This week,&nbsp;we hop into the back seat of chef Theo Randall’s parent’s car and head through&nbsp;1970s Italy, stopping at markets and stalls, delis and trattoria to find the inspiration behind some of the best food in London and Theo’s Italian Deli Cookbook.&nbsp;


Theo Randall: The Italian Deli Cookbook

Sheila Dillon CTB

This week Gilly Smith talks British food and class with food historian, Pen Vogler in a romp through etiquette and faux pas, dysfunction and obsession around food in her new book, Scoff.


Pen Vogler: Scoff

This week, Gilly is at Blue Hill at Stone Barns, chef Dan Barber's restaurant deep in the countryside of New York. &nbsp;In his 2014 book, The Third Plate, Dan wrote a new manifesto in food, taking us right back to its roots to tell a story which has changed the way many chefs all over the globe are thinking about the way we eat. 

And this month at the top of the show, &nbsp;we’re finding out about SuperLooper, the children’s clothing rental business that could save the planet. 




Dan Barber: The Third Plate

This week, Gilly is with JP McMahon, chef patron at Michelin-starred Aniar and the brains behind Galway’s food symposium, Food on the Edge. His activist influence is vast, and even in a pandemic he’s doing his bit with a new book, Lessons from Lockdown, an anthology of thought-provoking letters to an imaginary young chef from his vast network of brilliant chefs around the world.


JP McMahon: Food on the Edge and Lessons from Lockdown

This week, Gilly is virtually in Birmingham with chef Brad Carter whose book Staff tells the story of his journey through DJing and all-night raves to his Michelin starred restaurant, Carter’s of Moseley.&nbsp;


Brad Carter: Staff

I'm a journalist, writer and academic and love to use audio to tell stories.