Wendy Sweetser is the author of fourteen food- and drink-related titles. She trained at the Cordon Bleu Cookery Schools in both London and Paris and with the Wine & Spirit Education Trust in London, where she was a prize-winning student on their two-year Diploma course. A working trip to New York to research a cocktail feature for Escape Routes magazine led to a meeting with the bartender of the Four Seasons Hotel and insight into creating the bar’s celebrated martinis. Sweetser regularly contributes articles on food, drink, and travel to publications worldwide.

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