“The fondest memories are made when gathered around the table."

My journey has taken me to many homes around the world. After leaving my hometown of Budapest, I lived in Sydney, where I began exploring new cuisines and feeding my creative spirit. Initially, I chose to study interior design, leading me to my wedding planning career. But whether in Sydney or Santorini, San Fransisco or London, I began to notice something: the moments that stayed with me most were those shared around the table. That was where laughter and connection blossomed, memories were truly made and delicious food was eaten.

My journey has taken me to many homes around the world. After leaving my hometown of Budapest, I lived in Sydney, where I began exploring new cuisines and feeding my creative spirit. Initially, I chose to study interior design, leading me to my wedding planning career. But whether in Sydney or Santorini, San Fransisco or London, I began to notice something: the moments that stayed with me most were those shared around the table. That was where laughter and connection blossomed, memories were truly made and delicious food was eaten.

After a decade in the wedding industry, my path changed when I joined Grow Charity’s training kitchen, working with adults with learning disabilities. Their resilience and love deepened my passion for cooking and gave me true purpose.

In December 2024, I embraced a new chapter—fully committing to my private party business and launching Anett’s Country Bakery. Now, I bring joy through home-style cooking, intimate dining, and freshly baked treats while creating opportunities for adults with learning disabilities to gain confidence and skills.

Life has a way of leading us where we are meant to be—for me, that is blending food, creativity, and purpose, one meal at a time.

After over a decade in the wedding industry, my life took an unexpected turn in June 2024 when I joined Grow Charity’s training kitchen in Guernsey, working with adults with learning disabilities. I started hoping to get direction and earn some extra cash, but what I found was life-changing. My role was to teach kitchen skills and build confidence, but what I received from these adults was so much more—I learnt about resilience, joy, and what truly brings me purpose. Their love and appreciation deepened my passion for cooking and inspired me to do more for them and others like them.

At the end of December, I had to say goodbye to the charity that had meant so much to me, and I stepped into an exciting new chapter. Then and there, I decided to fully embrace my private party planning business and launch Anett’s Country Bakery which combines my love for home-style cooking, intimate dining, freshly baked treats, and beautifully set tables. My vision is to bring joy to clients across Guernsey (private and corporate) and support adults with learning disabilities by offering valuable work experience, helping them build confidence, and building a community in a safe and happy kitchen space.

Life has a way of guiding us to where we are meant to be, and for me, that is blending food, creativity, and purpose to make a difference—by creating one meal at a time.

- Alan D. Wolfelt

“Food is symbolic of love when words are inadequate.”

Many people become chefs, cooks, or bakers because there was a special someone in their lives who taught them cooking or baking when they were children—a person they feel connected to every time they step into the kitchen. That isn’t quite the case in my story. While my grandmother was an exceptional cook, and I loved spending time with her as we prepared lunch or dinner, she didn’t inspire me to pursue a cooking career. But, as I spend more and more time cooking now, I find myself thinking about her more often.

Many people become chefs, cooks, or bakers because there was a special someone in their lives who taught them cooking or baking when they were children—a person they feel connected to every time they step into the kitchen. That isn’t quite the case in my story. While my grandmother was an exceptional cook, and I loved spending time with her as we prepared lunch or dinner, she didn’t inspire me to pursue a cooking career. But, as I spend more and more time cooking now, I find myself thinking about her more often. 

Cooking and baking bring me pure joy. For me, it is an art—not just in how food looks, but in how fresh ingredients and bold flavours come together. I love experimenting and using herbs and spices to enhance natural tastes. Fresh herbs—especially basil!—are always in my kitchen, earning me the nickname “the crazy Hungarian lady with her herbs” at Grow. These flavours are at the heart of everything I create!

There is something special about using fresh, local ingredients. Whether sourced from a greenhouse, hedgerow, or my own hands, they bring a depth of flavour that store-bought simply can’t match. Working alongside those who grow them has deepened my appreciation for quality produce, and this connection inspires everything I cook—and created my greenhouse-to-table approach.

Cooking and baking bring me simple joy and a deep sense of fulfilment. For me, it is an art—not just in how it looks (though presentation matters, as we eat with our eyes too) but in how each ingredient’s freshness and flavour can be celebrated. I love experimenting with ways to cook or bake each element to perfection, using herbs and spices to enhance their natural tastes. Fresh herbs—especially basil!—are a constant in my kitchen, earning me the nickname “the crazy Hungarian lady with her herbs” during my time at Grow. For me, these flavours are at the heart of every dish I create, whether for a private gathering, catering event, or one of the baked goods sold at Anett’s Country Bakery.

There is a special satisfaction in sourcing local ingredients, whether from a greenhouse, a hedgerow, or my own hands. I cherish the moments spent gathering fresh vegetables and greens, knowing their flavour and quality far surpass anything from a store. Working alongside those who plant and nurture these ingredients has deepened my appreciation for locally grown produce and the care that goes into cultivating it. This connection to fresh, local ingredients inspires everything I cook, from vegetable-forward menus to beautifully baked treats. and has created my greenhouse-to-table approach. It is a joy to offer these flavours to my clients.

Every menu, every baked good, and every table setting tells a story. It is about more than just a meal—it is creating an experience. Each detail, from the flavours on the plate to the ambience of the decor, comes together to transform every gathering into a celebration of connection and community.