This 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 listenView Post
These podcasts that I present and produce are about the many and various aspects about food culture, food identity and the impact of food on the planet. Some feature big name celebrities and some the biggest influencers behind the scenes.
Deputy editor of delicious. Magazine, Susan Low created her 2018 top ten books for delicious. magazine before the year was out – you can find them here – but the book she chooses as her number one arrived on her desk too late for the list… Here we discuss the food books that we’ve loved most this year. Click here to listenView Post
I headed to the Abergavenny food festival, back in September, and met Sarah Dickins and Nick Miller of Pen-y-Wyrlod Lamb to discuss how they are doing things differently on their farm in Wales. Sarah and Nick’s goal is to produce sheep utterly sustainably and to have a carbon-positive farm. We discuss the concerns of veganism for farmers and how, at their farm, they work with the land to actually reduce…View Post
This week I talk to the owners of Honey & Co about Israeli cuisine, women in the kitchen and how, with their new book, you can recreate the food you eat in their restaurant, at home. Husband and wife team, Itamar Srulovich and Sarit Packer, are the couple behind the award-winning Honey & Co in London. As well as their restaurant, which opened on Warren Street in 2012, they have…View Post
This week, my podcast comes from the gorgeous white isle of Ibiza and the new food festival Amorevore. I bump into delicious. columnist Gill Mellor who was demonstrating how to cook over fire as well as talking about his new cookbook Time. We chatted about how people are embracing being outdoors, the performance of cooking at food festivals and how the smell, touch, taste and connection with food inspires him.…View Post