Podcast appearances and mentions of sarit packer

In this special episode, we chat with Meathead about how to grill the perfect steak; Sarit Packer and Itamar Srulovich of Honey & Co. share grilling traditions from across the Levant; Dan Pashman brings on the controversy and tells us why he thinks grilling is overrated; and Chris and Sara take your cookout questions.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts| Spotify Hosted on Acast. See acast.com/privacy for more information.

Andi and Miquita Oliver invite Chefs Itamar Srulovich and Sarit Packer, the team behind the Honey & Co cafe and restaurant, over for dinner. Since opening a tiny restaurant in 2012, the pair have become known for serving some of the city's finest Middle Eastern food, as well as writing award winning cookbooks, writing columns, and hosting podcasts. They bring their friend Polly Russell, Food Historian, Author, and Curator at The British Museum. The dinner party discussion centred around food, of course - the art of not writing recipes down, the trouble with fine dining, understanding our history through food, and disappointing the aunties in the kitchen... All over rum and ginger baked ribs, pickled beetroot, barbecued aubergine, Johnny cakes, and more. An Off Script Production, and YAYA Production. Produced by Tayo Popoola Hosted on Acast. See acast.com/privacy for more information.

This week, Sarit Packer and Itamar Srulovich, the husband-and-wife team behind London's Honey & Co., tell us about chasing the smell of smoke through the alleyways of Jordan and the markets of Egypt in search of the secrets of grilled food in the Middle East. Plus, pizza consultant Anthony Falco shares tips for making great pizza at home, Grant Barrett and Martha Barnette explain why we say “soup to nuts,” and we learn to make Honey & Co.'s recipe for Almond-Coconut Cake with Cherries and Pistachios. (Originally aired May 21, 2021.)Get the recipe for Almond-Coconut Cake with Cherries and Pistachios here. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

Episode #170: Former MLB Pitcher, Turk Wendell and an Encore of Sarit Packer and Itamar Srulovich, Restaurateurs and the Authors of Chasing Smoke Turk Wendell is a former Major League Baseball relief pitcher who played for 11 seasons.  His career kept him in the National League, playing for four teams, the Chicago Cubs, the New York Mets, the Philadelphia Phillies, and the Colorado Rockies.  Turk is known for some special behaviors (jumping over the foul line on his way to and from the mound, brushing his teeth between innings, slamming the rosin bag into the mound, waving at his center fielder, and a few others) which he gladly discusses and offers explanations for.  He is unique, has great stories to tell, and during his playing days he was not afraid to speak his mind regarding other players suspected of using steroids.  This angered some ballplayers, but Turk did not back down.  Turk loved playing the game and even offered to play his final year for free.  Bill Chuck, baseball writer, and researcher, who has a weekly column in the Chicago Sun-Times joins us again and adds his vast knowledge and unique insights to this wonderful discussion.         Sarit Packer and Itamar Srulovich are a wife and husband team who opened their first Middle Eastern-themed restaurant, Honey & Co in London, England in 2012.  Additionally, they are the authors of three cookbooks.  Their newest London restaurant is Honey & Smoke and their latest cookbook, filled with incredible recipes and beautiful photos is Chasing Smoke:  Cooking Over Fire Around The Levant.  Leonard ate at Honey and Smoke during his recent London trip and it was exceptional, making this a good time to repeat this segment.  We learn what is meant by the Levant and discuss their lives which began in Israel and eventually brought them to London where they own two restaurants and one specialty grocery store.  The book takes the reader on a journey which includes their favorite cities as they collected recipes, stories, and the best of culinary culture along the way.  If you have been wondering what else is possible to make over a live fire then this is the cookbook for you.  Despite the five-hour time difference, Sarit and Itamar managed to find the time to charm us as we spoke of everything, including their special relationship, which works well for them. We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky.   We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, the Pandemic Baseball Book Club, https://www.pbbclub.com  to find many of the wonderful books we have featured as well as some additional swag, Magnechef, https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, and Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.comTwitter:  @baseballandbbqInstagram:  baseballandbarbecueYouTube:  baseball and bbqWebsite:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq    

This weekend, we learn about AI-generated art. Type any sentence, such as “Sea otter with a pearl earring by Johannes Vermeer” into a website, and you'll get an uncanny visual approximation created entirely by AI — with no input from humans. Our gaming critic Tom Faber joins Lilah to explore what impact it could have on human creativity. Then, we talk about deep winter cooking with the chefs behind our food column: Honey and Co. Itamar Srulovich and Sarit Packer give us tons of ideas, from soup to shanks to citrus salads.-------We love hearing from you! You can email us at ftweekendpodcast@ft.com. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.-------Links: – Tom's magazine cover, ‘The Golden Age of AI-generated art is here', including AI-generated images: https://on.ft.com/3CIlY3V – You can make your own AI art at openai.com/dall-e-2. FT readers have submitted some great ones here: https://on.ft.com/3iztEOV – Honey and Co's latest recipe, a delicious tomato and rice soup with basil oil: https://on.ft.com/3GDpg9w – Cabbage stuffed with beef, rice and prunes: https://on.ft.com/3W1xJZP – Winter jams, spreads and chutneys: https://on.ft.com/3kdK4ge– A collection of citrus recipes, from treacle-cured salmon to lemon fizz: https://on.ft.com/3X8zNk9 – Their cookbooks are called Honey and Co the cookbook, Honey and Co at home, Golden (which has baking recipes), and Chasing Smoke: cooking over fire around the levant– Tom is on Twitter @_TomFaber. Itamar and Sarit are on Instagram @honeyandco.-------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcast-------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam GiovincoRead a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

