
I'm happily married with kids but I've been keeping a shocking secret from my wife for six years - do I tell her?
Alex*, believed to be from New Zealand, confessed he cheated on his wife with another woman six years ago when he was on a six-month work trip.
'We ended up having a kid together,' the man, whose voice had been altered as a disguise, told The Edge Breakfast during the Truth Booth segment.
'I had a child with another woman that no one knows about.'
Radio hosts Ash London, Clinton Randell and Dan Webby were lost for words as the unfaithful dad explained how he had been living with guilt all these years.
Getting it off his chest for the first time, Alex admitted he still struggles to wrap his head around the secret, knowing deep down it would destroy not only his marriage but also his relationships with friends and family.
'I've been married for over 10 years with children,' he explained.
Reflecting back, Alex said he had an extramarital affair six years ago while working overseas for six months.
'I found out about five years ago that we ended up having a kid together,' he said.
'Not to mention the fact that it's financially draining me, and I almost feel like this will come out at some point... it needs to. It's a bit tricky.'
Alex said he's been quietly sending the other woman payments to support their son, which has taken a financial toll on him.
'My wife has pointed that out, and I've just said I'm investing more into my investments, which I guess technically is true because his future is my investment,' he said.
He then made another surprising revelation - he has never met his love child in person - only through videos.
'At first I didn't believe it, but then my child has a birthmark that is virtually identical to mine and my mother's, which kind of passes down through genetics,' he said.
The radio hosts tried to put a 'positive spin' on the situation, with Dan suggesting that Alex was 'partly a good person' for supporting his secret child financially.
When asked if he could ever see his worlds collide, Alex said: '100 per cent. Honestly sooner rather than later.
'My heart is beating a mile a minute right now because I don't even know how to approach the situation to be quite honest,' the dad confessed.
'I would absolutely love to meet my son, and I would like my son to be a part of my life and my children's lives.'
Ash chimed in with her advice on what Alex should do.
'I don't know you from a bar of soap and you don't know me, but I'm just going to speak as a wife and a mother... You need to tell your partner,' she said.
'This will eat you alive. And we have one life. Every day that you go on keeping this secret is a day less that you have a relationship with your child.
'They don't know their parent. The longer you leave it, I feel the worse it is. Human beings are complex, but we're also forgiving, and I think truth and light is always better than darkness.'
Alex said he feels a sense of 'dread' and 'relief' by the thought of coming clean.
'I ultimately feel it would be beneficial for all parties, maybe not right now or six months or five years down the line, but at some point it is, I've got to rip the band-aid off,' he said.
'It's quite challenging.'
He said he knows his wife will be 'heartbroken' when the day finally comes that he confesses.
'All things aside, I would call myself a good father and a good husband, despite the obvious,' he said.
'I've been feeling I'm keeping something that I would cherish, you know, a secret. And it's just, it's really not fair.'
Ash was brought to tears as the dad explained how he just wanted to tell his wife the truth but was afraid of the consequences.
'I feel like the trust is quite literally irreversible, irreversibly broken and it's unfortunate,' Alex said.
'God knows I would do anything to rectify it and to move forward, but it's literally juggling my current family and my wife with the child who I want in my life.'
After his confession, Alex said he will eventually come clean to his wife.
'I can definitively say I will inevitably and 100 per cent bring this to light,' he said.

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Scottish Sun
13 minutes ago
- Scottish Sun
Love Island's Olivia Bowen gives birth to second baby and reveals adorable name
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Daily Mail
44 minutes ago
- Daily Mail
Olivia Bowen gives birth! Love Island star welcomes a baby girl with husband Alex as the couple reveal their newborn's name
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Time Out
3 hours ago
- Time Out
The ten-seat table where dinner has a score
Just recently, we found ourselves sitting at the chef's counter of a restaurant tucked down a side street near Chinatown – the kind you could almost miss. Peek inside and you might catch the soft glow of a charcoal grill, the blur of a hand turning something over the flames. Inside, the light is warm and low, pooling over idiosyncratic paintings and a quiet army of cat figurines. This is Nothing Sacred, the ten-seat chef's table from Grammy Award-winning producer-turned-chef Alex Jarvis and his partner, artist and restaurateur Nicole Scott. Here, dinner is never just dinner: each course arrives with its own music, composed by Alex to match the rhythm of the plate. The effect is intimate without being precious – a room designed to feel like home, but one where the home-cooked meal has been replaced by something far stranger and more deliberate. What sets the experience apart is the music, curated and composed by Jarvis, a two-time Grammy-winning producer, to accompany each dish – a soundtrack for the palate, unfolding in harmony with the flavours on the plate. Conceived together, Jarvis and Scott, an artist and restaurateur, have crafted a space where food, music, and art collide, redefining what an intimate dining experience can be. We were curious – how do two creatives so rooted in the music world pivot to a restaurant venture, and what does it take to translate their artistry from stage and studio to kitchen and table? So we asked everything. The door There's just a little sign outside Nothing Sacred. Just an emerald-green wall, a yellow door and a single square window, where the faint orange lick of a charcoal grill cuts through the Bangkok dusk. From the pavement in old town, you can just about make out the glint of a copper pan, the silhouette of a chef turning something over fire. Inside, it's warmth incarnate – idiosyncratic paintings, an amber glow that feels less like restaurant lighting and more like the forgiving shade of a late-afternoon sunbeam, and a scattering of feline figurines. Alex and Nicole, partners in both life and work, have compressed a decade of shared creativity into 10 seats a night. Alex is a two-time Grammy winner turned chef; Nicole, an artist and restaurateur whose hands seem to be in everything from crochet coasters to the wine list. Their concept is as much about listening as tasting: each 10-course menu is paired with music Alex composes specifically for the evening. 