At the age of 21 Sarit came to London to learn how to cook. After studying she took on a position at the renowned Orrery and worked like crazy to take in as much as she can from a typically intense kitchen. After two years of Michelin star madness she moved back to Israel to get a life, get married and get some more kitchen and pastry training.

However, something drew her here and she was back in London again in 2004. After completing a two year stint as pastry sous chef at the Oxo tower, she landed into one of the most demanding jobs in town – head pastry chef for Ottolenghi, in charge of four shops and a bakery. It didn’t take her very long to get to grips with this. Now she feels at home.