81 episodes

Sarit & Itamar of Honey & Co chat to the most important and interesting people in the food industry. Pull up a chair, pour a glass of wine, and hear about a life made in food.

Honey and Co: The Food Sessions Honey & Co.

    • Arts
    • 4.7 • 35 Ratings

Sarit & Itamar of Honey & Co chat to the most important and interesting people in the food industry. Pull up a chair, pour a glass of wine, and hear about a life made in food.

    S09E07 Sugar I Love You with Ravneet Gill

    S09E07 Sugar I Love You with Ravneet Gill

    Today on Honey & Co: The Food Sessions we're joined by queen of sugar, Ravneet Gill.
    Ravneet has many strings to her bow - she's a pastry chef and cookbook author, a judge on Junior Bake Off and founder of chefs' collective Countertalk. We're huge fans of everything Ravneet does. We talked to Rav about her route into the world of food, her experiences working in kitchens across London (including ours) and how she came to write her pastry books, get into TV and set up Contertalk. We also (of course) talked everything sugar, cakes and pastries, and sent our love to Biji! 
    Follow Ravneet on instagram: @ravneeteats
    Get a signed copy of Sugar I Love You
    With thanks to:
    Producer: Miranda Hinkley
    Audio Engineers: Paul Brogden & John Scott
    Theme tune: Daniel Winshall 
    Head of Comms: Louisa Cornford 

    • 33 min
    S09E06 Red Sands with Caroline Eden

    S09E06 Red Sands with Caroline Eden

    Today on Honey & Co: The Food Sessions we have Caroline Eden joining us! A journalist, food writer and cookbook author, Caroline's latest cookbook Red Sands, Reportage and Recipes through Central Asia, from Hinterland to Heartland, the follow-up to  Black Sea, is a reimagining of traditional travel writing using food as the jumping-off point to explore Central Asia. Red Sands came out in 2020, and won all of the awards - The Financial Times, The Sunday Times and The New Yorker all selected it as their book of the year for 2020. We talked to Caroline about how her obsession with Central Asia began, the  practicalities of travelling in the region, and the incredible people she met on the way, as well as demystifying plov, the environmental disaster of the Aral Sea, and the soviet-era sanatoriums of Tajikistan. It was an absolute joy to talk to Caroline! 
    Follow Caroline on instagram: @edentravels
    Get a copy of Red Sands
    With thanks to:
    Producer: Miranda Hinkley
    Audio Engineers: Paul Brogden & John Scott
    Theme tune: Daniel Winshall 
    Head of Comms: Louisa Cornford 

    • 31 min
    S09E05 Chetna Makan

    S09E05 Chetna Makan

    Today on Honey & Co: The Food Sessions we have Chetna Makan. Chetna is a baker, cookbook author and YouTube star. She worked as a fashion designer in Mumbai before moving to the UK and entering the Great British Bake Off in 2014 when she absolutely stole our hearts! Since then Chetna has written several bestseller cookbooks, including her latest book Chetna's 30-Minute Indian, and has become known for her creative flavour twists with a love of simple Indian home cooking. We were so excited to catch up with Chetna on everything she's been up to since we last saw her.  We talked about roping in children to film content during lockdown, the process of creating simple delicious food available in 30 mins, and we asked 'what even is sour dough??'
    Follow Chetna on instagram: @chetnamakan
    Get a copy of Chetna's 30-Minute Indian 
    With thanks to:
    Producer: Miranda Hinkley
    Audio Engineers: Paul Brogden & John Scott
    Theme tune: Daniel Winshall 
    Head of Comms: Louisa Cornford 

