Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.
Sometimes, when it comes to culinary history, Britain is its own worst enemy. For a long time, British food has been seen as a joke among other nations, but also nearer to home. Even when the dishes are near indistinguishable, we’re still happy to poke fun at our own fare: we love panna cotta but
18 min listen
Terry Wiggins is a chef who led the catering team at Westminster’s Portcullis House. During his time, he served 13 prime ministers and received an MBE for services to Parliament. He has recently retired. On the podcast, Terry reminisces about 50 years of service in Parliament, reveals some of the weirdest requests he has received
I often think of the first time I ate brown bread ice cream. I know how that sounds: it’s the exact sort of pretentious nonsense a food writer would say if they were about to press a recipe for brown bread ice cream on you. But it was long before I became a food bore,
There’s nothing more intriguing than a closely guarded secret recipe. Coca-Cola and KFC are two famous examples, with the precise ingredients for the soda syrup and special coating kept in guarded vaults: the story is that those who hold the information aren’t allowed to travel on the same plane in case of disaster. Lea &
Pickled fish. Lemon tea. Cucumber. Doner kebab. Stewed beef noodles. Salted egg. Soft shell crab. Coney island mustard. Smoked gouda. Hamburger seasoning. Honey butter. Roasted garlic oyster. Spicy crayfish. Finger-licking braised pork. Sesame sauce hotpot. Rose petal. Numb and spicy hotpot. Roasted fish. Blueberry. The world of crisps has changed almost unrecognisably since the snack
26 min listen
Claire Dinhut is known to thousands on social media as CondimentClaire. Raised in a European household in Los Angeles, her upbringing and her background studying history have influenced her other passion, for cooking. Her book The Condiment Book: a brilliantly flavourful guide to food’s unsung heroes is out now. On the podcast, Claire tells hosts Lara Prendergast and
When it comes to traditional recipes, there are few things we love more than an unlikely origin story, ideally one born out of clumsiness or forgetfulness. The bigger the kitchen pratfall, the more delicious the product. Setting pancakes on fire? Accidental crêpe Suzette! Nothing in the restaurant apart from lettuce and some pantry ingredients? The
31 min listen
Charlie Bigham founded his eponymous ready to cook meals over 25 years ago. Having left a career as a management consultant, his company has gone on to report annual sales in the tens of millions, with a focus on ‘creating delicious dishes for people who love proper food’. His first cookbook ‘Supper with Charlie Bigham’
I am sure there are beloved British dishes that inspire horror in those from different cultures, that are truly unappealing to the uninitiated. I can quite imagine that the bright green eel-gravy that traditionally accompanies the East End pie and mash could be figuratively and literally hard to swallow for a visitor. Or that our
28 min listen
Musician Simon Raymonde is perhaps best known as part of the Scottish band the Cocteau Twins, but he has found further success as the co-founder of Bella Union Records. Bella Union produce music by Father John Misty, the Fleet Foxes, and Beach House, amongst others. His memoir In One Ear: Cocteau Twins, Ivor Raymonde and Me is released
Standing in the biscuit aisle of my local supermarket, I’m overwhelmed by possibilities. This isn’t unusual for me, but normally it’s fuelled by greed, and resolved by buying them all. Today I have to make a choice. I am making an American icebox cake, which requires a lot of one type of biscuits, and the
30 min listen
Will Beckett, CEO of Hawksmoor, founded the steakhouse chain with his childhood best friend Huw Gott in 2006. It has since expanded to 13 locations, including three outside the UK, and consistently been ranked one of the best steak restaurants in the world. On the podcast, Will tells Olivia Potts and Lara Prendergast about his
31 min listen
On this week’s Spectator Out Loud: William Cash reveals the dark side of Hollywood assistants (1:12); Marcus Nevitt reviews Ronald Hutton’s new book on Oliver Cromwell (7:57); Nina Power visits the Museum of Neoliberalism (13:51); Christopher Howse proves his notes on matchboxes (21:35); and, Olivia Potts finds positives in Americans’ maximalist attitudes towards salad (26:15). Presented and
The Americans are weird about salad. I’m sorry, but somebody had to say it. Really, their use of the word ‘salad’ needs scare quotes around it. Where we generally mean ‘green leaves, and possibly a tomato if we’re feeling adventurous’, an American ‘salad’ can mean anything from pistachio cream with glacé cherries to tuna in
32 min listen
Romy Gill is a British-Indian chef, food-writer and broadcaster who was awarded an MBE in 2016 for her services to hospitality. She is the author of three cookbooks including Romy Gill’s India, which will be published on 12th September. On the podcast, she tells Liv and Lara about the joys of long train journeys across India,
There are many old dishes in the UK that are hyper-regional, whose reach has never extended beyond geographical boundaries but remain much loved where they originated. Yorkshire curd tart is a good example: it is barely known beyond God’s own county (or God’s own four counties, which now technically make up what we think of
31 min listen
Fred Smith is Head of Beef at Flat Iron. Having trained at several of London’s top restaurants, he later became Head of Food at Byron. He then joined the Flat Iron series of restaurants in 2017. On the podcast, he tells Lara and Liv about how his love of steak developed, how he got into
Forgive me Father, for I have sinned. It has been… too long since my last confession. Picture the scene. I am in the kitchen, almost literally spinning plates. I should have been focusing, prioritising the bits that needed to get done, keeping an eye on the clock. Instead I’ve been mucking about, making an unnecessary
30 min listen
Jess Shadbolt is part of the celebrated trio behind King and Jupiter restaurants in New York City. Originally from Suffolk, she worked at the River Cafe and trained at Ballymaloe cookery school before heading to new York, where she is now one of the most venerated chefs in America. On the podcast, she tells Lara
I am evangelical about scones as a gateway bake – they are the perfect entry point for the nervous baker. They don’t require any nonsense. Rubbing the butter and flour together by hand and stamping the dough out is straightforward; and as long as a scone is risen and golden-topped after baking, then you’re fine.
