Tart

Misadventures of an Anonymous Chef - THE SUNDAY TIMES BESTSELLER

By: Slutty Cheff

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Hardcover | 18 November 2025

At a Glance

Format
Hardcover

Dimensions(cm)
21.6 x 13.5 x 3.2

Hardcover

RRP $39.99

$31.75

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An Instant Sunday Times bestseller

'A sexy, frank and delectable memoir' The New York Times
'An instant, hedonistic culinary classic' The London Standard

'It's the two best things in the world: food and sex'

Slutty Cheff is an anonymous London chef who knows what it's really like to work in the capital's hectic restaurant scene.

From working sixty-hour weeks in windowless kitchens and being the only woman in the changing room to the pure thrill of a busy service, falling in love with other chefs and cycling home through a city bubbling over with potential, Slutty Cheff's misadventures in food and sex are about experiencing and embracing life to the fullest. The pleasure and the chaos included . . .

An exquisite broth of raw Anthony Bourdain-style honesty with a pinch of the sharp wit of Lena Dunham's Girls, Tart Is THE book for those who like to eat and f**k.

*****

'Audacious yet vulnerable' Kate Nash

'A startlingly gripping and funny glimpse into what goes on behind the kitchen doors, with sauce of all kinds oozing from every page' Ed Gamble

'A book every young cook should read' Angela Hartnett

'I devoured this book like a ravenous customer and I love it wildly. It's the most visceral food and sex writing out there - utterly delicious and utterly new.' Lena Dunham

'A young Anthony Bourdain which we haven't seen in female food writing before - visceral, hedonistic and gutsy' Dolly Alderton

'I don't know whether to be hungry or horny - I absolutely inhaled this book either way' Angela Hui

'One great sweaty, sweary, sexy ride' Marina O'Loughlin

'Perfect' Max Rocha

About the Author

Slutty Cheff writes anonymously about sex, food and being a woman in the restaurant world. She first started writing on her @sluttycheff Instagram account, where she posted stories anonymously while cooking full time in London restaurants.

She now has her own column in British Vogue, and has also written for the Sunday Times and been interviewed by the Financial Times, the Evening Standard and Interview magazine.

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