The Filling with Anna Barnett (Anna Barnett)
Explore every episode of The Filling with Anna Barnett
| Pub. Date | Title | Duration | |
|---|---|---|---|
| 16 May 2021 | Luke Holder Asserts his Passion for Produce led Cooking and Perfecting the Tastiest Foccacia | 01:08:29 | |
EPISODE SYNOPSIS Buckle up podcast listeners as this week we’ll be taking a worldwide culinary tour with effervescent chef Luke Holder. We’re heading to the Middle East, China, Thailand, Italy and landing in the New Forrest where our lucky host Anna Barnett meets Luke in the beautiful grounds of the Lime Wood Hotel where, with Angela Hartnett, he heads up the Hotel’s restaurant ‘Hartnett, Holder and Co’. EPISODE NOTES 03:15 – 04:50) Luke affirms his commitment to local produce and how his kitchen will be 87% British by the end of the year. 05:00 – 07:00) Luke details how previous podcast guest Amelia Freer’s food philosophy has greatly influenced the food ethos at the Lime Wood. 11:15 – 14:00) Growing up in the Middle East has resulted in the chef preferring halloumi over Yorkshire puddings. 28:00 – 31:00) In a passionate section Luke recounts living, working, success and failure during his Thailand years. 48:00 – 49:30) Moving to Italy to work in a 3-star Michelin restaurant taught Luke the true flavour of local, seasonal produce. 53:00 – 57:00) A four restaurant lunch to get to know Angela Hartnett gives a wonderful backdrop to their friendship and creative partnership. TOP QUOTES “Fine dining which is produce led; more time sourcing it, less time cooking it.” Luke “I think last year was the first time as a fully grown adult that asparagus didn’t feature in my life.” Luke “A cookery course in Italy means standing in the corner of a kitchen and not touching anything.” Anna “If you spend time understanding what a strawberry should taste like, then your career will become much easier.” Luke RESOURCES www.limewoodhotel.co.uk www.seahorserestaurant.co.uk www.enotecapinchiorri.it www.angelahartnett.com ABOUT THE GUEST The experience of living abroad as a youngster shaped Luke Holder’s culinary beliefs: “First and foremost every cuisine is tasty, generally”, he says equitably, adding: “Having been brought up in the Middle East and Italy, where the culture of eating is much more family orientated, where people are given dishes in the middle of the table and take part… it definitely influenced the way I want my customers to feel comfortable eating.” Working in Italy also instilled Luke with the value of local, seasonal produce and how cooking should be produce, rather than technique, led. Luke returned to the UK to Head Chef at the Lime Wood Hotel in 2011. In 2014 he formed Hartnett Holder and Co with Angela Hartnett. Instagram: @holder.luke | |||
| 17 Sep 2024 | Karan Gokani, the mastermind behind Hoppers recreates Bombay's famous cheese toastie | 01:01:46 | |
From fully fledged lawyer to restauranteur, chef and best selling author; Karan Gokani's growing empire continues to blossom at pace. Responsible for bringing Sri Lankan and South Indian cuisine to the masses; he launched Hoppers back in 2015 to much acclaim. The much anticipated Hoppers the cookbook, a collection anecdotes, imagery and family style recipes topped many a ‘best cookbook list’. With an amassed following of just under 600k followers across instagram and views reaching the millions, today’s guest continues to share his passion for recipes with his legions of fans. In this episode I get to sample Karan's take on a Bombay cheese toastie, which was nothing short of epic! | |||
| 28 Mar 2021 | Rachel Khoo Discusses the Joys of Swedish Fika, Diversity in TV Production, and Giant Bourbon Biscuits | 01:23:09 | |
EPISODE SYNOPSIS When chef and food writer Rachel Khoo isn’t running in -12 degrees Stockholm, she is creating TV shows, writing cookbooks, judging The Great British Menu, and being a mum (not necessarily in that order). In other words, she’s a force of creative nature intent on using 2021 for self-improvement and developing a whole host of new work projects. In this episode of The Filling with Anna Barnett podcast, Zooming in from her home in the Swedish capital, Rachel shares her experiences; from her previous life in fashion PR, to her first TV show filmed from her Paris flat, to prioritising diversity in her production teams. This is an episode full of appetite, work/life balance, and chat about butter! EPISODE NOTES 21:00 – 25:00) Rachel details her life in Stockholm from the joys of afternoon fika and ice- skating on the frozen waterways to the struggles with the lack of sunlight in winter. 35:00 – 38:00) With the Swedish TV industry working on a much smaller, here Rachel explains the struggle of finding diversity in local production teams. 41:00 – 44:20) In this fascinating section, Rachel and Anna discuss veganism, sustainability, and food waste and the complexities of finding an appropriate balance. 50:00 – 51:40) Here Rachel explains why she moved to Paris at a pivotal time in her life giving up a great job in London. Juts how easy is it to study patisserie without speaking French? 52:15 – 53:30) A mixed-race heritage means Rachels has her feet in many cultures, here she explains how she navigates her feelings of provenance between Austria, Britain, and Malaysia. 56:00 – 59:00) Establishing human connection through food is at the base of Rachel’s work ethos. Here she details how this started with her first TV project, The Little Paris Kitchen. TOP QUOTES “I always feel like I’ve succeeded in life if I’ve brushed my teeth and made my bed.” Rachel “You should hear me swearing – I’m worse than Gordon Ramsay when I’m running.” Rachel “I hit 40 and I feel like I know who I am and what I want.” Rachel “Find your tribe and find your cheerleaders.” Rachel “You Marie Kondo’d your cookbooks.” Anna “Butter makes everything better.” Rachel RESOURCES www.rachelkhoo.com www.rubiesintherubble.com www.meerasodha.com www.fattpundit.co.uk www.mdghs.se/en/green-rabbit/ ABOUT THE GUEST Equipped with her highly attuned arsenal of culinary and creative credentials, Rachel Khoo is a multi- talented bon vivant breathing fresh air, colourful flair, and the practiced skills of a chef onto the world stage – and, into the kitchens and living rooms of home cooks internationally. As an esteemed TV producer, presenter, podcast broadcaster, food writer and best-selling cookbook author – of six books, translated into fourteen languages – and a global culinary consultant, this whisk-wielding, innovative gourmet demonstrates her gastronomic prowess while wearing many hats. She can currently be seen as the new judge on BBC’s The Great British Menu. Instagram: @rachelkhooks ABOUT THE HOST Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life; eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, and recipe techniques that would prove to serve her in the future. After a number of years working in TV production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs, pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book ‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The Independent newspaper as well as contributing to Vogue.... | |||
| 24 Jan 2021 | Andi & Miquita Oliver Make a Mackerel Escabeche Open Sandwich | 00:58:06 | |
