At the Sauce: Recent Episodes
Alex Ryder
A podcast which explores stories from the world of food and drink with people in the UK and beyond, preferably over a cuppa tea. Hosted by food blogger Gingeybites and occasional friends...
Today’s guest is Lucy Vincent, founder of Food Behind Bars, the UK’s only registered charity dedicated to transforming the food served in British prisons. She kick started this project back in 2016 and since then has worked with various prisons across England and Wales on projects which aim to positively impact the health and wellbeing of prisoners, by delivering practical food-based education, promoting healthy eating and designing exciting food and drink initiatives. Their projects are broad, from menu development to cooking, training and even growing food.
Find out more about what they do at foodbehindbars.com and follow Lucy and the team's work on instagram.
In this episode I chat with mother-daughter team Lisa and Sarah Lisson about their Food Memory Project which they run from their homes in the US - Tennessee and North Carolina. Sarah is a dietitian and food blogger who has always measured her life in meals, and her mum Lisa is a genealogist with a passion for helping people uncover and share their family’s history.
In this first episode of the new year, I'm chatting with Torie True, food blogger and author of cookbook Chilli and Mint.
Torie has always loved food and been surrounded by it but her career was very different until 11 years ago when she decided to leave an all encompassing role in finance 11 years ago to spend more quality time with her two daughters. A year later, she embarked on her food blogging adventures and now, she’s just released her first cookbook Chilli and Mint which is filled with Indian recipes from a UK kitchen and it’s beautiful. The pages shine with vibrant, bright photography which makes you want to dive straight in and cook every recipe you see.
We talk about her love of Indian cuisine, where that came from and how she has grown her knowledge over the lat 25 years, and the process behind writing her cookbook. There's also chat around some fantastic recipes you can try at home and how the food eaten in the home varies from the stereotypical dishes you find in many local curry houses we all grew up with.
This year, Dickinson & Morris celebrates 170 years in the business and recently won two awards at the 2021 British Pie Awards. As if those aren’t reasons enough to talk pork pie, I also grew up not far from Melton Mowbray, where this humble snack originates and so, is close to my heart.
My guests are ‘Pie King’ Chef Calum Franklin and Dickinson & Morris master baker Guy Coombs. Together, they’re responsible for a rather splendid sounding special edition Christmas pie. It's available to order now and will be in stores and ready for home delivery from the 17 December (details below).
Find out more:
- Calum's restaurant: https://www.holborndiningroom.com/pie-room/
- Calum's instagram: https://www.instagram.com/chefcalum
- Dickinson & Morris instagram https://www.instagram.com/dickinson_morris
- Dickinson & Morris website - www.porkpie.co.uk
- That Christmas pie - order yours now for delivery from 17th December here: https://www.porkpie.co.uk/dickinson-morris-christmas-pie.html
In this episode, I'm joined by Nadia Hamila.
She’s a British food lover of Moroccan and Tunisian descent who saw a widening gap in the market for North African food products and launched Amboora to fill that gap. Amboora is more than just a website selling products though, it’s a space to learn about North African traditions, learn about sustainability and find recipes.
The website and packaging on the products themselves is incredibly vibrant looking with bright colours like red, orange and yellow that you can almost smell the spices coming off the screen. Nadia has really captured the beauty of a culture and cuisine shaped over centuries by Berber, Arabic, Sub-Saharan, Mediterranean and French influences.
Listen as we talk about her childhood memories visiting family in Tangiers and Marrakech, the importance of getting the balance of spices right and how savoury and sweet work so well in Moroccan food. We also discuss how the pandemic put her original launch plans on hold but actually, now, with a change in direction, Amboora is thriving more than ever.
Find Amboora here: Twitter - https://www.twitter.com/myamboora Instagram - https://www.instagram.com/myamboora/ Website - www.amboora.com
Follow at the sauce:
- https://www.instagram.com/atthesauce
- http://www.atthesauce.com
Hear from Josh Campbell, a freelance food photographer with a background in the kitchen and a life long passion for cooking and eating.
In this episode we talk about how he got into photography and how he was able to turn a sideline into his career. We discuss how the pandemic affected his work, why he's affectionately known as a PR girl and what's involved on a typical working day. We also look at the role instagram plays in running a visual business and how that differs to using it for personal consumption and enjoyment.
Find out more about Josh:
- https://www.instagram.com/j_campbell_photography/
- https://bio.site/jcampbellphotography
Follow at the sauce:
- https://www.instagram.com/atthesauce
- http://www.atthesauce.com
This episode features chocolate expert Martyn O'Dare. With over 30 years experience in the industry which started when he saw a bar of chocolate on the shelf in his uncle's bakery, he launched Firetree Chocolate in 2017. Their chocolate is single estate, using beans grown on remote oceanic islands around the south pacific including Papa New Guinea, Solomon islands and The Phillipines. This area is often known as the ring of fire due to the large number of volcanoes there and the company takes its name from the cacoa tree which is often referred to as the fire tree because of its flame-hued pods.
