Honey and Co: The Food Sessions podcast

Honey and Co: The Food Sessions

Honey & Co.

Sarit & Itamar of Honey & Co chat to the most important and interesting people in the food industry. Pull up a chair, pour a glass of wine, and hear about a life made in food.

77 Episoden

  • Honey and Co: The Food Sessions podcast

    S09E03 Renee Erickson

    30:14

    Our guest this week on Honey & Co: The Food Sessions is an incredible chef and a kindred spirit of ours from Seattle, Washington. Renee Erickson is a James Beard award-winning chef and author, she bought her first restaurant at 25 and today co-owns 6 restaurants and bars in Seattle, and that's before we count the doughnut and coffee spots. We're absolutely in awe of her energy and creativity. We talked about the responsibility of owning a restaurant, how she picks her restaurant names and we explored her new book Getaway, the perfect antidote to the last 18 months. Oh and we tried to sell her our restaurants. Spoiler, she did not take us up on the offer. Enjoy!  Follow Renee: @chefreneeerickson Get a copy of Getaway --- With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 
  • Honey and Co: The Food Sessions podcast

    S09E02 Trine Hahnemann

    28:40

    Welcome back to our podcast Honey & Co: The Food Sessions. We're delighted to welcome Danish food writer and chef, Trine Hahnemann. Trine is hugely important in Danish food culture, she's an inspiration to us personally and a great source of knowledge. She owns a beautiful place in Copenhagen called Hahnemanns Kokken which we were lucky to visit and eat at before Covid. This is a great opportunity for all of us to understand more about Danish cooking – we all know about cinnamon rolls and rye bread but we can sometimes be hazy on the rest. Trine talked to us about the many seasons of Denmark, the importance of working with local farmers and producers, the rise of the Copenhagen food scene, and how she became the lunch queen of Copenhagen. Plus open sandwiches, pickles, fermented potato chips and hygge.  Enjoy!  Follow Trine: @trinehahnemann Visit: @hahnemannkokken Get a copy of Scandinavian Green --- With thanks to: Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 
  • Honey and Co: The Food Sessions podcast

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  • Honey and Co: The Food Sessions podcast

    S09E01 JEW-ISH with Jake Cohen

    36:48

    Welcome back to our podcast Honey & Co: The Food Sessions. We're kicking things off with a transatlantic call to the most exciting young chef. Jake Cohen is a New Yorker, he started at culinary school, worked in Michelin kitchens, then moved into food media, writing, reviewing and recipe testing. His first book Jew-ish: Reinvented Recipes from a Modern Mensch is a New York Times Bestseller and one of the books we most enjoyed during lockdown. An incredible first book and we can't wait to see what he'll do next. Jake has already built a mighty following on social media, there are already legions of people baking babka and plaiting challah dough along with him on Instagram and Tik Tok, he's a fascinating writer and I know you'll enjoy him as much as we did.  Order a copy of JEW-ISH from us at Honey & Spice, or wherever good books are sold.  --- With thanks to Producer: Miranda Hinkley Audio Engineers: Paul Brogden & John Scott Theme tune: Daniel Winshall  Head of Comms: Louisa Cornford 
  • Honey and Co: The Food Sessions podcast

    S08E05 CHASING SMOKE Jordan

    27:33

    We're back with the fifth and final episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our incredible trip to Jordan. In this episode we recreate a cheesy sweet knafe we cooked over the fire in Jordan; we catch up with Ramzi Hanafieh our amazing guide who took us on adventures around Jordan from the green Aljoun hills to Petra; and we talk to our friend and photographer Patricia Niven who accompanied us on all our trips about her favourite experiences along the way. We were blown away by everything we saw, everything we ate, and everyone we met in Jordan. We enjoyed mind-blowing landscapes from the hills to the valleys, beautiful tomato galayet bandora cooked over fire on the roadside by Ramzi, and we were so lucky to be welcomed to enjoy a mansaf feast with our new friend Saif. We definitely saved the best episode until last for you... Enjoy!  ---------   Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events  Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com   Follow Ramzi Hanafieh @Ramzi_Hanafieh and @Saif.Khlaifat85 and adventure with them when you visit Jordan @JOnavigators   --- For knafe recipe: For the sugar syrup: 400g  granulated sugar  230ml water  a squeeze of lemon juice  2tsp orange blossom water  For the crust: 375g kadaif dough, air-dried till crisp  100ml sugar syrup  45ml oz water 100g / melted ghee  For the filling: 250g fresh mozzarella  250g hard mozzarella (the stuff you can grate)  To cook and serve:  30g melted ghee to brush the pan  ground pistachios  --- With thanks to: Our guests this week: Patsy @PatriciaNiven and @Ramzi_Hanafieh  As well as @Saif.Khlaifat85 who welcomed us into his family home to cook mansaf  Producer: Miranda Hinkley Audio Engineer: Paul Brogden Theme tune: Daniel Winshall  Head of Communications: Louisa Cornford  A special thank you to Polly Russell for donating her garden
  • Honey and Co: The Food Sessions podcast

