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Honey and Co: The Food Talks

Updated 3 days ago

Arts
Society & Culture
Food
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We invite you all to join our food talks; they are held at Honey and Spice in front of a small group of guests. The people we admire from the food world come over – cooks, waiters, makers, writers, drinkers, thinkers – we have something to eat, a glass of wine and they tell us their story of making a life in food.

Read more

We invite you all to join our food talks; they are held at Honey and Spice in front of a small group of guests. The people we admire from the food world come over – cooks, waiters, makers, writers, drinkers, thinkers – we have something to eat, a glass of wine and they tell us their story of making a life in food.

iTunes Ratings

30 Ratings
Average Ratings
24
2
3
0
1

Obsessed!

By Tinabean_ - Jun 11 2019
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I was super lucky to stay at an air bnb in London in the same building as Honey & Co. We arrived into London famished and went there for a delicious lunch and enjoyed watching the restaurant start serving afternoon tea. When I heard they had a podcast I signed up right away. It has introduced me to so many wonderful people passionate about food, food production, cooking, and living their life with passion. I look forward to it every week. Very inspirational. Thank you so much.

Interesting and educational

By shekana - Jan 07 2019
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Your cookbook was given to me as a gift. It brings me such inspiration! I have been cooking most of my life for family and I get a bit un creative. Your book, and now your fascinating and friendly podcasts have put a kick in my culinary step. Thank you!!

iTunes Ratings

30 Ratings
Average Ratings
24
2
3
0
1

Obsessed!

By Tinabean_ - Jun 11 2019
Read more
I was super lucky to stay at an air bnb in London in the same building as Honey & Co. We arrived into London famished and went there for a delicious lunch and enjoyed watching the restaurant start serving afternoon tea. When I heard they had a podcast I signed up right away. It has introduced me to so many wonderful people passionate about food, food production, cooking, and living their life with passion. I look forward to it every week. Very inspirational. Thank you so much.

Interesting and educational

By shekana - Jan 07 2019
Read more
Your cookbook was given to me as a gift. It brings me such inspiration! I have been cooking most of my life for family and I get a bit un creative. Your book, and now your fascinating and friendly podcasts have put a kick in my culinary step. Thank you!!
Cover image of Honey and Co: The Food Talks

Honey and Co: The Food Talks

Latest release on Jan 24, 2020

Read more

We invite you all to join our food talks; they are held at Honey and Spice in front of a small group of guests. The people we admire from the food world come over – cooks, waiters, makers, writers, drinkers, thinkers – we have something to eat, a glass of wine and they tell us their story of making a life in food.

Rank #1: Series 1: Dr. Annie Gray

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Dr. Annie Gray is a food historian, cook, broadcaster and author. She often appears on BBC Radio 4's The Kitchen Cabinet as their resident food historian. She came to Honey & Spice to tell us all about her latest book, The Greedy Queen, part culinary-biography, part-gastronomic exploration of Queen Victoria. Annie tells us all about her deliciously varied career, Queen Victoria's complex relationship with food and the most extravagant dishes eaten at the monarch's famous banquets.

Aug 25 2017

48mins

Play

Rank #2: Series 6: The art of fermentation with Sandor Katz

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Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and The Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyse a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” We spoke to Sandor about his life in a commune, what he's discovered recently and much more!

Oct 25 2019

37mins

Play

Rank #3: Series 6: Donal Skehan

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Following a slight career detour singing in a successful pop band, Donal Skehan realised food was his true calling and started his popular blog “The Good Mood Food Blog” which chronicled quick cooking dishes and cheap meals. This soon led to cookbooks, tv appearances, a youtube channel and more. Celebrating honest, hearty home cooked food Donal has established himself as a trusted cook and food writer with a loyal global following. We talk to Donal about how his pop career became a food one and much more!

Nov 01 2019

33mins

Play

Rank #4: Series 5: Honey with Bermondsey Street Bees

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Dale and Sarah founded Bermondsey Street Bees, a sustainable beekeeping practice and artisan honey business, in 2007 with just eight hives on the rooftop of their Victorian warehouse on Bermondsey Street in London. Every honey produced by Bermondsey Street Bees is single-source and raw, preserving all of the nutritional benefits. We chat to Dale and Sarah about how they keep their bees, the difference in quality from mass-produced industrial honey and the fascinating history of honey.

