This is Gizzi Erskine

Body piercer. Chef. Restaurateur. Three careers, one thread running through them all: no fear of intensity. Gizzi ran her own piercing studio in Camden before she swapped needles for knives, trained at Leiths Culinary School, and worked stages at St. JOHN, Restaurant Gordon Ramsay, and The Eagle on her days off.

Now she’s a chef, food writer, and TV host with no patience for boring food. Her cooking is driven by technique, quality ingredients, and a stubborn refusal to play it safe — always with a foot in good farming and better sourcing. She’s written two books on slow food and regenerative agriculture and counts a few months spent filming in Korea as her best job yet.

One of her favorite battles? British food’s reputation. She’s convinced people have written it off before really tasting it, reducing it to fish and chips as the whole story. Ask what she’d cook if no one was watching, and she doesn’t hesitate: a classic English roast with beef, Yorkshire puddings, horseradish, and potatoes done properly, with a table crowded with family arguing over good wine. That’s Gizzi: turning “boring” into the best thing on the menu.