Every week, Andy Readman (pictured), and his team of twelve talented pastry chefs make thousands of desserts for foo•go.

Each one is made by hand. No production line, no packaging machines, just talented hands that create these extravagantly rich mini-desserts.

Andy is our ideal supplier. He is talented. He worked at the Savoy in London, so he knows best quality and makes nothing less.

Nothing he makes is frozen, ever. He uses Belgium couverture chocolate, fresh Lincolnshire cream and fresh fruit. His team takes great pride in the beautiful creations that leave their kitchen.

We at foo•go respect and honour Andy as he brings bespoke desserts to those of us not lounging around the posh hotels that usually carry Readman desserts.