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Honey & Co: The Food Sessions — Arts
Honey & Co: The Food Sessions

The Food Sessions is back for season 11, with a brand new theme, JOY!

Award-winning podcast from husband-and-wife chef-duo, Sarit Packer & Itamar Srulovich of Honey & Co. restaurant, London.

In Season 12, The Joy Season, the pair look beyond the food world, as they sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.

Podcast of the Year 2021, Fortnum & Mason Awards 2021

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

Latest Episodes:

S04E03 Anja Dunk Oct 26, 2018

Show notes

Anja Dunk was born in Wales to a German mother and a Welsh father. Her childhood was spent predominantly in Wales but also in Germany and South East Asia, where she moved to and from over the early years of her life. Her love of food started at home but has grown since working in cafes and restaurants over the years. Anja spoke to us about her wonderful new book Strudel, Noodles and Dumplings, proving that there is more to German food than Bratwurst and Black Forest gateau.

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S04E02 Sybil Kapoor Oct 12, 2018

Show notes

Sybil Kapoor's new book, Sight Smell Touch Taste Sound, uses cleverly simplified kitchen theory and a selection of tempting recipes to reveal how we can unlock the power of our five senses and take our cooking to the next level. Sybil talked to us about the important differences between: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance. She also told us all about her life in the world of food from London to New York and back again.

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S04E01 Venice with Russell Norman Sep 28, 2018

Show notes

Russell has built a life and career out of his love for the north Italian city of Venice. In his latest book, Venice Four Seasons of Home Cooking, he returns to the city to immerse himself in the authentic flavours of the region and the culinary traditions of the city throughout the seasons.

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

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S03E11 Fabrizia Lanza Aug 03, 2018

Show notes

It’s not often that you get to meet a living legend: Fabrizia Lanza’s cookery school in Sicily is a food lover’s mecca. Fabrizia’s family have been in Sicily for centuries and through their school and farm they preserve knowledge and flavours passed down through the generations. We talked about preserving food and preserving traditions, drank Sicilian wine and cooked some of Fabrizia’s amazing food for everyone who came.

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S03E10 Kitty Travers of La Grotta Ices Jul 20, 2018

Show notes

In a small converted greengrocers in South London (her ice cream shed), Kitty Travers patiently creates an array of iced delights – fresh ice creams that taste of the real, whole fruits; and eye-popping, palate-tickling sorbets that will enliven the taste buds of all those lucky enough to sample them. Kitty came to talk to us about how she fell in love with making ice cream and her new book, La Grotta Ices, containing over 100 inventive flavours of real ice cream, sorbet and granita.

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S03E09 At Home with Sarit Packer and Itamar Srulovich Jul 06, 2018

Show notes

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

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S03E08 Solo with Signe Johansen Jun 22, 2018

Show notes

Signe is a Norwegian-American cook and the author of How to Hygge and Scandilicious. She joined us to talk about her latest book Solo: The Joy of Cooking for One. Celebrating the joy of self-reliance and self-sufficiency, the book is all about becoming more selfish in the kitchen and is full of recipes for happy solo cooking. From uncomplicated no-cook fast food to one-pot dishes that will transform your daily routine. We talked at length about the perfect fish finger sandwich, how to shop for solo dishes and how much dill is too much dill.

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S03E07 Stephen Harris of The Sportsman Jun 08, 2018

Show notes

Self-taught chef Stephen Harris transformed what was once called a “grotty rundown pub by the sea” on the coast in Kent into a Michelin-starred restaurant that has been named Britain’s number one. At The Sportsman, Stephen uses the best ingredients available in the immediate land surrounding the pub – the pork is sourced from the farm next door; they make their own butter and the salt is sourced from the sea. We chatted about the transformation of the pub and of Stephen himself as well as his new book.

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S03E06 Nick Saltmarsh of Hodmedod's May 25, 2018

Show notes

Nick is one of three founders of Hodmedod’s, Britain’s pulse and grain pioneers. They’ve been working with British farmers since 2012 to bring a growing range of forgotten and new crops to British kitchens, from fava beans and carlin peas to quinoa, camelina and naked barley. We use a lot of these products in the restaurants and so we were very excited to have Nick join us to share the Hodmedod’s story.

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S03E05 Salt Fat Acid Heat with Samin Nosrat May 11, 2018

Show notes

After a life-changing meal at Chez Panisse restaurant in Berkley in 2010, Samin began cooking there; a job which determined the course of her life. The chefs she cooked with used four key principles to make any food taste great if used in the right way; salt, fat, acid and heat. Samin spent years creating her book in order to teach others how to master the art of good cooking. We spoke to Samin about the serendipity of her journey into food, how we can develop our palettes and which feta reigns supreme.

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