Kevin McCloud on 25 years of Grand Designs: ‘It’s become me and I’ve become it’

The genial presenter reflects on a quarter of a century of clever, creative and sometimes ‘bonkers’ build projects. By Lisa Salmon.

With heroes in the shape of hard-working builders and clever designers, villains like mud, rain and running out of money, and a happy ‘home of your dreams’ ending – Grand Designs has all the ingredients for a fantastic story.

And for the Channel 4 show’s presenter Kevin McCloud, who’s guided us through intrepid homeowners’ attempts to create showstopping and quirky homes for the last 25 years, it’s a story that’s become part of his own.

“It’s become me, and I’ve become it,” declares McCloud, 65.

“I think it’s one of those big adventures we all imagine we might go on, even if we don’t. And it seems to tease out every human emotion, every human drive, the good and the bad. And that, I think, is why people watch – it’s storytelling.

“We have villains in the form of mud and money and rain, and then there are the heroes – the craftspeople, builders, inventors and engineers – who are just trying to do good stuff, and in that sense it’s no different to listening to somebody tell a story in a tribe 3,000 years ago, sat around a campfire.”

Now, 25 years since the show was first aired in 1999, McCloud is presenting a new series, preceded by a 25th anniversary special episode which took viewers through some of the show’s greatest and greenest self-build journeys.

Cementing the Grand Designs silver jubilee is a new book, Grand Designs At 25, featuring the most stand-out builds, chosen by McCloud.

He thinks the book’s turned out “wonderfully well” but hesitates to go as far as saying he’s proud of Grand Designs and what he and it have achieved over a quarter of a century, instead opting to say he’s “at peace with it”.

“I don’t see myself as any different from the audience. We all love design and making stuff and building and architecture and construction, and we all love, in a way, the mud and seeing something change for the better,” McCloud reasons.

“When I say I’ve made my peace with it, what I mean is I have no distinction. I just happen to be on that side of the camera, but we’re all sharing the same love and enthusiasm for the same things.”

So, what does the father-of-four think has changed most during the show’s 25 years?

He says architecture is much more accessible than it used to be, and adds: “Sustainability has become central to the agenda. It wasn’t part of government policy 25 years ago, but it now is.”

Costs have of course risen, and – often as a consequence of that – houses are taking much longer to build, McCloud observes. Aside from general inflation, he says the biggest price rises have been for land, and the increased cost of building materials as a result of the pandemic and Brexit.

“So 15 or 20 years ago, to build a decent self-build home from the slab up would cost about £3,000 per square-metre, and that was doing a nice job,” says McCloud, “Now it would be £4,500-£5,000 per square-metre. So in 15 years, it’s gone up by 50%, but the big hikes have happened in the last 10 years.”

Despite the price rises, people aren’t cutting corners on their Grand Designs.

“They’re thinking their way out of trouble,” McCloud explains. “Designing better buildings, making them a bit smaller, being careful and clever. But they’re taking much longer, that’s the trouble.”

He estimates that in the past, on average it took two to four years to build a Grand Designs house. “Now it’s taking four to six years, and all the projects we’re planning to air this year, it’s like, when is it going to be ready? So that’s had a big impact on us.

“What people are doing is trying to build for the same money, so they’re trying to do as much of it themselves as they can. They’re trying to rationalise their designs and preserve quality, and they’re taking forever.”

Another change he’s noticed has been the “increasing Americanisation” of housing, and this ‘bigger is better’ ethos is linked to a major bugbear of McCloud’s…

“I know people, when they build a grand design, often think the word ‘grand’ in the title refers to the size of the building – it’s got to be huge. And I didn’t used to have to do this, but I now go to great pains to say to people, ‘grand’ is all about the vision,” he explains.

“If you don’t have a vision for either the design or the technology, or for pushing boundaries, or trying stuff which nobody’s done before, then we’ll probably be less interested to make a programme.

“Size isn’t everything – size is almost irrelevant. It’s about the grand scale of imagination, not physical space. I think the one thing that architecture has shown me over my life is that size does not equal space.”

For example, you can create a small building with a lofty ceiling and “a view of the heavens that gives you contact with infinity”, he says, or a well-designed and ergonomic house can become “what seems like the most spacious home as a result”.

