The Filling with Anna Barnett

EPISODE SYNOPSISThis is an EXCITING ONE! Fresh from a morning gym session and seated in her Spitalfields’ kitchen, 2Michelin starred chef Angela Hartnett MBE joins host Anna Barnett for this week’s episode of TheFilling podcast where Angela shares stories of growing up in the family fish and chip shop, workingwith 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 NOTES03:30 – 05:30) Angela admits to working throughout lockdown, and here she details the Cook 19initiative 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 onher varied background for culinary inspiration.22:15 – 25:00) Working for Gordon at the world-famous Connaught Rooms did not come withoutits 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 leadsto 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 knoweverything about food?” Angela“The hospitality industry can look back at itself after this year and be proud.”RESOURCESwww.angelahartnett.comwww.muranolondon.comwww.limewoodhotel.co.ukwww.stjohnrestaurant.comwww.brawn.cowww.bratrestaurant.comABOUT THE GUESTSAngela Hartnett is one of the most high-profile female chefs in the world, having worked at many ofLondon’s top restaurants. During her childhood, Angela's Italian grandmother and mother instilled inher an appreciation and love of good food.Angela has since won numerous awards and has paid real homage to her Italian roots by openingMurano, a fine-dining restaurant in London with an Italian-influenced menu. In January 2007, Angelawas awarded an MBE for services to the industry. Her restaurants currently hold 2 Michelin stars.She lives in London with her husband.

EPISODE SYNOPSISMusical husband and wife duo, Sophie Ellis-Bextor and Richard Jones, sit down in their London homewith The Filling host Anna Barnett to chat about how they met and Sophie’s chat-up lines, theimportance of music in their lives and how to feed a family of 7 during lockdown. Here’s a clue: lotsof cereal and lots of milk. Also on the table are Sophie on Strictly, falling over on stage, and fallingpregnant 6 weeks into dating.EPISODE NOTES06:30 – 08:30) Ever wondered what breakfast time looks like for a house of 7 including 5boys? Listen here to get the full picture.21:00 – 23:00) Here Sophie and Richard talk about how they met and Sophie’s nowinfamous first chat-up line.25:10 – 28:45) Music played a big role in Sophie’s childhood, but can you guess her first gigat the age of 8? Prog rock anyone?34:40 – 38:00) Here Sophie talks candidly about her first band before going solo, and herbig break. Can Groovejet really be 21 years old?41:30 – 48:00) The Feeling were turned down by many record companies before landingtheir 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 sherecounts 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 herchildren.“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.” SophieRESOURCESwww.sophieellisbextor.netwww.thefeeling.comwww.eataly.comABOUT THE GUESTSSophie Ellis-Bextor is an English singer, songwriter and model. She first came to prominence in thelate 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: @sophieellisbextorInstagram: @ richardjonesface

EPISODE SYNOPSISBuckle up podcast listeners as this week we’ll be taking a worldwide culinary tour with effervescentchef Luke Holder. We’re heading to the Middle East, China, Thailand, Italy and landing in the NewForrest where our lucky host Anna Barnett meets Luke in the beautiful grounds of the Lime WoodHotel where, with Angela Hartnett, he heads up the Hotel’s restaurant ‘Hartnett, Holder and Co’.EPISODE NOTES03:15 – 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 greatlyinfluenced the food ethos at the Lime Wood.11:15 – 14:00) Growing up in the Middle East has resulted in the chef preferring halloumi overYorkshire puddings.28:00 – 31:00) In a passionate section Luke recounts living, working, success and failure during hisThailand years.48:00 – 49:30) Moving to Italy to work in a 3-star Michelin restaurant taught Luke the true flavourof local, seasonal produce.53:00 – 57:00) A four restaurant lunch to get to know Angela Hartnett gives a wonderful backdropto 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 becomemuch easier.” LukeRESOURCESwww.limewoodhotel.co.ukwww.seahorserestaurant.co.ukwww.enotecapinchiorri.itwww.angelahartnett.comABOUT THE GUESTThe experience of living abroad as a youngster shaped Luke Holder’s culinary beliefs: “First andforemost every cuisine is tasty, generally”, he says equitably, adding: “Having been brought up in theMiddle East and Italy, where the culture of eating is much more family orientated, where people aregiven dishes in the middle of the table and take part… it definitely influenced the way I want mycustomers 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 tothe UK to Head Chef at the Lime Wood Hotel in 2011. In 2014 he formed Hartnett Holder and Cowith Angela Hartnett.Instagram: @holder.luke

EPISODE SYNOPSIS“ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Fillingpodcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer andchef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host AnnaBarnett discovers how South Korea and Ireland share some surprising cultural similarities: drinkingand dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’smother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello inKorean, or does it?EPISODE NOTES12:00 – 15:00) Both studying creative courses at the same London university you may imagineRejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here theytell the story.20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recountshow traditional recipes are handed down through family generations.23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Herethey 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 mumover 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 Jordanexplains 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 examinehow the industries need to positively respond and how some ‘ethical alternatives’ aren’t alwayswhat 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 5margaritas.” 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 onsourdough.” RejinaRESOURCESwww.rejinapyo.comwww.jordanbourke.comwww.thepalomar.co.ukwww.palomaibiza.comwww.babylonstoren.comwww.thekaki.co.ukwww.stories.comABOUT THE GUESTSHaving trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke wasimmediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for yearsat Petersham Nurseries Restaurant in London. He went on to cook for high profile private clientswhere he gained a following for his naturally healthy, yet indulgent food. This led to the publicationof his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which wasshortlisted for a Guild of Food Writers Award.Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central SaintMartins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up tobe Roksanda Ilincic's first assistant, where she worked for three years before setting up hernamesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issueswith diversity, whether that be age, size, or skin colour. Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean...

