Henrietta Inman is a skilled pastry chef and cookery teacher. After reading languages at Edinburgh University, she trained to become a pastry chef and gained a distinction in the Professional Pâtisserie Scholarship at Westminster Kingsway College, London. She worked in a number of award-winning kitchens including the Lanesborough Hotel and the Michelin-starred Apsley’s.
She now lives in London where she takes private commissions and bespoke orders, holds cookery classes and baking demonstrations and does food consultancy, supper clubs, pop-up afternoon teas and events. Clean Cakes, Delicious pâtisserie made with whole, natural and nourishing ingredients and free from gluten, dairy and refined sugar, was her first best-selling book. The Natural Baker is her second book, published in March 2018.
Her baking is all about combining her skills as a pastry chef with her love for wholefoods, balancing the flavour, quality and texture of classic patisserie with the fullness, value and goodness of simple wholefoods to create cakes, tarts, biscuits, pies, puddings, snack and savoury delights that will make you smile.