By Anna Barnett
5
88 ratings
The podcast currently has 26 episodes available.
Queen of all things sweet, Ravneet Gill is a self confessed sugar addict and the ultimate baking critic. The past four years have bought with it 3 books, one being the ultimate baking bible, an actual baby and a tv career to boot! 2021 saw her step into the shoes of Prue Leith as one of the judges on junior bake off. 2023 saw her join Michel Roux Junior and Mike Reid on Ch4’s Five Star Kitchen: Britain’s Next Great Chef.
This cordon Bleu-trained pastry chef has worked her way around some of London’s best pastry sections, working for renowned restaurants St John, Wild by tart, Andrew Edmunds and neighbourhood gem llywellns, to name but a few!
Alongside her relentless schedule within the world of food, she now contributes to numerous top publications, all whilst running Countertalk, a platform that aims to support those within the hospitality industry, creating positive change from within.
Follow Ravneet HERE
Follow Anna Barnett HERE
Giorgia Goggi arrived amongst the olive trees and arid terrain of southern Italy back in 2017. As Puglia was cementing its place as a destination of choice, so was Pugliese farmhouse Masseria Moroseta where our guest joined as Resident Chef for a modest 6 rooms. She would go on to build Moroseta’s reputation as THE culinary hotspot in the region with an aesthetic and menu well ahead of its time. Led by the seasons and with produce from her organic garden, today’s guest has continued to evolve, channeling her passion through a variety of ventures. Moroseta presents most recently as the complete lifestyle brand, with carefully curated products within ceramics, tableware, beauty, olive oils and cookery retreats.
Moroseta Kitchen: Recipes and Stories from a Modern Puglian Farmhouse launched this August capturing her meticulous 360 approach to food and showcases the very dishes that make her so celebrated within the food scene.
For a constant stream of food inspiration and stunning photography follow Giorgia on instagram HERE
And for more images of Masseria Moroseta and a video on how to recreate that incredible sandwich of sorts head to AnnaBarnettCooks
From fully fledged lawyer to restauranteur, chef and best selling author; Karan Gokani's growing empire continues to blossom at pace. Responsible for bringing Sri Lankan and South Indian cuisine to the masses; he launched Hoppers back in 2015 to much acclaim.
The much anticipated Hoppers the cookbook, a collection anecdotes, imagery and family style recipes topped many a ‘best cookbook list’.
With an amassed following of just under 600k followers across instagram and views reaching the millions, today’s guest continues to share his passion for recipes with his legions of fans.
In this episode I get to sample Karan's take on a Bombay cheese toastie, which was nothing short of epic!
In this week's episode I step into the world of Jeremy Lee, chef proprietor of the iconic Soho restaurant Quo Vadis.
We cook up that renowned Smoked Eel sandwich in the kitchen of Quo Vadis before retiring to his enviable East London apartment (a treasure trove of cookery books and serveware).
We talk about Jeremy's favourite restaurants, people that inspire him and what it was like to work alongside Sir Terrance Conran for almost two decades.
His book, Cooking simply and well, for one or many is out now and I can assure you it's one worth having as part of your cookery book collection.
Follow Jeremy Lee and Quo Vadis here.
I’m finally back with Series 3 of The Filling and we are kicking things off with a bang!
On this episode I’m lucky enough to be joined by an American culinary heavyweight and self-confessed perfectionist Nancy Silverton. The woman responsible for bringing artisan bread first to Los Angeles and then to the rest of America. Described as ‘Goddess of Delicious’, whose brioche bought Julia Child to tears, and amongst those in the know she’s considered in the pantheon of all-time great chefs.
We talk about Nancy’s ever expanding restaurant empire, a collaboration in the making with ‘Somebody Feed Phil’ Phil Rosenthal. Her favourite LA, London and NYC spots to dine at and people to follow (Brat, Mountain, Sally Clarke, April Bloomfield- Sailor and Jeremy King all get a mention). We discuss her great inspirations in the world of food, Alice Walters and Chez Panisse are celebrated as destinations everyone should visit during their lifetime.
Nancy also whips up an incredible piadina using her famous Pizzeria Mozza pizza dough.
Head to instagram AnnaBarnettCooks for the video and recipe!
Nancy Silverton Instagram
Nancy Silverton Three Ingredients podcast
EPISODE SYNOPSIS
This is an EXCITING ONE! Fresh from a morning gym session and seated in her Spitalfields’ kitchen, 2
Michelin starred chef Angela Hartnett MBE joins host Anna Barnett for this week’s episode of The
Filling podcast where Angela shares stories of growing up in the family fish and chip shop, working
with Gordon Ramsay for 17 years and how it feels to be the only woman in a kitchen of male chefs.
