Simon's Profile
Job title
Confectionery Lecturer and Level 5 Year Manager
Academic qualifications
Level 3 Professional Chef, Diploma in Teaching in the Lifelong Learning Sector (DTLLS), Level 3 Certificate in Assessing Vocational Achievement, Bakery and Patisserie Foundation Degree, Postgraduate certificate in Higher Education
"While I’m incredibly proud of founding my own patisserie, Manton's, and working at high-profile venues such as Rick Stein's in Padstow, the single achievement that means the most to me is the collective success of all the students I have educated over the years."
I bring a wealth of real-world culinary experience to my role teaching Bakery and Patisserie Technology. My journey started with completing the Level 3 Professional Cookery course here at UCB, laying the foundation for a diverse and hands-on career across some of the UK’s leading patisseries and bakeries, including Stein’s Coffee Shop (Rick Stein’s Patisserie), The Cacao Bean, and The Bread Collection. Drawing on years of industry expertise, I launched my own venture, Manton’s Patisserie and Coffee Shop in Birmingham, which gave me the invaluable experience of running a successful food business and a deep understanding of the financial, operational and problem-solving skills needed to thrive in the food industry.
Since joining UCB as a lecturer in 2011, I’ve dedicated myself to bridging the gap between culinary theory and industry practice for my students. My approach is deeply rooted in providing students with not just academic knowledge but the practical insight to execute at a professional level. I share my own experiences and insights from the food business, preparing students for their academic projects (especially in the final year) and also their early career in the industry.
I’m also committed to fostering skills that boost employability, such as communication, leadership, and problem-solving, and I’m proud to help students build their own valuable professional networks. While I’m incredibly proud of founding my own patisserie and working at high-profile venues, the single achievement that means the most is the collective success of all the students I have educated over the years.
The biggest misconception I’d like to clear up for new students is that patisserie is pure “art”. In fact, at our level, the discipline is rigorously underpinned by science, maths, chemistry, and even financial analysis. Success in the industry demands absolute precision - your results depend on the consistency of the chemical reactions (involving proteins, starches, fats, etc.) you manage. And if you can’t master the break-even analysis or the logistics of a supply chain, no amount of beautiful plating will save your business. Having said that, baking and patisserie appeal to a certain type of person, someone for whom traditional academic subjects have, perhaps, always felt boring - as baking offers a welcome, hands-on way to learn.
For many of my students, drawing on the theory to roll up their sleeves and create something delicious sparks a passion that they never knew they had. What I love most about working at UCB is witnessing firsthand that “lightbulb moment” - when complex techniques or financial concepts actually click.
Outside of the classroom, I stay connected to the culinary world through ongoing professional development across a range of establishments - ensuring that my teaching is always fresh, relevant, and grounded in the realities of the modern food industry.
A fun fact about me is that I used to be a motor racing driver, and I still have a deep passion for racing and cars. The world of racing taught me invaluable lessons about precision, high-pressure execution, and rapid problem-solving - skills that are surprisingly transferable to a busy professional bakery.