The Sweetest Things

Chef Graham Mairs’s life is like a box of chocolates – and with his artistry, you never know what you’re going to get

- Jade Wright

He’s been around the world, but for Graham Mairs, there really is no place like home. A global expert in chocolate and patisserie, work whisks him away to exotic locations, in a life of Michelin stars and luxury hotels. But after a summer at home with his family in Hale, he’s hoping to spend more time supporting the community here.

“My work takes me to all the major capitals and all the chocolate academies,” he says.“I was due to run workshops and masterclasses in 16 different countries this summer. I spend a lot of time on planes and in some lovely hotels, meeting chefs and teaching the skills I’ve learnt over 30 years. But sometimes you need something to make you stop and take stock, and being at home has been a blessing, even during these strange times.”

Graham started his career as a chef, studying at the Ecole Lenôtre in Paris, under the supervision of some of France’s most prestigious tutors. He went on to work for 3* Michelin chefs Paul Bocuse in Lyon, Roger Verge in Mougin, Louis Ouithier in Cannes, Michel Gerard in Eugenie-les-Bains, Pierre Herme; then Raymond Blanc, Claire Clark and Nickolas Boussin.

“I grew up in Timperley and I had no idea these places even existed,” he explains. “But I’d fallen in love with cooking and I wanted to make the best food I could, so I went from restaurant to restaurant, learning as I went, picking up tips from every chef I worked with.”

From there, he spent eight years in London at Browns Hotel, then 90 Park Lane Restaurant at Grosvenor House, and over to the Bath Spa Hotel.