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Kandungan disediakan oleh Anna Barnett. Semua kandungan podcast termasuk episod, grafik dan perihalan podcast dimuat naik dan disediakan terus oleh Anna Barnett atau rakan kongsi platform podcast mereka. Jika anda percaya seseorang menggunakan karya berhak cipta anda tanpa kebenaran anda, anda boleh mengikuti proses yang digariskan di sini https://ms.player.fm/legal.
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The Filling with Anna Barnett
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Manage series 2897022
Kandungan disediakan oleh Anna Barnett. Semua kandungan podcast termasuk episod, grafik dan perihalan podcast dimuat naik dan disediakan terus oleh Anna Barnett atau rakan kongsi platform podcast mereka. Jika anda percaya seseorang menggunakan karya berhak cipta anda tanpa kebenaran anda, anda boleh mengikuti proses yang digariskan di sini https://ms.player.fm/legal.
We all know the kitchen is where stuff happens. It’s there that we chew the fat, make life’s big decisions and, when no one’s watching, slurp straight from the tin. Join me, Anna Barnett, as I head into the kitchens of celebrity guests to swoon over the styling, discuss their career highs and lows, and get stuck in to some serious food chat.Each weekly episode ends with our guest showing us their strongest sandwich game - and very possibly the contents of their fridge!
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29 episod
Tandakan semua sebagai (belum) dimainkan
Manage series 2897022
Kandungan disediakan oleh Anna Barnett. Semua kandungan podcast termasuk episod, grafik dan perihalan podcast dimuat naik dan disediakan terus oleh Anna Barnett atau rakan kongsi platform podcast mereka. Jika anda percaya seseorang menggunakan karya berhak cipta anda tanpa kebenaran anda, anda boleh mengikuti proses yang digariskan di sini https://ms.player.fm/legal.
We all know the kitchen is where stuff happens. It’s there that we chew the fat, make life’s big decisions and, when no one’s watching, slurp straight from the tin. Join me, Anna Barnett, as I head into the kitchens of celebrity guests to swoon over the styling, discuss their career highs and lows, and get stuck in to some serious food chat.Each weekly episode ends with our guest showing us their strongest sandwich game - and very possibly the contents of their fridge!
…
continue reading
29 episod
Semua episod
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The Filling with Anna Barnett
1 Chef Raymond Blanc OBE talks through his impact on the world of food and whips up the ultimate French baguette. 1:10:16
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1:10:16Today’s guest brings me to an achingly picturesque country pile in Oxfordshire. An enormously celebrated hotel, housing the renowned two Michelin starred restaurant Maison aux quat’saison which has retained its stars for 40 years and celebrates its 40th anniversary this year. Raymond's infectious passion, drive and attention to detail has seen many a great chef pass through his kitchens and go on to in turn to reach dizzy heights within the world of food. Landing on British soil in 1972, his 52 years in the industry has seen his aptitude for French gastronomy catapult him to fame. A whopping ten cookery books, numerous television shows, a two star restaurant and a chain of brasseries with over 40 sites across the uk are just some of his achievements! 2008 saw him receive an honorary OBE for his work promoting culinary excellence and raising awareness around the importance of healthy food. He currently resides as President of the sustainable restaurant association, something else he is truly passionate about. Follow Raymond Blanc OBE HERE Follow Anna Barnett HERE to see some behind the scenes sandwich making and wine drinking!…
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The Filling with Anna Barnett
1 Dominic Hamdy talks starting out in scotch eggs and his ever-expanding restaurant empire. 1:09:17
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1:09:17Dominic Hamdy started out by whipping up the best scotch egg in town, from market stalls to a wholesale business with the likes of Selfridges and Wholefoods as clients. Scotchtails didn’t in fact continue to scale but instead morphed into something much broader. First a Nordic inspired coffee shop on the Strand which was sold ahead of launching the enormously successful Crispin in Spitalfields. Think small plates, seasonal produce and an epic wine list of low intervention and natural wines. Many a chef collaboration helped cement its popularity and a further three restaurants have followed; Bar Crispin in Soho, Bistro Freddie in Shoreditch and Crispin at Studio Voltaire in Clapham. It's almost impossible to get a table currently. The fashion crowd are big fans as is just about everybody else! Follow Bistro Freddie HERE Follow Crispin HERE Follow Dominic Hamdy HERE And you can follow me Anna Barnett HERE…