EPISODE SYNOPSISIt’s the meeting of the two Annas today as Barnett meets Jones in the new episode of The Fillingpodcast. Speaking from her newly renovated Hackney home, chef, food writer and stylist Anna Jonesweaves her journey from an Economics degree to chef training and working at Jamie Oliver’s 15restaurant, to writing her first published recipes and cookbooks incorporating her commitment tovegetarianism. A prolific recipe writer (as well as cookbook and ceramics collector) Anna Jones alsotakes us to working in Europe and the intimidation of cooking pasta for Italian chefs, and living inCalifornia where she professes a love for their democratic way of eating. We also get the ultimateegg mayonnaise sandwich recipe – but does she really prefer vegenaise?EPISODE NOTES15:20 – 19:25) After obtaining an Economics degree and setting out in finance, Anna Jones realisedshe had a different life calling. Here she details what prompted the move into cooking and her firststeps to a new career.19:30 – 22:30) Anna Jones has some enlightening stories to tell from her time training and workingat Jamie’s Oliver’s 15 restaurant. Here she recounts meeting some interesting diners including PrinceCharles, Brad Pitt, and Bill Clinton.34:50 – 36:40) While working with Jamie Oliver Anna Jones was offered a book deal. Here sheexplains 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 wasexploring 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 AnnaJones talks through her One Change campaign to encouraging people to make regular small changesto their shopping and cooking habits.57:00 – 59:00) Spending her formative years in California has instilled in Anna Jones a love for thefood there and a ‘democratic’ way of eating. Here she explains how plant-based menus are on parwith 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’sthe 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.” AnnaJones“My brother says I only eat food so I can put condiments on it.” Anna Jones“Focaccia, butter, and mayonnaise – triple oil threat.” Anna BarnettRESOURCESwww.annajones.co.ukwww.carolinepopham.comwww.saltfatacidheat.comwww.violetcakes.comwww.sonsanddaughterslondon.comwww.followyourheart.comABOUT THE GUESTAnna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of thebestselling A Modern Way to Eat, A Modern Way to Cook, The Modern Cook’s Year, and mostrecently, One. Her books are sold in ten countries and have been translated into five languages. TheModern Cook’s Year won the coveted Observer Food Monthly Best New Cookbook Award and TheGuild of Food Writers Cookery Book Award. Her previous books have been nominated for the JamesBeard, Fortnum & Mason and André Simon awards. Anna believes that vegetables should be put atthe centre of every table, and is led by the joy of food and its ability to affect change in our dailylives. She lives in Hackney, East London, with her husband and young son.Instagram:...

EPISODE SYNOPSISBeautiful Bruton in Somerset is the destination for this week’s The Filling podcast as Anna Barnettjoins chef and restaurateur Merlin Labron-Johnson in his 15 th Century home to chat about hisillustrious career beginning with his training in classical French cuisine, to his successful return toLondon and opening 3 restaurants in 5 years (including a Michelin star), and his eventual move toSomerset where he now runs The Old Pharmacy, a French style épicerie, and Osip, a nose-to-tailrestaurant with no menu: a Michelin starred paean to the local produce.EPISODE NOTES13:00 – 14:30) Here Merlin talks through his chef training abroad in Switzerland, Franceand 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 cookingand underscore the ethos to his restaurants. Here he details how an emotional connection to thefood you’re eating makes it taste better.29:00 – 32:00) Merlin’s school days are recounted here with the chef confessing that hewasn’t particularly well-behaved at school. However, this gave him the opportunity to work in theschool 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 ajob 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? HereMerlin explains how dishes evolve through seed planting, cultivation, and harvesting: it’s all in theseasonality.58:50 – 01:02:00) Merlin passionately recounts his ongoing commitment to working forrefugee 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 becameobsessed 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.” AnnaRESOURCESwww.osiprestaurant.comwww.flourishfarmstead.comwww.helprefugees.orgwww.imadssyriankitchen.co.ukwww.caffesicilia.itwww.studionicholson.comwww.thefelixproject.orgABOUT THE GUESTGrowing up in south Devon, Merlin was always surrounded by organic and sustainable farming. Hisparents – a poetry writer and museum curator – always made sure there were good organicvegetables and wholesome food on the table. However, it was a disruptive school-life that foundhim assisting in the school kitchen, rather than attending classes, that really inspired Merlin tobecome 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 monthslater 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 styleépicerie, ‘The Old Pharmacy’, as well as the Michelin starred ‘Opis’ a no-menu restaurant showcasingthe very best of Somerset produce.Instagram@merlin_johnsonABOUT THE HOSTAnna Barnett displayed an enthusiastic interest

