Podcasts about quooker

This week on the Go To Food Podcast, we're joined by one of the most fascinating figures in British food today: Cynthia Shanmugalingam, founder of Rambutan, the Borough Market restaurant that's redefining how London experiences Sri Lankan cuisine. From studying economics at Cambridge and working at HM Treasury to building one of the UK's most celebrated restaurants, Cynthia's journey is anything but conventional.We dive into the extraordinary story behind Rambutan, from losing her first restaurant site during the pandemic to spending six months travelling around Sri Lanka researching family recipes and village cooking for her award-winning cookbook. Cynthia shares why opening an open-fire kitchen in Borough Market was so important, the realities of running a thriving restaurant in today's hospitality landscape, and why she already has plans for what's next.Along the way, we explore the food that shaped her—from childhood meals in Coventry and her grandmother's cooking to the incredible breakfasts, curries and street food of Sri Lanka. She explains why "rice and curry" is far more complex than people realise, reveals the dishes she'd love to bring to London next, and gives us the ultimate guide to eating your way around Colombo.Plus, we chat meal deals, supermarket pork pies, Borough Market favourites, why oysters might be the most overrated thing on restaurant menus, and the economics behind building a successful restaurant. It's a brilliant conversation about food, family, culture and entrepreneurship with one of the industry's most original voices.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

Every edition of Answer Us Back features your responses to/observations upon previous episodes of AMT, some of them many many years old - but today's episode is packed to the rafters with what you had to say about our most recent episode, AMT419! Detta has baked a version of the Tom Cruise coconut-white chocolate bundt cake - "A lot of faff, but worth it."  Anonymous from the Allusioverse has actually eaten a cake gifted by Tom Cruise! Not the coconut bundt though - a lemon one, strong enough to taste "remarkably like having your taste buds bashed out". Mmm, great. A different Anonymous writes about the practice of film stars buying end-of-shoot gifts for all the crewmembers. Alastair in Kilmarnock gives some fun Scottish examples of stadiums being corporately renamed... ...and Mark tells us some of the creative approaches that stadiums have taken to cover up their usual corporate logos during the World Cup. Meagan in Oakland CA wonders when, if ever, it would be OK to wear her Houston Astros shirt from 25ish years ago which has the Enron logo on it? On the topic of which fun British vegetables Dan in Pennsylvania could grow on his farm, Emily in Canada is screaming, "King Edward potatoes!!!" Dan himself writes back, noting the ladybird fu**fest that was mentioned in AMT419. As well as buying ladybirds to sort out her garden's aphids, Isabel treats herself to a few praying mantis egg sacs, to enjoy a miniature horror show when they hatch. And Erica responds to the previous Answer Us Back, where we mused upon the potential disappointment of seeing one of us audio podcasters in the flesh. If AMTs 1-419 left you with lingering questions and opinions, share them with us for future episodes of Answer Us Back. And as always, send in your questions, in voicenote or written form, to answermethispodcast@googlemail.com. All new AMT420 will be in your podfeed on 30 July 2026.  Help keep AMT going by signing up at patreon.com/answermethis, where you can get an ad-free version of the show, monthly bonus bits, our video livestream Petty Problems, AND access to our ENTIRE back catalogue, including all our paywalled episodes, our special albums, and all the Retro AMT episodes. AMT is sponsored by: • Cozy Earth, luxurious bedding, sleepwear, loungewear, and towels for bath and beach. Shop at cozyearth.com and get 20% off using our code ANSWER. • Quooker, the the tap that does it all, from instant 100-degree boiling water to chilled, filtered, and sparkling water. Shop at quooker.co.uk and until the end of August, you can use our code ANSWER to get free installation and your free Quooker glassware set. • Taskrabbit, the online and mobile marketplace, available in the UK, that connects you with skilled, reliable local freelancers to help with everything from furniture assembly and home repairs to moving, gardening, and more. Get ahead of your to-do list with £10 off your first task at taskrabbit.co.uk or on the Taskrabbit app using our promo code ANSWER.  Learn more about your ad choices. Visit megaphone.fm/adchoices

