Hugh Fearnley-Whittingstall
Hugh Fearnley-Whittingstall
Hugh Fearnley-Whittingstall is a British celebrity chef, television personality, journalist, food writer and "real food" campaigner, known for his back-to-basics philosophy. He is best known for being the lead personality in the River Cottage series on UK's Channel 4, which focuses on his efforts to become a self-reliant downshifted farmer in rural England and feed himself, family and friends with locally produced and sourced fruits, vegetables, fish, eggs and meat.
Biography
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News
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This Store Lets You Pay What You Can For Groceries That Would Otherwise Be Tossed
Huffington Post - 5 months
This supermarket is anything but trashy.  The Real Junk Food Project (RJFP), an organization that combats food waste, recently opened what is calls “the warehouse,” a supermarket in the English town of Pudsey. Unlike your typical grocer, it sells other stores’ surplus food for a “pay as you feel” price, The Independent reports.  Through its supermarket, the group’s goal is to not only prevent edible food from being sent to landfills, but also to provide families in need with a more affordable grocery option, The Huffington Post UK noted.  An investigation by the Evening Standard revealed that supermarkets in the United Kingdom throw out a shocking $299 million worth of edible food a year. Part of the problem is that stores reject food items because there simply isn’t room for it, according to an op-ed written for the BBC by English celebrity chef Hugh Fearnley-Whittingstall. Another problem, he says, is that large supermarkets try to overstock items so that their shelves never ...
Article Link:
Huffington Post article
The 4 Best Cookbooks of 2013
Mother Jones - about 3 years
Like a marvelous baguette half eaten and left out, the golden age of American cookbooks opened with a flourish—the 1962 publication of Julia Childs' Mastering the Art of French Cooking—and then went stale over time. The impulse to create "authentic" versions of dishes from faraway lands turned into a mania. Then, celebrity chefs got into the act, churning out high-minded tomes that seemed to presume one had a brigade of prep cooks on hand. For me, the turning point came in 2004, when I left New York City and moved to a farm in rural North Carolina. I brought along my  copy of Jeffrey Alford and Naomi Duguid's exacting and brilliant Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia, but my will—and ability—to chase down South Asian ingredients eventually waned (coriander root in Boone, N.C.?). Something similar happened with Daniel Boulud's Cooking With Daniel Boulud and its fussy techniques. Moreover, in the scrum of farm work, the patience to attack a tower of dirty p ...
Article Link:
Mother Jones article
C4 sends Fearnley-Whittingstall to Scandinavia
Broadcast - over 3 years
Channel 4 is sending Hugh Fearnley-Whittingstall to Scandinavia in the first of two new Keo Films commissions.
Article Link:
Broadcast article
'One Of The Ways We Value Eating Meat Is To Eat More Vegetables'
Huffington Post - over 3 years
By Richard Leong NEW YORK, Aug 6 (Reuters) - British chef Hugh Fearnley-Whittingstall says vegetables shouldn't get second billing to meat and fish and plays up their versatility, flavors and health benefits in his book, "River Cottage Veg." The American edition of the British best-selling cookbook is full of vegetarian and vegan recipes for salads, soups and entrees that he promises will satisfy any meat-eater's palate. The 48-year-old celebrity chef spoke to Reuters about his passion for vegetables and the secret of how to make children eat more vegetables. Q: Why did you write this book? A: As a younger chef, I was more gung-ho about meat and wrote very passionately about meat. If we eat a little less of it, then we could concentrate on the quality of it and take an approach to make sure we don't waste any of it. It's a very precious food. One of the ways we value eat ...
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Huffington Post article
World Chefs: Fearnley-Whittingstall stirs veggie excitement
Yahoo News - over 3 years
By Richard Leong NEW YORK (Reuters) - British chef Hugh Fearnley-Whittingstall says vegetables shouldn't get second billing to meat and fish and plays up their versatility, flavors and health benefits in his book, "River Cottage Veg." The American edition of the British best-selling cookbook is full of vegetarian and vegan recipes for salads, soups and entrees that he promises will satisfy any meat-eater's palate. The 48-year-old celebrity chef spoke to Reuters about his passion for vegetables and the secret of how to make children eat more vegetables. ...