Find out more about Martyn and Firetree here: www.firetreechocolate.com
Firetree have kindly given a discount offer for at the sauce listeners! Simply head to their website and at checkout, enter the code SAUCE10 Valid until 15th September on all purchases over £10, one use per customer.
Become a subscriber on Patreon and listen to Martyn in a more lighthearted manner as we go through a list of vaguely chocolate themed quick fire would you rather questions! Your £2 will help support the production and growth of this pod! As a thank you, you'll get exclusive episodes and more...
www.patreon.com/atthesauce
Chef Rob Hunningher is the founder of Humdingers - a high end catering business in London. They've gone from catering for fashion shoots and filming crews, weddings and corporate events to running a bakery and soup kitchen from their base in Hoxton. And Rob has big plans for the future too....
www.humdingers.org.uk
For behind the scenes episodes and extras, and to support the running of this podcast, sign up as a subscriber here: www.patreon.com/atthesauce
Danny Harvey is the Executive Director of Concern Worldwide UK, and today we're talking about the Ration Challenge and how it supports Syrian refugees with food, healthcare and support...
Find out more about the ration challenge & sponsor me: https://www.rationchallenge.org.uk/t/atthesauce
Take a look at Danny's profile at Concern Worldwide: https://www.concern.org.uk/news/qa-getting-know-danny-harvey-our-new-executive-director
Read about the Syrian crisis: https://www.bbc.co.uk/news/world-middle-east-35806229
Subscribe on patreon for bonus episodes now: www.patreon.com/atthesauce
Listen to Erin Baker as she shares her fascinating career story from starting out in the US to her natural cookery school here in the UK...
We chat about volunteering for Food Not Bombs to running an award winning vegetarian restaurant north of San Francisco and now, The Natural Cookery School in Nailsworth near Stroud.
www.naturalcookeryschool.com www.instagram.com/naturalcookeryschool
Become a subscriber for bonus episodes and more: www.patreon.com/atthesauce
In this episode, I chat with Lia Kelly (food blogger at Korean Kitchen Cardiff) and Cindy Robert (owner of Korean Pantry) about the importance of respecting different food cultures, examples of when its done well and not so well and why education has to be the answer when it comes to breaking down unconscious bias (and worse) from influencers, business owners and chefs cooking food from cultures other than their own.
Buy Cindy's excellent kimchi at www.koreanpantry.co.uk and see Lia's recipes at www.koreankitchencardiff.com
Support this podcast by becoming a subscriber and get the chance to pose questions to upcoming guests and listen to bonus episodes you won't find anywhere else!
www.patreon.com/atthesauce
Listen to Wendy Wilson-Bett, co owner of Peter's Yard Swedish inspired crackers, talk about her transition from large commercial business to starting from scratch, her love of learning on the job and the importance of Fika...
Find your local stockist and learn more at https://www.petersyard.com
Become a subscriber
If you love listening to at the sauce as much as I love creating it, why not consider becoming a patron through Patreon (a platform for fans to support creatives)? This money will be used to upgrade sound equipment and cover petrol and hotel rooms when I get back on the road to record out and about.
In return for a small one off or monthly donation (anything from £2), you can access bonus episodes, competitions and more.
SIGN UP AT www.patreon.com/atthesauce
In this episode, I chat with co-founder of Dr Trouble chilli sauce, Rob Fletcher, about his sauces and how they help his local Zimbabwean community in so many different ways, from anti-poaching, to trading produce and covering education fees.
** Please note that the sound quality is a little worse than usual, partly due to Rob calling in via Satellite from the Zambezi Valley!
- Find out more and buy Dr Trouble sauce on their website: http:// www.drtroublesauce.co.uk
- Follow them on instagram: http://www.instagram.com/drtroublesauce
Become a subscriber
If you love listening to at the sauce as much as I love creating it, why not consider becoming a patron through Patreon (a platform for fans to support creatives)? This money will be used to upgrade sound equipment and cover petrol and hotel rooms when I get back on the road to record out and about.
In return for a small one off or monthly donation (anything from £2), you can access bonus episodes, competitions and more.
SIGN UP AT www.patreon.com/atthesauce
Hugh Padfield is the MD of The Bath Soft Cheese Co based, funnily enough, just outside Bath, We chat about growing up on the family farm, why organic milk makes the best cheese and how his father's inquisitive nature always comes up trumps...
Find out more about The Bath Soft Cheese co and buy cheese on their website: www.parkfarm.co.uk
Follow them on twitter: https://twitter.com/BathSoftCheese
Visit the cafe: https://www.bathsoftcheesecafe.co.uk/
Become a subscriber
If you love listening to at the sauce as much as I love creating it, why not consider becoming a patron through Patreon (a platform for fans to support creatives)? This money will be used to upgrade sound equipment and cover petrol and hotel rooms when I get back on the road to record out and about.
In return for a small one off or monthly donation (anything from £2), you can access bonus episodes, competitions and more.
