Podcasts about observer food monthly

Olia Hercules is a Ukrainian-born, London-based chef, food writer, and culinary storyteller renowned for bringing the vibrant flavours and traditions of Eastern Europe to a global audience. Olia trained at Leiths School of Food and Wine and went on to work as a chef de partie at Ottolenghi, later becoming a sought-after recipe developer and stylist. Her debut cookbook, Mamushka (2015), won the Fortnum & Mason Debut Food Book Award and earned her the Observer's Rising Star accolade. She's since published celebrated cookbooks including Kaukasis (2017), Summer Kitchens (2020), and Home Food (2022), each weaving rich cultural narratives into home-style recipes. In response to the 2022 invasion of Ukraine, Olia co-founded the #CookForUkraine initiative, raising over £2 million for relief efforts and earning prestigious awards from Observer Food Monthly, the Guild of Food Writers, and 50 Best Restaurants. Featured among British Vogue's Most Influential Women of 2022, she continues to advocate for her heritage through writing, teaching, and activism. She hosts workshops, writes for major food publications, and has just released her latest book Strong Roots, a family memoir exploring Ukraine's history and hope through generations. It's available here - https://www.bloomsbury.com/uk/strong-roots-9781526662965/Olia Hercules is our guest in episode 501 of My Time Capsule and chats to Michael Fenton Stevens about the five things she'd like to put in a time capsule; four she'd like to preserve and one she'd like to bury and never have to think about again .Strong Roots by Olia is available here - https://www.bloomsbury.com/uk/strong-roots-9781526662965The online Ukrainian seed shop that Olia mentions is here - https://organicseeds.topFor Olia's books, workshops, recipes and articles, visit - https://oliahercules.comFollow Olia Hercules on Instagram: @oliahercules & Twitter/X: @Olia_HerculesFollow My Time Capsule on Instagram: @mytimecapsulepodcast & Twitter/X & Facebook: @MyTCpod .Follow Michael Fenton Stevens on Twitter/X: @fentonstevens & Instagram @mikefentonstevens .Produced and edited by John Fenton-Stevens for Cast Off Productions .Music by Pass The Peas Music .Artwork by matthewboxall.com .This podcast is proud to be associated with the charity Viva! Providing theatrical opportunities for hundreds of young people .To support this podcast, get all episodes ad-free and a bonus episode every Wednesday of "My Time Capsule The Debrief', please sign up here - https://mytimecapsule.supercast.com. All money goes straight into the making of the podcast. Hosted on Acast. See acast.com/privacy for more information.

MiMi Aye, a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally. Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center, and reflections on MSG 20 years on from his original Observer Food Monthly article about it from investigative journalist Alex Renton. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out in February. Pre order now. 

This week, Gilly is with Meera Sodha, author of Made In India The Times' book of the year in 2014, Fresh India, which won the 2017 Observer Food Monthly's Best New Cookbook Award, East which drew from her Guardian's New Vegan column, and now Dinner, with a rather different story.This is about the food that helped her recovery from burn out, scribbled in her orange notebooks which, after three years of not being able to cook at all, she would cook only for pleasure. She talked to her just after a piece she wrote about her breakdown for the Guardian prompted an outpouring of love, support and sharing and asked if she felt that she had inadvertently touched a nerve.Head over to Gilly's Substack for Extra Bites from Meera including original recipes from her orange notebooks side by side with the finished product in a rather beautiful meditation on process. Hosted on Acast. See acast.com/privacy for more information.

Becky Excell is a five time Sunday Times best-selling author and Gluten-free Food Writer with a following of over 1 million on her social media channels and 1 million monthly views on her award-winning blog. Having been dubbed ‘the Queen of gluten-free' by Nigella Lawson, Becky has been eating gluten-free for 15 years and writes recipes for numerous publications and has made various TV appearances, most recently on ITV's This Morning and baking at events including the BBC Good Food Show and Pub in the Park. She has won the Observer Food Monthly's Best Food Personality award and the BBC Food Creator of the Year, to name a few. Her first 5 books all became instant bestsellers and her 6th book ‘Gluten Free Air Fryer' has just been released.In this episode Becky takes us through the journey she has had to become gluten free and she chats about how she comes up with her best selling recipes. Becky opens up about her battle with anorexia when she was younger and the life saving moment where everything changed for her. We discuss the Sliding Doors decision she made to quit her job and focus and on her blog....which paid off! And Becky delves into the brave decision she made to have a mastectomy when she found out she had the BRCA2 gene mutation.@slidingdoorspodHosted by: @jenbecks28Guest: @beckyexcell Hosted on Acast. See acast.com/privacy for more information.