Article Link:
Yahoo News article
Summer cocktail and mocktail recipes by Polpo's Russell Norman
Guardian (UK) - over 3 years
From a clever twist on the martini to a beetroot and lime refresher for all the family Plus, tomorrow in Guardian Weekend magazine's summer food and drink special, Hugh Fearnley-Whittingstall's brilliant alternative barbecues, Angela Hartnett's cool ices, Yotam Ottolenghi's sensational seasonal salads and Paul Hollywood's top summer baking ideas, plus tips from Hawksmoor, the Clove Club and MeatLiquor, summer playlists and party advice from the people who know Cucumber and basil martini A martini is never going to be a tame drink – there's just too much power in the barely diluted alcohol – but this lovely version is aromatic and elegant. It's a huge favourite at our kind-of Jewish deli, Mishkin's, in Covent Garden, London. Sugar syrup is an essential ingredient in many cocktails, and it's a cinch to make. Measure out two parts water to one part sugar, bring the water to a boil, add the sugar, stir until dissolved and then set aside to cool. Pour into a sterilised bottle and refrig ...
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Guardian (UK) article
The 5:2 diet – feasts for fast days
Guardian (UK) - almost 4 years
With its flexible approach and simple rules, the 5:2 diet has become the calorie-control plan for people who like to eat For the first time since university I am on a diet. Somehow, I've become a calorie-counter, someone who weighs out porridge oats and drinks herbal tea. In other words, the kind of person I've always pitied. The thing is, I'm actually quite enjoying it – enjoying being a relative term, of course. In an ideal world, I'd boast the kind of robust metabolism that laughs in the face of cooking six bakewell tarts an afternoon, but I don't. And since I started my Perfect recipe column a couple of years ago, I've noticed the pounds slowly creeping on. There's a lot to love about my job, but it does make it almost impossible to eat healthily. The fasting diet, otherwise known as the 5:2 because of the format – five days of normal eating a week and two in which you restrict your calories (500kcal for women, 600kcal for men) – seemed to offer a glimmer of hope for my hips. I ...
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Guardian (UK) article
Plans to drop climate change from national curriculum 'unacceptable'
Guardian (UK) - almost 4 years
Letter signed by academics, politicians and business leaders warns proposals are unfathomable and short-sighted Leading environmental figures, including broadcaster Sir David Attenborough and mountaineer Sir Chris Bonington, have condemned government plans to drop debate about climate change from the national curriculum for children under 14 as "unfathomable and unacceptable". In a letter to the Sunday Times, also signed by academics, politicians and business leaders, they warn the proposals are short-sighted, coming at a time when the loss of wildlife and habitats is ongoing, and evidence suggests many children are missing out on the benefits of spending time in nature. "Under the new draft national curriculum for England, education on the environment would start three years later than at present and all existing references to care and protection would be removed," the letter states. "This is both unfathomable and unacceptable. Today's children are tomorrow's custodians of nature. ...
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Guardian (UK) article
Ben Acheson: Modern Environmentalism - 'People Would Rather Believe Than Know'
Huffington Post - almost 4 years
When E.O. Wilson said "people would rather believe than know", he perfectly summed up modern environmentalism; the movement which has been radicalised to the extent that its policies are now better described as anti-science, anti-business and even anti-human; not pro-environment. Environmentalism's gradual shift to extremism didn't happen unaided; it was led astray by the green lobby - the NGOs, advocacy organisations and political groups who use environmental motives to enact legislation favourable to their own goals. Today, the green lobby is a dominant force in politics, despite few voters choosing to elect 'green' politicians. Much of the green lobby's success stems from its ability to demonise and brand opponents as heretics, even if their arguments are based on verifiable evidence. Through their 'hearts and minds' campaigns centred on perceived environmental injustices, the green lobby uses 'sexy' catastrophe theories to bombard us with predictions of ecological c ...
