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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.
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oscar.foraday
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.
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. #dumplings #storytelling #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. #dumplings #storytelling #fyp
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
curiosity (n.) the hunger that leads you to plastic stools in faraway cities and to truths that taste bitter but stay with you. The kind of appetite Anthony Bourdain never lost… until he did. #anthonybourdain #cooking #reflection #storytelling #grief
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oscar.foraday
curiosity (n.) the hunger that leads you to plastic stools in faraway cities and to truths that taste bitter but stay with you. The kind of appetite Anthony Bourdain never lost… until he did. #anthonybourdain #cooking #reflection #storytelling #grief
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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9mo ago
oscar.foraday
For when it’s cold outside, and loud inside. Merry Christmas from my kitchen to yours! #christmas #reflection #duck #Recipe #cooking
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
A law firm partner once told me: once you start life as a lawyer, you live it in six-minute units. And maybe that’s true - so the number 6 curls like a spiral, and time starts looping… almost faster than you can live it. #cooking #fyp #law #storytelling #MentalHealth
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11mo ago
oscar.foraday
A law firm partner once told me: once you start life as a lawyer, you live it in six-minute units. And maybe that’s true - so the number 6 curls like a spiral, and time starts looping… almost faster than you can live it. #cooking #fyp #law #storytelling #MentalHealth
Chicago-style Italian Beef (Hot, Wet & Juicy) ‘The Bear’ exposes the exhausting belief that if you become useful enough, your pain will finally have a purpose. And I think that is how a lot of people first find their way into cooking. Some - through the clean, noble love of food. Many others - through the ugly relief of being needed. Hospitality gives that feeling a uniform. It lets you mask damage with generosity. It lets you turn exhaustion into devotion. It lets the whole machinery of need look almost holy, provided the plate goes out hot and someone, somewhere, closes their eyes for half a second. Absolution, dressed in Aus Jus - dripping through your fingers, dying fast. Bourdain understood that trap better than most. The stupid, glorious delusion that if you suffer with enough style, the suffering becomes meaningful. That if you feed people well enough, the hunger in you might finally shut up. But food was (and is) meant to nurture. At best, it gives us a way to say the things we are too proud to say out loud. And sometimes it comes as a sandwich, built with burnt hands, soaked through, asking not to be worshipped - but only to be eaten while it is still warm. #thebear #sandwich #homecooking #chefstalk #reflection
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oscar.foraday
Chicago-style Italian Beef (Hot, Wet & Juicy) ‘The Bear’ exposes the exhausting belief that if you become useful enough, your pain will finally have a purpose. And I think that is how a lot of people first find their way into cooking. Some - through the clean, noble love of food. Many others - through the ugly relief of being needed. Hospitality gives that feeling a uniform. It lets you mask damage with generosity. It lets you turn exhaustion into devotion. It lets the whole machinery of need look almost holy, provided the plate goes out hot and someone, somewhere, closes their eyes for half a second. Absolution, dressed in Aus Jus - dripping through your fingers, dying fast. Bourdain understood that trap better than most. The stupid, glorious delusion that if you suffer with enough style, the suffering becomes meaningful. That if you feed people well enough, the hunger in you might finally shut up. But food was (and is) meant to nurture. At best, it gives us a way to say the things we are too proud to say out loud. And sometimes it comes as a sandwich, built with burnt hands, soaked through, asking not to be worshipped - but only to be eaten while it is still warm. #thebear #sandwich #homecooking #chefstalk #reflection
provenance (n.): the story we tell to justify the price of a meal, while ignoring the story of those who cannot afford one. Food becomes very romantic once it is expensive enough to need a backstory. A carrot stops being a carrot and becomes soil, season, locality, labour, ethics, restraint. The menu starts reading less like a list of things to eat and more like a legal defence for why dinner costs £140. And perhaps there is nothing wrong with caring where food comes from. We should care. But it becomes harder to admire a culture that can speak so tenderly about ingredients, and so suspiciously about hunger. Scarcity is only poetic when it happens to people with good lighting. Fermentation becomes craft. Preserving becomes heritage. Nose-to-tail becomes philosophy. But when scarcity belongs to the poor, it becomes a budgeting problem. That is the part we do not like to season too heavily. Because “ethical eating” has somehow become more comfortable than asking why people still cannot eat. We can trace a scallop back to the sea bed, but not a hungry child back to a political choice. At some point, provenance stops meaning where the food came from. It starts meaning who gets to eat without shame. #storytelling #homecooking #pasta #farmtotable #dining
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4mo ago
oscar.foraday
