Flinterview: Saima Khan, Private Chef To The Stars (& Flint Homes Client)

Flint Homes had a DM slide in late last year from a potential client looking to relocate her life & internationally renowned business, The Hampstead Kitchen – from West London to North Norfolk. And having established we were right for each other with a most pleasant call, of course, we were only too happy to help.

And so Saima Khan – private chef to the stars, who has catered immaculately conceived private dining experiences for the likes of The Obamas, The Royal Family, Bill & Melinda Gates, Angelina Jolie, President Trump & other MASSIVE global names – exploded into our humble, little lives here in North Norfolk.

Wind the clock forward through Winter into this wonderfully sun-kissed Spring & Saima is now a friend… & of course we found her an incredible home to live in, off market. But more on that later…

The talented investment banker turned top chef is a serious force to be reckoned with, an inspiration, a brilliant mind & one of the most authentic, loveliest ladies you could hope to meet & we are thrilled to have become her “first proper Norfolk friends.”

Every woman & her lab wants an interview with her, but nobody has done as Flinterview with her…

So we thought it would be nice for you to get to know her, in the way we do here at Flint Homes, so grab a cup of delicious saffron tea & a cardamon bun & hear her story… it’s really quite something.

Tell us about your life in London… what was it like?

I've been based in North West London's Hampstead for many years. It's been a vibrant hub for my business, allowing me to serve discerning local clients while still having access to the whole of London. The city has provided an incredible backdrop for growing The Hampstead Kitchen (THK) from a small operation that started at my kitchen table to an established luxury dining business with a commitment to philanthropy and social impact.

And your career in banking… what was your job, who for & what was it like?

Before The Hampstead Kitchen, I was a Managing Director at an Investment Conglomerate in the US. I worked on Wall Street running Global Risk & Strategic programs around regulatory risk reporting which was a completely different world from the culinary one I inhabit now. Banking was fast-paced and demanding, but it taught me valuable business skills that I later applied when founding and growing The Hampstead Kitchen.

What was your American life like?

I lived in New York in Lower East Side, really loved the work hard and play ah attitude there. It was there, in 2012, that a chance encounter with Warren Buffett in an airport lounge changed everything. We connected over our shared passions for food and philanthropy. What began as a casual dinner invitation evolved into hosting Warren Buffett, his wife, and their guests – Bill and Melinda Gates – in my modest New York apartment. The discussions about food and philanthropy led to an invitation to cook for a donor fundraiser in their home, which turned out to be a remarkable occasion with guests including the Obamas, Clintons, Michael Bloomberg, Arianna Huffington, and the Zuckerbergs.

This experience planted the seed for what would later become The Hampstead Kitchen.

And where does cooking come into your story?

Cooking has always been in my life since I understood about what food is. Having parents whose love language was food and being around long dining tables with lots of sharing platters over hours and laughing and chatting is something I’ve loved and grown up with. Back in the day, running parallel to my finance career, food was a creative outlet to bring people together. There is always a  moment where you just dive in and give things a go. I loved my career, friends and living in the NYC, but was curious about setting up a business with my desire for meaningful social impact.

How was THK born?

After that transformative experience cooking for the donor event in the US, I took a sabbatical to research where to set up my business. In 2013, I left my finance career behind to establish The Hampstead Kitchen in London. Like most businesses, it started at my kitchen table and has evolved into an established enterprise offering curated dining experiences with a commitment to philanthropy and social impact.

Tell us about its evolution…

The Hampstead Kitchen has grown from intimate dinners in Hampstead homes to extraordinary destinations worldwide. We've catered at venues ranging from Lake Como to the Palace of Versailles, and have had the privilege of serving members of both British and Middle Eastern Royal families. During the pandemic, we adapted by creating "Social Bubbling," a luxury at-home dining experience, and later launched "The Pantry," a luxury delivery service offering our food served in our ceramics, without the need for a private chef. We've consistently evolved to meet our clients' changing needs while maintaining our core philosophy of storytelling through food.

What are the hallmarks of THK?

The hallmarks of The Hampstead Kitchen include our bespoke approach – we avoid sample menus and never start with price discussions; instead, we focus on creating tailored experiences. Storytelling is central to everything we do, from the menus and dishes to the ceramics we use. We believe the "first bite is with the eye," so our tablescaping evokes anticipation and excitement. We use ceramics specially made for The Hampstead Kitchen, making each event a truly one-of-a-kind dining experience. Our cuisine draws inspiration from different dining cultures around the world, refusing to be pigeonholed by heritage.

