Food Tribe

Thanks for tuning in to the last episode of this season - we're ending on a high! My guest today is the lovely, and incredibly talented co-founder and chef of the much-loved Japanese restaurant Koya. Shuko Oda and her business partners John and Junya opened Koya in Soho back in 2010, specialising in Udon - the chewy moreish flour-based noodles which they handmake fresh every day and pair with an array of beautiful broths and toppings. Shuko is also renowned for her blackboard specials where she and the chefs at Koya really get creative and use the best of British ingredients to come up with dishes that wow!  Koya opened a second restaurant in the city a few years ago, and what they're doing is a recipe for success. Simple dishes, high-quality ingredients, thoughtful cooking, and exceptional flavours. As we know, restaurants in London come and go, but Koya is still as loved, as popular, and as good today as it was 11 years ago.  I'm so glad I got to sit down with Shuko and chat with her about how Koya came to be, the dishes that so many of us Londoners have come to love and crave, and what led her from Japan to London, and into the kitchen.  Happy listening!

My guest today is a chef on a mission, championing Filipino cuisine in London. Budgie was born in the Philippines, grew up in Sydney, and moved to the UK 9 years ago, and that's when he decided to change careers and become a chef.  While working at other restaurants, he started Sarap as a supper club 4 years ago, as a way to connect to his heritage, to learn about Filipino food, and to champion this underrepresented cuisine in London. After winning the Brixton Kitchen competition, Budgie opened Sarap as a permanent restaurant in Brixton's Market Row at the start of last year. I absolutely love Budgie's food - it takes you on a trip, it's made from the heart, it's lip-smacking good, and just really fun to eat. Over lockdown, Sarap changed to Sarap Baon, offering a more casual menu that could be done to take away and have at home - things like Budgie's signature pork Lechon and crispy fried chicken sinigang. But now that things are open, watch out for what Budgie does next… I headed over to Sarap to chat to Budgie about his food, life as a chef, Filipino food culture and ingredients, and what led him to open Sarap.

Lulu has been cooking professionally since she was 18, first in the private catering world, and then moving into London restaurants, most recently as sous chef at the beloved Rochelle Canteen. Lulu began to grow more interested in produce, where it came from, and how it was grown, so last year she left the kitchen to go and work on farms and learn more about regenerative growing.    This led to a whole lot of new doors being opened and Lulu co-founded SSAW Collective with two of her good friends. They grow the most beautiful flowers and do pop-ups and food events that champion local, seasonal ingredients. We chat about her experiences in the kitchen and on the farm, and how she's combined her knowledge of both to craft a whole new career for herself. We also talk about Lulu's book she's working on with Henrietta and Bridget from the Land Gardeners which is going to be called Soil to Table - and there'll be chapters on soil, regenerative farming techniques, spotlights on different UK producers, and Lulu's recipes of course.  Lulu is so lovely, she's a fantastic cook, she's someone who cares about where things come from and the connection between food, farming, and our environment. Definitely one to watch on the UK food and farming scene... If you're around this summer SSAW Collective is doing events and pop-ups where Lulu will be cooking – you can find out more about those here. I hope you enjoy the chat with Lulu.   

Ollie Hunter recently published his second book, Join the Greener Revolution: 30 easy ways to live and eat sustainably. He believes that sustainability is the only way forward, and that it has to be at the centre of everything - whether it be food, our communities, economics, energy, education, or simply making a loaf of bread... Ollie owns and runs The Wheatsheaf pub in Chilton Foliat with his wife Lauren, which was voted the most "sustainable business" in 2019. It's not too far out of London so I headed over there for lunch to chat to Ollie about his views, his new book, how he found his way into food, hospitality and sustainability and what exactly joining the greener revolution means.

Today on the show I'm speaking to Vietnamese cook, author, food photographer, and stylist Uyen Luu. A few years ago, I went to one of Uyen's supper clubs she hosts in East London, I fell in love with her food and I've been a fan of hers ever since. Now, lucky for us she's just launched her new book called Vietnamese - Simple Vietnamese food to cook at home. And it's a beauty!   As it so often is with beautiful food made from the heart, there's a bigger story behind why it's there and what it means to its maker. For Uyen, coming over to the UK as an immigrant when she was a little girl, meant food was about more than just the food - it's been a bridge to home, a daily link to what was left behind, something real that can be touched and tasted and shared.   And she's been so generous in sharing her comforting home dishes with us, all wrapped up in one pretty pink book. We chat about her new book, about Vietnamese food culture, about her and her family's journey of moving over to London and making a new home here, and what led her from a career in film and fashion, to food.  I hope you enjoy this conversation with the wonderful Uyen Luu. 

Bettina started her business, Bettina’s Kitchen, to share her knowledge on plant foods, seasonality, incorporating local produce into our diets, and to spread the word on how to eat more sustainably, and cook in a way that makes us feel good while still being damn delicious.  This all came about as a result of being diagnosed with PCOS and endometriosis years ago and being told that she wouldn’t be able to have children. After changing her diet and lifestyle, Bettina fell pregnant 6 months later, and she’s been on a mission ever since to share the beauty and power of plant-based foods, to get more people cooking wholesome dishes from scratch, and to care about where our food comes from. Bettina’s food and recipes are always so bright and flavoursome (take a look at her uber-popular Instagram account if ever you’re in need of inspiration). Her 3rd book, Celebrate, is out later this summer and as the name suggests, it’s all about the crowd-pleaser dishes perfect for feasts and parties and gatherings - and don’t we know we need a few of those in our lives!  I met up with Bettina to chat about her career in food, her new book, and how food plays such a critical role, especially for women, in balancing our hormones and helping us thrive. Happy listening! Book we discussed – WomanCode by Alisa Vitti

Joining me on the show today is cookbook author, writer, podcaster, and infamous salad queen, Hetty McKinnon. After she had her children, Hetty wanted a way to connect with and build relationships in her community so she decided to start making hearty salads from her home kitchen in Sydney and delivering them to her hungry neighbours on her bicycle. She named her small operation Arthur Street Kitchen and it quickly grew a cult following which led to the publishing of her first book, Community, in 2013. And the rest, as they say, is history.  Hetty now lives in Brooklyn and recently published her 4th book, To Asia with Love. This book is a personal homecoming story for Hetty - an exploration of her heritage and a return to the humble, nurturing flavours and meals of her childhood as a Chinese girl born in Australia. Beyond writing cookbooks, Hetty does so much in the food community - she’s a storyteller at heart and works to highlight the personal stories of everyday cooks and important issues surrounding food, culture, and identity through her food magazine which she started called Peddler and accompanying podcast called the House Specials. Hetty and I chat about her new book, her experience of growing up as a third culture kid and the extraordinary role food has played in her life.

