- Nicola Lamb is a recipe developer, consultant, and pastry chef based in London.
- She is the author of Kitchen Projects, a top 10 Food & Drink newsletter on Substack, which deep dives into the why of pastry, from beignets to focaccia, sorbet to cheesecake.
- Nicola has written for The Guardian, Olive Magazine, and ES Magazine, and hosts sell-out pastry parties with her pop-up bakery, lark!
Nicola trained in New York and London's top bakeries, starting her career at Dominique Ansel in NYC before returning to London to continue working at Ottolenghi, Little Bread Pedlar, and Happy Endings (Ice Cream Sandwiches) before launching her pop-up, lark!
During lockdown, Nicola co-founded an online pastry school which had over 2000 active students and has consulted on various bakery projects across London. For the past two years, she has published her recipe development and pastry deep-dives on her Kitchen Projects newsletter.
Nicola's Desert Island Food: I will never, ever get tired of eating dumplings. Please, send me to the island with a freezer filled with dumplings and a barrel of some kind of ginger, soy, chile, vinegar situation. Throw in a giant bag of 55% dark milk chocolate and you can cancel the search party.
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