Podcast appearances and mentions of Felicity Cloake

What happens when a food-obsessed cyclist pedals across the U.S. in search of the real American plate? In this fun and heartfelt episode, food writer and national treasure Felicity Cloake joins host Samuel Goldsmith to dish on everything from smoky barbecue and spicy dumplings to Midwest lake culture and late-night toast rituals. Felicity shares stories from her latest book Peach Street to Lobster Lane, which chronicles her epic ride from California to Maine, taste-testing her way through Tex-Mex mashups, Amish Southern cooking, and Serbian sausage in Chicago. Expect culinary confessions (spoiler: she once cooked pasta in a kettle), a love letter to buttered toast, and an unapologetic ode to trifle. With a side of political observations, dog dinners, and a few questionable hot dog contests—this episode is a feast of flavour, culture, and laughter. Hit play if you love food, travel, and a good story, or just want to know how many hot dogs someone can eat in ten minutes.Felicity Cloake is the multi award-winning author of the Guardian's long-running How to Make the Perfect series, the New Statesman's food column and seven books, including One More Croissant for the Road and Red Sauce Brown Sauce, which won the Fortnum and Mason food book of the year award in 2023. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Felicity Cloake's little black book recommendations Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week's podcast guest is award-winning journalist and author Felicity Cloake @felicitycloake who joins host Janine @missj9 to discuss some classic Cornish food specialities. They talk about cream teas, saffron buns, Stargazy pie and how she approached recreating the ultimate Cornish pasty recipe for her ‘How to cook the perfect' column in the Guardian.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

I'm on a break so to fill the gap here are some of my favourite episodes from the podcast's vaults.Welcome to episode one of the new fourth season of The British Food History Podcast.Kicking us off is Neil's guest Felicity Cloake. Neil & Felicity talk all things breakfast and Felicity's new book Red Sauce, Brown Sauce, a celebration of the breakfast in all four home nations of the UK.We talk about how breakfast might be the only thing uniting all 4 countries that make up the UK, the complexities of planning a nation-wide breakfast tour, injuries, why it's okay to like both red and brown sauce, as well as neither, the importance of pudding on a fried breakfast, regional specialities and recipe writing. Felicity's book Red Sauce, Brown Sauce is published by Harper Collins: https://harpercollins.co.uk/products/red-sauce-brown-sauce-a-british-breakfast-odyssey-felicity-cloake?variant=39584484687950Felicity will be appearing at the Abergavenny Food Festival 17 & 18 September 2022 (https://www.abergavennyfoodfestival.com/), Divizes Food Festival 24 Sept to 2 Oct 2022 (https://www.devizesfoodanddrinkfestival.info/category/events/) and the Dartmouth Food Festival 21 Oct to 23 Oct 2022 (https://www.dartmouthfoodfestival.com/). Follow Felicity on twitter and Insta @felicitycloake.Neil's recent podcast appearances:Season's Eatings: https://open.spotify.com/episode/4GJlffoU9dVYCdGyJGOvDX?si=90285119f6644271The Well-Seasoned Librarian: https://open.spotify.com/episode/5wps3FiGdVDynPQVl62G4M?si=b0e53ab4fe1c4c1bThat Shakespeare Life: https://open.spotify.com/episode/2w7xGGBye93jvO39IuntTO?si=e5bf9543b9794eafNeil's book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481

Time for the filthiest, silliest and sweariest episode of the year - it's the Scummy Mummies Christmas Podcast! We are joined by our old friends Miserable Steve, Nurse Jessie and Sam Pamphilon. We discuss our highs and lows of 2024, and find out what Steve means when he talks about getting his balls drained. Of course, our festive Scummy traditions return - join us as we wish Linda a happy birthday, and find out if Jessie has a new job. Plus: who will win this year's Ham Review? There's a hilarious story about not defrosting some gammon, a warning about the dangers of Chinese laxative tea, and a deep dive into the origins of our 2024 slogan, "No tuna, no vape." And not one, but two stupid quizzes!We also share the strongest Scummy Mummy Confession we heard this year, and enjoy a heated and graphic debate about the best way to unblock a toilet. Trigger warnings: sexual deviancy, toilet "humour", guinea pig death/exhumation. Ellie used Felicity Cloake's ham recipe, while Helen went with one by Sarah Rossi. Her brilliant book, What's for Christmas Dinner?, is out now. Thank you for listening. And a special shoutout to all those who have listened to every episode of our podcast for the last 11 bloody years. We really appreciate your support and tolerance. As always, this Christmas Special is for you. See you in 2025 with our brand new show, Hot Mess, and massive UK tour! Some tickets on sale now via scummymummies.com.Merry Christmas and a Happy New Year, lots of love from Helen and Ellie xxx Hosted on Acast. See acast.com/privacy for more information.

Delia Smith: friend of the royals, a national treasure who taught us how to boil and egg and an advocate for radical spiritualism. In this episode Lewis Bassett, Felicity Cloak and Zoe Williams unpick who Delia is and what her impact has been on how we eat in Britain.This is the first episode of our new series on cooks who've change the way we eat. Subscribe to hear future episodes on everyone from Madhur Jaffrey to Jamie Oliver.Mixing and sound design from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

This week we get bookish with an episode dedicated to food in literature – and literature about food. We sit down with food writer Felicity Cloake to hear her take on what makes great gastronomic prose. Also in the programme: Charlotte McDonald-Gibson delves into James Bond novels to find out how important food and drink is to their plot. Plus: We whip up a recipe from Nora Ephron's acclaimed roman à clef, ‘Heartburn'.See omnystudio.com/listener for privacy information.

This episode we welcome food writer, author and journalist Felicity Cloake. For her new book Red Sauce, Brown Sauce: a British Breakfast Odyssey she travelled the length and breadth of UK by bike exploring what makes this meal so important to us as a nation, discovering regional breakfast specialities and finding out what makes the perfect fry-up Olive is celebrating it's 20th birthday this year so to mark the occasion we are re-releasing 20 of our favourite podcast episodes over the next month. Listen again to some old favourites or discover unheard episodes as we dive deep into the back catalogue. And don't forget there are more than 400 podcast episodes in the archive – just head to olivemagazine.com to find out more! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jaime and Matt connect with CKBK co-founder Matthew Cockerill and food journalist Felicity Cloake to talk about cookbook digitization, the importance of saving lost books and why print will never go out of style. 

What is a caff when it's not a cafe? Where did the caff come from and who will mourn the greasy spoon if, as we hear, they're disappearing? Joining Lewis Bassett is the author and Guardian columnist Felicity Cloake and Isaac Rangaswami, writer and the man behind the Instagram page Caffs Not Cafes.Felicity's book is Red Sauce Brown Sauce. Her writing for the Guardian can be found here. Isaac has written about caffs for the Guardian and Vittles. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Traditional cafes, greasy spoon cafes - have been a fixture of our highstreets for at least a century, providing sustenance for those looking for something cheap and cheerful. But for a long time, they have been in decline for a number of reasons, tough competition from chains, our changing tastes and work patterns. From the early 2000s people have been calling curtains for the cafe, but, with inflation, the cost of energy and a crisis in hospitality staffing, things are looking as bad as ever. In three meals in three different locations across the country Leyla Kazim celebrates the greasy spoon. She start with breakfast with Guardian columnist, author and fry up expert Felicity Cloake in Bourneville Cafe, Birmingham. In her book "Red Sauce Brown Sauce" Felicity explores why the fry up is so important to the British psyche by traveling the country. For lunch, she chats to her dad who owned caffs when she was growing up in Kaz's Kitchen in Woowhich. They talk about how owning a cafe has changed over time. She's in Liverpool for dinner meeting Isaac Rangaswami who runs the caffs_not_cafes instagram page in Chinese caff San's Cafe. Isaac celebrates classic cafes and inexpensive restaurants, mostly in London. There is also thoughts on the possible decline of tradespeople eating in cafes from Nick Knowles and some familiar voices tell us their all time favourite places to get a fry up: Krishnan Guru-Murthy, Angela Hui, William Sitwell, Paula Mcintyre and Henry Jeffreys Presenter: Leyla Kazim Producer: Sam Grist

Kiriko is tot over haar oren verliefd op de tomaat. Jasper blijkt een afkeer te hebben van gladde soepen. Tijd om dat te veranderen en dus maken ze een tomatensoep naar recept van culinair journalist Felicity Cloake. Zij is de Britse Achtste Recept, want ze maakt haar tomatensoeprecept door verschillende recepten te combineren om zo tot de lekkerste tomatensoep te komen. Wil jij de tomatensoep maken? Je vindt het recept op onze instagram. Stuur je ons een foto als je het gemaakt hebt? We zijn super benieuwd of je het lekker én makkelijk vond. DM ons op http://www.instagram.com/hetachtstereceptWil je adverteren in deze podcast? Mail dan naar: adverteren@dagennacht.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

This week, Gilly chats to a new voice in food writing, Gurdeep Loyal. Diana Henry calls him 'amazing, original, boundary breaking, a genius with flavour'. He's a cool hunter, a podcaster and writer and his debut cookbook Mother Tongue has exploded a whole new way of thinking about Indian food.Since he won the Jane Grigson Trust award in 2020 for his proposal for Mother Tongue, the food world has been salivating as we wait for the arrival of the final book. Anna Jones says ‘every so often a rare cookbook comes along which brings something completely new and fascinating to the world of food.' Claudia Roden says she's thrilled 'to be drawn into Gurdeep's extroarindary diaspora and fantastic world of flavours.' Felicity Cloake says he's 'a Willy Wonka wizard of flavour.'Follow Gilly on Instagram @foodgillysmith, and you can also find a little surprise over on Substack each week as she asks her guests for a little extra something. Gurdeep has not only created a special Cooking the Books Spotify playlist, but written beautifully on her Substack about his choices. It's a must read and listen. And if you'd like to learn how to podcast and really say something, you can sign up for her Domestika course. Use the promo code GILLY_4-PROMO Hosted on Acast. See acast.com/privacy for more information.

