Ines grew up in Leeds, England, where her Nigerian father ran a small catering business and her mother, a primary school teacher, baked every Sunday. She trained as a pastry cook at a hotel in Manchester, spent six years on the early shift making bread and laminated dough, and now develops recipes from a galley kitchen with one working oven shelf.
She tests everything by weight and gives cup measures only after checking them three times. Her recipes lean toward food that can be made ahead: traybakes, savoury tarts, loaves, and suppers that finish in a single pan.
Ines keeps a sourdough starter named Gerald that is eight years old and has outlived two flats. She lives in Bristol with her partner and a cat who is not allowed on the counters and sits on them anyway.