There’s no particular Grand Designs project that stands out above all others for McCloud, but he points out: “My favourite ones are always the most intriguing, difficult, the longest, the ones that are complex in terms of how they’re brought into being, but sometimes the simplest in design.”

He can’t deny that sometimes the projects are “a bit nuts” – but that is part of the lure.

“Sometimes I look at the project dispassionately and think I’ve got a job to communicate this idea without making it sound bonkers. But it’s entertaining if it is slightly bonkers.

“On the one hand, you want to make stuff accessible to viewers,” he adds. “On the other hand, so much of Grand Designs is about portraying eccentricity and people moving to the margins of society and doing their own thing. It’s important to remember that what they’re doing is a bit nuts, and the rest of us are at home on the sofa.”

And it’s hard not to admire people for following their dreams, even if their visions are a bit “bonkers”.

“There are plenty of people not suited to building their own home – it requires huge reserves of patience and stamina and tolerance, and you need to be a very adept human being.

“Of course, the vast majority of our viewers are not ever going to do this – but that’s not why they’re watching. They’re not watching because it’s a manual, they’re watching because they’re trying to understand the journey,” says McCloud.

“But I think most people are watching just for the craziness of it. Just for the, ‘What are they going to do next?’.”

The new series of Grand Designs starts on Channel 4 on Wednesday, September 25.

Grand Designs At 25 by Kevin McCloud is published by White Lion, priced £28. Available now.

Grand Designs Live is at the NEC in Birmingham from October 2-6.

Saturday Kitchen’s Matt Tebbutt: TV bloopers and three great recipes

Saturday Kitchen’s Matt Tebbutt editorial at McCarthy Holden

BBC Saturday Kitchen star Matt Tebbutt says one of his biggest challenges is not swearing because “you forget you’re on TV” – and over eight years he’s made a few blunders.

“You have to remember you’re on telly, and you can get very comfortable and act and say things you would in your own kitchen with your friends – you could easily swear, because I’m quite sweary” says the 50 year old, who replaced James Martin as presenter in 2016.

“I called Peter Gordon [a New Zealand chef] an f****** genius, under my breath. I had to apologise, I was mortified.”

Funnily enough, Tebbutt says he later received an email from Gordon’s PA thanking him for the mention on Saturday Kitchen in 2017. “[They said], ‘Our website has crashed, would you like to come for lunch?’

“I was told off quite rightly, but since then, I always try to have a little word myself before [going live].”

Tebbutt says that while the guests do wine tastings alongside tucking into the dishes cooked up on the show, he’s careful with alcohol while on air.

“What I’ve realised very quickly is that if I drink half a glass of wine, suddenly the autocue moves around, you’re not very good at linking words together. So if I drink like a centimetre of wine in the whole show, I’d be surprised.

“We taste a lot in rehearsals,” he adds.

Saturday Kitchen’s Matt Tebbutt editorial at McCarthy Holden
Matt Tebutt

Tebbutt has just released his latest cookbook, Pub Food, a collection of elevated pub dishes – think mussels cooked in beer with crispy monkfish cheeks, and rump of Welsh lamb with spiced aubergine, mint and yoghurt – as well as a celebration of British pubs in general.

They are “one of the last melting pots there are in life”, says the chef, who also presents Food Unwrapped on Channel 4. “I will disappear on a Friday and go and do Saturday Kitchen. And then I’ll meet some quite famous faces sometimes, get back to the pub [near his home in Monmouthshire], and nobody gives a monkey’s! They really don’t care, and it’s great.

“You can be in the same place with very wealthy people and farmers, and the guy who empties the bins, all on the same level, and you’re all having a chat- there’s very few places you can do that anymore.

“Then if you throw good beer and conversation in the mix, and good food, I think they’re really special places.”

But local pubs are “having a really s*** time at the moment”, Tebbutt says. “They are struggling, the prices are going through the roof, energy costs, food costs, staffing. It’s all hindering the growth – they’re shutting by stupid numbers per week. I think it’s a real shame and it’s something worth trying to save.

“People need to remember that they’re not going to always be there. And if you’ve got a good one then go and support it.”

