Henrietta Inman

I'm a pastry chef, author, cookery teacher and edible flower grower, celebrating baking with natural, seasonal and local ingredients, sourced sustainably. I follow a simple philosophy when it comes to my baking and cooking, believing all products should have great flavour, great texture and be beautiful to look at too. I love to celebrate the goodn... ess of natural wholefood ingredients, so my base ingredients comprise of wholegrain flours milled in the UK, unrefined sweeteners like raw Suffolk honey and brown sugar, cold-pressed extra virgin British rapeseed oil, organic dairy products and free-range eggs. Then come the magic ingredients like seasonal fruits and vegetables, nuts and seeds, dried fruits, dark chocolate, spices, citrus and many more. I want to create delicious food and recipes that satisfy all our senses and bring people joy! and a little bit more about how I bake... I have always loved to cook and bake and a year spent in Italy and France as part of my modern languages degree, tasting the world's finest patisserie, inspired me to enrol at Westminster Kingsway College, London, on the Professional Patisserie Scholarship. I trained as an apprentice at The Lanesborough Hotel, and then went onto working in award-winning kitchens for five years. With my newly gained knowledge and skills, I moved back to Suffolk, the county where I grew up, to start my own business, selling at farmers' markets, making bespoke celebration cakes, catering for events and teaching. Having grown up in the country and from cooking a lot with my parents with fruits and vegetables from our own garden, I have always understood the importance of using local and seasonal ingredients whenever possible in my cooking. Surrounded once more by some of the best produce in the UK, my passion for natural ingredients was reignited. At the same time, many of my customers were asking for allergy-friendly cakes, biscuits and tarts, complaining that many on offer were not tasty enough. I decided to see what the alternatives were; an ...Read More