MARIANNA LEIVADITAKI’S EASTER LAMB SOUP WITH DOLMA
“As children we’d go out for hours on our bikes, but every evening worked in the restaurant”
After coming to Britain to study, Marianna Leivaditaki specialised in forensic psychology. But, food was already in her blood. ‘Literally brought up’ in her family’s restaurant in Crete, the 38-year-old was cooking from an early age and, during a supposedly short visit home after doing her masters degree, she took over the restaurant. ‘Two-and-a-half years, with my brother running the front. I was lucky. It was ours. I had freedom to experiment and do what came to mind.’ That period sealed Marianna’s fate. She was a chef. On her return to England, she rose through the ranks at London’s Moro before becoming head(£26, Kyle Books).
