Although Nigel showed an interest in cooking at an early age, he was advised to take a more 'sensible' path when it came to choosing his options at school. Despite having a complete a metalwork course he eventually went on to follow his dream of being a patissier.

His career in Prestbury at the age of 15, where he trained at the White House restaurant as a classical chef. After gaining 2 years experience in the trade he made the choice to specialise further. This decision took him to London, the only place offering an opportunity to a specialise in pastry/confectionary at the time. Nigel travelled down to London, looking for a job as a patisser. Lady luck was shining on him on that day amd he was offered a job at the Royal Garden Hotel behind Kensington Palace, the newest 5 star hotel in London.

Following his time in Kensington, Nigel secured a position working for The Savoy Hotel where he undertook several years of intensive training. Here he had the opportunity to work with an array of international chefs, including nationals from Germany, France and Japan.

Hugh numbers of celebrities, starts of both stage and screen, frequented The Savoy, these included Elton John, Rod Stewart, Henry Cooper, foreign digitaries and even Her Majesty the Queen, on several occasions! On more than one of these occasions, Nigel had the honour of creating delicacies petit fours, ice-cream and dipped fruit.

Whilst in London, Nigel was also commissioned to do various work for the Roux brothers, making cakes and various other confectionary.

Nigel then moved from The Savoy Hotel to The Intercontinental Hotel near Hyde Park, another new 5 star hotel, as a pastry chef. Here, James Bond/Roger Moore stayed to promote his latest film.

After turning 21, Nigel decided to join P&O Shipping as a pastry chef. This opened up a whole new world to him, quite literally. For approx 5 years he cruised around the world, working out of Southhampton, Sydney and Miami.

At 26, Nigel arrived back in the UK and joined Shell UK Ltd in Manchester as the head pastry chef, where he worked for 2 years. He then made the choice to leave Shell to create his own business in Macclesfield.

Celebration Cakes on Cross St was then established and Nigel resided there for approx 5 years. After this time he moved business to the centre of town, 32 Sunderland St, where he has neen for the last 20 years. His shop in painted in an unusual colour, pink! This reminds him of one of his favourite cruising destinations in the Bahamas and of the pink neckties worn by the commis chefs at the Savoy Hotel in London.

Nigel always makes fresh and bespoke celebration cakes to order. As a classically trained chef, he only uses good ingredients and does not like to use E numbers, additives or preservatives. Nigel makes everything from apple pie to croquembouche and he is a supplier of various gateaux to local catering establishments. His biggest selling item is his famous chocolate fudge cake, which he makes in many different sizes. His amazing fudge cakes have also been in big demand as wedding cakes. He prides himself on delivering a quality product to customers and is renowned in the local area for his expertise. As demand is high, he appreciates customers to book early to avoid disappointment.