SABRINA GIDDA
ABOUT THE CHEF
Sabrina Gidda’s early career began in Fashion PR & Marketing – before realising that her passion was in food and cooking. Having had no formal training, she began as a stagier at The Dorchester hotel, 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 on both occasions.
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 both Michelin Guide’s 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 was Executive Chef of AllBright – a women’s members club based in London & Los Angeles. Her work at the club has been instrumental in raising the profile of the hospitality offer – along with partnerships with BMW, Belu Water, Tiffany, Water Aid and Women for Women.
She continues to champion women in food, drink and hospitality – with her own consultancy. Her eclectic, global approach to cooking and creativity makes her a keen collaborator for brands seeking to land new food concepts. Her debut book ‘Modern South Asian Kitchen’ was published by Quadrille books on March 30th 2023.
q & a
WHAT ARE YOU MOST PROUD OF IN YOUR CAREER?
I think this has to be the incredible teams that have worked with me over the years. I have been so lucky to have some gloriously talented people in my birigades. To see them grow and flourish is incredibly fulfilling.
WHAT'S YOUR GO-TO COMFORT DISH?
This changes so much seasonally - but I have a really profound love of both Italian and Indian food. I always have room for pasta or great seekh kebabs and naan!
WHAT ARE YOUR FAVOURITE RESTAURANTS AT THE MOMENT - THE ONES TO WATCH?
I live in Tooting, so I am a huge fan of both the high street and the market which I have seen evolve greatly over the last 10 years. I always love eating at Dawat on Tooting High street which has amazing Pakistani food and Barra 10 in the market, which does obscenely good Argentine food. I will forever love visiting The Italian Greyhound for my ultimate Marinara pizza or a bowl of perfect pasta. I am always excited to try new restaurants - but once I've found a favourite, thats me done!
WHAT IS KEY IN CREATING A GREAT DISH?
I am a stickler for acidity and texture. Where there is richness, there must be freshness. When creating recipes and dishes, its all about texture, flavour development and vibrancy. The bolder the better for me!
WHAT ARE YOUR TOP BELAZU PRODUCT PICKS? WHAT DO YOU USE THEM ON MOST?
I am never without Moscatel vinegar, preserved lemons, 1.34 density balsamic vinegar, guindilla chillis, capers and both lemon oil and garlic oil. I absolutely adore having a well stocked cupboard because the right little ingredients can absolutely make a dish. Oils and vinegars are used in most meals daily - and my emergency jar of ezme is often stirred through scrambled eggs!