What was it really like growing up as Rick Stein's son?This week we're joined by Jack Stein for one of our favourite conversations yet. From washing pots aged 12 and accidentally deleting his dad's first cookbook, to training in Paris, Sydney and Japan before returning to help lead one of Britain's most iconic restaurant groups, Jack tells the stories you've never heard before.We dive into the reality of family businesses, the pressures of carrying one of the biggest names in British food, why Michelin stars were never his obsession, and the lessons he brought back from some of the world's greatest kitchens. Along the way there are hilarious tales of Wimbledon, Padstow, kitchen disasters, late-night bowling, and the drink he'd choose every single time.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

From a remote dairy farm in New Zealand to the most feared kitchens in the world, this week we're joined by one of the greatest chefs you've probably never heard enough about. Josh Emett spent over a decade as Gordon Ramsay's right-hand man, helping lead Michelin-starred restaurants across London, New York, LA and beyond before returning home to build one of New Zealand's most celebrated restaurant groups.Josh takes us inside the reality of life at Restaurant Gordon Ramsay during its golden era, working alongside chefs like Paul Ainsworth and James Knappett, the pressure of chasing Michelin stars, opening iconic restaurants like The Savoy Grill, and the brutal kitchen culture that shaped him. He also shares incredible stories from New York, including running Gordon's restaurants through union disputes, launching Michelin-starred kitchens in America and why working for Ramsay was equal parts terrifying and exhilarating.We also dive into what life looks like after leaving one of the biggest names in hospitality. Josh explains how he built a thriving restaurant empire in New Zealand, why he's rethinking how hospitality businesses should be run, and the financial model that's transforming staff culture. Plus, we hear about cooking with Gwyneth Paltrow at her house, judging MasterChef New Zealand, and why Michelin finally arriving in New Zealand is such a landmark moment.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

Chef. Filmmaker. Bestselling author. Restaurateur. Streetwear pioneer. Former lawyer. Former drug dealer. There aren't many people who have lived as many lives as Eddie Huang. In one of our favourite conversations ever, Eddie joins us for an unfiltered deep dive into the decisions, failures and moments that shaped one of food's most original voices. This is funny, brutally honest and completely unpredictable.We talk about everything from opening BaoHaus and changing the perception of Taiwanese food in America, to why he fell out of love with restaurants before rediscovering his passion for cooking. Eddie also explains why he believes modern food has become over-styled, why "don't fool people with shrubbery" has become his plating philosophy, and what actually makes a great restaurant in 2026.Away from food, the stories are unbelievable. Eddie reveals how getting fired as a corporate lawyer led him to dealing weed on the streets of New York, promoting comedy nights, building clothing brands and eventually creating the career that made him a cultural icon. He also opens up about the making of Fresh Off the Boat, why he hated the TV adaptation, directing films in Hollywood, and what Quentin Tarantino unknowingly taught him while living across the street.This is Eddie Huang at his absolute best: hilarious, provocative, deeply thoughtful and never afraid to challenge conventional wisdom. Whether you're obsessed with food, fascinated by creativity, or simply love hearing extraordinary life stories from extraordinary people, this is an episode you won't want to miss.Thankyou to the Standard Hotel for hosting us for the recording - you can check out more - https://www.standardhotels.com/BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

Margaux Aubry has quietly built one of London's most influential neighbourhood restaurants. As the owner of Naughty Piglets, she's spent the last 12 years helping redefine what modern London dining can be: brilliant produce, fearless cooking, incredible natural wine and a restaurant that genuinely feels part of its community. In this episode, she joins us to tell the remarkable story behind one of the capital's most beloved independent restaurants.We dive into her journey from growing up in Lyon to arriving in London as a teenager, falling in love with hospitality and eventually opening Naughty Piglets with almost no blueprint to follow. Margaux shares the highs and lows of building an independent restaurant, why she's happier running the business on her own terms today, the famous jambon beurre that has become a London institution, and why Paris still pulls at her heartstrings every time she visits.As always, the conversation is packed with brilliant food stories. Margaux reveals her favourite bistros in Paris, the dishes that defined her childhood, why Comté might just be the perfect cheese, the legendary fox that once became trapped inside the restaurant overnight, and the wild days serving millionaire yacht owners on the French Riviera. We also chat natural wine, London's changing restaurant scene, and why she believes the industry's constant negativity risks putting off the next generation of restaurateurs.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

