Podcasts about quooker

In AMT421, questioneers want to know about orchestra conductors falling off their plinths, why their washing machine plays a little tune, why humans got into riding horses, and what our favourite camp classic movies are (we recorded this the day before news broke of Tim Curry's death, so our inadvertent tribute to him is being somewhat critical of Rocky Horror Picture Show and Clue. RIP, Tim!)  For more information about this episode, go to answermethispodcast.com/episode421. Support AMT at patreon.com/answermethis, and in return you get an ad-free version of the show, monthly bonus bits, our video livestream Petty Problems – and the highest tier gets access to our ENTIRE back catalogue, including all our paywalled episodes, our special albums, the full archive of Bonus Bits of Crapp on the AMT App 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. AMT422 will be out 24 September 2026 and the next Answer Us Back will land in your podfeed on 10 September.  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. • 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. • 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

In Part Two of our extraordinary conversation with Marcus Wareing, we pick up his story as his career begins to explode. Marcus takes us inside the chaos of 1998, when he was suddenly fired despite holding a Michelin star, before Gordon Ramsay led a walkout that left the restaurants reportedly losing £15,000 a day and ended in a £1 million lawsuit. He also reveals how a chance walk into a near-empty restaurant led to the creation of Pétrus, and recalls the infamous £44,000 dinner that became one of the most talked-about restaurant bills of its era.Marcus then charts the extraordinary rise that followed, from Pétrus and the Berkeley to taking over the Savoy Grill and helping breathe new life into some of London's grandest dining rooms. But behind the Michelin stars, the relationship with Gordon was beginning to fracture. Marcus opens up about becoming the “black sheep” of the business, the bitter split that followed and a feud that would ultimately last around 15 years, before an unexpected signed book from Gordon finally began to bring the two old friends back together.Finally, Marcus explains why, despite all the accolades, he has always considered himself a businessman before a chef and why he believes that mindset may have stopped him ever winning three Michelin stars. He reveals why the flame eventually went out at his own restaurant, his frustration with the silence and “fucking tweezers” of modern fine dining, why he never wanted to die at the stove, and why walking away at the top felt like the right way to end one of British cooking's great restaurant careers.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!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.

Welcome to this month's Answer Us Back, packed full of your responses to previous episodes of Answer Me This - or as it will soon be rebranded, Could Be True/Might Be Interesting. Today's track listing:  In response to AMT420's question about illegal use of wet wipes, Eileen in Bridgewater, New Jersey sends an impassioned plea for us to consider the bidet! So, we did. We have previously considered the bidet, btw, in AMT361.  A Swedish Person successfully survived their trip to London for which they asked for advice in AMT415 - but it ended up raising more questions, about bus ads for fruit, and being constantly asked about allergies.  BJ, who in AMT414 asked about how to respond to people asking what BJ stands for, has feedback about going on vacations with your family, having listened to AMT420's contemplation of that topic WHILE ON VACATION WITH HER FAMILY. Therefore her suggestions of survival tactics are freshly tested.  Since we're discussing vacations, Sarah from Plumpton in East Sussex wants to know whether you can count yourself as having been to a country if you've just stopped off at the airport there. And the question to which we allude, about what constitutes sex, is in AMT267.  Rich in Oxford is an airline captain, so swoops in with The Actual Facts regarding AMT420's question about whether commercial planes have keys and would be easy to steal.  In AMT419, Dan in Pennsylvania asked about which British produce he could grow on his farm in Pennsylvania; this continued in the last edition of Answer Us Back; now, Alyssa in Indianapolis supplies a great suggestion, plus a recommendation for a recent episode of Gastropod about when blackcurrants were illegal in the USA.  And Margaret requests an update on the storied family houseplant which Olly mentioned all the way back in AMT258.  If AMTs 1-420 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 AMT421 will be in your podfeed on 27 August 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.  Answer Me This is sponsored by:  • Cozy Earth, luxurious bedding, sleepwear, loungewear, and towels for bath and beach. Shop at cozyearth.com and get 30% off using our code ANSWER. Also, their Labor Day sale runs 25 August till September 8th! • 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

