THE Great British Bake Off judge Dame Prue Leith’s debut tour, Nothing In Moderation, is in the 2023 diary for March 2 at the Grand Opera House, York.
Running from February 1 to an April 6 finale at the London Palladium, the 34-date UK and Irish itinerary by the restaurateur, chef, cookery school supremo and doyenne of food writers also takes in Sheffield Memorial Hall on February 28.
Tour tickets will go on sale from 10am on Thursday (29/9/2022) at Mickperrin.com; for York, on 0844 871 7615 or atgtickets.com/York.
Nothing is off the menu in this frank, funny show, wherein Dame Prue will share anecdotes about her life: taking audiences through the ups and downs of being a restaurateur, novelist, businesswoman and Bake Off judge; how she has fed the rich and famous; cooked for royalty and even poisoned her clients – all to be told for the first time.
In the second half, she will be joined on stage by Clive Tulloh, who will take questions for Dame Prue from the audience “that they’ve always wanted to ask”.
Dame Prue says: “I’ve never done a stage show before and at 82 [83 by the time she plays York] I’m probably nuts to try it, but it’s huge fun, makes the audience laugh and lets me rant away about the restaurant trade, publishers, TV and writing, and sing the praises of food, love and life.”
Baking guru Dame Prue Leith has been a judge on the world’s biggest baking TV show, The Great British Bake Off, since when 2017, when she joined Paul Hollywood after the switch to Channel 4.
Before Bake Off, South African-born Dame Prue had long enjoyed success in her career as a restaurateur, chef, writer and journalist. In the 1960s and ’70s, she ran her own party and event catering business and then set up Leith’s Food and Wine to train professional chefs and amateur cooks.
Dame Prue has written multiple cookery books and many features on food for publications such as The Guardian. She has appeared on TV shows aplenty, including Great British Menu and My Kitchen Rules.
Two quick questions for Dame Prue Leith on cooking for Christmas Day
Which do you prefer, goose or turkey, Prue?
“Either. We sometimes have goose; sometimes turkey. Turkey is much cheaper and it can be absolutely delicious, but do get the full bird. Just the turkey crown doesn’t have the full flavour. Turkey also gives you the best gravy.”
How do you make sprouts more exciting?
“I note that in America, at the moment, sprouts are the most fashionable vegetable, toasted and roasted in oil in a hot oven.
“But I prepare them the day before, then very briefly roughly chop them up in a liquidiser, mixing in cream, garlic, salt and pepper, sometimes bits of bacon, then bung them in the microwave for a couple of minutes – and you have sprouts for sprouts haters!”