Breakfast in America ou chez Tiffany's ? Non, c'était à Brighton ! Au petit matin ? À l'heure du Brunch ? Mais non, le soir lors d'un Supper Club !Oui, décidément, les excentricités des Britanniques ne connaissent pas de limites.Auteur et journaliste culinaire, Felicity Cloake est partie à vélo pour faire un grand tour de la Grande-Bretagne à la recherche des ingrédients pour son nouveau livre, Red Sauce, Brown Sauce.  Ces condiments font référence à une question fondamentale qui divise tout le royaume ; Ketchup ou HP Sauce avec le petit déjeuner anglais ? Dans cet épisode, lors d'un Super Club à Brighton, organisé par l'auteur, journaliste et podcasteur culinaire, Gilly Smith, Felicity nous fait goûter à différentes spécialités régionales qu'elle a découvertes pendant son périple,Marmite, Marmelade, des algues et du poisson fumé font partie du breakfast menu du soir.  Merci à Eleanor et Juliet pour le doublage en français !Blog : www.lacremeanglaise.euInstagram : lacremeanglaise.euFacebook : lacremeanglaise.euLaisser un avis sur : Apple PodcastLaisser un avis sur : Google PodcastVous avez une question ?Contactez-moi : contact@lacremeanglaise.eu

"It's like Santa's shaking you."In this special preview episode to Season 2, we chat all things mince pie!Ever wondered what one is? Who makes the best? How to make better ones at home?Host Jennifer Earle - a food innovation consultant and London food tour guide - sits down with the Pie King, Chef Calum Franklin, author of The Pie Room, and award-winning food writer and mince pie reviewer, Felicity Cloake. They try 12 of 2022's mince pies from a selection of London's best bakeries and grocers.All the links and details are at www.bit.ly/mincepies2022Some of the mince pies are available anywhere in the UK and the link above includes a list of others that are probably worth checking out.What's coming next:The rest of Season 2 will be recorded and released in 2023. Expect chats about croissants, Jewish bakes, Middle Eastern treats, bread, biscuits and more, with Jen and a series of talented and knowledgeable guests.Remember to subscribe for the next video and sign up below for weekly sub stack newsletter updates of the best food in London and beyond:https://jenniferearle.substack.comI'm still sending an email each week sharing the most interesting things I'm tasting in London and beyond. Sign up at https://jenniferearle.substack.comAbout this London food podcast host:Jennifer Earle is the founder of London's first food tour business - Chocolate Ecstasy Tours - and a former Food Buyer and Food Developer at major UK food retailers. She walks the streets of London searching for delicious food and spends far too much time on Instagram (@jennifer.earle)Stay up to date with the latest London Food:Follow @thenextdeliciousthing on Instagram.Receive the weekly list via newsletter at https://jenniferearle.substack.com See the blog at thenextdeliciousthing.comAbout this food podcast:The Next Delicious Thing is hosted, produced and edited by Jennifer Earle.This podcast sharing the best of London food is a passion project designed to help people who love food find out what's worth spending their money on and also help out the businesses that are producing delicious things, many of them are small businesses. I'd be so grateful if you could... Get full access to The Next Delicious Thing at jenniferearle.substack.com/subscribe

Full Tilt: Ireland to India with a Bicycle by the Irish travel writer Dervla Murphy was first published in 1965 and is the first of Dervla Murphy's twenty-six books. It's a journal she kept on the 3,500 mile, six-month journey she made by bicycle from her home in Lismore, Ireland to Delhi in India in 1963, Ireland, traversing Yugoslavia, Bulgaria, Turkey, Iran, Afghanistan and Pakistan on her trusty bike, Ros. Joining us to discuss the book are Felicity Cloake, food writer and the award-winning author of the Guardian's long-running ‘How to Make the Perfect' series and Caroline Eden, author and journalist, whose latest book, Red Sands is a reimagining of traditional travel writing using food as the jumping-off point to explore Central Asia. This episode also features Andy reading from Craig Brown's new collected works, Haywire, while John has been enjoying In Search of One Last Song: Britain's disappearing birds and the people trying to save them by Patrick Galbraith. Timings: 07:25 - Haywire by Craig Brown 14:41 - One Last Song by Patrick Galbraith. 20:48 - Full Tilt by Dervla Murphy For more information visit https://www.backlisted.fm Please support us and unlock bonus material at https://www.patreon.com/backlisted

In this episode of the Bert's Books podcast, Michael has been reading Lucy Wolsley's Agatha Christie biography and Red Sauce, Brown Sauce by Felicity Cloake. Meanwhile Bert is talking about The Bleeding by Johanna Gustawsson and The Garnett Girls by Georgina Moore. --- Send in a voice message: https://anchor.fm/bertsbooks/message

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This week author and food writer Felicity Cloake takes us on a gastronomic tour of France as she shares her favourite iconic dishes from around the country. From cassoulet to crepes we learn what makes these top 10 dishes so unique and get plenty of tips for mastering them in the kitchen. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Welcome to episode one of the new fourth season of The British Food History Podcast. Kicking us off is Neil's guest Felicity Cloake. Neil & Felicity talk all things breakfast and Felicity's new book Red Sauce, Brown Sauce, a celebration of the breakfast in all four home nations of the UK. We talk about how breakfast might be the only thing uniting all 4 countries that make up the UK, the complexities of planning a nation-wide breakfast tour, injuries, why it's okay to like both red and brown sauce, as well as neither, the importance of pudding on a fried breakfast, regional specialities and recipe writing.   Felicity's book Red Sauce, Brown Sauce is published by Harper Collins: https://harpercollins.co.uk/products/red-sauce-brown-sauce-a-british-breakfast-odyssey-felicity-cloake?variant=39584484687950 (https://harpercollins.co.uk/products/red-sauce-brown-sauce-a-british-breakfast-odyssey-felicity-cloake?variant=39584484687950) Felicity will be appearing at the Abergavenny Food Festival 17 & 18 September 2022 (https://www.abergavennyfoodfestival.com/ (https://www.abergavennyfoodfestival.com/)), Divizes Food Festival 24 Sept to 2 Oct 2022 (https://www.devizesfoodanddrinkfestival.info/category/events/ (https://www.devizesfoodanddrinkfestival.info/category/events/)) and the Dartmouth Food Festival 21 Oct to 23 Oct 2022 (https://www.dartmouthfoodfestival.com/ (https://www.dartmouthfoodfestival.com/)).   Follow Felicity on twitter and Insta @felicitycloake. Neil's recent podcast appearances: Season's Eatings: https://open.spotify.com/episode/4GJlffoU9dVYCdGyJGOvDX?si=90285119f6644271 (https://open.spotify.com/episode/4GJlffoU9dVYCdGyJGOvDX?si=90285119f6644271) The Well-Seasoned Librarian: https://open.spotify.com/episode/5wps3FiGdVDynPQVl62G4M?si=b0e53ab4fe1c4c1b (https://open.spotify.com/episode/5wps3FiGdVDynPQVl62G4M?si=b0e53ab4fe1c4c1b) That Shakespeare Life: https://open.spotify.com/episode/2w7xGGBye93jvO39IuntTO?si=e5bf9543b9794eaf (https://open.spotify.com/episode/2w7xGGBye93jvO39IuntTO?si=e5bf9543b9794eaf) Neil's book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 (https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481) If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below). Also, don't forget if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/ (https://britishfoodhistory.com/support-the-blog-podcast/) for more details. This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

This week, Gilly chats about the Great British breakfast with Guardian writer, author and culinary detective, Felicity Cloake. Her latest book Red Sauce, Brown Sauce is her second foray into food-as-national-identity by bike; she toured France for her last book One More Croissant for the Road and found much more than a tasty bite in both. After years of Brexit, Covid conspiracies and partygate, Britain is a divided nation, and Felicity has prised it open even further as she investigates the biggest divide of them all: red sauce or brown. But her 2,388km cycle around Britain over 7 weeks which took her deeply into British food is a fascinating (and often hilarious) snapshot of Britain as she finds a country in transition with a food culture slipping right now into the pages of history. See acast.com/privacy for privacy and opt-out information.