Georgina Hayden is a cook, food writer and stylist. She writes for publications such as The Telegraph, Delicious Magazine and Observer Food Monthly, and in 2021 she won the Fortnum & Mason Best Cookery Writer Award for her work in Waitrose Food magazine. She has appeared on Radio 4's Woman's Hour, and regularly appears on This Morning, Sunday Brunch Saturday Kitchen. Georgina worked for Jamie Oliver's food team for 12 years where she did everything from styling, developing and writing recipes for books and TV. Her first book, Stirring Slowly, was published in 2016, followed by the book about the food of her Cypriot family, Taverna, in 2019. Her third book, Nistisima was a Sunday Times bestseller and was voted Best Cookbook at the OFM and Fortnum & Mason Awards. Her latest book, Greekish, is Inspired by her Greek-Cypriot roots and Greek travels.Georgina Hayden is guest number 379 on My Time Capsule and chats to Michael Fenton Stevens about the five things she'd like to put in a time capsule; four she'd like to preserve and one she'd like to bury and never have to think about again .Georgina Hayden's new book Greekish, is available here - https://uk.bookshop.org/p/books/greekish-everyday-recipes-with-greek-roots-georgina-hayden/7578034?ean=9781526630667 .For support for anyone affected by pregnancy loss, Georgina recommended - sands.org.uk .Follow Georgina Hayden on Instagram: @georginahayden .Follow My Time Capsule on Twitter, Instagram & Facebook: @MyTCpod .Follow Michael Fenton Stevens on Twitter: @fentonstevens and Instagram @mikefentonstevens .Produced and edited by John Fenton-Stevens for Cast Off Productions .Music by Pass The Peas Music .Artwork by matthewboxall.com .This podcast is proud to be associated with the charity Viva! Providing theatrical opportunities for hundreds of young people . Get bonus episodes and ad-free listening by becoming a team member with Acast+! Your support will help us to keep making My Time Capsule. Join our team now! https://plus.acast.com/s/mytimecapsule. Hosted on Acast. See acast.com/privacy for more information.

Join us for the next episode of The Read Smart podcast, where host Razia Iqbal joins writer, historian and former Baillie Gifford Prize judge, Ruth Scurr and Allan Jenkins, editor of Observer Food Monthly to discuss the cultural, historical and personal significance of gardens within the non-fiction landscape. Our guests explore how the action of gardening can imitate life, whilst providing a source of private solace and personal transformation. Listen now to hear all about it. The podcast is generously supported by the Blavatnik Family Foundation. For more podcasts from The Baillie Gifford Prize, click here. Follow @BGPrize on Instagram, Facebook, Twitter, TikTok and YouTube.

Welcome to the Recipe for Greatness podcast today we have Marc Summers - the founder of Bubala - the Middle Eastern restaurant with two sites in London, Spitalfields and Soho. Bubala is a Michelin-recommended restaurant, with rave reviews from Jay Rayner and Jimi Famurewa. In 2022 Jay Rayner called Helen Graham, the executive chef, six chefs to watch in the Observer Food Monthly. Support the show

This week, Gilly digs deep into the roots of Jamaican food culture with Riaz Phillips, winner of this year's Jane Grigson Trust Award for West Winds, recipes, history and tales from Jamaica.Riaz was a Young British Foodie award winner in 2017 for his self-published book Belly Full, a guide and history of the Caribbean eateries which have shaped the landscape of food in the UK since the Fifties. By 2018 he was on the Observer Food Monthly's annual list '50 Things we Love'. Since then, he's become the cultural commentator on the role of Jamaican food in modern British culture while thinking deeply about his own place within it. See acast.com/privacy for privacy and opt-out information.