FOOD TRIBE IS BACK! And joining me on the show today is none other than the uber-talented, ray-of-sunshine, superstar Mexican chef Santiago Lastra. Since he left Mexico at the age of 18, Santiago has been traveling the world, the ultimate nomad chef, and in 2017 he had the opportunity to work with Rene Redzepi and the Noma team when they asked him to project manage the entire Noma Mexico pop-up in Tulum.  It was a huge success and this experience of sharing Mexican food with people from all over the world led to a dream for Santiago - a dream of putting down roots and creating a restaurant, a home, a community, a place where people could come to experience the tastes, and hospitality, and soul of Mexico.  And finally, after 3 years of dreaming, and imagining, and cooking and refining, and the rollercoaster of the pandemic, Santiago’s restaurant Kol is now open-open in the heart of London. And it’s something very special!  I met up with Santiago a few weeks ago to chat about the journey so far, and how Kol came to be. We talk about his food, his background and why he loves to cook, and what opening this restaurant means to him.  I hope you enjoy this conversation with Santiago….

My guest today is farmer and butcher Ian Warren, who owns the family-run Philip Warren Butchers in Cornwall. They produce and sell some of the highest quality meat in the UK, supplying top restaurants in the country, and also selling directly to consumers. This year, during lockdown, they launched ‘On the Pass’, making their specialist cuts of meat, that would normally have been used by the likes of Brat and The Ledbury, available for people to order online and cook at home. Ian and I talk about the work he does and what is means to rear and sell quality meat, and he shares some background on livestock farming in the UK, and how we as consumers can make better, more informed decisions when buying and eating meat. I know meat can be a very contentious subject - my view is I believe meat is a specialist product, that it’s not a staple we should be eating every day, and if we do have the means, it would make a huge difference if more of us made the effort to seek out better quality meat farmed in a way that respects nature, where we pay a bit more, eat a bit less of it, and support the farmers producing it in the right way. Like anything in our food system, these small changes can have a big impact. So I hope this conversation gives you some food for thought, and provides some more info on the very nuanced world of meat and how we can do our part to help make it better... You can find out more and order online here - https://philipwarrenbutchers.co.uk/  

My guest today is the creative, unconventional, and rather brilliant Willy Wonka of British wine. Ben Walgate is pushing the boundaries of winemaking in the UK - from the grape varieties he uses, the styles of wine he’s producing, his combination of aging methods, to his vision for the farm and his wine. Ben started Tillingham 3 years ago, on a gorgeous farm in East Sussex. When he took over the farm, there weren’t any vineyards on the land so he’s had to buy in grapes grown in the area to make his wine, while he set about planting his own vines (of which they’re around 35,000 now). This really is just the beginning for Tillingham… I’m in awe of what Ben has created in such a short space of time - aside from the fact that he has an incredible gift for winemaking and his wines are so acclaimed, not just in the UK but by some of the world’s top restaurants, he’s also set up a beautiful guesthouse and restaurant on the property which uses produce grown and reared on the farm. We recorded the episode in the winery at Tillingham, and Ben and I chat about the farm and how it came to be, and of course we talk about the wine and some of Ben’s methods. Ben is so charismatic, and his love for wine is infectious. I hope you enjoy this conversation as much as I did.

Towpath Café is a rare and precious treasure of a place that is loved by so many. My own long-standing love affair with Towpath started pretty much the moment I moved to London in the summer of 2016 while strolling along Regent’s canal - I was totally sucked in by the magic, and the divine food, and I’ve been visiting this gem religiously ever since.  They’ve been open for ten years and to mark the occasion, the owners, Lori De Mori and Laura Jackson have published their book Towpath - recipes and stories. Another piece of good news out of this wild year - usually, each November these four Towpath bunker doors close, bidding us farewell for the winter. And then just when you’re in need of a summer lifeline, they roll up in March, signifying spring, new beginnings, and the promise of good things to come. And now for the first time ever, Towpath is going to be open for the winter - you can bundle up and go for breakfast and lunch and they’re now also doing reservations for dinner. You can find out all about that, and order their beautiful book, on their website - https://www.towpathlondon.com/ Towpath is so much more than a place to go and eat. It’s a part of the reason London came to feel like home for me. And I know many others feel the same. It was an honour to be able to sit down with Lori and Laura and talk about the book and the whole Towpath journey and how they’ve created this piece of magic on a tiny stretch of Regent’s canal. I hope you enjoy! *For more recipes and stories from Towpath, tune into Lori and Laura’s podcast here.

My guest today is none other than the brilliant chef and baking queen Pam Yung. Pam moved to London from New York last summer to take up the head chef position at James Lowe’s wine bar and bakery, Flor in Borough Market. When the restaurant had to close during the first lockdown, Pam and her team started making some of the best damn pizzas Londoners have ever laid their chops on. They called it ASAP pizza and it’s become a hit. People cannot get enough, and for good reason - these are New York style sourdough pizzas made using exceptional produce and heritage British wheats, and some seriously creative, delicious topping combos. I respect Pam’s whole approach to food and cooking - she’s extremely curious, meticulous about the produce she uses and how it’s grown, and takes pride in her relationships with farmers, growers and her diners. She cares so much about the craft of cooking and baking, and about doing it with integrity and an open mind. I met Pam a few weeks ago to talk about her story and background, and how she found her way into the kitchen. Pam has a lot of stories under her belt so this is a wide-ranging conversation - we cover everything from pizza, to travel, to differences between NYC and London,  and Pam’s experience of being a child of immigrant parents and finding the courage to follow her heart and do what she loves. I hope you enjoy this conversation with the wonderful Pam Yung.   *Flor is re-opening this week, and ASAP Sundays will continue every Sunday from Flor – you can book your spot here.

E5 Bakehouse in Hackney is a place very close to my heart, so I am super excited to share this episode with you. They may be a beloved neighbourhood spot but their impact goes way beyond Hackney – e5 is a seminal London bakery, whose foundations are built on sustainability, on using the best produce that’s grown in harmony with nature, and who see the community, relationships, and quality as absolutely key to building a successful food business. The owner and founder is Mr Ben Mackinnon - a fascinating guy who started e5 around his 30th birthday, after a career change where he decided he wanted to try his hand at baking. That was 10 years ago and lucky for us he turned out to not be too shabby at it… I met Ben at e5 a few weeks ago to chat about the e5 story and how it all came to be, the process behind making their sensational sourdough, and what it takes to run a sustainable café and bakery.

My guest today is the very talented and oh so humble co-owner and head chef of Dinings SW3, Masaki Sugisaki. After selling his family's restaurants outside of Tokyo, Masaki moved to London to work at Nobu, and later formed part of the founding team at the original Dinings in Marylebone. The Japanese food culture and respect for produce governs his whole approach to cooking. He doesn’t compromise on quality, he cooks seasonally and uses the whole ingredient, and has direct relationships with his seafood suppliers (predominantly day boats in Cornwall), and it shows on the plate - fresh, thoughtful, and absolutely delicious. I met Masaki after having lunch at Dinings a few weeks ago and we chat about his background and the change that came with moving from cooking Japanese food in Japan to the freedom of being a chef here, and how he’s experienced the evolution of Japanese cuisine in London. And of course, we talk about his restaurant and his whole philosophy on cooking… I hope you enjoy! 

