Introducing Caitlin Lopes, Pastry Chef at The Grand Central Hotel

Caitlin Lopes is the Pastry Chef at the Grand Central Hotel Belfast, Northern Ireland.

Following 13 years of experience in the industry, Caitlin specialises in the art of pastry making and has worked at numerous luxury hotels across Belfast including the Fitzwilliam Hotel and the Merchant Hotel before joining the Grand Central Hotel Belfast in September 2019.

Caitlin, who specialises in afternoon teas and a la carte desserts, has also worked on the World’s Best Cruiseline, Seabourn, and has a VRQ diploma in cookery.

















Caitlin’s specialities include trecle tart with blood orange marshmallow, white chocolate shell, lemon raspberry and coconut and Greek yoghurt cheesecake, cranberry granola.

The Grand Central Hotel boasts the tallest cocktail bar in all of Ireland, The Observatory, which is renowned for its afternoon tea menu – travellers flock from all across the UK to experience Cailtin’s whipped coffee ganache, praline diplomat and candied hazelnuts in a dark chocolate shell here.

Similarly, Caitlin’s caramelia parfait is a cake made for particularly special occasions and is comprised of raspberry, sesame, hazelnut, chocolate crumb and passionfruit.












Find out more about our Celestial Afternoon Tea in The Observatory online here



Crown Magazine

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