Episódios
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In this episode we are joined by Nick Saltmarsh of Hodmedods. They grow and sell some of the most exciting beans and grains found in British soil. From carlin and ‘flamingo’ peas, to fava beans and quinoa grown in Essex, their range of rustic pulses, seeds and grains are nutritious, incredibly moreish, and found right here on your doorstep. Fergus The Forager joins us with tips on the edible parts of birch trees, including how to tap them for their nutritious sap. https://www.doorstepkitchen.com/https://www.doorstepkitchen.com/podcast/foraging-with-fergushttps://hodmedods.co.uk/ 3 foodie things on your doorstep:https://guide.michelin.com/gb/en/article/features/england-scotland-and-ireland-s-new-one-michelin-star-restaurantshttps://www.townsendrestaurant.co.uk/https://thenooklondon.co.uk/https://chameleon.london/
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This episode features a chef-come-farmer who has worked in some the UK’s top restaurants such as Fera at Claridge’s Hotel (now closed) and Simon Rogan’s L’Enclume in the Lake District. In partnership with Natoora, he’s now spearheading regenerative methods of farming across 120 acres of land in Cornwall and growing amazing produce that can be enjoyed across the UK. Dan talks about his journey to Melilot Farm, his methods of farming, future plans, and what he’s growing and why. Fergus The Forager joins us with tips on where to find and how to cook crab apples. https://www.doorstepkitchen.com/https://www.doorstepkitchen.com/podcast/foraging-with-fergushttps://www.lenclume.co.uk/https://www.instagram.com/chefdancox/https://www.natoora.co.uk/inside-natoora/farming/melilot.php 3 foodie things on your doorstep:https://goodeats.io/DarjeelingExpresshttps://www.corebyclaresmyth.com/core-at-home/https://cartografiechocolate.com/
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This episode features renowned chef Richard Corrigan. Richard is a stalwart for British and Irish seasonal food and an ambassador for the hospitality industry. He’s run Michelin-starred restaurants and the century old Bentley’s in Mayfair, and he’s even cooked for the queen. Richard is also the proud owner of the 150 acre estate Virginia Park Lodge in the Republic of Ireland, as well as Corrigan’s Mayfair and Shoreditch’s Daffodil Mulligan. We speak about his love for fish and seafood, particularly oysters, as well as his notorious soda bread, growing up in Ireland and his favourite seasonal food. There’s also some inevitable chat on coronavirus and the hospitality industry – please note this was recorded on 4th December so a little of our conversation may seem out of date as the tiers are changing so quickly. We also speak about Richard’s love for Irish meat, black pudding, wild game and sea fishing, before diving into Christmas. It becomes very apparent that Richard LOVES Christmas so it is extremely disappointing that his London restaurants will be shut for the festive period. Fergus joins us to speak about the abundant, and tasty, reedmace that I’m sure you’ve seen on riverbanks and beside ponds; the shoots, starchy root and pollen that can all be used in cooking. https://www.doorstepkitchen.com/https://www.doorstepkitchen.com/podcast/foraging-with-fergushttps://www.virginiaparklodge.com/https://www.bentleys.org/https://www.daffodilmulligan.com/ Richard mentions:http://www.hannanmeats.com/https://www.irishherefordprime.com/https://www.inchhousepudding.ie/http://www.jacksonboxer.com/ 3 foodie things on your doorstep:https://bakersbristol.co.uk/https://www.sainsburys.co.uk/gol-ui/product/sainsburys-mince-pie-wheats-500gStory on post-Brexit food prices – see Episode 1 and 2 of Series 2 and Series 1 Episode 7 for ideas on British versions of imported ingredients
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My guest on this episode is a chef, grower of delicious produce, baker, and food sustainability advocate. She is the proud owner of 20 hens and the co-founder of London-based veggie supperclub Knuckle. We chat about her work as Food & Sustainability Director, her chickens, starting an edible garden, eating more sustainably, as well as mushroom foraging. Fergus joins us with an explanation of the Strawberry Tree. https://www.doorstepkitchen.com/https://xanthegladstone.co.uk/https://fergustheforager.co.uk/https://www.thegoodlifeexperience.co.uk/https://www.glendyecabinsandcottages.com/https://www.hawardenestate.co.uk/https://www.theglynnearms.co.uk/ Xanthe mentions: https://www.capewrathoysters.com/https://farmerama.co/https://www.thehappytummyco.com/ 3 foodie things on your doorstep:https://springrestaurant-shop.co.uk/https://rivercafe.co.uk/https://www.hannahwatters.com/
