Cook. Traveller. Storyteller. Collector of flavours.

I am Sabina, the cook behind Sabina's Flavour Lab.

My route into food has not been a conventional one. I studied Economics before completing a Master's in Public Policy at New York University, and spent my earlier career working in banking and the charity sector. Living and travelling in different parts of the world, including Nova Scotia and India, meant eating, learning and collecting flavours wherever I went.

Food was always the constant.

In 2026, I became a semi-finalist on MasterChef UK Series 22, where I had the opportunity to bring the flavours of my Bangladeshi heritage to a wider audience.

One dish particularly associated with my time in the competition was piyazoo — the Bangladeshi lentil and onion fritter — which I reimagined and presented in a contemporary way.

That idea — respecting where food comes from while being unafraid to play with it — is an important part of how I cook.

Since January 2026, my supper clubs have explored the food I love to cook, from Bangladeshi, Pakistani and wider Asian influences to menus inspired by Mexico and elsewhere. Most have sold out.

It has been a pleasure to cook for birthdays, wedding anniversaries and celebrations, cater events and create private-chef experiences. Festival hosting and live cooking demonstrations are also part of my work.

Increasingly, the Flavour Lab is travelling. Recent pop-ups have taken me from Bangladesh to Geneva, where I cooked for approximately 57 guests.

My cooking is influenced by Bangladesh, Britain, the places I have lived and travelled and the food discovered along the way. I do not want it to fit neatly into one box.

That is why I called it a Flavour Lab.

It is a place to experiment, tell stories through food and, most importantly, bring people together around a table.