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Our team

See our core team below.
Our guest tutor's bios will be available as soon as course filming is complete.
teaching a class course at the online pastry school
Ben

Owner & online tutor

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Talia

Content writing and research

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Victor

Videography and editing

Balazs

Photography and social media

Ben Mariner and The Online Pastry School

Ben Mariner is the owner and plated desserts coach at The Online Pastry School. 

His Career started at age 13 working at a number of restaurants and boutique hotels in Dorset before earning a full scholarship with The Royal Academy of Culinary arts at just age 16.

After training with the Royal Academy he was sent to one of London’s iconic five star Hotels, The Goring. It was here that Ben’s career started to take shape. After five years at the hotel he progressed to Pastry Chef de Partie, along the way taking part in the preparations for the wedding of the Duke and Duchess of Cambridge in 2011. This was followed by the honour of cooking for HRH Queen Elizabeth and members of numerous royal families from all corners of the world. The icing on the cake came in 2013 when the restaurant won its first ever Michelin star since its opening in 1910.

After leaving the Goring in December 2015, Ben travelled to Melbourne, Australia to take on the role of research and development chef for celebrity chef and Master chef Australia judge, Darren Purchase.

During his time in Melbourne, Ben produced cakes and patisserie for the Melbourne based pastry shop as well as the products used for the opening titles of Master chef Australia, the VIP lounge at Formula One grand prix, the Australian open and the Melbourne cup.

Two years later Ben was head hunted for a return to London, now working part time as head pastry chef and developer to a famous Multi Billionaire and their Executives, whilst running the Online Pastry School with help from a fantastic team of six 

Recent Blog Posts

Working with Pastillage

Pastillage A quick guide to working with pastillage. This is a paste produced from icing sugar, egg whites, water, gelatine or gum tragacanth, a powdered starch can also be included.…

Sponge Cakes Theory

SPONGE BATTERS The main ingredients in sponge cakes are egg, sugar and flour. The addition of air is another key ingredient in the sponge, which gets introduced through the mixing…

How to use Yeast

Yeast Yeast is a living organism and is a plant of the fungi group. It produces the gas carbon dioxide when fermented. This occurs when it is given food in…

An Introduction to Sugar Substitutes

Fructose Fructose is naturally occurring monosaccharide found in honey, fruits, and most root vegetables. The powder form is sourced from beetroot, fruits, sugar cane, and corn. While fructose is the…

Carrageenan Explained

Carrageenan is a powder that’s extracted from various species of red algae. The red algae are farmed and processed to reach the desired powder consistency.

Rose Water and Raspberry Cheesecake

Rose Water tends to fall into the category of what we call ‘polarising flavours’. Some love it and others hate it. Things like marmite, coriander, violet and lavender are all…

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