Tess Ward, Chef and Model
Desert Island Dishes
Desert Island Dishes
4.8 • 780 Ratings
🗓️ 6 October 2017
⏱️ 34 minutes
🧾️ Download transcript
Summary
Margie’s castaway this week is Tess Ward.
Tess is a Cordon Bleu trained chef, food writer and model
Tess has had a huge year career wise and it was exciting to hear all about some of the things she’s been up to including her biggest “pinch me” moment.
Tess travels a lot for work and regularly eats in exciting new restaurants so it was brilliant to hear all about her recommendations and what she’s loving. Her book, the Naked diet, came out in 2015 and she’s been beavering away on a new one which sounds fab and she tells us about what we can expect from that.
We made the mistake of recording this in the afternoon last Friday and I was so hungry by the end! Note to self, if I record in the afternoon – I must bring snacks.
I’m definitely going to try making the grilled chilli pineapple which sounds brilliant and I also like the sound of that granola very much!
Thank you so much for listening. You can find me on the internet at madebymargie.co.uk or on social media @ madebymargie
Thank you!
Hosted on Acast. See acast.com/privacy for more information.
Transcript
Click on a timestamp to play from that location
| 0:00.0 | Hi, I'm Margie and you're listening to the Desert Island Dishes podcast. If you're enjoying the |
| 0:06.5 | podcast, do you remember to subscribe on iTunes and rate and review it because I'm kind of needy like that. |
| 0:14.0 | This week's castaway is Tess Ward. Tess is a cordon-bler trained chef, a food writer and a model. Tess has had a huge year career-wise |
| 0:24.0 | and it was really exciting to hear all about some of the things she's been up to, including her |
| 0:29.1 | biggest pinch me moment. Tess travels a lot for work and regularly eats and exciting new restaurants, |
| 0:35.3 | so it was great to hear all about her recommendations and what |
| 0:39.5 | she's been loving. Her book, The Naked Diet, came out in 2015 and she's been beavering away |
| 0:45.9 | on a new one, which sounds fab, and she tells us all about what we can expect from that. |
| 0:53.4 | Hello and welcome Tess Ward. |
| 0:55.6 | Hi. |
| 0:56.4 | Quite formal using your full name there, but genuinely. |
| 0:59.0 | You can call me Tess. |
| 1:00.1 | Thanks. |
| 1:01.2 | So excited to hear your desert island dishes. |
| 1:04.2 | So Tess, you decided you wanted to be a chef while still at university. |
| 1:08.6 | And then you went and trained at La Cordon Blur. |
| 1:11.5 | Were you always cooking up a storm for your friends at university? |
| 1:14.9 | It was mixed. I think I started cooking a lot more in my third year because a lot of my degree |
| 1:20.4 | was research-led. I was doing a dissertation, which was really interesting and fun in parts. |
| 1:27.4 | But during the research period, I had, you know, |
| 1:29.6 | a decent amount of free time. I'd want to finish kind of around 5pm because I'd go into the |
| 1:33.6 | library. I'm much more of an early starter. Okay. But yeah, I'd go home early and I'd buy ingredients |
... |
Please login to see the full transcript.
Disclaimer: The podcast and artwork embedded on this page are from Desert Island Dishes, and are the property of its owner and not affiliated with or endorsed by Tapesearch.
Generated transcripts are the property of Desert Island Dishes and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.
Copyright © Tapesearch 2026.