Wigan is the town I come from. We're all known as pie eaters in Wigan. — John Whaite Copy Share Image
When I started to use fewer ingredients in my cooking, I was reminded of the uncomplicated flavours of my childhood. — John Whaite Copy Share Image
If I'm peckish and I want something sweet and quick, I make a batch of scones, because they're easy and reliable. — John Whaite Copy Share Image
Baking as a career is very different to baking as a hobby. Business plans are needed and it's not all plain sailing. — John Whaite Copy Share Image
I like pie! Pie with proper pastry and a meaty filling always works. It just makes you feel good. — John Whaite Copy Share Image
One of my favourite low-carb suppers is a Spanish tortilla using cauliflower in place of the potato. — John Whaite Copy Share Image
The Great British Bake Off' has rapidly evolved into one of the nation's favourite TV shows. — John Whaite Copy Share Image
The refreshing tang of lemon cake makes such a change to the deep sweetness of many bakes. — John Whaite Copy Share Image
When I'm in the kitchen, measuring the amount of sugar, flour or butter I need for a recipe or cracking the exact… — John Whaite Copy Share Image
I'm all for a healthy diet. I don't eat junk very often, and I try not to have too much sugar or… — John Whaite Copy Share Image
People think if you win the 'Bake Off' you walk straight into a big book deal and all of this but it… — John Whaite Copy Share Image
A school culinary education is a militant operation. In that world, everything depends on grading and competition. The emotional element is extracted,… — John Whaite Copy Share Image
I've grown to love veg - I didn't have a choice - and I've always been mad on cauliflower. It has a… — John Whaite Copy Share Image
On 'Bake Off' there's lots of stuff no one notices until afterwards. At the time you're too busy concentrating. All the other… — John Whaite Copy Share Image
To be classed as Britain's best amateur baker was something I never envisaged; but to be able to have such an accolade… — John Whaite Copy Share Image
Food technology classes at school were so dull. Even as a 14-year-old going through the ignorance of my black-nailed 'goth' phase, my… — John Whaite Copy Share Image
I chose to work with Stork's Sunday Bake Service as it's a great way to help people out - whether they're baking… — John Whaite Copy Share Image
I mean, you don't go into 'Bake Off' expecting anything. There's no big-money prize, no contract. It's not like 'The X Factor,'… — John Whaite Copy Share Image
Read a recipe twice, weigh all the ingredients out before you start so that you don't forget something and start with a… — John Whaite Copy Share Image
When you are concentrating on baking 24/7, it is incredible how much you learn. — John Whaite Copy Share Image
People think bakers are dainty little housewives but they are not. They are quite controlling people who want to be told that… — John Whaite Copy Share Image
I definitely want to bake professionally, but as a home baker I am going to need training. — John Whaite Copy Share Image
How could anyone not use the humble chestnut at Christmas? It has a great flavour and can be used to make chocolate… — John Whaite Copy Share Image
After 'Bake Off,' I got these book deals that were very much baking books. But the books I'm producing now like 'Perfect… — John Whaite Copy Share Image
The problem with a lot of modern recipes is that you have a great list of ingredients and you only need a… — John Whaite Copy Share Image
When you come into the food industry from the 'Bake Off,' you're very much at the lower end of the food chain,… — John Whaite Copy Share Image
During the 'The Great British Bake Off' I didn't get to know Mary all that well. We weren't allowed to interact with… — John Whaite Copy Share Image
I always wanted to be in the food industry, so I had to break away from the novelty of the 'Bake Off'… — John Whaite Copy Share Image
Porridge, for me, has always been of the Scottish variety: salted, and for breakfast. The idea of claggy oatmeal mixed with hollandaise… — John Whaite Copy Share Image
I started baking with my family and friends. We would make easy and competent dishes and spend our evenings and weekends together… — John Whaite Copy Share Image
Baking is very meditative. It's precise - you have to weigh out the ingredients, follow it step by step and focus on… — John Whaite Copy Share Image
Make the choice, if you can, to get milk direct from farms or farm drop services. We need the supermarkets, of course we do,… — John Whaite Copy Share Image
I like pie! Pie with proper pastry and a meaty filling always works. It just makes you feel good. — John Whaite Copy Share Image
I was a 23-year-old law student when I won the 'Great British Bake Off' in 2012. For 10 weeks I had balanced my degree… — John Whaite Copy Share Image
I grew up on a farm, so I've always been keen on nature, animals and the simpler things in the life - that simple… — John Whaite Copy Share Image
After 'Bake Off,' I got these book deals that were very much baking books. But the books I'm producing now like 'Perfect Plates in… — John Whaite Copy Share Image
Especially as a chef, I didn't really want to talk about it because I felt like it kind of undermined my entire career. How… — John Whaite Copy Share Image
I do like my own space. I like to just block the noise out after a while. — John Whaite Copy Share Image
Baking is very meditative. It's precise - you have to weigh out the ingredients, follow it step by step and focus on everything, so… — John Whaite Copy Share Image
It seems unlikely that a 70-something-year-old grandmother could be one of Britain's most iconic celebrities, but Mary Berry defies all expectations. — John Whaite Copy Share Image
During the 'The Great British Bake Off' I didn't get to know Mary all that well. We weren't allowed to interact with the judges… — John Whaite Copy Share Image
On 'Bake Off' there's lots of stuff no one notices until afterwards. At the time you're too busy concentrating. All the other bits, like… — John Whaite Copy Share Image