Forty years ago the writer Paul Theroux hoisted his knapsack on his back and set off on a journey on foot around the coast of the United Kingdom; the effects of Thatcherism were being felt in earnest and the Falklands War was in progress. The Kingdom by the Sea, Theroux's grumpy, funny account of this journey, was published the following year (1983) and caused outrage in many of the seaside towns the author had passed through and seemingly written off. In this episode the Backlisted team - Andy, John, Nicky and Tess - revisit the book, and a few books like it, to discuss whatever happened to travel writing; how Britain has changed since 1982; and what Theroux got right - and wrong - about his adopted country. In addition, John enjoys a more recent travelogue, Felicity Cloake's new book Red Sauce Brown Sauce: A British Breakfast Odyssey (Mudlark); while Andy reads two poems from Fiona Benson's stunning new collection Ephemeron (Cape Poetry). For more information visit https://www.backlisted.fm Please support us and unlock bonus material at https://www.patreon.com/backlisted

I talk to award-winning food writer and Guardian columnist, Felicity Cloake about the soulful art of writing about food and how to forge a career as a food writer. Music credit: Simple Melody by Blue Dot Sessions is licensed under a Attribution-NonCommercial License. For more information on Sumayya's offerings: www.sumayyausmani.com Join the waitlist for Crafted: create your cookbook proposal in 4 weeks (online course) Follow Sumayya on social: @SumayyaUsmani Follow Felicity Cloake on instagram

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Gyles Brandreth joins Nikki Bedi and Richard Coles. The writer, broadcaster and former MP talks about his life, varied career and why he's still trying to please his parents. Felicity Cloake shares her experiences of cycling around the UK sampling breakfasts. Actor James Nesbitt chooses his Inheritance Tracks: Stardust by Nat King Cole and Star of the County Down by Van Morrison and The Chieftains. Ronnie Archer-Morgan discovered a love of objects when he was a boy; his passions helped him when growing up and led to him becoming an expert on Antiques Roadshow. Odd Boy Out by Gyles Brandreth is out now. Red Sauce Brown Sauce by Felicity Cloake is out now. Would It Surprise You To Know...? by Ronnie Archer-Morgan with Janet Gleeson is out the 23rd June. Producer: Claire Bartleet Editor: Richard Hooper

This week we welcome food writer, author and journalist Felicity Cloake. For her new book Red Sauce, Brown Sauce: a British Breakfast Odyssey she travelled the length and breadth of UK by bike exploring what makes this meal so important to us as a nation, discovering regional breakfast specialities and finding out what makes the perfect fry-up. See acast.com/privacy for privacy and opt-out information.

This week, in a special extended episode, Gilly is on stage at the British Library in London whose Food Season has been tantalising food fans with a whole month of talks inspired by the cookbooks, recipes and culinary stories in its collection. Speakers have included Jessica Harris, Angela Hartnett, Dan Saladino, Alice Waters, Felicity Cloake, Frances Moore Lappé and Henry Dimbleby.Gilly's panel of experts explore 13th century Moorish cookery through an extraordinary story of a recently discovered mis-filed manuscript. Come and sit with the sold out audience as Polly Russell, curator of the Food Season introduces Sam and Sam Clark of Moro to the stage with Arabic scholar Nawal Nasrallah and the Curator of Arabic Scientific Manuscripts, Bink Hallum to time travel to Moorish Andalucia and taste 800 year old recipes cooked up Moro-style.To get 10% off the Leith's Essentials online course that Gilly is doing over over the next 6 months, go to leithsonline.com/courses/essential-cooking Click ‘enrol' on course page and apply the code: GILLY10 at checkout: And if you fancy a Free Hollandaise mini-course – sign up for a Workshop account or login at: app.workshop.ws/profile and click ‘Redeem Coupon' on the sidebar. Enter code GILLYSGIFT and click redeem. See acast.com/privacy for privacy and opt-out information.

Do we have skills from other areas of life that help us in our art? That's what we're pondering this week, after spending a day learning an ancient skill that we may never use again. Or will we? Perhaps there is more value to learning new skills than just what you create on the day? Welcome to our podcast for all stitchers, embroiderers, textile artists and creative souls, where we have friendly informal conversations about what it actually means to be an artist working in textiles. Izzy and Gina are both practicing artists and tutors specialising in machine embroidery, but we're still figuring it all out! We chat about combining the creative process with running a business and hope that you will find inspiration and support for your own creative journeys. Mentioned in this episode: Native Hands - Courses in traditional skills of pottery, basketry and bushcraft held outside in the woods near Lewes, East Sussex https://nativehands.co.uk/ Why craft skills are good for us https://theconversation.com/how-craft-is-good-for-our-health-98755 The benefits of Knitting https://journals.sagepub.com/doi/10.4276/030802213X13603244419077 Pig - The film about a truffle forager. There's a fair bit of violence so it's not always easy watching, but the food is magnificent! https://en.wikipedia.org/wiki/Pig_(2021_film) Nigel Slater's Chard and Feta tart. There doesn't seem to be online link for this exact recipe but it can be found in Kitchen Diaries II... it's worth getting hold of a copy! Baking on a Barge https://www.floatingbaker.com/ One Million Step Challenge Gina's summer challenge to walk 1.7 million steps (the distance from Lands End to John O'Groats) for Diabetes UK. You can read about it and sponsor her here: https://step.diabetes.org.uk/fundraising/gina401 One More Croissant for the Road by Felicity Cloake https://www.goodreads.com/book/show/40492267-one-more-croissant-for-the-road You can find us at: Izzy Moore https://isobelmoore.co.uk/ Gina Ferrari https://www.ginaferrari-art.co.uk/ The music is Dear Autumn by Ikson and you can find it at https://soundcloud.com/ikson.

Listen again to our podcast from September 2019. Food writing is the topic for this show – which book will be our flavour of the month? Ollie is absent from the studio this week – off on one of his “hippy jaunts”, as Sue so delicately puts it – but the delightful Holly Shackleton is here and ready to talk all things food. As an added bonus, the pair are joined by an absolutely fabulous guest presenter and friend of the show, Kumud Gandhi. Not only is Kumud the founder of The Cooking Academy, she's also a published food author, which is pretty handy given our topic this week. Sue and Holly want to talk about the phenomenon that is food writing, in all its diverse forms. Both Holly and Sue are, of course, published food writers but they want to hear from renowned foodie, Felicity Cloake, who is vice-president of the Guild of Food Writers.  In the digital age, it's never been easier for food bloggers to find an audience, but are they any good? And is it really that hard to write a cookbook? Well, it turns out that writing your own recipe book is a true labour of love. Felicity should know, as she's recently written a new book herself. Fortunately, Sue, Holly and Kumud don't have to just look at the pictures, as Felicity has brought in some divine delicacies from the book for them to try. Plus the team take a look at a selection of new food books that cover such fascinating regions as the Black Sea and Ethiopia.

We discuss the balance of stories, recipes and personality in cookery books through the lens of Nigella Lawson’s new volume, ‘Cook, Eat, Repeat’. Robert Bound is joined by food writers Felicity Cloake and Olivia Potts and we hear from Lawson herself about the sort of recipes she wanted to write about.

