We’re talking meat and fish with two of the best in the food industry. Listen again to our podcast of August last year.
Robin Moxon of Moxon’s Fishmongers knows pretty much all there is to know about fish and the buying habits of the Great British public. Surprisingly, it seems that Brits are more adventurous with fishy flavours than Sue had realised – you’ll never guess the subject of Great British Chefs’ most popular Instagram post!
This kicks off a conversation about whether it’s difficult to cook fish at home and why people aren’t doing so much of it anymore.
If you like a bit of foodie TV, you’re bound to have seen our second guest at some point. Adam Byatt has appeared on the likes of Saturday Kitchen, Celebrity MasterChef and Great British Menu, but he’s not just a media man. His Clapham restaurant Trinity has one Michelin star and has won countless other awards, so he knows a thing or two about meat.
Sadly, the number of butchers in the UK has declined by 60% in the last 25 years. Yet it seems that in the meat world too, people are keen to break out of their comfort zones and try the weird and wonderful. Adam reveals his approach to getting the best out of food and even gives us some tips on the most underrated British produce – velvet crabs, anyone?
THE PHILOSOPHY OF GIN
CALUM FRANKLIN AND THE WONDERFUL WORLD OF PIES
OUR FAVOURITE COOKBOOKS PART 2
OUR FAVOURITE COOKBOOKS PART 1
MEAD: THE BEES KNEES
SHEILA DILLON, LEGEND OF THE AIRWAVES
ASMA KAHN AND DARJEELING EXPRESS
DRY DRINKER JANUARY
PORN STAR MARTINI AND ALL THAT
MORE CHEESE PLEASE BLOOPER
MORE CHEESE PLEASE
MRS POTATO HEAD
WISH YOU WERE BEER
CHEWING THE FAT
CHOCOLATE WITHOUT THE MILK
WAKE UP AND SMELL THE COFFEE
ENGLISH SPARKLING WINE - A FAMILY AFFAIR
A GLASS OF MILK A DAY . . .
I‘M A CIDER DRINKER
The story of Asma Kahn and Darjeeling Express
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