Our Wicked Healthy Interview Series features individuals who are making a big impact in the plant-based world and beyond. Today we’re featuring Henry Firth and Ian Theasby, creators of the popular BOSH! channel on YouTube and authors of BOSH!: Simple Recipes * Amazing Food * All Plants, to be released April 19 in the UK and May 1 in the US.
Eat more plants! is the message behind each carefully crafted and fun cooking video created by Henry Firth and Ian Theasby, the British-based duo behind the wildly successful BOSH! Cooking series on Youtube. After launching their 100% plant-based + vegan cooking channel in June 2016, BOSH! Has become one of the world’s biggest and fastest-growing plant-based platforms with a wicked massive following that’s regularly tuning in to see what they’ll create next.
Their approach is centered around creating simple food that anyone can make, with a heavy dose of creativity and massive flavors to convince anyone that vegan or plant-based food is anything but boring. BOSH! will be releasing a cookbook this spring with more than 100 recipes that are reflective of their approach to food: fun, unpretentious and hearty+delicious.
We had the chance to cook and shoot with the BOSH! boys earlier this year and last year … check it out!
We freakin’ love what they’re doing and so we were excited for the chance to sit down with Henry and Ian for a bit to chat a little more about how BOSH! got started, what fans can expect in their new cookbook (plus a sneak peek of one of the recipes inside for their Mushroom & Guinness Pie) and share some of our favorite videos from the BOSH! collection!
Ian: There’s something for everyone in our book – from hearty family favourites, like our Ultimate Chilli and Spaghetti Bolognese, to some more adventurous dishes like our Mezze Cake (a Turkish Mezze platter in cake form!) and of course not forgetting our super indulgent desserts (the PBJ brownie is our go-to).
Henry: In terms of switching from video format to print, we’re always creating new recipes and thinking of new ideas so it was really cool to see those in print as well as online. We were lucky enough to go to Italy to see the first copies of the book being printed and that was a really special moment for us, as we have the potenital to reach a whole new audience with our book and offer fans of our channels some exciting recipes.
Ian: Henry and I go way back! We met at secondary school in Sheffield and have been friends ever since. Our background is mainly digital and when I first went vegan in 2015, Henry and I were living together at the time. Not long after I went vegan, we watched Cowspiracy together and Henry pretty much went vegan overnight. The main two problems we faced once we decided to lead a plant-based lifestyle was relearning how to cook and the lack of information available to us. We decided to take our digital background and love of food to teach the world how to cook, BOSH! was born!
Henry: I think our success is hugely down to dedication and consistency. All our recipes and tried and tested dozens of times, so we know that every recipe we put out there is of great quality and that anyone can cook it. Social media has also played a massive part in our success, our first recipe on Facebook had 3.5 million views in the first week and our following just keeps on growing.
Ian: We wanted a name that sums up what our videos are about – quick, simple and delicious food. Bish, bash, BOSH!
Henry: We’ll be doing lots of promo around the book, we’ll be heading out across the UK and US doing book signings and interviews. We’re also really excited to be appearing at food events and festivals. Check out dates on our website and come say hi!
Ian: We really loved working on our book, so we’re hoping to do book two very soon. Apart from that, we’re just concentrating on putting out new and exciting content every week and looking forward to what the future holds!
Henry: The Wicked Pulled Pork Sandwich we cooked with Derek for our channel was absolutely lush. We really love the way both Chad and Derek approach food, they’re both incredibly innovative. The positive impact they’re having on the plant-based movement is huge.
