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.

With Aidan Hartley

23 min listen

Aidan Hartley is a writer and entrepreneur. Born in Kenya, he grew up in Africa and England and has worked as a reporter for Reuters all over the world. Aidan has also written The Spectator’s Wild life column for the past 21 years. On the podcast, Aidan talks about spending his younger years on safaris

How to turn your pineapple into a showstopper

You can’t please me: the grass is always greener. I spend the summer months longing for a time when crumbles and stew, cardigans and the big duvet, are not only welcome but required. Then as soon as we hit the autumn and the weather changes, I’m trying to hold onto the last vestiges of sunshine.

With Thom Elliott

33 min listen

Thom Elliott is the co-founder of Pizza Pilgrims. On the podcast, Thom tells Lara and Liv about growing up above a pub, learning to make pizza while touring Italy with his brother, and starting Pizza Pilgrims on his lunch break.

Greek salad: the ultimate heatwave dish

Good lord, it’s hot. I mean, really, really hot. Right now, the heat is so overwhelming as to feel like it is tangible, as if you could reach out and touch it. All we’re capable of talking about is the heat; any other polite conversation is too much for our fried brains. Normally, when our

Sundae best: how to make a knickerbocker glory

I grew up by the seaside. More precisely, I grew up near South Shields, on the north-east coast – somewhere which is British summer beach country for one, maybe two days a year, and salt-lashed and grey for the rest of it. But come rain or shine, ice cream is a permanent fixture. Ice cream

With Lily Dunn

19 min listen

Lily Dunn is a writer, teacher and lecturer in creative writing and narrative non-fiction at Bath Spa University. Her latest book Sins of my father: a daughter, a cult, a wild unravelling is out now. On the podcast, Lily talks about her first memories of picking blackberries in Cornwall, her love for all kinds of

Lemon drizzle cake: how to bring out the zing

Call it nominative determinism, but a lemon drizzle cake is perfect for disappointing, drizzly weather. It’s cheering: brightly flavoured, and packed with zest, but still comforting, filling your home with a warm citrus scent as it bakes. It’s also a more enjoyable food-based activity than picnics or barbecues when winds are high. A lemon drizzle

The trick to making good focaccia

Focaccia is one of my favourite breads: glossy and golden on top thanks to the olive oil, but firm and crisp, with a chewy, aerated, oil-soaked crumb with a real spring. You should be able to squish a good focaccia with your hand and watch it slowly rise back up to its former glory. Focaccia’s

With Olia Hercules on #CookForUkraine

22 min listen

On a slightly different episode of Table Talk, chef and food writer, Olia Hercules joins Olivia Potts for a second time on the podcast to talk about #CookForUkraine. Created with Russian friend and food writer Alissa Timoshkina, #CookForUkraine encourages people to post and share Ukrainian recipes and celebrate the comfort of food during this difficult

Five tips for a sumptuous summer barbecue

The sun is set to shine again this weekend, and those lucky enough to have access to a garden are turning their minds to al-fresco dining. So we’ve gathered together our top five tips to help you pull off your weekend barbecue – everything from how to get the best out of your meat, to

What are the true ingredients of a Bakewell tart?

Northerners take their puddings seriously: Eccles cakes from Manchester, sticky toffee pudding from Cartmel, and Bakewell tart from Derbyshire. These hyper local puddings have been adopted by sweet tooths all over the country, but woe betide anyone who tries to mess with their traditions. In this, Bakewell tart provides its own challenges: the locals call

Why you should never buy scotch eggs

One of the perils of being a recipe writer is that people regularly ask me why I bother making things from scratch, because ‘You can buy that in the supermarket’. Now, let’s put aside the obvious question – do they think I’m not aware of supermarkets? – and engage with the issue. I love supermarket

With Nell Hudson

21 min listen

Nell Hudson has starred in Outlander, Victoria and the latest Texas Chainsaw Massacre film. Her debut novel, Just for Today, is out now: it’s about a group of twenty-somethings in London, having ‘heady, reckless fun’. Nell speaks to Lara and Olivia about how she’s enjoying veganism and the one meat she misses, growing up on

Why your summer pudding needs a splash of elderflower

Is there a sight more pleasing, more cheering, than the vermillion dome of a summer pudding? Its vibrant colour cannot fail to raise a smile, even on dreary June days, suggestive as it is of all that is best about the British summer when it plays ball: gluts of sweet, juicy fruit, that sweet-sour tightrope

Tarte au citron: serve up a slice of sunshine

There is something inherently uplifting about a lemon. Even in literal or figurative dark times, lemons shine bright – little bumpy orbs of joy that cry out from the fruit bowl or the greengrocers to be turned into something mouth-puckering or, once paired with enough sugar, that perfect balance of sweet-sour. Perhaps I am overly

With Nuno Mendes

29 min listen

Born in Lisbon, Portugal. Nuno Mendes grew up on a farm which inspired a passion and understanding for food. He attended the California Culinary Academy in San Francisco but after over a decade in North America, he decided he wanted to return to Europe. Moving to London, Nuno founded the cult domestic pop-up known as

The sheer delight of Cherries Jubilee

Cherries Jubilee is a dish with real heritage. Perhaps unsurprisingly, given its name, it was created to celebrate a jubilee: it is thought to have been created by Escoffier for Queen Victoria’s golden jubilee celebration in 1897. It consists of cherries cooked in flaming brandy, and then served warm over vanilla ice cream, although in

The ingredient that guarantees the flakiest Eccles cakes

When I first made Eccles cakes, I’m not sure I really knew where Eccles was. I certainly didn’t think I’d end up living there a few years later. The only Eccles cakes I’d encountered were at train station coffee kiosks, or at London’s St John restaurant, where they are a permanent fixture on the menu.

With Tommy Banks

24 min listen

Tommy Banks is the youngest ever UK Michelin-starred chef, awarded in 2013 when he was aged 24, and is the owner of the restaurant The Black Swan which Tripadvisor named the best restaurant in the world. On the podcast, Tommy talks to Lara and Liv about how he turned to food after his dreams of

The secret ingredient that transforms banoffee pie

I have been labouring under a misapprehension for some time, perhaps my whole life. I thought that the ‘offe’ in ‘banoffee pie’ was a reference to the thick, gooey toffee layer that sits between the biscuit base and the cream. But no, the ‘offe’ has nothing to do with what is, in any event, really