EPISODE SYNOPSIS

This is an EXCITING ONE! Fresh from a morning gym session and seated in her Spitalfields’ kitchen, 2

Michelin starred chef Angela Hartnett MBE joins host Anna Barnett for this week’s episode of The

Filling podcast where Angela shares stories of growing up in the family fish and chip shop, working

with Gordon Ramsay for 17 years and how it feels to be the only woman in a kitchen of male chefs.

The answer to that may surprise you.

EPISODE NOTES

03:30 – 05:30) Angela admits to working throughout lockdown, and here she details the Cook 19

initiative she developed to supply hospitals with meals during the pandemic.

17:40 – 20:00) With a Welsh Italian mother, Irish father and growing up in Essex, Angela draws on

her varied background for culinary inspiration.

22:15 – 25:00) Working for Gordon at the world-famous Connaught Rooms did not come without

its struggles; here Angela details how she overcame them.

34:40 – 36:30) An enlightening discussion around being the only woman in an all-female team leads

to an unexpected confession. Listen here.

38:30 – 40:00) Here Angela gives some invaluable advice for young chefs starting their careers.

43:30 – 44:30) Angela and Anna discuss the regional differences of Italian food.

TOP QUOTES

“If you’ve got dried chili, garlic and tomatoes – you’ve got a meal.” Angela

“When I first started working for Gordon, I thought; ‘Right, I’ve got to get serious.’.”

“I know my limitations; I don’t wake up in the morning and think Michelin stars.” Angela

“What’s always worked in my favour is being a woman.” Angela

“I’m not afraid to say I don’t know, and I think that’s key in this business. How can anyone know

everything about food?” Angela

“The hospitality industry can look back at itself after this year and be proud.”

RESOURCES

www.angelahartnett.com

www.muranolondon.com

www.limewoodhotel.co.uk

www.stjohnrestaurant.com

www.brawn.co

www.bratrestaurant.com

ABOUT THE GUESTS

Angela Hartnett is one of the most high-profile female chefs in the world, having worked at many of

London’s top restaurants. During her childhood, Angela's Italian grandmother and mother instilled in

her an appreciation and love of good food.

Angela has since won numerous awards and has paid real homage to her Italian roots by opening

Murano, a fine-dining restaurant in London with an Italian-influenced menu. In January 2007, Angela

was awarded an MBE for services to the industry. Her restaurants currently hold 2 Michelin stars.

She lives in London with her husband.

EPISODE SYNOPSIS

Musical husband and wife duo, Sophie Ellis-Bextor and Richard Jones, sit down in their London home

with The Filling host Anna Barnett to chat about how they met and Sophie’s chat-up lines, the

importance of music in their lives and how to feed a family of 7 during lockdown. Here’s a clue: lots

of cereal and lots of milk. Also on the table are Sophie on Strictly, falling over on stage, and falling

pregnant 6 weeks into dating.

EPISODE NOTES

06:30 – 08:30) Ever wondered what breakfast time looks like for a house of 7 including 5

boys? Listen here to get the full picture.

21:00 – 23:00) Here Sophie and Richard talk about how they met and Sophie’s now

infamous first chat-up line.

25:10 – 28:45) Music played a big role in Sophie’s childhood, but can you guess her first gig

at the age of 8? Prog rock anyone?

34:40 – 38:00) Here Sophie talks candidly about her first band before going solo, and her

big break. Can Groovejet really be 21 years old?

41:30 – 48:00) The Feeling were turned down by many record companies before landing

their deal. Richard here discusses the origins of the band and how they craft their songs.

01:12:30 – 01:15:00) Sophie was a contestant on Strictly Come Dancing in 2013 and here she

recounts her time on the show. Find out if she and Richard continue to waltz around the kitchen.

TOP QUOTES

“Chicken soup and garlic bread? That’s the worst combination ever.” Sophie requoting one of her

children.

