21 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

    • Arts
    • 4.6 • 48 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!

    Angela Hartnett Discusses her Welsh-Italian Ancestry, Gordon Ramsay's Ambition and Supplying the Queen with Pasta

    Angela Hartnett Discusses her Welsh-Italian Ancestry, Gordon Ramsay's Ambition and Supplying the Queen with Pasta

    EPISODE SYNOPSIS
    This is an EXCITING ONE! Fresh from a morning gym session and seated in her Spitalfields’ kitchen, 2
    Michelin starred chef Angela Hartnett MBE joins host Anna Barnett for this week’s episode of The
    Filling podcast where Angela shares stories of growing up in the family fish and chip shop, working
    with Gordon Ramsay for 17 years and how it feels to be the only woman in a kitchen of male chefs.
    The answer to that may surprise you.
    EPISODE NOTES
    03:30 – 05:30) Angela admits to working throughout lockdown, and here she details the Cook 19
    initiative she developed to supply hospitals with meals during the pandemic.
    17:40 – 20:00) With a Welsh Italian mother, Irish father and growing up in Essex, Angela draws on
    her varied background for culinary inspiration.
    22:15 – 25:00) Working for Gordon at the world-famous Connaught Rooms did not come without
    its struggles; here Angela details how she overcame them.
    34:40 – 36:30) An enlightening discussion around being the only woman in an all-female team leads
    to an unexpected confession. Listen here.
    38:30 – 40:00) Here Angela gives some invaluable advice for young chefs starting their careers.
    43:30 – 44:30) Angela and Anna discuss the regional differences of Italian food.
    TOP QUOTES
    “If you’ve got dried chili, garlic and tomatoes – you’ve got a meal.” Angela
    “When I first started working for Gordon, I thought; ‘Right, I’ve got to get serious.’.”
    “I know my limitations; I don’t wake up in the morning and think Michelin stars.” Angela
    “What’s always worked in my favour is being a woman.” Angela
    “I’m not afraid to say I don’t know, and I think that’s key in this business. How can anyone know
    everything about food?” Angela
    “The hospitality industry can look back at itself after this year and be proud.”
    RESOURCES
    www.angelahartnett.com
    www.muranolondon.com
    www.limewoodhotel.co.uk
    www.stjohnrestaurant.com
    www.brawn.co
    www.bratrestaurant.com
    ABOUT THE GUESTS
    Angela Hartnett is one of the most high-profile female chefs in the world, having worked at many of
    London’s top restaurants. During her childhood, Angelaand#39;s Italian grandmother and mother instilled in
    her an appreciation and love of good food.
    Angela has since won numerous awards and has paid real homage to her Italian roots by opening
    Murano, a fine-dining restaurant in London with an Italian-influenced menu. In January 2007, Angela
    was awarded an MBE for services to the industry. Her restaurants currently hold 2 Michelin stars.
    She lives in London with her husband.

    • 57 min
    From their Kitchen Disco Sophie Ellis-Bextor and Richard Jones Discuss Combining their Music Careers with Feeding their Five Sons

    From their Kitchen Disco Sophie Ellis-Bextor and Richard Jones Discuss Combining their Music Careers with Feeding their Five Sons

    EPISODE SYNOPSIS
    Musical husband and wife duo, Sophie Ellis-Bextor and Richard Jones, sit down in their London home
    with The Filling host Anna Barnett to chat about how they met and Sophie’s chat-up lines, the
    importance of music in their lives and how to feed a family of 7 during lockdown. Here’s a clue: lots
    of cereal and lots of milk. Also on the table are Sophie on Strictly, falling over on stage, and falling
    pregnant 6 weeks into dating.
    EPISODE NOTES
    06:30 – 08:30) Ever wondered what breakfast time looks like for a house of 7 including 5
    boys? Listen here to get the full picture.
    21:00 – 23:00) Here Sophie and Richard talk about how they met and Sophie’s now
    infamous first chat-up line.
    25:10 – 28:45) Music played a big role in Sophie’s childhood, but can you guess her first gig
    at the age of 8? Prog rock anyone?
    34:40 – 38:00) Here Sophie talks candidly about her first band before going solo, and her
    big break. Can Groovejet really be 21 years old?
    41:30 – 48:00) The Feeling were turned down by many record companies before landing
    their deal. Richard here discusses the origins of the band and how they craft their songs.
    01:12:30 – 01:15:00) Sophie was a contestant on Strictly Come Dancing in 2013 and here she
    recounts her time on the show. Find out if she and Richard continue to waltz around the kitchen.
    TOP QUOTES
    “Chicken soup and garlic bread? That’s the worst combination ever.” Sophie requoting one of her
    children.
    “When we and the 5 kids are all eating the same thing at the same time – that’s success.” Richard
    “We have children who don’t like jacket potatoes; how annoying is that?” Sophie
    “We have personality types that are complimentary, not competitive.” Richard
    “He got worryingly into golf in his 20’s, so I bought him flying lessons.” Sophie


