my favourite wine is…
1976 Gattinara from the vineyard Antonio Vallana e Figlio in the Piedmont Region of Italy. The grape is Nebbiolo, and it’s is the King of Nebbiolo wines. I was given a bottle (my vintage 1976) for my birthday some time ago and it was simply outstanding. Nothing has ever come close. The wines from this vineyard are very special to me and again, outstanding.
in my fridge there’s always…
A very good quality, extremely hot chilli sauce – usually homemade. I have a recipe that combines Scotch Bonnet, Habanaro and Bird’s Eye chilis, all smoked, and turned into fiery magic!
my favourite 15-minute supper to make at home is…
It only takes 15 minutes to prepare, but a good hour to cook. A classic roast chicken, with roasted spuds, carrots, and good gravy!
my guilty pleasure food is…
A really good quality almond croissant with a very large and equally good quality cappuccino with Kenyan coffee beans, of course. I think it’s one of the world’s greatest combinations!
if you gave me a tenner I’d spend it on..
A really good artisan beer. I love hand-crafted beers.
a restaurant trend I see being the next big thing is…
I think it’s already the next big thing, but sharing food. Meal times are the most socially engaging of all, and food that is shared only further enhances this and makes the dining experience far more memorable. I think you will see restaurants that don’t traditionally have this sharing style steadily move towards it.
on a Sunday I like to…
Spend time with my daughter and wife. We usually take our two large ridiculous Malamutes for a walk and have good meal somewhere. If, for whatever reason, I can’t be with them then I am either fishing or on the golf course.
my favourite country to visit for foodie inspiration is…
Currently it’s Mexico. Having traveled there extensively, it’s a treasure trove of incredible regional food and variety.
Bangladesh would be a close second. We shot there for Extreme Food and the variety of produce and food is incredible. Not a lot of people know how good it really is, but you have to visit to appreciate it.
what are the three most useful ingredients and why?
1) Fresh chilies. Any and all varieties. If you know how to use them you really can enhance the flavour and punch of food without overpowering it.
2) Good olive oil because it’s the nectar of the gods and can do so much.
3) For food: garlic. I love it and again such a versatile ingredient that can produce an array of flavours and textures.
Extreme Food starts at 8pm on 26th September 2016, Channel 4.
Kiran lives in Kenya and runs the restaurant group, Seven. As well as being a TV presenter, adventurer and former international rugby player he’s also a dad and is on a mission to get people eating more adventurously.
You might also like
Meet the Chef: James Elliott of Pizza Pilgrims
Meet the chef: Raymond Blanc interview
Meet the chef: Andre Chiang
Meet the chef: Mitch Tonks