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Huffington Post article
Fearnley-Whittingstall urges action on marine conservation zones - The Guardian
Google News - almost 4 years
Telegraph.co.uk Fearnley-Whittingstall urges action on marine conservation zones The Guardian TV chef Hugh Fearnley-Whittingstall said it was "vital" that the government does more to protect UK seas as he led hundreds of campaigners in a march to Westminster today. The presenter has urged ministers to increase the number of "marine conservation ... Let Britain lead in saving our seasThe Times (subscription) Hugh Fearnley-Whittingstall takes fish fight to ParliamentITV News Hugh Fearnley-Whittingstall demands protection for UK seasTelegraph.co.uk Herald Scotland -This is Grimsby -This Is South Devon all 12 news articles »
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Google News article
Hugh Fearnley-Whittingstall drops mackerel campaign as it emerges that it is being over-fished
Daily Mail (UK) - about 4 years
Consumers are being told that mackerel is no longer a sustainable choice of fish with scientists warning that catches of mackerel should be slashed to almost half the levels of 2011.
Article Link:
Daily Mail (UK) article
My Four Favorite Cookbooks of 2012
Mother Jones - about 4 years
We are in a golden age of cookbooks, and I didn't even come close to keeping up in 2012. Spending more time with my nose between covers already tops my list of resolutions for '13.  But I did get to dive into some, and here are my favorites.   Jerusalem: A Cookbook By Yotam Ottolenghi and Sami Tamimi When is a cookbook not just a cookbook? When it's co-written by an Israeli Jew and a Palestinian, and it involves the cuisines of one of the most bitterly contested pieces of land on Earth. The authors met in London, where they now run the celebrated Ottolenghi chain of delis, but both hail from Jerusalem, that ancient, divided capital and cultural mixing bowl. In the book's superb introduction, the two write that they still "think of Jerusalem as our home… the flavors and smells of the city are our mother tongue." What follows is a series of recipes so appealing and so rooted in the splendor of Mediterranean traditions and ingredients that you wonder if maybe, just maybe Jeru ...
Article Link:
Mother Jones article
Eton: why the old boys' network still flourishes
Guardian (UK) - over 4 years
The new archbishop of Canterbury is the latest Old Etonian to make it to the top of the establishment. But what is it about the school that makes it such a breeding ground for leadership? In the Porter's Lodge at Eton, a surprisingly small, panelled room that guards the main entrance to probably the world's most famous and self-conscious school, a recent issue of the Week magazine lies on a table between two chairs for visitors. On the cover is a cartoon of David Cameron, the 19th Old Etonian to be British prime minister, and a photo of the mayor of London, Boris Johnson, who may become the 20th. The magazine is well-thumbed: outsiders remain as fascinated by Eton's influence as the school is. On the official Eton website, an elegant sales brochure with pictures of sunlit old school walls and pupils in their ancient, photogenic uniforms, there is an extensive section on "famous Old Etonians". The list of most recent "OEs" is startling, even to anyone well aware that elite Britain ca ...
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Guardian (UK) article
Dairy farmers step up the pressure on supermarkets over cuts to milk prices
Guardian (UK) - over 4 years
Blockades of processing plants have already won promises of higher prices from Morrisons and the Co-op It was a scene that seemed to belong more to the French countryside, where outbreaks of rural militancy are commonplace: at dusk last Thursday, 80 tractors and farm vehicles, accompanied by about 500 dairy farmers, gathered in protest around a milk processing plant in Somerset. The farmers blocked the depot for several hours, refusing to let milk in or out, only relenting as night turned to morning and the more traditional activities of the dairy farmer beckoned. The protest was replayed at two other plants, in Leeds and Leicestershire, and again on Friday as farmers, hit by a combination of rising costs and a decrease in the price they are paid for their milk, took matters into their own hands. "To be honest, with all the support we've been getting, I wasn't surprised at the turnout," says James Badman, a Somerset dairy farmer and member of the group Farmers for Action, which org ...
Article Link:
Guardian (UK) article
MAD2 food symposium in Copenhagen: some highlights
LATimes - over 4 years
The second annual MAD food symposium spearheaded by Noma chef Rene Redzepi took place this week under a blue and yellow circus tent pitched on a hay-strewn meadow at the edge of Copenhagen. An audience of international food devotees lucky enough to score tickets descended on the Danish capital to hear speakers address the role of the chef in a world whose food system is increasingly complicated. MAD is a tantalizing mix of high-minded intentions and the best chefs in the world (with occasional moments of the sanctimonious, bizarre or poorly translated) in a Nordic setting free of the telltales of commercial sponsorship (i.e., demos equipped by All-Clad). There was smorrebrod (open-faced sandwiches) for lunch and Coffee Collective coffee to help the jet-lagged, or the hungover (one assumes that’s also what prompted David Chang to board the morning shuttle boat with a tallboy of Carlsberg and Johnny Iuzzini to pass around a bottle of bourbon before entering the tent). This year’s the ...
