Or, it could be that it appeals to people who drive Citroens and imagine themselves to be in a Ferrari

I would suggest each individual knows best what s/he actually aspires to in their culinary repertoire.

I think as MK alienates the novice chef It would knock your confidence, and because of it's high level makes it impossible to enjoy,

Oh Dear Gastrosurf
What a pity you chose to cite Ready SC as an example of inovative programming. It used to be but that was when FB was fronting RSC. It is now the Ainsley Harriot show and pure entertainment, but strictly second rate I might add. I am not a fan of Gordon Ramsey but when he relates his first encounter with the RSC chefs in his book Humble Pie and describes the attitude of AH he says it all for me. MK is pretentious dross and I struggle to watch snippets but RSC lost the plot (and me as a viewer) ages ago.
Hayseed

From a misquote by hayseed

"What a pity you chose to cite Ready SC as an example of innovative programming."

But I didn't say that hayseed.

What I referred to was "innovative cooking", i.e. the chefs are challenged to find different ways of cooking everyday foods. Not the same thing as your misquote at all.

I'm not a Ramsay fan, so any opinions he has do not interest me one little bit.

The point I was making in relation to RSC, was that it makes some attempt to engage with the interests of it's viewers, rather than indulging in the marginal interests of it's presenters.

I'm half-way between gasto and hay on this one. The concept of RSC is brilliant in my mind as it has a well-thought through contest: make something great from a limited £ budget! It is actually a very practical lesson for those of us with limited food budgets wanting to make something interesting or at least get our creative juices flowing.

But here I have to say that hayseed has a point about AH as the host. Maybe becasue I find AH so one-dimensional and he detracts from the show.

So what was both educational AND entertaining I find that AH deletes the entertainment part and so it just loses me.

In some ways it's the same argument with GFL vs MK. Both are educational but because MK is SO terrible dry and uninteresting you just can't stay tuned.

Hi Doughy Boy

My remark about RSC was a passing reference to the basic concept of the show, i.e. everyday food prepared in a short period of time. Being a theme that both a mainstream and foodie audience could relate to.

But as far as the programmers go, I think they are hell bent on hari-kari.

I've always thought it would be better to show RSC later, say 6.30, so that people who work, and probably don't have all day to fiddle around in the kitchen, could sit and watch while eating their evening meal, or thereabouts anyway, and get some new ideas for getting together an evening meal in a short period of time.

Not having taken that step, the programmers have dropped the show for anything else that might be on the box - tennis, snooker, athletics, golf, etc, etc.

Just to make sure that they can shed a few more faithful viewers, they then cut the set in half and put it juxtaposed either side of the studio. Apart from being an ergonomic disaster for the purpose of cooking, particularly when it comes to the quickie bag, it made sure that the good natured banter and bonhomie between the chefs (something which I thought was one of the great strengths of RSC) was cut right back to the minimum.

They also put the audience in the background, which took away the previous focus and intimacy of the people working together, and of course Ainsley is required to walk backwards and forwards like a nervous TV comic who can't stand still.

They then prime Ainsley up to encourage the chefs to play out some silly boss chef v souse chef role - "go on give him a hard time" - pretty pathetic in my view.

There has always been a snobbish element around that has put down RSC because it doesn't concentrate on foie gras and 'seasonal game', but the chefs on RSC are some of the top TV chefs on the box.

I don't have anything against Ainsley, although I can see why he might irritate some people. But even so, I do think he has worked hard at coordinating the show and promoting good relations between the various chefs on the show, who sometimes when having to work under the pressure of time, can get a little edgy with one another.

Personally, I think the biggest problem with RSC is the production team - who seem to be clammering for something new and glitzy at the expense of what makes the show so popular with it's loyal and faithful followers.

I think if they at least bring back the original floor plan, and restore some of the previous strengths, and put the show on later, they could pick up a lot more viewers. Perhaps the regular chefs on the show could take it in turns to do what Ainsley has done in the past - although personally I would be sorry to see him go. He often says he misses the cooking side of things, so perhaps he could become one of the RSC regular chefs again. When he was a cook on the show, he was one of the most frequent winners, and I would like to see him back in whites again for that very reason.

gastro, I have to wholeheartedly agree with your comments on RSC. What used to be a fun, not-so-serious, light entertainment food programme that actually was relevant (time and money) it has now become a silly, if not irritating, programme. I like Ainsley, but he hasn't helped this show at all.