How is it different from other private cheffing experiences?

In a saturated market of private catering, our attention to the client experience from the minute they contact us to how we make them feel the next morning after the party is what sets us apart.

Unlike typical catering services, we create fully curated experiences rather than templated ones. I take calls directly (it's my mobile number on the website), focusing on the dining experience clients want to create before discussing logistics.

We don't offer sample menus or packages – everything is bespoke. We approach each event with storytelling at its heart. We draw inspiration from diverse global cuisines including Nordic, Scandinavian, Mediterranean, Middle Eastern, and Persian, often combining elements that complement each other. We've also maintained a strong philanthropic element in our business model, connecting luxury dining with meaningful social impact.

Tell us about cooking for the rich & famous… what's that like? How did it come about? Who have you catered for?

It began with that chance meeting with Warren, who is now a Mentor that remarkable donor event in the US, which included guests like the Obamas, Clintons, and Zuckerbergs. Since then, word of mouth has led us to cater for members of both British and Middle Eastern Royal families, as well as numerous high-profile individuals who value our discretion. What these clients appreciate most is our complete confidentiality and ability to create extraordinary experiences without fanfare. Many prefer to stay under the radar while enjoying the highest levels of service. We are after all called “Private chef & Caterers.”

Your favorite anecdotes in this realm of fame?

One of my favorite stories involves our signature Persian dip. During a memorable evening, Michelle Obama enjoyed it so much that she dubbed it "The Obama Dip" – a name that stuck. In an amusing turn of events, this name appeared on our menu when we later served President Trump in London. With some quick thinking, we salvaged the situation by renaming our signature Qatar and Pomegranate chicken to "Trump Royale." Both dishes have garnered attention in numerous publications both in London and internationally.

And most enjoyable moments?

The most enjoyable moments often come from seeing the genuine delight on guests' faces when they experience our feasting tables for the first time. There's a special magic when the storytelling through food creates moments of connection among guests. I also deeply value the philanthropy work we do, particularly our community meals and holiday initiatives, which bring the same level of care and thought to those who might not otherwise experience it.

What is your craziest 'catch a glimpse in the mirror' moment with THK jobs?

It has to be that first major donor event in the US when I looked around and realised I was cooking for the Obamas, Clintons, Bill and Melinda Gates, Warren Buffett, and other world leaders and change-makers – all from my modest culinary background. That moment of recognition that my passion for food had led me from Wall Street to serving world leaders was surreal. I Also remember telling Barack he needed to eat the slow cooked lamb chops by hand, as anyone using any cutlery would not be getting dessert and he obliged, in fact everyone continued to eat with their hands; it lightened the atmosphere and trust me they probably enjoyed the meal even more so.

Where has THK taken you?

The Hampstead Kitchen has taken me from intimate dinners in London homes to extraordinary destinations worldwide – Lake Como, the Palace of Versailles, private villas throughout Southern France and the Mediterranean, and various Royal residences. It's also taken me on a journey from corporate finance to creative entrepreneurship and meaningful philanthropy, which has been the most rewarding journey of all.

You hit a health crossroads. Would you please share your story?

Sure, happy to, as this is real lives and these things happen. I was diagnosed with Breast Cancer in Spring 2023. I cannot tell you how this affects everything in your life. The breast cancer was the easy part to deal with.

And how are you now?

Thanks for asking; I’m in Year 2 of my remission journey and doing well.

How did it change you or your outlook on life?

My breast cancer journey fundamentally shifted my perspective on time and priorities. Before my diagnosis, I was always racing forward – planning the next event, expanding the business, constantly in motion. When cancer forced me to pause, I discovered a different kind of richness in slowing down.

The experience heightened my already strong instinct for authenticity. Just as I've always believed in creating genuine dining experiences rather than following templates, I now approach life with an even stronger commitment to what feels true and meaningful rather than what's expected.

It also deepened my appreciation for community. The Hampstead Kitchen has always been about bringing people together around food, but after cancer, I understand more profoundly how these connections sustain us. The way people rallied around me during treatment showed me the depth of the relationships I'd built – many through breaking bread together.

Perhaps most significantly, my experience with cancer accelerated my move to Norfolk.

