Nigel Slater Bio, Wiki, Age, Wife, Restaurant, Surgery, Books, Net Worth

Nigel Slater Biography And Wiki

Nigel Slater is an English food writer, journalist, author, and broadcaster. He has been a food columnist for The Observer for over two decades. Slater is also the principal writer for the Observer Food Monthly supplement.

He has authored a collection of bestselling books and has been a presenter of nine BBC television series. His recipes and television series are produced in collaboration with James Thompson. Slater gained recognition for uncomplicated, comfort food recipes which he presented in early books such as The 30-Minute Cook (1994) and Real Cooking. He is also known for his memoir-like columns for The Observer which he began in 1993.

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10 Facts About Nigel Slater

1. Name: Nigel Slater
2. Age: 62 years
3. Birthday: April 9
4. Height: To be Updated
5. Weight: To be Updated
6. Nationality: American
7. Occupation: writer, journalist, author,
8. Marital Status: To be Updated.
9. Salary: To be Updated.
10. Networth: $5 million and $10 million

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 Nigel Slater Age

Nigel is 62 years old as of 2020, he was born on April 9, 1958, in Wolverhampton, England. He celebrates his birthday on April 9 every year. Nigel will be 63 years old on April 9, 2021, and his birth sign is Aries.

Nigel Slater Height And Weight

Nigel stands at an average height and has a moderate weight. He appears to be quite tall in stature if his photos, relative to his surroundings, are anything to go by. However, details regarding his actual height and other body measurements are currently not publicly available. We are keeping tabs and will update this information once it is out.

Nigel Slater Education

Slater went to Woodfield Avenue School in Penn, West Midlands. He later went to Chantry High School in Worcestershire. In 1976, Slater earned an OND in catering at Worcester Technical College. After his graduation, he worked in restaurants and hotels across the UK. In 1988, he was hired by Marie Claire magazine as a food writer.

Nigel Slater Parents, Family, And Siblings

Slater was born to Kathleen Slater and  Alan Slater in Wolverhampton, England. He has four siblings namely: Ann Perens, June Perrins, Adrian Slater, and John Slater. His parents adopted John, a neighbor’s child before Slater was born. In 1967, his mother died of asthma and his father remarried another wife, Dorothy Perrens in 1971. She later died after three years.

Nigel Slater Wife and Children

Nigel has not gone public with his relationship. It is not publicly known whether he is married or in a relationship. It is also not known whether he has any children or not. Nevertheless, details concerning his partner and children will be updated as soon as possible.

Nigel Slater Salary

Nigel has not shared any information concerning his salary with the public. Nevertheless, we will keep you updated.

Nigel Slater Net Worth

Nigel’s net worth is estimated to be between $5 million and $10 million dollars. This includes his assets, money, and income. His primary source of income is his career as a food writer, journalist, author, and broadcaster. Through his various sources of income, Nigel has been able to accumulate a good fortune but prefers to lead a modest lifestyle.

Nigel Slater Measurements and Facts

Here are some interesting facts and body measurements you should know about Nigel Slater

Nigel Slater Wiki

• Full Names: Nigel Slater
• Popular As: Nigel Slater
• Gender: Male
• Occupation / Profession: Food writer, journalist, author, and broadcaster
• Nationality: English
• Race / Ethnicity: Not Available
• Religion: Not Known
• Sexual Orientation: Straight

Nigel Slater Birthday

• Age / How Old?: 62 years old as of 2020.
• Zodiac Sign: Aries.
• Date of Birth: April 9, 1958.
• Place of Birth: Wolverhampton, England.
• Birthday: April 9.

Nigel Slater Body Measurements

• Body Measurements: Not Available
• Height / How Tall?: Average.
• Weight: Moderate.
• Eye Color: Brown.
• Hair Color: Brown.
• Shoe Size: Not Available

Nigel Slater Family and Relationship

• Father (Dad): Alan Slater.
• Mother: Kathleen Slater.
• Siblings (Brothers and Sisters): Ann Perens, June Perrins, Adrian Slater, and John Slater.
• Marital Status: Married.
• Wife/Spouse: Not Available.
• Children: To Be Updated.

