Show notes
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.
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