Broadcaster Nick Grimshaw and Michelin star chef and restaurateur Angela Hartnett invite you to join their weekly dinner parties for hilarious, unfiltered chat. Guests like Gordon Ramsay, Dua Lipa, Benedict Cumberbatch, and Olivia Colman enjoy a Michelin star meal cooked by Angela, who shares insider tips and tricks to perfecting that signature dish or everyday dinner. As a seasoned conversationalist and raconteur, Nick serves the drinks and leads the dinner party for a deliciously fun watch and listen! Dish from Waitrose is available on Apple Podcasts, Spotify, YouTube and wherever you get your podcasts.
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Reece Shearsmith is treated to a showstopping salmon en croûte
mercredi 30 septembre 2026 • Durée 49:10
We’re getting into the Halloween spirit early for a man who loves the spooky season.
Best known for The League of Gentlemen and Inside No. 9, alongside a host of on-screen and stage roles, Reece Shearsmith joins us ahead of the release of his new book, Things I Took From The Dark: The Museum of Me. Inspired by his childhood love of horror, the book delves into Reece’s collection of strange and unusual objects, the stories that surround them and the ways they have shaped his life and work.
Reece has a strong passion for eating with the seasons so it seemed only right to recreate a meal inspired by one of his and his wife’s New Year’s Eve traditions. Angela serves up Martha Collison’s recipe for the best salmon en croûte, enjoyed alongside a bottle of Waitrose No.1 Chablis 2024 from Burgundy, selected by the Waitrose wine experts.
Halloween might still be a few weeks away, but it’s never been far from Reece’s life, as he discusses his childhood love of horror stories, and the rather unconventional circumstances in which he met his wife… in a coffin. Naturally, we have to ask: does anyone around the Dish table actually believe in ghosts or the afterlife? Once that’s settled, we turn to Reece’s other passions, including baking and his successful Celebrity Bake Off appearance alongside Nick, before getting a glimpse into the mysterious Gossip Club he shares with Bob Mortimer and Matt Berry.
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
The recipe for the best salmon en croûte was created for Waitrose by Martha Collison
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk
Dish from Waitrose is made by Cold Glass Productions00:00 - Coming up on Dish…
00:47 - Welcome!
01:56 - A lesson in olive oil
05:23 - Recce Shearsmith is here!
06:57 - It’s always Halloween for Reece!
07:45 - Ghosts and the afterlife
09:25 - Nick and Reece on Bake Off!
11:45 - Reece’s food likes
12:02 - Nothing beats Christmas!
16:28 - Autumn superiority
18:33 - Thanksgiving
19:23 - A salmon wellington to reign in the New Year!
20:29 - From Nigel Slater love to eating out
21:28 - Reece’s gossip club
22:26 - Reece’s dislikes & food obsessions
25:01 - Food is served!
26:31 - Wine pairing
26:54 - Reece’s new book!
29:30 - A lifelong passion for horror
33:31 - Catching bats?
34:31 - Coffin weddings and witchy weddings!
37:08 - Fast food quiz
38:10 - Inside Number 9 & League of Gentlemen
44:57 - End of the show question
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Alison Hammond and Noel Fielding dig into our tasty one-tin butter chicken & chickpea curry
mercredi 23 septembre 2026 • Durée 50:21
It’s double trouble at the table this week.
Alison Hammond returns, and Noel Fielding makes his debut as we celebrate the comeback of The Great British Bake Off to our screens. Back for its 17th series and with a new judge in the tent, Nigella Lawson, they share what life is really like behind the scenes, from the joys of working on set to tales of Alison’s on‑set baking and Noel’s go‑to lunch for keeping energy levels high.
Angela’s latest creation puts her in strong contention for our own Star Baker, as she serves up Ed Smith’s recipe for a one-tin butter chicken and chickpea curry. Quickly earning its new name of ‘Alison & Noel in a bowl’, it’s served with poppadoms, chutneys and a bottle of Cape Mentelle Marri Chardonnay 2025, selected by the Waitrose wine experts.
It’s no surprise that there’s no shortage of laughter in the studio, with the table getting stuck into some important food debates, including why fish finger sandwiches should always be sourdough-free, and Alison’s recent discovery that fish and chips are even better with a side of golden syrup, a combination that leaves the Dish table divided.
We end with a trip down memory lane in a Butterscotch Angel Delight whisking final, but will Alison and Noel have done enough to impress our judges and take home the Waitrose goodie bag?