SIGN UP AT www.patreon.com/atthesauce
Listen to Stu Macdonald (founder of sustainable peanut butter brand ManiLife) as he talks about the highs and lows of starting a business based on a passion he stumbled across after applying for a job on Gumtree. In fact, he didn't even really like peanuts in the beginning but I'll let you hear that from Stu...
We talk about the terroir of peanut growing, liken it to coffee and wine and chat recipes and more...
- Find out more about ManiLife on their website: www.mani-life.com
- Get 15% off your first order on their site with code SAUCY15
- Win a year's supply of Manilife - find out more at www.instagram.com/atthesauce
Become a subscriber on Patreon to help support this podcast's future and in return you'llget exclusive episodes, competitions and behind the scenes extras. Find out more and sign up at www.patreon.com/atthesauce
I chat with Masterchef winner Saliha Mahmood Ahmed about life during and after masterchef, writing her book about mughal cuisine and balancing the kitchen and being a full time doctor...
- Find out more about Saliha and see her recipes at www.salihacooks.com
- Follow Saliha instagram at www.instagram.com/salihacooks
For just £2 a month, support this podcast's future by becoming a subscriber on Patreon. You'll get bonus episodes, competitions and behind the scenes extras. Find out more and sign up at www.patreon.com/atthesauce
My guest in this episode is Kris Hall, Dorset based founder of The Burnt Chef Project - a non-profit campaign and clothing brand operating within hospitality to challenge mental health stigma through online training, open conversations and sales of branded custom merchandise.
We talk about how a photography assignment turned into a full time project, how mental health is key to a healthy hospitality industry and what The Burnt Chef Project is doing to make a difference.
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Find out more about the project, buy merchandise and access free resources at https://www.theburntchefproject.com
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Follow Kris and the project on instagram at https://www.instagram.com/theburntchefproject
For just £2 a month, support this podcast's future by becoming a subscriber on Patreon. You'll get exclusive episodes, competitions and behind the scenes extras. Find out more and sign up at https://www.patreon.com/atthesauce
My guests in this episode are Claire Ladkin and Trung Trinh.
Claire is the founder of All About The Cooks - a new platform in Bristol which allows real home cooks to sell their dishes to local people. This is a project which has been on Claire’s mind for quite some time and it goes beyond simply feeding people. It allows people to share food from their own cultures and family recipes handed down over generations and although at the time of recording, the platform had only been live for three weeks, it was already having rave reviews.
Trung is a TV producer who moved to Bristol three years ago from Vietnam and a passionate home cook. He talks about All About The Cooks from his perspective here today to tell us about it from his perspective as someone using the platform to sell his food.
Find out more by visiting All About The Cooks online at www.allaboutthecooks.co.uk or taking a look on instagram at www.instagram.com/allaboutthecooks
Get bonus extras for just £2 a month and help support this pod by becoming a patron. Sign up at http://www.patreon.com/atthesauce
In this episode I delve into the world of koji fermentation with the authors of Koji Alchemy, a book about this mysterious microbe most commonly found in Japanese ingredients including soy, mirin, miso and sake.
Jeremy Umansky and Rich Shih really know their stuff and talk about how to get started, to the process behind writing their book and some of the wackier things they've done with koji in their own kitchens.
I have a copy of the book to give away so please head to my instagram or twitter for entry details:
- www.twitter.com/atthesauce
- www.instagram.com/atthesauce
Today is #worldsoilday and my latest episode is perfectly timed. I chat with Tim Mead, owner of Yeo Valley, one of the UK's largest organic dairy farms and a brand you're probably used to seeing on the supermarket shelves. 🐮
You might find it surprising that a lot of this episode focuses more on soil, biodiversity and regenerative farming and not so much on yoghurt, butter and milk. That's because this podcast is about food stories and whilst Tim is the owner of Yeo Valley, his passion for farming is infectious and thats the way the conversation flowed!
Find out more about Tim and Yeo Valley at www.yeovalley.co.uk
Get bonus extras for just £2 a month and help support this pod by becoming a patron. Sign up at http://www.patreon.com/atthesauce
I am also giving away a gorgeous Yeo Valley reusable coffee cup and discount vouchers for Patrons signing up during December!
In this episode, I chat with an old friend who has run pubs for a number of years about his experience since March when we first went into lockdown through to October when this was recorded. It's safe to say that the pandemic has rocked the hospitality industry to its core...
Adam Chaudri and Eloise Frank met at work. After trying to find somewhere to do a bake-off style team day, they realised there was a gap in the market. Following a period of researching and testing their concept with friends they launched The Big London Bake in 2017. It's been a rollercoaster ever since with no signs of slowing down!
Find out more about The Big Bakes at https://www.thebiglondonbake.com/ and https://www.facebook.com/thebigbakes
Eleanor Ford is a multi-award winning food and travel writer. She’s perhaps best known for her latest book Fire Islands which collates recipes from all over Indonesia. As a child, travel was part and parcel of her life, thanks to an Architect father. As a result, her writing is inspired by cultures and foods she’s known since being small.
