She's the talented chef who has put Mauritian food back on the menu in Hampshire.
Sarah Nubeebuckus-Jones, co-owner of The Roebuck in Winchester and its The Little Mauritian Kitchen, talks cooking in a three Michelin star restaurant and Marmite and Wotsits sandwiches in our meet the chef column.
What first inspired you to become a chef?
"Working at Mallams in Weymouth. I started at 15 as a waitress. It was my first insight into hospitality and I was instantly hooked - the buzz of a busy kitchen and a full restaurant. It taught me a lot about flavour combinations and the importance of sourcing quality ingredients."
What was the first meal you cooked for someone else?
"I think I was 12 or 13 when I first cooked a big family Christmas day lunch. My parents owned a care home in Weymouth, my dad was working and my mum went out to meet the residents’ families, and left me instructions about what time to put the potatoes on, when to baste the turkey etc. There was an older brother around – I wasn’t home alone! I remember laying the table, folding napkins, and prepping all the vegetables. I felt so proud."
Tell us a bit about your career so far.
"I started off in front of house, before going into retail management after leaving home. In the mid-2000s my husband and I went into hospitality together, managing hotels and pubs: I was the chef/manager and he was the bar manager. Eventually we had our own pub and two years ago took over The Roebuck.
"Alongside this, I am delighted to have had my knowledge of food and drink recognised as a Great Taste Awards judge, and I’m excited to have launched The Little Mauritian Kitchen at The Roebuck, showcasing authentic Mauritian cuisine, and the only venue serving Mauritian food in Winchester and Hampshire."
What is your proudest career moment to date?
"It has to be the time I cooked at Arzak, a fine dining restaurant in San Sebastian. I had met and become friends with Elena Arzak the year before she invited me to work in the kitchen. Working in a three Michelin Star restaurant was an incredible and unforgettable experience. I did prep, watched a full service and toured the back rooms of the spice stores and experimental kitchens - where the magic begins."
What is your signature dish?
"Curry! I cook curries from all over – regional Indian to Thai and Indonesian. However, my signature has to be my homestyle Mauritian curry - it’s unique and unlike any other!"
What is your favourite dish currently on your menu?
"Halim - a really slow cooked lamb dish with lentils. It’s a family recipe of meltingly tender lamb with rich spices and chilli."
Where is your favourite place to eat in Hampshire?
"The Chesil Rectory in Winchester: good food, well-presented and using seasonal produce. It’s a cosy restaurant, and the service is always spot on."
What do you like to drink with dinner?
"A good, dry rosé wine."
What is your culinary guilty pleasure?
"Marmite and Wotsits sandwich on fresh white bread!"
What is your favourite meal to cook at home?
"On a day off I’ll cook something special, like venison, rack of lamb or veal with dauphinoise or fondant potato."
What is your favourite Hampshire ingredient?
"Winchester Wild Game for amazing venison, as well as great pork sausages which we use on the pub menu."
Which chef do you most admire?
"Elena Arzak. She has shown the drive, passion and dedication to consistently be at the top of her game. To retain three Michelin stars for 37 years is truly inspirational."
What’s your career ambition?
"To have a freehold pub of my own with a separate restaurant area dedicated to The Little Mauritian Kitchen."
What do you think will be the next big restaurant trend?
"I think fusion food is a winner: making dishes from one country using flavours from another."
Would you like to appear in our meet the chef column?
We would love to hear from Hampshire chefs for our meet the chef column, which tells the beyond the kitchen tales of some of the best talent from across our region.
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