In Part One of our exclusive two-part interview with Marcus Wareing, we sit down with one of the most influential chefs of his generation to trace the extraordinary story of how a shy teenager from Southport became one of the defining figures of modern British cooking. Marcus takes us from working in his father's fruit and veg warehouse as a boy to leaving home at 18 for The Savoy, before literally knocking on the door of Le Gavroche and asking for a job in one of the greatest kitchens in the world.Marcus then takes us inside the brutal, exhilarating kitchens that forged an extraordinary generation of British chefs, and recalls the first time he encountered a young Gordon Ramsay, describing him as a “f***ing machine” who nobody else in the kitchen could come close to. He reveals what it was really like becoming Gordon's right-hand man at Aubergine, why they gave a young Angela Hartnett just two weeks to survive, and how the relentless intensity eventually pushed Marcus towards burnout.It's a remarkable insight into a lost era of cooking: kitchens with no recipe books, where everything was done by eye, touch and feel, and where careers were forged through obsession, instinct and sheer endurance. Part One takes us all the way to Marcus winning his first Michelin star alongside Gordon, setting the stage perfectly for Part Two, where Marcus finally opens up about the explosive breakdown of their relationship and the 15-year feud that followed.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!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.

This week we're joined by Naz Hassan, the chef behind two of London's most talked-about Italian restaurants, Lupa and Ornella, alongside co-founders Ed Templeton and Theo James. Naz tells us how a drunken conversation at a Christmas party somehow turned into opening restaurants with one of Hollywood's biggest stars, why Lupa being fully booked for its first three months became both a blessing and a curse, and what it really takes to survive the hype surrounding a major London opening. Born in Bangladesh and raised in Milan, Naz also opens up about rejecting his Bengali identity as a teenager, experiencing racism in Italy and eventually finding his place in London's restaurant world. We hear about his years in some of the city's toughest kitchens, the infamous chef's kitchen where he considered quitting almost every day, and how working with Chet Sharma helped him reconnect with his South Asian heritage. Plus, we get into chef egos, restaurant culture, the Bengali restaurant he still dreams of opening and the greatest dishes he's ever eaten.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!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.

This week we sit down with the extraordinary Mursal Saiq for a conversation that goes far beyond food. Mursal takes us from a childhood shaped by war in Afghanistan and arriving in Britain as a refugee, to the devastating separation of her family at the UK border and the years that followed. She recalls the extraordinary places life subsequently took her — from Hackney to India and Italy, living on a fishing trawler in Portsmouth and even spending time with English showman families who couldn't pronounce Mursal and instead called her “Roger” — before eventually finding her place in food.Her route into restaurants has been just as unconventional. We hear how she immersed herself in American barbecue, eventually took Afghan-Texan BBQ to competitions in the United States and remarkably finished second at the World Food Championships in Texas — beaten by a team of US Air Force veterans. She explains how Cue Point was born, how it survived the pandemic and why combining the food of Afghanistan with the techniques of American barbecue became about much more than creating something delicious: it became a way of preserving recipes, memories and a culture she fears could otherwise disappear.And then things get fiery. Mursal explains why Gordon Ramsay's use of the word “authentic” infuriates her, and questions why an Afghan chef cooking outside Afghan cuisine can be challenged while celebrated white chefs are free to cook food from anywhere in the world. She reveals why her entire kitchen wears grey in protest at the hierarchy she believes traditional chef whites represent, discusses race and class within Michelin kitchens, the industry figures who told her to stop mixing conversations about race and heritage with food, and why she believes hospitality still excludes far too many of the people it claims to welcome. Funny, furious, moving and completely unfiltered — this is one of our most thought-provoking conversations yet.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!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.

This week we're joined by Layo and Zoe Paskin, the brother-and-sister duo behind Studio Paskin and some of London's most celebrated restaurants, including The Palomar, The Barbary and Michelin-starred Evelyn's Table. Before restaurants, they were at the heart of London nightlife, helping build legendary nightclub The End into one of the most influential clubs of its era. They reveal why they chose to walk away at the absolute peak of its success, the huge offer that tempted them to close the doors, and why, looking back, Layo wonders whether they made the right decision.We hear how the lessons they learnt in nightclubs became the blueprint for their restaurants: creating atmosphere, treating people generously and making sure guests leave in a better mood than when they arrived. Zoe recalls being told she wasn't qualified to run a restaurant because she'd “only” run a nightclub, before the siblings travelled to Jerusalem and began putting together the idea that would become The Palomar. They also open up about its extraordinary launch, the messy split with their original chef partners and why they believe the mid-2010s really were a golden era for eating out in London.All of this unfolds over a feast at The Barbary Notting Hill, as we get stuck into lamb taftoon, Cornish cod, pork and the restaurant's legendary hash cake. We discuss the rise of counter dining and open kitchens, winning a Michelin star at Evelyn's Table, why they'd rather keep creating new restaurants than simply roll out 25 identical Barbaries, and what they think has become far too ubiquitous on London menus. Plus, Layo makes the case for Hanoi as one of the world's great food cities — and may accidentally talk himself into his next restaurant concept.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!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.

