Honey & Co: The Food Sessions

Latest Episodes:

S05E02 Chocolate with Joanna Brennan of Pump Street May 24, 2019

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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 coffee.

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!

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

S05E01 Butter with Grant Harrington and Eve Hemingway May 10, 2019

Show notes

Welcome back to series 5 of Honey & Co: The Food Sessions. In this season we're meeting producers, growers and makers who create some of the essential ingredients cooking. The people you’re going to hear from, supply us, inspire us and improve our cooking. We hope you’ll have fun geeking out with us about all things butter, chocolate, coffee, bread, fruit & veg, olive oil and of course... honey. Enjoy!

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.

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

S04E11 Michael Rakowitz Feb 15, 2019

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Michael Rakowitz, Iraqi-American artist of Fourth Plinth commission 'The Invisible Enemy Should Not Exist' and author of upcoming cookbook A House With A Date Palm Will Never Starve, to be released in the summer of 2019. Rakowitz’s Lamassu is made from empty tins of Iraqi date syrup, alluding to the fact that historical monuments are not the only thing destroyed by war; they also decimate local economies, including the industry for date syrup which collapsed as a result of the war.

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

Instagram: @PlinthUk

Twitter: @PlinthUkArt

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

S04E10 Rosemary Shrager Feb 01, 2019

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Rosemary Shrager, celebrity chef, cookery school doyenne and author of Rosemary Shrager’s Cookery Course: 150 tried and tested recipes to be a better cook. She has recently appeared on popular television series The Real Marigold Hotel and is an acclaimed cookery teacher with her own school, Rosemary Shrager’s Cookery School. She came to talk to us about the best ways to teach cooking, how she adapts recipes from her travels and all the bizarre encounters she has had along the way.

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

S04E09 A Brown Table with Nik Sharma Jan 18, 2019

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Nik is a writer, photographer, and recipe developer behind the critically acclaimed blog, A Brown Table. We chatted to him after a special event cooked by us from Nik’s book – Season: Big Flavours, Beautiful Food. Nik's recipes take a journey all the way from India by way of the American South to California. He talked to us about his childhood food in India, how he uses his scientific skills in cooking and why he took basmati rice to his in-laws' house.

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

S04E08 Lateral Cooking with Niki Segnit Jan 04, 2019

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Niki’s first book The Flavour Thesaurus, published in 2011, examines why one flavour works with another and looks at how to pair your ingredients from traditional combinations such as pork & apple and interesting but unlikely-sounding couples. Niki’s inspiring new book, Lateral Cooking, grew out of the experiments with flavour combinations that went into her bestselling debut. We spoke to her about her path into food writing, how she developed the categories and her no-churn lemon ice cream

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

S04E07 Feast with Anissa Helou Dec 21, 2018

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Anissa Helou is a chef, food writer, and journalist with an unparalleled knowledge of the culinary heritage of the Middle East, the Mediterranean, and North Africa , author of FEAST: Food of the Islamic World. She talks to us about the major task of covering the entire Islamic World in a cookbook, how she gathered a comprehensive collection of the finest and most flavourful recipes from her time living and travelling widely in the region, and how to eat a camel hump.

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

S04E06 Asma Khan Dec 07, 2018

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Asma Khan has royal Mughali ancestry and grew up in a palace with 20 cooks. After gaining a PHD, she set up a supper club in her home in Kensington. Lovingly recreating Indian food from family recipes that go back generations, her cooking drew much acclaim and led to a permanent restaurant in central London, Darjeeling Express. We talked about filming for Chef's Table and her Second Daughters Fund which supports the often neglected and disadvantaged second daughter in the Darjeeling town of Kurseong.

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

S04E05 Black Sea with Caroline Eden Nov 23, 2018

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Caroline Eden is a writer specialising in the former Soviet Union. Over the past decade she has filed stories from Uzbekistan, Ukraine, Russia, Kyrgyzstan, Kazakhstan and Azerbaijan. She came to talk about her book 'Black Sea: Dispatches and Recipes – Through Darkness and Light' is the tale of a journey between three great cities. We listened to Caroline’s stories of the remarkable individuals she met such as the last fisherwoman of Bulgaria and the inspiring meals that she ate on the way.

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

S04E04 Max Halley of Max's Sandwich Shop Nov 09, 2018

Show notes

After working in some of London’s best-loved restaurants, Max Halley realised that the sandwich, humanity’s greatest invention, was due a renaissance. In 2015 Max opened Max’s Sandwich Shop in Crouch End, London. He features creations such as the Ham, Egg ‘N’ Chips: slow-cooked ham hock, fried egg, piccalilli, shoe string fries and malt vinegar mayo. We talked about his sandwich philosophy, what's wrong with sourdough and the best things to blend into mayonnaise.

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

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