Olivia Burt is a freelance chef, recipe developer and consultant with over ten years’ experience in the professional hospitality industry. Beginning her career in Ireland with Darina Allen at Ballymaloe Cookery School, Olivia then worked in France as a private chef before moving onto L’Atelier Joël Robuchon in Paris. Back home in London, Olivia worked at Claridge’s Hotel for five years underneath Simon Rogan at Fera and inside the main hotel kitchen, overlooking afternoon tea, weddings and all dining throughout the hotel. Today, Olivia’s main focus is seasonal British cooking and bringing a love of cooking into the everyday kitchen, using methods from professional kitchens that make home cooking much easier for her many fans and followers. This is her first book.

Select Guide Rating