Back to basics
The best things in life are… food! For many cultures, food is at the heart of family and social life. This month we’ve been going back to basics, by exploring culinary fundamentals such as bread, love, home cooking and the fabulous memories food can help to create.
For many cultures, food is at the heart of family and social life. This month we’ve been going back to basics, by exploring culinary fundamentals such as bread, love, home cooking and the fabulous memories food can help to create.
On our 5 March show, Sue and Ollie welcomed one of their favourite chefs – Sam Clark of London’s Moro restaurant, which has been the scene of many happy food experiences. They were also joined by fellow chef Nick Deverell-Smith from the Cotswolds and they got to experience the vegan-friendly magic of Coconuts Organic’s delicious ice cream.
Romance was in the air on 12 March when Seb Heeley revealed the love story behind Manchester Gin, while the editor of The Drinks Business shed light on some of her top tipples. Aidan Monks from Lovingly Artisan Bakery soon won fans with his amazing double fermented sourdough made from heritage grains.
The 19 March episode got us all thinking about why more people don’t cook from scratch at home, while Rosalind Rathouse explained how she’s helping to get folks in the kitchen with Cookery School at Little Portland Street. We learned about the proper use of salt - something many cooks still don’t really understand - from Jess Lea-Wilson of Halen Môn natural Anglesey sea salt, rounding off the show with some outstanding biscuits from The Lismore Food Company.
Green Saffron spiced things up in the studio on 26 March by bringing in some of their fantastic, aromatic blends. We also heard from Galliano Dining about the challenges of feeding 600 people without compromising on quality. Finally, Hannah Glasson of INTUNE explained why she chose to share the benefits she’d experienced from CBD with the world through her new fruity drinks.