How Can Families Limit the Ultra‑Processed Foods Their Kids Eat? (Your Radical Questions with Thomasina Miers)
Radical with Amol Rajan
BBC
4.5 • 919 Ratings
🗓️ 2 March 2026
⏱️ 24 minutes
🧾️ Download transcript
Summary
MasterChef winner and founder of Mexican restaurant chain Wahaca, Thomasina Miers, answers your questions about the quality of kids’ meals in restaurants, how to make hospitality an attractive career and whether cooking should be made a compulsory part of the curriculum in schools.
She also tells Amol about the virtues of worm salt!
GET IN TOUCH * WhatsApp: 0330 123 9480 * Email: radical@bbc.co.uk Episodes of Radical with Amol Rajan are released every Thursday and you can also watch them on BBC iPlayer: https://www.bbc.co.uk/iplayer/episodes/m002f1d0/radical-with-amol-rajan Amol Rajan is a presenter of the Today programme on BBC Radio 4. He is also the host of University Challenge on BBC One. Before that, Amol was media editor at the BBC and editor at The Independent.
Radical with Amol Rajan is a Today Podcast. It was made by Lewis Vickers with Anna Budd. Digital production was by Gabriel Purcell-Davis. Technical production was by Mike Regaard. The editor is Sam Bonham. The executive producer is Owenna Griffiths.
Transcript
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| 0:00.0 | BBC Sounds, Music, Radio, podcasts. |
| 0:05.7 | Hello and welcome to your radical questions. |
| 0:08.3 | This is where I put your questions to one of our magnificent radical guests. |
| 0:13.2 | And she was very radical. |
| 0:14.2 | Going back and listen to Thursday's episode, you're going to hear a lot of radical ideas. |
| 0:17.4 | Joining me today is the cook, writer and restaurateur. Tom, is it restaurante, restaurateur, restaurateur. Restrauteur. Restraire. Restraire. Restorter. That's what it means. You see, the French, Barry, the French word for restaurateur comes from the word to restore, which is what good food does you. Oh, what an advert for your entire existence. That is, of course, the voice of |
| 0:39.0 | Thomasina Myers. She won the first ever season of UK Master Chef in 2005. Two years after that, |
| 0:44.1 | she set up a restaurant called Wahaka, which has been, can I call it wildly successful. You're now 14 |
| 0:48.5 | restaurants, 650 people in your employee, though not without as challenges, as you're explaining |
| 0:53.5 | in our podcast, |
| 0:54.7 | released last Thursday, but also a hugely influential author and campaigner and charity founder |
| 1:00.8 | along, because you and Henry Dimmobie and others set up chefs in schools, when? |
| 1:05.4 | About six years ago. |
| 1:07.1 | About six years ago, okay. |
| 1:08.7 | We've had a lot of questions for you. And this isn't from hungry |
| 1:11.6 | people that want to know how to do a delicious Mexican recipe. This is people who care passionately |
| 1:16.2 | about our food system. Are you feeling ready for some radical questions? I'm ready, I'm ready. |
| 1:20.3 | Let's have you a radical answers. This is our first question, and it's a big thank you to Helen |
| 1:25.0 | from the Wirral. A lot of the problems with our food systems and nutrition issues comes from our modern lifestyle. |
| 1:32.3 | Too much time spent at work, too much focus on productivity, manipulation of our food by big food. |
| 1:38.9 | Do you think the only solution is government-level intervention? |
| 1:42.3 | If so, how do we make this a priority for our government? |
... |
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