“When we and the 5 kids are all eating the same thing at the same time – that’s success.” Richard

“We have children who don’t like jacket potatoes; how annoying is that?” Sophie

“We have personality types that are complimentary, not competitive.” Richard

“He got worryingly into golf in his 20’s, so I bought him flying lessons.” Sophie

RESOURCES

www.sophieellisbextor.net

www.thefeeling.com

www.eataly.com

ABOUT THE GUESTS

Sophie Ellis-Bextor is an English singer, songwriter and model. She first came to prominence in the

late 1990s, as the lead singer of the indie rock band Theaudience. After the group disbanded, Ellis-

Bextor went solo, achieving success in the early 2000s. Richard Jones is a British music producer,

songwriter, bass guitar player and founding member of the British rock band The Feeling. Career.

Jones attended the BRIT School in Croydon. Richard and Sophie have 5 sons and live in London.

Instagram: @sophieellisbextor

Instagram: @ richardjonesface

EPISODE SYNOPSIS

Buckle up podcast listeners as this week we’ll be taking a worldwide culinary tour with effervescent

chef Luke Holder. We’re heading to the Middle East, China, Thailand, Italy and landing in the New

Forrest where our lucky host Anna Barnett meets Luke in the beautiful grounds of the Lime Wood

Hotel where, with Angela Hartnett, he heads up the Hotel’s restaurant ‘Hartnett, Holder and Co’.

EPISODE NOTES

03:15 – 04:50) Luke affirms his commitment to local produce and how his kitchen will be 87%

British by the end of the year.

05:00 – 07:00) Luke details how previous podcast guest Amelia Freer’s food philosophy has greatly

influenced the food ethos at the Lime Wood.

11:15 – 14:00) Growing up in the Middle East has resulted in the chef preferring halloumi over

Yorkshire puddings.

28:00 – 31:00) In a passionate section Luke recounts living, working, success and failure during his

Thailand years.

48:00 – 49:30) Moving to Italy to work in a 3-star Michelin restaurant taught Luke the true flavour

of local, seasonal produce.

53:00 – 57:00) A four restaurant lunch to get to know Angela Hartnett gives a wonderful backdrop

to their friendship and creative partnership.

TOP QUOTES

“Fine dining which is produce led; more time sourcing it, less time cooking it.” Luke

“I think last year was the first time as a fully grown adult that asparagus didn’t feature in my life.”

Luke

“A cookery course in Italy means standing in the corner of a kitchen and not touching anything.”

Anna

“If you spend time understanding what a strawberry should taste like, then your career will become

much easier.” Luke

RESOURCES

www.limewoodhotel.co.uk

www.seahorserestaurant.co.uk

www.enotecapinchiorri.it

www.angelahartnett.com

ABOUT THE GUEST

The experience of living abroad as a youngster shaped Luke Holder’s culinary beliefs: “First and

foremost every cuisine is tasty, generally”, he says equitably, adding: “Having been brought up in the

Middle East and Italy, where the culture of eating is much more family orientated, where people are

given dishes in the middle of the table and take part… it definitely influenced the way I want my

customers to feel comfortable eating.” Working in Italy also instilled Luke with the value of local,

seasonal produce and how cooking should be produce, rather than technique, led. Luke returned to

the UK to Head Chef at the Lime Wood Hotel in 2011. In 2014 he formed Hartnett Holder and Co

with Angela Hartnett.

Instagram: @holder.luke

EPISODE SYNOPSIS

“ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Filling

podcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer and

chef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host Anna

Barnett discovers how South Korea and Ireland share some surprising cultural similarities: drinking

and dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’s

mother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello in

Korean, or does it?

EPISODE NOTES

12:00 – 15:00) Both studying creative courses at the same London university you may imagine

Rejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here they

tell the story.

20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recounts

how traditional recipes are handed down through family generations.

23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Here

they detail the origins, production, and reaction to the book after publication.