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The Filling with Anna Barnett
1 Danilo Cortellini talks fine dining, Italian cuisine and rewriting the rule book. 1:08:50
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1:08:50Danilo Cortellini is one of my favourite Italian exports. Before landing on British soil over fourteen years ago there were stints at the revered San Domenico near Bologna and Perbellini in Verona, both of which hold two Michelin stars. London saw him throw himself into 3 Michelin starred French restaurant Alain Ducasse at the Dorchester, a brave move for an Italian chef! He carved out a career based on discipline, precision and dedication which put him in good stead to take over the role as head chef at the Italian Embassy, an esteemed position which he held for over 9 years. Catering for and hosting both intimate dinners and galas alike for dignitaries and on plenty of occasions the rich and famous, it was there that he had his first cookery book published ‘4 Grosvenor Square’. 2015 saw him compete on Masterchef The professionals, where he made it to the finals! The pandemic was the turning point in his career, catapulting this Italian chef towards social media stardom. He went on to amass almost half a million followers across instagram alone. His Italian heritage is firmly at the forefront of everything he does and his dedicated followers wait with bated breath for his every post. Better Than Nonna is available to pre order now. Follow Danilo here…
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The Filling with Anna Barnett
1 Ravneet Gill talks books, babies and weddings... and juggling it all. 49:41
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49:41Queen of all things sweet, Ravneet Gill is a self confessed sugar addict and the ultimate baking critic. The past four years have bought with it 3 books, one being the ultimate baking bible, an actual baby and a tv career to boot! 2021 saw her step into the shoes of Prue Leith as one of the judges on junior bake off. 2023 saw her join Michel Roux Junior and Mike Reid on Ch4’s Five Star Kitchen: Britain’s Next Great Chef. This cordon Bleu-trained pastry chef has worked her way around some of London’s best pastry sections, working for renowned restaurants St John, Wild by tart, Andrew Edmunds and neighbourhood gem llywellns, to name but a few! Alongside her relentless schedule within the world of food, she now contributes to numerous top publications, all whilst running Countertalk, a platform that aims to support those within the hospitality industry, creating positive change from within. Follow Ravneet HERE Follow Anna Barnett HERE…
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The Filling with Anna Barnett
1 Giorgia Goggi shares tales from magical Masseria Moroseta in the heart of Puglia plus her reimagined take on tomatoes on toast! 1:24:22
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1:24:22Giorgia Goggi arrived amongst the olive trees and arid terrain of southern Italy back in 2017. As Puglia was cementing its place as a destination of choice, so was Pugliese farmhouse Masseria Moroseta where our guest joined as Resident Chef for a modest 6 rooms. She would go on to build Moroseta’s reputation as THE culinary hotspot in the region with an aesthetic and menu well ahead of its time. Led by the seasons and with produce from her organic garden, today’s guest has continued to evolve, channeling her passion through a variety of ventures. Moroseta presents most recently as the complete lifestyle brand, with carefully curated products within ceramics, tableware, beauty, olive oils and cookery retreats. Moroseta Kitchen: Recipes and Stories from a Modern Puglian Farmhouse launched this August capturing her meticulous 360 approach to food and showcases the very dishes that make her so celebrated within the food scene. For a constant stream of food inspiration and stunning photography follow Giorgia on instagram HERE And for more images of Masseria Moroseta and a video on how to recreate that incredible sandwich of sorts head to AnnaBarnettCooks…
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The Filling with Anna Barnett
1 Karan Gokani, the mastermind behind Hoppers recreates Bombay's famous cheese toastie 1:01:46
