For comedian Cariad Lloyd, food has always been a source of joy, nostalgia, and the occasional culinary mishap. Her journey from a chocolate-obsessed child to a self-taught baker and adventurous eater is filled with vivid memories and personal revelations.
Sweet Beginnings and Self-Taught Skills
Chocolate was an absolute obsession during her childhood years. Lloyd recalls meticulously hoarding Easter chocolate in a drawer, rationing it out piece by piece to ensure she never faced a day without her favourite treat. This early passion for sweets naturally evolved into a love for baking, though it was a skill she had to cultivate independently.
"My mum doesn't have a sweet tooth at all," Lloyd explains. "One Christmas, she simply refused to make a pavlova. She handed me the recipe book when I was just nine years old and told me to get on with it myself."
Following the instructions carefully, the young Lloyd produced a dessert that impressed the entire family. "Everyone was amazed and declared it a fantastic pavlova," she says. "From that moment on, I was officially put in charge of all puddings and desserts."
Family Meals and Culinary Awakenings
Growing up, her mother handled all the cooking with a practical, working-class approach. Meals were about efficiency, getting a hearty tea on the table without fuss. This meant reliance on convenient options like jarred pasta sauces. Lloyd admits it wasn't until she met her husband, writer and director Ben Blaine, in her twenties that she discovered you could make such things from scratch.
"My mum would use a jar of Loyd Grossman's sauce and just add a tin of tuna," Lloyd recalls. "When Ben suggested making a sauce ourselves, I actually laughed and asked him if he thought he was Loyd Grossman! I genuinely had no idea it was something you could do."
Retro Teas and Student Staples
Weeknight dinners were a beloved ritual. She and her brother would eagerly tuck into Findus crispy pancakes or chicken kievs, enjoying them on trays while watching The Simpsons and The Fresh Prince of Bel-Air. A special treat was a Fiendish Feet yogurt, complete with its novelty plastic legs on the pot.
University life brought its own culinary chapter. "Tuna-mayo sweetcorn pasta was the ultimate student staple for me," she says. "I ate so much of it. Alternatively, I'd fry some bacon and stir it into a jar of pasta sauce." While her own children now turn their noses up at this dish, it remains a deep comfort food for Lloyd.
Kitchen Roles and Signature Dishes
In her own household, her husband is the primary cook. However, Lloyd has mastered one standout dish: spaghetti bolognese. She follows a traditional recipe from Bologna, which includes adding milk to counteract the acidity of the tomatoes. It's a meal her children will occasionally request, though they show less enthusiasm for her other culinary attempts.
Surprising Allergies and Food Aversions
Lloyd has a peculiar and specific set of food allergies. She is inexplicably allergic to avocados, aubergines, and artichokes. "They all start with the letter 'A', which seems odd, but they're not medically linked," she notes. "All three make me vomit within about half an hour of eating them. Thankfully, it's not a hospital-level reaction, but it's very unpleasant." As a millennial, her avocado aversion often meets with disbelief from peers.
Her squeamishness extends to offal. A memorable misadventure occurred in Paris when she mistakenly ordered andouille sausage. "The waiter gave me a strange look," she remembers. "It's made from intestines and has a very strong smell. When I cut into it, the texture was horrifying – it looked like a thousand tongues bursting onto the plate. It was utterly revolting." Her husband, Ben, bravely tried it and claimed it wasn't so bad, but Lloyd stands by her disgust.
Favourite Flavours and Unforgettable Meals
Despite these aversions, Lloyd is an enthusiastic fan of Asian cuisine. Her go-to comfort foods now include ramen, noodles, and the Japanese okonomiyaki omelette. "The okonomiyaki is delicious," she says. "It comes with Japanese mayonnaise, fresh greens, and dancing fish flakes on top."
The best meal she has ever experienced was at The Sportsman in Kent, a Michelin-starred pub. "Their apple soufflé with caramel ice cream was incredible," she recalls with fondness. "It tasted like bonfires and fireworks. I still think about that dessert a decade later."
The Ultimate Fantasy Feast
If given the choice for a final meal, Lloyd's sweet tooth would reign supreme. Her dream last supper would consist entirely of puddings. "I'd have pudding for starter, main, and dessert," she laughs. "Something wonderfully chocolatey to start, like a tart with berries, or a rich brownie. Then I'd move on to millionaire's shortbread, and finish with a perfect pavlova – the dessert that started it all."
Cariad Lloyd continues to tour with the improvised comedy show Austentatious across the UK throughout 2026, bringing her unique humour to audiences nationwide.