In this episode we discuss travel, how flavours spread across the world and what makes a dish authentic plus much more...
After an almost 4 month break (and well needed rest) I'm back and excited to be sharing more fantastic food stories with you.
Today, that story belongs to Chris Mair - founder of Sublime Butter. We recorded this at the end of May so a little time has passed but I'm sure you can forgive me for that and will find plenty of enjoyment in this fascinating episode where he talks about his love of steak, the inspiration behind Sublime Butter and why his career in brand, tech and marketing has placed him in the best position for butter world domination.
Find out more: - https://www.sublimebutter.com - https://www.twitter.com/sublimebutter - https://www.instagram.com/sublimebutter/ - https://www.boisdale.co.uk/journal/the-sublime-society-of-beef-steaks/ - https://www.meatclub.wordpress.com
It would be fair to call Belgium-born Regula a curator of food cultures. She's written several books on the subject, has appeared on TV and radio both here and in her home country of Belgium and is a long standing judge for both the World Cheese Awards and The Guild of Fine Food’s Great Taste Awards. In short, she has my dream job.
In this episode we chat baking, cookbooks, waffles, bad ham sandwiches and her lifelong love of the UK...
- http://www.missfoodwise.com/
- https://www.instagram.com/missfoodwise/"
- Buy Regula's latest book Oats in the North, Wheat in the South: https://amzn.to/36PXzrL
- And her first book Pride and Puddings: https://amzn.to/2Yo5hG3
- Watch Regula on the Flemish version of GBBO - http://Bake-off Vlaanderen
Become a subscriber
If you love listening to at the sauce as much as I love creating it, why not consider becoming a patron through Patreon (a platform for fans to support creatives)? This money will be used to upgrade sound equipment and cover petrol and hotel rooms when I get back on the road to record out and about.
In return for a small one off or monthly donation (anything from £2), you can access bonus episodes, competitions and more.
SIGN UP AT www.patreon.com/atthesauce
This is a peek behind the curtain! Get an insight into the world of food podcasting as I chat with fellow food lover and podcaster Liam from Birmingham's best loved food podcast Breaking Bread. We chat highs, lows, equipment, marketing and everything in between...
- https://breakingbreadpodcastuk.blog/
- https://podcasts.apple.com/us/podcast/breaking-bread-podcast/id1442035103?ign-mpt=uo%3D4&mt=2
- https://www.instagram.com/breakingbreadpodcastuk/
I run this podcast alongside my own food blog and full time job, with help from my partner Dave. It’s a passion project and I work hard to collect food stories from people all over the country (sometimes world) and from all walks of life.
To keep At the Sauce the best it can be, I need a little help so why not consider sending some money through Patreon (a platform for fans to support creatives). In return for a small one off or monthly contribution (anything from $2 up), you can access exclusive extras as well as the usual bi-monthly new episodes.
patreon.com/atthesauce
Rhiannon Abbot quit a career in the civil service to follow her passion for baking and set up her own business (The Epsom Bakehouse) teaching others to do the same. In this episode we chat about being a bread angel, starting your own business and of course, the fundamentals to making a good loaf...
https://www.theepsombakehouse.co.uk https://www.twitter.com/epsombakehouse https://www.instagram.com/theepsombakehouse/ https://breadangels.com
I run this podcast alongside my own food blog and full time job, with help from my partner Dave. It’s a passion project and I work hard to collect food stories from people all over the country (sometimes world) and from all walks of life.
To keep At the Sauce the best it can be, I need a little help so why not consider sending some money through Patreon (a platform for fans to support creatives). In return for a small one off or monthly contribution (anything from $2 up), you can access exclusive extras as well as the usual bi-monthly new episodes.
patreon.com/atthesauce
This episode features Phoebe Ruxton, head of development at FareShare South West. She talks about the great work they do - taking surplus food from supermarkets and the food supply chain and distributing it to places where it's most needed, be them schools, community centres or other charities.
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Donate to FareShare - https://faresharesouthwest.org.uk/support-us/donate-to-fareshare-south-west/
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Follow FareShare South West on instagram - https://www.instagram.com/faresharesouthwest/
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Support their emergency fund during Coronavirus - https://faresharesouthwest.org.uk/coronavirus-emergency-fund/
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Become a volunteer - https://faresharesouthwest.org.uk/volunteer/
If you enjoy this episode, Phoebe also spoke to me in episode 3 of my Coronavirus and Food special series about what FareShare SW is doing specifically around the pandemic. Give that one a listen here:
http://soundcloud.com/atthesauce/coronavirus-food-special-episode-3
This episode was recorded on Saturday 2nd May and features Charlie Taylor, co-owner of Kask wine bar, Brett St Clair, baker and manager of Bakers & co cafe (both in Bristol) and Ed Dickson, first generation farmer and co-owner of sustainble meat box company Wild By Nature in Herefordshire. We talk about what the future holds, how we start to move out of lockdown and whether changes they've made now will influence their business models in future.
