Discover the fascinating world of honey, bees, and pollinators with honey sommelier and advocate Sarah Wyndham Lewis. From the art of tasting honey to the importance of sustainable beekeeping, this episode dives deep into what makes honey truly special and how we can support bee populations globally.

• The role and perception of honey in today’s food industry
• The complexity of honey and the importance of terroir
• Challenges facing bees and sustainable beekeeping practices
• The science and social significance of honeybee behaviour
• Future prospects for honey and pollinator conservation

• Sarah shares her journey from honey sommelier to advocate for bees and sustainable practices
• The difference between honey types based on floral source, terroir, and processing
• How to identify authentic honey and avoid adulteration
• The critical role of honeybees in ecosystems and agriculture
• Insights into urban and global beekeeping trends
• The importance of planting for pollinators and supporting local honey producers
• Upcoming book: The Essential Book of Pollinators, out next spring via Penguin
• Practical tips on honey tasting, storage, and culinary uses

00:00 - Introduction to Sarah and her expertise in honey

02:23 - The evolving role of honey and a honey sommelier’s background

04:12 - Honey as a complex product, more than just sweet; terroir and floral sources

06:55 - The politics and ecology of honeybees, threats from monoculture agriculture

09:20 - Honey’s medical and historical uses across cultures

12:10 - How Sarah and her husband Dale started Bermondsey Street Bees

14:10 - The journey of turning bees into a sustainable livelihood and local trade

16:05 - The misconceptions about adulterated honey and its value

18:10 - How to choose and taste honey based on flavour complexity and purpose

20:00 - Storage tips: glass, dark, room temperature, and avoiding microwaves

22:20 - The importance of local, ethical honey production and supporting small producers

24:00 - Surprising honey flavours from Nigeria and Africa – an exploration of wild honey

26:00 - The effects of urban beekeeping and landscape diversity on honey quality

28:45 - Beekeeper life: hive management, bee behaviour, and hive architecture

32:00 - The fascinating behaviours of hive members and queen bee control

37:00 - Future of the honey industry and the impact of global policies and fraud protection

41:00 - Supporting pollinators through planting and sustainable practices

45:00 - Sarah's upcoming books and her shift from sommelier to pollinator advocate

48:00 - The importance of educating new generations of beekeepers and consumers

50:00 - Simple actions to support bees: providing water, planting pollinator-friendly gardens

51:00 - Final thoughts on bee conservation and Sarah’s charity work with Bees Abroad.

• Buy Sarah Wyndham Lewis's Books (including The Wild Bee Handbook, Planting for Honeybees, and upcoming The Essential Book of Pollinators)
• Bees Abroad – Charity supporting sustainable beekeeping projects globally
• Great Taste Awards – Celebrating excellence in food products
• Bermondsey Street Bees – Sarah and Dale’s honey business and urban beekeeping initiative.

Connect with Sarah Wyndham Lewis

• Instagram

Thank you for listening to this episode on the sweet science of honey. Support your local bees, buy real, local honey and enjoy better taste and health!

Join us in this episode as food and travel writer Carolyn Boyd shares her fascinating journey into French cuisine, travel, and culture. From growing up with a Francophile family to writing acclaimed books and working with the Roux Scholarship, Carolyn offers unique insights into France’s culinary landscape and her adventures in the niche world of gastronomic tourism.

• Carolyn’s background and how she became passionate about France and French cuisine
• The story behind her book, Amuse Bouche, and the challenges of documenting French foods
• How food serves as an entry point to understanding French history, landscape, and culture
• The unique microclimate and citrus culture of Menton, including the Mirazur restaurant and Mauro Colagracco
• The significance of France’s historic festivals, such as the Fête de Citron
• The role of Michelin stars and the culinary scene in France and the UK
• Carolyn’s work with the Roux Scholarship, supporting young chefs, and future opportunities
• Insights into Corsican and Breton cuisine and the island’s food traditions
• The diverse geography of France and its influence on culinary practices
• Highlights of her current location in Nice and must-try local dishes

00:00 - Introduction to Carolyn Boyd and her work in French travel and gastronomy

02:01 - Carolyn’s journey into the French language and culture early in life

03:26 - Creating France from the Source: capturing recipes and culinary traditions across France

05:39 - How food insights deepen understanding of France’s history and culture

06:26 - The importance of terroir and regional ingredients in French travel experiences

