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Gilly Smith

Blog

Thoughts beyond the podcast as I meet some of the most interesting people in the world of food and drink.

Caroline Eden on The Black Sea

The Black Sea has received high praise, just last week it won a special commendation at the prestigious Andre Simon Awards. From Istanbul to Odessa, Caroline and I travel around The Black Sea and discuss the inspiration behind her book. Caroline calls it ‘a travel book with recipes’ so you’ll not only discover recipes – inspired by meals, meetings and literature – you’ll also learn about the people, their stories and culinary…

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How to Cook Like… Ramael Scully

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.

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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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Georgina Hayden on the best job in the world and stirring slowly

We 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…

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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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