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1:01:46From fully fledged lawyer to restauranteur, chef and best selling author; Karan Gokani's growing empire continues to blossom at pace. Responsible for bringing Sri Lankan and South Indian cuisine to the masses; he launched Hoppers back in 2015 to much acclaim. The much anticipated Hoppers the cookbook, a collection anecdotes, imagery and family style recipes topped many a ‘best cookbook list’. With an amassed following of just under 600k followers across instagram and views reaching the millions, today’s guest continues to share his passion for recipes with his legions of fans. In this episode I get to sample Karan's take on a Bombay cheese toastie, which was nothing short of epic!…
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The Filling with Anna Barnett
1 Jeremy Lee & that famous Quo Vadis Smoked Eel Sandwich 1:22:11
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1:22:11In this week's episode I step into the world of Jeremy Lee, chef proprietor of the iconic Soho restaurant Quo Vadis. We cook up that renowned Smoked Eel sandwich in the kitchen of Quo Vadis before retiring to his enviable East London apartment (a treasure trove of cookery books and serveware). We talk about Jeremy's favourite restaurants, people that inspire him and what it was like to work alongside Sir Terrance Conran for almost two decades. His book, Cooking simply and well, for one or many is out now and I can assure you it's one worth having as part of your cookery book collection. Follow Jeremy Lee and Quo Vadis here.…
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The Filling with Anna Barnett
1 Goddess of Delicious; Nancy Silverton discusses bringing sourdough to the masses and shares her secret ingredient to a successful career in food. 1:01:57
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1:01:57I’m finally back with Series 3 of The Filling and we are kicking things off with a bang! On this episode I’m lucky enough to be joined by an American culinary heavyweight and self-confessed perfectionist Nancy Silverton. The woman responsible for bringing artisan bread first to Los Angeles and then to the rest of America. Described as ‘Goddess of Delicious’, whose brioche bought Julia Child to tears, and amongst those in the know she’s considered in the pantheon of all-time great chefs. We talk about Nancy’s ever expanding restaurant empire, a collaboration in the making with ‘Somebody Feed Phil’ Phil Rosenthal. Her favourite LA, London and NYC spots to dine at and people to follow (Brat, Mountain, Sally Clarke, April Bloomfield- Sailor and Jeremy King all get a mention). We discuss her great inspirations in the world of food, Alice Walters and Chez Panisse are celebrated as destinations everyone should visit during their lifetime. Nancy also whips up an incredible piadina using her famous Pizzeria Mozza pizza dough. Head to instagram AnnaBarnettCooks for the video and recipe! Nancy Silverton Instagram Nancy Silverton Three Ingredients podcast…
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The Filling with Anna Barnett
1 Angela Hartnett Discusses her Welsh-Italian Ancestry, Gordon Ramsay's Ambition and Supplying the Queen with Pasta 57:55
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57:55EPISODE SYNOPSIS This is an EXCITING ONE! Fresh from a morning gym session and seated in her Spitalfields’ kitchen, 2 Michelin starred chef Angela Hartnett MBE joins host Anna Barnett for this week’s episode of The Filling podcast where Angela shares stories of growing up in the family fish and chip shop, working with Gordon Ramsay for 17 years and how it feels to be the only woman in a kitchen of male chefs. The answer to that may surprise you. EPISODE NOTES 03:30 – 05:30) Angela admits to working throughout lockdown, and here she details the Cook 19 initiative she developed to supply hospitals with meals during the pandemic. 17:40 – 20:00) With a Welsh Italian mother, Irish father and growing up in Essex, Angela draws on her varied background for culinary inspiration. 22:15 – 25:00) Working for Gordon at the world-famous Connaught Rooms did not come without its struggles; here Angela details how she overcame them. 34:40 – 36:30) An enlightening discussion around being the only woman in an all-female team leads to an unexpected confession. Listen here. 38:30 – 40:00) Here Angela gives some invaluable advice for young chefs starting their careers. 43:30 – 44:30) Angela and Anna discuss the regional differences of Italian food. TOP QUOTES “If you’ve got dried chili, garlic and tomatoes – you’ve got a meal.” Angela “When I first started working for Gordon, I thought; ‘Right, I’ve got to get serious.’