British gourmet Fuchsia Dunlop's posts on WeChat or Instagram, serve up a diet of humor. Most of the posts are about her experience with food from around the world. But since the COVID-19 pandemic broke out in London last February, cooking has become a way for her to cope with the "endless lockdown". She says she cooks in a very relaxed way, going to the farmers' market at the weekend to buy seasonal products for everyday cooking — a mixture of Jiangnan, Hunan, Guangdong, and Sichuan dishes.英国美食家扶霞·邓洛普的微信朋友圈和Ins都非常有趣，大多都在分享自己在世界各地品尝的美食。去年二月新冠疫情在伦敦暴发后，做饭就成了扶霞度过“难挨的封锁”的一种方式。她会在周末去菜市场买一些时令食材，然后每天做饭，这对她来说是一种非常放松的方式。她会做各种菜系，江南菜、湘菜、粤菜、川菜都手到擒来。"For me, there are so many wonderful things about Chinese food. The thing that I find is greatest about it is that you can eat food that is both really delicious and incredibly healthy," Dunlop says. "The Chinese are experts at cooking vegetables, so it's very easy for me to eat Chinese food almost every day."扶霞感慨道：“对我来说，中国食物太让人惊叹了！最妙的就是中国食物真正实现了健康和美味的统一。中国人都是烹饪专家！所以我几乎每天都能吃到地道的中国菜。”Growing up in a household in Oxford, Dunlop dreamed of becoming a cook when she was little. However, her dream did not start to materialize until she came to Chengdu, capital of Sichuan province, as a university student in 1994. That was when she began learning local cooking skills at the Sichuan Higher Institute of Cuisine.扶霞在牛津长大，从小就梦想成为一名厨师。1994年，她来到成都留学，这一梦想才逐渐开始实现。也是在这个期间，她开始在四川烹饪高等专科学校学习川菜烹饪方法。Always keeping a notebook on hand wherever she went, she wrote down the recipes of the dishes she tasted. Based on her knowledge of Sichuan cuisine, Dunlop published her first book, Sichuan Cookery, in 2001, which was hailed by the Observer Food Monthly as "one of the top 10 cookbooks of all time".扶霞到哪儿都会拿着笔记本，每次吃到好吃的菜，都会把菜谱记下来。基于对川菜的了解，2001年，她出版了自己的第一本书《川菜》，夺得英国著名饮食杂志《Observer Food Monthly》大奖，被评为”史上最佳十大烹饪书籍“。扶霞的川菜笔记图源：上海译文出版社Since then, she has published four books about Sichuan cuisine, and one in 2016 about recipes from Jiangnan, called Land of Fish and Rice.后来，扶霞陆续出版了四本烹饪书，都是关于川菜。而出版于2016年的《鱼米之乡》则主要介绍江南菜。Now, a Chinese version of Land of Fish and Rice, translated by He Yujia, is available. In the book, Dunlop displays her profound understanding of the food culture that runs deep in the blood of Chinese people.《鱼米之乡》已经由何雨珈译为中文版。在书中，扶霞分享了她对深淌在中国人血液中的饮食文化的深刻理解。《鱼米之乡》中文版封面Having studied Chinese food culture for nearly two decades, she regards the Jiangnan region as the heartland of the nation's gastronomy.经过对中国饮食文化近二十年的研究，扶霞把江南地区看作中国烹饪的“心脏”。"Although you have really interesting and delicious food all over China, in this region, particularly, people wrote about it and discussed it. Many of the old classic food books came from this region, for example. So, if you talk about gastronomy, and not just about good food, then Jiangnan is a really important region," she says.扶霞表示：“尽管全中国都有有趣、美味的食物，但在江南地区，人们会把食物记录下来，不断地讨论。很多历史悠久又经典的食物著书就是这个地方出来的。所以，真正谈到烹饪，而非美食的话，江南地区就很重要了。”Dunlop spent 10 years researching the book.扶霞花了十年时间观察探索江南饮食文化，才著成此书。The decisive moment was in 2008 when she went to Longjing Caotang, or the DragonWell Manor, a restaurant in Hangzhou, Zhejiang province, where the whole approach to ingredients, seasoning, cooking and tradition was so moving and impressive that, at that moment, she decided to write a book about the region, she says.2008年，当扶霞走进浙江杭州的一家餐馆”龙井草堂“之时，她的心中萌生了写一本江南食谱的想法。这家餐馆对食材的讲究、对料汁的精心搭配，独到的烹饪方法和烹饪师傅对传统的坚守都让扶霞心向往之。By then, she had published three books about Sichuan and Hunan cuisine, both of which are famous for being stimulatingly spicy. But in Hangzhou and Yangzhou, she encountered food that was calm, peaceful, soothing and delicate.在那之前，她已经出版了三本川菜和湘菜的烹饪书。这两种菜系都以辣闻名，非常刺激味蕾。但在杭州和扬州，扶霞邂逅了另一种美味，清远收敛、柔和淡然、抚慰人心、精巧雅致。To better understand the context of the food in Jiangnan, Dunlop started reading Chinese classics like The Dream of the Red Chamber which contained detailed descriptions of dishes eaten by literati and aristocratic families in ancient China.为了更好理解江南食物的文化内涵，扶霞开始阅读中国典籍，比如《红楼梦》，里面细致刻画了古代中国文人学士、达官贵族所吃的菜肴，琳琅满目。"Jiangnan food is connected with Chinese literature. Lots of dishes have quite literary names or stories behind them," she says.扶霞说：“江南食物和中国文学密不可分。很多菜肴的名字都很有文化韵味，背后也有其起源故事。”As a result, when introducing food in the book, besides tracing the history of the dishes, she also tells stories like how Su Dongpo, a great poet during the Song Dynasty (960-1279), invented Dongpo Pork in the 11th century, or quotes his poem that praises delicious sea bass.因此，在扶霞的书中，除江南菜小史，其背后的美食掌故读者亦能窥见几许。书中有中国宋代诗人苏东坡发明东坡肉的故事，也有苏东坡赞誉鲈鱼美的传世诗句。After collecting all the recipes, Dunlop tested them at her home in London to make sure they worked for people in the West.收集完所有菜谱后，扶霞会在伦敦的家中做“试验”，以确保菜品符合西方人的口味。"What I want to do is to try to describe the recipes accurately. If I make a change, I explain it," she says.“我想用一种精确的方式诠释这些菜谱。如果我要对菜品做出一些调整，我会有所解释。”In total, there are more than 160 recipes that cover the typical food and dishes that people in Jiangnan eat, either at a banquet or at home every day.书中共囊括了江南人日常或宴会时经常吃的160多道菜品。However, because Jiangnan is a large region, it was not easy for her to decide which dishes should be presented in the limited number of pages.但是，对扶霞来说，这是丰饶多样的江南，在有限的篇章里选出可以代表它的菜品不是件容易事儿。"In the end, it's just a matter of personal choice and judgment," she says, adding that she wanted to include as many as possible of the really essential famous dishes like Dongpo Pork, Westlake vinegar fish, and lion-head meatballs, "the really classic dishes".扶霞说：“其实，就是个人的选择和判断。我想要尽可能囊括那些真正值得留下来的著名菜肴，比如说东坡肉、西湖醋鱼、狮子头等等，那些真正经典的菜品。”"But I also like to include dishes that I've enjoyed, or that have a particular meaning for me, like maybe a simple dish that someone cooked for me that I thought was lovely and that I want to cook at home.“我还想把那些我喜欢吃的或对我有特别意义的菜放到书里。可能就是别人特地为我做的一道简简单单的鱼，但我认为非常好吃，或者说我也想在家自己做。”"It's like trying to paint a picture of the region and show its many different sides, from the banquet to the street food," she says.“写这本书就像是给江南临摹一幅画，多方位地展示它，既集结珍馐佳肴，也收录街头小吃。”编辑：陈月华 周婵 商桢记者：杨阳录音：Stephanie Stone实习生：申乐 舒好 李蕤 陈励澄

