Bio

Joe Inglis originally shot to fame in 1996 on BBC One’s acclaimed documentary series 'Vets in Practice’, which followed his life and career as a vet for 11 series between 1996 and 2003. Since then, Joe has been the resident vet on Blue Peter, where he stayed for four years. This year alone has seen Joe appear as a veterinary expert on ‘Animal Roadshow’ on the Animal Planet channel, 'The Wright Stuff' on C5 and ‘The One Show’ on BBC1. Having originally found fame with Vets in Practice, this spring sees a return to the lives of the vets and an update on their progress in a week-long documentary series ‘Return to Vets in Practice’.

As well as becoming a well-known face, Joe is also a published author, having penned a total five books, including his diary ‘It Really Does Happen to a Vet’ and recipe books for dogs and cats, and contributed to many more. Since 1998, Joe has also been a columnist in ‘The Weekly News’ updating the public on his activities in the surgery, on TV and including his challenges for Charity Last year saw Joe embark on his first challenge for the registered Charity Hearing Dogs for Deaf People where he successfully completed a 100 mile walk, eating only dog food! After the huge success of this event, Joe then decided to help the Charity celebrate their 25th anniversary in 2007, this time he rowed the River Thames in a 2 metre dog bowl, The Mutty Bark! Nearly three years ago Joe founded his own natural pet food company, ‘Pets’ Kitchen’. Since its inception, the brand has firmly established itself within the pet food market and is now stocked in over 700 supermarkets nationwide, including Waitrose and Sainsbury’s, with plans to expand further across the country. The range comprises of 2 brands - Joe & Jack’s and Joe & Jill’s - inspired by his faithful collie cross dog Jack and tabby cat Jill. Joe is constantly developing new ranges and Jack, the collie cross, and Jill, the tabby cat, are always on hand to help, in fact they taste-test all the recipes! Joe’s passion for healthy cooking for animals combined with his veterinary training makes for the development of recipes that are both natural and tasty. 

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