Jul 05 2019

34mins

Play

Rank #5: Series 5: Coffee with Climpson & Sons

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Founded in 2002 in an old butcher’s shop in Hackney from which they take their name, our friends at Climpson & Sons source, roast and craft the finest coffees in London. They have supplied us with the most delicious coffee since the very early days of Honey & Co. We will talk to Danny Davis and Matt Randell about how they find the best coffee beans around the world, how to ensure consistent flavour and quality, and demystify all the different brewing options available to us.

Jun 21 2019

31mins

Play

Rank #6: Series 4: Michael Rakowitz

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Michael Rakowitz, Iraqi-American artist of Fourth Plinth commission 'The Invisible Enemy Should Not Exist' and author of upcoming cookbook A House With A Date Palm Will Never Starve, to be released in the summer of 2019. Rakowitz’s Lamassu is made from empty tins of Iraqi date syrup, alluding to the fact that historical monuments are not the only thing destroyed by war; they also decimate local economies, including the industry for date syrup which collapsed as a result of the war. 

A House With A Date Palm Will Never Starve by Michael Rakowitz is out June 2019, published by Plinth

Instagram: @PlinthUk

Twitter: @PlinthUkArt

Feb 15 2019

43mins

Play

Rank #7: Series 1: Laura Jackson and Alice Levine

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This week we’re joined by the dynamic duo, Laura Jackson and Alice Levine. The TV and radio presenters met at a jumble sale a few years ago. They really hit it off and started running supper clubs together. Their events quickly became London’s hottest dinner party. The girls have written the rulebook to end all rulebooks on entertaining in your own home, Round to Ours. Listen if you want to know the ultimate tips for having people ‘round to yours’, how to keep an eclectic mix of guests dining long into the night and what happens when you put the dirty dancing soundtrack on at a dinner party…

Jul 14 2017

44mins

Play

Rank #8: Series 1: Chetna Makan from The Great British Bake Off

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Chetna Makan was a semi-finalist on series 5 of The Great British Bake Off, wowing the judges and the audience with her advance techniques and use of complex flavours. Since the Bake Off she has been extremely busy. She came to Honey and Spice to talk about her newest book Chai, Chaat & Chutney, a journey through the street foods of India. Chetna talks to us about the differences between the street food of Mumbai, Kolkata, Delhi and Chennai, how she has taken inspiration from the dishes and created delicious recipes and what it was like to be a contestant on the country's favourite baking show.

Aug 11 2017

33mins

Play

Rank #9: Series 1: Rachel Roddy

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Rachel Roddy is a multi award-winning Guardian food columnist and author based in Rome and Sicily. She speaks to us about her new cookbook Two Kitchens: Family Recipes from Sicily and Rome. Her book celebrates the simple, everyday dishes from her two distant but connected kitchens. We hear all about her favourite ingredients and recipes from tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble.

Jul 27 2017

43mins

Play

Rank #10: Special: Nik Sharma

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Nik is a writer, photographer, and recipe developer behind the critically acclaimed blog, A Brown Table. We chatted to him after a special event cooked by us from Nik’s book – Season: Big Flavours, Beautiful Food. Nik's recipes take a journey all the way from India by way of the American South to California. He talked to us about his childhood food in India, how he uses his scientific skills in cooking and why he took basmati rice to his in-laws' house.

Jan 18 2019

27mins

Play

Rank #11: Series 5: Butter with Grant Harrington and Eve Hemingway

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This episode is all about butter; how to make it, how should we eat it and why is it yellow? We are joined by butter aficionados Grant Harrington of Ampersand Cultured Butter and food writer, Eve Hemingway. After working in fine-dining, Grant was inspired to learn more about traditional butter-making. He set up shop and now makes butter that is unlike anything we’ve tried before; rich, dense and creamy. Food writer Eve Hemingway helps us to delve deep into the history and culture of butter making.

May 10 2019

22mins

Play

Rank #12: V&A Special - FOOD: Bigger than the Plate

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Episode 1 of a mini-series in partnership with the V&A to celebrate their fantastic new exhibition, FOOD: Bigger than the Plate.

The exhibition looks at how innovative individuals, communities and organisations are radically re-inventing how we grow, distribute and experience food.

Sarit and Itamar chat with curators Catherine Flood and May Rosenthal Sloan and meet some of the exhibitors.