EPISODE SYNOPSISJoining host Anna Barnett on this week’s episode of the Filling podcast is cook, food stylist, presenter, and author of 30 award-winning cookbooks Donna Hay. Zooming in from her oceanside Sydney home (swoon) Donna recounts her early days as a fledging food stylist and recipe developer through to managing her current food and cooking empire which incorporates writing, TV, her eponymous magazine and online store, and not forgetting hosting live cookalongs for over 4000 people during lockdown. How does she do it all and appear so calm? A combination of natural creativity, the desire to share and experience, and a heavy dose of Australian realism is what drives her success.EPISODE NOTES15:00 – 18:00) Donna recounts how helping her mother in the kitchen as a child ignited a natural passion for cooking. But was her mum a talented cook? Maybe not, it seems.23:00 – 25:00) Food trends are discussed in this section with Donna explaining the sudden rise of homemade sourdough bread during lockdown: the need to nurture, see something grow. Food fashion is a reaction to what’s happening in the world.25:30 – 26:00) With refreshing frankness, Donna and Anna discuss the environmental effects of the food industry on every level; packaging, production, waste.27:30 – 30:30) One ‘silver lining’ to lockdown was that Donna was able to connect to her followers in a much more naturalistic way. Running interactive cooking classes for dads and kids through Zoom, for example, gave Donna a much more personal insight into how her work positively affect lives.39:40 – 42:00) Food styling is so much more than selecting the rights props; here Donna gives valuable insight into how she approaches the styling process to her books.48:10 – 53:00) Here Donna shares an evocative memory of working on the launch of Marie Claire Australia and how she found a mentor in its fashion editor.TOP QUOTES“When I was 8 or 9, I made steak Diane for my father’s birthday meal and thought I was very cutting edge.” Donna“There’s a link to what’s coming next in food and what’s happening in the world.” Donna“Don’t look inside food for inspiration, look outside.” Donna“I feel like I’m cheating as a food stylist in Australia as the produce is so fresh.” Donna“I have so many sandwiches for so many occasions.” Donna“I just feel that a sandwich with only two condiments is a wasted opportunity.” DonnaRESOURCESwww.donnahay.com.auwww.donnahay.com.au/the-donna-hay-general-storeABOUT THE GUESTAt the age of eight, Donna Hay picked up a mixing bowl in the kitchen and never looked back. She isAustralia’s leading food editor and bestselling cookbook author. Her food, recipes and styling focuson basic ingredients that are simply prepared and beautifully photographed are hallmarks of herwork. She has written 30 award-winning cookbooks which have sold over six million copiesworldwide and been translated onto 10 languages. She was named one of the ‘Magnificent Seven’cookbook authors at the international Gourmand Awards in 2007. Donna completed her first TVseries, ‘Fast, Fresh, Simple’, in 2011; the series screened in more than 17 countries worldwide. Aswell as additional TV shows, Donna also writes food columns for Australian and international press,and in 2009 she launched the ‘Donna Hay General Store’. She lives in Sydney and has two sons.IG: @donna.hayABOUT THE HOSTAnna 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, andrecipe techniques that would prove to serve her in the future. After several years working in TVproduction and fashion, Anna’s natural culinary passion and energy led to a...

EPISODE SYNOPSISFor Ravinder Bhogal, cook, writer & restaurant owner, food storytelling is an integral part of herwork ethos and what drives the flavour combinations that make it to her menus. In this inspiringepisode of The Filling podcast, Ravinder explains to Anna Barnett that restaurants are spaces forhumanity where you see the spectrum of emotions, and if you can understand someone’s food youcan understand their culture. Ravinder’s is a life story packed with exploration, rule-breaking,community, and a sense of belonging. And not forgetting seriously delicious food.EPISODE NOTES01:40 – 05:15) Lockdown has been tough for all sectors of the hospitality business, howeverRavinder has channelled that frustration into ‘Comfort & Joy’, her catering initiative for Kings CollegeHospital and the Nishkam Swat foundation. Here she explains the concept and inception.14:30 – 17:00) As a former journalist, words play an important part in Ravinder’s life and love offood. Here she delicately explains how words and food entwine and how her dishes are stories withno ending.28:00 – 30:00) Ravinder describes her flavour combinations as ‘mongrel cuisine’ or food with noborders. Her cultural heritage means she naturally wants to combine her Indian roots with herKenyan and British upbringing. She Ravinder details how this cultural integrations manifests in hercooking.34:30 – 37:00) In an emotionally detailed section, Ravinder recounts arriving in South London fromIndia and the cultural shock that awaited her. It wasn’t an easy passage. The idea of Jikoni became autopian ideal where cultures combined and where she could belong.44:00 – 46:30) This wonderfully loving section details Ravinder’s admiration for her pioneeringgrandfather who left India in the 1930’s to set up a new life in Kenya.47:00 – 50:00) Familial expectations for an Indian girl are examined here. Ravinder was the first girlin her family to be allowed a university education. But did she study what was expected of her?53:00 – 55:00) As a self-described ‘non chefy chef’, Ravinder is not immune to a little self-doubt. Sopraise from eminent names such as AA Gill and Nigella Lawson is enormously rewarding. Listen in tohear how AA Gill described Ravinder’s cooking.TOP QUOTES“Writing is a huge passion; words are as important as food; words move me to tears and so canfood.” Ravinder“Do I take out an injunction or do I marry him?” Ravinder (on her husband)“Nothing can replace good old fashioned hard work.” Ravinder“It’s a very ‘come to mama’ kind of dish.” Ravinder (on her Scragan Pie)“I think it’s a social responsibility for restaurants to have flattering lighting.” Anna“I’m Punjabi; we don’t have blood; we have butter in our veins.” RavinderRESOURCESwww.ravinderbhogal.comwww.jikonilondon.comwww.lalaniandco.comwww.wildpressjuice.comwww.swatlondon.comABOUT THE GUESTRavinder Bhogal is a food writer, restaurateur, cook, journalist, and stylist. Born in Kenya to Punjabiparents, Ravinder moved to South London with her family when she was 7. Her mixed heritagebackground blends deliciously with her natural passion for food and cooking, and her work and foodspans flavours and culinary traditions from the Far East, India & South Asia, the Middle East, EastAfrica, and Britain. Ravinder often cites the celebration of immigrant cuisine as her cooking style.Ravinder first came to prominence in 2005 when she won the TV cooking competition, The F Word,judged by Gordon Ramsay and Angela Hartnett. She opened her first restaurant Jikoni inMarylebone, London in September 2016.Ravinder has written several...

