Award-winning chef Loretta Liu grew up in multicultural Singapore and was exposed to many different foods from a young age as Singaporean cuisine is strongly influenced by Chinese, Malay and Indian flavours. Her love for fine food propelled her into the kitchens of the Raffles Hotel where she was then schooled in classical French cooking by Pierre Gagnaire, Frederic Bau and Alain Ducasse.

On moving to the UK, Loretta became a chef and teacher in Raymond Blanc’s Le Manoir Aux Quat’ Saisons, and later taught at Jean Christopher Novelli’s cookery school. She is the author of Supercute Macarons and Modern Dim Sum for RPS.

Annie Rigg is a bestselling author and ghost writer of numerous cookbooks. She regularly writes for leading food publications such as Jamie, Waitrose Food and Sainsbury's magazines. As a food stylist, she is in high demand and has worked on more than 150 cookbooks on subjects as diverse as Korean streetfood and gluten-free baking.