Interview with Ross Sneddon, Pastry Chef at The Balmoral
Accomplished Balmoral Chef Ross Sneddon shares his thoughts on his love for pastry, Instagram authenticity, hospitality during COVID and more.
Our interview with Chef Ross in 2021 spanned a multitude of arenas that cover his journey towards being at the top of the patisserie game, health and safety during COVID and his thoughts on Craster products, among many other questions.
What made you realise you wanted to become a pastry chef?
I always loved the idea of working in kitchens but pastry was cooler, neater and more methodical which really spoke to my personality type. In patisserie, we use detailed recipes and formulas and that has always appealed to me. It’s great to be creative but to master patisserie, there is a formula to crack and the planning process is all part of the fun.
Why pastry? What was your training like and where?
Another reason I love pastry is that my training is ongoing, there is always more to learn. I’ve been fortunate enough to train in a variety of different countries and in a variety of different disciplines, from being a chocolatier to heading up Claridge’s. I’ve had a wide range of experiences in my career and those experiences have lead me to my current role as Executive Pastry Chef at The Balmoral.
How long have you been with the Balmoral?
I’ve done two 5-year stints at the Balmoral. At first, I was Head of Pastry for Number One when the restaurant had just opened and it was in its infancy and for the last five years, I have been Executive Pastry Chef for The Balmoral, overseeing pastry in every aspect of the hotel.
What is your favourite thing (full dish or stand-alone piece) to make for yourself? For others?
It has to be bread; I love the sharing element of it. There is something that resonates with people when they come together around a table and share a good loaf of bread. It fills the home with a beautiful smell, it’s reassuring and homely and it’s absolutely my favourite thing to make.
Your Instagram is perfect. What’s your secret to the perfect food photo? And you can’t say a Craster board…
Thank you! I think Instagram is really a highlight of what goes on, isn’t it? At The Balmoral, we use it as a shop window to give people a glimpse of what they can get when they come to us and also a bit of a look behind the scenes. I really don’t think there is any big secret…the perfect photo doesn’t exist. I would say rule number one is never over manipulate or filter the image. People can see right through that and you want the image to be an honest reflection of the hard work and precision that has gone into creating it.
How did the onset of COVID-19 initially impact how you thought about what you did?
The safety of our guests and staff is our highest priority. The past year has of course been challenging but we have always managed to think outside of the box and change with the restrictions, tailoring our offering to ensure safety remains the priority whilst still delivering that five star service. Basically, we have to be agile and willing to adapt with the times.
How have you adapted the way you bake, plate, style or serve your work with COVID in mind?
I would say it’s the thinking around baking, plating and service that has had to adapt quickly. We all have to spend a little extra time brainstorming, coming up with new and exciting ideas that will work within the restrictions of the moment, all the while, taking a little extra time to make sure our guests are enjoying their five-star experience.
What opportunities do you feel COVID created that did not exist previously?
It has obviously been a very trying time for the industry and the world as a whole. I would say this has given the industry a nudge to show that it should evolve with the times, become more fluid and show that a good work-life balance is important.
How do you balance the need for health and safety with the drive to make something that wows Balmoral guests?
Health and safety always come first – we can change our offering easily but it takes time to really think about how we can deliver that five-star experience while doing so. For example, when we launched our Curfew Club experience in September this gave us some creative freedom to do something completely different from any other hotel, whilst fitting around the regulations. We designed an amazing menu of movie night inspired snacks, like our ‘Macaron Burger’ so that guests could enjoy a breakaway and try something new after those long lockdown months.
What is it about Craster products that keep you wanting to serve on them?
I particularly like that they have a great feel and the products fit all of our luxurious specifications. The use of wood allows for some really natural tones and hues which perfectly complement our savoury and sweet creations.
What is your favourite product in the Craster range and what works well for you?
Patisserie Grand is my favourite range. It’s sleek and simple and works perfectly to deliver the wow factor a good Afternoon Tea needs. The grain of the walnut wood provides the perfect aesthetic and I really like the innovation of the hot and cold holding systems.
Which materials work well for serving patisserie on and how do you select the best presentation product to support your creations?
For me, I don’t like anything with a rough surface – a nice wood or china is preferred. You have to look at each item on its own merits…if it’s an appropriate size, if it’s a suitable contrasting colour, every detail is important when considering if it matches the patisserie.
What is something that you feel is really missing from pastry service right now?
I think it’s definitely time to come up with a more sustainable board for our petit gâteaux. Something reusable and beautiful, it could be done and it feels like now would be a good time to do it!
Tell us about a time you absolutely loved what you baked. Maybe a time when you learned something?
Just today, we baked Hong Kong pineapple buns for the first time. We are researching the impact ammonia has on baking. We are always researching and trialling new things internally in the kitchen to make sure the final product is perfect.
Edinburgh is such a foodie capital here in the UK – thanks to people like you. What are your plans for Edinburgh’s food scene?
At The Balmoral, we like to always be evolving, bringing in new ingredients and inspiration and we try to avoid trends to ensure there is a timeless elegance in everything we do. Our only plan is to keep innovating whilst retaining the wonderful traditions of The Balmoral that we are so well known for and that we believe are really integral to Edinburgh as a city.
What other Scottish chefs do you admire?
There are so many amazing Scottish chefs that inspire me, too many to name really. I love the food at Loch Bay in Skye, Number One in Edinburgh and The Kinneuchar Inn in Fife. All quite different chefs and styles but all brilliant in their own way.
What is the next product Craster should make – from a pastry point of view?
As I mentioned earlier, it would be great to have a sustainable Afternoon Tea solution for petit gâteaux. Something that is reusable and really adds something unique and special to the Afternoon Tea aesthetic.
We appreciate Chef Sneddon’s time and insightful thoughts on the ever-evolving industry and the need to keep up with the times. He continues to create pastry magic at the magnificent Balmoral Hotel, Edinburgh.
Find Chef Sneddon on Instagram to explore more of his amazing work.
