Louis Thompson's Strawberries and Balsamic: A Family Recipe
London-based pastry chef Louis Thompson, originally from Melbourne, shares a family recipe for strawberries with balsamic vinegar and muscovado sugar. The dish, a staple from his childhood, reflects his father's instinctive cooking and his mother's architectural precision. Thompson, who studied Fashion History and Theory at Central Saint Martins, began baking at 21, worked at Violet Bakery, and joined Spring as pastry chef in April 2023, leaving in March 2026 to freelance. He regularly collaborates with London label Stefan Cooke, creating cakes for events. The recipe, simple yet indulgent, involves halving strawberries, tossing with sugar and vinegar, and letting them sit to release juices.
Key facts
- Louis Thompson is a London-based pastry chef originally from Melbourne.
- He studied Fashion History and Theory at Central Saint Martins.
- He worked at Violet Bakery before joining Spring in April 2023.
- He left Spring in March 2026 to work freelance.
- He collaborates with London label Stefan Cooke, making cakes for events.
- The recipe uses 400g strawberries, 50g dark muscovado sugar, and 15ml balsamic vinegar.
- The strawberries should sit for 20-30 minutes before serving.
- The dish is inspired by his father's cooking and his mother's architectural sense.
Entities
Artists
- Louis Thompson
Institutions
- Central Saint Martins
- Violet Bakery
- Spring
- Stefan Cooke
Locations
- London
- Melbourne
- Australia