15 episodes

We all know the kitchen is where stuff happens. It’s there that we chew the fat, make life’s big decisions and, when no one’s watching, slurp straight from the tin.

Join me, Anna Barnett, as I head into the kitchens of celebrity guests to swoon over the styling, discuss their career highs and lows, and get stuck in to some serious food chat.

Each weekly episode ends with our guest showing us their strongest sandwich game - and very possibly the contents of their fridge!

The Filling with Anna Barnett OneFinePlay

    • Food
    • 4.6 • 43 Ratings

We all know the kitchen is where stuff happens. It’s there that we chew the fat, make life’s big decisions and, when no one’s watching, slurp straight from the tin.

Join me, Anna Barnett, as I head into the kitchens of celebrity guests to swoon over the styling, discuss their career highs and lows, and get stuck in to some serious food chat.

Each weekly episode ends with our guest showing us their strongest sandwich game - and very possibly the contents of their fridge!

    Donna Hay Chats Zero to Sourdough, Human Connection through Food and Being the Condiment Queen

    Donna Hay Chats Zero to Sourdough, Human Connection through Food and Being the Condiment Queen

    EPISODE SYNOPSIS
    Joining host Anna Barnett on this week’s episode of the Filling podcast is cook, food stylist, presenter, and author of 30 award-winning cookbooks Donna Hay. Zooming in from her oceanside Sydney home (swoon) Donna recounts her early days as a fledging food stylist and recipe developer through to managing her current food and cooking empire which incorporates writing, TV, her eponymous magazine and online store, and not forgetting hosting live cookalongs for over 4000 people during lockdown. How does she do it all and appear so calm? A combination of natural creativity, the desire to share and experience, and a heavy dose of Australian realism is what drives her success.
    EPISODE NOTES
    15:00 – 18:00) Donna recounts how helping her mother in the kitchen as a child ignited a natural passion for cooking. But was her mum a talented cook? Maybe not, it seems.
    23:00 – 25:00) Food trends are discussed in this section with Donna explaining the sudden rise of homemade sourdough bread during lockdown: the need to nurture, see something grow. Food fashion is a reaction to what’s happening in the world.
    25:30 – 26:00) With refreshing frankness, Donna and Anna discuss the environmental effects of the food industry on every level; packaging, production, waste.
    27:30 – 30:30) One ‘silver lining’ to lockdown was that Donna was able to connect to her followers in a much more naturalistic way. Running interactive cooking classes for dads and kids through Zoom, for example, gave Donna a much more personal insight into how her work positively affect lives.
    39:40 – 42:00) Food styling is so much more than selecting the rights props; here Donna gives valuable insight into how she approaches the styling process to her books.
    48:10 – 53:00) Here Donna shares an evocative memory of working on the launch of Marie Claire Australia and how she found a mentor in its fashion editor.
    TOP QUOTES
    “When I was 8 or 9, I made steak Diane for my father’s birthday meal and thought I was very cutting edge.” Donna
    “There’s a link to what’s coming next in food and what’s happening in the world.” Donna
    “Don’t look inside food for inspiration, look outside.” Donna
    “I feel like I’m cheating as a food stylist in Australia as the produce is so fresh.” Donna
    “I have so many sandwiches for so many occasions.” Donna
    “I just feel that a sandwich with only two condiments is a wasted opportunity.” Donna
    RESOURCES
    www.donnahay.com.au
    www.donnahay.com.au/the-donna-hay-general-store


    ABOUT THE GUEST
    At the age of eight, Donna Hay picked up a mixing bowl in the kitchen and never looked back. She is
    Australia’s leading food editor and bestselling cookbook author. Her food, recipes and styling focus
    on basic ingredients that are simply prepared and beautifully photographed are hallmarks of her
    work. She has written 30 award-winning cookbooks which have sold over six million copies
    worldwide and been translated onto 10 languages. She was named one of the ‘Magnificent Seven’
    cookbook authors at the international Gourmand Awards in 2007. Donna completed her first TV
    series, ‘Fast, Fresh, Simple’, in 2011; the series screened in more than 17 countries worldwide. As
    well as additional TV shows, Donna also writes food columns for Australian and international press,
    and in 2009 she launched the ‘Donna Hay General Store’. She lives in Sydney and has two sons.
    IG: @donna.hay


    ABOUT THE HOST
    Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life;
    eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, and
    recipe techniques that would prove to serve her in the future. After several years working in TV
    production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs,
    pop-up restaurants,

