Forts on Food

In the last episode of Series 3, Lois and Matthew mull over health and diet - how we are what we eat and therefore why what we eat is so important to us; what’s good for us; what’s not so good; and what’s actively bad; and why what’s not so good may not actually be so bad for you as long as you don’t eat to much of it. They debate the virtues of organic vs non-organic ingredients, and chat about favourite cookery books (him, of course) and recipe websites (her, of course). And they reminisce fondly about their culinary disasters. Tuck in and stay tuned for Season 4: Kitchen Diaries. That'll give them something to talk about.----Follow us on Instagram: @fortsonfoodHosted by Matthew Fort and Lois FortProduced by Teän Stewart-Murray

This week, it's Tom Parker Bowles. Fabulous food writer, dedicated food explorer lover of horror films, Mexican dishes and chillies. And an old pal.Lois and Matthew hitch a ride on a conversation that’s fluent and funny and informative. They start with breakfast and finish with dinner and explore the delights of the 3 Martini lunch along the way. Tom reminisces about food growing up; reflects on being sacked; how he started writing about the ever-interesting topic; his passion for food books; meeting with Matthew on Market Kitchen; feeding his children; explains why he loves chillies, and Mexican and Thai dishes; points out the pitfalls of tasting menus; and lists his favourite value-for-money eateries. Altogether it’s a box of delights. ----Follow us on Instagram: @fortsonfoodHosted by Matthew Fort and Lois FortProduced by Teän Stewart-Murray

This week, it's Forts on Fish.A lot of people approach the business of cooking fish with a certain amount of trepidation. Not Lois and Matthew. They share tips on buying fish, preparing fish, cooking fish. They discuss the pros and cons of fish farming, and why we should never eat farmed salmon. They list the fish that you can eat with a clear conscience and what fish is good for what method of cooking, suggest a few easy fish sauces, ponder why on we don’t eat more fresh water fish. And if that isn’t enough, here are a few of Matthew's favourite websites where you can find more information:https://sustainablefoodtrust.org/news-views/sustainable-seafood-uk/https://jncc.gov.uk/our-work/ukbi-b2-sustainable-fisherieshttps://fishyleaks.eu/en/https://www.nffo.org.uk/https://www.mcsuk.org/goodfishguide/https://www.which.co.uk/reviews/shopping-sustainably/article/how-to-buy-sustainable-fish----Follow us on Instagram: @fortsonfoodHosted by Matthew Fort and Lois FortProduced by Teän Stewart-Murray

Welcome back to Forts on Food.This week, the Forts are joined by none other than the wonderful Andi Oliver. Chef, broadcaster, singer, actor, restauranteur, host of GBM - is there anything she can't do?Tune in to hear about Andi's career beginnings in the post-punk band Rip Rig and Panic; life as a broadcaster; cheese toasties and sea shanties; joining Matthew on the Great British Menu; the influence of her caribbean heritage on her cooking; her brilliant new cookbook, and of course, her dirty dish. (Note: a pie MUST have a bottom and a top to be considered a pie.)Andi's long awaited debut cookbook, "The Pepper Pot Diaries: Stories From My Caribbean Table", is available on the 27th April 2023.----Follow us on Instagram: @fortsonfoodHosted by Matthew Fort and Lois FortProduced by Teän Stewart-Murray

Welcome to Episode 2 of Season 3: What's in Store. All about salts, peppers, spices, oils (at least 3), vinegars (many), relishes, condiments, garlic granules, dried beans, Tabasco sauce, Worcestershire sauce, harissa, English mustards, French mustards, tomato sauce and/or HP sauce, tins of this, tubs of that, pots of the other, all those condiments we use to add zip and zap and base and bottom to our cooking. Lois & Matthew discuss their store cupboard essentials and less essentials and list some of the dishes they use them for. Matthew tells how he discovered how to make vinegar (it involves a Mother accidentally dropping in) and gives away his secret of pheasant ham. Lois reveals her passion for soya sauce and Lancashire sauce and they both discuss how long you can keep your spices for. Opinionated and informative as ever. ----Follow us on Instagram: @fortsonfoodHosted by Matthew Fort and Lois FortProduced by Teän Stewart-Murray

Welcome back to Forts on Food. Series 3 of Forts on Food kicks off with Lois and Matthew talking to the great Tom Kerridge, chef, proprietor, judge, tv star and all round good egg. He tells about growing up in Gloucester and how lucky he was to discover his passion for cooking; how this led to being a competitor in the Great British Menu which led to becoming judge in the same show; about establishing the Hand & Flowers, the first pub to get two Michelin stars; the challenges and rewards of the hospitality industry; the influence that René Redzepi has had on cooking in this country; and how his marriage to artist, Beth Cullen-Kerridge, has been central to his success. Oh, and his dirty dish of choice and a whole lot more. A man worth listening to.----Follow us on Instagram: @fortsonfoodHosted by Matthew Fort and Lois FortProduced by Teän Stewart-Murray

The last in the present series of Forts on Food embraces the spirit of Christmas with gusto and brio. Lois and Matthew are joined by Lois’s partner, Peter, and producer, Teän, for memories, mirth and mayhem. They chew over triumphs and disasters. They reflect on their own family’s Christmas traditions. They reminisce about Christmases at home and elsewhere. They meditate on what to cook and what to drink (and what to drink with what to eat). There’s a little bit of history. There are tips galore. And if there’s not quite all you need to have an absolutely cracking Yuletide, Xmas, Christmas, it’ll put you in the mood to do so.And we wish the merriest of Yuletides, Xmases & Christmases to all our gracious followers.----Follow us on Instagram: @fortsonfoodHosted by Matthew Fort and Lois FortProduced by Teän Stewart-Murray

This week, Matthew & Lois talk, reminisce and ruminate on various aspects of the British food scene with the charming host of Saturday Kitchen, marvellous Matt Tebbutt.Matt talks about his early days as the chef/proprietor of The Foxhunter Inn (that Matthew reviewed back in the day); on his appearance on the Great British Menu; on happy days co-presenting Market Kitchen;  and his most uncomfortable interview ever (with a vegan). Lois asks some searching questions about food programmes on TV and whether Matt’s children share his passion for food, finishing on why Matt feels that British food is in a pretty good place and how he might fulfil his last, great unfulfilled ambition.----Follow us on Instagram: @fortsonfoodHosted by Matthew Fort and Lois FortProduced by Teän Stewart-Murray

In Part 2 of the conversation with Heston Blumenthal and Professor Mark Thomas, Lois & Matthew move onto the challenge of Quantum Gastronomy; Heston’s latest book, Is This a Cookbook? (Note Heston’s familiar question mark); serious observations about the Best Restaurants in the World; Heston’s Dirty Dish (that involves a rather unorthodox approach to cheese making) and Mark’s Dirty Dish (which is much more orthodox); and general reflections that food is a portal for looking at the world and that there’s a great deal more to talk about. Isn’t that always the case?----Heston's new book "Is This a Cookbook?" is available now at all major retailers. Follow us on Instagram: @fortsonfoodHosted by Matthew Fort and Lois FortProduced by Teän Stewart-Murray