Liberty Mendez

Liberty started her career at the age of 16 where she left school to train at the prestigious Westminster Kingsway College for 3 years studying a chef diploma that the likes of Jamie Oliver and Ainsley Harriot had previously attended. With ambitions of becoming a Michelin star chef she stagéd in the kitchens of hotels such as The Ritz, The Jumeriah and The Conrad before settling in as a full-time pastry chef at The House of Commons. While she enjoyed the adrenaline of the kitchens and learnt a lot from her time working with many talented chefs, she had the opportunity to work at BBC Good Food.

In 2018 Liberty joined the BBC Good Food Team where she started her new food journalism career testing every recipe that went into the magazine and learnt how to meticulously test a recipe, so it worked perfectly for the readers at home. Later, she progressed into writing recipes for the magazine and online, presenting at the BBC Good Food show in the NEC arena and hosting one of their podcasts. You’ve probably made several of her recipes from BBC Good Food, like the highest rated focaccia recipe, without realising.

After over 4 years at BBC Good Food and Olive magazine, Liberty spread her wings and became freelance. Since starting as a freelance food writer and stylist, Liberty has written recipes for brands such as ASDA, Tesco, Delish, Waitrose, Ocado, Crisp n Dry and even food styled for the likes of Gordon Ramsay, Sunday Brunch and the Great British Bake Off.

From working as a professional chef to spending most of her career writing recipes for the UK’s most popular food media brand, she can’t wait to share tips and tricks she’s learnt along the way in her latest cookbook I’ll Bake!