Ravinder Bhogal Chats Food Without Borders, Butter Love, and Swearing Parrots

EPISODE SYNOPSISThis is an EXCITING ONE! Fresh from a morning gym session and seated in her Spitalfields’ kitchen, 2Michelin starred chef Angela Hartnett MBE joins host Anna Barnett for this week’s episode of TheFilling podcast where Angela shares stories of growing up in the family fish and chip shop, workingwith 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 NOTES03:30 – 05:30) Angela admits to working throughout lockdown, and here she details the Cook 19initiative 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 onher varied background for culinary inspiration.22:15 – 25:00) Working for Gordon at the world-famous Connaught Rooms did not come withoutits 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 leadsto 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 knoweverything about food?” Angela“The hospitality industry can look back at itself after this year and be proud.”RESOURCESwww.angelahartnett.comwww.muranolondon.comwww.limewoodhotel.co.ukwww.stjohnrestaurant.comwww.brawn.cowww.bratrestaurant.comABOUT THE GUESTSAngela Hartnett is one of the most high-profile female chefs in the world, having worked at many ofLondon’s top restaurants. During her childhood, Angela's Italian grandmother and mother instilled inher an appreciation and love of good food.Angela has since won numerous awards and has paid real homage to her Italian roots by openingMurano, a fine-dining restaurant in London with an Italian-influenced menu. In January 2007, Angelawas awarded an MBE for services to the industry. Her restaurants currently hold 2 Michelin stars.She lives in London with her husband.

EPISODE SYNOPSISMusical husband and wife duo, Sophie Ellis-Bextor and Richard Jones, sit down in their London homewith The Filling host Anna Barnett to chat about how they met and Sophie’s chat-up lines, theimportance of music in their lives and how to feed a family of 7 during lockdown. Here’s a clue: lotsof cereal and lots of milk. Also on the table are Sophie on Strictly, falling over on stage, and fallingpregnant 6 weeks into dating.EPISODE NOTES06:30 – 08:30) Ever wondered what breakfast time looks like for a house of 7 including 5boys? Listen here to get the full picture.21:00 – 23:00) Here Sophie and Richard talk about how they met and Sophie’s nowinfamous first chat-up line.25:10 – 28:45) Music played a big role in Sophie’s childhood, but can you guess her first gigat the age of 8? Prog rock anyone?34:40 – 38:00) Here Sophie talks candidly about her first band before going solo, and herbig break. Can Groovejet really be 21 years old?41:30 – 48:00) The Feeling were turned down by many record companies before landingtheir 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 sherecounts 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 herchildren.“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.” SophieRESOURCESwww.sophieellisbextor.netwww.thefeeling.comwww.eataly.comABOUT THE GUESTSSophie Ellis-Bextor is an English singer, songwriter and model. She first came to prominence in thelate 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: @sophieellisbextorInstagram: @ richardjonesface

EPISODE SYNOPSISBuckle up podcast listeners as this week we’ll be taking a worldwide culinary tour with effervescentchef Luke Holder. We’re heading to the Middle East, China, Thailand, Italy and landing in the NewForrest where our lucky host Anna Barnett meets Luke in the beautiful grounds of the Lime WoodHotel where, with Angela Hartnett, he heads up the Hotel’s restaurant ‘Hartnett, Holder and Co’.EPISODE NOTES03:15 – 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 greatlyinfluenced the food ethos at the Lime Wood.11:15 – 14:00) Growing up in the Middle East has resulted in the chef preferring halloumi overYorkshire puddings.28:00 – 31:00) In a passionate section Luke recounts living, working, success and failure during hisThailand years.48:00 – 49:30) Moving to Italy to work in a 3-star Michelin restaurant taught Luke the true flavourof local, seasonal produce.53:00 – 57:00) A four restaurant lunch to get to know Angela Hartnett gives a wonderful backdropto 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 becomemuch easier.” LukeRESOURCESwww.limewoodhotel.co.ukwww.seahorserestaurant.co.ukwww.enotecapinchiorri.itwww.angelahartnett.comABOUT THE GUESTThe experience of living abroad as a youngster shaped Luke Holder’s culinary beliefs: “First andforemost every cuisine is tasty, generally”, he says equitably, adding: “Having been brought up in theMiddle East and Italy, where the culture of eating is much more family orientated, where people aregiven dishes in the middle of the table and take part… it definitely influenced the way I want mycustomers 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 tothe UK to Head Chef at the Lime Wood Hotel in 2011. In 2014 he formed Hartnett Holder and Cowith Angela Hartnett.Instagram: @holder.luke

