The Nightcap

I stumbled across this podcast 6 weeks ago and have worked my way through very episode religiously from the very first recording to the very latest. I’m not in the industry although my wife is, I’m just a hairy arsed decorator based just outside Bury St Edmunds but I’m obsessed with food and cooking and this podcast ticks every box, funny, (who knew every Michelin Starred Chef was also a top level comedian!!) informative, recommends great books, tv shows, kitchen hacks and food experiences. It’s like sitting down and having a few of pints with a couple of mates. Boiling point could and should be a podcast in its own right. Si and Paul have a chemistry so genuine that’s impossible to fake. And yes I have sourced and bought some Guanciale!!!!

Hey guys As always living the pod Listening with amazement at pre cooked eggs and pre sliced avo. Unreal but TBH I work on a yacht and Avo is one of the bains of my life. Found a hack that has changed the game though and wished I’d known it for ever. Get the ripest most perfect Avo and then submerge it in iced water in the fridge. I change the water regularly but that Avo will hold for 2 weeks at perfect ripeness and texture and colour Have a good one lads!

Great pod and glad to see Paul bounce to sounding more buoyant again. Was a joy to eat at Salt on a number of occasions and am keen to learn of the next venture. If you want a location to record an episode the 1815 is happy to have you I’m my back garden, under cover, equipped with authentic pizza oven, Konro and Kamado to scratch your wood fired cooking itch, S-u-A based. Top five domestic kitchen items and why, preferably not knives, chopping boards or pans?

Love the podcast—it’s genuinely helped me so much. I quit my day job in real estate and construction back in 2019 to follow my passion for food and started a home dining business. That journey eventually led to opening my own restaurant in 2023, and just recently, we were proud to win “The Taste of Worcestershire Award.” Your podcast has been a huge part of that journey—guiding me, informing me on what to do (and what not to do), and honestly, it feels like listening to two old friends chatting over a beer. Keep doing what you are doing