Welcome to my kitchen!

Hello! I’m Lina, a 38-year-old chef living and cooking in the lovely little city of Bath, England. I’ve always said that if my life had a soundtrack, it would be the bubbling of a stew pot and the crackle of sourdough crust fresh out of the oven. Cooking, for me, has never just been about food—it’s been about people, moments, and a bit of magic found in the everyday.

I grew up on a hill just outside Bath, where the kitchen was the heart of our home. My mum baked the softest Victoria sponges, and my dad—who was actually a plumber by trade—made the most unexpectedly wonderful curries. I was the kid who hovered by the stove, eyes wide, soaking it all in. At fourteen, I attempted my first coq au vin. It was an utter disaster. But my family ate it anyway, bless them—and I haven’t stopped cooking since.

My culinary style is what I call “British heart, global soul.” I trained classically in London but found my rhythm while traveling: folding dumplings in a bustling Beijing night market, learning the secrets of spice in Morocco, and being thoroughly humbled by the art of barbecue in Austin, Texas. These days, my kitchen is a bit like my passport—stamped with flavor from everywhere I’ve been.

To my friends across the pond—hello! I’ve come to love how curious and open American home cooks are. You’re fearless with flavors, and you make room for fun in the kitchen. I see food as an invitation, and if I can help someone feel just a bit braver while making their first béarnaise or plating their weeknight pasta like a pro, I consider that a win.

Not every dish I make is perfect. Some of my favorite recipes were born out of accidents—like the lemon-thyme shortbread that came from mistaking sugar for flour (don’t ask), or the sticky toffee pudding that collapsed gloriously but still had people licking their plates. Cooking isn’t about being flawless—it’s about feeding joy, curiosity, and occasionally, your mistakes.

These days, I run a small supper club from my garden flat in Bath, where we share stories over candlelight and comfort food. I also write recipes and teach virtual cooking classes—so wherever you are in the States, you’re welcome in my kitchen. Just bring your appetite and maybe a good bottle of olive oil.

Here’s to the beauty of a well-browned onion, the therapy of kneading dough, and the power of a shared meal. Let’s cook something wonderful together.