“Wait, do I have anything in my teeth?” That’s Nina, before we even hit record. The chef, writer and founder of chilli-oil brand Saucy radiates warmth and realness – glowing with flowing hair, easy laughter, and a plate of cake within reach (of course). She loves food, and it only makes us love her more.
A cook whose world is rooted in family, ritual and a little indulgence, the private chef has created dinner party spreads for the likes of Stormzy and Donatella Versace. Now, she shares her story – and her festive hosting secrets – showing how the smallest rituals can turn Christmas into something to treasure.
Notes on… early career
I had no culinary training whatsoever – I was just really interested in working with food.
While working at the Wimbledon tennis championships, I met someone who later introduced me to renowned Calabrian chef Francesco Mazzei at L’Anima in London. He let me do a stage – which is work experience in the kitchen. That’s where I really learned, working my way through all the different sections. That’s how it started.
I just loved the Italian produce that came in every day – it was so colourful. The way they made gelato was just delicious, and that whole world was so exciting to me. It was creative, but completely different from what I’d been used to – art, photography, textiles, things like that.
Notes on… family influence
My grandmother loved oysters, prawns… even oysters cooked in champagne. It was always rich, flavourful and lavish.
Food has always run through my family. My mum is a sculptor, but on her Polish side my grandmother and uncle were obsessed with food. I spent long summers with my grandma in the south of France. She’d take me out to restaurants for crème brûlée, crème caramel and lavish seafood dinners. Those early experiences shaped me – they pulled me into a world of finer food from a young age.
Notes on… launching Saucy
The whole idea is this: take a simple dish, spoon over this chili oil, and suddenly it has flavour and crunchy texture.
I’d been making chili oil for nearly ten years. I first learned it on my Capri cookbook shoot from a wonderful Sri Lankan lady. Hers was poured over a tomato rigatoni – already delicious but with that oil, it lit up.
After making it for years for myself and friends, I thought: hang on, why don’t I bottle this and put it on my website? That was the start of Saucy. It’s grown from there, and I’ve so many lessons. They keep on coming!
Notes on… paper rituals
The kitchen can be chaotic – notebooks make it feel calm.
I’ve got notebooks everywhere. Lists, recipes, bits of journaling – all messy, all different, all essential. I love the freedom, that sense of sitting down and writing by hand.
Especially if I’m cooking for a dinner party, I’ll write everything I need, highlight it, tick it off. The kitchen is crazy sometimes – you’re on your feet, it’s tiring and labour intensive. Having those little lists and a planned schedule makes you feel like: this isn’t such a big deal, it’s chilled.
Inspiration for my dishes often begins as a title in a notebook. I’ll think: that sounds nice, or this is in season. Then I’ll add a sauce, a texture, a fresh herb – it evolves that way. Anything can inspire me: a restaurant, an ingredient, even a holiday.
Notes on… festive cooking
For a real feast, you can’t go wrong with lobster. It immediately says celebration to me.
Seafood really feels like you’re doing something special for your family and friends. It’s also relatively simple – it just needs a delicious sauce. You can serve it with mayonnaise or a vibrant herb oil for colour.
Dessert is my grandmother’s walnut and chocolate cake. It’s the kind of cake that can sit around at Christmas and still be delicious. We called her Bubi (the one who took me out for oysters!), and she’d chop the nuts by hand. I remember her jewellery clinking, all her gold rings and bracelets. It took forever – I use a blender! That memory has shaped so much of my baking. I use a lot of nut flours now because of her.
When I’m hosting, there are three festive treasures I can’t live without: my vintage leather knife bag from Marseille, chocolate in some form (always), and a good playlist. Music is what makes a room feel alive.
For a real feast, you can't go wrong with lobster. It immediately says celebration to me.
Nina's bite-sized Q&A
Go-to canapé: A seasonal pesto – cavolo nero with roast almonds right now. Almonds give more body than pine nuts. Add chili oil or buffalo mozzarella – and it always disappears.
Table styling trick:and Seasonal produce as centerpieces: radicchio, Amalfi lemons, blood oranges with leaves still on. Even a rosemary pot on the table feels special.
Playlist vibes: Soul, jazz, a little disco. Enough to set the mood without taking over.
Always in the fridge: Chilli oil.
Signature drink: Love mixing a seasonal fruit purée with prosecco or Champagne for a fresh, festive Bellini.
Prep-ahead essential: A dip. It’s unfussy and gives you breathing room once guests arrive.
Adding personality to the table: Handwritten menus or place cards – simple, thoughtful touches.
Unexpected ingredient: Chilli oil, yes, but also whipped tahini. People never expect it.
Best host gift: A beautiful olive oil. It’s chic and useful.
Papier pick for hosting: My recipe journal. Always.
Hosting mantra: Keep it saucy.
Plan. Write. HOST.