Explore returns with Escape From Lockdown, an episode celebrating the simple joy of riding a bike. The coronavirus pandemic has made it difficult to explore the world on two wheels. Most of the world has experienced lockdown or travel restrictions of some sort and we've all been tethered to home more than usual. For this episode, four riders took advantage of loosening restrictions to go cycling and they ended up enjoying four very different adventures. The result is an hour or so of pure escapism. We'll travel from coast to coast in northern England with Felicity Cloake, join Richard Moore as he tackles his first 100-mile ride in years, go bikepacking and outdoor camping with Ian Boswell and his wife Gretchen, and scale the 1,909m ascent of Mont Ventoux with Hannah Troop and her friend Ollie. Explore by The Cycling Podcast is supported by iwoca (https://www.iwoca.co.uk/?utm_source=google-ads&utm_medium=PPC&utm_campaign=1905711499&ad_group=72226008204&target_id=kwd-42576349472&creative=380202581659&match_type=e&device=c&ad_position=&network=g&feed_item_id=&device_b=desktop&network_b=search&interest_location=&click_location=9046030&keyword=iwoca&device_model=&placement=&placement_cat=&gclid=CjwKCAiA7939BRBMEiwA-hX5J7G2ra602YMYZqDwtZhcDbU9KrM5UHMZkx5My5P7fzatR-dPvNU_-BoCyFEQAvD_BwE) and Science in Sport (https://www.scienceinsport.com/) . HANNAH TROOP'S VOYAGE TO VENTOUX Where was your ride? Montpellier train station to the top of Mont Ventoux and back again... more or less How long was it? Day one: 160km Day two: 70km Day three: 93km When was it? October 8-10 Who were you riding with? My friend Ollie What bike were you riding? My Cannondale Evo What was the terrain like? Mainly road but Komoot took us over some amazing gravel too What are you most glad you took with you? Hannah: A pair of Vibram-soled trainers that could be rolled up easily, and so fit into my handlebar bag without taking up too much room. Also the Rapha Explore down jacket, which packs down into a small bag so doesn't take up a lot of room, but it's so nice to have warm and comfy clothing to change into at the end of a long day on the bike Ollie: Backpack Hannah: I will not accept this answer, I said to Ollie that if he ever came cycling with me again while wearing that backpack, I'd take it off him and burn it. This was explained to him about 155km into the first day of riding, while I was carrying it up a 3km climb that was ramping up to 12%! What do you wish you'd not left behind? Hannah: The outbound route for my Garmin...LOL! And the Garmin mount for the other bike. If there's more than one of you it's great if you can both see the route. It's a huge help having someone else share the navigation. It just lessens the load on your brain once you become fatigued, and it's always good to have two pairs of eyes checking that you're heading in the right direction Ollie: Chamois cream Hannah: Can I add another question? What do you wish you'd left behind? Ollie's 8kg rucksack. Frame bags are definitely the way to go. Cycling with that much weight on your back just makes things so much more hard work. It also means you get a lot more saddlesore. Highlight? Hannah: Has to be ascending Mont Ventoux and reaching the top of a mountain that has so much cycling history encapsulated within its slopes. Taking it all in, while having two hours of being inside your mind and body, experiencing your body go through moments of feeling strong and then moments of struggle. It's a wonderful moment that holds many parallels to life, especially after this year. It was a lovely, albeit hard, moment for reflection Ollie: Descending Mont Ventoux with my partner in crime Lowlight? Hannah: Spectacularly bonking on the third day, while carrying Ollie's 8kg rucksack... Ollie: The nappy rash Hannah and Ollie stayed at La Ferme des Belugues (https://www.lafermedesbelugues.com/) courtesy of Friends of the Podcast Karen and Spencer Martin. RICHARD MOORE'S RIDE PICARDIE Where was your ride? The ride was to Contalmaison from Croissy-sur-Celle via Saint-Just-en-Chaussée, Montdidier and Albert How long was it? 167.96km When was it? August 15 Who were you riding with? It was a solo ride What bike were you riding? Canyon Endurance CF SL Disc 8.0 Pro What was the terrain like? Rolling terrain. No serious climbs but 1,452m elevation What are you most glad you took with you? A face mask What do you wish you'd left behind? About 5kg* of blubber Highlight? Welcome party and picnic in Contalmaison Lowlight? Within five minutes of setting off after lunch a wasp flew into my helmet and stung my head *conservative estimate Sponsor Richard's ride for Pancreatic Cancer UK. (https://uk.virginmoneygiving.com/fundraiser-display/showROFundraiserPage?userUrl=RichardMoore1&pageUrl=2) IAN BOSWELL'S BIKEPACKING AND CAMPING Where was your ride? We started at our house in Peacham, Vermont, and stayed the night at Ricker Pond in Groton State forest. How long was it? Only 40 miles, 20 each way When was it? Mid-July Who were you riding with? My wife, Gretchen What bike were you riding? I was on my Specialized Diverge gravel bike, Gretchen was on the Creo e-bike from Specialized What are you most glad you took with you? The s'mores! What do you wish you'd not left behind? I could have used a sleeping bag and sleeping pad. We shared one sleeping pad and I slept using a quick dry towel as my blanket FELICITY CLOAKE'S WAY OF THE ROSES Where was your ride? The Way of the Roses from Morecambe to Bridlington How long was it? Day 1 (Thursday afternoon): 63.6km (Lancaster-Morecambe-Settle) Day 2 (Friday): 72.4km (Settle-Ripon) Day 3 (Saturday): 83.7km (Ripon-Pocklington) Day 4 (Sunday morning): 73.8km (Pocklington-Bridlington) When was it? Early October Who were you riding with? My friend, (annoyingly fit Strava addict) Gemma What bike were you riding? A Condor Fratello by the name of Eddy What was the terrain like? In general, undulating terrain – day two across the Dales was relentlessly hilly, while day three near York was very flat. Some “fun” cross country stuff through muddy fields en route, but mostly on road What are you most glad you took with you? Wet wipes – it was ridiculously wet and muddy on day three and we had to clean ourselves down next to York minster before we could even contemplate going inside for lunch  What do you wish you'd not left behind? While I didn’t use my new winter tights (legs dry quicker than Lycra) I do regret not getting waterproof shoe covers. My feet were VERY soggy for three days straight Highlight? Swooping majestically through the Fountains Abbey estate on the way into Ripon after a hard day in the Dales. Or possibly a large fish and chips in Bridlington Lowlight? Arriving at the B&B just outside Pocklington in the dark absolutely soaked through to find nowhere to dry our stuff and nowhere nearby to eat. Pretty dispiriting getting back into the soggy gear and on to the bikes in the storm

Ce livre est un travelogue par une écrivaine anglaise – Felicity Cloake. Elle fait un tour de France personnel. Elle passe pas mal du temps toute seule pendant son voyage mais de temps en temps, elle est accompagnée par ses amis. Il y a plusieurs de moments bas et hauts pendant son séjour. Elle voyage gastronomiquement avec un désir de découvrir la nourriture française où les recettes célèbres viennent. Elle inclut des recettes pour les lecteurs d’essayer à la fin de chaque chapitre !

A travelogue of a courageous English food writer who creates and completes a personal Tour de France on her bike while simultaneously discovering, relishing, and sharing the world-renowned French cuisine. The ups and downs of cycling France provide comic relief to an outsiders review of French regions and local delicacies. A very hands-on approach to discovering the land, food, and culture that make millions of tourists flock to France each year accompanied by croissant reviews and recipes for the delicious recipes she enjoys along the way.

March 2020. Supermarket shelves were bare, restaurants and takeaways were closed, schools and workplaces closed. Perhaps it's no surprise then that all around the world, people started getting creative in the kitchen. But as Leyla Kazim finds in this programme, some cooks took lockdown cooking to a whole new level. Warwickshire cook Dan Fell made headlines for sharing his 'perfect' fried chicken recipe after spending 18 months testing it. In New York, journalist and chef Bill Buford became obsessed with cooking the perfect roast chicken. And journalist Kate Ng spent her days emulating the perfect crimps on her Grandmother's curry puffs. It seemed we'd become culinary perfectionists in our own kitchens. For Leyla Kazim, lockdown was all about baking the perfect sourdough loaf. In this programme she wants asks why so many of us became obsessed with creating the perfect meal, and what the quest for perfecting a dish says about us. She speaks to long standing recipe obsessives food writer Felicity Cloake and 'obsessional' Youtube cook Alex. Presented by Leyla Kazim. Produced by Clare Salisbury for BBC Audio in Bristol.

If I could sum up Felicity Cloake's lifestyle in two words, it would be: solo glamour. From cooking up solo dining feasts to taking an independent six-week cycling holiday across France (albeit joined by pals at intervals along the way), the Guardian food writer and author truly lives her philosophy that, in her words, 'you are worth eating something nice for on your own'. I love and have been thoroughly inspired by the tips for solo dining she shares on this episode, which all alonement fans need to hear about. I was equally nodding along as she talked candidly about loneliness as something that can occur even when you're in the physical presence of others. All in all, many a fascinating morsel (forgive me) in this episode – I hope you enjoy listening. Felicity's New Statesman article referenced towards the beginning of the episode is 'Solo dining is on the rise. And it's easy to see why' – you can read it here.You can buy Felicity's travel memoir, One More Croissant For The Road, from Amazon, Waterstones and all good bookshops. Twitter: @ChezSpecter @felicitycloakeInstagram: @alonementofficial @felicitycloake 

This week, in the last of our summer holiday listens, Gilly Smith saddles up for Felicity Cloake's four food moments in her book One More Croissant for the Road, and a deep dive into the best of French gastronomy...by bike.This month Cooking the Books is sponsored by Whole Foods Market, the world’s leading natural and organic foods retailer. With 7 stores across London, they offer a huge range of products that lead the way in quality, specialty and vegan diets. Head over to @wholefoodsuk or check out @alexandradudley for more information on the Mindful Moments campaign. See acast.com/privacy for privacy and opt-out information.

Not only has this week’s guest sold over 20 million records, but he also owns his very own pub and a restaurant in Verbier. Best known for his hit ‘You’re Beautiful’ (don’t worry, there is a rendition from mum), James Blunt came over to Clapham at the end of last year & joined us for some delicious Eggs Arnold Bennett (thanks for the recipe Felicity Cloake!) James talks about his service in the army, living in Ibiza, how he can’t resist an In & Out Burger and why he doesn’t have any food on his rider. Blunty everyone, enjoy! See acast.com/privacy for privacy and opt-out information.

How to Cook a Wolf (1942) by the inimitable M.F.K. Fisher is the book featured in this episode of Backlisted. Joining John and Andy to heed this call to culinary arms, written at a time of national crisis and thus exceptionally relevant to 2020, are journalist and food writer Felicity Cloake and author and adventurer Dan Richards. Also in this episode John has been delving into the backlist of Booker-winning novelist Bernardine Evaristo with The Emperor's Babe (2001), while Andy enjoys Barry England's existential thriller Figures in a Landscape, shortlisted for the very first Booker Prize in 1969.

