Rank #1: Series 2: Fuchsia Dunlop
Fuchsia Dunlop is a cook, food-writer, broadcaster and author of some of our favourite books, specialising in Chinese cuisine. Fuchsia visited us at Honey and Spice where we talked about her latest book, Land of Fish and Rice: Recipes from the Culinary Heart of China which is full of beautiful recipes from the Jiangnan province in eastern China, where she likes to eat in Chinatown and the best tools and ingredients for cooking authentic Chinese food in your own kitchen.
Dec 15 2017
Rank #2: Series 6: The art of fermentation with Sandor Katz
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
Rank #3: V&A Special - Fernando Laposse on Totomoxtle
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
Aug 09 2019
Rank #4: Series 1: Laura Jackson and Alice Levine
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
Rank #5: Series 1: Rachel Roddy
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
Rank #6: Series 3: Fabrizia Lanza
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
Rank #7: Series 1: Dr. Annie Gray
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
Rank #8: Series 3: Kitty Travers of La Grotta Ices
In a small converted greengrocers in South London (her ice cream shed), Kitty Travers patiently creates an array of iced delights – fresh ice creams that taste of the real, whole fruits; and eye-popping, palate-tickling sorbets that will enliven the taste buds of all those lucky enough to sample them. Kitty came to talk to us about how she fell in love with making ice cream and her new book, La Grotta Ices, containing over 100 inventive flavours of real ice cream, sorbet and granita.
Jul 20 2018
Rank #9: Series 4: Michael Rakowitz
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
Feb 15 2019
Rank #10: Series 2: Olia Hercules
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
Rank #11: Series 3: Joseph Trivelli of the River Cafe
A favourite restaurant of ours, The River Café has championed simple, good quality Italian cooking since 1987. We are so happy to have Joseph come and talk to us about 30 years of the River Cafe, what makes a restaurant ride high in the London food scene for so long, his unique experience working with the Ruth Rogers and Rose Gray, and of course a cherished subject of ours – Italian food.
The new cookbook River Cafe 30 marks three decades of memories and good food at the restaurant. The team revisited and updated the best dishes from the first blue cookbook and introduce 30 new favourites from the menus today – panzanella, ravioli with ricotta, raw tomato and basil, risotto with porcini and girolles and the outstanding chocolate nemesis. We can’t wait to cook and share with you some of these recipes.
Mar 23 2018
Rank #12: Series 3: Reem Kassis of The Palestinian Table
Reem Kassis left Jerusalem for the US at the age of 17, gained four graduate degrees and set her sights firmly on a stellar business career. She promised herself she would never end up in the kitchen like previous generations of women in her family, yet Reem found herself appreciating the simple pleasures of cooking for and feeding the people you love. She came to talk to us about her debut cookbook The Palestinian Table, how to define Palestinian food and how to make the best Baba Ghanouj.
Apr 13 2018
Rank #13: Special: Nik Sharma
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
Rank #14: Series 3: Signe Johansen
Signe is a Norwegian-American cook and the author of How to Hygge and Scandilicious. She joined us to talk about her latest book Solo: The Joy of Cooking for One. Celebrating the joy of self-reliance and self-sufficiency, the book is all about becoming more selfish in the kitchen and is full of recipes for happy solo cooking. From uncomplicated no-cook fast food to one-pot dishes that will transform your daily routine. We talked at length about the perfect fish finger sandwich, how to shop for solo dishes and how much dill is too much dill.
Jun 22 2018
Rank #15: V&A Special - FOOD: Bigger than the Plate
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
Rank #16: Series 5: Flour and Ancient Grains with E5 Bakehouse
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
Rank #17: Series 4: Niki Segnit
Niki’s first book The Flavour Thesaurus, published in 2011, examines why one flavour works with another and looks at how to pair your ingredients from traditional combinations such as pork & apple and interesting but unlikely-sounding couples. Niki’s inspiring new book, Lateral Cooking, grew out of the experiments with flavour combinations that went into her bestselling debut. We spoke to her about her path into food writing, how she developed the categories and her no-churn lemon ice cream
Jan 04 2019
Rank #18: Series 4: Rosemary Shrager
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
Rank #19: Series 4: Sybil Kapoor
Sybil Kapoor's new book, Sight Smell Touch Taste Sound, uses cleverly simplified kitchen theory and a selection of tempting recipes to reveal how we can unlock the power of our five senses and take our cooking to the next level. Sybil talked to us about the important differences between: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance. She also told us all about her life in the world of food from London to New York and back again.
Oct 12 2018
Rank #20: Special: Sarit Packer and Itamar Srulovich
We had a very special evening celebrating the launch of our new book Honey & Co: At Home – Middle Eastern Recipes From Our Kitchen, out now! Usually The Food Talks involve one or both of us chatting to our favourite people in the food world but for one night only the tables were turned and our producer Hester got to grill us for a change. We talked about home food throughout our lives, what we cook in our precious weekends and our favourite recipes for each other...
Jul 06 2018