07:14 - Favourite regions: Brittany, Corsica, and their distinct food identities

08:22 - Menton and the Mirazur restaurant: citrus culture and sustainability initiatives

10:55 - The significance of Festival de Citron in Menton and its community impact

13:44 - The unique qualities of Menton lemons and their culinary uses

16:34 - Mauro Colagraco and Mirazur’s seasonal, sustainable approach to cooking

18:13 - Corsican cuisine: chestnuts, charcuterie, and island traditions

21:02 - Corsica’s isolated cultural identity and local products

23:42 - Supporting emerging chefs through the Roux Scholarship and its legacy

29:11 - The power of French cuisine as a cultural ambassador in the global food scene

36:33 - Visiting Nice: local dishes like socca and salade nicoise

39:30 - The allure of Mediterranean light and the region’s festivals and outdoor activities

40:47 - Closing thoughts: embracing French culture and culinary adventures

• Amuse Bouche by Carolyn Boyd
• The Roux Scholarship
• Mauro Colagreco and Mirazur
• Rosa Jackson's Niçoise Cuisine

• Website
• Instagram

Enjoy this exploration of French food, culture, and gastronomy through the eyes of expert Carolyn Boyd. Whether you’re planning a trip or simply expanding your culinary horizons, this episode offers inspiration and insights to deepen your appreciation of France’s rich culinary tapestry.

The Art and Science of Marmalade with Pam Corbin. Discover the joys of marmalade making with renowned expert Pam Corbin, as she shares her decades of experience, from traditional methods to innovative approaches. Whether you're a home enthusiast or interested in the history and global variations, this episode clears the fog around setting points, fruit selection, and the cultural significance of marmalade. Main topics include:

• Pam Corbin's journey from home cook to marmalade expert, including her time running Thursday Cottage
• The step-by-step process of making marmalade over multiple days, emphasising slow cooking and staging
• Insights into choosing seasonal citrus, especially Seville oranges, and how their availability affects marmalade quality
• The impact of pectin-rich fruits like Seville oranges and how lemon and grapefruit influence set and acidity
• The history of marmalade: Scottish origins versus English innovations, including how the tradition has become global
• Essential tips for home jam and marmalade making, including sterilisation, sugar types, and testing for the right set
• The Dalemain Marmalade Festival: its history, categories, and charitable impact
• Modern trends in preserving, including reduced sugar recipes and the resurgence of artisanal and homemade marmalade
• Practical advice for beginners: cutting, juicing, and stage-wise cooking

00:00 - Welcome and introduction to Pam Corbin and her marmalade journey

02:23 - The story behind Pam's small business and her home kitchen setup

04:35 - Writing books with River Cottage and redefining traditional preserving

06:46 - Making marmalade slowly and staging the process over days

10:46 - Seasonality of Seville oranges and their qualities for marmalade

12:37 - The influence of different citrus varieties and international marmalade standards

14:24 - The history and charm of Dalemain Marmalade Festival and World Marmalade Awards

15:44 - How the competition raises funds for hospice charities

17:33 - The significance of British citrus exports and international marmalade trends

19:20 - How different sugars affect marmalade clarity and flavour

20:33 - The role of pectin and acidity in marmalade setting

23:50 - Practical tips on preparing citrus for marmalade and involving pips and pith

26:36 - Achieving the perfect set: boiling point and test methods

28:48 - Connecting traditional recipes with modern techniques and tools

31:40 - From start to finish: making marmalade in stages and tips for beginners

36:20 - Teaching preserves: courses, international students, and fostering passion

37:44 - The future of preserving traditions among younger generations and sustainable food practices

38:45 - Closing remarks and resources for aspiring marmalade makers

• Pam the Jam, Book of Preserves
• River Cottage Preserving Book
• Dalemain Marmalade Festival
• Shrub.London
• Vale House Kitchen Courses

Connect with Pam Corbin:

• Instagram

This episode offers a comprehensive guide for preserving enthusiasts, food historians, and anyone looking to deepen their appreciation for one of the most iconic fruit preserves. Whether you're experimenting in the kitchen or exploring culinary history, Pam’s insights spark both passion and precision.

(Note: Our conversation was recorded before the start of the US/Israel war started with Iran, and hence makes no mention of this conflict.)

