Colin Martin is one of the UK's leading professionals in the art of sugar sculpting. He has over 30 years of experience in creating wonderful masterpieces for some of the most prestigious clients in the world. I have for many years been creating sugar centre pieces for competitions and clients alike. Having won more gold medals for sugar and buffet work than I like to remember.  

We at the school of sugar feel that there is a need to pass on this knowledge to up and coming chefs and pastry chefs. over the years trends have changed with the use of isomalt becoming a popular alternative to sugar. both mediums are used on our five day classes. All the basic techniques are demonstrated during your time with us, and I believe with this knowledge and practice you will be able to produce decorations to tantalise your customers and give yourself a great deal of satisfaction with your new found skills. 

The Colin Martin School of Sugar was developed as a result of the interest of both professional and amateur chefs who wished to learn the art of sugar sculpting. Having created award winning works-of-art for some of the worlds leading kitchens and royal houses, Colin now welcomes students to his specially designed studio where they can learn the techniques and skill to produce their own sugar creations. The large studio is located within the grounds of our ancient Inn, which nestles in between Ingleborough and Whernside in the beautiful Yorkshire Dales, yet only 1 mile from the nearest train station. We believe that the courses are unique in the student tutor ratio and offer something to beginners and advanced students alike.