One of the most influential restaurateurs of the last decade joins us on the Go To Food Podcast. Mario Carbone, co-founder of Major Food Group, sits down for a wide-ranging conversation covering everything from building one of the world's most sought-after restaurant empires to why hospitality should feel more like theatre than dinner. From Queens to New York, London and beyond, Mario shares the philosophy behind Carbone, the power of storytelling, and why every detail in a restaurant matters.We dive deep into the psychology of great hospitality, including the famous "moves" that define the Carbone experience—from the snacks that land on your table before you've even opened the menu to the theatrical tableside service that's become their signature. Mario explains why generosity with the small things creates unforgettable memories, why guests should feel like the star of their own movie, and reveals how Goodfellas inspired the atmosphere inside every Carbone restaurant.Mario also doesn't hold back on the state of the restaurant industry. He gives his unfiltered thoughts on Michelin stars, restaurant critics, why tasting menus have fallen out of fashion, and why restaurateurs shouldn't be ashamed of building profitable businesses. He also shares hard-earned lessons on scaling globally, why alcohol remains essential to the restaurant business model, and what separates restaurants that survive from those that don't.Along the way, we hear stories from Mario's early days working in Michelin-starred kitchens, his obsession with restaurants as a teenager, his favourite places to eat in London, why he believes New York serves the world's best Italian food, and what it really takes to create restaurants people can't stop talking about. This is a masterclass in hospitality, branding, storytelling and building experiences that guests remember long after the last plate has been cleared.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

From winning a Michelin star at Pidgin to walking away at the height of her success, Liz Haigh has had one of the most fascinating journeys in British hospitality. In this episode of Go To Food, Liz joins us to discuss her unconventional path from studying architecture and appearing on MasterChef to becoming one of the UK's most celebrated chefs. We dive into the realities of life in Michelin-starred kitchens, the pressures of creative cooking, and why she ultimately chose a different route.Liz opens up about building her own vision through Mei Mei in Borough Market, where she's championing Singaporean food and culture with dishes inspired by her family and heritage. We discuss why Borough Market remains one of London's most exciting food destinations, the challenges of running an independent food business, and how she's introduced thousands of people to authentic Singaporean flavours through her cooking.The conversation also explores some of the most difficult moments of Liz's career, including the controversy surrounding her cookbook Makan and the plagiarism allegations that led to the book being withdrawn by its publisher. Liz shares her perspective on navigating a very public challenge, the impact it had on her personally and professionally, and how she chose to rebuild rather than walk away from the industry she loves.Along the way, we talk about Michelin-star kitchens, burnout, leadership, Singaporean hawker culture, the future of restaurants in Britain, and Liz's favourite places to eat. Honest, insightful, and packed with great food stories, this is a conversation about resilience, reinvention, and what it really takes to build a lasting career in hospitality.Buy Mei Mei's incredible sauces - https://www.meimeigoods.com/?srsltid=AfmBOopX0SPooHS3c9dSa5dptPACvYeBK2fgvqr3xDVuBCkOIhCZfz37BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

