Richard Corrigan says he's new to the celebrity chef's favourite pastime - dishing out roastings in the press.
But he's not doing badly for a beginner.
The baby-faced Irish restaurant owner was in the news this week for lambasting his motherland's mass-produced chicken on the radio. "Muck," he blasted it. "Crap".
He demanded a look at the print out I had of his comments to Irish station RTN, later flashed around the UK on a national newswire. He scanned it with open astonishment.
"Oh God I'm going to be in trouble with some people," he muttered in his earnest County Meath brogue.
"I mean I was talking to an Irish radio programme, so I talked about Irish chicken. I'm new to all this stuff," he added.
He may be shocked at seeing his every splutter copied down in all its blunt glory for the nation's leisurely perusals. But just like the meat he advocates, his style - ripe, unprocessed and flavoursome - serves to highlight his sincerity on the subject.
Corrigan's tirade on the state of supermarket chicken came after seeing a BBC film on the rearing of battery chickens.
The animals' welfare and the ensuing product contrasted sharply with his experiences of food and animal husbandry during his childhood on his family's 25-acre farm.
The Corrigan family was poor but all meat and dairy foods were reared and churned on his doorstep, and all were of the best possible quality. Corrigan left Ireland at 18 to work as a cook in Amsterdam before moving to London and receiving a Michelin star in 1998 for his highly regarded restaurant, Lindsay House.
He also works as a presenter on BBC's Full on Food series. Since childhood food quality has remained a passion of his.
He wants consumers to think about where their food comes from - or at least buy food bearing the stamp of an animal welfare group.
"I'm a farmer's son so I know what I'm talking about," he said.
"I remember my mam chasing round the yard trying to get a good supper into the boiling pot," he grinned. "Thought the RSPCA wouldn't have approved of that." But he'd rather become a vegetarian - the chef equivalent of cutting out one's tongue - than eat battery-reared meat.
"I'm fed up of people picking chicken off the supermarket shelves in Ireland and Britain and not thinking about it.
"Go out of your way to spend that extra few quid. It doesn't have to be £12 or even organic. What I'm saying is put a bit of attention into where it comes from."
Would he take his crusade further, and go down the Jamie Oliver route?
"What, put dinner ladies out of jobs? Be paid a fortune by Sainsburys?
"I'm anti, anti, anti all of that. I'm not the type of guy who would want to be put on the board of Sainsburys. Money isn't my prime motivator in life. I will never sell out. Why should I?"
The mention of supermarkets lights the touchpaper for another diatribe.
"It's not the people producing the chicken, it's supermarkets forcing them to produce it for this price," he said.
"People should lean on supermarkets and insist on quality.
"The power of supermarkets in this country is absolutely appalling. The lobbying, the marketing budgets. How many shops have gone out of business because another mini Tesco has moved into town?
"It all goes back to the fact of why we are involved in the whole scholarship. It's about trying for proper, good food."