Cooking at Home with Clodagh McKenna
The best selling cook book author and television chef invites Abi Gyimah into her home for an exclusive interview about her new ITV show in collaboration with Oceania Cruises
From the moment you step into Clodagh McKenna’s world, there is an immediate sense of warmth. Autumn marks a dual milestone for the acclaimed Irish chef and author with the release of her tenth book and the launch of her new ITV show, Clodagh: Cooking at Home. Filmed at the chef’s charming farmhouse, the new series in collaboration with Oceania Cruises, invites viewers into her kitchen and walled garden, where Clodagh shares moments from everyday life alongside a collection of easy, flavourful recipes for every occasion.
“It feels like such an exciting autumn,” Clodagh reflects. “We’ve been filming all summer and I’ve been writing the book for the past couple of years and then all of a sudden it’s done and you get the opportunity to share it with everybody. It feels like a real milestone.”
She continues: “I’ve made five TV series before, but that was so long ago. I thought, I’m getting into my fifties - will it happen again? And it has. I’m hoping that will be a great thing for other women as well, especially in an industry that’s so male dominated. I want women to feel empowered by it and to see what can be done at any age, especially in a space like social media that is usually considered dominated by a younger audience.”
When it comes to the book and the series, they take us into Clodagh’s home, but why did home feel like the story she wanted to tell now? Clodagh explains: “Because at the heart of everything, I’m a homemaker. It’s my biggest joy. I’m a homemaker and I’m a teacher; they’re the two things I see myself as. Bringing those two things together is what the book is.”
Reflecting on her project at her home in Broadspear, Clodagh describes transforming neglected land into a fully functioning farm. “At the house here in London, I came in and renovated it all. It was a very different space. When we moved to Broadspear, it was neglected land, so we regenerated it and started a farm there. There wasn’t a vegetable or flower growing. It was overwhelming, but I love making home. I always have, since I was a young girl.”
The natural desire to host and teach bloomed early for Clodagh. She shares: “ I remember being at university when I was about 18 and wanting to do a dinner party. I didn’t have a table or anything, so I took the sheets off the bed and used them. I walked around the city and went to the park, picked greenery and made flowers, and used wine bottles as candle holders. My friends used to say, even at that young age, ‘Oh my God, you create such an amazing table.’ I just loved doing it.”
Transforming from the fast-paced, live environment of This Morning to inviting cameras into her own home was a new experience for Clodagh. “I’m so used to live television, and it’s amazing training because you have to be yourself,” she notes. “When it came to shooting at home, it was very different because I’m used to doing everything in one take. Filming a TV show at the house, there was a crew of more than 20 people coming into your home.” She continues: “You have to allow yourself to be in the hands of other people and completely trust the whole crew - whether it’s sound, lighting or the director saying a shot over by the chickens is better.”
Throughout filming, Broadspear was never far from Clodagh’s mind. She shares: “I love Broadspear and our farm so much. We’ve put so much work into it and we’re constantly working on it. Even last night we were talking about whether somebody was planning to put the chickens to bed. It’s never out of our minds and we’re never away from it for too long. Being able to share that with a really big audience is special. Hopefully they’ll get inspiration from it - maybe keep their own chickens, grow their own vegetables or have people over for a big gathering and know how to cook and prep in advance so it isn’t stressful.”
Living with a working garden has fundamentally changed Clodagh’s approach to recipe development. “If you’ve got something growing, you’ve got to use it; otherwise there’s no point in growing it,” she says. “We had a lot of cucumbers and courgettes, so you try every recipe you can. We were juicing cucumbers every morning. Now it’s apple season, so we’re juicing apples with the cucumbers too. I’m making a big courgette and lemon ricotta tart this weekend. You go with the seasons, and it makes every time of year exciting.”
For Clodagh, ideas for developing recipes can begin with an ingredient, the season, a place she’s travelled or simply what she wants to eat. “I could come back from a restaurant and think, there was one particular dish or combination I just can’t get out of my head. Every week I’ve got to come up with new ideas for This Morning and for books, so I’m constantly trying to come up with new recipes. I’ll jot down the recipe, see what I’ve got in the garden, and then because I like easy cooking I’ll try to work out how I can simplify the dish I usually test at the weekends,” she says.
What was it about Oceania Cruises’ approach to food and travel that made the partnership click for Clodagh? “Their absolute love and obsession with food,” she answers. “When I first went on board, I couldn’t believe the restaurants. I’d never been on a ship before. I went on board and saw all these restaurants at such a high level - the grand dining room, then Asian, Italian, French and other cuisines. It was extraordinary. I talked to the passengers and the first thing they highlighted was the food.”
Clogagh’s experience on board the ship offered further inspiration: “On board, I had the most amazing lobster spaghetti,” she explains. “While I was eating it, in my mind I was dissecting the recipe because it was so delicious. I was thinking, there’s a little spark of chilli in here, there’s no garlic, I can definitely taste lemon, there’s a bit of tomato,” she comments. “Then I want to come home and recreate it, but also think about accessibility. Lobster is beautiful and rich and a treat, but how can I make this dish with prawns instead so it’s more accessible for my community to make at home? Every time I’m travelling, I’m taking little bits.”
Clodagh’s deep connection to her Irish roots led her to create her own little bit of Ireland at home - her own pub at Broadspear. She shares: “I missed Ireland so much when I moved here and I wanted to create somewhere I could fill with my own culture. There are musical instruments, a little kitchen, a bar, and we’ve got Guinness on draft. Every year I do a big St. Patrick’s Day party where my husband has some great music sessions with our musician friends. It’s really special. It’s definitely a homage to Ireland.”
As a natural host, Clodagh shares her advice on entertaining at home. “My top tip would be to get organised. I have people coming to stay this weekend and ten people for dinner on Saturday night, but I’m working all week. So I got organised last weekend. I wrote out my menu, did the food order for the extra ingredients, made up their beds - I even laid the table,” she explains. “Write it down in your notebook - what can I do this weekend? Get really clear in your head. Don’t deviate from the menu, down to the drink, everything, even what you’re going to wear. Organise yourself. You’re much quicker when you’re not stressed. Balance out your menu so most of it can be made ahead, and definitely set the table the day before if you can. It makes everything more pleasurable because you want to enjoy having people over. It takes away the fun when you’re stuck with your head in the kitchen trying to get things together or you’re still getting ready when people arrive.”
As her major new ITV series launches alongside her new book, Clodagh’s hope for her audience is beautifully simple: “I want them to feel inspired,” she says. “I want them to think, I might actually start keeping chickens. I’m going to invite all my family around for a big gathering. I’m going to make a big one-pot dinner and get it made in advance so I’m organised. Maybe once a week, they’ll pick one quick recipe and make a lovely home-cooked dinner during the week when they really need it. Maybe they’ll start baking bread every Saturday morning. That’s what I would love; big gatherings, making bread, keeping chickens, and getting organised. Love your home more.”
The start of this six-part series is available to watch on ITV and ITVX
Image: Oceania Cruises
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