We'll be hosting live podcast recordings at the V&A on 25th June and 29th July. Get tickets: vam.ac.uk/whatson

Jun 17 2019

26mins

Play

Rank #13: Honey & Smoke Birthday Special with Olia Hercules

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It's Bonfire Night and our grill house Honey & Smoke is three!

To celebrate the third birthday we had not one, not two, but three parties. We invited three fire-loving chefs, Olia Hercules, Ben Chapman and Gill Meller to cook over fire with us and to talk about their life in food and flames.

In this series we are doing things a bit differently, so first we head into the kitchens of Honey & Smoke to cook up one of our most popular dishes for you: a recipe for grilled pears with almond tahini, coriander and smoked almonds. Then we chat to our first guest Olia Hercules who brought us beautiful smoke dried pears from Ukraine. We talk about Eastern European stereotypes of beetroot and cabbage, memories of cooking fish broth over fire for summer picnics, traditions of smoking fruit in wood fired ovens, and her dad's incredible keffir recipe which makes the most tender grilled chicken.

After a wonderful conversation we sat down together with the crowd to enjoy Olia's gorgeous Eastern European grill inspired menu. What a treat! 

Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Stay tuned for the next episode with Ben Chapman.

Make a booking at Honey & Smoke Honey & Smoke, 216 Great Portland St, W1W 5QW https://honeyandco.co.uk/smoke/@honeyandsmokerestaurant

Follow @oliahercules. Get her award-winning cookbooks #Mamushka & #Kaukasis and look our for her third cookbook #SummerKitchens coming out next year. 

Nov 05 2019

32mins

Play

Rank #14: Series 2: Olia Hercules

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Olia Hercules was born in the south of Ukraine. After studying and working as a journalist in the UK, she retrained as a chef at Leiths. Olia visited us earlier this year talk about her first book Mamushka, a personal journey that celebrates her family recipes from Ukraine and across eastern Europe. This time she visited us to talk about her new cookbook Kaukasis - a culinary journey through Georgia, Azerbaijan and beyond. Olia explains how the Soviet Union affected the cuisine of the region, her eventful research trip and how to cook this food at home. 

Oct 13 2017

38mins

Play

Rank #15: Series 3: Fabrizia Lanza

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It’s not often that you get to meet a living legend: Fabrizia Lanza’s cookery school in Sicily is a food lover’s mecca. Fabrizia’s family have been in Sicily for centuries and through their school and farm they preserve knowledge and flavours passed down through the generations. We talked about preserving food and preserving traditions, drank Sicilian wine and cooked some of Fabrizia’s amazing food for everyone who came.

Aug 03 2018

47mins

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Rank #16: Series 4: Caroline Eden

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Caroline Eden is a writer specialising in the former Soviet Union. Over the past decade she has filed stories from Uzbekistan, Ukraine, Russia, Kyrgyzstan, Kazakhstan and Azerbaijan. She came to talk about her book 'Black Sea: Dispatches and Recipes – Through Darkness and Light' is the tale of a journey between three great cities. We listened to Caroline’s stories of the remarkable individuals she met such as the last fisherwoman of Bulgaria and the inspiring meals that she ate on the way.

Nov 23 2018

37mins

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Rank #17: Series 4: Rosemary Shrager

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Rosemary Shrager, celebrity chef, cookery school doyenne and author of Rosemary Shrager’s Cookery Course: 150 tried and tested recipes to be a better cook. She has recently appeared on popular television series The Real Marigold Hotel and is an acclaimed cookery teacher with her own school, Rosemary Shrager’s Cookery School. She came to talk to us about the best ways to teach cooking, how she adapts recipes from her travels and all the bizarre encounters she has had along the way.

Feb 01 2019

40mins

Play

Rank #18: V&A Special - Ep 2 - Fernando Laposse on Totomoxtle, using heirloom Mexican corn

Podcast cover
Read more

Ep2 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate.

In the grand setting of the V&A museum we chatted to artist Fernando Laposse about his part in the compost section of the exhibition - Totomoxtle, a beautiful new decorative veneer material made with the colourful husks of heirloom Mexican corn. We talked everything from seed banks to saying yes when you mean no, from biodiversity and the future of growing, to rural farmers on facebook. 

