Honey and Co: The Food Talks

A little Christmas treat from us to you! Something to get your teeth stuck into while you're wrapping your presents, stuffing your turkey or out for a walk.You may know that we're OG Yotam Ottolenghi superfans, having both worked at Ottolenghi before we set up our own place, so we've been dying to get him on the podcast since we started. If you don't know the Ottolenghi brand, then you've probably been living under a rock for the last 20 years: they have amazing delis and restaurants in London, era defining cookbook, a weekly recipe column in the Saturday Guardian and regularly contribute to the New York Times. Today we're joined by Yotam Ottolenghi, Noor Murad and Verena Lochmuller from the Ottolenghi Test Kitchen, another exciting part of the Ottolenghi empire! The Ottolenghi Test Kitchen was founded by Yotam and is headed by Noor Murad alongside a collaborative team of chefs, writers, doers and thinkers. Together they cook, taste, converse and put into writing all the recipes they truly hope will make it onto your tables. We talked about how OTK came into being, what it's like to work in such a collaborative, creative environment, and of course we drooled over their latest cookbook, Extra Good Things.Pick up a copy of OTK Extra Good Things and OTK Shelf Love for Christmas! Available where all good books are sold. With thanks to our guests Yotam Ottolenghi, Noor Murad and Verena Lochmuller.Don't forget to subscribe to the podcast if you've not already, and check out our back catalogue if you're new to the podcast, there are lots of juicy morsels to enjoy.With thanks to everyone who helps make this podcast happen:Producer: Miranda HinkleyAudio Engineers: John ScottTheme Tune: Daniel Winshall Head of Comms: Louisa Cornford Hosted on Acast. See acast.com/privacy for more information.

Honey & Co is 10 years old! We couldn't think of a better way to kick off our birthday celebrations than a special episode of Honey & Co: The Food Sessions. Coming atcha.Join us, Sarit Packer and Itamar Srulovich, at home as we rustle up a classic Honey & Co dish, talk about how the restaurant was born, catch up with our team, guests and friends about their memories of the last 10 years. You will laugh, you will cry, you will be amazed! We loved reminiscing and it was so special to read and listen to all the memories submitted by our customers from over the years.Thank you to everyone who sent us a voice message or a dm, an email or a story. We're so sorry we couldn't feature them all, we read every single one, we love them, it's been very special for us to read them and to help us remember and enjoy what we've done over the last 10 years.News! While some of you may know that we will be closing Honey & Co on Warren Street at the end of April, we are so happy to announce today that we will be moving to Lamb's Conduit Street this Spring. We're not closing, just moving!Follow the new location build @HoneyAndCoBloomsbury on instagram.If you want early access to bookings you will need to be on our mailing list – sign up to our mailing list. With thanks to our guests Mirko D'Angelo, Rachael Gibbon, David Loyd and Lara Hamilton.Thanks to Laura Bartram-Pope, Hannah Geller, Briana Lebold and Sunny Kang for their audio messages, and to everyone who sent us a voice message, a dm or an email.Producer: Miranda HinkleyAudio Engineers: Paul Brogden & John ScottTheme tune: Daniel Winshall Head of Comms: Louisa Cornford See acast.com/privacy for privacy and opt-out information.

Coming soon! This year we're celebrating 10 years of Honey & Co and we're going to kick off celebrations with a special episode of Honey & Co: The Food Sessions. We will hear from staff, guests, friends and lots of you, too! We will laugh, we will cry and we will share some very exciting news. Tune in next week for our 10 Years of Honey & Co Special episode!With thanks to:Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford See acast.com/privacy for privacy and opt-out information.