.” “I know my limitations; I don’t wake up in the morning and think Michelin stars.” Angela “What’s always worked in my favour is being a woman.” Angela “I’m not afraid to say I don’t know, and I think that’s key in this business. How can anyone know everything about food?” Angela “The hospitality industry can look back at itself after this year and be proud.” RESOURCES www.angelahartnett.com www.muranolondon.com www.limewoodhotel.co.uk www.stjohnrestaurant.com www.brawn.co www.bratrestaurant.com ABOUT THE GUESTS Angela Hartnett is one of the most high-profile female chefs in the world, having worked at many of London’s top restaurants. During her childhood, Angela's Italian grandmother and mother instilled in her an appreciation and love of good food. Angela has since won numerous awards and has paid real homage to her Italian roots by opening Murano, a fine-dining restaurant in London with an Italian-influenced menu. In January 2007, Angela was awarded an MBE for services to the industry. Her restaurants currently hold 2 Michelin stars. She lives in London with her husband.…
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The Filling with Anna Barnett
1 From their Kitchen Disco Sophie Ellis-Bextor and Richard Jones Discuss Combining their Music Careers with Feeding their Five Sons 1:28:30
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1:28:30EPISODE SYNOPSIS Musical husband and wife duo, Sophie Ellis-Bextor and Richard Jones, sit down in their London home with The Filling host Anna Barnett to chat about how they met and Sophie’s chat-up lines, the importance of music in their lives and how to feed a family of 7 during lockdown. Here’s a clue: lots of cereal and lots of milk. Also on the table are Sophie on Strictly, falling over on stage, and falling pregnant 6 weeks into dating. EPISODE NOTES 06:30 – 08:30) Ever wondered what breakfast time looks like for a house of 7 including 5 boys? Listen here to get the full picture. 21:00 – 23:00) Here Sophie and Richard talk about how they met and Sophie’s now infamous first chat-up line. 25:10 – 28:45) Music played a big role in Sophie’s childhood, but can you guess her first gig at the age of 8? Prog rock anyone? 34:40 – 38:00) Here Sophie talks candidly about her first band before going solo, and her big break. Can Groovejet really be 21 years old? 41:30 – 48:00) The Feeling were turned down by many record companies before landing their deal. Richard here discusses the origins of the band and how they craft their songs. 01:12:30 – 01:15:00) Sophie was a contestant on Strictly Come Dancing in 2013 and here she recounts her time on the show. Find out if she and Richard continue to waltz around the kitchen. TOP QUOTES “Chicken soup and garlic bread? That’s the worst combination ever.” Sophie requoting one of her children. “When we and the 5 kids are all eating the same thing at the same time – that’s success.” Richard “We have children who don’t like jacket potatoes; how annoying is that?” Sophie “We have personality types that are complimentary, not competitive.” Richard “He got worryingly into golf in his 20’s, so I bought him flying lessons.” Sophie RESOURCES www.sophieellisbextor.net www.thefeeling.com www.eataly.com ABOUT THE GUESTS Sophie Ellis-Bextor is an English singer, songwriter and model. She first came to prominence in the late 1990s, as the lead singer of the indie rock band Theaudience. After the group disbanded, Ellis- Bextor went solo, achieving success in the early 2000s. Richard Jones is a British music producer, songwriter, bass guitar player and founding member of the British rock band The Feeling. Career. Jones attended the BRIT School in Croydon. Richard and Sophie have 5 sons and live in London. Instagram: @sophieellisbextor Instagram: @ richardjonesface…
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The Filling with Anna Barnett
1 Luke Holder Asserts his Passion for Produce led Cooking and Perfecting the Tastiest Foccacia 1:08:29
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1:08:29EPISODE SYNOPSIS Buckle up podcast listeners as this week we’ll be taking a worldwide culinary tour with effervescent chef Luke Holder. We’re heading to the Middle East, China, Thailand, Italy and landing in the New Forrest where our lucky host Anna Barnett meets Luke in the beautiful grounds of the Lime Wood Hotel where, with Angela Hartnett, he heads up the Hotel’s restaurant ‘Hartnett, Holder and Co’. EPISODE NOTES 03:15 – 04:50) Luke affirms his commitment to local produce and how his kitchen will be 87% British by the end of the year. 05:00 – 07:00) Luke details how previous podcast guest Amelia Freer’s food philosophy has greatly influenced the food ethos at the Lime Wood. 11:15 – 14:00) Growing up in the Middle East has resulted in the chef preferring halloumi over Yorkshire puddings. 28:00 – 31:00) In a passionate section Luke recounts living, working, success and failure during his Thailand years. 48:00 – 49:30) Moving to Italy to work in a 3-star Michelin restaurant taught Luke the true flavour of local, seasonal produce. 