Tebbutt and his wife Lisa ran the Foxhunter Inn, Monmouthshire, for 14 years, where they championed sustainable, local fare – something that’s still his M.O. “In the mid Nineties [when working in London] seasonal and local weren’t really such a big thing. Then I moved out, set up my own place, and it seemed obvious because A, it’s going to be cheaper, and B, it’s going to be at its best.”

People are “much more in tune” with sustainable eating now, he notes.

Many of the recipes in the new book are influenced by the local produce of Monmouthshire and what he used to be on the pub menu. “Obviously, [there’s] a lot of lamb, a lot of mushrooms through foraging, crayfish dishes – because we get crayfish in the rivers – wild samphire, eel, black pudding,” Tebbutt says.

Eventually, he burned out running his own pub. “It was a very different sort of relentless business. We didn’t take a break – we did it for 14 years. I was juggling TV and the restaurant for quite some time, and then reached a point where I didn’t think it was sustainable, because I was knackered.

“Little country pubs, as lovely as they are, and everyone wants them on their doorstep, they’ve got to be supported because they’re bloody hard work to keep going.”

Tebbutt originally learned his trade in Michelin star kitchens in London, training under Marco Pierre White and Sally Clarke. And despite having to get up at 5am to film Saturday Kitchen, the hours are “a walk in the park” compared to life in a professional kitchen.

“When I first got into TV and you do 10-hour days or something, and you’d have people saying, ‘Are you OK?’, ‘Do you need to sit down?’, ‘Do you need a drink?’ – no, I’m fine! When you’re used to working 18-hour days in sometimes horrible conditions, everything [else] is a breeze.”

Tebbutt was first attracted to life in the kitchen after reading White Heat by Marco Pierre White when he was 16. “It just made chefs look really cool and sexy and really, really rock and roll. It was the first cookbook that had this dirty-looking, kind of rugged chef producing the most beautiful place of food.

“That juxtaposition between the sweat and the blood and tears at the back of house and the control at the front – I just kind of fell in love with it.

“Kitchens, they’re a bit like joining the army. You go in at the bottom, you keep your head down, you find your way and you slowly build yourself up. It’s brutal but you learn a lot.”

But some head chefs do take it too far. He remembers going to eat in one restaurant when he was working in London by a very famous chef at the time; “They had an open door and we saw this chef absolutely, continually tearing his kitchen staff apart. To the point where it was all heads down, they looked broken.

“And then you get the food, it looks beautiful, but you don’t want to eat it because of the misery that’s gone into it.

So now, “I don’t like the chef, I won’t eat their food.”

Matt Tebbutt’s Pub Food by Matt Tebbutt is published in hardback by Quadrille on August 29, priced £26. Photography by Chris Terry.

Saturday Kitchen’s Matt Tebbutt editorial at McCarthy Holden

And Now Some Recipes From Matt

Matt Tebbutt’s chocolate pudding and mascarpone ice cream recipe

By Lauren Taylor

“This is quite a light, delicate chocolate cake, with a deliciously molten interior. The star anise is optional if you’re not a fan,” says TV chef Matt Tebbutt.

Chocolate pudding and mascarpone ice cream

Ingredients

(Makes 10-12 little puddings)

For the mascarpone:

350ml water

150g caster sugar

Finely grated zest and juice (about 75ml) of 2 unwaxed lemons

400g mascarpone cheese

For the chocolate puddings:

250g dark chocolate, broken into pieces

250g unsalted butter

125g caster sugar

1 tsp freshly ground star anise, sieved (remove the seeds from the pod, and crush in a pestle and mortar), optional

5 medium free-range eggs

5 medium free-range egg yolks

50g plain flour

a pinch of salt

Good-quality cocoa powder, to serve (optional)

Method

1. Start both the ice cream and cake the day before. For the ice cream, simply boil the water, sugar and lemon zest in a saucepan. Once the sugar has dissolved, remove from the heat and stir in the mascarpone with the lemon juice. Cool and chill in an ice-cream maker (be careful not to over-churn). Freeze in a suitable container.

2. For the chocolate pudding, melt the chocolate and butter in a bowl over a saucepan of hot water. In a bowl, whisk the sugar, powdered anise, whole eggs and egg yolks until light and pale. Slowly add the melted chocolate to the egg and sugar mixture. Carefully fold in the flour and salt. Pour the mixture into little 200ml non-stick moulds, filling them halfway. Chill in the fridge overnight.

