Britain’s Youngest Baker continues her culinary global ascent

Meet the teenaged baking sensation described by Raymond Blanc — one of the UK’s most respected chefs — as “a young talent who bakes beyond her years” and predicted to become “the world’s best patissier.

Fresh from honing her craft in the kitchens of The Ritz and at the world-famous Four Seasons Hotel, George V Paris, Amy-Beth Ellice teamed with the prestigious Half Moon, A Rock Resort, Jamaica executive pastry chef in a Britain meets Caribbean ‘bake-off’ to swap recipes and tips.

The talented teen chef who became Britain’s youngest professional baker at 16 when her Amy’s Baking Year cookbook was published teamed with acclaimed executive pastry chef Alana St Louis to experience baking Jamaica style in Montego Bay.

Speaking from the world famous resort, Amy said:

” I fell in love with Jamaican cuisine during our family holidays to the island as a child. It’s a country famous for its food for good reason, and I enjoy being inspired by other cultural cooking techniques in order to ensure my recipes remain innovative and flavourful! It was an honour to meet Alana.”

From a creative family in a small village in Essex, Amy has had a passion for cooking and baking since the age of three. Inspired by her mum Gillian, she has been baking home-made cakes and treats for special occasions since she was a toddler, and is passionate about the therapeutic benefits of baking either alone, or as a bonding exercise with family and friends.

At just 13, inspired by cooking idols including Ina Garten — The Barefoot Contessa — Nigella Lawson and Gizzi Erskine, Amy set up her own cupcake and cake business and quickly acquired a mass following. Demand for Amy’s delicious cupcakes led to her recipes appearing in the national media when she was just 14, as well as a regular column in OK! Magazine.

Following the four seasons, ‘Amy’s Baking Year’ is beautifully illustrated and includes fresh, light recipes for Mother’s Day, Easter and summer picnics, as well as warming treats for Halloween, Bonfire night and Christmas. Amy-Beth traded her ‘Grandad’s Coconut Ice’ recipe with Half Moon’s executive pastry chef Alana St Louis’s banana bread. To recreate the Jamaican recipe see below.

Half Moon Banana Bread

Ingredients:

3 cups ripe bananas, peeled and mashed

2 1/4 cups sugar

4 eggs

Vanilla essence, to taste

3 1/2 cups flour

3 tsp baking soda

Cinnamon, to taste

1 1/4 cups corn oil

1 1/4 cups milk

Method:

1. Beat bananas and sugar together until smooth

2. Add eggs and vanilla, beat until incorporated

3. Add dry ingredients

4. Add oil and mix well

5. Add milk and mix well

6. Fill well greased baking pans 3/4 of the way up with the mixture

7. Bake in a 350oF oven for 45 mins to1 hour