53:00 – 57:00) A four restaurant lunch to get to know Angela Hartnett gives a wonderful backdrop to their friendship and creative partnership. TOP QUOTES “Fine dining which is produce led; more time sourcing it, less time cooking it.” Luke “I think last year was the first time as a fully grown adult that asparagus didn’t feature in my life.” Luke “A cookery course in Italy means standing in the corner of a kitchen and not touching anything.” Anna “If you spend time understanding what a strawberry should taste like, then your career will become much easier.” Luke RESOURCES www.limewoodhotel.co.uk www.seahorserestaurant.co.uk www.enotecapinchiorri.it www.angelahartnett.com ABOUT THE GUEST The experience of living abroad as a youngster shaped Luke Holder’s culinary beliefs: “First and foremost every cuisine is tasty, generally”, he says equitably, adding: “Having been brought up in the Middle East and Italy, where the culture of eating is much more family orientated, where people are given dishes in the middle of the table and take part… it definitely influenced the way I want my customers to feel comfortable eating.” Working in Italy also instilled Luke with the value of local, seasonal produce and how cooking should be produce, rather than technique, led. Luke returned to the UK to Head Chef at the Lime Wood Hotel in 2011. In 2014 he formed Hartnett Holder and Co with Angela Hartnett. Instagram: @holder.luke…
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The Filling with Anna Barnett
1 Rejina Pyo and Jordan Bourke Discuss Blending their Korean and Irish Cultures in the Fashion and Food Industry 1:10:59
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1:10:59EPISODE SYNOPSIS “ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Filling podcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer and chef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host Anna Barnett discovers how South Korea and Ireland share some surprising cultural similarities: drinking and dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’s mother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello in Korean, or does it? EPISODE NOTES 12:00 – 15:00) Both studying creative courses at the same London university you may imagine Rejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here they tell the story. 20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recounts how traditional recipes are handed down through family generations. 23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Here they detail the origins, production, and reaction to the book after publication. 31:50 – 33:45) Jordan weaves a wonderful tale here detailing how he bonded with Rejina’s mum over the feast that is a Korean breakfast. 37:00 – 39:00) Growing up in 80’s Ireland, food was very much meat and two veg. Here Jordan explains how his passion for food was instilled by his culinarily adventurous mother. 47:00 – 51:00) Sustainability in fashion and food is a critical issue. Rejina, Jordan, and Anna examine how the industries need to positively respond and how some ‘ethical alternatives’ aren’t always what they seem. TOP QUOTES “Talking of organization … Jina is more creative shall we say.” Jordan “If I ever say one of Jina’s designs is hideous, it invariably goes on to be a best-seller.” Jordan “If you’re wearing this particular dress, you’re going to have a good time: you’re going to have 5 margaritas.” Rejina “If you just walk away, you can’t change anything; you have to be in it to change it.” Rejina “I’m basically made up of 50% Irish butter and 50% Irish cheese, and Jina is 100% Korean kimchi.” Jordan “The most exclusive restaurant in Korea? Rejina’s mum’s kitchen.” Jordan “Growing up in Korea I have no attachment to the sandwich, but I do love the kimcheese on sourdough.” Rejina RESOURCES www.rejinapyo.com www.jordanbourke.com www.thepalomar.co.uk www.palomaibiza.com www.babylonstoren.com www.thekaki.co.uk www.stories.com ABOUT THE GUESTS Having trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke was immediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for years at Petersham Nurseries Restaurant in London. He went on to cook for high profile private clients where he gained a following for his naturally healthy, yet indulgent food. This led to the publication of his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which was shortlisted for a Guild of Food Writers Award. Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central Saint Martins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up to be Roksanda Ilincic's first assistant, where she worked for three years before setting up her namesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issues with diversity, whether that be age, size, or skin colour. Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean Kitchen’ in 2015. They live in north London with their son. @rejinapyo @jordanbourke ABOUT THE HOST Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life; eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, and recipe techniques that would prove to serve her in the future. After several years working in TV production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs, pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book ‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The Independent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote the food pages for Grazia magazine, and now has a column writing for The Evening Standard online where she shares recipes and food and travel recommendations, as well as interviewing some of the world’s most eminent chefs. Instagram: @annabarnettcooks…
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The Filling with Anna Barnett
1 Anna Jones Confesses to Owning a Thousand Cookbooks and Discusses Working with Jamie Oliver and her Commitment to Vegetarianism 1:13:48
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1:13:48EPISODE SYNOPSIS It’s the meeting of the two Annas today as Barnett meets Jones in the new episode of The Filling podcast. Speaking from her newly renovated Hackney home, chef, food writer and stylist Anna Jones weaves her journey from an Economics degree to chef training and working at Jamie Oliver’s 15 restaurant, to writing her first published recipes and cookbooks incorporating her commitment to vegetarianism. A prolific recipe writer (as well as cookbook and ceramics collector) Anna Jones also takes us to working in Europe and the intimidation of cooking pasta for Italian chefs, and living in California where she professes a love for their democratic way of eating. We also get the ultimate egg mayonnaise sandwich recipe – but does she really prefer vegenaise? EPISODE NOTES 15:20 – 19:25) After obtaining an Economics degree and setting out in finance, Anna Jones realised she had a different life calling. Here she details what prompted the move into cooking and her first steps to a new career. 19:30 – 22:30) Anna Jones has some enlightening stories to tell from her time training and working at Jamie’s Oliver’s 15 restaurant. Here she recounts meeting some interesting diners including Prince Charles, Brad Pitt, and Bill Clinton. 34:50 – 36:40) While working with Jamie Oliver Anna Jones was offered a book deal. Here she explains how this provided an opportunity to explore branching out on her own. 36:50 – 39:40) At a time when the fashion for restaurants was ‘nose-to-tail’ dining, Anna Jones was exploring how to create more inventive vegetarian food - a scary time, she admits, for a new chef. 42:50 – 47:00) Sustainability, food waste, plastic reduction are all burning concerns, and here Anna Jones talks through her One Change campaign to encouraging people to make regular small changes to their shopping and cooking habits. 57:00 – 59:00) Spending her formative years in California has instilled in Anna Jones a love for the food there and a ‘democratic’ way of eating. Here she explains how plant-based menus are on par with meat and fish dishes. TOP QUOTES “It’s taken me 40 years to realise that having way less stuff is way less stressful.” Anna Jones “If you’re the future king you can ask for whatever you want.” Anna Jones “Jamie Oliver is the busiest man I’ve ever known.” Anna Jones “Putting vegetables at the centre of your diet is the biggest thing you can do for the planet, and it’s the most joyous decision I made.” Anna Jones “My brother was a vegan when the only thing you could get was a Nando’s bean burger.” Anna Jones “My brother says I only eat food so I can put condiments on it.” Anna Jones “Focaccia, butter, and mayonnaise – triple oil threat.” Anna Barnett RESOURCES www.annajones.co.uk www.carolinepopham.com www.saltfatacidheat.com www.violetcakes.com www.sonsanddaughterslondon.com www.followyourheart.com ABOUT THE GUEST Anna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook, The Modern Cook’s Year, and most recently, One. Her books are sold in ten countries and have been translated into five languages. The Modern Cook’s Year won the coveted Observer Food Monthly Best New Cookbook Award and The Guild of Food Writers Cookery Book Award. Her previous books have been nominated for the James Beard, Fortnum & Mason and André Simon awards. Anna believes that vegetables should be put at the centre of every table, and is led by the joy of food and its ability to affect change in our daily lives. She lives in Hackney, East London, with her husband and young son. Instagram: @we_are_food ABOUT THE HOST Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life; eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, and recipe techniques that would prove to serve her in the future. After several years working in TV production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs, pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book ‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The Independent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote the food pages for Grazia magazine, and now has a column writing for The Evening Standard online where she shares recipes and food and travel recommendations, as well as interviewing some of the world’s most eminent chefs. Instagram: @annabarnettcooks…
