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