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AD ‘Tucci in Italy’ on National Geographic understands something profound about food. That recipes were never really just about the dish – but the people who carried them forward. Because eventually the measurements survive longer than the voice that taught them. And one day you catch yourself recreating something perfectly – except for the feeling of being there when it was first made for you. I think that’s why food carries so much emotion. It’s one of the few things we continue to rehearse long after the moment itself has disappeared. Not to preserve it exactly. More to stay close to it. The dish is rarely the story. It’s the thing left behind by one. Tucci in Italy returns 12th May at 8pm on @natgeouk. Also streaming on @disneyplusuk. #TucciInItaly #NationalGeographic #FoodCulture #HomeCooking #Storytelling
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oscar.foraday
AD ‘Tucci in Italy’ on National Geographic understands something profound about food. That recipes were never really just about the dish – but the people who carried them forward. Because eventually the measurements survive longer than the voice that taught them. And one day you catch yourself recreating something perfectly – except for the feeling of being there when it was first made for you. I think that’s why food carries so much emotion. It’s one of the few things we continue to rehearse long after the moment itself has disappeared. Not to preserve it exactly. More to stay close to it. The dish is rarely the story. It’s the thing left behind by one. Tucci in Italy returns 12th May at 8pm on @natgeouk. Also streaming on @disneyplusuk. #TucciInItaly #NationalGeographic #FoodCulture #HomeCooking #Storytelling
Earl grey crème brûlée with candied rhubarb Because who am I if I don’t give my whole heart every time… I know that sounds excessive in a moment where everyone is so protective of their time and space. But I don’t think any of our time is “free”. And regret has weight and surviving is already hard enough without carrying the weight of someone you can’t walk away from. #cremebrulee #rhubarb #storytelling #icarus #cooking Spring, dessert, crunch, tea, infusion, citrus, tart.
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Earl grey crème brûlée with candied rhubarb Because who am I if I don’t give my whole heart every time… I know that sounds excessive in a moment where everyone is so protective of their time and space. But I don’t think any of our time is “free”. And regret has weight and surviving is already hard enough without carrying the weight of someone you can’t walk away from. #cremebrulee #rhubarb #storytelling #icarus #cooking Spring, dessert, crunch, tea, infusion, citrus, tart.
Seared Snapper (or Dentex Bream?) with Crispy Fennel and Smoked Anchovy “Mushy Pea” I asked my fishmonger for snapper. He pointed to a dentex bream and said, “the Aussies would call that snapper.” And for a second, I couldn’t tell if he was educating me or just making the sale easier. Because the truth is - I didn’t actually know if he was right. And I’m not sure it mattered. The fish came home with me either way. There’s something slightly uncomfortable about how quickly a name settles in. It frames the way you cook it, the way you plate it, the way you taste it. Snapper felt intentional. Dentex feels interchangeable. And that small shift does more work than it should. Maybe he was right. And even if he wasn’t, it made me think about how often we trust the label more than the thing itself. How often we inherit a story and let it do the tasting for us. Either way, it ate well. Which makes it harder to tell whether the difference was ever in the fish at all. #storytelling #homecooking #reflection #fish #youarewhatyoueat
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Seared Snapper (or Dentex Bream?) with Crispy Fennel and Smoked Anchovy “Mushy Pea” I asked my fishmonger for snapper. He pointed to a dentex bream and said, “the Aussies would call that snapper.” And for a second, I couldn’t tell if he was educating me or just making the sale easier. Because the truth is - I didn’t actually know if he was right. And I’m not sure it mattered. The fish came home with me either way. There’s something slightly uncomfortable about how quickly a name settles in. It frames the way you cook it, the way you plate it, the way you taste it. Snapper felt intentional. Dentex feels interchangeable. And that small shift does more work than it should. Maybe he was right. And even if he wasn’t, it made me think about how often we trust the label more than the thing itself. How often we inherit a story and let it do the tasting for us. Either way, it ate well. Which makes it harder to tell whether the difference was ever in the fish at all. #storytelling #homecooking #reflection #fish #youarewhatyoueat
turns out being average at everything is still better than being perfect at pretending. #cook #cooking #chicken #sear #sizzle #jackofalltrades #slowcontent #modernpoetry #foodforthought #existentialscroll #trueself #authenticity #authentic #truth #sidequestconnoisseur #beans #leeks #bacon #seasonal #writer #storytelling #chefstalk #food #foodies #reflection #journal #growingup #reels #explore #fyp
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oscar.foraday