    S08E04 CHASING SMOKE: Israel

    34:43

    We're back with the fourth episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our trip to Israel back in 2019 when travel was carefree.  In this episode we talk about our childhood memories of bonfires and barbecues growing up in Israel; we cook a whole aubergine on the fire with chilli garlic dressing, tahini and a charred egg yolk; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Oshrat Yakutiel, our friend and Tel Aviv cafe owner, who joined us with her family on one of our cookbook shoot days in Israel. There's burnt potatoes in bonfires, fire pits, sun stroke, giant steaks and tips on how to avoid exploding aubergines... Enjoy!  This episode was recorded in April 2021.  --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events  Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com   Follow Oshrat @Osh_Posh and visit @Cafe_Yael  --- For the whole burnt aubergine: 2 aubergines
 50g / 1¾ oz tahini paste
 50ml / 1¾ fl oz ice-cold water 2 egg yolks from beautiful eggs For the lemon, chilli and garlic dressing: 1 red chilli, deseeded and finely chopped 1 green chilli, deseeded and finely chopped 3 large garlic cloves, peeled and finely chopped juice of 1-2 lemons 1 tsp table salt
 1 tsp ground cumin
 1 tsp caster sugar 2 tbsp olive oil 1 bunch of parsley, leaves picked and chopped --- With thanks to: Our guests this week: Patsy @PatriciaNiven and Oshrat @Osh_Posh Producer: Miranda Hinkley Audio Engineer: Paul Brogden Theme tune: Daniel Winshall  Head of Communications: Louisa Cornford  A special thank you to Polly Russell for donating her garden 
  • Honey and Co: The Food Sessions podcast

    S08E03 CHASING SMOKE: Turkey

    28:28

    We're back with the third episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our trip to Gaziantep in Southern Turkey in search of the perfect kebab.  In this episode we cook our version of Adana kebab, a recipe that is very famous in Turkey and that every restaurant has their own version of; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Erdem Hösükoğlu who so kindly showed us around Gaziantep in 2019 and got us into all the best kitchens! We talk about Sarit's control-freak-ness when it comes to boarding passes; the pride, passion and amazing produce we came across in Gaziantep; and we road test our new ziir knife that we picked up on the trip and have been too scared to use since. Enjoy. --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events  Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com   --- For the Adana Kebab recipe: 700 g / 1 lb 9 oz lamb shoulder meat (or 20% fat lamb mince) 1 red pepper, deseeded and sliced 1 red chilli, halved, deseeded and sliced 2 onions, peeled and roughly diced 5 garlic cloves, peeled 1 large bunch of parsley, leaves picked 2 tsp table salt 1 tsp baking powder 1 tbsp ground cumin 1 tbsp sweet paprika ½ tsp ground allspice (pimento) vegetable oil for shaping --- With thanks to: Our guests this week: Patsy @PatriciaNiven and @ErdemHosukuglu Producer: Miranda Hinkley Additional Production: Claire Crofton Audio Engineer: Paul Brogden Theme tune: Daniel Winshall  Head of Communications: Louisa Cornford  A special thank you to Polly Russell for donating her garden 
  • Honey and Co: The Food Sessions podcast

    S08E02 CHASING SMOKE: Greece

    29:11

    We're back with the second episode in our series about our new book CHASING SMOKE. For the next few weeks we'll be sharing travel stories with you around the Levant, cooking recipes from our trip and catching up with some of the friends we made in each of the countries that we visited. This week we're chatting about our many trips to Greece and specifically our travels to Thessaloniki in 2019. Greece is a very special country to us and Thessaloniki is such an amazing town, not so much a tourist destination, but it should be! In this episode we cook octopus on the grill with a beautiful paprika aioli; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with our own Gena Deliyannis who used to work with us at Honey & Smoke and was instrumental in planning our trip – she is now living back in her homeland so we catch up on what's hot in Greece right now. We talk about our hunt for the perfect gyros, our misinterpretation of the meaning of antikristo lamb, our visit to a women's cooperative in the hills, and all the ways you can cook an octopus. Enjoy. --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events  Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com   --- For the Octopus Recipe 1 large octopus (defrosted) For the braising liquor 1 plum tomato, quartered 1 red onion, quartered 1 tsp whole cumin seeds 1 tsp whole black peppercorns 4 garlic cloves, halved 1 chilli, halved lengthways 2 bay leaves a few sprigs of sage 4 tbsp red wine (or use white, if there’s some open, or 2 tbsp brandy) For the marinade 1 clove of garlic, thinly sliced 8 sage leaves, roughly chopped 1 tsp smoked paprika a sprinkle of chilli flakes 3 tbsp olive oil For the paprika aioli 1 egg yolk 1 small clove of garlic, minced ½ tsp smoked paprika ½ tsp sweet paprika a pinch of salt, plus more to taste 2 tsp rice vinegar (or light white wine vinegar) 100–120 ml / 3½ –4¼  fl oz vegetable oil juice of ½ lemon --- With thanks to Our guests this week: Patsy @PatriciaNiven and Gena Deliyannis   Producer: Miranda Hinkley Additional Production: Claire Crofton Audio Engineer: Paul Brogden Theme tune: Daniel Winshall  Head of Communications: Louisa Cornford  A special thank you to Polly Russell for donating her garden 
  • Honey and Co: The Food Sessions podcast

