TV Critics: Women Of World War One; Cooks' Questions

“The strident documentary, Women Of World War One, revealed the Munition-ettes were such tough, roistering brawlers that the foremen couldn’t keep control. Squadrons of police had to be sent in to prevent riots — and the coppers were women, too.”
Christopher Stevens, Daily Mail

“By the end I felt tired, moved and uncomfortably complacent. I’d expected a happy ending but what we got was far more important. Watch online if you can.”
Ben Machell, The Times

“Adie told a bittersweet story with refreshing clarity and nuance. This hour-long programme was packed with such fascinating historical nuggets. Never once did we feel like we were being spoken down to, and the use of old footage and reconstructions was tasteful rather than intrusive. We have heard much about the First World War in recent weeks but this still felt like necessary viewing.”
Sameer Rahim, The Telegraph

“No doubt Adie, something of a female pioneer herself, had a relevant perspective on this that would have been interesting to hear but, a hard-news journalist till the last, humour and personal opinions were kept strictly out of it.”
Ellen E Jones, The Independent

“Katie Adie’s Women of World War One perfectly described the simultaneous liberation and frustration felt by a cohort of women surging forth from the kitchen to replace the men who had gone to fight.”
Julia Raeside, The Guardian

“It was no surprise that Adie, who has written a book on women in the Great War, made such an engaging presenter. The question is, will she please present some more?”
Matt Baylis, Daily Express

“If you’ve ever wondered how to make focaccia or marinate a pigeon breast, tune in. If you just want to make dinner, don’t bother … unless your idea of dinner is a thimbleful of mousse and an artistic dab of beurre blanc.”
Christopher Stevens, Daily Mail

“An audience of nice ladies and gentlemen sat in what looked like a Victorian observational operating theatre, watching chefs demonstrate their skill while occasionally proffering polite questions. Only when asked. They’re British, after all.”
Julia Raeside, The Guardian

“It’s very much proper restaurant-quality food, certainly not the kind of thing you’d have the time or energy to dish up after work, but now that Jamie Oliver and his many imitators have the quick ‘n’ easy ‘n’ cheap eats covered, there’s room for a more aspirational cooking show on television.”
Ellen E Jones, The Independent