The Filling with Anna Barnett

Anna Barnett
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The Filling with Anna Barnett

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!

  1. 10月22日

    Chef Raymond Blanc OBE talks through his impact on the world of food and whips up the ultimate French baguette.

    Today’s guest brings me to an achingly picturesque country pile in Oxfordshire. An enormously celebrated hotel, housing the renowned two Michelin starred restaurant Maison aux quat’saison which has retained its stars for 40 years and celebrates its 40th anniversary this year. Raymond's infectious passion, drive and attention to detail has seen many a great chef pass through his kitchens and go on to in turn to reach dizzy heights within the world of food.  Landing on British soil in 1972, his  52 years in the industry has seen his aptitude for French gastronomy catapult him to fame. A whopping ten cookery books, numerous television shows, a two star restaurant and a chain of brasseries with over 40 sites across the uk are just some of his achievements! 2008 saw him receive an honorary OBE for his work promoting culinary excellence and raising awareness around the importance of healthy food. He currently resides as President of the sustainable restaurant association, something else he is truly passionate about.  Follow Raymond Blanc OBE HERE Follow Anna Barnett HERE to see some behind the scenes sandwich making and wine drinking!

    1 小時 10 分鐘

  2. 10月15日

    Dominic Hamdy talks starting out in scotch eggs and his ever-expanding restaurant empire.

    Dominic Hamdy started out by whipping up the best scotch egg in town, from market stalls to a wholesale business with the likes of Selfridges and Wholefoods as clients. Scotchtails didn’t in fact continue to scale but instead morphed into something much broader. First a Nordic inspired coffee shop on the Strand which was sold ahead of launching the enormously successful Crispin in Spitalfields. Think small plates, seasonal produce and an epic wine list of low intervention and natural wines. Many a chef collaboration helped cement its popularity and a further three restaurants have followed; Bar Crispin in Soho, Bistro Freddie in Shoreditch and Crispin at Studio Voltaire in Clapham. It's almost impossible to get a table currently. The fashion crowd are big fans as is just about everybody else!  Follow Bistro Freddie HERE Follow Crispin HERE Follow Dominic Hamdy HERE And you can follow me Anna Barnett HERE

    1 小時 9 分鐘

  3. 10月8日

    Danilo Cortellini talks fine dining, Italian cuisine and rewriting the rule book.

    Danilo Cortellini is one of my favourite Italian exports. Before landing on British soil over fourteen years ago there were stints at the revered San Domenico near Bologna and Perbellini in Verona, both of which hold two Michelin stars. London saw him throw himself into 3 Michelin starred French restaurant Alain Ducasse at the Dorchester, a brave move for an Italian chef! He carved out a career based on discipline, precision and dedication which put him in good stead to take over the role as head chef at the Italian Embassy, an esteemed position which he held for over 9 years. Catering for and hosting both intimate dinners and galas alike for dignitaries and on plenty of occasions the rich and famous, it was there that he had his first cookery book published ‘4 Grosvenor Square’. 2015 saw him compete on Masterchef The professionals, where he made it to the finals! The pandemic was the turning point in his career, catapulting this Italian chef towards social media stardom. He went on to amass almost half a million followers across instagram alone. His Italian heritage is firmly at the forefront of everything he does and his dedicated followers wait with bated breath for his every post.  Better Than Nonna is available to pre order now. Follow Danilo here

    1 小時 9 分鐘

  4. 10月1日

    Ravneet Gill talks books, babies and weddings... and juggling it all.

    Queen of all things sweet, Ravneet Gill is a self confessed sugar addict and the ultimate baking critic. The past four years have bought with it 3 books, one being the ultimate baking bible, an actual baby and a tv career to boot! 2021 saw her step into the shoes of Prue Leith as one of the judges on junior bake off. 2023 saw her join Michel Roux Junior and Mike Reid on Ch4’s Five Star Kitchen: Britain’s Next Great Chef.  This cordon Bleu-trained pastry chef has worked her way around some of London’s best pastry sections, working for renowned restaurants St John, Wild by tart, Andrew Edmunds and neighbourhood gem llywellns, to name but a few! Alongside her relentless schedule within the world of food, she now contributes to numerous top publications, all whilst running Countertalk, a platform that aims to support those within the hospitality industry,  creating positive change from within.  Follow Ravneet HERE Follow Anna Barnett HERE

    50 分鐘

  5. 9月24日

    Giorgia Goggi shares tales from magical Masseria Moroseta in the heart of Puglia plus her reimagined take on tomatoes on toast!