AMT419's questioneers need to know how living statues get to work, whether ladybirds do have homes to fly away to, what happens to stadiums with brand names when the brand goes bankrupt, and what the whole deal is with Tom Cruise sending out hundreds of coconut cakes at Christmas. For more information about this episode, go to answermethispodcast.com/episode419. Support AMT at patreon.com/answermethis, and in return you get an ad-free version of the show, you can join us for our video livestream Petty Problems – next happening 28 June, 10pm UK time – and the highest tier gets access to our ENTIRE back catalogue, including all our paywalled episodes, our special albums, the Bonus Bits of Crapp on the AMT App (RIP) and all the Retro AMT episodes. Got questions for an episode, trivial troubles for Petty Problems, or feedback about an AMT old or new? Send them in writing or as voice notes to answermethispodcast@googlemail.com, or you can call 0208 123 5877 to leave us a message. AMT420 will be out 30 July 2026 and the next Answer Us Back will land on on 16 July. AMT is sponsored by: • Quooker, the the tap that does it all, from instant 100-degree boiling water to chilled, filtered, and sparkling water. Shop at quooker.co.uk and until the end of August, you can use our code ANSWER to get free installation and your free Quooker glassware set • Taskrabbit, the online and mobile marketplace, available in the UK, that connects you with skilled, reliable local freelancers to help with everything from furniture assembly and home repairs to moving, gardening, and more. Get ahead of your to-do list with £10 off your first task at taskrabbit.co.uk or on the Taskrabbit app using our promo code ANSWER • Squarespace, the all in one platform for creating and running your online realm. Go to squarespace.com/answer, play around with the two-week free trial, and when you're ready to launch, get a 10% discount on your first purchase of a website or domain with the code ANSWER. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode of Mise en Place, we sit down with one of London's brightest culinary talents, Chef Abbie Hendren, Head Chef at the much-talked-about Teal by Sally Abé in Hackney. Having spent 15 years honing her craft in some of the capital's finest Michelin-starred kitchens, Abbie shares the remarkable journey that has taken her from a teenage kitchen porter in rural Rutland to leading the kitchen at one of London's most exciting new restaurant openings.Abbie opens up about her experience working alongside the legendary Sally Abé, the challenges of launching a new restaurant from scratch, and the philosophy behind Teal's celebration of classic British cooking. From reinvented Victorian dishes like the Penny Lick to the restaurant's now-famous Scotch Egg and Marmalade Ice Cream Sandwich, we explore how nostalgia, seasonality, and modern technique combine to create one of the city's most exciting menus.The conversation also dives into Abbie's appearance on Great British Menu, where she cooked dishes inspired by iconic British films and caught the attention of Sally Abé herself. She shares behind-the-scenes stories from the competition, the highs and lows of restaurant life, and the lessons learned from working at acclaimed kitchens including La Trompette, The Glasshouse, and L'Enclume.Packed with chef stories, restaurant insights, industry wisdom, and plenty of laughs, this is an episode not to be missed. Whether you're a hospitality professional, aspiring chef, or simply love great food, join us as we discover what drives one of the UK's most exciting culinary talents and hear why Teal by Sally Abé is quickly becoming one of London's must-visit dining destinations.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

In this episode of Working the Floor, we sit down with hospitality heavyweight Martin Kuczmarski, the man behind some of London's most sought-after restaurants: The Dover, Dover Street Counter, and Martino's. Drawing on nearly three decades in hospitality, including 15 years helping build Soho House into a global phenomenon, Martin shares the philosophy that has made his own ventures such runaway successes. From handwritten reservation books and frozen martini glass swaps to triple-layered tablecloths and mouthwash in the bathrooms, every detail is designed with one goal in mind: making guests feel happier when they leave than when they arrived.Martin reflects on why he left Soho House, what inspired him to bring "old-school hospitality" back to modern London, and why he believes the industry has become too focused on trends at the expense of genuine service. He discusses the creation of The Dover, a restaurant built around timeless elegance, simple food done exceptionally well, and an unwavering commitment to hospitality. Along the way, he shares stories about designing chairs through dozens of prototypes, reviving classic dishes like spaghetti meatballs and prawn cocktail, and why instinct—not market research—has guided every major decision in his career.The conversation also explores the future of hospitality, the challenges facing London's restaurant scene, and Martin's views on members' clubs, pricing, staff culture, and what separates great operators from struggling ones. Packed with insight, humour, and a few perfectly made martinis, this episode is a masterclass in creating memorable experiences. Whether you're a restaurateur, hospitality professional, or simply someone who loves great restaurants, Martin's passion for people and service shines through from start to finish.BUY TICKETS TO OUR LIVE SHOW HERE - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