Today on Honey & Co: The Food Sessions we're joined by queen of sugar, Ravneet Gill. Ravneet has many strings to her bow - she's a pastry chef and cookbook author, a judge on Junior Bake Off and founder of chefs' collective Countertalk. We're huge fans of everything Ravneet does. We talked to Rav about her route into the world of food, her experiences working in kitchens across London (including ours) and how she came to write her pastry books, get into TV and set up Contertalk. We also (of course) talked everything sugar, cakes and pastries, and sent our love to Biji!  Follow Ravneet on instagram: @ravneeteats Get a signed copy of Sugar I Love You With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Today on Honey & Co: The Food Sessions we have Caroline Eden joining us! A journalist, food writer and cookbook author, Caroline's latest cookbook Red Sands, Reportage and Recipes through Central Asia, from Hinterland to Heartland, the follow-up to  Black Sea, is a reimagining of traditional travel writing using food as the jumping-off point to explore Central Asia. Red Sands came out in 2020, and won all of the awards - The Financial Times, The Sunday Times and The New Yorker all selected it as their book of the year for 2020. We talked to Caroline about how her obsession with Central Asia began, the  practicalities of travelling in the region, and the incredible people she met on the way, as well as demystifying plov, the environmental disaster of the Aral Sea, and the soviet-era sanatoriums of Tajikistan. It was an absolute joy to talk to Caroline!  Follow Caroline on instagram: @edentravels Get a copy of Red Sands With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Today on Honey & Co: The Food Sessions we have Chetna Makan. Chetna is a baker, cookbook author and YouTube star. She worked as a fashion designer in Mumbai before moving to the UK and entering the Great British Bake Off in 2014 when she absolutely stole our hearts! Since then Chetna has written several bestseller cookbooks, including her latest book Chetna's 30-Minute Indian, and has become known for her creative flavour twists with a love of simple Indian home cooking. We were so excited to catch up with Chetna on everything she's been up to since we last saw her.  We talked about roping in children to film content during lockdown, the process of creating simple delicious food available in 30 mins, and we asked 'what even is sour dough??' Follow Chetna on instagram: @chetnamakan Get a copy of Chetna's 30-Minute Indian  With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Today on Honey & Co: The Food Sessions we have the most exciting guests, Sami Tamimi and Tara Wigley, co-authors of Falastin, a celebration of Palestinian food. They're both from the powerhouse of Ottolenghi, Sami was a partner from the outset, and Tara joined the Ottolenghi Test Kitchen 10 years ago, where she has been developing and testing recipes ever since. We talked about their very different routes into the food world, our memories of working together at Ottolenghi, and how they came to write Falastin. We were fascinated to hear their experiences visiting Palestine together – we compared Tara's spreadsheet to Sami's relaxed approach to travel, heard how they spent days tracking down a group of yogurt makers, and they told us about the generosity of all the people whose kitchens they visited. And of course we discussed at length the recipes that have gone wild since the book came out – Sami's dad's famous eggs, tahini swirls, and the shawarma filo pie. Get a copy of Falastin from our shop Honey & Spice. Follow Sami and Tara on instagram: @tara.wigley  @sami_tamimi - With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Our guest this week on Honey & Co: The Food Sessions is an incredible chef and a kindred spirit of ours from Seattle, Washington. Renee Erickson is a James Beard award-winning chef and author, she bought her first restaurant at 25 and today co-owns 6 restaurants and bars in Seattle, and that's before we count the doughnut and coffee spots. We're absolutely in awe of her energy and creativity. We talked about the responsibility of owning a restaurant, how she picks her restaurant names and we explored her new book Getaway, the perfect antidote to the last 18 months. Oh and we tried to sell her our restaurants. Spoiler, she did not take us up on the offer. Enjoy!  Follow Renee: @chefreneeerickson Get a copy of Getaway --- With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Welcome back to our podcast Honey & Co: The Food Sessions. We're delighted to welcome Danish food writer and chef, Trine Hahnemann. Trine is hugely important in Danish food culture, she's an inspiration to us personally and a great source of knowledge. She owns a beautiful place in Copenhagen called Hahnemanns Kokken which we were lucky to visit and eat at before Covid. This is a great opportunity for all of us to understand more about Danish cooking – we all know about cinnamon rolls and rye bread but we can sometimes be hazy on the rest. Trine talked to us about the many seasons of Denmark, the importance of working with local farmers and producers, the rise of the Copenhagen food scene, and how she became the lunch queen of Copenhagen. Plus open sandwiches, pickles, fermented potato chips and hygge.  Enjoy!  Follow Trine: @trinehahnemann Visit: @hahnemannkokken Get a copy of Scandinavian Green --- With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Welcome back to our podcast Honey & Co: The Food Sessions. We're kicking things off with a transatlantic call to the most exciting young chef. Jake Cohen is a New Yorker, he started at culinary school, worked in Michelin kitchens, then moved into food media, writing, reviewing and recipe testing. His first book Jew-ish: Reinvented Recipes from a Modern Mensch is a New York Times Bestseller and one of the books we most enjoyed during lockdown. An incredible first book and we can't wait to see what he'll do next. Jake has already built a mighty following on social media, there are already legions of people baking babka and plaiting challah dough along with him on Instagram and Tik Tok, he's a fascinating writer and I know you'll enjoy him as much as we did.  Order a copy of JEW-ISH from us at Honey & Spice, or wherever good books are sold.  --- With thanks to Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

We're back with the fifth and final episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our incredible trip to Jordan. In this episode we recreate a cheesy sweet knafe we cooked over the fire in Jordan; we catch up with Ramzi Hanafieh our amazing guide who took us on adventures around Jordan from the green Aljoun hills to Petra; and we talk to our friend and photographer Patricia Niven who accompanied us on all our trips about her favourite experiences along the way. We were blown away by everything we saw, everything we ate, and everyone we met in Jordan. We enjoyed mind-blowing landscapes from the hills to the valleys, beautiful tomato galayet bandora cooked over fire on the roadside by Ramzi, and we were so lucky to be welcomed to enjoy a mansaf feast with our new friend Saif. We definitely saved the best episode until last for you... Enjoy!  ---------   Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events  Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com   Follow Ramzi Hanafieh @Ramzi_Hanafieh and @Saif.Khlaifat85 and adventure with them when you visit Jordan @JOnavigators   --- For knafe recipe: For the sugar syrup: 400g  granulated sugar  230ml water  a squeeze of lemon juice  2tsp orange blossom water  For the crust: 375g kadaif dough, air-dried till crisp  100ml sugar syrup  45ml oz water 100g / melted ghee  For the filling: 250g fresh mozzarella  250g hard mozzarella (the stuff you can grate)  To cook and serve:  30g melted ghee to brush the pan  ground pistachios  --- With thanks to: Our guests this week: Patsy @PatriciaNiven and @Ramzi_Hanafieh  As well as @Saif.Khlaifat85 who welcomed us into his family home to cook mansaf  Producer: Miranda Hinkley Audio Engineer: Paul Brogden Theme tune: Daniel Winshall  Head of Communications: Louisa Cornford  A special thank you to Polly Russell for donating her garden