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
The recipe for the one-tin butter chicken and chickpea curry was created for Waitrose by Ed Smith.
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk
Dish from Waitrose is made by Cold Glass Productions
00:00 - Coming up on Dish…
00:53 - Welcome!
02:36 - Bake Off has a new judge…
03:59 - Let’s chat beans!
05:50 - Alison Hammond & Noel Fielding are here!
07:28 - It’s Dish seconds for Alison
08:42 - Bearded Noel Fielding?!
10:14 - Alison’s food likes & dislikes
11:55 - Noel’s food likes & dislikes
14:40 - Paul Hollywood’s garlic bread
16:19 - A Michelin starred fish finger sandwich?
17:27 - Noel’s fizzy on-set pick me up!
17:50 - Alison the homecook & her perfect omelette!
20:48 - Noel’s favourite pasta dish
22:20 - Baking vs cooking
24:29 - Curry is served!
28:17 - Wine pairing
28:53 - Prue Leith’s wine hottake!
29:19 - Busy set life
30:20 - Bake Off is back & with Nigella!
34:48 - Captain Paul Hollywood?!
35:58 - Noel on discovering Bake Off
37:49 - The beauty of Bake Off
38:33 - Alison’s viral moments
41:09 - End of the show question
41:29 - Let’s whisk!
43:33 - Fast food quiz
46:30 - Is the Angel Delight Angela approved?
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Angela Scanlon is wowed by our orzotto with bone broth and prawns
mercredi 16 septembre 2026 • Durée 46:06
Twice the Angela, twice the fun.
Angela Scanlon is a presenter, writer and lover of Turkish delight. She adores soapy, rose and perfumed flavours, and we’re not afraid to deliver on that, handing her a Rose garden cocktail as soon as she takes to the table. That’s accompanied by a serving of prawn scratchings, playing into Angela’s favourite bit of a roast dinner, the chicken skin!
For our main course, Angela (Hartnett) makes an orzotto with bone broth & prawns with extra peas because Angela (Scanlon) is such a huge pea fan. The use of bone broth plays perfectly into Angela’s love of wellness, including our first exploration of the benefits of cacao ceremonies. The meal is paired by the Waitrose wine experts with a bottle of Maree d'Ione Organic Fiano IGP Puglia.
Angela comes to Dish following the launch of her new show, Gift List, which focuses on the triumphs and pitfalls of giving presents. Her first episode is out now and sees Louis Theroux chat about the time he was outgifted by the master... Tom Cruise. Angela H shares one of her favourite gifts to receive and Nick explains how he got seriously outgifted by Mesh.
With Strictly season on the horizon, we try one more time to persuade our chef to take to the floor. As expected, it’s not a hugely successful attempt, but surely we can lure her into a spin on The Wheel?
Next week, we’re back to just one Angela which should make this description easier to write.
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk
Dish from Waitrose is made by Cold Glass Productions
00:00 - Coming up on Dish
00:44 - Welcome!
01:36 - More than one Angela
03:11 - Angela Scanlon is here!
06:04 - A Rose garden cocktail cheers
06:54 - A second meeting for the Angela’s
07:19 - Reporting live from the Naturist Convention!
10:08 - Angela’s food likes
12:10 - Toast not bread!
14:57 - An ode to skins of meat?!
15:54 - From cocktails to cacao
17:50 - Angela’s food dislikes
20:02 - Olive oil on everything!
21:38 - Orzotto is served!
24:11 - Wine pairing
24:39 - Gift List!
26:00 - Louis Theroux the cutlery thief!
27:50 - Tom Cruise the ultimate gift giver!
28:53 - The highs and lows of gift giving
32:50 - Get a Grip with Vicky Pattison
33:28 - Strictly season is upon us…
36:08 - No Strictly or The Wheel
37:24 - Fast food quiz
39:52 - The perfect slice challenge!
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The TOPJAW star has found his new favourite spot.
Jesse Burgess is a presenter, filmmaker, and co‑founder of the award‑winning food and travel duo, TOPJAW. He’s at the Dish table to share the details about the second series of his Apple TV show, Knife Edge: Chasing Michelin Stars. It’s a series produced by Gordon Ramsay’s production company which follows restaurants and chefs across the globe as they navigate the intense season of Michelin Guide reviews. A world, of course, which Angela knows well, having been awarded her first Michelin Star in 2004.
