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an eyeful Chef who stripped naked for Amy Huberman says she was 'shocked' when she saw his bum

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A CHEF who stripped naked for Amy Huberman admits the actress was quite “shocked” when she saw him get his bum out for her.

Dishy Nico Reynolds had to pretty much let it all hang out for Amy when she appeared on TV show Lodging With Lucy.

Nico (32) was naked bar a chef’s apron and let Amy get an eyeful of his bare bum when he went to move flowers so she and host Lucy Kennedy could paint him for a portrait they were doing for the programme.

“I was actually initially kind of reluctant enough to do it, but then like the 17-year-old in me was like ‘man, Amy Huberman and Lucy Kennedy are about to draw you naked, get on that’,” Nico tells SundayWorld.com

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“Amy was quite shocked. I found it quite liberating in the end.”.

Nico enjoyed his time as the resident chef on the Virgin media show.

“It was amazing. It was so funny, being with Lucy you get invited to a party where you know no one,” he recalls. “She is always the host and introducing you to people. The people you are getting introduced to are like Paul McGrath and Mario Rosentock, and Twink. That was so funny.”

Nico admits he will not have anyone special to open his Christmas presents with.

“I’m very much single right now,” he confirms.

“Top of my Christmas wish list would be Carla Bruni (53). I’ve always had a thing for her. We could eat some French food and then she could sing to me in the evening.”

He also explains his exotic looks.

“My mother’s side are from Jamaica and my dad’s side are from Roscommon,” he smiles. “Its Jamaican community in London, that’s where that side is and where I go see them.”

Nico is originally from Sandymount , Co Dublin, and it thanking his lucky stars he did not open a restaurant in Portobello in the capital.

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“We were metaphorically on the way to signing a new deal on March 10, which was the start of the lockdown about to begin,” he explains.

“We were about to take out a large amount of money to do up a restaurant in Portobello. The thing was there was a lot of work to be done and it was owned by a Canadian vulture company, so we would have been in a lot of trouble. It was such a good decision.”

The chef, who also appears on other RTE and Virgin Media shows, has a top tip for any Christmas leftovers for a tasty turkey dish.

“I used to live in Buenos Aires for seven years and two years I living among the Peruvian community, so I have a Peruvian recipe,” he reveals.

“It’s usually traditionally done with chicken, but you shred up the turkey and then mix it with roasted garlic, hummus and oregano, with tomatoe paste and stock. Let it all shred and simmer in a small pot or frying pan.

Then I have my potatoes, they are usually boiled or roasted. I crush them down until they are into a disc.

“The throw it back into the over. When it comes out its nice and crispy. Then you top the crispy potato with your spiced up turkey. It’s delicious.”

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