This week on Go To Food, we sit down with the extraordinary Andi Oliver for one of the most captivating conversations we've ever had. From growing up between Cyprus, Norfolk and Suffolk to becoming one of Britain's most influential food voices, Andi takes us on a journey through a life filled with adventure, resilience, music, family and incredible food. Her stories are as rich and layered as the dishes she creates.Andi shares unforgettable memories from her childhood, including beach picnics in Cyprus, discovering the connection between sea and plate while watching fishermen pull squid straight from the Mediterranean, and learning to cook Sunday roasts and Bakewell tarts as a teenager navigating a difficult upbringing. She opens up about overcoming racism, finding solace in books and food, and hosting dinner parties at just 12 years old, long before she ever imagined a career in hospitality.We also dive into her remarkable music career, from London's wild club scene and the legendary Hot Style nights in Soho to joining Rip Rig + Panic alongside Neneh Cherry. There are brilliant stories about raising a young Miquita Oliver while touring, Miquita's unexpected rise to fame on Popworld, surviving the Boxing Day tsunami in Thailand, and the incredible cast of characters that passed through Andi's life during one of the most creative periods in British culture.Along the way, Andi reflects on the loss of her beloved brother Sean, her own journey through grief and recovery, the evolution of Saturday Kitchen and Great British Menu, and why preserving endangered food traditions has become such an important mission.You can book a virtual demonstration with Quooker to find the right setup for your kitchen.And remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set.Just head to www.Quooker.co.uk now!BUY TICKETS TO OUR LIVE SHOW HERE - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Hello! Welcome to this month's edition of Answer Us Back, featuring your responses to and observations upon past episodes of AMT. Today: Responding to AMT417's collection of lost teeth, Dan from Sydney makes us wonder why there is a tooth fairy but no toenail fairy. Which body part would you choose to be the fairy of? Max in New Jersey responds to AMT418's question about Jersey Shore filming in bars, having worked at a bar while Jersey Shore filmed in it. Also, have a care in this pivot-to-video era for we audiomakers, who do not wanna be on camera. Also responding to the Jersey Shore filming in bars with music question, Matt the dialogue editor chips in with his insider knowledge about the reality of music use and shooting dancing scenes. And Olly completely forgot that he too has insider knowledge, having himself been a dancing extra in a film! Dale in Truckee, California heard the AMT416 question about what to do with the suit from one's wedding after the marriage has ended, and has an engagement ring to deal with post-breakup. And Rob in Durham has a question arising from maybe every AMT ever: did either of us ever try a career in stand-up comedy? If AMTs 1-418 left you with lingering questions and opinions, share them with us for future episodes of Answer Us Back. And as always, send in your questions, in voicenote or written form, to answermethispodcast@googlemail.com. All new AMT419 will be in your podfeed on 25 June 2026.  Help keep AMT going by signing up at patreon.com/answermethis, where you can get an ad-free version of the show, you can join us for our video livestream Petty Problems – the next is 28 June, 10pm UK time – and the highest tier gets access to our ENTIRE back catalogue, including all our paywalled episodes, our special albums, the Bonus Bits of Crapp on the AMT App (RIP) and all the Retro AMT episodes. Answer Us Back is sponsored by: • Quooker, the the tap that does it all, from instant 100-degree boiling water to chilled, filtered, and sparkling water. Shop at quooker.co.uk and until the end of August, you can use our code ANSWER to get free installation and your free Quooker glassware set. • The London Review of Books, the twice-monthly literary mag full of essays, reviews and more by excellent writers. Get a 6 month print and digital subscription for just £12 at LRB.me/answer. Learn more about your ad choices. Visit megaphone.fm/adchoices

Pour démarrer 2026, je vous propose le récit d'un chantier exceptionnel : la 1ère partie d'un épisode qui va se faire en deux temps, tellement ce chantier est grand... Ninon et Thomas, ont choisi de surélever un immeuble en plein Paris, en plein cœur du 11ème arrondissement, et de lui ajouter non pas un... mais 2 étages !

” Jeg har jo en ting, som jeg ikke er videre stolt af. Men hver morgen drikker jeg en kop instantkaffe derhjemme. Med kogende vand fra min Quooker.”Tilståelsen kommer fra Kristoffer Dahy Ernst, der i det nye afsnit af 'Arbejdstitel' er blevet opfordret af lytteren Emma til at afgøre, om instant-produkter er overvurderede eller undervurderede. Og det er blot et af de mange emner, der bliver berørt i afsnittet, som samtidig er årets første. At komme godt fra land i 2026 kræver naturligvis også en form for lottokupon for 'Arbejdstitels' år, og den bliver udfyldt i fællesskab – ligesom der bliver gjort status på den kupon, værtsduoen udfyldte for 2025.

När Boverkets byggregler ändras i sommar möjliggör det varmare vatten än 60 gader i köksblandaren. Något kokkranstillverkaren Quooker är nöjd med.

