She may have shot to fame on Channel 4’s Cook Yourself Thin, but it was a belly-busting 14-course gourmet meal that brought TV cook Gizzi Erksine to Manchester this week.
Glamorous Gizzi, alongside award-winning chef Aiden Byrne were among the guests at the charity banquet for Action Against Hunger held in the home of businessman Franco Sotgiu in Ringley, near Whitefield.
Franco is keen to bring the concept of “supper clubs” to Manchester, after the trend started in New York and spread to London, where guests head to a home dinner party with top chefs brought in to the kitchen to cook a special menu.
Chroma Knives boss Franco is hoping to encourage Aiden, boss of the Church Green pub in Lymm and the youngest ever winner of a Michelin Star, to be at the helm for his next supper club in the new year.
And while it was Aiden’s first ever suppe club, Gizzi is quite the aficionado, having hosted one herself last month at the home of movie star Sadie Frost, and creating a vegetarian banquet for the likes of Boy George, Adam Ant and Carl Barat.
But she got to relax in Manchester – as the team from award-winning restaurant Aumbry in Prestwich prepared the feast, which included pork dishes using meat from Franco’s own home-reared pigs, no less.
Gizzi wasn’t entirely delighted to see a special black pudding scotch egg on the menu though – for after those 14 courses in Ringley on Monday night, yesterday she was due to judge a scotch egg contest.
She laughed: “I’ll be testing 44 different scotch eggs. It’s part of my job to stuff my face!”
Luckily for Gizzi, she’s also an expert on knowing how to cook herself slim which is how the idea for that famed Channel 4 series first came about showing us all how to make favourite recipes but cutting calories in the process.
She explains: “It was important for me to show you can enjoy food, but know how to do it properly. I wanted to have my cake and eat it, basically.”
She’s also been filming a new TV series here in Manchester, and is working on another top secret TV foodie project that we’ll be hearing about soon