Model turned chef, Isaac Carew, is causing an uproar worldwide and because of such, VULKAN had to sit down with the heartthrob to see what has been going on in his life! Isaac’s recipes can be found on: and Isaac can be seen on The Ultimate Shopping List on Channel 4, this spring.

What’s your all-time favourite dish to cook?

All time favourite would have to be a classic English Sunday roast. A Sunday isn’t complete without one! Get some mates round, eat well, relax, and have a chat.

Your recipes are quite diverse (katsu, mac n cheese, tamarind tart etc)…what inspires you when coming up with them?

A lot of my recipes are inspired by my travels. As a model as I’m traveling here, there, and everywhere. Most of the time, I think that’s why they can be quite diverse.

Do you think your British upbringing has influenced your cuisine in any way? Why or why not?  

Of course! I try to use British ingredients wherever I can. I also think British cuisine has a really bad rap and for no good reason.

You’ve been in the kitchen since childhood, but have had an illustrious career as a model. How did that come about? Do you think it’s something you’ll keep pursuing over your culinary career?

I was a full time professional chef until the age of 22, then I was scouted on the off chance while shopping on Oxford street and decided to give it ago. Since getting back into my cooking roots, I feel that cooking and modeling work really well together and I’m getting more work than ever on both sides, with a lot of clients now combining the two.

You’ve modeled for the likes of Hermes, Valentino, and Moschino. What has been your most memorable shoot to date? Are there any designers you’ve been itching to work with?  

I’ve had so many incredible shoots, it’s hard to choose! Shooting in the Alps for Hermes was incredible, also shooting with Rankin and Nick Knight were incredible experiences. I would give anything to shoot with the likes of Bruce Webber and David Bailey and shoot a Burberry campaign.

You’ve worked alongside legendary chef, Angela Hartnett. What’s the most valuable lesson she taught you?

If I’m honest, one of the best things she drilled into me was try and do your best to not be wasteful…even scraps can be turned into gorgeous edible things.

A lot of cooking shows depict the culinary industry as cutthroat and fast-paced. Is this a valid representation? If so, how did you deal with the pressure?

I think this can be true depending on where you’re working. I think things get heated as everyone is striving for perfection and if things go wrong, you’re not only letting yourself down, you’re letting your team and at the end of the day, your mates down.

There doesn’t seem to be anything “dirty” about your dishes! Where did the name stem from?

I was brainstorming one day and had a few names in mind, but Dirty Dishes just clicked. Given the current climate of everyone banging on about clean this and healthy that, I wanted to stand out from the crowd and just bring the love back into cooking and food. Trust me, there are some dirty dishes coming your way.

Does being a chef with your experience make it hard for you to dine out? Do you think it makes you more critical of the restaurant?  

I would definitely say I can be critical but with good measure. I’ll never just bash someone’s food for the sake of it, but if something’s not right, I have no problem sending it back.

What do you think makes your cooking/brand stand out from the crowd?

I want to bring something new to the table! I want everyone to feel the love I feel towards food. I think that’s a good start.

If you had to eat one food for the rest of your existence, what would it be and why?

Bloody hell, that would be boring! I guess seafood as I could still mix it up. I know that’s a broad range, but it’s the most definitive answer you’re getting.

PHOTOGRAPHER: Joseph Sinclair
STYLIST: Vix Adams
MAKEUP ARTIST: Marija Filipova using Kiehls, Makeup forever, Maybelline, Benefit & L’Oreal
HAIR STYLIST: Kieron Webb using The London Barber grooming range

Post expires at 9:39pm on Tuesday December 19th, 2017