One of the big stars who signed up to appear on Cookalong TV is the newly honoured cricketing legend, Sir Ian Botham.
The soon-to-be peer cooked up a storm with his spicy eggs and sausages on July 17 (you can still watch his barbecue on the Cookalong TV website).
Prior to his appearance, he agreed to answer a few questions about his motivation for taking part and what might be in store for the lucky winner and their guests.
What was it about the concept of Cookalong Tv that appealed to you?
Lockdown has changed the way we have been doing things. Business meetings, socializing and now charities are having to look for new ways to raise awareness and money. Cookalong Tv is a genius idea.
Everyone needs to eat, most of us have had more time on our hands recently so getting everyone together for some fun and cooking is great. The fact that we can chat about our charities and let people know more about the fabulous work they do while having fun and cooking – all virtually and safe – what’s not to love?
Have you seen your own charities suffer financially during the Coronavirus pandemic?
PHILIP BROWN
Yes. We support seven charities and all of them have suffered. For some, their donations dried up overnight yet their helplines tripled in calls. The support these charities have been providing to people shielding has been amazing.
Treatments have been delayed, diagnoses will be made later than they would like. Families are looking for support and information and they all turn to the charities to provide these services. We really need to support our charities, now more than ever.
How does it feel to get back to cricket? Have you missed it or enjoyed the downtime?
I’ve enjoyed the downtime but I’m very pleased we are back to the cricket as it’s overdue and a lot of players’ livelihoods rely on it. It’s also great to see the kids out playing sports again.
Which English cricket ground serves the best teas?
Worcester – it’s famous for its teas. Everyone loves to go to the Ladies Pavilion for the afternoon teas. I’m not one for cakes but when I worked for Sky it was brilliant to watch how fast Bumble (David Lloyd) would move from his commentary seat to the Pavilion to be first in the queue!
Are you a foodie? If so, what’s your signature dish?
I love my food. In our household, I am in charge of the BBQ, mainly because Kath won’t let me loose in the kitchen. She says I’m messy, which I am sure isn’t true. We have some fabulous butchers up here in North Yorkshire so the BBQ always has good, old-fashioned sausages, ribs, steaks, and sometimes lamb cutlets on it, and I’ll serve it with salads. If we’re away and near the sea, I like to use fresh fish, too, as that is always popular with the family.
Where have you had your most memorable meal?
Camio de Tercio in Old Brompton Road is fabulous. I go whenever I am in London, with friends, with Kath and the family. I have never had a bad meal there. The food, wine and service are fabulous. It’s a must on any foodie’s list of places to go.
Where do you consider the best international touring venue for food?
The best lunches were always at Lords when Nancy (Doyle) was cooking and overseas, nothing was better than The Gabba in Brisbane, where the ladies made fantastic lunches from fresh barramundi to whole chickens. However, if you need to know about the best lunches at the cricket, you should ask Mike Gatting!
If you could invite anyone round to join you in your cookalong.tv BBQ, who would it be?
There have been so many good BBQs I have hosted or been hosted at. I will mention some of the best… here in the UK John Embury does a good one as does Allan Lamb, though he could be in South Africa or Northampton.
Dean Jones is a fabulous host when we are in Oz (nearly as good as me!). My mate Ravi does a great one in India. Any good rum shack in the Caribbean with jerk chicken on the go is hard to beat and Justin Marshall does a good BBQ in New Zealand. I have it pretty much sorted across the globe!
You’ll be serving your own wine during the Cookalong. What will you be recommending?
Oh, I am sure I may have a glass or two. I may start with a little 22 Yards G&T, using our own gin if it’s a nice day, or even if it isn’t! With the spicy eggs, I will probably have our series Shiraz but the Malbec will be open too.
I’m sure the girls will open the sparkling rosé at the start and go on to the still rosé. My stocks seem to go down very quickly!
