Robin Simpson looks upon food as more than just a necessity. “I really enjoy food,” he freely admits.

Playing Nurse Nellie, the dame in York Theatre Royal’s pantomime production of Sleeping Beauty, “is relentless,” says Robin.

“You never get a rest during the show, as you are basically being dressed with a new costume and wig between every appearance – that alone takes up a vast amount of energy,” admits Robin, who has been playing dame at the Theatre Royal for the last few years.

When doing pantomime, Robin has a specific eating regime to keep his energy topped up.

“I am not a huge breakfast eater and don’t eat early in the day, so I usually start my day with a coffee before heading out to the theatre.”

Robin likes a good cup of coffee, so he always takes his own coffee machine to the theatre and keeps it in his dressing room so his favourite coffee is always on tap.

While cycling to the theatre, Robin will often stop and pick up something at a local bakery "to munch on between shows" on a two-performance day.

Once in the theatre, Robin often pops out to see what the theatre café has to offer and what specials they have on the menu. “I particularly enjoy scrambled eggs – as that sets me up for the day.”

“Between shows can be a difficult time to find some good food to eat at around 4.00pm, as there’s nothing much open, so here’s where the sandwich or pastie I pick up on the way to the theatre comes into its own.”

“After the last show and because of the energy I have used, I am usually starving and have something like toast, cereal or a pizza or food that’s quick and easy to prepare.”

Both Robin’s parents cooked meals for the family, and as his mother was a district nurse, his dad often used to do the cooking when his mum was on duty.

“I do remember helping my mother to bake when I was little. She would use a Mary Baker cake mix, and I would help empty the packet and mix it. I used to help her fill the bun cases and then lick out the mixing bowl when we were done.”

Robin likes to cook when he’s at home between theatre jobs but didn’t learn to cook until later in life. “It was sort of needs must when I left home.”

“I find cooking at home very relaxing; it’s just like putting the radio on. I like to cook things from scratch, such as curry, lasagne, stir-fries and pasta dishes, and whenever possible I use fresh ingredients.”

Often Robin’s wife, Suzie, will join him in preparing to cook a meal. “There are so many things that she is so much better at than I am,” he admits.

“One thing that Suzie is brilliant at making is her special bonfire toffee. It is just so delicious; I have lost a few fillings because of it, but I just cannot get enough of it!”

Robin’s Special Spaghetti Recipe

Ingredients
100g pancetta
50g pecorino cheese
50g parmesan
3 large eggs
350g spaghetti
2 plump garlic cloves
peeled and left whole
50g unsalted butter
sea salt and freshly ground black pepper

Method
Step 1
Put a large saucepan of water on to boil.
Step 2
Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
Step 3
Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
Step 4
Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
Step 5
Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
Step 6
While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
Step 7
Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
Step 8
Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
Step 9
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
Step 10
Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
Step 11
Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
Step 12
Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Sleeping Beauty is at York Theatre Royal from 2nd December to 4th January 2026.