    • 1 hr 8 min
    Ravinder Bhogal Chats Food Without Borders, Butter Love, and Swearing Parrots

    Ravinder Bhogal Chats Food Without Borders, Butter Love, and Swearing Parrots

    EPISODE SYNOPSIS
    For Ravinder Bhogal, cook, writer andamp; restaurant owner, food storytelling is an integral part of her
    work ethos and what drives the flavour combinations that make it to her menus. In this inspiring
    episode of The Filling podcast, Ravinder explains to Anna Barnett that restaurants are spaces for
    humanity where you see the spectrum of emotions, and if you can understand someone’s food you
    can understand their culture. Ravinder’s is a life story packed with exploration, rule-breaking,
    community, and a sense of belonging. And not forgetting seriously delicious food.
    EPISODE NOTES
    01:40 – 05:15) Lockdown has been tough for all sectors of the hospitality business, however
    Ravinder has channelled that frustration into ‘Comfort andamp; Joy’, her catering initiative for Kings College
    Hospital and the Nishkam Swat foundation. Here she explains the concept and inception.
    14:30 – 17:00) As a former journalist, words play an important part in Ravinder’s life and love of
    food. Here she delicately explains how words and food entwine and how her dishes are stories with
    no ending.
    28:00 – 30:00) Ravinder describes her flavour combinations as ‘mongrel cuisine’ or food with no
    borders. Her cultural heritage means she naturally wants to combine her Indian roots with her
    Kenyan and British upbringing. She Ravinder details how this cultural integrations manifests in her
    cooking.
    34:30 – 37:00) In an emotionally detailed section, Ravinder recounts arriving in South London from
    India and the cultural shock that awaited her. It wasn’t an easy passage. The idea of Jikoni became a
    utopian ideal where cultures combined and where she could belong.
    44:00 – 46:30) This wonderfully loving section details Ravinder’s admiration for her pioneering
    grandfather who left India in the 1930’s to set up a new life in Kenya.
    47:00 – 50:00) Familial expectations for an Indian girl are examined here. Ravinder was the first girl
    in her family to be allowed a university education. But did she study what was expected of her?
    53:00 – 55:00) As a self-described ‘non chefy chef’, Ravinder is not immune to a little self-doubt. So
    praise from eminent names such as AA Gill and Nigella Lawson is enormously rewarding. Listen in to
    hear how AA Gill described Ravinder’s cooking.
    TOP QUOTES
    “Writing is a huge passion; words are as important as food; words move me to tears and so can
    food.” Ravinder
    “Do I take out an injunction or do I marry him?” Ravinder (on her husband)
    “Nothing can replace good old fashioned hard work.” Ravinder
    “It’s a very ‘come to mama’ kind of dish.” Ravinder (on her Scragan Pie)
    “I think it’s a social responsibility for restaurants to have flattering lighting.” Anna
    “I’m Punjabi; we don’t have blood; we have butter in our veins.” Ravinder


    RESOURCES
    www.ravinderbhogal.com
    www.jikonilondon.com
    www.lalaniandco.com
    www.wildpressjuice.com
    www.swatlondon.com


    ABOUT THE GUEST
    Ravinder Bhogal is a food writer, restaurateur, cook, journalist, and stylist. Born in Kenya to Punjabi
    parents, Ravinder moved to South London with her family when she was 7. Her mixed heritage
    background blends deliciously with her natural passion for food and cooking, and her work and food
    spans flavours and culinary traditions from the Far East, India andamp; South Asia, the Middle East, East
    Africa, and Britain. Ravinder often cites the celebration of immigrant cuisine as her cooking style.
    Ravinder first came to prominence in 2005 when she won the TV cooking competition, The F Word,
    judged by Gordon Ramsay and Angela Hartnett. She opened her first restaurant Jikoni in
    Marylebone, London in September 2016.Ravinder has written several cookbooks and writes a
    regular monthly column for the FT Weekend.
    Instagram: @cookinboots
    ABOUT THE HOST
    Anna Barnett displayed an enthusiastic interest in foo

    • 1 hr 32 min
    Kelly Osbourne chats lockdown pets, TV projects, and her love for British food (Including Chicken Cottage)

    Kelly Osbourne chats lockdown pets, TV projects, and her love for British food (Including Chicken Cottage)

