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REVIEW: Prue Leith: Nothing In Moderation, Grand Opera House, York, March 2 ****

Prue Leith: First stage show at 83

“I’M probably nuts to try it, but it’s huge fun,” said Dame Prue Leith.

She was talking about mounting her debut tour at the age of 83, and not of her presence at a Parisian orgy aged 19.

As she would explain to her York audience, judge and jury, your honour, she did not know she would be entering such a party when accompanying a young man to the house.

He indulged, but not Prue. She merely took off her clothes to fit in, seated by the bar. She was being Prudent, not Prudish. Nothing on, but something in moderation, in a life where “I’ll try anything once”, to quote her autobiography’s title, but just not that.

As it happens, South African-born, French-trained, English-enterprising Dame Prue has always stood out, not only latterly in her choice of specs and jewellery, but in her culinary career, first cutting a swathe through the male-dominated restaurant scene of the Sixties, later often being the only female director on assorted non-executive boards, where the men put the bored into board meetings.

Prue, live in York: specs, tick. Funky jewellery, tick. Dark jeans, light jacket and pumps, tick. She wouldn’t have looked out of place on a rock concert stage. Always more Chrissie Hynde, than mumsy, our Dame Prue.

The poster for Prue Leith’s Nothing In Moderation tour

Complemented by photos and video clips, Nothing In Moderation was divided into two halves, the first a kind of fork-talk variation on stand-up as culinary queen Prue told funny stories and insightful anecdotes, from her African family roots to flailing around in assorted university studies, to French freedom and culinary finesse.

Then onwards to Swinging Sixties’ London, keeping her pop-star next-door-neighbours The Hollies’ stash of marijuana in her herb jars; flourishing at her restaurant with ground-breaking late-night opening; party cooking from her flat and a van; the Rolling Stones and The Beatles (“the Full English,” requested the nocturnal Fab Four and no greenery on Ringo’s plate). Cooking for Princess Margaret too.

Cue Prue’s cookery school, still going strong. Her branching out into cookery writing and novels (eight so far). Those non-exec posts. Journalism. Recipes in papers, with an accidentally erroneous measure for one ingredient causing a particular stir. TV work, 11 years’ judging on Great British Menu and now unintended innuendos (as innocent as that Parisian orgy) to Paul Hollywood’s side on The Great British Bake Off, whose theme tune had heralded Dame Prue’s arrival.

After the businesswoman in Dame Prue was exhibited during the interval in a revolving showcase on screen for her books, specs range and Pure Prue homeware, that perky Bake Off tune announced part two, Prue plus one, Prue and TV producer Clive Tulloh, the witty, gently teasing host for a question-and-answer session.

Tulloh had skilfully filleted the questions sent in by the audience, fishing out the best and finding connecting themes and juicy jousts for Dame Prue’s pondering in the confession chamber. As promised, nothing was “off the menu”, plenty of Bake Off, no back off.

Prue, what does Paul Hollywood smell like? “Grown-up crumpet,” she mused, before an unexpected revelation. She no longer needs glasses, after a cataract operation, but she just loves wearing her bright Prue-designed frames. To emphasise the point, she promptly stuck a finger through where the lens should have been. Well, that’s certainly better than a poke in the eye.

After stories of specs & drugs & maybe not sausage rolls, this show in praise of food, love and life found Dame Prue in a place of happiness, hitting the sweet spot on cake TV, the sun shining brighter than ever on Leith.  

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Bake Off’s Prue Leith cooks up first stage show at 82 in praise of food, love and life

Dame Prue Leith: First tour at 82 next year (or 83, as her birthday falls on February 18, part-way through the 34-date run)

SHE is “probably nuts to try it”, but nevertheless The Great British Bake Off judge Dame Prue Leith will mount her debut tour next year at the age of 82.

Nothing In Moderation is in the 2023 diary for March 2 at the Grand Opera House, York, as part of a 34-date British and Irish itinerary that will run from February 1 to an April 6 finale at the London Palladium.

Nothing is off the menu – apart from cookery demonstrations – in this frank, funny, foodie show, wherein Dame Prue will share anecdotes about her life: taking audiences through the ups and downs of being a restaurateur, chef, cookery school supremo, food writer, businesswoman and Bake Off judge.

