Subscribe

* indicates required

Gilly Smith

Recent Posts

  • A Food Shaped World

    A Food Shaped World
  • 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

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…

View Post

Behind the book with Saliha Mahmood Ahmed

In 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 Post

The Michelin-starred restaurant that’s saving the planet

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 listen

View Post

The best food books of 2018

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 listen

View Post

Can a farm be carbon positive?

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