'We knew we wanted it to feel like our home,' Nicole says. 'Not just in the way it looks, but in the way people are welcomed.' From tour buses to tasting menus Their route here isn't linear. Nicole toured as a singer from the age of 11; Alex was in kitchens by 13 and drumming even earlier. They met in college in Canada, fell in love, and eventually moved to Nashville, where they spent a decade making music – until immigration policy and a collapsing industry during the pandemic forced a change of plan. The pivot was Congee Boy, a Thai-Chinese pop-up in Canada serving steaming bowls of rice porridge. It was as much about community as cooking, but they closed it at the height of its success to chase a more permanent dream in Bangkok. 'Alex lived here when he was 18,' Nicole says. 'Thailand was always in the back of our minds. The food at Congee Boy came from here, and Alex always said this is the best place in the world to cook. It's not just the ingredients – it's the kind of diners you get in Bangkok. People come here hungry in every sense.' Old Town, with its tangle of temples, markets and half-forgotten shopfronts, was the only location they considered. They'd had photos of the neighbourhood hanging in Congee Boy for years. 'We didn't even have to talk about it,' she adds. 'We just knew.' A soundtrack you can taste On paper, the idea of a 'sound-and-supper lab' sounds like a gimmick. In reality, it's more like being inside a film, where the score and the story bleed into one another. Alex writes each piece to mirror the arc of the meal: a slow, low-voiced Celine Dion sample might slip under a dish of grits as an homage to their Nashville years, while sharper, brighter notes might arrive with something citrus-cut and briny. 'I don't overthink it,' Alex says. 'It's the same process as cooking – pull from what you have, what means something to you, and let it evolve.' The soundtrack isn't just background music; it's the restaurant's other half. In one section, the pitch-shifted Celine vocal feels like a secret handshake between the couple, their shared history pressed into vinyl. Nicole calls that her favourite moment. 'It's the sound of my childhood, but reimagined by him. That's us.' The fermenter's library If the music tells their story, the menu is its diary – not linear, but layered. Alex is obsessive about fermentation, using it to stretch the life and deepen the flavour of each ingredient. He speaks about his fermentations like some chefs speak about wine, recalling batches by taste memory alone. 'Fermentation is my seasoning,' he says. 'I'm at Khlong Toei market almost every day, even on my days off. I come back with things I've never seen before, and I'm inspired by the people who sell them.' Some of the ferments travelled with them from Canada: a few vinegars, a clutch of SCOBYs, talismans from their earlier kitchen. 'They were our starting point,' Alex explains. 'They'll always be part of the story, even as the collection grows.' One of his most telling dishes might be their Issan chocolate mousse with prawn-head caramel and grasshopper garum – a Frankenstein of technique, thrift and instinct. 'It sounds crazy, but it eats like something familiar. That's what I want.' Hosting as an art form Nothing Sacred doesn't do table-turning. There's one seating a night, ten people max. Nicole describes it less as service and more as hosting – tending to the room like a conductor might a chamber ensemble. 'If it's a smaller group, we work harder to keep conversation flowing,' she says. 'It's not about being formal. It's about making people feel looked after. They might forget the exact dish or song, but they'll remember how they felt.' Nicole's role covers everything that isn't fire and knife. She is GM, sommelier, bartender, curator, coaster-maker, napkin-ironer. Alex works in broad strokes; Nicole handles the details that make the whole space hum. 'I'll spend hours finding the right fabric for a curtain or sanding down a piece of furniture. He'll be in the kitchen or the studio. 'We're working towards the same feeling, without having to agree on it. It's just who we are.' The next course For now, the couple's ambitions are modest but deliberate. They're planning to add balcony seating to keep the experience communal without sacrificing intimacy. They've also launched House of Koji, a side project selling their shoyu and other ferments. 'Our house-made shoyu is magic, if we do say so ourselves.' Awards – whether Grammys or Michelin stars – are not the point. 'Those things don't change you the way you think they will,' Alex says. 'You have to enjoy the process.' What they want guests to take away is harder to measure. 'Reconnection,' Nicole answers without hesitation. 'We don't want to be another Instagram stop,' Nicole says. 'We want people to leave remembering what it felt like, not just what they ate or heard. 'With themselves, with creativity, with community. We want people to leave feeling inspired, a little lighter, and maybe a little braver.' As the last of the diners filter out, the soundtrack fades, and the grill's coals dim to ash. From the window, the old town night is back to its usual quiet. Inside, Nothing Sacred still feels like it's holding its breath – waiting for tomorrow's 10 seats, tomorrow's soundtrack, tomorrow's telling of the same, ever-evolving story. And in a city whose culinary scene is increasingly global, transient and curated for quick thrills, that feels radical. In 10 seats, with charcoal smoke curling over a dish of fermented seafood, and a soundtrack that bends memory and expectation, Nothing Sacred stakes its claim as both sanctuary and stage – a place where Bangkok's noise becomes part of the art, where two creators shape a night that will linger long after the door is closed.