Anna Barnett visits the north London kitchen of chef and TV presenter Andi Oliver and her daughter, Miquita, in this episode of her podcast, The Filling. Together they explore Andi’s career through music (best friend is Neneh Cherry klaxon!) to food broadcasting, and a certain mother/daughter road trip through Cambodia where the driving definitely was not shared (you do have a license right, Miquita?). Along the way we learn about a new restaurant venture with Fred Sirieix, talk inspirational black influenced cooking, and that you can never have too much gravy. TOP QUOTES “Let’s get down to the nitty gritty – she doesn’t let me in her kitchen.” Miquita “The main rule in the kitchen is don’t put your hand in the food.” Andi “Oh Lord have mercy – where’s my gravy?” Andi “Add marmite and then sexuality happens.” Andi “Nobody wants bad vibe food – don’t put your bad vibes over my chicken!” Andi “Everything is soul food if it’s done right.” Andi RESOURCES www.wadadlikitchen.com www.claptoncountryclub.co.uk Edna Lewis: In Pursuit of Flavour www.thegreyrestaurant.com www.jainesfish.com ABOUT THE GUESTS Great British Menu host, Andi Oliver, was born in London and made a name for herself as a musician performing with several bands in the 1980’s & 90’s. Moving into broadcasting, Andi’s passion for food and cooking took centre stage when she co-hosted a culinary TV show with her good friend, Neneh Cherry, ‘Neneh & Andi Dish it Up’. As well as TV work, Andi is also now also a restaurateur and writer. @andioliver Born in 1984, Miquita Oliver’s first TV job was at the age of 15 when she was cast to present irreverent teen music show, ‘PopWorld’. After 5 years she moved to present T4 for the next 4 years, subsequently landing her own TV show on 4Music, ‘The Month with Miquita’. Miquita still regularly appears on TV and radio. @miquitaoliver ABOUT THE HOST Anna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London. @annabarnettcooks | |||
| 15 Oct 2024 | Dominic Hamdy talks starting out in scotch eggs and his ever-expanding restaurant empire. | 01:09:17 | |
Dominic Hamdy started out by whipping up the best scotch egg in town, from market stalls to a wholesale business with the likes of Selfridges and Wholefoods as clients. Scotchtails didn’t in fact continue to scale but instead morphed into something much broader. First a Nordic inspired coffee shop on the Strand which was sold ahead of launching the enormously successful Crispin in Spitalfields. Think small plates, seasonal produce and an epic wine list of low intervention and natural wines. Many a chef collaboration helped cement its popularity and a further three restaurants have followed; Bar Crispin in Soho, Bistro Freddie in Shoreditch and Crispin at Studio Voltaire in Clapham. It's almost impossible to get a table currently. The fashion crowd are big fans as is just about everybody else! Follow Bistro Freddie HERE Follow Crispin HERE Follow Dominic Hamdy HERE And you can follow me Anna Barnett HERE | |||
| 09 May 2021 | Rejina Pyo and Jordan Bourke Discuss Blending their Korean and Irish Cultures in the Fashion and Food Industry | 01:10:59 | |
EPISODE SYNOPSIS “ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Filling podcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer and chef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host Anna Barnett discovers how South Korea and Ireland share some surprising cultural similarities: drinking and dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’s mother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello in Korean, or does it? EPISODE NOTES 12:00 – 15:00) Both studying creative courses at the same London university you may imagine Rejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here they tell the story. 20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recounts how traditional recipes are handed down through family generations. 23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Here they detail the origins, production, and reaction to the book after publication. 31:50 – 33:45) Jordan weaves a wonderful tale here detailing how he bonded with Rejina’s mum over the feast that is a Korean breakfast. 37:00 – 39:00) Growing up in 80’s Ireland, food was very much meat and two veg. Here Jordan explains how his passion for food was instilled by his culinarily adventurous mother. 47:00 – 51:00) Sustainability in fashion and food is a critical issue. Rejina, Jordan, and Anna examine how the industries need to positively respond and how some ‘ethical alternatives’ aren’t always what they seem. TOP QUOTES “Talking of organization … Jina is more creative shall we say.” Jordan “If I ever say one of Jina’s designs is hideous, it invariably goes on to be a best-seller.” Jordan “If you’re wearing this particular dress, you’re going to have a good time: you’re going to have 5 margaritas.” Rejina “If you just walk away, you can’t change anything; you have to be in it to change it.” Rejina “I’m basically made up of 50% Irish butter and 50% Irish cheese, and Jina is 100% Korean kimchi.” Jordan “The most exclusive restaurant in Korea? Rejina’s mum’s kitchen.” Jordan “Growing up in Korea I have no attachment to the sandwich, but I do love the kimcheese on sourdough.” Rejina RESOURCES www.rejinapyo.com www.jordanbourke.com www.thepalomar.co.uk www.palomaibiza.com www.babylonstoren.com www.thekaki.co.uk www.stories.com ABOUT THE GUESTS Having trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke was immediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for years at Petersham Nurseries Restaurant in London. He went on to cook for high profile private clients where he gained a following for his naturally healthy, yet indulgent food. This led to the publication of his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which was shortlisted for a Guild of Food Writers Award. Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central Saint Martins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up to be Roksanda Ilincic's first assistant, where she worked for three years before setting up her namesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issues with diversity, whether that be age, size, or skin colour. Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean... | |||
| 14 Feb 2021 | Dan Gillespie-Sells Makes an Italian Open Sandwich (And Plays Piano Really Fast) | 01:18:31 | |
Singer, song writer, activist, and Anna’s former landlord, Dan Gillespie-Sells, is the guest on this week’s The Filling with Anna Barnett. Catching-up in Dan’s Victorian pub home in east London, the old friends chat through Dan’s musical journey from attending the Brit School at 16, forming his band The Feeling, learning his craft performing 10 shows a week in the Alps, and diversifying into musical theatre. As Dan’s pub is where Anna lived for 10 years, they also remember the many pop- ups Anna catered there. But did the guests come for Anna’s food or Dan’s Christmas carols? TOP QUOTES “Isn’t it funny – all these blokes in dresses … and Anna.” Dan “I can’t tolerate much spice – I have an Irish sphincter.” Dan “The fight continues but so does the joy, celebration and solidarity.” Dan “We wanted to sound like E.L.O. from the 70’s – soft rock – when everyone else wanted to sound like The Strokes.” Dan “If you don’t go for things, you don’t fail; if you don’t fail, you don’t learn.” Dan “I’m greedy and I want a meal deal.” Anna RESOURCES www.everybodystalkingaboutjamie.co.uk www.thefeeling.com www.brit.croydon.sch.uk www.tayyabs.co.uk www.akt.org.uk ABOUT THE GUEST Ivor Novello award winning singer-song writer, Dan Gillespie-Sells, was born in London in 1978. He is best known for being the lead vocalist and frontman for the group The Feeling. In addition to his work with The Feeling, Dan has written songs for Sophie Ellis-Bextor. He co-wrote and co-performed the theme tune to BBC drama, ‘Beautiful People’, collaborated with choreographer Javier de Frutos on a ballet piece for The London Coliseum, and most recently wrote the music for the stage show and, soon to be released, film, ‘Everybody’s Talking About Jamie’. ABOUT THE HOST Anna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London. Instagram: @annabarnettcooks | |||
| 10 Sep 2024 | Jeremy Lee & that famous Quo Vadis Smoked Eel Sandwich | 01:22:11 | |