Through TOPJAW, Jesse has put most of London’s top chefs (including our Angela) through his quickfire Best of London series. Which means we get some of the best recommendations for eats in the capital and beyond, along with a look into the cuisines which Jesse thinks are soon to get even more time in the spotlight.
Over a Hazy IPA, we hear all about his incredible wedding feast and his favourite everyday dishes, most of which contain sausages. There’s a chance for Angela to share her own encounters with the mysterious Michelin inspectors, and to bust a few myths along the way.
Angela serves lemon chicken, a recipe by Shu Lin, and sesame chilli oil cucumbers, along with a bottle of Naudet Sancerre, paired with the meal by the Waitrose wine experts.
We finish with our first non-seated Fast Food Quiz (Dish: always breaking new ground) and be sure to look out for Nick’s appearance on TOPJAW very soon.
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
The recipe for the lemon chicken was created for Waitrose by Shu Lin.
The recipe for sesame chilli oil cucumbers was created for Waitrose by Julie Lin.
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk
Dish from Waitrose is made by Cold Glass Productions
00:00 - Coming up on Dish
00:46 - Welcome!
02:37 - Today’s guest
03:19 - Some special community moments
05:47 - Jesse Burgess is here!
07:12 - Nick & Angela on TOPJAW!
07:54 - A Hazy IPA cheers!
08:11 - Jesse’s globetrotting year
08:57 - What happens at a foodie wedding?
14:06 - Jesse’s food loves
16:12 - Sausage forward!
17:25 - Jesse’s hottakes
21:15 - Lemon chicken is served!
22:35 - A sesame chilli oil cucumber side
22:58 - Shallow-frying?
24:13 - Eating on the podcast
24:48 - Wine pairing
25:19 - Mutual bosses with Gordon Ramsay!
27:20 - Knife Edge: Chasing Michelin Stars is back!
28:23 - The origins of Michelin stars
29:50 - Differences between stars
30:32 - The Michelin star checklist
33:16 - Produce is king!
34:02 - The life of a Michelin star inspector
35:02 - Angela’s experience with Michelin
38:22 - A new era for bustling restaurants
40:24 - Fast food quiz
42:36 - End of the show question
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Daisy Edgar-Jones meets a new crush: our miso, lime & herb spatchcock chicken!
mercredi 2 septembre 2026 • Durée 52:14
A tasty take on a roast for all seasons.
Daisy Edgar-Jones is an English actor, known for her roles in TV shows like Cold Feet and the all-conquering Normal People, alongside performances in hit films such as Twisters, Where The Crawdads Sing and the upcoming adaptation of Sense and Sensibility.
It’s a stew-free zone in the Dish kitchen, with Daisy explaining why she’s just not keen, despite her Irish heritage. Peas are also shown the door by Daisy, who has a preference for Japanese and fresh flavours... and roast dinners. A tailor-made opportunity for Angela to cook a miso, lime & herb butter-roasted spatchcock chicken, a recipe by Paul Gamble. It’s served with a side salad of fresh mangetout, radish and lettuce.
And paired with the meal? Our first orange wine: a bottle of Côté Mas Vin Orange, selected especially for Daisy by Waitrose’s wine experts. What will Angela make of its debut?! It’s a great accompaniment to our chat covering first crushes, perfect picnics and working with all of the internet’s favourite boyfriends..
Daisy plays Elinor Dashwood in the upcoming adaptation of Jane Austen’s Sense and Sensibility, directed by Georgia Oakley and released on 25 September. She stars alongside Esmé Creed-Miles (Marianne Dashwood) and George Mackay, playing love interest Edward Ferrars. Daisy chats to Nick and Angela about how hand-written notes helped the pair focus on their roles, and how the period costumes frequently lead to funny moments in their downtime.
And, yes, we're doing another live show! On 1 November, we'll be at the Royal Opera House with tickets going on sale here from midday today (2 September).
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
The recipe for the miso, lime & herb butter-roasted spatchcock chicken was created for Waitrose by Paul Gamble.
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk
Dish from Waitrose is made by Cold Glass Productions
00:00 - Coming up on Dish
00:46 - Welcome!
01:04 - It’s a spatchcock September!
02:09 - Dish Live is back!
04:00 - Today’s guest
04:48 - Daisy Edgar-Jones is here!
06:03 - Orange wine cheers!
07:40 - Daisy’s food dislikes
10:22 - Daisy’s food likes
15:15 - Cooking by rules
17:38 - Daisy’s in her cooking era!