Michelin-starred chef Adam Byatt joins us for a raucous live edition of the Go To Food Podcast, recorded in front of a packed audience at Bird House Brewery. The man behind Trinity, Bistro Union, Charlie's at Brown's, and the newly opened Rosina reveals how his latest restaurant secured 11,000 reservations and opened at full capacity from its very first service.Adam explains why every great restaurant needs a signature dish, how he built a social media audience of more than one million followers without compromising his craft, and why telling his own story has proved more powerful than traditional PR. He also shares his philosophy on Michelin stars, profitability, hospitality, and his ambition for Trinity to remain the very best one-star restaurant in the country.We travel back through Adam's extraordinary career, from discovering food on a childhood exchange trip to France and entering the Claridge's kitchen at just 15, to the rock-and-roll atmosphere of The Square in the 1990s. He opens up about pioneering small-plate dining at Thyme, losing everything after moving the restaurant to Covent Garden, and rebuilding his career through resilience, determination, and the creation of Trinity.There is also an exclusive first look at Adam's new Trinity cookbook, Ben attempts to impress him with homemade tongue tonnato and tiramisu, and Adam reveals his ultimate restaurants, comfort foods, death-row meal, and surprisingly controversial post-run Weetabix recipe. A funny, honest, and deeply insightful conversation with one of Britain's most respected chefs, brought to you by Blinq and Dojo.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!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.

This week, we join Keiran Mustafa at Kismet in Borough Market, surrounded by bulgur kofte, fried liver, lamb neck, chicken shish and what may be the greatest spread we've ever had on the podcast. Keiran reveals how a completely mad three-day trip through Cyprus and Istanbul with Dom helped inspire the restaurant, and explains the meyhane culture of meze, raki, music and long nights that they are bringing to London. Keiran tells us about Sundays with his Turkish-Cypriot nan in Edmonton, where he was instructed to sit down and eat continuously before being sent home with bags of leftovers. We hear how those meals, particularly her bulgur kofte and dangerously addictive Turkish-Cypriot lasagne, eventually led him towards cooking. His first pub kitchen was microwaving cream and Stilton to pour over steaks and spooning jarred salsa onto frozen crayfish flatbreads, but his next job began with half a lamb on the worktop on day one and a lesson in filleting fish on day two. From there came Chez Bruce, where a pig's trotter on his trial was repeatedly sent back until it was properly “mahogany”, followed by a year on the notorious vegetable section doing an almost unimaginable amount of onion work.We also discuss the endless Scotch egg production at The Harwood Arms, the job advert that took him to Le Bab, pitching his own Turkish restaurant idea to JKS and deciding within five minutes of meeting Chet Sharma that he had to work with him.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!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 AMT420, questioneers want to know whether airplanes have keys, what the G stands for in g-string, and why hotel rooms have one solitary chair staring at the bed. Plus: Olly wonders if all the switches in the plane cockpit really do something; Helen maintains that going on vacation with your family is not vacation; and Martin the Sound Man guides us into the manosphere. For more information about this episode, go to answermethispodcast.com/episode420. Support AMT at patreon.com/answermethis, and in return you get an ad-free version of the show, monthly bonus bits, our video livestream Petty Problems – and the highest tier gets access to our ENTIRE back catalogue, including all our paywalled episodes, our special albums, the full archive of Bonus Bits of Crapp on the AMT App 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. AMT421 will be out 27 August 2026 and the next Answer Us Back will land in your podfeed on 20 August. AMT is sponsored by: • 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 • 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