In this week's episode I step into the world of Jeremy Lee, chef proprietor of the iconic Soho restaurant Quo Vadis. We cook up that renowned Smoked Eel sandwich in the kitchen of Quo Vadis before retiring to his enviable East London apartment (a treasure trove of cookery books and serveware). We talk about Jeremy's favourite restaurants, people that inspire him and what it was like to work alongside Sir Terrance Conran for almost two decades. His book, Cooking simply and well, for one or many is out now and I can assure you it's one worth having as part of your cookery book collection. Follow Jeremy Lee and Quo Vadis here. | |||
| 24 Sep 2024 | Giorgia Goggi shares tales from magical Masseria Moroseta in the heart of Puglia plus her reimagined take on tomatoes on toast! | 01:24:22 | |
Giorgia Goggi arrived amongst the olive trees and arid terrain of southern Italy back in 2017. As Puglia was cementing its place as a destination of choice, so was Pugliese farmhouse Masseria Moroseta where our guest joined as Resident Chef for a modest 6 rooms. She would go on to build Moroseta’s reputation as THE culinary hotspot in the region with an aesthetic and menu well ahead of its time. Led by the seasons and with produce from her organic garden, today’s guest has continued to evolve, channeling her passion through a variety of ventures. Moroseta presents most recently as the complete lifestyle brand, with carefully curated products within ceramics, tableware, beauty, olive oils and cookery retreats. Moroseta Kitchen: Recipes and Stories from a Modern Puglian Farmhouse launched this August capturing her meticulous 360 approach to food and showcases the very dishes that make her so celebrated within the food scene. For a constant stream of food inspiration and stunning photography follow Giorgia on instagram HERE And for more images of Masseria Moroseta and a video on how to recreate that incredible sandwich of sorts head to AnnaBarnettCooks | |||
| 07 Feb 2021 | Madeleine Shaw Makes a Hot Salmon Salad on Rye Bread (Or Does She?) | 01:16:33 | |
‘Move, munch, meditate’ is nutritionist and writer Madeleine Shaw’s philosophy for positive lifestyle change. Madeleine is the guest on this week’s episode of The Filling with Anna Barnett. Madeleine and Anna also get to grips with establishing joy in your diet by ‘crowding in, not cutting out’, the importance of vegetable diversity for gut health, Madeleine’s strict Nokia only policy at the weekend (no smartphones here) and topless gyms. Yes, gyms where you work out topless (and barefoot).Would you dare? EPISODE NOTES 06:00 – 08:00) A four year extended gap year in Australia prompted Madeleine to initiate some major lifestyle changes. Here she details her return to the UK and how she got her business started; through a blog, supper clubs and meeting a very special someone. 19:00 – 24:15) Anna and Madeleine begin to discuss the most important areas to consider in lifestyle change. Madeleine explains how she would prioritise sleep, breathing and vegetable diversity. 30:30 – 33:00) ‘Get the Glow’ was Madeleine’s first best-selling book. In this section, the author examines the origins of this book and the concepts for her other publications. 39:00 – 40:30) Talking sensitively about past experiences with her relationship to food, Madeleine explores how growing up with few realistic body shapes on TV can have such a negative impact on self-perception. 52:20 – 55:00) With social media playing such an integral role in working life, as much as personal life, Madeleine describes her ‘digital switch off’ techniques and the use of boundaries in order to maintain that vital work/life balance. 58:00 – 59:00) As a nutritionist by trade, Madeleine here chats through her recipe techniques. What comes first, the flavour or the nutritional value? TOP QUOTES “Marriage is a conversation about what to have for dinner.” Anna “I don’t like cheese. Or butter very much. Don’t judge me on that!” Madeleine “I’m looking forward, excited about getting older.” Madeleine “Once a day place your hand on your heart, take 3 deep breaths and ask what do I need?” Madeleine “When you realise you’re unique, that you’re bringing something different – that’ll really spur you on.” Madeleine “Eggs stored in the fridge is my pet hate.” Madeleine RESOURCES www.madeleineshaw.com www.medlarrestaurant.co.uk www.soif.co www.lahorekarahi.co.uk www.thegoldensheaf.com.au www.edmondscooking.co.nz ABOUT THE GUEST Madeleine Shaw is a leading voice on the wellness scene; a nutritional therapist, bestselling cookery writer, qualifies yoga instructor and mum. Her first book, ‘Get the Glow’ was a Sunday Times bestseller and Madeleine has since published two other lifestyle books, ‘Ready Steady Glow’, and ‘A Year of Beautiful Eating’. Madeleine also hosts the ‘Get Your Glow Back’ podcast, a wellness podcast for mums Instagram: @madeleineshaw ABOUT THE HOST Anna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London. Instagram:... | |||
| 01 Oct 2024 | Ravneet Gill talks books, babies and weddings... and juggling it all. | 00:49:41 | |
Queen of all things sweet, Ravneet Gill is a self confessed sugar addict and the ultimate baking critic. The past four years have bought with it 3 books, one being the ultimate baking bible, an actual baby and a tv career to boot! 2021 saw her step into the shoes of Prue Leith as one of the judges on junior bake off. 2023 saw her join Michel Roux Junior and Mike Reid on Ch4’s Five Star Kitchen: Britain’s Next Great Chef. This cordon Bleu-trained pastry chef has worked her way around some of London’s best pastry sections, working for renowned restaurants St John, Wild by tart, Andrew Edmunds and neighbourhood gem llywellns, to name but a few! Alongside her relentless schedule within the world of food, she now contributes to numerous top publications, all whilst running Countertalk, a platform that aims to support those within the hospitality industry, creating positive change from within. Follow Ravneet HERE Follow Anna Barnett HERE | |||
| 21 Mar 2021 | Tomos Parry chats Michelin stars, Basque cooking, and east end strip-clubs | 01:23:37 | |
EPISODE SYNOPSIS Founder and head chef of Brat restaurant, Tomos Parry, talks to Anna Barnett about converting a former east end strip club into his Michelin starred restaurant, the influence of Basque cooking on his menu, and the transportive power of food and eating, in this episode of The Filling podcast. Mid lockdown, Anna and Tomos discuss the need for hospitality side projects in a struggling industry, and how creating a convivial working culture is beneficial for team and customer. As Tomos say; ‘It’s an open kitchen, so there’s not much shouting going on.’ EPISODE NOTES 12:45 – 16:30) Tomos details with passion how he builds the menus for Brat; Basque inspired but with Celtic influences using British produce. 19:00 – 22:00) Lockdown has dealt a debilitating blow to the hospitality industry; here Tomos explains how his summer side project at Climpson Arch evolved and the menu philosophy behind it. 22:25 – 25:00) Working in kitchens throughout his politics degree at university, Tomos recounts his entry into the London restaurant scene and how his plans for his own restaurant materialised. 51:30 – 55:00) The chef’s Welsh roots are explored here and how culinary elements of growing up on the Welsh coast have made their way to his menu. Lava bread anyone? 58:40 – 1:00:00) In an enlightening segment, Tomos humbly details what a Michelin star award (after just 7 months) really means to him and his team. 1:01:38 – 1:02:15) When asked his proudest moment, Tomos candidly describes how his restaurant side projects have successfully countered the potentially disastrous effects of lockdown, for him and his team. TOP QUOTES “If I can do it with conviction and integrity everything will happen.” Tomos “I wanted to eat that style of Basque food and there was nowhere to do it – so I opened a restaurant.” Tomos “A restaurant is a constantly changing thing because it’s full of human beings.” Tomos “Never lose perspective: set yourself a goal and work backwards.” Tomos “Are you still doing that cooking stuff?” Tomos’s family to Tomos “I had to share the crab rice which I was not happy about.” Anna RESOURCES ABOUT THE GUEST Hailing from Anglesey, Wales, chef Tomos Parry moved to London from Cardiff when he was 25, working at different restaurants, including Ruth Rogers’ River Café, before he began barbecuing at Climpson’s Arch in Hackney, which he credits for pushing forward his career. Previously head chef at the popular Mayfair eatery Kitty Fisher’s, Parry ventured away in 2016 to quietly plan his first solo restaurant, Brat. Parry opened Brat’s doors in the spring of 2018 to immediate critical acclaim, and the Shoreditch restaurant has already earned a Michelin star. Instagram,: @bratrestaurant ABOUT THE HOST Anna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV | |||
