Anna Higham started her career in architecture, but a passion for cooking and restaurants drew her into the kitchen. She spent the first years of her pastry career working in Bread Street Kitchen and Pétrus in London and at Gramercy Tavern in New York City. For four years, Anna oversaw pastry and bread at Michelin-starred restaurant Lyle’s in Shoreditch, producing desserts defined by simplicity, flavour and seasonal cooking. In 2019, Anna took on the role of Group Head of Pastry as Lyle’s expanded to open Flor, a bakery and wine bar in Borough market. Flor won Restaurant of the Year at the London Restaurant Festival 2019 and Anna won the baking category at the Young British Foodie awards in 2019 for her work at Flor, as well as being named one of Code Hospitality’s 100 Most Influential Women in Hospitality 2020. Most recently, Anna became the Executive Pastry Chef at The River Café, where she brought her passion for seasonal fruits and exceptional produce to their dessert menu. The Last Bite is her first book.