Welcome back to What’s Cooking, Metro’s popular food series that delves into the culinary habits of the nation. This week, we step into the home of acclaimed comedian Katherine Ryan, known for her Netflix hit The Duchess and recent role as the face of Buckwud Maple Syrup. The 42-year-old Canadian-born star, a mother of four, opened her cupboards to us, shared candid thoughts on British food, and unveiled the affordable supermarket item that’s a permanent fixture in her refrigerator.
Guilty Pleasures and Family Secrets
Katherine Ryan approaches food without guilt, but she does have a hidden indulgence. “I don’t like to think of food as a guilty pleasure,” she explains, “but I keep a secret chocolate cupboard away from my young children.” With kids aged four and two, she limits their access to treats like Cadbury Marvellous Creations or Fruit and Nut, sneaking bites herself to avoid sleepless nights.
Controversial Views on British Cuisine
As a grateful guest in the UK, Ryan admits to some unpopular food opinions. “I hate ketchup,” she confesses, adding that Brits are often dismayed by her dislike of bread, Yorkshire Puddings, and pies. Raised in a gluten-free household due to family members with coeliac disease, she has largely eliminated these foods from her diet. “It doesn’t make me sick, but I don’t like it,” she says, noting how she enjoys burgers and hot dogs without buns, proving that bread isn’t always necessary.
The Maple Syrup Passion
Embracing her Canadian roots, Ryan is passionate about maple syrup, particularly Buckwud Intense. She recommends adding it to coffee, sweet bakes like banana bread, and savoury dishes. “My husband and I make sweet and spicy Korean chicken with syrup,” she shares, also using it in marinades for lamb and halloumi, and of course, for maple bacon.
A Food Poisoning Nightmare with Celebrities
Ryan recounts her worst food experience: a severe case of food poisoning from a salad at a London venue. “I was sick in front of Rod Stewart and Tom Hiddleston,” she reveals, describing how the illness struck during an awards show. “I looked it up, and commercial lettuce can be really dangerous because it’s raw.” Her public service announcement? Always handle lettuce with care to avoid harmful bacteria.
Kitchen Staples and Parenting Hacks
In her store cupboard, Ryan always keeps an array of vinegars, such as red wine vinaigrette and rice vinegar, for their versatility. She also offers a clever parenting tip: “We give our kids vinegar and baking soda to make ‘potions’ that ‘explode’—it’s a fun activity.”
The £5 M&S Fridge Essential
Despite her aversion to bread, Ryan loves breaded chicken strips. “We always have the M&S Made Without chicken goujons (£5) in the fridge,” she says. She tosses them in a mix of maple syrup and Frank’s Red Hot Sauce, baking them for ten minutes for a quick, protein-packed meal. “When you’re in a hurry, they hit the spot every time.” Her freezer, meanwhile, stocks breast milk and sweet potato fries.
Splurges and Ethical Eating
Ryan believes meat should be a luxury, not an everyday staple. “I think meat should be very expensive,” she states, expressing sadness over cheap chicken prices. “That was someone’s life—I wish we had greater respect for it.”
Favourite London Eateries
Her top restaurant was La Bodega Negra, now closed, where she and her husband enjoyed tacos for two years. Currently, they frequent Madera at the Treehouse Hotel in Marylebone for modern, organic Mexican food, though she warns about its early breakfast menu. Ryan also praises Pret for its gluten-free options like boiled egg and spinach, contrasting it with Starbucks’ limited offerings.
Home Cooking and Future Aspirations
Ryan’s husband often cooks for her, surprising her with dishes like Philly cheese steak after tours. “It’s just onions, peppers, steak, and cheese,” she describes, sometimes served with rice and hot sauce. She hopes to cook more herself, seeing it as a privilege amidst busy family life. “With small children, it’s a treat to be alone in the kitchen with a bottle of wine.”
If you’d like to feature in What’s Cooking, reach out to Metro’s lifestyle team. This interview offers a glimpse into Katherine Ryan’s food world, blending practicality with passion.
