Grace Dent has broken her silence several days after leaving the I’m A Celebrity Get Me Out Of Here jungle.
The celebrated food critic has said that the hit ITV show, where famous faces are dropped into the Australian jungle to take on a series of ‘Bushtucker Trials’ to win their meals, ‘showed me that I am physically stronger than I thought’.
In a lengthy statement issued on her Instagram page, Grace thanked her followers for an ‘outpouring of love’ and said that she is ‘overwhelmingly sad right now’.
But she also celebrated in her statement all of the things she achieved in her short stint on I’m A Celeb.
She quit the show earlier this week with fans expressing concern for her mental and physical wellbeing during the episode prior.
ADVERTISEMENT
She spoke of cockroaches in her ear canal, mealworms in her bra, and of climbing off the side of a skyscraper.
Grace Dent has spoken about her I’m A Celebrity exit in a lengthy statement. Credit: Instagram @gracedent
Grace also said that the jungle allowed her to tap into a calm mental space and taught her to ‘stay calm, have empathy and that screaming achieves nothing but wasted calories’.
ADVERTISEMENT
She wrote that I’m A Celebrity ‘gave me a short, sharp glimpse into the pain some folk worldwide endure’.
Grace Dent signed off her statement with: “My plan is to recover…and when the adrenaline finally ebbs away, to make some serious plans for dinner. Three courses, extra potatoes, definitely pudding. I think I deserve it.”
Dear friends. Thank you for the outpouring of love I’ve received since I was removed on Monday. I am overwhelmingly sad right now, but determined to keep alive in my heart the huge personal breakthroughs I made over the weeks. I spent 15 days without a phone or any contact with loved ones, living much of the time outdoors in a rain forest in very wet weather. It gave me a short, sharp glimpse into the pain some folk worldwide endure. Normal life, forever, will always feel beautiful.
ADVERTISEMENT
Until now, I had no idea I could find a mental space where I could calmly climb down the side of a sky scraper and then slide out on a pole, unlocking stars,as the cars below on the street felt the size of ants.
I had no idea it was possible to be shown an American football helmet and be informed I was shortly to be locked in at the neck and filled to the eyebrows with cockroaches, and for me to think ‘OK this is doable, the trick is to breathe’.
For as long as I live, I shall never forget the cockroach that entered my ear canal and the sound of its little feet creeping closer down to my brain. It took us two goes to lure him out. Sat on the grass behind the ‘Scarena’ he finally washed up.
The jungle showed me how quickly I could become blasé about sleeping with hungry rats, noisy toads, moths and Huntsman spiders. It taught me that when you have to sleep close to the enemy the trick is to stay calm, have empathy and that screaming achieves nothing but wasted calories.
The jungle showed me that I am physically stronger than I thought; I can carry a lot of logs and water up hill, build fire and eat hare innards at dawn for breakfast.
ADVERTISEMENT
I hope I gave you all a smile. I didn’t go out as I planned or I wanted, but I did what I could, and I did it in a siren red gel manicure without chipping a nail. I didn’t cry when I took off my bra to find a family of mealworms living in the right cup. At some level, this must be an achievement.
My plan is to recover…and when the adrenaline finally ebbs away, to make some serious plans for dinner.
Three courses, extra potatoes, definitely pudding. I think I deserve it.
I love you all and miss my jungle crew. Miss Grace Dent xxx
Legendary Bury Black Pudding reveals secrets – including powdered blood
Daisy Jackson
Bury Black Pudding is one of Greater Manchester’s most famous and excellent exports, creating a breakfast staple that puts the borough on the culinary map.
This familiar sight on a full English breakfast has been being made using a traditional time-honoured recipe for generations.
And while this delicious blood sausage might not be to everyone’s tastes, Bury Black Pudding is the king of them all.
It’s the leading brand in the UK, with a gold medal-winning recipe dating back more than 100 years, and has a whole variety of flavours including chilli, gluten free, vegetarian and white pudding varieties.
Recently, Bury Black Pudding revealed some of its secrets, allowing the BBC unprecedented access into its factory in Bury for an episode of Inside the Factory.