3. Next day, preheat the oven to 180°C/350°F/Gas 4.

4. Remove the pudding batter from the fridge, bring to room temperature and bake in the preheated oven for 10 minutes, no longer. The outside of the cake mix should be set firm yet the middle will remain molten.

5. Serve the cake hot with the mascarpone ice cream and a dusting of cocoa powder, if liked.

Saturday Kitchen’s Matt Tebbutt editorial at McCarthy Holden

Matt Tebbutt’s smoked haddock souffle tart

By Lauren Taylor

“Lighter than a traditional quiche, but just as satisfying. Always source naturally smoked haddock,” says TV chef Matt Tebbutt.

Smoked haddock souffle tart

Ingredients

(Serves 4)

2 smoked haddock fillets

1.5 litres whole milk

1 bunch fresh dill, chopped

60g unsalted butter, melted

50g strong Cheddar, grated

1 tbsp crème fraîche or double cream

3 free-range eggs, separated

1 ready-made 22cm round shortcrust pastry case

Salt and pepper

To serve:

Mixed green salad dressed with olive oil and lemon juice

Lemon wedges

Method

1. Preheat the oven to 200°C/400°F/Gas 6.

2. Place the haddock and milk in a large saucepan and poach for 8–10 minutes or until cooked through.

3. Remove the fish, leave to cool and break the haddock into flakes. Place the haddock in a bowl and stir in the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and mix to combine.

4. In a separate bowl, whisk the whites until stiff peaks form. Fold the egg whites gently through the haddock mixture.

5. Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry is golden.

6. Serve the tart in slices with a green salad, and a lemon wedge for squeezing over.

Saturday Kitchen’s Matt Tebbutt editorial at McCarthy Holden

Matt Tebbutt’s rack of lamb recipe

By Lauren Taylor, PA

“I don’t really need to comment much on this one – it’s heavenly, early summer on a plate!” says TV chef Matt Tebbutt.

Rack of lamb with baby gem lettuce, peas, mint and bacon.

Ingredients

(Serves 4)

Olive oil

2 x 8-bone racks of lamb

Salt and pepper

4 sprigs fresh thyme, leaves picked

75g unsalted butter

4 medium baby gem lettuces, halved

200g pancetta or bacon, diced

4 garlic cloves, peeled and thinly sliced

100g fresh shelled peas, blanched and refreshed

800ml lamb stock

4 sprigs fresh mint, leaves picked and torn, plus extra to garnish

Method

1. Preheat the oven to 200°C/400°F/Gas 6.

2. Heat 1 tablespoon of olive oil in a large frying pan. Season the lamb fat with salt and pepper, then fry fat side down for a few minutes over a high heat until browned.

3. Turn over, put into a roasting tin and sprinkle with some of the fresh thyme. Roast in the preheated oven for 15–20 minutes or to your liking. Leave to rest for 10 minutes before serving.

4. In another frying pan, add 15g of the butter and colour off the baby gem lettuces, cut side down, in the foaming butter. Throw in the diced pancetta, the garlic and remaining thyme, and sauté for a few minutes until coloured. Add the peas and pour in the lamb stock. Bring to the boil and simmer for 2–3 minutes to warm everything through.

5. Cut the lamb into chops and place on a large serving dish. Throw the mint into the simmering stock along with the remaining butter. Stir in to enrich the sauce and give it a good sheen. Season carefully, as the pancetta may already have seasoned the stock sufficiently. Spoon around the lamb racks and serve garnished with the extra mint.

Saturday Kitchen’s Matt Tebbutt editorial at McCarthy Holden

11 budget-friendly home ideas from Instagram’s ‘Queen of Hacks’

‘Home inspo’ expert Tanya Mukendi shares some easy and cheap ways to clean, organise and improve your living space. By Lisa Salmon.

Tanya Mukendi happily describes herself as a “clean freak”, who has transformed her home through a multitude of clever hacks that she shares with her 4m followers on social media – where she’s known as ‘Queen of Hacks’.

She’s now also put many of her ideas into a book, Hack Your Home, which outlines ways to organise your home without breaking the bank, along with tips to increase storage, easy cleaning hacks, and even ways to save on energy bills.

