Henrietta Inman is a pastry chef, cookery teacher and author, specialising in patisserie made with natural and wholesome, seasonal ingredients. After gaining a distinction in the Professional Patisserie Scholarship at Westminster Kingsway College, she worked in a number of award-winning kitchens including Heinz Beck’s Michelin-starred Apsley’s formerly at The Lanesborough Hotel, and for Skye Gyngell. Henrietta grew up in Suffolk, understanding the importance of using local and seasonal ingredients whenever possible in her cooking from a young age. She now lives in London where she takes private commissions and bespoke orders, does baking demonstrations and cookery classes, food markets, pop-ups, supper clubs, afternoon teas, festivals and events, whilst revisiting Suffolk for classes, festivals and events whenever she can. She has written recipes for The Telegraph’s Stella magazine, Jamie Magazine and is a supporter of the charity, Cook for Syria and its Bake for Syria campaign, and the social enterprise, Luminary Bakery. She is a member of the Guild of Food Writers with whom she co-manages Write It, a children’s food writing competition.
Her first book, Clean Cakes, Delicious patisserie made with whole, natural and nourishing ingredients and free from gluten, dairy and refined sugar, was published in February 2016 by Jacqui Small. Her second book, The Natural Baker, A new way to bake using the best natural ingredients, was published in March 2018, also by Jacqui Small; it celebrates the variety and diversity of natural ingredients such as wholegrain flours, cold-pressed oils, nuts, seeds and alternative sweeteners, lending her work the incredibly interesting layers of taste and texture which make her baking and cooking so unique.