Tuk in! UCB graduate helps launch high-end patisserie brand Tuk Cakes

UCB graduate, Bake-off: The Professionals finalist and pastry extraordinaire Bharat Chandegra has, together with pastry chef Darryl Collins, helped to launch Tuk Cakes - a premium patisserie brand housed in an Italian style tuk-tuk in Resorts World, Birmingham.

Featuring an exclusive menu of handcrafted items including macarons, chocolate bon-bons, eclairs and petits gâteaux, the menu has been devised and baked in-house by Resorts World’s pastry team, headed up by Darryl and Sous Chef Bharat.

The pastry team also run the pastry section in Waters Restaurant, alongside renowned Birmingham Head Chef, Andy Waters, and provide desserts and sweet treats for Resorts World’s private dining and event venues.

Bharat first started UCB at just 16 – where his love affair with pastry and sweet things began. After graduating, he was offered a pastry position at the prestigious Royal Automobile Club in London. He then left the big city and worked around the country in high end hotels and restaurants to pursue his dream career in pastry.

The pair have recently become familiar faces following a successful run on Channel 4’s Bake Off: The Professionals. Head Pastry Chef, Darryl, has been delighted with his and Bharat’s performance on the show:

“It’s definitely been tough. This is the first competition we’ve embarked on as Team Resorts World so we’re delighted with our achievement. Having not only worked alongside but also fought off competition from top hotels and restaurants, particularly in London, all the way to the final, is a real thrill. Receiving feedback and recognition from the expert judges Cherish Finden and Benoit Blin has also been really pleasing.”

Ian Bennett, Operations Director at Resorts World, added:

“We’re so proud of our pastry chefs’ success in the spotlight on Channel 4 and have rejoiced in their determination and hard work to reach the final of the show. To be up against a lot of London-centric talent on a primetime show is a great thing for the Midlands, and for the culinary industry in the region.”