Deep in lockdown on both sides of the Atlantic, rock ‘n’ roll enfant terrible Kelly Osbourne Zooms in from LA to join Anna Barnett in London for a raucous, insightful, and poignant episode of The Filling podcast. It’s boss and former employee reunited (did you know that back in the day Anna was Kelly’s assistant?) where they examine lifestyle transformations, new TV projects (EXCLUSIVE!), Sharon’s lack of cooking skills, and Kelly’s much treasured Chicken Cottage keyring. Serious question: does this mean she gets a loyalty discount? Also, can it be true that Ozzy – The Prince of Darkness – has acquired a quarantine tan?EPISODE NOTES01:00 – 03:15) Kelly details what lockdown life looks like for her in her new LA apartment and her coping mechanisms for combatting loneliness. Has she really taught herself to cooking during this difficult time?14:00 – 19:00) Sensitively discussing her personal struggles with addiction, Kelly praises the power of her rehab treatment and three a half years of sobriety.23:30 – 25:00) Kelly lists some of her favourite English foods. She also discusses the differences between UK produce and that of the US. Which does she prefer?25:30 – 26:40) Was Sharon a good cook growing up? Here Kelly details her childhood food memories and growing up between the US and England. And, yes, turkey dinosaurs were involved.29:30 – 31:15) Fascinatingly Kelly is eager to return to the UK (home as she calls it) for good. Here she explains why and what’s holding her back?36:00 – 38:10) Kelly details how productive she’s been during lockdown. Exclusively, she teases new TV projects she has in the development pipeline. Does this include a return to reality TV for The Osbournes?TOP QUOTES“You know me – if everyone’s doing it, I ain’t doing it.” Kelly“You may be the most positive person I know, Anna Barnett” Kelly“The things I put you through (…when you worked for me …); I’m so sorry.” Kelly“The thing I’m most proud of is that I’ve learnt to be myself.” Kelly“Your sandwiches saved my life many times.” Kelly“We like it eggy over here.” AnnaRESOURCESwww.chimpmanagement.comwww.curtisstone.comwww.chickencottage.comABOUT THE GUESTActress, singer and fashion designer, Kelly Osbourne, is the daughter of heavy metal legend Ozzy Osbourne and music manager/TV presenter Sharon Osbourne. Since rising to fame in the smash MTV reality series, The Osbournes, Kelly has enjoyed a successful music career, launched a fashion line, participated in Dancing with the Stars, and presented Fashion Police alongside cultural icon Joan Rivers. More recently Kelly has appeared as a judge on Australia’s Got Talent and Project Runway Junior.www.kellyosbourne.netABOUT THE HOSTAnna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life; eagerly joining her nan in the kitchen to learn the traditional baking, ingredients, and recipe techniques that would prove to serve her in the future. After a period working in TV production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs, pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book ‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The Independent newspaper as well as contributing to Vogue. Anna wrote the food pages for Grazia magazine, and now...

EPISODE SYNOPSISWhen chef and food writer Rachel Khoo isn’t running in -12 degrees Stockholm, she is creating TVshows, writing cookbooks, judging The Great British Menu, and being a mum (not necessarily in thatorder). In other words, she’s a force of creative nature intent on using 2021 for self-improvementand developing a whole host of new work projects. In this episode of The Filling with Anna Barnettpodcast, Zooming in from her home in the Swedish capital, Rachel shares her experiences; from herprevious life in fashion PR, to her first TV show filmed from her Paris flat, to prioritising diversity inher production teams. This is an episode full of appetite, work/life balance, and chat about butter!EPISODE NOTES21:00 – 25:00) Rachel details her life in Stockholm from the joys of afternoon fika and ice-skating on the frozen waterways to the struggles with the lack of sunlight in winter.35:00 – 38:00) With the Swedish TV industry working on a much smaller, here Rachelexplains the struggle of finding diversity in local production teams.41:00 – 44:20) In this fascinating section, Rachel and Anna discuss veganism, sustainability,and food waste and the complexities of finding an appropriate balance.50:00 – 51:40) Here Rachel explains why she moved to Paris at a pivotal time in her lifegiving up a great job in London. Juts how easy is it to study patisserie without speaking French?52:15 – 53:30) A mixed-race heritage means Rachels has her feet in many cultures, hereshe explains how she navigates her feelings of provenance between Austria, Britain, and Malaysia.56:00 – 59:00) Establishing human connection through food is at the base of Rachel’s workethos. Here she details how this started with her first TV project, The Little Paris Kitchen.TOP QUOTES“I always feel like I’ve succeeded in life if I’ve brushed my teeth and made my bed.” Rachel“You should hear me swearing – I’m worse than Gordon Ramsay when I’m running.” Rachel“I hit 40 and I feel like I know who I am and what I want.” Rachel“Find your tribe and find your cheerleaders.” Rachel“You Marie Kondo’d your cookbooks.” Anna“Butter makes everything better.” RachelRESOURCESwww.rachelkhoo.comwww.rubiesintherubble.comwww.meerasodha.comwww.fattpundit.co.ukwww.mdghs.se/en/green-rabbit/ABOUT THE GUESTEquipped with her highly attuned arsenal of culinary and creative credentials, Rachel Khoo is a multi-talented bon vivant breathing fresh air, colourful flair, and the practiced skills of a chef onto theworld stage – and, into the kitchens and living rooms of home cooks internationally. As an esteemedTV producer, presenter, podcast broadcaster, food writer and best-selling cookbook author – of sixbooks, translated into fourteen languages – and a global culinary consultant, this whisk-wielding,innovative gourmet demonstrates her gastronomic prowess while wearing many hats. She cancurrently be seen as the new judge on BBC’s The Great British Menu.Instagram: @rachelkhooksABOUT THE HOSTAnna 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, andrecipe techniques that would prove to serve her in the future. After a number of years working in TVproduction and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs,pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for TheIndependent newspaper as well as contributing to Vogue....

