etitia Clark was born in rural Devon in 1987. On finishing school, she spent a year travelling, including a 6 week art course in Venice, where she fell for Italy’s food and culture. After completing a degree in English Literature at Durham University she put her love of food into practise and completed the diploma course at Leith’s School of Food and Wine, obtaining a First. Her first professional kitchen was The Dock Kitchen, where she worked for a year. During this time she undertook stages at St John, Bibendum and The Modern Pantry. Craving the literary side of her life she went back to Edinburgh University to complete a Masters in English Literature, whilst cooking & baking in the now notorious Peter’s Yard in the evenings. From here she briefly pursued a career in publishing, working at Profile, Slightly Foxed and Bloomsbury before feeling herself called back to the stove and becoming head baker at Spring. She worked her way around the pastry and savoury section, before accepting a job as Head Pastry Chef at the now Michelin-starred Ellory. After 7 months here, with itchy feet yet again, she moved to Morito, where she met her Sardinian partner, Luca, who was also a chef, having previously been sous chef at Polpetto. Craving open spaces, rustic Italian food and a self-sufficient lifestyle they quit their jobs and London and moved to rural Sardinia. Here they are building a small farm and dairy, whilst Letitia writes about the food they cook and records the recipes.