SHE RAN TWO SUCCESSFUL GASTRO PUBS BEFORE TAKING OVER THE SANCTUARY SPA COVENT GARDEN. SHE THEN RAN KITCHENS IN NUMEROUS FIRMS IN THE CITY AS EXECUTIVE CHEF. HER ECLECTIC JOURNEY TO THE KITCHEN WAS DRIVEN BY DEDICATION TO HER CRAFT, UNBOUNDING AMBITION AND THE DESIRE TO WORK WITH FOOD.

She twice competed in the prestigious Roux Scholarship competition in 2014/15, to the final 6 contestants nationally on both occasions – the only woman to do so in the competitions history at the time. She went on to open Bernardi’s Restaurant in Marylebone and was instrumental in their culinary accolades. It was here that Tatler Magazine awarded her ‘Rising Star’ in 2016 for her inventive, unrestricted approach to Italian cookery. Bernardi’s was mentioned in the  Michelin Guide during her tenure, along as being noted as one of the best Italian Restaurant’s in London by both Conde Nast & Square Meal.

Throughout her journey Sabrina has regularly been asked to combine her love of writing and cooking – to contribute recipes to numerous magazines. Her approachable and innovative style of cooking – makes her recipes easy to follow, and most enjoyable to eat. Over the years Sabrina has contributed to various editorial publications along with appearing as a judge on Masterchef, and herself competing in Great British Menu – earning 10/10 on her fish dish from acclaimed Chef’s Paul Ainsworth and Daniel Clifford.

Sabrina crafted the culinary offer for Allbright– a women’s members club where she opened both the Mayfair and Los Angeles properties. Her work at the club was instrumental in raising the profile of the clubs hospitality offer – along with collaborative partnerships with BMW, Belu Water, Tiffany, Water Aid and Women for Women. She is an Ambassador for Pancreatic Cancer UK, where she raises funds and awareness for a charity that is tremendously close to her heart.

She continues to champion women in food, drink and hospitality – with her own consultancy and is a keen advocate of encouraging young people to join the industry. Her eclectic, global approach to cooking and creativity is a big draw for those who seek her expertise. Her debut book Modern South Asian Kitchen was published by Quadrille in 2023.

Site Photography credits

Food: Maria Bell
Chef Portraits: Taran Wilkhu