The answer to that may surprise you.
EPISODE NOTES
03:30 – 05:30) Angela admits to working throughout lockdown, and here she details the Cook 19
initiative she developed to supply hospitals with meals during the pandemic.
17:40 – 20:00) With a Welsh Italian mother, Irish father and growing up in Essex, Angela draws on
her varied background for culinary inspiration.
22:15 – 25:00) Working for Gordon at the world-famous Connaught Rooms did not come without
its struggles; here Angela details how she overcame them.
34:40 – 36:30) An enlightening discussion around being the only woman in an all-female team leads
to an unexpected confession. Listen here.
38:30 – 40:00) Here Angela gives some invaluable advice for young chefs starting their careers.
43:30 – 44:30) Angela and Anna discuss the regional differences of Italian food.
TOP QUOTES
“If you’ve got dried chili, garlic and tomatoes – you’ve got a meal.” Angela
“When I first started working for Gordon, I thought; ‘Right, I’ve got to get serious.’.”
“I know my limitations; I don’t wake up in the morning and think Michelin stars.” Angela
“What’s always worked in my favour is being a woman.” Angela
“I’m not afraid to say I don’t know, and I think that’s key in this business. How can anyone know
everything about food?” Angela
“The hospitality industry can look back at itself after this year and be proud.”
RESOURCES
www.angelahartnett.com
www.muranolondon.com
www.limewoodhotel.co.uk
www.stjohnrestaurant.com
www.brawn.co
www.bratrestaurant.com
ABOUT THE GUESTS
Angela Hartnett is one of the most high-profile female chefs in the world, having worked at many of
London’s top restaurants. During her childhood, Angela's Italian grandmother and mother instilled in
her an appreciation and love of good food.
Angela has since won numerous awards and has paid real homage to her Italian roots by opening
Murano, a fine-dining restaurant in London with an Italian-influenced menu. In January 2007, Angela
was awarded an MBE for services to the industry. Her restaurants currently hold 2 Michelin stars.
She lives in London with her husband.
EPISODE SYNOPSIS
Musical husband and wife duo, Sophie Ellis-Bextor and Richard Jones, sit down in their London home
with The Filling host Anna Barnett to chat about how they met and Sophie’s chat-up lines, the
importance of music in their lives and how to feed a family of 7 during lockdown. Here’s a clue: lots
of cereal and lots of milk. Also on the table are Sophie on Strictly, falling over on stage, and falling
pregnant 6 weeks into dating.
EPISODE NOTES
06:30 – 08:30) Ever wondered what breakfast time looks like for a house of 7 including 5
boys? Listen here to get the full picture.
21:00 – 23:00) Here Sophie and Richard talk about how they met and Sophie’s now
infamous first chat-up line.
25:10 – 28:45) Music played a big role in Sophie’s childhood, but can you guess her first gig
at the age of 8? Prog rock anyone?
34:40 – 38:00) Here Sophie talks candidly about her first band before going solo, and her
big break. Can Groovejet really be 21 years old?
41:30 – 48:00) The Feeling were turned down by many record companies before landing
their deal. Richard here discusses the origins of the band and how they craft their songs.
01:12:30 – 01:15:00) Sophie was a contestant on Strictly Come Dancing in 2013 and here she
recounts her time on the show. Find out if she and Richard continue to waltz around the kitchen.
TOP QUOTES
“Chicken soup and garlic bread? That’s the worst combination ever.” Sophie requoting one of her
children.
“When we and the 5 kids are all eating the same thing at the same time – that’s success.” Richard
“We have children who don’t like jacket potatoes; how annoying is that?” Sophie
“We have personality types that are complimentary, not competitive.” Richard
“He got worryingly into golf in his 20’s, so I bought him flying lessons.” Sophie
RESOURCES
www.sophieellisbextor.net
www.thefeeling.com
www.eataly.com
ABOUT THE GUESTS
Sophie Ellis-Bextor is an English singer, songwriter and model. She first came to prominence in the
late 1990s, as the lead singer of the indie rock band Theaudience. After the group disbanded, Ellis-
Bextor went solo, achieving success in the early 2000s. Richard Jones is a British music producer,
songwriter, bass guitar player and founding member of the British rock band The Feeling. Career.
Jones attended the BRIT School in Croydon. Richard and Sophie have 5 sons and live in London.
