23 Apr 2013

Restaurants: Sweet Thursday

BIOCHEMIST turned pastry chef, Bethany Chellingworth realised her love for cooking when her IVF doctor mother, Kay, gifted her a place on an Acton cookery class. “The tutor, Angela Malik, a former accountant, was the first change-of-lifer chef I’d met,” she recalls. Inspired by the experience, Chellingworth swapped science, “a brutal and competitive business,” for a year at Leith’s School of Food and Wine. There, she gained the WSET Intermediate and award for best theory mark. 
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