In Good Company: Adriann Ramirez
A Q&A with London's most fabulous pastry chef.
In Good Company features friends of our agency who we admire within the world of food, and who we think you might like to know more about too.
Today, we’re stepping into the vibrant, colour-filled world of Adriann Ramirez (aka Gay Nigella) - a California-born multi-disciplinary artist and the creative force behind the pastry counter at Fink’s, with various locations across London. As Head Pastry Chef, he brings an artistic sensibility to baking, transforming cakes and pastries into edible works of art. Known for his signature floral decorations and bold use of colour, Adriann’s creations are as visually striking as they are delicious.
With a background that blends fine art and culinary craftsmanship, Adriann sees baking as an extension of his artistic practice. His approach is deeply intuitive, drawing inspiration from nature, the changing seasons, and the expressive power of colour. From delicately piped buttercream flowers to vibrant glazes and intricate textures, his pastries reflect a meticulous attention to detail and a love for organic, free-flowing design.
At Fink’s, Adriann has cultivated a pastry programme that celebrates both flavour and aesthetics, elevating simple ingredients into something extraordinary. Whether it’s a rich, perfectly balanced chocolate tart or a citrus-infused sponge adorned with hand-crafted floral accents, his work captures the joy of baking as an art form.
We hope you enjoy getting to know our friend Adriann.
Tell us, where are you right now?
In my little flat in Holloway. It’s my Tuesday off, so I’ve just had my coffee from Jolene Hornsey and finished therapy so I’m feeling very ready to answer some questions.
What food item(s) are you loving most at the moment?
Cheesy chips, M&S chocolate peanut butter cups, the 48 hour black daal from The Great Indian around the corner from my house and the Caramelo taco from Sonora Taquería. I could live off of those four things alone as I get hyper fixations on food and eat them until I get sick of them.
Where are you planning to travel to next?
Back to Southern California for family, friends and good Mexican food. I foresee Spain in the near future as my best friend is moving there this year. Copenhagen is calling my name too.
What's your favourite food book?
I have a few bibles I swear by and reference constantly, but Five Seasons of Jam by Lillie O’Brien is a fantastic cookbook that I use constantly. I love Lillie so much, she’s a great chef and such a riot.
Where do you most want a booking?
I’m dying to try The Rose in Deal. It’s so gorgeous and I love the idea of staying in a place and not leaving. Plus, I don’t drive in this country, so anywhere I don’t have to drive is perfect. I also want to visit The Three Horseshoes in Batcombe, Somerset. I just feel like getting pissed with my dolls at Rochelle Canteen in the countryside and staying overnight would heal me.
Where's your best hidden gem, anywhere in the world?
It was The Great Indian in Archway but Jay Rayner recently fucked that up with a rave review in The Guardian (much love to them).
I think about Last Call Bar a lot, just off of Castro Street in San Francisco where I used to live. Jukebox dive bar, dirt cheap drinks and very faggy in a city that feels like a shell of what it used to be.
Snog, marry, avoid: bread, rice, pasta?
Snog Jolene’s ciabatta (bring it back please), marry mafaldine and avoid rice unless absolutely necessary.
Stay tuned for more In Good Company interviews from us soon.
Love, GB&C