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A celebrity chef has criticised Meghan Markle, while reviewing the second series of With Love, Meghan. He claimed the Netflix show offered nothing new, failed to deliver fresh ideas and has done little to shift public opinion.
Jameson Stocks, who has cooked for King Charles, and built his own reputation both on and off screen, exclusively told the Daily Express: “From what I’ve seen so far, it’s the same old nonsense.” He said the production lacked originality and substance, falling short of what viewers expect from such a high-profile deal.
The chef went further, summing up the show in a single word and branding it completely “dull.”
Jameson also insisted Meghan has not broadened her appeal, with no drastic changes made following the first series back in March.
He pointed out that the format of the show has barely changed, with most of her time filmed in and around the $9.5 million Montecito home she rented while catching up with guests and trying her hand at crafts and cooking.
The lineup also followed a similar pattern, featuring A-listers such as Chrissy Teigen with a brief cameo from her husband John Legend.
Meghan was also joined in the kitchen by critically acclaimed and multi-award-winning chefs, including Clare Smyth, who gushed over her cooking skills.
Clare, who has three Michelin stars, played a significant role at the wedding of Prince Harry and Meghan’s back in 2018- before they stepped down as working royals.
The former Suits actress caught up with her long-term friend and makeup artist Daniel Martin before travelling to California to make cocktails with beauty entrepreneur Vicky Tsai.
Jameson argued that the lineup of star names failed to disguise a lack of originality, which did little to win people over.
He said: “I don’t think she’s won over people who doubted her. The same people who watched her first season will watch the second season and support it, which was nobody.”
He suggested that Meghan’s struggles to expand her audience raise serious questions about her long-term future in television.