Join us as we delve into the fascinating world of regional citrus fruits—specifically the sweet lemon or "Limu Shirin"—with Dr Simi Rez-Aria Ghassami, a food ethnographer specialising in Azerbaijani and Turkic foodways. Discover the cultural stories, culinary uses, and unique seasonality of this intriguing fruit, along with insights into Iranian citrus traditions and food history.

• The cultural and linguistic background of Limu Shirin, or sweet lime
• The seasonal and regional cultivation of this unique citrus fruit
• Innovative ways to enjoy and incorporate Limu Shirin in cooking and beverages
• The etymology of citrus names in Iran and related regions
• Dr. Ghassami’s journey from ethnography to food writing and her upcoming book on fermented dairy

• Limu Shirin is a sweet, spherical citrus fruit similar in size to a blood orange, with a thin, smooth skin that is tricky to peel.
• Its seasonality peaks in Iran's Fars province, and it is rarely found outside its core region due to climate sensitivities.
• The fruit is best eaten immediately after cutting to avoid bitterness caused by ruptured juice sacs.
• In Iran, Limu Shirin is used both fresh and in culinary applications, such as flavouring tea or fish dishes, but it is mostly enjoyed fresh due to its subtle complexity.
• The historical and linguistic connections suggest that citrus fruits like Limu Shirin may have travelled along ancient trading routes, from Mozambique to West Asia.
• Orange blossom water and flower jams made from citrus blossoms are other significant uses of regional citrus and flower products.
• Dr Ghassami shares her journey from academic ethnography to food writing, emphasising her focus on fermentation and food history.

00:00 - Welcome and introduction to Dr Simi Ghassami and her work

00:44 - The story behind Limu Shirin and its cultural significance

02:26 - How and where Limu Shirin is cultivated and its seasonality

03:45 - Travelling to Iran for citrus photography and cultural insights

04:55 - Comparing Limu Shirin with other citrus fruits like blood oranges and limes

05:25 - Climate and regional growth conditions for Limu Shirin

06:20 - The role of citrus in Iranian cuisine and etymology of fruit names

07:44 - The possible origins of Limu Shirin and the spice trade influence

09:15 - Regional availability and rarity of Limu Shirin outside Iran

10:22 - How to eat Limu Shirin: quick consumption, peeling, and tasting

11:49 - The traditional method for juicing and enjoying the fruit

12:30 - Practical tips on slicing and processing Limu Shirin

13:14 - Distinctive flavour profile and health benefits, especially for colds

14:24 - Using Limu Shirin in drinks: the Van D’Orange and other recipes

15:51 - How to incorporate Limu Shirin into cooking and food preservation

18:24 - Sourcing Limu Shirin in the UK and regional availability

20:07 - Other citrus and flower products: orange blossom water and jams

21:08 - Final thoughts on using fresh versus cooked citrus

22:09 - The potential for culinary innovation with limu shirin and citrus

23:00 - Cultural expressions, poetry, and language connections of sweet and poetic names

24:38 - Simi’s journey from ethnography to food writing and her upcoming book

26:26 - The history of fermented dairy in Central Asia and its cultural significance

27:24 - Promoting her book and upcoming book tour plans

28:28 - Simi’s cookery classes in Bath and beyond

29:48 - Conclusions, gratitude, and closing remarks

• Fermented Dairy of Central Asia - Simi Ghassami's Book
• Oxford Food Symposium
• Dunya Supermarket, Stapleton Road - Bath

• Instagram

Enjoy this flavorful exploration into the cultural, linguistic, and culinary worlds of the regional sweet lemon and beyond!

Discover the rich tapestry of Lebanese culture, identity, and cuisine through the eyes of food writer Angela Zaher. In this episode, Angela shares her powerful personal stories, insights on regional food traditions, and the significance of lemons and citrus in her life and Lebanese culinary heritage.

• The influence of Lebanese and Palestinian cultures on food and identity
• The evolution of Levantine cuisine and regional variations
• The cultural significance of lemons and citrus in Lebanese traditions
• How food promotes visibility and connection within the diaspora
• Practical tips for cooking with lemons, including recipes for Mujadara and hummus
• The role of ingredients like sumac and orange blossom water in enhancing flavours

• Angela emphasises the importance of regional differences in Lebanese food, comparing culinary variations to Italy’s local pasta styles
• She shares personal stories about her family’s lemon trees and the tradition of Lemonade in Lebanon
• The episode explores how food transcends borders, uniting people across cultures through shared flavours
• Practical advice includes tasting as you cook and creative ways to incorporate lemons and citrus into everyday dishes
• Angela discusses her involvement in food events, including a panel on Palestinian food at the British Library for the 2026 Food Season.