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The Filling with Anna Barnett
1 Merlin Labron-Johnson Confesses his Love for French Cooking, the Challenges of a No-Menu and How to Spot a Michelin Star Inspector 1:12:08
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1:12:08EPISODE SYNOPSIS Beautiful Bruton in Somerset is the destination for this week’s The Filling podcast as Anna Barnett joins chef and restaurateur Merlin Labron-Johnson in his 15 th Century home to chat about his illustrious career beginning with his training in classical French cuisine, to his successful return to London and opening 3 restaurants in 5 years (including a Michelin star), and his eventual move to Somerset where he now runs The Old Pharmacy, a French style épicerie, and Osip, a nose-to-tail restaurant with no menu: a Michelin starred paean to the local produce. EPISODE NOTES 13:00 – 14:30) Here Merlin talks through his chef training abroad in Switzerland, France and Belgium confessing his love of and respect for classical French cooking techniques. 26:00 – 28:35) Seasonality and provenance are very much at the heart of Merlin’s cooking and underscore the ethos to his restaurants. Here he details how an emotional connection to the food you’re eating makes it taste better. 29:00 – 32:00) Merlin’s school days are recounted here with the chef confessing that he wasn’t particularly well-behaved at school. However, this gave him the opportunity to work in the school kitchen and from there a love of cooking was born. 41:30 – 44:30) Returning from working abroad Merlin had no real plan. So how did taking a job to pay the bills result in a Michelin star and launching 3 London restaurants in 5 years? 51:00 – 55:00) What does a restaurant that offers no menu to its diners look like? Here Merlin explains how dishes evolve through seed planting, cultivation, and harvesting: it’s all in the seasonality. 58:50 – 01:02:00) Merlin passionately recounts his ongoing commitment to working for refugee charities here cooking for over a thousand displaced people in Lesvos and Calais. TOP QUOTES “If I’m a little over-excited it’s because of you and that cookie.” Anna “Cooking, for me, is about respect for tradition with an eye to innovation.” Merlin “As a child I was only interested in getting into trouble and then I found cooking and I became obsessed with being a chef, but not just any chef: the best chef in the world.” Merlin “Some of the best dairy products, meat and fish I’ve ever had are produced in Somerset.” Merlin “Limitations create the greatest identities.” Merlin “We just say hi, thank you for coming, and this is what we’re going to cook for you.” Merlin “I’m two moths clean of carbs and sugar; and it’s not enjoyable.” Anna RESOURCES www.osiprestaurant.com www.flourishfarmstead.com www.helprefugees.org www.imadssyriankitchen.co.uk www.caffesicilia.it www.studionicholson.com www.thefelixproject.org ABOUT THE GUEST Growing up in south Devon, Merlin was always surrounded by organic and sustainable farming. His parents – a poetry writer and museum curator – always made sure there were good organic vegetables and wholesome food on the table. However, it was a disruptive school-life that found him assisting in the school kitchen, rather than attending classes, that really inspired Merlin to become a chef. After training extensively in traditional French cooking techniques across Europe, Merlin returned to London where he took the job of head chef at ‘Portland’ restaurant; 9 months later he was awarded a Michelin star. Two more restaurants followed, ‘The Conduit’ and ‘Clipstone’, before Merlin decided to start his own ventures in Bruton, Somerset. Now he run the French style épicerie, ‘The Old Pharmacy’, as well as the Michelin starred ‘Opis’ a no-menu restaurant showcasing the very best of Somerset produce. Instagram@merlin_johnson ABOUT THE HOST Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life; eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, and recipe techniques that would prove to serve her in the future. After several years working in TV production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs, pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book ‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The Independent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote the food pages for Grazia magazine, and now has a column writing for The Evening Standard online where she shares recipes and food and travel recommendations, as well as interviewing some of the world’s most eminent chefs. Instagram: @annabarnettcooks…