In this special episode, we share a few of our favorite moments about grilling from the last few years. We chat with Meathead about how to grill the perfect steak; Sarit Packer and Itamar Srulovich of Honey & Co. share grilling traditions from across the Levant; and Dan Pashman brings on the controversy and tells us why he thinks grilling is overrated.Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

A recipe from the chef-owners of London's Honey *&* Co restaurant group.See omnystudio.com/listener for privacy information.

A recipe from the chef-owners of London's Honey *&* Co restaurant group.

Referenced in this episode Whole Grilled Red Onions With Sage, Honey & Walnuts From Sarit Packer & Itamar Srulovich recipeGrilled Red Onion with Honey, Walnuts, & Sage | Genius Recipes (Food52)Genius-Hunter Extra CreditCheck out Sarit and Itamar's podcast, The Food SessionsWatch them make gorgeous, delicious phyllo pastries (one sweet, one savory!) in our test kitchen hereRead the cookbook Honey & Co: Chasing Smoke: Cooking Over Fire Around the LevantHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

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

Referenced in this episode:Whole Grilled Red Onions With Sage, Honey & Walnuts From Sarit Packer & Itamar Srulovich (Food52)Genius-Hunter Extra-Credit:Check out Sarit and Itamar's podcast, The Food SessionsWatch them make gorgeous, delicious phyllo pastries (one sweet, one savory!) in our test kitchen hereRead the cookbook Honey & Co: Chasing Smoke: Cooking Over Fire Around the LevantSpecial thanks to listeners Tom and Nick! Do you have a lead on something genius? Tell me all about it at genius@food52.com!  

Episode 103 features an outstanding author of numerous baseball themed books and a visit with two wonderful restaurateurs and cookbook authors from across the pond. Erik Sherman writes exceptional baseball books.  Whether the books are about a specific player or a specific team, Erik provides wonderfully unique perspectives which baseball fans will enjoy.  His latest project will be a fine addition to your library.  In Two Sides of Glory:  The 1986 Boston Red Sox In Their Own Words, Erik provides a glimpse into something rarely seen.  Frequently, books are written about the winning teams, but how often does one have the chance to read about the losing team and learn of the individual players feelings as well as finding out about things happening with their lives.  All that and much more is in Two Sides of Glory.  The 1986 Boston Red Sox lost game six to the New York Mets in an unforgettable and devastating fashion and then proceeded to lose game seven and had to watch as the New York Mets celebrated and prevented them from winning their first World Series in 68 years.  The team was made up of some of the most well-known and talented players to ever wear their team's laundry and the stories and lesser known facts will make this an interview you will enjoy about a book you will not be able to put-down until the last page.  Enjoy part one and look forward to part two.Sarit Packer and Itamar Srulovich are a wife and husband team who opened their first Middle Eastern themed restaurant, Honey & Co in London, England in 2012.  Additionally, they are the authors of three cookbooks.  Their newest London restaurant is Honey & Smoke and their latest cookbook, filled with incredible recipes and beautiful photos is Chasing Smoke:  Cooking Over Fire Around The Levant.  We begin with a quick lesson on what is meant by the Levant and then get into a discussion of their lives which began in Israel and eventually brought them to London where they now provide their customers with delicious food at their two restaurants and one specialty grocery store.  The book takes the reader on a journey which includes their favorite cities as they collected recipes, stories, and the best of culinary culture along the way. The book is organized into five ingredient-led chapters (fruit and vegetables, fish and seafood, birds, lamb and other meats, and bread and unmissables).  If you have been wondering what else is possible to make over a live fire then this is the cookbook for you.  Despite the five-hour time difference, Sarit and Itamar managed to find the time to charm us as we spoke of everything, including their special relationship which works extremely well as they are a delightful force to be reckoned with.       We conclude the show with the beautiful song, "Baseball Always Brings You Home" from the musician, Dave Dresser and the poet, Shel Krakofsky.We recommend you go to Fifth & Cherry, https://fifthandcherry.com for wonderful cutting boards and http://www.baseballbbq.com for grill tools and clothing for barbecue and baseball fans and the Pandemic Baseball Book Club, https://www.pbbclub.com  to find many of the wonderful books we have featured as well as some additional swag.If you would like to contact the show, we would love to hear from you.Call the show - (516) 855-8214Email - baseballandbbq@gmail.comTwitter - @baseballandbbqInstagram - baseballandbarbecueYouTube - baseball and bbqWebsite - https://baseballandbbq.weebly.com Facebook - baseball and bbq

This week, Gilly Smith is with Sarit Packer and Itamar Srulovitch from Honey and co. as they chase smoke and cook over open fire around the levant. See acast.com/privacy for privacy and opt-out information.

