Sophie Hambling & Madeleine Sanders

Sophie Hambling & Madeleine Sanders are chefs who have worked in one of the most famous
offal restaurants in the world: St. JOHN. However, like many women, they are multidisciplinary.

Sophie studied photography and has a background in fashion production, as a gallerist and
publisher. Alongside her work in the kitchen and showcasing culinary events across London,
focusing on resourcefulness and seasonality, she continues to work as a photographer.

Madeleine studied English Literature and has cooked in kitchens across Italy and the United
States. Now based in Paris, she also runs her own event company, hosts culinary workshops and
catering large events in Scotland.

Madeleine & Sophie came to cooking later in life, driven by a desire to learn as quickly and as
widely as possible. Growing up in parts of the UK known for poor diets – places shaped by
supermarket chains, fast food and microwave meals – the contrast of how they grew up versus
the culinary world they both now reside in is stark. Unlearning the squeamishness they had
absorbed from the environments they grew up in: a disconnect from the origins of our food and
meat specifically. Following our new found knowledge from working at St. JOHN and living and
travelling to other countries, they want to share their experiences and bridge this gap, to remind
people about the truth of their food origin and how this truth only enhances the experience of
enjoying food.