Visit the exhibition https://www.vam.ac.uk/whatson

  Listeners can get 40% off tickets to the exhibition using promo code: FOOD40  

@fernandolaposse @vamuseum

#plateup

Aug 09 2019

32mins

Play

Rank #19: Series 4: Anissa Helou

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Anissa Helou is a chef, food writer, and journalist with an unparalleled knowledge of the culinary heritage of the Middle East, the Mediterranean, and North Africa , author of FEAST: Food of the Islamic World. She talks to us about the major task of covering the entire Islamic World in a cookbook, how she gathered a comprehensive collection of the finest and most flavourful recipes from her time living and travelling widely in the region, and how to eat a camel hump.

Dec 21 2018

43mins

Play

Rank #20: Series 5: Chocolate with Joanna Brennan of Pump Street

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Joanna Brennan co-founded Pump Street Bakery with her father in the village of Orford in Suffolk. After mastering the art of naturally-leavened bread, they ventured into making chocolate from beans imported directly from single estates and cooperatives around the world. We talk to Joanna about the obsessive care and attention to detail that goes into the roasting profile of each bean and how each stage requires a careful eye, and nose. Chocoholics and others alike, this one's for you!

May 24 2019

34mins

Play

Who Run The World? Claudia Roden

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This is the second episode of our Who Run The World? season celebrating women in food.

Today’s guest is Claudia Roden, the goddess of Middle Eastern food writing. Claudia is a cookbook writer and anthropologist, her career spans over 50 years. Originally from Egypt, Claudia grew up in Cairo and studied in Paris and London. In 1956 when her parents fled Egypt to London, Claudia began collecting recipes from the Jewish diaspora arriving from all over the Middle East as a way to make a connection between refugees and their homelands. This led to multiple bestselling cookbooks including the international award-winning The Book of Jewish Food, and she revolutionised western attitudes to Middle Eastern cuisines in 1968 with her bestselling cookbook, A Book of Middle Eastern Food.

 We talked to Claudia about her unusual route to a career in food writing, how attitudes to women working have changed over the last 50 years, the women who inspired her, and how travelling alone as a woman was treated with suspicion yet opened many kitchen doors for her research. Claudia is a true inspiration, our hero, and we owe so much to her in paving the way for us.

This interview is part of our series Who Run The World? Women in Food in which we will be chatting to leading women across the food industry, writers, broadcasters, critics, chefs and restaurateurs.

Our final episode will air on 8th March International Women’s Day.

Got something to say? Share your thoughts, feelings and questions with us!

Email us at podcasts@honeyandco.co.uk

Follow us on Twitter: @honeyandco

Instagram: @honeyandco

Find out more about the series here – www.honeyandco.co.uk/TheFoodTalks

#HoneyAndCo #TheFoodTalks #WomenInFood #WhoRunTheWorld

Listen to episode 1 with Andi Oliver

Producer: Miranda Hinkley

Manager: Louisa Cornford

Vocals: Kristine Kruz 

Jan 24 2020

24mins

Play

Who Run The World? Andi Oliver

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This is the first of our Who Run The World? podcast season celebrating women in food.

Since the start of Honey & Co women have reigned supreme; they run our kitchens, our front of house and our offices, and we finally feel that the industry is starting to catch up with us. Women are now leading the way across the industry, not just as chefs but as food critics, as writers, as culinary teachers, tv and radio presenters and so much more.

So, with International Women’s Day on the horizon we wanted to dedicate a whole season to some of the women who inspire us every single day!

Today’s guest is Andi Oliver, she’s the most vivacious and beautiful person we’ve had the chance to meet this year. The interview with her is absolutely hilarious. We talked about her career in a punk band, and how she made the transition to chef and then to food broadcaster. Her show The Great British Menu is one of our absolute favourite shows, you should watch it - we spend hours arguing over what we would make!

Listen to find out more about how she managed to get where she is and how she broke the glass ceiling. We are also so excited to hear about her current project collecting recipes from all around the Caribbean, Wadadli Kitchen.  

This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day.

Got something to say? Share your thoughts, feelings and questions with us!

Email us at podcasts@honeyandco.co.uk

Follow us on Twitter: @honeyandco @andisn16

Instagram: @honeyandco @andioliver

Find out more about the series here – www.honeyandco.co.uk/TheFoodTalks

#HoneyAndCo #TheFoodTalks #WomenInFood #WhoRunTheWorld

Producer: Miranda Hinkley Manager: Louisa Cornford Vocals: Kristine Kruz 

Jan 17 2020

34mins

Play

Series 6: Nothing Fancy with Alison Roman

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Alison Roman is a columnist for the New York Times Food section and Bon Appétit contributor. She is the author of the bestselling Dining In. Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince. We talk all about her new book, Nothing Fancy, where Alison makes any night of the week worth celebrating. She believes it’s not entertaining, it’s having people over. We apologised to leeks, fawned over anchovies and much more!

