Publicity photo of Host Sarah Sharratt from Cooking Channel's series UpRooted.

Publicity photo of Host Sarah Sharratt from Cooking Channel's series UpRooted.

Photo by: Sharrat Sharratt Inc. ©Copyright 2016, Sharratt (UpRooted 1) Inc. All Rights Reserved.

Sharrat Sharratt Inc., Copyright 2016, Sharratt (UpRooted 1) Inc. All Rights Reserved.

Sarah Sharratt's Bio

Sarah Sharratt loves cheese. Following her graduation with a diploma in Cuisine from Le Cordon Bleu London, Sarah worked as a food stylist for a variety of television programs. Now living in rural France, Sarah has created her own series, UpRooted with Sarah Sharratt, to share with viewers her journey as a cook in this beautiful and food rich country.

Even with a busy family household of two kids, three huge dogs, a flock of chickens and a quirky old house, Sarah always makes time to appreciate good food. Whether it's trying new recipes on her family and guests, or exploring local food producers, Sarah finds culinary inspiration all around her.

Growing up in suburban America, this is an international adventure she never dreamed of. Despite the language barriers and cultural challenges, Sarah is embracing every opportunity to feed her passion for food –– especially cheese –– in her new home.

For more of Sarah's adventures, check out her website.

Most Popular Recipes

All Recipes by Sarah Sharratt

Grilled Oysters with Parsley and Garlic Butter

Seafood Platter

Pommes Dauphinoise

Asian Steak and Noodle Salad

Rolled Leg of Lamb with Walnut and Arugula Stuffing

Creamy Lemon Posset

Pumpkin Pie

Swiss Meringue Tower with Pomegranate and Passion Fruit

Pear and Ginger Cake

Smoked Salmon Crepe Cake

Piment Chocolate Pudding

Gilda Lollipops


Roast Turkey with Chestnut and Sage Stuffing

Fish Ceviche Lettuce Wraps

Roasted Beet and Goat Cheese Salad with Honey Mustard Dressing

Limoncello Granita

A New Old-Fashioned Cocktail

White Asparagus with Gribiche Sauce and Edible Flowers

Patatas Bravas

Cream of Cepe Mushroom Soup

Farro and Roasted Vegetable Salad

Mulled White Wine

Pigeon Stuffed with Sausage and Fennel Seeds

Roast Chicken with Lemon, Artichokes and Peppers

Peanut Butter Truffles