This episode is all about Kate and Jenny's favourite household gadgets and gizmos. We had a lot to talk about here so there will be another follow-on episode soon!Items mentioned:KITCHEN GADGETSRice cooker Waffle ironCoffee Machine - NinjaStand mixer - pasta attachments and ice-cream maker - Jenny has the Kitchen Aid and Kate has the KMix.ThermomixTortilla warmerAir fryer - with rotisserieSlushie maker - Ninja (for frozen margaritas!)Multifunction/steam oven - steamer, sous vide, proving drawer, self-cleaning - we both have AEG ovensCombi-oven - oven, grill, microwave - we both have AEGSplit-oven - Samsung Dual CookDrawer fridge on island - Fisher PaykelSplit drawer dishwasher - growing trend of 2 dishwashersBoiling/Sparkling water tap/carbonator - Grohe, Quooker, Arke, SodaStreamDowndraft Hob - timer is so useful. Ours is the Bora Pure.Ice makerKenwood bread makerGARDEN GADGETSRobot lawnmowerSensor lightsSmart irrigation systemsCar ChargerHOUSEHOLD GADGETSProjectors!! Jenny has the Samsung Freestyle.Kärcher window vacuumSolar powered fairy lights on timersOutdoor lights - motion sensors / sunset sensorElectric car chargersMotorised blinds and curtains - (curtain driver) - SwitchBotSupport the showFollow us on Instagram - Jenny is @workerscottage and Kate is @victorianrathmines

From adjusting the fridge temperature using a smart phone app to controlling your oven with Alexa, in this podcast we explore the power of a kitchen built to be smart and accessible.Things aren't all sunshine and roses however as we explore the safety concerns with smart hobs and Quooker taps. We've got the new Virgin Media Play app And allegedly fake accessibility advocates in tech news, and we discuss the reaction to last weeks announcement from AppleVis. Send us your thoughts with a WhatsApp voice note to 086 199 0011. Support the Show.

anredo hat die Moderationsstimme rausgekramt, um sich spannenden Rätseln zu widmen. Ist der Verfassungsschutz den Masts auf der Spur? Außerdem zeigen Basti und anredo den schnellsten Weg, wie man auf TikTok gebannt wird. Eine rauchige Stimme hallt durch die Mikrofone von #rundfunk17. anredo hat mal wieder die Nacht zum Tag gemacht und musste dafür mit seiner Stimme bezahlen. Eventuell hat er damit sein erstes Dutzend Corona-Infektionen voll gemacht. BastiMasti ist heute von einem unbekannten Ort zugeschaltet. Seine Sicherheit und Anonymität genießen derzeit höchste Priorität. Vergangene Woche hat der sogenannte Verfassungsschutz Frau Dr. Fahrmaus und ihn regelrecht beschnüffelt. Selbstverständlich wird der stümperhafte Ermittlungsversuch in Rollenspielform aufgearbeitet. Aber das Verbrechen lauert nicht nur in Darmstadt. In anredos Briefkasten landete kürzlich ein mysteriöser Brief, der ihn beinahe um 500 Euro gebracht hätte. Absender war ersten Ermittlungen zufolge wohl dasselbe Darmstädter Betrügerpärchen, das auch vom Verfassungsschutz durchleuchtet wurde. Außerdem gibt es Neuigkeiten aus anredos Haushaltsecke: In seinem letzten Urlaub hat anredo sich nicht nur von der niederländischen Sonne durchbrutzeln lassen, sondern auch einen magischen Wasserhahn in seinem Ferienhaus entdeckt. Er gibt seine Kurzreview zur Mischbatterie seiner Träume, dem Quooker, ab. Zum Abschluss gibt es Neugikeiten von der TikTok-Front. Komischerweise rennen uns die neugewonnenen Fans noch nicht die Türen ein. Dafür steht der rundfunk 17-Account kurz davor, von TikTok gebannt zu werden.

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Tim is joined by comedian Matt Forde and they chat about his life and career.  Sponsored by Quooker and CleanCo.

On this weeks episode, Tim talks to Kris Wadrop about artificial meat and alternative proteins, they discuss how they're made and what the future of the industry is. Sponsored by Quooker and CleanCo.

