Prue Leith. A culinary legend. She’s been gracing our tele screens for years with the likes of Channel 4’s ‘Great British Bake Off ‘and BBC’s ‘Great British Menu’, ran her very own successful Michelin star restaurant, collaborated with various household brands and established herself as something of a fashion icon with a very vibrant wardrobe. Now, she’s embarking on her very first tour to tell her story. From her successful career, travels, and relationships, to stories of radishes and the delight of toast, our writer, Emily caught up with the wonderful Prue to spill the beans on her upcoming show.
E: Hi Prue, we’re extremely excited to see you at The Grand Opera House, here in York for your first-ever live show this March. How are you feeling about it all?
P: Frankly, rather nervous.
[Chuckles]
We did do some tryouts in Bath earlier this year and last year and we did some in America as well and they were so successful, that I should feel better. The audiences have been so excited and happy with it, and they carry you. They’re only there because they like me from Bake Off or something, so they’re on my side from the start and they laugh at all the right places. Basically, I just tell all the funny stories from my career in catering, or that I’ve had an extraordinarily varied career, I’ve written a lot of novels, I’ve written lots and lots of cookbooks, and I’ve had various businesses, and I’ve sat on the boards of other peoples businesses and charities and government committees, and all sorts of funny things! But I’ve also had a wonderful private life. I’ve been married twice, and both times, hugely happily. I keep hoping my current husband sticks around because he’s lovely!
So you know, I think it will be fun, and I think it will be a lovely evening out. We’ve all had quite a tough time for the last couple of years and it’s just nice to have something warm and funny, and happy to go to…not miserable!
E: Of course, and on that subject, you mention “Rock and Roll” in your show highlights and we’re intrigued. What’s the most “Rock and Roll” thing you’ve ever done?
P: [Chuckles]
Well, I think “Rock and Roll” is a bit of an exaggeration, to be honest. I’ve always been up for anything so you know, I have had quite a rollercoaster life. I was born and brought up in South Africa and South Africans are very open and honest, and people are always astonished that I’ll answer any questions about anything. You know, I don’t just say, “Well that’s private, you’re not allowed to know that!”
The second half of my show is questions from the audience so that’ll be quite fun. What we do is ask the audience to write their questions on a card because so many ask the same questions or they ask questions that honestly, I think are too boring like, “What is your favourite cake?”
I mean, who cares what my favourite cake is?! I’d rather spend my time talking about something I’m really passionate about or interested in. So, anyway, I hope you will come!
E: Oh, definitely! Absolutely. I’m looking forward to it. I mean, you mentioned Paris there of course. You’ve definitely lived a life travelling around so much, your love for cooking and food originated in Paris didn’t it? It all started with a radish, is that right?
P: Pretty well. It was funny because the radish story is just that when I was a student, I was queuing in a cafeteria, self-serve, and there were these four little radishes on a saucer with a little bit of butter and a blob of salt and a piece of bread. I said to the man next to me, who was a French guy, “What on earth is that!?” That’s not proper food.”
He said, “Taste it, it’s delicious!”
They were very fresh radishes, and he taught me to take the radish, smear it in the butter, dip it in the salt, and it was unbelievably delicious. So, it made me realise that food doesn’t have to be complicated and difficult, it can often just be really good ingredients.
E: I’m going to have to try that one because I’m not a radish fan myself. It may change my life?
P: Well, make sure you get very good young ones.
E: Okay…?
P: Especially the ones with little pink tips and white radish. And, if the leaves are still on it, it means that it’s really fresh, and then dip it in really good butter and into sea salt and you’ll love it!
E: Well, thank you I’ll certainly take that on board! You’ve recently released your eighth cookbook as well last year, ‘Bliss on Toast’?
P: That’s right!
E: A genius idea. I absolutely LOVE the stuff! What was the inspiration behind this? Is toast a staple in the Leith household?
P: Well yes, and I think, you know, it’s such a comforting thing! When we were all locked down and I was feeding just my husband night after night, you know, I’d often just think, I can never throw anything away because I’m too mean, too Scottish, so I’d perhaps make a chicken casserole one day and then we’d eat it for leftovers the next day and then the third day, I’d think, “What can I do with this tiny bit that’s leftover?”
So, I’d spread it, or plonk it on a couple of pieces of toast and then jazz it up with a grilled tomato and a bit of rocket or something and it would be delicious and it would look nice. And I thought, you know honestly, we could put together all these things we put together on toast if I just kept a note of what we’re eating it could make a nice dish. I don’t expect everyone to follow every recipe exactly as written, I hope it‘ll just be inspiration. Someone will think, “Oh that looks nice, I could do that, but I don’t have any smoked salmon, so, I’ll use the mackerel.” Or, “I haven’t got leftover lamb, so I’ll use ham.”
It’s really meant to just give you good ideas of how you can have simple foods but make them tasty!
E: Sounds delicious, Prue. Thank you so much for your time. It’s been a pleasure to chat to you and we can’t wait to see you on stage here in York!
‘Prue Leith: Nothing in Moderation’ comes to the Grand Opera House on Thursday 2nd March. To book tickets or for more information, please visit www.atgtickets.com/venues/grand-opera-house-york/.
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