What The Focaccia with Niki Webster and Bettina Campolucci Bordi

Cornish Sea Salt is a company based in Cornwall, England, known for producing high-quality sea salt using traditional methods. They harvest their salt from the pure waters of the Atlantic Ocean, and their products are renowned for their purity and taste. Established in 2008, Cornish Sea Salt has gained popularity for its commitment to sustainability and its dedication to preserving Cornwall's rich culinary heritage. Bettina / Niki chat to Phillip, Cornish Sea salts founder about everything salt related. Sustainability, recipes, uses and many more golden nuggets of information worthwhile listening to!

We chat to the lovely Denai today who has created Dee’s Table from her love of cooking for everyone she meets!  From supper clubs to writing her first cook book, we hear about her Jamaican influences and family inspirations, and how food is her love language.We cover why it’s important to update the old spices at the back of your cupboards, her new favourite condiment which has become her new obsession, the challenges and rewards of writing a cookbook and how being a professional musician has helped her along the way.Denai tells us about the importance of eating locally and seasonally, her favourite recipes, and gives us some great advice about just being yourself!A big thank you to our sponsor, @stoneleighwines, for their support. Their 100% vegan and sustainably sourced wines respect and reflect nature, and they champion biodiversity to capture the vibrant flavours of Stoneleigh Wines.Following are some helpful links to some of the topics that were discussed:Dee’s TablePlentiful cookbookNigella LawsonAlison Roman

In today’s episode, we chat to James Golding, Chef Director of Pig Hotels, a modern day group of sustainable hotels in the UK.  He tells us about his journey which started at age 16 being thrown into his chef training at the infamous Savoy Hotel with 135 other chefs in the kitchen, and how he got to where he is now.We talk about food waste, becoming more sustainable, banning the use of cling film in their kitchens, how they change their menus daily to incorporate ‘picked today’ offerings from their very own walled gardens, and what events are happening at the Pig Hotels.James tells us how important it is to plan your meals and why the weekly shop from local producers should be brought back.We learn about his mum’s ‘Waste Not Want Not’ soup, and his inspiring advice about why we should work as hard as we can when we are young!A big thank you to our sponsor, @stoneleighwines, for their support. Their 100% vegan and sustainably sourced wines respect and reflect nature, and they champion biodiversity to capture the vibrant flavors of Stoneleigh Wines.Following are some helpful links to some of the topics that were discussed:Pig HotelsRoyal Academy of Culinary ArtsOlio App

Today, we have a lovely chat with Ian Theasby & Henry Firth who have inspired millions to try their hand at plant based eating, through their books, videos, TV show and now their own brand of plant based products which you can find in all major UK supermarkets.Childhood friends who have lived and worked together, they simultaneously changed to a plant based lifestyle for more reasons than one, they tell us their tips on how they went about creating their BOSH! food brand during a tough environment, and we hear about how their software development background inspires their approach to writing and cooking recipes.From stir fries and fruit salad, to ramen and vegan fish & chips, we delve into Henry & Ian’s favourite foods, how they create and share their content and what future trends they foresee in the plant based arena.A big thank you to our sponsor, @stoneleighwines, for their support. Their 100% vegan and sustainably sourced wines respect and reflect nature, and they champion biodiversity to capture the vibrant flavors of Stoneleigh Wines.Following are some helpful links to some of the topics that were discussed:BOSH! WebsiteBOSH! InstagramLiving on the Veg TV ShowExpo West Show, USABarnivoreMichael Jordan Air Movie

In today’s episode we have a fun chat (with some serious undertones) with Calum, who’s infectious personality and ability to show his followers a simple and quick way of cooking have taken him on a whole new plant based journey.From why he became vegan, to the TV opportunity that helped springboard him to success, we talk about his main mission of getting as many people to cook plant based food in a fun but not preachy way, and why he feels it’s important to reach out to more guys on this topic.He also tries (but fails) to contain his excitement about his first book soon to be launched, which we are just as excited about: The 20 Minute Vegan.A big thank you to our sponsor, @stoneleighwines, for their support. Their 100% vegan and sustainably sourced wines respect and reflect nature, and they champion biodiversity to capture the vibrant flavors of Stoneleigh Wines.Following are some helpful links to some of the topics that were discussed:Calum Harris: InstagramCalum Harris: WebsiteJamie Oliver’s The Great Cookbook Challenge ShowJo WicksHow Not to Die by Michael GregorDishoomKorean VeganNigel SlaterBig HasNistisima by Georgina Hayden

We have a great chat with Nisha who has made a huge change from her previous corporate life as an unhappy lawyer to a highly successful food blogger and content creator, teaching people how to cook plant based meals via YouTube, Instagram and her blog.She tells us all about her journey and delves into her inspirations, including travel, experiencing other cultures, and her mum and we discuss the current trend in the USA of lab grown meat and dairy, and her views on veganism in greater detail.Nisha shares with us her top tips on what to do when starting out, reasons for knowing your ‘why’, and her dad’s simple advice that she lives by.A big thank you to our sponsor, @stoneleighwines, for their support. Their 100% vegan and sustainably sourced wines respect and reflect nature, and they champion biodiversity to capture the vibrant flavors of Stoneleigh Wines.Following are some helpful links to some of the topics that were discussed:OttolenghiSix Seasons book by Joshua Mc FaddenFood Inc film

We had an engaging conversation with Julius about sustainability, the future of plant-based food, and his journey to becoming a plant-based content creator.We discussed his passion for local street vendors, his experience gathering plant-based cooking knowledge from different cultures around the world, and his involvement with the cool organization, Slow Food. Julius shared his inspiring story, which involved an ox heart, that led him to embrace plant-based living and the ethical considerations behind it.We covered a lot of ground, including his top tips on "factual entertainment" and how to remove turmeric stains. We hope you'll enjoy this conversation as much as we did! A big thank you to our sponsor, Stoneleigh Wines @stoneleighwines, for their support. Their 100% vegan and sustainably sourced wines respect and reflect nature, and they champion biodiversity to capture the vibrant flavors of Stoneleigh.Following are some helpful links to many of the topics that were discussed:HodmedodsBold BeansTim SpectorSlow Food - book re ItalyWilding - bookMy Biggest Little Farm - filmDr Chatterjee - podcast2 Greedy ItaliansJamie OliverAnthony Bourdain

We talk to Graham from DUG Drinks, our wonderful sponsors of Season 4 of What the Focaccia Podcast. He explains the ins and outs of potato milk, how the business has grown and his thoughts on living sustainably in today's climate. And DUG isn't just about potato milk...they have a lot more for us to look forward to in the future!