Thomasina Miers has been criticized for her “out of touch” and “middle class” advice on how to make porridge on a budget.
The co-founder of Wahaca appeared on BBC Radio 4’s Today program with hosts Emma Barnett and Amol Rajan on Wednesday.
During the interview, the 2005 MasterChef champion was asked what her suggestion would be to make oats ‘cheaper’ and ‘more efficient’.
It comes after a new regulation listed porridge as “junk food”, meaning ads for the breakfast staple will be banned before 9pm.
Thomasina listed “sea salt,” “date molasses,” “toasted sesame seeds,” “tahini” and a host of other ingredients to complete the budget-friendly breakfast.
The clip, which was shared on unknownformerly Twitter, quickly gained attention after people criticized the restaurant owner, saying her out-of-touch comment made them “shudder.”
Sharing a clip from the show, the poster wrote: “The Today show just asked how people on a budget and who might be short on time should make porridge and the answer has absolutely CRASHED the middle class meter.”
One person said: “Short version: ‘Poor people should have more money and imagination, like me.'”
Co-founder of Mexican restaurant Wahaca, Thomasina Miers, has been criticized for her “middle class” advice for making porridge on a budget on BBC Radio 4 Today.
Another added: “But doesn’t everyone shop at Waitrose for essentials like treacle and tahini, no matter how little time and money they have?”
Someone else joked: “I use real heavenly angel tears instead of milk to make mine, and top it off with a dark cocoa crumble and a sprinkle of grated white truffle.” Covered with edible gold leaf. Only on days when I’m short on time and funds have run low in my account.’
A fourth said: “Goji berries missing.” An unforgivable mistake. Another added: ‘So simple, accessible, relatable!’
‘How should we prepare it (porridge)? Is it ironic that people who are older, perhaps used to preparing their own food, have little time and not just greater poverty, which is sometimes the problem?
‘If you buy a bag of oats without added sugar, most of the time it is much cheaper and more efficient. How should you do it? Emma asked.
Thomasina replied: ‘The one I made this morning has a big pinch of sea salt, a big teaspoon of tahini, gives it a little added calcium, a lovely nutty flavour, I put a banana in it for the girls, a lovely bit of sweetness . , delicious.
Cook and writer Thomasina appeared on BBC Radio 4 Today with broadcasters Emma Barnett and Amol Rajan on Thursday.
The clip, which was shared on
‘A pinch of cinnamon, sometimes I add raisins, I can toast some sesame seeds or sunflower seeds to put on top and then lots of Greek yoghurt, date molasses, great with tahini.
“It depends on our mood, but on top of the Greek yogurt it can be a little bit of dark, crumbled brown sugar or a little bit of date molasses, which is the secret ingredient, or maple syrup.”
Thomasina has become a successful celebrity chef over the years, writing a recipe column for The Guardian and presenting TV shows such as Mexican Food Made Simple on Channel 5.
She was recognized for her contribution to the food industry with an OBE in 2019.
In an article published in The Guardian last year, Thomasina called on people to eat “significantly less meat” to help the environment.
While not entirely against meat eaters, Thomasina wrote that she is in favor of more regenerative agricultural practices.
She said: “I am much more in favor of small-scale, community-driven farming because I believe in the potential of food to be a positive force for human and environmental health.”
Cows are a major contributor to climate change: farm animals produce about 14 percent of carbon emissions from human activity worldwide.
Ministers are seeking to force farmers to give their herds additives to reduce digestion gases in ‘compound feed’, which contains algae and essential oils.
The Government’s Net Zero Growth Plan, published earlier this month, sought to address the High Court’s concerns that existing plans to reach the climate target by 2050 were not detailed enough.
The plan said bovine supplements could be introduced “at pace” from 2025 – or “as soon as practically possible” – in an effort to reduce emissions by 20 percent by 2030, as required by the Great Britain commitment. Britain with the Global Methane Commitment.
Chef Thomasina working in her Wahaca kitchen as part of the Food Waste Cooking Challenge at the STEP UP TO THE PLATE Summit in 2019
Thomasina with her MBE, awarded for services to the food industry Investitures at Buckingham Palace in 2019
Wahaca hopes to be as eco-friendly as possible by getting rid of any dishes containing red meat.
It comes after the chain, which has 13 restaurants, began showing the carbon footprints of its dishes last year.
It found that the grilled beef burritos were the worst, meaning the product, along with the best-selling beef and cheese tacos, will no longer be served.
Wahaca joins a growing number of restaurants removing meat products from menus, after a January report found it cuts costs while appealing to the growing vegan market.
However, two of Wahaca’s beef dishes will remain, including slow-cooked beef tacos, although diners are expected to be open to trying more vegetarian options.
Thomasina said the British food system was “completely broken” due to “insecurities” such as “climate and biodiversity”.
Commenting on the removal of steak from Wahaca’s menu, the avowed environmentalist told the Telegraph this week: “We wanted to look at a way to reduce the number of meat dishes… while still offering truly tasty options for those who still enjoy eating it.”
“Being aware that meat and dairy are among the biggest culprits from an emissions perspective has led us to expand our vegetarian and vegan offerings in recent years.”
The company was founded in 2007 with a single site in Covent Garden, before expanding to an impressive 20 sites.