    Deep in lockdown on both sides of the Atlantic, rock ‘n’ roll enfant terrible Kelly Osbourne Zooms in from LA to join Anna Barnett in London for a raucous, insightful, and poignant episode of The Filling podcast.
    It’s boss and former employee reunited (did you know that back in the day Anna was Kelly’s assistant?) where they examine lifestyle transformations, new TV projects (EXCLUSIVE!), Sharon’s lack of cooking skills, and Kelly’s much treasured Chicken Cottage keyring. Serious question: does this mean she gets a loyalty discount?
    Also, can it be true that Ozzy – The Prince of Darkness – has acquired a quarantine tan?
    EPISODE NOTES
    01:00 – 03:15) Kelly details what lockdown life looks like for her in her new LA apartment and her coping mechanisms for combatting loneliness. Has she really taught herself to cooking during this difficult time?
    14:00 – 19:00) Sensitively discussing her personal struggles with addiction, Kelly praises the power of her rehab treatment and three a half years of sobriety.
    23:30 – 25:00) Kelly lists some of her favourite English foods. She also discusses the differences between UK produce and that of the US. Which does she prefer?
    25:30 – 26:40) Was Sharon a good cook growing up? Here Kelly details her childhood food memories and growing up between the US and England. And, yes, turkey dinosaurs were involved.
    29:30 – 31:15) Fascinatingly Kelly is eager to return to the UK (home as she calls it) for good. Here she explains why and what’s holding her back?
    36:00 – 38:10) Kelly details how productive she’s been during lockdown. Exclusively, she teases new TV projects she has in the development pipeline. Does this include a return to reality TV for The Osbournes?


    TOP QUOTES
    “You know me – if everyone’s doing it, I ain’t doing it.” Kelly
    “You may be the most positive person I know, Anna Barnett” Kelly
    “The things I put you through (…when you worked for me …); I’m so sorry.” Kelly
    “The thing I’m most proud of is that I’ve learnt to be myself.” Kelly
    “Your sandwiches saved my life many times.” Kelly
    “We like it eggy over here.” Anna


    RESOURCES
    http://www.chimpmanagement.com (www.chimpmanagement.com)
    http://www.curtisstone.com (www.curtisstone.com)
    http://www.chickencottage.com (www.chickencottage.com)


    ABOUT THE GUEST
    Actress, singer and fashion designer, Kelly Osbourne, is the daughter of heavy metal legend Ozzy Osbourne and music manager/TV presenter Sharon Osbourne. Since rising to fame in the smash MTV reality series, The Osbournes, Kelly has enjoyed a successful music career, launched a fashion line, participated in Dancing with the Stars, and presented Fashion Police alongside cultural icon Joan Rivers. More recently Kelly has appeared as a judge on Australia’s Got Talent and Project Runway Junior.
    http://www.kellyosbourne.net (www.kellyosbourne.net)


    ABOUT THE HOST
    Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life; eagerly joining her nan in the kitchen to learn the traditional baking, ingredients, and recipe techniques that would prove to serve her in the future. After a period working in TV production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs, pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book ‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The Independent newspaper as well as contributing to Vogue. Anna wrote the food pages for Grazia magazine, and now has a column writing for The Evening Standard online where she shares recipes and food and travel recommendations, as well as interviewing some of the world’s most eminent chefs.
    Instagram: @annabarnettcooks

    • 41 min
    Rachel Khoo Discusses the Joys of Swedish Fika, Diversity in TV Production, and Giant Bourbon Biscuits

    Rachel Khoo Discusses the Joys of Swedish Fika, Diversity in TV Production, and Giant Bourbon Biscuits

    EPISODE SYNOPSIS
    When chef and food writer Rachel Khoo isn’t running in -12 degrees Stockholm, she is creating TV
    shows, writing cookbooks, judging The Great British Menu, and being a mum (not necessarily in that
    order). In other words, she’s a force of creative nature intent on using 2021 for self-improvement
    and developing a whole host of new work projects. In this episode of The Filling with Anna Barnett
    podcast, Zooming in from her home in the Swedish capital, Rachel shares her experiences; from her
    previous life in fashion PR, to her first TV show filmed from her Paris flat, to prioritising diversity in
    her production teams. This is an episode full of appetite, work/life balance, and chat about butter!
    EPISODE NOTES
    21:00 – 25:00) Rachel details her life in Stockholm from the joys of afternoon fika and ice-
    skating on the frozen waterways to the struggles with the lack of sunlight in winter.
    35:00 – 38:00) With the Swedish TV industry working on a much smaller, here Rachel
    explains the struggle of finding diversity in local production teams.
    41:00 – 44:20) In this fascinating section, Rachel and Anna discuss veganism, sustainability,
    and food waste and the complexities of finding an appropriate balance.
    50:00 – 51:40) Here Rachel explains why she moved to Paris at a pivotal time in her life
    giving up a great job in London. Juts how easy is it to study patisserie without speaking French?
    52:15 – 53:30) A mixed-race heritage means Rachels has her feet in many cultures, here
    she explains how she navigates her feelings of provenance between Austria, Britain, and Malaysia.
    56:00 – 59:00) Establishing human connection through food is at the base of Rachel’s work
    ethos. Here she details how this started with her first TV project, The Little Paris Kitchen.
    TOP QUOTES
    “I always feel like I’ve succeeded in life if I’ve brushed my teeth and made my bed.” Rachel
    “You should hear me swearing – I’m worse than Gordon Ramsay when I’m running.” Rachel
    “I hit 40 and I feel like I know who I am and what I want.” Rachel
    “Find your tribe and find your cheerleaders.” Rachel
    “You Marie Kondo’d your cookbooks.” Anna
    “Butter makes everything better.” Rachel


