Sugar, I Love You

“The book is cheeky – and knowledgeable.” – Diana Henry, The Sunday Telegraph

“What treats the books’ pages contains.” – The Times

“The definition of a rising star.” – The Independent

“Should have a sticker on the cover saying ‘Instant Classic’.” – Financial Times Weekend

“A joyous manfesto in defense of all things sweet.” – Tatler.com

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

“I love Rav and I love her books.” – Nathan Outlaw

“Lively and colourful.” – The Daily Mail

“Stories about favourite treats and her cheffing days brim with personality.” – Delicious magazine

“Knowing Rav, I know the recipes will be on point and the flavours incredible.” – Anna Jones

“One of our favourite people of the last couple of years.” – Greg James and Bella Mackie

Ravneet studied at Le Cordon Bleu before taking over the pastry sections at St John, Llewelyn’s, Margot Bakery and Wild by Tart. Now a freelance chef, she set up industry networking forum Countertalk in May 2018 and has since successfully hosted events that encourage chefs to expand their knowledge outside of their stations by learning directly from other chefs. With events on bread, then pasta, next up is ice cream, then pastry; and meanwhile she hosts industry insiders with guest chef meals and screenings of films and documentaries such as The Heat Doc. Countertalk also publishes its own ‘Chefs Make Sandwiches’ series online and posts job ads.