Re-listen to our podcast of 20 March 2020 - just before COVID-19 struck.
This show begins with some fond reminiscing as Sue recalls the best meals she’s ever had at London’s Moro restaurant.
Luckily, among today’s guests is Sam Clark, who founded Moro with his wife in 1997 to celebrate the food of the southern Mediterranean. Both Sue and Ollie are huge fans, so they’re delighted to welcome a true food hero to the studio.
They’re joined by another chef with a very different style – Nick Deverell-Smith, whose menu at the Churchill Arms in Chipping Campden reflects its beautiful Cotswolds surroundings.
Nick has brought some fabulous spiced pear Bakewell tart for everyone to try, which goes brilliantly with our third guest’s offering. Coconuts Organic make all-natural ice cream from coconut cream and refined coconut sugar. It’s a vegan-friendly dessert that has an amazing taste and texture to rival traditional brands.
This sparks a fascinating conversation about the evolution of food and the way that vegan sensibilities are – or aren’t – requiring chefs to adapt their menus to keep in step.
The story of Asma Kahn and Darjeeling Express
The low down on Saturday Kitchen
Are these the UK's best cookbooks?
Paul A. Young, the UK's very own Willy Wonka
Robin Moxon on fish and Adam Byatt of Celebrity MasterChef
Calum Franklin and eating pies at the Holborn Dining Room
Why English sparkling is so good with Gusbourne Estates
David Walker explains how you start a snail farm
Sam Bilton and the fascinating food history of the UK
An Infinite Session for the designated driver
Dr Sarah Jarvis and the best food programme ever made
CBD - what's the deal?
Sheila Dillon, legend of the airwaves
Crazy about Kent
Scottish gin upholding Victorian tradition
Colette Twomey and the Clonakilty secret recipe for black pudding
Neal's Yard Dairy and a cheesy romance
Peverel Manners of Belvoir with Jamie Crummie
Cookery schools and how to use salt
Copyright © 2006-2021 Podbean.com