From learning what it really means to eat in season to talking to some of the UK’s most influential food experts, this new podcast celebrates the very best of seasonal and sustainable eating.
Each episode serves up insightful knowledge on growing and sourcing your ingredients and simple cooking tips and recipes so that you can learn how a splash, drizzle or generous pour of naturally sustainable pure Canadian maple syrup can transform fresh produce into delicious food creations.
Hosted by James Golding, a driving force in promoting sustainable eating in the UK hospitality industry and Group Chef Director for a major UK hotel group.
S1 E15: Turkey: everything you need to know ahead of Christmas dinner
With: Paul Kelly, managing director and turkey farmer at the award-winning Kelly Turkeys.
In our latest episode, James is joined by Paul Kelly, managing director and turkey farmer at the award-winning Kelly Turkeys.
Here we chat about everything you need to know before you prep and cook your turkey ahead of Christmas, how Henry VIII is responsible for bringing the turkey to the Christmas table and top recipes which use the whole bird and lots more. Trust me, if you aren’t already excited about Christmas feasting, you will be after listening to this…
S1 E14: Breaking bread with Richard Bertinet
With Richard Bertinet:
In our latest episode, James Golding is joined by a true bread genius, award-winning cookbook author and the man behind campaigning for ‘real bread’, Richard Bertinet.
Here we chat about how Richard first got into baking, how he decided to take the plunge and open the incredible Bertinet Kitchen cookery school, why in a time of crisis we go back to basics and so much more.
S1 E13: Using food to make social change with Simon Boyle
With Simon Boyle:
In this episode of Always in Season James Golding is joined by social entrepreneur, award-winning chef, and author Simon Boyle.
Here we delve into how Simon Boyle is helping to bring vulnerable people into the food industry by using the hospitality industry in a positive way, his journey to Sri Lanka to help local communities after the devastation of the tsunami, the unique cookery book he created during lockdown with top chefs from across the globe including Rick Stein and Michel Roux Jnr to help raise money for those in the hospitality sector, how certain meats can help with mental health and so much more.
S1 E12: British Dining with John Williams MBE
With John Williams:
In episode 12 of Always in Season James Golding is joined by one of the most respected chefs in Britain and Executive Chef at The Ritz, John Williams MBE.
Here they chat about his experience of cooking for Margaret Thatcher on her 70th birthday and the surprise dinners she used to love, the importance of apprenticeships within the hospitality sector, why John gets excited about seasonal produce, the magical Ritz experience and so much more.
S1 E11: Eating seasonally with Rosie Birkett
With: Rosie Birkett
In this episode, James is joined by award-winning recipe writer, columnist, author, stylist and cook Rosie Birkett. Here they talk about the magic of a family Sunday roast, dinner party tips, Rosie’s secrets on making your dishes look their best on Instagram and favourite recipes that use seasonal ingredients.
S1 E10: Cooking simply with Cyrus Todiwala OBE, DL
With: Cyrus Todiwala OBE, DL
Here, James Golding sits down with an incredible award-winning chef, cookery book writer and advocate for sustainability in hospitality, Cyrus Todiwala OBE, DL. We catch up about his incredible charity work, favourite meals and Cyrus’ experience of cooking for Her Majesty The Queen and The Duke of Edinburgh during her Diamond Jubilee.
S1 E9: Bringing Salt Making Back To Scotland
With: Master Salter Gregorie Marshall
Gregorie Marshall, Blackthorn’s Master Salter, whose family has been involved in the salt industry for five generations, sits down with me to explain the amazing process of how they make salt in their incredible Thorn Tower. Here we discuss how Gregorie turned his salty obsession into an incredible, sustainable artisan business and one that I love, the process behind making Blackthorn Salt, the history of salt and our favourite ways of using it to enhance flavours. Think all salt is the same? Give this episode a listen to find out everything you need to know about the science behind the seasoning and Blackthorn’s mission to bring sustainable salt making to Scotland.
S1 E8: Take your BBQ game to the next level
With: BBQ legends and first ladies of ‘Cue’ Sam and Shauna.
In this episode, James Golding is joined by by award-winning, BBQ legends and first ladies of ‘Cue’ Sam and Shauna. Here they chat about how they ended up sleeping on Dolly Parton’s drummers’ floor during their six-month USA road trip and later went on to have their food requested by Dolly herself when she played in Cardiff, top BBQ tips, their love affair with American BBQ and how they brought a taste of the Deep South to Wales.
S1 E7: Charcuterie but not as you know it
With: Dhruv Baker, ex MasterChef winner, charcuterie extraordinaire and co-founder of award-winning Tempus Food
In this episode, James Golding is joined by Dhruv Baker, ex MasterChef winner, charcuterie extraordinaire and co-founder of Tempus Food, an award-winning British charcuterie brand which is making a difference. Here is tell us about the importance of using ex-dairy British meat, the sustainability of a career choice and his favourite ways of serving charcuterie throughout the seasons.
S1 E6: Say cheese
With: Peter Morgan, award-winning cheese maker and founder of The Book and Bucket Cheese Company
In this episode, James Golding is joined by Peter Morgan, award-winning cheese maker and founder of The Book and Bucket Cheese Company. Here he tells us all about how his products are helping the environment, the best ways to enjoy cheese and even some surprising cheese facts.
S1 E5: Serving seasonality
With: Peter McKenna, chef and restaurant owner
On the show this week, James Golding is joined by award-winning chef and restaurant owner, Peter McKenna. In this episode we discuss foraging tips, favourite childhood food memories, the beauty of eating with the seasons and why seaweed is the surprise ingredient that Peter loves using on his menu right now.
S1 E4: Eating to feel energised
With: Laura Kennington, adventure athlete
In this week’s episode, James Golding sits down with adventure athlete, Laura Kennington, to discuss how she fuels herself before mammoth sporting activities. Find out what she eats before cycling for 12 hours, how she stays motivated and her go-to recipes for keeping her energy levels up plus how she stays on the healthy eating track while on the road.
S1 E3: Sustainable meat consumption
With: Lee Moreton of From Salt to Smoke
Knowledge is the key ingredient for eating sustainably sourced meat and with BBQ season upon us, James Golding talks through becoming a conscious carnivore. James is also joined by Lee Moreton, the brains behind From Salt to Smoke, experts in ethically reared meat. In this episode we look at making the dairy industry more sustainable and how this can benefit the meat industry and the best cuts of meat and seasonal vegetables for a summer BBQ. James reveals which veg you can enjoy over the summer and shares some of his favourite BBQ recipes.
S1 E2: Conscious chocolate
With: Master chocolatier, William Curley
Award-winning master chocolatier William Curley joins James Golding to chat about the importance of sustainability in the chocolate industry and how cheap chocolate can come at a high price. William is a world-renowned chef pâtissier, a record-breaking, four-time winner of Best British Chocolatier and ethically sourced, high-quality, seasonal ingredients are at the heart of his chocolate creations.
S1 E1: Food for thought
With: Dr Carly Daniels and Clare Stanley from The National Lobster Hatchery
In the first episode of the series, James Golding delves into sustainable seafood and looks at the incredible work being done by marine conservation charity, The National Lobster Hatchery, who is on a mission to conserve fragile lobster stocks in Cornwall.