From punk rocker to pasta sauce pioneer, Loyd Grossman has lived many lives—and he tells the stories with all the colour and humour you’d expect. In this episode, Loyd looks back at his unlikely journey from fronting a chart-climbing band to backing Van Morrison on stage, before swapping guitar strings for restaurant reviews and TV stardom. His take on the difference between the US and UK punk scenes alone is worth the listen.

Food, of course, is never far away. Loyd recalls arriving in 1970s London, a time often maligned for its bland cooking, and sets the record straight with tales of surprising sophistication: Margaret Costa’s influential writing, brilliant trattorias, and the early days of Le Caprice, when he was sometimes the only diner in the room. He explains how these restaurants, along with innovators like Peter Langan and Anton Mosimann, transformed London into a truly global dining city.

There are TV tales too. Loyd shares the accidental phone call that led to him co-creating Through the Keyhole with David Frost—an idea born in Camden over steak and chips that went on to become one of Britain’s biggest entertainment shows. Then came MasterChef, which he fronted in its gentler, pre-competitive era. He reflects on why he stepped away when the format shifted, and on how the food people cooked on those early episodes reflected changing British tastes.

And then, of course, the sauces. Loyd reveals the unlikely beginnings of his now 30-year-old range—how factory trials first turned out “absolutely bloody awful,” why supermarket buyers balked at olive oil, and the moment someone told him his sauces had “too much flavour.” Add to that his failed but fascinating battle to improve NHS food, and you’ve got an episode packed with stories of grit, wit, and the power of perseverance.

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