Radical with Amol Rajan Health and Hospitality: When Does Food Stop Being Food? (Thomasina Miers)
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Feb 26, 2026 
Thomasina Miers, chef and Wahaca founder who campaigns for better school food, argues many ultra‑processed products should not be called food. She debates supermarket power, school meals and culinary education. She warns of a hospitality “bloodbath,” proposes greengrocer relief and VAT shifts, and calls for policies that reward real, well‑grown produce.
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Thomasina's Personal History With Food Addiction
- Thomasina shares she was a food addict in her 20s, hooked on donuts, chocolate and crisps.
- This personal history informs her view that ultra-processed food can be addictive and hard to quit.
Place Trained Chefs In School Kitchens
- Put trained chefs into school kitchens to transform pupils' diets and attention spans.
- Chefs in Schools found one chef can shift 600 children to better-tasting, lower-sugar lunches and improved afternoon focus.
Employment Costs Are Squeezing Restaurants
- Even top restaurants can be full yet only break even because rising employment costs compress margins.
- Miers says employer NIC increases forced many restaurateurs to raise prices or risk closure despite strong demand.