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.”

Gourmet guru Dame Prue 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 Prue had long enjoyed success in her career,  running her own party and event catering business in the 1960s and ’70s,  then setting up Leith’s Food and Wine to train professional chefs and amateur cooks.

From feeding the rich and famous to cooking for royalty and even poisoning her clients, all will be told for the first time in Nothing In Moderation.

Her ever-busy diary left only ten minutes on Zoom for this interview, but that’s still time enough to take the microwave fast track to asking questions. How did it all start, Dame Prue? “I was at Cape Town University, flailing around failing at everything, so I persuaded my father that I should go to France, with a view to becoming an interpreter for the United Nations, but I fell in love with French food. I do love France anyway and you can’t live in Paris for two years and not appreciate it.”

London now has more Michelin-starred restaurants than anywhere but Paris, but when Dame Prue headed to England, it was the nadir of cooking. It took Elizabeth David to change all that. “Before then, olive oil was something you bought at Boots for your ears!” she recalls.

Think of England served on a plate back then, and it would be overcooked meat, industrial gravy, slopped out with two veg.

Prue Leith was determined to rectify that. “I don’t think of myself as having been on a mission, but I’ve always wanted to be at the forefront of change, and there are some things I’m very passionate about, like having English cheese on the menu when no posh restaurant would not have had French cheese, or writing the menu in English, rather than French,” she says.

“Before Elizabeth David, olive oil was something you bought at Boots for your ears,” says Dame Prue

“When I was on the board at British Rail, I took all their top chefs to Paris for a week to experience nouvelle cuisine. They were scornful, thinking it was a little bit of food on a big white plate, not realising how exact it was, with a balance of top-quality ingredients. It was interesting to then see these scornful chefs thinking, ‘I could do that’.”

In today’s cuisine scene, “the most interesting food in England right now is street food, where refugees in lockdown started doing street food,” says Dame Prue. “Often it leads to them opening restaurants.”

To create her stage show, she wrote a script, then did a few try-outs in Leamington Spa and Bath, using a back projector to screen clips from her past or for jokes, before taking the show to New York and Los Angeles for two nights in each American city.

“At the beginning, I wasn’t loving it; my heart was beating so hard, but I got 100 per cent of the audience saying they would recommend the show to their friends, which was amazing,” says Dame Prue.

“Before I even started in LA, as soon as I walked on stage, they were hollering and whooping, and there was this great wave of appreciation. It’s the best feeling in the world. I quite understand why some comedians never retire!”

Will she change the show’s content ahead of the UK tour? “I still think there are too many funny stories about cooking for the royals and catering disasters,” she says.

Alas, the ten-minute noose was tightening, so there was no time for Dame Prue to relate those stories, but come March 2, York Barbican audience members can seek answers to “what they’ve always wanted to ask” her when she is joined on stage by Clive Tulloh in the second half.

“We curate the questions because it’s a mistake just to take a microphone to the audience, where sometimes someone just has a bee in their bonnet, rather than wanting to ask a question. To avoid all that, we ask people to write their questions and Clive then brings them together.”

One final question for Dame Prue: does she prefer The Beatles’ psychedelic 1968 version of Dear Prudence or Siouxsie And The Banshees’ post-punk 1983 cover version?

 “Well, it would be The Beatles,” she says without hesitation, forever a devotee of the Fab Four generation. “People ask me what my favourite song is and I say, ‘Lucy In The Sky With Diamonds’.”

Prue Leith: Nothing In Moderation Live Tour 2023, Grand Opera House, York, March 2 , 7.30pm. Box office: atgtickets.com/York. Also: Sheffield City Hall, February 28, 7.30pm. Box office: sheffieldcityhall.co.uk.

The poster for Dame Prue Leith’s Nothing In Moderation tour, visiting York next March

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Prue Leith advises Nothing In Moderation as Bake Off judge takes off on first ever tour. Grand Opera House, York, awaits UPDATED with Christmas tips 17/12/2022

Dame Prue Leith: First tour at 82 next year (or 83, as her birthday falls on February 18, part-way through the 34-date run)

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 Leith will be “singing the praises of food, love and life”

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.

The poster for Dame Prue Leith’s Nothing In Moderation tour, visiting York and Sheffield

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!”