Tim Hayward is a writer, broadcaster, restaurateur and unrepentant food geek. He writes a column and criticises restaurants for the Financial Times and his features have appeared in the FT, Guardian, Observer Food Monthly, Delicious, Olive, Waitrose Food Illustrated and Saveur, amongst others. 

My guests today are Emily and Amy Chung – aka The Rangoon Sisters These two sisters are junior doctors by day, cooks by night as they host sell-out supper clubs as part of their mission to put Burmese food on the culinary map. The sisters started their supperclub in 2013 after visiting Burma for the first time in 2012 and have since gone on to raise £10,000 for charities since then Their number 1 fan is Grace Dent – who said that their Mohinga (fish chowder) was ‘the nicest thing she put in her mouth in 2017' Grace Dent has said: As a restaurant critic, I constantly giggle at their humble manner of serving some of the best food I ever eat. It is always brought to the table with the words, “This probably isn't very good but see if you like it.” They brought out their debut cookbook last year to critical acclaim – it was in the Observer Food Monthly top 10 books of 2020. Steeped in family recipes and stories which are well written and easy to follow, it's not hard to see why it has been such a hit. Emily has said; “We are always nervous that we can pull this off again,” “But then the empty plates come back to the kitchen and we think, at some level, we're doing OK.”---Thank you to our sponsor Cooks Matches. Find them on Instagram @cooksmatches and head to their website www.cooksmatches.co.uk to find out more.--Thank you for listening!If you don't already and you would like to, then do come and follow me on Instagram @desertislanddishesYou can sign up for the newsletter and find a whole host of different recipes at www.desertislanddishes.co See acast.com/privacy for privacy and opt-out information.

