Olivia Potts
Olivia is an award-winning writer and chef. After a career at the criminal bar, she retrained in professional patisserie at Le Cordon Bleu. She is resident cookery columnist at the Spectator and has written for delicious, ainsbury's Magazine, Grazia, Glamour, The Times, Guardian and Telegraph. She was the winner of the Fortnum & Mason Debut Food Book Award for her memoir A Half-Baked Idea and the Guild of Food Writers' Food Writer Award in 2020.
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