    S08E01 CHASING SMOKE: Egypt

    31:07

    We're back with a new series of Honey & Co: The Food Sessions all about our new cookbook CHASING SMOKE.  Where there's smoke, there's fire. Where there's fire there's delicious food to share, and friendships and memories to make. CHASING SMOKE is a record of our travels around the Levant, chasing and cooking over fire on grills, beaches and bonfires. For the next five weeks we'll be sharing travel stories with you, cooking recipes from our trip and catching up with some of the friends we made in each of the five countries that we visited: Egypt, Greece, Turkey, Israel and Jordan.  First up is Egypt where we travelled to Cairo and Alexandria. In this episode we make sweet potatoes baked in embers, a dish we tried for the first time on the Corniche waterside in Alexandria, which we add our own almond tahini twist to; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips to take beautiful photos; and we catch up with Laila Hassaballa of Bellies En Route who took us on the most incredible food tour in Cairo.  There's charcoal in buckets, cars in carpets and... the dynamite falafel sandwich. Enjoy. --------- Order a copy of Chasing Smoke Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events  Follow Patsy @PatriciaNiven and see more of her beautiful work at www.patricianiven.com   Follow Laila @belliesenroute and find out more about their tours at https://belliesenroute.com  Get 40% off their e-cookbook Table to Table with code: heyhoney  --- Ingredients for sweet potato recipe 4 sweet potatoes 100g whole raw almonds, skins on 100g boiling water 1 small clove of garlic, peeled 4 tbsp light vegetable oil  1 tbsp sherry vinegar (or use red wine vinegar)  80ml cold water  flaky sea salt (plus more to taste) date molasses (optional) --- With thanks to Our guests this week: Patsy @PatriciaNiven and Laila Hassaballa of @belliesenroute Producer: Miranda Hinkley Additional Production: Richard Ward Audio Engineer: Paul Brogden Theme tune: Daniel Winshall  Head of Communications: Louisa Cornford  A special thank you to Polly Russell for donating her garden 
  • Honey and Co: The Food Sessions podcast

    Honey & Co: The Food Sessions MIX TAPE

    43:49

    Welcome back to Honey & Co: The Food Sessions with Sarit Packer and Itamar Srulovich It's been a year. And what a year. We're back with a revival of the podcast, starting with a MIX TAPE for you. If you're of a certain age you'll know all about mix tapes, an expression of love in compilation form. So from us to you, this is our mix tape for you, featuring our best, tastiest, crispiest, sweetest bits so far from all our previous episodes.  If you're new to the podcast this is an excellent place to start. Featuring Claudia Roden, Michael Rakowitz, Samin Nosrat, Fernando Laposse, Max Halley, Olia Hercules, Andi Oliver and our very own Bridget Fojcik.  If you like what you hear you should definitely delve back further into previous episodes, and look out for our new series coming, which is all about our new book Chasing Smoke. --- Follow us on instagram @honeyandco Sign up to our mailing list to be the first to hear about new events  Visit our website --- With thanks to: Miranda Hinkley our producer Richard Ward for additional production John Scott our sound engineer  Hester Cant who produced some of these episodes Louisa Cornford our comms manager And Daniel Winshall for our new theme music  
  • Honey and Co: The Food Sessions podcast

    S07E08 Who Run The World? The Women of Honey & Co

    24:32

    It’s International Women’s Day! To celebrate this glorious day we have one very special episode of our Who Run The World? season celebrating inspiring Women In Food. Today’s episode features the most important and inspirational women in our lives, the women running Honey & Co! We like to say that every day is women’s day at Honey & Co and in this episode we chat to some of the women working in the kitchens, on front of house and behind the scenes to make it that way. For one week only, our roving reporter and fearless leader Sarit Packer had a walk around Fitzrovia to chat to the team about why they love their lives in food: from the joy of leaving behind 9-5 clock watching, to the buzz of running a busy service; from the satisfaction of knowing everything about your regulars to the happiness of waking up every morning go to a job that you love... and of course the absolutely delicious food! We also talked candidly about past experiences juggling childcare and the perception that as a woman you must choose family or career, we shared experiences working in macho establishments in the past and talked about how this is changing in the industry. We are so, so proud of the strong and happy female-led company we have created and the nurturing and progressive atmosphere that comes with this. We hope this episode will give a special insight into the world of hospitality and Honey & Co and inspire lots more women to come join us. Hope you enjoy! This is the last episode in our Who Run The World? Women in Food Season. Be sure to catch up on previous episodes with: Fay Maschler Darina Allen Romy Gill Lisa Markwell Sheila Dillon Claudia Roden Andi Oliver   Got something to say? Share your thoughts, feelings and questions with us!   Email us at podcasts@honeyandco.co.uk Follow us on Twitter: @honeyandco  Instagram: @honeyandco  #HoneyAndCo #WomenInFood #WhoRunTheWorld   Producer: Miranda Hinkley Manager: Louisa Cornford Vocals: Kristine Kruz

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