Pathways: Chloe Oswald, owner and founder, Chocolatia

Lockdown boredom led the owner and founder of Chocolatia to create her own luxury chocolate business, which now graces Michelin-starred menus. She talks to Victoria Miller

 

Did you study a hospitality-related course at school, college or university?

 

I grew up on the west coast of Scotland in a small town called Dunoon and attended Dunoon Grammar School, and then went to Perth College UHI for a Level 2 Professional Cookery course. This is where I met pastry lecturer Neil Mugg, who also grew up near Dunoon, and he sparked my passion for pâtisserie with his knowledge and enthusiasm. I went on to train at City of Glasgow College, receiving a higher national certificate and higher national diploma in pâtisserie.

 

Did you do any work experience in the industry at a young age?

 

My very first job was at 14 at a local hotel the Pier in Kilmun. I began as a kitchen porter and then moved to making starters and salads. It was a rite of passage in my family to work there and I would often work alongside my siblings, which was great fun. Estra and Ian Murray, the owners, gifted me one of my first cookbooks – I still have it today.

 

Who was your first mentor or role model in hospitality?

 

Pamela Brunton. I worked with her at Inver restaurant in Cairndow on the west coast of Scotland for their first summer of business when I was fresh out of college – I had no idea what I was doing! Pam and the team took so much pride in their work and the importance of produce that it really inspired me. Pam is so patient, knowledgeable and eloquent and I admire her greatly.

 

How did you decide on your career direction?

 

I always say I fell into pastry, with Neil Mugg sparking the fire and my course tutor, Lynn Mullholland, encouraging me to continue studying. At City of Glasgow College, my lecturer Aileen O’Meara coached me through the World Skills UK Confectionery and Pâtisserie competitions, where I had the opportunity to travel all over the country and work with incredible pastry chefs. This introduced me to the world of chocolate and from there I was hooked.

 

Could you talk me through the steps in your career in hospitality to where you are now?

 

After Inver I moved to Gleneagles hotel in Auchterarder, where I initially joined the pastry team. I staged in Restaurant Andrew Fairlie and was offered a job. After a year there, I re-joined the Gleneagles’ pastry team under new management to take on the hotel’s chocolate production. During lockdown I was on furlough from Gleneagles and, as an attempt to find a creative outlet, my luxury chocolate buisness Chocolatia was born. A few months later I quit my job and bought a house in Forfar with my partner and decided to give the business a real go.

 

What industry networks have you been part of that have supported you in your career progression?

 

In college I received a scholarship from Scottish hospitality organisation Hospitality in Trust to go to Gleneagles. Appetite for Angus, a food and drink business network, has also been a huge support.

 

What are the biggest challenges you’ve faced?

 

Starting a business is a huge challenge and I’ve had to figure a lot of things out on my own, but I believe the biggest challenge is yet to come. I know that if I decide to start a family, I’ll have to take a step back, which is a very hard and daunting decision. I’d like to learn more about the systems we can put in place to support decisions like this.

 

What advice would you give someone starting out in the industry?

 

Take any opportunity while you’re young! Don’t be afraid to stand by your morals and if you want to work with ethical and sustainable produce, go somewhere that champions this.

 

What are your career goals?

 

It’s a very exciting time as I move into my first commercial space this month. I supply Michelin-starred restaurants Cail Bruich in Glasgow and the Cellar in Anstruther, as well as the Macallan Distillery and the Royal Scotsman Belmond train, but I’d love to add more clients to my list.