This week, we're joined by Only Scrans — one of the UK's biggest and most engaged food creators, with more than 1.5 million followers and one of the most unusual career stories we've encountered. Jonny has toured the world as a guitarist, helped build LADbible's audience past 100 million, launched FoodBible, worked with some of Britain's biggest celebrities, built his own agencies and turned Only Scrans into a major food platform. Most recently, he has taken the ultimate step from commenting on hospitality to living it, opening his own sports bar and discovering exactly how difficult it is to make money from bricks and mortar.Jonny reveals why he spent £40,000 of his own money filming a huge long-form YouTube series across America, Canada and Mexico, visiting historic restaurants, Texas barbecue institutions and some of the world's greatest taco spots. He explains why he refused to compromise the films with intrusive sponsorship demands, why he believes creators must be prepared to invest in themselves and how YouTube videos can suddenly return from the dead and collect another 100,000 views. He also takes us inside the obsessive world of retention graphs, thumbnails, titles and trial reels — while sharing the less glamorous reality of eating at 20 restaurants in a matter of days, including a disastrous final day in Mexico City after weeks of grasshoppers, tripe tacos and relentless filming.We also get into Jonny's belief that food influencers should have to pass a test before they are allowed to review restaurants. He explains why somebody tasting their first-ever scallop has no business immediately declaring it a ten out of ten, calls out creators who deliberately attack brilliant independent restaurants to manufacture millions of views and comes to the defence of Bleecker after watching it receive a baffling six-out-of-ten review. At the same time, he acknowledges the extraordinary impact creators such as Eating With Tod can have on small businesses, explains why TopJaw's combination of beautiful filmmaking and a divisive presenter works so well, and gives his verdict on the recent “shawarma wars” consuming the online food world.Jonny is equally candid about opening his sports bar, GO. The venue turned over £1 million in its first year, but he explains why that impressive figure looks very different once the money has gone back out again — leaving a profit of roughly ten per cent and nothing yet taken by Jonny personally. He recounts discovering chaotic wiring hidden above the ceiling, air-conditioning containing an illegal refrigerant and renovation costs that more than doubled almost overnight. Despite the financial pressure, he describes the extraordinary feeling of watching supporters stand on tables during England games, the pride of creating memories for customers and his ambition to expand the business rather than simply take the money.Finally, Jonny takes us back to his previous life in major-label rock band Blitz Kids. He reveals how the band could appear glamorous from the outside while its members were living on riders, drinking from morning until night and earning almost nothing, leaving him with memories of touring Helsinki, Stockholm and the rest of the world that he can barely recall. He speaks openly about alcohol, reaching a dark point and eventually becoming sober in his late thirties — before realising that he genuinely did still love food and football without the drinking attached. We then hear how he walked away from the band while living in his mum's attic, joined LADbible as its eighth or ninth employee after an interview involving FIFA and several beers, created a viral livestream by melting ice lollies on a roof, used audience data to inform campaigns involving Craig David, and later found himself writing viral social posts for Georgia Toffolo. An extraordinary conversation about food, risk, addiction, creativity, hospitality and understanding what makes the internet click.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!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.

This week, Freddy and Ben head to Shoreditch for a special episode of Mise en Place from Appalachia, one of London's most exciting new restaurant openings. They are joined by head chef Ali Borer and restaurateur Ryan Sheehan to discover how the cooking traditions of the Appalachian Mountains have inspired a bold new menu in the heart of London.Ali serves up some of the restaurant's most talked-about dishes, from a three-day pig's head and ox tongue skewer to his curried crab omelette, pimento cheeseburger and butter-brined chicken with grits. He explains why flavour will always matter more than elaborate presentation, how using every part of an animal keeps the menu affordable, and why diners should not be afraid to eat with their hands.The conversation then traces Ali's remarkable journey from growing up in Anglesey and learning to butcher venison at 17, to Australia, London and the kitchens of Le Pont de la Tour, The Modern Pantry, Jinjuu and Smoking Goat. He opens up about becoming a head chef at a young age, the exhaustion and personal loss that eventually forced him to step away, and how disappearing from the spotlight helped him rediscover what he actually wanted from cooking.They also discuss the emotional rollercoaster of receiving three major restaurant reviews in one week, Ali's experience on Great British Menu, the London restaurants and chefs he most admires, and why chefs need to understand the numbers behind their food. Plus, Ali reveals his hatred of unnecessary caviar, his perfect post-service sandwich, his favourite food destinations and the surprisingly simple dish that created his first unforgettable food memory.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!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.

Alexis Gauthier spent decades at the summit of classical French cooking, training under Alain Ducasse, earning Michelin stars and building one of London's most celebrated restaurants. Then he did something few chefs of his generation would dare to do: he removed meat, fish, dairy and every other animal product from his menus.When Gauthier Soho became fully plant-based, Alexis says he lost 99% of his existing customers. In this remarkably candid conversation, he explains why he took the risk, how he rebuilt the restaurant around compassionate French gastronomy and why his greatest regret is not making the change sooner.We also discuss the brutal economics of running a London restaurant, why fine dining may be safer than the middle market, whether Michelin-starred restaurants are finally improving their vegan food and the unexpected challenges of operating an entirely animal-free kitchen, from wine and honey to seaweed and figs.Alexis also looks back on his extraordinary childhood in Avignon, where horse steak cooked in brown butter was an everyday lunch and a glass of horse blood was considered medicine. Funny, provocative and deeply personal, this is the story of a chef who completely overturned everything he had been trained to believe.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!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.

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.

Sponsored by Quooker

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