Tom Kerridge

Chef Sarah Hayward's culinary philosophy is deeply rooted in respect, continuous growth, and the elevation of seemingly simple dishes. Influenced profoundly by her father's calm demeanor and emphasis on respecting everyone from suppliers to co-workers, Hayward instills these values in her own kitchen, guiding young chefs with a foundational ethos of professionalism and empathy. Her journey, largely shaped by the mentorship of Tom Kerridge, underscores a belief in embracing challenges and stepping beyond comfort zones as essential for personal and professional development. This manifests in a "soak everything up like a sponge" approach, always seeking to learn and evolve. Hayward's preference for the gastropub model over traditional fine dining reflects her vision for a dining experience that is "super-relaxed" yet delivers "simplistic food elevated to a high standard." She champions approachable dishes that are meticulously prepared, ensuring exceptional flavor and quality without pretentiousness. Hayward aims to honor the established legacy of The Hand and Flowers, maintaining its renowned classics while subtly injecting her own artistic interpretation. Her vision is one of evolving the restaurant's identity "her way" – a careful balance of tradition and innovation, always driven by outstanding ingredients and a commitment to customer satisfaction within the unique, welcoming environment of a two Michelin-starred pub. Chef Sarah Hayward's signature approach is defined by her commitment to creating "simple, flavoursome and bold" dishes that elevate the gastropub experience to a two Michelin-starred standard. Her technical mastery, honed through years in prestigious kitchens including Lucknam Park and The Hand and Flowers, is applied with precision to ensure consistency and excellence. Hayward skillfully balances rich, comforting flavors with bright, contrasting elements. This is exemplified in her celebrated Lemon sole Grenobloise with brown butter hollandaise and anchovy fritter. This dish showcases her ability to integrate classic techniques—such as a rich Grenobloise preparation and a decadent brown butter hollandaise—with thoughtful inclusions like confit lemon, capers, and a crispy anchovy fritter, resulting in a complex yet harmonious profile of fatty, nutty, acidic, and umami notes, alongside crucial textural contrasts. While respecting and expertly executing The Hand and Flowers' beloved classics like the smoked haddock omelette and the parfait, Hayward is poised to subtly impart her individual style, ensuring the menu remains both familiar and exciting, reflective of her elevated yet approachable culinary vision.

Career

• Work Experience Chef at Dad's seafood restaurant, Isle of Wight
• Apprentice Chef at Prestigious Hotel, Isle of Wight
• Chef at Lucknam Park Hotel (Restaurant Hywel Jones), Colerne
• Demi Chef de Partie at The Hand and Flowers, Marlow
• Chef de Partie at The Hand and Flowers, Marlow
• Chef at The Coach, Marlow
• Senior Sous Chef at The Bull and Bear, Manchester
• Head Chef at The Bull and Bear, Manchester
• Head Chef at The Coach, Marlow
• Head Chef at The Hand and Flowers, Marlow

Mentored by Tom Kerridge, Her Dad (professional chef), Warren Geraghty.