Letitia Clark is a writer and a chef. After graduating in English Literature from Durham University she went on to complete the diploma course at Leith's School of Food and Wine. Her first professional kitchen was The Dock Kitchen. Craving the literary side of her life she went back to Edinburgh University to complete a Masters in English Literature, whilst cooking and baking in the now notorious Peter's Yard in the evenings. Her subsequent kitchen jobs included Spring and Morito, where she met her Sardinian partner, Luca, who was also a chef. The couple quit their jobs and life in London and moved to rural Sardinia. Here Letitia writes, paints and cooks, and is in the process of setting up her own Agriturismo.
Reading Letitia Clark's Bitter Honey: Recipes and Stories from the
Island of Sardinia feels like being on the loveliest holiday... a
beautiful book, infused with the spirit of place, and love for
good, simple food. -- Nigella Lawson
A celebration of the more meditative side of kitchen life, taking inspiration from her [Letitia's] move to Sardinia and the unique rhythms of island life. * The Sunday Times 'Style' *
Just lovely. Fans of the Italian South will love particularly. -- Marina O'Loughlin
Intertwines traditional Sardinian recipes with stories from the island, giving a beautiful insight into how Sardinians cook, eat and live.
* BBC Good Food Magazine *
One of the most exciting cookbooks of this year. The writing, photo, design and most importantly the recipes are all outstanding. One that you will read cover to cover and also cook from. -- Olia Hercules
Like a blast of Sardinian sunshine on a drab British lockdown evening. Full of artichokes, pasta and joy. -- Bee Wilson