My Story

Chef Olivia Burt embarked on her culinary career at the age of 18 with 3 months at the prestigious BallyMaloe Cookery School in Cork, Ireland, before continuing her training at London and Paris’s Le Cordon Bleu. 
Originally from Worcestershire, Olivia completed her culinary studies in Paris and took a job at Joel Robuchon on the Champ Elysees in Paris, where she worked for a year before becoming a private chef. Olivia then returned back to London which led her to the kitchen of Claridge’s in Mayfair, starting out as part of the team for Simon Rogan’s Fera  for 3 years before remaining at the hotel as sous chef. 
Whilst fulfilling her role at the hotel, in early 2019 Olivia made the finals of the prestigious Roux Scholarship, the only female chef to do so in 4 years. At the age of 23, Olivia competed in BBC’s Masterchef: The Professionals 2019.
Olivia is excited to get back into the kitchen with a fresh year ahead, for what she believes will be the biggest year of her career to date. She wants to continue developing and showcasing the best of British ingredients. 
It would be amazing for Olivia to get published of course and share her knowledge of the professional kitchen in the everyday home, and begin the start of a very exciting journey towards building her own Restaurant. There are so many exciting projects in the pipeline and she can’t wait to share it with everyone.

Finalist in Masterchef The Professionals 2019

National Finalist 2019

Winner at the Annual Awards of Excellence 2017

OB at Home

Having loved baking since the very start of my career. This is something very close to home. I have always used baking for some sort of therapy and find it overwhelmingly relaxing. For me there is nothing more satisfying than something freshly baked in the kitchen. Working in a professional kitchen is testing on both your mind and body, but you need the correct fuel to run your body for its optimum performance in every aspect of life to just relevant to me but all of us.

Having had a very sweet tooth for as long as I can remember it can be a little hard at times to give your body what it needs and not what you want all the time. I wanted to create recipes that are lower in refined sugar by using the naturally occurring ones in fruits and vegetables where I can, without compromising on any flavour.

The addition of sweet potatoes and dates to act as the sweetness, along with the best quality chocolate. I have been testing with most of the recipes avoiding the use of wheat products too. Baking with gluten free oats, ground almonds and my own gluten free flour blends, experimenting with sorghum flour, psyllium husks and different starches to create the ultimate fuel for your body. 

I never go a week without some of these in my fridge, ready to bake or take anywhere. I am finally ready to share these with you and I so hope that you love them as much as I do.