To book Nigel Barden please contact your JLA Agent.
Nigel started out as a wine merchant before turning himself into a food and drink critic (and a part-time rugby commentator). The same enthusiasm led him to the Edinburgh Fringe with a theatrical mission to make sherry trendy. For corporate gatherings Nigel offers a spirited alternative to wine tastings – using gin, vodka, rum or whisky. Guests also learn to make a perfect Mojito, Martini or Cosmopolitan.
Nigel writes and presents on food and especially drink. He is the food correspondent for BBC Radio London, appearing regularly on the Robert Elms show. His passion for all kinds of booze has even taken him to the Edinburgh Fringe in a theatrical mission to make sherry trendy.
After starting out as a wine merchant in Yorkshire, Nigel changed tack and went off to drama school. He still accepts the odd acting job, like playing an investigative hack on The Bill, and also commentates on rguby. He has presented The Really Useful Show, Eat Drink & Be Healthy and Butch Cooks, and he reached the final of the BBC New Comedy Awards. He specialises in promoting British ingredients and artisan producers, particularly in his role as chairman of judges for The Great Taste Awards, Farm Shop & Deli Awards, World Cheese Awards, British Cookery School Awards and host of the National Fish & Chip Awards.
Nigel is a busy food and drink broadcaster, working with Simon Mayo (and previously Chris Evans) on their Sony Gold award winning BBC Radio 2 shows. Nigel’s food and drink expertise is regularly sought on You & Yours and the Nicky Campbell Show, and by readers of the Daily Telegraph, Observer and Independent. He retraced the footsteps of whisky smugglers’ in Speyside for one newspaper and enjoyed himself so much that he returned with a film crew.
As well as hosting events like the Havana Club Cocktail Championships, Nigel offers a spirited alternative to wine tastings for corporate gatherings. Using gin, vodka, rum or whisky, he shows how to make the perfect Mojito, Martini or Cosmopolitan.
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