Honey And Co: The Food Talks

Alison Roman is a columnist for the New York Times Food section and Bon Appétit contributor. She is the author of the bestselling Dining In. Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince. We talk all about her new book, Nothing Fancy, where Alison makes any night of the week worth celebrating. She believes it’s not entertaining, it’s having people over. We apologised to leeks, fawned over anchovies and much more! See acast.com/privacy for privacy and opt-out information.

Mike is an Israeli chef and restaurateur known for his landmark Philadelphia restaurant, Zahav, where we had the pleasure of speaking to him while we were in town. We spoke to Mike about growing up in a Jewish household in the US, the food of Israel, his introduction to kitchens and how he and his business partner, Steven Cook, have kept expanding their restaurant world to include Abe Fisher, Dizengoff, Percy Street Barbecue and more... See acast.com/privacy for privacy and opt-out information.

Nancy is a native Californian, but has lived in Japan since 1988 and is a renowned expert in Japanese food. Nancy’s cookbooks include Japanese Farm Food, Preserving the Japanese Way and her newest book is called Japan: The Cookbook - Nancy has painstakingly reworked traditional material gathered from gifted home cooks and translated, tested and adapted the recipes. We talk to her about how to source good ingredients for Japanese home cooking, small-scale farming in Japan and much more... See acast.com/privacy for privacy and opt-out information.

The third and final instalment of our special smoke series to celebrate the third birthday of our grill restaurant Honey & Smoke. 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

The second instalment of our special smoke series to celebrate the third birthday of our grill restaurant Honey & Smoke. 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 o

It's Bonfire Night and our grill house Honey & Smoke is three! 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

Following a slight career detour singing in a successful pop band, Donal Skehan realised food was his true calling and started his popular blog “The Good Mood Food Blog” which chronicled quick cooking dishes and cheap meals. This soon led to cookbooks, tv appearances, a youtube channel and more. Celebrating honest, hearty home cooked food Donal has established himself as a trusted cook and food writer with a loyal global following. We talk to Donal about how his pop career became a food one and much more! See acast.com/privacy for privacy and opt-out information.

Sandor Ellix Katz is an American food writer and fermentation revivalist. His books Wild Fermentation and The Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyse a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” We spoke to Sandor about his life in a commune, what he's discovered recently and much more! See acast.com/privacy for privacy and opt-out information.

Tim Anderson is a chef, food writer, and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011 and his epic Japanese soul-food restaurant, Nanban, opened in 2015 in Brixton. We talk to Tim about his new book Tokyo Stories and seemingly endless food offerings of Tokyo on every level... See acast.com/privacy for privacy and opt-out information.

Ep5 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate. 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

Ep4 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate. 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 See acast.com/privacy for privacy and opt-out information.

Ep3 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate. 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 See acast.com/privacy for privacy and opt-out information.

Ep2 of our mini-series in partnership with the V&A to celebrate their fantastic exhibition FOOD: Bigger than the Plate. 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 See acast.com/privacy for privacy and opt-out information.

In series 5 of Honey & Co: The Food Sessions we're meeting producers, growers and makers who supply some of our essentials. This week we're talking all things fruit and veg! 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. See acast.com/privacy for privacy and opt-out information.

This week we're talking to Ben Mackinnon of E5 Bakehouse all about bread, flour and ancient grains as part of our Makers, Growers and Producers season. 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. See acast.com/privacy for privacy and opt-out information.

In May, we collaborated with writer Rosie Sykes and historian Polly Russell to create a special dinner for the opening of the Eat Cambridge Food Festival. The evening included a food history chat by Polly Russell and a delicious feast cooked by Itamar, Sarit and Rosie inspired by an extraordinary royal medieval manuscript. In this episode we hear Polly tells us about the magnificent scroll, The Forme of Cury, which inspired the epic feast and all the best things about a medieval banquet.   See acast.com/privacy for privacy and opt-out information.

In series 5 of Honey & Co: The Food Sessions we're meeting producers, growers and makers who supply some of our essentials. This week we're talking Honey. 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. See acast.com/privacy for privacy and opt-out information.

In series 5 of Honey & Co: The Food Sessions we're meeting producers, growers and makers who supply some of our essentials. This week we're talking coffee. 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. See acast.com/privacy for privacy and opt-out information.

Episode 1 of a mini-series in partnership with the V&A to celebrate their fantastic new exhibition, FOOD: Bigger than the Plate. 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 See acast.com/privacy for privacy and opt-out information.

In series 5 of Honey & Co: The Food Sessions we're meeting producers, growers and makers who supply some of our essentials. This week it's olive oil! 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. See acast.com/privacy for privacy and opt-out information.