EPISODE SYNOPSISFounder and head chef of Brat restaurant, Tomos Parry, talks to Anna Barnett about converting a former east end strip club into his Michelin starred restaurant, the influence of Basque cooking on his menu, and the transportive power of food and eating, in this episode of The Filling podcast. Mid lockdown, Anna and Tomos discuss the need for hospitality side projects in a struggling industry, and how creating a convivial working culture is beneficial for team and customer. As Tomos say; ‘It’s an open kitchen, so there’s not much shouting going on.’EPISODE NOTES12:45 – 16:30) Tomos details with passion how he builds the menus for Brat; Basque inspired but with Celtic influences using British produce.19:00 – 22:00) Lockdown has dealt a debilitating blow to the hospitality industry; here Tomos explains how his summer side project at Climpson Arch evolved and the menu philosophy behind it. 22:25 – 25:00) Working in kitchens throughout his politics degree at university, Tomos recounts his entry into the London restaurant scene and how his plans for his own restaurant materialised. 51:30 – 55:00) The chef’s Welsh roots are explored here and how culinary elements of growing up on the Welsh coast have made their way to his menu. Lava bread anyone?58:40 – 1:00:00) In an enlightening segment, Tomos humbly details what a Michelin star award (after just 7 months) really means to him and his team. 1:01:38 – 1:02:15) When asked his proudest moment, Tomos candidly describes how his restaurant side projects have successfully countered the potentially disastrous effects of lockdown, for him and his team.TOP QUOTES“If I can do it with conviction and integrity everything will happen.” Tomos“I wanted to eat that style of Basque food and there was nowhere to do it – so I opened a restaurant.” Tomos“A restaurant is a constantly changing thing because it’s full of human beings.” Tomos “Never lose perspective: set yourself a goal and work backwards.” Tomos “Are you still doing that cooking stuff?” Tomos’s family to Tomos“I had to share the crab rice which I was not happy about.” Anna RESOURCESwww.bratrestaurant.comwww.climpsonandsons.comwww.violetcakes.comwww.kilnsoho.comwww.smokinggoatsoho.com www.longdan.co.ukwww.stjohnrestaurant.comABOUT THE GUESTHailing from Anglesey, Wales, chef Tomos Parry moved to London from Cardiff when he was 25, working at different restaurants, including Ruth Rogers’ River Café, before he began barbecuing at Climpson’s Arch in Hackney, which he credits for pushing forward his career. Previously head chef at the popular Mayfair eatery Kitty Fisher’s, Parry ventured away in 2016 to quietly plan his first solo restaurant, Brat. Parry opened Brat’s doors in the spring of 2018 to immediate critical acclaim, and the Shoreditch restaurant has already earned a Michelin star. Instagram,: @bratrestaurant ABOUT THE HOSTAnna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV

Singer, song writer, activist, and Anna’s former landlord, Dan Gillespie-Sells, is the guest on thisweek’s The Filling with Anna Barnett. Catching-up in Dan’s Victorian pub home in east London, theold friends chat through Dan’s musical journey from attending the Brit School at 16, forming hisband The Feeling, learning his craft performing 10 shows a week in the Alps, and diversifying intomusical theatre. As Dan’s pub is where Anna lived for 10 years, they also remember the many pop-ups Anna catered there. But did the guests come for Anna’s food or Dan’s Christmas carols?TOP QUOTES“Isn’t it funny – all these blokes in dresses … and Anna.” Dan“I can’t tolerate much spice – I have an Irish sphincter.” Dan“The fight continues but so does the joy, celebration and solidarity.” Dan“We wanted to sound like E.L.O. from the 70’s – soft rock – when everyone else wanted to soundlike The Strokes.” Dan“If you don’t go for things, you don’t fail; if you don’t fail, you don’t learn.” Dan“I’m greedy and I want a meal deal.” AnnaRESOURCESwww.everybodystalkingaboutjamie.co.ukwww.thefeeling.comwww.brit.croydon.sch.ukwww.tayyabs.co.ukwww.akt.org.ukABOUT THE GUESTIvor Novello award winning singer-song writer, Dan Gillespie-Sells, was born in London in 1978. He is best known for being the lead vocalist and frontman for the group The Feeling. In addition to his work with The Feeling, Dan has written songs for Sophie Ellis-Bextor. He co-wrote and co-performed the theme tune to BBC drama, ‘Beautiful People’, collaborated with choreographer Javier de Frutos on a ballet piece for The London Coliseum, and most recently wrote the music for the stage show and, soon to be released, film, ‘Everybody’s Talking About Jamie’.ABOUT THE HOSTAnna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London.Instagram: @annabarnettcooks

