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.