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On this episode we speak to sheep farmer Matt Chatfield. He is giving sheep that are no longer deemed fit for breeding, a great retirement and by doing so is producing probably the best mutton you will ever taste. His ‘cull yaw’ has actually been compared to jamón. Matt also chats about silvopasture, rewilding, regenerative agriculture, and farming in Cornwall. Fergus The Forager chats about jelly ear mushrooms, a common fungi found on the elder tree, giving us some great ideas for cooking them in both a sweet and savoury way. https://www.doorstepkitchen.com/https://www.cullyaw.com/https://fergustheforager.co.uk/ Matt mentions: https://philipwarrenbutchers.co.uk/ - his butcher in Cornwall http://tozino.co.uk/https://ikoyilondon.com/ 3 foodie things on your doorstep:https://www.christmas.boroughmarket.org.uk/https://mrestaurants.co.uk/https://www.instagram.com/petite_glaze/
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This episode features Gregorie Marshall, Master Salter at Blackthorn Salt. They are harnessing the sea on the west coast of Scotland and trickling the seawater down an incredible graduation tower stuffed full of blackthorn – aka sloe. It’s a shame I can’t visit the unique structure for myself which is a first in the UK, but I do have a box of their salt in the kitchen which I use to finish dishes and in salted caramels. Fergus The Forager chats about one of his favourite winter mushrooms, the wax cap. https://www.doorstepkitchen.com/https://www.blackthornsalt.co.uk/https://fergustheforager.co.uk/ 3 foodie things on your doorstep:https://www.lyleslondon.com/https://www.ocado.com/products/louis-pommery-england-brut-392050011https://www.theponyandtrap.co.uk/
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This episode features Mark Hix, one of the greats of British food. He a celebrated chef, restaurateur and food writer known for his original take of British gastronomy. He has unrivalled knowledge of local fish and seafood, has a whopping 12 cookbooks to his name, and even received an MBE in 2017 for his services to hospitality. We speak about coronavirus and the effect on the hospitality industry, including own restaurants which have been hugely impacted. Topics also include Mark's love for seafood and fishing, his food philosophy, how best to cook fish and Mark gives us some ideas for using the lesser-known fish we can find in the UK. Fergus The Forager gives us a great introduction to hogweed. https://www.doorstepkitchen.com/https://fergustheforager.co.uk/
https://www.instagram.com/markehix/
https://theoysterandfishhouse.co.uk/
3 foodie things on your doorstep:https://www.shopcuvee.com/collections/take-cuveehttps://shop.thenewtinsomerset.com/categories/cyderhttps://gailsbread.co.uk/order/hampers-gift-boxes/602-breakfast-in-bed-hamper.html Producers and suppliers that Mark mentions: https://www.blackcow.co.uk/https://www.call4fish.com/https://www.somersetciderbrandy.com/https://castlewoodvineyard.co.uk/https://lymebaywinery.co.uk/https://furleighestate.co.uk/https://langhamwine.co.uk/https://dorsetoysters.com/https://www.dorset-shellfish.co.uk/ -
This episode features Zak Frost, founder of Wiltshire Truffles, purveyors of English and global truffles, supplying the best restaurants across the country. We’ll learn what a truffle actually is, how their dogs find them, the different types we eat, what makes a great truffle, why truffle is actually great used in desserts, and the hard truth about truffled products. Fergus The Forager talks about sea buckthorn, a spiky coastal bush whose berries pack a tropical punch. https://www.doorstepkitchen.com/https://wiltshiretruffles.com/https://fergustheforager.co.uk/ 3 foodie things on your doorstep:https://www.the-connaught.co.uk/restaurants-bars/connaught-bar/https://www.telegraph.co.uk/news/2020/10/22/british-food-drink-given-authenticity-logos-stop-foreign-copy/https://www.goodsixty.co.uk/borough-market
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This episode features Gabe Cook, an award-winning cider expert with over 15 years experience. Gabe is a cider writer, teacher, judge, and he’s even written a book about the wonderful drink. We’ll learn what cider really is, the common misconceptions, the different styles we can discover, some great brands to try, and some ideas for cider-fuelled drinks for Autumn and Winter. Fergus The Forager talks about rosehips, an autumnal treat full of Vitamin C. https://www.doorstepkitchen.com/https://fergustheforager.co.uk/https://www.theciderologist.com/https://discovercider.com/
3 foodie things on your doorstep:https://fakeycakey.com/
https://philipwarrenbutchers.co.uk/https://www.thelittlebluedoor.co.uk/ Places and producers mentioned in interview with Gabe Cook:https://rosscider.com/https://www.westons-cider.co.uk/https://www.oliversciderandperry.co.uk/https://thefinecider.company/https://craftynectar.com/https://www.scrattingscraftcidershop.co.uk/https://www.cideronline.com/https://www.eebriatrade.com/https://sxolliecider.com/http://thornboroughcider.co.uk/https://caledoniancider.com/ -
Welcome to Series 2 of The Doorstep Kitchen! After a few months break, we are back with 10 more episodes where we continue to discover our great British produce. From cheese to cider, seafood to truffles, there is much to learn in this series about what is growing and being cooked right here on our doorsteps. We also have a new forager so welcome Fergus Drennan aka Fergus the forager, and at the beginning of each episode I will be giving you a little update on new food and drink products, restaurants and events.