31:50 – 33:45) Jordan weaves a wonderful tale here detailing how he bonded with Rejina’s mum

over the feast that is a Korean breakfast.

37:00 – 39:00) Growing up in 80’s Ireland, food was very much meat and two veg. Here Jordan

explains how his passion for food was instilled by his culinarily adventurous mother.

47:00 – 51:00) Sustainability in fashion and food is a critical issue. Rejina, Jordan, and Anna examine

how the industries need to positively respond and how some ‘ethical alternatives’ aren’t always

what they seem.

TOP QUOTES

“Talking of organization … Jina is more creative shall we say.” Jordan

“If I ever say one of Jina’s designs is hideous, it invariably goes on to be a best-seller.” Jordan

“If you’re wearing this particular dress, you’re going to have a good time: you’re going to have 5

margaritas.” Rejina

“If you just walk away, you can’t change anything; you have to be in it to change it.” Rejina

“I’m basically made up of 50% Irish butter and 50% Irish cheese, and Jina is 100% Korean kimchi.”

Jordan

“The most exclusive restaurant in Korea? Rejina’s mum’s kitchen.” Jordan

“Growing up in Korea I have no attachment to the sandwich, but I do love the kimcheese on

sourdough.” Rejina

RESOURCES

www.rejinapyo.com

www.jordanbourke.com

www.thepalomar.co.uk

www.palomaibiza.com

www.babylonstoren.com

www.thekaki.co.uk

www.stories.com

ABOUT THE GUESTS

Having trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke was

immediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for years

at Petersham Nurseries Restaurant in London. He went on to cook for high profile private clients

where he gained a following for his naturally healthy, yet indulgent food. This led to the publication

of his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which was

shortlisted for a Guild of Food Writers Award.

Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central Saint

Martins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up to

be Roksanda Ilincic's first assistant, where she worked for three years before setting up her

namesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issues

with diversity, whether that be age, size, or skin colour. 

Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean...

EPISODE SYNOPSIS

It’s the meeting of the two Annas today as Barnett meets Jones in the new episode of The Filling

podcast. Speaking from her newly renovated Hackney home, chef, food writer and stylist Anna Jones

weaves her journey from an Economics degree to chef training and working at Jamie Oliver’s 15

restaurant, to writing her first published recipes and cookbooks incorporating her commitment to

vegetarianism. A prolific recipe writer (as well as cookbook and ceramics collector) Anna Jones also

takes us to working in Europe and the intimidation of cooking pasta for Italian chefs, and living in

California where she professes a love for their democratic way of eating. We also get the ultimate

egg mayonnaise sandwich recipe – but does she really prefer vegenaise?

EPISODE NOTES

15:20 – 19:25) After obtaining an Economics degree and setting out in finance, Anna Jones realised

she had a different life calling. Here she details what prompted the move into cooking and her first

steps to a new career.

19:30 – 22:30) Anna Jones has some enlightening stories to tell from her time training and working

at Jamie’s Oliver’s 15 restaurant. Here she recounts meeting some interesting diners including Prince

Charles, Brad Pitt, and Bill Clinton.

34:50 – 36:40) While working with Jamie Oliver Anna Jones was offered a book deal. Here she

explains how this provided an opportunity to explore branching out on her own.

36:50 – 39:40) At a time when the fashion for restaurants was ‘nose-to-tail’ dining, Anna Jones was

exploring how to create more inventive vegetarian food - a scary time, she admits, for a new chef.

42:50 – 47:00) Sustainability, food waste, plastic reduction are all burning concerns, and here Anna

Jones talks through her One Change campaign to encouraging people to make regular small changes

to their shopping and cooking habits.

57:00 – 59:00) Spending her formative years in California has instilled in Anna Jones a love for the

food there and a ‘democratic’ way of eating. Here she explains how plant-based menus are on par

with meat and fish dishes.