It clarified my desire to be closer to nature and local producers, to embrace a more mindful rhythm while still maintaining excellence in everything we create. The health challenge didn't change my passions, but it did reshape how I wanted to express them.

I've always believed in the power of storytelling through food, and now I see my cancer journey as part of my story – not defining me, but certainly informing the chapter I'm writing now. It's given me a deeper appreciation for the ephemeral beauty of a perfectly prepared meal, a thoughtfully set table, and the precious conversations that happen there.

Any advice for fellow sufferers?

My journey with breast cancer taught me to approach healing with the same intention and care I bring to my dining experiences. While medical treatment is essential, I found strength in creating a supportive community around me – much like gathering people around a table. Allow yourself to receive help and nourishment from others.

What sustained me was finding beauty in small moments and maintaining my creative practice when possible. Cooking became both therapy and meditation during recovery – a way to stay connected to my business even on difficult days.

I'd encourage fellow breast cancer patients to be discerning about your energy just as you would be about ingredients in a fine meal. Be selective about what information you consume and which voices you listen to. Find medical professionals who truly hear you and respect your questions.

Most importantly, don't feel pressured to maintain a perfect facade. Some days will be raw and messy, and that's part of the authentic journey. Just as I believe in honest, unfussy food that tells a story, there's power in embracing your true experience rather than presenting a polished version for others.

Your healing journey is bespoke, not mass-produced. Just as I create custom menus for each client rather than offering standard packages, remember that your path through breast cancer is uniquely yours. Trust your instincts about what nourishes your body and spirit during this time.

Did your cancer catalyse the change of gears in your career? How?

My breast cancer diagnosis absolutely catalysed significant changes in my career direction. While The Hampstead Kitchen has always been something I am proud of, the health journey prompted me to evaluate what truly matters in both life and business.

The move to Norfolk wasn't simply a business decision – it represented a fundamental shift in priorities. After facing cancer, I became more intentional about creating a sustainable lifestyle that aligned with my values. The hectic pace of London served my business well for years, but my health challenge clarified that I needed surroundings that would nourish my wellbeing while still allowing my creativity to flourish.

The new ventures I'm launching in Norfolk – the Private Members' Dining Club, Cookery School, and local collaborations – reflect this evolution. They allow me to share my culinary philosophy while creating more intimate, meaningful connections. Before my diagnosis, I might have continued expanding in London and internationally at a relentless pace. Cancer taught me to value depth over breadth.

My health journey also influenced how I structure my work. I've become more selective about projects, focusing on quality experiences rather than quantity. This isn't about scaling back ambition – it's about being more intentional with my energy and time, which are now more precious to me than ever.

Throughout my career, I've always sought to tell stories through food. Now, having faced cancer, I have a deeper story to share – one about resilience, adaptation, and finding beauty in life's unexpected turns. This authentic experience has enriched my approach to both business and life, informing everything from how I mentor my team to how I create experiences for our clients.

How did the idea of moving to Norfolk come about?

The move to Norfolk represents a milestone evolution for The Hampstead Kitchen. It brings us closer to both our trusted suppliers and our growing client base outside London. Norfolk's commitment to slow living resonates with our philosophy while allowing us to maintain our signature standards in food, tablescapes, and styling. It feels like a natural progression in our journey.

What are you hoping to achieve from the move?

With the move to Norfolk, we're excited to bring our wealth of experience to the region's vibrant food scene while launching three distinctive new ventures: a Private Members' Dining Club offering intimate, curated dinners celebrating diverse cuisines; a Cookery School providing expert instruction in our signature dishes and feasting table design; and local collaborations through themed supper & dining clubs with Norfolk's finest producers and merchants. All while continuing to serve our loyal London clientele.

Have you used a buying agent before? Why?

Yes, mostly when I lived abroad – worth their weight in gold in terms of experience, contacts on and off market properties, trends and saving time.

How & why did you pick Flint Homes?

I read about Phil in the December 2024 issue of Norfolk Magazine. I loved his view of Norfolk and thought he would be a great person to talk to about advice on the rental market. I thought my rental requirements maybe too small for the properties they are used to dealing with, but it was absolutely no problem to them.

What was the process like?

From the minute we contacted via a DM on instagram, I knew he would be a great ally. We arranged a time to have an in-depth chat, but I knew I wanted to work with Phil and Flint Homes based on the detailed questions that were asked.