Nigel Slater Networth and Salary

• Net Worth: Between $5 million and $10 million dollars.
• Salary:  Under Review
• Source of Income: Food writer, journalist, author, and broadcaster.

Nigel Slater House and Cars

• Place of living: UK.
• Cars: Car Brand to be Updated

Nigel Slater Restaurant

Slater has no restaurant yet but he worked in restaurants early in his career.

Nigel Slaters New House

Slaters’ house is inspired by Japanese minimalism and the simple elegance of Dutch design.

Nigel Slater Kitchen

He lives in the Highbury area of north London. There, he maintains a kitchen garden which is often featured in his column.

Nigel Slater Surgery | Nigel Slater Health

Slater underwent surgery in October 2018. He has not yet disclosed what the surgery was all about but he went on to Twitter and thank all those who showed him support during that time.

Nigel Slater Show

Slater hosted the Channel 4 series Nigel Slater’s Real Food Show. in 1998. In 2006, he returned to TV to host the chat/food show A Taste of My Life for BBC One and BBC Two.

He also presented the six-part series Simple Suppers on BBC One, and a second series the following year in 2009.

In June 2005, Slater appeared as a guest “castaway” on BBC Radio 4’s Desert Island Discs. He also appeared alongside farmer Adam Henson on BBC’s ‘Nigel and Adam’s Farm Kitchen’ in November 2013. The show was set on a working farm in the Cotswolds and covered various aspects of food production and preparation.

Nigel Slater Christmas Chronicles | Nigel Slater Christmas

It the story of Nigel Slater’s love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables, and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months.

Nigel Slater Eat

Slater presents a wholly enjoyable ode to those times when you just want to eat. Pairing more than 600 ideas for deliciously simple meals with the same elegant prose and delightful photography that captivated fans of Tender, Ripe, and Notes from the Larder, Eat is bursting with recipes that are easy to get to the table, oftentimes in under an hour: a humble fig and ricotta toast; sizzling chorizo with shallots and potatoes; a one-pan Sunday lunch. From quick meals to comfort food, Nigel Slater has crafted a charming, inspired collection of simple food—done well.

Nigel Slater Turkey

Slater visited Turkey which is home to one of the world’s grandest cuisines. He started in Istanbul, previously Constantinople, the capital which at its height was the epicenter of some of the most exciting food in the world. There, he gets a taste of the exuberant dishes of the sultans, but Istanbul also ignites his curiosity to find out about the home-cooked dishes of rural Turkey.

Nigel Slater Books

• The Marie Claire Cookbook, Hamlyn
• Real Fast Food, Michael Joseph Ltd
• Real Fast Puddings, Michael Joseph Ltd
• The 30-Minute Cook, Michael Joseph Ltd
• Real Good Food, Fourth Estate Ltd
• Thirst, Fourth Estate Ltd
• Real Cooking, Michael Joseph Ltd
• The Kitchen Diaries, Fourth Estate Ltd
• Real Food, Fourth Estate Ltd
• Tender, Volume One, Fourth Estate Ltd
• Tender, Volume Two, Fourth Estate Ltd
• The Kitchen Diaries II, Fourth Estate Ltd (2012)
• eat: The Little Book of Fast Food, Fourth Estate Ltd (2013)
• A Year of Good Eating: The Kitchen Diaries III, Fourth Estate Ltd
• The Christmas Chronicles, Fourth Estate Ltd (2017)

Autobiography

• Toast: The Story of a Boy’s Hunger, Fourth Estate Ltd
• Eating For England, Fourth Estate Ltd

