Episodes
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In the Borough Market Kitchen, Salina Khairunnisa of Joli shares the cuisine of Malaysia’s Peranakan community, while Urvesh Parvais of Gujarati Rasoi cooks food rooted in the Indian state of Gujarat. They joined Giulia Crouch to taste some dishes and chat about cultural authenticity, the importance of quality ingredients and the enduring appeal of street food.
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Philip Crouch of The Parma Ham and Mozzarella Stand and Patrick Martinez of The Tinned Fish Market source spectacular products from Italy and the Iberian Peninsula. They joined Giulia Crouch to taste some of those products and chat about their relationships with producers, the importance of sharing knowledge, and their drive to find the highest-quality versions of familiar foods.
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Missing episodes?
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Dawn Smith of Pimento Hill has been selling her handmade sauces, seasonings and jellies at Borough Market for 14 years. She sat down with Giulia Crouch over some spicy chicken wings to discuss the adventurousness of market shoppers, the role of food in Caribbean culture, and why peanut butter with scotch bonnet chilli jam is the best thing ever.
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David Carter of Oma and Agora and Rob Dann of Bedales Wine Bar are long-time friends as well as the owners of neighbouring businesses at Borough Market. They sat down with Giulia Crouch over a glass of Calabrian rosé to discuss sources of inspiration, the impact of restaurant architecture, and the elemental pleasure of breaking bread.
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Run by the McCourt family, Northfield Farm has traded at Borough since the 1990s, selling high-quality meat from its East Midlands farm. To kick off our new season of podcasts, the stand’s manager Dom McCourt sits down with Giulia Crouch to share a steak and chat about the butcher’s craft, the importance of sustainable farming, and the art of cooking meat on a barbecue.
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Welcome to a brand-new season of Borough Talks, the Borough Market podcast.
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Following publication of a new volume of her acclaimed book The Flavour Thesaurus, best-selling author Niki Segnit joins Angela Clutton at Borough Market. While exploring the stalls, they discuss the liberation that comes from cooking without a recipe, the difference between raisins and sultanas, and why allspice smells like clean ironing.
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Belgian food writer, photographer and TV star Regula Ysewijn talks to Anegla Clutton about her fascination with British history and culture, her strong ties to Borough Market, and how Belgium’s food traditions act as a bridge across the country’s deep regional divides.
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On a flying visit from Melbourne, the much-loved Australian food writer, broadcaster and self-proclaimed ‘vegelante’ Alice Zaslavsky joins Angela Clutton for a stimulating stroll around Borough Market’s stalls, complete with honey tasting, cheese shopping and lots of inspiring chat.
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Mike Hill and Richard Dinwoodie of Utobeer and The Rake and drinks writer Emma Inch join Angela Clutton to discuss the shifting landscape of gay pubs, the battle against beer’s macho image, and Borough’s age-old links with brewing.
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Clare Finney, author of Hungry Heart and a regular contributor to Borough Market, talks to Angela Clutton about the ties between food, love and human connection, her own complicated relationship with food, and the elemental power of breaking bread together.
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Angela Clutton joins one of the regular surplus food collections run by Plan Zheroes and discovers how Borough Market produce that might otherwise go to waste finds its way to people in need. She chats to Plan Zheroes co-founder Chris Wilkie, chef and ambassador Jeremy Pang, traders, volunteers, and one of the many charities that benefit from the scheme.
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Chloë Stewart of nibs etc. and TikTok star Martyn Odell (Lagom Chef) join Angela Clutton to discuss the devastating impact of food waste and how, by unlocking our creativity, changing our habits in the kitchen and redefining ‘waste’ as ‘resources’, we can all play our part in reducing it
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Food writer and culture, diversity & comms consultant Mallika Basu offers her insights into writing cookbooks, building a personal brand, ‘feeding the beast’ of social media, and bringing cultural sensitivity to the language of food.
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Legendary food writer and organiser Henrietta Green joins Angela Clutton to discuss her role in the dramatic rebirth of Borough Market in 1998, the alarming shape of food retail, and the ongoing revolution in British charcuterie.
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Romy Gill, the British-Indian chef, food writer, broadcaster and author of the beautiful On The Himalayan Trail cookbook, joins Angela Clutton to discuss the roots of her approach to food, and the intense experience of exploring the Himalayas.
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This special episode looks back at the Frost Fairs – wild, spontaneous festivals that repeatedly erupted on the frozen River Thames. Mark Riddaway, author of Edible Histories, gives us the history, while Tim Wilson of Ginger Pig and Andy Geddes of The Cinnamon Tree Bakery discuss the food sold at the Frost Fairs and how these historic events resonate with today’s Market traders.
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For our second Christmas podcast Angela is joined by Jeremy Lee, charismatic chef-proprietor of Quo Vadis and author of the hit cookbook Cooking. The pair wander around the Market’s stalls visiting butchers, greengrocers and cheesemongers and chatting about everything from Jeremy’s memories of the Market’s formative days to his predictably indulgent approach to Christmas food.
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For the first of our special Christmas podcasts, the cookery writer and self-proclaimed ‘queen of leftovers’ Melissa Hemsley wanders around the Market with Angela. They talk to traders, admire the design of Spanish fish tins, try Indonesian snake fruit and discuss Melissa’s love of Christmas pudding with cheese. Less an interview, more two friends chatting about food with the microphones left on.
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Creating a complex cookbook like Borough Market: The Knowledge is an epic undertaking, requiring the input of lots of people with a diverse range of skills. For this highly informative podcast episode, Angela Clutton is joined by photographer Kim Lightbody, graphic designer Dave Brown and publisher Liz Gough to lift the lid on how Borough’s new cookbook came to be conceived.
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