What was your first industry job?
Commis chef at the Imperial New Delhi in India, a Heritage Hotel – an invaluable place to begin.
If you weren’t in kitchens, what would you do?
It would definitely still be something in the food industry. I’d probably be a food hygiene inspector. I’ve always had a strong passion for food quality and safety during preparation, so it feels like a natural fit.
What industry figure do you most admire, and why?
I greatly admire Clare Smyth for her determination and skill.
What’s your pet hate in the kitchen?
Poor hygiene in the kitchen. Cleanliness is non-negotiable. You’d think it goes without saying, but you’d be surprised.
What’s the oddest thing a customer has said to you?
It happens quite often; a diner may tell us they’re allergic to an ingredient, but then have no problem eating it when it’s mixed with something else.
Sum up your cooking style in a single sentence
Modern European with global accents; an elegant fusion of classical technique and bold, worldly flavours.
What advice would you give someone starting out in the industry?
Stay curious, work hard and keep experimenting with flavours and modern techniques. There’s always something new to explore and a million ways to experiment.
Which single item of kitchen equipment could you not live without?
My chef knife is basically like a third arm to me. It really is the foundation of every dish I make.
What would you choose to eat for your last meal?
A traditional butter chicken with garlic naan. An absolute classic.
À la carte or tasting menu?
A la carte. A tasting menu definitely has its place, but I’ve always believed that a cornerstone of the pleasure of dining is variety. I love to choose.
What’s the best meal you’ve ever had in a restaurant?
Mallow. It’s 100% plant-based and the menu is inspired by global flavours. A real find in London.
What’s the dish you wish you’d thought of?
Lamb rogan josh. It absolutely never fails; deeply aromatic with the perfect balance of spice that really elevates the combination of simple ingredients.
MasterChef or Great British Menu?
I genuinely enjoy both, but Great British Menu prioritises creativity – I love that.
What’s the most overrated food?
Gold leaf on dessert; always pretty but adds absolutely nothing to the flavour.
You’re restaurant dictator for a day – what would you ban?
Any form of rudeness. Let’s just get on and create something special.
What’s your earliest food memory?
Eating summer fruit straight from the tree on a family trip when I was very small. The freshness and simplicity has always stayed with me.
TikTok or Instagram?
Instagram. We get some beautiful food and interior shots from people who visited Sabine following the refurbishment, along with our pretty legendary views of St Paul’s, and it’s always great to see. TikTok reviews are great too, but that app is a vortex. If I had TikTok on my phone I’d never complete anything.
What’s your tipple of choice?
An Old Fashioned. I’m definitely a fan of the classics.
What’s your favourite food and drink pairing?
Lamb rogan josh with an Old Fashioned, of course.
Where do you go when you want to let your hair down?
A casual restaurant with family where the focus is on fun only. It’s always the same for me and I wouldn’t change it for anything.