EPISODE SYNOPSIS“ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Fillingpodcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer andchef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host AnnaBarnett discovers how South Korea and Ireland share some surprising cultural similarities: drinkingand dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’smother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello inKorean, or does it?EPISODE NOTES12:00 – 15:00) Both studying creative courses at the same London university you may imagineRejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here theytell the story.20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recountshow traditional recipes are handed down through family generations.23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Herethey 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 mumover 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 Jordanexplains 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 examinehow the industries need to positively respond and how some ‘ethical alternatives’ aren’t alwayswhat 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 5margaritas.” 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 onsourdough.” RejinaRESOURCESwww.rejinapyo.comwww.jordanbourke.comwww.thepalomar.co.ukwww.palomaibiza.comwww.babylonstoren.comwww.thekaki.co.ukwww.stories.comABOUT THE GUESTSHaving trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke wasimmediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for yearsat Petersham Nurseries Restaurant in London. He went on to cook for high profile private clientswhere he gained a following for his naturally healthy, yet indulgent food. This led to the publicationof his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which wasshortlisted for a Guild of Food Writers Award.Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central SaintMartins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up tobe Roksanda Ilincic's first assistant, where she worked for three years before setting up hernamesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issueswith diversity, whether that be age, size, or skin colour. Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean...

EPISODE SYNOPSISIt’s the meeting of the two Annas today as Barnett meets Jones in the new episode of The Fillingpodcast. Speaking from her newly renovated Hackney home, chef, food writer and stylist Anna Jonesweaves her journey from an Economics degree to chef training and working at Jamie Oliver’s 15restaurant, to writing her first published recipes and cookbooks incorporating her commitment tovegetarianism. A prolific recipe writer (as well as cookbook and ceramics collector) Anna Jones alsotakes us to working in Europe and the intimidation of cooking pasta for Italian chefs, and living inCalifornia where she professes a love for their democratic way of eating. We also get the ultimateegg mayonnaise sandwich recipe – but does she really prefer vegenaise?EPISODE NOTES15:20 – 19:25) After obtaining an Economics degree and setting out in finance, Anna Jones realisedshe had a different life calling. Here she details what prompted the move into cooking and her firststeps to a new career.19:30 – 22:30) Anna Jones has some enlightening stories to tell from her time training and workingat Jamie’s Oliver’s 15 restaurant. Here she recounts meeting some interesting diners including PrinceCharles, Brad Pitt, and Bill Clinton.34:50 – 36:40) While working with Jamie Oliver Anna Jones was offered a book deal. Here sheexplains 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 wasexploring 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 AnnaJones talks through her One Change campaign to encouraging people to make regular small changesto their shopping and cooking habits.57:00 – 59:00) Spending her formative years in California has instilled in Anna Jones a love for thefood there and a ‘democratic’ way of eating. Here she explains how plant-based menus are on parwith 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’sthe 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.” AnnaJones“My brother says I only eat food so I can put condiments on it.” Anna Jones“Focaccia, butter, and mayonnaise – triple oil threat.” Anna BarnettRESOURCESwww.annajones.co.ukwww.carolinepopham.comwww.saltfatacidheat.comwww.violetcakes.comwww.sonsanddaughterslondon.comwww.followyourheart.comABOUT THE GUESTAnna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of thebestselling A Modern Way to Eat, A Modern Way to Cook, The Modern Cook’s Year, and mostrecently, One. Her books are sold in ten countries and have been translated into five languages. TheModern Cook’s Year won the coveted Observer Food Monthly Best New Cookbook Award and TheGuild of Food Writers Cookery Book Award. Her previous books have been nominated for the JamesBeard, Fortnum & Mason and André Simon awards. Anna believes that vegetables should be put atthe centre of every table, and is led by the joy of food and its ability to affect change in our dailylives. She lives in Hackney, East London, with her husband and young son.Instagram:...

