This week, Gilly is with another changemaker, Elliot Webb, the author of Growing Mushrooms at Home: The Complete Guide to Knowing, Growing and Loving Fungi on the awesome world beneath our feet.

The founder of Urban Farm It is a passionate grower and educator of alternative agriculture based in the UK.  His goal is become a leader in the global movement to a more sustainable and self-sufficient society by positively disrupting current food production culture. Gilly asks him to dig deep into the history and science of mushrooms to find out why so many people so interested in them right now.

Head over to her Substack for Extra Bites of Elliot in which he finds a brand new species of mushroom while foraging, and three fabulous recipes from Urban Farm It.

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This week, Gilly's with the man who’s on a mission to put flavour in the heart of a revolution in the food system. Franco Fubini is the CEO and founder of sustainable food distributor, Natoora. He’s also one of the judges of The Food Planet prize for innovation in food, and now, the author of In Search of the Perfect Peach.

His philosophy is simple but its impact could be massive - He believes that our everyday food choices can and should make  our diet healthier, tastier with a massive impact on the farmers, the soil and the entire food chain.

Head over to Gilly's Substack for Extra Bites of Franco.

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This week, Gilly continues to curate the changemakers with chef, author and co-founder of Leon, Allegra McEvedy

In Chefs Wanted, she’s on a mission to teach kids not just to play with their food but to cook like the pros. It’s a must-buy for any kids who want to be properly creative in the kitchen and stretch their skills.

But Allegra has a deeper purpose behind everything she does, including this book; Gilly last met her at the Conflict Café in London where she was hosting a Lebanese pop up supper club. As the tanks roll in again across Beirut, she asks her, as someone of real influence, how she feels about hope.

Head over to Gilly's Substack for Extra Bites of Allegra.

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This week, Gilly is with Tim Spector, geneticist, author of Food For Life and founder of Zoe, the personalised nutrition app that has changed the way we think about food. And now, the Food for Life Cookbook.

Since their first meeting for the delicious podcast before Covid changed the world, gut health advice is everywhere, and personalised nutrition is set to become the Next Big Thing. Gilly finds out the back story to Tim's extraordinary rise to fame and influence over the past four years, and how he thinks we can extend the trend for healthier eating to the entire population.

Head to Gilly's Substack for Extra Bites of Tim and Zoe.

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 This week, Gilly is with one of the old skool TV chefs who taught Britain how to eat, Rick Stein

They last met over lunch when she was chatting to him about his book Secret France for the delicious. podcast. This time, it’s about secret Britain, or at least the communities of Britain bursting with flavour and influencing our national diet. Rick Stein’s Food Stories, the book and the BBC show, is about all that we are in Britain and is a subject very close to Gilly's heart. She asks him, after travelling the world – Mexico, Thailand, The Mediterranean, Istanbul to name a few, to find their stories through food, what this book says about our changing nation.

Head over to Gilly's Substack for Extra Bites from the book.

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This week, Gilly is with food royalty, the restaurant critic, writer, and son of Queen Camilla, Tom Parker Bowles. 

Royal Food has always been about impressing the most powerful people in the world, and in his book Cooking and the Crown, he tells how it has set trends for centuries, from Victoria to his stepfather, King Charles 3rd. 

Head over to Gilly's Substack for Extra Bites of Tom Parker Bowles

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Gilly is with Pam Brunton, chef/owner at Inver restaurant on Argyll and Bute, author, philosopher and star of Rick Stein’s Food Stories on BBC1.

Her book, Between Two Waters: Heritage, landscape and the modern cook is a deep dive into everything that we need to know about food - the philosophy, the politics and the provenance of what we eat. It’s part memoir, part manifesto on the future of feeding the world, as well as a sharp, feminist critique of the power of the global food economy, and has been heralded as a fiercely original work of narrative non-fiction, from one of the world’s most exciting thinkers about food, sustainability and landscape.  

Head over to Gilly's Substack for Extra Bites of Pam.

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This week, Gilly is with Saturday Kitchen regular and author of nine cook books, Claire Thomson, aka Five o Clock apron. Her latest book, Veggie Family Cook Book is, like Claire, what it says on the cover – genuine, real, easy-going, with 120 recipes to make life more interesting. Gilly finds what makes her so appealing - and enduring - in the plentiful world of cookbooks.

Pop over to Gilly’s Substack for Extra Bites of Claire and a recipe for Spanakopita.

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This week, Gilly has her hands on on the brand new, much awaited book from Ottolenghi, Comfort.

Written by the 'four hungries', Yotam, his original co-writer Tara Wigley, Helen Goh and Verena Lochmuller, these are the foods that provide a comfort blanket for them, and mark a departure from the big Ottolenghi books of the past.

In a deliciously raw, often indiscreet chat with three of the 'hungries' while Yotam is out of the Zoom room, we learn what makes Ottolenghi Ottolenghi, the connected nostalgia of their favourite comfort foods and Yotam's guilty pleasure when no-one else is looking.

Pop over to Gilly's Substack for Extra Bites of the Ottolenghi crew, and a recipe from the book.

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This week, in the last of our summer holiday specials, we head to the Good Kitchen in Sicily with community chef and adventurer in all things good, Danny McCubbin.

His story is one of a leap of faith, driven by a sense of purpose coursing through his veins and cultivated by his 17 years working with Jamie Oliver, including mentoring chefs at Fifteen who had come from challenging backgrounds.

Gilly first met Danny at San Patrignano, an extraordinary rehabilitation community committed to building a better society on a beautiful farm in Northern Italy. He spoke very little Italian then, but Gilly watched in awe how he communicated through something much more primal, a massive heart, and of course, food. You can listen to that interview for the delicious podcast here.

He’s done the same, against all odds, in Mussomeli, Sicily, and his book, The Good Kitchen, Love and connection Through Food, tells that story. 

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