| 18 Apr 2021 | Donna Hay Chats Zero to Sourdough, Human Connection through Food and Being the Condiment Queen | 01:08:41 | |
EPISODE SYNOPSIS Joining host Anna Barnett on this week’s episode of the Filling podcast is cook, food stylist, presenter, and author of 30 award-winning cookbooks Donna Hay. Zooming in from her oceanside Sydney home (swoon) Donna recounts her early days as a fledging food stylist and recipe developer through to managing her current food and cooking empire which incorporates writing, TV, her eponymous magazine and online store, and not forgetting hosting live cookalongs for over 4000 people during lockdown. How does she do it all and appear so calm? A combination of natural creativity, the desire to share and experience, and a heavy dose of Australian realism is what drives her success. EPISODE NOTES 15:00 – 18:00) Donna recounts how helping her mother in the kitchen as a child ignited a natural passion for cooking. But was her mum a talented cook? Maybe not, it seems. 23:00 – 25:00) Food trends are discussed in this section with Donna explaining the sudden rise of homemade sourdough bread during lockdown: the need to nurture, see something grow. Food fashion is a reaction to what’s happening in the world. 25:30 – 26:00) With refreshing frankness, Donna and Anna discuss the environmental effects of the food industry on every level; packaging, production, waste. 27:30 – 30:30) One ‘silver lining’ to lockdown was that Donna was able to connect to her followers in a much more naturalistic way. Running interactive cooking classes for dads and kids through Zoom, for example, gave Donna a much more personal insight into how her work positively affect lives. 39:40 – 42:00) Food styling is so much more than selecting the rights props; here Donna gives valuable insight into how she approaches the styling process to her books. 48:10 – 53:00) Here Donna shares an evocative memory of working on the launch of Marie Claire Australia and how she found a mentor in its fashion editor. TOP QUOTES “When I was 8 or 9, I made steak Diane for my father’s birthday meal and thought I was very cutting edge.” Donna “There’s a link to what’s coming next in food and what’s happening in the world.” Donna “Don’t look inside food for inspiration, look outside.” Donna “I feel like I’m cheating as a food stylist in Australia as the produce is so fresh.” Donna “I have so many sandwiches for so many occasions.” Donna “I just feel that a sandwich with only two condiments is a wasted opportunity.” Donna RESOURCES www.donnahay.com.au www.donnahay.com.au/the-donna-hay-general-store ABOUT THE GUEST At the age of eight, Donna Hay picked up a mixing bowl in the kitchen and never looked back. She is Australia’s leading food editor and bestselling cookbook author. Her food, recipes and styling focus on basic ingredients that are simply prepared and beautifully photographed are hallmarks of her work. She has written 30 award-winning cookbooks which have sold over six million copies worldwide and been translated onto 10 languages. She was named one of the ‘Magnificent Seven’ cookbook authors at the international Gourmand Awards in 2007. Donna completed her first TV series, ‘Fast, Fresh, Simple’, in 2011; the series screened in more than 17 countries worldwide. As well as additional TV shows, Donna also writes food columns for Australian and international press, and in 2009 she launched the ‘Donna Hay General Store’. She lives in Sydney and has two sons. IG: @donna.hay ABOUT THE HOST Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life; eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, and recipe techniques that would prove to serve her in the future. After several years working in TV production and fashion, Anna’s natural culinary passion and energy led to a... | |||
| 31 Jan 2021 | Melissa Hemsley Makes a Fridge-Raid Frittata Sandwich | 00:58:55 | |
Anna Barnett today joins Melissa Hemsley in her east London kitchen, resplendent with built-in wok and teppanyaki grill, to discuss the pleasures of dining alone (and not just to chat up the waiters), how the vibrancy of Filipino cuisine is having a moment, reusing leftovers, and the importance of a well-stocked freezer should you find yourself in A&E after a tumble down the stairs. The only thing standing in the way of Anna’s hand-crafted sandwich this week is an uninvited spider Melissa finds in our host’s hair. TOP QUOTES “Cooking for yourself from scratch is a wonderful way to nourish yourself; physically, mentally, emotionally.” Melissa “(My mum) didn’t teach me how to cook so much as taught me not to throw away.” Melissa “What’s the first meal I’m going to have when I get out of A&E?” Melissa “If you cook, you don’t have to clean. And while I’m cooking, I’m also always eating.” Anna “If I could sum you up as a food, Anna, you’d be a cold press olive oil.” Melissa RESOURCES ABOUT THE GUEST Melissa Hemsley is a self-taught chef, food columnist, author, real food activist and sustainability champion who is passionate about spreading the power of feel-good food. Melissa grew up in Kingston, London with her sister Jasmine and their parents; an energetic Filipino mum and an army dad. She has written 4 best-selling cookbooks the latest of which is ‘Eat Green’ released in 2019. ABOUT THE HOST Anna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London. | |||
| 03 Sep 2024 | Goddess of Delicious; Nancy Silverton discusses bringing sourdough to the masses and shares her secret ingredient to a successful career in food. | 01:01:57 | |
I’m finally back with Series 3 of The Filling and we are kicking things off with a bang! On this episode I’m lucky enough to be joined by an American culinary heavyweight and self-confessed perfectionist Nancy Silverton. The woman responsible for bringing artisan bread first to Los Angeles and then to the rest of America. Described as ‘Goddess of Delicious’, whose brioche bought Julia Child to tears, and amongst those in the know she’s considered in the pantheon of all-time great chefs. We talk about Nancy’s ever expanding restaurant empire, a collaboration in the making with ‘Somebody Feed Phil’ Phil Rosenthal. Her favourite LA, London and NYC spots to dine at and people to follow (Brat, Mountain, Sally Clarke, April Bloomfield- Sailor and Jeremy King all get a mention). We discuss her great inspirations in the world of food, Alice Walters and Chez Panisse are celebrated as destinations everyone should visit during their lifetime. Nancy also whips up an incredible piadina using her famous Pizzeria Mozza pizza dough. Head to instagram AnnaBarnettCooks for the video and recipe!
