Today is not only the tenth and final episode of the season (sad times!!) but it’s a special episode, recorded all the way from Sri Lanka!!

I was kindly taken to this beautiful country before Christmas with Pepper & Seed PR to travel round four of the seven properties in the Teardrop Hotels collection. These stunning boutique hotels range from 4-bedroom houses nestled in the tea country, all the way to 18-bedroom properties in the heart of Galle. 

In this episode I sit down with Teardop’s CEO, Henry Fitch to talk all about the portfolio, Sri Lankan food, the tea industry and how he found himself in Sri Lanka in the first place!

This was the most magical trip and I wanted to say a huge thank you to Teardrop for their generosity, Pepper & Seed PR for organsing the trip and Sri Lankan Airlines for getting us there and back! 

@teardrop_hotels

@crazysexyfood

@hannahharley

www.crazysexyfood.com

Music by @casnova____

I’m so excited to be partnering with Cheffie on Season 11 of the podcast. 

Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.

Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.

For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.

I’m joined by cheeky chap, Calum Harris, this week who popped over to talk all things vegan, why he turned vegan, why he isn’t preachy about being a vegan and his new cookbook, Proper Healthy! We covered it all; his childhood and what he ate growing up, why he loves a ham crisp (!!!!) and why TikTok is better than Instagram! Controversial! 

He even brought me food! Delicious chocolate and pistachio cups with crunchy Weetabix bases. Divine!

@calumharris

@crazysexyfood

@hannahharley

www.crazysexyfood.com

Music by @casnova____

I’m so excited to be partnering with Cheffie on Season 11 of the podcast. 

Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.

Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.

For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.

This week I’m joined by Candice Brown, the winner and star from The Great British Bake Off, pub landlady of The Greenman in Eversholt, charity campaigner and all round great girl! We sat down just before the Christmas madness and spoke all about her experience on Bake Off, how it changed her life and catapulted her career, and the path she has travelled since.

Candice is brutally honest about dealing with negative press, online trolls and also opened up about her diagnosis of ADHD and dealing with mental health.

Candice is a real force of nature and a huge talent and I thoroughly enjoyed this no-holds barred conversation!

@candicebrown

@crazysexyfood

@hannahharley

www.crazysexyfood.com

Music by @casnova____

I’m so excited to be partnering with Cheffie on Season 11 of the podcast. 

Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.

Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.

For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.

I’ve finally got Poppy on the sofa! This week I’m joined by the Potato Queen herself, Poppy Cooks aka Poppy O’Toole. The social media sensation joined to talk all about her new book, The Actually Delicious Slow Cooker Cookbook, how COVID was the pivotal turn in her life, how she became “viral” and how she creates the brilliant content she puts out.

I’ve known Poppy for several years now, and watching her grow has been so wonderful to watch. She’s the most down to earth, humble, lovely woman and is as hilarious in real life as she is online. I hope you enjoy this episode as much as I did!

@poppy_⁠⁠cooks⁠⁠

⁠⁠@crazysexyfood⁠⁠

⁠⁠@hannahharley⁠⁠

⁠⁠www.crazysexyfood.com⁠⁠

Music by ⁠⁠@casnova____⁠⁠

I’m so excited to be partnering with Cheffie on Season 11 of the podcast. 

Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.

Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.

For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit ⁠⁠cheffie.co.uk⁠⁠ for more information.

Today I’m joined by one of the best chefs of our generation, Theo Randall. As the chef proprietor at Theo Randall at the InterContinental in London, he is cooking up some of the best Italian foodn out there. He came over for a chat and we covered it all. Why Italian cookery is just so good, his favourite regional cuisines, earning his stripes (and the Michelin Star!) at The River Café, and we bond over seriously gourmet childhood sandwiches!

I really loved Theo’s down to earth nature and true knowledge of cookery. His new cookbook, Verdura, is out now.

@theo.randall

@crazysexyfood

@hannahharley

www.crazysexyfood.com

Music by @casnova____

I’m so excited to be partnering with Cheffie on Season 11 of the podcast. 

Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.

Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.

For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.

This week comes one of the most inspirational stories you will hear. I’m joined by Jon Watts, who, at the age of 18 found himself in prison. During his time inside, he turned his life around, completed all 3 levels of the Duke of Edinburgh Award and was released as a full qualified chef. He worked at Jamie Oliver’s Italian restaurant before going on to set up his street food stall and catering business. He is now the proud writer of Speedy Weeknight Meals and is a public speaker for various organisations focussing on young offenders and rehabilitation. This is a story that will blow your mind and perhaps see young offenders in a different light; that there is room for growth, second chances and a better life.

@jonwatts88

@crazysexyfood

@hannahharley

www.crazysexyfood.com

Music by @casnova____

I’m so excited to be partnering with Cheffie on Season 11 of the podcast. 

Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.

Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.

For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.

This week I’m joined by a woman I’ve admired for years. Amanda Ross is the founder – alongside her husband – of Cactus TV, the production company that makes Saturday Kitchen and Between the Covers. As the nation’s most popular live cooking show, I’ve avidly watched Saturday Kitchen for years and to then realise the brains and powerhouse behind it was a strong female, I just had to get Amanda on.

We talk all about her childhood growing up in Essex, the changing landscape of TV and what it takes to make it in food TV. We discuss the plethora of incredible chefs she’s worked with over the years and what really goes on behind the scenes of a live show. I find Amanda truly inspiring and absolutely loved this conversation! I hope you do too.

@amandacactus

@saturday.kitchen

@crazysexyfood

@hannahharley

www.crazysexyfood.com

Music by @casnova____

I’m so excited to be partnering with Cheffie on Season 11 of the podcast. 

Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.

Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.

For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.

It would have to take a special someone for me to bring the crew out of London, away from the set, to film an episode. And Raymond Blanc is indeed that special someone.

We travelled to the magical Le Manoir aux Quat’ Saisons in Oxfordshire, where Raymond resides, to film a truly special conversation. Sat amongst the famous gardens, we spoke all about his childhood growing up in France, his somewhat tumultuous start in the kitchens, finally taking over Le Manoir and what food, Michelin stars and tastes mean to him.

I felt really honoured to have had this time with him and a huge thank you to the team at Le Manoir for accommodating us.

@raymondblanc

@crazysexyfood

@hannahharley

www.crazysexyfood.com

Music by @casnova____

I’m so excited to be partnering with Cheffie on Season 11 of the podcast. 

Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.

Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.

For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.

Welcome to episode two! I’m joined by Tasha Ghouri this week, the star of Love Island and this year’s Strictly Come Dancing. Tasha is a real force of nature – for the greater good. She was the first deaf islander to appear on the show and has used her platform to educate and raise awareness for deaf charities and what it’s like to live with a cochlear implant.

She also wrote a book earlier this year, Hits Different, which is loosely based on her life. We need more Tasha’s in this world changing the narrative on reality shows, highlighting the idea of ‘normal’ within what can be a very hyper-perfect aesthetic.

@tashaghouri

@crazysexyfood

@hannahharley

www.crazysexyfood.com

Music by @casnova____

I’m so excited to be partnering with Cheffie on Season 11 of the podcast. 

Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.

Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.

For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.

She’s baaaackk!!! It was a long time coming but I am finally here, on your airwaves with a bumper SEASON 11! I cannot believe how far I have come and this season is not going to disappoint.

I had to kick things off with one of my childhood greats, Andi Peters. He presented my favourite Saturday morning show, Live & Kicking, and is still as busy as ever as he hosts the ITV competitions throughout your weekday mornings. Aside from TV, he’s quite the culinary maestro and delves into his favourite tastes, how he perfects his mashed potato and why he’s not a fan of sauces! We find out all about his McDonald’s order and, of course, his favourite crisps.

This was a total dream come true and Andi is even better in real life!

@andipeters

@crazysexyfood

@hannahharley

www.crazysexyfood.com

Music by @casnova____

I’m so excited to be partnering with Cheffie on Season 11 of the podcast. 

Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.

Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.

For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.