‘Move, munch, meditate’ is nutritionist and writer Madeleine Shaw’s philosophy for positive lifestyle change. Madeleine is the guest on this week’s episode of The Filling with Anna Barnett. Madeleine and Anna also get to grips with establishing joy in your diet by ‘crowding in, not cutting out’, the importance of vegetable diversity for gut health, Madeleine’s strict Nokia only policy at the weekend (no smartphones here) and topless gyms. Yes, gyms where you work out topless (and barefoot).Would you dare?EPISODE NOTES06:00 – 08:00) A four year extended gap year in Australia prompted Madeleine to initiate somemajor lifestyle changes. Here she details her return to the UK and how she got her business started; through a blog, supper clubs and meeting a very special someone.19:00 – 24:15) Anna and Madeleine begin to discuss the most important areas to consider inlifestyle change. Madeleine explains how she would prioritise sleep, breathing and vegetablediversity.30:30 – 33:00) ‘Get the Glow’ was Madeleine’s first best-selling book. In this section, the authorexamines the origins of this book and the concepts for her other publications.39:00 – 40:30) Talking sensitively about past experiences with her relationship to food, Madeleineexplores how growing up with few realistic body shapes on TV can have such a negative impact on self-perception.52:20 – 55:00) With social media playing such an integral role in working life, as much as personallife, Madeleine describes her ‘digital switch off’ techniques and the use of boundaries in order tomaintain that vital work/life balance.58:00 – 59:00) As a nutritionist by trade, Madeleine here chats through her recipe techniques.What comes first, the flavour or the nutritional value?TOP QUOTES“Marriage is a conversation about what to have for dinner.” Anna“I don’t like cheese. Or butter very much. Don’t judge me on that!” Madeleine“I’m looking forward, excited about getting older.” Madeleine“Once a day place your hand on your heart, take 3 deep breaths and ask what do I need?”Madeleine“When you realise you’re unique, that you’re bringing something different – that’ll really spur youon.” Madeleine“Eggs stored in the fridge is my pet hate.” MadeleineRESOURCESwww.madeleineshaw.comwww.medlarrestaurant.co.ukwww.soif.cowww.lahorekarahi.co.ukwww.thegoldensheaf.com.auwww.edmondscooking.co.nzABOUT THE GUESTMadeleine Shaw is a leading voice on the wellness scene; a nutritional therapist, bestselling cookery writer, qualifies yoga instructor and mum. Her first book, ‘Get the Glow’ was a Sunday Times bestseller and Madeleine has since published two other lifestyle books, ‘Ready Steady Glow’, and ‘A Year of Beautiful Eating’. Madeleine also hosts the ‘Get Your Glow Back’ podcast, a wellness podcast for mumsInstagram: @madeleineshawABOUT THE HOSTAnna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London.Instagram:...

Anna Barnett today joins Melissa Hemsley in her east London kitchen, resplendent with built-in wok and teppanyaki grill, to discuss the pleasures of dining alone (and not just to chat up the waiters), how the vibrancy of Filipino cuisine is having a moment, reusing leftovers, and the importance of a well-stocked freezer should you find yourself in A&E after a tumble down the stairs. The only thing standing in the way of Anna’s hand-crafted sandwich this week is an uninvited spider Melissa finds in our host’s hair.TOP QUOTES“Cooking for yourself from scratch is a wonderful way to nourish yourself; physically, mentally, emotionally.” Melissa“(My mum) didn’t teach me how to cook so much as taught me not to throw away.” Melissa“What’s the first meal I’m going to have when I get out of A&E?” Melissa“If you cook, you don’t have to clean. And while I’m cooking, I’m also always eating.” Anna“If I could sum you up as a food, Anna, you’d be a cold press olive oil.” MelissaRESOURCESwww.melissahemsley.comwww.bora.comwww.riverford.co.ukwww.silolondon.comwww.felixproject.orgwww.heckfieldplace.comwww.risefierce.comwww.boroughmarket.org.ukwww.hodmedods.co.ukABOUT THE GUESTMelissa Hemsley is a self-taught chef, food columnist, author, real food activist and sustainability champion who is passionate about spreading the power of feel-good food. Melissa grew up in Kingston, London with her sister Jasmine and their parents; an energetic Filipino mum and an army dad. She has written 4 best-selling cookbooks the latest of which is ‘Eat Green’ released in 2019.ABOUT THE HOSTAnna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London.

