Ravneet Gill

"A euphoric state can be bought on from pudding. Ravneet's desserts are sublime, lifting the spirit to great heights!" Fergus Henderson

Think of Ravneet Gill's recipes (especially on her instagram) and you think of a sensuous wobbling chocolate malt baked custard or a quivering little lemony mango pot or a clotted cream pavlova with dark cherries and vanilla custard all filmed in a bright yet dappled light.

We have a particular fondness for Ravneet here in the bookshop - she was our very last food event for Sugar, I Love You, before we closed our doors to our little bookshop and opened up here on York Street. It was a fun filled evening with strong pastry chef conversations, sweet ras malai cake and a huge lazy persons chocolate cake.

Join us in the bookshop with Ravneet as she cooks some of the simple pleasures that made her fall in love with baking in the first place. In this sumptuous Baking for Pleasure, her third book, there are brownies, tray bakes, cookies, tarts, puddings and cakes, these bakes will soon become your go-to family favourites. The perfect bakes for any occasion.

For the first time, Ravneet also includes her most sought after savoury bakes including ‘nduja puff pastry sausage rolls, vegetarian samosas, and a chicken pie that will have your friends and family coming back for more. So get cosy, dust off the electric mixer and turn up the radio – we’re getting back into the kitchen and rediscovering the joy of home baking.

"Come for the cakes. Stay for the sass." - The Sunday Times

Ravneet Gill is the author of the bestselling A Pastry Chef’s Guide and Sugar, I Love You. She studied at Le Cordon Bleu before taking over the pastry sections at St. JOHN, Llewelyn’s and Wild by Tart. Now a freelance chef, she set up industry networking forum Countertalk in 2018 and online cookery school, Damson Jelly Academy. Ravneet has been a judge on Channel 4’s ‘Junior Bake Off’ since 2020. She is also a judge on Channel 4 and Netflix show ‘Five Star Kitchen’. She has written for the Telegraph as a pastry specialist and is a regular columnist for Guardian Feast.

"Like Rav, I trained as a pastry chef and believe that patisserie can be simple and for all occasions. With this book, Rav takes us on an indulgent pleasure trip of sweet and savoury treats from the classics to unique recipes for all to enjoy." - Michel Roux Jr