What do you have for breakfast?
I always have a strong black coffee with some berries, fruit and Greek yoghurt – you can’t go wrong with that.
What’s your guilty pleasure?
I try not to look at things as guilty pleasures, but I do enjoy a cold glass of beer or Coke Zero. I also recently discovered salt and vinegar peanuts, which are far too moreish.
What would be your last meal on Earth?
That’s a difficult one! I love Middle Eastern food – and I am greedy – so a Middle Eastern Mezze would be the perfect final feast for me, paired with a nice cold beer.
What’s in your home fridge?
We are a family of three boys, so the fridge can go from full to empty very quickly. Something that is always in there, and that we always have a lot of, is chilli sauces and pickled vegetables – gherkins, onions, cabbage… you name it.
What’s your favourite food book?
Salt, Fat, Acid, Heat by Samin Nosrat is a great book. I love the history of food too, and Salt by Mark Kurlansky is a great read.
What’s your most important piece of kitchen kit?
I’m not a big gadget guy and at the risk of sounding cliché, a good knife is crucial. A good microplane will never do you wrong either.
Who is your favourite chef?
I have been lucky to meet lots of the best chefs in the country, but I think my favourite is Angela Hartnett as not only is she an amazing chef, but she is also a wonderful, kind human being.
What’s your most important piece of advice in the food and drink business?
Don’t take yourself too seriously. We can sometimes fall into the trap of getting a bit too serious – it’s important to always keep your sense of humour and humility.
What would you be doing if you weren’t working in food?
I would love to be writing fiction. As I’ve gotten older, I’ve become fascinated by history too, so maybe I could have been a historian and the third presenter on The Rest Is History podcast.
If you only had £15 to spend on a meal, what would you buy?
I would probably do a nice roast chicken, or a big bowl of pasta ragù.
What excites you about festivals and interacting with audiences?
I’m genuinely interested in people – everyone has something to offer.
Is cooking different in front of an audience?
Yes, 100%! The cooking isn’t really different but making sure you are interacting and talking to the audience while doing it can be a challenge.
When you’re not at food festivals or in front of TV cameras, what do you cook at home?
I’m just a normal home cook, so I cook the family favourites – spaghetti bolognese, chilli, stews, roasts, that kind of thing. My eldest is turning into a real foodie, so he keeps me on my toes as his expectations rise. Gone are the days when I could fob him off with beans on toast!
If you could pick anyone to cook alongside on stage or on TV, who would it be?
My kids. It would be chaos, but I would be very proud to do it. I might not have to wait long as my eldest and my middle son have already been up on stage with me very briefly.
Do you have any tips that you regularly share with the audience?
Relax, have fun, and try not to see cooking as a chore but something that should be enjoyed.
With your TV work, books, festivals and more, it seems like you’ve done everything. Is there anything else you’d really love to do?
I would love to have a podcast, and write more, and do more research into the history of food and our relationship with it.
How much are you looking forward to Seaham Food Festival?
A lot! I love it, it’s such a great festival in a wonderful place with lovely people.
What are you most looking forward to sampling at the festival?
We are very lucky to try lots of great food, and my favourite thing to do is to try new things, so I will keep you posted on that front as I make my way around the festival.
For details of this year’s Seaham Food Festival visit www.seahamfoodfestival.co.uk