In this episode, I am joined by award-winning recipe writer, columnists, author, stylist and cook Rosie Birkett. Here we talk about the magic of a family Sunday roast, dinner party tips, Rosie's secrets on making your dishes look their best on Instagram and favourite recipes that use seasonal ingredients.    Check out Rosie on Instagram https://www.instagram.com/rosiefoodie/  and or you can purchase Rosie's cookbooks here https://www.amazon.co.uk/dp/B07H5H316B/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1    You can follow host James Golding on Instagram https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration    James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/     Resources mentioned in the interview:   Olive magazine https://www.olivemagazine.com/ Observer Food Monthly https://www.theguardian.com/theobserver/foodmonthly Yotam Ottolenghi https://www.instagram.com/ottolenghi/  Guardian's Word of Mouth blog https://www.theguardian.com/lifeandstyle/wordofmouth  BBC Good Food magazine  https://www.bbcgoodfood.com/bbc-good-food-magazine  Marco Pierre White https://www.marcopierrewhite.co/  Sunday Times https://www.thetimes.co.uk/  

This week, Gilly Smith is off to Vietnam through the memories and food of film maker, supper club host and food writer, Uyen Luu to talk about her new book, Vietnamese. Uyen arrived in the UK aged 5 with her mother and brother, part of a mass exodus of over 800,000 boat people who fled Vietnam between 1975 and 1995. By 2010, she would become the word on Vietnamese cooking and a contributor to Observer Food Monthly after huge success with her London supper clubs. See acast.com/privacy for privacy and opt-out information.

This week, Gilly talks to doctors, food writers and supper club hosts Emily and Amy Chung, aka The Rangoon Sisters about the four food moments from their debut cookbook, which is number 8 in the Observer Food Monthly’s top ten food books of 2020. The sisters have been cooking up their Burmese family food since their first visit back to the old country in 2012, and find the food from their diaspora has hit the spot with a much wider community. See acast.com/privacy for privacy and opt-out information.

