Sarah has a wide and interesting background in food. Her love affair with all things tasty started at a young age, never being one to turn down the offer of a good meal.
At the age of 13, Sarah found herself as a work experience student working in a local restaurant in Grimsby where they claimed to produce the best Fish and Chips!
Sarah’s passion for food and people was recognised here and at the end of her 2 weeks experience, she was offered permanent Saturday employment, giving her invaluable knowledge at a young age about food, restaurant management, hygiene, recipe creation and customer service. Upon leaving school, Sarah was offered full-time employment at the local Grimsby restaurant, which she undertook whilst also completing a City & Guilds in Professional Cookery. This gave Sarah a wide and in-depth knowledge of various advanced cooking techniques and menu design.
After some time at the restaurant Sarah’s passion for recipe creation, innovation, food development and food trend research lead her to approach the largest chilled food manufacturer in the UK who employed her in the role of a Food Development Technologist and in turn nurtured Sarah’s enthusiasm and funded her study at Lincoln University, learning Food Science and Manufacture. In fact, Sarah ended up being the youngest graduate from over 2000 students at the tender age of 20.
Consequently, Sarah worked with some of the best Chefs in their respective fields of expertise and likewise some of the best people/teams within manufacturing which enabled the products that she worked on to gain recognised quality food awards time and time again. Sarah was able to hand these products over to a large team with simple, effective recipes and information where it could be produced consistently on a large scale while she was able to continue to work on the next food trends.
Sarah has a creative appetite and a need to feed others, this is what drives her. She is also an avid snowboarder, so along with Rich they chose to head for the Alps and become chalet chefs - it was only ever supposed to be for 1 season! However, she loved being able to work alongside Rich and produce interesting and exciting food in front of guests who could give direct feedback. Opportunities also arose working privately with families giving Sarah the freedom to buy ingredients with no budget restraint. Allowing free reign to experiment with some fantastic produce, an opportunity any chef would envy. Seeing the reactions of her diners to the food experience she created, which always exceeded expectation gave her the inspiration to set up SpoonyCooks.
Sarah is extremely happy with the creation of SpoonyCooks and is happy to be back at the forefront of food development, creating exciting new menus that are in line with new food trends & experimenting with flavours from around the world. She has a great aptitude for keeping in touch with food trends in order to offer new and exciting menu ideas, and she relishes the future prospects of being able to travel and continue to broaden her knowledge and expertise in food.
Meet our other chefs
Having Dan as your Fine Dining Chef means you are in excellent hands! You will be well and truly looked after with fine food & local knowledge. He spends his winters here in Morzine & summers catering on the luxury Superyachts cruising the Med Find out more…
Bart has recently completed an intense 12 week culinary course at the prestigious Ballymaloe cookery school after completing a season as a chef here in Morzine last year. Bart is extremely passionate about cooking & knows Morzine extremely well! Find out more…
Rich is a proud Yorkshire man & warm comfort food is at the centre of his heart! There is no person better to cook comfort food then those who love to devour it! Rich is also the backbone to SpoonyCooks helping Sarah organise & coordinate the whole operation. Oh, did we forget to mentation he is a big bearded, friendly giant, that children animals & grandmas love! Find out more…