What The Focaccia with Niki Webster and Bettina Campolucci Bordi

We chat to the lovely Denai today who has created Dee’s Table from her love of cooking for everyone she meets!  From supper clubs to writing her first cook book, we hear about her Jamaican influences and family inspirations, and how food is her love language.

We cover why it’s important to update the old spices at the back of your cupboards, her new favourite condiment which has become her new obsession, the challenges and rewards of writing a cookbook and how being a professional musician has helped her along the way.

Denai tells us about the importance of eating locally and seasonally, her favourite recipes, and gives us some great advice about just being yourself!

In today’s episode, we chat to James Golding, Chef Director of Pig Hotels, a modern day group of sustainable hotels in the UK.  He tells us about his journey which started at age 16 being thrown into his chef training at the infamous Savoy Hotel with 135 other chefs in the kitchen, and how he got to where he is now.

We talk about food waste, becoming more sustainable, banning the use of cling film in their kitchens, how they change their menus daily to incorporate ‘picked today’ offerings from their very own walled gardens, and what events are happening at the Pig Hotels.

James tells us how important it is to plan your meals and why the weekly shop from local producers should be brought back.

We learn about his mum’s ‘Waste Not Want Not’ soup, and his inspiring advice about why we should work as hard as we can when we are young!

Today, we have a lovely chat with Ian Theasby & Henry Firth who have inspired millions to try their hand at plant based eating, through their books, videos, TV show and now their own brand of plant based products which you can find in all major UK supermarkets.

Childhood friends who have lived and worked together, they simultaneously changed to a plant based lifestyle for more reasons than one, they tell us their tips on how they went about creating their BOSH! food brand during a tough environment, and we hear about how their software development background inspires their approach to writing and cooking recipes.

From stir fries and fruit salad, to ramen and vegan fish & chips, we delve into Henry & Ian’s favourite foods, how they create and share their content and what future trends they foresee in the plant based arena.

In today’s episode we have a fun chat (with some serious undertones) with Calum, who’s infectious personality and ability to show his followers a simple and quick way of cooking have taken him on a whole new plant based journey.

From why he became vegan, to the TV opportunity that helped springboard him to success, we talk about his main mission of getting as many people to cook plant based food in a fun but not preachy way, and why he feels it’s important to reach out to more guys on this topic.