Article Link:
LATimes article
Eating and recession: The basket case
The Economist - over 4 years
THE British are addicted to cooking shows. In March fully one-quarter of television viewers were tuned to the final of “Masterchef”. The country is a prolific producer of television cooks—Hugh Fearnley-Whittingstall, Jamie Oliver, Gordon Ramsey—all of whom insist on fresh ingredients and the virtues of cooking from scratch. It exports its cooking shows and its hectoring celebrity chefs around the world, even to France. But the reality of what goes on in British kitchens has never been farther from the televised ideal.A few years ago the British diet seemed to be improving. Admittedly, people were buying fewer green vegetables, continuing a long-term trend driven by declining appetite for cabbage, cauliflower and Brussels sprouts. But they were more or less making up for that by eating more salad leaves and fruit. They were purchasing more healthy fish and less fat. The average Briton bought 170 grams of fish per week in 2006—the most since at least 1974. Sales of organic food ...
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The Economist article
Tom's Kitchen: Halibut With Garlic and Bay Leaves
Mother Jones - almost 5 years
Tom's Kitchen has evolved into a kind of rough diary of my culinary life, reflecting what I'm up to and where I am. So when I'm cooking for the Maverick Farms crew in North Carolina, it typically features food that can easily be served up for a crowd. When I'm in Austin helping out my mother, as I am now, fast dishes for two. Currently, I'm reading through the UK chef Hugh Fearnley-Whittingstall's excellent new River Cottage Fish Book (written with Nick Fisher) for a review, so I'm playing around with something I don't normally cook much of from my inland perches: fresh fish. Not that I have anything against fish. In fact, I adore it. It's just that I usually try to stick to what the surrounding foodshed has to offer, and there just isn't much oceanfront in the depths of North Carolina's western mountains or the central Texas scrublands. When I do use fish, I typically turn to canned sardines, which need no refrigeration and can be stacked efficiently, and thus have a tiny carbon f ...
Article Link:
Mother Jones article
Timeline
Learn about memorable moments in the evolution of Hugh Fearnley-Whittingstall
    FORTIES
  • 2015
    Age 50
    In November 2015, he filmed Hugh's War on Waste with the BBC and began a campaign to reduce consumer waste in the UK.
    More Details Hide Details The two programmes focused on food and clothing waste, both by supermarkets and by shoppers in their own homes. Fearnley-Whittingstall helped develop Stinger, a nettle-flavoured ale, with the Hall & Woodhouse brewery. Another Fearnley-Whittingstall project was the conversion of an old inn in Axminster to an organic produce shop and canteen which opened in September 2007. In 2009, Hugh became a patron of ChildHope UK, an international child protection charity working in Africa, Asia and South America. In 2009, 'The River Cottage Summer's Here' programme promoted the Landshare project that seeks to bring together people who wish to grow fruit and vegetables, but have no land, with landowners willing to donate spare land for cultivation. The online project was commissioned by Channel 4.
    In August 2015, alongside Lindsey Chapman, he hosted a series of five daily programmes on BBC One, linked to three evening programmes Big Blue Live.
    More Details Hide Details The series concentrated on marine wildlife around the UK coast.
  • 2012
    Age 47
    In 2012, a barn at River Cottage was damaged by fire.
    More Details Hide Details Fearnley-Whittingstall has published the following books:
    A new series of River Cottage, entitled Three Good Things, aired on Channel 4 in December 2012.
    More Details Hide Details Accompanied by a cookbook, the series is based on the notion that a great meal can be prepared from gathering three good ingredients—in the first episode, Fearnley-Whittingstall uses beetroot, egg and anchovies to make an open sandwich. Fearnley-Whittingstall also competes against guest chefs in each episode and viewers are also invited to challenge the television host with a superior recipe—audience participants are required to upload a video of their meal preparation process onto a River Cottage online community and winners are selected each week, with the overall winner, chosen by Fearnley-Whittingstall at the end of the season, wins a prize worth ₤2,000. In November 2015 Hugh presented Hugh's War on Waste on BBC1, campaigning against waste by food producers, retailers and consumers. Fearnley-Whittingstall appeared on the first series of Channel 4's The F Word in 2005, advising Gordon Ramsay on the rearing of turkeys at Ramsay's London home; the turkeys are eaten in the last episode of the series. Further appearances on The F-Word in 2006 and 2007 involved Fearnley-Whittingstall advising Ramsay on the rearing of pigs and lambs, respectively; again, the consumption of the livestock occurs in the last episodes of the series.
