Chef and TV presenter, Clodagh McKenna joins Spooning With Mark Wogan this week.Clodagh opens up about her career from farmers market to appearing on TV, being hyper-organised and she takes part in a chocolate percentage taste test. Plus, Clodagh reflects on the changes at ITV’s This Morning.Guilty Pleasure: Margarita Pizza with Burrata and SalamiTaste Test: Chocolate: 70%-90% chocolateSpoon One: Crab cakesSpoon Two: TiramisuClodagh’s book, Happy Cooking: 100 Easy, Speedy, Healthy Recipes for Good Mood Food is out to buy nowFor more information on Clodagh visit: https://www.clodaghmckenna.comFor more information on Honey By Clodagh visit: https://www.honeybyclodagh.comFor more information on The Felix Project visit: www.thefelixproject.org Senior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Panos Kalaroutis This is a News Broadcasting production Hosted on Acast. See acast.com/privacy for more information.
A big thank you to Visit Dubai for sponsoring this episode. Discover more at: https://www.visitdubai.com/en/ Broadcaster Andi Peters joins Spooning With Mark Wogan this week for our 100th episode.Andi reveals why he is so private and why he will not be appearing on I’m A Celebrity… Get Me Out Of Here! despite being asked this year. He also discusses his career, from starting out on children’s TV through to T4, Top of the Pops, Dancing on Ice and Celebrity MasterChef. Plus, Mark and Andi talk about their love of Dubai and give their top tips on what to do and see there.Dishes Served:Guilty Pleasure: Fish Fingers, Mash Potatoes and Baked BeansGuilty Pleasure: Rhubarb CrumbleSpoon One: Chicken and Leek PieSpoon Two: Lemon verbena panna cotta, fig jam, blackcurrant sorbet, cinnamon tuille This episode was filmed at City Social London. For more information visit: https://www.citysocial-london.com Senior Podcast Producer: Johnny SeifertSenior Producer: Anna SmithDigital Project Manager: Grace NeilsenVisual Editor: Adam MacdonaldThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Comedian, singer and actor, Lloyd Griffith joins Spooning With Mark Wogan this week.Lloyd opens up about the start of his career as a choir boy, how he deals with rejection and reveals the differences between Brits and Australians. Plus, Lloyd opens up about his time on Ted Lasso and being part of the Return To Paradise cast.Food served:Guilty Pleasure: Homeslice pizza with pea, ham, egg and chipsTV food: Turkish DelightSpoon One: Haslet SandwichSpoon Two: Banana bread with custardReturn To Paradise is available to watch on the BBC Iplayer now.Senior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Panos Kalaroutis This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Acting royalty, Hugh Bonneville joins Spooning With Mark Wogan this week.Hugh opens up about his time on EastEnders and his infamous brownie binge in Notting Hill, while Mark recreates an afternoon tea inspired by Hugh’s food journey.Dishes served:Guilty Pleasure: Ketchup and grated cheese, salad cream and finally marmalade sandwichesHates: Chocolate Brownies and scones with clotted creamSpoon One: Cheese toastie with ham hock and pickled onionsSpoon Two: Salted deep fried okra with a jalapeño, coriander and lime dressing.Hugh Bonneville’s book, Rory Sparkes and The Elephant In The Room is out to buy now.You can get tickets to Hugh in Shadowland by visiting www.shadowlandsplay.comSenior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Panos Kalaroutis This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Singer Miles Kane joins Spooning With Mark Wogan this week.Miles opens up about his musical influences, Miles enters his very own musical pet shop and Mark tries to change Miles’ mind on anchovies.Dishes Served:Guilty Pleasure- Vodka HariboTreat: Margarita PizzaSpoon One: Buffalo Chicken WingsSpoon Two: Deep fried anchovies in a tempura batter with honey drizzleMiles Kane’s album, Sunlight and The Shadows and single Without You is out to stream nowSenior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Panos Kalaroutis This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
This week we are giving you another chance to hear The Great British Bake Off's Dame Prue Leith join Spooning With Mark Wogan this week.Dame Prue opens up about living in South Africa during the apartheid, the success and learnings from the Leith's School of Food and Wine and all things Great British Bake Off.Dishes Served:Guilty Pleasure- Strawberries with Birds Eye CustardSpoon One- Asparagus with Sauce Gribiche Spoon Two- Peanut Butter TrifleFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef’s Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertSocial Media: Chris JacobsAssistant Producer: Cami Lamont-BrownThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
