Joy Is An Ice Cream Parlour, with Ravinder Bhogal

Today we’re joined on Honey & Co. The Food Sessions by Ravider Bhogal. Ravinder is an award-winning British chef, food writer, and restaurateur known for her "no borders" cooking style that blends Indian, Kenyan, and British flavours. She is the founder of one of our favourite London restaurants Jikoni in Marylebone, which is celebrated for its proudly inauthentic, immigrant-inspired cuisine. Ravinder is a dear friend and a wonderful storyteller, and it was pure delight to spend an afternoon talking about the things that bring her joy. About the Joy SeasonThe world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season, The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.Ravinder Bhogal's Joy ManualDish: Dhal, rice achar, or kitchariBook: Wuthering Heights by Emily Brontë and Interpreter of Maladies by Jhumpa LahiriRestaurant: Quo Vadis, LondonFilm: Caramel, Dir. Nadine LabakiTV: White LotusPlace : KenyaAdvice : Keep yourself rareAbout Our SponsorBring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit https://www.joinblink.com/honey to start free today, and use code HONEYJOY at checkout for 20% off your first year.Episode CreditsSponsor: BlinkProducer: Miranda Hinkley Sound Engineer: Melis UsluSound Mixer: Paul BrogdenTheme Song: Daniel Winshall Honey & Co Team: Louisa Cornford & Winnie Thomas If you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners.  Hosted on Acast. See acast.com/privacy for more information.

Today we’re joined on Honey & Co. The Food Sessions by Tim Anderson.Tim is a chef, food writer, and broadcaster based in London. Winner of Masterchef 2011, Tim’s cooking is primarily informed by his American heritage and his love for regional Japanese food. Tim was the founder of the Japanese soul food restaurant Nanban in Brixton and is the author of five cookbooks on Japanese cuisine. He is also a longtime regular panelist on BBC Radio 4’s food show The Kitchen Cabinet.About the Joy SeasonThe world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season,The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.Tim Anderson's Joy ManualDish: Tim's Brother Ben’s Red Sauce (see recipe below!) Restaurant: Honey & Co.Book: And Everything Will Be Glad to See You, by Ella RisbridgerFilm or Album: Scott Pilgrim vs. the World, sound trackPlace: A sunny spot in the garden Person: Baloo, Tim’s cat About Our SponsorBring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit https://www.joinblink.com/honey to start free today, and use code HONEYJOY at checkout for 20% off your first year.Sponsor: BlinkProducer: Miranda HinkleySound Mixer: John ScottTheme Song: Daniel WinshallHoney & Co. Team: Louisa Cornford & Winnie ThomasIf you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners. Ben's Red Sauce RecipeOlive oilMedium onion1 bulb garlic140g tomato paste1.6 Kg tinned mutti polpa tomatoes60g fresh basilPepper and saltSauté onion and 6 cloves of garlic in a generous amount of olive oil on low heat. Do not burn but cook until very soft. Add tomato paste and tomatoes and pureé all until smooth. Add 30g chopped basil and salt and pepper, plus 1 clove finely minced raw garlic. Simmer for one hour. Add remaining chopped garlic and simmer for an additional hour. Taste for salt and pepper, then let sit overnight for flavours to meld. You can make this a meat sauce by cooking sausage or meatballs in the pan before the first step, keeping all the juices and then adding meat back into the sauce to simmer for the last hour. Garnish with remaining fresh basil. Enjoy. Hosted on Acast. See acast.com/privacy for more information.

Today we’re joined on The Food Sessions by Jess Fostekew. Jess is a comedian, writer and actor whose stand up show, Hench was nominated for the 2019 Edinburgh Comedy Award for Best Show.The show is available as a stand up special on Amazon Prime and was adapted for BBC R4 as Sturdy Girl Club. Jess is and also a keen weightlifter and loves all things PE, which leads us to our conversation...About the Joy SeasonThe world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season,The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.About Our SponsorBring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit joinblink.com to start free today, and use code HONEYJOY at checkout for 20% off your first year.Sponsor: BlinkProducer: Miranda HinkleySound Engineer: Louis NashSound Mixer: Paul BrogdenTheme Song: Daniel WinshallHoney & Co. Team: Louisa Cornford & Winnie ThomasIf you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners.  Hosted on Acast. See acast.com/privacy for more information.

We're back for Season 12 of Honey & Co. The Food Sessions, and the joy theme continues!The world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy - breakfast, lunch and dinner - but it doesn’t stop there. This season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate.We’re kicking things off today with Andi Oliver: national treasure, chef, broadcaster and joyful force of nature. Listen now!Andi Oliver's Joy ManualRestaurant: Shankeys, HackneySong: Sing In The Key of Life, Stevie WonderBook: Sassafrass, Cypress and Indigo, Ntozake ShangeTV: Last Tango in HalifaxFilm: The Apartment, Billy WilderPlace: Nanyuki, KenyaAbout Our SponsorBring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit joinblink.com to start free today, and use code HONEYJOY at checkout for 20% off your first year.Sponsor: BlinkProducer: Miranda HinkleySound Mixers: John ScottTheme Song: Daniel WinshallHoney & Co Team: Louisa Cornford & Winnie ThomasIf you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners.  Hosted on Acast. See acast.com/privacy for more information.

