Join us for part two of our fascinating conversation with the eternally wonderful Stephen Fry.Hear his recipe of choice for the ultimate eggs (move over, Chef Ramsey), and the best answer we’ve ever had to our regular question: what’s your most

Stephen Fry: Part One

Apr 8th, 2021 42m

On this episode of Fortnum's Hungry Minds, we have a very special guest joining us. He’s a writer, an actor, comedian, director, quiz show host, activist – we could go on. And on.In short, he’s a living icon. We’re thrilled to have him on – it’

Julius Roberts

Apr 1st, 2021 54m 58s

Our guest this episode is Julius Roberts – a first generation farmer who swapped the rat race for an idyllic life of pigs, goats and chickens instead.Having previously worked at the acclaimed Noble Rot in London, Julius left the city to start a

Ravinder Bhogal

Mar 25th, 2021 43m 31s

Fanny Cradock was the inspiration for many new chefs across Britain in her day. But it was a competition to find a modern-day equivalent that saw our latest guest rise to prominence when she won that very title on Gordon Ramsey’s F Word in 2007

Anna Jones

Mar 18th, 2021 44m 39s

Chef, writer and bestselling author, Anna Jones, is the voice of modern vegetarian cooking. Her latest cookbook One: Pan, Pot, Planet is a celebration of food, cooking and togetherness; full of creative – and of course, delicious – ways to crea

Sir Matthew Bourne OBE

Dec 17th, 2020 39m 18s

Season Two of our Hungry Minds podcast kicks off with a festive cracker. And with a new season comes a new host – literary agent, foodie and all-round lover of good stories, Felicity Blunt. Joining Felicity for her first episode is the supremel

Chef Thomas Keller

Dec 10th, 2020 43m 34s

Chefs do not come much more influential than culinary legend, Thomas Keller. For over 25 years, Chef Keller’s kitchens have been training grounds for many of the world’s top chefs, including Achatz, Jonathan Benno and René Redzepi. As quoted in

Asma Khan

Dec 3rd, 2020 31m 48s

Joining Tom Parker Bowles on this episode of Fortnum’s Hungry Minds is award-winning chef, restaurateur and philanthropist – Asma Khan.As she takes us through her inspiring journey from Calcutta to Cambridge, supper clubs to Soho, Tom and Asma

Yotam Ottolenghi

Sep 17th, 2020 38m 35s

Britain’s kitchen cupboards looked very different before this episode’s guest rose to global prominence. Credited with fueling the surge in popularity of ingredients like za’atar, tahini and preserved lemons, Yotam Ottolenghi has transformed th

Josh Niland

Sep 10th, 2020 31m 26s

He’s one of the world’s most respected fish chefs; co-owns the revered Sydney restaurant Saint Peter and Australia’s first sustainable fishmonger The Fish Butchery; and recently published his revolutionary debut title The Whole Fish Cookbook to

Angela Hartnett MBE

Sep 3rd, 2020 36m 47s

Michelin-star chef, restaurateur and long-standing friend of Fortnum & Mason, Angela Hartnett has always had a flair for bringing people together through food, most recently fuelling frontline NHS workers through the lockdown of a global pandem

Bee Wilson

Aug 27th, 2020 46m 2s

The power of food, and the intensely personal relationship we have with it, has come to define more than just our waistlines. Today, it is an extension of our identities; a sense-fuelled tool we can utilise to nourish and nurture, empower and p

Matt Tebbutt

Aug 20th, 2020 42m 17s

Joining Tom Parker Bowles is this year’s Fortnum & Mason’s Personality of the Year award-winning chef and much-loved face of Saturday Kitchen, Matt Tebbutt – who recalls how mistaking mentor Marco Pierre White for a waiter led to his first big

Patrick Holden CBE

Aug 13th, 2020 27m 25s

Supporting sustainable food systems that nourish people and the planet is crucial for driving positive change, so who better to kick off our Hungry Minds podcast than self-professed ‘back-to-the-lander’, Sustainable Food Trust founder, and Fort

Trailer

Fortnum's Hungry Minds Trailer

Jun 22nd, 2020 1m 23s

Nothing brings people together like the power of food...Through these extraordinary times, the world is redefining its relationship with and value of food, placing importance on integrity and better understanding quality. In this new series, ho

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