Hi, I’m Bita,

I was born and raised in Mashhad, Iran, and have lived in the UK for most of my life - first to study, and soon because it felt like a fresh pot of soil - a new home that allowed me to root, grow, and begin again.

Food has always been my quiet companion, shaping me long before I realised it. I grew up watching my grandmother transform the simplest ingredients into unforgettable flavours. That must be where I first learned to believe that “simple is not easy’”- a truth I carry with me, both in life and in the kitchen.

Looking back, I grew around food in Iran, where every season is welcomed with ceremony and every harvest is celebrated - from the vibrant Pomegranate Celebration marking autumn’s arrival, abundance and the new harvest, to the Persian New Year in March honouring nature’s renewal and new beginnings, and the many small rituals that shaped my earliest understanding of food as story, memory and connection.

I began my professional life as a language teacher, working in secondary schools and colleges in both Iran and the UK. In 2011, I wrote the GCSE Persian textbook, and when I completed it in 2014, something shifted. The quiet call back to food became something I could no longer ignore.

I stepped into the world of professional cooking. While completing my professional training in cooking and baking, I opened the doors of my London home to strangers for my first Persian Supper Club. My intention was simple: to honour the food culture and flavours of my heritage, to create fresh, nourishing food that connects people, and to offer my contribution in this warm way.

I took each encouragement as confirmation that I was on the right path - being awarded Student of the Year, having the Evening Standard name my Supper Club one of London’s Best, and soon hosting events in acclaimed venues, catering internationally, collaborating on creative projects, and presenting my own weekly TV show, Bita’s Kitchen.

In 2024–2025, I completed my Master’s in Culinary Innovation Management with Birkbeck University & Le Cordon Bleu. The experience deepened my fascination with the question that now guides my work:

Food is a powerful tool to sustain cultures. How do we keep meaningful food stories alive, so they can continue to carry cultural values and nurture community cohesion in this rapidly changing world?

I’m deeply grateful to everyone who has supported me along this journey, and I hope I can give back in the ways that matter.