From Broke Roofer to Jamie Oliver TV Shows and a Cookbook... HOW?? | The Skint Cook: Ian Bursnall

**Ben** (0:00)
This year is the first year you haven't had an allotment?

**Ebbers** (0:02)
No, second year.

**Ben** (0:03)
Second year?

**Ebbers** (0:04)
Last year happened as well.

**Ben** (0:05)
Oh, did it? Are you planting anything this year on your windowsills?

**Ebbers** (0:09)
Tomatoes.

**Ben** (0:10)
Tomatoes on your windowsills?

**Ebbers** (0:12)
Herbs, lettuce.

**Ben** (0:13)
This is good chat. We're warming up for you, all right?

**Ebbers** (0:19)
Yeah.

**Mike** (0:21)
Hello, everyone, and welcome to another episode of Under The Cloche. We're in our fictional pub, The Bell's End.
Cheers.

**Ebbers** (0:28)
You can finish yours.

**Mike** (0:30)
Yeah, I'm almost a Guinness down.

**Barry** (0:32)
You were the only one who got a real size glass.

**Mike** (0:34)
Yeah, very true. You've got little tiddlers.
Speaking of Guinness, I went to the Devonshire, the pub in London, which is currently trending for the best pint of Guinness.

**Barry** (0:46)
Yeah.

**Mike** (0:46)
It's all high. You go in, it's absolutely rammed. And because pouring a pint of Guinness takes a while, so there is a backlog. Everyone's in there. And I went in thinking, there's no way that this Guinness tastes any better than a normal pint of Guinness in London.

**Ebbers** (1:00)
And it did.

**Mike** (1:01)
It tasted so much better.

**Ben** (1:03)
How?

**Ebbers** (1:04)
Legit, or is it just the height?

**Ben** (1:05)
I don't know.

**Ebbers** (1:06)
Because your mind and your placebo is already there, right?

**Mike** (1:07)
It could be placebo, but then I went in anti the placebo and still left going, oh my goodness, this is actually really delicious.

**Barry** (1:15)
So there's things like they've brought the lines and everything over from Dublin. They've come from the factory. So actually it's not just that they're a pub that serves Guinness. It is a Guinness, but I sound like a fan boy. I've been, I'm going back to night.
Why are you going back to night? Yeah, I'm actually going back to night.

**Mike** (1:32)
It is that good. I'd recommend it.

**Barry** (1:34)
And the food is supposed to be unbelievable as well, but I haven't managed to get a table.

**Mike** (1:38)
Well, yeah, because it's rammed with people buying pints of Guinness.

**Barry** (1:41)
What's really funny was last time I went, I posted on Instagram saying I'm here and Slater messaged me.

**Mike** (1:49)
Ex-sorted chef.

**Barry** (1:52)
We've not spoken to him since he left, but he just messaged me and went, I hate how Top Jaw have made this place so popular. I loved it. And now they've made it such a hype wagon. I can't get a drink there. It's really good.

**Ben** (2:04)
It's really good.

**Mike** (2:05)
Ebbers, have you eaten anything spectacular this week? Any restaurants?
Because you're always out. You're living the life that we used to live.

**Ben** (2:14)
Yeah, just kind of, we never lived that life.

**Barry** (2:20)
How much fried chicken have you had this week, Ebbers? Because that's what Mike's really wanting you to sell.

**Ben** (2:25)
Yeah, go on.

**Ebbers** (2:25)
Roe was good.

**Barry** (2:26)
Pansino? No.

**Ben** (2:28)
Fish Roe?

**Ebbers** (2:29)
The new restaurant by the Fallow Boys.

**Ben** (2:32)
Oh, yeah, yeah. We've got to find somebody else to harp on about.

**Barry** (2:35)
I know.

**Ben** (2:36)
Because we talk about those guys too much.

**Ebbers** (2:37)
Yeah, it's because there's a little love triangle going on there.

**Mike** (2:40)
Shall we move into guest chat?

**Ben** (2:42)
You mentioned Slater, you could segue.

**Mike** (2:44)
Roofer, Slater, is that what you mean?
Well, speaking of Slaters, we've got a Roofer in today, haven't we? On the surface, a random guest to have on a food podcast, but not because it's The Skint Cook who has a cookbook out and who's had an amazing journey. So I'm excited to listen to your chat with him.

**Ben** (3:13)
Yeah, I can't wait. Again, going from being a Roofer to being perceived in the outside world as a chef is quite a journey. It's a cook.

**Barry** (3:24)
A home cook.

**Ben** (3:25)
Ask him about it.

**Barry** (3:27)
Baz, are you a chef? No, no.

**Ben** (3:31)
No, I'm definitely not.

**Barry** (3:32)
He's not a chef, he's a cook. But yeah, making that transition from the world of building and construction and that whole, what I, is probably a stereotype, but that I have around the alpha male side of that world, into being a cook and doing it.

**Mike** (3:48)
With a published cookbook.

**Barry** (3:50)
And working with Jamie Oliver and all of that kind of stuff. That's an amazing journey.

**Mike** (3:53)
Yeah, really interesting to hear.

**Ebbers** (3:55)
Back 14 odd years, I feel like we were inspired by, I was inspired by Jamie Oliver and the cookbooks growing up and like that start. So the fact that he's kind of come on a similar journey, arguably one of the most normal normals out there.