I’m getting into the Scandi baking spirit with these delicious semlor—light, cardamom-scented buns filled with marzipan and clouds of whipped cream, finished with a dusting of powdered sugar.

I can hardly believe it’s been four years since I first tied on my branded apron, made my debut on social media, and welcomed bakers to my classes!

What an incredible year it’s been at the Cotswolds Baking Workshop. From moving into our beautiful new premises to sharing so many laughs, skills, and delicious bakes with all of you, 2024 has been one to remember!

I was overwhelmed at a confectionery masterclass at Bread Ahead Bakery in Borough Market last week.

Give the gift of baking! Time spent together creating memories (and delicious treats!) is the most precious gift of all.

Super-chuffed to have spent the evening in conversation with Dame Prue Leith celebrating the launch her new cookery book, ‘Life’s Too Short to Stuff a Mushroom’ on Friday evening.

I am very proud to be spending an evening in conversation with Dame Prue Leith! We will chat about the ups and downs of Dame Prue’s career, her recent TV roles and her new cookery book, ‘Life’s Too Short to Stuff a Mushroom.’

It was a fabulous late summer’s day and the Food and Drink Theatre was bigger and better than ever this year.

I am very proud to be spending an evening in conversation with Dame Prue Leith! TICKETS NOW AVAILABLE!

You’re never too young to start baking! Here is STAR BAKER Isaac from a recent ‘Delectable Doughnuts’ baking class who, together with his mum Abbi, spent a creative evening with me making delicious doughnuts.