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Sarah has always loved food and has a keen interest in cooking. When COVID hit two years ago, Sarah decided to turn her passion into a career and quit her job in Event Management to train as a chef full-time at Leith’s School of Food and Wine. She has since worked as a chef in restaurants (most recently Carmel by Berber and Q) and with caterers. Sarah is now a freelance private chef, cooking at intimate fine-dining dinner parties, more informal buffet-style events, canape parties and more.
I was a really fussy eater when I was a child. I never wanted to eat what my mum had made us for dinner and when I did it took me over an hour to clear my plate. It wasn’t until I went to University that I became more adventurous and fell in love with food. With that, my love of cooking grew. When COVID hit, I decided to turn this passion into a career and quit my job in Event Management to train as a chef full-time. I’ve since worked as a chef in restaurants and with caterers and am now a freelance private chef.
I cooked for Grace Dent whilst I was working at Carmel. She came in to review the restaurant and described my chocolate tart as ‘ridiculously lovely’.
My mum was big on comfort food when I was growing up. Think spaghetti bolognese, chicken schnitzel, fish pie. My cooking is based on these home comforts, but elevates them into a more fine dining experience with my culinary training, using fresh, seasonal, locally sourced ingredients.
The enjoyment that my cooking brings to others. There’s nothing more rewarding than seeing the smiles on peoples faces as they eat something I’ve made for them.
What’s meant to be will always find it’s way
Westerns Laundry
Chives. I can’t go without them on my scrambled eggs!
Merlin Labron-Johnson
Maldon sea salt