Nancy Silverton Instagram Nancy Silverton Three Ingredients podcast | |||
| 04 Apr 2021 | Kelly Osbourne chats lockdown pets, TV projects, and her love for British food (Including Chicken Cottage) | 00:51:52 | |
Deep in lockdown on both sides of the Atlantic, rock ‘n’ roll enfant terrible Kelly Osbourne Zooms in from LA to join Anna Barnett in London for a raucous, insightful, and poignant episode of The Filling podcast. It’s boss and former employee reunited (did you know that back in the day Anna was Kelly’s assistant?) where they examine lifestyle transformations, new TV projects (EXCLUSIVE!), Sharon’s lack of cooking skills, and Kelly’s much treasured Chicken Cottage keyring. Serious question: does this mean she gets a loyalty discount? Also, can it be true that Ozzy – The Prince of Darkness – has acquired a quarantine tan? EPISODE NOTES 01:00 – 03:15) Kelly details what lockdown life looks like for her in her new LA apartment and her coping mechanisms for combatting loneliness. Has she really taught herself to cooking during this difficult time? 14:00 – 19:00) Sensitively discussing her personal struggles with addiction, Kelly praises the power of her rehab treatment and three a half years of sobriety. 23:30 – 25:00) Kelly lists some of her favourite English foods. She also discusses the differences between UK produce and that of the US. Which does she prefer? 25:30 – 26:40) Was Sharon a good cook growing up? Here Kelly details her childhood food memories and growing up between the US and England. And, yes, turkey dinosaurs were involved. 29:30 – 31:15) Fascinatingly Kelly is eager to return to the UK (home as she calls it) for good. Here she explains why and what’s holding her back? 36:00 – 38:10) Kelly details how productive she’s been during lockdown. Exclusively, she teases new TV projects she has in the development pipeline. Does this include a return to reality TV for The Osbournes? TOP QUOTES “You know me – if everyone’s doing it, I ain’t doing it.” Kelly “You may be the most positive person I know, Anna Barnett” Kelly “The things I put you through (…when you worked for me …); I’m so sorry.” Kelly “The thing I’m most proud of is that I’ve learnt to be myself.” Kelly “Your sandwiches saved my life many times.” Kelly “We like it eggy over here.” Anna RESOURCES ABOUT THE GUEST Actress, singer and fashion designer, Kelly Osbourne, is the daughter of heavy metal legend Ozzy Osbourne and music manager/TV presenter Sharon Osbourne. Since rising to fame in the smash MTV reality series, The Osbournes, Kelly has enjoyed a successful music career, launched a fashion line, participated in Dancing with the Stars, and presented Fashion Police alongside cultural icon Joan Rivers. More recently Kelly has appeared as a judge on Australia’s Got Talent and Project Runway Junior. ABOUT THE HOST Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life; eagerly joining her nan in the kitchen to learn the traditional baking, ingredients, and recipe techniques that would prove to serve her in the future. After a period working in TV production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs, pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book ‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The Independent newspaper as well as contributing to Vogue. Anna wrote the food pages for Grazia magazine, and now... | |||
| 10 Jan 2021 | Henry Holland & David Hodgson Make Fish Finger Tac | 01:04:34 | |
Get ready for an hilarious, equal parts couple’s therapy, equal parts life coaching session (with a bit of food talk thrown in), as Anna Barnett chats to UK fashion’s power couple, Henry Holland and David Hodgson, for the fourth instalment of her new podcast, The Filling. The conversation weaves us through how they met, their successful career paths, and how being northern keeps them grounded in a capricious industry. What we all really want to know, however, is, just how big was David’s award-winning marrow he grew when he was 5, and what are turkey turds, exactly, and why do they have them in their fridge? TOP QUOTES “You’re definitely a gammon, egg, and chips man; very plain, very northern.” David “I have a very delicate digestion and even looking at pastry gives me heartburn.” Henry “I’ve lost many a tooth to Haribo and I’m proud of that.” David “You know a chocolate orange is my favourite chocolate outside of mini egg season.” Henry “You jump headfirst into everything without fear of failure; you don’t look back. And that’s an amazing quality.” David “There are more face masks sachets in our fridge than there are food sachets.” Henry RESOURCES www.luluguiness.com www.houseofholland.co.uk www.j-sheekey.co.uk www.bratrestaurant.com www.bistrotheque.com www.myneighboursthedumplings.com www.outfry.com ABOUT THE GUESTS Henry Holland was born in Ramsbottom, Greater Manchester, in 1983. After graduation from the London College of Communication, Henry went on to work for several teen magazines. In 2006 Henry designed his Fashion Groupies t-shirt range which gained notoriety throughout the fashion world and beyond. Henry subsequently designed a full collection and founded his own fashion house, The House of Holland. Henry has collaborated with Levi Strauss, Debenhams, and Le Specs sunglasses. Instagram: @henryholland Born in Cumbria, David Hodgson, acquired his first handbag at the age of 21 while he was interning at the Observer. Since then, David worked for 5 years at Loewe in Madrid after which he launched his own consultancy business collaborating on the relaunch of Coach, as well as working with brands such as Proenza Schouler, Joseph and Strathberry. In October 2018 he was made Creative Director at Lulu Guinness. Instagram: @david_hodgson ABOUT THE HOST Anna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London. Instagram: @annabarnettcooks | |||
| 23 May 2021 | From their Kitchen Disco Sophie Ellis-Bextor and Richard Jones Discuss Combining their Music Careers with Feeding their Five Sons | 01:28:30 | |
EPISODE SYNOPSIS Musical husband and wife duo, Sophie Ellis-Bextor and Richard Jones, sit down in their London home with The Filling host Anna Barnett to chat about how they met and Sophie’s chat-up lines, the importance of music in their lives and how to feed a family of 7 during lockdown. Here’s a clue: lots of cereal and lots of milk. Also on the table are Sophie on Strictly, falling over on stage, and falling pregnant 6 weeks into dating. EPISODE NOTES 06:30 – 08:30) Ever wondered what breakfast time looks like for a house of 7 including 5 boys? Listen here to get the full picture. 21:00 – 23:00) Here Sophie and Richard talk about how they met and Sophie’s now infamous first chat-up line. 25:10 – 28:45) Music played a big role in Sophie’s childhood, but can you guess her first gig at the age of 8? Prog rock anyone? 34:40 – 38:00) Here Sophie talks candidly about her first band before going solo, and her big break. Can Groovejet really be 21 years old? 41:30 – 48:00) The Feeling were turned down by many record companies before landing their deal. Richard here discusses the origins of the band and how they craft their songs. 01:12:30 – 01:15:00) Sophie was a contestant on Strictly Come Dancing in 2013 and here she recounts her time on the show. Find out if she and Richard continue to waltz around the kitchen. TOP QUOTES “Chicken soup and garlic bread? That’s the worst combination ever.” Sophie requoting one of her children. “When we and the 5 kids are all eating the same thing at the same time – that’s success.” Richard “We have children who don’t like jacket potatoes; how annoying is that?” Sophie “We have personality types that are complimentary, not competitive.” Richard “He got worryingly into golf in his 20’s, so I bought him flying lessons.” Sophie RESOURCES www.sophieellisbextor.net www.thefeeling.com www.eataly.com ABOUT THE GUESTS Sophie Ellis-Bextor is an English singer, songwriter and model. She first came to prominence in the late 1990s, as the lead singer of the indie rock band Theaudience. After the group disbanded, Ellis- Bextor went solo, achieving success in the early 2000s. Richard Jones is a British music producer, songwriter, bass guitar player and founding member of the British rock band The Feeling. Career. Jones attended the BRIT School in Croydon. Richard and Sophie have 5 sons and live in London. Instagram: @sophieellisbextor Instagram: @ richardjonesface | |||