- https://www.instagram.com/kaskwine/
- https://www.wildbynaturemeats.com/
- https://bakersprovisions.co.uk/
- https://www.bedminster.org.uk/
This episode was recorded in December and features my former co-host Karis Bouher, as well as myself. We chat to Polish chef Gosia Pindych about her transition from studying architecture to becoming a chef and shares some of her favourite things to cook including ramen and of course, pierogi. We also talk about her thoughts on being a woman in the kitchen and whether Poland is as conscious about plastic and food waste as some other European countries.
Follow Gosia on instagram: https://www.instagram.com/gosia.pindych/ Find out more about Gosia's career: https://www.takeachef.com/en-pl/chef/ma-gorzata-pindych
I run this podcast alongside my own food blog and full time job, with help from my partner Dave. It’s a passion project and I work hard to collect food stories from people all over the country (sometimes world) and from all walks of life.
To keep At the Sauce the best it can be, I need a little help so why not consider sending some money through Patreon (a platform for fans to support creatives). In return for a small one off or monthly contribution (anything from $2 up), you can access exclusive extras as well as the usual bi-monthly new episodes.
patreon.com/atthesauce
In this episode I chat to US chef Justin Walker.
Along with my former co-host Karis, we talk about life in Maine and what it's like to grow food on his family farm for the restaurant Walkers Maine which he runs with his sommelier wife.
We talk about the incredible produce in Maine and how to perfect thanksgiving dinner (yes I know, we're way out of season!!) among other things.
Justin also tells us about Share our Strength, the charity he works with that is tackling child hunger in the USA.
Find out more: www.walkersmaine.com and https://www.instagram.com/justinwalker7/
I run this podcast alongside my own food blog and full time job, with help from my partner Dave. It’s a passion project and I work hard to collect food stories from people all over the country (sometimes world) and from all walks of life.
To keep At the Sauce the best it can be, I need a little help so why not consider sending some money through Patreon (a platform for fans to support creatives). In return for a small one off or monthly contribution (anything from $2 up), you can access exclusive extras as well as the usual bi-monthly new episodes.
patreon.com/atthesauce
In this episode, number 6 in my coronavirus and food special series, I'm chatting with restaurateur, Michelin starred chef and business owner Josh Eggleton, right here in my own city Bristol. He tells me about the Cheers Drive campaign he's working on with local charity Caring in Bristol which is feeding the city's homeless during this pandemic, and about Bristol Food Union which has been set up to protect Bristol's food scene and help those who need it most not just now but in the future too.
A truly inspirational guy and someone I'm very proud to have speaking on At the Sauce.
- Caring in Bristol: https://caringinbristol.co.uk
- Bristol Food Union: https://bristolfoodunion.org
- Donate to the Cheers Drive campaign: https://caringinbristol.co.uk/project/cheers-drive/?fbclid=IwAR1-lTOYhK0Pdx7CcnP8Iouc9Xn0sZvFuWh7LruikBSxWRSWHFYqhuxA1WU
- Donate to Bristol Food Union: https://bristolfoodunion.org/donate-to-the-bristol-food-fund/
- Follow Josh on twitter: https://twitter.com/josh_eggleton
- Visit The Pony & Trap: https://www.theponyandtrap.co.uk
In this episode I chat to three guests about their experiences so far in lockdown both in the UK and in Dubai. Conversation turns to food supply chains, community support groups and small businesses making rapid and huge changes to their operational models in order to survive.
Guests: • Sally Prosser - food writer and photographer based in Dubai, UAE. mycustardpie.com & instagram.com/mycustardpie
• Roger Longman - farmer and owner of Whitelake Cheese in Somerset, UK. whitelake.co.uk
• Leon Holland - chef and food blogger in Bristol, UK. nightwithachef.food.blog & instagram.com/nightwithachefblog
——— I run this podcast alongside my own food blog and full time job, with help from my partner Dave. It’s a passion project and I work hard to collect food stories from people all over the country (sometimes world) and from all walks of life.
To keep At the Sauce the best it can be, I need a little help so why not consider sending some money through Patreon (a platform for fans to support creatives). In return for a small one off or monthly contribution (anything from $2 up), you can access exclusive extras as well as the usual bi-monthly new episodes.
patreon.com/atthesauce
In this episode, we chat with Bristol-based cookbook author and food lover Genevieve Taylor about her love of cooking with fire, food styling with jelly and why you should never BBQ in sandals...
- Follow Genevieve on instagram: https://www.instagram.com/genevieveeats
- Learn more about The Bristol Fire School: https://genevievetaylor.co.uk/bristol-fire-school
- Find out more about Genevieve: https://genevievetaylor.co.uk
——— I run this podcast alongside my own food blog and full time job, with help from my partner Dave. It’s a passion project and I work hard to collect food stories from people all over the country (sometimes world) and from all walks of life.
