Roxanne Rajcoomar-Hadden, of fine jewellery brand Goldie Rox, talks fine culinary experience

When we meet Roxanne Rajcoomar-Hadden of Goldie Rox in the showroom to preview her latest collection, Mangiare, there’s an immediate love-in. Not only is Roxanne’s breadth of knowledge on the fine jewellery industry (she’s hot on diamonds and gemmology) impressive but her enthusiasm is hugely infectious.

After graduating from London College of Fashion, Roxanne went on to train at De Beers where she became the youngest rough diamond valuer in the world. And then there were the stints at Theo Fennell in the Harrods Fine Jewellery Room and Bulgari before setting out to launch her own business.

 Roxanne Rajcoomar-Hadden Goldie Rox fine jewellery

Roxanne Rajcoomar-Hadden

The Mangiare collection, inspired by Italy, explores the designer’s love of food and the experiences that are embellished by it. Her nostalgic references to growing up in a household that enthused about food – the preparation, the anticipation (that gentle slide of the Dutch pot lid), the shared experience – is indicative of the work that has gone into each piece.

It is the gold strands of spaghetti that run through the collection that accentuate the Italian influence; the signature Spaghetti and Olive Oil earrings are built along a square spaghetti frame complete with golden chains drizzling down from it. There are references to basil (beautiful brooches), truffle and coarse cooking salt (rough diamonds) too.

Roxanne’s very evident love of culinary dishes from across a multitude of cultures is something to be shared. We asked her to note down five memorable food moments; here they are in no particular order…


Photograph by Hanna Hillier, styling by Sophie Warburton


Photograph by Hanna Hillier, styling by Sophie Warburton

If I were to share a few food experiences that still resonate today, I would have to say the following for their richness and the way in which they recall moments that have steered me personally and professionally.

1. I have a distinct memory of always being first in line for school lunch. At a Year 7 parent evening it was brought to my parents’ attention that I had quickly mastered the art of strategically asking to use the loo at 11.55am every morning, to make sure that I was always first in the lunch queue! This meant I always got the hottest freshest food so obviously it became a regular occurrence.

2. Sitting on plastic school chairs in 30 degree evening heat by the side of the road in Hoi Chi Minh eating fresh clams with lashings of fresh Thai basil, coriander, ginger, garlic, and tamarind as the world whizzed by.

3. The sound of the Dutch Pot – a cast iron stew pot often used in West Indian cooking. The clang of the heavy lid is one of my fondest childhood memories. Every time I heard it I knew that my granny, or dad, was making something mouth-watering. Most dishes cooked in Dutch Pots were stews or curries so they always took ages, and every time I heard the lid I hoped it was ready. More often than not it wasn’t the clang of the lid, but the clatter of plates, that actually signalled the food was ready, but that didn’t stop me rushing downstairs to check.

4. Boating in the Aegean, foraging sea snails, urchins and sea salt to accompany line-caught fish for lunch; it doesn’t get much fresher and freer than that!

5. On the roof of Mama Shelter Istanbul, indulging in food from both Eastern and Western cultures; the freshest yogurts, the most delicate fish and the most flavoursome meats – washed down with an ice-cold Effes.

Discover the Mangiare collection online and try not falling for fine craftsmanship so notable it almost melts in your mouth. 

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