Sarah Nubeebuckus-Jones, co-owner of The Roebuck in Winchester, has launched The Little Mauritian Kitchen, Hampshire’s first restaurant dedicated to authentic Mauritian cuisine. The pop-up, now a permanent fixture, has become a culinary landmark in the region, offering dishes like halim—a slow-cooked lamb and lentil curry—and a signature Mauritian curry that blends Indian, Thai, and Creole influences. Nubeebuckus-Jones, who trained under Elena Arzak at the three-Michelin-starred Arzak in San Sebastian, brings a rare depth of experience to the menu.
The Little Mauritian Kitchen’s menu reflects Nubeebuckus-Jones’s upbringing, which was steeped in food. As a child in Weymouth, she cooked for her parents’ care home residents, mastering the art of timing and flavor early on. By 15, she was a waitress at Mallams in Weymouth, where the chaos of a busy kitchen ignited her passion for hospitality. “The energy in a professional kitchen is electric,” she says. “You learn to balance speed, precision, and creativity under pressure.”
Key Points
- ✅ The Little Mauritian Kitchen is Hampshire’s first dedicated Mauritian restaurant, located at The Roebuck in Winchester.
- ⚡ Sarah Nubeebuckus-Jones trained under Elena Arzak at the three-Michelin-starred Arzak in San Sebastian.
- 💡 The menu features halim and a signature Mauritian curry, blending regional Indian, Thai, and Creole flavors.
Her signature dish, a Mauritian curry, is a standout. “It’s unlike any other curry you’ll taste,” she says. “The spices are layered, the heat is balanced, and the technique is rooted in tradition but adapted for modern palates.” The halim, a family recipe, is another highlight—a dish that requires patience, with lamb braised for hours until it melts into the lentils. “It’s comfort food at its finest,” Nubeebuckus-Jones says.
| Dish | Origin | Winchester Debut |
|---|---|---|
| Halim | Mauritian family recipe | 2024 |
| Mauritian Curry | Creole-Indian fusion | 2023 |
| Venison with Dauphinoise | Hampshire wild game | Seasonal |
Nubeebuckus-Jones’s culinary journey has been unconventional. After leaving home at 18, she worked in retail management before returning to hospitality with her husband. Together, they managed hotels and pubs, but it was her 2012 internship at Arzak that shaped her career. “Working in a three-Michelin-star kitchen taught me discipline,” she says. “You see how every detail, from spice selection to plating, contributes to the experience.”
💡 Pro Tip
For home cooks looking to replicate Mauritian flavors, Nubeebuckus-Jones recommends toasting whole spices before grinding them fresh. “It unlocks layers of aroma that pre-ground spices can’t match.”
Her culinary guilty pleasure? A Marmite and Wotsits sandwich on fresh white bread. “It’s a nostalgic indulgence,” she admits. “Sometimes the most authentic flavors come from childhood.” At home, she prefers to cook venison, rack of lamb, or veal, served with dauphinoise or fondant potatoes. “Hampshire’s wild game is some of the best in the country,” she says.
- 📊 The Little Mauritian Kitchen has received over 500 reservations in its first six months.
- 🔍 Nubeebuckus-Jones is a Great Taste Awards judge, recognizing her expertise in food and drink.
- ⚠️ The restaurant’s limited seating means diners should book at least two weeks in advance.
Looking ahead, Nubeebuckus-Jones dreams of owning a freehold pub with a dedicated Mauritian restaurant wing. “I want to create a space where people can experience the warmth of Mauritian hospitality alongside modern British pub culture,” she says. Until then, The Little Mauritian Kitchen remains a must-visit for anyone seeking bold, authentic flavors in Hampshire.