Abby is the co-creator of the Farmerama podcast which heroes farmers and producers behind regenerative farming and highlights stories that bring us closer to the source of our food. They’ve recently released their new 6-part series titled Who Feeds Us? Abby has a fascinating story – she studied Physics at Oxford, then went on to do an art and design course, and later began working at her family’s farm in Chile where she discovered her love of farming and soil. And she now uses all her skills across technology, design, physics and farming. She’s devoted to creating a better food system and raising awareness about the importance of healthy soil and regenerative farming, and the fact that this is something that affects us all.   We chat about the brilliant new season of Farmerama, Abby’s background, her love of farming and soil and why it’s essentially the context to all our lives, and we also get onto some pretty niche topics like feminine land ethic, and One Health… I hope you enjoy this wide-ranging conversation with the wonderful Abby Rose. Farmerama podcast Abby’s family farm – Vidacycle Leah Penniman

Today’s guest is the gorgeous, stylish, and lovely Ravinder Bhogal. Cooking always played a big part in her life, but it wasn’t until a twist of fate 13 years which led to her winning a national TV competition that she found herself suddenly entering the world of food - and she’s since gone on to have this incredible career as a chef, food writer and journalist, and restaurateur. Ravinder opened her restaurant Jikoni in Marylebone 4 years ago, and she’s now just published her second book; Jikoni - proudly inauthentic recipes from an immigrant kitchen. Ravinder’s unique mix of experiences, cuisines, cultures, and flavours that she grew up with has informed her approach to food which you won’t find anywhere else. Food without borders, that’ll leave you talking about the dishes long after the meal…  I headed over to Jikoni a couple of weeks ago to meet Ravinder - we chat about her wild career ride so far, the ups and downs of owning a restaurant, her background and how that inspires her food, and of course her new book. 

Chef Douglas McMaster is the man behind the world’s first zero-waste restaurant, Silo. He believes a better future is possible, one in which we can mend our broken system and eradicate food waste. His restaurant, Silo is a living, breathing, working example of Doug’s vision; a sustainable food system for the future with zero waste as it’s point of difference - one in which we eat whole foods, upcycle ‘waste’ into something delicious and desirable, where there exists an eco-system of chefs, farmers, producers, makers who are growing and creating and going about their craft in ethical ways that respect nature - that’ll make you rethink what luxurious food and dining should be. This conversation with Doug goes into a lot more than just the food or the restaurant - I wanted to get and share some insight into this rather brilliant, creative, innovative man’s mind. I hope you enjoy this wide-ranging conversation with Mr. Douglas McMaster...

Creating a chocolate company was the furthest thing from Raphael Dapaah's mind - he went into a career in politics, and despite cocoa being a huge part of his heritage, it wasn’t until reading a shocking fact on the industry in 2016 that led him to taking a trip back to Ghana to begin building his own ethical, sustainable craft chocolate brand. His two siblings Kwaku and Afia soon joined the company and in 2018 Dapaah Chocolates was born with a mission to uplift local cocoa-growing communities in Ghana, create new jobs, and pay farmers better, fairer wages. I’d heard about Dapaah because they won a Young British Foodie award last year, then I tasted their chocolate (which totally lived up to the hype) and I knew I had to get Raphael on the pod. The Dapaah story is an incredible example of a small food brand going against the mass-market status quo and standing for big, positive change.  I caught up with Raphael a couple of weeks ago to hear their story -  we chat about why he wanted to start the company, how he learnt to make chocolate, what makes their bars so unique,  and his long term dreams for the brand.

Would you believe it - today’s guest is an actual scientist! As in Ph.D. from Oxford in Materials Science scientist who happens to also be a world expert in fermentation and uses his scientific powers to help chefs and bars make food more delicious, in thoughtful, sustainable ways. I first heard about Dr. Johnny because of the work he does with Doug McMaster at zero-waste restaurant Silo and with Mr Lyan at his cocktail bars and restaurant Cub here in London where Johnny heads up the fermentation cave. Yes, a real below-ground bunker dedicated to fermenting things.  Despite only working in the food world for the last 6 years, Johnny has done so much - from fermenting butter at the Nordic Food Lab in Copenhagen to making ramen noodles in Switzerland, to co-founding MOLD magazine which explores the intersection of food and design, focusing on how we’re going to create a sustainable global food system that can feed 10 billion people by 2050. So yes, Johnny is a very cool, fascinating guy who cares a lot about food and creating a better, more sustainable food system. We chat about Johnny’s career so far, some of the interesting, wacky projects he’s worked on, what set him on the path to directing his work more around sustainability, and some ideas on what the future of food and restaurants could look like… 

Farmer Abi Glencross is now head of Grains at Duchess Farms and is also one half of the Sustainable Food Story with her best friend Sadhbh Moore (you can listen to episode 30 to hear their story). Abi has had a rather wild career ride - she went from studying engineering to becoming a scientist growing meat in a lab, and then went to train under pioneering chef and sustainable agriculture advocate Dan Barber and his team at Blue Hill Farm in the US where she learned to farm. And it was there that she discovered her passion for heritage grains.  We talk about Abi’s journey from the lab to the field, what made her want to become a farmer, and she gives us the lowdown on heritage grains and why they’re better.  Abi is so passionate about what she does, and about doing it in a way that respects nature and our environment. It was great to speak to her again and I hope you enjoy this conversation as much as I did… Happy listening! *To help Abi and the team at Duchess Farms buy their new flour mill, visit their crowdfunder page here*

Today’s guest is the owner and founder of Modal Wines. Nic imports small-batch, distinctive wines from independent producers who all make wine in a way that works with nature, using as little intervention in the vineyards and the cellars as possible. Pre-Covid Nic only supplied directly to restaurants but given the times has had to adapt and now lucky for us, supplies directly to consumers. Personally, I just love all his wines and Modal’s whole ethos and everything it stands for - sourcing product made with care in a way that respects nature, always placing importance on flavour and quality, and transparent supply chains that are built on human relationships. We talk about Nic’s background and how he set up Modal Wines, what he loves about working in the industry, and we also do a tasting of one of Nic’s wines. You may notice some new tunes in the episode... Nic also happens to be a talented musician and used to work full time in the music biz, until just last year, so all the music in this episode was created by him. Wine is such a vast, nuanced topic and it can feel difficult to even know where to begin. What I really enjoyed about speaking to Nic is that he makes it so unintimidating, and really approachable. Nic is super passionate about what he does, I loved chatting to him, and I know you’re going to enjoy hearing his story… Happy listening!  

