Young Scottish chocolatier one of only 25 to be nominated for prestigious award
Chloe Oswald first trained to become a patisserie chef in fine dining restaurants across the country from Andrew Fairlie at Gleneagles to Scotland’s only green Michelin-star eatery, Inver. In 2020, the 27-year-old took a 'leap of faith' by launching Chocolatia from her home kitchen in Angus and now produces around 2000 chocolates each week with plans to expand to her first commercial…