Nigella Lawson: The new Bake Off judge who breaks the mould

Nigella Lawson, a well-known home cook and bestselling author with over 12 million copies sold worldwide, is currently enjoying a notable resurgence in her career. Recently announced as a new judge on the Great British Bake Off and now contributing a food column to the Financial Times, Lawson appears to be entering a fresh and exciting phase. Her cooking style offers a contrast to more elaborate culinary trends, focusing instead on familiar, comforting ingredients like Marmite, fish fingers, and frozen peas. Her approach emphasizes simplicity and indulgence, featuring full-fat milk and generous quantities of butter.

TV critic Scott Bryan highlights Lawson’s suitability for her Bake Off role, recalling her previous judging experience on Australian MasterChef and the Channel 4 show The Taste. He praises her ability to create the impression that viewers are simply visiting her for dinner, noting that she approaches her onscreen presence without pretense. Bryan comments, “You don’t get a sense there are cameras… She doesn’t take herself too seriously – and there’s no denying the fact the innuendo possibilities are endless.” This relaxed, personable style sets her apart in the crowded world of food television.

Lawson’s journey into food media began with her work as a restaurant critic before she published her first cookbook, *How to Eat*, in 1998, followed by the Channel 4 series *Nigella Bites* in 1999. Since then, she has filmed numerous shows across the UK, Australia, and the US. However, according to writer Stuart Heritage, the format of cookery shows has evolved significantly over the years. He explains that earlier shows like Lawson’s were more intimate and paced, often inviting viewers inside her home, whereas now, cooking programming tends to blend documentary storytelling with culinary content. Heritage describes Lawson as “very full beam” during their collaboration on *The Taste*, calling her “terrifying – but lovely as well,” and suggesting she could be both a strict and supportive influence on contestants.

Born into a privileged London family—the daughter of politician Nigel Lawson and socialite Vanessa Salmon—Nigella’s upbringing was steeped in traditional values, which she openly acknowledges. Heritage remarks that Lawson’s candidness about her background makes her more approachable. Growing up, Lawson experienced food with some anxiety, influenced by a strict household where leftovers were routinely saved for subsequent meals. This contrasted with her mother’s complicated relationship with food, motivating Lawson to approach cooking and eating as a source of pleasure rather than stress. Food writer Jessica Burrell notes that Lawson’s philosophy stood out from the era’s prevailing culture of “food shaming,” offering an authentic and indulgent alternative.

As Lawson steps into the Bake Off tent, many see this as a joyful move motivated by her desire for enjoyment and connection. Food writer Gilly Smith, who has followed Lawson’s work for over two

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