We are so grateful to interview Great British Bake Off winner David Atherton, who is now the face of a new campaign promoting the Yorkshire Coast through the Route YC initiative. David, originally from Ruswarp near Whitby, is passionate about showcasing the region’s culinary delights and stunning landscapes. Below, he shares insights into his culinary journey and his role in this exciting campaign.

For more details, you can visit the Route YC website.

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How did your work as a health advisor and volunteer shape the way you cook today?

My work as a health advisor and volunteer instilled in me a deep understanding of how food impacts our overall well-being. It also taught me that sometimes the cheapest ingredients are the healthiest and can be very tasty if you know what you’re doing with them. I learned so much from volunteering abroad, picking up tips and tricks from different cultures.

What made you decide to switch from being a health professional to becoming a chef and cookbook author?

The switch was more of an evolution than a complete change. My love for cooking was always there, and after winning Bake Off, it became clear that I could combine my passion for food with my background in health. Writing cookbooks allows me to share the recipes I love and means I can work in food without having to do the unsociable hours of a chef.

Why did you decide to write cookbooks for kids, and what do you hope they take away from them?

I wanted to write cookbooks for kids because I believe that fostering a love for cooking and healthy eating habits should start early. Through these books, I hope to empower children with the knowledge and skills to create their own meals, understand where their food comes from, and most importantly, have fun in the kitchen.

In Good to Eat, you mix healthy with tasty. How do you keep your recipes both nutritious and delicious?

It’s all about using fresh, whole ingredients and letting their natural flavors shine. I focus on balancing textures, adding spices and herbs for depth, and using healthier alternatives that don’t compromise on taste. The goal is to create meals that feel indulgent but are packed with nutrients, so you can enjoy them guilt-free.

You’ve talked about gut health a lot. Can you share some easy tips for improving it through what we eat?

Absolutely! Incorporate more fiber-rich foods like fruits, vegetables, and whole grains into your diet. Fermented foods like yogurt, kefir, and kimchi are also great for gut health. Not all fermented foods are difficult to make—kombucha is so easy and a great gateway into making your own ferments. Finally, try to limit processed foods, which can disrupt the balance of good bacteria in your gut.

You were super calm on The Great British Bake Off. How did your past experiences help you stay cool under pressure?

Working in the health sector, especially in high-stress environments, taught me the importance of staying calm and focused. On Bake Off, I applied the same principles—preparation, mindfulness, and keeping perspective. I also just saw it as fun. I’m not a very competitive person, so I enjoyed the TV program aspect rather than the baking competition.

You’re big on sustainability. What simple things can people do to make their cooking more eco-friendly?

Start by reducing food waste—plan meals, use leftovers creatively, and compost scraps. Choose local, seasonal produce, which supports local farmers and reduces your carbon footprint. Also, try to cut down on single-use plastics by using reusable containers and bags. Even small changes can make a big difference.

What five things would you tell a kid who wants to be a chef when they grow up?

• Be curious: Explore different cuisines and ingredients. Cooking is all about discovery.
• Stay healthy: Take care of yourself; a chef’s job is physically demanding.
• Be creative: Don’t just follow recipes—experiment and make them your own.
• Have fun: Cooking should be joyful, so always remember to enjoy the process.
• Buy my cookbooks: Obviously, I’m kidding, but cookbooks are great references and a good way to start off.

How has life changed since winning The Great British Bake Off, and how do you balance your public and private life?

Winning Bake Off opened up incredible opportunities, from writing cookbooks to connecting with people who love food as much as I do. I also still work as a nurse three days a week, which I love. Balancing public and private life is a challenge, but I stay grounded by keeping time for family and my pets, and focusing on projects that align with my values and passions.

What’s next for you? Any new projects or goals on the horizon?

We’ve just moved house, so everything is DIY at the moment. I’ve just finished writing the manuscript for my new kids’ cookbook, which is a Halloween cookbook and was a lot of fun to write. And of course, I’m always thinking about new ways to promote sustainable, healthy eating in everything I do.