Today I’m speaking to Franco Fubini, founder and owner of fresh produce purveyor Natoora. Franco founded Natoora 16 years ago with a mission to revolutionise the food system. Natoora has always stood for sourcing and supplying food in a sustainable way. They source radically seasonal produce with a focus on flavour that’s been farmed in a way that works with nature, their supply chains are transparent, and farmers and producers are celebrated. Franco has been on the podcast before (you can take a listen to episode 22 if you haven’t heard it) where he shares the whole Natoora story, talks about their mission, and answers some big questions on our food system.  In light of this pandemic, I wanted to speak to Franco again about the impacts it’s having on our food system, and what opportunities he’s seeing for positive lasting change. Natoora has a pretty remarkable story of how they’ve adapted their business model, and miraculously increased their supply of food during this time - pivoting from supplying to restaurants which was 60% of their business, directly to people’s homes.  We chat about this shift the company has made, what trends they’re seeing, and then more broadly about what this crisis could mean for our food system, how it’s impacting farmers and consumers, and what we hope may emerge from it.

Today’s guest is going to takes you on a culinary trip to Indonesia… Chef and food writer Lara Lee has just released her beautiful debut cookbook, Coconut & Sambal – a collection of stories, images and recipes from this exquisite collection of islands. Lara is half Indonesian, half Australian and now lives in London with her husband Nick and baby Noah. After changing careers in her late twenties and training to become a chef, Lara went on a journey to explore her Indonesian heritage. She was mentored by Sri Owen, the leading figure on Indonesian cooking, and she embarked on a 6-month trip around Indonesia, which resulted in her new book.   Lara and I chat about her career in food, Indonesia and their food culture, and all things Coconut & Sambal.   Happy listening!

Today I have a special travel episode for you all about Marrakech. If you’ve been following the pod for a while, you’ll know I’m rather partial to a trip and love to share my experiences of a place and of course, what food and restaurants I enjoyed while visiting. Earlier this year I went to Marrakech for a long weekend so thought I'd give you a taste of the city. It’s such an interesting, bustling place filled with spices, colours, markets, tagines, flatbreads, rugs, leather, gorgeous terraces and plenty of fresh mint tea. I share some of my favourite spots and other general tips and recommendations which I hope you’ll find useful if you’re thinking of planning a trip there (when we can all travel again!). I‘ll also be speaking to a special guest - Willem Smit is the extremely talented designer and manager of the gorgeous boutique art hotel El Fenn. It was started by Vanessa Branson back in 2004 and after a chance meeting with Vanessa 10 years ago, Willem packed up his life in Amsterdam and moved to Marrakech to manage and take on the refurbishment of the hotel. El Fenn has become a bit of a phenomenon and it’s played a huge part in placing Marrakech on the map as a sought-after travel destination. Check out their Instagram account and you’ll see what I mean - it really is gorgeous, and they have an amazing Moroccan restaurant where we enjoyed the best meal of our trip. Willem and I chat about life in Morocco and what he loves about living there. He shares some of his local tips and we also speak about the growth of El Fenn and their plans for the future.   Names and links of places I mention: For a traditional lamb Tangia and flatbread lunch in the souks – Chez Lamine Traditional tagine lunch – Terrasse Bakchich Delicious lunch/dinner on the most gorgeous terrace - @lmidamarrakech  Dinner and drinks at @elfennmarrakech is a must (you need to book) – be sure to go in time to catch the sunset @nomadmarrakech @lejardinmarrakech @maxandjan and Atay café have beautiful terraces and are perfect for a tea/lunch break from shopping in the souks Terrasse des Epices is fab for a sundowner If you’re after something more upmarket I’ve heard Le Trou Au Mer or La Mamounia hotel are great for drinks/dinner If you want a break from Moroccan food, try Limoni (mostly Italian with a few Moroccan dishes on the menu)  

Calixta is a farmer and the owner and founder of Flourish Produce in Cambridgeshire. They grow the most amazing vegetables, fruit, and salad and supply a lot of the best restaurants in London - the likes of Pidgin, BRAT,  Ben Chapman’s restaurants Kiln and Smoking Goat, Silo, and the list goes on. Calixta studied Sustainable agriculture and forestry in America and lived and worked there up until just over three years ago, when a series of extremely fortunate events, and a chance encounter with her two co-founders -  Comtois workhorses Bill and Ben, led to her moving home to the UK and starting her own farm.  Like so many people and businesses who work in food, Flourish has been impacted by this pandemic - as they grow their produce specifically for chefs and only supply direct to restaurants, they lost all their customers pretty much overnight. They’ve adapted and now supply their beautiful produce to consumers in London and Cambridge so you can now order yourself some of their delicious produce on their website. I was lucky enough to head out to Flourish early last month to meet Calixta and record the episode. We sat in her kitchen and chatted about what set her on the path to becoming a farmer and how she came to start Flourish. We talk about what it means to be a regenerative farm, her rare varieties of produce she grows which come from all corners of the world, Bill and Ben, and what life on a farm is like.  Calixta has such an immense love for what she does, and she goes about it with such grace, integrity, and heart. I know you’re going to love hearing her incredible story.

Hello listeners! Marco Mendes and his business partner and good friend Jake Kasumov are behind one of the most loved new additions to London’s food scene over the past two years: the buzzing Portuguese restaurant Casa Do Frango in London Bridge, and they now have their second Casa in Shoreditch which opened at the start of the year. The duo’s restaurant group MJMK is also behind the much-anticipated Mexican fine dining restaurant Kol which (when this is all over) they’ll be opening with the brilliant Mexican chef Santiago Lastra. Marco and Jake met in London around 10 years ago, became good friends and decided to leave their corporate careers in their early twenties to start their own company - first doing music events, which led to bars and now restaurants. Marco is half Portuguese and grew up spending summers in the Algarve. He realised that Londoners were missing out on the real-deal piri-piri chicken and other food from this region of Portugal, and so, inspired by the chicken shacks he grew up eating in, Marco and Jake opened Casa in 2018. It’s good, honest tasty, affordable food with a big focus on using the best ingredients, both from the UK and Portugal. I met up with Marco back in February at their site in Shoreditch to hear the whole Casa story and what they have planned for their next restaurant Kol. The launch has of course been put on hold for now but it’s going to be something very special when it opens. Marco and Jake’s restaurant group is definitely one to watch. They have some ambitious and exciting plans up their sleeves, and I know that once this crisis has settled down, they’re going to be bringing a whole lot more to London's restaurant scene.

