Many ingredients go into making a good cook – creativity, attention to detail, a steady hand. But for John Whaite, winner of the Great British Bake Off in 2012, the ability to multi-task is the key raising-agent behind his success both inside the kitchen and out.

There has been no time to rest in the two years since he appeared on our televisions screens. John has finished a law degree, written two books, gained a diploma from Le Cordon Bleu School of Culinary Arts and opened an exclusive artisan chocolate shop.

He says: “I was still at university doing my final three law exams during the finals of the Bake Off.

“I had to go from Bristol where it’s filmed to Manchester to do my exams, and then back down to Bristol again for the programme.

“I had a lot of adrenaline, which was a great impetus to keep going, but then at the end it was a real come-down.

“I hadn’t appreciated how difficult it was, and then when it did stop the exhaustion kicked in and I had to go to bed for a few days.”

With the Bake Off and his degree behind him, John went straight into a book deal, requiring him to produce John Whaite Bakes in just three months.

“We had to get all the words done and then get all the photos taken in that time, which was pretty hard work, but was awesome fun.

“I like to write, I like to be creative and be part of the photo shoots and food styling. It was difficult, but it was worth it.”

In the closing stages of the book’s production John enrolled in a nine-month diploma at the revered Le Cordon Bleu School of Culinary Arts, something he felt would give him credibility and a voice in the food industry.

As well as 5am starts, John was faced with high expectations, gruelling exams, and an attendance policy which allowed just four days off a term.

Since graduating, John has become a food-festival regular and has launched an exclusive online artisan chocolate shop called The Hungry Dog.

He says: “I hand-make a limited number of chocolates a week and it’s going down really well.

“I’ve created a monster. I can’t keep on top of how many people want it. Last week all the boxes sold out within a minute of launching the shop online.”

John is planning to move the business to his parent’s farm near Wigan, to open a cookery school and production kitchen.

With the move John will be taking his fledgling business back to the home and spiritual origin of his baking career – his family kitchen.

“I started baking with my mum when I was a little lad, which I think most people do, on rainy days and school holidays.

“There’s a real comforting element to baking. I find it really quite therapeutic and it reminds me of spending time with my mum and family.

“It was something I could do during hard times to find peace.”

As well as producing chocolates, John will also be offering lessons in cooking and bakery, from short classes to five-day courses, covering everything from bread making, patisserie, chocolate, and sugar work.

John adds: “I really enjoy interacting with people and talking anything related to food.

“If I can teach people what I know then I’ll be happy.”

  • John Whaite will be coming to Chorleywood Memorial Hall for a taster lunch and will be in conversation with Wendi Peters on Friday, May 16, at 1pm. Details: 01923 283566, chorleywoodbookshop.co.uk

 

ROCHER POPS (Makes 18-20)

INGREDIENTS
80g salted butter
100g Nutella
2 eggs
100g flour
½ tsp bicarbonate of soda
75g golden caster sugar

For the ganache covering
200g dark chocolate, roughly chopped
100g milk chocolate,roughly chopped
200ml double cream

For the hazelnut covering
200g skinless hazelnuts, finely
chopped but not pulverized
Gold leaf, to decorate

Essential equipment
Disposable piping bag with
end snipped off
12-hole cake pop mould, well greased

METHOD
1 Pre-heat the oven to 200°C/180°C fan/Gas 6.
2 Beat all the ingredients together into a smooth batter, scoop into the piping bag and pipe into one half of the cake pop mould, filling the half sphere well. Pop the other half of the mould in place, then
bake for 7-8 minutes. Remove from the oven and allow to cool completely. Repeat with the remaining
batter and the cooled, re-greased mould.
3 Make the ganache by placing the chopped chocolates into a heatproof bowl. Heat the cream in a medium
saucepan over a high heat until it just starts to bubble around the edges, pour on to the chocolate and leave it
for about 30 seconds. Using a whisk, mix to a smooth, glossy ganache.
4 Sprinkle the chopped hazelnuts on to a plate. Dip each cake pop into the ganache to cover it well, then
roll in the hazelnuts. Allow the ganache to set for a good hour, then place a little gold leaf on to each pop.

 

Recipe extracted from John Whaite Bakes At Home published by Headline Books £20.