The Go To Food Podcast returns with a legend. Margot Henderson OBE joins us for a gloriously frank, funny, and deeply human conversation about the craft of hospitality. From the early days at The Eagle and The French House to the white heat of opening St. John with Fergus Henderson, Margot traces the rise of modern British cooking, the joy of whole-animal kitchens, and the art of building atmosphere without gimmicks. Expect big stories, bigger flavours, and the kind of kitchen wisdom only a lifetime in service can teach.

We record at The Three Horseshoes in Batcombe, Somerset, where the tomatoes burst like fireworks and the faggots arrive wrapped in caul and pride. Margot lifts the lid on a life spent nurturing chefs who fly the nest, the realities of PR, and why a great waiter can save a meal. She celebrates the producers around Bruton, tips her hat to Wescombe’s cheddar cave, and recalls the art world and Anthony Bourdain putting rocket fuel under St. John. This is a rolling feast of memories, mishaps, and moments that changed the way Britain eats.

There are love stories too. Sweetings proposals, bar counters, the rhythm of service, and the calm conviction that simple food, cooked honestly, can move a room. 

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