I am beyond honored to call these 2 gentleman friends. I have been fortunate to have many a lunch with them both. Having spent time staging in St John many years ago, to hosting them both at Incanto many years ago for a special dinner. The conversations are always powerful and fun so I hope you enjoy this one. This podcast was recorded in a place with a echo we did our best to make this an easy listen please enjoy. Follow them: @trevoegulliver @st.john.restaurant @fergushenderson AN INTRODUCTIONFergus Henderson and Trevor Gulliver opened London’s St. JOHN Smithfield in 1994. The restaurant was to become one of the most influential restaurants internationally in terms of cuisine, design and philosophy, making Fergus both a food hero and one of the most significant chefs in the world. The accolades are many, with a long-held Michelin Star, a collection of lifetime achievement awards, a place on many global restaurant rankings and more. Fergus’ books have remained in permanent publication since his first, Nose to Tail Eating, was published in 1999, going on to be named in the LA Times as the world’s most influential cookbook. St. JOHN is more than a restaurant – it is an icon. “The contribution to the London food scene that has been made by maverick restaurateurs Fergus Henderson and Trevor Gulliver cannot be underestimated. From opening subsequent joint ventures and shaking up longheld assumptions about what diners want to eat – and are willing to try – to nurturing and training a whole generation of likeminded chefs and restaurateurs who have taken on board the ethos of St. John and followed it through to their own unique conclusion, Fergus and Trevor’s influence has been monumental. The knock-on effect of their staunch focus on British ingredients and reintroducing parts of the animal to the menu that had lost favour with diners has been felt in restaurants not only in the capital but also around the world.”- Cara Frost-Sharratt FERGUS HENDERSON and TREVOR GULLIVER Photo credit: Photo from Observer Food Monthly cover 2014 Fergus Henderson is widely recognised as one of the most influential figures in the modern restaurant scene, both in the UK and internationally, responsible for transforming how and what people cook and eat. He coined the now-ubiquitous phrase Nose-to-Tail in his eponymous and multi award winning cookbook of the same name, Nose to Tail Eating, which was published in 1999 and went on to be named in the LA Times as the most influential cookbook of all time. This and his three subsequent books have remained in print ever since; widely read, used and admired and hailed as essential modern classics.In 2005 Fergus received an MBE for services to gastronomy, followed by Lifetime Achievement Awards from the influential 50 Best list, Tatler, Observer, the BBC and more. He is one of the most iconic and adored figures in restaurants today.Trevor Gulliver founded St. JOHN with the experience of creating several award-winning London restaurants behind him, including wine bars, diners, microbreweries and the seminal Fire Station in Waterloo where he is credited as pioneering the open kitchen format. He has steered St. JOHN over 25 years to achieve and maintain international prominence and veneration, while guiding thoughtful expansion and development across the many diverse elements of the group. In 2019 Trevor co-authored The Book of St. JOHN with Fergus Henderson, to critical acclaim.Where Fergus is responsible for putting food on the plate, Trevor is responsible for putting wine in the glass. His close relationships with vignerons have formed the strong reputation enjoyed by St. JOHN’s all-French wine list, and the production of the critically-acclaimed wines at the St. JOHN winery in France is informed and built by his expertise.THE St. JOHN GROUP St. JOHN has six operations: two restaurants, a bakery, a wine import company, a winery in France and a branded retail product arm. Each of the enterprises are unique but they all adhere to the distinct style and philosophy which gathers all branches of the business under the St. JOHN umbrella and make them so instantly recognisable. Each is at the beating heart of the vibrant community in which it was established. St. JOHN SMITHFIELD The first St. JOHN Restaurant in London's Smithfield was opened in 1994. Housed in an old bacon smokehouse, Trevor and Fergus did little to the space other than whitewash the walls. In the twenty years and more that followed, St. JOHN has become an institution, much lauded (and copied) for its pared back aesthetic and a simplicity which was shocking at the time, with Fergus Henderson hailed as the godfather of modern British cookery. St. JOHN BREAD and WINE The opening of St. JOHN Bread and Wine followed in 2003, when the baking of bread for which St. JOHN had become lauded outgrew the Smithfield location. Initially intended as a counter for breads and takeaway wines, offering small plates for those who stopped by as they collected their supplies. Its position as a restaurant in its own right soon overtook the original intention and it is widely credited as pioneering the style of seasonal small-plate modern British dining which is now ubiquitous in East London and beyond. St. JOHN BAKERY Proper bread is central to the St. JOHN philosophy; Fergus says: “Bread is as essential as your knife and fork in the eating process”. The Bakery is housed within a Victorian railway arch, from where it produces the sourdough and doughnuts for which the bakery has become famous, along with a wide range of other renowned products destined for the tables of other iconic restaurants such as The Ivy, Siren at The Goring, The Hoxton Group and many more. A St. JOHN Bakery retail site is located in the famous and unique Neal’s Yard, in London’s Covent Garden, selling loaves, doughnuts, morning pastries and wine to the local community and the steady stream of tourists charmed by the area and the shop. Another retail site is to follow in London’s foodie hub Borough. St. JOHN WINESThe strong principles of genius loci that St. JOHN proudly applies to the restaurant ingredients also extended to the wine list, with Trevor’s resolve that “we would buy from our neighbours” creating an all-French list, bought direct from vignerons. Trevor works year on year with the various winemakers to decide on the blends for the own-label St. JOHN wines, creating wine that is true to its region, good value and perfectly suited to the table. In 2008 Fergus & Trevor purchased their own winery in the Minervois, France, from where they make their own acclaimed Boulevard Napoleon wine. Both the St. JOHN label and the Boulevard Napoleon wines are sold to restaurants, retailers and private customers across the UK, US and Canada.

Anna Jones is a cook, writer and stylist, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook and The Modern Cook's Year.Her books are sold in seven countries and have been translated into four languages. They have been nominated for the James Beard, Fortnum & Mason, Guild of Food Writers and Andre Simon awards, and The Modern Cook's Year won the Observer Food Monthly book of the year.Anna writes a weekly, well-loved column for the Guardian. She believes in putting vegetables at the centre of the table and the unbridled joy of cooking and eating.She lives in Hackney, east London with her husband and young son. —Recorded live at the global event in Cardigan, west Wales in 2015.Watch Anna's talk here: www.thedolectures.com/talks/anna-jones-on-trusting-your-instincts

Why it's the soil that defines good food: join Spring Restaurant chef and Heckfield's culinary director Skye Gyngell, author of A Year in My Kitchen and How I Cook; Rory O'Connell, founder of the Ballymaloe Cookery School; Blanche Vaughan, food writer, food editor for House & Garden and Allan Jenkins, editor of Observer Food Monthly. Moderated by journalist Chloe Fox.