Clearly the producers have derailed what was a great programming concept, much in the same way Market Kitchen - a fine concept - has been totally ruined with trendy, glitsy "production values" such as the chef/sous chef roles you mentioned. Tiresome.

Doesn't Ainsley "own" the show? I read that somewhere (I think)

Gastrosurf I think you are splitting hairs when you say I misquoted you. Implicit throughout your piece was the innovation associated with RSC.
Therefore I am unable to resist drawing your attention to another extract from you and to tell you that the correct term is Hari-kiri and not Hari-kari as you put it. However, I have no desire to hear of you performing anything so dramatic or indeed to take this particular theme any further so lets draw a line under it and move on.
As I said previously RSC lost me as a fan long ago so I speak from memory but I am of the opinion that even the 'quickie bag' was simply created as a vehicle for AH to take centre stage. It was cobbled onto the show when that time could have been used far better.
AH is a pleasant affable guy but I am unable to see him as a serious chef.
He is just an entertainer.

Hello hayseed

Had to smile at your accusation of "splitting hairs" when you make such a big deal about my spelling of Hari-Kiri - but well done for looking up the correct spelling.

When Ainsley was in chef role on RSC he very rarely lost - in fact, I think I'm right in saying that he went through a whole series without losing - but I stand to be corrected on that point.

So if you consider that Brian Turner, AWT, James Martin, Nick Nairn, Lesley Walters, Tony Tobin, Phil Vickery, Kevin Woodford, Paul Rankin, are all not to be considered as "serious chefs", then you could have a point.

Personally, I'm struggling with the logic of what you are saying.

Have a good look at my spelling in this post to see if you can find something to be pedantic about! Because I think you need all the "foot-holds" you can find.

Hello my dear Gastrosurf.

I too had a smile when I saw your explanation re your Hari-kiri faux pas.
You see, I did not think the error was just a spelling mistake!
Oh, and by the way, neither did I need to check it out before bringing it to your attention.
However, as I said in my previous piece, I would like to move on as these exchanges can become rather tiresome to everyone else so, I shall stop being pedantic if you stop being patronising. How’s that? Do we have a deal? Hope so.

You say you struggle to see the logic in what I am saying. Well, I am somewhat surprised because I had you down as a fan of the show in more or less its original form and concept.
Some of the cooks you named are quite good but my point is that once you hang the ‘Celebrity Chef’ tag on someone then the whole dynamic seems to change but not necessarily for the better.
AH was allowed, maybe even encouraged to high jack RSC and turn it into just another opportunity to showcase his various ‘talents’. The very essence and merit of the prog was lost. That did not happen when Fern B. fronted the show. The chefs then used to entertain but also tried to produce something good from a bag in 20mins without having to ‘ham it up’. It has lost me forever.
Further, I couldn’t care less what his success rate was as a chef, he has been a zero for me as a presenter.
Now, I really do want to move on. Have your say but then that’s it.
However, indulge pedantic old me just one more time;
Did you mean foot-hold or foothold?
Bye
You take care

Hayseed and gastro, the use of hyphens is fast waning. Many consider them completely obsolete but, regardless, there are no firm rules for their use! [link]

I too think Ready Steady Cook has not changed for the better. The new format is just too frantic, although AH always has a cloud of this hanging around him.

Clearly it was changed to showcase AH rather than the content.

It's just yet another "celebrity TV" programme like Market Kitchen.

So, RSC is as fatuous as Market Kitchen. Ho, hum.

I am thoroughly bored with both MK and reading all your inane and nasty comments to each other. They are of no interest to people who have contributed positively to the message board. Close this topic and let's discuss more positive ideas on food and recipes.

I think reg is right in that Market Kitchen is aspirational. Clearly this is why there are top chefs and difficult to obtain ingredients. That is actually all well and good and is the heart of the educational part of the programme.

But gastro is also right in that what we, as viewers, aspire *to* can be very different. So the jokes and humour about foie gras and rattlesnakes.

The fundamentals of a great cookery show just aren't there. The constant doesn't match the expectations of many viewers.