19:23 - A passion for picnics
20:49 - From recommendations to food envy
21:22 - The Fat Duck
23:21 - Death row meal?
23:51 - Spatchcock is served!
25:38 - Chef tips!
26:41 - Wine pairing
27:44 - Sense and Sensibiity
28:54 - From Jane Austen, classics reads and period drama sets
33:24 - Set letters from George MacKay
34:18 - Acting adaptations
35:25 - Normal People & fringe luck!
38:39 - From internet boyfriends to crushes
42:17 - Fast food quiz
44:28 - End of the show question
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Dame Meera Syal is starry-eyed for our summery fish, fennel and saffron stew
mercredi 26 août 2026 • Durée 53:11
The latest great Dame to join our party!
Dame Meera Syal is an award-winning actress, comedian and writer, who sat down with us on the scorching-hot day of the solar eclipse. It’s a busy time for Meera ahead of the release of her life story, Vigilauntie: A Memoir - Innit?, and the opening of her new play, The Children. So, imagine our surprise when she arrived with home-baked goods in hand! What a legend.
Meera is a firm believer in the power of food to get people talking and sharing stories, which is exactly what happens in our time with her around the Dish table. There are loving stories about her proud and supportive parents (including the secret to her mum’s saag paneer), and how Meera’s bakes bring new acting casts together. When discussing her rich and warm memoir (out on 3 September), we take a trip back to the groundbreaking work of Goodness Gracious Me and The Kumars at No. 42, where she played a grandmother to the man who’d become her husband: Sanjeev Bhaskar.
It’s a feast of an episode, with a cooling mango & passion fruit frozen lassi to start, followed by a summery fish, fennel & saffron stew, a recipe by Eleanor Maidment. This is paired with a bottle of Altos de Torona Albariño by the Waitrose wine experts. We then have double dessert, including hug-worthy tahini, cherry and cardamom meringues and Meera’s own (and very yummy) lemon polenta cake. Don’t worry, we did get the recipe!
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
The recipe for the summery fish, fennel & saffron stew was created for Waitrose by Eleanor Maidment.
The recipe for the tahini, cherry and cardamom meringues was created for Waitrose by Benjamina Ebuehi. '
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk
Dish from Waitrose is made by Cold Glass Productions
00:00 - Coming up on Dish
00:50 - Welcome!
01:20 - Nick Grimshaw is Dish Guy!
04:45 - Let’s speak about saffron
06:26 - Dame Meera Syal is here!
08:10 - A Lassi cheers!
08:45 - Life at the moment for Meera & superstitions
12:49 - Dame life!
15:37 - From baking to food growing up
18:23 - Meera’s food likes
22:40 - Meera’s food dislikes
24:11 - Stew is served!
27:47 - Wine pairing
28:11 - Meera’s new memoir ‘Vigilauntie’
32:45 - The Kumars at No. 42
34:28 - Queen Elizabeth II approved!
36:18 - Goodness Gracious Me
38:39 - Time for dessert!
39:21 - Meringues are Meera approved!
39:47 - From meringue mishaps to chewy tips!
41:19 - Time for Meera’s lemon polenta cake
42:43 - Reminiscing on some of Meera’s milestones
46:16 - Fast food quiz
47:50 - End of the show question
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Ray Winstone is dazzled by pan-fried Dover sole with buttery capers and shallots
mercredi 19 août 2026 • Durée 50:45
A top bit of Lillian for an acting legend.
We’re delighted to host Ray Winstone at Dish for a meal fit for acting royalty. Ray, born and raised in East London, has starred on screens since his breakthrough role in Scum in 1979. Other credits from a storied career include That Summer!, Quadrophenia, Sexy Beast, The Departed and Nil By Mouth, alongside Kathy Burke and Gary Oldman.
Ray has a strong connection to Sicily, and regularly spends time at his Italian retreat, where he lives with a degree of self-sufficiency growing fruit, vegetables, nuts and even making his own olive oil. As we find out, Ray has immersed himself completely into Sicilian culture, and takes time to swap notes with Angela about its benefits and idiosyncrasies. We also hear about Ray’s sweet tooth, his love of a rib of beef and slow cooked meats, and the joy of sharing sloppy pig trotters with pals.