Our Giro reaches Milan after three weeks on the virtual road. We set out from Budapest in Hungary, then spent a few days in Sicily before making the familiar journey the length of Italy, visiting the Dolomites and the Alps and now it's the last leg. Richard Moore, Lionel Birnie and Daniel Friebe look back to the 2017 Giro, won by Tom Dumoulin, who famously had to stop to answer the call of nature by the roadside on the stage to Bormio. We speak to Dumoulin about that day and his Giro victory in general. There's also the final member of Ciro Scognamiglio's Giro Dream Team, the last visit to the kitchen for Lionel and finally we remember some of our favourite memories from the four editions of the Giro The Cycling Podcast has covered from start to finish. Thank you to everyone who has joined us on the journey – we hope you've enjoyed listening to Our Giro as much as we have making it. The Cycling Podcast is supported by iwoca and Science In Sport. OUR THANKS We'd like to say a few thank yous to those who have helped us make Our Giro. • Our title sponsors Iwoca (https://www.iwoca.co.uk/) and longest-standing supporters Science In Sport (https://www.scienceinsport.com/) • Our producers Adam Bowie, Will Jones, Jon Moonie and Tom Whalley and Jonathan Rowe • Amaraterra for providing the soundtrack to Our Giro • Graham Watson (https://www.grahamwatson.com) and Simon Gill (https://www.simongillphotography.co.uk) for the wonderful Giro photographs that have graced social media • Our voice artist Flavia Cappellini, who tells us where we are each day • Ben Lowe of Veloviewer (https://veloviewer.com) and everyone at RGT Cycling (https://www.rgtcycling.com) who plotted and created the route for Our Giro so you could ride along. Was it the first digital Grand Tour? • Stacy Snyder (https://www.etsy.com/uk/shop/SnyderCeramics) for her beautiful mugs and cappuccino sets, which sold out in a combined 18 minutes and to Marco Pinotti for connecting us with the cycling school near Bergamo, which will receive a donation from every Giro cup and mug sold • Greg Andrews of DVineCellars (https://www.dvinecellars.com) for curating the Giro d'Italia and Baby Giro cases of wine • Felicity Cloake, The Guardian's award-winning food writer and author of One More Croissant for the Road, for casting a forensic eye over Lionel's cookery efforts • François Thomazeau for playing us out in such fine style at the end of episodes • Seb Piquet, for lending us the Voice of Radio Tour once again • Andy Storey of Prendas (https://www.prendas.co.uk) for assisting with the Coppa Italia of cycling jerseys • Ciro Scognamiglio for being Ciro • David Luxton and everyone at David Luxton Associates • The shadowy figure of race director Daniele Frieberincini, the toughest Giro taskmaster since Vincenzo Torriani, for devising the route and setting the rules • And most importantly, to you, our listeners for tuning in and for all your feedback. Thanks for joining us on our journey. COMING TOMORROW There won't be a stage of Our Giro tomorrow and the regular podcast will take a week off but we will have a new episode of Explore, our show about adventure riding and bikepacking, Lizzy Banks and Tom Whalley return with an episode of Service Course, and Mitch Docker's Life in the Peloton will feature EF Education First sports director Tom Southam. PRESS CONFERENCE In the next couple of weeks we will do a press conference episode where we answer your questions. To ask us anything you like about Our Giro or professional cycling, record a voice memo on your phone and then send it to us on WhatsApp at +44 7971338205 OUR NEW CLOTHING RANGE We have teamed up with Katusha to produce The Cycling Podcast Collection. The launch range is a cycling jersey and a t-shirt in both men's and women's cuts. To check out the range go to our website (https://shop.thecyclingpodcast.com/) . LIFE IN THE PELOTON While we've been doing Our Giro, Mitch Docker and his old Orica-GreenEdge teammates have been remembering Their Giro when they won the opening team time trial of the 2014 race in Belfast. WATCH OUR FIRST FILM Our first film, And So We Rode… is available for Friends of the Podcast to watch now. This is the story of Larry Warbasse and Conor Dunne packing their bags and going on a bikepacking trip in the French and Italian Alps after their pro team Aqua Blue Sport folded mid-season. It costs £15 to sign up as a Friend of the Podcast and you will be able to watch the film as well as listen to all our special episodes. http://thecyclingpodcast.com/join OUR SPONSORS iwoca became The Cycling Podcast’s title sponsors in March 2020. Iwoca specialises in supporting small businesses and can lend between £1,000 and £250,000. Applications can take only a few minutes to complete and they promise a fast and fair decision. To find out more, go to http://iwoca.co.uk Science In Sport is The Cycling Podcast’s longest-standing supporter. It’s a relationship that stretches back to the 2016 Giro d’Italia. Listeners can get 25% off Science In Sport’s range of energy drinks, bars, gels and cakes at http://scienceinsport.com with the code SISCP25 RIDE OUR GIRO There's still time to ride the final few stages of Our Giro on the RGT digital platform. Each stage is around 30 kilometres long and will be online for three days. Go to RGTcycling.com/our-giro (https://thecyclingpodcast.us10.list-manage.com/track/click?u=e30db910a0fe0ac7464cd458e&id=b47ea6766a&e=be8e0a97d5) for details of how to download the app and sign up. Thanks to RGT and http://Veloviewer.com for helping us create Our Giro. GIRO WINE CLUB Our friends at http://Dvinecellars.com have put together a ‘Selezione Our Giro’ case of 12 wines from around Italy. There’s also a ‘Baby Giro’ case of six bottles. Use the code ‘Our Giro’ when ordering. Cases can be delivered in the UK, excluding the Highlands and Northern Ireland, and a donation from each case will be made to the Scuola Ciclismo in Cene.

Clive Anderson and Nikki Bedi are joined by Sally Phillips, Felicity Cloake and Babou Ceesay for an eclectic mix of conversation, music and comedy. With music from Steve Earle and Rioghnach Connolly and Ellis Davies.

In this episode we look at the art and psychology of descending the big mountains. As Our Giro approaches the big mountain stages, Richard Moore, Lionel Birnie and Daniel Friebe we talk about some editions of the Giro d'Italia that have been decided going down hill. We hear from American rider Christian Vande Velde, who suffered a bad crash on a descent early on in the 2009 Giro d'Italia. Vande Velde struggled with the mental aspect of descending in races and Daniel speaks to him about how he worked to conquer those fears. We also speak to Steven Kruijswijk, the Dutchman who arguably could have won the Giro but for crashing into a snow wall on a descent in the 2016 Giro. There's also a reminder of the Tiramisù World Cup and Lionel's efforts at making the coffee-infused dessert are judged by Felicity Cloake. There's also controversy from the turbo trainer in Our Giro. The Cycling Podcast is supported by iwoca and Science In Sport. FURTHER READING The Outside magazine article about downhill skiing by Jennifer Kahn that Daniel mentioned is here (https://www.outsideonline.com/1908781/scott-macartneys-comeback) . COMING TOMORROW The Visual Giro. We speak to legendary photographer Graham Watson about seeing the race through the lens of his camera. We also hear from Sir Paul Smith, who designed the maglia rosa in 2013, and Andy Storey, author of the Art of the Jersey, about Italian style on the bike, plus we learn about the colour pink. COPPA ITALIA OF CYCLING JERSEYS What is the best-looking Italian cycling jersey of all-time? You decide. Starting tomorrow on our Twitter (https://twitter.com/cycling_podcast) page is the Coppa Italia of Italian cycling jerseys. Vote for your favourites in the group stage from Sunday. LIFE IN THE PELOTON While we've been doing Our Giro, Mitch Docker and his old Orica-GreenEdge teammates have been remembering Their Giro when they won the opening team time trial of the 2014 race in Belfast. WATCH OUR FIRST FILM Our first film, And So We Rode… is available for Friends of the Podcast to watch now. This is the story of Larry Warbasse and Conor Dunne packing their bags and going on a bikepacking trip in the French and Italian Alps after their pro team Aqua Blue Sport folded mid-season. It costs £15 to sign up as a Friend of the Podcast and you will be able to watch the film as well as listen to all our special episodes. http://thecyclingpodcast.com/join OUR SPONSORS iwoca became The Cycling Podcast’s title sponsors in March 2020. Iwoca specialises in supporting small businesses and can lend between £1,000 and £250,000. Applications can take only a few minutes to complete and they promise a fast and fair decision. To find out more, go to http://iwoca.co.uk Science In Sport is The Cycling Podcast’s longest-standing supporter. It’s a relationship that stretches back to the 2016 Giro d’Italia. Listeners can get 25% off Science In Sport’s range of energy drinks, bars, gels and cakes at http://scienceinsport.com with the code SISCP25 This episode is also supported by StitchFix (https://www.stitchfix.co.uk/cycling) . If you want to update your wardrobe while the clothes shops are shut why not let one of StitchFix's stylists do the work for you. Five items are delivered to your door. Keep the ones you want and send back anything that doesn't suit you. RIDE OUR GIRO If you have a smart turbo trainer, you can ride Our Giro on the RGT digital platform. Each stage is around 30 kilometres long and will be online for three days. Go to RGTcycling.com/our-giro (https://thecyclingpodcast.us10.list-manage.com/track/click?u=e30db910a0fe0ac7464cd458e&id=b47ea6766a&e=be8e0a97d5) for details of how to download the app and sign up. Thanks to RGT and http://Veloviewer.com for helping us create Our Giro. GIRO WINE CLUB Our friends at http://Dvinecellars.com have put together a ‘Selezione Our Giro’ case of 12 wines from around Italy. There’s also a ‘Baby Giro’ case of six bottles. Use the code ‘Our Giro’ when ordering. Cases can be delivered in the UK, excluding the Highlands and Northern Ireland, and a donation from each case will be made to the Scuola Ciclismo in Cene.

