Anne Ager initially trained as a chef and hotel management graduate, both in the UK and in France. Food had been a passion from a very young age.

After her specialist training, Anne temporarily turned her back on the litres of cream, foie gras and oysters, and worked on new product development for the American food giant, Cereal Partners. Her separation from the edible luxuries of life, however, was short-lived, and she soon said goodbye to the uninspiring dried egg powder and artificial flavourings of the food manufacturing industry, and joined forces with food entrepreneur and bon viveur, Robert Carrier. Anne was back in her true métier once more, creating and testing recipes for Robert’s cookery books and public relations clients, and producing beautiful food for the camera.

After a spell in food public relations, Anne’s yearning to put her food ideas onto paper lead her into the world of magazines, where she held the position of Cookery Editor on several prestigious titles.

Always fiercely independant, and bursting with new ideas, Anne decided to branch out on her own, as a free-lance food consultant and cookery writer, working for a ‘cocktail’ of international clients in the fields of publishing, radio, PR and advertising, food manufacturing and hospitality.

Anne has always had a close working relationship with some of the world’s leading chefs, including Anton Mosimann, Guy Savoy and Michel Roux. Now that she is based in France, this chef-to-chef rapport continues, as many of them are her close neighbours!

Anne has now added a new programme of innovative Cookery Courses and special occasion entertaining opportunities to the services that she offers : Côte Cuisine Cookery Courses, and Côte Congratulations & Celebrations.