Angela Redfern
New Zealand-born Angela Redfern was raised in England, beginning a long career in hospitality when she earned a work placement at The Savoy in London. She later worked with Tricia Guild at Designers Guild before returning to Auckland in 2002 and opening Ripe Deli in Grey Lynn. Angela published her first cookbook, Ripe Recipes, in 2010, and, due to its massive success, followed it up with Ripe Recipes: A Fresh Batch in 2013. The third instalment followed in 2018 Ripe Recipes: A Third Helping. In 2022 Ripe Recipes: Thought For Food was released and became an immediate best-seller.
New Zealand-born Angela Redfern was raised in England, beginning a long career in hospitality when she earned a work placement at The Savoy in London. She later worked with Tricia Guild at Designers...
New Zealand-born Angela Redfern was raised in England, beginning a long career in hospitality when she earned a work placement at The Savoy in London. She later worked with Tricia Guild at Designers Guild before returning to Auckland in 2002 and opening Ripe Deli in Grey Lynn. Angela published her first cookbook, Ripe Recipes, in 2010, and, due to its massive success, followed it up with Ripe Recipes: A Fresh Batch in 2013. The third instalment followed in 2018 Ripe Recipes: A Third Helping. In 2022 Ripe Recipes: Thought For Food was released and became an immediate best-seller.
