{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/62b8d83e507f4f00133c4adc/65d3ad22884f850016f633c3?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"A pervert's guide to fine dining","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/62b8d83e507f4f00133c4adc/1708371535840-6c259f6d74e1c5186390961edd14a6d5.jpeg?height=200","description":"<p>Who or what are ultra elite restaurants for? Welcome to a pervert's guide to fine dining.</p><p><br></p><p>Produced and presented by Lewis Bassett, featuring <a href=\"https://www.andyhayler.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Andy Hayler</a>, <a href=\"https://sociology.nd.edu/people/erin-mcdonnell/\" rel=\"noopener noreferrer\" target=\"_blank\">Erin McDonnell</a> and <a href=\"https://www.york.ac.uk/business-society/people/robinburrow/#:~:text=Robin%20has%20taught%20organization%20studies,between%20emotions%20and%20organizational%20behaviour.\" rel=\"noopener noreferrer\" target=\"_blank\">Robin Burrow</a>.</p><p><br></p><p>Mixing and sound design from Forest DLG.</p><p><br></p><p>Follow the Full English on <a href=\"https://twitter.com/fullengpod\" rel=\"noopener noreferrer\" target=\"_blank\">Twitter</a>, <a href=\"https://www.instagram.com/fullengpod/\" rel=\"noopener noreferrer\" target=\"_blank\">Instagram</a> and <a href=\"https://tiktok.com/@fullengpod\" rel=\"noopener noreferrer\" target=\"_blank\">TikTok</a>.</p><p><br></p><p>Clips from:</p><ul><li>The Bear, FX</li><li>Grant Achatz on Chef's Table, Netflix</li><li>Dan Barber on Chef's Table, Netflix</li><li>Artisans of Craft: Thomas Keller, Peter Millar</li><li>Masterchef The Professionals with Rasmus Munk, BBC</li><li>The Menu, Searchlight Pictures</li><li>'World's best restaurant will close', Euronews </li><li>Boiling Point, ITV</li><li>Marco, BBC</li></ul><p><br></p><p><br></p>","author_name":"Lewis Bassett"}