Anja Dunk was born in Wales to a German mother and a Welsh father. Her childhood was spent predominantly in Wales but also Germany and South East Asia, where she moved to and from over the early years of her life.
Her love of food started at home but has grown since working in cafes and restaurants over the years. She is now a freelance cook, mainly catering for large events and parties.
Anja has co-written a book on preserves, Do Preserve: Make your own jams, chutneys, pickles and cordials (Do Book Co., 2016) and runs small preserving workshops. From time to time she takes part in pop-up events where she produces small-batch preserves to sell.
Anja's first cookbook, Strudel, Noodles and Dumplings: The New Taste of German Cooking, is published by 4th Estate.