Restaurant review: Sweet Thursday

By Douglas Blyde

Published: 19 April, 2013

Biochemist-turned-pastry-chef Bethany Chellingworth realised her love for cooking when her IVF doctor mother, Kay, gifted her a place on an Acton cookery class. "The tutor, Angela Malik, a former accountant, was the first change-of-lifer chef I'd met," she recalls. Inspired by the experience, Chellingworth swapped science - "a brutal and competitive business " - for a year at Leith's School of Food and Wine. There, she gained the WSET Intermediate and award for best theory mark.

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