Anna Barnett visits the north London kitchen of chef and TV presenter Andi Oliver and her daughter, Miquita, in this episode of her podcast, The Filling. Together they explore Andi’s career through music (best friend is Neneh Cherry klaxon!) to food broadcasting, and a certain mother/daughter road trip through Cambodia where the driving definitely was not shared (you do have a license right, Miquita?). Along the way we learn about a new restaurant venture with Fred Sirieix, talk inspirational black influenced cooking, and that you can never have too much gravy.TOP QUOTES“Let’s get down to the nitty gritty – she doesn’t let me in her kitchen.” Miquita“The main rule in the kitchen is don’t put your hand in the food.” Andi“Oh Lord have mercy – where’s my gravy?” Andi“Add marmite and then sexuality happens.” Andi“Nobody wants bad vibe food – don’t put your bad vibes over my chicken!” Andi“Everything is soul food if it’s done right.” Andi RESOURCESwww.wadadlikitchen.comwww.claptoncountryclub.co.ukEdna Lewis: In Pursuit of Flavour www.thegreyrestaurant.comwww.jainesfish.comABOUT THE GUESTSGreat British Menu host, Andi Oliver, was born in London and made a name for herself as a musician performing with several bands in the 1980’s & 90’s. Moving into broadcasting, Andi’s passion for food and cooking took centre stage when she co-hosted a culinary TV show with her good friend, Neneh Cherry, ‘Neneh & Andi Dish it Up’. As well as TV work, Andi is also now also a restaurateur and writer.@andioliverBorn in 1984, Miquita Oliver’s first TV job was at the age of 15 when she was cast to present irreverent teen music show, ‘PopWorld’. After 5 years she moved to present T4 for the next 4 years, subsequently landing her own TV show on 4Music, ‘The Month with Miquita’. Miquita still regularly appears on TV and radio.@miquitaoliverABOUT THE HOSTAnna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London. @annabarnettcooks

We’re in culinary heaven in this week’s episode of Anna Barnett’s podcast, The Filling, as our host is invited to the home of Sami Tamimi, renowned Palestinian chef. They’re joined by Sami’s writing partner Tara Wigley (her journey from publishing to trained cook via the birth of twins is worth a podcast in itself) to discuss being part of the Ottolenghi empire, why the term Middle Eastern cooking needs greater definition, and the difference between right tahini and wrong tahini. Along the way Anna gets fed the most exotic sandwich yet in the series, and we learn why stopping midway during a marathon for a kebab isn’t the best idea. TOP QUOTES“If you want something done, ask a mum of twins.” Tara“In the Middle East you can’t just walk around with a list as it just doesn’t work this way.” Sami“She had a tattoo of an open pomegranate on one arm, and an aubergine on the other.” Tara“Z’atar is better than drugs.” Sami“I actually have a gigantic mouth; I can fit a whole ladle in my mouth.” AnnaRESOURCESwww.ballymaloe.iewww.belazu.comwww.zetunevoo.comwww.ottolenghi.co.ukABOUT THE GUESTSSami Tamimi: Growing up in the Old City of Jerusalem, Sami Tamimi displayed an early interest in food and cooking. After a brief career as a hotel porter, Sami quickly progressed to head chef for a restaurant in Tel Aviv. An invitation to run a bakery led him to London in 1997. Two years later Sami met Yotam Ottolenghi and their mutual love and appreciation for the ingredients and recipes from their shared homeland developed into a business. Sami is now co-author of several bestselling cookbooks and co-owns the restaurants Rovi and Nopi. His latest book is Falastin, co-authored with Tara Wigley. @sami_tamimiTara Wigley: After spending a decade working in publishing, Tara Wigley, decided to retrain at the Ballymaloe cookery school in Ireland. She has developed, tested, and written recipes for Yotam Ottolenghi’s column in the Guardian magazine and monthly New York Times’s columns, as well as for his cookbooks. Her latest book is Falastin, co-authored with Sami Tamimi.@tara.wigleyABOUT THE HOSTAnna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London. @annabarnettcooks

Get ready for an hilarious, equal parts couple’s therapy, equal parts life coaching session (with a bit of food talk thrown in), as Anna Barnett chats to UK fashion’s power couple, Henry Holland and David Hodgson, for the fourth instalment of her new podcast, The Filling. The conversation weaves us through how they met, their successful career paths, and how being northern keeps them grounded in a capricious industry. What we all really want to know, however, is, just how big was David’s award-winning marrow he grew when he was 5, and what are turkey turds, exactly, and why do they have them in their fridge?TOP QUOTES“You’re definitely a gammon, egg, and chips man; very plain, very northern.” David“I have a very delicate digestion and even looking at pastry gives me heartburn.” Henry “I’ve lost many a tooth to Haribo and I’m proud of that.” David“You know a chocolate orange is my favourite chocolate outside of mini egg season.” Henry“You jump headfirst into everything without fear of failure; you don’t look back. And that’s an amazing quality.” David“There are more face masks sachets in our fridge than there are food sachets.” Henry RESOURCESwww.luluguiness.comwww.houseofholland.co.ukwww.j-sheekey.co.ukwww.bratrestaurant.comwww.bistrotheque.comwww.myneighboursthedumplings.comwww.outfry.comABOUT THE GUESTSHenry Holland was born in Ramsbottom, Greater Manchester, in 1983. After graduation from the London College of Communication, Henry went on to work for several teen magazines. In 2006 Henry designed his Fashion Groupies t-shirt range which gained notoriety throughout the fashion world and beyond. Henry subsequently designed a full collection and founded his own fashion house, The House of Holland. Henry has collaborated with Levi Strauss, Debenhams, and Le Specs sunglasses. Instagram: @henryhollandBorn in Cumbria, David Hodgson, acquired his first handbag at the age of 21 while he was interning at the Observer. Since then, David worked for 5 years at Loewe in Madrid after which he launched his own consultancy business collaborating on the relaunch of Coach, as well as working with brands such as Proenza Schouler, Joseph and Strathberry. In October 2018 he was made Creative Director at Lulu Guinness. Instagram: @david_hodgsonABOUT THE HOSTAnna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London. Instagram: @annabarnettcooks

