Episódios
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. This week on flavour talks we're chatting to Ixta Belfrage and Noor Murad, both of whom are cooks with a strong Yotam Ottolenghi connection. Both co-authors or authors of books, and both very good friends. We'll be talking about the pleasures and pitfalls of working in development kitchens & social media, how travelling has influenced their recipes and whether or not opening a restaurant is the ultimate goal of working in a kitchen.
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. This week, we have the pleasure of chatting to Peter Butler - Founder and Director of Dishpatch the restaurant and meal company, and also Karan Gokani - Founder and Director of Hoppers restaurant who serve Sri Lankan and South Indian cuisine. We’ll be talking about regionality in Indian restaurants, and how that’s changing. Peter takes us through the genesis of Dishpatch and how it started as a response to COVID lockdowns, and the pair discuss collaborations and what to expect from meals where the punters do part of the cooking.
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. In today’s episode, we bring together Bonnie Chung, founder and CEO of MisoTasty, and Henry Russell - Belazu’s innovation chef who have created Miso Harissa a fusion of both company’s signature ingredients. We find out all about miso, umami and the process that goes into developing new and exciting flavours.
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. Bob's sits down with Tom Barton, co-founder of Honest Burgers and James Elliot co-founder of Pizza Pilgrims for an utterly mouth-watering conversation all about two of our favourite things! These eager entrepreneurs tell us what life was like before they launched their businesses, how they’ve developed their restaurants into local stalwarts and what the future looks like in the burger and pizza landscape.
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. This week we are talking to Sam Clark co-founder of Moro restaurant and Morito, of which Moro is celebrating 25 years on the food landscape and Dr Polly Russell, Head of the Eccles Centre for American Studies at the British library, and founder and curator of their food season. Amongst other things we will be discussing 13th century Moorish/Spanish cuisine, how a manuscript can lie unfound for 500 years and how food changes (or doesn't) through the ages.
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. In the hot seat this week, we have Genevieve Taylor, live fire expert, founder of the Bristol Fire School and renowned food writer; and Chris ‘Chops’ Taylor (no relation) co-founder of Whittle and Flame, the sustainable charcoal maker. We’re hopefully, changing perceptions of when we can and cant cook al fresco, we're learning about distilling charcoal, and the latest must have cook books.
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. We’re joined by Ben Tish, Chef director of Cubbitt House, which includes the newly opened Princess Royal in Notting Hill – and Helen Graham executive chef of Bubala – Spitalfields and soon to be Portland St to discuss the pros and cons of restaurant and pub life and the marvel of Mediterranean and Middle Eastern ingredients.
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. We’ve had the pleasure of bringing Stephanie Slater, Founder/Chief Executive of School Food Matters and Rachel Edward-Stuart renowned Food Scientist and Flavour Expert together, for a fascinating episode all around food education, the science of flavour, the merits of free school meals and just how many times should we try something before we actually like it.
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. Today we have the pleasure of chatting to Eduardo Pons, our olive oil producer based in Lleida, Catalonia, and practicing GP Dr Simon Poole, who over the last few years has become the go to authoritative voice on extra virgin olive oil and all of its benefits.
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. This week we sit down with Nicole Pisani, Exec-Chef and co-founder of Chefs in Schools, and Joanna Weinberg, Chefs in Schools patron, cookery writer, columnist and author to find out more about the charity’s mission to feed, inspire and encourage more than 30,000 school children to eat real food every day.
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour.Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. If you’ve ever wondered what’s involved in the world of making balsamic vinegar, we bring together Marina Spaggiari our balsamic producer and Angela Clutton, chef and author of The Vinegar Cupboard, for a chat about all things acetic and tasty.
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and un-compromised flavour. In Today's episode we get quo vadis stalwart Jeremy Lee together with Brunswick House's Jackson Boxer, both of whom celebrate 10 years running their respective restaurants, to chat about everything from starting a restaurant, to training new chefs calling in at Covid 19 and Brexit along the way.
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Belazu, food supplier to chefs and home cooks, launch Flavour Talks a podcast all about extraordinary and uncompromised flavour.
Each episode will feature two guests from the company’s network of chef customers, longstanding suppliers, inspiring influencers, and leading food experts. Flavour Talks host, in-house product expert and olive oil sommelier, Bob Curbishley will be joining the conversation to share adventures and stories behind their favourite ingredients, restaurants, food charities and cookery books.
The first series includes a stellar line-up from TV chef and chef proprietor at Quo Vadis restaurant, Jeremy Lee to Mediterranean diet and olive oil aficionado, Dr. Simon Poole; food writer, historian and vinegar specialist, Angela Clutton and executive chef and co-founder of Chefs in Schools, Nicole Pisani.
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