Hosts Miranda York and Anna Sulan Masing return to the first Voices At The Table event at LASSCO, an atmospheric antique and salvage warehouse in Bermondsey, London. This episode includes readings from the live event by Observer Food Monthly editor Allan Jenkins, co-founder of Silver Press and London Review of Books editor Joanna Biggs, and deviser and performer Charles Adrian, while Miranda and Anna talk about creative collaborations, culinary icons, secret pleasures and the importance of confronting the darker side of food. Voices At The Table is a fortnightly food podcast that brings together an eclectic mix of voices across the literary, performance and food worlds. An evolution of the popular Voices At The Table event series, it aims to look at food from a fresh perspective. Follow @__atthetable__ on Instagram and twitter, or head to atthetable.co.uk to find out more.

This week on Chew The Fat we’re in London to chat with Ryan Riley, the food writer and stylist who is founder of Life Kitchen. A project founded in memory of his mother, Krista, who…

Described by the Observer Food Monthly as “a happy mix of scholarly and gluttonous”, Fuchsia Dunlop’s stories and recipes take us deep into the culinary heart of China. Join a … The post In-Conversation // Fuchsia Dunlop: Land of Plenty appeared first on Ubud Writers & Readers Festival.

Allan Jenkins, Editor of the Observer Food Monthly, came to Honey and Spice to tell us about his new book, Plot 29: A Memoir. The book is an engaging, special and very personal account of Allan’s childhood in 1960s Plymouth when he and his brother were rescued from their care home and fostered by an elderly couple. Allan is interviewed by our own Sarit Packer about how he came to write this memoir, why he grows plants from seed and the joy to be found in sharing food and flowers with people you love.

Tenor Alfie Boe, poet John Agard, writer Allan Jenkins, and comedian and writer Katy Brand join Libby Purves. Alfie Boe is one of our most popular tenors. He is starring as Billy Bigelow in Rodgers and Hammerstein's Carousel alongside Katherine Jenkins at ENO's London Coliseum. He has performed in opera and musical theatre alike, from Baz Luhrmann's La Boheme on Broadway to leading the cast of Les Miserables in the West End. The youngest of nine children, he left school to work as a mechanic before being plucked off the shop-floor to stardom. Carousel is at ENO's London Coliseum. John Agard is a poet. Winner of the Queen's Gold Medal for Poetry, his new show Roll Over Atlantic is a reimagining of the voyage of Christopher Columbus and his discovery of the 'New World'. Born and educated in Guyana, John came to the UK in 1977. His most famous poems explore identity and belonging and he writes for children as well as adults and is well known for his skill in performing poetry. Roll Over Atlantic is on tour. Allan Jenkins is the editor of the Observer Food Monthly. In his memoir, Plot 29, he recounts his life growing up in foster care with his brother Christopher. Their foster father introduced them to the joys of growing flowers which triggered Allan's lifelong love of gardening. As the boys grew up, their lives took different paths and Allan began to search for the answers to questions about his past. His book follows the course of a year in which he traces the story of his birth parents and finds solace tending his London allotment. Plot 29 - A Memoir is published by Fourth Estate. Katy Brand is an award-winning comedian, writer and actor. She is taking part in the Red Nose African Convoy acting as one of the outriders to a convoy of HGVs travelling from Kenya to Uganda to deliver supplies to Comic Relief funded projects. Katy's show I Was a Teenage Christian explores her youthful fascination with evangelical Christianity. The Red Nose African Convoy is broadcast on BBC One. I Was a Teenage Christian is on tour from May. Producer: Annette Wells.

A review of cookbooks and food writing of 2014. Sheila Dillon is joined to discuss the year in books by Allan Jenkins, editor of Observer Food Monthly, investigative journalist Joanna Blythman and blogger Alex Ryder aka Gingey Bites.Sheila also hears from publisher Sarah Lavelle about this year's sales. And cookery writer Diana Henry talks about her addiction to cookbooks.Presented by Sheila Dillon and produced in Bristol by Emma Weatherill.