Angela serves up a Dover sole with buttery capers & shallots, inspired by this pan-fried plaice recipe, with sides of Jersey Royals and green helga beans. There’s also some of Angela’s own focaccia to help mop up any delicious buttery juices. The wine flows through the episode, beginning with a bottle of Recchia Amarone della Valpolicella, with M de Minuty Côtes De Provence Rosé the suggested pairing for the meal. Don’t forget the salted caramel truffles, too. They come along with the Goody Bag for the ultimate final temptation for Ray.
Ray can be seen as crime boss Bobby Glass in The Gentlemen on Netflix right now, with Season 2 landing on 3 September. The show, directed and produced by Guy Ritchie, features a cast including Theo James, Vinnie Jones, Joely Richardson and former Dish guest, Kaya Scodelario. As we know from our chat with Natalie Portman, a set run by Guy Ritchie is always a tasty one, so what did Ray make of the catering?!
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk
Dish from Waitrose is made by Cold Glass Productions
00:00 Welcome!
02:16 Today’s guest
03:00 It’s capers season
04:53 Ray is here and is ready to eat
05:50 Jellied eels to gelato
07:52 Ray meeting Angela for the first time
08:12 Living in Sicily
12:01 Nick going to the wedding of Ray’s daughter
12:57 When in Italy…
14:31 Ray’s food likes
16:06 Can’t go West Ham without pie and mash
18:35 Caramel guilty pleasures
20:04 Ray is a keen cook!
24:07 Growing own produce in Sicily
25:11 Food is served!
27:29 Wine pairing
27:51 The Gentlemen Series 2!
31:20 Catering on Guy Ritchie’s sets
33:09 On working with Guy Ritchie
35:11 Reminiscing Ray’s big break
38:30 Filming Nil by Mouth with Gary Oldman and Kathy Burke
41:20 Fast food quiz
42:39 What’s a Gucci day?!
45:46 End of the show question
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Serge Pizzorno gets a kick from our spaghetti all’assassina
mercredi 12 août 2026 • Durée 45:24
Angela takes on the ‘assassin’s method’ for our rock-star guest
Serge Pizzorno is musician, songwriter, record producer and co-founder of Kasabian. The band, who release their latest album, Act III, on 4 September, have been together since the early ’00s, with Serge taking on frontman responsibilities in 2020. He joins us after a huge gig at London’s Finsbury Park, in front of 50,000 people - so the Fast Food Quiz in front of the Dish crew should be a doddle.
Serge’s palate has been on quite a journey, from bread with no butter to taking on big hitting flavours, including today’s spicy pasta. Angela serves bucatini all’assassina, with burrata & ’nduja crumb, using spaghetti instead of bucatini. It’s a pasta cooked like no other we’ve made on Dish before, using risotto-esque techniques and producing spaghetti with a dark, smoky char. It’s served with focaccia from Angela’s range, and paired by the Waitrose wine experts with a bottle of Araldica Barbera D'Asti Superiore.
It was so much fun getting to know Serge off-stage. From his Italian roots, to his loyalty to Leicester, and his life-long passion for bread, he is welcome back anytime. And not only are we confident you will want to try the recipe after this episode, but you might go in search of a runner’s high too.
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk
Dish from Waitrose is made by Cold Glass Productions
00:00 Welcome!
01:55 Today’s guest
03:07 It’s watermelon season!
04:54 Serge Pizzorno has arrived…
06:03 A fruity cheers & chatting retro crisps
09:01 Kasabian’s sensational gig at Finsbury Park
10:39 Serge the breakfast maestro
11:07 Creature comforts
12:33 Serge’s likes
16:15 Serge’s dislikes
19:30 From Leicester specialties to hosting hacks
21:02 Eating on the road
22:28 Food as memories
23:49 Food is served!
28:09 Wine pairing
28:36 A Kasabian album to the effect of music
35:57 Serge is a man of many hobbies
38:53 Fast food quiz
40:17 End of the show question
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Jamie-Lee O’Donnell is mightily impressed by our tuna grill-das!
mercredi 5 août 2026 • Durée 43:17
Fresh off a flight to take a seat at the Dish table.
Jamie-Lee O’Donnell is an Irish actor known for her roles in Screws, Leonard & Hungry Paul, and Derry Girls as the iconic Michelle Mallon. Jamie-Lee jetted in from Barcelona to be with Nick and Angela for lunchtime skewers, and a catch up about film, TV and fashion projects galore.
Fuelled by energy drinks after an early flight, Jamie-Lee brings no shortage of strong food opinions to the table. She loves her meals to be sharp and sexy, but not wiggly, and feels passionately about crisp toasties and a chicken box after a night out at ‘le pub’.
