Marco Pierre White: Culinary TV market isn't 'saturated'

David Walliams and Marco Pierre White

David Walliams and Marco Pierre White

Marco Pierre White believes the the abundance of food-based TV shows in the UK is a reflection of the British public's natural interests.

Marco Pierre White doesn't think the British public will ever tire of food-based TV programming.

The celebrity chef says the popularity of shows like 'The Great British Bake Off' and 'MasterChef' stems from the nation's love of good food and he is confident the trend will continue in the future.

He exclusively told BANG Showbiz: "The British love to cook, they love to bake, they love to garden. It's natural. I don't think the food TV show market is becoming saturated at all, the figures would be dropping and the best TV shows about food aren't. The reason why there's more and more is because it's what the public demand, it's what the public want!"

Marco is due to return to our TV screens with his new pet project, a journey of culinary discovery across France, which sees him sampling the country's best Michelin-starred dishes.

He explained: "I'm working on a new production which is almost complete. I'm going to France, going to all the great restaurants that I never went to as a child. I never dined in a Michelin star restaurant as a child, it's something I never did."

Marco Pierre White and David Walliams have joined the judging panel for the Walkers' Do Us A Flavour competition, asking Brits to suggest a great new crisp flavour with one lucky person winning £1 million.

The world-famous chef said of his new friend: "David's a nice man. He's the perfect person to be a judge for the Walkers competition, because it's fun, which he represents. He's also very intelligent and will understand how to dissect the balance of flavours."

Marco and David will choose six finalists' flavour combinations to be developed by Walkers and sold nationwide for everyone to try, with the public then voting for their favourite to win. To enter go to before 5th March 2014.


Post a comment