EPISODE SYNOPSISBeautiful Bruton in Somerset is the destination for this week’s The Filling podcast as Anna Barnettjoins chef and restaurateur Merlin Labron-Johnson in his 15 th Century home to chat about hisillustrious career beginning with his training in classical French cuisine, to his successful return toLondon and opening 3 restaurants in 5 years (including a Michelin star), and his eventual move toSomerset where he now runs The Old Pharmacy, a French style épicerie, and Osip, a nose-to-tailrestaurant with no menu: a Michelin starred paean to the local produce.EPISODE NOTES13:00 – 14:30) Here Merlin talks through his chef training abroad in Switzerland, Franceand Belgium confessing his love of and respect for classical French cooking techniques.26:00 – 28:35) Seasonality and provenance are very much at the heart of Merlin’s cookingand underscore the ethos to his restaurants. Here he details how an emotional connection to thefood you’re eating makes it taste better.29:00 – 32:00) Merlin’s school days are recounted here with the chef confessing that hewasn’t particularly well-behaved at school. However, this gave him the opportunity to work in theschool kitchen and from there a love of cooking was born.41:30 – 44:30) Returning from working abroad Merlin had no real plan. So how did taking ajob to pay the bills result in a Michelin star and launching 3 London restaurants in 5 years?51:00 – 55:00) What does a restaurant that offers no menu to its diners look like? HereMerlin explains how dishes evolve through seed planting, cultivation, and harvesting: it’s all in theseasonality.58:50 – 01:02:00) Merlin passionately recounts his ongoing commitment to working forrefugee charities here cooking for over a thousand displaced people in Lesvos and Calais.TOP QUOTES“If I’m a little over-excited it’s because of you and that cookie.” Anna“Cooking, for me, is about respect for tradition with an eye to innovation.” Merlin“As a child I was only interested in getting into trouble and then I found cooking and I becameobsessed with being a chef, but not just any chef: the best chef in the world.” Merlin“Some of the best dairy products, meat and fish I’ve ever had are produced in Somerset.” Merlin“Limitations create the greatest identities.” Merlin“We just say hi, thank you for coming, and this is what we’re going to cook for you.” Merlin“I’m two moths clean of carbs and sugar; and it’s not enjoyable.” AnnaRESOURCESwww.osiprestaurant.comwww.flourishfarmstead.comwww.helprefugees.orgwww.imadssyriankitchen.co.ukwww.caffesicilia.itwww.studionicholson.comwww.thefelixproject.orgABOUT THE GUESTGrowing up in south Devon, Merlin was always surrounded by organic and sustainable farming. Hisparents – a poetry writer and museum curator – always made sure there were good organicvegetables and wholesome food on the table. However, it was a disruptive school-life that foundhim assisting in the school kitchen, rather than attending classes, that really inspired Merlin tobecome a chef. After training extensively in traditional French cooking techniques across Europe,Merlin returned to London where he took the job of head chef at ‘Portland’ restaurant; 9 monthslater he was awarded a Michelin star. Two more restaurants followed, ‘The Conduit’ and ‘Clipstone’,before Merlin decided to start his own ventures in Bruton, Somerset. Now he run the French styleépicerie, ‘The Old Pharmacy’, as well as the Michelin starred ‘Opis’ a no-menu restaurant showcasingthe very best of Somerset produce.Instagram@merlin_johnsonABOUT THE HOSTAnna Barnett displayed an enthusiastic interest

