Eating With - John Bell

The actor, director and Australian National Treasure on his quest to become vegan, messing around with paint and Spaghetti Shakespeare.

- Maggie Scardifield

Do you love or hate to cook, John? I’m one of those men who has been very spoilt by a mother and a wife who are extremely good cooks. But when I’m on tour I have to manage on my own, so I have five or six recipes that I can depend on. Egg on toast, for instance.

What kind of an eater are you? I don’t like fancy food and I’m heading towards being a vegan. I haven’t quite got there yet, but when you get used to it, it’s very, very satisfying.

You grew up in Maitland, New South Wales. What was in your lunchbox? This was in the ’50s, just after the war, so it was generally white bread with a slice of cheddar cheese and a lettuce leaf.

Who led you to the theatre? A couple of fantastic English teachers at school. They loved theatre, particularly Shakespeare, and encouraged me to be an actor. I wasn’t much chop at school work or sport, but theatre was my great salvation.

As founder of Bell Shakespeare you were instrumental in an Australian Shakespeare style dubbed “Spaghetti Shakespeare”. How do you feel about the name? I always wanted to bring Shakespeare into focus for an Australian audience and without changing the words or the play, reflect ourselves, rather than trying to imitate foreign characters. I prefer Blue Gum or Wattle Leaf Shakespeare personally, but it’s certainly attempting to be very local.

What’s your fondest memory from your 25 years as director of Bell Shakespeare? I always found touring the greatest thrill. People in remote areas and the outback were so appreciative when you came to town with a big show. I was very fond of Wagga Wagga. I loved the theatre there, and the ladies would turn up with tea and scones for all the actors at interval.