Fans of British culinary television are in for a treat, as the beloved chef and television personality Prue Leith returns to screens with the latest series of “Prue Leith’s Cotswold Kitchen.” The new season, which aired its latest episode on January 10, 2026, on ITV1 London +1, continues to blend mouthwatering recipes, engaging personalities, and candid personal reflections. This time, Leith is joined by Michelin-starred chef Tom Kerridge, whose appearance is as much about sharing culinary wisdom as it is about reminiscing over his own journey into the world of food.
The episode opens with Tom Kerridge taking center stage in the kitchen, preparing his signature smoky beef short ribs. As he works, Kerridge shares anecdotes from his early days, recalling how his passion for cooking was sparked as a young boy. According to ITV1, this personal touch brings an added warmth to the episode, inviting viewers not just to learn new recipes, but to connect with the emotional roots of a chef’s journey. “I’ve been in love with food since I was a child,” Kerridge shares, his enthusiasm evident as he expertly seasons and tends to the sizzling ribs. For viewers, it’s a reminder that even the most celebrated chefs started somewhere humble—often, right at home.
Prue Leith, never one to be overshadowed in her own kitchen, introduces a clever culinary hack that’s sure to intrigue home cooks of all skill levels. In this episode, she demonstrates how to prepare and preserve garlic confit—a technique that involves slow-cooking garlic cloves in oil until they’re soft, sweet, and utterly irresistible. “It’s a simple trick,” Leith explains, “but it adds so much flavor to any dish, and you can keep it in a jar for weeks.” This practical advice, delivered with her trademark charm, is part of what keeps audiences coming back to the show. It’s not just about following recipes; it’s about learning the little secrets that elevate everyday cooking.
The episode doesn’t stop at the stovetop. In a segment that ties together food and drink, Leith’s husband, John, ventures out to a local vineyard. There, he seeks to uncover the secrets behind successful wine production, highlighting the deep connection between fine cuisine and fine wine. The vineyard visit is more than a scenic detour—it’s an exploration of how the right bottle can enhance a meal, and how local producers contribute to the region’s culinary identity. According to ITV1, this segment adds a layer of richness to the show, reminding viewers that a memorable meal is about more than just what’s on the plate.
Yet, not all personal touches have landed as intended. In a candid reflection, Prue Leith admits that including her husband in the show may not have been the best idea. “It was a mistake,” she confides, resolving to keep her personal and professional lives more separate in the future. This honesty is emblematic of Leith’s approach—she’s as willing to share her missteps as her successes, making her all the more relatable to viewers. The willingness to experiment, and to learn from what doesn’t work, is perhaps as important in television as it is in the kitchen.
The new series isn’t just about familiar faces and comforting recipes. Leith has promised a host of surprising twists designed to keep the show fresh and unpredictable. Collaborating with chefs like Tom Kerridge and Raymond Blanc, she acknowledges, brings both creative brilliance and the occasional clash of styles. “Each chef has their own way of doing things,” Leith notes, “and that can lead to some interesting moments in the kitchen.” These collaborations, while sometimes challenging, are ultimately what give the series its dynamic energy.
Leith’s commitment to authenticity extends beyond her cooking. In recent interviews, she has spoken out against the use of weight-loss injections, making it clear that she has no interest in pharmaceutical shortcuts. “I will never use them again,” she states firmly. For Leith, healthy living is about embracing a balanced lifestyle, not relying on quick fixes. This stance has resonated with many viewers, who appreciate her focus on real food and sustainable habits. As reported by El Balad, Leith’s advocacy for authenticity and health has become a defining feature of her public persona.
Of course, viewers are just as interested in the behind-the-scenes dynamics as they are in the on-screen action. Leith’s decision to bring her husband into the show, and her subsequent regret, offers a glimpse into the challenges of mixing family with work—a dilemma familiar to many. Her openness about these difficulties, and her resolve to adjust course, adds a layer of vulnerability that endears her even more to her audience.
The presence of Michelin-starred chefs like Tom Kerridge and Raymond Blanc elevates the series, bringing a wealth of expertise and a diversity of culinary perspectives. These collaborations, while occasionally fraught, are ultimately what keep the show evolving. Leith’s ability to navigate these relationships, balancing her own vision with the input of her esteemed colleagues, is a testament to her experience and adaptability.
Throughout the latest season, “Prue Leith’s Cotswold Kitchen” remains true to its core mission: to inspire viewers to explore new flavors, try new techniques, and embrace the joys of cooking at home. Whether it’s through Kerridge’s smoky beef short ribs, Leith’s garlic confit hack, or a thoughtful discussion about wine, the show offers something for everyone. The addition of new twists and the willingness to address both successes and mistakes ensure that the series never feels static or predictable.
As the culinary world continues to evolve, shows like “Prue Leith’s Cotswold Kitchen” play a crucial role in connecting audiences with the people, stories, and traditions behind the food they love. With its blend of expert advice, personal storytelling, and a dash of unpredictability, the latest season promises to keep viewers engaged—and maybe even inspire them to try something new in their own kitchens.
With her trademark candor and commitment to both tradition and innovation, Prue Leith continues to set the standard for what food television can be: a celebration of flavor, creativity, and the enduring power of sharing a good meal.