Today marks the final episode of Season 11, AKA The Joy SeasonAnd who better to finish this season with than the most joyous person you are ever likely to meet... Samin Nosrat!Samin has been on the podcast before, back in 2018, with her Sunday Times Book of the Year and New York Times bestseller Salt, Fat, Acid, Heat. We hosted her just before her hugely popular Netflix original documentary series based on the book came out, broke the internet, and changed her life and the way we cook forever. That was the start of a beautiful friendship and we are so happy to have her back on the podcast to discuss everything that has happened to her since. Samin has a new cookbook out called Good Things, which is about all the delicious things that come out of your kitchen and make your day better... could she be any more perfect for The Joy Season??What a treat! We talked about how Salt, Fat, Acid, Heat changed her life and the opportunities and difficulties it brought, how she overcame the second book fear, the realisation that work doesn't have to make you miserable to be good, and the tools she has learnt to help bring joy to her everyday. From going to the beach to trying new hobbies, and from enjoying life through the eyes of her puppy Fava to making time for hanging in a hammock in her garden, Samin shared her own manual to joy. Thank you for listening to The Joy Season. In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives. Make sure you catch up if you've just found us, you can listen to guests Emily Maitlis, Hassan Semay, Felicity Ward, Luke Holder and more. This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.Hosts: Sarit Packer & Itamar SrulovichProducer: Miranda HinkleySound Engineer: Melix OsluSound Mixer: Paul BrogdenAdditional Sound: Paul FordTheme Song: Daniel WinshallHoney & Co Team: Louisa Cornford & Winnie Thomas Hosted on Acast. See acast.com/privacy for more information.

Honey & Co: The Food Sessions is back for season 11 with a brand new theme: JOY.In this episode we talk to Luke Holder. Luke is chef director at Hartnett Holder & Co at the Lime Wood Hotel in Hampshire, where he’s been cooking for 15 years. Raised in Dubai, Luke has cooked at The Orrery and Oxo Tower, as well as 3-starred Enoteca Pinchiorri in Florence, which left him with a love of Italian cuisine and focus on seasonal, locally sourced produce. I love Luke's approach to life and his advice on finding joy was really insightful. We talked about memories of cooking steam boats with his dad, travels across Asia with friends, coming up through high pressure kitchens and the move to the Lime Wood Hotel in the New Forest. Funnily enough, despite working as a chef professionally, Luke's own joy comes from cooking feasts for friends and family for pleasure outside of work, from devoting a full day to cooking a feast and devoting time and effort to bringing people together around a table. What a treat! I am so glad we recorded this conversation, as I think it is the start of a beautiful friendship - after the recording we jumped on our bikes and went in search of mangoes on Drummond Street.Thank you for listening to this latest episode of our season all about Joy. In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.Hosts: Sarit Packer & Itamar SrulovichProducer: Miranda HinkleySound Engineer: Tony OnuchukwuSound Mixer: Paul BrogdenAdditional Sound: Paul FordTheme Song: Daniel WinshallHoney & Co Team: Louisa Cornford & Winnie Thomas Hosted on Acast. See acast.com/privacy for more information.

Honey & Co: The Food Sessions is back for season 11 with a brand new theme: JOY.In this episode we talk to our neighbour, British fashion designer Oliver Spencer, the self-taught tailor and shopkeeper behind Oliver Spencer menswear. He left art school to run a stall at Portobello Market, which left him with an enduring love of garments, fabrics and shopkeeping. After a decade running formalwear brand Favourbrook, he started Oliver Spencer menswear out of a shop on Lamb’s Conduit St, to offer contemporary tailoring with a relaxed, modern style, which has now expanded to three shops, and an international online business, stocked in Liberty and Selfridges. In 2023 he co-founded adventure travel magazine Secret Trips, indulging his life long love of travel, featuring recommendations from a collective of writers, photographers, stylists and publishers for under-the-radar destinations, independent hotels, and the restaurants the locals don't want you to know about.This was such a wonderful conversation and one we could have continued for hours. We talked about the joy of shopkeeping and of building small businesses, the simple pleasure he found in taking the helm at the barbecue on a recent photoshoot, and his early memories of St Mawes, a place full of memories and many firsts. It was a pleasure to talk trader to trader about the world of shopkeeking and retail, Itamar made a sartorial confession, and we got to the bottom of that special feeling that putting on a tailored suit brings. Outside of the fashion world, we discussed Oliver's love for travel, what a Spencer family holiday looks like, and how this lifelong adventure has turned into a new venture, Secret Trips. Thank you for listening to this latest episode of our season all about Joy. In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.Hosts: Sarit Packer & Itamar SrulovichProducer: Miranda HinkleySound Mixer: Paul BrogdenAdditional Sound: Paul FordTheme Song: Daniel WinshallHoney & Co Team: Louisa Cornford & Winnie Thomas Hosted on Acast. See acast.com/privacy for more information.