Sarit Packer and Itamar Srulovich opened their first restaurant, Honey & Co, in London in 2012. Since then they have become known for serving delicious Middle Eastern food using the best ingredients, all with an extremely warm welcome from one of the friendliest teams in town. Both originally from Israel, they sat down with Georgina Godwin to discuss their careers and latest book, ‘Chasing Smoke: Cooking over Fire Around the Levant’.

There is a particular delight that comes from growing your own delicious vegetables, but something that adds another dimension to their flavour is cooking them on fire.Bringing Middle Eastern inspiration and nearly a decade of experience at the helm of Honey & Co, Sarit Packer and Itamar Srulovich share their flair for flame-cooked cuisine, and how you can grow and cook your own dishes with intense flavours.In this episode, discover:Recipes inspired by Sarit & Itamar’s Middle Eastern travelsHow Honey & Co. wrote their book for chefs with any kind of grillThe special qualities unique to cooking with firePicking the perfect potted tomatoes and aubergines to growSarit & Itamar’s dream seasonal recipes for the next monthHoney & Co. : https://honeyandco.co.uk/Order Sarit and Itamar’s new book: https://honeyandco.co.uk/books/Order Sarah’s new book: http://bit.ly/3cR0kyhOrder Arthur’s new book: http://bit.ly/3qiBgUsShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: info@sarahraven.comFollow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5

With their London restaurant, Honey & Co, as well as their deli, shop and cookbooks, Sarit Packer and Itamar Srulovich celebrate the vibrant, delicious and diverse food of the Levant and the Middle East. In this week’s episode, the husband and wife team talk about what it’s like to work, cook and live together – mostly harmoniously! - and describe the dishes and ingredients that inspire them most. Sarit and Itamar’s new book, Chasing Smoke is out now. Their podcast, Honey & Co: The Food Talks is available wherever you get your podcasts and you can follow them on Instagram and Twitter @honeyandco.To find out more about the show, go to waitrose.com/podcast.Host: Jimi FamurewaCo-host: Alison OakerveeProducer: Sera BerksoyExecutive Producer: Nikki DuffyAssistant Producer: Ashleigh ArnottEditor: Nathan CopelinA John Brown production for Waitrose & Partners See acast.com/privacy for privacy and opt-out information.

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

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

Honey Butter Fried Chicken in Chicago and Honey & Co. in London have a lot in common. They’re making crave-worthy food, have cult followings, and are working hard to be mindful businesses. In the first half of the show, host Kerry Diamond talks to Christine Cikowski, co-founder of Honey Butter Fried Chicken. Their menu alone is a reason to visit them in Chicago, and so is her story of building an employee-focused business. Then, we’ll be talking to Sarit Packer and Itamar Srulovich of London’s Honey & Co. restaurants about their take on Middle Eastern food and their latest cookbook, Honey & Co. At Home.Plus, stay tuned to find out who Mariam Parker, the Executive Director of the Austin Food & Fine Alliance, thinks is the Bombe.Thank you to Emmi cheese from Switzerland and Le Cordon Bleu for supporting Radio Cherry Bombe.

Alexandra speaks with Sarit Packer and Itamar Srulovich of Honey & Co. Sarit and Itamar met as chefs in Tel Aviv 16 years ago. They moved to England together and opened Honey & Co, a tiny restaurant in Fitzrovia serving traditional Middle Eastern food. Honey & Co is rapidly turning into an empire: the original site has since been joined by two more, Honey & Spice and Honey & Smoke. Come for Supper sees host Alexandra Dudley sit down with artists, actors, authors and chefs to discuss how they like to serve supper. In the show we learn about the guest’s culinary tips, tales and disasters whilst learning a little about their life along the way. From their dream dinner party guests, to their kitchen essentials, we dive deep into the world of food and the joy of having people come for supper.This is a Studio71 production. Producer - Jack Claramunt Exec Producer - Tom Payne & Jody SmithProduction Support - Phie McKenzieCreated by Alexandra DudleyStudio71 is a Red Arrow Studios Company. See acast.com/privacy for privacy and opt-out information.