Dec 13 2019

34mins

Play

Series 6: Mike Solomonov

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Mike is an Israeli chef and restaurateur known for his landmark Philadelphia restaurant, Zahav, where we had the pleasure of speaking to him while we were in town. We spoke to Mike about growing up in a Jewish household in the US, the food of Israel, his introduction to kitchens and how he and his business partner, Steven Cook, have kept expanding their restaurant world to include Abe Fisher, Dizengoff, Percy Street Barbecue and more...

Dec 06 2019

42mins

Play

Series 6: Nancy Singleton Hachisu on Japan

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Nancy is a native Californian, but has lived in Japan since 1988 and is a renowned expert in Japanese food. Nancy’s cookbooks include Japanese Farm Food, Preserving the Japanese Way and her newest book is called Japan: The Cookbook - Nancy has painstakingly reworked traditional material gathered from gifted home cooks and translated, tested and adapted the recipes. We talk to her about how to source good ingredients for Japanese home cooking, small-scale farming in Japan and much more...

Nov 29 2019

26mins

Play

Honey & Smoke Birthday Special with Gill Meller

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The third and final instalment of our special smoke series to celebrate the third birthday of our grill restaurant Honey & Smoke.

In this episode we had the wonderful Gill Meller join us all the way from Dorset. 

First we head into the kitchen with Sarit and Itamar to cook up some lamb chops and plums on the grill, a favourite here at Honey & Smoke over the last 3 years and talk about their love of fire growing up! 

Then they chat to Gill Meller, the chef, cookbook author and fellow fire-lover who joined us to celebrate our 3rd and final party for the 3rd birthday of Honey & Smoke! Gill talks about his experiments with fire and cooking outside growing up, bringing this to River Cottage and the different techniques he uses, from nailing fish to planks to wrapping food in clay. We ate a gorgeous meal including focaccia bread with bacon & herbs, homemade cheese with herbs, clay baked onions, grilled cabbage with carraway & garlic butter and wood roast lamb shoulder and finished with gorgeous honey and coriander cakes. Such a memorable meal! 

We were so happy to welcome fire-loving chefs Olia Hercules, Ben Chapman and Gill Meller to celebrate with us! We hope you enjoyed the series. Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Please remember to rate and review if you enjoyed! 

Make a booking at Honey & Smoke Honey & Smoke, 216 Great Portland St, W1W 5QW https://honeyandco.co.uk/smoke/@honeyandsmokerestaurant

Follow @gill.meller All of the recipes were cooked from Gill's cookbooks TimeGather and Outdoor Cooking. Get signed copies via our website shop.honeyandco.co.uk 

Nov 15 2019

29mins

Play

Honey & Smoke Birthday Special with Ben Chapman

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The second instalment of our special smoke series to celebrate the third birthday of our grill restaurant Honey & Smoke.

In this episode we had the incredible Ben Chapman, co-founder of award-winning restaurants Kiln, Smoking Goat and Brat come cook a Thai-inspired grill menu for us. 

First we go behind the scenes at Honey & Smoke to cook one of our most popular dishes over the last three years - grilled octopus and prawns with a rich bean stew.

Then we chat to Ben! We talked all about creating a Thai grill menu at Kiln using a range of simple tao barbecues; his story of becoming a chef; the travels, cooking and learning that led to combining British grown ingredients with Thai recipes. Such a fascinating conversation! 

We sat down for a sensational menu including delicious liver grilled in sage, raw Jersey beef laap, jungle curry of kippers, mackerel mashwi and Tamwoth belly kapi curry. It was sensational - so vibrant, spicy and smoky.

Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Stay tuned for the final episode with Gill Meller who's coming from Dorset to cook some lamb and chat fire with us! 

Make a booking at Honey & Smoke Honey & Smoke, 216 Great Portland St, W1W 5QW https://honeyandco.co.uk/smoke/@honeyandsmokerestaurant

Follow Ben and his restaurants here @kilnsoho  @smokinggoatbar @bratrestaurant

Nov 15 2019

30mins

Play

Honey & Smoke Birthday Special with Olia Hercules

Podcast cover
Read more

It's Bonfire Night and our grill house Honey & Smoke is three!

