Come Dine With Me’s most legendary contestant has officially joined Cameo, meaning fans everywhere can order a personalised video message.
Everyone remembers where they were when it happened.
It was 2013, and as the nation sat down to watch the latest instalment of reality amateur cooking show Come Dine With Me, we were thrown an unexpected treat.
It was the sight of Kev Riley, casually, inexplicably, seemingly defying the laws of biology, inserting an entire whisk into his mouth.
He had been in the middle of preparing a two-layer cheesecake for his dinner party guests when he decided to ‘see what that tastes like’.
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Eschewing a logical tool, like a spoon, Kev shoved the entire whisk into his mouth, then turns to the camera with chocolate all over his face and says ‘perfect’. Indeed.
Kev’s 15 minutes of fame have ticked on ever since – and now the star has joined personalised video service Cameo.
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His fans can order a video message to send to loved ones, for the low low price of £22.
His bio on the website states: “Just a regular northern lad , famous for putting a kitchen utensil in my mouth , whilst on primetime TV.”
In a preview video, Kev said: “Good evening, it’s the Whisk Guy here, in the kitchen again.
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Kev, the ‘Whisk Guy’, on Come Dine With Me. Credit: Channel 4
“I’d love to do some shout-outs to your friends, for birthdays, special messages, anything you want really.
“And I’ll obviously do the whisk thing if you want me to.”
Kev has also recently taken part in an Ask Me Anything session on Reddit, answering some of his fans’ most frequently-asked questions.
First of all, why did he do it? He said: “It was a spur of the moment thing to make the producer of the show laugh while we were cooking the vegetables. I didn’t think they would include it!”
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He said the worst thing about going on Come Dine With Me is that he’s ‘Not made a penny from all the royalties off a 12m view Youtube video (and counting!)’.
He also told people that he gets recognised ‘every day’, especially in his home town of Burnley.
And yes, he did put the whisk back in the mixture after he licked it.
After fans all over the world were invited to create their own jersey designs using artificial intelligence back in December, with literally thousands of entries being submitted, the club now has its shortlist and it’s the fans who have the power to pick the winner.
Inviting Cityzens to have the final say this week, the intake has now been whittled down to just 10 different options – but which one tickles your fancy, Blues?…
There are no traditional red/yellow and black striped numbers to pick from this time around – both this year’s away kit and the 23/24 strips have had that covered of late – but there are some pretty classic combos that have been put together.
Alternatively, there are plenty more adventurous creations that have made the cut thus far.
Put together using Puma’s creator software, this initiative has launched alongside the club’s first fully-fledged generative AI goalkeeper kit which will debut this weekend.
Designed by goalkeeping duo Ederson and Stefan Ortega, as well as rising youngster Rico Lewis, the limited edition creation will be available exclusively in-store from the official City Stores at Etihad and Manchester Arndale.
Our limited edition PUMA AI Creator goalkeeper shirt, available as a CityStore (Stadium & Arndale) exclusive tomorrow, 25th January.
What do you make of it and, more importantly, which of the third kits do you like the look of best?
Fans have until 23:59 GMT on Wednesday, 29 January to pick their favourite but you best be happy with your decision because it will be the matchday third kit for a full year.
The winner will be chosen this summer ahead of not the upcoming campaign but the following season.
You can cast your ballot and choose your future City third kit HERE.
Can we please make 2025 the year of the ‘wide burger’?
Danny Jones
In 2025, I have just a few resolutions/goals that I’m determined to achieve this year: one is to lose a bit of weight, another is to improve my marathon PB and arguably the most important one is to champion the trend of the ‘wide burger’.
Yes, I’m fully aware that the burger thing doesn’t quite chime with the first two but I intend to reward myself with said burger after I hopefully smash the other ones.
First off, I want to begin this by making it clear that I am in no way calling for the end of the trusty dirty burger convention that has spanned more than a decade now (Manc pioneers like Almost Famous remain one of my go-to spots to this day), but I am advocating for some innovation.
I want this year to be the year of the wide burger, someone else can come up with a better name for it if anything comes to mind, I’m just a hungry ideas man.
If it isn’t already plainly obvious as to what I’m talking about, let me explain.
The culinary world often feels like it can get stuck in these cycles, be it people slapping pulled pork on things, salted caramel-flavoured everything or the current hot honey craze; they’re exciting for a while but, eventually, things move on as they should to keep our interests piqued and mouths salivating.
On the other hand, there are some food and drink staples that are so tried and tested that they rarely evolve that much, mainly because people will always eat them no matter what.
Case and point, burgers.
That being said, although there’s something undeniably enticing about a towering, food-porny mess of a burger dripping with cheese and grease, the advent has become so overly saturated in modern cuisine.
Besides the ‘smashed’ style enjoying its time in the spotlight – which we’re also really enjoying, by the way, this isn’t a diss on any perfectly cooked patty – I don’t think there’s been much evolution for a while and it’s almost starting to feel like we’ve seen most takes on burger a dozen times before.
Again, there’s no doubt that all of these bad boys are delicious – we’ve eaten them all, so we can definitely vouch for that – but we can’t pretend we haven’t seen similar creations not only in Greater Manchester but at countless places up and down the country.
Moreover, at what juncture are we feasibly going to stop and say, ‘Sorry, but this mountain of bread and meat is officially too tall and tackling it is more a challenge than it is the simple act of enjoyment that we hope for out of a burger’?…
We all know how appetising these things look at first glance in a picture and they certainly stand out from the other options on any given menu, but there has to come a point where a burger is just too unwieldy to even attempt eating and simply whacking even crazier, unexpected toppings won’t cut it.
That’s why I’m posing a rather straightforward change of tact or direction, rather: don’t go up, go out; don’t make it taller, just make it wider.
It’s also worth noting that this is by no means a totally original thought, but it is one I’m fully behind.
The proof is right there on the internet for everyone to see: the people have been asking the same question, ‘Why tall and not wide?’ for ages now and I think it’s time we put the prospect to the test.
The Two Markets Girls channel even built what they called ‘the BEST wide burger ever‘ to test their theory.
Big dirty burgers stacked high with an immense surplus of extras are great on paper, especially when one of those overly indulgent days comes along and you want to pig out, but are they the most practical? I would suggest perhaps not.
I don’t want to have to disassemble a burger’s excessive layers or unhinge my jaw like a python to try and get my chops around my tea, I just want to take a big bite of a big burger with lots going and, as far as I can tell, there’s no reason this couldn’t happen with a burger that has greater width instead.
They don’t need elevation, they need surface area – as proven by the resurgence of delightfully crispy smash burgers – and it could open up a whole new avenue for those naughty cheat meals.
You could argue wide burgers or at least ‘wide-leaning’ offerings already exist, with one example being the viral and cult favourite Fergburger, made popular over in Queenstown, New Zealand, which tends towards a larger circumference rather than height.
Better yet, if you’ve ever been to a greasy spoon, old school caff or just a local butty shop and ordered a large barm or seen someone ask for a ‘bin lid’ (if you know, you know), then finding bread/buns/baps/whatever you want to call them big enough doesn’t even factor into the equation.
Another bonus upside is that this will in theory make big stacked burgers less of a tired novelty but rather a push-the-boat-out treat and once again see them restored as a worthwhile variation on one of the most popular foodstuffs on Earth.
Manchester has the chance to be the pioneering city at the forefront of a new craze, which is an opportunity that is really rare in gastronomy these days.
So how about it? How about we make 2025 the year we give wide burgers a go? And if I’m wrong then I’ll happily slink back into my chair and keep my mouth shut – most likely because there’s a burger in it.
Daisy Jackson -
27th January 2022 
