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Gilly Smith

Recent Posts

  • TV Chefs: Then, Now and Should Be

    TV Chefs: Then, Now and Should Be
  • 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

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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