Food Broken Promises A Table For Two

In today’s episode, Antoine Abou-Samra welcomes Gemma Bell, Founder - Gemma Bell and Company | Trustee - Rare Charity, Amos Trust, London (UK)



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Gemma Bell set up her agency Gemma Bell and Company in 2011 after a decade working front of house and back of house in restaurants and hotels - from Marco Pierre White’s notable Mayfair restaurant Mirabelle to Ian Schrager’s St Martins Lane and Sanderson hotels.



The London agency now offers a range of services including PR, Marketing and Creative, Partnerships and Projects, while clients include St. JOHN, Fortnum & Mason, Dishoom, Padella, The Peninsula London and Angela Hartnett, to name just a few.



Gemma is co-founder of #CookForSyria, #CookForIran and #CookForPalestine, is contributor to AHotelLife.com, was included in the Evening Standard’s Progress 1000 most influential Londoners of 2019 and has been included in Code Hospitality’s 100 Most Influential Women for the last four years. Gemma is on the board of trustees for two charities, Amos Trust and Rare Charity.



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In today’s episode, Antoine Abou-Samra welcomes Henrietta Lovell, founder and master-blender of the Rare Tea Company (London, UK)


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Henrietta Lovell is known around the world as the Rare Tea Lady. She is founder and master-blender of the award-winning, global brand, Rare Tea Company.
Since 2000 Henrietta has been traveling the world, working directly with small independent tea gardens, from the Shire Highlands of Malawi to the foothills of the Himalayas. By sourcing direct from the farms, she is able to secure unique harvests and ensure that they are crafted using sustainable practices to benefit both the land and the people who live on it.

Lovell is at the forefront of the tea revolution - replacing industrial grade bags with the highest quality, sustainably farmed leaves.  She works with chefs and sommeliers to pair flavours and created bespoke blends for some of the best restaurants and hotels in the world from Claridges and KOL in London, Noma in Copenhagen, The Modern at MoMa and Momofuku in New York; Meadowood in Napa to The Four Seasons in Tokyo.

Her vision encompasses more than excellent tea.  Her ambition is to source and supply tea that not only enriches the lives of those who drink it, but the land and those who grow and craft it.  The tea trade has historically been synonymous with exploitation and sadly this is still too often the reality. It is her ambition to help tea gardens flourish like vineyards, and for her customers to appreciate tea like fine wine.

In 2016 she founded Rare Charity returning a percentage of the revenue of Rare Tea to their partner farms, supporting tertiary education scholarships.

In 2019 Faber & Faber Published her first book – Infused- Adventures in Tea in the UK, USA and with Audible (read by Henrietta)
Named a New York Times book of the year.
2020 Awarded the Fortnum & Masons best drinks book.
2023 published in China and Taiwan.

As an advocate for flavour and a champion of tea-communities, Henrietta is ceaselessly adventuring and collaborating.

She is currently working on a documentary series with Oscar winning producer Laurie David.
“Henrietta is the chef’s tea guru” Food and Wine Magazine.




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In today’s episode, Antoine Abou-Samra welcomes Sarah Betcher - Documentary Filmmaker, Owner Farthest North Films and Wisdom Keeper Media.



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Sarah Betcher is a documentary filmmaker that specializes in showcasing indigenous knowledge and ways of life and also helps bridge communication with western scientists and local indigenous communities and Elders participating in collaborative projects. She has been producing films across Alaska in some of the most remote locations on earth for the last decade. Sarah has produced over 80 films and are available to view online, various TV networks, Hawaiian Airlines, and international and state museums including American Museum of Natural History, British Museum, Carrie M. McLain Memorial Museum, Anchorage Museum and Museum of the North. Sarah owns Farthest North Films and Wisdom Keeper Media and she provides services such as directing, filming, scripting, editing, narration writing and recording in English and other languages, captioning, dubbing, research and co-writing grants. Her films can be seen on her website at www.farthestnorthfilms.com.


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Listen to the "The World in a Wineglass" by Ray Isle review. I gave the book a 5-star rating.

You can read the review here. (https://tablefortwo.co/2023/11/30/the-world-in-a-wineglass-ray-isle-review/)

You can listen to the full interview with Ray Isle here. (https://open.spotify.com/episode/0AvlMFCHHu1l7mhh5JVroa?si=7e9ca2cdb38945bc)

In today’s episode, Antoine Abou-Samra welcomes Ray Isle, Executive Wine Editor, Food & Wine, and Wine & Spirits Editor, Travel + Leisure.

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Ray Isle is the longtime executive wine editor for Food & Wine, as well as the wine and spirits editor for Travel + Leisure. His writing has also appeared in Departures, Wine & Spirits, Time, the Washington Post, and many other publications. He has won the IACP Award for Narrative Beverage Writing three times, the American Food Journalists Award for Beverage Writing, and the North American Travel Journalists Association Gold Award, and has been nominated three times for a James Beard Award in Beverage Writing. He lives in Brooklyn, New York.



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In today’s episode, Douglas McMaster, Chef at Silo London talks to host Antoine Abou-Samra about Silo London, The Zero-Waste Blueprint, and his Visionary Approach to Sustainability.


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Douglas began his career in 2003 at Winteringham Fields, a then two Michelin-starred restaurant. From there, he moved to London to work at Fergus Henderson’s ST. JOHN, which he credits as forming the foundation of his career. Following ST. JOHN, Douglas spent the next 2 years doing stages at dozens of different restaurants around the world in restaurants including Heston Blumenthal’s renowned The Fat Duck and two Michelin-starred Noma in Copenhagen.
 
In 2011, Douglas launched pop-up restaurant, Wasted, in Sydney and Melbourne, successfully testing his zero-waste concept by serving food that would have otherwise been wasted in the name of fine dining.
 
Douglas returned to the UK and motivated by the goal to create the world’s first zero-waste restaurant, opened Silo in Brighton in 2014 at the age of 26. With produce delivered ‘package free’, flour milled on site and compost machines turning scraps and trimmings into compost, Silo achieved its zero-waste goal. In October 2019, Douglas moved Silo to The White Building in London in a partnership with CRATE Brewery. 
 
Throughout his career, Douglas has picked up numerous awards and accolades; in 2014 he won the ‘BBC Young Chef of the Year Award’ followed by ‘Britain’s Most Innovative Chef’ at the first Young British Foodie awards. Just two years after opening, Silo won the prestigious Observer Food Monthly Award for ‘Britain’s Most Ethical Restaurant’.  In June 2018, Silo also won ‘Britain’s Most Innovative Restaurant’ award at the Craft Guild of Chefs Awards. Most recently, Silo has been shortlisted in the ‘World Restaurant Awards 2019’ for innovation and ethical practice.

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