    Giorgia Goggi arrived amongst the olive trees and arid terrain of southern Italy back in 2017. As Puglia was cementing its place as a destination of choice, so was Pugliese farmhouse Masseria Moroseta where our guest joined as Resident Chef for a modest 6 rooms. She would go on to build Moroseta’s reputation as THE culinary hotspot in the region with an aesthetic and menu well ahead of its time. Led by the seasons and with produce from her organic garden, today’s guest has continued to evolve, channeling her passion through a variety of ventures. Moroseta presents most recently as the complete lifestyle brand, with carefully curated products within ceramics, tableware, beauty, olive oils and cookery retreats. Moroseta Kitchen: Recipes and Stories from a Modern Puglian Farmhouse launched this August capturing her meticulous 360 approach to food and showcases the very dishes that make her so celebrated within the food scene.   For a constant stream of food inspiration and stunning photography follow Giorgia on instagram HERE And for more images of Masseria Moroseta and a video on how to recreate that incredible sandwich of sorts head to AnnaBarnettCooks

    1 小時 24 分鐘

  6. 9月17日

    Karan Gokani, the mastermind behind Hoppers recreates Bombay's famous cheese toastie

    From fully fledged lawyer to restauranteur, chef and best selling author; Karan Gokani's growing empire continues to blossom at pace. Responsible for bringing Sri Lankan and South Indian cuisine to the masses; he launched Hoppers back in 2015 to much acclaim. The much anticipated Hoppers the cookbook, a collection anecdotes, imagery and family style recipes topped many a ‘best cookbook list’. With an amassed following of just under 600k followers across instagram and views reaching the millions, today’s guest continues to share his passion for recipes with his legions of fans. In this episode I get to sample Karan's take on a Bombay cheese toastie, which was nothing short of epic!

    1 小時 2 分鐘

  7. 9月10日

    Jeremy Lee & that famous Quo Vadis Smoked Eel Sandwich

    In this week's episode I step into the world of Jeremy Lee, chef proprietor of the iconic Soho restaurant Quo Vadis. We cook up that renowned Smoked Eel sandwich in the kitchen of Quo Vadis before retiring to his enviable East London apartment (a treasure trove of cookery books and serveware). We talk about Jeremy's favourite restaurants, people that inspire him and what it was like to work alongside Sir Terrance Conran for almost two decades. His book, Cooking simply and well, for one or many is out now and I can assure you it's one worth having as part of your cookery book collection. Follow Jeremy Lee and Quo Vadis here.

    1 小時 22 分鐘

  8. 9月3日

    Goddess of Delicious; Nancy Silverton discusses bringing sourdough to the masses and shares her secret ingredient to a successful career in food.

    I’m finally back with Series 3 of The Filling and we are kicking things off with a bang! On this episode I’m lucky enough to be joined by an American culinary heavyweight and self-confessed perfectionist Nancy Silverton. The woman responsible for bringing artisan bread first to Los Angeles and then to the rest of America. Described as ‘Goddess of Delicious’, whose brioche bought Julia Child to tears, and amongst those in the know she’s considered in the pantheon of all-time great chefs. We talk about Nancy’s ever expanding restaurant empire, a collaboration in the making with ‘Somebody Feed Phil’ Phil Rosenthal. Her favourite LA, London and NYC spots to dine at and people to follow (Brat, Mountain, Sally Clarke, April Bloomfield- Sailor and Jeremy King all get a mention). We discuss her great inspirations in the world of food, Alice Walters and Chez Panisse are celebrated as destinations everyone should visit during their lifetime. Nancy also whips up an incredible piadina using her famous Pizzeria Mozza pizza dough. Head to instagram AnnaBarnettCooks for the video and recipe! Nancy Silverton Instagram Nancy Silverton Three Ingredients podcast

    1 小時 2 分鐘
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簡介

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!

資訊

  • 創作者
    Anna Barnett
  • 活躍年代
    2020年 - 2024年
  • 集數
    29
  • 年齡分級
    兒少適宜
  • 版權
    © Copyright Anna Barnett Cooks
  • 節目網站
    The Filling with Anna Barnett

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