Page 22 - Vegan Life - Issue 59 (February 2020)

change the mind of someone who doesn’t presenting style, complete with plenty I had a little tear. The bride and groom
want to know. of comedy and a bit of fun. Let’s also not were amazing, along with their family and
forget that it’s a very educational show, friends, and I’m pleased to say that ater
How and why did you get too, and I learnt a lot whilst filming it, their wedding day they are now vegan!
into cooking? which is why I enjoy it so much.
I let school with an interest in cooking, Have you got any more exciting
so I got a position in catering college and How do you feel about being the projects planned for 2020?
studied there for two years. Then I had presenter of the BBC’s first ever I’m hoping this year’s going to be work-
a bad experience at a Persian restaurant vegan cooking show? fuelled with all my projects planned with
in Cardif and it put me of big time. My I feel really privileged to get the first vegan my new management, John Noel. We have
life took a completely diferent turn, so cooking show to hit UK screens, it’s pretty a lot of things scheduled, but I can’t say
I started cleaning windows, worked in mental. I have to try not to think of it like what just yet!
a factory, then became a professional that as it freaks me out a bit. I do what I do
skateboarder and it was from then that and I am what I am, and I’m very honoured What are your future hopes for
Dirty Sanchez formed. I have always that others like watching the show. yourself and veganism?
enjoyed cooking — I love it, and as soon To be honest, all I ever want from life as
as I turned vegan, it re-lit my fire for it once Try not to give too much I move into the future is to work my arse
again. So, I kind of went full circle. away, but what would you of and live in Mallorca with my fiancé
say is your favourite moment and dog, and hopefully, quite a few more
How would you describe your of the new series? animals, not far from the sea. That has
cooking style? The wedding episode was just the best. been my plan for a while now, and, of
My cooking style is far from ‘chefy’ — it’s It was a big ask and a big mission to get course, I want to spread the vegan word
more home cooked comfort food. But, everything perfect, for the whole team and love to as many as possible! ■
I really do love the ‘chefy’ stuf, too, and involved. For me, it was a mixture of hard
I love learning from others who prepare work, stress, emotion and a lot of pressure, For more from Matt, follow him at
food. I don’t call myself a chef, I call myself but in the end, we all got it bang on and @pritchardswyd or visit,
a cook — I’m simply passionate about I must admit that at the end of the day johnnoel.com/clients/matt-pritchard
making healthy good homemade food
for everyone.

What are your favourite things
to eat?
I like curries, chillies and stews, but if
I had to choose, it would have to be a
chilli. It’s my go-to dish every time, my
love for it was passed down to me from
my mother.

How is the new book, Another
Bite, going?
I’m about to start promoting it now and
I’m really looking forward to it. The first
book went mental, so fingers crossed the
second one will, too!
What are your favourite recipes
to make from the book?
My faves are the ‘Pritchanof’ — vegan Irish
stew, with brined and barbecued root veg.
Also, the ‘Wok and Roll’ stir fry and the Images from Dirty Vegan: Another Bite, by Matt Pritchard, Octopus Publishing Group
vegan sausage rolls.

Tell us about what we can expect
from the next season of your BBC
cookery show, Dirty Vegan.
It’s the same format as the last series.
I get to meet some great people, from ice
hockey players to ballroom dancers, and
I cook them a vegan meal to power them
through their games, dancing, work etc.,
and, of course, you get my unique, rustic

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