turns out being average at everything is still better than being perfect at pretending. #cook #cooking #chicken #sear #sizzle #jackofalltrades #slowcontent #modernpoetry #foodforthought #existentialscroll #trueself #authenticity #authentic #truth #sidequestconnoisseur #beans #leeks #bacon #seasonal #writer #storytelling #chefstalk #food #foodies #reflection #journal #growingup #reels #explore #fyp
For when it’s cold outside, and loud inside. Merry Christmas from my kitchen to yours! #christmas #reflection #duck #recipe #cooking
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oscar.foraday
For when it’s cold outside, and loud inside. Merry Christmas from my kitchen to yours! #christmas #reflection #duck #recipe #cooking
Red Snapper with Miso Beurre Blanc In Parts Unknown (S11E02), Anthony Bourdain asks a couple which is more satisfying - eating a good meal, or cooking one for someone you really care about? - And I think we ought to give this a little more thought before answering. Featuring my @notorious_cookware board and knife - built for the kind of cooking that asks a bit more of you. Use code OSCAR10 at checkout for 10% off. #collab #fish #homecooking #reflection #storytelling
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oscar.foraday
Red Snapper with Miso Beurre Blanc In Parts Unknown (S11E02), Anthony Bourdain asks a couple which is more satisfying - eating a good meal, or cooking one for someone you really care about? - And I think we ought to give this a little more thought before answering. Featuring my @notorious_cookware board and knife - built for the kind of cooking that asks a bit more of you. Use code OSCAR10 at checkout for 10% off. #collab #fish #homecooking #reflection #storytelling
Lunchables / Gimbap In ‘Crying in H Mart’ and ‘Fresh Off the Boat’, the immigrant lunchbox becomes a familiar site of anxiety: the smell that travels too far, the food nobody else can name, the small terror of lifting a lid and giving everyone another reason to see you as foreign. I recognise that feeling. But when I look back now, embarrassment is no longer the part I remember most. What I see instead are the careful calculations of a parent thinking several hours ahead, and whether their child would eat enough. As children, we wanted lunches that required no explanation. Maybe something branded and instantly understood. We confused familiarity with belonging, and convenience with care. Only later do you realise that the food you wished were less noticeable was often an astonishing act of devotion. It did not come from a factory designed to appeal to every child. It came from one person who knew exactly what you liked and woke early enough to make it for you. Thank you mum ❤️ #immigrant #homecooking #lunchbox #kimbap #storytelling
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Lunchables / Gimbap In ‘Crying in H Mart’ and ‘Fresh Off the Boat’, the immigrant lunchbox becomes a familiar site of anxiety: the smell that travels too far, the food nobody else can name, the small terror of lifting a lid and giving everyone another reason to see you as foreign. I recognise that feeling. But when I look back now, embarrassment is no longer the part I remember most. What I see instead are the careful calculations of a parent thinking several hours ahead, and whether their child would eat enough. As children, we wanted lunches that required no explanation. Maybe something branded and instantly understood. We confused familiarity with belonging, and convenience with care. Only later do you realise that the food you wished were less noticeable was often an astonishing act of devotion. It did not come from a factory designed to appeal to every child. It came from one person who knew exactly what you liked and woke early enough to make it for you. Thank you mum ❤️ #immigrant #homecooking #lunchbox #kimbap #storytelling
They call it strozzapreti - which translates as “to choke the priest” - but some nights it feels like the food isn’t the only thing caught in my throat. #cook #cooking #strozzapreti #spinach #ricotta #italianfood #slowcontent #modernpoetry #foodforthought #existentialscroll #trueself #authenticity #truth #writersofinstagram #music #sleeppatterns #merchantship #writer #storytelling #chefstalk #food #foodies #reflection #journal #growingup #reels #explore #fyp
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oscar.foraday
They call it strozzapreti - which translates as “to choke the priest” - but some nights it feels like the food isn’t the only thing caught in my throat. #cook #cooking #strozzapreti #spinach #ricotta #italianfood #slowcontent #modernpoetry #foodforthought #existentialscroll #trueself #authenticity #truth #writersofinstagram #music #sleeppatterns #merchantship #writer #storytelling #chefstalk #food #foodies #reflection #journal #growingup #reels #explore #fyp
We keep coming back to the table, even when we don’t know what we’re hungry for. #anthonybourdain #reflection #food #cooking #scallops
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We keep coming back to the table, even when we don’t know what we’re hungry for. #anthonybourdain #reflection #food #cooking #scallops
My first contract law lesson wasn’t in a lecture hall. It was Fullmetal Alchemist. #cook #cooking #storytelling #writing #chicken #pesto #jalapeno #writersofinstagram #food #chefstalk #journal #reflection #fullmetalalchemist #foodforthought #lawoflife #contractlaw #animewisdom #creatornotes #anime #nostalgia #childhood #reels #explore #fyp