  • 2011
    Age 46
    He is married to Marie, a woman of French origin, with four children: Chloe, Oscar, Freddy and Louisa (Chloe was adopted in 2005, following the death of her mother—BBC journalist, Kate Peyton—in Somalia.) Fearnley-Whittingstall also runs the River Cottage Canteen and Deli in the centre of Axminster and, in 2011, launched a second River Cottage Canteen and Deli in Plymouth and a third in Winchester.
    More Details Hide Details He supports the Green Party of England and Wales.
    His most recent book, published on 29 March 2011, is River Cottage Every Day.
    More Details Hide Details He has written articles for The Guardian and The Observer since 2001. A collection of his short articles was published in October 2006 under the title Hugh Fearlessly Eats It All: Dispatches from the Gastronomic Frontline. He edited The Big Bento Box of Unuseless Japanese Inventions, written by Kenji Kawakami. In January 2008, Fearnley-Whittingstall called on hospitality and food service operators to use less intensively farmed chicken: It's one thing to challenge individual consumers to give up intensively reared chicken but it's also an issue where anyone in the business of selling chicken has to take a stand... in some cases I know chefs, not naming names, at the very high-end sector who are not using free-range birds. Some of them are on the road to Michelin stars. In 2012, Fearnley-Whittingstall filmed for a Channel 4 series, Hugh's Fish Fight. The series was broadcast in three parts on Channel 4. The campaign's website claimed to have received over 700,000 signatures by 2012.
    In Autumn 2011, a new series, River Cottage: Veg Every Day, was launched and is based on Fearnley-Whittingstall's developed awareness regarding the problematic way in which meat is produced and consumed in the modern era.
    More Details Hide Details During the series, the food activist addresses the challenge that he defines in the series' first episode: "A whole summer without flesh." Fearnley-Whittingstall explains further: "In the weeks ahead, I'll be expanding my vegetable horizons, seeking out new flavours and textures, and cooking up a whole raft of vegetable dishes with the same excitement and gusto that I've always bestowed on meat and fish." By the fifth episode of the series, Fearnley-Whittingstall states to his audience: And certainly I'd say that a life without meat is no deprivation. My food is as tasty and satisfying as ever; and even though I'm no longer cooking my own home-reared meat and self-caught fish, I still feel fully connected to the land and the seasons. And I can't complain about energy levels—I may even have shed a pound or two... but, all in all, I'm feeling pretty good.
  • 2010
    Age 45
    In September 2010, a new series of River Cottage episodes, entitled River Cottage Every Day, commenced.
    More Details Hide Details The series encourages viewers to cook from scratch more frequently and is accompanied by a book of the same name. In the opening episode, Fearnley-Whittingstall explained that the series "is all about the food that I like to cook for family and friends" and covers topics such as "thrifty meat dishes" and homemade bread.
  • 2009
    Age 44
    On 19 October 2009, a new series of four episodes aired on Channel 4: River Cottage – Winter's on the Way.
    More Details Hide Details Fearnley-Whittingstall opened the series with: Winter may be the season of chilly winds and stormy seas, but it's also a time that should be filled with heartwarming pleasures. Because this is the season where we like to keep our toes cozy and indulge our tastebuds. As the nights draw in and the landscape transforms around us, there's a whole new set of ingredients to play with. So I'll be bringing the year to an end with a very warm welcome with the very best that winter has to offer. In one of the episodes from the winter series, Fearnley-Whittingstall captures, prepares and cooks rabbits that he finds on his property and introduces viewers to a root called "salsify"—according to the host, salsify was popular during the Victorian era.
  • 2008
    Age 43
    In late-2008, River Cottage Autumn was broadcast from 16 October to 6 November 2008.