    RESOURCES
    www.sophieellisbextor.net
    www.thefeeling.com
    www.eataly.com


    ABOUT THE GUESTS
    Sophie Ellis-Bextor is an English singer, songwriter and model. She first came to prominence in the
    late 1990s, as the lead singer of the indie rock band Theaudience. After the group disbanded, Ellis-
    Bextor went solo, achieving success in the early 2000s. Richard Jones is a British music producer,
    songwriter, bass guitar player and founding member of the British rock band The Feeling. Career.
    Jones attended the BRIT School in Croydon. Richard and Sophie have 5 sons and live in London.
    Instagram: @sophieellisbextor
    Instagram: @ richardjonesface

    • 1 hr 28 min
    Luke Holder Asserts his Passion for Produce led Cooking and Perfecting the Tastiest Foccacia

    Luke Holder Asserts his Passion for Produce led Cooking and Perfecting the Tastiest Foccacia

    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
    Rejina Pyo and Jordan Bourke Discuss Blending their Korean and Irish Cultures in the Fashion and Food Industry

    Rejina Pyo and Jordan Bourke Discuss Blending their Korean and Irish Cultures in the Fashion and Food Industry

    EPISODE SYNOPSIS
    “ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Filling
    podcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer and
    chef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host Anna
    Barnett discovers how South Korea and Ireland share some surprising cultural similarities: drinking
    and dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’s
    mother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello in
    Korean, or does it?
    EPISODE NOTES
    12:00 – 15:00) Both studying creative courses at the same London university you may imagine
    Rejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here they
    tell the story.
    20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recounts
    how traditional recipes are handed down through family generations.
    23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Here
    they detail the origins, production, and reaction to the book after publication.
    31:50 – 33:45) Jordan weaves a wonderful tale here detailing how he bonded with Rejina’s mum
    over the feast that is a Korean breakfast.
    37:00 – 39:00) Growing up in 80’s Ireland, food was very much meat and two veg. Here Jordan
    explains how his passion for food was instilled by his culinarily adventurous mother.
    47:00 – 51:00) Sustainability in fashion and food is a critical issue. Rejina, Jordan, and Anna examine
    how the industries need to positively respond and how some ‘ethical alternatives’ aren’t always
    what they seem.
    TOP QUOTES
    “Talking of organization … Jina is more creative shall we say.” Jordan
    “If I ever say one of Jina’s designs is hideous, it invariably goes on to be a best-seller.” Jordan
    “If you’re wearing this particular dress, you’re going to have a good time: you’re going to have 5
    margaritas.” Rejina
    “If you just walk away, you can’t change anything; you have to be in it to change it.” Rejina
    “I’m basically made up of 50% Irish butter and 50% Irish cheese, and Jina is 100% Korean kimchi.”
    Jordan
    “The most exclusive restaurant in Korea? Rejina’s mum’s kitchen.” Jordan
    “Growing up in Korea I have no attachment to the sandwich, but I do love the kimcheese on
    sourdough.” Rejina


    RESOURCES
    www.rejinapyo.com
    www.jordanbourke.com
    www.thepalomar.co.uk
    www.palomaibiza.com
    www.babylonstoren.com
    www.thekaki.co.uk
    www.stories.com