To keep At the Sauce the best it can be, I need a little help so why not consider sending some money through Patreon (a platform for fans to support creatives). In return for a small one off or monthly contribution (anything from $2 up), you can access exclusive extras as well as the usual bi-monthly new episodes.
patreon.com/atthesauce
In this episode Alex chats to comedian Mark Olver, café owner Sus Davy and podcast host Hope Light about life in lockdown week 2 (in the UK), the situation in the US, takeaways and Mark's desire to show off. Listen carefully and you'll hear our producer Dave pipe up too!
Guest links: - Cascara Cafe, Bath UK - https://www.instagram.com/cascarabath/ - Mark's new YouTube show 'Who Said That?' - https://www.youtube.com/watch?v=Ni4pn3bKGjM&t=18s - Femidish podcast - https://www.facebook.com/femidish/
In this episode, I chat with Phoebe Ruxton, Head of Development at FareShare South West, a charity which distributes surplus food to community groups, schools and places which need it most. Here, we talk about how the Coronavirus has affected and changed the work they're doing and how the public can get involved.
- Donate to FareShare SW here: fareshare.org.uk/help-us
- Follow FareShare SW on instagram: https://www.instagram.com/faresharesouthwest
In episode two of our Coronavirus and food special series, we chat about easy dishes to make at home and how different governments are handling the virus. My guests are Italian food blogger Maurizio, food writer and cookbook author Dina Begum, and blogger & social media manager Charlie Harding.
This is the first of a series of episodes talking to real people about coronavirus and how its affecting the food and drink industry and also how we eat at home. In this episode I chat with Nina Pullman - editor of Wicked Lees, Riverford's magazine, vegan home cook Rónan Vivian-Byrne and Alex Cook, owner of Pink Peppercorn Food Co who are award winning streetfood traders and caterers.
In this episode, recorded just ten minutes after hearing Andrzej speak, we chat all things Polish vodka! Recorded in the beautiful Polish Vodka Museum in Warsaw, this is a short and sweet episode which we know you'll love...
In this episode of At the Sauce we chat to US chef Jerome Grant about his experience growing up with Filipino and Jamaican parents and what it's like being a chef at Sweet Home Cafe, the dining offer inside Washington D.C's Museum of African American History and Culture.
In this episode, we talk to Bristol chef, Adrian Kirikmaa, about his life as a chef, moving into different roles, working in aged-care, and doing his bit to help the community. We're not sure when he actually sleeps, but we're glad he's so involved in the Bristol community.
You can see the show notes here: https://atthesauce.com/2020/02/16/episode-38-adrian-kirikmaa-bristol/
In this episode, Alex and Karis talk to film scholar, author and supper club host, Alissa Timoshkina. As the rain pours down on the camper van, the power of food pops up in everything from films to making Siberian culture more accessible.
Read the show notes here: https://atthesauce.com/2019/02/02/episode-thirty-seven-alissa-timoshkina/
Do you associate rum with Spain? We didn't until visiting the Ron Montero distillery in Motril, Spain. We spoke to director, Maria Elena about her journey from Nicaragua to Spain, what makes a good rum, and what you should eat while drinking it (obviously, the most important part!).
You can find the show notes here: https://atthesauce.com/2020/01/19/episode-36-maria-elena-targa-ron-montero-rum/
In this episode of At the Sauce, Alex and Karis talk to fiction writer, Laura Hounsom. We talk about her passion for food and history and how she makes food a big part of her novels.
Read the show notes: https://atthesauce.com/2020/01/05/episode-thirty-five-laura-madeleine/
In this episode, Karis and Alex talk to food writer and historian, Bee Wilson. We talk the importance of making food part of education and how families can make time for good food. Listen to find out what a peach sounds like!
You can read the show notes here: https://atthesauce.com/2019/12/22/what-does-a-peach-sound-like?-with-bee-wilson/
Alex and Karis talk to fermentation revivalist Sandor Katz about how he first got into fermenting food, his favourites, and some of the more challenging food tasting he has done. Listen to this episode to get you motivated to do your own fermenting at home.
Read the show notes here: https://atthesauce.com/2019/12/08/episode-thirty-three-the-art-of-fermentation/
In this episode, Alex and Karis talk to chefs and co-owners of pop-up and restaurant group in Brighton, Wolfsmouth. It's a candid conversation about running a business and working in the industry.
You can find the show notes here: https://atthesauce.com/2019/11/24/episode-thirty-two-wolfsmouth/
Kane McDowell owns and runs the Sugardough bakeries in Brighton and Hove. Alex and Karis spoke to him about his start in the industry, the challenges of running a small business and what it was like to move from bustling Melbourne to chilled out Brighton. Listen to find out the name of Kane's sourdough starter!
Find the show notes here:
Chef Mary Sue Milliken is a powerhouse. Alex and Karis were lucky to have a bit of time with her to talk about her food story, including the #MeToo movement in the kitchen, the James Beard Foundation, food sustainability and so much more. Listen to this episode to hear what Mary Sue's perfect meal looks like.