This episode features cheese expert Sam Wilkin. A fellow podcast host, Sam is a hub of knowledge and even a cheese judge. Topics include how coronavirus has affected the industry, which cheesemakers to visit, what is raw cheese and where can it be found, and Sam gives us the names of some of Britain’s best cheeses – those mentioned are listed below. We also dive into the world of cheese pairings and Sam offers his thoughts on vegan cheese. Fergus the Forager talks about beefsteak mushrooms, a great one for beginners. https://www.doorstepkitchen.com/https://cellarman.co.uk/https://fergustheforager.co.uk/ Places and producers mentioned: https://drink-mary.com/https://www.daffodilmulligan.com/https://samsriverside.co.uk/https://www.thecheesebar.com/https://fenfarmdairy.co.uk/https://www.stjamescheese.co.uk/https://www.thecourtyarddairy.co.uk/https://www.mrskirkhamscheese.co.uk/https://www.montgomerycheese.co.uk/https://www.blackwoodscheesecompany.co.uk/https://parkfarm.co.uk/https://www.theoldcheeseroom.com/https://www.alsopandwalker.co.uk/https://www.lafromagerie.co.uk/https://www.paxtonandwhitfield.co.uk/https://twobelly.co.uk/https://www.cornishgouda.co.uk/https://www.quickes.co.uk/https://www.whitelake.co.uk/ -
In the last episode of Series 1, we speak to goat farmer James Whetlor. James is a former chef and the owner of Cabrito. His goal is to put all billy goats born into the dairy industry into the meat industry. We learn why we should be eating goat and why we don't currently eat it in the UK, plus James gives us some great recipe ideas. It’s the end of July and the courgette glut is well underway. I give you a recipe for courgette fritters, which make for such a tasty light lunch, and forager Imogen ends the series by teaching us about the plant mugwort.
https://www.doorstepkitchen.com/recipes/courgetteshttps://www.doorstepkitchen.com/recipes/goat https://cabrito.co.uk/ https://cabrito.co.uk/goat-book/ https://www.nativerestaurant.co.uk/
Want to learn more about the issues surrounding goat? https://www.independent.co.uk/life-style/food-and-drink/eating-goat-meat-goatober-kid-farming-industry-dairy-a9128591.html https://www.standard.co.uk/lifestyle/foodanddrink/7-reasons-why-you-should-be-eating-more-goat-meat-a3213241.html -
In this show we speak to chef Will Devlin of The Small Holding in Kent. As the name suggests they are indeed a farm but what is lovely is that they have a restaurant serving goodies grown on the plot. Will is also a keen forager so quite a few local wild ingredients make their way onto his plates. We chat about the farm and restaurant, what they’re growing, The Hunger Gap, his ‘full acre menu’ (which sounds incredible!), local wine, what he forages, and their latest restaurant venture The Curlew.
Forager Imogen then speaks about meadowsweet. This wild plant has flavours of honey, almond, vanilla, and tonka bean so it’s a great addition to the kitchen.
Will and the team grow strawberries and in July they are at their best. I’ve used some of the berries for this episode’s recipe – strawberry shortcake – which also has a foraged twist as I glaze this dessert with meadowsweet cordial.
https://www.doorstepkitchen.com/recipes/strawberries https://thesmallholding.restaurant/ https://www.thecurlew.restaurant/ https://www.nativerestaurant.co.uk/
Local vineyards Will mentions: https://www.chapeldown.com/ https://tillingham.com/ https://www.gusbourne.com/ -
In this show we speak to Sam Britten of Orkney Craft Vinegar. His products are a world away from what you’d usually pick up in the supermarket and chef James Martin is a huge fan. We learn what vinegar really is, how best to cook with it, how you can use it in a cocktail, plus some of the interesting new flavours Sam is working on such as a smoky red dulse flavour and a gooseberry vinegar as well. So speaking of gooseberries, Orkney is full of the spiky bushes and Sam chose these tart berries for me to create my weekly recipe – my gooseberry tart with elderflower cream – which you’ll hear after my chat with him. Lastly forager Imogen speaks about hogweed, a versatile green with more protein in the leaves than curly kale. https://www.doorstepkitchen.com/recipes/gooseberries https://www.orkneycraftvinegar.com/ https://www.highlandparkwhisky.com/
https://www.nativerestaurant.co.uk/ Some of the chefs and bartenders that use Sam’s vinegar: https://www.jamesmartinchef.co.uk/ Gareth Ward at https://ynyshir.co.uk/ https://chefbradcarter.co.uk/ http://www.eamonrockey.com/ https://mrlyan.com/ -
In this show we speak to British chef James Donnelly. His restaurants and pop-ups serve you the best quality sustainable and ethical produce, working closely with farmers, fisheries and suppliers. All of James’ ingredients are reared, grown and loved in the UK. Amongst other things we speak about native alternatives to well-known imports such as using local Graceburn instead of Feta. I give you my recipe for Rhubarb and Elderflower Pavlova and forager Imogen chats about wild strawberries.