Today’s guests are the wonderful Templeton brothers, Ollie and Ed, who along with their cousins Will and Ana, are the owners and founders of, what some would argue, is the most unique restaurant in London. Carousel is like a stage in reverse - a hub where chefs from the UK and all over the world come and showcase their food to a London audience.  The calibre of chefs they’ve had through their doors is incredible - some of the ones from the UK that you may recognise are Romy Gill, Olia Hercules, Santiago Lastra, Jeremy Chan from Ikoyi, Tom Brown from Cornerstone and the list goes on… Since opening their doors 5 ½ years ago, they’ve collaborated with more than 160 different chefs from 30+ countries and 50+ cities.  Carousel is not your typical restaurant – it feels like the best special-occasion dinner party where you’re sat at communal tables, there’s an open kitchen, the chef introduces the menu every night and you have the opportunity to be up close and learn more about them and their food.   Carousel is this amazing platform for so many of our favourite chefs who’ve gone on to open their own restaurants. It’s such an important part of not only London's, but also the global food community, so I was very excited to have the chance to speak to Ed and Ollie and hear a bit more about their story. I headed over to Carousel back in Feb to record the episode and we chat about how they started it, some of the amazing chefs they’ve worked with and the most memorable meals they’ve had (of which there’ve been plenty), their whole approach to dining and creating experiences around food, and what they love most about working in the industry.   I had so much fun with the brothers, and I hope you enjoy the chat as much as I did.   *This episode was recorded in February 2020*

Today it’s all about the delicious creamy treat most of us love a little too much… chocolate!  Chocolate has become something we don’t think too much about, it’s always available, wherever we go, in every grocery store around the world. But do we ever stop to think about what goes into a bar of chocolate, how it’s made and what we’re endorsing when we buy chocolate? Despite cocoa only growing in a few countries, predominantly in Africa, it’s become this massive global industry worth over $100 billion, and a huge part of our food industry.  But like many things, our beloved choc does have a dark side…  You just have to watch the Rotten episode on Cocoa on Netflix to realize that things are not what they seem - a lot of clever marketing and a few very profitable companies have done a great job at selling us the chocolate dream when in reality it’s causing a lot of harm to entire societies and our planet.   But it’s not all bad - there’s a new wave of craft chocolate makers creating delicious, real chocolate in a fair, ethical way which means we can still enjoy chocolate without supporting the damaging side of the industry.  Today I’m speaking to Spencer Hyman who started the UK based company Cocoa Runners – and what they do is travel all over the world and find these makers and farmers and select the best bars so they can supply craft chocolate to people.  I met up with Spencer at his office here in London to talk more about the industry, get the lowdown on craft chocolate and why it’s better, hear the stories of some of these artisan makers, and a whole lot more interesting info about chocolate. I know you’re going to find it super interesting and I really hope it makes you think about and reassess what you buy, how you consume chocolate and the impact these choices have.  Spencer is offering £10 off your first order of craft choc so you can head to cocoarunners.com and enter the code FT10. And yes, they deliver…    

Hello dear listeners! Today’s guest is a chef on her own terms. Anais van Manen is making her mark on the London food scene and redefining what a career as a chef can look like, without even having her own restaurant.  Anais is head of R&D for much loved Taiwanese institutions Bao and Xu and has a whole host of other projects she’s been involved in - helping her friend Freddie Janssen open Snackbar, cooking her style of Vietnamese food at supper clubs, helping social enterprise Kitchenette Karts set up their Vietnamese food truck and the list goes on. Anais was born in Paris, grew up in Vietnam and has worked and lived and cooked all over the world. London is home for now, and she happens to live two doors down from me so I headed over for coffee on her couch with her cat Audrey, and chatted about her background and career so far, her top tips for a secret country getaway in France (something to look forward to for when we can travel again), and what she loves about her colourful career in food.  *We recorded this episode two weeks ago, on the 14th March*

FOOD TRIBE IS BACK! Like many of us, I’ve become a lot more interested in the connection to our food, where it comes from, how it’s grown, the impact our decisions have on our food system and what that means for our environment.  So, this season I’ve decided to expand the guest list to include some farmers and producers and chefs leading the way when it comes to growing, producing and cooking in a sustainable way.  This episode I’m chatting to Tom Hunt - a chef, a food writer, co-owner of Poco restaurant in Bristol, a cookbook author, sustainability consultant and a climate change activist. Tom’s mission is to connect us to the true value of our food and where it comes from, and to teach a way of eating that prioritises the environment without sacrificing pleasure, and flavour. To do this he’s developed an approach of "Root to Fruit" eating which is a guide on how we can all support a better, fairer food system by the way we shop, cook and eat.  Tom has just published his second book Eating for Pleasure, People and Planet, which is really a culmination of his work in this space. So much more than a recipe book, it’s a modern guide on how to cook, shop and eat in today’s world. It’s a celebration of food, how it’s grown, the farmers who grow it, and how we can all make small changes to eat in way that’s good for us, that’s good for our environment and that’s ultimately delicious.  I headed over to Tom’s for coffee and a chat. We talk about his new book, his whole approach to food, and his background and why he became a chef on a mission...     

The last episode of season 3! A big thank you to all you listeners - I really appreciate your support and I hope you’ve enjoyed the episodes this past season.  So, to end, it’s not going to be an interview with someone in the food world but rather a lovely chat over lunch in Rome with one of my best friends.  If you listened to the travel episode I did on Cape Town earlier this year, you’ll recognise my friend Frances who's joining me again on the pod. She lives in South Africa, and her company FVH Mohair creates handwoven mohair rugs and knitwear made by women in remote areas of the country. She’s been over in Italy on a 6-week textile residency, gaining fashion and fabric knowledge from the Italian masters.  She’s one of my best and oldest friends from home so of course, I had to head over and visit her in the land of plenty. We met up in Rome last month for a long weekend with a couple of other friends where we wined and dined and talked and walked our way around this magical city.   Over many a glass of wine and bowls of pasta, we spoke a lot about what France has learned from living with locals in Italy, the parallels between food and fashion, and what we could all take away from the Italian way of life. So, on our last day, we had lunch at Trattoria Da Enzo in Trastevere where we sat at a little table outside and decided to put it all down in a podcast… This is an episode I absolutely loved doing, how could I not?! Glass of prosecco in hand, in Rome, with my best friend - and I couldn’t think of a better way to end the season.  For those of you taking a break over this time, I hope you have a happy holiday and I’ll be back with season 4 sometime in the new year - I’ll keep you posted on Instagram @the_foodtribe.  Okay onto the episode - I really hope you enjoy this one!  You can see a few more of our tips and recommendations for Rome here.  