On this episode, Tim is joined by comedian Geoff Norcott, who answers 15 questions about his life and career! Sponsored by Quooker and CleanCo. 

Radio presenter Christian O'Connell joins Tim for a chat about his life and career. Sponsored by Quooker and CleanCo.

Tim is joined by comedian and author Charlie Higson who answers 15 questions about his life and career Sponsored by Quooker and Mainbrace Rum

Tim is joined by Dean Burnett who is a neuroscientist and international bestselling author of The Idiot Brain and The Happy Brain. Sponsored by Quooker and Mainbrace Rum

Journalist Tim Marshall joins Tim to talk about his book 'The power of geography' Sponsored by Quooker and Mainbrace Rum

Texas lead singer Sharleen Spiteri joins Tim to answer 15 questions about her life and career Sponsored by Quooker and Mainbrace Rum

Legendary filmmaker and musician Don Letts joins Tim to answer 15 questions about his life and career Sponsored by Quooker and Beroni Pasta

It's a bumper edition of the A-Zidane of Football, as well as the usual letters, there's Super League chat and calls from the listeners Sponsored by Quooker

Tim is joined by Denise Van Outen as she answers 15 questions about her life and career Sponsored by Quooker and Beroni Pasta

Tim and Blake continue their journey through the footballing world and this week it's the letter 'S' Sponsored by Quooker

Tim is joined by Producer Mark to answer your life problems on this months 'Midweek Mark' Sponsored by Quooker and Beroni Pasta.

Tim is joined by author Jay Glennie to talk about his new book, 'Raging Bull - the making of' Sponsored by Quooker and Beroni pasta.

Kaiser Chiefs front-man Ricky Wilson joins Tim to answer 15 questions about his life and career. Sponsored by Quooker and Beroni Pasta 

Tim and Blake are on the home straight of their journey round the footballing world letter by letter. This week it's the letter Q! Sponsored by Quooker

Tim and Blake's journey through the world of football continues with the letter 'P', their guest this week is Ivor Heller, founding member of AFC Wimbledon and current Commercial Director to talk about 'phoenix clubs' Sponsored by Quooker

Tim is joined by Brita Fernandez Schmidt, advocate and promoter of women's empowerment, women's rights and equality. Sponsored by Quooker. 

Sports Psychotherapist and Broadcaster Gary Bloom joins Tim to talk about his book 'Keeping your head in the game'  Sponsored by Quooker. 

Tim and Blake's adventure through the alphabetical world of football continues. This week it's letter 'O' and they speak to Alex Danson, former Great Britain and England Hockey player to discuss the changes in the offside rule in the sport and whether it could work in football. Sponsored by Quooker.

Journalist and Author Rebecca Seal joins Tim to talk about her new book, which details what working alone can do to your brain and how to deal with working solo.  Sponsored by Quooker.

Comedian Adam Hills joins Tim to answer 15 questions about his life and career. Sponsored by Quooker.

Tim and Blake have reached the letter 'N' on their alphabetical journey through the footballing world. They're joined by former footballer, physio and manager Nigel Adkins.  Sponsored by Quooker.

Stamford lecturers David Bradford and Carole Robin join Tim to discuss relationships and their new book 'Connect' which looks at how we can improve our relationships with our colleagues, friends and family. Sponsored by Quooker.

Actor Daniel Mays joins Tim to answer 15 questions about his life and career. Sponsored by Quooker. 

Tim and Blake reach the letter M in their journey through football, they're joined by former Manchester United and Chelsea winger Mickey Thomas. Sponsored by Quooker.

Music Producer Stephen Street has produced records for The Smiths, Blur, Babyshambles, Kaiser Chiefs, and many more. He talks to Tim about his life and career. Sponsored by Quooker. 

Keiran Lee is one of the biggest male pornstars in the world, giving up a job working on the railway in Derby to go to LA to pursue his career in the adult industry. Sponsored by Quooker.

Tim and Blake have reached the letter L on their journey through the footballing world. They battle it out to see who the best footballer with long hair is and they're joined by Lee Trundle to talk about his career and how got to be known for being so skillful Sponsored by Quooker 

Mark rejoins Tim once again to answer your life questions Sponsored by Quooker.