Black Friday is here. 25% off all courses for 1 week only (excl. DofE). Use code BLACKFRIDAY25.
It’s a question they famously ask on Saturday Kitchen: what’s your idea of food heaven and food hell? We asked our mentors and got some very surprising results.
Belinda Spinney, Senior Mentor
Food Hell: “I used to eat a lot of green-lipped mussels but I’m not very good with them anymore. They’re just too big!”
Food Heaven: “Just very generally, seasonal produce at its best, simply cooked and served. So if you’re by the same, a wonderful piece of freshly caught mackerel.”
Ali Young, Community and Mentor Manager
Food Heaven: “Globe artichokes with vinaigrette or butter. I just think they’re the most delicious things ever. I remember having them as a child on holiday in France and thinking they were very exotic.”
Food Hell: “I used to have loads of food hells but becoming a chef made me try things I wouldn’t normally eat. I’ve really grown up. I’m allergic to quite a few nuts and really allergic to avocados so food hell is avocado for me because it would kill me. People hide it in things for no good reason when it doesn’t add anything.”
Martha Money, Mentor
Food Heaven: “Miso soup, sushi, oysters, delicious salads with different ingredients.”
Food Hell: “Liver and onions.”