    • 24 min
    S09E04 Sami Tamimi & Tara Wigley

    S09E04 Sami Tamimi & Tara Wigley

    Today on Honey & Co: The Food Sessions we have the most exciting guests, Sami Tamimi and Tara Wigley, co-authors of Falastin, a celebration of Palestinian food. They’re both from the powerhouse of Ottolenghi, Sami was a partner from the outset, and Tara joined the Ottolenghi Test Kitchen 10 years ago, where she has been developing and testing recipes ever since. We talked about their very different routes into the food world, our memories of working together at Ottolenghi, and how they came to write Falastin. We were fascinated to hear their experiences visiting Palestine together – we compared Tara’s spreadsheet to Sami’s relaxed approach to travel, heard how they spent days tracking down a group of yogurt makers, and they told us about the generosity of all the people whose kitchens they visited. And of course we discussed at length the recipes that have gone wild since the book came out – Sami’s dad's famous eggs, tahini swirls, and the shawarma filo pie.
    Get a copy of Falastin from our shop Honey & Spice.
    Follow Sami and Tara on instagram:
    @tara.wigley 
    @sami_tamimi
    -
    With thanks to:
    Producer: Miranda Hinkley
    Audio Engineers: Paul Brogden & John Scott
    Theme tune: Daniel Winshall 
    Head of Comms: Louisa Cornford 

    • 38 min
    S09E03 Renee Erickson

    S09E03 Renee Erickson

    Our guest this week on Honey & Co: The Food Sessions is an incredible chef and a kindred spirit of ours from Seattle, Washington.
    Renee Erickson is a James Beard award-winning chef and author, she bought her first restaurant at 25 and today co-owns 6 restaurants and bars in Seattle, and that's before we count the doughnut and coffee spots. We're absolutely in awe of her energy and creativity. We talked about the responsibility of owning a restaurant, how she picks her restaurant names and we explored her new book Getaway, the perfect antidote to the last 18 months. Oh and we tried to sell her our restaurants. Spoiler, she did not take us up on the offer.
    Enjoy! 
    Follow Renee: @chefreneeerickson
    Get a copy of Getaway
    ---
    With thanks to:
    Producer: Miranda Hinkley
    Audio Engineers: Paul Brogden & John Scott
    Theme tune: Daniel Winshall 
    Head of Comms: Louisa Cornford 

    • 30 min
    S09E02 Trine Hahnemann

    S09E02 Trine Hahnemann

    Welcome back to our podcast Honey & Co: The Food Sessions.
    We're delighted to welcome Danish food writer and chef, Trine Hahnemann. Trine is hugely important in Danish food culture, she's an inspiration to us personally and a great source of knowledge. She owns a beautiful place in Copenhagen called Hahnemanns Kokken which we were lucky to visit and eat at before Covid. This is a great opportunity for all of us to understand more about Danish cooking – we all know about cinnamon rolls and rye bread but we can sometimes be hazy on the rest. Trine talked to us about the many seasons of Denmark, the importance of working with local farmers and producers, the rise of the Copenhagen food scene, and how she became the lunch queen of Copenhagen. Plus open sandwiches, pickles, fermented potato chips and hygge. 
    Enjoy! 
    Follow Trine: @trinehahnemann
    Visit: @hahnemannkokken
    Get a copy of Scandinavian Green
    ---
    With thanks to:
    Producer: Miranda Hinkley
    Audio Engineers: Paul Brogden & John Scott
    Theme tune: Daniel Winshall 
    Head of Comms: Louisa Cornford 

    • 28 min

Customer Reviews

4.7 out of 5
35 Ratings

35 Ratings

Tinabean_ ,

Obsessed!

I was super lucky to stay at an air bnb in London in the same building as Honey & Co. We arrived into London famished and went there for a delicious lunch and enjoyed watching the restaurant start serving afternoon tea. When I heard they had a podcast I signed up right away. It has introduced me to so many wonderful people passionate about food, food production, cooking, and living their life with passion. I look forward to it every week. Very inspirational. Thank you so much.

shekana ,

Interesting and educational

Your cookbook was given to me as a gift. It brings me such inspiration! I have been cooking most of my life for family and I get a bit un creative. Your book, and now your fascinating and friendly podcasts have put a kick in my culinary step. Thank you!!

M Pappalardo ,

This is a very good food podcast

This is a very good food podcast. I learned about it from the Samin Nosrat podcast. I enjoyed it very much

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