Honey & Co. at Home Middle Eastern Recipes from our KitchenBy Sarit Packer & Itamar Srulovich Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Sarit: Hi, I'm Sarit Packer.Itamar: And I'm Itamar Srulovich. We both together have the restaurant Honey & Co. in London as well as Honey & Smoke, and Honey & Spice.Sarit: And we've just written our third cookbook Honey & Co. At Home.Itamar: Which is about what we eat at home, what we cook at home.Suzy Chase: You were born in Israel, grew up in Israel, and met your husband, Itamar, by mistake in a restaurant kitchen. Tell me about that.Sarit: I'd actually trained in London, and then moved to Israel, and was working and had no intentions on being romantically involved with everyone, I was very-Itamar: With anyone.Sarit: With anyone.Itamar: Yeah.Sarit: What did I say?Itamar: With everyone.Sarit: With everyone. Definitely not with everyone. I was not romantically involved with everyone, nor anyone at all. I was very career focused and very minded and I had this plan about how I was going to run a kitchen, a Michelin star kitchen by the time I was 30 and relationships were not part of that plan. But then I worked in this kitchen and this guy came in, and he was extremely annoying at the beginning, and we became really good friends first. No?Itamar: Yes, absolutely.Sarit: You might not think it was good friends, but we became good friends first and then somehow things happened. Then we ended up getting married and it wasn't the plan at all.Suzy Chase: So this cookbook is very home cook friendly, you even divide up the chapters in an interesting way, beginning with for us two, then moving on to for friends. Describe how you organize this cookbook.Itamar: Well, we had a lot of debates about how to go about it. We knew what recipes we wanted to put it in, because we knew what we cook at home, and what we thought we'd want to share. But we didn't know quite how to slice it up, and we felt that the regular divide of starter, main, dessert just doesn't work, because nobody really eats like this at home. Do they? Do we?Suzy Chase: No, you're right.Itamar: Unless you have very fancy guests, you wouldn't have starters, mains, and desserts. You'd just have whatever you're having.Sarit: Also sometimes you just want a snack, or you want to nibble on the sofa or you just want something that is in your freezer. My kind of favorite thing is cookies that are just in the freezer that you can slice a few off and bake. So, we started to play around with this idea of what do we cook for when. What recipes actually, how do they appear in our lives? And this made the most sense to us because they are things really that we just eat when it's the two of us and these kinds of staples that we cook for dinners if friends come and that was a natural way to divide the book.Suzy Chase: In the for the weekend section you have recipes like honey and spice cookies, fig and feta pide, Jerusalem sesame bread. So what sorts of dishes do you like to make on the weekend?Itamar: Well, I think the weekend is kind of... You don't really... The weekday cooking is you just want to get some food on the table, you don't want to be too involved, but you do sometimes want to geek out and really take on a kitchen project. And baking I find is something that you do more on the weekend then in the week. So there's a lot of these things, especially the baking recipes that you take time and enjoy the process and you know?Sarit: Also, that you can kind of go back to and nibble a bit at different times of day, if that makes sense? If we make a big loaf of aubergine bread, then you slice a bit, and you eat it, but then later in the afternoon you can have another slice. It's very approachable in the way you can eat it, but takes a bit more time to prepare.Suzy Chase: So one of the things you always wanted to do was travel and taste all kinds of foods you couldn't get in Israel. How did you land in London in 2004?Itamar: You'll be sensing a theme here, we didn't plan to stay in London for a long time. We just thought that we will come for a couple of months.Sarit: Yeah. The idea was to move on, and do all of Europe, because I had the English passport and once we had married it meant Itamar could work all over the European Union. We thought we would do London for four to six months and then go to France and then do Spain and then maybe-Itamar: Italy.Sarit: Yeah. And that was the plan and we really believed that was what we were going to do, but it's quite hard to settle in London. It takes time to get apartments, to get proper jobs. Actually we loved it and we didn't feel that we were ready to leave it yet. Yeah. So it happened that it was a year then it was two years, but we do a lot of traveling. We just do it as a holiday rather than working. We try and go to as many different places as we can, and taste as much food as we can everywhere.Suzy Chase: It's kind of like living in New York City, I came here and I was like, "I'm just going to live here two years. It's really expensive." And then I've been here for like 20 years now. It's so funny.Sarit: Yeah.Itamar: Yeah.Sarit: It's really strange, these big cities, they suck you in. And also, there's always another part of the city that you don't know.Itamar: To discover. Yeah.Sarit: Yeah. There's different cuisines in the city, and you can travel like an hour and be in a completely different place, and that never stops in London. We still don't feel like we know it all. So it's been 15 years.Itamar: Yeah. I think we very much are in love with London now, I don't think that we be able to live anywhere else. Would you?Sarit: I don't think so.Suzy Chase: The first step in your food journey was realizing that the food of your homeland was pretty terrific, and you didn't have to look west. Talk a little bit about that.Itamar: We had a very clear line drawn between the food that we like to eat and cook at home and the food that we cook for work. We were very much looking to cook Italian food, or French food, or European food. We didn't quite even think about serving the Middle Eastern food that we love so much in a professional capacity. So when we started realizing, and this is, something that London is very good at taking on different traditions and celebrating them. When we arrived to London and we suddenly started to see that yeah, this is actually just delicious food and people want to eat it and we certainly want to eat and cook it. So why the hell not?Suzy Chase: Isn't it interesting that Israeli food wasn't a thing 10 years ago?Sarit: It completely wasn't though. It really was just what we had at home. We would sometimes go in London, there's a few restaurants that do beautiful Lebanese food, and we would go to that as a reminiscent thing. But they're not very popular, or they weren't very popular in London at the time. It was kind of like an obscure thing to go and eat this food. It had a complete shift in people's understanding, and in people's relationship to the kind of cuisine. But it's good, it's good that people know more about it now.Suzy Chase: Sarit, for you growing up met chop salads at every meal, like a condiment almost. When making a chop salad, if you get good cucumbers, you're halfway there. Talk about the difference in flavor between a good cucumber, and an okay cucumber.Itamar: Oh my God, how long have you got?Sarit: I know it's like the biggest subject. We still, when we go back home, or if we go to Jordan or anything like that, we come back with suitcases full of cucumbers. I mean, it's ridiculous. But there's something about the crisp... First of all, small cucumbers. Which they keep a sweetness, and a freshness, and a real kind of crispiness to them. It's just something we don't get in the UK. The ones in the UK come in singles and plastic bags, you know? Individually-Itamar: They're shrink-wrapped.Sarit: Individually shrink wrapped. They're huge. They're full of water and seeds, and they just don't have that crispiness. It's almost like somewhere between a marrow or zucchini and a cucumber. It's not what we call cucumbers. So, kind of for us everything is about those tiny fingerling ones. Thin, crisp, hardly any seeds, very little juice.Itamar: Very sweet.Sarit: Yeah. It just makes a huge difference to a salad.Itamar: No, but it's true what she said. If one of us would go either back home to Israel or if we travel, we would come back with like three, four kilos of cucumbers, fresh green ones in the suitcase. And this is you know how when you travel you bring candy to work, we just bring cucumbers and placed them in the kitchen. Everyone just digs in.Sarit: But they dig in, people love them.Suzy Chase: Is there anything we should look for at the grocery store when we're buying cucumbers? Can you like visually see it?Sarit: If you can find ones that still have the tiny yellow flower attached and it's still yellow, that's the best thing because it means there's so recently picked that that flower hasn't had a chance to, wilt and die, because they can keep quite well in the fridge for a while. What happens in the supermarkets is you never get to see that produce that still has those tiny little yellow flowers. And if you do, that's the freshest you can find.Itamar: They want to be really, really tight and taut. They shouldn't have any give when you press them. That's kind of what I look for and they should be nice and unblemished, if possible.Sarit: And quite light as well. Because the water, that heaviness that comes from water, they should be very light to toss.Suzy Chase: One recipe in the cookbook that I wasn't familiar with was shatta? Is that how you pronounce it?Sarit: Yeah.Itamar: Yeah.Suzy Chase: Can you describe this and what do you put it on?Itamar: What don't you put it on?Sarit: Yeah. It's