Angela responds to her list of likes and dislikes with a Spanish-influenced meal for Jamie-Lee. Starting with gildas three ways before tuna grill-das, served with a tomato & cucumber salad with mint & whipped feta, and a side of sweet and smokey Cornish potatoes. We begin with a glass of Campo Viejo Rioja Tempranillo Red Wine, while the main is paired with a bottle of Fleur d'Azur Luberon Rosé by the Waitrose wine experts.
Jamie-Lee can be seen at the Goodwood Revival, which takes place from 18-20 September. She’s appearing on the Style Stage to talk about her passion for fashion and the importance of costume across her variety of roles. Tickets for the weekend are on sale right now. We also chat about Jamie-Lee’s role in the upcoming movie Girl Group, directed by Rebel Wilson, and find out about a haircut that proves to be a real talking point.
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
The grill-das recipe was created for Waitrose by Helen Graves.
The recipe for the tomato & cucumber salad with mint & whipped feta was created for Waitrose by Georgina Hayden.
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk
Dish from Waitrose is made by Cold Glass Productions
00:00 - Welcome & a Tom Holland de-brief!
01:55 - Today’s guest
02:10 - Angela’s rock ‘n’ roll night in Barcelona!
04:48 - It’s padrón pepper season!
06:31 - Jamie-Lee O’Donnell fresh from Barcelona!
11:35 - A Rioja cheers!
12:32 - Tapas starters
12:58 - Crisp toasties, wriggly food & goodbye gluten!
16:50 - Jamie-Lee’s food likes!
18:02 - A Derry chicken box?
18:59 - Spanish meal times & food favourites
21:09 - Jamie-Lee’s former corner shop!
22:14 - Food is served!
23:29 - Wine pairing
23:34- Top tips?!
25:49 - Goodwood Revival & adapting to new roles
28:19 - Girl Group & impressive wigs
31:55 - The Derry Girls love lives on!
34:49 - The many doppelgangers of Jamie-Lee
36:42 - Fast food quiz
39:28 - End of the show question
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Tom Holland, Part 2. The skewers sequel... this time, it’s pork and pineapple!
mercredi 29 juillet 2026 • Durée 36:44
Is he our new co-host now?!
We return to the table with Tom Holland for another instalment of Dish, as the actor shares stories from his big summer on cinema screens. After focusing on The Odyssey in Part 1, we switch from Greek armour to spandex and chat about Spider-Man: Brand New Day, out now in UK cinemas.
After first being cast at the age of 18, Tom returns as Peter Parker for a fourth time alongside stars including Zendaya, Jon Bernthal and Sadie Sink. The production was shot in locations across the UK, including London and Glasgow, bringing city traffic to a standstill, as Angela can verify!
Luckily Tom has saved room for more food, and we continue our feast with a serving of spicy pork & pineapple skewers and a village Greek salad, which is a Georgina Hayden recipe. The meal is served with a side of garlic and rosemary potatoes, and the wine pairing is a bottle of Isula Mea Syrah-Sciaccarellu Rosé IGP Ile de Beauté.
Tom is a family guy, and we get to hear all about his brother Sam, a chef who makes fantastic food and isn’t afraid to boss Tom about in the kitchen. There’s an end of the show challenge to impress Angela, and we finally get to hear what Tom’s favourite kitchen utensil is.
You can watch full episodes of Dish on YouTube and on Spotify.
All recipes from this podcast can be found at waitrose.com/dishrecipes
The recipe for the village Greek salad was created for Waitrose by Georgina Hayden.
A transcript for this episode can be found at waitrose.com/dish
If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk
Dish from Waitrose is made by Cold Glass Productions
00:00 - Tom Holland is back for seconds!
01:06 - From World Cup chat to a listener email
03:14 - It’s cherry season!
04:29 - Previously on Dish…
05:18 - It’s Tom Holland again!
06:11 - The realities of having a chef in the house
08:27 - A message from Sam Holland
09:58 - The Holland family favourite!
12:03 - Tom’s roast chicken saga…
12:47 - Tom Holland love!
13:22 - The death of the derby?!
15:32 - Food is served!
19:51 - A new Spider-Man!
22:19 - Film review from Dish HQ
24:45 - Filming locations
26:45 - Nick’s new golfing era?
28:39 - Fast food quiz
30:21 - End of the show question
31:55 - A meringue match!
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