Head of Hospitality Stephen Humphries led 15 hungry Vacherin chefs on a West London pastry crawl, sampling some of the city’s finest croissants as part of our regular food innovation tours. Now in its second year, the famous Vacherin Croissant Crawl didn’t disappoint.
Our chefs enjoyed a blend of much-loved stops and exciting newcomers: Philippe Contini and Cedric Grolet, alongside Nicolas Rouzaud at The Connaught and the award-winning ArtSpace Café at Claridge’s.
The day began in South Kensington with Contini’s show-stopping jumbo croissants and pains au chocolat - a spectacular sight and an indulgent start. A short stroll away, Grolet’s patisserie delivered flawless croissants, pains suisses, and apricot danishes.
Crossing Hyde Park, the chefs arrived at Nicolas Rouzaud’s counter at The Connaught, where the standouts included the signature mango dog, pistachio Paris-Brest, and strawberry tart. The finale at Claridge’s ArtSpace Café showcased true creativity with pineapple rice pudding danishes, blueberry & basil pastries, and a raspberry tart that stole the show.
Our food innovation tours bring together chefs, managers, and operators from across the business to explore London’s most exciting food trends and experiences. They’re a perfect expression of Vacherin’s learning culture, championed through the Chefs Assemble programme - monthly masterclasses and industry-led experiences designed to upskill, connect, and inspire our chefs.