    ABOUT THE GUESTS
    Having trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke was
    immediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for years
    at Petersham Nurseries Restaurant in London. He went on to cook for high profile private clients
    where he gained a following for his naturally healthy, yet indulgent food. This led to the publication
    of his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which was
    shortlisted for a Guild of Food Writers Award.
    Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central Saint
    Martins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up to
    be Roksanda Ilincicand#39;s first assistant, where she worked for three years before setting up her
    namesake label in 2014. Pyo is one modern-day designer famous for fighting against fashionand#39;s issues
    with diversity, whether that be age, size, or skin colour.
    Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean Kitchen’
    in 2015. They live in north London with their son.
    @rejinapyo
    @jordanbourke
    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 lea

    • 1 hr 10 min
    Anna Jones Confesses to Owning a Thousand Cookbooks and Discusses Working with Jamie Oliver and her Commitment to Vegetarianism

    Anna Jones Confesses to Owning a Thousand Cookbooks and Discusses Working with Jamie Oliver and her Commitment to Vegetarianism

    EPISODE SYNOPSIS
    It’s the meeting of the two Annas today as Barnett meets Jones in the new episode of The Filling
    podcast. Speaking from her newly renovated Hackney home, chef, food writer and stylist Anna Jones
    weaves her journey from an Economics degree to chef training and working at Jamie Oliver’s 15
    restaurant, to writing her first published recipes and cookbooks incorporating her commitment to
    vegetarianism. A prolific recipe writer (as well as cookbook and ceramics collector) Anna Jones also
    takes us to working in Europe and the intimidation of cooking pasta for Italian chefs, and living in
    California where she professes a love for their democratic way of eating. We also get the ultimate
    egg mayonnaise sandwich recipe – but does she really prefer vegenaise?
    EPISODE NOTES
    15:20 – 19:25) After obtaining an Economics degree and setting out in finance, Anna Jones realised
    she had a different life calling. Here she details what prompted the move into cooking and her first
    steps to a new career.
    19:30 – 22:30) Anna Jones has some enlightening stories to tell from her time training and working
    at Jamie’s Oliver’s 15 restaurant. Here she recounts meeting some interesting diners including Prince
    Charles, Brad Pitt, and Bill Clinton.
    34:50 – 36:40) While working with Jamie Oliver Anna Jones was offered a book deal. Here she
    explains how this provided an opportunity to explore branching out on her own.
    36:50 – 39:40) At a time when the fashion for restaurants was ‘nose-to-tail’ dining, Anna Jones was
    exploring how to create more inventive vegetarian food - a scary time, she admits, for a new chef.
    42:50 – 47:00) Sustainability, food waste, plastic reduction are all burning concerns, and here Anna
    Jones talks through her One Change campaign to encouraging people to make regular small changes
    to their shopping and cooking habits.
    57:00 – 59:00) Spending her formative years in California has instilled in Anna Jones a love for the
    food there and a ‘democratic’ way of eating. Here she explains how plant-based menus are on par
    with meat and fish dishes.
    TOP QUOTES
    “It’s taken me 40 years to realise that having way less stuff is way less stressful.” Anna Jones
    “If you’re the future king you can ask for whatever you want.” Anna Jones
    “Jamie Oliver is the busiest man I’ve ever known.” Anna Jones
    “Putting vegetables at the centre of your diet is the biggest thing you can do for the planet, and it’s
    the most joyous decision I made.” Anna Jones
    “My brother was a vegan when the only thing you could get was a Nando’s bean burger.” Anna
    Jones
    “My brother says I only eat food so I can put condiments on it.” Anna Jones
    “Focaccia, butter, and mayonnaise – triple oil threat.” Anna Barnett
    RESOURCES
    www.annajones.co.uk
    www.carolinepopham.com
    www.saltfatacidheat.com
    www.violetcakes.com
    www.sonsanddaughterslondon.com
    www.followyourheart.com


    ABOUT THE GUEST
    Anna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of the
    bestselling A Modern Way to Eat, A Modern Way to Cook, The Modern Cook’s Year, and most
    recently, One. Her books are sold in ten countries and have been translated into five languages. The
    Modern Cook’s Year won the coveted Observer Food Monthly Best New Cookbook Award and The
    Guild of Food Writers Cookery Book Award. Her previous books have been nominated for the James
    Beard, Fortnum andamp; Mason and André Simon awards. Anna believes that vegetables should be put at
    the centre of every table, and is led by the joy of food and its ability to affect change in our daily
    lives. She lives in Hackney, East London, with her husband and young son.
    Instagram: @we_are_food