EPISODE SYNOPSISJoining host Anna Barnett on this week’s episode of the Filling podcast is cook, food stylist, presenter, and author of 30 award-winning cookbooks Donna Hay. Zooming in from her oceanside Sydney home (swoon) Donna recounts her early days as a fledging food stylist and recipe developer through to managing her current food and cooking empire which incorporates writing, TV, her eponymous magazine and online store, and not forgetting hosting live cookalongs for over 4000 people during lockdown. How does she do it all and appear so calm? A combination of natural creativity, the desire to share and experience, and a heavy dose of Australian realism is what drives her success.EPISODE NOTES15:00 – 18:00) Donna recounts how helping her mother in the kitchen as a child ignited a natural passion for cooking. But was her mum a talented cook? Maybe not, it seems.23:00 – 25:00) Food trends are discussed in this section with Donna explaining the sudden rise of homemade sourdough bread during lockdown: the need to nurture, see something grow. Food fashion is a reaction to what’s happening in the world.25:30 – 26:00) With refreshing frankness, Donna and Anna discuss the environmental effects of the food industry on every level; packaging, production, waste.27:30 – 30:30) One ‘silver lining’ to lockdown was that Donna was able to connect to her followers in a much more naturalistic way. Running interactive cooking classes for dads and kids through Zoom, for example, gave Donna a much more personal insight into how her work positively affect lives.39:40 – 42:00) Food styling is so much more than selecting the rights props; here Donna gives valuable insight into how she approaches the styling process to her books.48:10 – 53:00) Here Donna shares an evocative memory of working on the launch of Marie Claire Australia and how she found a mentor in its fashion editor.TOP QUOTES“When I was 8 or 9, I made steak Diane for my father’s birthday meal and thought I was very cutting edge.” Donna“There’s a link to what’s coming next in food and what’s happening in the world.” Donna“Don’t look inside food for inspiration, look outside.” Donna“I feel like I’m cheating as a food stylist in Australia as the produce is so fresh.” Donna“I have so many sandwiches for so many occasions.” Donna“I just feel that a sandwich with only two condiments is a wasted opportunity.” DonnaRESOURCESwww.donnahay.com.auwww.donnahay.com.au/the-donna-hay-general-storeABOUT THE GUESTAt the age of eight, Donna Hay picked up a mixing bowl in the kitchen and never looked back. She isAustralia’s leading food editor and bestselling cookbook author. Her food, recipes and styling focuson basic ingredients that are simply prepared and beautifully photographed are hallmarks of herwork. She has written 30 award-winning cookbooks which have sold over six million copiesworldwide and been translated onto 10 languages. She was named one of the ‘Magnificent Seven’cookbook authors at the international Gourmand Awards in 2007. Donna completed her first TVseries, ‘Fast, Fresh, Simple’, in 2011; the series screened in more than 17 countries worldwide. Aswell as additional TV shows, Donna also writes food columns for Australian and international press,and in 2009 she launched the ‘Donna Hay General Store’. She lives in Sydney and has two sons.IG: @donna.hayABOUT THE HOSTAnna 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, andrecipe techniques that would prove to serve her in the future. After several years working in TVproduction and fashion, Anna’s natural culinary passion and energy led to a...