Today’s guest is Julian Denis, a young guy from California who moved to London and started the vegan Chinese restaurant Mao Chow in Hackney. I love this place - it’s a tiny hole in the wall with around 14 seats, 10 of which are at one communal table all in the same space as the minute open kitchen. You’ve got neon lights, metal music playing, a couple of beers in the fridge, and some of the tastiest Chinese food in the city - and it’s super affordable. Julian opened Mao Chow under the radar around 8 months ago and the response has been remarkable! Mao Chow has also just won London’s Priceless Cities Best New Bistro award, a joint win along with Tayēr + Elementary. You can find out more about this new international food award in Episode 31 with Christine Doublet. I headed over to Mao Chow to meet Julian and hear his story and how this gem of a place came to be. He’s created something truly unique with Mao Chow and I think Julian’s story demonstrates that you don’t need to have gone to culinary school or have investors and a load of capital to make your ideas happen… I hope you enjoy this chat with Mr. Julian Denis.  *Julian’s favourite spots to eat Chinese food in London – X’ian Impression Sichuan Folk Baiwei Lanzhou Lamian Noodle Bar  

Today’s guests are on fire! They may have shot to London food fame with their Iberico pork katsu sando which has had more Instagram airtime than any other sandwich on the planet (rightfully so, it’s flipping delicious) but there’s a lot more to this TĀTĀ Eatery duo than a pretty pork sandwich...  Ana and Meng both come from art and design backgrounds, the kitchen came calling and they decided to become chefs. And that’s how they met, 10 years ago, working for the great Nuno Mendes in London.  Around five years ago they decided they wanted to do their own thing and so TĀTĀ Eatery was born. They’re completely self-funded and started out by doing street food, and then moved on to pop-ups and residencies around London, growing their brand and following, which culminated in the opening of their two semi-permanent spaces this year.  Tou at the Arcade food theatre in central London is their more casual offering, focusing on their sandos and rice bowls. Their other site is at the very cool Tayēr + Elementary cocktail bar where they’ve partnered with renowned bartenders Monica Berg and Alex Kratena. So, a bit about how dining at Tayēr works - there’s a bar menu where you can order their cult katsu sando and other delicious bar snacks and small plates along with some world-class cocktails. Then you have the real-deal four-seat counter where Meng prepares a five-course menu that changes daily depending on what produce arrives from the farmers and fishermen he works with. Meng is a wizard! It’s some of the most interesting, creative cooking going on in London right now. And then you have Alex looking after you on the drinks side of things with the option to do a special cocktail pairing – a magic combo which makes for a memorable, delicious evening out. Tayēr + Elementary have just won the award for London’s Priceless Cities Best New Bistro - so a big congrats to Ana and Meng, and Alex and Monica - it’s great to see them being recognised for what they’ve created at Tayēr. Ana and Meng, I think, at the core of it are artists - the way they think about and create food is fluid and expressive and it’s not confined to a single cuisine. They take inspiration from their travels, their backgrounds, and the produce they source, and the result is something Meng likes to refer to as ‘Modern London cuisine’. They’re so committed to and passionate about the art of cooking, feeding people and connecting with their diners and it’s amazing to see how they’ve grown TĀTĀ from a small pop-up concept to one of London’s most exciting and creative food offerings.  I hope you enjoy this wide-ranging conversation where we talk about the rise of TĀTĀ, their food, finding the balance between being chefs and growing a business, and future plans for this talented duo…  

My guest today is Mr. Phil Bracy, co-owner of Bright in London Fields and part of the four-man gang behind London’s game-changing wine shop come restaurant P Franco in Clapton. Following the success of P Franco, Phil and the team wanted to take their same comfortable, fun, effortless approach to hospitality that made P Franco such a hit and open a bigger restaurant. And so, came Bright. Chefs Will Gleave (one of P Franco’s first resident chefs and co-founder of Bright) and Peppe Belvedere (formerly head chef of Brawn) head up the kitchen. They focus on seasonality and work directly with artisan producers and farmers which informs their regularly changing menu. Bright is the kind of place you can pop into for a glass of wine at the bar, have a snack, or settle in for a long-haul, special occasion meal. The food is top-notch, the wine list, as you can imagine, is one of the best in the city, they play great music, there’s nothing conceptual or overthought or stuffy about it  - it’s a fun, welcoming place to go and hang out and enjoy great food and wine. For me, it’s everything I want in a restaurant. I wanted to hear the Bright story and how this group of four guys came to build their niche wine/food east London empire… So, I headed over to Bright to have a chat with Phil and we cover the whole timeline - from the early days at P Franco, the opening of Bright and earlier this year, their third restaurant Peg. Phil shares his story of how he came to be - I guess you could say - an accidental restaurateur. Not coming from a hospitality background, Phil worked in wine retail in Sydney up until only a few years ago, and now he’s a full-time restaurant man. And London is all the better for it!  Bright is in the final shortlist for London’s Priceless Cities Best New Bistro award, along with Mao Chow and Tayer + Elementary  - you can hear more about this new international food award in last week’s episode with Christine Doublet so check that out if you haven’t had a listen yet. Winners are being announced this coming Monday 25th November across London, NYC, Paris and Mexico City.  Okay now onto the episode with Phil... He’s a super cool guy, and I hope you enjoy this chat as much as I did.  

Today’s episode is a little different - we’re going to be talking about a new international food awards programme. A collaboration between Le Fooding and Mastercard, Priceless Cities Best New Bistro launched earlier this year and they’re doing things a little differently to the likes of Michelin and Worlds 50 Best. The PCBNB awards shine a light on a new generation of chefs and restaurateurs, recognising the cool innovative new places that have opened in the last 12 to 18 months, that don’t require you to book a year in advance or mortgage your house to dine there.  By recognising these recently opened independent places, this awards programme is current, accessible to a lot more diners, and it’s up to date on where the interesting stuff is happening in food today.  For this first year they’re starting with four cities - Paris, London, New York and Mexico City. The shortlist for London (out of around 25 places selected) includes Bright, Mao Chow and Tayer + Elementary (with the brilliant TATA Eatery in charge of the food offering).  So why am I talking about this food award?  In the upcoming episodes I’ll be interviewing the three shortlisted spots for London so as a prelude I wanted to find out more about this new awards programme, why it’s different and why us diners should care. My guest today is the lovely Christine Doublet, the head of editorial at Le Fooding in Paris, and the lady in charge of this new awards programme. Christine has such a great knowledge of the global dining scene, so it was great to pick her brain and talk all things food. We cover what the new awards programme is all about and go into some of the shortlisted restaurants, a bit on Le Fooding and what they do,  what trends are happening on the international food scene, and  Christine shares a bit of her background in food, and how she came to have this dreamy job flying around the world to dine out at the coolest new spots. She also lets us in on her personal list of favourite places to eat at in 2019… Winners are being announced across all four cities this Monday 25th November. You can see the full list for each city at bestnewbistro.com. Recommendations from Christine - places mentioned in Paris: Café Pimpin  Les Arlots  Billili  Places mentioned on the French Basque coast: L’Antre (Bidart) Maitenia (Ciboure) Elements (Bidart)  

For many of us (especially those of us living in a city where everything is so readily available), there’s a big disconnect to our food and it’s easy to forget what a precious resource it is. We can walk into a store and buy pretty much anything, without giving much thought to where it’s come from, how far it’s travelled, whether it’s in season, and the impact its production has had on our environment.  That’s where today’s guests come in… This powerhouse duo, Abi Glencross, an ex-synthetic meat scientist turned farmer, and Sadhbh Moore, a forager and eco-chef, now studying her masters in Global Health and Nutrition, joined forces and founded The Sustainable Food Story, a roving supper club with a mission to start conversations around these issues and connect people to where our food comes from. Abi and Sadhbhb are so much fun and I had a blast chatting to them. We cover everything from the girls’ backgrounds and how they came to start TSFS, to some of the topical issues around food and sustainability.   We live in a time where we can’t ignore that our food system has a very real impact on the world. I hope this conversation gives you some food for thought and helps to make us all a little more aware of some of the issues we face in our food system.  