“I used to believe I couldn’t afford to spruce up my home, until I discovered some amazing budget-friendly tips and tricks,” says Mukendi. “With just a few simple tweaks and clever hacks, you can transform the look and feel of your home without breaking the bank – keeping your home clean, organised and cosy doesn’t have to cost a fortune.

“Whether it’s repurposing everyday items or getting creative with DIY solutions, there are plenty of cost-effective ways to enhance your living space.”

Here are a few of Mukendi’s budget-friendly hacks…

Cleaning hacks

1. DIY all-purpose cleaner

“One of my favourite ways to create your own all-purpose cleaner is not only cost-effective but also better for the environment,” says Mukendi.

Just mix 125ml of water, 125ml of white vinegar, and 1 teaspoon of washing-up liquid in a spray bottle. Add a few drops of essential oil for a pleasant scent, and voila! You have a budget-friendly cleaner that works wonders on multiple surfaces.

2. Shaving foam for urine smells

It might sound weird, but Mukendi says you can say goodbye to unpleasant bathroom odours with the help of ordinary shaving foam, which you just apply to the base of the toilet and the surrounding floor. “Let it work its magic for a few hours, and afterwards simply wipe it away for a bathroom that smells fresh and clean.”

This hack works by drawing out the urine and neutralising the ammonia, she explains.

3. Lemon and salt for chopping boards

To naturally clean and disinfect chopping boards, Mukendi suggests cutting a lemon in half, sprinkling coarse salt over the surface, and then using the cut side of the lemon to scrub the surface: “The combination of the lemon’s citric acid and the salt’s abrasiveness effectively removes stains and odours.”

4. Steam cleaning for microwaves

If your microwave has stubborn food splatters, an easy way to clean it is by using steam, advises Mukendi, who explains you need to fill a microwave-safe bowl with water and a few tablespoons of white vinegar, before placing it in the microwave and heating it until the mixture boils and creates steam.

“Let it sit for a few minutes to loosen the grime, then carefully remove the bowl and wipe the inside of the microwave with a clean cloth,” she says. “The steam makes it much easier to remove the stuck-on food.”

Organisation hacks

5. Declutter to clear your space

“A simple decluttering hack that always works for me is the ‘one in, one out’ rule,” says Mukendi. “Every time I bring a new item into my home, whether it’s a piece of clothing, a kitchen gadget, or a book, I make it a point to let go of something similar that I no longer need. This helps prevent clutter from accumulating and ensures my space stays organised.

“It’s a great way to make sure I’m only holding on to items I truly need or love, and it’s been incredibly effective in keeping my home clutter-free.”

6. Use vertical space with hanging planters

Repurpose hanging planters to organise and store items such as kitchen utensils, craft supplies or bathroom essentials, suggests Mukendi. “Hanging them on a wall or the back of a door creates additional storage. without taking up valuable counter or shelf space,” she points out.

7. Go paperless

Going paperless can be a great way to manage the constant influx of paperwork in your home, stresses Mukendi, who says you should begin by asking your banks and bill providers to switch to paperless statements. “For other documents, take a photo or scan them and store them digitally, allowing you to easily access them in the future while getting rid of the paper originals,” she suggests.

In addition, she says it’s a good idea to establish a system for organising digital files, emails and photos using folders, labels and cloud storage. “Regularly declutter your digital space to boost productivity and reduce stress, adjusting any systems that aren’t working for you.”

8. Reverse clothes hanger hack

Struggling to part with clothes you never wear? Mukendi suggests you try the reverse clothes hanger hack. “It’s a total game-changer,” she promises.

Simply flip all the hangers in your wardrobe around so they hang backwards on the rod. When you wear an item, turn the hanger back to the correct way. “Anything that’s still on a backward hanger at the end of the year reveals the clothes you haven’t worn, so then you can donate or sell them,” she says. “This simple trick makes decluttering fun, helping you free-up valuable space in your wardrobe.”

Home improvement hacks

9. Fresh coat of paint

One of the easiest and most budget-friendly ways to refresh your home is with a new coat of paint, and Mukendi suggests you look for discounted paint or consider mixing your own custom shades using leftover paint cans. “Whether it’s an accent wall or a piece of furniture, a fresh colour can breathe new life into any space.”

