Rosie Sykes’ culinary career began under the guidance of Joyce Molyneux, a pioneering woman chef whose fresh, simple, seasonal food has had a lasting impact on Rosie’s style of cooking. Her second kitchen was that of Shaun Hill at the Merchant House. Rosie then moved to London where she worked for Alastair Little, Juliet Peston and Tom Conran.
Rosie was opened and ran the kitchen at The Sutton Arms gastropub in Smithfield, London and has been instrumental in shaping the menus of restaurants all over the country. Rosie spent three years writing for the Guardian Weekend Magazine as ‘The Kitchen Doctor’ and has contributed to Waitrose Food Illustrated and The Sunday Times. Rosie is a published author and has written two recipe books: The Kitchen Revolution, co-written with Polly Russell, and The Sunday Night Book. A third book is in the pipeline for 2020.
She is currently in the process of starting a charity based around food education and redistribution.