Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 5610 Bedfords Review | Issue Three Exceptional People hen we meet Henrietta Inman she is busy making a three-layer courgette cake at home in Suffolk. Home is a pretty, traditional farmhouse, painted Suffolk pink, awash with charm, and with all the picture-book essentials of a rural idyll. The garden lawns, spread around several old oak trees, are arranged with flowerbeds and to one side, the neat vegetable plots are bright with this year’s crop. The kitchen is the perfect setting for our chat, with its traditional brick floor and the requisite Aga, crammed with pretty bits and bobs and cookery books by the dozen. Henrietta is making waves in the competitive world of baking – as the title of her new book affirms – she specialises in ‘Clean Cakes’. She has a ‘My cakes are healthier, but still a sweet treat. The main things are great texture and taste, but they must appeal to the eye too.’ unique way with ingredients, replacing the usual basics of refined white flour, sugar and dairy products with healthier alternatives. She is not evangelical or dogmatic in any way, but simply believes in the goodness of natural ingredients. “My cakes are healthier, but still a sweet treat. The main things are great texture and taste, but they must appeal to the eye too.” To do this at all is an achievement, but to do it to the standard of Henrietta’s cakes is something of a miracle. Henrietta’s training and temperament are perfect for her cooking ethos. She moves around the kitchen quietly and never seems flustered or rushed. The background sounds are equally peaceful: the clock ticking; a bee buzzing outside the window and the gentle sloop and slosh of her wooden spoon mixing avocados in a bowl. She explains how she came to her chosen career. “I spent a year abroad,” she says, “studying French and Italian, and I’d stare at all these lovely things in the patisseries every day.” Inspired by this window shopping, she enrolled on a pastry course in London and was apprenticed to the pastry chef at the Lanesborough at the same time. “It was quite tough: at one point I was the only woman and the only person who spoke English. Plus the hours – sometimes eight in the morning until two the following morning! But I loved it and learnt so much, everything from banquet catering to making the perfect afternoon tea.” With all this valuable knowledge literally at her fingertips, Henrietta decided to go it alone and persuaded her parents to allocate their old laundry room to be her professional kitchen. It’s all stainless steel and sparkling clean, the shelves packed with her preferred ingredients. She makes up to thirty cakes a week, depending on her orders and markets. “It’s important I think about W This spread: Henrietta at home in Suffolk, putting the final touches to her three-layer courgette cake