10 things we learned this week from Sabrina Ghayour and Santiago Lastra.
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The Studio Podcast: 10 Things We Learned When We Sat Down with Sabrina Ghayour
Sabrina Ghayour doesn’t do things by the book — unless, of course, she’s writing one. The bestselling author of Persiana and Flavour sat down with us on The Go-To Food Podcast and served up a conversation as bold and unfiltered as her cooking. From career curveballs to kitchen chaos, here are ten things we learned from our unforgettable chat with one of the UK’s most distinctive food voices.
1. Her career began with a dinner party she didn’t want to throw
After being made redundant in the recession, Sabrina reluctantly cooked for a friend’s dinner party — and it snowballed into a supper club scene that took over her life (and her flat).
2. She built everything from scratch — no agents, no publishers
Sabrina hustled her way into the food world without connections, relying on determination, social media, and a fiercely loyal following. Her story is a masterclass in DIY success.
3. Instagram changed her life (literally)
One Instagram DM — a photo of her food — ended up in the inbox of her now-editor, leading to her first book deal. Talk about the power of a well-framed dish.
4. She once had to rescue a dinner party with frozen Waitrose pastries
During a supper club gone wrong, a full oven breakdown left her scrambling. Her fix? Rushing to Waitrose for emergency puff pastry and somehow saving the night.
5. She’s not here for food industry gatekeeping
Sabrina doesn’t call herself a “chef” — and doesn’t think she needs to. She’s vocal about the snobbery in food publishing and how she carved her own space without restaurant credentials.
6. Persian rice is her forever comfort food
No matter what’s going on, a pot of her mum’s Persian-style rice can reset her mood. “It’s the thing that makes me feel safe and grounded.”
7. She used to throw supper clubs for 20+ strangers in her tiny flat
Think no professional kitchen, no staff, just Sabrina, a few burners, and sheer willpower. “My neighbours must’ve thought I was running a cult,” she laughs.
8. She’s not afraid to be disliked — especially if she’s being honest
Whether it’s about the state of food media or her approach to recipe writing, Sabrina believes in saying what others won’t. “You don’t have to like me, but you’ll know I mean what I say.”
9. She once cooked a full feast for a publisher who never showed up
After meticulously preparing a spread to pitch her first book, the meeting got cancelled — and she was left with 15 dishes and no guests. Spoiler: it all worked out in the end.
10. Food is her anchor — not her identity
While her work revolves around cooking, Sabrina’s approach is refreshingly grounded. “It’s just food,” she says. “It should bring people joy, not stress.”
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Mise en Place: 10 Things We Learned When We Sat Down with Santiago Lastra of Kol and Fonda
From smuggling chilies in his suitcase to staging with some of the most influential chefs in the world, Santiago Lastra’s culinary journey is anything but ordinary. On The Go-To: Mise en Place, Santiago opened up about the raw, unfiltered reality behind building Kol, his approach to creating something entirely new in London’s food scene, and why being a chef today means so much more than cooking. Here’s what we took away from our conversation.
1. Kol wasn’t built on buzz — it was built on purpose.
Santiago didn’t open Kol to “do something cool” — he opened it to share the depth, beauty, and complexity of Mexican culture. For him, the food had to come second to the story, the meaning, the why.
2. He spent two years researching Kol before picking up a knife.
Before Kol ever served a customer, Santiago spent two years traveling through Mexico and the UK, learning, listening, and building the framework for a restaurant that would honour both Mexican heritage and British ingredients.
3. The dream wasn’t always London.
Santiago originally planned to open Kol in Copenhagen. But after being invited to do a series of pop-ups in London, the city’s multiculturalism, produce, and creative energy convinced him this was the place.
4. He took the scenic route to Michelin.
From cooking for 500 people a day at 15 to staging unpaid in the Basque Country, Santiago’s journey included years of grit, sacrifice, and improvisation — including using leftover airline luggage allowance to bring Mexican ingredients back to Europe.
5. His first restaurant idea? A tortilla bar in Denmark.
Inspired by sushi counters, Santiago imagined a taco omakase — tortillas made in front of guests, with an ultra-intimate experience. That DNA still lives in Kol’s tasting menus.
6. Redzepi and Aduriz shaped him in opposite ways.
At Noma, René Redzepi taught him intensity, excellence, and leadership. At Mugaritz, Andoni Luis Aduriz taught him to think differently — to put the guest's experience first and be fearless in pursuing emotion over convention.
7. Pop-ups were the secret weapon.
By popping up all over Europe — and documenting everything meticulously on Instagram — Santiago built credibility and a network of future investors and collaborators before Kol had a location or a concept deck.
8. He’s not afraid to say no to the wrong investor.
When it came time to raise funds for Kol, Santiago turned down deals that didn’t align with his values. He only moved forward when he found partners who believed in the mission — not just the money.
9. A modern chef is a brand, a strategist, and a creator.
Santiago doesn’t romanticise the old idea of the chef hidden in the kitchen. Today, he says, chefs need to understand marketing, design, storytelling, business — and yes, still cook food that blows people away.
10. His perfect 48 hours in Mexico City? Street tacos, Negronis, and his mum’s brain stew.
Start with churros, go heavy on the barbacoa, and don’t skip his mum’s famous sesos (yep — brains). And if you’re flying home soon? Grab a Negroni before heading to the airport. That’s his go-to.
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