provenance (n.): the story we tell to justify the price of a meal, while ignoring the story of those who cannot afford one. Food becomes very romantic once it is expensive enough to need a backstory. A carrot stops being a carrot and becomes soil, season, locality, labour, ethics, restraint. The menu starts reading less like a list of things to eat and more like a legal defence for why dinner costs £140. And perhaps there is nothing wrong with caring where food comes from. We should care. But it becomes harder to admire a culture that can speak so tenderly about ingredients, and so suspiciously about hunger. Scarcity is only poetic when it happens to people with good lighting. Fermentation becomes craft. Preserving becomes heritage. Nose-to-tail becomes philosophy. But when scarcity belongs to the poor, it becomes a budgeting problem. That is the part we do not like to season too heavily. Because “ethical eating” has somehow become more comfortable than asking why people still cannot eat. We can trace a scallop back to the sea bed, but not a hungry child back to a political choice. At some point, provenance stops meaning where the food came from. It starts meaning who gets to eat without shame. #storytelling #homecooking #pasta #farmtotable #dining
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
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 #writing
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oscar.foraday
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 #writing
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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oscar.foraday
We keep coming back to the table, even when we don’t know what we’re hungry for. #anthonybourdain #reflection #food #cooking #scallops
Mantis shrimp have twelve colour cones. Meaning they don’t just see more colours, but ca basically see between them. Sometimes I wish I could borrow that vision. Maybe then I’d find the shade that stops me mid-thought. One that isn’t just blue… or just green. #storytelling #reflection #nostalgia #cooking #prawn
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7mo ago
oscar.foraday
Mantis shrimp have twelve colour cones. Meaning they don’t just see more colours, but ca basically see between them. Sometimes I wish I could borrow that vision. Maybe then I’d find the shade that stops me mid-thought. One that isn’t just blue… or just green. #storytelling #reflection #nostalgia #cooking #prawn
Sichuan Peppercorn Steak au Poivre w/ Fries The au poivre recipe is over on my substack. 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. Maybe that’s all addiction ever was… not wanting more, but wanting that feeling again. The mistake is thinking the craving belongs to the food. #foodwriting #storytelling #steak #homecooking #reflection
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oscar.foraday
Sichuan Peppercorn Steak au Poivre w/ Fries The au poivre recipe is over on my substack. 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. Maybe that’s all addiction ever was… not wanting more, but wanting that feeling again. The mistake is thinking the craving belongs to the food. #foodwriting #storytelling #steak #homecooking #reflection
“What would your last meal be?” This was a question that I was asked over 3 separate meals with 3 different groups over 2 consecutive days. For some reason, I’m still stuck without an answer. Thank you @ADIP_FOOD for the recipe inspo. #writing #cooking #storytelling #food #fyp
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oscar.foraday
“What would your last meal be?” This was a question that I was asked over 3 separate meals with 3 different groups over 2 consecutive days. For some reason, I’m still stuck without an answer. Thank you @ADIP_FOOD for the recipe inspo. #writing #cooking #storytelling #food #fyp
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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2mo ago
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
Seared Snapper (or Dentex Bream?) with Crispy Fennel and Smoked Anchovy Cream Pea Purée 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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4mo ago
oscar.foraday
Seared Snapper (or Dentex Bream?) with Crispy Fennel and Smoked Anchovy Cream Pea Purée 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
AD | Father’s Day with @waitrose The best table on Father’s Day is not always in a restaurant. Sometimes it is the one at home: British beef tomahawk steak, crisp potatoes, anchovy and herb butter, and a sharp gremolata for the last few bites. For this, I wanted to keep the cooking simple but generous. The kind of meal that gives people something to carve, something to pass around, and a reason to stay at the table a little longer than they meant to. #HomeOfFoodLovers #homecooking #steak #dads #FathersDay
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3mo ago
oscar.foraday
AD | Father’s Day with @waitrose The best table on Father’s Day is not always in a restaurant. Sometimes it is the one at home: British beef tomahawk steak, crisp potatoes, anchovy and herb butter, and a sharp gremolata for the last few bites. For this, I wanted to keep the cooking simple but generous. The kind of meal that gives people something to carve, something to pass around, and a reason to stay at the table a little longer than they meant to. #HomeOfFoodLovers #homecooking #steak #dads #FathersDay
Somewhere between the wok and the saucepan, I stopped trying to translate myself - and just started tasting what was already there. #fusion #cooking #storytelling #noodles #pasta
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10mo ago
oscar.foraday
Somewhere between the wok and the saucepan, I stopped trying to translate myself - and just started tasting what was already there. #fusion #cooking #storytelling #noodles #pasta
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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4mo ago
oscar.foraday
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

Oscar (@oscar.foraday) Tiktok Stats & Analytics

Oscar (@oscar.foraday) has 29.0K Tiktok followers with a 13.88% engagement rate over the past 12 months. Across 52.0 videos, Oscar received 407K total likes and 2.95M views, averaging 7.82K likes per video. This page tracks Oscar's performance metrics, top content, and engagement trends — updated daily.

Oscar (@oscar.foraday) Tiktok Analytics FAQ

How many TikTok followers does Oscar have?+
Oscar (@oscar.foraday) has 29.0K TikTok followers as of September 2026.
What is Oscar's TikTok engagement rate?+
Oscar's TikTok engagement rate is 13.88% over the last 12 months, based on 52.0 videos.
How many likes does Oscar get on TikTok?+
Oscar received 407K total likes across 52.0 videos in the last 12 months, averaging 7.82K likes per video.
How many TikTok views does Oscar get?+
Oscar's TikTok content generated 2.95M total views over the last 12 months.