Floyd and Stein with John Merrick - Last episode!
It's the final episode of the Full English and we're talking about Rick Stein and Keith Floyd, two of the most popular cooks on TV in Britai...
Radio and PodcastLive Radio & Podcasts
Arts
The Full English
Who are the English? And where do we come from? By looking at food we can find out. Join chef and researcher Lewis Bassett along with musician Forest DLG for this documentary podcast. Guests...
Episodes
20 of 37 episodes
Fergus Henderson with Zoe Williams and Amber Husain
Fergus Henderson! The man who thirty years ago opened St John and ever since has implored us to eat from "nose to tail". Lewis Bassett talks...
Jamie Oliver with Rachel Roddy
The only person who has sold more books in Britain than Jamie Oliver is J. K. Rowling. Jamie has been watched and read by millions. His enth...
Alexis Soyer with Pen Vogler and Miranda Carter
Alexis Soyer cooked for the rich and poor alike. He transformed elite restaurant kitchens in London with new technologies such as gas stoves...
Elizabeth Raffald with Neil Buttery
The most influential cook that you've probably never heard of, according to food historian Neil Buttery. Elizabeth Raffald captured the dist...
Madhur Jaffrey with Mayukh Sen
Obviously we were going to do an episode about Madhur Jaffrey, and so here it is. Madhur Jaffrey: the actress who taught British and America...
Ken Hom with Angela Hui
Ken Hom taught the British how to cook Chinese food, but Chinese takeaways showed us what it was in the first place. Lewis Bassett talks to...
Elizabeth David part 2 with Ruth Rogers and Jeremy Lee
Part two on Elizabeth David is all about the impact of her work, with Jeremy Lee and Ruth Rogers. Jeremy Lee's award winning cookery book is...
Elizabeth David part 1 with Artemis Cooper
Elizabeth David led a life whose story is as compelling as her impact on the way we eat. In part one of two episodes, Lewis speaks to Artemi...
Marco Pierre White with Ida Février
Marco Pierre White, once the "enfant terrible" of the UK restaurant scene today the face of Knor stock cubes. Who is Marco, what impact has...
Auguste Escoffier with Luke Barr
Episode two in our series on cooks that have changed the way we eat. Lewis Bassett speaks to Luke Barr, author of 'Ritz and Escoffier: The H...
Season 4 trailer
Hosted on Acast. See acast.com/privacy for more information.
Delia Smith with Felicity Cloake and Zoe Williams
Delia Smith: friend of the royals, a national treasure who taught us how to boil and egg and an advocate for radical spiritualism. In this e...
A pervert's guide to fine dining
Who or what are ultra elite restaurants for? Welcome to a pervert's guide to fine dining. Produced and presented by Lewis Bassett, featuring...
Why do we eat turkey at Xmas? A Full English festive special!
Join us, join us, join us for a Full English Christmas special! Get the turkey in the oven and warm some wine as we answer all your question...
What did the Romans do for us?
What did the ancient Romans do for us? Well, according to Thom Ntinas from The Delicious Legacy podcast , they were the first to give Britai...
Why everyone loves Costa Coffee
Costa is the nation's most popular coffee shop. There are 1000 more Costa than Starbucks and 500 more than Greggs. And that's before we take...
The hidden history of state-sponsored canteens
Few people are aware that in the first half of the 20th century the British government helped establish a huge number of popular canteens, s...
Is English wine any good?
Vines in a Cold Climate is a new book by Henry Jeffreys charting the sparkling rise of English wine and the people behind it. Lewis Bassett...
On caffs, not cafes
What is a caff when it's not a cafe? Where did the caff come from and who will mourn the greasy spoon if, as we hear, they're disappearing?...