Rylan Clark-Neal

Published: 25 February 2020

It is crazy how much I’ve learnt, and I’m not even sat at home watching everything.
— Rylan Clark-Neal

What was it like meeting the chefs for the first time?

Before we filmed the series we did a test day in a cookery school, so we could meet one and other. And I thought: "Please don’t be hard to work with, please don’t be." Within ten minutes I think I made a joke, Akis said something, Ellis started laughing, Mike’s laugh was hilarious, and everyone was gone. It was like: "Actually I’m really looking forward to this", so all the nerves went out the window.

How have you taken to the show’s eco credentials?

It’s literally been amazing. I’m Head of Bins on the set. So we’ve got the three bins - your mixed recycling, general waste then food waste. I‘m like: “No that goes in that bin!" We show how the food is coming in as well. Nothing is wrapped in plastic, it’s all wrapped in paper.

Have you learnt much being on the show?

Last night, I was cooking at home and Dan was like, where did you learn how to do that, and I was like: "Ready Steady Cook". It is crazy how much I’ve learnt, and I’m not even sat at home watching everything. I’m glancing between the kitchens, getting involved here and getting involved there. But there’s so many tips and tricks that I’ve learnt along the way…

Were you surprised by the chef’s performance?

There are genuinely times where, I’m going: "There is one minute left…" in the green kitchen Romy’s working with a pineapple, a halibut, and some broccoli - and I’m looking and the halibut’s still raw on the side, wrapped in its paper not even open. And I’m like: "This ain’t gonna happen!" But somehow… a peeler comes out and then BOOM it’s sashimi!

Have you tried any recipes off the show?

I made Romy’s bread, I’ve made Akis’ hummus, one of the many hummuses he’s made. There’s literally so much I’ve tried!