He may have only been cheffing for just over 6 years but ex-Som Saa chef John Chantarasak is cooking up some of the tastiest, most innovative Thai food in London. John cooks under the name of AngloThai, where he marries traditional Thai recipes and flavours with seasonal British ingredients, and his wine-expert wife Desiree, pairs his sensational dishes with natural wines. What isn’t there to love?! Over the past year, John has taken AngloThai on the road – doing residencies and pop-ups both abroad and here in the UK. Luckily for us Londoners, he’s back in the city and planning something a little more permanent… I caught up with John at his home in London where he shares his story – from being a musician to a banker and now chef – it’s been quite the ride. I hope you enjoy this wide-ranging conversation with the awesome and talented John Chantarasak. Follow Food Tribe on Instagram @the_foodtribe Find out more about AngloThai and their upcoming events: https://www.anglothai.co.uk/  

FOOD TRIBE IS BACK!  Over the summer I was lucky enough to visit the magical Coombeshead Farm - a working farm, five-bed guesthouse, restaurant and bakery in Cornwall created by chef and farmer Tom Adams. What Tom and his team have created is a truly special kind of hospitality. The farm is an idyllic bubble that lets you forget the real world, slow down, and savour the most delicious seasonal food that’s grown and reared around you by the chefs who prepare your meals. I stole Tom away from the kitchen to find out how he and his team make the magic happen. We sat in the garden and talked about Tom’s sustainable approach to farming and cooking, his career so far and how Coombeshead came to be... Follow Food Tribe on Instagram @the_foodtribe  Find out more about Tom and Coombeshead Farm: https://www.coombesheadfarm.co.uk/

Season 2 is going out with a bang! Nicholas Balfe, who’s behind the two treasured neighbourhood restaurants in London; Salon in Brixton and Levan in Peckham, is on the pod today.  He’s a chef and restaurateur I really admire - not only because I love his restaurants and style of food (which he describes as seasonal, refined but relaxed) but also because he’s gone about it all in his own unwavering, under the radar kinda way. Nick started Salon on his own as a pop-up around 7 years ago and has slowly grown the restaurant from there, learning and perfecting how he runs and operates his business, and waiting 6 years before opening his second restaurant. He’s stayed true to his style, his food, and his restaurants continue to be relevant, he doesn’t compromise on quality, and he’s not about doing things for trend's sake, and it’s paid off… I headed over to Levan to hear Nick’s story and nuggets of wisdom on food, restaurants and growing a business in this volatile industry. And that’s a wrap on season 2! I’m taking a break for the rest of the summer, so I’ll be back in a couple of weeks with plenty more stories about the people and places shaking up the food scene. You can follow Food Tribe on Instagram @the_foodtribe

From working as a fashion designer in Mumbai to being one of the UK’s most loved Indian cookbook authors, it’s been quite the career ride for today’s guest. Chetna Makan moved to the UK around 14 years ago, and after entering Great British Bake Off in 2014, viewers fell in love with her exotic bakes and Indian twists on British classics, and the rest, as they say, is history. Chetna is now known for more than just her delicious cakes; she’s published 3 cookbooks, her latest, Chetna’s Healthy Indian, came out earlier this year and is filled with delicious, homey and super easy home recipes that you can whip up in no time.  I met up with Chetna for coffee a couple of weeks ago when she was in London to hear more about her story and how she’s created her dream career in food.  Follow Food Tribe on Instagram @the_foodtribe

Ben is the designer turned chef and restaurateur behind the much-lauded London Northern Thai restaurants Smoking Goat and Kiln. Surprisingly, Ben only entered the restaurant game around 6 years ago at the age of 28 - he taught himself to cook, took a lease out on a corner place in Soho no one wanted, and opened his first restaurant. For me, and I know plenty other London diners, Ben’s restaurants seem to have the X factor – yes, the food is top-notch, the music and service is just right, and you’re not going to break the bank, but there’s the extra bit of magic you can’t quite put your finger on.  So just how does this designer turned restaurateur apply his creative mind to the world of food and restaurants? You’re about to find out…   Follow Food Tribe on Instagram @the_foodtribe

Today’s guest is the lovely chef Marie Mitchell who’s bringing a taste of the sunny Caribbean to London. Marie started Island Social Club with her best friend Jo Pilgrim as a way to explore their Caribbean heritage through food and drinks, and creating a space where people can come and enjoy warm island-style hospitality. Marie is a self-taught chef with a whole lot of heart. Her story talks to the power of food and how it’s so much more than just a dish on our plates - that it can be a way for us to explore our identities, connect with family and make new friends.  After listening to this I hope you’ll get yourself down to Island Social Club, tuck into a roti, one of Marie’s delicious curries, a rum cocktail and leave all your problems at the door… Happy listening.    Follow Food Tribe @the_foodtribe

One of London’s favourite American chefs is on the show today…Chase Lovecky spent 5 years with Dave Chang’s Momofuku group, first in NYC and then Sydney, before moving to London in 2015 to work under Isaac Mchale at the Clove Club. After two years as head chef, Chase decided to move away from fine dining and open his own restaurant - so with backing from the Clove Club group, Two Lights opened in Shoreditch last year. What Chase has created at Two Lights is exciting and I think, unlike any other restaurant in London. Chase takes inspiration from his childhood, and the world-class kitchens he’s worked in, to bring modern American cuisine to us London diners. Chase is a chef with laser determination and such a clear vision of how he wants to express his food and the experience he wants to offer diners.  Two Lights is an extension of Chase - warm, fun, hospitable, all about a good time and serious about serving up great food. In this episode we talk about Chase’s career, important lessons he learned working for the great Dave Chang, what food means to him and of course all about his new baby - Two Lights. Follow Food Tribe on Instagram @the_foodtribe  