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My first contract law lesson wasn’t in a lecture hall. It was Fullmetal Alchemist. #cook #cooking #storytelling #writing #chicken #pesto #jalapeno #writersofinstagram #food #chefstalk #journal #reflection #fullmetalalchemist #foodforthought #lawoflife #contractlaw #animewisdom #creatornotes #anime #nostalgia #childhood #reels #explore #fyp
Maybe writing is just the art of salvaging small, nameable things from a world too large to hold at once, so that one day we can recognise ourselves in what we saved. “A man cannot step into the same river twice, because it is not the same river, and he is not same man.” - Heraclitus #writing #foodforthought #cooking #storytelling #homecooking
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Maybe writing is just the art of salvaging small, nameable things from a world too large to hold at once, so that one day we can recognise ourselves in what we saved. “A man cannot step into the same river twice, because it is not the same river, and he is not same man.” - Heraclitus #writing #foodforthought #cooking #storytelling #homecooking
Sichuan Peppercorn Steak au Poivre w/ Fries Comment ‘RECIPE’ for the au poivre recipe! The best meals never really fill you. They just redirect the hunger. You leave lighter in the wallet, heavier in the chest, already planning your return before the bill has even touched the table. An Ode to the Sichuan Peppercorn #foodwriting #storytelling #steak #homecooking #reflection
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Sichuan Peppercorn Steak au Poivre w/ Fries Comment ‘RECIPE’ for the au poivre recipe! The best meals never really fill you. They just redirect the hunger. You leave lighter in the wallet, heavier in the chest, already planning your return before the bill has even touched the table. An Ode to the Sichuan Peppercorn #foodwriting #storytelling #steak #homecooking #reflection
Pan-roasted pork chop, plums, plum demi and endive salad. Boar taint comes primarily from two compounds: androstenone (a pheromone stored in fat) and skatole (a by-product of gut fermentation). Together, they can create that faintly musky, almost ammonia-like note some people pick up in pork - and others don’t at all. The interesting part is how you manage it. Fat carries the taint, so technique matters. Acid, sweetness, and bitterness (think citrus, stone fruit, chicory) can rebalance perception, while dry ageing allows some of those volatile compounds to dissipate or mellow over time. #porkchop #sauce #homecooking #cookingtips #anthonybourdain cooking, salad, plums, butcher, shop local
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oscar.foraday
Pan-roasted pork chop, plums, plum demi and endive salad. Boar taint comes primarily from two compounds: androstenone (a pheromone stored in fat) and skatole (a by-product of gut fermentation). Together, they can create that faintly musky, almost ammonia-like note some people pick up in pork - and others don’t at all. The interesting part is how you manage it. Fat carries the taint, so technique matters. Acid, sweetness, and bitterness (think citrus, stone fruit, chicory) can rebalance perception, while dry ageing allows some of those volatile compounds to dissipate or mellow over time. #porkchop #sauce #homecooking #cookingtips #anthonybourdain cooking, salad, plums, butcher, shop local
The irony is not lost on me. Perhaps experiencing this in restaurants is my penance for these narrations on videos of me cooking. There is, I suspect, a difference between telling a story and explaining a plate. The former invites you in; the latter presumes you need escorting. And lately, in these small-plates establishments that have proliferated with almost botanical enthusiasm, one is rarely invited. One is guided. Briefed, even. As though the diner were a reluctant intern in need of induction. I am not, in principle, opposed to context. A dish has a lineage, a geography, a set of decisions that brought it into being. But somewhere along the way, description has swollen into performance. And in doing so, we have mistaken the act of eating for something that requires instruction, rather than instinct. And yet, the pleasure of food (and I mean real pleasure) has always been self-evident. It is the innately private recognition of what to do next. The decision to drag, to dip, to assemble. These are not mysteries to be solved aloud! They are part of the compact between plate and person. Between cook and eater. Perhaps this is why the over-explanation grates. It collapses that space. Because to eat is not merely to consume, but to participate. And participation, by its nature, assumes a degree of trust. So here’s a small plate: Seared cod, kaffir and coconut gravy #opinion #homecooking #dining #storytelling #reflection
