My first food memories are not restaurant meals. They are afternoons baking with my nan, Betty Bush. She worked at Birds Bakery in Nottingham and was very good at making things. From childhood into my pre-teens, we made ginger snaps, lemon meringue pies and all sorts of sweet things together.
Later, when we still lived at my nan’s, I started bringing friends home from school and cooking lunch. Ham, sweetcorn, tomatoes and onions might end up in a hot sandwich made with fresh bread. Nothing formal, but I enjoyed seeing people tuck into something I had made.
That connection is still the beginning of the dessert side of Lebrewski. I want to carry the care I associate with Betty’s kitchen into what we make: doing things properly and wanting the person eating them to enjoy every mouthful. A good ending to a meal should have that same generosity.