Sara Buenfeld
Sara's experience and passion for cooking shine through in her contributions to Good Food
Sara has spent over 20 years in the food publishing business and remains as passionate as ever about the work she does.
After working as a food and drink editor on Living Magazine and Woman & Home, she began working for Good Food on a freelance basis, devising recipes and attending photo shoots. She became part of the inhouse team in 2002 as Food Projects Editor.
Past and present
For the last two years Sara has edited Easy Cook, Good Food's sister magazine which she created and launched in the summer of 2004. It simplifies recipes that have previously appeared in Good Food and is hugely popular.
Sara has recently rejoined the Good Food team as Food Director, the most senior cookery role on the magazine.
Twenty years in the business has not dulled Sara's enthusiasm for food and cooking. She says the constantly changing food world means there are always exciting new flavours and ingredients to try. Her team reciprocates her enthusiasm, and although the role is hard work, Sara says it is enormously rewarding - especially when you open the new issue every month and see the results of that hard work on the page.
Q&A
- What's your favourite Ultimate recipe and why?
- While I love French food, the food that I never get tired of is an Indian curry. It is the only food that I can eat day in day out when I am on holiday - even for breakfast. I'm sure it is addictive. To me the blending of the spices is a real art. Indian chefs don't get as much credit for it as they should.
- What was the first thing you remember cooking?
- A Victoria sandwich that ended up like a frisbee. I had eaten so much of the creamed mixture while I was mixing it that I threw out all the rest of the quantities - the cake was more like a biscuit.
- Who do you admire, and what would you cook for them?
- I'd love to cook for the granddad that I have never met - he died years before I was born. My dad tells me great stories about him eating mangoes in the bath and keeping live eels in the cellar. He sounds quite a foodie. I think I would cook a Thai meal as the flavours of lemongrass and fish sauce would be so far away from anything that he would have tasted before. He would be amazed.
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