Olivia Potts

Olivia Potts

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.

Olivia Potts, Rory Sutherland and Tanya Gold

14 min listen

On this week’s episode, Olivia Potts says angry chefs could soon get their comeuppance. (00:56) Then, Rory Sutherland says over-qualification is leading to collective idiocy. (06:28) And finally, Tanya Gold wonders why people eat lobsters. (10:16)

Madeleines: the miniature French cake that majors on flavour

In one sense, a madeleine is simply a small cake. In fact, it’s an extremely classic cake, made with the genoise method. But there’s more to a madeleine than that: the proportions of madeleines, their miniature nature and scalloped shape, mean that they have a perfect contrast between their slightly sticky, almost crisp outside, and

Nanny Boris: the PM’s alarming flight from liberalism

42 min listen

What are the pros and cons of vaccine passports?(00:33) Also on the podcast: Is it time for restaurant kitchens to ditch their toxic masculinity?(18:00) And finally… Cricket, what does the new tournament, the Hundred mean for the sport?(30:14) With: Fraser Nelson; Melanie Phillips; Olivia Potts; the chef and owner of Darjeeling Express, Asma Khan; Freddie

Olivia Potts

Will abusive chefs get their just deserts?

Professional kitchens have always seemed like pressure cookers: hot, sweaty, stressful. The caricature of a head chef is angry, sweary, unable to keep a lid on his temper. He shouts at underlings for the most minor of infractions. Recent events have shown how pervasive that stereotype still is. A number of ex-employees of the Kitchin

Gala pie: a dish that deserves an audience

Some dishes are just meant to be shared. I’m not talking about those items you buy on a hangover from the corner shop that sanctimoniously declare ‘meant for sharing’ or ‘share size’ on their passive aggressive packaging (I’ll be the judge of that, cheese and onion crisps and chocolate fingers). I mean something that you’ve

With Jack Whitehall

18 min listen

Jack Whitehall is an actor and comedian, however during the pandemic he has also started a food blog, FoodSlut. On the episode, he talks to Lara Prendergast and Olivia Potts about his public love of McDonalds, his secret love of The Ivy and the time he once saw a man attempt to make a grilled

A lesson in understanding serial killers and child molesters

True crime is having a moment: every day there’s a new documentary, book, podcast, or blockbuster film announced, detailing the grisliest, most depraved actions imaginable. Once only the domain of fanatics, true crime is now mainstream. At its best, it’s fascinating, shining a light on human behaviour, but at its worst, it can be voyeuristic

Vichyssoise: a cool soup for balmy days

I have never been a huge fan of cold soup. It has always seemed to me to be contrary to everything good about soup: soup is inherently warming and cheering. It demands large portions and an accompanying doorstep of bread. Who on earth would want to chill it down and serve it in tiny portions –

Ratatouille: a versatile Provençal one-pot

There aren’t many veggie stews that can lay claim to being immortalised in popular culture. Fewer still that could then complain about being grossly misrepresented. But then ratatouille is no ordinary vegetable stew. Ratatouille is a Provençal dish, made by gently cooking aubergine, courgette, and red peppers, with a tomato sauce flavoured with onion, garlic

With Calum Franklin

25 min listen

Calum Franklin is executive head chef at Holborn Dining Room, and an internationally renowned pie-maker (dubbed ‘The Pie King’ by Jamie Oliver). On the episode, he talks to Lara Prendergast and Olivia Potts about how his menus try to recreate the nostalgia of his simple childhood meals, like fish pie; the centrality of pies to

Coconut ice: a no-bake treat made for the heat

I don’t know about you, but I find that many of the things I enjoy eating most in the summer, those things I crave when the weather is blazing hot or just plain muggy, still require some level of cooking. Those chilled soups, or sticky ribs, or even ice creams still mean standing over a

Swedish meatballs: a taste of Ikea at home

It’s thought that meatballs were brought to Sweden by King Charles XII. After a disastrous attempt to invade Russia in 1709, he fled in exile to the Ottoman empire. There he fell for a dish very similar to the Swedish meatballs we now know and, when he returned from exile five years later, he took

What makes a pasty Cornish?

This week, world leaders are doing what countless Brits do every summer: unpacking their bags in a charming corner of Cornwall. The G7 summit — Joe Biden’s first, and Angela Merkel’s last — is taking place in the resort town of Carbis Bay, a stone’s throw from St Ives. Between the speeches and the roundtables,

With Craig Brown

24 min listen

Craig Brown is an awarding winning critic, satirist and former restaurant reviewer. His most recent book One Two Three Four: The Beatles in Time, won the Baillie Gifford Prize for Non-Fiction. On the podcast, he talks to Lara and Olivia about the horrible food at Eton, his utter failure to bake a cake, and proposes

Broken Trust: the crisis at the heart of the National Trust

33 min listen

On this week’s podcast, we start with Charles Moore’s cover story on the failings of the National Trust. Why is the Trust getting involved in culture wars, and can it be fixed? Lara speaks to Charles, a Spectator columnist and former editor of the magazine, and Simon Jenkins, who was chair of the Trust between

Bourbon biscuits are better home-made

I am a big fan of a tea break. I don’t mean afternoon tea or high tea (although I’m never going to say no to a finger sandwich or a tiny cake), and I don’t mean a mug of tea at my desk or standing up in the kitchen while I do something else. I

Is France’s answer to Bake Off worth a watch?

If, like me, you’ve watched every episode of the Great British Bake Off (twice), all the professional series, Junior Bake Off, and the celebrity charity episodes, you might need to look further afield for your next fix of television baking competitions. Fear not, because the GBBO franchise is wide-reaching: the format has been sold in

With Patrick Jephson

33 min listen

Patrick Jephson is a consultant, journalist, broadcaster and New York Times best selling author. From 1988 to 1996, Patrick worked first as Princess Diana’s equerry and then as her private secretary. He is also currently a historical consultant on Netfilx’s The Crown. On the podcast, he talks to Lara and Olivia about bonding over mealtimes

The secret to making mint chocolate chip ice cream

It used to drive me mad that, whenever my husband and I would go out for dinner, no matter how fancy or lowbrow the place, he would always ignore the puddings on offer in favour of a single scoop of ice cream. He can overlook crème brûlées, lemon meringue tarts, sticky toffee puddings – even