Henrietta Inman is a pastry chef, author and cookery teacher, balancing the flavour, quality and texture of classic pâtisserie with the natural goodness of simple wholefoods. She combines her core ingredients of wholegrain flours, less-refined sweeteners and good fats with what she calls her magic ingredients – those extra natural, wholesome ingredients which transform her recipes and make them shine. Using incredible fresh fruits and vegetables, herbs, spices, flower waters, nuts and seeds, she creates delicious and unique dishes that will make you smile.
She cut her teeth in award-winning kitchens like The Lanesborough Hotel and the Michelin-starred Apsleys, formerly at The Lanesborough. She now works for herself, dividing her time between London and Suffolk, where she grew up and from where she gets a lot of her inspiration for her food, which is greatly inspired by the seasons and great British produce. She takes private commissions, does cookery classes, pop-up afternoon teas and supper clubs too, as well as writing. Clean Cakes: Delicious pâtisserie made with whole, natural and nourishing ingredients and free from gluten, dairy and refined sugar is her first best-selling book. The Natural Baker: A new way to bake using the best natural ingredients, is her second book, published in March 2018.