TOP QUOTES

“It’s taken me 40 years to realise that having way less stuff is way less stressful.” Anna Jones

“If you’re the future king you can ask for whatever you want.” Anna Jones

“Jamie Oliver is the busiest man I’ve ever known.” Anna Jones

“Putting vegetables at the centre of your diet is the biggest thing you can do for the planet, and it’s

the most joyous decision I made.” Anna Jones

“My brother was a vegan when the only thing you could get was a Nando’s bean burger.” Anna

Jones

“My brother says I only eat food so I can put condiments on it.” Anna Jones

“Focaccia, butter, and mayonnaise – triple oil threat.” Anna Barnett

RESOURCES

www.annajones.co.uk

www.carolinepopham.com

www.saltfatacidheat.com

www.violetcakes.com

www.sonsanddaughterslondon.com

www.followyourheart.com

ABOUT THE GUEST

Anna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of the

bestselling A Modern Way to Eat, A Modern Way to Cook, The Modern Cook’s Year, and most

recently, One. Her books are sold in ten countries and have been translated into five languages. The

Modern Cook’s Year won the coveted Observer Food Monthly Best New Cookbook Award and The

Guild of Food Writers Cookery Book Award. Her previous books have been nominated for the James

Beard, Fortnum & Mason and André Simon awards. Anna believes that vegetables should be put at

the centre of every table, and is led by the joy of food and its ability to affect change in our daily

lives. She lives in Hackney, East London, with her husband and young son.

Instagram:...

EPISODE SYNOPSIS

Beautiful Bruton in Somerset is the destination for this week’s The Filling podcast as Anna Barnett

joins chef and restaurateur Merlin Labron-Johnson in his 15 th Century home to chat about his

illustrious career beginning with his training in classical French cuisine, to his successful return to

London and opening 3 restaurants in 5 years (including a Michelin star), and his eventual move to

Somerset where he now runs The Old Pharmacy, a French style épicerie, and Osip, a nose-to-tail

restaurant with no menu: a Michelin starred paean to the local produce.

EPISODE NOTES

13:00 – 14:30) Here Merlin talks through his chef training abroad in Switzerland, France

and Belgium confessing his love of and respect for classical French cooking techniques.

26:00 – 28:35) Seasonality and provenance are very much at the heart of Merlin’s cooking

and underscore the ethos to his restaurants. Here he details how an emotional connection to the

food you’re eating makes it taste better.

29:00 – 32:00) Merlin’s school days are recounted here with the chef confessing that he

wasn’t particularly well-behaved at school. However, this gave him the opportunity to work in the

school kitchen and from there a love of cooking was born.

41:30 – 44:30) Returning from working abroad Merlin had no real plan. So how did taking a

job to pay the bills result in a Michelin star and launching 3 London restaurants in 5 years?

51:00 – 55:00) What does a restaurant that offers no menu to its diners look like? Here

Merlin explains how dishes evolve through seed planting, cultivation, and harvesting: it’s all in the

seasonality.

58:50 – 01:02:00) Merlin passionately recounts his ongoing commitment to working for

refugee charities here cooking for over a thousand displaced people in Lesvos and Calais.

TOP QUOTES

“If I’m a little over-excited it’s because of you and that cookie.” Anna

“Cooking, for me, is about respect for tradition with an eye to innovation.” Merlin

“As a child I was only interested in getting into trouble and then I found cooking and I became

obsessed with being a chef, but not just any chef: the best chef in the world.” Merlin

“Some of the best dairy products, meat and fish I’ve ever had are produced in Somerset.” Merlin

“Limitations create the greatest identities.” Merlin

“We just say hi, thank you for coming, and this is what we’re going to cook for you.” Merlin