We're back with the fourth episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our trip to Israel back in 2019 when travel was carefree.  In this episode we talk about our childhood memories of bonfires and barbecues growing up in Israel; we cook a whole aubergine on the fire with chilli garlic dressing, tahini and a charred egg yolk; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Oshrat Yakutiel, our friend and Tel Aviv cafe owner, who joined us with her family on one of our cookbook shoot days in Israel. There's burnt potatoes in bonfires, fire pits, sun stroke, giant steaks and tips on how to avoid exploding aubergines... Enjoy!  This episode was recorded in April 2021.  --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events  Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com   Follow Oshrat @Osh_Posh and visit @Cafe_Yael  --- For the whole burnt aubergine: 2 aubergines
 50g / 1¾ oz tahini paste
 50ml / 1¾ fl oz ice-cold water 2 egg yolks from beautiful eggs For the lemon, chilli and garlic dressing: 1 red chilli, deseeded and finely chopped 1 green chilli, deseeded and finely chopped 3 large garlic cloves, peeled and finely chopped juice of 1-2 lemons 1 tsp table salt
 1 tsp ground cumin
 1 tsp caster sugar 2 tbsp olive oil 1 bunch of parsley, leaves picked and chopped --- With thanks to: Our guests this week: Patsy @PatriciaNiven and Oshrat @Osh_Posh Producer: Miranda Hinkley Audio Engineer: Paul Brogden Theme tune: Daniel Winshall  Head of Communications: Louisa Cornford  A special thank you to Polly Russell for donating her garden 

We're back with the third episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our trip to Gaziantep in Southern Turkey in search of the perfect kebab.  In this episode we cook our version of Adana kebab, a recipe that is very famous in Turkey and that every restaurant has their own version of; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Erdem Hösükoğlu who so kindly showed us around Gaziantep in 2019 and got us into all the best kitchens! We talk about Sarit's control-freak-ness when it comes to boarding passes; the pride, passion and amazing produce we came across in Gaziantep; and we road test our new ziir knife that we picked up on the trip and have been too scared to use since. Enjoy. --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events  Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com   --- For the Adana Kebab recipe: 700 g / 1 lb 9 oz lamb shoulder meat (or 20% fat lamb mince) 1 red pepper, deseeded and sliced 1 red chilli, halved, deseeded and sliced 2 onions, peeled and roughly diced 5 garlic cloves, peeled 1 large bunch of parsley, leaves picked 2 tsp table salt 1 tsp baking powder 1 tbsp ground cumin 1 tbsp sweet paprika ½ tsp ground allspice (pimento) vegetable oil for shaping --- With thanks to: Our guests this week: Patsy @PatriciaNiven and @ErdemHosukuglu Producer: Miranda Hinkley Additional Production: Claire Crofton Audio Engineer: Paul Brogden Theme tune: Daniel Winshall  Head of Communications: Louisa Cornford  A special thank you to Polly Russell for donating her garden 

We're back with the second episode in our series about our new book CHASING SMOKE. For the next few weeks we'll be sharing travel stories with you around the Levant, cooking recipes from our trip and catching up with some of the friends we made in each of the countries that we visited. This week we're chatting about our many trips to Greece and specifically our travels to Thessaloniki in 2019. Greece is a very special country to us and Thessaloniki is such an amazing town, not so much a tourist destination, but it should be! In this episode we cook octopus on the grill with a beautiful paprika aioli; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with our own Gena Deliyannis who used to work with us at Honey & Smoke and was instrumental in planning our trip – she is now living back in her homeland so we catch up on what's hot in Greece right now. We talk about our hunt for the perfect gyros, our misinterpretation of the meaning of antikristo lamb, our visit to a women's cooperative in the hills, and all the ways you can cook an octopus. Enjoy. --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events  Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com   --- For the Octopus Recipe 1 large octopus (defrosted) For the braising liquor 1 plum tomato, quartered 1 red onion, quartered 1 tsp whole cumin seeds 1 tsp whole black peppercorns 4 garlic cloves, halved 1 chilli, halved lengthways 2 bay leaves a few sprigs of sage 4 tbsp red wine (or use white, if there’s some open, or 2 tbsp brandy) For the marinade 1 clove of garlic, thinly sliced 8 sage leaves, roughly chopped 1 tsp smoked paprika a sprinkle of chilli flakes 3 tbsp olive oil For the paprika aioli 1 egg yolk 1 small clove of garlic, minced ½ tsp smoked paprika ½ tsp sweet paprika a pinch of salt, plus more to taste 2 tsp rice vinegar (or light white wine vinegar) 100–120 ml / 3½ –4¼  fl oz vegetable oil juice of ½ lemon --- With thanks to Our guests this week: Patsy @PatriciaNiven and Gena Deliyannis   Producer: Miranda Hinkley Additional Production: Claire Crofton Audio Engineer: Paul Brogden Theme tune: Daniel Winshall  Head of Communications: Louisa Cornford  A special thank you to Polly Russell for donating her garden 

We're back with a new series of Honey & Co: The Food Talks all about our new cookbook CHASING SMOKE.  Where there's smoke, there's fire. Where there's fire there's delicious food to share, and friendships and memories to make. CHASING SMOKE is a record of our travels around the Levant, chasing and cooking over fire on grills, beaches and bonfires. For the next five weeks we'll be sharing travel stories with you, cooking recipes from our trip and catching up with some of the friends we made in each of the five countries that we visited: Egypt, Greece, Turkey, Israel and Jordan.  First up is Egypt where we travelled to Cairo and Alexandria. In this episode we make sweet potatoes baked in embers, a dish we tried for the first time on the Corniche waterside in Alexandria, which we add our own almond tahini twist to; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips to take beautiful photos; and we catch up with Laila Hassaballa of Bellies En Route who took us on the most incredible food tour in Cairo.  There's charcoal in buckets, cars in carpets and... the dynamite falafel sandwich. Enjoy. --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events  Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com   Follow Laila @belliesenroute and find out more about their tours at https://belliesenroute.com  Get 40% off their e-cookbook Table to Table with code: heyhoney  --- Ingredients for sweet potato recipe 4 sweet potatoes 100g whole raw almonds, skins on 100g boiling water 1 small clove of garlic, peeled 4 tbsp light vegetable oil  1 tbsp sherry vinegar (or use red wine vinegar)  80ml cold water  flaky sea salt (plus more to taste) date molasses (optional) --- With thanks to Our guests this week: Patsy @PatriciaNiven and Laila Hassaballa of @belliesenroute Producer: Miranda Hinkley Additional Production: Richard Ward Audio Engineer: Paul Brogden Theme tune: Daniel Winshall  Head of Communications: Louisa Cornford  A special thank you to Polly Russell for donating her garden 