Take a look at the show notes here: https://atthesauce.com/2019/10/27/episode-thirty-mary-sue-milliken/
Did Roman people actually eat dormice? Did medieval cooks actually cover up rotten meat with spices? You'll find out the answers to those questions and more when Alex and Karis talk to food historian, Sam Bilton. We talk the logistics of actually cooking historical food and the feelings you get when you uncover handwritten recipes from an ancestor.
Read the show notes here:
This episode of At the Sauce will give you goosebumps. Alex and Karis talk to the inspirational and brilliant, Asma Khan - restaurateur, cookbook author and, in her own words, Disruptor. Listen to hear about Asma's journey and how she's changing the world one dish at a time.
Read the show notes here: https://atthesauce.com/2019/09/29/episode-28-asma-khan/
In this episode, Alex and Karis talk to comedian, Mark Olver about everything from the pointlessness of turkey dinners in the month of December, eating on the road, whether Cornetto wrappers come off completely and, of course, Mark's charity events that make up Belly Laughs. Make sure you stick around to hear Mark's favourite food joke.
Read the show notes here: https://atthesauce.com/2019/09/15/episode-twenty-seven-belly-laughs-mark-olver/
Alex and Karis talk to lawyer turned cookbook shop owner, Julie Haylett about making her love for food her full time job, cookbook trends, and never having enough bookshelves. Listen to hear Julie's process for carefully curating her cookbook offering.
Read the show notes here: https://atthesauce.com/2019/09/01/episode-twenty-six-julie-haylett-cookbookbake-in-hove/
In this episode of At the Sauce, Alex and Karis talk to chef Liam Watson about his low and slow southern American inspired smoked food pop up. We talk about getting inventive in the kitchen, starting out in the industry, the perfect mashed potato and more.
Read the show notes here: https://atthesauce.com/2019/08/18/episode-twenty-five-liam-watson/
Why cook in the 'here and now' when you could cook in the past? That's what Paul Couchman does at Hove's Regency Townhouse. Alex and Karis speak to Paul about historical recipes, the best fruitcake, being involved in the restoration of a historical building, and where his love of food began.
Read the show notes here: https://atthesauce.com/2019/08/01/episode-twenty-four-paul-couchman-the-regency-town-house/
In this episode of At the Sauce, Alex and Karis speak to author, Kate Young, whose brilliant Little Library Cafe blog and book have been inspired by the books she read growing up and the food in them. We talk about how she started out, what she loves to read and cook, Winnie the Pooh and much more.
You can read the show notes here: https://atthesauce.com/2019/07/25/food-inspired-by-literature-with-kate-young/
What do kids get up to on a farm when their parents are working? Alex and Karis talk to Nicola Stokes from Farndon Fields Farm Shop about growing up in the shop, picking strawberries, and what it's like living and breathing your job.
Find the show notes here: https://atthesauce.com/2019/07/07/episode-22-nicola-stokes-farndon-fields-farm-shop
In this episode of At the Sauce, Alex and Karis talk to burger creator extraordinaire Alex Hayes, owner Squeezed, of one of Bristol's best burger joints. We chat burger logistics, owning a very small business and careers in the kitchen. Listen to find out the secrets to making the perfect burger.
You can read the show notes here: https://atthesauce.com/2019/06/23/episode-twentyone-alex-hayes-squeezed/
In this episode of At the Sauce, Alex and Karis talk to the team at Perfectly Edible UK about food waste in the UK. You'll learn about the bigger picture, and how small changes in your own kitchen can make a difference in food waste.
Read the show notes here: http://atthesauce.com/2019/06/09/episode-twenty-perfectly-edible/
Have you ever wondered about how cider is made? In this episode of At the Sauce, Alex and Karis talk to Chief Cider Maker at Thatchers Cider, Richard Johnson. You'll find out about Richard's mission to save old apple varieties, the importance of yeast, cider and food pairing, and how cider gets from the orchard to your glass.
Read the show notes here: http://atthesauce.com/2019/05/26/episode-nineteen-richard-johnson/
Alex and Karis are in Kaunas, Lithuania talking to local food lover, Gavin Stewart about how he juggles academia and cooking, his experiences learning to cook and how his love of history fits in. Plus, find out where you should be eating if you're ever in Kaunas.
Read the show notes here: http://atthesauce.com/2019/05/12/episode-18-gavin-stewart/
In this episode of At the Sauce, Alex and Karis talk to Steve Ashworth, a food hero in the South West of England. Listen to find out if Steve really was born in a fish and chip shop, what cheese judging is really like and which season he prefers when it comes to eating seasonally.
Read the show notes here: http://atthesauce.com/2019/04/28/episode-17-steve-ashworth/
In this episode of At the Sauce, Alex and Karis talk to food historian, Emma Kay. We find out how Emma's parents influenced her love of food and history, how she's managed to collect almost 600 pieces of 'kitchenalia', and which period of history she would live in.