EPISODE SYNOPSISFor Ravinder Bhogal, cook, writer & restaurant owner, food storytelling is an integral part of herwork ethos and what drives the flavour combinations that make it to her menus. In this inspiringepisode of The Filling podcast, Ravinder explains to Anna Barnett that restaurants are spaces forhumanity where you see the spectrum of emotions, and if you can understand someone’s food youcan understand their culture. Ravinder’s is a life story packed with exploration, rule-breaking,community, and a sense of belonging. And not forgetting seriously delicious food.EPISODE NOTES01:40 – 05:15) Lockdown has been tough for all sectors of the hospitality business, howeverRavinder has channelled that frustration into ‘Comfort & Joy’, her catering initiative for Kings CollegeHospital and the Nishkam Swat foundation. Here she explains the concept and inception.14:30 – 17:00) As a former journalist, words play an important part in Ravinder’s life and love offood. Here she delicately explains how words and food entwine and how her dishes are stories withno ending.28:00 – 30:00) Ravinder describes her flavour combinations as ‘mongrel cuisine’ or food with noborders. Her cultural heritage means she naturally wants to combine her Indian roots with herKenyan and British upbringing. She Ravinder details how this cultural integrations manifests in hercooking.34:30 – 37:00) In an emotionally detailed section, Ravinder recounts arriving in South London fromIndia and the cultural shock that awaited her. It wasn’t an easy passage. The idea of Jikoni became autopian ideal where cultures combined and where she could belong.44:00 – 46:30) This wonderfully loving section details Ravinder’s admiration for her pioneeringgrandfather who left India in the 1930’s to set up a new life in Kenya.47:00 – 50:00) Familial expectations for an Indian girl are examined here. Ravinder was the first girlin her family to be allowed a university education. But did she study what was expected of her?53:00 – 55:00) As a self-described ‘non chefy chef’, Ravinder is not immune to a little self-doubt. Sopraise from eminent names such as AA Gill and Nigella Lawson is enormously rewarding. Listen in tohear how AA Gill described Ravinder’s cooking.TOP QUOTES“Writing is a huge passion; words are as important as food; words move me to tears and so canfood.” Ravinder“Do I take out an injunction or do I marry him?” Ravinder (on her husband)“Nothing can replace good old fashioned hard work.” Ravinder“It’s a very ‘come to mama’ kind of dish.” Ravinder (on her Scragan Pie)“I think it’s a social responsibility for restaurants to have flattering lighting.” Anna“I’m Punjabi; we don’t have blood; we have butter in our veins.” RavinderRESOURCESwww.ravinderbhogal.comwww.jikonilondon.comwww.lalaniandco.comwww.wildpressjuice.comwww.swatlondon.comABOUT THE GUESTRavinder Bhogal is a food writer, restaurateur, cook, journalist, and stylist. Born in Kenya to Punjabiparents, Ravinder moved to South London with her family when she was 7. Her mixed heritagebackground blends deliciously with her natural passion for food and cooking, and her work and foodspans flavours and culinary traditions from the Far East, India & South Asia, the Middle East, EastAfrica, and Britain. Ravinder often cites the celebration of immigrant cuisine as her cooking style.Ravinder first came to prominence in 2005 when she won the TV cooking competition, The F Word,judged by Gordon Ramsay and Angela Hartnett. She opened her first restaurant Jikoni inMarylebone, London in September 2016.Ravinder has written several...

Deep in lockdown on both sides of the Atlantic, rock ‘n’ roll enfant terrible Kelly Osbourne Zooms in from LA to join Anna Barnett in London for a raucous, insightful, and poignant episode of The Filling podcast. It’s boss and former employee reunited (did you know that back in the day Anna was Kelly’s assistant?) where they examine lifestyle transformations, new TV projects (EXCLUSIVE!), Sharon’s lack of cooking skills, and Kelly’s much treasured Chicken Cottage keyring. Serious question: does this mean she gets a loyalty discount? Also, can it be true that Ozzy – The Prince of Darkness – has acquired a quarantine tan?EPISODE NOTES01:00 – 03:15) Kelly details what lockdown life looks like for her in her new LA apartment and her coping mechanisms for combatting loneliness. Has she really taught herself to cooking during this difficult time?14:00 – 19:00) Sensitively discussing her personal struggles with addiction, Kelly praises the power of her rehab treatment and three a half years of sobriety.23:30 – 25:00) Kelly lists some of her favourite English foods. She also discusses the differences between UK produce and that of the US. Which does she prefer?25:30 – 26:40) Was Sharon a good cook growing up? Here Kelly details her childhood food memories and growing up between the US and England. And, yes, turkey dinosaurs were involved.29:30 – 31:15) Fascinatingly Kelly is eager to return to the UK (home as she calls it) for good. Here she explains why and what’s holding her back?36:00 – 38:10) Kelly details how productive she’s been during lockdown. Exclusively, she teases new TV projects she has in the development pipeline. Does this include a return to reality TV for The Osbournes?TOP QUOTES“You know me – if everyone’s doing it, I ain’t doing it.” Kelly“You may be the most positive person I know, Anna Barnett” Kelly“The things I put you through (…when you worked for me …); I’m so sorry.” Kelly“The thing I’m most proud of is that I’ve learnt to be myself.” Kelly“Your sandwiches saved my life many times.” Kelly“We like it eggy over here.” AnnaRESOURCESwww.chimpmanagement.comwww.curtisstone.comwww.chickencottage.comABOUT THE GUESTActress, singer and fashion designer, Kelly Osbourne, is the daughter of heavy metal legend Ozzy Osbourne and music manager/TV presenter Sharon Osbourne. Since rising to fame in the smash MTV reality series, The Osbournes, Kelly has enjoyed a successful music career, launched a fashion line, participated in Dancing with the Stars, and presented Fashion Police alongside cultural icon Joan Rivers. More recently Kelly has appeared as a judge on Australia’s Got Talent and Project Runway Junior.www.kellyosbourne.netABOUT THE HOSTAnna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life; eagerly joining her nan in the kitchen to learn the traditional baking, ingredients, and recipe techniques that would prove to serve her in the future. After a period 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. Anna wrote the food pages for Grazia magazine, and now...

