Pippa Middlehurst on ‘noodle science’, her new cookery school and finally knowing which soy sauce to buy
At one point or another, most of us in lockdown will have tried out a new recipe – and failed. Perhaps you couldn’t bring your sourdough starter to life, or maybe your hand-cut noodles were too thick, too chewy or too much of a sloppy mess. At the time, you probably weren’t thinking about what was happening on a molecular level. But for cancer research scientist-turned-cook Pippa Middlehurst, “it’s the way my brain understands the world”.
Two years ago, Middlehurst swapped her lab coat for an apron to pursue her love of Asian cooking – and even appeared on and won the first series of Britain’s Best Home Cook on BBC One – but the decision was less a choice of one over the other, and more a merging of two passions. “It sounds silly that there would be so much science involved with noodles,” she tells