Kelly Osbourne chats lockdown pets, TV projects, and her love for British food (Including Chicken Cottage)
The Filling with Anna BarnettShow Notes
Deep in lockdown on both sides of the Atlantic, rock ‘n’ roll enfant terrible Kelly Osbourne Zooms in from LA to join Anna Barnett in London for a raucous, insightful, and poignant episode of The Filling podcast. It’s boss and former employee reunited (did you know that back in the day Anna was Kelly’s assistant?) where they examine lifestyle transformations, new TV projects (EXCLUSIVE!), Sharon’s lack of cooking skills, and Kelly’s much treasured Chicken Cottage keyring. Serious question: does this mean she gets a loyalty discount? Also, can it be true that Ozzy – The Prince of Darkness – has acquired a quarantine tan? EPISODE NOTES 01:00 – 03:15) Kelly details what lockdown life looks like for her in her new LA apartment and her coping mechanisms for combatting loneliness. Has she really taught herself to cooking during this difficult time? 14:00 – 19:00) Sensitively discussing her personal struggles with addiction, Kelly praises the power of her rehab treatment and three a half years of sobriety. 23:30 – 25:00) Kelly lists some of her favourite English foods. She also discusses the differences between UK produce and that of the US. Which does she prefer? 25:30 – 26:40) Was Sharon a good cook growing up? Here Kelly details her childhood food memories and growing up between the US and England. And, yes, turkey dinosaurs were involved. 29:30 – 31:15) Fascinatingly Kelly is eager to return to the UK (home as she calls it) for good. Here she explains why and what’s holding her back? 36:00 – 38:10) Kelly details how productive she’s been during lockdown. Exclusively, she teases new TV projects she has in the development pipeline. Does this include a return to reality TV for The Osbournes? TOP QUOTES “You know me – if everyone’s doing it, I ain’t doing it.” Kelly “You may be the most positive person I know, Anna Barnett” Kelly “The things I put you through (…when you worked for me …); I’m so sorry.” Kelly “The thing I’m most proud of is that I’ve learnt to be myself.” Kelly “Your sandwiches saved my life many times.” Kelly “We like it eggy over here.” Anna RESOURCES www.chimpmanagement.com www.curtisstone.com www.chickencottage.com
ABOUT THE GUEST Actress, singer and fashion designer, Kelly Osbourne, is the daughter of heavy metal legend Ozzy Osbourne and music manager/TV presenter Sharon Osbourne. Since rising to fame in the smash MTV reality series, The Osbournes, Kelly has enjoyed a successful music career, launched a fashion line, participated in Dancing with the Stars, and presented Fashion Police alongside cultural icon Joan Rivers. More recently Kelly has appeared as a judge on Australia’s Got Talent and Project Runway Junior. www.kellyosbourne.net
ABOUT THE HOST Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life; eagerly joining her nan in the kitchen to learn the traditional baking, ingredients, and recipe techniques that would prove to serve her in the future. After a period working in TV production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs, pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book ‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The Independent newspaper as well as contributing to Vogue. Anna wrote the food pages for Grazia magazine, and now...
Get full access to House Soup at housesoup.substack.com/subscribe
More from The Filling with Anna Barnett
Today’s guest is a culinary icon—one of the UK’s most celebrated chefs, with a career built on precision and perseverance. His early training took him to some of the world’s most prestigious kitchens working alongside Raymond Blanc in the UK and Bernard Loiseau and Joël Robuchon in France. Next came a 21-year reign at the helm of Gidleigh Park, where he held two Michelin stars for nearly two decades. But his journey wasn’t without challenge. A near-fatal car accident early in his career meant learning to cook—and lead—with just one arm. What followed was a lesson in resilience, reinvention, and an unwavering belief in his craft. Now, as chef-patron and co-owner of Lympstone Manor, he is cultivating vineyards, mentoring the next generation of chefs and above all is one of the most respected voices in hospitality. Today’s guest reflects on the dishes that shaped him, the mentors who guided him, and the quiet power of returning to your roots.
Today’s guest might be recognised by the 20 million people who tuned in for the Gavin and Stacey finale, where she stood at the altar with British sitcom royalty, James Corden, playing the entirely unlikable Sonia. But that’s just one stop in a career that began in childhood and shows no sign of slowing. Todays guest has navigated her way through a long list of beloved British shows, from Casualty and Waterloo Road to The Job Lot and Archie. More recently, you’ll have seen her take a dramatic turn in The Suspect, playing a Canadian whistleblower in the story of Jean Charles de Menezes, and in the cultural phenomenon that is This City Is Ours. Follow Laura on Instagram here Follow The Filling here here Follow Anna Barnett here
This week’s guest is no stranger to The Filling, having joined me back in 2021. Since then, this Michelin-starred chef has taken his culinary journey to new heights—relocating his one-star restaurant Osip to a stunning new home in the heart of Somerset, one that promises not just exceptional dining but a full countryside escape with luxurious overnight stays.
This week's guest takes us deep into the heart of Mayfair, where a former physicist turned chef is reimagining Indian cuisine—one course, one technique, and one memory at a time. After years spent honing his craft in some of the world’s most storied kitchens—from Locanda Locatelli to Mugaritz—he emerged with a vision that marries scientific precision with emotional resonance.
Today’s guest discovered at the tender age of 13 that food wasn’t just something to eat—it was his calling. With guts, relentless drive, and unwavering passion, he became the youngest British chef ever to earn two Michelin stars at just 26.