Being ex-finance, I like to compare data, so based on the list of properties he started to compile I also began to look and could see we were both aligned. But for me it was the off market properties and the access of great contacts which would prove to be most beneficial to me finding my Norfolk place with Flint Homes.

What's your house like they found you?

House? No! It’s an immaculate one storey barn – three times the size of the London Apartment, on a Norfolk estate. I love it! And we found it on day one of the search!

I was being over practical and cautious as I was focused on setting up the business but to find the ideal property on day one was perfect. We only looked at a handful of places, but we both knew we would not get anything of this calibre going forward. To me relationships are so important. Having a place part of an established estate that run so well, is a huge asset.

From start to finish I’ve enjoyed the house finding process and have the perfect place for me to live in and enjoy whilst setting up my business. It is the perfect blend of country living with modern living. My favourite part is my pantry cupboard – where I have housed my 13 teapot collection, with different teas from Persia to Japan.

Who's your interior inspo?

My interior inspiration draws from the same cross-cultural palette that inspires my cooking – a blend of Nordic and Scandinavian minimalism softened with warm textures and natural materials. I've always been drawn to the work of Ilse Crawford, whose philosophy that design should engage all the senses perfectly aligns with my approach to food and hospitality. Her ability to create spaces that feel both serene and deeply welcoming resonates with how I want my Norfolk home to feel.

I find myself collecting inspiration from my travels – particularly the understated luxury of boutique hotels in Copenhagen and Stockholm where simplicity never feels cold. I love how they layer neutral palettes with natural linen, aged wood, and handcrafted ceramics – creating spaces that breathe but still feel intimate. In my own home, I'm incorporating these elements alongside carefully chosen pieces from Norfolk artisans, creating a space that honors both Scandinavian design principles and the natural beauty of my new surroundings. Like my approach to tablescaping, my interior style tells a story of warmth, authenticity and thoughtful curation.

How's the lifestyle change from West London & jetting around the world to North Norfolk?

Moving from the hustle of West London to North Norfolk represents an embrace of slow living while maintaining the high standards The Hampstead Kitchen is known for. It's a deliberate shift to be closer to exceptional local produce and artisans while creating space for our new ventures – the Private Members' Dining Club, Cookery School, and local collaborations. The pace is different, but the work process and commitment to excellence remain the same.

What are your impressions of Norfolk so far?

It's the people at the heart of it all. The support, the love and care. From my landlady of the estate I live on and her amazing team of maintenance to office staff have helped make this as seamless transition. What's struck me most about Norfolk is the genuine community spirit that permeates everything. There's an authenticity to interactions here that feels refreshing after London – whether with fishermen bringing in their morning catch or farmers discussing seasonal produce. The landscape itself has been a revelation – those famous big Norfolk skies aren't just a cliché but a daily wonder that changes your perspective. I've found myself gathering seasonal inspirations on morning walks that are already influencing new dishes. The county beautifully combines natural splendour with rich food heritage, and I keep discovering small producers doing extraordinary things without pretension. It feels like the perfect place to evolve The Hampstead Kitchen's next chapter – connected to the land and seasons while creating something truly special with the community that's welcomed me so warmly.

What's on for 2025 for you & the THK?

2025 marks an exciting new chapter with our expansion to Norfolk – truly a watershed moment. I'm thrilled to be launching three new ventures that feel like natural extensions of The Hampstead Kitchen philosophy: a Private Members' Dining Club that will offer those intimate, story-filled dining experiences I love creating; a proper Cookery School where I can share not just recipes but the art of tablescaping and hosting; and some really special supper club collaborations with the incredible local producers and artisans I've been discovering here. Norfolk Magazine featured us in their March issue, which feels like our official introduction to the community.

Of course, I'll still be looking after my wonderful London clients – they're part of The Hampstead Kitchen family after all! But on a more personal note, this move is very much about embracing a gentler rhythm. After everything I've been through health-wise, I'm prioritising slow living and wellbeing alongside the business. I'm particularly looking forward to building new friendships here – there's something so special about those impromptu Sunday suppers when neighbours pop round and conversations flow easily as the evening light fades. That's the kind of simple luxury I'm creating space for now.

& beyond…?

Looking beyond 2025, I see the Norfolk chapter evolving organically into something even more meaningful. As our roots deepen in this spectacular landscape, I envision The Hampstead Kitchen becoming a genuine bridge between London's dynamism and Norfolk's natural abundance – bringing city friends to experience the countryside while elevating local producers to wider recognition.

