The River Cafe’s Anna Higham Is Having A Nutmeg Moment
My Nickname
One of my big sisters always calls me Spammy much as I try to discourage her... Nothing to do with the tinned meat, it just evolved over the years—Spanna to Spam to Spammy
My Home Base
I live and work in London but I'm a proud west coast Scot!
My Biz
I'm the Executive Pastry Chef at The River Cafe
what I’m known for
Ingredient led, highly seasonal desserts, bread, and pastries. I spend A LOT of my time picking fruit and going to farms.
How I’m Doing
I'm just okay at the moment. The U.K. just went into another lockdown, which is anxiety-inducing. I'm very fortunate to be working for such a supportive company and to know we can keep our online shop going even if the restaurant has to shut.
How the Bombesquad can help
I have just started writing a book on how to cook seasonal desserts. Any advice on how to manage book writing and full-time kitchen work would be great!
My Motto
More butter, more fruit
Secret Skill
Spotting fig trees everywhere I go
Most loved cookbook
The Last Course by Claudia Fleming and La Grotta by Kitty Tavers
Favorite thing in my pantry
Some nutmeg from Grenada that I got via a chocolate supplier. It smells absolutely phenomenal and is going into all my baking at the moment.
essential kitchen tool
I have a copper-handled balloon whisk that I absolutely love. It's a really beautiful object as well as the perfect whisk—I just wish I remembered where it came from!
Squad Shoutout
Terri Mercieca at Happy Endings ice cream. She gave me a job over the summer before I started at The River Cafe and it was a total dream. She’s the most encouraging, knowledgable, and technically brilliant pastry friend!