Stage 12 of Our Giro picks up the Max Sciandri story at the point where he decided to switch nationalities and swap his Italian racing licence for a British one. Sciandri also recalls riding the 2000 Giro d'Italia for the vegetarian Linda McCartney Foods team and we hear from the team's press officer John Deering about a remarkable stage win for David McKenzie. Richard Moore, Lionel Birnie and Daniel Friebe remember that 2000 race and Marco Pantani's comeback after being kicked out of the previous year's Giro while just a couple of days from clinching victory. As we are in Cesenatico, Pantani's home town, we look back 12 months to the day Daniel and Lionel dropped in on the family-owned piadineria and Lionel's attempt to make the traditional Italian flatbread sandwiches is scrutinised by food writer Felicity Cloake. There's also wine of the day and another appropriate song to play us out from François Thomazeau. The full, unedited Max Sciandri interview will be available for Friends of the Podcast in a couple of days. The Cycling Podcast is supported by iwoca and Science In Sport. COMING TOMORROW We look back a couple of months to life before lockdown, speaking to Max Schachmann, who won Paris-Nice, the last major race before coronavirus brought professional sport, and much of the world, to a standstill. LIFE IN THE PELOTON While we've been doing Our Giro, Mitch Docker and his old Orica-GreenEdge teammates have been remembering Their Giro when they won the opening team time trial of the 2014 race in Belfast. WATCH OUR FIRST FILM Our first film, And So We Rode… is available for Friends of the Podcast to watch now. This is the story of Larry Warbasse and Conor Dunne packing their bags and going on a bikepacking trip in the French and Italian Alps after their pro team Aqua Blue Sport folded mid-season. It costs £15 to sign up as a Friend of the Podcast and you will be able to watch the film as well as listen to all our special episodes. http://thecyclingpodcast.com/join OUR SPONSORS iwoca became The Cycling Podcast’s title sponsors in March 2020. Iwoca specialises in supporting small businesses and can lend between £1,000 and £250,000. Applications can take only a few minutes to complete and they promise a fast and fair decision. To find out more, go to http://iwoca.co.uk Science In Sport is The Cycling Podcast’s longest-standing supporter. It’s a relationship that stretches back to the 2016 Giro d’Italia. Listeners can get 25% off Science In Sport’s range of energy drinks, bars, gels and cakes at http://scienceinsport.com with the code SISCP25 RIDE OUR GIRO If you have a smart turbo trainer, you can ride Our Giro on the RGT digital platform. Each stage is around 30 kilometres long and will be online for three days. Go to RGTcycling.com/our-giro (https://thecyclingpodcast.us10.list-manage.com/track/click?u=e30db910a0fe0ac7464cd458e&id=b47ea6766a&e=be8e0a97d5) for details of how to download the app and sign up. Thanks to RGT and http://Veloviewer.com for helping us create Our Giro. GIRO WINE CLUB Our friends at http://Dvinecellars.com have put together a ‘Selezione Our Giro’ case of 12 wines from around Italy. There’s also a ‘Baby Giro’ case of six bottles. Use the code ‘Our Giro’ when ordering. Cases can be delivered in the UK, excluding the Highlands and Northern Ireland, and a donation from each case will be made to the Scuola Ciclismo in Cene.

It's time trial day for Our Giro and we look back to the 2013 race and remember the day Alex Dowsett gave Great Britain a stage win they perhaps expected Bradley Wiggins to deliver. Richard Moore, Lionel Birnie and Daniel Friebe return refreshed after a virtual rest day with another packed episode. After two years with Team Sky, Dowsett switched to Movistar and the 2013 Giro gave him his first taste of grand tour racing. A tough opening week (is there any other sort at the Giro?) concluded with a 54.8-kilometre time trial. Bradley Wiggins, Team Sky's leader and the reigning Tour de France champion, was the pre-race favourite and the expectation was that he'd get a faltering Giro campaign back on track with a blistering ride against the clock. But Dowsett, one of the earlier starters, set a time that would prove to be untouchable – despite a few nervous moments watching in the hot seat. Hear how he and Movistar prepared for the stage and get under the skin of what it's really like on time trial day at the Giro. In this episode, there's also a Roman pasta cook-off, judged by Felicity Cloake. Are you Team Carbonara or Team Amatriciana? And what goes in an authentic carbonara. (Hint: not cream, ham or mushrooms). The Cycling Podcast is supported by iwoca and Science In Sport. COMING TOMORROW: We meet The Supertuscan, Max Sciandri, and talk about his journey from Derby to Tuscany via Los Angeles, his career as a rider, and what the Giro means to him. WATCH OUR FIRST FILM Our first film, And So We Rode… is available for Friends of the Podcast to watch now. This is the story of Larry Warbasse and Conor Dunne packing their bags and going on a bikepacking trip in the French and Italian Alps after their pro team Aqua Blue Sport folded mid-season. It costs £15 to sign up as a Friend of the Podcast and you will be able to watch the film as well as listen to all our special episodes. http://thecyclingpodcast.com/join OUR SPONSORS iwoca became The Cycling Podcast’s title sponsors in March 2020. Iwoca specialises in supporting small businesses and can lend between £1,000 and £250,000. Applications can take only a few minutes to complete and they promise a fast and fair decision. To find out more, go to http://iwoca.co.uk Science In Sport is The Cycling Podcast’s longest-standing supporter. It’s a relationship that stretches back to the 2016 Giro d’Italia. Listeners can get 25% off Science In Sport’s range of energy drinks, bars, gels and cakes at http://scienceinsport.com with the code SISCP25 RIDE OUR GIRO If you have a smart turbo trainer, you can ride Our Giro on the RGT digital platform. Each stage is around 30 kilometres long and will be online for three days. Go to RGTcycling.com/our-giro (https://thecyclingpodcast.us10.list-manage.com/track/click?u=e30db910a0fe0ac7464cd458e&id=b47ea6766a&e=be8e0a97d5) for details of how to download the app and sign up. Thanks to RGT and http://Veloviewer.com for helping us create Our Giro. GIRO WINE CLUB Our friends at http://Dvinecellars.com have put together a ‘Selezione Our Giro’ case of 12 wines from around Italy. There’s also a ‘Baby Giro’ case of six bottles. Use the code ‘Our Giro’ when ordering. Cases can be delivered in the UK, excluding the Highlands and Northern Ireland, and a donation from each case will be made to the Scuola Ciclismo in Cene.

Our Giro arrives in Sicily and Richard Moore, Lionel Birnie and Daniel Friebe discuss the race’s rich history of controversy, tactical ruthlessness and downright cheating. From police raids to outlandish excuses for positive doping tests to Richard’s shocking wine-tasting notes, we cover it all. We talk about Eddy Merckx’s positive test at Savona in 1969, the day a rampant Marco Pantani was stopped in his tracks and kicked out of the race, the stage that pushed the legendary race director Vincenzo Torriani to the limit, and the internal rivalry between Carerra teammates Roberto Visentini (the defending champion) and Stephen Roche in 1987. Plus there’s arguably the first social media controversy. Having visited Sicily with the Giro twice in recent years, our coverage of the mafia has been perhaps superficial so we get the lowdown on the organised crime network from an expert, author and historian John Dickie. And Lionel cooks a delightful summery dish of pasta alla norma with the expert guidance of award-winning food writer Felicity Cloake. The Cycling Podcast is supported by iwoca and Science In Sport. The title music for Our Giro coverage is called Cozze by Amaraterra (https://soundcloud.com/amaraterra-london) . FURTHER READING The Eagle of the Canavese by Herbie Sykes Mountain High by Daniel Friebe Mountain Higher by Daniel Friebe The Cannibal by Daniel Friebe Cosa Nostra (https://www.amazon.co.uk/Cosa-Nostra-History-Sicilian-Mafia/dp/034093526X) by John Dickie Mafia Botherhoods (https://www.amazon.co.uk/dp/B0050C877G/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1) by John Dickie  Mafia Republic: Italy's Criminal Curse. Cosa Nostra, 'Ndrangheta and Camorra from 1946 to the Present (https://www.amazon.co.uk/Mafia-Republic-Criminal-Ndrangheta-Camorra/dp/1444726412) by John Dickie Day of the Owl by Leonardo Sciascia COMING TOMORROW... In our stage five episode we will look at some of The Supernovas – riders who burned brightly, some of them only briefly, at the Giro but failed to replicate that sort of form at other races. The Prosecco Supernovas, if you will. WATCH OUR FIRST FILM Our first film, And So We Rode… is available for Friends of the Podcast to watch now. This is the story of Larry Warbasse and Conor Dunne packing their bags and going on a bikepacking trip in the French and Italian Alps after their pro team Aqua Blue Sport folded mid-season. It costs £15 to sign up as a Friend of the Podcast and you will be able to watch the film as well as listen to all our special episodes. thecyclingpodcast.com/join (https://thecyclingpodcast.supportingcast.fm/join) OUR SPONSORS iwoca became The Cycling Podcast’s title sponsors in March 2020. Iwoca specialises in supporting small businesses and can lend between £1,000 and £250,000. Applications can take only a few minutes to complete and they promise a fast and fair decision. To find out more, go to iwoca.co.uk (https://www.iwoca.co.uk/) Science In Sport is The Cycling Podcast’s longest-standing supporter. It’s a relationship that stretches back to the 2016 Giro d’Italia. Listeners can get 25% off Science In Sport’s range of energy drinks, bars, gels and cakes at scienceinsport.com (https://www.scienceinsport.com/) with the code SISCP25 RIDE OUR GIRO If you have a smart turbo trainer, you can ride Our Giro on the RGT digital platform. Each stage is around 30 kilometres long and will be online for three days. Go to RGTcycling.com/our-giro (https://thecyclingpodcast.us10.list-manage.com/track/click?u=e30db910a0fe0ac7464cd458e&id=b47ea6766a&e=be8e0a97d5) for details of how to download the app and sign up. Thanks to RGT and http://Veloviewer.com for helping us create Our Giro. GIRO WINE CLUB Our friends at Dvinecellars.com (https://www.dvinecellars.com/) have put together a ‘Selezione Our Giro’ case of 12 wines from around Italy. There’s also a ‘Baby Giro’ case of six bottles. Use the code ‘Our Giro’ when ordering. Cases can be delivered in the UK, excluding the Highlands and Northern Ireland, and a donation from each case will be made to the Scuola Ciclismo in Cene.