Instagram: @sophieellisbextor
Instagram: @ richardjonesface
EPISODE SYNOPSIS
Buckle up podcast listeners as this week we’ll be taking a worldwide culinary tour with effervescent
chef Luke Holder. We’re heading to the Middle East, China, Thailand, Italy and landing in the New
Forrest where our lucky host Anna Barnett meets Luke in the beautiful grounds of the Lime Wood
Hotel where, with Angela Hartnett, he heads up the Hotel’s restaurant ‘Hartnett, Holder and Co’.
EPISODE NOTES
03:15 – 04:50) Luke affirms his commitment to local produce and how his kitchen will be 87%
British by the end of the year.
05:00 – 07:00) Luke details how previous podcast guest Amelia Freer’s food philosophy has greatly
influenced the food ethos at the Lime Wood.
11:15 – 14:00) Growing up in the Middle East has resulted in the chef preferring halloumi over
Yorkshire puddings.
28:00 – 31:00) In a passionate section Luke recounts living, working, success and failure during his
Thailand years.
48:00 – 49:30) Moving to Italy to work in a 3-star Michelin restaurant taught Luke the true flavour
of local, seasonal produce.
53:00 – 57:00) A four restaurant lunch to get to know Angela Hartnett gives a wonderful backdrop
to their friendship and creative partnership.
TOP QUOTES
“Fine dining which is produce led; more time sourcing it, less time cooking it.” Luke
“I think last year was the first time as a fully grown adult that asparagus didn’t feature in my life.”
Luke
“A cookery course in Italy means standing in the corner of a kitchen and not touching anything.”
Anna
“If you spend time understanding what a strawberry should taste like, then your career will become
much easier.” Luke
RESOURCES
www.limewoodhotel.co.uk
www.seahorserestaurant.co.uk
www.enotecapinchiorri.it
www.angelahartnett.com
ABOUT THE GUEST
The experience of living abroad as a youngster shaped Luke Holder’s culinary beliefs: “First and
foremost every cuisine is tasty, generally”, he says equitably, adding: “Having been brought up in the
Middle East and Italy, where the culture of eating is much more family orientated, where people are
given dishes in the middle of the table and take part… it definitely influenced the way I want my
customers to feel comfortable eating.” Working in Italy also instilled Luke with the value of local,
seasonal produce and how cooking should be produce, rather than technique, led. Luke returned to
the UK to Head Chef at the Lime Wood Hotel in 2011. In 2014 he formed Hartnett Holder and Co
with Angela Hartnett.
Instagram: @holder.luke
EPISODE SYNOPSIS
“ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Filling
podcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer and
chef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host Anna
Barnett discovers how South Korea and Ireland share some surprising cultural similarities: drinking
and dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’s
mother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello in
Korean, or does it?
EPISODE NOTES
12:00 – 15:00) Both studying creative courses at the same London university you may imagine
Rejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here they
tell the story.
20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recounts
how traditional recipes are handed down through family generations.
23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Here
they detail the origins, production, and reaction to the book after publication.
31:50 – 33:45) Jordan weaves a wonderful tale here detailing how he bonded with Rejina’s mum
over the feast that is a Korean breakfast.
37:00 – 39:00) Growing up in 80’s Ireland, food was very much meat and two veg. Here Jordan
explains how his passion for food was instilled by his culinarily adventurous mother.
47:00 – 51:00) Sustainability in fashion and food is a critical issue. Rejina, Jordan, and Anna examine
how the industries need to positively respond and how some ‘ethical alternatives’ aren’t always
what they seem.
TOP QUOTES
“Talking of organization … Jina is more creative shall we say.” Jordan
“If I ever say one of Jina’s designs is hideous, it invariably goes on to be a best-seller.” Jordan
“If you’re wearing this particular dress, you’re going to have a good time: you’re going to have 5
margaritas.” Rejina
“If you just walk away, you can’t change anything; you have to be in it to change it.” Rejina
“I’m basically made up of 50% Irish butter and 50% Irish cheese, and Jina is 100% Korean kimchi.”
Jordan
“The most exclusive restaurant in Korea? Rejina’s mum’s kitchen.” Jordan
“Growing up in Korea I have no attachment to the sandwich, but I do love the kimcheese on
sourdough.” Rejina
RESOURCES
www.rejinapyo.com
www.jordanbourke.com
www.thepalomar.co.uk
www.palomaibiza.com
www.babylonstoren.com
www.thekaki.co.uk
www.stories.com
ABOUT THE GUESTS
Having trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke was
immediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for years
at Petersham Nurseries Restaurant in London. He went on to cook for high profile private clients
where he gained a following for his naturally healthy, yet indulgent food. This led to the publication
of his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which was
shortlisted for a Guild of Food Writers Award.
Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central Saint
Martins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up to
be Roksanda Ilincic's first assistant, where she worked for three years before setting up her
namesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issues
with diversity, whether that be age, size, or skin colour.
Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean Kitchen’
in 2015. They live in north London with their son.
@rejinapyo
@jordanbourke
ABOUT THE HOST
Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life;
eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, and
recipe techniques that would prove to serve her in the future. After several years working in TV
production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs,
pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book
‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The
Independent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote the
food pages for Grazia magazine, and now has a column writing for The Evening Standard online
where she shares recipes and food and travel recommendations, as well as interviewing some of the
world’s most eminent chefs.
Instagram: @annabarnettcooks
EPISODE SYNOPSIS
It’s the meeting of the two Annas today as Barnett meets Jones in the new episode of The Filling
podcast. Speaking from her newly renovated Hackney home, chef, food writer and stylist Anna Jones
weaves her journey from an Economics degree to chef training and working at Jamie Oliver’s 15
restaurant, to writing her first published recipes and cookbooks incorporating her commitment to
vegetarianism. A prolific recipe writer (as well as cookbook and ceramics collector) Anna Jones also
takes us to working in Europe and the intimidation of cooking pasta for Italian chefs, and living in
California where she professes a love for their democratic way of eating. We also get the ultimate
egg mayonnaise sandwich recipe – but does she really prefer vegenaise?
EPISODE NOTES
15:20 – 19:25) After obtaining an Economics degree and setting out in finance, Anna Jones realised
she had a different life calling. Here she details what prompted the move into cooking and her first
steps to a new career.
19:30 – 22:30) Anna Jones has some enlightening stories to tell from her time training and working
at Jamie’s Oliver’s 15 restaurant. Here she recounts meeting some interesting diners including Prince
Charles, Brad Pitt, and Bill Clinton.
34:50 – 36:40) While working with Jamie Oliver Anna Jones was offered a book deal. Here she
explains how this provided an opportunity to explore branching out on her own.
36:50 – 39:40) At a time when the fashion for restaurants was ‘nose-to-tail’ dining, Anna Jones was
exploring how to create more inventive vegetarian food - a scary time, she admits, for a new chef.
42:50 – 47:00) Sustainability, food waste, plastic reduction are all burning concerns, and here Anna
Jones talks through her One Change campaign to encouraging people to make regular small changes
to their shopping and cooking habits.
57:00 – 59:00) Spending her formative years in California has instilled in Anna Jones a love for the
food there and a ‘democratic’ way of eating. Here she explains how plant-based menus are on par
with meat and fish dishes.
TOP QUOTES
“It’s taken me 40 years to realise that having way less stuff is way less stressful.” Anna Jones
“If you’re the future king you can ask for whatever you want.” Anna Jones
“Jamie Oliver is the busiest man I’ve ever known.” Anna Jones
“Putting vegetables at the centre of your diet is the biggest thing you can do for the planet, and it’s
the most joyous decision I made.” Anna Jones
“My brother was a vegan when the only thing you could get was a Nando’s bean burger.” Anna
Jones
“My brother says I only eat food so I can put condiments on it.” Anna Jones
“Focaccia, butter, and mayonnaise – triple oil threat.” Anna Barnett
RESOURCES
www.annajones.co.uk
www.carolinepopham.com
www.saltfatacidheat.com
www.violetcakes.com
www.sonsanddaughterslondon.com
www.followyourheart.com
ABOUT THE GUEST
Anna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of the
bestselling A Modern Way to Eat, A Modern Way to Cook, The Modern Cook’s Year, and most
recently, One. Her books are sold in ten countries and have been translated into five languages. The
Modern Cook’s Year won the coveted Observer Food Monthly Best New Cookbook Award and The
Guild of Food Writers Cookery Book Award. Her previous books have been nominated for the James
Beard, Fortnum & Mason and André Simon awards. Anna believes that vegetables should be put at
the centre of every table, and is led by the joy of food and its ability to affect change in our daily
lives. She lives in Hackney, East London, with her husband and young son.
Instagram: @we_are_food
ABOUT THE HOST
Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life;
eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, and
recipe techniques that would prove to serve her in the future. After several years working in TV
production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs,
pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book
‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The
Independent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote the
food pages for Grazia magazine, and now has a column writing for The Evening Standard online
where she shares recipes and food and travel recommendations, as well as interviewing some of the
world’s most eminent chefs.
Instagram: @annabarnettcooks
The podcast currently has 26 episodes available.
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