A south Cumbrian chef has created a unique easter egg during a professional Easter Eggs course.

The Punch Bowl Inn’s pastry chef Callum Wardlaw, 26, made the unique egg during a course run by TV chef and chocolate master, Mark Tilling.

The egg is based on a replica of Mr Tilling’s work on the popular television show The Great British Bakeoff: Creme de la Creme and took around 10 hours to complete.

The showpiece was created during a professional easter eggs course at Squires Kitchen where the school was teaching the art of sugarcraft for three decades.

Mr Wardlaw developed his passion for chocolate whilst studying a Level 3 Pastry Apprenticeship at Kendal College and is now living in Lancaster with partner Sophie and five-month son Alfie.

He said: “I do a lot of chocolate work with the desserts and petit fours at the Punch Bowl but I really wanted to increase my knowledge of chocolate, so when I found out about this course, it seemed like the perfect opportunity and I love all of Mark’s work.”

“The course was a unique opportunity to learn from the very best and I’m looking forward to putting the new skills I’ve learned into practice at the Punch Bowl and adding even more elegance and classic colour schemes to some of our sweeter dishes.”

The artwork includes hidden compartments and drawers for storing chocolate treats and was finished off with a unique choice of decoration.

Mr Tilling shared his professional techniques and shared his trade secrets to five attendees on how to create their own Easter egg masterpiece.

The chef has achieved the UK’s highest ever placing at the Chocolate Master UK world finals in Paris where he was ranked 7th in the world.