Liberty Mendez

After training to be a chef at Westminster Kingsway from ages 16-19, focusing largely on classical French cooking and patisserie, I staged at hotels such as The Ritz, The Jumeriah and The Conrad, before joining the pastry team at The House of Commons, which really taught me the joy of traditional British desserts. Later I joined the wonderful team at Good Food for around 4 years where I wrote over 200 recipes before leaving to write my first cookbook I’ll Bake, which celebrates joyful, accessible baking with simple, reliable recipes aimed to bring confidence to home cooks. I now spend my days recipe writing, food styling for TV and magazines, making content, presenting on QVC and attempting to live out my childhood dream of being on stage by regularly performing comedy, including improv, stand up and even clown.