Wok a way to live

We welcome James Law from Longflint Drinks & meet Jeremy Pang who discusses his career and The School of Wok.

It’s that super busy time of year for the food industry – the school holidays have ended and the trade exhibitions are coming thick and fast. We wouldn’t have it any other way though. 

After spending the last fortnight enjoying the action from the Speciality & Fine Food Fair, we are back in the comfort of our London studio and revert to our usual format and, oh what a shame, we’ve got some booze for Sue and Ollie to enjoy. We recorded this one on a rainy morning too…work calls.

To get Sue and Ollie off to a bit of a flier we welcomed one of our FoodTalk Awards winners. Now, full disclosure, we’d committed the crime of having never heard of Longflint Drinks before we did the awards but gosh we know them now (now you see why we do the awards) – they are creating the most amazing craft spirits and their Hibiscus & Gin Tonic won our Gold Award. James Law talks us through the story of how he went from beer to spirits… oh and he bought us lots of drinks to try. We like James. 

We probably should have lined our stomachs beforehand, but we did what our parents told us not to do and had food after alcohol. It was pretty damn good food though. 

You might have seen Jeremy Pang on your television screens as the Asian cooking expert on Channel 4’s Sunday Brunch show, but we had him in our radio studio to give his full thoughts on the state of Asian cooking in the UK and told us how he managed to grow his School of Wok.