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The Filling with Anna Barnett
1 Donna Hay Chats Zero to Sourdough, Human Connection through Food and Being the Condiment Queen 1:08:41
1:08:41
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1:08:41EPISODE SYNOPSIS Joining host Anna Barnett on this week’s episode of the Filling podcast is cook, food stylist, presenter, and author of 30 award-winning cookbooks Donna Hay. Zooming in from her oceanside Sydney home (swoon) Donna recounts her early days as a fledging food stylist and recipe developer through to managing her current food and cooking empire which incorporates writing, TV, her eponymous magazine and online store, and not forgetting hosting live cookalongs for over 4000 people during lockdown. How does she do it all and appear so calm? A combination of natural creativity, the desire to share and experience, and a heavy dose of Australian realism is what drives her success. EPISODE NOTES 15:00 – 18:00) Donna recounts how helping her mother in the kitchen as a child ignited a natural passion for cooking. But was her mum a talented cook? Maybe not, it seems. 23:00 – 25:00) Food trends are discussed in this section with Donna explaining the sudden rise of homemade sourdough bread during lockdown: the need to nurture, see something grow. Food fashion is a reaction to what’s happening in the world. 25:30 – 26:00) With refreshing frankness, Donna and Anna discuss the environmental effects of the food industry on every level; packaging, production, waste. 27:30 – 30:30) One ‘silver lining’ to lockdown was that Donna was able to connect to her followers in a much more naturalistic way. Running interactive cooking classes for dads and kids through Zoom, for example, gave Donna a much more personal insight into how her work positively affect lives. 39:40 – 42:00) Food styling is so much more than selecting the rights props; here Donna gives valuable insight into how she approaches the styling process to her books. 48:10 – 53:00) Here Donna shares an evocative memory of working on the launch of Marie Claire Australia and how she found a mentor in its fashion editor. TOP QUOTES “When I was 8 or 9, I made steak Diane for my father’s birthday meal and thought I was very cutting edge.” Donna “There’s a link to what’s coming next in food and what’s happening in the world.” Donna “Don’t look inside food for inspiration, look outside.” Donna “I feel like I’m cheating as a food stylist in Australia as the produce is so fresh.” Donna “I have so many sandwiches for so many occasions.” Donna “I just feel that a sandwich with only two condiments is a wasted opportunity.” Donna RESOURCES www.donnahay.com.au www.donnahay.com.au/the-donna-hay-general-store ABOUT THE GUEST At the age of eight, Donna Hay picked up a mixing bowl in the kitchen and never looked back. She is Australia’s leading food editor and bestselling cookbook author. Her food, recipes and styling focus on basic ingredients that are simply prepared and beautifully photographed are hallmarks of her work. She has written 30 award-winning cookbooks which have sold over six million copies worldwide and been translated onto 10 languages. She was named one of the ‘Magnificent Seven’ cookbook authors at the international Gourmand Awards in 2007. Donna completed her first TV series, ‘Fast, Fresh, Simple’, in 2011; the series screened in more than 17 countries worldwide. As well as additional TV shows, Donna also writes food columns for Australian and international press, and in 2009 she launched the ‘Donna Hay General Store’. She lives in Sydney and has two sons. IG: @donna.hay ABOUT THE HOST Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life; eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, and recipe techniques that would prove to serve her in the future. After several years working in TV production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs, pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book ‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The Independent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote the food pages for Grazia magazine, and now has a column writing for The Evening Standard online where she shares recipes and food and travel recommendations, as well as interviewing some of the world’s most eminent chefs. Instagram: @annabarnettcooks…
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