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Honey and Co: The Food Talks

Updated 7 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 17, 2020

The Best Episodes Ranked Using User Listens

Updated by OwlTail 7 days ago

Rank #1: 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

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Rank #2: 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

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Rank #3: Series 2: Fuchsia Dunlop

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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

42mins

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Rank #4: Series 4: Niki Segnit

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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

49mins

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Rank #5: 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

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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

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Rank #7: 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

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Rank #8: 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

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Rank #9: 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

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Rank #10: Series 1: Allan Jenkins of The Observer Food Monthly

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Allan Jenkins, Editor of the Observer Food Monthly, came to Honey and Spice to tell us about his new book, Plot 29: A Memoir. The book is an engaging, special and very personal account of Allan’s childhood in 1960s Plymouth when he and his brother were rescued from their care home and fostered by an elderly couple.

Allan is interviewed by our own Sarit Packer about how he came to write this memoir, why he grows plants from seed and the joy to be found in sharing food and flowers with people you love.

Jun 23 2017

47mins

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Rank #11: 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

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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

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Rank #13: 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

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Rank #14: 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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Rank #15: 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

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Rank #16: Series 4: Asma Khan

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Asma Khan has royal Mughali ancestry and grew up in a palace with 20 cooks. After gaining a PHD, she set up a supper club in her home in Kensington. Lovingly recreating Indian food from family recipes that go back generations, her cooking drew much acclaim and led to a permanent restaurant in central London, Darjeeling Express. We talked about filming for Chef's Table and her Second Daughters Fund which supports the often neglected and disadvantaged second daughter in the Darjeeling town of Kurseong.

Dec 07 2018

43mins

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Rank #17: 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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Rank #18: 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

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Rank #19: Series 5: Olive Oil with Mother's Garden

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Martin and Maggie of Mother's Garden have been farming arbequina olives and living an adventure in the Priorat mountains of Catalonia, south of Barcelona, since January 2001. Their cold-pressed oil is a lively, delicate and fresh olive oil and unlike any other we have tried. Martin tells us about their journey to the farm, how olive oil is produced and how we can choose the best olive oil.

Jun 07 2019

24mins

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Rank #20: 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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