To celebrate the third birthday we had not one, not two, but three parties. We invited three fire-loving chefs, Olia Hercules, Ben Chapman and Gill Meller to cook over fire with us and to talk about their life in food and flames.

In this series we are doing things a bit differently, so first we head into the kitchens of Honey & Smoke to cook up one of our most popular dishes for you: a recipe for grilled pears with almond tahini, coriander and smoked almonds. Then we chat to our first guest Olia Hercules who brought us beautiful smoke dried pears from Ukraine. We talk about Eastern European stereotypes of beetroot and cabbage, memories of cooking fish broth over fire for summer picnics, traditions of smoking fruit in wood fired ovens, and her dad's incredible keffir recipe which makes the most tender grilled chicken.

After a wonderful conversation we sat down together with the crowd to enjoy Olia's gorgeous Eastern European grill inspired menu. What a treat! 

Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Stay tuned for the next episode with Ben Chapman.

Make a booking at Honey & Smoke Honey & Smoke, 216 Great Portland St, W1W 5QW https://honeyandco.co.uk/smoke/@honeyandsmokerestaurant

Follow @oliahercules. Get her award-winning cookbooks #Mamushka & #Kaukasis and look our for her third cookbook #SummerKitchens coming out next year. 

Nov 05 2019

32mins

Play

Series 6: Donal Skehan

Podcast cover
Read more

Following a slight career detour singing in a successful pop band, Donal Skehan realised food was his true calling and started his popular blog “The Good Mood Food Blog” which chronicled quick cooking dishes and cheap meals. This soon led to cookbooks, tv appearances, a youtube channel and more. Celebrating honest, hearty home cooked food Donal has established himself as a trusted cook and food writer with a loyal global following. We talk to Donal about how his pop career became a food one and much more!

Nov 01 2019

33mins

Play

Series 6: The art of fermentation with Sandor Katz

Podcast cover
Read more

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and The Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyse a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” We spoke to Sandor about his life in a commune, what he's discovered recently and much more!

Oct 25 2019

37mins

Play

Series 6: Tokyo Stories with Tim Anderson

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Tim Anderson is a chef, food writer, and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011 and his epic Japanese soul-food restaurant, Nanban, opened in 2015 in Brixton. We talk to Tim about his new book Tokyo Stories and seemingly endless food offerings of Tokyo on every level...

Oct 18 2019

40mins

Play

V&A Special - Ep 5 - Karen Guthrie, Jasleen Kaur and Michael Rakowitz

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Ep5 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate.

Recorded live at the V&A museum, in the last episode of the series, we chatted to three artists from the Eating section of the exhibition: Karen Guthrie, Jasleen Kaur and Michael Rakowitz, all who are challenging the way we think about eating and especially to think about cooking and eating as creative acts.

Visit the exhibition: Listeners can get 40% off tickets to the exhibition using promo code: FOOD40  @vamuseum

#plateup

More information on the artists: 

Karen Guthrie - House of Ferment https://www.somewhere.org.uk/

Jasleen Kaur - The Five Ks and Tala Curry Measure http://jasleenkaur.co.uk/

Michael Rakowitz - Spoils, Enemy Kitchen -  http://www.michaelrakowitz.com/

To be the first to hear about new recordings of Honey & Co: The Food Talks, follow @honeyandspicedeli on instagram or sign up to our mailing list.

If you enjoyed this episode please help us reach more people - subscribe, rate, review! 

x

The Honeys 

Aug 30 2019

32mins

Play

V&A Special - Ep 4 - Kathrin Böhm of Company Drinks

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Ep4 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate.

Recorded live at the V&A museum, in this episode we chatted to artist Kathrin Böhm of Company Drinks about her part in the trading section of the exhibition. Company Drinks is a community enterprise in Barking & Dagenham in East London that brings people together to pick, process and produce drinks. 

Visit the exhibition Listeners can get 40% off tickets to the exhibition using promo code: FOOD40 @vamuseum

Company Drinks: @goingpickingKathrin Böhm: @k_athrinbohm

#plateup

Aug 23 2019

19mins

Play

V&A Special - Ep 3 - David Burns & Austin Young of Fallen Fruit

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Ep3 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate.

