I’m excited for the start of 2020, with so much already on our plate, I can’t help but to stop and pause to reminisce at how Sandy’s Kitchen has grown into the fully-fledged event & catering service that it is today.
On reflection, food has been an integral part of my life, from the moment I could tug on my mum’s time-worn aprons, I was hooked. Growing up between loose pages of hand-me-down family recipes, Sunday roasts, candlelit dinner-times and spontaneous feasts – life was a large serving of food, conversation and love, garnished with tradition, style and celebration…always!
It was only natural that I followed my predestined path into the culinary world, developing my intrinsic love of food with a Cordon Bleu, followed by Prue Leith (London), the Ritz Escoffier (Paris), Ballymaloe (Ireland) and Giuliano Bugialli (Italy).