Last Word: Interview with Appetite Magazine
About the Interview
I had the pleasure of being interviewed by Appetite, a magazine that celebrates the very best of food and drink across the North East of England. The publication shines a spotlight on the people, producers, restaurants, cafés, farm shops, artisan makers, and independent businesses that make the region’s food scene so vibrant and unique.
As one of the North East’s leading food and drink magazines, Appetite showcases local talent, shares inspiring stories, and encourages readers to discover and support the incredible food culture on their doorstep.
Looking Back
This interview was conducted some time ago, and reading it back has been an interesting trip down memory lane. It’s always fascinating to revisit your thoughts and opinions from another stage in your career and see how much has changed.
Some of my answers still reflect how I think today, while others might be quite different if I were asked the same questions now. That’s part of the journey—our experiences shape us, our perspectives evolve, and hopefully we continue to learn along the way.
A Small Disclaimer
So, before you read on… please don’t judge me too harshly!
Like any interview captured at a moment in time, these were my thoughts then. If you asked me the same questions today, you’d probably get a few different answers—and that’s perfectly okay. Growth, new experiences, and changing tastes are all part of the story.
The Interview
Below is my original Last Word interview with Appetite magazine. I hope you enjoy reading it as much as I enjoyed looking back on it.
Last Word: Interview with Appetite Magazine
What do you eat for breakfast?
A bowl of homemade granola with fresh fruit from the Grainger Market and Greek yoghurt.
And your go-to guilty pleasure?
A fruit scone with jam and cream, and I’m gutted if it’s not a good one as it’s so many calories! My favourites are from John Lewis in Newcastle.
What would be your last meal on earth?
I’d definitely get somebody else to cook it! I’d go for a tasting menu with wine flight from either Hjem in Wall, Northumberland or The Black Swan in Oldstead, on the edge of the North York Moors.
What can I find in your home fridge right now?
There’s always loads in there, often for recipes I’m working on – like the 12 massive bunches of watercress in there at the moment. I’ve been cooking a different recipe every day since the start of lockdown, so there can be everything from duck to lamb in there, along with tons of fruit and vegetables.
Which ingredient would you have if you could only choose one?
I’d choose eggs because you can do so much with them.
Which is your most important piece of kitchen kit?
I love my KitchenAid stand mixer. I have loads of attachments for it and use it for everything from cakes and bread to juicing and mincing. It’s one great piece of kit and it looks good too.
What’s your favourite cookbook?
The Constance Spry Cookery Book was on the reading list at university and I still use the second-hand copy I bought in 1981. There are no pictures in it, but it’s full of practical information and technical instructions; it’s just really useful.
What’s your favourite dish to make at home?
We’ve got a pizza oven in the garden, and I love to put a dish in there and just leave it. One of my favourites is lamb kleftiko – shoulder of lamb with sweet potato, rosemary, cinnamon, lemon and garlic. Served with Greek salad and flatbreads, it’s a brilliant party dish.
What’s your most important piece of advice in the kitchen?
Look after your knives and don’t put them in the dishwasher; just give them a wipe with a soapy cloth and dry them right away.
What would you be doing if you weren’t a home economist and food stylist?
It would definitely be in food – I’d probably be a home economics teacher.
If you only had £10 to spend on food, what would you buy?
I’d use it economically and get at least a couple of meals out of it. I’d get some eggs, a ham hock, potatoes, leeks and a little treat with some good parmesan. With that I’d make a frittata with some peas and mint from the garden for lunch followed by a ham hock pan haggerty for dinner.
Who is the greatest cook ever?
It has to be Mary Berry – she’s a home economist like me, she really knows her stuff, her recipes are uncomplicated and I go back to them all the time because they work really well.
Working with some of TV’s big names
