Matt & Olly's Secret Life of Food

Who is the greatest TV chef of all time? 👨‍🍳 Matt Tebbutt & Olly Smith get stuck into the big questions in this week's Secret Life of Food!

Plus, they explore why goat meat deserves a place on your menu, why Olly thinks it's his favourite meat, and the surprisingly confusing world of Montepulciano wine. 🍷

There's also a musical interlude or two, listener questions featuring brilliant ways to use overripe bananas, and a game of Food or Fake! Can you tell a Dirty Mother from a Dirty Father? And what on earth is a Garbage Plate?

🥩 Goat meat, Greek mythology and delicious recipes
🍷 Montepulciano d'Abruzzo vs Vino Nobile di Montepulciano
🍌 Clever ways to use overripe bananas
👨‍🍳 Who really is the greatest TV chef of all time?

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🎧 Watch and listen to Secret Life of Food with Matt Tebbutt & Olly Smith on YouTube and Spotify.

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#SecretLifeOfFood #MattTebbutt #OllySmith #FoodAndDrink #FoodPodcast #Podcast

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Matt Tebbutt & Olly Smith explore the strange world of spuds, from Jersey Royals and potato hotels to jacket potato vending machines. As always, they share some of their favourite recipes, including the best potato salads and Olly’s Mediterranean-inspired Jersey Royal dish.

Then it’s time for natural wine. Olly gets stuck in, while Matt needs a little convincing that there’s more to natural wine than he thinks. Luckily, Olly has brought along a couple of bottles for Matt to try… and quickly wins him over.

🍷 Chin Chin Vinho Verde – 75cl, £13
Super crisp green apple and zesty citrus that dance on the palate. Portugal. 11% ABV.

🍷 Cricri Vin de Savoie, Domaine Partagé – 750ml, £50
Delicate floral and spicy notes, with a luminous straw-yellow hue and green highlights. 11% ABV.

The conversation explores whether natural wine offers a better expression of terroir, the rise of organic and biodynamic farming, why younger drinkers are increasingly interested in provenance, sustainability and authenticity, and whether natural wine is set to become a bigger part of the wine industry.

In this week’s Wildcard, Matt and Olly discuss what careers they’d choose if they weren’t doing what they do now, food and drink combinations that sound wrong but actually work, and their biggest culinary red flags.

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🌐 allgoodthings.wine

🎧 Watch and listen to Secret Life of Food with Matt Tebbutt & Olly Smith on YouTube and Spotify.

📩 To join our mailing list or ask us a question, email [email protected]

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This episode, Matt dives deep into the surprisingly strange world of oysters, while Olly invites us into one of the world’s most secretive and intriguing liquors: Chartreuse.

Despite having experienced food poisoning numerous times, Matt still loves oysters! He shares everything there is to know about these fascinating molluscs, from their unusual biology to their long history as a much-loved food. Despite having no head, oysters' bodies are covered in eyes and they can even change sex during their lives.

Olly shares the fascinating history of Chartreuse, how and where it originated, the secrets behind its closely guarded recipe, and the best ways to drink it. Straight from the fridge, neat, over ice, lengthened with water, in cocktails, with hot chocolate or even as a sorbet. You decide!

Green Chartreuse – 55% ABV. Powerful, herbal and intense.

Yellow Chartreuse – 40% ABV. Softer and more mellow.

This week’s Wildcards bring more listener questions, including where to take a meat-loving and vegetarian couple for a special weekend in London, and the best hangover cures.

🍷 Sponsored by All (Good) Things

Find All (Good) Things in Tesco, Asda, Morrisons, Amazon and more.

🌐 https://allgoodthings.wine/

🎧 Watch and listen to Secret Life of Food with Matt Tebbutt & Olly Smith on YouTube and Spotify.

📩 To join our mailing list or ask us a question, email [email protected]

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Matt and Olly dive into two of Britain’s most beloved food and drink staples: beer-battered fish and chips, and, of course, beer!

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SECRET LIFE OF FOOD PODCAST IS HERE! 🍽️🥂

Matt Tebbutt and Olly Smith have been mates for over 25 years. In that time, they’ve eaten, drunk and tasted their way around the world, picking up plenty of stories, strong opinions and a few questionable food habits along the way.

The Secret Life of Food isn’t just two experts sitting around telling you what you should eat. It’s two old friends who know their stuff, love food and drink, and aren’t afraid to disagree.

They’re diving into two iconic Japanese food and drink traditions: Wagyu beef and sake. Matt explores the history and genetics behind Japanese Wagyu, why it can be so expensive and whether it really lives up to the hype. Olly turns his attention to sake, exploring its 2,000-year history, how it’s made and why it’s actually more closely related to beer than wine. And

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Food, drink and plenty of stories. 🍽️🥂

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