Ever wondered where those glossy pink rhubarb stalks came from? How they arrived on your plate? Who grew them? Or why one peach can taste so much better than another? Today’s guest you may never have heard of. He’s not a chef, doesn’t own a restaurant, and hasn’t written a cookbook, but the company he’s built touches so much of what and how we eat as diners in London. Franco Fubini left his corporate job and started Natoora 15 years ago, with a mission to revolutionise the food system (I also didn’t really know what that meant but you’ll know all about it after listening to this episode). Natoora supplies over 1000 of London’s best restaurants with fresh produce, and you can now buy their produce directly through Ocado or at one of their stores around London. They’ve recently expanded, and now have locations in Paris and the US. I headed over to the Natoora offices in Bermondsey under the railway arches (you may hear a few trains in the background) where I met Franco to hear the Natoora story and to find out the answers to some big questions… What’s right and wrong with our food system? What does it mean to eat in a radically seasonal way? How should we think about flavour and the value we place on it? What’s the role we as consumers play in our food system? Franco's approach to seasonality, flavour and sustainability will change the way you think about the food on your plate.  Follow Food Tribe on Instagram @the_foodribe

James has done a lot in the world of food in his 33 years – he’s been a food writer, a cook, published four cookbooks, started a supper club, and together with his best friend and business partner Sam Herlihy, opened two restaurants. And they’re about to open their new venture in London - a sandwich bar called Sons + Daughters. Watch this space... Sam and James have their own podcast called The Kitchen is on Fire (aka TickyOff) which I came across around 3 years ago when I moved to London. I’m a huge fan. If you haven’t yet, add it to your list! I’ve listened to James ask all the questions, and I’ve been wanting to turn the tables and sit down with him to hear his story. In this episode we talk about his career in food, his restaurants, mistakes made, lessons learned, some highlights from his recent trip to Thailand, and to finish off (I totally stole the idea from his podcast) I quiz James with a special quick-fire round… I hope you enjoy this conversation with the lovely Mr. James Ramsden.  Follow Food Tribe on Instagram @the_foodtribe

Summer is in the air and today’s guest is all about cooking up sunny island food. Selina Periampillai is a self-taught chef, who specialises in Mauritian cuisine. She’s recently released her debut cookbook, The Island Kitchen: Recipes from Mauritius and the Indian Ocean. It’s one big tropical feast! In this episode, Selina shares her story. From starting a supper club 6 years ago to going all in and making her dream career in food. We talk about her book and some of her favourite recipes, about Mauritius and the food culture there and how she’s bringing these dishes from the Indian ocean to the city of London. Selina is as bright and lovely as her food – I hope you enjoy this conversation. Happy listening! Follow Food Tribe on Instagram @the_foodtribe Find out more about Selina on her website: http://www.tastemauritius.com/

Tom started working in kitchens at the age of 16 and has never looked back… His career has taken him around the world, working for greats like Gordon Ramsay and Nuno Mendes in London, Thomas Keller at Per Se in New York and Neil Perry at Rockpool in Sydney. It all came full circle back to London where Tom opened The Laughing Heart in Hackney with his business partner and wine guru, Charlie Mellor. Tom’s food draws inspiration from his travels around the world, using seasonal British ingredients. He’s graced our screens on Great British Menu and has firmly established himself as ‘one to watch’ on the London food scene. I’m a big fan of his restaurant – it’s the type of place you can pop into for a glass of wine, have a festive dinner with friends or swing by after a night out for Tom’s late-night Chinese menu that hits all the right spots. So, I headed over to The Laughing Heart to meet Tom and hear his story… we talk about his globe-trotting career as a chef, the world-class kitchens he’s worked in, and of course the Laughing heart and his glorious food. Happy listening! Follow Food Tribe on Instagram @the_foodtribe

Doesn’t being a food and travel writer sound like the dream? Well, for today’s guest it’s all reality… John Gregory-Smith is the fabulous food and travel writer, chef, and cookbook author who specialises in Middle Eastern and North African cuisines. He travels far and wide to bring us unique recipes and untold tales. He’s just released his fifth cookbook, Saffron in the Souks, which takes us on a culinary adventure through Lebanon. John invited me over to his gorgeous flat in London where we drank strong Arabic coffee and talked about his latest book, about Lebanon and why he fell in love with the country, and how he went from working in recruitment to having, what I think, is pretty much the dreamiest job in the world. John is awesome! I love his books and his writing and I hope you’re going to enjoy this conversation as much as I did... You can find out more about John on his website https://www.johngregorysmith.com/ and follow him on Instagram here.

FOOD TRIBE IS BACK!  And what a story to start season 2… Have you ever had those drunken chats with your friends? You know the ones, like one day we’ll do this or that, open a bar on the slopes or buy a hotel in Thailand… but it’s usually forgotten in the morning. Well, not for chef Pip Lacey and her best friend Gordy McIntyre. Their restaurant Hicce, which opened in London at the end of last year has been a dream nearly 20 years in the making… I headed over to Hicce to meet Pip. We talk about her restaurant and her food of course, and her rather remarkable story of how she became a chef - which only happened 10 years ago, by a crazy stroke of luck, at the age of 28… Follow Food Tribe on Instagram @the_foodtribe  Find out more about Pip and her restaurant: https://www.hicce.co.uk/

Today’s episode is the last of the interviews I did while I was in Cape Town.  And it’s especially special because I got to interview 2 of my friends. Phillipa, or Phlop as her friends call her, is one of my oldest and best friends. Her and her husband Graham opened their restaurant Bao Down in Cape Town last year. They serve inventive, delicious Asian inspired dishes - think kimchi fried rice, a crazy spin on prawn toast, baos of course, and miso crack pie. People can’t get enough – it’s full every night. The whole celebrity chef thing hasn’t really hit Cape Town the way it has in cities like New York and London. There’s not nearly as much glits and glam surrounding the industry. It's a completely different scene in South Africa. There’s something very pure and humble about what these two are doing - they’re just a young couple who own and run a small, busy, restaurant serving up great food. They’re there every day and every night (along with their Cocker Spaniel restaurant dog Rupert) and it’s a way for them to be together doing what they love most - cooking and making people happy with their food.   This is an open, honest conversation about the reality of owning and running your own restaurant. Even though this episode takes place in Cape Town, no matter where you are in the world there’ll be something for you to take away from it. It’s a story about a couple, about a restaurant, about food and having the courage to take a risk and go all in on something you care about… I hope you enjoy this conversation with the dream team behind Bao Down, my friends Phlop and Graham… Follow food tribe on Instagram @the_foodtribe and visit the blog at https://www.foodtribeblog.co.uk/  

Who ever said a restaurant couldn’t be life changing? Visiting Fergus Henderson’s St John was literally a life changing moment for chef Giles Edwards. Giles spent five years working at St John before moving back to South Africa and opening his own restaurant, La Tête, in Cape Town in 2016. His restaurant is a favourite amongst locals and tourists alike and he's become one of the most celebrated chefs in South Africa. While in Cape Town, I met up with Giles to hear his story... We talk about childhood dishes, his food philosophy and his path to becoming a chef. And to think it all started with a reluctant dinner at St John more than 12 years ago… As we learn, persistence pays off and restaurants really can be life changing.  Visit https://www.foodtribeblog.co.uk/ for pics and show notes.