Cooking the Books with Gilly Smith
JP McMahon: Food on the Edge and Lessons from Lockdown
Season 7, Ep. 4
This week, Gilly is with JP McMahon, chef patron at Michelin-starred Aniar and the brains behind Galway’s food symposium, Food on the Edge. His activist influence is vast, and even in a pandemic he’s doing his bit with a new book, Lessons from Lockdown, an anthology of thought-provoking letters to an imaginary young chef from his vast network of brilliant chefs around the world.
Dan Barber: The Third Plate
Season 7, Ep. 3
This week, Gilly is at Blue Hill at Stone Barns, chef Dan Barber's restaurant deep in the countryside of New York. In his 2014 book, The Third Plate, Dan wrote a new manifesto in food, taking us right back to its roots to tell a story which has changed the way many chefs all over the globe are thinking about the way we eat. And this month at the top of the show, we’re finding out about SuperLooper, the children’s clothing rental business that could save the planet.
Pen Vogler: Scoff
Season 7, Ep. 2
This week Gilly Smith talks British food and class with food historian, Pen Vogler in a romp through etiquette and faux pas, dysfunction and obsession around food in her new book, Scoff.
The Seafood Shack: Kirsty Scobie and Fenella Renwick
Season 7, Ep. 1
This week, Gilly Smith talks to Kirsty Scobie and Fenella Renwick about winning the Jane Grigson Trust award for new food writers with their debut cookbook The Seafood Shack. As they take her through their four food moments, the stories of the sea, the local fishermen and the scallop divers set against the 80 delicious recipes reminds us that food is much more than what’s on the plate.
Sam Rice: The Midlife Method
Season 6, Ep. 4
This week, Gilly talks to Sam Rice, co-author with Mimi Spencer of The Midlife Kitchen whose new book The Midlife Method offers a more holistic approach to the way we eat as we get older.
Sam Gates: The Batch Cook
Season 6, Ep. 3
This week, Gilly is with Sam Gates’ whose Batch Cook Book went straight to number one on Amazon when it came out at the end of last year. It's a sure sign that people are desperate for tips on how to get the most out of their Lockdown cook ups but also, perhaps it's an indicator of an interest in reducing waste. Plus the last of the soundbites from this year’s online version of the Oxford Real Farming Conference which you can now watch for free at orfc.org.uk, Dr Vandana Shiva, a modern day revolutionary who takes on the biggest companies in the world in her fight against Big Tech in the food industry.
Razzak Mirjan and Tom Cenci: From Beder's Kitchen
Season 6, Ep. 2
This week, as we head towards Blue Monday, the day when the credit card bills hit the door mat and midwinter can feel very bleak indeed, Gilly meetsRazzak Mirjan whose recipe book From Beder’s Kitchen raises awareness around mental healthas a tribute to his brother, Beder who took his own life. Razzak and chef,Tom Cencitalk about food and mood, mental health in the professional kitchen and the outpouring of love from the food community for the project.And listen in to Anna Lappe at the top of the show. Anna is one of the most influential and inspiring speakers on climate and food in the world, and previews her talk at this year’s online version of the Oxford Real Farming Conference: Spinning Food:PR Tactics Industry Uses to Shape the Story of Food. You can watch the whole conference after Jan 13th on the ORFC youtube channel or by going to orfc.org. And do find out all abhut Anna and her extraordinary work at annalappe.com
Pinch of Nom: Quick and Easy
Season 6, Ep. 1
This week, Gilly talks to Kate Allinson and Kay Featherstone, two former restaurant owners from the Wirral who have made simple, healthy food accessible to millions of people who never learned to cook. What started as a WeightWatcher’s blog has became a triple whammy cookbook sensation, and here they take us through their four food moments fromthe latest in the series, Pinch of Nom: Quick and Easy. And throughout this season, we'll hear from the Oxford Real Farming Conference where the most inspiring speakers in the world on food and climate like Naomi Klein, Vandana Shiva, Guy Singh-Watson and Anna Lappe join the dots of an increasingly food-shaped world.
Carolyn Steel: Sitopia
Season 5, Ep. 4
This week, Gilly talks with the visionary writer, architect and philosopher, Carolyn Steel whose book Sitopia was one of 2020’s most important reads. Through four food moments tracing right back to the beginning of civilisation, Carolyn redraws the lines around a food-shaped world, joining the dots in the history of how we eat, and pointing out where the breaks began which left us fighting to save the planet.