Chef Raymond Blanc OBE talks through his impact on the world of food and whips up the ultimate French baguette.
The Filling with Anna Barnett
by Anna Barnett
3M ago
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 f ..read more
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Dominic Hamdy talks starting out in scotch eggs and his ever-expanding restaurant empire.
The Filling with Anna Barnett
by Anna Barnett
4M ago
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 followe ..read more
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Danilo Cortellini talks fine dining, Italian cuisine and rewriting the rule book.
The Filling with Anna Barnett
by Anna Barnett
4M ago
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 ..read more
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Ravneet Gill talks books, babies and weddings... and juggling it all.
The Filling with Anna Barnett
by Anna Barnett
4M ago
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 ..read more
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Giorgia Goggi shares tales from magical Masseria Moroseta in the heart of Puglia plus her reimagined take on tomatoes on toast!
The Filling with Anna Barnett
by Anna Barnett
4M ago
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 com ..read more
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Karan Gokani, the mastermind behind Hoppers recreates Bombay's famous cheese toastie
The Filling with Anna Barnett
by Anna Barnett
5M ago
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 epi ..read more
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Jeremy Lee & that famous Quo Vadis Smoked Eel Sandwich
The Filling with Anna Barnett
by Anna Barnett
5M ago
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 ..read more
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Goddess of Delicious; Nancy Silverton discusses bringing sourdough to the masses and shares her secret ingredient to a successful career in food.
The Filling with Anna Barnett
by Anna Barnett
5M ago
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 Ph ..read more
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Angela Hartnett Discusses her Welsh-Italian Ancestry, Gordon Ramsay's Ambition and Supplying the Queen with Pasta
The Filling with Anna Barnett
by OneFinePlay
4y ago
EPISODE SYNOPSIS This is an EXCITING ONE! Fresh from a morning gym session and seated in her Spitalfields’ kitchen, 2 Michelin starred chef Angela Hartnett MBE joins host Anna Barnett for this week’s episode of The Filling podcast where Angela shares stories of growing up in the family fish and chip shop, working with 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 NOTES 03:30 – 05:30) Angela admits to working throughout lockdown, and here she details the Cook 19 initiative she developed to supply hospita ..read more
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From their Kitchen Disco Sophie Ellis-Bextor and Richard Jones Discuss Combining their Music Careers with Feeding their Five Sons
The Filling with Anna Barnett
by OneFinePlay
4y ago
EPISODE SYNOPSIS Musical husband and wife duo, Sophie Ellis-Bextor and Richard Jones, sit down in their London home with The Filling host Anna Barnett to chat about how they met and Sophie’s chat-up lines, the importance of music in their lives and how to feed a family of 7 during lockdown. Here’s a clue: lots of cereal and lots of milk. Also on the table are Sophie on Strictly, falling over on stage, and falling pregnant 6 weeks into dating. EPISODE NOTES 06:30 – 08:30) Ever wondered what breakfast time looks like for a house of 7 including 5 boys? Listen here to get the full picture. 21:00 ..read more
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