| 02 May 2021 | Anna Jones Confesses to Owning a Thousand Cookbooks and Discusses Working with Jamie Oliver and her Commitment to Vegetarianism | 01:13:48 | |
EPISODE SYNOPSIS It’s the meeting of the two Annas today as Barnett meets Jones in the new episode of The Filling podcast. Speaking from her newly renovated Hackney home, chef, food writer and stylist Anna Jones weaves her journey from an Economics degree to chef training and working at Jamie Oliver’s 15 restaurant, to writing her first published recipes and cookbooks incorporating her commitment to vegetarianism. A prolific recipe writer (as well as cookbook and ceramics collector) Anna Jones also takes us to working in Europe and the intimidation of cooking pasta for Italian chefs, and living in California where she professes a love for their democratic way of eating. We also get the ultimate egg mayonnaise sandwich recipe – but does she really prefer vegenaise? EPISODE NOTES 15:20 – 19:25) After obtaining an Economics degree and setting out in finance, Anna Jones realised she had a different life calling. Here she details what prompted the move into cooking and her first steps to a new career. 19:30 – 22:30) Anna Jones has some enlightening stories to tell from her time training and working at Jamie’s Oliver’s 15 restaurant. Here she recounts meeting some interesting diners including Prince Charles, Brad Pitt, and Bill Clinton. 34:50 – 36:40) While working with Jamie Oliver Anna Jones was offered a book deal. Here she explains how this provided an opportunity to explore branching out on her own. 36:50 – 39:40) At a time when the fashion for restaurants was ‘nose-to-tail’ dining, Anna Jones was exploring how to create more inventive vegetarian food - a scary time, she admits, for a new chef. 42:50 – 47:00) Sustainability, food waste, plastic reduction are all burning concerns, and here Anna Jones talks through her One Change campaign to encouraging people to make regular small changes to their shopping and cooking habits. 57:00 – 59:00) Spending her formative years in California has instilled in Anna Jones a love for the food there and a ‘democratic’ way of eating. Here she explains how plant-based menus are on par with meat and fish dishes. TOP QUOTES “It’s taken me 40 years to realise that having way less stuff is way less stressful.” Anna Jones “If you’re the future king you can ask for whatever you want.” Anna Jones “Jamie Oliver is the busiest man I’ve ever known.” Anna Jones “Putting vegetables at the centre of your diet is the biggest thing you can do for the planet, and it’s the most joyous decision I made.” Anna Jones “My brother was a vegan when the only thing you could get was a Nando’s bean burger.” Anna Jones “My brother says I only eat food so I can put condiments on it.” Anna Jones “Focaccia, butter, and mayonnaise – triple oil threat.” Anna Barnett RESOURCES www.annajones.co.uk www.carolinepopham.com www.saltfatacidheat.com www.violetcakes.com www.sonsanddaughterslondon.com www.followyourheart.com ABOUT THE GUEST Anna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook, The Modern Cook’s Year, and most recently, One. Her books are sold in ten countries and have been translated into five languages. The Modern Cook’s Year won the coveted Observer Food Monthly Best New Cookbook Award and The Guild of Food Writers Cookery Book Award. Her previous books have been nominated for the James Beard, Fortnum & Mason and André Simon awards. Anna believes that vegetables should be put at the centre of every table, and is led by the joy of food and its ability to affect change in our daily lives. She lives in Hackney, East London, with her husband and young son. Instagram:... | |||
| 11 Apr 2021 | Ravinder Bhogal Chats Food Without Borders, Butter Love, and Swearing Parrots | 01:32:07 | |
EPISODE SYNOPSIS For Ravinder Bhogal, cook, writer & restaurant owner, food storytelling is an integral part of her work ethos and what drives the flavour combinations that make it to her menus. In this inspiring episode of The Filling podcast, Ravinder explains to Anna Barnett that restaurants are spaces for humanity where you see the spectrum of emotions, and if you can understand someone’s food you can understand their culture. Ravinder’s is a life story packed with exploration, rule-breaking, community, and a sense of belonging. And not forgetting seriously delicious food. EPISODE NOTES 01:40 – 05:15) Lockdown has been tough for all sectors of the hospitality business, however Ravinder has channelled that frustration into ‘Comfort & Joy’, her catering initiative for Kings College Hospital and the Nishkam Swat foundation. Here she explains the concept and inception. 14:30 – 17:00) As a former journalist, words play an important part in Ravinder’s life and love of food. Here she delicately explains how words and food entwine and how her dishes are stories with no ending. 28:00 – 30:00) Ravinder describes her flavour combinations as ‘mongrel cuisine’ or food with no borders. Her cultural heritage means she naturally wants to combine her Indian roots with her Kenyan and British upbringing. She Ravinder details how this cultural integrations manifests in her cooking. 34:30 – 37:00) In an emotionally detailed section, Ravinder recounts arriving in South London from India and the cultural shock that awaited her. It wasn’t an easy passage. The idea of Jikoni became a utopian ideal where cultures combined and where she could belong. 44:00 – 46:30) This wonderfully loving section details Ravinder’s admiration for her pioneering grandfather who left India in the 1930’s to set up a new life in Kenya. 47:00 – 50:00) Familial expectations for an Indian girl are examined here. Ravinder was the first girl in her family to be allowed a university education. But did she study what was expected of her? 53:00 – 55:00) As a self-described ‘non chefy chef’, Ravinder is not immune to a little self-doubt. So praise from eminent names such as AA Gill and Nigella Lawson is enormously rewarding. Listen in to hear how AA Gill described Ravinder’s cooking. TOP QUOTES “Writing is a huge passion; words are as important as food; words move me to tears and so can food.” Ravinder “Do I take out an injunction or do I marry him?” Ravinder (on her husband) “Nothing can replace good old fashioned hard work.” Ravinder “It’s a very ‘come to mama’ kind of dish.” Ravinder (on her Scragan Pie) “I think it’s a social responsibility for restaurants to have flattering lighting.” Anna “I’m Punjabi; we don’t have blood; we have butter in our veins.” Ravinder RESOURCES www.ravinderbhogal.com www.jikonilondon.com www.lalaniandco.com www.wildpressjuice.com www.swatlondon.com ABOUT THE GUEST Ravinder Bhogal is a food writer, restaurateur, cook, journalist, and stylist. Born in Kenya to Punjabi parents, Ravinder moved to South London with her family when she was 7. Her mixed heritage background blends deliciously with her natural passion for food and cooking, and her work and food spans flavours and culinary traditions from the Far East, India & South Asia, the Middle East, East Africa, and Britain. Ravinder often cites the celebration of immigrant cuisine as her cooking style. Ravinder first came to prominence in 2005 when she won the TV cooking competition, The F Word, judged by Gordon Ramsay and Angela Hartnett. She opened her first restaurant Jikoni in Marylebone, London in September 2016.Ravinder has written several... | |||
| 30 May 2021 | Angela Hartnett Discusses her Welsh-Italian Ancestry, Gordon Ramsay's Ambition and Supplying the Queen with Pasta | 00:57:55 | |