This week we are giving you another chance to hear The Great British Bake Off's Dame Prue Leith join Spooning With Mark Wogan this week.Dame Prue opens up about living in South Africa during the apartheid, the success and learnings from the Leith's School of Food and Wine and all things Great British Bake Off.Dishes Served:Guilty Pleasure- Strawberries with Birds Eye CustardSpoon One- Asparagus with Sauce Gribiche Spoon Two- Peanut Butter TrifleFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef’s Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertSocial Media: Chris JacobsAssistant Producer: Cami Lamont-BrownThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Singer, Actress and Dancer, Alexandra Burke joins Spooning With Mark Wogan this week.Alexandra reflects on her time on The X Factor, shares why she turned down a tour with Beyoncé and talks about what gratitude means to her. Plus, Alexandra opens up about her love of Marks & Spencer treats and her hatred of mayonnaise.Dishes served:Guilty Pleasure- Dates and M & S Treats Spoon One- Chicken and riceSpoon Two- Spaghetti BologneseAlexandra’s book, Seaweed Sid and The Sushi Squad is out to buy now in collaboration with Yutaka.For more information on Yutaka visit: https://yutaka.london Senior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Panos Kalaroutis This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Professor Tim Spector joins Spooning With Mark Wogan this week.Professor Tim Spector shares why he believes we should be eating thirty different plants each week, incorporating three fermented foods daily and the truth behind the vitamins you take. Plus, Tim also opens up about why he wouldn’t choose to work in medicine in the UK today a part of the NHS. Finally, Tim reflects on the pivotal moment at age 21 that changed the direction of his life.Dishes Served:Symplicity Ragu made with thirty plants and a Kombucha ShotSpoon One- Pavolva with nine berriesSpoon Two- Sweet potato and coconut curryFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef’s Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableProfessor Tim Spector’s book, Ferment is out to buy now.Senior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Panos Kalaroutis This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Professor Tim Spector joins Spooning With Mark Wogan this week.Professor Tim Spector shares why he believes we should be eating thirty different plants each week, incorporating three fermented foods daily and the truth behind the vitamins you take. Plus, Tim also opens up about why he wouldn’t choose to work in medicine in the UK today a part of the NHS. Finally, Tim reflects on the pivotal moment at age 21 that changed the direction of his life.Dishes Served:Symplicity Ragu made with thirty plants and a Kombucha ShotSpoon One- Pavolva with nine berriesSpoon Two- Sweet potato and coconut curryFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef’s Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableProfessor Tim Spector’s book, Ferment is out to buy now.Senior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Panos Kalaroutis This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Singer and songwriter, Mimi Webb joins Spooning With Mark Wogan this week.Mimi opens up about the therapy that’s helped her navigate the music industry, what fame truly means to her and the power of being discovered on TikTok. Plus, she also shares her experience working with Meghan Trainor before Mark serves her Corrigan’s iconic Beef Wellington.Dishes Served:Guilty Pleasure- McDonalds Big Mac and ChipsSpoon One- Beef WellingtonSpoon Two- Chorizo sausage and butternut squash Mimi’s album Confessions is out to stream nowFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef’s Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Panos Kalaroutis This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Singer and songwriter, Mimi Webb joins Spooning With Mark Wogan this week.Mimi opens up about the therapy that’s helped her navigate the music industry, what fame truly means to her and the power of being discovered on TikTok. Plus, she also shares her experience working with Meghan Trainor before Mark serves her Corrigan’s iconic Beef Wellington.Dishes Served:Guilty Pleasure- McDonalds Big Mac and ChipsSpoon One- Beef WellingtonSpoon Two- Chorizo sausage and butternut squash Mimi’s album Confessions is out to stream nowFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef’s Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Panos Kalaroutis This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Author, actor and musician, Richard Armitage joins Spooning With Mark Wogan this week.Richard explores the foods featured in his new book The Cut, he debates whether a Jaffa Cake is truly a cake or a biscuit, and shares how Gillian Lynne played a pivotal role in his career.Dishes Served:From The Cut: Grenade Bars and Jaffa CakesLoves: Super NoodlesSpoon One: Duck PancakesSpoon Two: Foie Gras and Chicken Liver PâtéRichard’s book, The Cut, is available now.For more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef’s Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertSocial Media: Chris JacobsThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Hosted on Acast. See acast.com/privacy for more information.