https://www.doorstepkitchen.com/recipes/rhubarb https://donnellysrestaurant.co.uk/
https://www.nativerestaurant.co.uk/https://www.montgomerycheese.co.uk/product/ogleshield/ https://www.lakedistrictfarmers.co.uk/ https://www.blackwoodscheesecompany.co.uk/product-page/graceburn-original https://berkswellcheese.com/ https://www.thetomatostall.co.uk/shop https://www.celticfishandgame.com/ http://bellandsonsbutchers.co.uk/ https://www.thewonkyparsnip.com/ -
In this episode we speak to Jonny Ellson, wine expert and Director of Restaurants for Coworth Park. We speak about some of his favourite wines from the UK, why some grapes do better in Britain, how to make English sparkling wine, how to pair food and wine, and where to learn more. As a bit of a carnivore Jonny voted for lamb as his chosen ingredient so I give you my recipe for grilled lamb chops with ground ivy chimichurri and crushed jersey royals. Forager Imogen talks about mallow – yes as in marshmallow! https://www.doorstepkitchen.com/recipes/lambhttps://www.dorchestercollection.com/en/ascot/coworth-park/https://nyetimber.com/https://www.laithwaites.co.uk/https://digby-fine-english.com/https://www.chapeldown.com/http://londoncru.co.uk/https://www.wsetglobal.com/https://www.nativerestaurant.co.uk/
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In this show we speak to Sarah Wyndham Lewis, honey sommelier and co-owner of Bermondsey Street Bees who produce incredible London honey. We talk about the best honey to be buying, the crucial role bees play, urban beekeeping, the honey process, and her role as a honey sommelier. Vibrant rhubarb is in season so I give you my recipe for Rhubarb and Custard Brûlées and forager Imogen speaks about wild flowers and yarrow. https://www.doorstepkitchen.com/recipes/rhubarbhttps://www.bermondseystreetbees.co.uk/https://www.bbka.org.uk/https://www.nativerestaurant.co.uk/
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In this show we speak to Richard Bainbridge, chef and winner of Great British Menu in 2015. We chat about foraging with his family, the incredible produce of Norfolk produce, seasonality, his signature dishes, and lastly samphire. I’ll give you a quick recipe for samphire and crab linguine and forager Imogen talks about dandelions.
https://www.doorstepkitchen.com/recipes/samphirehttps://www.restaurantbenedicts.com/https://fenfarmdairy.co.uk/https://flintvineyard.com/https://www.nativerestaurant.co.uk/ -
In this show we chat to Alex Wright, co-founder of DASH water, who make natural sparkling drinks from wonky fruit and veg that would otherwise go to waste. We speak about DASH, food waste, drinks trends, and summery cocktails. Cook and host Kat shares another asparagus recipe and forager Imogen talks us through Alexanders – a common plant whose stems are tender and delicious, and seeds are wonderfully spicy.
https://www.doorstepkitchen.com/recipes/asparagushttps://www.doorstepkitchen.com/recipes/elderflowerhttps://dash-water.com/https://www.nativerestaurant.co.uk/https://rubiesintherubble.com/https://feedbackglobal.org/https://www.toastale.com/https://www.oddbox.co.uk/https://www.chicp.co.uk/ethoshttps://pickforbritain.org.uk/ -
In this episode we chat to chef Roberta Hall of The Little Chartroom in Edinburgh about her experience on Great British Menu and love of Scottish ingredients. Cook and host Kat shares an asparagus recipe and forager Imogen speaks about pineapple weed, a hardy plant that has the potential to transport you to a tropical island… https://www.doorstepkitchen.com/recipes/asparagushttps://www.thelittlechartroom.com/Great British Menu - https://www.bbc.co.uk/programmes/b0071y6r
https://www.soulfoodedinburgh.org/https://www.nativerestaurant.co.uk/ -
Welcome to the very first episode of The Doorstep Kitchen – the podcast celebrating great British food and drink. In this show we chat to James Chase of Herefordshire-based Chase Distillery, along with giving you some great ideas for using wild garlic. We are also joined by our expert forager Imogen Davis who provides an introduction to the world of foraging before diving, fortunately only metaphorically, into stinging nettles.
https://chasedistillery.co.uk/https://www.doorstepkitchen.com/recipes/wild-garlichttps://www.doorstepkitchen.com/recipes/nettleshttps://www.nativerestaurant.co.uk/ - Mostrar mais
