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Speaker 1: Jumb mission with Jones and Amanda.

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Speaker 2: You know I love cookbook I've just been flicking through

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Speaker 2: this new one, Crushed Calories in twenty minutes. Richard Kerrigan

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Speaker 2: has just joined us. He's got this new book out.

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Speaker 2: But what an interesting trajectory he's had to get here.

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Speaker 2: His career started in Buckingham Palace as a butler, but

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Speaker 2: he now works in Sidey as a personal trainer with

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Speaker 2: this new book. Richard Kerrigan, Hello, good morning.

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Speaker 3: What about that? What a trajectory that you've had.

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Speaker 1: Yeah, it's been a crazy journey up until now, and.

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Speaker 3: You were young.

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Speaker 2: I thought butler's had to be older.

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Speaker 1: I know everyone that expects me to be a kind

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Speaker 1: of sixty five seven year old, you know Jeeves looking Yeah,

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Speaker 1: big nose and the gray hair. Well I'm starting to

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Speaker 1: get a little bit gray. But yeah, it's been an

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Speaker 1: interesting career. So I started out as a chef in

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Speaker 1: catering college and then we got invited to It was

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Speaker 1: part of a front of house qualification as well, so

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Speaker 1: then we went to we got invited to the Buckham Palace.

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Speaker 1: The college had a few connections. First of all, they're

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Speaker 1: very kind of low key events, which sounds a bit

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Speaker 1: strange bucking and valas, and then the more and more

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Speaker 1: you did you got invited back to the prestigious ones.

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Speaker 1: And then found myself at Charles and Comiller's wedding working

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Speaker 1: in the Windsor sorry, excuse me, Windsor Castle. And then

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Speaker 1: we were serving the lights of George Bush. It was crazy,

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Speaker 1: so cooking and serving. No no, no, so just serving

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Speaker 1: and wasn't part of the full time team. So they

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Speaker 1: have a skeleton team there normally, but we were just

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Speaker 1: brought up for the big events and it's big functions,

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Speaker 1: heads of states, presidents, that sort of thing.

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Speaker 3: I know a lot about this because I've watched it

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Speaker 3: down to Abbey and when you see the staff, they

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Speaker 3: get a great deal of satisfaction looking after the royals.

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Speaker 3: Is that what it feels like?

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Speaker 1: Yeah, So we weren't directly serving the rules because we're

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Speaker 1: there to almost just be behind the scenes almost we're

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Speaker 1: there with the big salvers, with Champagne's whiskey or whatever.

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Speaker 1: We're there to do whether to look after the guests,

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Speaker 1: but they royal fand we would actually have their own

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Speaker 1: at the top of the table. So if you think

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Speaker 1: about a big dinner in a huge hall, big main

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Speaker 1: hall that'd have like a horseshoe shaped table and they

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Speaker 1: would sit at the top of the table, and then

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Speaker 1: we would serve any diplomats ambassadors down the down the

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Speaker 1: side of the table. So be part of a huge

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Speaker 1: amount of staff. But you know, you wouldn't be mingling.

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Speaker 1: It wouldn't be me talking. She say, you imagine would

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Speaker 1: you like another serving? Isn't It's not that was it?

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Speaker 3: So you're dealing with the ambassador to Guam or somewhere

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Speaker 3: like exactly, yeah, yeah, exactly.

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Speaker 2: Did you ever spill anything? I mean, your nerves would

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Speaker 2: get the better of.

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Speaker 1: Your So when I first started catering college, we would

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Speaker 1: talk to silver servia. So you've got to imagine we

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Speaker 1: would talk to how to do it with potatoes, baby

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Speaker 1: potatoes with two spoons, and you had to serve them

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Speaker 1: from one arm onto a plate, and then you had

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Speaker 1: to position them as the chef would like the meal

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Speaker 1: to It must be presented in his head. So you

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Speaker 1: can imagine a big silver salva, which is heavy anyway,

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Speaker 1: it's like ten kilos. Anyway, this is like an antique,

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Speaker 1: you know, uh, piece of equipment, and then you're having

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Speaker 1: to serve this potatoes onto onto the plate. It's just

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Speaker 1: and then your nerves are there, you know, you know

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Speaker 1: in the you're in the palace.

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Speaker 2: And George Bush cops some broccoli.

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Speaker 1: The exactly, yeah, exactly. But you do get very used

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Speaker 1: to it, and then by the it gets very very normal.

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Speaker 1: You know, you're in Buckham Patch thinking this is crazy

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Speaker 1: the first couple of times, and then you just think, oh,

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Speaker 1: there's Tony Blair over there. You know, there's George Bush.

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Speaker 1: It's very surreal.

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Speaker 2: And I bet they have first class kitchens and because

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Speaker 2: it's an old, old building obviously, but all modern inside.

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Speaker 1: Yeah, so they have I mean, they take very good

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Speaker 1: care of all their you know, the chandeliers and these

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Speaker 1: huge VARs is, everything's immaculate. Behind the scenes is almost

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Speaker 1: like all nights chaos. So we've got so many chefs

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Speaker 1: behind the scenes. We're there, we've got our stations set up.

