Sophie Tyrrell

Sophie Tyrrell

Head chef, 69 Highbury Hill

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Sophie descended from an illustrious line of domestic female cooks including French born grandmother, Marie Eugenie Brown ('Mimi’), celebrated throughout Yorkshire for her Salmon Mousse. At age 14 Sophie’s first domestic science lesson was with the formidable Mrs Barry, Poles Convent, Herts, whose signature dish was Steak and Kidney Pie - she has never looked back since then basically. Sophie’s greatest culinary triumph, persuading her husband to eat cauliflower (although cucumber is still a no go area). A special mention to La Fromagerie, Highbury, Ottolenghi, Upper St and Rococo Chocolates where she has spent an awful lot of money over the years.

Sophie's favorite cookbooks

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