    More Details Hide Details In one of the autumnal episodes, Fearnley-Whittingstall, together with his friend, John, embarks on a mission to catch crustaceans at a nearby beach with the use of pots. The pair seek to catch prawns, crabs and lobsters, in addition to the blue velvet swimming crab that is commonly found at the particular coastal location where they are based.
    River Cottage Spring ran from 28 May 2008 to 25 June 2008 on Channel 4 and in one of the episodes, Fearnley-Whittingstall demonstrates his "holistic" approach to cooking by slaughtering, preparing and cooking the entirety of a lamb.
    More Details Hide Details
    From 2008, Fearnley-Whittingstall filmed magazine-style food programmes, produced at River Cottage HQ, based on the seasonal themes.
    More Details Hide Details He explains in the opening episode of the spring series: I soon found out that, that one of the greatest rewards moving to River Cottage is an incredible feeling of living in tunes with the seasons. It isn't just that the food tastes better—it's that life is altogether sweeter. Unfortunately, now that so much of what we eat comes wrapped in plastic from the supermarket, most of us have forgotten what seasonality looks, smells and tastes like.
  • 2007
    Age 42
    In 2007, Fearnley-Whittingstall presented, River Cottage: Gone Fishing, a short series that is the concept's tenth overall, in which he examines some of the lesser-known fish to be caught around the British Isles.
    More Details Hide Details Fearnley-Whittingstall opens the series with the statement: "And if we want to keep eating fish, we need to be more responsible in the way that we catch it and more adventurous in the food we choose to cook."
  • 2006
    Age 41
    A new series called The River Cottage Treatment was filmed there and was broadcast on Channel 4 in November 2006.
    More Details Hide Details This premise of this series involved guests described as "urban-dwellers, fast food lovers and convenient food-mongers" to spend a week with the host on the new property, the guests being required to undertake farm duties and to eat according to the River Cottage philosophy. — at the time that the series commenced, Fearnley-Whittingstall had been living according to this philosophy for a decade. In the introduction to the first episode, Fearnley-Whittingstall explains: Some people think that this local, seasonal, organic approach to food is just for the privileged few; but I think it's relevant to everybody and I am ready to put my passion and principles to the test — by inviting a bunch of fast food addicts, ready-meal junkies and convenience-obsessed non-cooks to join me here on the farm, cooking and eating on my terms.
    During 2006, Fearnley-Whittingstall moved River Cottage HQ from the original barn near Bridport, to its new premises, Park Farm, a farm near Uplyme on the West Dorset/East Devon border.
    More Details Hide Details
  • THIRTIES
  • 2005
    Age 40
    In 2005, a series called The View from River Cottage was produced using extracts from the four previous series, accompanied by newly recorded narration.
    More Details Hide Details In the first episode, Fearnley-Whittingstall rearranges his cottage garden, explaining "Now I like flowers as much as the next man, but there's no room for passengers in this garden – the rule is: if it doesn't put something on my plate, I'm afraid it's gotta go." This was followed by The River Cottage Road Trip special that consisted of two newly produced one-hour instalments.
  • 2004
    Age 39
    In 2004, Beyond River Cottage followed Fearnley-Whittingstall's progress as he set up a new business, River Cottage H.Q., on a property close to Dottery (near Bridport), Dorset, together with his family.
    More Details Hide Details Underpinning his new enterprise is the selling of the produce cultivated on his property at the local marketplace and audience bear witness to the host's experiences as a produce seller, while also intermittently receiving the recipe lessons traditionally seen on food shows. The series concludes with a Christmas special in which a feast is brought together, consisting of "Hugh's own fattened geese and ducks" as "the centrepiece for the feast – a ten bird roast of mediaeval origin."
  • 1997
    Age 32
    In 1997, Fearnley-Whittingstall moved into River Cottage, a former game-keeper's lodge on the grounds of Slape Manor in Netherbury, Dorset, UK, which he had previously used as a weekend and holiday home.
    More Details Hide Details The lodge became the setting for three Channel 4 series: Escape to River Cottage, Return to River Cottage and River Cottage Forever, all directed by Garry John Hughes. Through his experiences while filming for these programmes, in which he had to produce everything himself in the style of the 1970s series, The Good Life, he has become an ardent supporter of the organic movement.
  • CHILDHOOD
  • 1965
    Age 0
    Born on January 14, 1965.
    More Details Hide Details
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