Welcome back to Honey & Co: The Food Talks with Sarit Packer and Itamar Srulovich It's been a year. And what a year. We're back with a revival of the podcast, starting with a MIX TAPE for you. If you're of a certain age you'll know all about mix tapes, an expression of love in compilation form. So from us to you, this is our mix tape for you, featuring our best, tastiest, crispiest, sweetest bits so far from all our previous episodes.  If you're new to the podcast this is an excellent place to start. Featuring Claudia Roden, Michael Rakowitz, Samin Nosrat, Fernando Laposse, Max Halley, Olia Hercules, Andi Oliver and our very own Bridget Fojcik.  If you like what you hear you should definitely delve back further into previous episodes, and look out for our new series coming, which is all about our new book Chasing Smoke. --- Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events  Visit our website --- With thanks to: Miranda Hinkley our producer Richard Ward for additional production John Scott our sound engineer  Hester Cant who produced some of these episodes Louisa Cornford our comms manager And Daniel Winshall for our new theme music  

It’s International Women’s Day!   To celebrate this glorious day we have one very special episode of our Who Run The World? season celebrating inspiring Women In Food.   Today’s episode features the most important and inspirational women in our lives, the women running Honey & Co! We like to say that every day is women’s day at Honey & Co and in this episode we chat to some of the women working in the kitchens, on front of house and behind the scenes to make it that way.   For one week only, our roving reporter and fearless leader Sarit Packer had a walk around Fitzrovia to chat to the team about why they love their lives in food: from the joy of leaving behind 9-5 clock watching, to the buzz of running a busy service; from the satisfaction of knowing everything about your regulars to the happiness of waking up every morning go to a job that you love... and of course the absolutely delicious food! We also talked candidly about past experiences juggling childcare and the perception that as a woman you must choose family or career, we shared experiences working in macho establishments in the past and talked about how this is changing in the industry.   We are so, so proud of the strong and happy female-led company we have created and the nurturing and progressive atmosphere that comes with this. We hope this episode will give a special insight into the world of hospitality and Honey & Co and inspire lots more women to come join us.   Hope you enjoy!   This is the last episode in our Who Run The World? Women in Food Season. Be sure to catch up on previous episodes with: Fay Maschler Darina Allen Romy Gill Lisa Markwell Sheila Dillon Claudia Roden Andi Oliver     Got something to say? Share your thoughts, feelings and questions with us!     Email us at podcasts@honeyandco.co.uk Follow us on Twitter: @honeyandco  Instagram: @honeyandco    Find out more about the podcast here – www.honeyandco.co.uk/TheFoodTalks  #HoneyAndCo #TheFoodTalks #WomenInFood #WhoRunTheWorld   Producer: Miranda Hinkley Manager: Louisa Cornford Vocals: Kristine Kruz

This is the seventh episode of our Who Run The World? season celebrating women in food. Today's guest is Fay Maschler, restaurant critic at London’s Evening Standard newspaper. Fay won a contest for the position of Evening Standard restaurant critic in 1972. This was supposed to last for three months but she has recently celebrated 47 years in the role! Fay’s reviews are legendary and she has been known to put many a chef in their place. We talked about her experiences starting out in the hey day of journalism, the reality of eating out four times a week, when not to write a bad review, and how to deal with death threats when you do! It was such an honour to have Fay with us for this conversation.  It was fascinating to hear about the changes she has seen over the years on the London restaurant scene, how the rise of social media has changed things, the food writers she admires the most, and what we all really, really want to know... where we should be eating right now in London.  Hope you enjoy! This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day. Got something to say? Share your thoughts, feelings and questions with us! Email us at podcasts@honeyandco.co.uk Follow us on Twitter: @honeyandco  Instagram: @honeyandco  Follow Fay on Twitter: @Fay_Maschler And read her in Evening Standard Find out more about the series here – www.honeyandco.co.uk/TheFoodTalks  #HoneyAndCo #TheFoodTalks #WomenInFood #WhoRunTheWorld   Producer: Miranda Hinkley Manager: Louisa Cornford Vocals: Kristine Kruz 

This is the sixth episode of our Who Run The World? season celebrating women in food. Today's guest is Darina Allen, founder of world-renowned Ballymaloe Cookery School in Ireland and bestselling author of 19 cookbooks. We absolutely love Darina and the school and have had many of her graduates working in our kitchens over the years. We chatted to Darina about how she came to run the fabulous Ballymaloe, what it's like be part of a cooking dynasty and what it takes to be a successful cookbook author. It was wonderful to hear Darina talking so passionately about her experiences running a successful family business in rural Ireland, as well as the sustainable ethos at the core of everything that Ballymaloe does, and the values she instills in all her students, especially about the importance of creating an inclusive kitchen culture.  Hope you enjoy! This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day. Got something to say? Share your thoughts, feelings and questions with us! Email us at podcasts@honeyandco.co.uk Follow us on Twitter: @honeyandco  Instagram: @honeyandco  Ballymaloe Cookery School http://www.cookingisfun.ie  Instagram: @ballymaloecookeryschool  Darina on Instagram: @darina_allen Find out more about the series here – www.honeyandco.co.uk/TheFoodTalks  #HoneyAndCo #TheFoodTalks #WomenInFood #WhoRunTheWorld   Producer: Miranda Hinkley Manager: Louisa Cornford Vocals: Kristine Kruz 

