The Lemon Grove

Bruce McMichael
  • 5.0 (2)
  • Food
  • Series

The Lemon Grove meets fascinating people from across the world of food and drink, often with a particular interest in citrus. You'll hear from growers, chefs, writers, travellers, the curious and the engaged. Topics range from which citrus is in season in Italy and how to cook with it, to how airlines create their menus and how countries are using their food and gastronomy to win friends in today's turbulent world. Buckle up, it's going to be fun, inspiring, thoughtful, must listen.

Season 1

  1. Episode 1

    The Lemon Grove Podcast Trailer

    The Lemon Grove

    2 min

  2. Episode 2

    How Fever Tree Built a Flavour Empire With A Little Help From Citrus Fruits

    Discover how Rose Cottingham, Director of Innovation at FeverTree, leverages over 16 years of experience to craft high-quality mixers and ingredients that redefine premium beverages. This episode explores the journey of product development from sourcing and flavour profiling to global expansion, providing insight into the art of innovation within the beverage industry. In this episode:Rose shares her background and journey into product innovation at FeverTree.The importance of ingredient quality and provenance in flavour development.How global trips and supplier relationships influence product story and taste.The creative process behind new flavour profiles like blood orange ginger beer.The role of regional influences and terroir in sourcing citrus ingredients.Collaboration strategies with partners like Angostura and Mirabeau.Market trends: shifting consumer habits towards premium, non-alcoholic drinks.The significance of branding and packaging, especially in flavour prioritisation.Innovation tactics starting from bar trial, iterative tasting, and supplier collaboration.Future product directions and the potential role of unique ingredients like bergamot and yuzu. Timestamps:00:00 - Introducing Rose Cottingham and FeverTree's innovation journey 02:05 - Rose’s background and her role as Director of Innovation 04:12 - How ingredient quality and provenance drive product differentiation 06:45 - The story behind sourcing blood oranges from Mount Etna 08:30 - The significance of terroir and environmental factors in flavour development 10:15 - The process of developing the blood orange ginger beer 12:47 - From bar experiments to market-ready products: the development process 15:32 - The launch and branding strategy for new products like blood orange ginger beer 18:00 - The importance of supplier relationships and regional ingredient sourcing 21:10 - The influence of travel and field trips on flavour discovery 23:00 - Exploring innovative citrus varieties and regional nuances 26:10 - Collaboration with bitters and partners to create distinctive flavours 29:20 - How consumer trends shape product development and branding focus 31:00 - The evolving beverage market: shift towards premium and non-alcoholic options 33:30 - The role of flavour storytelling and ingredient authenticity in branding 35:45 - Quickfire questions: favourite mixer, cocktail, and citrus fruit 38:00 - Wrap-up and future possibilities for FeverTree’s innovation roadmap Resources & Links:FeverTree Official WebsiteAngostura bittersMirabeau WinesCrowd Farming Shrub London Todoli Foundation, Valencia, Spain Oscar Tintori, Tuscany

