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Exposing lies, pretensions and stupidity in the world of food.

Why So Angry?

Angry Chef is dedicated to exposing lies, pretentions and ridiculousness in the world of food.
I have been a chef for 25 years and I am passionate about food. With so many bloggers, celebrity chefs, journalists, food writers, food manufacturers fighting for a niche in an increasingly crowded market, lies are being told every day about the food we eat. And people lying about food makes me angry. It makes me angry because they are abusing something I love. 

Here are some quotes about Angry Chef -

'A mild mannered nerdy type with a tidy beard' Tim Lewis, Observer Food Monthly.

''The only thing I disliked about this thought provoking book was the perky prose style of the blogger....Puke' Roger Lewis, The Times

'Brutal and meticulous' Olivia Potts, The Spectator

'Have you ever seen such a stupid comment?! Clearly no understanding of what nutritional value means.' Zoe Harcombe, once wrote a comedy book about Candida

'Outspoken, intelligent, well-informed' Prue Leith, Legend.

'Irreverent and intelligent' Professor Steven Pinker (yes, that one).

'Heartfelt and thoughtful, often funny, and, above all, utterly convincing' James Walton, Daily Telegraph.

'Wikipedia is a more reliable source of scientific information than the Angry Dumbass' Person on the Internet.

'The Angry Chef passionately argues that it is because food is such a visceral part of our existence that we want to see paterns in our diet that just aren't there' Eleanor Mills, Sunday Times.

'The Angry Chef deserves to be widely read. It covers all the bases with aplomb. The world needs a popular science book to help people tell the difference between science and opinion' Chris Snowdon, The Spectator.

'Yet this remains a book that will allow you to enjoy food with less guilt; it might even save lives.' Henry Jeffreys, The Guardian

'In a Red Sea of  Bullshit, Angry Chef is a modern day Moses and his gospel is worth learning by heart.' Lucy Dunn, The Pool

Who is Angry Chef?

I am an experienced chef with many years working in professional kitchens including some pretty good ones. I have a BSc from a decent university, but this was many years ago and any scientific knowledge has now departed my brain. All that remains is a critical eye and an appreciation of scientific method. I have worked in Michelin starred kitchens, as a development chef for large restaurant groups and in product development for some well known food manufacturers and retailers. I currently work as a development chef for a large food manufacturer.
Angry Chef's only agenda is to expose lies and mistruths in the world of food and to occasionally poke fun at pretentious nonsense. All views expressed are my own and not those of any employer.
I can be contacted and will reply where I can. I am happy to engage in debate and also happy to be proved wrong. If anyone feels that Angry Chef has misrepresented facts, I am happy to look at the evidence. Training in cookery and science has taught me that it is OK to admit you are wrong, but only if the evidence is compelling.