We’re talking meat and fish with two of the best in the food industry. Listen again to our podcast of August last year.
Robin Moxon of Moxon’s Fishmongers knows pretty much all there is to know about fish and the buying habits of the Great British public. Surprisingly, it seems that Brits are more adventurous with fishy flavours than Sue had realised – you’ll never guess the subject of Great British Chefs’ most popular Instagram post!
This kicks off a conversation about whether it’s difficult to cook fish at home and why people aren’t doing so much of it anymore.
If you like a bit of foodie TV, you’re bound to have seen our second guest at some point. Adam Byatt has appeared on the likes of Saturday Kitchen, Celebrity MasterChef and Great British Menu, but he’s not just a media man. His Clapham restaurant Trinity has one Michelin star and has won countless other awards, so he knows a thing or two about meat.
Sadly, the number of butchers in the UK has declined by 60% in the last 25 years. Yet it seems that in the meat world too, people are keen to break out of their comfort zones and try the weird and wonderful. Adam reveals his approach to getting the best out of food and even gives us some tips on the most underrated British produce – velvet crabs, anyone?
Lovely Kentish summer beers, some excitingly flavoured jerky and a quick and easy veggie dinner
a most unusual berry juice and how to make sure food never goes to waste
A proper craft beer renaissance and the world's best peanut butter
Delicious, traditionally smoked meats and how to freeze booze
Frill
Fat Gay Vegan
Creative Nature
a2 Milk
Lauren Loves
The FoodTalk Show 28th July - Making booze out of toast and ice cream out of booze
FoodTalk Show 21 July 2016 - Allergy & Free From Show Special (part2)
Mr Lee's Noodles
Honest Eats
Free'ist
Free From Fairy
Eat Grub
Biteappy
Dr Marilyn Glenville
Savvy Foods
Live Wheatgrass
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