Bethany Hughes

Bethany Hughes graduated with a BSc Hons in biochemistry and began a career as a research scientist in Cambridge before deciding to apply her scientific background in a different area. After four-and-a-half years of training in London, she is now executive pastry chef at The Hole in the Wall in Little Wilbraham and establishing her own company making bespoke petit fours, chocolates and celebration cakes.

While I have often joked that the Stephen Perse Foundation doesn’t generally encourage students to embark on non-academic careers such as being a chef, it is certainly true that my Perse education prepared me in a way I could never have expected.

We were always encouraged to follow our interests and become high achievers. Confidence and self-belief were taught alongside French and chemistry, encouraging us to think for ourselves and step outside the box.

I am fiercely proud of my time at Perse Girls and frequently stand up to people who are against private education, because it instilled in me a very strong sense of discipline, together with the belief that, with sufficient perseverance and dedication, I could achieve anything I set my sights on.

We were always encouraged to take risks, to face up to and actively pursue challenges and, most importantly, to remember that being a girl was, if anything, an advantage rather than an obstacle. Little did I realise how relevant the motivational and inspiring lessons I learned at a senior school Women into Science seminar would be to the challenges that women (particularly young women) have to face both in kitchens and in new businesses.

I’m not happy unless I’m constantly learning and pushing myself to progress. Always in pursuit of the next challenge, I am currently executive pastry chef at the Hole in the Wall, designing the desserts and petits fours and training the junior pastry chefs, while simultaneously setting up my own business making luxury handmade chocolates and confectionery.

My petit four boxes are designed as innovative and fun dinner party gifts – surprising and interesting treats that are more than simply chocolates, with flavours and styles that reflect my background and passion for what I do.

A typical selection might include spiced quince pâté de fruit, toasted coconut marshmallows, toffee apple crumble bonbons, lavender and sweet orange nougat, chocolate caramels and mulled wine gums – you get the idea!

One rule I repeat to myself everyday in business is that people buy people: integrity, a passion for what you do and having the confidence to step up to the challenge and follow your heart are the greatest lessons I have ever learned.