Bitter Honey

Unfortunately we have had to cancel some of our events due to Coronavirus. We will email or text all those who have booked to let them know. We are very happy to arrange a swap for another event or a credit note to use at any point in the future. Thank you for your understanding.

Roasted aubergines with honey, mint, garlic and salted honey; Pecorino salad with walnuts and honey; Blood orange, ricotta, polenta, and olive oil cake — these are but some of the temptations and delights on offer from Letitia Clark in her debut cookbook, Bitter Honey.

Having worked in some of the finest restaurants in London, Letitia moved to Sardinia, where countless delectable recipes, and a rich and generous culture of food, captured her imagination. As much a literary treat as a culinary one, Bitter Honey pairs stories from the Mediterranean island with recipes few could resist.