About Emily Lovett


Emily began her career as a chef in Bristol in 2004, and trained in Quartier Vert and Café Maitreya Restaurants, whilst studying cooking and food preparation at ‘City of Bristol College’. As part of her placement at Quartier Vert Restaurant she worked as a canapé chef at Highgrove and prepared banquets for HRH Prince of Wales. After completing her training she decided to move back to Devon and she found seasonal work at the Riverford Field Kitchen where she worked for two and a half years. She has also gained work experience at Chez Panisse in California, the River Café and Ottolenghi both in London.

Emily has also worked with Sarah Raven, at Perch Hill Farm, where she learnt many skills in creative floristry and growing cut flowers.

Emily has completed an advanced patisserie diploma at ‘The Ashburton Cookery School’ and also completed an advanced ‘Chocolate Wedding’ course with Mark Tilling at ‘Squire’s International School of Cake Design.  She has also trained with Naomi Devlin and completed an advanced Gluten-Free Baking course at ‘River Cottage HQ’.

Emily was the cake maker at Ella’s artisan bakery in Ashburton for 3 years and also baked some of the cakes at Staverton Bridge Nursery’s Café. She was well known for her ‘pear and chocolate’ cake and gluten-free chocolate and almond cake.  These recipes are featured in Leon‘s latest cook book – ‘Fast and Free’.

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