kind of our version of, I suppose, any kind of chili sauce that you would get, like a Sriracha or anything like that. It's a fermented chili, salted, leave it to kind of semi-pickle, semi-spice it. It kind of makes it spicier but mellower as well. I can't explain. Because it loses-Itamar: The harsh.Sarit: ... the harsh bite on your tongue and it's just delicious on anything that you want to add a bit of spice to, that's a thing to add.Itamar: This is something that you'd make in the summer when you get loads of a fresh chilies, then the excess, you just chop it up and put it in salt and leave it and that would be your condiment for the winter. But you can do it whenever you have extra chilies, or even red peppers, you can make yourself a nice little condiment.Suzy Chase: What is one recipe in this cookbook that immediately takes you back home?Sarit: Potato and feta fritters.Itamar: Yeah. I was thinking that as well.Suzy Chase: For both of you?Sarit: Well, it's just because it's different things. It is, but you know what, because we have this in Hanukkah, in the Jewish tradition you fry a whole load of things. Yeah? I don't know how you could have a holiday that just celebrates frying lots of food, but it just is. And I'm not a massive doughnut fan but fried potatoes with a bit of honey on, that I can definitely prescribe. So it comes from this kind of culture of latkes and onions and potatoes fried. But then if you just add a bit of feta for salt and a bit of honey on top, it's just the nicest thing.Suzy Chase: Tell me Honey & Co., Honey & Smoke, and Honey & Spice.Itamar: Honey & Co. is the first one, it's the-Sarit: Baby.Itamar: Yeah. It's the baby. It is the baby. And it's tiny. It's very, very small. And it's 10 tables. So it sits 25.Sarit: Yeah, 25 people. It's very intimate and it's very home cooking of the Middle East. Yeah, stews and slow cooked meats and meatballs and you know?Itamar: Salads.Sarit: Salads. It's very, very comforting food.Itamar: And then Honey & Smoke is a big restaurant. It's a proper grill house. It's inspired by the grill houses and kebab shops of the Middle East that we love. And this is very big, very buzzy. The food is very robust. Everything's on the grill. Lots of mesa, beautiful bread, and sweets. And Honey & Spice is a deli, really. We always say that it's the most fun, because we can sell everything that we want. Beautiful tahini that we get from Lebanon and olive oil, that we get from Israel and from Spain and from Greece. We make loads of jam to sell there, and cookies, and biscuits, and breads, and crackers, and cookbooks.Sarit: But also we buy these amazing knives that are handmade and we buy pots and pans that we like. So it's like our fantasy shop of everything we would want to have in our kitchen, but we don't really have space because we have a London flat. So it's all in the deli.Suzy Chase: And these are all in London Proper? All three of these?Itamar: Yeah.Sarit: They're all five minutes walk from each other. So it's really funny. But we always wanted to be able to be in all of them all the time. And the only way to do that, is to make them walking distance. So they're less than five minutes walk from each other.Suzy Chase: Last night I made your tuna dip with broccoli, potato, and eggs on page 70.Itamar: Did you like it?Suzy Chase: Oh gosh. You know what? This dip is perfect for a quick weeknight meal.Itamar: Yeah.Sarit: Yes. That's exactly [crosstalk 00:13:59].Suzy Chase: It was actually filling.Sarit: This is when we forget we have people coming or if it's just the two of us and we're running back from work and [inaudible 00:14:08]. And the one thing that you're guaranteed to find in a London supermarket is broccoli and potatoes and some eggs. We always have good tin tuna, because it's one of our favorite things. It's just so quick to make it. It's from everything that you have at home with whatever vegetables are in season as well, because it's great in summer when you have all the produce, just eating anything with that tuna dip is delicious.Suzy Chase: I'm interested to hear about the Portuguese deli in Brixton that served this dish.Sarit: They're sadly closed.Itamar: Yeah they closed. I know it's a big deal here in the States, gentrification. Certainly it is in London, but in a slightly different way though I feel.Sarit: It is, but it definitely fell victim to gentrification that deli, because it was there for years. I used to go to it first time I lived in London more than 20 years ago and we started going there together, because we lived just around the corner. But you know? It used to be the place where you get the best tuna and the best cured Spanish meats and stuff like that. But sadly no more.Itamar: Yeah. And also it wasn't fancy because now you think about these European delis. We do have a beautiful Spanish one, but it's so expensive that it's like a special treat, but there you can just go and buy some decent ham and good tuna and stuff like that for... It wasn't a special occasion. It was just very good everyday produce. I miss that. And they were such nice people as well. They were always so nice to you.Suzy Chase: Yeah. That's happening everywhere in New York City. It's really sad.Itamar: Yeah.Sarit: It is because these kind of local places where you know it's just the family and this is their food and they try and keep the prices reasonable and everything like that, instead of just marking everything up in a huge way. It made all this kind of food accessible, and where we live as kind of little Portugal in London, if that. You know that area where a lot of the Portuguese community lives. And there's still some other delis around, but this specific one that we would go to all the time is-Itamar: Yeah. That was the best one.Suzy Chase: Now to my new segment, this season called my favorite cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Sarit: Wow. This is like an impossibility isn't it, to ask those questions? Can you choose them by times in your life? Because different times call for different things, don't they?Itamar: I think you need to give us at least three.Suzy Chase: Okay.Sarit: There's two of us so maybe we can-Itamar: We live with something like over a thousand cookbooks at home, I think. We have cookbooks everywhere, literally everywhere. When we were in the West Coast in the summer on the bit of the book tour and, I think, we came back with so many cookbooks. So, it's giving a new definition to the term book tour.Sarit: Yeah. Book tour, buying all the buying all the books. Let's see.Itamar: Can I tell you... I'm going to say which one is my favorite now. Right now.Suzy Chase: Okay.Itamar: My two favorites-Sarit: You can't choose two. [crosstalk 00:17:26].Itamar: No, I said three.Sarit: No, but what about me?Itamar: Okay. So you say-Suzy Chase: Okay, you each get one.Itamar: Yeah. We each get one and then there's a bonus one.Suzy Chase: Oh my gosh. Okay.Itamar: Okay. You start.Sarit: Well there's a book that really got me into this career, or let's say, cemented my existence in the career in the first place, which is called Niko's. Which was the first British chef to get three Michelin star and he writes this great book. He was self taught, ex-banker I think, or insurance broker or something completely unexpected. He taught himself how to become a chef because he loved food so much. His restaurant, at the time when I started to become a chef, was seminal in bringing London into food. It was just so inspiring for me. The food is amazing and it's probably slightly dated now, but it was the reason I got so passionate about this fine dining, which is not the food I cook nowadays. And I will never probably do it again, because I don't feel that way about it now.Sarit: But the book in itself was a huge part in my career. It's very English, you know? And because he was over time in England and that first really proper fine dining restaurant. It's an amazing book and he writes so great. He did not give a hoot about anything. He was rude to... He was one of these chefs that would ask customers to leave if they didn't appreciate his food. He was kind of crazy. And the first one he opened was in South London in a really bad neighborhood. I think, it burned down. It was really a big thing at the time. And for me, that whole story was inspiring.Itamar: Mine, I have to say... I love all cookbooks really, but I think my current favorites. I'm going to split it between two new American purchases that we like. One new American purchase, which is the Slanted Door cookbook from San Francisco and that is Vietnamese food which I started cooking from. It's so nice. The food is so nice. And the other one that I love is the Squirrel cookbook. It's really good.Suzy Chase: And they have a restaurant, right?Itamar: Yeah.Sarit: Yeah.Suzy Chase: Okay.Sarit: We could talk about cookbooks really forever.Suzy Chase: I know. Me too. That's why I have this podcast. So where can we find you on the web and social media?Sarit: Everything's at Honey & Co. honeyandco.co.uk is our website. And then on Instagram we're honeyandco, or you can find honeyandsmokerestaurant, or honeyandspicedeli. And then there's... What's the other one? Twitter, it's also just @honeyandco. A-N-D.Itamar: The podcast is wherever you get your podcasts. That's Honey & Co. The Food Talks.Sarit: Honey & Co. The Food Talks.Suzy Chase: In Honey & Co. At Home you wrote, "Life is complex, but cooking is easy and something good is guaranteed to happen if you just follow the recipe." I love that. Thank you so much for coming on Cookery by the Book Podcast.Sarit: Thanks so much. Thanks for having us.Itamar: It's a pleasure. Thanks for having us.Outro: Subscribe over on cookerybythebook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

