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Stichelton – a blue cheese made from unpasteurised cow’s milk, or Stawley goat’s cheese.”

What was your most embarrassing moment in the kitchen? “I was catering a very posh dinner for Sir George Martin – it was the leaving do for his PA of 40 years. I was serving oysters as a starter and an ice cream pudding. I had ordered dry ice to keep the ice cream cold and ordinary ice to serve the oysters. Unfortunately the dry ice ended up under the oysters which immediately froze into their shells, proving impossible to remove. I was terrified that the oysters would then freeze on to the lips of the guests.”

from a diet of cans of Dr Pepper to a lavish banquet of Caribbean and Italian dishes served in the middle of the night. In those days it was almost

impossible to find ingredients like free range eggs for the catering industry, so Sarah developed relationships with sustainable producers of high welfare ingredients, such as Martin Pitt the founder of the free range egg movement. When the studios were sold Sarah

decided to concentrate on private catering based on the principle of sustainability and began to teach others how to cook with locally sourced, seasonal produce. The Slow Food movement was just catching on in Britain and suddenly it became easier to buy good organically, ethically produce food in local farmers’ markets. Sarah has her favourite producers such as Martin and Heidi Fermor of Perry Court farm for fruit and Ted Dawson of Ted’s Veg, who have stalls in the almost daily farmers’ markets that have sprung up in Islington, Swiss Cottage, Notting Hill, Blackheath, Parliament Hill…the list goes on. Now Sarah is embarking on a new

venture. She is studying for an MA in anthropology at the School of African and Oriental Studies with a focus on the culture of food. This means less time for cooking –

but she will still be giving demonstrations for Love Food Hate Waste. And as a development from her drive to reduce food waste, Sarah is collaborating with an Italian

charcuterie expert to provide a nose to tail cookery course in Umbria. She is also starting private cooking classes in London for small groups - at corporate events or in private homes.

So what will Sarah be cooking on Christmas Day? “Oh it must be traditional – so goose with seasonal vegetables like braised red cabbage, and a Christmas pudding made from my grandmother’s recipe.” Sarah’s eyes light up, “but I have a fantasticrecipe for vegetarians - chestnut, mushroom and nut pudding with shallot and madeira sauce.” So that’s me sorted out


What would you cook for your dream dinner party? “It would have to be seasonal food – so it would depend on the time of year and it would have to suit my guests – so last night I cooked for some Italian friends. We ate a salad of bitter leaves with smoked air-dried duck, walnuts and pear with a dressing of oil, sherry vinegar, dill mustard and honey. Followed by belly pork cooked for six hours and pressed overnight, diced, reheated and served with a cider and cream sauce and red cabbage. For pudding - apple cake and a selection of British cheeses – the amazing

What do you most enjoy cooking? “Canapés!” Sarah’s eyes gleam with enthusiasm, “you must try my Stichelton, fig and walnut mini muffins.” Yes I must….

What’s your mission in life? “I’m a beetroot activist – I guarantee I can get anyone to love beetroot…..”

Routon pea pancake and smoked mackerel pate served in oat cupcakes

Serving imaginative British cuisine with the best artisan produce from the British Isles.

Learn the secrets of a caterer with cooking lessons in your home.

Bread making - Preserving - Dinner parties and how to entertain and still enjoy yourself. 07931 373646


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