This is the fifth episode of our Who Run The World? season celebrating women in food. Today's guest is Lisa Markwell, food editor at The Sunday Times and editor at CODE Hospitality. Lisa has been a journalist for more than 30 years, winning awards as editor of The Independent on Sunday and spending eight years as restaurant critic at the same paper – giving herself the job after the previous critic was fired. She took a ‘gap year’ to undertake the chef’s diploma course at Leith’s School of Food and Wine, before returning to journalism as food editor at The Sunday Times. We talked to Lisa about her experiences of working in the cut-throat world of hard news and how journalism has changed over the last 30 years. It was fascinating to hear how she rose to the top and how she has been able to use her position to change the way women are written about. We loved hearing how Lisa's training at Leith's changed her perspective on the food world and she made a beautiful comparison of running a kitchen with running a newspaper. Lisa also gave great advice for anyone starting out in food journalism... well worth a listen!  Hope you enjoy! This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day. Got something to say? Share your thoughts, feelings and questions with us! Email us at podcasts@honeyandco.co.uk Follow us on Twitter: @honeyandco  Instagram: @honeyandco  Find out more about the series here – www.honeyandco.co.uk/TheFoodTalks  #HoneyAndCo #TheFoodTalks #WomenInFood #WhoRunTheWorld   Producer: Miranda Hinkley Manager: Louisa Cornford Vocals: Kristine Kruz 

This is the fourth episode of our Who Run The World? season celebrating women in food. Today’s guest is Romy Gill, what a treat! Romy is a British-Indian chef and cookery teacher and was the owner and head chef at Romy’s Kitchen in Gloucestershire for 6 years. One of the few female Indian chefs in the industry, Romy was appointed an MBE in the Queen’s 90th birthday honours list in 2016 for her services to the food industry. Romy’s debut cookbook Zaika is full of delicious vegan recipes celebrating the zaika or ‘flavours’ of Indian cooking that bring a renewed spicy excitement to plant-based food. We talked to Romy about the barriers she came up against as a woman – and more specifically an Indian woman – opening her own restaurant, from securing funding to getting planning permission and dealing with builders. We also talked about the women who have inspired her and helped her along the way, from her mother to Sheila Dillon, Claudia Roden, Delia Smith and Nigella Lawson. Romy is such an inspiration to women in the food industry and such a pleasure to chat to. We were so excited to hear that she'll be joining the lineup of the new Ready Steady Cook on BBC One and that she has a new opening coming soon. Hope you enjoy! This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day. Got something to say? Share your thoughts, feelings and questions with us! Email us at podcasts@honeyandco.co.uk Follow us on Twitter: @honeyandco  Instagram: @honeyandco  Find out more about the series here – www.honeyandco.co.uk/TheFoodTalks  #HoneyAndCo #TheFoodTalks #WomenInFood #WhoRunTheWorld   Producer: Miranda Hinkley Manager: Louisa Cornford Vocals: Kristine Kruz   

This is the third episode of our Who Run The World? season celebrating women in food. Today’s guest is multi-award winning food journalist Sheila Dillon, known as the voice of The Food Programme on BBC Radio 4. Sheila started her career in journalism when she reported on the contamination of the New York water supply by pesticides for food magazine Food Monitor, and has been reporting on the most important stories in the industry ever since. As a reporter, writer, producer and presenter on The Food Programme, Sheila has been involved in many important stories in the food world: from BSE to the horsemeat scandal; from the rise of GM crops to the growth of the organic movement; and more recently the health hazards of vegan junk food. As well as telling us about these groundbreaking food stories, Sheila told us fascinating stories about her experiences as a woman in the food world, including her activities with the women's movement, how she was involved in a landmark sex discrimination case for equal pay in America, and more recently her experiences of the gender pay gap at the BBC.  We really loved having Sheila share her knowledge, experience and advice for those looking to build a career in the industry. This is such a wonderful, insightful conversation and an important listen.  Hope you enjoy! This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day. Got something to say? Share your thoughts, feelings and questions with us! Email us at podcasts@honeyandco.co.uk Follow us on Twitter: @honeyandco @sheiladillon Instagram: @honeyandco @thesheiladillon Find out more about the series here – www.honeyandco.co.uk/TheFoodTalks  #HoneyAndCo #TheFoodTalks #WomenInFood #WhoRunTheWorld   Producer: Miranda Hinkley Manager: Louisa Cornford Vocals: Kristine Kruz 