10. Peel-and-stick backsplash

Transform your kitchen or bathroom with the convenience and style of peel-and-stick backsplash tiles. “These cost-effective and user-friendly tiles are available in a wide range of designs, making it easy to enhance the aesthetic of your space without the permanence of traditional tiling,” she says, pointing out they’re also perfect for renters looking to upgrade their living space without making permanent changes.

11. Add indoor plants

Incorporating indoor plants into your living spaces not only adds a touch of nature but also offers numerous health benefits, explains Mukendi. “Plants can improve air quality, reduce stress, and enhance the overall aesthetic of your home. From succulents to low-maintenance ferns, there are plenty of options to suit any lifestyle and décor,” she adds.

“When it comes to home improvement, many people think making big changes means spending big bucks. But that’s not always true.”

Hack Your Home by Tanya Mukendi is published by Thorsons on August 29, priced £14.99.

5 DIY jobs to mark the switch in season and spruce up your space

From upcycling a piece of furniture to painting the front door, these jobs can be done in a day or two, says Sam Wylie-Harris.

As we transition from summer to autumn, chances are you’re weighing up whether you’ve invested enough time in home improvements – and is there something you could be tackling over the weekend.

To help strengthen your curb appeal and give your interiors a lift, Jimmy Englezos, senior brand manager at Ronseal, has shared some easy projects to put you on the front foot…

1. Change the colour of your fence

A white picket fence may be the stuff of dreams, but even standard garden fencing can change the aesthetic of your home, creating boundaries and offering privacy.

However, fencing can often be overlooked when it comes to redecorating, says Englezos, with many homeowners often just sticking with its original colour.

And when it comes to maintenance, highlighting the grain of wood and ensuring its longevity, a fresh lick of paint can make the world of difference.

“There are two primary colour choices homeowners can go for, dark tones or light tones,” highlights Englezos.

“Darker tones absorb light to create a cosier atmosphere by making a garden space feel smaller and more intimate.

“Meanwhile, lighter tones reflect light, making the garden appear bigger by blurring the outer boundaries.”

And to point you in the right direction, green is trending big time, think forest green or sage; otherwise charcoal and black fencing creates a chic, contemporary vibe.

2. Spruce up the shed

“Garden sheds can also be neglected, and in many cases, they often house valuable garden tools and equipment – and so should be maintained to prevent any damp or mould taking hold,” underlines Englezos.

Make sure to give the shed a good clean using a hard wire scrubber to remove any excess debris, cobwebs, mud, mould or anything else that’s been attracted to your shed over the years, advises Englezos. “And make sure any holes are filled in using wood filler.”

3. Paint kitchen cabinets

This is a great way to freshen up the appearance of a kitchen on a budget, suggests Englezos.

“Painting works best on wooden cabinets, but laminate ones can also be painted providing the laminate is in good condition – and not peeling.”

For best results, he says to use a paint roller to apply the paint to the surface as this will help create a smooth, even finish.

Again, green is super popular and a great choice to improve your indoor-outdoor flow for a seamless transition from the kitchen to the garden… and sense of harmony by connecting your indoor-outdoor living areas.

4. Paint the front door

“This is often the first thing people see when they come round to your home, so you want to keep it looking its best,” notes Englezos. “This can easily be achieved with a fresh coat of paint.”

Both wooden and composite doors can be painted, but he says to make sure to use the correct paint. Also make certain to thoroughly clean down the surface of the door beforehand using a household cleaner and warm soapy water.

“Apply the paint in the direction of the grain pattern with a synthetic brush and leave the first coat to dry for four hours.” He continues. “Apply the second coat before leaving to dry and then reattach the door hardware.”

5. Upcycle a piece of furniture

“Got an old bookcase or desk which doesn’t fit into the overall appearance of a room?

“A simple lick of paint can breathe a new lease of life into an old piece of furniture, and cover any scuff marks or stains to make it appear brand new.”

Moreover, it won’t test your DIY experience, promotes sustainability and comes with the satisfaction of completing a lovely project yourself.

“Simply lightly sand the surface using some sandpaper before giving it a wipe down with a damp cloth,” guides Englezos.

“Apply two coats of paint using a synthetic brush, making sure to paint in the direction of the woodgrain.” And there you have it.

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