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Speaker 1: They've got quite a cool traffic light system, so when

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Speaker 1: you're not allowed to go into the room there might

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Speaker 1: be speeches on or something going on, there's no staff

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Speaker 1: in there that have a red light, and then when

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Speaker 1: you're good to go, there's a green light that goes on.

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Speaker 1: It's like the Grand Prix. Everyone's just like bang, we're

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Speaker 1: on Wow action station.

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Speaker 3: And then so how did you get to making the book?

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Speaker 3: So you've done this and then you get like this

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Speaker 3: a cook book.

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Speaker 1: Yes. So I was working as a butler and I

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Speaker 1: worked in various state houses around the UK. Works in

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Speaker 1: Leeds Castle, which is one of Henry the Eight's famous castles.

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Speaker 1: The hours were like eight One of my longest shifts

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Speaker 1: was thirty six hours and we just went back. It

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Speaker 1: was just crazy. And then and then did a bit

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Speaker 1: of work in kitchens for a couple of years. Loved

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Speaker 1: the food, but again it's just it's absolutely brutal, and

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Speaker 1: I just found myself I had like stress blisters on

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Speaker 1: my fingers. It wasn't a good healthy life. So I

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Speaker 1: loved to train and love to exercise, and that's when

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Speaker 1: I found myself moving towards helping people exercise. And I

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Speaker 1: had the cooking qualifications. I knew how to cook, but

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Speaker 1: I didn't understand food enough. So that's when I went

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Speaker 1: to train as a nutrition coach. So then I could

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Speaker 1: kind of have this three pronged attack of training, understanding food,

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Speaker 1: and then putting it all together. And it wasn't until

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Speaker 1: actually my dad passed away. That that was the main

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Speaker 1: motivated to do this book because he was living this crazy,

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Speaker 1: crazy life stuff as a TV director, long hours, and

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Speaker 1: he was drinking a lot, and he eventually passed away

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Speaker 1: from ourcolism. So it's what I just thought, you know

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Speaker 1: what we take. We give our bodies so much abuse

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Speaker 1: sometimes and I think if you can just give it

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Speaker 1: back something by looking after your body. You know, we

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Speaker 1: expect to do stuff right. We every single morning we

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Speaker 1: wake up, we expect ourselves to just be healthy. And

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Speaker 1: if we're not putting back in by giving ourselves the health,

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Speaker 1: then that's where I think the problems going. Okay, So

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Speaker 1: I think for what I wanted to do was just

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Speaker 1: create this book. That's that's twenty minutes. I was just

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Speaker 1: speaking to you both at the start about this is

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Speaker 1: a book that's designed to be used, not just to

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Speaker 1: sit on a shelf and look pretty in a book bookstore.

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Speaker 1: It's ten years of my work of understanding you know

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Speaker 1: what it takes to create recipes that are easy, sustainable,

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Speaker 1: and in twenty minutes and the calorie counted as well.

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Speaker 1: So understanding the calories is key for long term health

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Speaker 1: but also weight loss and if you can understand that,

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Speaker 1: then you're onto an absolute winner.

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Speaker 2: Well, I'm going to flick through this, Brendan, if you

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Speaker 2: don't mind for the rest of the show. Imagine you talk.

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Speaker 3: Well, it's great, it's great to make you want to

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Speaker 3: And did you when you were eaves dropping did you

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Speaker 3: get to eaves drop on anyone? Like did you get

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Speaker 3: it in the out of George Bush?

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Speaker 1: Or there was no juicy stories. It's that you're expecting,

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Speaker 1: you know, for people to ask all these like we

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Speaker 1: haven't anyone anything in approbe, you know, because you.

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Speaker 3: Wouldn't be able to linger, would you, So if you're

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Speaker 3: walking through, you'd sort of be hanging around.

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Speaker 1: No. So we would have at the start of the shift,

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Speaker 1: we would have our spreadsheet little bit like you would

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Speaker 1: have on your show, like a run sheet of what's

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Speaker 1: going to happen, and then we would have certain members

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Speaker 1: of staff in the room. One would be on, say,

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Speaker 1: cutting cigars, one would be opening car doors, and that

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Speaker 1: would be your role, and then you'd move across the

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Speaker 1: next room and you have all these kind of rat

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Speaker 1: runs through the through the room so you can get

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Speaker 1: to different places without having to go through and you

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Speaker 1: know the.

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Speaker 3: Guests, so would people aspire to go from the cigar

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Speaker 3: cutted to the door open almost one.

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Speaker 2: Of the most prestigious.

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Speaker 1: So for me, it was opening the car doors because

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Speaker 1: then you know, that's like standing there with your arm

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Speaker 1: behind you and we're in full penguin suits, these huge,

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Speaker 1: yeah red jackets, and you might get like a Britney

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Speaker 1: Spears moment exactly.

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Speaker 3: Richard, it's great to meet you. Crash Calories in twenty

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Speaker 3: Minutes is in all good bookstores today. Richard Kerrigan, thank you.

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Speaker 2: Thank you, very nice to meet you.

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Speaker 1: Richard, Thank you.

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Speaker 2: Jonesy and a man this gamination