Ravneet Gill Author

Author of the bestselling A Pastry Chef’s Guide, Ravneet Gill studied at Le Cordon Bleu before taking over the pastry sections at London restaurants St John, Llewelyn’s, and Wild by Tart. Now a freelance chef, she also runs industry networking forum Countertalk and launched her online cookery school The Damson Jelly Academy in June 2021. As well as regular column contributions for The Telegraph and Guardian Feast newspapers, Ravneet was also winner in the ‘Best Breakthrough’ category at the 2021 GQ magazine Food & Drink Awards. She is currently a judge on Channel 4’s Junior Bake Off television series.