In this episode, I chat with an old friend who has run pubs for a number of years about his experience since March when we first went into lockdown through to October when this was recorded. It's safe to say that the pandemic has rocked the hospitality industry to its core...

Hosted on Acast. See acast.com/privacy for more information.

Adam Chaudri and Eloise Frank met at work. After trying to find somewhere to do a bake-off style team day, they realised there was a gap in the market. Following a period of researching and testing their concept with friends they launched The Big London Bake in 2017. It's been a rollercoaster ever since with no signs of slowing down!Find out more about The Big Bakes at https://www.thebiglondonbake.com/ and https://www.facebook.com/thebigbakes

Hosted on Acast. See acast.com/privacy for more information.

Eleanor Ford is a multi-award winning food and travel writer. She’s perhaps best known for her latest book Fire Islands which collates recipes from all over Indonesia. As a child, travel was part and parcel of her life, thanks to an Architect father. As a result, her writing is inspired by cultures and foods she’s known since being small.In this episode we discuss travel, how flavours spread across the world and what makes a dish authentic plus much more...

Hosted on Acast. See acast.com/privacy for more information.

After an almost 4 month break (and well needed rest) I'm back and excited to be sharing more fantastic food stories with you. Today, that story belongs to Chris Mair - founder of Sublime Butter. We recorded this at the end of May so a little time has passed but I'm sure you can forgive me for that and will find plenty of enjoyment in this fascinating episode where he talks about his love of steak, the inspiration behind Sublime Butter and why his career in brand, tech and marketing has placed him in the best position for butter world domination.Find out more: - https://www.sublimebutter.com- https://www.twitter.com/sublimebutter- https://www.instagram.com/sublimebutter/ - https://www.boisdale.co.uk/journal/the-sublime-society-of-beef-steaks/- https://www.meatclub.wordpress.com

Hosted on Acast. See acast.com/privacy for more information.

It would be fair to call Belgium-born Regula a curator of food cultures. She's written several books on the subject, has appeared on TV and radio both here and in her home country of Belgium and is a long standing judge for both the World Cheese Awards and The Guild of Fine Food’s Great Taste Awards. In short, she has my dream job. In this episode we chat baking, cookbooks, waffles, bad ham sandwiches and her lifelong love of the UK...- http://www.missfoodwise.com/- https://www.instagram.com/missfoodwise/" - Buy Regula's latest book Oats in the North, Wheat in the South: https://amzn.to/36PXzrL - And her first book Pride and Puddings: https://amzn.to/2Yo5hG3 - Watch Regula on the Flemish version of GBBO - http://Bake-off Vlaanderen----------Become a subscriberIf you love listening to at the sauce as much as I love creating it, why not consider becoming a patron through Patreon (a platform for fans to support creatives)? This money will be used to upgrade sound equipment and cover petrol and hotel rooms when I get back on the road to record out and about.In return for a small one off or monthly donation (anything from £2), you can access bonus episodes, competitions and more.SIGN UP AT www.patreon.com/atthesauce

Hosted on Acast. See acast.com/privacy for more information.

This is a peek behind the curtain! Get an insight into the world of food podcasting as I chat with fellow food lover and podcaster Liam from Birmingham's best loved food podcast Breaking Bread. We chat highs, lows, equipment, marketing and everything in between... - https://breakingbreadpodcastuk.blog/- https://podcasts.apple.com/us/podcast/breaking-bread-podcast/id1442035103?ign-mpt=uo%3D4&mt=2- https://www.instagram.com/breakingbreadpodcastuk/---------------I run this podcast alongside my own food blog and full time job, with help from my partner Dave. It’s a passion project and I work hard to collect food stories from people all over the country (sometimes world) and from all walks of life.To keep At the Sauce the best it can be, I need a little help so why not consider sending some money through Patreon (a platform for fans to support creatives). In return for a small one off or monthly contribution (anything from $2 up), you can access exclusive extras as well as the usual bi-monthly new episodes.patreon.com/atthesauce

Hosted on Acast. See acast.com/privacy for more information.

Rhiannon Abbot quit a career in the civil service to follow her passion for baking and set up her own business (The Epsom Bakehouse) teaching others to do the same. In this episode we chat about being a bread angel, starting your own business and of course, the fundamentals to making a good loaf...https://www.theepsombakehouse.co.ukhttps://www.twitter.com/epsombakehousehttps://www.instagram.com/theepsombakehouse/https://breadangels.com-----------------------------------I run this podcast alongside my own food blog and full time job, with help from my partner Dave. It’s a passion project and I work hard to collect food stories from people all over the country (sometimes world) and from all walks of life.To keep At the Sauce the best it can be, I need a little help so why not consider sending some money through Patreon (a platform for fans to support creatives). In return for a small one off or monthly contribution (anything from $2 up), you can access exclusive extras as well as the usual bi-monthly new episodes.patreon.com/atthesauce

Hosted on Acast. See acast.com/privacy for more information.

This episode features Phoebe Ruxton, head of development at FareShare South West. She talks about the great work they do - taking surplus food from supermarkets and the food supply chain and distributing it to places where it's most needed, be them schools, community centres or other charities. - Donate to FareShare - https://faresharesouthwest.org.uk/support-us/donate-to-fareshare-south-west/- Follow FareShare South West on instagram - https://www.instagram.com/faresharesouthwest/- Support their emergency fund during Coronavirus - https://faresharesouthwest.org.uk/coronavirus-emergency-fund/- Become a volunteer - https://faresharesouthwest.org.uk/volunteer/-----If you enjoy this episode, Phoebe also spoke to me in episode 3 of my Coronavirus and Food special series about what FareShare SW is doing specifically around the pandemic. Give that one a listen here: http://soundcloud.com/atthesauce/coronavirus-food-special-episode-3

Hosted on Acast. See acast.com/privacy for more information.

This episode was recorded on Saturday 2nd May and features Charlie Taylor, co-owner of Kask wine bar, Brett St Clair, baker and manager of Bakers & co cafe (both in Bristol) and Ed Dickson, first generation farmer and co-owner of sustainble meat box company Wild By Nature in Herefordshire. We talk about what the future holds, how we start to move out of lockdown and whether changes they've made now will influence their business models in future. - https://www.instagram.com/kaskwine/- https://www.wildbynaturemeats.com/- https://bakersprovisions.co.uk/- https://www.bedminster.org.uk/

Hosted on Acast. See acast.com/privacy for more information.

This episode was recorded in December and features my former co-host Karis Bouher, as well as myself. We chat to Polish chef Gosia Pindych about her transition from studying architecture to becoming a chef and shares some of her favourite things to cook including ramen and of course, pierogi. We also talk about her thoughts on being a woman in the kitchen and whether Poland is as conscious about plastic and food waste as some other European countries.Follow Gosia on instagram: https://www.instagram.com/gosia.pindych/Find out more about Gosia's career: https://www.takeachef.com/en-pl/chef/ma-gorzata-pindych-----I run this podcast alongside my own food blog and full time job, with help from my partner Dave. It’s a passion project and I work hard to collect food stories from people all over the country (sometimes world) and from all walks of life.To keep At the Sauce the best it can be, I need a little help so why not consider sending some money through Patreon (a platform for fans to support creatives). In return for a small one off or monthly contribution (anything from $2 up), you can access exclusive extras as well as the usual bi-monthly new episodes.patreon.com/atthesauce

Hosted on Acast. See acast.com/privacy for more information.