Recorded live at the V&A museum, in this episode we chatted to California-based artists Fallen Fruit - David Burns and Austin Young - about their part in the farming section of the exhibition. David and Austin make public art which explores the role of fruit in creating shared culture. By foraging depictions of fruit from the V&A's collection, they have created two unique installations for the exhibition - beautiful wallpaper which draws on the horticultural history of the site and a series of fruit maps which plot the locations of fruit trees growing in public space in London.

Visit the exhibition Listeners can get 40% off tickets to the exhibition using promo code: FOOD40 @vamuseum

@fallen_fruit

#plateup

Aug 15 2019

20mins

Play

V&A Special - Ep 2 - Fernando Laposse on Totomoxtle, using heirloom Mexican corn

Podcast cover
Read more

Ep2 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate.

In the grand setting of the V&A museum we chatted to artist Fernando Laposse about his part in the compost section of the exhibition - Totomoxtle, a beautiful new decorative veneer material made with the colourful husks of heirloom Mexican corn. We talked everything from seed banks to saying yes when you mean no, from biodiversity and the future of growing, to rural farmers on facebook. 

Visit the exhibition https://www.vam.ac.uk/whatson

  Listeners can get 40% off tickets to the exhibition using promo code: FOOD40  

@fernandolaposse @vamuseum

#plateup

Aug 09 2019

32mins

Play

Series 5: Fruit and Veg with Riverford's Guy Singh-Watson

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Self-confessed veg nerd, Guy Singh-Watson has over the last 30 years taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week. This episode is a deep dive into the trials and tribulations of producing organic food, modern farming and what it's like to deal with selling fruit and veg to supermarkets.

Aug 02 2019

38mins

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Series 5: Flour and Ancient Grains with E5 Bakehouse

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Ben set up E5 Bakehouse in 2011, initially baking sourdough in the pizza oven of a local restaurant in the mornings before they opened. We talk to Ben about his mission to revive the lost art of baking using traditional techniques, natural ingredients and forgotten flours. We learn about their famous sourdough and hear about how they are developing an agroforestry arable farm in Suffolk with a focus on making the transition to a diversified farming system, and localised supply chain for bread.

Jul 19 2019

32mins

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Special: History Cooked with Polly Russell

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In May, we collaborated with writer Rosie Sykes and historian Polly Russell to create a special dinner for the opening of the Eat Cambridge Food Festival. The evening included a food history talk by Polly Russell and a delicious feast cooked by Itamar, Sarit and Rosie inspired by an extraordinary royal medieval manuscript. In this episode we hear Polly tells us about the magnificent scroll, The Forme of Cury, which inspired the epic feast and all the best things about a medieval banquet.

Jul 12 2019

28mins

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Series 5: Honey with Bermondsey Street Bees

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Dale and Sarah founded Bermondsey Street Bees, a sustainable beekeeping practice and artisan honey business, in 2007 with just eight hives on the rooftop of their Victorian warehouse on Bermondsey Street in London. Every honey produced by Bermondsey Street Bees is single-source and raw, preserving all of the nutritional benefits. We chat to Dale and Sarah about how they keep their bees, the difference in quality from mass-produced industrial honey and the fascinating history of honey.

Jul 05 2019

34mins

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Series 5: Coffee with Climpson & Sons

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Founded in 2002 in an old butcher’s shop in Hackney from which they take their name, our friends at Climpson & Sons source, roast and craft the finest coffees in London. They have supplied us with the most delicious coffee since the very early days of Honey & Co. We will talk to Danny Davis and Matt Randell about how they find the best coffee beans around the world, how to ensure consistent flavour and quality, and demystify all the different brewing options available to us.

Jun 21 2019

31mins

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iTunes Ratings

30 Ratings
Average Ratings
24
2
3
0
1

Obsessed!

By Tinabean_ - Jun 11 2019
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I was super lucky to stay at an air bnb in London in the same building as Honey & Co. We arrived into London famished and went there for a delicious lunch and enjoyed watching the restaurant start serving afternoon tea. When I heard they had a podcast I signed up right away. It has introduced me to so many wonderful people passionate about food, food production, cooking, and living their life with passion. I look forward to it every week. Very inspirational. Thank you so much.

Interesting and educational

By shekana - Jan 07 2019
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Your cookbook was given to me as a gift. It brings me such inspiration! I have been cooking most of my life for family and I get a bit un creative. Your book, and now your fascinating and friendly podcasts have put a kick in my culinary step. Thank you!!