Vanessa Kimbell is a trained chef, food columnist and radio contributor.  She runs The Sourdough School in Pitsford, Northamptonshire along with the Sourdough Club (see the website

She has been baking sourdough since she was a young girl in South West France, and is known for her understanding of the nutrition and digestibility of bread. She teaches a range of courses at the School, including advanced sourdough techniques, higher hydration sourdough, speciality breads, pastries and cakes, as well as sourdough bread for diabetics, IBS and for individuals with wheat intolerance. The Digestion & Nutrition of Bread course Vanessa teaches to health care professionals is accredited by the Royal College of General Practitioners. The School was named in the top three courses in the UK by The Times, Top 10 in the UK by both the Telegraph and the Evening Standard.  Vanessa is also a regular contributor to BBC Radio 4’s Food Programme, the category leader of the home bakers sourdough section of The World Bread Awards. She is also the author of the award winning ethical and sustainable recipe book Food for Thought published in November 2015.

Vanessa’s books are Prepped! (Spring Hill, 2011); Food for Thought: Changing the world one bite at a time (Kyle Books, 2015) with ethical and sustainable recipes; The Sourdough School: The Ground-Breaking Guide To Making Gut-Friendly Bread (Kyle Books, 2018); and the forthcoming Sweet Sourdough (Kyle Books, 2020).