EPISODE SYNOPSIS This is an EXCITING ONE! Fresh from a morning gym session and seated in her Spitalfields’ kitchen, 2 Michelin starred chef Angela Hartnett MBE joins host Anna Barnett for this week’s episode of The Filling podcast where Angela shares stories of growing up in the family fish and chip shop, working with Gordon Ramsay for 17 years and how it feels to be the only woman in a kitchen of male chefs. The answer to that may surprise you. EPISODE NOTES 03:30 – 05:30) Angela admits to working throughout lockdown, and here she details the Cook 19 initiative she developed to supply hospitals with meals during the pandemic. 17:40 – 20:00) With a Welsh Italian mother, Irish father and growing up in Essex, Angela draws on her varied background for culinary inspiration. 22:15 – 25:00) Working for Gordon at the world-famous Connaught Rooms did not come without its struggles; here Angela details how she overcame them. 34:40 – 36:30) An enlightening discussion around being the only woman in an all-female team leads to an unexpected confession. Listen here. 38:30 – 40:00) Here Angela gives some invaluable advice for young chefs starting their careers. 43:30 – 44:30) Angela and Anna discuss the regional differences of Italian food. TOP QUOTES “If you’ve got dried chili, garlic and tomatoes – you’ve got a meal.” Angela “When I first started working for Gordon, I thought; ‘Right, I’ve got to get serious.’.” “I know my limitations; I don’t wake up in the morning and think Michelin stars.” Angela “What’s always worked in my favour is being a woman.” Angela “I’m not afraid to say I don’t know, and I think that’s key in this business. How can anyone know everything about food?” Angela “The hospitality industry can look back at itself after this year and be proud.” RESOURCES www.angelahartnett.com www.muranolondon.com www.limewoodhotel.co.uk www.stjohnrestaurant.com www.brawn.co www.bratrestaurant.com ABOUT THE GUESTS Angela Hartnett is one of the most high-profile female chefs in the world, having worked at many of London’s top restaurants. During her childhood, Angela's Italian grandmother and mother instilled in her an appreciation and love of good food. Angela has since won numerous awards and has paid real homage to her Italian roots by opening Murano, a fine-dining restaurant in London with an Italian-influenced menu. In January 2007, Angela was awarded an MBE for services to the industry. Her restaurants currently hold 2 Michelin stars. She lives in London with her husband. | |||
| 25 Apr 2021 | Merlin Labron-Johnson Confesses his Love for French Cooking, the Challenges of a No-Menu and How to Spot a Michelin Star Inspector | 01:12:08 | |
EPISODE SYNOPSIS Beautiful Bruton in Somerset is the destination for this week’s The Filling podcast as Anna Barnett joins chef and restaurateur Merlin Labron-Johnson in his 15 th Century home to chat about his illustrious career beginning with his training in classical French cuisine, to his successful return to London and opening 3 restaurants in 5 years (including a Michelin star), and his eventual move to Somerset where he now runs The Old Pharmacy, a French style épicerie, and Osip, a nose-to-tail restaurant with no menu: a Michelin starred paean to the local produce. EPISODE NOTES 13:00 – 14:30) Here Merlin talks through his chef training abroad in Switzerland, France and Belgium confessing his love of and respect for classical French cooking techniques. 26:00 – 28:35) Seasonality and provenance are very much at the heart of Merlin’s cooking and underscore the ethos to his restaurants. Here he details how an emotional connection to the food you’re eating makes it taste better. 29:00 – 32:00) Merlin’s school days are recounted here with the chef confessing that he wasn’t particularly well-behaved at school. However, this gave him the opportunity to work in the school kitchen and from there a love of cooking was born. 41:30 – 44:30) Returning from working abroad Merlin had no real plan. So how did taking a job to pay the bills result in a Michelin star and launching 3 London restaurants in 5 years? 51:00 – 55:00) What does a restaurant that offers no menu to its diners look like? Here Merlin explains how dishes evolve through seed planting, cultivation, and harvesting: it’s all in the seasonality. 58:50 – 01:02:00) Merlin passionately recounts his ongoing commitment to working for refugee charities here cooking for over a thousand displaced people in Lesvos and Calais. TOP QUOTES “If I’m a little over-excited it’s because of you and that cookie.” Anna “Cooking, for me, is about respect for tradition with an eye to innovation.” Merlin “As a child I was only interested in getting into trouble and then I found cooking and I became obsessed with being a chef, but not just any chef: the best chef in the world.” Merlin “Some of the best dairy products, meat and fish I’ve ever had are produced in Somerset.” Merlin “Limitations create the greatest identities.” Merlin “We just say hi, thank you for coming, and this is what we’re going to cook for you.” Merlin “I’m two moths clean of carbs and sugar; and it’s not enjoyable.” Anna RESOURCES www.osiprestaurant.com www.flourishfarmstead.com www.helprefugees.org www.imadssyriankitchen.co.uk www.caffesicilia.it www.studionicholson.com www.thefelixproject.org ABOUT THE GUEST Growing up in south Devon, Merlin was always surrounded by organic and sustainable farming. His parents – a poetry writer and museum curator – always made sure there were good organic vegetables and wholesome food on the table. However, it was a disruptive school-life that found him assisting in the school kitchen, rather than attending classes, that really inspired Merlin to become a chef. After training extensively in traditional French cooking techniques across Europe, Merlin returned to London where he took the job of head chef at ‘Portland’ restaurant; 9 months later he was awarded a Michelin star. Two more restaurants followed, ‘The Conduit’ and ‘Clipstone’, before Merlin decided to start his own ventures in Bruton, Somerset. Now he run the French style épicerie, ‘The Old Pharmacy’, as well as the Michelin starred ‘Opis’ a no-menu restaurant showcasing the very best of Somerset produce. Instagram@merlin_johnson ABOUT THE HOST Anna Barnett displayed an enthusiastic interest | |||
| 17 Jan 2021 | Sami Tamimi & Tara Wigley Spiced Cauliflower Fritter Wraps | 00:52:21 | |
We’re in culinary heaven in this week’s episode of Anna Barnett’s podcast, The Filling, as our host is invited to the home of Sami Tamimi, renowned Palestinian chef. They’re joined by Sami’s writing partner Tara Wigley (her journey from publishing to trained cook via the birth of twins is worth a podcast in itself) to discuss being part of the Ottolenghi empire, why the term Middle Eastern cooking needs greater definition, and the difference between right tahini and wrong tahini. Along the way Anna gets fed the most exotic sandwich yet in the series, and we learn why stopping midway during a marathon for a kebab isn’t the best idea. TOP QUOTES “If you want something done, ask a mum of twins.” Tara “In the Middle East you can’t just walk around with a list as it just doesn’t work this way.” Sami “She had a tattoo of an open pomegranate on one arm, and an aubergine on the other.” Tara “Z’atar is better than drugs.” Sami “I actually have a gigantic mouth; I can fit a whole ladle in my mouth.” Anna RESOURCES www.ballymaloe.ie www.belazu.com www.zetunevoo.com www.ottolenghi.co.uk ABOUT THE GUESTS Sami Tamimi: Growing up in the Old City of Jerusalem, Sami Tamimi displayed an early interest in food and cooking. After a brief career as a hotel porter, Sami quickly progressed to head chef for a restaurant in Tel Aviv. An invitation to run a bakery led him to London in 1997. Two years later Sami met Yotam Ottolenghi and their mutual love and appreciation for the ingredients and recipes from their shared homeland developed into a business. Sami is now co-author of several bestselling cookbooks and co-owns the restaurants Rovi and Nopi. His latest book is Falastin, co-authored with Tara Wigley. @sami_tamimi Tara Wigley: After spending a decade working in publishing, Tara Wigley, decided to retrain at the Ballymaloe cookery school in Ireland. She has developed, tested, and written recipes for Yotam Ottolenghi’s column in the Guardian magazine and monthly New York Times’s columns, as well as for his cookbooks. Her latest book is Falastin, co-authored with Sami Tamimi. @tara.wigley ABOUT THE HOST Anna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London. @annabarnettcooks | |||
| 22 Oct 2024 | Chef Raymond Blanc OBE talks through his impact on the world of food and whips up the ultimate French baguette. | 01:10:16 | |