    RESOURCES
    www.rachelkhoo.com
    www.rubiesintherubble.com
    www.meerasodha.com
    www.fattpundit.co.uk
    www.mdghs.se/en/green-rabbit/


    ABOUT THE GUEST
    Equipped with her highly attuned arsenal of culinary and creative credentials, Rachel Khoo is a multi-
    talented bon vivant breathing fresh air, colourful flair, and the practiced skills of a chef onto the
    world stage – and, into the kitchens and living rooms of home cooks internationally. As an esteemed
    TV producer, presenter, podcast broadcaster, food writer and best-selling cookbook author – of six
    books, translated into fourteen languages – and a global culinary consultant, this whisk-wielding,
    innovative gourmet demonstrates her gastronomic prowess while wearing many hats. She can
    currently be seen as the new judge on BBC’s The Great British Menu.
    Instagram: @rachelkhooks
    ABOUT THE HOST
    Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life;
    eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, and
    recipe techniques that would prove to serve her in the future. After a number of years working in TV
    production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs,
    pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book
    ‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The
    Independent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote the
    food pages for Grazia magazine, and now has a column writing for The Evening Standard online
    where she shar

    • 1 hr 23 min
    Tomos Parry chats Michelin stars, Basque cooking, and east end strip-clubs

    Tomos Parry chats Michelin stars, Basque cooking, and east end strip-clubs

    EPISODE SYNOPSIS
    Founder and head chef of Brat restaurant, Tomos Parry, talks to Anna Barnett about converting a former east end strip club into his Michelin starred restaurant, the influence of Basque cooking on his menu, and the transportive power of food and eating, in this episode of The Filling podcast. Mid lockdown, Anna and Tomos discuss the need for hospitality side projects in a struggling industry, and how creating a convivial working culture is beneficial for team and customer. As Tomos say; ‘It’s an open kitchen, so there’s not much shouting going on.’
    EPISODE NOTES
    12:45 – 16:30) Tomos details with passion how he builds the menus for Brat; Basque inspired but with Celtic influences using British produce.
    19:00 – 22:00) Lockdown has dealt a debilitating blow to the hospitality industry; here Tomos explains how his summer side project at Climpson Arch evolved and the menu philosophy behind it.
    22:25 – 25:00) Working in kitchens throughout his politics degree at university, Tomos recounts his entry into the London restaurant scene and how his plans for his own restaurant materialised.
    51:30 – 55:00) The chef’s Welsh roots are explored here and how culinary elements of growing up on the Welsh coast have made their way to his menu. Lava bread anyone?
    58:40 – 1:00:00) In an enlightening segment, Tomos humbly details what a Michelin star award (after just 7 months) really means to him and his team.
    1:01:38 – 1:02:15) When asked his proudest moment, Tomos candidly describes how his restaurant side projects have successfully countered the potentially disastrous effects of lockdown, for him and his team.
    TOP QUOTES
    “If I can do it with conviction and integrity everything will happen.” Tomos
    “I wanted to eat that style of Basque food and there was nowhere to do it – so I opened a restaurant.” Tomos
    “A restaurant is a constantly changing thing because it’s full of human beings.” Tomos
    “Never lose perspective: set yourself a goal and work backwards.” Tomos
    “Are you still doing that cooking stuff?” Tomos’s family to Tomos
    “I had to share the crab rice which I was not happy about.” Anna
    RESOURCES
    http://www.bratrestaurant.com (www.bratrestaurant.com)
    http://www.climpsonandsons.com (www.climpsonandsons.com)
    http://www.violetcakes.com (www.violetcakes.com)
    http://www.kilnsoho.com (www.kilnsoho.com)
    http://www.smokinggoatsoho.com (www.smokinggoatsoho.com)
    http://www.longdan.co.uk (www.longdan.co.uk)
    http://www.stjohnrestaurant.com (www.stjohnrestaurant.com)
    ABOUT THE GUEST
    Hailing from Anglesey, Wales, chef Tomos Parry moved to London from Cardiff when he was 25, working at different restaurants, including Ruth Rogers’ River Café, before he began barbecuing at Climpson’s Arch in Hackney, which he credits for pushing forward his career. Previously head chef at the popular Mayfair eatery Kitty Fisher’s, Parry ventured away in 2016 to quietly plan his first solo restaurant, https://www.bratrestaurant.com/ (Brat). Parry opened Brat’s doors in the spring of 2018 to immediate critical acclaim, and the Shoreditch restaurant has already earned a Michelin star.
    Instagram,: @bratrestaurant
    ABOUT THE HOST
    Anna Barnett (http://www.annabarnettcooks.com (www.annabarnettcooks.com)) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten

    • 1 hr 23 min
    Dan Gillespie-Sells Makes an Italian Open Sandwich (And Plays Piano Really Fast)

    Dan Gillespie-Sells Makes an Italian Open Sandwich (And Plays Piano Really Fast)

    Singer, song writer, activist, and Anna’s former landlord, Dan Gillespie-Sells, is the guest on this
    week’s The Filling with Anna Barnett. Catching-up in Dan’s Victorian pub home in east London, the
    old friends chat through Dan’s musical journey from attending the Brit School at 16, forming his
    band The Feeling, learning his craft performing 10 shows a week in the Alps, and diversifying into
    musical theatre. As Dan’s pub is where Anna lived for 10 years, they also remember the many pop-
    ups Anna catered there. But did the guests come for Anna’s food or Dan’s Christmas carols?
    TOP QUOTES
    “Isn’t it funny – all these blokes in dresses … and Anna.” Dan
    “I can’t tolerate much spice – I have an Irish sphincter.” Dan
    “The fight continues but so does the joy, celebration and solidarity.” Dan
    “We wanted to sound like E.L.O. from the 70’s – soft rock – when everyone else wanted to sound
    like The Strokes.” Dan
    “If you don’t go for things, you don’t fail; if you don’t fail, you don’t learn.” Dan
    “I’m greedy and I want a meal deal.” Anna


    RESOURCES
    www.everybodystalkingaboutjamie.co.uk
    www.thefeeling.com
    www.brit.croydon.sch.uk
    www.tayyabs.co.uk
    www.akt.org.uk


    ABOUT THE GUEST
    Ivor Novello award winning singer-song writer, Dan Gillespie-Sells, was born in London in 1978. He is best known for being the lead vocalist and frontman for the group The Feeling. In addition to his work with The Feeling, Dan has written songs for Sophie Ellis-Bextor. He co-wrote and co-performed the theme tune to BBC drama, ‘Beautiful People’, collaborated with choreographer Javier de Frutos on a ballet piece for The London Coliseum, and most recently wrote the music for the stage show and, soon to be released, film, ‘Everybody’s Talking About Jamie’.


    ABOUT THE HOST
    Anna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London.


    Instagram: @annabarnettcooks

    • 1 hr 18 min

Customer Reviews

4.6 out of 5
43 Ratings

43 Ratings

Bernie Costello ,

Honesty comes from the heart and so does your fav sandwich filler!

I really enjoy Anna’s honest approach to discussing kitchens, a home comfort sandwich favourite and of course ‘show us your fridge!’ But equally as important, her guests are truthful and honest back when asked about childhood food memories. Nostalgia plays a big part when we look back, and food is a wonderful insight into the past.

csinthegrdn2 ,

A lifestyle booster jab for your ears

This is for anyone that loves a combination of chat about lifestyle and food, giving a great insight into the interesting people Anna talks to. With her laid back style, Anna manages to make the space for her guests to relax and share with us - almost as if we’re in their kitchens chatting too. It’s also a great listen for those who are missing bars, restaurants and socialising right now. More please Anna!

londonbou55 ,

The filling

What a good idea great background music a nice mix of people and some interesting chat A breath of fresh air throughout these podcasts very relaxed yet informative in a very friendly manner. Almost feels like close friends having a chat Loved it and can’t wait for more. London boy👍

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