Jamie Oliver ‘To learn the science of nutrition after I’ve spent 25 years cooking has been the most beautiful gift in the world’

As heard on Today with Sean O'Rourke

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5 Ingredients is the latest book from Jamie Oliver.  He joined Today with Sean O’Rourke to discuss his career and latest culinary concept. “It’s kind of a massive master class in cooking-by-numbers, really” “I think when I wrote this book, it’s sort of acknowledging that people are quite knowledgeable about food but maybe still nervous to cook.” Father-of-5 Jamie admits …

The Angry Chef ‘We think that there’s some sort of secret diet that can make us perfect, but there just isn’t’

As heard on Today with Sean O'Rourke

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While you were tucking into that deep-fried battered sweet chilli chicken in a baguette with butter and mayonnaise for lunch, you were also probably worrying about the inevitable guilt that that would haunt your afternoon. Well, you can stop that right now, because it’s not the food that’s bad for you, it’s the guilt. At least, that’s according to chef …

The science of Gastrophysics ‘A new way of thinking about food’

As heard on The Ryan Tubridy Show

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Can you change the way something tastes by changing what you hear when you eat it? Professor Charles Spence, Experimental Psychologist at the University of Oxford, thinks you can. And fifteen years ago, he set about proving it. Spence altered what “crunch” sound participants heard when biting into a crisp, expecting they would report differences in the perceived freshness of …

Defending the high-fat diet?‘What Dr Malhotra is saying is underpinned by very poor quality research, very selectively chosen.’

As heard on Today with Sean O'Rourke

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Did you have a full Irish for breakfast this morning? Are you feeling a little guilty about it? You’ve heard it for many years, how all of the saturated fats associated with sausages, fried food, burgers, and so on, are not good for your health. They will build up your bad cholesterol levels, increasing chances of strokes and heart disease. …

Gluten-free diets‘Something in the region of 20% of the population is engaging in this food fad, as I would say it is.’

As heard on Today with Sean O'Rourke

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Over the past few years, the shelves in supermarkets, local shops and food outlets of all kinds have filled up with products advertising themselves as ‘gluten-free’. You can’t miss them, really. They are everywhere. And they are, it seems, responding to a genuine consumer demand. As many as one in five Irish people are reported to be following a gluten-free …

Rearing your own pigs‘They don’t have names. They are reared for the table!’

As heard on Today with Sean O'Rourke

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22 years ago, a very charming Australian movie took the world by storm. It was called BABE, it was based on a 1983 book called Sheep-Pig, and told the tale of a cute little pig called Babe who longed to take on the role of a traditional sheep dog. All very charming. Except, if you were a pig farmer. Following …

Tom Kerridge‘I was an Olympic beer drinker. I was the Sir Steve Redgrave of lager drinking.’

As heard on Today with Sean O'Rourke

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Chef Tom Kerridge is half the man he used to be. And he’s happier than he has been a long time. The well-known celebrity chef, who spoke to Sean O’Rourke on the Today programme, runs a Michelin two star pub in Marlow in Buckinghamshire called The Hand and Flowers and its sister restaurant The Coach. He’s a TV regular on …

Irish chef, Robin Gill, on cooking for the stars.“You are going to be the head chef for Arsenal football club and you don’t know who Thierry Henri is?”

As heard on Today with Sean O'Rourke

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Who would work in a professional kitchen? Honestly, the hours are so long, the stress so intense, the noise, the heat, the grief from your head chef, from management and customers. It takes a special kind of person to get beyond the training stage of a professional, high-class kitchen. And Irish chef, Robin Gill, is that special person, certainly judging …