Interviews
Whether it’s spending 5 precious minutes reading our Q&As with famous chefs to discover their food loves and hates or pouring over in-depth chat with the owner of a gin brand, our Interviews section makes for a great afternoon read.
“Food doesn’t have to be grand or complicated to be wonderful’’
Here we dig deep into our food lightbulb moments – that moment when food became ‘a thing’. Find out Great British Bake Off judge Prue Leith's.
“How a plate of three-ingredient spaghetti changed my life”
Olia Hercules is an award-winning food writer, and we interviewed her to find out about her food lightbulb moment. Can you guess what it was?
“The action of cooking food is only a fraction of the story”
Gill Meller has had more than one food lightbulb moment that has shaped his cooking. Find out what has occurred between his early 20s and now...
“My friends were my encouragement”
Cookbook writer, mother and 2014 Great British Bake Off contestant, Chetna Makan had her food lightbulb moment after inviting friends around for dinner.
“I believe we are sent teachers throughout our lives and if we pay attention we are enriched by them”
Chef, restaurateur Andi Oliver had her foodie lightbulb moment when learning the intent of the food you cook is as important as the food itself.
“I watched, slack-jawed, as my new friend fried them”
Here we dig deep into our food lightbulb moments – that moment when food became ‘a thing’. Find out digital editor Vic Grimshaw's.
“I have so many memories of standing on a chair at the kitchen counter”
Here we dig deep into our food lightbulb moments – that moment when food became ‘a thing’. Find out deputy food editor Sophie Austin-Smith's.
“In our house, Elizabeth David may as well have been that brand of jewellery they sold in Argos”
Here we dig deep into our food lightbulb moments – that moment when food became ‘a thing’. Find out managing editor Les Dunn's.
“There was no sweeter pleasure than spending time at Pop’s side in the bakery”
Here we dig deep into our food lightbulb moments – that moment when food became ‘a thing’. Find out editor Karen Barnes' here.
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