Read the show notes here: http://atthesauce.com/2019/04/14/episode-16-museum-kitchenalia-emma-kay/
In this episode, Alex and Karis chat with Steph Wetherell - a food writer, photographer, event planner, ambassador for sustainable food, and farming expert. If you've ever wanted to know how you can eat more sustainably and locally, this episode is a must-listen.
For the show notes: http://atthesauce.com/2019/03/31/episode-fifteen-locavore-steph-wetherell/
Do you know what the circular economy is? And, how wine fits in? In this episode of At the Sauce, Alex and Karis talk to owners of Xisto Wines, Anton and Lela Mann, about their love of Portuegese wine and how they are bringing it to the UK with a very small carbon footprint.
For visuals, take a look at the show notes here: http://atthesauce.com/2019/03/17/episode-14-xisto-wines-anton-lela-mann/
In this episode of At the Sauce Alex and Karis talk to Danielle Ellis, a baker, blogger and award-winning slow gin maker. Hear about how Danielle decided later in life that being a baker was definitely for her and how she went to France for 4 months to make it all happen.
You can read the show notes here: http://atthesauce.com/2019/02/03/winner-bakes-it-all-with-danielle-ellis/
In this episode of At the Sauce, Alex and Karis talk to Ishita Wilkins-- cookbook enthusiast and supper club host--about her Bengali food heritage, food pop-ups, childhood memories and Grandmas who just can't say 'no'.
Take a look at the show notes here: http://atthesauce.com/2019/02/17/episode-12-ishita-wilkins/
Join Alex and Karis as they chat to Bristol-based maker of infused spirits, Sam Espensen. Find out how Sam meandered her way into the booze business and what it's like running a small independent bar. We talk alcohol, career paths, small business and mental health in hospitality.
Read the show notes here: http://atthesauce.com/2019/02/03/episode-11-bristol-spirit-sam-espensen/
In this episode of At the Sauce, Alex and Karis talk to Pam Lloyd, owner of food-focused PR agency, Pam Lloyd PR. We discuss food trends, business challenges, and what it's really like in food PR agency.
You can read the show notes here: http://atthesauce.com/2019/01/20/episode-10-food-pr-pam-lloyd/
In this episode of At the Sauce, Alex and Karis talk to forager, Liz Knight. If you've ever wondered which crisps foragers prefer and how to start foraging for yourself, this episode is for you!
Take a look at the show notes here: http://atthesauce.com/2019/01/06/episode-nine-foraging-liz-knight/
How does one move from office job to pig smallholder? In this episode of At the Sauce, Alex and Karis talk to Martha Roberts, a pig breeder and pork producer who did exactly that.
Read the show notes (and see photos of the piglets) here: http://atthesauce.com/2018/12/09/episode-eight-martha-roberts/
In this episode of At the Sauce, Alex and Karis talk to Nathan Jones, a fellow food lover, who can really only be described as an adventurer. Nathan talks about his experience of cycling from Bristol, UK to Tokyo, Japan and the food he ate along the way. We also talk about his experience with army food rations.
You can read the show notes here: http://atthesauce.com/2018/11/26/episode-seven-nathan-jones/
In this episode of At the Sauce, Alex and Karis chat with David Herbert, Wales' most successful egg exhibitor, microholder & poultry pundit. What came first, the chicken or the egg? If anyone knows, its David Herbert.
Check out the show notes here: http://atthesauce.com/2018/11/12/episode-six-david-herbert/
In this episode, Alex and Karis chat to food technologist, Rae Scott about all things chocolate, food product development and whether grapes can have salmonella.
Visit the show notes here: http://atthesauce.com/2018/10/29/episode-five-rae-scott/
In this episode of At the Sauce, Alex and Karis talk to writer, food critic and lover of food, the esteemed Grace Dent. Find out what Grace loves to eat, what makes a good restaurant, and what on earth pickled onion spooky star ships are!
You can find the show notes here: http://atthesauce.com/2018/10/15/grace-dent/
On this episode of At the Sauce, Alex and Karis speak with James Whetlor from Cabrito about the great goat agenda - stopping wasteful slaughter of billy goats by eating more of this delicious meat.
Take a look at the show notes here: http://atthesauce.com/2018/10/01/james-whetlor-goat-agenda/
Our apologies about the sound levels in this episode, we were unexpectedly stuck in a busy space. This is not indicative of our usual quality and we’re working on upgrading our equipment! We’re learning as we go!
Join Alex and Karis as they talk to Lisa Cadd--aka Fuss Free Foodie. Find out how Lisa's love of food began and how following her heart has taken her on an interesting journey.
Take a look at the show notes here: http://atthesauce.com/2018/09/14/episode-two-lisa-cadd/
Join Alex Ryder and Karis Bouher for a podcast about food stories. In this edition, we share a little about ourselves and you'll find out why Alex licked an ant's bum.
Take a look at the show notes here: http://atthesauce.com/2018/09/08/hello-and-welcome-listen-to-us-ramble/