1 hr 8 min
Luke Holder Asserts his Passion for Produce led Cooking and Perfecting the Tastiest Foccacia The Filling with Anna Barnett
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- Food
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
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
1 hr 8 min