Nigel Slater Marmalade And Recipes

• Makes about 4 x 500ml jars
• Seville oranges 1 kg
• lemons 4
• granulated sugar 2 kg
• fresh ginger 100g
• Using a small sharp knife score the skin of each orange and lemon deeply into four from top to bottom.
• Remove the peel, it should come away easily in four pieces, then slice into thin strips. My preference is for pieces no thicker than a matchstick, but the texture of marmalade is a very personal thing.
• Squeeze the juice, with your hands, into a bowl then place the pulp and pips into a muslin bag. Pour 2 liters of cold water into the juice. Push the bag of pulp, and the shredded peel, into the juice and leave overnight. (Their pectin will help the marmalade to set.)
• The next day, tip into a large stainless-steel pan and bring to a boil. Lower the heat, add the ginger, peeled, and cut into shreds, then, keeping the liquid at a jolly simmer leave to cook for about 50-60 minutes until the peel is translucent. Remove the bag of pips and pulp and leave until it is cool enough to handle.
• Add the sugar to the juice and bring to a boil, squeeze all the juice from the muslin bag into the pan. As the liquid boils, scrape every bit of froth that appears on the surface. This is crucial for a clear finish. Boil hard for 15 minutes then start testing for a set. Remove a tablespoon of the jam, put it on a cold plate or saucer, and put it in the fridge for a few minutes. If a thick skin forms on the surface it is ready. If not, then keep boiling and retest.
• Ladle into sterilized jars and label.
• Lime and lime leaf marmalade

Lime is one of my favorite marmalades, but I have never found it the easiest to make. My first attempts saw the lime peel toughening and the color becoming dark and coppery. The following method requires a bit of patience but is the best one I have made yet.

• Makes 3 to 4 x 500ml jars
• limes 9
• lemons 2
• water
• lime leaves 10
• sugar 1.5kg
• Cut the limes in half and squeeze them, then cover the shells with cold water and leave them in a cool place overnight. This will help them to soften. Store the juice in the fridge.
• Remove the fruit shells from the water and, with a teaspoon or your fingers, scrape out as much of the pulp from inside as you can bear, putting the pulp and seeds onto a piece of muslin.
• Tie the muslin to form a little pouch, securing with string.
• Finely shred the skins with a sharp knife or roughly chop them in a food processor.
• Squeeze the lemon into the reserved lime juice, then thinly slice or chop the skin and add to the lime skins.
• Make the lemon and lime juice up to 2 liters with water.
• Put the shredded lime and lemon skins into a large stainless-steel pan with the water and bring to a boil.
• Turn the heat down a little so the mixture simmers quite merrily for about an hour until the peel is soft and translucent. Check its progress regularly, making sure it is not boiling too rapidly.
• Warm the sugar on a tray in the oven for 5 minutes or so.
• Remove the muslin bag from the pan and let it cool.
• Tip in the sugar, add the lime leaves but do not stir.
• Squeeze the pip and pulp bag into the liquid then bring to the boil again and leave it on a low boil for a good 40 minutes or so, testing for the set as in the previous recipe.
• Put into sterilized jars and seal.

Nigel Slater Perky Turkey

• Preparation time: less than 30 mins
• Cooking time: 10 to 30 mins
• Serves 4: Ingredients
• 4-6 good handfuls of leftover turkey meat
• 3 garlic cloves
• salt
• 2 tablespoons honey
• 2 tablespoons soy sauce
• a tablespoon chili sauce
• One tablespoon of tomato ketchup
• a tablespoon grain mustard
• black pepper
• groundnut oil
• For the salad
• 2 oranges
• a grapefruit
• 4 handfuls watercress
• Method
• Preheat the oven to 200C/400F/Gas 6.

Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way.

• Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chili sauce, ketchup, mustard, and a drizzle of groundnut oil. Season with a little black pepper, then adds the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening.
• Meanwhile, make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress.
• To serve, pile the hot turkey onto the salad and serve.

Nigel Slater Toast

Slater became widely known with the publication of Toast: The Story of a Boy’s Hunger. The book is a moving and award-winning autobiography focused on his love of food, his childhood, his family relationships, and also his burgeoning sexuality. The book was published in Britain in October 2004. It became a best-seller after it was featured on the Richard & Judy Book Club.