“I’m two moths clean of carbs and sugar; and it’s not enjoyable.” Anna

RESOURCES

www.osiprestaurant.com

www.flourishfarmstead.com

www.helprefugees.org

www.imadssyriankitchen.co.uk

www.caffesicilia.it

www.studionicholson.com

www.thefelixproject.org

ABOUT THE GUEST

Growing up in south Devon, Merlin was always surrounded by organic and sustainable farming. His

parents – a poetry writer and museum curator – always made sure there were good organic

vegetables and wholesome food on the table. However, it was a disruptive school-life that found

him assisting in the school kitchen, rather than attending classes, that really inspired Merlin to

become a chef. After training extensively in traditional French cooking techniques across Europe,

Merlin returned to London where he took the job of head chef at ‘Portland’ restaurant; 9 months

later he was awarded a Michelin star. Two more restaurants followed, ‘The Conduit’ and ‘Clipstone’,

before Merlin decided to start his own ventures in Bruton, Somerset. Now he run the French style

épicerie, ‘The Old Pharmacy’, as well as the Michelin starred ‘Opis’ a no-menu restaurant showcasing

the very best of Somerset produce.

Instagram@merlin_johnson

ABOUT THE HOST

Anna Barnett displayed an enthusiastic interest

EPISODE SYNOPSIS

Joining host Anna Barnett on this week’s episode of the Filling podcast is cook, food stylist, presenter, and author of 30 award-winning cookbooks Donna Hay. Zooming in from her oceanside Sydney home (swoon) Donna recounts her early days as a fledging food stylist and recipe developer through to managing her current food and cooking empire which incorporates writing, TV, her eponymous magazine and online store, and not forgetting hosting live cookalongs for over 4000 people during lockdown. How does she do it all and appear so calm? A combination of natural creativity, the desire to share and experience, and a heavy dose of Australian realism is what drives her success.

EPISODE NOTES

15:00 – 18:00) Donna recounts how helping her mother in the kitchen as a child ignited a natural passion for cooking. But was her mum a talented cook? Maybe not, it seems.

23:00 – 25:00) Food trends are discussed in this section with Donna explaining the sudden rise of homemade sourdough bread during lockdown: the need to nurture, see something grow. Food fashion is a reaction to what’s happening in the world.

25:30 – 26:00) With refreshing frankness, Donna and Anna discuss the environmental effects of the food industry on every level; packaging, production, waste.

27:30 – 30:30) One ‘silver lining’ to lockdown was that Donna was able to connect to her followers in a much more naturalistic way. Running interactive cooking classes for dads and kids through Zoom, for example, gave Donna a much more personal insight into how her work positively affect lives.

39:40 – 42:00) Food styling is so much more than selecting the rights props; here Donna gives valuable insight into how she approaches the styling process to her books.

48:10 – 53:00) Here Donna shares an evocative memory of working on the launch of Marie Claire Australia and how she found a mentor in its fashion editor.

TOP QUOTES

“When I was 8 or 9, I made steak Diane for my father’s birthday meal and thought I was very cutting edge.” Donna

“There’s a link to what’s coming next in food and what’s happening in the world.” Donna

“Don’t look inside food for inspiration, look outside.” Donna

“I feel like I’m cheating as a food stylist in Australia as the produce is so fresh.” Donna

“I have so many sandwiches for so many occasions.” Donna

“I just feel that a sandwich with only two condiments is a wasted opportunity.” Donna

RESOURCES

www.donnahay.com.au

www.donnahay.com.au/the-donna-hay-general-store

ABOUT THE GUEST

At the age of eight, Donna Hay picked up a mixing bowl in the kitchen and never looked back. She is

Australia’s leading food editor and bestselling cookbook author. Her food, recipes and styling focus

on basic ingredients that are simply prepared and beautifully photographed are hallmarks of her

work. She has written 30 award-winning cookbooks which have sold over six million copies

worldwide and been translated onto 10 languages. She was named one of the ‘Magnificent Seven’

cookbook authors at the international Gourmand Awards in 2007. Donna completed her first TV

series, ‘Fast, Fresh, Simple’, in 2011; the series screened in more than 17 countries worldwide. As

well as additional TV shows, Donna also writes food columns for Australian and international press,

and in 2009 she launched the ‘Donna Hay General Store’. She lives in Sydney and has two sons.