The Israeli born chef co-founded Honey & Co with his wife, Sarit Packer, a cozy spot located in London's once sleepy Fitzrovia neigborhood that serves homey Middle Eastern fair directly across the street from their amazing food shop, market, and culinary boutique Honey & Spice. Following in the footsteps of their UK colleague and cookbook author Yotam Ottolenghi, of whom they both worked for prior to starting Honey & Co, Itamar and Sarit have released a handful of Honey & Co cookbooks over in the UK, and they just finished a whirwind tour of the US to promote the release of their Honey & Co at Home cookbook just last month. They visited cities and chefs all over the country to help promote the book, which presents their simple and delicious Middle Eastern dishes that are easy to make at home, and they stopped through Los Angeles to do a takeover of Sqrl, Jessica Koslow's venerable breakfast and lunch spot which kind of feels like a version of Honey & Co in California. Itamar excitedly talked to The Shift List about the role that music plays at Honey & Co last August, and we ended up recording this on two stools in a pseudo storage room in the working cellar underneath their Honey & Spice shop.

This episode we welcome Sarit Packer and Itamar Srulovich into our kitchen for their latest cookbook, Honey & Co. at Home (https://www.booklarder.com/books/info/honey-co.-at-home-middle-eastern-recipes-from-our-kitchen). Chefs and spouses, Sarit and Itamar own the Honey & Co (https://honeyandco.co.uk/) group of restaurants, a huge staff favorite. Lara interviews them about how they got their start, Honey & Co's success and what inspired this latest book. Enjoy this talk and purchase your copy of Honey & Co at Home (https://www.booklarder.com/books/info/honey-co.-at-home-middle-eastern-recipes-from-our-kitchen)here. Honey & Co https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/fLqQfarI.jpg Special Guest: Sarit Packer & Itamar Srulovich.