    34 min

  3. Episode 3

    Angela Zaher, Lebanon’s Cuisine and Citrus

    Exploring Lebanese Culture, Food, and Citrus Memories with Angela Zaher Discover the rich tapestry of Lebanese culture, identity, and cuisine through the eyes of food writer Angela Zaher. In this episode, Angela shares her powerful personal stories, insights on regional food traditions, and the significance of lemons and citrus in her life and Lebanese culinary heritage. Main Topics:The influence of Lebanese and Palestinian cultures on food and identityThe evolution of Levantine cuisine and regional variationsThe cultural significance of lemons and citrus in Lebanese traditionsHow food promotes visibility and connection within the diasporaPractical tips for cooking with lemons, including recipes for Mujadara and hummusThe role of ingredients like sumac and orange blossom water in enhancing flavours Key Insights:Angela emphasises the importance of regional differences in Lebanese food, comparing culinary variations to Italy’s local pasta stylesShe shares personal stories about her family’s lemon trees and the tradition of Lemonade in LebanonThe episode explores how food transcends borders, uniting people across cultures through shared flavoursPractical advice includes tasting as you cook and creative ways to incorporate lemons and citrus into everyday dishesAngela discusses her involvement in food events, including a panel on Palestinian food at the British Library for the 2026 Food Season. Timestamps:00:00 - Welcome and introduction to Angela Zaher's Lebanese heritage 02:22 - The influence of colonisation on regional terminology and identity—“West Asia” versus "Middle East" 04:22 - Food as a means of visibility for diaspora communities 05:33 - The impact of historical borders on Lebanese cuisine and regional influences 06:53 - Commonalities and variations in regional dishes like knafeh and hummus 08:23 - The significance of lemons and their flavour in Lebanese cooking 11:03 - Memories of lemons in Lebanon, including family lemonade traditions 12:29 - How lemons are used for health and flavour in daily routines 13:33 - The deep connection between lemons, citrus, and Lebanese baking and desserts 15:09 - Tips for tasting and adjusting recipes, with a focus on hummus and lentil dishes 17:23 - The story of lentils in British culture and how they’re used creatively at home 19:14 - Hospitality in Lebanese culture, with lemons and citrus as a welcoming gesture 21:00 - Lemonade stories: Family traditions and the importance of fresh ingredients 22:42 - The impact of orange blossom and rose waters on flavour and digestion 25:20 - The layering of citrus and floral notes in Lebanese drinks and desserts 26:47 - The value of organic lemons and homemade citrus products 28:33 - Culinary experiments with lemons in risotto, desserts, and drinks 33:13 - The potential of hybrid citrus and creative uses of lemon varieties 35:02 - Quick recipe overview: Mujadara and homemade hummus tips 37:17 - The use of sumac as a lemon substitute in Lebanese cooking 39:11 - Angela’s social media and upcoming culinary events, including the British Library panel on Palestinian food 41:12 - Final reflections on Lebanon, family, and the importance of preserving culinary heritage Resources & Links:Angela Zaher on Instagram – Follow Angela for recipes, tips, and cultural insightsSumac spice – Elevate your cooking with this lemony spiceOrange Blossom Water – A versatile ingredient for baking and drinks Connect with Angela Zaher:Instagram Enjoy exploring the flavours and stories from Lebanon through Angela’s heartfelt insights and delicious recipes.

    41 min

  4. Episode 4

    Dr Simi Rezai-Ghassemi Talks Iranian Citrus And Fermentation

    Exploring the Sweet Lemon: A Conversation with Dr. Simi RezAria Ghassami (Note: Our conversation was recorded before the start of the US/Israel war started with Iran, and hence makes no mention of this conflict.) Join us as we delve into the fascinating world of regional citrus fruits—specifically the sweet lemon or "Limu Shirin"—with Dr Simi Rez-Aria Ghassami, a food ethnographer specialising in Azerbaijani and Turkic foodways. Discover the cultural stories, culinary uses, and unique seasonality of this intriguing fruit, along with insights into Iranian citrus traditions and food history. Main Topics:The cultural and linguistic background of Limu Shirin, or sweet limeThe seasonal and regional cultivation of this unique citrus fruitInnovative ways to enjoy and incorporate Limu Shirin in cooking and beveragesThe etymology of citrus names in Iran and related regionsDr. Ghassami’s journey from ethnography to food writing and her upcoming book on fermented dairy Key Insights:Limu Shirin is a sweet, spherical citrus fruit similar in size to a blood orange, with a thin, smooth skin that is tricky to peel.Its seasonality peaks in Iran's Fars province, and it is rarely found outside its core region due to climate sensitivities.The fruit is best eaten immediately after cutting to avoid bitterness caused by ruptured juice sacs.In Iran, Limu Shirin is used both fresh and in culinary applications, such as flavouring tea or fish dishes, but it is mostly enjoyed fresh due to its subtle complexity.The historical and linguistic connections suggest that citrus fruits like Limu Shirin may have travelled along ancient trading routes, from Mozambique to West Asia.Orange blossom water and flower jams made from citrus blossoms are other significant uses of regional citrus and flower products.Dr Ghassami shares her journey from academic ethnography to food writing, emphasising her focus on fermentation and food history. Timestamps:00:00 - Welcome and introduction to Dr Simi Ghassami and her work 00:44 - The story behind Limu Shirin and its cultural significance 02:26 - How and where Limu Shirin is cultivated and its seasonality 03:45 - Travelling to Iran for citrus photography and cultural insights 04:55 - Comparing Limu Shirin with other citrus fruits like blood oranges and limes 05:25 - Climate and regional growth conditions for Limu Shirin 06:20 - The role of citrus in Iranian cuisine and etymology of fruit names 07:44 - The possible origins of Limu Shirin and the spice trade influence 09:15 - Regional availability and rarity of Limu Shirin outside Iran 10:22 - How to eat Limu Shirin: quick consumption, peeling, and tasting 11:49 - The traditional method for juicing and enjoying the fruit 12:30 - Practical tips on slicing and processing Limu Shirin 13:14 - Distinctive flavour profile and health benefits, especially for colds 14:24 - Using Limu Shirin in drinks: the Van D’Orange and other recipes 15:51 - How to incorporate Limu Shirin into cooking and food preservation 18:24 - Sourcing Limu Shirin in the UK and regional availability 20:07 - Other citrus and flower products: orange blossom water and jams 21:08 - Final thoughts on using fresh versus cooked citrus 22:09 - The potential for culinary innovation with limu shirin and citrus 23:00 - Cultural expressions, poetry, and language connections of sweet and poetic names 24:38 - Simi’s journey from ethnography to food writing and her upcoming book 26:26 - The history of fermented dairy in Central Asia and its cultural significance 27:24 - Promoting her book and upcoming book tour plans 28:28 - Simi’s cookery classes in Bath and beyond 29:48 - Conclusions, gratitude, and closing remarks Resources & Links:Fermented Dairy of Central Asia - Simi Ghassami's BookOxford Food SymposiumDunya Supermarket, Stapleton Road - Bath Connect with Dr. Simi Ghassami:Instagram Enjoy this flavorful exploration into the cultural, linguistic, and culinary worlds of the regional sweet lemon and beyond!