This is the second episode of our Who Run The World? season celebrating women in food. Today’s guest is Claudia Roden, the goddess of Middle Eastern food writing. Claudia is a cookbook writer and anthropologist, her career spans over 50 years. Originally from Egypt, Claudia grew up in Cairo and studied in Paris and London. In 1956 when her parents fled Egypt to London, Claudia began collecting recipes from the Jewish diaspora arriving from all over the Middle East as a way to make a connection between refugees and their homelands. This led to multiple bestselling cookbooks including the international award-winning The Book of Jewish Food, and she revolutionised western attitudes to Middle Eastern cuisines in 1968 with her bestselling cookbook, A Book of Middle Eastern Food.  We talked to Claudia about her unusual route to a career in food writing, how attitudes to women working have changed over the last 50 years, the women who inspired her, and how travelling alone as a woman was treated with suspicion yet opened many kitchen doors for her research. Claudia is a true inspiration, our hero, and we owe so much to her in paving the way for us. This interview is part of our series Who Run The World? Women in Food in which we will be chatting to leading women across the food industry, writers, broadcasters, critics, chefs and restaurateurs. Our final episode will air on 8th March International Women’s Day. Got something to say? Share your thoughts, feelings and questions with us! Email us at podcasts@honeyandco.co.uk Follow us on Twitter: @honeyandco  Instagram: @honeyandco  Find out more about the series here – www.honeyandco.co.uk/TheFoodTalks  #HoneyAndCo #TheFoodTalks #WomenInFood #WhoRunTheWorld Listen to episode 1 with Andi Oliver   Producer: Miranda Hinkley Manager: Louisa Cornford Vocals: Kristine Kruz 

The first episode of our Who Run The World? season celebrating women in food. Since the start of Honey & Co women have reigned supreme; they run our kitchens, our front of house and our offices, and we finally feel that the industry is starting to catch up with us. Women are now leading the way across the industry, not just as chefs but as food critics, as writers, as culinary teachers, tv and radio presenters and so much more. So, with International Women’s Day on the horizon we wanted to dedicate a whole season to some of the women who inspire us every single day! Today’s guest is Andi Oliver, she’s the most vivacious and beautiful person we’ve had the chance to meet this year. The interview with her is absolutely hilarious. We talked about her career in a punk band, and how she made the transition to chef and then to food broadcaster. Her show The Great British Menu is one of our absolute favourite shows, you should watch it - we spend hours arguing over what we would make! Listen to find out more about how she managed to get where she is and how she broke the glass ceiling. We are also so excited to hear about her current project collecting recipes from all around the Caribbean, Wadadli Kitchen.   This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day. Got something to say? Share your thoughts, feelings and questions with us! Email us at podcasts@honeyandco.co.uk Follow us on Twitter: @honeyandco @andisn16 Instagram: @honeyandco @andioliver Find out more about the series here – www.honeyandco.co.uk/TheFoodTalks  #HoneyAndCo #TheFoodTalks #WomenInFood #WhoRunTheWorld Producer: Miranda Hinkley Manager: Louisa Cornford Vocals: Kristine Kruz   

Alison Roman is a columnist for the New York Times Food section and Bon Appétit contributor. She is the author of the bestselling Dining In. Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince. We talk all about her new book, Nothing Fancy, where Alison makes any night of the week worth celebrating. She believes it’s not entertaining, it’s having people over. We apologised to leeks, fawned over anchovies and much more!

Mike is an Israeli chef and restaurateur known for his landmark Philadelphia restaurant, Zahav, where we had the pleasure of speaking to him while we were in town. We spoke to Mike about growing up in a Jewish household in the US, the food of Israel, his introduction to kitchens and how he and his business partner, Steven Cook, have kept expanding their restaurant world to include Abe Fisher, Dizengoff, Percy Street Barbecue and more...

Nancy is a native Californian, but has lived in Japan since 1988 and is a renowned expert in Japanese food. Nancy’s cookbooks include Japanese Farm Food, Preserving the Japanese Way and her newest book is called Japan: The Cookbook - Nancy has painstakingly reworked traditional material gathered from gifted home cooks and translated, tested and adapted the recipes. We talk to her about how to source good ingredients for Japanese home cooking, small-scale farming in Japan and much more...

The third and final instalment of our special smoke series to celebrate the third birthday of our grill restaurant Honey & Smoke. In this episode we had the wonderful Gill Meller join us all the way from Dorset.  First we head into the kitchen with Sarit and Itamar to cook up some lamb chops and plums on the grill, a favourite here at Honey & Smoke over the last 3 years and talk about their love of fire growing up!  Then they chat to Gill Meller, the chef, cookbook author and fellow fire-lover who joined us to celebrate our 3rd and final party for the 3rd birthday of Honey & Smoke! Gill talks about his experiments with fire and cooking outside growing up, bringing this to River Cottage and the different techniques he uses, from nailing fish to planks to wrapping food in clay. We ate a gorgeous meal including focaccia bread with bacon & herbs, homemade cheese with herbs, clay baked onions, grilled cabbage with carraway & garlic butter and wood roast lamb shoulder and finished with gorgeous honey and coriander cakes. Such a memorable meal!  We were so happy to welcome fire-loving chefs Olia Hercules, Ben Chapman and Gill Meller to celebrate with us! We hope you enjoyed the series. Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Please remember to rate and review if you enjoyed!  Make a booking at Honey & Smoke Honey & Smoke, 216 Great Portland St, W1W 5QW https://honeyandco.co.uk/smoke/  @honeyandsmokerestaurant  Follow @gill.meller All of the recipes were cooked from Gill's cookbooks Time, Gather and Outdoor Cooking. Get signed copies via our website shop.honeyandco.co.uk   

