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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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

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Yotam Ottolenghi’s on identity, food fights and feeding the kids

In this week’s podcast I catch up with Yotam Ottolenghi to ask him about food identity, peace food and why he tries to avoid fighting with his kids over food. First, I was really curious to find out how Yotam created the wow factor in British food. He tells me what he thinks the joy of cooking is, and why his cookbooks aren’t as popular in Israel. He reveals what he’d…

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Gill Meller’s first interview about ‘Time’

It’s a delicious. exclusive! I was lucky enough to get an exclusive interview with chef Gill Meller for this week’s podcast. Gill is a resident columnist for delicious. magazine, an award-winning writer for his first book Gather and part of the renowned River Cottage team. Tune in for his very first interview on his new book Time and why he thinks we should slow down to consider what food is all about. He delves back…

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