Introducing
our UK Sosa Ambassador
Meet Samantha Rain, our brilliant Development Chef and the UK’s official Sosa Ambassador! If you’re a chef looking to push the boundaries of flavour and texture, Samantha is the go-to expert. She travels across the country, inspiring chefs with cutting-edge techniques using Sosa’s game-changing ingredients - from freeze-dried fruits and flavour enhancers to revolutionary texturisers. With a motto of "more texture, more flavour, less fat, less sugar", Sosa is all about enhancing creativity in the kitchen, and Samantha is on a mission to help chefs harness its full potential across all cuisines and dietary needs.
Background
Having started her education by attending South Essex College and obtaining an NVQ level 2 in Hospitality and Catering, Samantha then began her Pastry Chef career working in some of the most formidable pastry kitchens in the country. This involved working in some Michelin star establishments including Auberge Du Lac (Hertfordshire) under Phil Thompson, La Becasse (Ludlow) under Will Holland and Alan Murchison at Lortolan (Reading).
Career
Samantha’s love for chocolate took her to Rococo Chocolates, where her talent truly shone. In 2014, she won the UK Junior Chocolate Masters, and just two years later, she competed on BBC’s Bake Off: Crème de la Crème, winning the competition alongside Mark Tilling and Helen Vass. More recently, in 2022, she joined the England Culinary Team, proudly bringing home gold and silver medals from the prestigious Culinary World Cup.
Ask the expert
Samantha is at the forefront of product training and innovation, sharing her deep knowledge of Sosa ingredients and the latest pastry techniques. Whether she’s crafting new recipes, mentoring chefs, or demonstrating the magic of Sosa, her passion for the industry is truly infectious!
As an expert in the industry, Samantha is here to answer any of your Sosa questions and queries! Drop her a message below:
Top five Sosa products Samantha recommends to customers
If you're looking to expand your creative possibilities in the kitchen, these five Sosa ingredients are absolute game-changers:
Pro Panna Cotta
A versatile setting agent that helps create silky-smooth panna cotta without the need for gelatine. Perfect for vegetarian-friendly desserts with a flawless texture.
Potatowhip (Hot & Cold)
A plant-based whipping agent that mimics egg whites beautifully. Whether you're making meringues, mousses, or airy foams, this delivers stability and consistency.
Vegan Mousse Gelatine
A brilliant alternative to traditional gelatine, giving you the ability to craft perfectly aerated, plant-based mousses without compromising on texture or taste.
Natur Emul
A natural emulsifier that ensures smooth, stable mixtures when blending fats and liquids. Ideal for creamy sauces, vegan ganaches, or even dairy-free ice creams.
Gelcrem Cold
A must-have for pastry chefs looking to create cold-set creams, gels, and custards with ease—no heating required, just blend and go!
Favourite Sosa recipes
Dive into a world of cutting-edge culinary dishes with our tasty selection of Sosa recipes. Our recipes are designed to inspire and excite!
Lemon meringue canapes
Vanilla & raspberry bon bons