The series, hosted by Paddy McGuinness and Cherry Healey, went beneath the surface of this heritage brand, from production all the way through to packaging.
Viewers have been stunned to learn what goes into Bury Black Pudding, and it really isn’t as much of a bloody mess as your imagination might’ve led you to believe.
In fact, most of the ingredients are cereals – only 5% of it is blood.
And the blood in the blood sausage? It’s powdered.
Bury Black Pudding on BBC’s Inside the Factory. Credit: BBC
In the episode, production director Richard Morris (who has worked for Bury Black Pudding his whole life, following in his grandfather’s footsteps), said: “There’s no big tubs of blood.
“To actually transport it, it needs to be dry. And there’s also no bacteria in it, so we can use this over a 12 month period.”
Inside every delicious slice you’ll also find oatmeal, pearl barley, rusk, onions and pork fat.
Another surprising thing is the sheer size and volume of the black puddings before they’re portioned and packaged for our homes.
A 600kg batch will make about 3,000 black puddings, with the mixture added to a vacuum filler before being pumped under high pressure into recyclable plastic casings.
Hundreds of these tubes are cooked into a steam oven for an hour and 20 minutes, then sliced into the black pudding we recognise in an ultrasonic slicer.
3,000 sticks a day, five days a week, are sliced up for the shelves into around 120,000 slices.
Speaking of the opportunity to appear on Inside the Factory, brand and marketing manager Matthew McDermid said: “This is a fantastic opportunity to showcase the heritage and passion that goes into making our black pudding.
“We are incredibly proud of our history and our role in bringing this traditional product to consumers, we can’t wait for the nation to see how the UK’s leading brand of black pudding is made.”
Manchester streaming platform StreamGM unveils four-part creative industry careers podcast
Thomas Melia
A new four-partpodcast by StreamGM featuring some of Greater Manchester’s top creatives has launched with the aim of powering creative careers.
Produced by Rebecca Swarray, a.k.a. ‘RebeccaNeverBecky’ – the founder of the Manchester events and arts collective – this podcast is designed to “ignite and elevate creative careers in music.”
Swarray deep dives into the current Manc music scene and beyond with the help of fellow insiders who vary upon each episode.
There are four parts in this latest series and there’s lots to cover, especially in an industry that’s ever-changing and ever-challenging.
Some of the guests and speakers you can expect to listen to on ‘ICAM’ (In Conversations and Masterclasses)Credit: StreamGM/The Manc Group
Listeners can expect to learn all about ‘Women Behind The Music’ as part of the In Conversations and Masterclasses series with Sophie Bee, Sara Garvey and Kat Brown.
The next episode delves into another key music industry area, ‘Promoters, Venues And Events’, which is broken down by Baz Plug One, Strutty, Tashadean Wood and Liv McCafferty.
‘Artist Development And Management’ features Karen Boardman, Karen Gabay, Damian Morgan, and Via Culpan deep in discussion.
The final episode in this four-part series is ‘Videography And Photography In The Creative Industries’, which sees Johan Reitan, Alice Kanako and Ahmani Vidal talking all things visual.
These four features will be an incredible resource for any creative talents as it put together by professionals for upcoming professionals of any age from any background, race, gender and walk of life.
After all, that’s what is all about, right?
Abbreviated to ‘ICAM’, the podcast is certainly one to check out, with for aspiring artist managers, producers, photographers, promoters—anyone driven to make their mark in music and events.
These podcast sessions understand industry challenges, explore career journeys, creative influences, crisis management and lots more creative field concerns.
You can find the first episode in full down below:
The first episode of the new limited StreamGM podcast.
This run of shows is the second instalment by StreamGM: Greater Manchester’s phenomenal streaming platform dedicated to all things music, nightlife and culture.
Whether you’re a budding creative arts talent or just curious to find out insights into this wonderful innovative industry, you can listen to all the episodes from the series directly on StreamGM HERE.
Elsewhere in Greater Manchester music news, another very special event is kicking off very soon:
Daisy Jackson -
30th November 2023 