The first episode of The Melting Potcast is all about hummus. How did this peasant dish from the Middle East make its way to the UK? And why has it become so popular? To find out we spoke to Sami Zubaida, professor of politics and sociology; Katy Salter, a travel and food writer; and Sarit Packer, chef at the highly successful restaurant Honey & Co. which serves the best hummus we’ve ever tried. To find out more go to meltingpotmag.com where you can read Sarit Packer’s story and read her tips for making the best Middle Eastern food.

Sarit Packer, Honey & Co.: at home, Middle Eastern recipes from our kitchen with Donna Freed Exuberance personified, Sarit and Itamar's food is packed with as much personality as flavour. Honey & Co., Honey & Spice and Honey & Smoke are their three locations where they serve the food they love in a variety of styles and settings. The cookbook encompasses food from their home kitchen, from fancy to fuss free. Their home is your home.  [www.honeyandco.co.uk](http://www.honeyandco.co.uk)  @honeyandco #RadioGorgeous

This week Sam and James are both incredibly depressed. It's amazing how despite this, they still open with this much world-beating chat gold to be honest. No one else could deliver chat at this level with black hounds humping at their haunches. No one. That's why you come here and these guys just turn it on like it's nothing. Impressive I'm sure you'll agree. No other human mouths could spurt kombucha updates, sleeping bag considerations, packing books for a trip in the Arctic based on weight and fake interview confessions, in this manner and at this level. No one. After an opening like this week's, only two people could possibly arrive and immediately match the TickyOff Boyz chat diamond for sparkling chat diamond. These two people are Sarit and Itamar from Honey & Co. This rarely spotted quadruple of mouths go deep on how to and how not to open a restaurant, growing at the right pace, and the benefits of being your own boss. There's also a whole bunch of truth delivered aurally concerning how to maintain a relationship under the pressures of running a business, they take a swing at French patisserie, might want their neighbour dead and Sam bites his tongue as they go big on the wonders of honey. All this plus, a harp playing ghost in the bakery and Sarit and Itamar share both the best and worst traits they see in one another which is insanely cute. Which no one has ever, in the entire history of the mighty TickyOff, described any of the content as being. That was a truly awful sentence to end this blurb with but…you know. The gold is on the pod yeah, it ain't here. What do you want from me? Wake up. This week's podcast is sponsored by amazing wine fella-me-lads dropwine.co.uk and brilliant vodka whippersnappers ourvodka.com/ourlondon

Itamar Srulovich is an Israeli born chef who co-founded Honey & Co with his wife, Sarit Packer, back in 2012. A cozy spot located in London's once sleepy Fitzrovia neigborhood that serves homey Middle Eastern fair directly across the street from their amazing food shop, market, and culinary boutique Honey & Spice, they also opened Honey & Smoke in 2016, a big and buzzy grill house serving everything from lamb kofta and chops, whole fish and slow cooked octopus, charred cauliflower and amazing drinks. Itamar and Sarit racked up impressive resumes before going into business together with Honey & Co, both serving as alumni of the venerable Ottolenghi restaurant and cooked together in restaurants around Tel Aviv before their time together in London. Three restaurants and three best selling cookbooks later, family is the through line that brings everything together at Honey & Co,, and not just because Itamar and Sarit are married. It seems like Itamar knows every staff worker, diner, and shop customer intimately, exuding a warmth and friendliness that surely brings people back. Itamar is the music lover between he and Sarit, so he sat down for this interview, which includes music from Israel, Egypt, Nigeria, the UK, and the US.