    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

    • 1 hr 13 min
    Merlin Labron-Johnson Confesses his Love for French Cooking, the Challenges of a No-Menu and How to Spot a Michelin Star Inspector

    Merlin Labron-Johnson Confesses his Love for French Cooking, the Challenges of a No-Menu and How to Spot a Michelin Star Inspector

    EPISODE SYNOPSIS
    Beautiful Bruton in Somerset is the destination for this week’s The Filling podcast as Anna Barnett
    joins chef and restaurateur Merlin Labron-Johnson in his 15 th Century home to chat about his
    illustrious career beginning with his training in classical French cuisine, to his successful return to
    London and opening 3 restaurants in 5 years (including a Michelin star), and his eventual move to
    Somerset where he now runs The Old Pharmacy, a French style épicerie, and Osip, a nose-to-tail
    restaurant with no menu: a Michelin starred paean to the local produce.
    EPISODE NOTES
    13:00 – 14:30) Here Merlin talks through his chef training abroad in Switzerland, France
    and Belgium confessing his love of and respect for classical French cooking techniques.
    26:00 – 28:35) Seasonality and provenance are very much at the heart of Merlin’s cooking
    and underscore the ethos to his restaurants. Here he details how an emotional connection to the
    food you’re eating makes it taste better.
    29:00 – 32:00) Merlin’s school days are recounted here with the chef confessing that he
    wasn’t particularly well-behaved at school. However, this gave him the opportunity to work in the
    school kitchen and from there a love of cooking was born.
    41:30 – 44:30) Returning from working abroad Merlin had no real plan. So how did taking a
    job to pay the bills result in a Michelin star and launching 3 London restaurants in 5 years?
    51:00 – 55:00) What does a restaurant that offers no menu to its diners look like? Here
    Merlin explains how dishes evolve through seed planting, cultivation, and harvesting: it’s all in the
    seasonality.
    58:50 – 01:02:00) Merlin passionately recounts his ongoing commitment to working for
    refugee charities here cooking for over a thousand displaced people in Lesvos and Calais.
    TOP QUOTES
    “If I’m a little over-excited it’s because of you and that cookie.” Anna
    “Cooking, for me, is about respect for tradition with an eye to innovation.” Merlin
    “As a child I was only interested in getting into trouble and then I found cooking and I became
    obsessed with being a chef, but not just any chef: the best chef in the world.” Merlin
    “Some of the best dairy products, meat and fish I’ve ever had are produced in Somerset.” Merlin
    “Limitations create the greatest identities.” Merlin
    “We just say hi, thank you for coming, and this is what we’re going to cook for you.” Merlin
    “I’m two moths clean of carbs and sugar; and it’s not enjoyable.” Anna


    RESOURCES
    www.osiprestaurant.com
    www.flourishfarmstead.com
    www.helprefugees.org
    www.imadssyriankitchen.co.uk
    www.caffesicilia.it
    www.studionicholson.com
    www.thefelixproject.org


    ABOUT THE GUEST
    Growing up in south Devon, Merlin was always surrounded by organic and sustainable farming. His
    parents – a poetry writer and museum curator – always made sure there were good organic
    vegetables and wholesome food on the table. However, it was a disruptive school-life that found
    him assisting in the school kitchen, rather than attending classes, that really inspired Merlin to
    become a chef. After training extensively in traditional French cooking techniques across Europe,
    Merlin returned to London where he took the job of head chef at ‘Portland’ restaurant; 9 months
    later he was awarded a Michelin star. Two more restaurants followed, ‘The Conduit’ and ‘Clipstone’,
    before Merlin decided to start his own ventures in Bruton, Somerset. Now he run the French style
    épicerie, ‘The Old Pharmacy’, as well as the Michelin starred ‘Opis’ a no-menu restaurant showcasing
    the very best of Somerset produce.
    Instagram@merlin_johnson
    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

    • 1 hr 12 min

Customer Reviews

4.6 out of 5
48 Ratings

48 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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