I rather like Ready Steady Cook, even in its new incarnation

Regardless, I'd rather watch RSC than Market Kitchen anyday! In fact, I'd rather watch ANY cooking program over 15 miutes of Market Kitchen. It's just too irritating.

I'm glad someone likes Ready, Steady, Cook! I was starting to think I was the only one on the planet

To me, though, it's just light entertainment. I don'e recall ever seeing anything on the show that I was inspired to try myself [to many restrictions on the resulting dishes I susepct]

I too enjoy RSC in all its variations really, although it does seem now more "panic stricken". I just chalked that up to Ainsley....

I've always liked food programmes that involve some form of competition, to me it makes it more entertaining.

I would say that I am just not very fussy when it comes to food porgrammes - I love them and could watch them all day. With the exception of Market Kitchen which I absolutely loathe, I can't think of many programmes I don't care for. RSC is just one of them I enjoy watching.

But I do wish they would AXE the dire Market Kitchen - or at least move it. At 8PM it disrupts the entire evening's TV watching.

I too watch very little television except for food programming. I find it soothing for some reason?

I'm the classic TV Foody, watching more than I cook !!

I like most any type of cooking show as long as it can keep my attention. That's the problem I have with Market Kitchen. I just drift away inexplicably....

I like food programmes also and work in the food distribution industry as well, that's why Market Kitchen's promise was very exciting originally.

But I can't stand the programme. It's dire. And it ruins the entire evening TV viewing as GFL mentions, as I have little time to watch at other times.

How I wish they'd dispense with this show once and for all.

I couldn't go as far as that. While I detest Market Kitchen and don't watch it, I think there are many lovely cooking shows being broadcast at the moment.

I agree Micheline, there's a lot of good food programmes still on UKTVFood, although I notice Barefoot contessa has gone. I don't think they've shown all her seasons yet.

Yes, Market Kitchen is totally unwatchable but that doesn't mean we can't switch momentarily away from uKTVFood at 8PM and then come back

Could they please just be rid of Tana?? Maybe then I could stomach a half-episode or so

Hi BBQ
I just know you are love this but I am rather belatedly warming to Tana R. I feel that she is getting better and more relaxed. I am not a fan or a even a regular watcher of MK but it looks to me now as though the tension is nearly gone, she is smiling more and talking less. I think that she is now starting to do what a good presenter should and that is to give the stage to the guest. Contrast that with Di H. She is incapable keeping quiet whoever she is working with. I just cannot abide her and always switch off.
Also, you must agree that at least MK does get a fair selection of decent chefs rather than those lumbered with the 'Celebrity Chef' tag hanging round their necks.
I still struggle with the direction of the show but I presume that when GFL had run its course and they were looking for something different then MK fitted the bill.
Its a pity because I think that with better presenters it could have been quite watchable. Im sure that in their own fields of expertise they are OK but in MK they appear slightly uncomfortable and come across as square pegs in round holes.
Its probably too late now to save the format given the way it has been received but fingers crossed for what new could be in store for us to lighten up those dreary repeats we get lumbered with.

hayseed, Tana *has* improved since the early days but still doesn't do it for me, sadly. She seems so uncomfortable and at times distant as if she's thinking of something totally different. Perhaps "why oh why am I here"?

The point about Diana is quite true. It's not that she cuts off the chef which is often necessary due to their rambling, it's the snide little comments that imply "I'd do it differently [ie better]"

On the other hand, it is enjoyable to have at least *some* dialogue between the host and the chef. Diana seems to be the only one capable of engaging the chef with some real discussion. The others just make inane comments about how "smooth", "rich" or "distinctive" the dish is?!

Just watching a chef mumble on about their creation is too one-dimensional for me and induces sleepiness.

I think the ideal would be to have a presenter of the TV-skill-calibre of Diana Henry but someone that is NOT a food professional, so they won't make these annoying, "critical" comments about every dish made.

I agree with you that the format is way past saving, but I would also hope that the producers have learnt their lesson and have become experts in what not to do for their next "production"

I agree. The whole point of having hosts or presenteres to keep the show on track and extract the information from the chef. Too many chefs on Market Kitchen just ramble on and skip telling us important points in the preparation of the recipe. That's why someone like Jeni was ideal: not a chef, but knew food and was a professional TV host that could control the programme.