The second stage of Our Giro focuses on Hungary, which was to be the host of the Grande Partenza this year. Join Richard Moore, Lionel Birnie and Daniel Friebe as they ask why Hungary has not produced as many international class riders as comparable nations. Only one Hungarian – László Bodrogi, a contemporary of Fabian Cancellara and Filippo Pozzato in the Mapei development squad at the start of this century – has taken part in the Tour de France. No Hungarian has won the Peace Race. But that might change because two promising 21-year-olds turned professional for World Tour teams this season. We hear from both – Mitchelton-Scott’s Barnabás Peák and Team CCC’s Atilla Valter. Could they develop a rivalry similar to Pog and Rog in Slovenia in future? The biggest name in Hungarian cycling in recent years is also one of the most controversial. Istvan Varjas occupies a space where e-bike technology meets motor ‘doping’. We hear from the subject of documentaries and articles as he expresses scepticism at the UCI’s battery detection methods. It’s also ironic that Varjas’s e-racing team won the e-Giro a couple of years ago. We introduce a couple of semi-regular features for this Giro – Ciro Scognamiglio of La Gazzetta dello Sport picks the first rider for his Dream Team. Who is it? Who else could it be but his Soul Sister? And in il Ristorante, Lionel discusses Hungary’s national dish, goulash, with award-winning food writer Felicity Cloake. Is it a soup, or is it a stew? He then cooks it for Felicity to run her forensic eye over.  The Cycling Podcast is supported by iwoca and Science In Sport. The title music for Our Giro coverage is called Cozze by Amaraterra (https://soundcloud.com/amaraterra-london) . COMING TOMORROW... It’s film night on The Cycling Podcast so check out Stars and Watercarriers on YouTube before Monday’s stage three goes live. We speak to filmmaker Jørgen Leth about the documentary which followed the 1973 Giro from its start in Verviers, Belgium. OUR SPONSORS iwoca became The Cycling Podcast’s title sponsors in March 2020. Iwoca specialises in supporting small businesses and can lend between £1,000 and £250,000. Applications can take only a few minutes to complete and they promise a fast and fair decision. To find out more, go to iwoca.co.uk (https://www.iwoca.co.uk/) Science In Sport is The Cycling Podcast’s longest-standing supporter. It’s a relationship that stretches back to the 2016 Giro d’Italia. Listeners can get 25% off Science In Sport’s range of energy drinks, bars, gels and cakes at scienceinsport.com (https://www.scienceinsport.com/) with the code SISCP25 This episode is also supported by Beer52. You can get a case of eight craft beers delivered to your home for £5 by going to https://www.beer52.com/cycle RIDE OUR GIRO If you have a smart turbo trainer, you can ride Our Giro on the RGT digital platform. Each stage is around 30 kilometres long and will be online for three days. Go to RGTcycling.com/our-giro (https://thecyclingpodcast.us10.list-manage.com/track/click?u=e30db910a0fe0ac7464cd458e&id=b47ea6766a&e=be8e0a97d5) for details of how to download the app and sign up. Thanks to RGT and http://Veloviewer.com for helping us create Our Giro. STACY SNYDER’S MUGS Stacy's mugs sold out within 12 minutes of going on sale yesterday. Another batch will go on sale later on during Our Giro. GIRO WINE CLUB Our friends at Dvinecellars.com (https://www.dvinecellars.com/) have put together a ‘Selezione Our Giro’ case of 12 wines from around Italy. There’s also a ‘Baby Giro’ case of six bottles. Use the code ‘Our Giro’ when ordering. Cases can be delivered in the UK, excluding the Highlands and Northern Ireland, and a donation from each case will be made to the Scuola Ciclismo in Cene.

In a special programme - recorded online from self-isolation - Sheila Dillon explores the new art of cooking in lockdown. As we all get used to spending more time at home, what better opportunity for an expedition into our kitchen cupboards? What lurks at the back behind the mountains of stockpiled pasta and tinned tomatoes? And how to feel confident using only the absolute basics - from a tin of beans to a bag of flour. Sheila masters Skype, Zoom and WhatsApp to join some of our favourite chefs and home cooks in their own kitchens, to see how they're passing the time in quarantine. Mary Berry is keeping herself busy with gardening and jigsaws. Baker Richard Bertinet is getting used to making loaves at home after closing his beloved cookery school (luckily, he's got plenty of flour to keep him going). Food writer Felicity Cloake is taking the opportunity to sort out her freezer - and makes a dramatic discovery. And author Lola Milne is embracing the creepily perfect timing of her new book, 'Take One Tin: 80 delicious meals from the storecupboard'. Sheila talks to Dr Rupy Aujla about the importance of maintaining a healthy diet during this challenging time. And we share recipes from the kitchens of Britain as Food Programme listeners send in tips for simple, back-of-the-cupboard cuisine. Presented by Sheila Dillon and produced by Anna Jones.

This week (while we get set up to start remote recording) Janine chooses 3 of her favourite podcasts from the archive and introduces a mini excerpt of each. Felicity Cloake talks about her gastronomic Tour de France, Richard Makin (aka School Night Vegan) gives an expert guide to using vegan ingredients and we learn how to make ricotta at home with Morgan McGlynn. Next week we'll be back with a brand new weekly episode as usual! See acast.com/privacy for privacy and opt-out information.

Explore returns to The Cycling Podcast as a monthly show following the seven-part debut series, which was release at the end of 2018. Lionel Birnie and Hannah Troop introduce the show, which will also feature regular contributions from former World Tour professional rider Ian Boswell. In this episode we meet Felicity Cloake, award-winning food writer for The Guardian and author of the excellent One More Croissant for the Road (https://www.harpercollins.co.uk/9780008304935/one-more-croissant-for-the-road/) , to talk about cycle touring and the search for culinary perfection in France. After spending July covering the Tour de France for the past couple of decades, the highs and lows of French cuisine is a subject close to Lionel's heart so he was interested to hear how Felicity decided which route to take, which dishes to seek out and understand why touring a country by bicycle offers a deeper perspective on the changing cultures and landscape as a journey unfolds. Combining the spirit of Henri Desgrange with the essence of Elizabeth David, Felicity went in search of the French Classics but, this being cycling, she also went to sleep hungry and (slightly) demoralised in a tent. We also hear from Ian Boswell, who rode for Team Sky and Katusha-Alpecin before retiring at the end of last year after suffering successive concussions sustained in crashes. Ian who will explore the world of gravel and self-supported racing this year will be filing a monthly despatch for our series. In this first instalment, we catch up with him in the depths of  winter in Vermont to find out what he has planned for 2020. Show notes 0:00 Lionel and Hannah introduce Explore 8:26 Coffee with Felicity Cloake, part one 38:20 Welcome to Explore, Ian Boswell 1:03:40 Back to Felicity for part two OUR SUPPORTERS The Cycling Podcast, brought to you by iwoca and supported by Science in Sport iwoca is title sponsor to The Cycling Podcast.  Over the past seven years iwoca has grown from a small start-up to one of the fastest-growing business lenders in Europe. Now they’re a team of more than 300 in London and Frankfurt working towards the goal of funding one million small businesses, including cafes, spin studios and bike shops. They can lend between £1,000 and £250,000 and make it quick and easy to get a decision. If you are interested in finding out more about what iwoca can do for small businesses go to: iwoca: Fast, fair and flexible business funding (http://iwoca.co.uk/) The Cycling Podcast is supported by Science in Sport. For a 25% discount on all your Science in Sport sports nutrition products go to www.scienceinsport.com (http://www.scienceinsport.com/)  

Jenny Macpherson and the team get the new year off to a cracking start with some fresh foodie inspiration! Kilted chef Craig Wilson explains how we can all make our kitchens and our cooking more sustainable with some simple everyday tips. Food writer Felicity Cloake offers advice and ideas for getting the most out of our food on a city break, from the markets we shop in to the street food we try out ... and from the cafes we sample coffee in to the restaurants we dine at. Local resident Arnar explains the best foodie experiences in Reykjavik. Chef Kirsten Gilmour shows Gillian Russell how to create a delicious but easy perfectly sexy quiche!

Felicity Cloake is the writer of the Guardian's 'How to Make the Perfect…' cookery feature. She is also a New Statesman columnist; winner of the Guild of Food Writers' Food Journalist of the Year and New Media awards 2011; and author of books including Perfect: 68 Essential Recipes for Every Cook's Repertoire, Perfect Host: 162 Easy Recipes for Feeding People & Having Fun, Perfect Too, and The A-Z of Eating. One More Croissant for the Road (Mudlark, 2019) saw the nation’s ‘taster in chief’ cycle 2,300 km across France in search of the definitive versions of classic French dishes. @FelicityCloake Recorded live at The Tabernacle in London on 18th November 2019. 5x15 brings together five outstanding individuals to tell of their lives, passions and inspirations. There are only two rules - no scripts and only 15 minutes each. Learn more about 5x15 events: www.5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

Writing recipes for a living might sound easy but for Felicity Cloake - columnist with the Guardian and New Statesman, it can involve a lot of feels. She talks cycling, croissants and how she didn't call in sick when she had chicken pox. Felicity's book One More Croissant For the Road is out now. 

This episode Lara interviews Felicity Cloake (https://felicitycloake.com/about/) at the British Library about her new memoir, One More Croissant for the Road (https://www.booklarder.com/books/info/one-more-croissant-for-the-road). Felicity dicusses her travels through France to find the perfect versions of classic dishes, the unglamorous side of biking a countryside, and her thoughts on food culture at large. Enjoy this interview and purchase your copy of One More Croissant for the Road (https://www.booklarder.com/books/info/one-more-croissant-for-the-road) here. (This is a UK import) One More Croissant for the Road https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/C6S__KKr.jpg Special Guest: Felicity Cloake.

