Contributors
MAFRUHA AHMED / CHEF ‘I was intrigued by cooking from an early age,’ says Mafruha. Her chef father owned a balti restaurant, but she learned to cook from her mother. She studied maths at Royal Holloway, University of London, but found herself more focused on hosting dinner parties than her degree. She decided to start saving for culinary training and, in 2018, attended Leiths School of Food and Wine. Since then, Mafruha has worked at London restaurants Honey & Co and 26 Grains, and at a Darjeeling Express popup at Dover Street Market. She is currently the chef at the music and arts organisation Young Space: ‘I feel as if I’ve found my niche, cooking in the arts world.’ From page 175, she shares recipes using seasonal produce, which she hopes…
