Kerry Witt grew up on the edge of The New Forest, Hampshire. At 16 she went to Brockenhust College to complete her NVQ Level 2 in Catering, then specialised in Patisserie NVQ Level 3 at Southampton City College where she received Student of the Year for Patisserie. During her college years Kerry worked with Alex Aitken at his Michelin star restaurant ‘Le Poussin’ to fine tune her pastry skills. She went on to work as a pastry chef at the Bluebird, Chelsea. Kerry returned to the south coast and worked at Splinters restaurant in Christchurch, and at various hotels.
In 2012 Kerry established ‘Chocolate By Miss Witt’ and developed her own ganache using Hildon Mineral Water. She also uses locally produced ‘Naked Jam’ in some of her chocolates.
In 2014 Kerry was awarded a Guild of Fine Food Great Taste award for her Blackcurrant & Star Anise Chocolate. The following year she received a Bronze award at the world renowned Academy of Chocolate London for her Sea Salt & Caramel Chocolate.
July 2016 saw Kerry winning two awards at The Academy of Chocolate London; a Silver for her Orange Marmalade & Glenfiddich Whisky Chocolate and a Bronze for her Lapsang Souchong & Apricot Chocolate. These awards attract entries from producers all over the world and recognise some of the world’s finest chocolate.