When recipe writing is done well, the skill and effort involved might not be evident. But explaining the different steps clearly so that people of varying culinary abilities and equipment can cook it, and indeed want to make it, and translating flavour and physical actions and sensory experiences into words - all that takes work. Recipe writers MiMi Aye and Felicity Cloake and cookbook editor Rachel Greenhaus consider the verbal ingredients of a well-written recipe. Find out more at theallusionist.org/food-into-words. The Allusionist's online home is theallusionist.org. Stay in touch at twitter.com/allusionistshow, facebook.com/allusionistshow and instagram.com/allusionistshow. The Allusionist live show is coming to London in September. For all event listings, visit theallusionist.org/events. The Allusionist is a proud member of Radiotopia from PRX, a collective of the finest podcasts on the interwaves. Find them at radiotopia.fm. In August 2019, the Allusionist is sponsored by: • Squarespace, your one-stop shop for creating and running a good-looking and well-working website. Go to squarespace.com/allusion for a free trial, and use the code ALLUSION to get 10% off your first purchase of a website or domain. • Bombas, socks that won’t let you - or themselves - down. Buy your expertly engineered socks at bombas.com/allusionist and get 20% off your first purchase. • Babbel, the language-learning app that will help you speak a new language with confidence. Visit babbel.com to find out more, and text **ALLUSIONIST **to 484848 to try it for free. • Progressive. Get your car insurance quote online at progressive.com and see how much you could be saving. Discounts not available in all states and situations.

Food writer Felicity Cloake on her six-week cycle tour of France in search of the perfect croissant. We go foraging with Steve Tompson of Grantchester’s Green Man. Rosie Sykes and Tristan Welch with ideas for potatoes. The Oxford-Cambridge wine tasting ‘taste off’. Local food blogger Laura Donohue talks about…food!

This week Janine welcomes back journalist and food writer Felicity Cloake who you may know from her regular Guardian newspaper column where she perfects a different recipe each week. Last year Felicity spent a few months doing a kind of gastronomic Tour de France as she cycled and ate her way around in search of 21 iconic French dishes. She’s written a brilliant new book all about her adventures and they caught up to talk about the good, bad and ugly aspects of her epic cycling and eating expedition. See acast.com/privacy for privacy and opt-out information.

To see the New Year in, Gilly Smith finds out how to get the best out of your January without giving up a thing. She dines at London's largest vegan banquet with Joanna Lumley, Hugh Fearnley-Whittingstall, Philip Lymbery and members of London's oldest networking group, Women in Advertising, Communications, London, and finds out how to be Completely Perfect in the kitchen with food writer, Felicity Cloake. She's got a slice of well-being coach, Jasmine Hemsley's Ayurevedic life, and reports from the Slovenian Dolomites on why natural wines are good for the planet. Plus the best cheese fondue ever with Livy in the delicious. Test Kitchen. Hosted on Acast. See acast.com/privacy for more information.

Clive Anderson and Arthur Smith are joined by Sir Michael Parkinson, Andy Nyman, Cariad Lloyd and Felicity Cloake for an eclectic mix of conversation, music and comedy. With music from Jalen N'Gonda and Luke Sital-Singh. Producer: Tim Bano

My guest today is Felicity Cloake. Felicity is an award winning freelance journalist and writer. You may know her from her infamous Guardian column How to Make the Perfect:” or perhaps from her column in the New Statesman or perhaps from her many other writing features. She has written 5 books – with more in the pipeline. Her writing and recipe testing is meticulous and has made Felicity one of the biggest names in food writing today with her recipes being some of the most trustworthy around. I was so excited to sit down with Felicity this week and when I described her as one of the biggest names in food writing I could see her immediately recoil at that because she’s very modest but it’s true and I stand by it. To back up my statement I can tell you that she has been crowned the “Nation’s Taster in Chief” and Jan Moir says: “She oozes trustworthiness the way a figgy pudding oozes spicy fumes” which both Felicity and I decided was a pretty impressive accolade. There’s all sorts in this one – from dishwahers, to chicken kievs, melon ballers, eyeballs and everything in between. On that note: I would love to know where you lot stand on melon ballers? Now I’m not saying they are an essential piece of kit – but who doesn’t love little tiny balls of melon?? You can find Felicity's new book here: (https://amzn.to/2Pan5xL) If you’re listening and you haven’t yet left a 5* review – please do as it really does give the show a little boost and is genuinely very much appreciated. Thank you so much for listening. Don’t forget to go to the website www.desertislanddishes.co for the full list of episodes plus the recipes I’ve created inspired by each episode and loads more beside that. Come and say on Instagram @margienomura (https://instagram/margienomura) and tell all your friends – the more the merrier. Thanks so much for listening!

Raisin lovers everywhere, unite! Stefin starts the show with an impassioned defense of the much-maligned Raisinet, and then the hosts reveal what their favorite candies say about their personalities. Andrea's dark-chocolate profile seemed mostly accurate, while Stefin's love of chocolate-covered raisins painted her as a gal ready to let loose on a Friday night with music and drinks! Hmmm, we'll have to see if that prediction comes true. Our hosts had a few challenges with the Orange Polenta Cake from Jamie Oliver. The recipe contained some mysteries, and while both hosts loved the cardamom in the syrup, Stefin didn't love the orange blossom water flavor. Andrea substituted Fiori di Sicilia from King Arthur Flour for the orange blossom water, which turned out wonderfully. Thanks to King Arthur Flour Baker's Hotline for help with the measurements! Also thanks to Alice Medrich for this great article on How to Make Your Baking Recipe Fit Your Pan Size. Andrea liked serving this cake warm, and recommends keeping this pretty dessert in your arsenal for those times when you want a naturally gluten-free treat. Next week's bake along is a Sussex Pond Pudding from Felicity Cloake at The Guardian. It's a steamed pudding with an entire lemon in the middle, perfect for Citrus Month! Finally, our hosts step into the Gadget Garage to discuss Andrea's experiences making desserts in the Instant Pot. So far she's tried crème brûlée, lemon cheesecake, and chocolate molten cakes with varied success. Taste and ease of cooking are the big plus points, but she's still fiddling with the recipes to try and get the best taste. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Borough Talks, a series of public debates presented by Borough Market, explores some of the most interesting and important issues relevant to today's food world. In this year's inaugural event, our guest panelists tackle the topic of cookbooks—namely, what makes a good one? Angela Clutton chairs the debate with publisher, Stephanie Jackson, Guardian columnist, Felicity Cloake,Monica Linton, founder of Brindisa Spanish Food and author of Brindisa: The True Food of Spain and British Library's Dr Peter Ross. See acast.com/privacy for privacy and opt-out information.

Felicity Cloake talks about the surprising food of the US with our food editor Janine. Host and editor Laura interviews Rebecca Burr, editor of the 2017 Michelin Guide, and discovers how to become an inspector. And drinks writer Sarah reveals the results of the World's 50 Best Bar awards (spoiler: London's done rather well...). See acast.com/privacy for privacy and opt-out information.

Rafael Behr, George Eaton and the Spectator's Isabel Hardman talk about the future of the Tory party, Helen Lewis and Felicity Cloake discuss this week's feature on the politics of fatness, and resident young person Alex Hern says "space" a lot. See acast.com/privacy for privacy and opt-out information.

This week we’re taking a look at food photography - joining the best in the business at the Pink Lady Food Photographer of the Year Awards, where Lucy Boler talks to host for the evening, Jay Rayner, and this year’s winner. - Professional food photography involves much more than a single photographer with a camera - to learn more about this, we meet food stylist Nico Ghirlando and photographer Philip Webb. - We also speak to Guardian and New Statesman food columnist, Felicity Cloake, about the photos for her new recipe book & Errazuriz wine photographer of the year, Tim Clinch. - Finally we learn what the professionals think about taking photos in restaurants and we get their tips on how to take better food photos. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.ZoneOneRadio.com & www.facebook.com/ZoneOneRadio

This week we’re taking a look at food photography - joining the best in the business at the Pink Lady Food Photographer of the Year Awards, where Lucy Boler talks to host for the evening, Jay Rayner, and this year’s winner. - Professional food photography involves much more than a single photographer with a camera - to learn more about this, we meet food stylist Nico Ghirlando and photography Philip Webb. - We also speak to Guardian and New Statesman food columnist, Felicity Cloake, about the photos for her new recipe book & Errazuriz wine photographer of the year, Tim Clinch. - Finally we learn what the professionals think about taking photos in restaurants and we get their tips on how to take better food photos. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.ZoneOneRadio.com & www.facebook.com/ZoneOneRadio

We asked Guardian food journalist and writer, Felicity Cloake, to give us her top tips for taking better food photographs... - www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.ZoneOneRadio.com www.facebook.com/ZoneOneRadio

Cook the Perfect Gazpacho with food writer Felicity Cloake. Chilled soup is not to everyone’s taste, but this might change your mind for ever. A Spanish classic, it originates from southern Andalucia, and is essentially a peasant dish, designed to make use of cheap, very ripe Mediterranean ingredients. The recipe can vary but it is essentially a combination of some or all of the following - tomatoes, peppers , garlic, cucumber, not forgetting crusty white bread, sherry vinegar and a generous slug of olive oil.