EPISODE SYNOPSISWhen chef and food writer Rachel Khoo isn’t running in -12 degrees Stockholm, she is creating TVshows, writing cookbooks, judging The Great British Menu, and being a mum (not necessarily in thatorder). In other words, she’s a force of creative nature intent on using 2021 for self-improvementand developing a whole host of new work projects. In this episode of The Filling with Anna Barnettpodcast, Zooming in from her home in the Swedish capital, Rachel shares her experiences; from herprevious life in fashion PR, to her first TV show filmed from her Paris flat, to prioritising diversity inher production teams. This is an episode full of appetite, work/life balance, and chat about butter!EPISODE NOTES21:00 – 25:00) Rachel details her life in Stockholm from the joys of afternoon fika and ice-skating on the frozen waterways to the struggles with the lack of sunlight in winter.35:00 – 38:00) With the Swedish TV industry working on a much smaller, here Rachelexplains the struggle of finding diversity in local production teams.41:00 – 44:20) In this fascinating section, Rachel and Anna discuss veganism, sustainability,and food waste and the complexities of finding an appropriate balance.50:00 – 51:40) Here Rachel explains why she moved to Paris at a pivotal time in her lifegiving up a great job in London. Juts how easy is it to study patisserie without speaking French?52:15 – 53:30) A mixed-race heritage means Rachels has her feet in many cultures, hereshe explains how she navigates her feelings of provenance between Austria, Britain, and Malaysia.56:00 – 59:00) Establishing human connection through food is at the base of Rachel’s workethos. Here she details how this started with her first TV project, The Little Paris Kitchen.TOP QUOTES“I always feel like I’ve succeeded in life if I’ve brushed my teeth and made my bed.” Rachel“You should hear me swearing – I’m worse than Gordon Ramsay when I’m running.” Rachel“I hit 40 and I feel like I know who I am and what I want.” Rachel“Find your tribe and find your cheerleaders.” Rachel“You Marie Kondo’d your cookbooks.” Anna“Butter makes everything better.” RachelRESOURCESwww.rachelkhoo.comwww.rubiesintherubble.comwww.meerasodha.comwww.fattpundit.co.ukwww.mdghs.se/en/green-rabbit/ABOUT THE GUESTEquipped with her highly attuned arsenal of culinary and creative credentials, Rachel Khoo is a multi-talented bon vivant breathing fresh air, colourful flair, and the practiced skills of a chef onto theworld stage – and, into the kitchens and living rooms of home cooks internationally. As an esteemedTV producer, presenter, podcast broadcaster, food writer and best-selling cookbook author – of sixbooks, translated into fourteen languages – and a global culinary consultant, this whisk-wielding,innovative gourmet demonstrates her gastronomic prowess while wearing many hats. She cancurrently be seen as the new judge on BBC’s The Great British Menu.Instagram: @rachelkhooksABOUT THE HOSTAnna 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, andrecipe techniques that would prove to serve her in the future. After a number of years working in TVproduction 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 TheIndependent newspaper as well as contributing to Vogue....