The second instalment of our special smoke series to celebrate the third birthday of our grill restaurant Honey & Smoke. In this episode we had the incredible Ben Chapman, co-founder of award-winning restaurants Kiln, Smoking Goat and Brat come cook a Thai-inspired grill menu for us.  First we go behind the scenes at Honey & Smoke to cook one of our most popular dishes over the last three years - grilled octopus and prawns with a rich bean stew. Then we chat to Ben! We talked all about creating a Thai grill menu at Kiln using a range of simple tao barbecues; his story of becoming a chef; the travels, cooking and learning that led to combining British grown ingredients with Thai recipes. Such a fascinating conversation!  We sat down for a sensational menu including delicious liver grilled in sage, raw Jersey beef laap, jungle curry of kippers, mackerel mashwi and Tamwoth belly kapi curry. It was sensational - so vibrant, spicy and smoky. Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Stay tuned for the final episode with Gill Meller who's coming from Dorset to cook some lamb and chat fire with us!  Make a booking at Honey & Smoke Honey & Smoke, 216 Great Portland St, W1W 5QW https://honeyandco.co.uk/smoke/  @honeyandsmokerestaurant  Follow Ben and his restaurants here @kilnsoho  @smokinggoatbar @bratrestaurant    

It's Bonfire Night and our grill house Honey & Smoke is three! To celebrate the third birthday we had not one, not two, but three parties. We invited three fire-loving chefs, Olia Hercules, Ben Chapman and Gill Meller to cook over fire with us and to talk about their life in food and flames. In this series we are doing things a bit differently, so first we head into the kitchens of Honey & Smoke to cook up one of our most popular dishes for you: a recipe for grilled pears with almond tahini, coriander and smoked almonds. Then we chat to our first guest Olia Hercules who brought us beautiful smoke dried pears from Ukraine. We talk about Eastern European stereotypes of beetroot and cabbage, memories of cooking fish broth over fire for summer picnics, traditions of smoking fruit in wood fired ovens, and her dad's incredible keffir recipe which makes the most tender grilled chicken. After a wonderful conversation we sat down together with the crowd to enjoy Olia's gorgeous Eastern European grill inspired menu. What a treat!  Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Stay tuned for the next episode with Ben Chapman.   Make a booking at Honey & Smoke Honey & Smoke, 216 Great Portland St, W1W 5QW https://honeyandco.co.uk/smoke/  @honeyandsmokerestaurant  Follow @oliahercules. Get her award-winning cookbooks #Mamushka & #Kaukasis and look our for her third cookbook #SummerKitchens coming out next year.     

Following a slight career detour singing in a successful pop band, Donal Skehan realised food was his true calling and started his popular blog “The Good Mood Food Blog” which chronicled quick cooking dishes and cheap meals. This soon led to cookbooks, tv appearances, a youtube channel and more. Celebrating honest, hearty home cooked food Donal has established himself as a trusted cook and food writer with a loyal global following. We talk to Donal about how his pop career became a food one and much more!

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and The Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyse a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” We spoke to Sandor about his life in a commune, what he's discovered recently and much more!

Tim Anderson is a chef, food writer, and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011 and his epic Japanese soul-food restaurant, Nanban, opened in 2015 in Brixton. We talk to Tim about his new book Tokyo Stories and seemingly endless food offerings of Tokyo on every level...

Ep5 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate. Recorded live at the V&A museum, in the last episode of the series, we chatted to three artists from the Eating section of the exhibition: Karen Guthrie, Jasleen Kaur and Michael Rakowitz, all who are challenging the way we think about eating and especially to think about cooking and eating as creative acts. Visit the exhibition: Listeners can get 40% off tickets to the exhibition using promo code: FOOD40  @vamuseum  #plateup   More information on the artists:  Karen Guthrie - House of Ferment https://www.somewhere.org.uk/ Jasleen Kaur - The Five Ks and Tala Curry Measure http://jasleenkaur.co.uk/ Michael Rakowitz - Spoils, Enemy Kitchen -  http://www.michaelrakowitz.com/  To be the first to hear about new recordings of Honey & Co: The Food Talks, follow @honeyandspicedeli on instagram or sign up to our mailing list. If you enjoyed this episode please help us reach more people - subscribe, rate, review!  x The Honeys   

Ep4 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate. Recorded live at the V&A museum, in this episode we chatted to artist Kathrin Böhm of Company Drinks about her part in the trading section of the exhibition. Company Drinks is a community enterprise in Barking & Dagenham in East London that brings people together to pick, process and produce drinks.  Visit the exhibition Listeners can get 40% off tickets to the exhibition using promo code: FOOD40 @vamuseum  Company Drinks: @goingpickingKathrin Böhm: @k_athrinbohm #plateup

Ep3 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate. Recorded live at the V&A museum, in this episode we chatted to California-based artists Fallen Fruit - David Burns and Austin Young - about their part in the farming section of the exhibition. David and Austin make public art which explores the role of fruit in creating shared culture. By foraging depictions of fruit from the V&A's collection, they have created two unique installations for the exhibition - beautiful wallpaper which draws on the horticultural history of the site and a series of fruit maps which plot the locations of fruit trees growing in public space in London. Visit the exhibition Listeners can get 40% off tickets to the exhibition using promo code: FOOD40 @vamuseum  @fallen_fruit  #plateup

Ep2 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate. In the grand setting of the V&A museum we chatted to artist Fernando Laposse about his part in the compost section of the exhibition - Totomoxtle, a beautiful new decorative veneer material made with the colourful husks of heirloom Mexican corn. We talked everything from seed banks to saying yes when you mean no, from biodiversity and the future of growing, to rural farmers on facebook.  Visit the exhibition https://www.vam.ac.uk/whatson   Listeners can get 40% off tickets to the exhibition using promo code: FOOD40   @fernandolaposse @vamuseum #plateup

Self-confessed veg nerd, Guy Singh-Watson has over the last 30 years taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week. This episode is a deep dive into the trials and tribulations of producing organic food, modern farming and what it's like to deal with selling fruit and veg to supermarkets.

