Charalampos, Giousmpasoglou ORCID: https://orcid.org/0000-0001-9225-3475, Pappas, Nikolaos and Lengyel, Ariane (2026) British celebrity chefs as cultural intermediaries: a critical reflection on taste construction. Journal of Hospitality and Tourism Horizons. pp. 1-18. ISSN 3049-7914 (In Press)

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Abstract

Purpose – In today’s media-saturated United Kingdom, celebrity chefs have emerged as influential cultural
figures whose reach extends far beyond the kitchen. They actively shape public conversations about health,
family life, social class, national identity and moral responsibility. This study critically examines four UK
celebrity chefs as cultural intermediaries who construct, legitimate and disseminate contemporary British taste
through their media presence.
Design/methodology/approach – Positioned as a critical reflection paper, this study synthesizes sociology,
cultural studies and hospitality scholarship to challenge the field’s predominantly managerial orientation and
argues for stronger engagement with symbolic and cultural power in shaping consumption. Grounded in
Bourdieu’s Theory of Distinction, particularly his concepts of cultural capital, class and habitus, the study
examines how four prominent figures (Jamie Oliver, Gordon Ramsay, Mary Berry and Nigella Lawson)
influence public perceptions offood, lifestyle and identity. Using theseBritish celebrity chefs as case studies, the
analysis draws on qualitative textual examination of their television programs and cookbooks.
Findings – The findings demonstrate that celebrity chefs mediate food and taste through persistent themes of
class, gender, authenticity and professionalism. They serve as moral and civic educators who simultaneously
reinforce and challenge existing social hierarchies, while mirroring shifting cultural narratives.
Originality/value – This research advances hospitality and food studies by positioning celebrity chefs as key
agents in the production and legitimation of culinary taste and identity within postmodern, media-saturated
society. Theoretically, it deepens understanding of how celebrity chefs critically engage with contemporary taste
construction, while providing valuable insights into their roles as cultural intermediaries.
Keywords Celebrity chefs, Taste, Bourdieu, Textual analysis, Food culture, United Kingdom
Paper type Viewpoint

Item Type:	Article
Identifier:	10.1108/JHTH-02-2026-0027
Additional Information:	This author accepted manuscript is deposited under a Creative Commons Attribution Non-commercial 4.0 International (CC BY-NC) licence. This means that anyone may distribute, adapt, and build upon the work for non-commercial purposes, subject to full attribution. If you wish to use this manuscript for commercial purposes, please contact permissions@emerald.com.
Keywords:	Celebrity chefs, Taste, Bourdieu, Textual Analysis, Food culture, United Kingdom
Subjects:	Hospitality and tourism > Culinary arts
Date Deposited:	20 Aug 2026
Dates:	Date Publication status 19 June 2026 Accepted
School, department or research centre:	London Geller College of Hospitality and Tourism
Keywords:	Celebrity chefs, Taste, Bourdieu, Textual Analysis, Food culture, United Kingdom
URI:	https://repository.uwl.ac.uk/id/eprint/15281
Sustainable Development Goals:	Goal 3: Good Health and Well-Being

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