Honey & Co: The Food Sessions is back for season 11 with a brand new theme: JOY.In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.In this episode we talk to Sarah Winman, a British actor and author of some of our favourite books, including the critically acclaimed bestseller Still Life. She grew up in Essex and now lives in London. She attended the Webber Douglas Academy of Dramatic Art and went on to act in theatre, film, and television, but she decided that she wanted to write a novel. While taking an ‘Exploring Fiction’ course at City Lit, Sarah realised she was already writing what was to become her highly acclaimed debut, When God Was A Rabbit. Sarah went on to write Tin Man, A Year of Marvellous Ways and Still Life, which she is currently adapting for TV.We love Sarah! We talked about joy as an act of rebellion, her first memories of joy, the serenity of the sea, morning pages, her love for Italy, singing, playing football and the trilogy: gratitude, joy and beauty. It was a true tonic to talk to Sarah, we hope you enjoy. This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.Hosts: Sarit Packer & Itamar SrulovichProducer: Miranda HinkleySound Engineer: Melis UsluSound Mixer: Paul BrogdenAdditional Sound: Paul FordTheme Song: Daniel WinshallHoney & Co Team: Louisa Cornford & Winnie Thomas Hosted on Acast. See acast.com/privacy for more information.

Honey & Co: The Food Sessions is back for season 11 with a brand new theme: JOY.In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.In this episode we talk to London-based chef, presenter and writer, Alexina Anatole. Alexina is of mixed heritage: the granddaughter of chicken farmers from Cambridgeshire and Saint Lucian grandparents. She worked in finance for a decade before deciding to apply for MasterChef in 2021. After reaching the final, she made a brave career change from the trading floor to the food world. Alexina has written two cookbooks – Bitter and Sweet, with more on the way – and she also writes Small Wins, a Substack newsletter that enhances your cooking and your life in small, manageable ways. We talked about the joy of growing up in Paris, of picking blackberries with her grandparents and working in a fishmongers as a teen, all things that fed into her love affair food. We talked about the simple pleasures of working away to perfect a meringue recipe and the excitement of exploring new places to eat, plus the turning point at which she felt ready to make the switch from finance to the food world and finding her place within it. This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.Hosts: Sarit Packer & Itamar SrulovichProducer: Miranda HinkleySound Engineer: Melis UsluSound Mixer: Paul BrogdenTheme Song: Daniel WinshallHoney & Co Team: Louisa Cornford & Winnie Thomas Hosted on Acast. See acast.com/privacy for more information.

Honey & Co: The Food Sessions is back for season 11 with a brand new theme: JOY.In times like these, when the world can feel a little overwhelming, it’s more important than ever to seek out and savour the joy wherever we can find it. Working in restaurants, we have three moments in a day to bring joy: breakfast, lunch and dinner, but what about the moments in between? This question is at the heart of the latest season of The Food Sessions which sees us sit down with brilliant people from all walks of life: chefs, broadcasters, comedians and fashion designers to not only talk about what they do day-to-day, but also to explore the passions that enrich their lives.In this episode we talk to Australian comedian, actor, writer and self-proclaimed knucklehead, Felicity Ward. We were more than a bit starstruck to meet Felicity, someone we've been following for ages... most recently her appearance as Hannah Howard, the first female lead in The Office Australia, and Dancing with the Stars Australia. Born in a small town just north of Sydney, Australia, she started stand up in 2008, following on from successful times writing and starring in The Ronnie Johns Half Hour Sketch Show. She’s spoken at length in her stand up and personally about her struggles with mental health including presenting a documentary Felicity’s Mental Mission, her Netflix special and Live From The BBC. It was so emotional to dig deep into the way she finds joy, from the simple pleasures of dancing to Billy Idol in Milton Keynes to building sand pools on Killcare Beach with her son. We talked about chasing the validation that comes with laughs as a stand up, the immediate joy of figuring out a tricky dance move, and her mother's solution to all problems: water.This season is sponsored by Square, the point of sale system that we use in all our restaurants. You can use their software and hardware for payments, sales, inventory, bookings, orders, reports and more. Square are currently offering £4,000 worth of free hardware to eligible businesses, so if you're ready to get your business in better shape, head to square.com to learn more and book a demo with the team.Hosts: Sarit Packer & Itamar SrulovichProducer: Miranda HinkleySound Engineer: Melis UsluSound Mixer: Paul BrogdenTheme Song: Daniel WinshallHoney & Co Team: Louisa Cornford & Winnie Thomas Hosted on Acast. See acast.com/privacy for more information.