Silverbrow on Food

Claudia Roden podcast

I was delighted to be able to speak tonight to Claudia Roden. She is an exceptionally friendly and gracious lady who has a fantastic knowledge and love of the food she writes about.

Listen to the podcast to learn about Claudia's next book on the food world's favourite country; to hear what happened when Irish and Jewish cuisines mingled the East End and why I can thank the marketing nous of doyens (sic?) Elizabeth David and Jane Grigson for one of my favourite cookbooks.

Click below to listen.

Forthcoming podcast: Claudia Roden

I am delighted that after a short hiatus my podcasts are back. I am particularly delighted that Claudia Roden will be my subject. She is a prolific author with a self-evident passion for the food she is writing about. For me what sets her writing apart, is the social history that peppers her books and adds meaningful colour to well written and researched journalists.

My particular favourites are her Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day and The Food of Italy.

If you have got any questions you would like me to ask her, email me or leave a comment below, by Monday afternoon, UK time.

Bacchus podcast

Phil Mossop and Nuno Mendes are doing amazing things at Bacchus. They're also both incredibly nice people. In my chat with them today Phil says there's no ego at the restaurant, it is hard to believe but could well be true.

As the success of their restaurant shows, they are tenacious. This was further demonstrated when I mentioned to Phil that I was never that keen on their desserts, especially the black olive financier. Never one to lose a battle, he got the kitchen to rustle up a tasting plates of three desserts, including the financier. I can now say their desserts are stonking, especially the pannacotta ice-cream. The financier ain't so bad either.

PS apologies if it sounds a bit tinny, I was using some new technology and there was a bit of an echo in the room.

Click below to listen.

Forthcoming podcast: Phil Mossop & Nuno Mendes, Bacchus

I am interviewing the chef and owner of one of my favourite restaurants, Bacchus, on Tuesday. If anyone would like to suggest questions or ideas, please let me know, either in the comments below or by emailing me.

Giorgio Locatelli podcast

From everything I have read and seen of Giorgio Locatelli, I got the impression he was a nice guy.  My chat with him has confirmed that.  We talked about a number of issues, ranging from the relative influences of his grandmother and Anton Edelman to Aprilia motorbikes.  We spoke at some length about how London is a great place to live, even if it doesn't have the culinary heritage of some other cities.

He also mentioned that Locanda Locatelli will be shut for most of January while they do some work to the kitchen.  Being a bad interviewer I didn't ask what was being done.

Click below to listen.

Forthcoming podcast: Giorgio Locatelli

I will be doing a podcast with Chef Giorgio Locatelli tomorrow.

As regular readers will know, he has recently published Made in Italy, Food & Stories, a book that I love.  Locanda Locatelli, where he is chef patron, is a restaurant I love.  So frankly, however cool and aloof I would like to come across, I am very chuffed that he has agreed to do this.

To give you an idea of the esteem with which Giorgio is held, let me use the words of the UK's enfant terrible de cuisine, Marco Pierre White:

...when I was cooking I looked terrible. Actually, I think that's a telling sign of whether a chef is actually in the kitchen. When I look at Giorgio Locatelli, I know he cooks. It shows on his face. Locatelli is like an artist: his food is an extension of his personality and he keeps it simple and doesn't interfere.

As ever, I am keen to receive any questions from readers, either by email or in the comments below.

Michael Ruhlman podcast

I've just had a great chat with Michael Ruhlman.  He laid into celebrity chefs, including a warning that Gordon Ramsay cannot afford to be dull at The London in New York.  He reassured me that Thomas Keller has found his balance, but his clogs are still AWOL and made clear his scepticism of Michelin breaking the US.  He also gave me a bit of an insight into his next project, a hubristic glossary of cooking.

Also, if anyone can help him out on recipes for balls (as in testicles, gonads etc) he would really appreciate it.

You can use any of the options below to listen to Michael and me.