teamwork and ensures we cater to the diverse range of dining experiences our guests expect.
What’s your favourite dish on the current menu?
At Park Corner Brasserie, my favourite dish has to be the cranberry, orange, and pistachio layered cake – I’m a sucker for anything with pistachio! On the banqueting menu, the standout for me is the mandarin and chocolate dessert. It’s such a showstopper, with its stunning presentation and liquid centre. The fact that we can execute something so intricate and visually impressive for over 1,000 guests is a real testament to the team’s skill and precision.
You’re hosting dinner at home. What’s for dessert?
If I’m hosting dinner at home, dessert is definitely chocolate soufflé with raspberries. It’s quick, simple to make, and always a crowd-pleaser.
How do you like to unwind when you’re off the clock?
My go-to way to unwind and de-stress is playing football. I hit the pitch every weekend, usually Saturday and Sunday, and it’s the perfect way to detach from a busy week. It keeps me active, clears my mind, and lets me focus on something completely different – it’s a great reset.
When not at the hotel, where can we find you drinking and dining?
You’ll probably find me enjoying a beer after work or catching up with friends at the football club. As for dining, I’m all about relaxed, laid-back spots where the focus is on great food and a comfortable atmosphere.
Factbox
London Hilton on Park Lane
Address: 22 Park Ln, London W1K 1BE
Phone: 020 7493 8000
Website: hilton.com
Photography courtesy of London Hilton on Park Lane.