Today’s guest brings me to an achingly picturesque country pile in Oxfordshire. An enormously celebrated hotel, housing the renowned two Michelin starred restaurant Maison aux quat’saison which has retained its stars for 40 years and celebrates its 40th anniversary this year. Raymond's infectious passion, drive and attention to detail has seen many a great chef pass through his kitchens and go on to in turn to reach dizzy heights within the world of food. Landing on British soil in 1972, his 52 years in the industry has seen his aptitude for French gastronomy catapult him to fame. A whopping ten cookery books, numerous television shows, a two star restaurant and a chain of brasseries with over 40 sites across the uk are just some of his achievements! 2008 saw him receive an honorary OBE for his work promoting culinary excellence and raising awareness around the importance of healthy food. He currently resides as President of the sustainable restaurant association, something else he is truly passionate about. Follow Raymond Blanc OBE HERE Follow Anna Barnett HERE to see some behind the scenes sandwich making and wine drinking! | |||
| 08 Oct 2024 | Danilo Cortellini talks fine dining, Italian cuisine and rewriting the rule book. | 01:08:50 | |
Danilo Cortellini is one of my favourite Italian exports. Before landing on British soil over fourteen years ago there were stints at the revered San Domenico near Bologna and Perbellini in Verona, both of which hold two Michelin stars. London saw him throw himself into 3 Michelin starred French restaurant Alain Ducasse at the Dorchester, a brave move for an Italian chef! He carved out a career based on discipline, precision and dedication which put him in good stead to take over the role as head chef at the Italian Embassy, an esteemed position which he held for over 9 years. Catering for and hosting both intimate dinners and galas alike for dignitaries and on plenty of occasions the rich and famous, it was there that he had his first cookery book published ‘4 Grosvenor Square’. 2015 saw him compete on Masterchef The professionals, where he made it to the finals! The pandemic was the turning point in his career, catapulting this Italian chef towards social media stardom. He went on to amass almost half a million followers across instagram alone. His Italian heritage is firmly at the forefront of everything he does and his dedicated followers wait with bated breath for his every post. Better Than Nonna is available to pre order now. Follow Danilo here | |||
| 03 Jan 2021 | Amelia Freer Makes a Hero Sandwich | 01:03:57 | |
Chatting to Anna this week, for episode 3 of her new podcast The Filling, is nutritionist and best-selling author Amelia Freer. Anna and Amelia bond over a shared ‘cooking as meditation’ philosophy with Amelia explaining how positive nutrition should be about what you include in your diet, and not what you exclude. Beige foods are also discussed as well as the best hangover meals (tuna mayonnaise and sweetcorn for Amelia). We also learn how a tenure working for Prince Charles shaped a shift in Amelia’s lifestyle and, despite its nutritional benefits, you won’t find her drinking a turmeric latte. ABOUT THE GUEST Amelia Freer (FdSc, Dip ION) is one of the UK’s most respected nutritional therapists and healthy eating experts. She has headed a thriving private clinic in London for over a decade and has helped thousands to achieve a happier, healthier life. She is also an international best-selling author, debuting with the inspirational ‘Eat. Nourish. Glow’. Amelia’s fourth book, ‘Simply Good for You’, was released in December 2019. TOP QUOTES “This is the largest fridge I have ever seen. I could get into this fridge – have you ever climbed inside your fridge?” Anna “We need to make sure we’re eating 30 different plants each week.” Amelia “When I was younger, I would happily have lived off toast and marmite.” Amelia “You don’t have to be perfect to be powerful.” Amelia “I don’t believe in children’s food versus adult’s food – we eat exactly the same.” Amelia “Good enough is enough.” Amelia RESOURCES Jillian Lavender, London Meditation Centre: www.londonmeditationcentre.com www.limewoodhotel.co.uk www.ameliafreer.com Instagram: @ameliafreer www.thewolseley.com www.thedelaunay.com ABOUT THE HOST Anna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London. | |||
| 20 Dec 2020 | Nick Grimshaw Makes A Cheese Toasty | 01:08:02 | |
In this opening episode of her brand new podcast, chef and food writer Anna Barnett, sits down with Radio 1 and TV presenter (not forgetting GQ’s Best Dressed Man 2014) Nick Grimshaw to discuss his childhood food memories growing up in Oldham, his after-dinner trumpet playing, how moving to London set him on a course for his dream job, and the contents of his well-stocked fridge. Tomatillo relish, anyone? Oh, and Nick also personally makes Anna his sandwich of choice. What will it be? And, more importantly, will it be any good? ABOUT THE GUEST Nick Grimshaw was born in Oldham in 1984. Showing an early interest in music and radio, he gained experience at university presenting the student radio Breakfast Show. After moving to London, he worked in production at MTV, then moved in front of the camera to present for E4 and 4Music. He switched to radio in 2007 and became the Radio 1 Breakfast Show presenter in 2012; a role he held until 2018. Nick now presents the Radio 1 drivetime early evening show. He also appears regularly on TV. RESOURCES Stoneworld: www.stoneworld.com Barrafina: www.barrafina.co.uk Perilla: www.perilladining.co.uk Gloria: www.bigmammagroup.com Morito: www.morito.co.uk Primeur: www.primeurn5.co.uk J. Shekey: www.j-sheekey.co.uk TOP QUOTES FROM THS EPISODE “I had an apple pie, a packet of biscuits, a Deliveroo frozen yogurt, and a Magnum. Then Rita (Ora) came round and ordered a curry. I ate all the curry and a peshwari nann” Nick “I prefer a sloppy omelette over a foamy omelette.” Nick “I can’t fully put my neck down as there’s too much double chin.” Nick “I spend most of my life trying not to shout. My producer always says; ‘Energy not volume!’. Nick “I think the countryside is nice at the weekends when you’re eating a scotch egg.” Nick ABOUT THE HOST Anna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London. | |||
| 27 Dec 2020 | Russell Tovey Makes a Banana and Honey Sandwich | 01:07:41 | |
In the second episode of her new podcast series, The Filling, Anna Barnett visits award winning actor, Russell Tovey, in his warehouse flat to learn about lateral living, how Elton John signs off his text messages, his passion and commitment to art and design, as well as his pescatarianism. Russell also shares with Anna his motivation for acting, including some of his favourite roles, and his ambition for the future. Three questions remain; is that an alien penis in one of the artworks on his walls? What will Anna’s homemade sandwich be? And is Champagne in lockdown too much of a celebration? TOP QUOTES “I bleached my beard this morning.” Anna “I’d quite like you to just come over and show me how to use my kitchen.” Russell “Brrrr….beurrrrr….beeeee” (whale impersonation). Russell “Real life has to be as important to you as acting life.” Russell “We nearly bumped Elton for Anna.” Russell “Culture is what it is to be alive; it’s the human condition.” Russell “To double butter or not when eating peanut butter?” Russell & Anna RESOURCES Pierre Jeanneret: Instagram: @pierre_jeanneret_studio Jamian Juliano-Villani: Instagram: @psychojonkanoo Caroline Coon: www.carolinecoon.com Talk Art: Instagram: @talkart The River Café: www.rivercafe.co.uk Linda McCartney Foods: www.lindamccartneyfoods.co.uk ABOUT THE GUEST Russell Tovey is a British actor known for stage, TV, and film work. Born in 1981 in Essex, Russell displayed an early interest in acting and secured professional work from the age of 11. He successfully transitioned from child to adult actor, skilfully blending theatre work and screen roles including The History Boys, Being Human, and Years and Years. His keen interest in art and design prompted Russel to launch a podcast – Talk Art – with friend Robert Diament to much acclaim. ABOUT THE HOST Anna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London. | |||
| 12 Jul 2020 | Welcome to The Filling | 00:02:40 | |
Join me, Anna Barnett, as I hang out in the kitchens of some of my favourite people. I’ll be dropping in on the likes of Nick Grimshaw, Russell Tovey and Miquita Oliver, to discuss careers, home inspo and—of course—their relationship with food. Each weekly episode ends with our guest showing us their strongest sandwich game - and very possibly the contents of their fridge! | |||