Debra Robertson is a food writer and editor. She was the Associate Food Editor of Red Magazine since 2004 and Food Editor at river cottage since 2007. She was nominated with Hugh Fearnley-Whittingstall in the Cooking Writer of the Year category of The Guild of Food Writers Awards 2011 for her work on the River Cottage column in The Guardian Weekend magazine. Her blog, Love and the Licked Spoon, has been featured in Living Etc. Elle Decoration, Psychologies and Grazia magazines. Roger Pizey is a celebrated baker and patissier with over twenty years' experience at the cutting edge of cooking. He trained for two years with Albert Roux at Le Gavroche before joining the charismatic Marco Pierre White as his Chef Patissier. As Marco was becoming the first British chef to be awarded 3 Michelin stars, Roger was creating the groundbreaking desserts for his restaurants.

Roger developed his craft in some of the finest restaurants in London, including a period as Head Chef of the highly regarded Criterion Restaurant, before returning to his original passion and founding the bakery for Petyon & Byrne. There he created a classic selection of pastry offerings, both sweet and savory, reigniting interest in traditional pastry treats. He recently appeared on Hell's Kitchen , demonstrating his superb pastry skills alongside celebrity chef Marco Pierre White.