Podcasts
Lend us your ears! The delicious. podcast goes out every Thursday. This series, we’re hearing the stories behind a range of new cookbooks. You’ll also find our full library of previous podcasts, where we dig into food issues, interview some cracking guests and get the gossip from the delicious. food team.
If you think you’re into food, you need to be into this.
Honey & Co’s new book: listen now
Podcast producer, Gilly Smith, talks to the owners of Honey & Co about their new book, women in the kitchen and Israeli cuisine
A French revolution in Bordeaux wines: listen now
In this week's podcast, sponsored by Bordeaux Wines UK, we head to the wine regions of Bordeaux to meet young winemakers causing a bit of a revolution.
Nigella Lawson on How to Eat: listen now
In this special extended interview, I talk to the awe-inspiring Nigella Lawson 20 years after her first cookbook, How to Eat, launched her career.
Donal Skehan on his new Meals in Minutes cookbook: listen now
In this week's podcast, Gilly Smith interviews blogger-turned-food writer and TV chef, Donal Skehan. Listen to find out about his life as a former pop star, being a new parent and his latest cookbook 'Meals in Minutes'.
Yotam Ottolenghi’s thoughts on identity, food fights and feeding the kids: listen now
In this week's podcast, Gilly Smith interviews Yotam Ottolenghi. Hear about his cookbooks, what he feeds his kids and what Ottolenghi food is all about.
Food waste with Tom Hunt, Yotam Ottolenghi’s new book and Nigel Barden’s new TV show: listen now
In this podcast, Gilly Smith interviews Tom Hunt, Skye Gyngell, Yotam Ottolenghi, fashion-guru-turned-Spelt-farmer Roger Saul and Nigel Barden.
An in-depth Manchester foodie special: listen now
This week River Cottage's Steven Lamb and Gilly Smith explore the rise of Manchester's food scene, in a podcast sponsored by Woodalls Charcuterie.
Sybil Kapoor’s interview on cooking with your senses: listen now
This week, Gilly Smith meets with food writer Sybil Kapoor. Tune in for an interview about understanding how our senses attribute to the joy of cooking.
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