Every time I come off stage, I always have a piece and crisps and a cup of tea. I call it a piece and crisps because I’m Scottish, so basically for your readers that’s a crisp sandwich. Two slices of bread, proper butter – you can’t have crappy butter – and a pack of crisps and squeeze it down. I have that everywhere apart from when we get to France. Then it’s baguettes. Because then you’re getting the good shit.
Anybody who’s good at what they do is unbelievably sexy. When I met my husband [chef Bryn Williams] it wasn’t that he was a chef, it was that he loved what he did. And loves what he does. That focus and having his thing [means] he understands what it is for me when I’m like: “This is everything: writing a song or making my music.” So that, to me, was appealing.
