NIGELLA LAWSON is this month’s Vogue cover star. Reclining in a jade green lace Burberry Prorsum dress, the chef wears only the most minimal make-up on the April cover, as the interview gives a real taste of the woman behind the headlines. “I was terrified of being photographed without make-up,” Lawson says in the piece, “and I hate having my looks talked up. It always makes me feel I’m going to be a disappointment in the flesh.” A long-time contributor to the magazine – Lawson began writing a cookery column for Vogue in 1995 – she has this year added judging other people’s cookery to her already bulging CV, with a panel slot on food show The Taste. But the author and chef says she may soon expand into another field entirely. “I love what I do, but there are other parts of my brain that I haven’t flexed in a professional way,” she said. “I do sometimes think that I’ve let the more analytical part of my brain slump slightly. I do like writing about food, but there’s so much that interests me… I’ve been working – in a cottage-industry way – on an app, which, if it works, could be deeply thrilling.”Read the full interview and see the shoot in the April issue, on newsstands March 10.
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