INTERVI EW SARAH DUGDAL E
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I REALLY BELIEVE THE PROVENANCE OF FOOD AFFECTS THE TASTE. WE ARE REALLY LUCKY AROUND HERE. WE HAVE SOME AMAZING PRODUCERS AND SOME
FABULOUS BUTCHERS AND FISHMONGERS AND I THINK IT’S REALLY IMPORTANT TO BUY QUALITY INGREDIENTS.
series in 2019 to the 56 we eventually get to see on our TV screens.
“I don’t think I’d ever filled in such a detailed application form for anything,” she said, “and that was before the rounds of telephone interviews, video clip and eventually a studio audition.”
One of Sarah’s particular passions is the provenance of food and for her studio audition she presented a mouth-watering dish using honey from three different sources.
“I’d recently done a bee-keeping course and what many people don’t realise is that where bees feed really affects the flavour of the honey.”
Her audition dish clearly showcased not only her cooking skills but her passion for her ingredients which set her apart from other candidates.
“I really believe the provenance of food affects the taste. We are really lucky around here. We have some amazing producers and some fabulous butchers and fishmongers and I think it’s really important to buy quality ingredients.”
“It’s funny but people talk about having busy lives and no time to cook, but my own mum had all us children to look after and she made everything herself, including her own bread and jam and pies. I think it was all she knew and the only economical way you could feed a family of that size,” Sarah said. “I learned from her how you have to be organised in the kitchen. Batch cooking for families is the answer. Make one really good sauce and freeze it and you have a readymade base for lots of dishes.”
For the past few years Sarah has lived in the Cotswolds in Bourton on the Water and regularly entertains friends and families. Impressed with her culinary offerings, they frequently suggested she should enter a cookery show such as MasterChef.
“I’ve been passionate about cooking and food for a long time but really just entered on a whim,” she said.
What she hadn’t expected though was such a thorough application process, whittling down the 20,000 hopefuls in her
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Having won her way through to the semi-finals of the competition, many doors opened for Sarah. She has worked alongside Countryfile’s Adam Henson and supermarket group Warner Budgens on food projects, done pop up restaurant events and catered for private dinners. Just before the pandemic struck she was also working with the Soil Association on a community based food project.
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