LETITIA CLARK

writer and chef

Island life, p82

Letitia Clark may have grown up in Devon and lived in

London, but she now calls the island of Sardinia home.

The recipes from her debut cookbook Bitter Honey reflect the sense of comfort and ease she has discovered within her new-found home, where she is currently setting up her very own agriturismo (farm stay). “Sardinian food is a distilled version of Italian food: simpler, more rustic, more wild,” she says.