The cookery school will likely expand to include micro and wellness retreats for both the local community and those visiting Norfolk. I'm currently discussing ideas with local and international property developers, exploring opportunities to create truly amazing concepts that incorporate my design philosophy and culinary approach. This builds naturally on my existing work helping ultra high net worth individuals create kitchens and dining spaces that function beautifully for both their home life and professional entertaining needs.

My health journey has taught me to embrace the unexpected turns, so I'm leaving space for the magic that happens when you allow a business to be shaped by both place and purpose. What feels most exciting is the prospect of creating a genuine community hub – somewhere that preserves the luxurious intimacy The Hampstead Kitchen is known for, whilst becoming an authentic part of Norfolk's culinary identity. The ultimate vision is creating something sustainable in every sense – nourishing for the community, gentle on the environment, and allowing me to continue doing what I love while honoring the precious gift of wellbeing.

As a newcomer, tell us your impressions of Norfolk… & where you like to go.

Norfolk has quickly become home in so many meaningful ways. I find myself drawn to Norfolk Natural Living for their exquisite products - I'm gradually filling every room with their scents and textures that perfectly capture the essence of this special place.

For those small, genuine moments of connection, I cherish visits to the post office in High Kelling, where a simple chat with locals over a great sandwich and coffee reminds me why I chose this community. Salthouse beach has become my sanctuary for long, contemplative walks followed by the perfect recovery coffee at Salt.

When it comes to dining, the Wiveton Bell offers not just a superb Sunday Roast but the kind of warm, attentive service that makes you feel like family. The Gunton Arms provides a truly immersive experience – their open fire cooking beneath that hauntingly beautiful elk and surrounded by remarkable art creates a dining atmosphere unlike anywhere else.

But if I'm being completely honest, my absolute favorite Norfolk is my home itself – those quiet moments watching the sunset paint the sky while wildlife wanders past my window, book in hand, settled into a large, comfortable armchair. After years of creating special moments for others, finding this personal sanctuary feels like the most precious luxury of all. This, for me, is pure bliss.

Fave menu

My last meal on earth would be my mum slow cooked mince lamb with chillies and her freshly made bread.

Favorite menu to cook is my one pot Greek olives, potatoes and red onion chicken thighs. I have cooked it for clients, guest and friends from LA to OZ served with my Obama Dip.

Fave Drink

Used to be a classic old fashioned with bourbon soaked Cherries, but now making do with a No-Groni due to post cancer meds.

Got a sneaky Spring recipe to share…

My Spring Chicken Recipe: with Feta and Dill, something I have adapted from my favourite food writer Diana Henry.

This is my absolute go-to when I'm creating something special yet unfussy for spring gatherings. I start with quality chicken thighs – always on the bone as they're infinitely more flavourful and give them a simple marinade of lemon zest, crushed garlic, good olive oil and just a touch of honey to encourage that gorgeous caramelisation we all crave.

Once marinated, I tumble the chicken pieces into my favorite shallow ceramic dish and liberally scatter with generous chunks of feta. Not the Danish type mind you – it's too creamy for this – but proper Greek feta that crumbles beautifully and has that perfect balance of salt and tang.

Fresh dill gets torn rather than chopped (I'm quite particular about this!) – the feathery texture adds such a beautiful dimension to the finished dish. A splash of crisp white wine creates steam as it bakes, ensuring the chicken stays incredibly moist while creating a natural sauce with the meat juices and melting feta.

Just before serving, I finish with another drizzle of our best olive oil, more fresh dill, and a sprinkle of Aleppo pepper for that gentle warmth that makes everyone ask "what's that lovely flavor?"

It's absolutely divine served straight from the dish at the centre of the table with warm flatbreads for capturing every last drop of those precious juices. The kind of unfussy yet utterly delicious food that creates those magical moments of connection around the table – which is what The Hampstead Kitchen has always been about, whether in London or now in our beautiful Norfolk home.

Wow… what an amazing read! Thank you so much for your typical generosity with your valuable time Saima. You’re a remarkable human being.

Flint Homes is thrilled you DM’d us & we have got to know you.

And we are super proud to have found you a fabulous rental home to start what will be a brilliant chapter in your life, here in wonderful Norfolk.

We look forward to finding your forever home too…

inshallah /ɪnˈʃalə/