I joined Ramael Scully, or Scully as he’s known, in the kitchen of his eponymous restaurant in St James’ Market, London.We discuss how his background – he grew up in Malaysia and Sydney with a mixed heritage of Chinese, Indian, Irish and Balinese – influences his flavours in the restaurant.Then it was time for lunch, so he showed me how he feeds his staff with a flavoursome salmon recipe.
View PostIt’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…
View PostWe talk about what it’s really like to work for Jamie Oliver and what it takes to succeed in the world of food. Spoiler: you may have to scrub some pans. After leaving Jamie Oliver, Georgina has forged a freelance career with a fantastic Instagram following; for her personal account and @peaandthepod –an account with ideas for feeding a toddler. I dig to find out how she grew her Instagram following and how she decides…
View PostIn this week’s podcast I talk to the 2017 MasterChef winner, Saliha Mahmood Ahmed, to discuss her new Indo-persian book Khazana. It all started with a passion to find out more about the Mughal empires of the 15th-18th centuries and luckily for Saliha, the emperors of that time adored their food so much, the history of their food was well documented. She discovered just how extraordinary their contribution to food was. Khazana, meaning ‘treasure trove’…
View PostThis week I chat to restaurateur David Moore, from Pied à Terre – one of London’s longest standing Michelin fine dining restaurants – which offers vegetarian and vegan menus. From adding vegan dishes to the menu to attempting to have zero waste in his kitchen, he tells me how he’s trying to have a positive impact on the planet. Click here to listen
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