    26 min

  5. Episode 5

    Pam 'the Jam' Corbin talks Marmalades, Jams and Preserves

    The Art and Science of Marmalade with Pam Corbin. Discover the joys of marmalade making with renowned expert Pam Corbin, as she shares her decades of experience, from traditional methods to innovative approaches. Whether you're a home enthusiast or interested in the history and global variations, this episode clears the fog around setting points, fruit selection, and the cultural significance of marmalade. Main topics include: Pam Corbin's journey from home cook to marmalade expert, including her time running Thursday CottageThe step-by-step process of making marmalade over multiple days, emphasising slow cooking and stagingInsights into choosing seasonal citrus, especially Seville oranges, and how their availability affects marmalade qualityThe impact of pectin-rich fruits like Seville oranges and how lemon and grapefruit influence set and acidityThe history of marmalade: Scottish origins versus English innovations, including how the tradition has become globalEssential tips for home jam and marmalade making, including sterilisation, sugar types, and testing for the right setThe Dalemain Marmalade Festival: its history, categories, and charitable impactModern trends in preserving, including reduced sugar recipes and the resurgence of artisanal and homemade marmaladePractical advice for beginners: cutting, juicing, and stage-wise cooking 00:00 - Welcome and introduction to Pam Corbin and her marmalade journey 02:23 - The story behind Pam's small business and her home kitchen setup 04:35 - Writing books with River Cottage and redefining traditional preserving 06:46 - Making marmalade slowly and staging the process over days 10:46 - Seasonality of Seville oranges and their qualities for marmalade 12:37 - The influence of different citrus varieties and international marmalade standards 14:24 - The history and charm of Dalemain Marmalade Festival and World Marmalade Awards 15:44 - How the competition raises funds for hospice charities 17:33 - The significance of British citrus exports and international marmalade trends 19:20 - How different sugars affect marmalade clarity and flavour 20:33 - The role of pectin and acidity in marmalade setting 23:50 - Practical tips on preparing citrus for marmalade and involving pips and pith 26:36 - Achieving the perfect set: boiling point and test methods 28:48 - Connecting traditional recipes with modern techniques and tools 31:40 - From start to finish: making marmalade in stages and tips for beginners 36:20 - Teaching preserves: courses, international students, and fostering passion 37:44 - The future of preserving traditions among younger generations and sustainable food practices 38:45 - Closing remarks and resources for aspiring marmalade makers Pam the Jam, Book of PreservesRiver Cottage Preserving Book Dalemain Marmalade FestivalShrub.LondonVale House Kitchen Courses Connect with Pam Corbin: Instagram This episode offers a comprehensive guide for preserving enthusiasts, food historians, and anyone looking to deepen their appreciation for one of the most iconic fruit preserves. Whether you're experimenting in the kitchen or exploring culinary history, Pam’s insights spark both passion and precision.

    34 min
  • 5 Episodes

Ratings & Reviews

5
out of 5
2 Ratings

About

The Lemon Grove meets fascinating people from across the world of food and drink, often with a particular interest in citrus. You'll hear from growers, chefs, writers, travellers, the curious and the engaged. Topics range from which citrus is in season in Italy and how to cook with it, to how airlines create their menus and how countries are using their food and gastronomy to win friends in today's turbulent world. Buckle up, it's going to be fun, inspiring, thoughtful, must listen.

Information

  • Creator
    Bruce McMichael
  • Episodes
    5
  • Seasons
    1
  • Rating
    Clean
  • Copyright
    © Copyright 2026 - Present. The Lemon Grove
  • Show Website
    The Lemon Grove