My two guests today are the absolute best couple in the biz. The amazing, funny, warm, powerhouse couple behind the Middle Eastern Honey & Co restaurants in London and authors of three cookbooks, Itamar Srulovich and Sarit Packer. In a world where things can often feel complex and overdone, their food feels like a warm hug in the middle of January. The kind of delicious comforting food you want to eat over and over again.   From Tel-Aviv to London, Greece to Japan - we cover a lot of ground - to the joys of juicing lemons and deseeding pomegranates  - here is my conversation with the wonderful Itamar and Sarit.  Visit https://www.foodtribeblog.co.uk/ for show notes and links to all the good stuff we spoke about. 

Boaz and Blakely chat with Itamar Srulovich & Sarit Packer, owner of Honey & Co restaurant in London, about both of their favorite sandwiches.

This week, Gilly Smith is with former Ottolenghi head chefs and husband and wife team, Itamar Srulovich and Sarit Packer of Honey and Co to talk about the lack of women in restaurant kitchens, diaspora food and the current craze in Israeli flavours. Hosted on Acast. See acast.com/privacy for more information.

We had a very special evening celebrating the launch of our new book Honey & Co: At Home – Middle Eastern Recipes From Our Kitchen, out now! Usually The Food Talks involve one or both of us chatting to our favourite people in the food world but for one night only the tables were turned and our producer Hester got to grill us for a change. We talked about home food throughout our lives, what we cook in our precious weekends and our favourite recipes for each other...

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

'Is Cooking a Lost Art?' was the first debate in the Borough Talks series, held at Borough Market on 30th June 2015. Does anyone actually cook properly, or do we just watch food programmes and talk about cooking? This lively debate got to the crux of the matter and established whether we’re becoming a nation of culinary voyeurs. Is the art of cooking becoming theory rather than practice? How far has the British food revolution really come? The panel consisted of : Sybil Kapoor: chef, and award-winning food writer Bee Wilson: food writer, historian, and author of four books including Consider the Fork Rosie Birkett: stylist, food writer, presenter and author of A lot on her Plate Stephanie Wood: founder and director of School Food Matters, a charity supporting food education Sarit Packer: chef, author and co founder of middle eastern restaurant Honey and Co Listen up and find out what happened on the night.

Writer and actress Sally Phillips first appeared regularly on our screens in female comedy series Smack the Pony. Roles in Alan Partridge and Bridget Jones soon followed and since then she's carved out a niche as one of the UK's top comedy actors - appearing in Rescue Me, Parents, Skins and Jam and Jerusalem in the UK and Green Wing, Veep and Parents across the pond. On Radio 4 she's Claire in the Community, she's popularised the phrase "bear with..." as posh girl Tilly in TV sitcom Miranda and wrote film The Decoy Bride starring David Tennant. She joins us fresh from wrapping on Austen/ Zombie mash up: 'Pride, Prejudice and Zombies'. Colin Furze lives in Stamford, Lincolnshire where he was born. A former plumber, he now works as an inventor creating weird and wonderful inventions such as a flamethrower scooter and the world's fastest mobility scooter, for which he set a new world record. Sarit Packer and Itamar Srulovich met twelve years ago in an Italian restaurant in Israel. They moved to the UK and worked at Oxo Tower, J Sheekey and Ottolenghi, before setting up their own restaurant, Honey & Co, serving their version of middle eastern food. Toby Jones is the author of three novels and three works of non fiction including 'The Dark Heart of Italy'. Six years ago he and his wife decided to start an experiment in communal living in Somerset. They bought a house in Windsor Hill Wood, and set about finding guests to create what has become a successful and well known refuge for those needing respite from their ordinary lives. Ex Jackson 5 member and guitarist Tito Jackson chooses his inheritance tracks. He inherited Papa's Got a Brand New Bag by James Brown and would pass on Thank You by Sly & The Family Stone. Two listeners who were caught up in the 7/7 bombings in London in 2005 say special thank yous to two guardian angels. And Charles Collingwood aka Brian from The Archers tells us about his Saturday passion for cricket. Sarit Packer and Itamar Srulovich's The Baking Book and A Place of Refuge by Tobias Jones are out now. Producer: Corinna Jones Editor: Karen Dalziel.

Why do we cook, and not just eat raw food like all other animals? Jo Fidgen hears that our ancestors first started to cook about two million years ago, and the advent of cookery coincides with our developing bigger brains, and smaller guts. Harvard primatologist Richard Wrangham argues that it was cooking that led to both these developments, as cooked food is easier to digest, and allows the body to absorb more calories from the food, thus making it possible to fuel a bigger brain. So cooking made us human. Historian Felipe Fernandez-Armesto adds another dimension to this argument. He says cooking led to communal mealtimes and the move from solitary scavengers to organised groups - and thus the start of human society. Nowadays we also cook because we enjoy it, or to show our affection for those we cook for. But there are other, more basic reasons for cooking, such as making food safe to eat. Jo Fidgen talks to primatologist Richard Wrangham, food historian Felipe Fernandez-Armesto, nutritionist Daniel Commane, and Itamar Srulovich and Sarit Packer, a couple who run a Middle-Eastern restaurant. (Image: A chef prepares food at a wine and food festival, New York. Credit: Noam Galai/Getty Images for NYCWFF)

Honey and Co's Itamar Srulovich and Sarit Packer cook the perfect falafel and tabule.