Barnaby Reid, seven, rustles up an eggs-tra special dish for ITV food programme

Stroud News and Journal: Barnaby Reid, seven, with his recipe Eggs Barnaby, which will feature on ITV's Food Glorious Food later this month Barnaby Reid, seven, with his recipe Eggs Barnaby, which will feature on ITV's Food Glorious Food later this month

SEVEN-YEAR-OLD Barnaby Reid is very egg-cited about making his debut as a TV chef later this month.


His creation Eggs Barnaby is to feature on ITV's Food Glorious Food and will come under scrutiny from judges in a bid to scoop the show's £20,000 prize.


Barnaby, a pupil at Eastcombe Primary School, created his dish - poached eggs and ham with broccoli and cheese sauce on English muffins - after suffering health problems which affected his taste.


He was diagnosed with a hole in his heart and two leaking heart valves in June 2010.


Since having open-heart surgery Barnaby, who lives in Bussage, has had to take tablets to manage his blood pressure but they leave a strong metallic taste in his mouth affecting his experience of sweet flavours.


With the help of his parents Fiona and Rob, brother Joshua, nine, and sister Cassia, four, Barnaby went on a virtual Egg Tour of the World trying different dishes each weekend.


The chef-in-the-making started creating his own recipes and his Eggs Barnaby dish caught the eye of the Food Glorious Food crew.


They filmed at his house in July and then Barnaby had to cook up his creation in front of the cameras at the Malvern Show.


His mum Fiona said: "He had a wonderful time filming for the show and we can't wait to see him on the TV. He loves to cook and wants to open a cafe when he is older selling egg dishes and cakes."


An exact date has not been set but the episode will be screened later this month.


Eggs Barnaby will also be included in the series recipe book.

Comments

Comments are closed on this article.

click2find

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree