About the Joy Season

The world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season, The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.

Rick Stein's Joy Manual

Place: Istanbul - the home of food           

Restaurant: Marisqueira Cervejaria Ramiro, Lisbon, Portugal

Movie: Whiplash (2014) 

Book: The Songlines by Bruce Chatwin 

Music: Van Morrison's entire catalogue - start with Astral Weeks (1968) 

These Days by Jackson Browne, from For Everyman (1973)

Vintage LA swamp rock band Little Feat - start wtih Feats Don't Fail Me Now (1974)

Life advice: "Don't panic!" (The Hitchhiker's Guide to the Galaxy)

Life advice: "All human beings should try to learn before they die what they are running from, and to, and why" (James Thurber)

About Our Sponsor

Bring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit https://www.joinblink.com/honey to start free today, and use code HONEYJOY at checkout for 20% off your first year.

Episode Credits

Sponsor: Blink

Producer: Miranda Hinkley 

Sound Engineer: Tony Onochukwu

Sound Mixer: John Scott

Theme Song: Daniel Winshall 

Honey & Co Team: Louisa Cornford & Winnie Thomas 

If you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners. 

Hosted on Acast. See acast.com/privacy for more information.

About the Joy Season

The world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season, The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.

About Our Sponsor

Bring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit https://www.joinblink.com/honey to start free today, and use code HONEYJOY at checkout for 20% off your first year.

Alison Roman's Joy Manual

Restaurant: Cervos', New York

Book: The End of the Story, Lydia Davis

Album:  Fumbling Towards Ecstasy, Sarah McLachlan

Film: The Taste of Things, directed by Trần Anh Hùng

People: us!

Place: London

Life advice to find joy: Trust the process, it will all work out

Episode Credits

Sponsor: Blink

Producer: Miranda Hinkley 

Sound Engineer: Melis Oslu

Sound Mixer: John Scott

Theme Song: Daniel Winshall 

Honey & Co Team: Louisa Cornford & Winnie Thomas 

If you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners. 

Hosted on Acast. See acast.com/privacy for more information.

Today we’re joined on Honey & Co. The Food Sessions by British chef and television personality, Michael O'Hare. Known for his innovative, experimental, art-inspired cuisine and signature "rockstar" personal style, Michael gained prominence as the chef-patron of the Michelin-starred restaurant The Man Behind The Curtain in Leeds. He initially studied aeronautical engineering and trained as a pilot before discovering his passion for cooking in his mid-twenties, training at prestigious restaurants, including Noma in Copenhagen and L'Ortolan. He also studied classical and modern ballet in his youth, which he credits as an influence on his artistic approach to food presentation. Michael is such a character and we had a lot of fun talking about his journey to the kitchen and the things that bring him joy in his life.

About the Joy Season

The world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season, The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.

Michael O'Hare's Joy Manual

Restaurant: Aponiente, Cadiz

Film: F1, dir Joseph Kasinski

Place: France

Advice: Find something that makes you happy and do it often

**bonus question** Piece of clothing/accessory that brings you joy: Hedi Slimane 2005 Dior Homme shoes, a pair in gold & a pair in silver

About Our Sponsor

Bring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit https://www.joinblink.com/honey to start free today, and use code HONEYJOY at checkout for 20% off your first year.

Episode Credits

Sponsor: Blink

Producer: Miranda Hinkley 

Sound Engineer: John Scott

Sound Mixer: Paul Brogden

Theme Song: Daniel Winshall 

Honey & Co Team: Louisa Cornford & Winnie Thomas 

If you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners. 

Hosted on Acast. See acast.com/privacy for more information.

Today we’re joined on Honey & Co. The Food Sessions by renowned Mexican chef, Enrique Olvera. Enrique is celebrated for elevating traditional Mexican cuisine to a fine-dining level. He is the chef-owner of the acclaimed two-Michelin star restaurant, Pujol in Mexico City, which is consistently ranked among the best in the world, and has opened many more successful restaurants globally, including Cosme in New York City. He is also author of several cookbooks, including his latest, Sunny Days, Taco Nights. We talked about early memories of joy, what brings him happiness in his day to day, how to keep going at such a high level and we took a deep dive into molé.

About the Joy Season

The world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season, The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.

Enrique Olvera's Joy Manual

Dish: Quesadilla

Book: Demian, by Hermann Hesse

Experience: Fasting for a month

Restaurant: Máximo Bistrot or Nicos, both in Mexico City

Earliest memory of joy: Baking a cake

About Our Sponsor

Bring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit https://www.joinblink.com/honey to start free today, and use code HONEYJOY at checkout for 20% off your first year.

Episode Credits

Sponsor: Blink

Producer: Miranda Hinkley 

Sound Engineer: Tony Onochukwu

Sound Mixer: John Scott

Theme Song: Daniel Winshall 

Honey & Co Team: Louisa Cornford & Winnie Thomas 

If you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners. 

Hosted on Acast. See acast.com/privacy for more information.

Today we’re joined on Honey & Co. The Food Sessions by Ravider Bhogal. Ravinder is an award-winning British chef, food writer, and restaurateur known for her "no borders" cooking style that blends Indian, Kenyan, and British flavours. She is the founder of one of our favourite London restaurants Jikoni in Marylebone, which is celebrated for its proudly inauthentic, immigrant-inspired cuisine. Ravinder is a dear friend and a wonderful storyteller, and it was pure delight to spend an afternoon talking about the things that bring her joy.

About the Joy Season

The world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season, The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.

Ravinder Bhogal's Joy Manual

Dish: Dhal, rice achar, or kitchari

Book: Wuthering Heights by Emily Brontë and Interpreter of Maladies by Jhumpa Lahiri

Restaurant: Quo Vadis, London

Film: Caramel, Dir. Nadine Labaki

TV: White Lotus

Place : Kenya

Advice : Keep yourself rare

About Our Sponsor

Bring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit https://www.joinblink.com/honey to start free today, and use code HONEYJOY at checkout for 20% off your first year.

Episode Credits

Sponsor: Blink

Producer: Miranda Hinkley 

Sound Engineer: Melis Uslu

Sound Mixer: Paul Brogden

Theme Song: Daniel Winshall 

Honey & Co Team: Louisa Cornford & Winnie Thomas 

If you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners. 

Hosted on Acast. See acast.com/privacy for more information.

Today we’re joined on Honey & Co. The Food Sessions by Tim Anderson.Tim is a chef, food writer, and broadcaster based in London. Winner of Masterchef 2011, Tim’s cooking is primarily informed by his American heritage and his love for regional Japanese food. Tim was the founder of the Japanese soul food restaurant Nanban in Brixton and is the author of five cookbooks on Japanese cuisine. He is also a longtime regular panelist on BBC Radio 4’s food show The Kitchen Cabinet.

About the Joy Season

The world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season,The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.

Tim Anderson's Joy Manual

Dish: Tim's Brother Ben’s Red Sauce (see recipe below!) 

Restaurant: Honey & Co.

Book: And Everything Will Be Glad to See You, by Ella Risbridger

Film or Album: Scott Pilgrim vs. the World, sound track

Place: A sunny spot in the garden 

Person: Baloo, Tim’s cat 

About Our Sponsor

Bring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit https://www.joinblink.com/honey to start free today, and use code HONEYJOY at checkout for 20% off your first year.

Sponsor: Blink

Producer: Miranda Hinkley

Sound Mixer: John Scott

Theme Song: Daniel Winshall

Honey & Co. Team: Louisa Cornford & Winnie Thomas

If you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners. 

Ben's Red Sauce Recipe

Olive oil

Medium onion

1 bulb garlic

140g tomato paste

1.6 Kg tinned mutti polpa tomatoes

60g fresh basil

Pepper and salt

Sauté onion and 6 cloves of garlic in a generous amount of olive oil on low heat. Do not burn but cook until very soft. Add tomato paste and tomatoes and pureé all until smooth. Add 30g chopped basil and salt and pepper, plus 1 clove finely minced raw garlic. Simmer for one hour. Add remaining chopped garlic and simmer for an additional hour. Taste for salt and pepper, then let sit overnight for flavours to meld. You can make this a meat sauce by cooking sausage or meatballs in the pan before the first step, keeping all the juices and then adding meat back into the sauce to simmer for the last hour. Garnish with remaining fresh basil. Enjoy.

Hosted on Acast. See acast.com/privacy for more information.

Today we’re joined on The Food Sessions by Jess Fostekew. Jess is a comedian, writer and actor whose stand up show, Hench was nominated for the 2019 Edinburgh Comedy Award for Best Show.The show is available as a stand up special on Amazon Prime and was adapted for BBC R4 as Sturdy Girl Club. Jess is and also a keen weightlifter and loves all things PE, which leads us to our conversation...

About the Joy Season

The world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season,The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.

About Our Sponsor

Bring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit joinblink.com to start free today, and use code HONEYJOY at checkout for 20% off your first year.

Sponsor: Blink

Producer: Miranda Hinkley

Sound Engineer: Louis Nash

Sound Mixer: Paul Brogden

Theme Song: Daniel Winshall

Honey & Co. Team: Louisa Cornford & Winnie Thomas

If you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners. 

Hosted on Acast. See acast.com/privacy for more information.

The world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy - breakfast, lunch and dinner - but it doesn’t stop there. This season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.

We’re kicking things off today with Andi Oliver: national treasure, chef, broadcaster and joyful force of nature. Listen now!

Andi Oliver's Joy Manual

Restaurant: Shankeys, Hackney

Song: Sing In The Key of Life, Stevie Wonder

Book: Sassafrass, Cypress and Indigo, Ntozake Shange

TV: Last Tango in Halifax

Film: The Apartment, Billy Wilder

Place: Nanyuki, Kenya

About Our Sponsor

Bring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit joinblink.com to start free today, and use code HONEYJOY at checkout for 20% off your first year.

Sponsor: Blink

Producer: Miranda Hinkley

Sound Mixers: John Scott

Theme Song: Daniel Winshall

Honey & Co Team: Louisa Cornford & Winnie Thomas

If you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners. 

Hosted on Acast. See acast.com/privacy for more information.

And who better to finish this season with than the most joyous person you are ever likely to meet... Samin Nosrat!

Samin has been on the podcast before, back in 2018, with her Sunday Times Book of the Year and New York Times bestseller Salt, Fat, Acid, Heat. We hosted her just before her hugely popular Netflix original documentary series based on the book came out, broke the internet, and changed her life and the way we cook forever. That was the start of a beautiful friendship and we are so happy to have her back on the podcast to discuss everything that has happened to her since. Samin has a new cookbook out called Good Things, which is about all the delicious things that come out of your kitchen and make your day better... could she be any more perfect for The Joy Season??

What a treat! We talked about how Salt, Fat, Acid, Heat changed her life and the opportunities and difficulties it brought, how she overcame the second book fear, the realisation that work doesn't have to make you miserable to be good, and the tools she has learnt to help bring joy to her everyday. From going to the beach to trying new hobbies, and from enjoying life through the eyes of her puppy Fava to making time for hanging in a hammock in her garden, Samin shared her own manual to joy.

Thank you for listening to The Joy Season. In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives. Make sure you catch up if you've just found us, you can listen to guests Emily Maitlis, Hassan Semay, Felicity Ward, Luke Holder and more.

This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.

Hosts: Sarit Packer & Itamar Srulovich

Producer: Miranda Hinkley

Sound Engineer: Melix Oslu

Sound Mixer: Paul Brogden

Additional Sound: Paul Ford

Theme Song: Daniel Winshall

Honey & Co Team: Louisa Cornford & Winnie Thomas

Hosted on Acast. See acast.com/privacy for more information.

In this episode we talk to Luke Holder. Luke is chef director at Hartnett Holder & Co at the Lime Wood Hotel in Hampshire, where he’s been cooking for 15 years. Raised in Dubai, Luke has cooked at The Orrery and Oxo Tower, as well as 3-starred Enoteca Pinchiorri in Florence, which left him with a love of Italian cuisine and focus on seasonal, locally sourced produce. I love Luke's approach to life and his advice on finding joy was really insightful. We talked about memories of cooking steam boats with his dad, travels across Asia with friends, coming up through high pressure kitchens and the move to the Lime Wood Hotel in the New Forest. Funnily enough, despite working as a chef professionally, Luke's own joy comes from cooking feasts for friends and family for pleasure outside of work, from devoting a full day to cooking a feast and devoting time and effort to bringing people together around a table. What a treat! I am so glad we recorded this conversation, as I think it is the start of a beautiful friendship - after the recording we jumped on our bikes and went in search of mangoes on Drummond Street.

Thank you for listening to this latest episode of our season all about Joy. In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.

This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.

Hosts: Sarit Packer & Itamar Srulovich

Producer: Miranda Hinkley

Sound Engineer: Tony Onuchukwu

Sound Mixer: Paul Brogden

Additional Sound: Paul Ford

Theme Song: Daniel Winshall

Honey & Co Team: Louisa Cornford & Winnie Thomas

Hosted on Acast. See acast.com/privacy for more information.

In this episode we talk to our neighbour, British fashion designer Oliver Spencer, the self-taught tailor and shopkeeper behind Oliver Spencer menswear. He left art school to run a stall at Portobello Market, which left him with an enduring love of garments, fabrics and shopkeeping. After a decade running formalwear brand Favourbrook, he started Oliver Spencer menswear out of a shop on Lamb’s Conduit St, to offer contemporary tailoring with a relaxed, modern style, which has now expanded to three shops, and an international online business, stocked in Liberty and Selfridges. In 2023 he co-founded adventure travel magazine Secret Trips, indulging his life long love of travel, featuring recommendations from a collective of writers, photographers, stylists and publishers for under-the-radar destinations, independent hotels, and the restaurants the locals don't want you to know about.

This was such a wonderful conversation and one we could have continued for hours. We talked about the joy of shopkeeping and of building small businesses, the simple pleasure he found in taking the helm at the barbecue on a recent photoshoot, and his early memories of St Mawes, a place full of memories and many firsts. It was a pleasure to talk trader to trader about the world of shopkeeking and retail, Itamar made a sartorial confession, and we got to the bottom of that special feeling that putting on a tailored suit brings. Outside of the fashion world, we discussed Oliver's love for travel, what a Spencer family holiday looks like, and how this lifelong adventure has turned into a new venture, Secret Trips.

Thank you for listening to this latest episode of our season all about Joy. In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.

This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.

Hosts: Sarit Packer & Itamar Srulovich

Producer: Miranda Hinkley

Sound Mixer: Paul Brogden

Additional Sound: Paul Ford

Theme Song: Daniel Winshall

Honey & Co Team: Louisa Cornford & Winnie Thomas

Hosted on Acast. See acast.com/privacy for more information.

In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.

In this episode we talk to Sarah Winman, a British actor and author of some of our favourite books, including the critically acclaimed bestseller Still Life. She grew up in Essex and now lives in London. She attended the Webber Douglas Academy of Dramatic Art and went on to act in theatre, film, and television, but she decided that she wanted to write a novel. While taking an ‘Exploring Fiction’ course at City Lit, Sarah realised she was already writing what was to become her highly acclaimed debut, When God Was A Rabbit. Sarah went on to write Tin Man, A Year of Marvellous Ways and Still Life, which she is currently adapting for TV.

We love Sarah! We talked about joy as an act of rebellion, her first memories of joy, the serenity of the sea, morning pages, her love for Italy, singing, playing football and the trilogy: gratitude, joy and beauty. It was a true tonic to talk to Sarah, we hope you enjoy. 

This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.

Hosts: Sarit Packer & Itamar Srulovich

Producer: Miranda Hinkley

Sound Engineer: Melis Uslu

Sound Mixer: Paul Brogden

Additional Sound: Paul Ford

Theme Song: Daniel Winshall

Honey & Co Team: Louisa Cornford & Winnie Thomas

Hosted on Acast. See acast.com/privacy for more information.

In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.

In this episode we talk to London-based chef, presenter and writer, Alexina Anatole. Alexina is of mixed heritage: the granddaughter of chicken farmers from Cambridgeshire and Saint Lucian grandparents. She worked in finance for a decade before deciding to apply for MasterChef in 2021. After reaching the final, she made a brave career change from the trading floor to the food world. Alexina has written two cookbooks – Bitter and Sweet, with more on the way – and she also writes Small Wins, a Substack newsletter that enhances your cooking and your life in small, manageable ways. We talked about the joy of growing up in Paris, of picking blackberries with her grandparents and working in a fishmongers as a teen, all things that fed into her love affair food. We talked about the simple pleasures of working away to perfect a meringue recipe and the excitement of exploring new places to eat, plus the turning point at which she felt ready to make the switch from finance to the food world and finding her place within it.

This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.

Hosts: Sarit Packer & Itamar Srulovich

Producer: Miranda Hinkley

Sound Engineer: Melis Uslu

Sound Mixer: Paul Brogden

Theme Song: Daniel Winshall

Honey & Co Team: Louisa Cornford & Winnie Thomas

Hosted on Acast. See acast.com/privacy for more information.

In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.

In this episode we talk to Australian comedian, actor, writer and self-proclaimed knucklehead, Felicity Ward. We were more than a bit starstruck to meet Felicity, someone we've been following for ages... most recently her appearance as Hannah Howard, the first female lead in The Office Australia, and Dancing with the Stars Australia. Born in a small town just north of Sydney, Australia, she started stand up in 2008, following on from successful times writing and starring in The Ronnie Johns Half Hour Sketch Show. She’s spoken at length in her stand up and personally about her struggles with mental health including presenting a documentary Felicity’s Mental Mission, her Netflix special and Live From The BBC. It was so emotional to dig deep into the way she finds joy, from the simple pleasures of dancing to Billy Idol in Milton Keynes to building sand pools on Killcare Beach with her son. We talked about chasing the validation that comes with laughs as a stand up, the immediate joy of figuring out a tricky dance move, and her mother's solution to all problems: water.

This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.

Hosts: Sarit Packer & Itamar Srulovich

Producer: Miranda Hinkley

Sound Engineer: Melis Uslu

Sound Mixer: Paul Brogden

Theme Song: Daniel Winshall

Honey & Co Team: Louisa Cornford & Winnie Thomas

Hosted on Acast. See acast.com/privacy for more information.

In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.

In this episode we talk to chef, author and TV presenter, Turkish Cypriot Hasan Semay (or Big Has, as he is affectionately known). Hasan is a half Turkish Cypriot half British chef, YouTube and Instagram sensation, as well as a self-confessed “proper North Londoner”. Has was accepted onto the prestigious Jamie Oliver 15 programme in 2011 and his relaxed and informative approach to cooking without pretentiousness has won him legions of fans over on his YouTube platform, Sunday Sessions. His debut cookbook, Big Has: HOME is a Sunday Times Bestseller and his latest book, Smoke and Seasoned Bread: Recipes from Türkiye is out now. We talked about the joy of a pets unconditional love, of getting cab drivers to take you to their favourite spot, and of talking to strangers. Has is such an incredibly warm and engaging guest and it was such a pleasure to have him join us for an afternoon of conversation.

This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.

Hosts: Sarit Packer & Itamar Srulovich

Producer: Miranda Hinkley

Sound Engineer: Melis Uslu

Sound Mixer: Paul Brogden

Theme Song: Daniel Winshall

Honey & Co Team: Louisa Cornford & Winnie Thomas

Hosted on Acast. See acast.com/privacy for more information.

Honey & Co: The Food Sessions is back for season 11 with a brand new theme: JOY.

In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.

In this episode we talk to British journalist and news presenter, Emily Maitlis. She notably presented the BBC Flagship nightly current affairs show Newsnight where she specialised in election coverage in the UK and the USA. She's interviewed countless prime ministers, the Dalai Lama, and has been played by both Gillian Anderson and Ruth Anderson in drama adaptations exploring the story of her interview with Prince Andrew. Emily now hosts The News Agents, the Global daily news podcast, with Jon Sopel and Lewis Goodall. It was such a delight to have Emily in the studio and to turn the questions on her for once! Itamar gave her a joyful grilling on all the important things – from fish with tomato (good or bad?) to her earliest memories of joy (a gerbil called Humphrey and birthday teas featuring heavily) to how her herb garden brings her peace and tranquility today.

This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.

Hosts: Sarit Packer & Itamar Srulovich

Producer: Miranda Hinkley

Sound Engineer: Tony Onuchukwu

Sound Mixer: John Scott & Paul Ford

Theme Song: Daniel Winshall

Honey & Co Team: Louisa Cornford & Winnie Thomas

Hosted on Acast. See acast.com/privacy for more information.

You may know that we're OG Yotam Ottolenghi superfans, having both worked at Ottolenghi before we set up our own place, so we've been dying to get him on the podcast since we started. If you don't know the Ottolenghi brand, then you've probably been living under a rock for the last 20 years: they have amazing delis and restaurants in London, era defining cookbook, a weekly recipe column in the Saturday Guardian and regularly contribute to the New York Times.

Today we're joined by Yotam Ottolenghi, Noor Murad and Verena Lochmuller from the Ottolenghi Test Kitchen, another exciting part of the Ottolenghi empire! The Ottolenghi Test Kitchen was founded by Yotam and is headed by Noor Murad alongside a collaborative team of chefs, writers, doers and thinkers. Together they cook, taste, converse and put into writing all the recipes they truly hope will make it onto your tables. We talked about how OTK came into being, what it's like to work in such a collaborative, creative environment, and of course we drooled over their latest cookbook, Extra Good Things.

Pick up a copy of OTK Extra Good Things and OTK Shelf Love for Christmas! Available where all good books are sold.

With thanks to our guests Yotam Ottolenghi, Noor Murad and Verena Lochmuller.

Don't forget to subscribe to the podcast if you've not already, and check out our back catalogue if you're new to the podcast, there are lots of juicy morsels to enjoy.

With thanks to everyone who helps make this podcast happen:

Producer: Miranda Hinkley

Audio Engineers: John Scott

Theme Tune: Daniel Winshall 

Head of Comms: Louisa Cornford

Hosted on Acast. See acast.com/privacy for more information.

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 Hinkley

Audio Engineers: Paul Brogden & John Scott

Theme tune: Daniel Winshall 

Head of Comms: Louisa Cornford

Hosted on Acast. See acast.com/privacy for more information.

With thanks to:

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall Head of Comms: Louisa Cornford

Hosted on Acast. See acast.com/privacy for more information.

Ravneet has many strings to her bow - she's a pastry chef and cookbook author, a judge on Junior Bake Off and founder of chefs' collective Countertalk. We're huge fans of everything Ravneet does. We talked to Rav about her route into the world of food, her experiences working in kitchens across London (including ours) and how she came to write her pastry books, get into TV and set up Contertalk. We also (of course) talked everything sugar, cakes and pastries, and sent our love to Biji! 

Follow Ravneet on instagram: @ravneeteats Get a signed copy of Sugar I Love You

With thanks to:

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Hosted on Acast. See acast.com/privacy for more information.

Follow Caroline on instagram: @edentravels Get a copy of Red Sands

With thanks to:

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Hosted on Acast. See acast.com/privacy for more information.

Follow Chetna on instagram: @chetnamakan Get a copy of Chetna's 30-Minute Indian 

With thanks to:

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Hosted on Acast. See acast.com/privacy for more information.

Get a copy of Falastin from our shop Honey & Spice.

Follow Sami and Tara on instagram: @tara.wigley  @sami_tamimi -

With thanks to:

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Hosted on Acast. See acast.com/privacy for more information.

Renee Erickson is a James Beard award-winning chef and author, she bought her first restaurant at 25 and today co-owns 6 restaurants and bars in Seattle, and that's before we count the doughnut and coffee spots. We're absolutely in awe of her energy and creativity. We talked about the responsibility of owning a restaurant, how she picks her restaurant names and we explored her new book Getaway, the perfect antidote to the last 18 months. Oh and we tried to sell her our restaurants. Spoiler, she did not take us up on the offer.

Enjoy! 

Follow Renee: @chefreneeerickson Get a copy of Getaway

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With thanks to:

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Hosted on Acast. See acast.com/privacy for more information.

We're delighted to welcome Danish food writer and chef, Trine Hahnemann. Trine is hugely important in Danish food culture, she's an inspiration to us personally and a great source of knowledge. She owns a beautiful place in Copenhagen called Hahnemanns Kokken which we were lucky to visit and eat at before Covid. This is a great opportunity for all of us to understand more about Danish cooking – we all know about cinnamon rolls and rye bread but we can sometimes be hazy on the rest. Trine talked to us about the many seasons of Denmark, the importance of working with local farmers and producers, the rise of the Copenhagen food scene, and how she became the lunch queen of Copenhagen. Plus open sandwiches, pickles, fermented potato chips and hygge. 

Enjoy! 

Follow Trine: @trinehahnemann Visit: @hahnemannkokken Get a copy of Scandinavian Green

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With thanks to:

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Hosted on Acast. See acast.com/privacy for more information.

We're kicking things off with a transatlantic call to the most exciting young chef. Jake Cohen is a New Yorker, he started at culinary school, worked in Michelin kitchens, then moved into food media, writing, reviewing and recipe testing. His first book Jew-ish: Reinvented Recipes from a Modern Mensch is a New York Times Bestseller and one of the books we most enjoyed during lockdown. An incredible first book and we can't wait to see what he'll do next. Jake has already built a mighty following on social media, there are already legions of people baking babka and plaiting challah dough along with him on Instagram and Tik Tok, he's a fascinating writer and I know you'll enjoy him as much as we did. 

Order a copy of JEW-ISH from us at Honey & Spice, or wherever good books are sold. 

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With thanks to

Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 

Hosted on Acast. See acast.com/privacy for more information.

In this episode we recreate a cheesy sweet knafe we cooked over the fire in Jordan; we catch up with Ramzi Hanafieh our amazing guide who took us on adventures around Jordan from the green Aljoun hills to Petra; and we talk to our friend and photographer Patricia Niven who accompanied us on all our trips about her favourite experiences along the way.

We were blown away by everything we saw, everything we ate, and everyone we met in Jordan. We enjoyed mind-blowing landscapes from the hills to the valleys, beautiful tomato galayet bandora cooked over fire on the roadside by Ramzi, and we were so lucky to be welcomed to enjoy a mansaf feast with our new friend Saif. We definitely saved the best episode until last for you... Enjoy! 

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Order a copy of Chasing Smoke

Follow us on instagram @honeyandco

Sign up to our mailing list to be the first to hear about new events 

Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com  

Follow Ramzi Hanafieh @Ramzi_Hanafieh and @Saif.Khlaifat85 and adventure with them when you visit Jordan @JOnavigators  

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For knafe recipe:

For the sugar syrup:

400g  granulated sugar 

230ml water 

a squeeze of lemon juice 

2tsp orange blossom water 

For the crust:

375g kadaif dough, air-dried till crisp 

100ml sugar syrup 

45ml oz water 100g / melted ghee 

For the filling:

250g fresh mozzarella 

250g hard mozzarella (the stuff you can grate) 

To cook and serve: 

30g melted ghee to brush the pan 

ground pistachios 

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With thanks to:

Our guests this week: Patsy @PatriciaNiven and @Ramzi_Hanafieh 

As well as @Saif.Khlaifat85 who welcomed us into his family home to cook mansaf 

Producer: Miranda Hinkley

Audio Engineer: Paul Brogden

Theme tune: Daniel Winshall 

Head of Communications: Louisa Cornford 

A special thank you to Polly Russell for donating her garden

Hosted on Acast. See acast.com/privacy for more information.

In this episode we talk about our childhood memories of bonfires and barbecues growing up in Israel; we cook a whole aubergine on the fire with chilli garlic dressing, tahini and a charred egg yolk; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Oshrat Yakutiel, our friend and Tel Aviv cafe owner, who joined us with her family on one of our cookbook shoot days in Israel.

There's burnt potatoes in bonfires, fire pits, sun stroke, giant steaks and tips on how to avoid exploding aubergines... Enjoy! 

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Order a copy of Chasing Smoke

Follow us on instagram @honeyandco

Sign up to our mailing list to be the first to hear about new events 

Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com  

Follow Oshrat @Osh_Posh and visit @Cafe_Yael 

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For the whole burnt aubergine:

2 aubergines


50g / 1¾ oz tahini paste


50ml / 1¾ fl oz ice-cold water

2 egg yolks from beautiful eggs

For the lemon, chilli and garlic dressing:

1 red chilli, deseeded and finely chopped

1 green chilli, deseeded and finely chopped

3 large garlic cloves, peeled and finely chopped

juice of 1-2 lemons

1 tsp table salt


1 tsp ground cumin


1 tsp caster sugar

2 tbsp olive oil

1 bunch of parsley, leaves picked and chopped

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With thanks to:

Our guests this week: Patsy @PatriciaNiven and Oshrat @Osh_Posh

Producer: Miranda Hinkley

Audio Engineer: Paul Brogden

Theme tune: Daniel Winshall 

Head of Communications: Louisa Cornford 

A special thank you to Polly Russell for donating her garden 

Hosted on Acast. See acast.com/privacy for more information.

In this episode we cook our version of Adana kebab, a recipe that is very famous in Turkey and that every restaurant has their own version of; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Erdem Hösükoğlu who so kindly showed us around Gaziantep in 2019 and got us into all the best kitchens!

We talk about Sarit's control-freak-ness when it comes to boarding passes; the pride, passion and amazing produce we came across in Gaziantep; and we road test our new ziir knife that we picked up on the trip and have been too scared to use since. Enjoy.

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Order a copy of Chasing Smoke

Follow us on instagram @honeyandco

Sign up to our mailing list to be the first to hear about new events 

Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com  

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For the Adana Kebab recipe:

700 g / 1 lb 9 oz lamb shoulder meat (or 20% fat lamb mince)

1 red pepper, deseeded and sliced

1 red chilli, halved, deseeded and sliced

2 onions, peeled and roughly diced

5 garlic cloves, peeled

1 large bunch of parsley, leaves picked

2 tsp table salt

1 tsp baking powder

1 tbsp ground cumin

1 tbsp sweet paprika

½ tsp ground allspice (pimento)

vegetable oil for shaping

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With thanks to:

Our guests this week: Patsy @PatriciaNiven and @ErdemHosukuglu

Producer: Miranda Hinkley

Additional Production: Claire Crofton

Audio Engineer: Paul Brogden

Theme tune: Daniel Winshall 

Head of Communications: Louisa Cornford 

A special thank you to Polly Russell for donating her garden 

Hosted on Acast. See acast.com/privacy for more information.

For the next few weeks we'll be sharing travel stories with you around the Levant, cooking recipes from our trip and catching up with some of the friends we made in each of the countries that we visited.

This week we're chatting about our many trips to Greece and specifically our travels to Thessaloniki in 2019. Greece is a very special country to us and Thessaloniki is such an amazing town, not so much a tourist destination, but it should be! In this episode we cook octopus on the grill with a beautiful paprika aioli; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with our own Gena Deliyannis who used to work with us at Honey & Smoke and was instrumental in planning our trip – she is now living back in her homeland so we catch up on what's hot in Greece right now.

We talk about our hunt for the perfect gyros, our misinterpretation of the meaning of antikristo lamb, our visit to a women's cooperative in the hills, and all the ways you can cook an octopus. Enjoy.

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Order a copy of Chasing Smoke

Follow us on instagram @honeyandco

Sign up to our mailing list to be the first to hear about new events 

Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com  

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For the Octopus Recipe

1 large octopus (defrosted)

For the braising liquor

1 plum tomato, quartered

1 red onion, quartered

1 tsp whole cumin seeds

1 tsp whole black peppercorns

4 garlic cloves, halved

1 chilli, halved lengthways

2 bay leaves

a few sprigs of sage

4 tbsp red wine (or use white, if there’s some open, or 2 tbsp brandy)

For the marinade

1 clove of garlic, thinly sliced

8 sage leaves, roughly chopped

1 tsp smoked paprika

a sprinkle of chilli flakes

3 tbsp olive oil

For the paprika aioli 1 egg yolk

1 small clove of garlic, minced

½ tsp smoked paprika

½ tsp sweet paprika

a pinch of salt, plus more to taste

2 tsp rice vinegar (or light white wine vinegar)

100–120 ml / 3½ –4¼  fl oz vegetable oil

juice of ½ lemon

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With thanks to

Our guests this week: Patsy @PatriciaNiven and Gena Deliyannis  

Producer: Miranda Hinkley

Additional Production: Claire Crofton

Audio Engineer: Paul Brogden

Theme tune: Daniel Winshall 

Head of Communications: Louisa Cornford 

A special thank you to Polly Russell for donating her garden 

Hosted on Acast. See acast.com/privacy for more information.

Where there's smoke, there's fire. Where there's fire there's delicious food to share, and friendships and memories to make.

CHASING SMOKE is a record of our travels around the Levant, chasing and cooking over fire on grills, beaches and bonfires. For the next five weeks we'll be sharing travel stories with you, cooking recipes from our trip and catching up with some of the friends we made in each of the five countries that we visited: Egypt, Greece, Turkey, Israel and Jordan. 

First up is Egypt where we travelled to Cairo and Alexandria. In this episode we make sweet potatoes baked in embers, a dish we tried for the first time on the Corniche waterside in Alexandria, which we add our own almond tahini twist to; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips to take beautiful photos; and we catch up with Laila Hassaballa of Bellies En Route who took us on the most incredible food tour in Cairo. 

There's charcoal in buckets, cars in carpets and... the dynamite falafel sandwich. Enjoy.

---------

Order a copy of Chasing Smoke

Follow us on instagram @honeyandco

Sign up to our mailing list to be the first to hear about new events 

Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com  

Follow Laila @belliesenroute and find out more about their tours at https://belliesenroute.com  Get 40% off their e-cookbook Table to Table with code: heyhoney 

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Ingredients for sweet potato recipe

4 sweet potatoes

100g whole raw almonds, skins on

100g boiling water

1 small clove of garlic, peeled

4 tbsp light vegetable oil 

1 tbsp sherry vinegar (or use red wine vinegar) 

80ml cold water 

flaky sea salt (plus more to taste)

date molasses (optional)

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With thanks to

Our guests this week: Patsy @PatriciaNiven and Laila Hassaballa of @belliesenroute

Producer: Miranda Hinkley

Additional Production: Richard Ward

Audio Engineer: Paul Brogden

Theme tune: Daniel Winshall 

Head of Communications: Louisa Cornford 

A special thank you to Polly Russell for donating her garden 

Hosted on Acast. See acast.com/privacy for more information.

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

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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

Hosted on Acast. See acast.com/privacy for more information.

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 

#HoneyAndCo #WomenInFood #WhoRunTheWorld

Producer: Miranda Hinkley

Manager: Louisa Cornford

Vocals: Kristine Kruz

Hosted on Acast. See acast.com/privacy for more information.

Today's guest is Fay Maschler, restaurant critic at London’s Evening Standard newspaper.

Fay won a contest for the position of Evening Standard restaurant critic in 1972. This was supposed to last for three months but she has recently celebrated 47 years in the role! Fay’s reviews are legendary and she has been known to put many a chef in their place. We talked about her experiences starting out in the hey day of journalism, the reality of eating out four times a week, when not to write a bad review, and how to deal with death threats when you do!

It was such an honour to have Fay with us for this conversation.  It was fascinating to hear about the changes she has seen over the years on the London restaurant scene, how the rise of social media has changed things, the food writers she admires the most, and what we all really, really want to know... where we should be eating right now in London. 

Hope you enjoy!

This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day.

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 

Follow Fay on Twitter: @Fay_Maschler And read her in Evening Standard

#HoneyAndCo  #WomenInFood #WhoRunTheWorld

Producer: Miranda Hinkley

Manager: Louisa Cornford

Vocals: Kristine Kruz 

Hosted on Acast. See acast.com/privacy for more information.

Today's guest is Darina Allen, founder of world-renowned Ballymaloe Cookery School in Ireland and bestselling author of 19 cookbooks. We absolutely love Darina and the school and have had many of her graduates working in our kitchens over the years. We chatted to Darina about how she came to run the fabulous Ballymaloe, what it's like be part of a cooking dynasty and what it takes to be a successful cookbook author.

It was wonderful to hear Darina talking so passionately about her experiences running a successful family business in rural Ireland, as well as the sustainable ethos at the core of everything that Ballymaloe does, and the values she instills in all her students, especially about the importance of creating an inclusive kitchen culture. 

Hope you enjoy!

This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day.

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 

Ballymaloe Cookery School http://www.cookingisfun.ie 

Instagram: @ballymaloecookeryschool 

Darina on Instagram: @darina_allen

#HoneyAndCo  #WomenInFood #WhoRunTheWorld

Producer: Miranda Hinkley

Manager: Louisa Cornford

Vocals: Kristine Kruz 

Hosted on Acast. See acast.com/privacy for more information.

Today's guest is Lisa Markwell, food editor at The Sunday Times and editor at CODE Hospitality.

Lisa has been a journalist for more than 30 years, winning awards as editor of The Independent on Sunday and spending eight years as restaurant critic at the same paper – giving herself the job after the previous critic was fired. She took a ‘gap year’ to undertake the chef’s diploma course at Leith’s School of Food and Wine, before returning to journalism as food editor at The Sunday Times.

We talked to Lisa about her experiences of working in the cut-throat world of hard news and how journalism has changed over the last 30 years. It was fascinating to hear how she rose to the top and how she has been able to use her position to change the way women are written about. We loved hearing how Lisa's training at Leith's changed her perspective on the food world and she made a beautiful comparison of running a kitchen with running a newspaper. Lisa also gave great advice for anyone starting out in food journalism... well worth a listen! 

Hope you enjoy!

This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day.

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 

#HoneyAndCo #WomenInFood #WhoRunTheWorld

Producer: Miranda Hinkley

Manager: Louisa Cornford

Vocals: Kristine Kruz 

Hosted on Acast. See acast.com/privacy for more information.

Today’s guest is Romy Gill, what a treat! Romy is a British-Indian chef and cookery teacher and was the owner and head chef at Romy’s Kitchen in Gloucestershire for 6 years. One of the few female Indian chefs in the industry, Romy was appointed an MBE in the Queen’s 90th birthday honours list in 2016 for her services to the food industry. Romy’s debut cookbook Zaika is full of delicious vegan recipes celebrating the zaika or ‘flavours’ of Indian cooking that bring a renewed spicy excitement to plant-based food.

We talked to Romy about the barriers she came up against as a woman – and more specifically an Indian woman – opening her own restaurant, from securing funding to getting planning permission and dealing with builders. We also talked about the women who have inspired her and helped her along the way, from her mother to Sheila Dillon, Claudia Roden, Delia Smith and Nigella Lawson.

Romy is such an inspiration to women in the food industry and such a pleasure to chat to. We were so excited to hear that she'll be joining the lineup of the new Ready Steady Cook on BBC One and that she has a new opening coming soon.

Hope you enjoy!

This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day.

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 

#HoneyAndCo  #WomenInFood #WhoRunTheWorld

Producer: Miranda Hinkley

Manager: Louisa Cornford

Vocals: Kristine Kruz 

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Today’s guest is multi-award winning food journalist Sheila Dillon, known as the voice of The Food Programme on BBC Radio 4. Sheila started her career in journalism when she reported on the contamination of the New York water supply by pesticides for food magazine Food Monitor, and has been reporting on the most important stories in the industry ever since. As a reporter, writer, producer and presenter on The Food Programme, Sheila has been involved in many important stories in the food world: from BSE to the horsemeat scandal; from the rise of GM crops to the growth of the organic movement; and more recently the health hazards of vegan junk food.

As well as telling us about these groundbreaking food stories, Sheila told us fascinating stories about her experiences as a woman in the food world, including her activities with the women's movement, how she was involved in a landmark sex discrimination case for equal pay in America, and more recently her experiences of the gender pay gap at the BBC. 

We really loved having Sheila share her knowledge, experience and advice for those looking to build a career in the industry. This is such a wonderful, insightful conversation and an important listen. 

Hope you enjoy!

This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day.

Got something to say? Share your thoughts, feelings and questions with us!

Email us at podcasts@honeyandco.co.uk

Follow us on Twitter: @honeyandco @sheiladillon

Instagram: @honeyandco @thesheiladillon

#HoneyAndCo #WomenInFood #WhoRunTheWorld

Producer: Miranda Hinkley

Manager: Louisa Cornford

Vocals: Kristine Kruz 

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Today’s guest is Claudia Roden, the goddess of Middle Eastern food writing. Claudia is a cookbook writer and anthropologist, her career spans over 50 years. Originally from Egypt, Claudia grew up in Cairo and studied in Paris and London. In 1956 when her parents fled Egypt to London, Claudia began collecting recipes from the Jewish diaspora arriving from all over the Middle East as a way to make a connection between refugees and their homelands. This led to multiple bestselling cookbooks including the international award-winning The Book of Jewish Food, and she revolutionised western attitudes to Middle Eastern cuisines in 1968 with her bestselling cookbook, A Book of Middle Eastern Food.

 We talked to Claudia about her unusual route to a career in food writing, how attitudes to women working have changed over the last 50 years, the women who inspired her, and how travelling alone as a woman was treated with suspicion yet opened many kitchen doors for her research. Claudia is a true inspiration, our hero, and we owe so much to her in paving the way for us.

This interview is part of our series Who Run The World? Women in Food in which we will be chatting to leading women across the food industry, writers, broadcasters, critics, chefs and restaurateurs.

Our final episode will air on 8th March International Women’s Day.

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 

#HoneyAndCo  #WomenInFood #WhoRunTheWorld

Listen to episode 1 with Andi Oliver

Producer: Miranda Hinkley

Manager: Louisa Cornford

Vocals: Kristine Kruz 

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Since the start of Honey & Co women have reigned supreme; they run our kitchens, our front of house and our offices, and we finally feel that the industry is starting to catch up with us. Women are now leading the way across the industry, not just as chefs but as food critics, as writers, as culinary teachers, tv and radio presenters and so much more.

So, with International Women’s Day on the horizon we wanted to dedicate a whole season to some of the women who inspire us every single day!

Today’s guest is Andi Oliver, she’s the most vivacious and beautiful person we’ve had the chance to meet this year. The interview with her is absolutely hilarious. We talked about her career in a punk band, and how she made the transition to chef and then to food broadcaster. Her show The Great British Menu is one of our absolute favourite shows, you should watch it - we spend hours arguing over what we would make!

Listen to find out more about how she managed to get where she is and how she broke the glass ceiling. We are also so excited to hear about her current project collecting recipes from all around the Caribbean, Wadadli Kitchen.  

This interview is part of our series Who Run The World? Women in Food. Our final episode will air on 8th March International Women’s Day.

Got something to say? Share your thoughts, feelings and questions with us!

Email us at podcasts@honeyandco.co.uk

Follow us on Twitter: @honeyandco @andisn16

Instagram: @honeyandco @andioliver

#HoneyAndCo #WomenInFood #WhoRunTheWorld

Producer: Miranda Hinkley Manager: Louisa Cornford Vocals: Kristine Kruz 

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In this episode we had the wonderful Gill Meller join us all the way from Dorset. 

First we head into the kitchen with Sarit and Itamar to cook up some lamb chops and plums on the grill, a favourite here at Honey & Smoke over the last 3 years and talk about their love of fire growing up! 

Then they chat to Gill Meller, the chef, cookbook author and fellow fire-lover who joined us to celebrate our 3rd and final party for the 3rd birthday of Honey & Smoke! Gill talks about his experiments with fire and cooking outside growing up, bringing this to River Cottage and the different techniques he uses, from nailing fish to planks to wrapping food in clay. We ate a gorgeous meal including focaccia bread with bacon & herbs, homemade cheese with herbs, clay baked onions, grilled cabbage with carraway & garlic butter and wood roast lamb shoulder and finished with gorgeous honey and coriander cakes. Such a memorable meal! 

We were so happy to welcome fire-loving chefs Olia Hercules, Ben Chapman and Gill Meller to celebrate with us! We hope you enjoyed the series. Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Please remember to rate and review if you enjoyed! 

Make a booking at Honey & Smoke Honey & Smoke, 216 Great Portland St, W1W 5QW https://honeyandco.co.uk/smoke/  @honeyandsmokerestaurant 

Follow @gill.meller All of the recipes were cooked from Gill's cookbooks Time, Gather and Outdoor Cooking. Get signed copies via our website shop.honeyandco.co.uk 

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In this episode we had the incredible Ben Chapman, co-founder of award-winning restaurants Kiln, Smoking Goat and Brat come cook a Thai-inspired grill menu for us. 

First we go behind the scenes at Honey & Smoke to cook one of our most popular dishes over the last three years - grilled octopus and prawns with a rich bean stew.

Then we chat to Ben! We talked all about creating a Thai grill menu at Kiln using a range of simple tao barbecues; his story of becoming a chef; the travels, cooking and learning that led to combining British grown ingredients with Thai recipes. Such a fascinating conversation! 

We sat down for a sensational menu including delicious liver grilled in sage, raw Jersey beef laap, jungle curry of kippers, mackerel mashwi and Tamwoth belly kapi curry. It was sensational - so vibrant, spicy and smoky.

Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Stay tuned for the final episode with Gill Meller who's coming from Dorset to cook some lamb and chat fire with us! 

Make a booking at Honey & Smoke Honey & Smoke, 216 Great Portland St, W1W 5QW https://honeyandco.co.uk/smoke/  @honeyandsmokerestaurant 

Follow Ben and his restaurants here @kilnsoho  @smokinggoatbar @bratrestaurant

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To celebrate the third birthday we had not one, not two, but three parties. We invited three fire-loving chefs, Olia Hercules, Ben Chapman and Gill Meller to cook over fire with us and to talk about their life in food and flames.

In this series we are doing things a bit differently, so first we head into the kitchens of Honey & Smoke to cook up one of our most popular dishes for you: a recipe for grilled pears with almond tahini, coriander and smoked almonds. Then we chat to our first guest Olia Hercules who brought us beautiful smoke dried pears from Ukraine. We talk about Eastern European stereotypes of beetroot and cabbage, memories of cooking fish broth over fire for summer picnics, traditions of smoking fruit in wood fired ovens, and her dad's incredible keffir recipe which makes the most tender grilled chicken.

After a wonderful conversation we sat down together with the crowd to enjoy Olia's gorgeous Eastern European grill inspired menu. What a treat! 

Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Stay tuned for the next episode with Ben Chapman.

Make a booking at Honey & Smoke Honey & Smoke, 216 Great Portland St, W1W 5QW https://honeyandco.co.uk/smoke/  @honeyandsmokerestaurant 

Follow @oliahercules. Get her award-winning cookbooks #Mamushka & #Kaukasis and look our for her third cookbook #SummerKitchens coming out next year. 

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Recorded live at the V&A museum, in the last episode of the series, we chatted to three artists from the Eating section of the exhibition: Karen Guthrie, Jasleen Kaur and Michael Rakowitz, all who are challenging the way we think about eating and especially to think about cooking and eating as creative acts.

Visit the exhibition: Listeners can get 40% off tickets to the exhibition using promo code: FOOD40  @vamuseum 

#plateup

More information on the artists: 

Karen Guthrie - House of Ferment https://www.somewhere.org.uk/

Jasleen Kaur - The Five Ks and Tala Curry Measure http://jasleenkaur.co.uk/

Michael Rakowitz - Spoils, Enemy Kitchen -  http://www.michaelrakowitz.com/ 

To be the first to hear about new recordings of Honey & Co: The Food Sessions, follow @honeyandspicedeli on instagram or sign up to our mailing list.

If you enjoyed this episode please help us reach more people - subscribe, rate, review! 

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The Honeys 

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Recorded live at the V&A museum, in this episode we chatted to artist Kathrin Böhm of Company Drinks about her part in the trading section of the exhibition. Company Drinks is a community enterprise in Barking & Dagenham in East London that brings people together to pick, process and produce drinks. 

Visit the exhibition Listeners can get 40% off tickets to the exhibition using promo code: FOOD40 @vamuseum 

Company Drinks: @goingpickingKathrin Böhm: @k_athrinbohm

#plateup

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Recorded live at the V&A museum, in this episode we chatted to California-based artists Fallen Fruit - David Burns and Austin Young - about their part in the farming section of the exhibition. David and Austin make public art which explores the role of fruit in creating shared culture. By foraging depictions of fruit from the V&A's collection, they have created two unique installations for the exhibition - beautiful wallpaper which draws on the horticultural history of the site and a series of fruit maps which plot the locations of fruit trees growing in public space in London.

Visit the exhibition Listeners can get 40% off tickets to the exhibition using promo code: FOOD40 @vamuseum 

@fallen_fruit 

#plateup

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In the grand setting of the V&A museum we chatted to artist Fernando Laposse about his part in the compost section of the exhibition - Totomoxtle, a beautiful new decorative veneer material made with the colourful husks of heirloom Mexican corn. We talked everything from seed banks to saying yes when you mean no, from biodiversity and the future of growing, to rural farmers on facebook. 

Visit the exhibition https://www.vam.ac.uk/whatson

  Listeners can get 40% off tickets to the exhibition using promo code: FOOD40  

@fernandolaposse @vamuseum

#plateup

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Self-confessed veg nerd, Guy Singh-Watson has over the last 30 years taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week. This episode is a deep dive into the trials and tribulations of producing organic food, modern farming and what it's like to deal with selling fruit and veg to supermarkets.

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Ben set up E5 Bakehouse in 2011, initially baking sourdough in the pizza oven of a local restaurant in the mornings before they opened. We talk to Ben about his mission to revive the lost art of baking using traditional techniques, natural ingredients and forgotten flours. We learn about their famous sourdough and hear about how they are developing an agroforestry arable farm in Suffolk with a focus on making the transition to a diversified farming system, and localised supply chain for bread.

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Dale and Sarah founded Bermondsey Street Bees, a sustainable beekeeping practice and artisan honey business, in 2007 with just eight hives on the rooftop of their Victorian warehouse on Bermondsey Street in London. Every honey produced by Bermondsey Street Bees is single-source and raw, preserving all of the nutritional benefits. We chat to Dale and Sarah about how they keep their bees, the difference in quality from mass-produced industrial honey and the fascinating history of honey.

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Founded in 2002 in an old butcher’s shop in Hackney from which they take their name, our friends at Climpson & Sons source, roast and craft the finest coffees in London. They have supplied us with the most delicious coffee since the very early days of Honey & Co. We will talk to Danny Davis and Matt Randell about how they find the best coffee beans around the world, how to ensure consistent flavour and quality, and demystify all the different brewing options available to us.

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The exhibition looks at how innovative individuals, communities and organisations are radically re-inventing how we grow, distribute and experience food.

Sarit and Itamar chat with curators Catherine Flood and May Rosenthal Sloan and meet some of the exhibitors.

We'll be hosting live podcast recordings at the V&A on 25th June and 29th July. Get tickets: vam.ac.uk/whatson

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Martin and Maggie of Mother's Garden have been farming arbequina olives and living an adventure in the Priorat mountains of Catalonia, south of Barcelona, since January 2001. Their cold-pressed oil is a lively, delicate and fresh olive oil and unlike any other we have tried. Martin tells us about their journey to the farm, how olive oil is produced and how we can choose the best olive oil.

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Joanna Brennan co-founded Pump Street Bakery with her father in the village of Orford in Suffolk. After mastering the art of naturally-leavened bread, they ventured into making chocolate from beans imported directly from single estates and cooperatives around the world. We talk to Joanna about the obsessive care and attention to detail that goes into the roasting profile of each bean and how each stage requires a careful eye, and nose. Chocoholics and others alike, this one's for you!

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This episode is all about butter; how to make it, how should we eat it and why is it yellow? We are joined by butter aficionados Grant Harrington of Ampersand Cultured Butter and food writer, Eve Hemingway. After working in fine-dining, Grant was inspired to learn more about traditional butter-making. He set up shop and now makes butter that is unlike anything we’ve tried before; rich, dense and creamy. Food writer Eve Hemingway helps us to delve deep into the history and culture of butter making.

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A House With A Date Palm Will Never Starve by Michael Rakowitz is out June 2019, published by Plinth

Instagram: @PlinthUk

Twitter: @PlinthUkArt

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Everything from summer picnics to warming winter soup is covered in easy Italian family recipes: from radicchio, pancetta and chickpea salad to duck rigatoni, and from Bellini sorbet to chocolate and hazelnut semifreddo. We talk about the rare and intimate glimpse into the life of the city, its hidden architectural gems, its secret places, its embedded history, the colour and bustle of daily life, and the food merchants and growers who make Venice so surprisingly vibrant.

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The new cookbook River Cafe 30 marks three decades of memories and good food at the restaurant. The team revisited and updated the best dishes from the first blue cookbook and introduce 30 new favourites from the menus today – panzanella, ravioli with ricotta, raw tomato and basil, risotto with porcini and girolles and the outstanding chocolate nemesis. We can’t wait to cook and share with you some of these recipes.

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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.

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Visit the Gringa Dairy website to find out more: http://gringadairy.com/

Produced by Hester Cant with recording assistance from Hannah-Phoebe Bowen.

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Bee Wilson First Bite, How we Learn to Eat

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