Sarah trained at Leiths School of Food and Wine and worked in various restaurants and delicatessens in London before spending a season in Verbier combining her love of skiing with her love of cooking, by working as a cook for a private chalet. She came back to London and worked, first as a Junior and then, as a Senior teacher at Leiths School of Food and Wine, taking classes and giving demonstrations. During her time there she also tested, developed and wrote recipes, many of which appear in Leiths Cookery Bible.