Freska brings food experiences to the North East through supper clubs, private dining, catering and cooking classes by Sonal Mistry — all inspired by her travels and time spent living in Barcelona. With a passion for thoughtful styling, flavour and connection, Sonal has built Freska into a space where food, creativity and community come together. Here, she shares how her journey began, the moments that have shaped her path, and what she hopes to see change within hospitality.
How did your journey into the food industry begin? What was your first job within it?
I had worked as a bartender in restaurants all throughout university, but never had the confidence to get myself in the kitchen. My first experience working in the food industry was actually with Freska which I initially started during lockdown. I have always been food obsessed. I started cooking from a very young age and combined with my love of travel, my passion completely took over and Freska was born!
What’s been the proudest moment in your career so far?
I think the whole journey has been full of proud moments. Every supper club, private dining, catering event and cooking class are “pinch me” moments. A lot of the regulars have become our own little Freska family and I am always so overwhelmed and grateful to see people come back. I think back to the 13-year-old girl who just loved to cook for people and see where I am now, I never really thought I’d be capable of any of this back then.
Another thing I’m really proud of is managing Freska whilst having multiple chronic illnesses, one of which is endometriosis. It’s something I never really talk about but it affects me on a daily basis and is a condition that impacts a lot of women. We don’t often see women in hospitality talk about it, as the industry doesn’t necessarily lend itself well, with its physicality and long hours. However, a lot of women are redefining the stereotypical role in kitchens and making it work for themselves.
Have you seen the hospitality landscape for women change in the North East since you started?
As I mentioned previously, I haven’t been in the food industry for very long. However, I have seen such a shift. I think with the help of online presence, so many people have been able to share their own journey and story. That is how Freska came into fruition and it’s wonderful to see so many other people, particularly women, do the same.
What advice would you give to young women who want to open their own food business?
I would tell them to just do it, even if it’s not exactly what they envisioned. I still have imposter syndrome. I haven’t had any formal training or worked in any kitchens but with time I’m learning that it’s not necessary. I would also tell them to not to put too much pressure on themselves to do it all, starting small can be a good thing. I remember at the beginning; I gave myself such a hard time for not being able to cater for the numbers I wanted to. Now I look back at how far I’ve come and realise that I just had to be patient and things would happen and evolve in time.
What changes would you like to see in the industry to make it a safer, more equitable place?
I think by making the industry more accessible and appealing to women. Particularly in the kitchen, there is a narrative that it is an egotistical and angry environment. Things have definitely changed and the younger generation of chefs are redefining things but there’s still a long way to go. In a recent Countertalk survey of almost 200 female chefs, it showed that the majority of them had experienced some form of sexism within the kitchen*. We need to show young women that it’s a safe and welcoming space for them by having the right environment and policies in place.
From Barcelona-inspired supper clubs to intimate dining experiences and cooking classes, Sonal’s journey with Freska is rooted in creativity, resilience and community. By blending food, storytelling and thoughtful hospitality, she continues to build spaces where people feel welcomed, inspired and well fed — while quietly redefining what it means to lead in modern hospitality.