Ben set up E5 Bakehouse in 2011, initially baking sourdough in the pizza oven of a local restaurant in the mornings before they opened. We talk to Ben about his mission to revive the lost art of baking using traditional techniques, natural ingredients and forgotten flours. We learn about their famous sourdough and hear about how they are developing an agroforestry arable farm in Suffolk with a focus on making the transition to a diversified farming system, and localised supply chain for bread.

In May, we collaborated with writer Rosie Sykes and historian Polly Russell to create a special dinner for the opening of the Eat Cambridge Food Festival. The evening included a food history talk by Polly Russell and a delicious feast cooked by Itamar, Sarit and Rosie inspired by an extraordinary royal medieval manuscript. In this episode we hear Polly tells us about the magnificent scroll, The Forme of Cury, which inspired the epic feast and all the best things about a medieval banquet.  

Dale and Sarah founded Bermondsey Street Bees, a sustainable beekeeping practice and artisan honey business, in 2007 with just eight hives on the rooftop of their Victorian warehouse on Bermondsey Street in London. Every honey produced by Bermondsey Street Bees is single-source and raw, preserving all of the nutritional benefits. We chat to Dale and Sarah about how they keep their bees, the difference in quality from mass-produced industrial honey and the fascinating history of honey.

Founded in 2002 in an old butcher’s shop in Hackney from which they take their name, our friends at Climpson & Sons source, roast and craft the finest coffees in London. They have supplied us with the most delicious coffee since the very early days of Honey & Co. We will talk to Danny Davis and Matt Randell about how they find the best coffee beans around the world, how to ensure consistent flavour and quality, and demystify all the different brewing options available to us.

Episode 1 of a mini-series in partnership with the V&A to celebrate their fantastic new exhibition, FOOD: Bigger than the Plate. The exhibition looks at how innovative individuals, communities and organisations are radically re-inventing how we grow, distribute and experience food. Sarit and Itamar chat with curators Catherine Flood and May Rosenthal Sloan and meet some of the exhibitors. We'll be hosting live podcast recordings at the V&A on 25th June and 29th July. Get tickets: vam.ac.uk/whatson

Martin and Maggie of Mother's Garden have been farming arbequina olives and living an adventure in the Priorat mountains of Catalonia, south of Barcelona, since January 2001. Their cold-pressed oil is a lively, delicate and fresh olive oil and unlike any other we have tried. Martin tells us about their journey to the farm, how olive oil is produced and how we can choose the best olive oil.

Joanna Brennan co-founded Pump Street Bakery with her father in the village of Orford in Suffolk. After mastering the art of naturally-leavened bread, they ventured into making chocolate from beans imported directly from single estates and cooperatives around the world. We talk to Joanna about the obsessive care and attention to detail that goes into the roasting profile of each bean and how each stage requires a careful eye, and nose. Chocoholics and others alike, this one's for you!

This episode is all about butter; how to make it, how should we eat it and why is it yellow? We are joined by butter aficionados Grant Harrington of Ampersand Cultured Butter and food writer, Eve Hemingway. After working in fine-dining, Grant was inspired to learn more about traditional butter-making. He set up shop and now makes butter that is unlike anything we’ve tried before; rich, dense and creamy. Food writer Eve Hemingway helps us to delve deep into the history and culture of butter making.

In series 5 of Honey & Co: The Food Talks we are meeting producers, growers and makers who create some of the essential ingredients cooking. The people you’re going to hear from, supply us, inspire us and improve our cooking. We hope you’ll have fun geeking out with us about all things butter, chocolate, coffee, bread, fruit & veg, olive oil and of course... honey. Enjoy!

Michael Rakowitz, Iraqi-American artist of Fourth Plinth commission 'The Invisible Enemy Should Not Exist' and author of upcoming cookbook A House With A Date Palm Will Never Starve, to be released in the summer of 2019. Rakowitz’s Lamassu is made from empty tins of Iraqi date syrup, alluding to the fact that historical monuments are not the only thing destroyed by war; they also decimate local economies, including the industry for date syrup which collapsed as a result of the war.  A House With A Date Palm Will Never Starve by Michael Rakowitz is out June 2019, published by Plinth Instagram: @PlinthUk Twitter: @PlinthUkArt

Rosemary Shrager, celebrity chef, cookery school doyenne and author of Rosemary Shrager’s Cookery Course: 150 tried and tested recipes to be a better cook. She has recently appeared on popular television series The Real Marigold Hotel and is an acclaimed cookery teacher with her own school, Rosemary Shrager’s Cookery School. She came to talk to us about the best ways to teach cooking, how she adapts recipes from her travels and all the bizarre encounters she has had along the way.

Nik is a writer, photographer, and recipe developer behind the critically acclaimed blog, A Brown Table. We chatted to him after a special event cooked by us from Nik’s book – Season: Big Flavours, Beautiful Food. Nik's recipes take a journey all the way from India by way of the American South to California. He talked to us about his childhood food in India, how he uses his scientific skills in cooking and why he took basmati rice to his in-laws' house.  

Niki’s first book The Flavour Thesaurus, published in 2011, examines why one flavour works with another and looks at how to pair your ingredients from traditional combinations such as pork & apple and interesting but unlikely-sounding couples. Niki’s inspiring new book, Lateral Cooking, grew out of the experiments with flavour combinations that went into her bestselling debut. We spoke to her about her path into food writing, how she developed the categories and her no-churn lemon ice cream