Iain Galloway is the proprietor of Galloway Patisserie and continues to play a lead role in the day-to-day running of the business, as well as serving as a guide and mentor to his team of pastry chefs.
Inspired by his work in the kitchens of Gleneagles in 1974, Iain continued to build a wealth of experience and special skills in some of Europe's top kitchens. The product range offered by Galloway Pâtisserie showcases Iain’s high level of expertise and creativity.
The consistency, reliability and exacting standards that are a cornerstone of the business were acquired during Iain’s seven years at Swissair.
Passion for his craft is Iain’s driving force and he imparts this to his staff, encouraging professional development and sponsoring them for advanced courses to bring new skills and ideas back to him and the rest of the team. Between them, they have studied at Lenôtre (Paris), a Sugar School in Zurich and the Chocolate School, CocoaBlack (Ruth Hinks).
Both you and your customers will benefit from his dedication and commitment, safe in the knowledge that you will always receive exceptional patisserie and service.