Chatting to Anna this week, for episode 3 of her new podcast The Filling, is nutritionist and best-selling author Amelia Freer. Anna and Amelia bond over a shared ‘cooking as meditation’ philosophy with Amelia explaining how positive nutrition should be about what you include in your diet, and not what you exclude. Beige foods are also discussed as well as the best hangover meals (tuna mayonnaise and sweetcorn for Amelia). We also learn how a tenure working for Prince Charles shaped a shift in Amelia’s lifestyle and, despite its nutritional benefits, you won’t find her drinking a turmeric latte. ABOUT THE GUESTAmelia Freer (FdSc, Dip ION) is one of the UK’s most respected nutritional therapists and healthy eating experts. She has headed a thriving private clinic in London for over a decade and has helped thousands to achieve a happier, healthier life. She is also an international best-selling author, debuting with the inspirational ‘Eat. Nourish. Glow’. Amelia’s fourth book, ‘Simply Good for You’, was released in December 2019. TOP QUOTES“This is the largest fridge I have ever seen. I could get into this fridge – have you ever climbed inside your fridge?” Anna“We need to make sure we’re eating 30 different plants each week.” Amelia“When I was younger, I would happily have lived off toast and marmite.” Amelia“You don’t have to be perfect to be powerful.” Amelia“I don’t believe in children’s food versus adult’s food – we eat exactly the same.” Amelia“Good enough is enough.” AmeliaRESOURCESJillian Lavender, London Meditation Centre: www.londonmeditationcentre.comwww.limewoodhotel.co.ukwww.ameliafreer.comInstagram: @ameliafreerwww.thewolseley.comwww.thedelaunay.comABOUT THE HOSTAnna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London.

In the second episode of her new podcast series, The Filling, Anna Barnett visits award winning actor, Russell Tovey, in his warehouse flat to learn about lateral living, how Elton John signs off his text messages, his passion and commitment to art and design, as well as his pescatarianism. Russell also shares with Anna his motivation for acting, including some of his favourite roles, and his ambition for the future. Three questions remain; is that an alien penis in one of the artworks on his walls? What will Anna’s homemade sandwich be? And is Champagne in lockdown too much of a celebration?TOP QUOTES“I bleached my beard this morning.” Anna“I’d quite like you to just come over and show me how to use my kitchen.” Russell“Brrrr….beurrrrr….beeeee” (whale impersonation). Russell“Real life has to be as important to you as acting life.” Russell “We nearly bumped Elton for Anna.” Russell“Culture is what it is to be alive; it’s the human condition.” Russell“To double butter or not when eating peanut butter?” Russell & Anna RESOURCESPierre Jeanneret: Instagram: @pierre_jeanneret_studioJamian Juliano-Villani: Instagram: @psychojonkanooCaroline Coon: www.carolinecoon.comTalk Art: Instagram: @talkartThe River Café: www.rivercafe.co.ukLinda McCartney Foods: www.lindamccartneyfoods.co.ukABOUT THE GUESTRussell Tovey is a British actor known for stage, TV, and film work. Born in 1981 in Essex, Russell displayed an early interest in acting and secured professional work from the age of 11. He successfully transitioned from child to adult actor, skilfully blending theatre work and screen roles including The History Boys, Being Human, and Years and Years. His keen interest in art and design prompted Russel to launch a podcast – Talk Art – with friend Robert Diament to much acclaim. ABOUT THE HOSTAnna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London.

In this opening episode of her brand new podcast, chef and food writer Anna Barnett, sits down with Radio 1 and TV presenter (not forgetting GQ’s Best Dressed Man 2014) Nick Grimshaw to discuss his childhood food memories growing up in Oldham, his after-dinner trumpet playing, how moving to London set him on a course for his dream job, and the contents of his well-stocked fridge. Tomatillo relish, anyone? Oh, and Nick also personally makes Anna his sandwich of choice. What will it be? And, more importantly, will it be any good?ABOUT THE GUESTNick Grimshaw was born in Oldham in 1984. Showing an early interest in music and radio, he gained experience at university presenting the student radio Breakfast Show. After moving to London, he worked in production at MTV, then moved in front of the camera to present for E4 and 4Music. He switched to radio in 2007 and became the Radio 1 Breakfast Show presenter in 2012; a role he held until 2018. Nick now presents the Radio 1 drivetime early evening show. He also appears regularly on TV. RESOURCESStoneworld: www.stoneworld.comBarrafina: www.barrafina.co.ukPerilla: www.perilladining.co.ukGloria: www.bigmammagroup.comMorito: www.morito.co.ukPrimeur: www.primeurn5.co.ukJ. Shekey: www.j-sheekey.co.ukTOP QUOTES FROM THS EPISODE“I had an apple pie, a packet of biscuits, a Deliveroo frozen yogurt, and a Magnum. Then Rita (Ora) came round and ordered a curry. I ate all the curry and a peshwari nann” Nick“I prefer a sloppy omelette over a foamy omelette.” Nick“I can’t fully put my neck down as there’s too much double chin.” Nick“I spend most of my life trying not to shout. My producer always says; ‘Energy not volume!’. Nick“I think the countryside is nice at the weekends when you’re eating a scotch egg.” Nick ABOUT THE HOSTAnna Barnett (www.annabarnettcooks.com) is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London.