An interview with Gino D'Acampo

We catch up with chef and TV personality Gino D’Acampo to learn all about his cooking philosophy, food memories and favourite ingredients.

Gino D’Acampo has been popping up on our television screens for more than 20 years now, yet remains as enthusiastic about his work as when he first set foot in a kitchen.

Despite being a trained chef (Gino studied at the Luigi De Medici catering college in his native Italy before moving to London at age 18), Gino’s appeal lies in his commitment to making Italian recipes accessible to cooks of all ages and abilities. Of course, his effusive personality and cheeky grin help, too.

Whether he’s whipping up a 15-minute pasta on ITV’s This Morning (where his quick and easy dishes, and even quicker wit, have made him a firm favourite with viewers), or traversing the length and breadth of Italy in search of authentic recipes on his popular docu-series Gino’s Italian Escape, there’s a certain verve for life and unwavering passion for Italian dishes, produce and ingredients that shines through in all he does.

These days, Gino is something of a household name beyond the world of food. In 2009, he emerged victorious as the winner of the ninth series of I’m a Celebrity...Get Me Out of Here! and he co-presented the popular Let’s Do Lunch with Gino & Mel from 2011-2014. In 2020, he was chosen to host Family Fortunes when the classic gameshow made its return to screens after an 18-year hiatus.

The on-screen chemistry between himself, Gordon Ramsay and French chef and maitre d’ Fred Sirieix, meanwhile, led to three series’ of the TV show Gordon, Gino and Fred: Road Trip, which saw the trio exploring various countries and cuisines, enjoying plenty of good food and banter along the way. Gino also voiced the character of Eugenio in Disney Pixar’s 2021 movie Luca.

Despite all this success, it’s a love of simple food, fresh ingredients and home cooking that remain very much at the core of what he does. His latest cookbook, Gino’s Italian Family Adventure, reflects this ethos entirely and features a host of budget-friendly, Italian-inspired recipes intended for busy people who still want to eat well.

It’s also exactly this philosophy that he’ll be channelling when he makes a much-anticipated appearance at this year's Yorkshire Dales Food and Drink Festival. The family-owned festival is taking place at Funkirk Farm, Skipton from 21-23 July and promises to be filled with plenty of food and fun, with celebrity chef cooking demos, masterclasses and Q&As (in addition to Gino, James Martin and The Hairy Bikers will be making appearances), as well as live music, tasting sessions, street food stalls and even the option to pitch a tent and stay on site.

Gino will be cooking live in the festival’s Big Top Kitchen on Saturday, 22 July, and taking part in a live Q&A on the day. Here, we get the low-down on what to expect, and learn more about the man himself.

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Where does your passion for food and cooking come from?

Undoubtedly from the women in my family. When I was younger, I used to watch (and help) my mum, aunties and grandmother preparing family meals in the kitchen as much as I could. The pride they put into each dish is what really inspired me to become a chef. They taught me early on that key to making any good meal is respecting your ingredients and keeping it simple; I still cook by that philosophy today.

What are your favourite ingredients to cook with?

Italian ones, of course! Pasta, balsamic vinegar, good extra virgin olive oil, buffalo mozzarella…There are so many fantastic Italian ingredients and they give you so many options in the kitchen. The main guide I follow when I’m sourcing ingredients is making sure they’re fresh, local and in season. If those criteria are met, and you keep your cooking simple, it’s actually very difficult to make a bad dish.

Gino D'Acampo/loveFOOD

READ MORE: Gino’s recipe for linguine alla puttanesca

How does it feel to be part of the Yorkshire Dales Food and Drink Festival?

Honestly, it feels great – I can’t wait. I haven’t performed at a food festival in a long time, and I’m really looking forward to doing it again. There’s something about cooking live in front of all those people that makes me really excited and to do it at one of the biggest food and drink festivals in the UK – well, that’s just the cherry on the cake.

You’ll be cooking in a big top–style tent in the middle of a field, with an audience of over 1,000 people. Is that intimidating?

I always like my cooking demonstrations to be as entertaining and engaging as possible, and I try to involve the crowd as much as I can. After all, they’re not just there to see me cook, they want to have fun, too. As for cooking in a field – that’s a bit different. I do always say I like a challenge, though…

yorksdalesfoodfest/Facebook

READ MORE: An interview with James Martin

You came to the festival in 2018; what was it about the event that inspired you to return this year?

I loved how family-orientated the whole thing was. Family and food go hand in hand, so for me it really is the perfect example of what a food festival should be. I can remember it feeling very welcoming, with lots of variety in terms of the food, the people and the different activities. Like you said, it’s been five years since I was last at the event, so I’m really looking forward to seeing everyone again and putting on a fun show.

Lastly, can you tell us what your favourite Yorkshire dish is and why?

If I had to choose just one it would be sausage in the hole. Or is it toad in the hole? I can’t remember! Why? Because it sounds great!

READ MORE: Try this recipe for toad in the hole