00:00 - Welcome and introduction to Angela Zaher's Lebanese heritage

02:22 - The influence of colonisation on regional terminology and identity—“West Asia” versus "Middle East"

04:22 - Food as a means of visibility for diaspora communities

05:33 - The impact of historical borders on Lebanese cuisine and regional influences

06:53 - Commonalities and variations in regional dishes like knafeh and hummus

08:23 - The significance of lemons and their flavour in Lebanese cooking

11:03 - Memories of lemons in Lebanon, including family lemonade traditions

12:29 - How lemons are used for health and flavour in daily routines

13:33 - The deep connection between lemons, citrus, and Lebanese baking and desserts

15:09 - Tips for tasting and adjusting recipes, with a focus on hummus and lentil dishes

17:23 - The story of lentils in British culture and how they’re used creatively at home

19:14 - Hospitality in Lebanese culture, with lemons and citrus as a welcoming gesture

21:00 - Lemonade stories: Family traditions and the importance of fresh ingredients

22:42 - The impact of orange blossom and rose waters on flavour and digestion

25:20 - The layering of citrus and floral notes in Lebanese drinks and desserts

26:47 - The value of organic lemons and homemade citrus products

28:33 - Culinary experiments with lemons in risotto, desserts, and drinks

33:13 - The potential of hybrid citrus and creative uses of lemon varieties

35:02 - Quick recipe overview: Mujadara and homemade hummus tips

37:17 - The use of sumac as a lemon substitute in Lebanese cooking

39:11 - Angela’s social media and upcoming culinary events, including the British Library panel on Palestinian food

41:12 - Final reflections on Lebanon, family, and the importance of preserving culinary heritage

• Angela Zaher on Instagram – Follow Angela for recipes, tips, and cultural insights
• Sumac spice – Elevate your cooking with this lemony spice
• Orange Blossom Water – A versatile ingredient for baking and drinks

• Instagram

Enjoy exploring the flavours and stories from Lebanon through Angela’s heartfelt insights and delicious recipes.

Discover how Rose Cottingham, Director of Innovation at FeverTree, leverages over 16 years of experience to craft high-quality mixers and ingredients that redefine premium beverages. This episode explores the journey of product development from sourcing and flavour profiling to global expansion, providing insight into the art of innovation within the beverage industry.

• Rose shares her background and journey into product innovation at FeverTree.
• The importance of ingredient quality and provenance in flavour development.
• How global trips and supplier relationships influence product story and taste.
• The creative process behind new flavour profiles like blood orange ginger beer.
• The role of regional influences and terroir in sourcing citrus ingredients.
• Collaboration strategies with partners like Angostura and Mirabeau.
• Market trends: shifting consumer habits towards premium, non-alcoholic drinks.
• The significance of branding and packaging, especially in flavour prioritisation.
• Innovation tactics starting from bar trial, iterative tasting, and supplier collaboration.
• Future product directions and the potential role of unique ingredients like bergamot and yuzu.

00:00 - Introducing Rose Cottingham and FeverTree's innovation journey

02:05 - Rose’s background and her role as Director of Innovation

04:12 - How ingredient quality and provenance drive product differentiation

06:45 - The story behind sourcing blood oranges from Mount Etna

08:30 - The significance of terroir and environmental factors in flavour development

10:15 - The process of developing the blood orange ginger beer

12:47 - From bar experiments to market-ready products: the development process

15:32 - The launch and branding strategy for new products like blood orange ginger beer

18:00 - The importance of supplier relationships and regional ingredient sourcing

21:10 - The influence of travel and field trips on flavour discovery

23:00 - Exploring innovative citrus varieties and regional nuances

26:10 - Collaboration with bitters and partners to create distinctive flavours

29:20 - How consumer trends shape product development and branding focus

31:00 - The evolving beverage market: shift towards premium and non-alcoholic options

33:30 - The role of flavour storytelling and ingredient authenticity in branding

35:45 - Quickfire questions: favourite mixer, cocktail, and citrus fruit

38:00 - Wrap-up and future possibilities for FeverTree’s innovation roadmap

• FeverTree Official Website
• Angostura bitters
• Mirabeau Wines
• Crowd Farming
• Shrub London
• Todoli Foundation, Valencia, Spain
• Oscar Tintori, Tuscany