IG: @donna.hay

ABOUT THE HOST

Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life;

eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, and

recipe techniques that would prove to serve her in the future. After several years working in TV

production and fashion, Anna’s natural culinary passion and energy led to a...

EPISODE SYNOPSIS

For Ravinder Bhogal, cook, writer & restaurant owner, food storytelling is an integral part of her

work ethos and what drives the flavour combinations that make it to her menus. In this inspiring

episode of The Filling podcast, Ravinder explains to Anna Barnett that restaurants are spaces for

humanity where you see the spectrum of emotions, and if you can understand someone’s food you

can understand their culture. Ravinder’s is a life story packed with exploration, rule-breaking,

community, and a sense of belonging. And not forgetting seriously delicious food.

EPISODE NOTES

01:40 – 05:15) Lockdown has been tough for all sectors of the hospitality business, however

Ravinder has channelled that frustration into ‘Comfort & Joy’, her catering initiative for Kings College

Hospital and the Nishkam Swat foundation. Here she explains the concept and inception.

14:30 – 17:00) As a former journalist, words play an important part in Ravinder’s life and love of

food. Here she delicately explains how words and food entwine and how her dishes are stories with

no ending.

28:00 – 30:00) Ravinder describes her flavour combinations as ‘mongrel cuisine’ or food with no

borders. Her cultural heritage means she naturally wants to combine her Indian roots with her

Kenyan and British upbringing. She Ravinder details how this cultural integrations manifests in her

cooking.

34:30 – 37:00) In an emotionally detailed section, Ravinder recounts arriving in South London from

India and the cultural shock that awaited her. It wasn’t an easy passage. The idea of Jikoni became a

utopian ideal where cultures combined and where she could belong.

44:00 – 46:30) This wonderfully loving section details Ravinder’s admiration for her pioneering

grandfather who left India in the 1930’s to set up a new life in Kenya.

47:00 – 50:00) Familial expectations for an Indian girl are examined here. Ravinder was the first girl

in her family to be allowed a university education. But did she study what was expected of her?

53:00 – 55:00) As a self-described ‘non chefy chef’, Ravinder is not immune to a little self-doubt. So

praise from eminent names such as AA Gill and Nigella Lawson is enormously rewarding. Listen in to

hear how AA Gill described Ravinder’s cooking.

TOP QUOTES

“Writing is a huge passion; words are as important as food; words move me to tears and so can

food.” Ravinder

“Do I take out an injunction or do I marry him?” Ravinder (on her husband)

“Nothing can replace good old fashioned hard work.” Ravinder

“It’s a very ‘come to mama’ kind of dish.” Ravinder (on her Scragan Pie)

“I think it’s a social responsibility for restaurants to have flattering lighting.” Anna

“I’m Punjabi; we don’t have blood; we have butter in our veins.” Ravinder

RESOURCES

www.ravinderbhogal.com

www.jikonilondon.com

www.lalaniandco.com

www.wildpressjuice.com

www.swatlondon.com

ABOUT THE GUEST

Ravinder Bhogal is a food writer, restaurateur, cook, journalist, and stylist. Born in Kenya to Punjabi

parents, Ravinder moved to South London with her family when she was 7. Her mixed heritage

background blends deliciously with her natural passion for food and cooking, and her work and food

spans flavours and culinary traditions from the Far East, India & South Asia, the Middle East, East

Africa, and Britain. Ravinder often cites the celebration of immigrant cuisine as her cooking style.

Ravinder first came to prominence in 2005 when she won the TV cooking competition, The F Word,

judged by Gordon Ramsay and Angela Hartnett. She opened her first restaurant Jikoni in

Marylebone, London in September 2016.Ravinder has written several...