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The irony is not lost on me. Perhaps experiencing this in restaurants is my penance for these narrations on videos of me cooking. There is, I suspect, a difference between telling a story and explaining a plate. The former invites you in; the latter presumes you need escorting. And lately, in these small-plates establishments that have proliferated with almost botanical enthusiasm, one is rarely invited. One is guided. Briefed, even. As though the diner were a reluctant intern in need of induction. I am not, in principle, opposed to context. A dish has a lineage, a geography, a set of decisions that brought it into being. But somewhere along the way, description has swollen into performance. And in doing so, we have mistaken the act of eating for something that requires instruction, rather than instinct. And yet, the pleasure of food (and I mean real pleasure) has always been self-evident. It is the innately private recognition of what to do next. The decision to drag, to dip, to assemble. These are not mysteries to be solved aloud! They are part of the compact between plate and person. Between cook and eater. Perhaps this is why the over-explanation grates. It collapses that space. Because to eat is not merely to consume, but to participate. And participation, by its nature, assumes a degree of trust. So here’s a small plate: Seared cod, kaffir and coconut gravy #opinion #homecooking #dining #storytelling #reflection
Charred Octopus, Crisped Garlic, and Tomato Salad I think we overvalue change and undervalue exposure. So I don’t think growth should be framed as something added. Be it a skill or habit. Most of the time, it ends up being that something old just becomes harder to ignore. There’s a difference between something improving and something becoming obvious. And we’re not particularly good at telling those apart. We prefer narratives where effort guarantees outcome. Where if something feels sharper, it must also be better. But clarity isn’t kind like that. It doesn’t negotiate, and I think it just removes the space you had to misread things. #homecooking #storytelling #reflection #octopus #salad
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oscar.foraday
Charred Octopus, Crisped Garlic, and Tomato Salad I think we overvalue change and undervalue exposure. So I don’t think growth should be framed as something added. Be it a skill or habit. Most of the time, it ends up being that something old just becomes harder to ignore. There’s a difference between something improving and something becoming obvious. And we’re not particularly good at telling those apart. We prefer narratives where effort guarantees outcome. Where if something feels sharper, it must also be better. But clarity isn’t kind like that. It doesn’t negotiate, and I think it just removes the space you had to misread things. #homecooking #storytelling #reflection #octopus #salad
I wrote this after reading a piece exploring authenticity in British/Chinese takeaway culture written by @milllie.h in ‘Golden’. We’re taught that great art comes from pain. But food complicates that. Because for so many, cooking wasn’t expression. It was the quickest way to earn, to belong, to survive in a country that kept you at arm’s length. Entire cuisines here were shaped less by purity than by pressure. And maybe the quiet miracle is something that began as necessity now gathers us willingly. Bon Appetit or 吃好喝好 - have it your way. Scallop with miso butter and Jerusalem artichoke puree. #cooking #culture #scallop #gastroart #pain
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oscar.foraday
I wrote this after reading a piece exploring authenticity in British/Chinese takeaway culture written by @milllie.h in ‘Golden’. We’re taught that great art comes from pain. But food complicates that. Because for so many, cooking wasn’t expression. It was the quickest way to earn, to belong, to survive in a country that kept you at arm’s length. Entire cuisines here were shaped less by purity than by pressure. And maybe the quiet miracle is something that began as necessity now gathers us willingly. Bon Appetit or 吃好喝好 - have it your way. Scallop with miso butter and Jerusalem artichoke puree. #cooking #culture #scallop #gastroart #pain
Tuna with Radish, Sesame & Cucumber There is a kind of hunger that looks a lot like ambition from the outside. People admire it because it has the “shape” of discipline. I used to think the proof of caring was how much of yourself you were willing to spend and how convincingly you could turn every ordinary human need into an inconvenience. But a knife can be sharp without being reckless. A flame can be hot without taking the whole kitchen with it. #tuna #homecooking #storytelling #reflection #crudo
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oscar.foraday
Tuna with Radish, Sesame & Cucumber There is a kind of hunger that looks a lot like ambition from the outside. People admire it because it has the “shape” of discipline. I used to think the proof of caring was how much of yourself you were willing to spend and how convincingly you could turn every ordinary human need into an inconvenience. But a knife can be sharp without being reckless. A flame can be hot without taking the whole kitchen with it. #tuna #homecooking #storytelling #reflection #crudo
Ramen Omelette “What took me to cooking was that there was something honest about it,” David Chang once said. Which hits differently when you remember he studied religion first. Spend long enough studying faith and you learn to live with uncertainty. Walk into a kitchen and the omelette either works or it doesn’t. No higher authority. Just judgement day, every service. Recipe, tips, and tricks for the perfect omelette are over on my substack. #chefstalk #cooking #omelet #momofuku #reflection
