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Gilly Smith

Recent Posts

  • The Future of Food

    The Future of Food
  • The Influencers: a webinar

    The Influencers: a webinar
  • It’s all about the planet

    It’s all about the planet
  • Taste and the TV Chef: the launch party starts here

    Taste and the TV Chef: the launch party starts here
  • We’re all going on a summer holiday

    We’re all going on a summer holiday
  • The Funk of Noma

    The Funk of Noma

The Future of Food

Next stop on my virtual book tour! Monday October 5th 12-1pm Join me to discuss the future of food as we consider how to change the way we eat to save the planet. Special guests on the panel are: landowner and Mr Glyndebourne, Gus Christie, heritage grains farmer and Observer Food Monthly cover girl, Abi Aspen, parish councillor, localism advocate and sustainable B&B host at Starnash Farmhouse, Vicky Radtke, progressive…

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The Influencers: a webinar

In the first of a series of webinars to discuss the BIG issues around food in my new book Taste and the TV Chef: how storytelling can save the planet, a panel of super-influencers consider how to change the way we eat to save the planet. Click here to watch food writer and social media star Melissa Hemsley, founder of Wahaca Thomasina Miers, global CEO of Compassion in World Farming…

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It’s all about the planet

Welcome to Season THREE of Cooking the Books! Next week, we start with a bang and a brand new sponsor with Yotam Ottolenghi and Ixta Belfrage on the four food moments in their new book, Flavour. But this week, ahead of my weekend webinars on how to eat to save the planet to launch my new book Taste and the TV Chef, I had to invite the mighty eco chef,…

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Taste and the TV Chef: the launch party starts here

Click here to buy Taste and the TV Chef: how storytelling can save the planet I used to be such a party girl, but since Lockdown I’m rather enjoying being a more virtual version of myself. Not only does it mean barely ever leaving home, it’s SO much better for the planet. So when it comes to launching my book, packing my Zoom room with some of the most interesting…

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We’re all going on a summer holiday

Ok, so maybe it’s not like it used to be; the UK is busy pulling up the drawbridges to most of our favourite holiday destinations, Cornwall’s packed to the gills and that good old double decker in which Cliff and co cruised off to Greece for a week or two would be a socially distancing nightmare these days. But life is but a dream as virtual and remote become our…

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Lunch with Sami and Tara

It’s Podcast Day, even though I’m on my teeny weeny summer break before Cooking the Books with Gilly Smith whacks some fat in the pan and serves up a belter of a feast in Season 2 with all your favourite food writers. William Sitwell on the history of eating out, Gill Meller on the taste, art and poetry of plants and Olia Hercules on the summer kitchens of Ukraine will…

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The Funk of Noma

As Noma, Copenhagen’s world class locavore restaurant opens its doors this week for a casual outdoor picnic- experience, founder and executive chef Rene Redzepi will replace his signature sea urchins in slivers of hazelnut and lobster and nasturtium with soft custard of egg yolk in a nest of potatoes with essence of rose petals with a $15 burger. But as former New York Times journalist and Redzepi disciple Jeff Gordinier…

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How to Eat to Save the Planet

Who knew when Leon asked me to make a series about the way we should be eating to reduce our carbon footprint that days after the final episode, we would be closing our doors and facing an indefinite Lockdown? Or that ‘the answer’ according to the chefs and producers, farmers and campaigners I interviewed would be forced on us as the world skidded to a halt to ‘flatten the curve’…

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To Thailand, with love

This week, I go way off the beaten track in Thailand with Thai-born food writer, and delicious. columnist, Kay Plunkett-Hogge. We go in search for the food of Kay’s childhood, in the roadside cafes and markets of Bangkok, Chiang Rai and Chiang Mai. To start, I catch up with Kay who tells me how she absorbed recipes from her Thai nanny, learnt how to cook Thai food and how Thailand…

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The Easter Episode: With Steven Lamb, Dan Saladino and the food lovers who’ve found their happy place.

This month’s pod is all about finding your happy; River Cottage’s Steven Lamb argues that curing your own bacon delivers the key to Paradise, Dan Saladino tells me that after 13 years of presenting Radio 4’s The Food Programme, he’s finally got something to say in his book-in-progress, ‘The Ark of Taste’, and nomadic chef, Michael Watt, formerly of Brighton’s 64 Degrees tells me why he ran off to set…

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How to Cook Like.. Andy Oliver of Som Saa

This week, I meet with chef Andy Oliver at his Shoreditch restaurant Som Saa to see how he cooks a classic Thai recipe; green papaya salad. While Andy creates a delicious papaya salad, he gives advice on where to find the ingredients he uses in the recipe. He tells me how he came to own a Thai restaurant including, right at the beginning, working with with Thai food hero David Thompson at…

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Darina Allen, the queen of Irish slow food

At a special – and rather noisy – dinner at Selfridges, we celebrated the female producers who’ve played such a huge role in putting Irish food on the map. We discuss how and why Darina got into cooking. From a teacher telling her that she’d never be able to use cooking in a career to meeting her future husband… who just so happened to be her boss’s son. Darina tells me how…

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Tom Kerridge and why TV chefs are still teaching Britain to eat

It’s twenty years this Easter since Jamie Oliver first slid down that spiral bannister in The Naked Chef. As he hopped onto his scooter, he introduced a new audience to the idea that food could cook them up a whole load more than what’s on the plate. Food became about taste – as in lifestyle rather than flavour, but did it really get people cooking? Well, yes if you believe…

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Veganuary is not just for New Year

There’s a lot of chat about Veganuary this month. The born again are eulogising about pea proteins and the Dry January types are testing their resolve. But what happens in February? Will the droughters go back to their outdoor bred pork? Do they think that their little piggies have been wallowing in mud baths before ending up in Tesco’s shrink wrapped trays? What happens to all that food consciousness when…

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