Chef Gennaro Contaldo joins Spooning With Mark Wogan this week as we give you another chance to hear this episode from April 2024. Gennaro opens up about working with Mark and Jamie Oliver and growing up in the Amalfi Coast. Plus, Gennaro talks about his love of a traditional margarita pizza and fish and chips.Dishes Served:Guilty pleasure- Homeslice Margarita Pizza and Noshers Salt Beef bagelSpoon One- Potato Gnocchi with butter and sageSpoon Two- Oysters with a Vietnamese dressing Gennaro Contaldo's book, Gennaro's Verdure is out to buy nowFor more information on Noshers salt beef, honey and smoked salmon visit: https://www.noshers.co.ukThis episode was filmed at the Mount Street Restaurant in Mayfair.Producer: Johnny SeifertVisual Producer: Chris JacobsThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Chef Gennaro Contaldo joins Spooning With Mark Wogan this week as we give you another chance to hear this episode from April 2024. Gennaro opens up about working with Mark and Jamie Oliver and growing up in the Amalfi Coast. Plus, Gennaro talks about his love of a traditional margarita pizza and fish and chips.Dishes Served:Guilty pleasure- Homeslice Margarita Pizza and Noshers Salt Beef bagelSpoon One- Potato Gnocchi with butter and sageSpoon Two- Oysters with a Vietnamese dressing Gennaro Contaldo's book, Gennaro's Verdure is out to buy nowFor more information on Noshers salt beef, honey and smoked salmon visit: https://www.noshers.co.ukThis episode was filmed at the Mount Street Restaurant in Mayfair.Producer: Johnny SeifertVisual Producer: Chris JacobsThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Chef extraordinaire Rick Stein joins Spooning With Mark Wogan this week as we give you another chance to listen to the episode.Rick opens up about running a nightclub, having fifty years in the food industry, writing thirty books and Mark tests whether Rick recognises his own arancini ball recipe.Dishes served:Hates: S’moresSpoon One: Baileys Basque CheesecakeSpoon Two: Arancini Balls with ’NdujaRick’s book Rick Stein: Food Stories is out now.This episode was recorded at Mark’s Homeslice Pizza restaurant in the City.Senior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Cami LamontThis is a News Broadcasting production Hosted on Acast. See acast.com/privacy for more information.
Chef extraordinaire Rick Stein joins Spooning With Mark Wogan this week as we give you another chance to listen to the episode.Rick opens up about running a nightclub, having fifty years in the food industry, writing thirty books and Mark tests whether Rick recognises his own arancini ball recipe.Dishes served:Hates: S’moresSpoon One: Baileys Basque CheesecakeSpoon Two: Arancini Balls with ’NdujaRick’s book Rick Stein: Food Stories is out now.This episode was recorded at Mark’s Homeslice Pizza restaurant in the City.Senior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Cami LamontThis is a News Broadcasting production Hosted on Acast. See acast.com/privacy for more information.
Chef and food writer José Pizarro joins Spooning with Mark Wogan this week.José opens up about working on farms and in restaurants in Spain, opening seven restaurants in England, and shares with Mark their mutual hatred of truffle oil.Dishes Served:Guilty Pleasure: Beef and Tomato Pot NoodleSpoon One: Cherry tomatoes, olive oil, sherry vinegar, chorizo, and crispy onionsSpoon Two: Saffron and prawn croquetasJosé’s book, The Spanish Pantry, is available to buy nowSenior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Toby SilverA News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.
Chef and food writer José Pizarro joins Spooning with Mark Wogan this week.José opens up about working on farms and in restaurants in Spain, opening seven restaurants in England, and shares with Mark their mutual hatred of truffle oil.Dishes Served:Guilty Pleasure: Beef and Tomato Pot NoodleSpoon One: Cherry tomatoes, olive oil, sherry vinegar, chorizo, and crispy onionsSpoon Two: Saffron and prawn croquetasJosé’s book, The Spanish Pantry, is available to buy nowSenior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Toby SilverA News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.