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oscar.foraday
Ramen Omelette “What took me to cooking was that there was something honest about it,” David Chang once said. Which hits differently when you remember he studied religion first. Spend long enough studying faith and you learn to live with uncertainty. Walk into a kitchen and the omelette either works or it doesn’t. No higher authority. Just judgement day, every service. Recipe, tips, and tricks for the perfect omelette are over on my substack. #chefstalk #cooking #omelet #momofuku #reflection
Grilled fennel seed pork ribs, swordfish, veal chops There is a special form of naïveté required to cook outside with any seriousness while on holiday, the kind that begins as romance and ends with you crouched over a dying fire, smelling faintly of veal fat, wondering why civilisation bothered inventing walls if you were only going to walk back out beyond them with a pair of tongs and delusions of rustic competence. But then something magical happens out there. That is probably the attraction. Modern kitchens are designed to remove consequence. They flatten heat into settings, trap smoke in extractor fans, hide the mess behind brushed steel and the comfort that cooking is mostly a matter of control. But open fire demands that you pay attention, and then it punishes the exact second you start admiring yourself for doing so. And still, when it works, there is almost nothing better. A piece of food lifted from flame has a kind of blunt honesty to it, as if appetite and danger briefly agreed to share a table. #homecooking #fire #storytelling #barbecue #grilling
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oscar.foraday
Grilled fennel seed pork ribs, swordfish, veal chops There is a special form of naïveté required to cook outside with any seriousness while on holiday, the kind that begins as romance and ends with you crouched over a dying fire, smelling faintly of veal fat, wondering why civilisation bothered inventing walls if you were only going to walk back out beyond them with a pair of tongs and delusions of rustic competence. But then something magical happens out there. That is probably the attraction. Modern kitchens are designed to remove consequence. They flatten heat into settings, trap smoke in extractor fans, hide the mess behind brushed steel and the comfort that cooking is mostly a matter of control. But open fire demands that you pay attention, and then it punishes the exact second you start admiring yourself for doing so. And still, when it works, there is almost nothing better. A piece of food lifted from flame has a kind of blunt honesty to it, as if appetite and danger briefly agreed to share a table. #homecooking #fire #storytelling #barbecue #grilling
Earl-Grey Lemon Tart (with a collapsed Meringue) Comment ‘RECIPE’ for a link to the lemon tart recipe. The meringue needs work so that’ll be included at a later date. I’ve always found it easier to do something difficult when I’m too busy to wonder whether I can. Give me enough time and doubt sets in. Take the time away and there’s only the next thing that needs doing. And that might be why I’ve always confused pressure with discipline. I don’t necessarily apply myself better when I’m stretched thin. I just leave myself no room not to. #recipe #storytelling #lemontart #baking #reflection
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oscar.foraday
Earl-Grey Lemon Tart (with a collapsed Meringue) Comment ‘RECIPE’ for a link to the lemon tart recipe. The meringue needs work so that’ll be included at a later date. I’ve always found it easier to do something difficult when I’m too busy to wonder whether I can. Give me enough time and doubt sets in. Take the time away and there’s only the next thing that needs doing. And that might be why I’ve always confused pressure with discipline. I don’t necessarily apply myself better when I’m stretched thin. I just leave myself no room not to. #recipe #storytelling #lemontart #baking #reflection

Oscar (@oscar.foraday) Instagram Stats & Analytics

Oscar (@oscar.foraday) has 140K Instagram followers with a 4.67% engagement rate over the past 12 months. Across 53.0 posts, Oscar received 669K total likes and 14.5M impressions, averaging 12.6K likes per post. This page tracks Oscar's performance metrics, top content, and engagement trends — updated daily. To benchmark @oscar.foraday against other accounts, use Socialpruf's Instagram competitor analysis tool.

Oscar (@oscar.foraday) Instagram Analytics FAQ

How many Instagram followers does Oscar have?+
Oscar (@oscar.foraday) has 140K Instagram followers as of October 2026.
What is Oscar's Instagram engagement rate?+
Oscar's Instagram engagement rate is 4.67% over the last 12 months, based on 53.0 posts.
How many likes does Oscar get on Instagram?+
Oscar received 669K total likes across 53.0 posts in the last 12 months, averaging 12.6K likes per post.
How many Instagram impressions does Oscar get?+
Oscar's Instagram content generated 14.5M total impressions over the last 12 months.
Can I compare Oscar with other Instagram accounts?+
Yes. Add @oscar.foraday to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.