The Filling with Anna Barnett – Détails, épisodes et analyse

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The Filling with Anna Barnett

Anna Barnett

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Fréquence : 1 épisode/53j. Total Éps: 36

We all know the kitchen is where stuff happens. It’s there that we chew the fat, make life’s big decisions and, when no one’s watching, slurp straight from the tin. Join me, Anna Barnett, as I head into the kitchens of celebrity guests to swoon over the styling, discuss their career highs and lows, and get stuck in to some serious food chat.Each weekly episode ends with our guest showing us their strongest sandwich game - and very possibly the contents of their fridge!

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Angela Hartnett Discusses her Welsh-Italian Ancestry, Gordon Ramsay's Ambition and Supplying the Queen with Pasta

Saison 2 · Épisode 11

dimanche 30 mai 2021 • Durée 57:55

EPISODE SYNOPSIS

This is an EXCITING ONE! Fresh from a morning gym session and seated in her Spitalfields’ kitchen, 2

Michelin starred chef Angela Hartnett MBE joins host Anna Barnett for this week’s episode of The

Filling podcast where Angela shares stories of growing up in the family fish and chip shop, working

with Gordon Ramsay for 17 years and how it feels to be the only woman in a kitchen of male chefs.

The answer to that may surprise you.

EPISODE NOTES

03:30 – 05:30) Angela admits to working throughout lockdown, and here she details the Cook 19

initiative she developed to supply hospitals with meals during the pandemic.

17:40 – 20:00) With a Welsh Italian mother, Irish father and growing up in Essex, Angela draws on

her varied background for culinary inspiration.

22:15 – 25:00) Working for Gordon at the world-famous Connaught Rooms did not come without

its struggles; here Angela details how she overcame them.

34:40 – 36:30) An enlightening discussion around being the only woman in an all-female team leads

to an unexpected confession. Listen here.

38:30 – 40:00) Here Angela gives some invaluable advice for young chefs starting their careers.

43:30 – 44:30) Angela and Anna discuss the regional differences of Italian food.

TOP QUOTES

“If you’ve got dried chili, garlic and tomatoes – you’ve got a meal.” Angela

“When I first started working for Gordon, I thought; ‘Right, I’ve got to get serious.’.”

“I know my limitations; I don’t wake up in the morning and think Michelin stars.” Angela

“What’s always worked in my favour is being a woman.” Angela

“I’m not afraid to say I don’t know, and I think that’s key in this business. How can anyone know

everything about food?” Angela

“The hospitality industry can look back at itself after this year and be proud.”

RESOURCES

www.angelahartnett.com

www.muranolondon.com

www.limewoodhotel.co.uk

www.stjohnrestaurant.com

www.brawn.co

www.bratrestaurant.com

ABOUT THE GUESTS

Angela Hartnett is one of the most high-profile female chefs in the world, having worked at many of

London’s top restaurants. During her childhood, Angela's Italian grandmother and mother instilled in

her an appreciation and love of good food.

Angela has since won numerous awards and has paid real homage to her Italian roots by opening

Murano, a fine-dining restaurant in London with an Italian-influenced menu. In January 2007, Angela

was awarded an MBE for services to the industry. Her restaurants currently hold 2 Michelin stars.

She lives in London with her husband.

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From their Kitchen Disco Sophie Ellis-Bextor and Richard Jones Discuss Combining their Music Careers with Feeding their Five Sons

Saison 2 · Épisode 10

dimanche 23 mai 2021 • Durée 01:28:30

EPISODE SYNOPSIS

Musical husband and wife duo, Sophie Ellis-Bextor and Richard Jones, sit down in their London home

with The Filling host Anna Barnett to chat about how they met and Sophie’s chat-up lines, the

importance of music in their lives and how to feed a family of 7 during lockdown. Here’s a clue: lots

of cereal and lots of milk. Also on the table are Sophie on Strictly, falling over on stage, and falling

pregnant 6 weeks into dating.

EPISODE NOTES

06:30 – 08:30) Ever wondered what breakfast time looks like for a house of 7 including 5

boys? Listen here to get the full picture.

21:00 – 23:00) Here Sophie and Richard talk about how they met and Sophie’s now

infamous first chat-up line.

25:10 – 28:45) Music played a big role in Sophie’s childhood, but can you guess her first gig

at the age of 8? Prog rock anyone?

34:40 – 38:00) Here Sophie talks candidly about her first band before going solo, and her

big break. Can Groovejet really be 21 years old?

41:30 – 48:00) The Feeling were turned down by many record companies before landing

their deal. Richard here discusses the origins of the band and how they craft their songs.

01:12:30 – 01:15:00) Sophie was a contestant on Strictly Come Dancing in 2013 and here she

recounts her time on the show. Find out if she and Richard continue to waltz around the kitchen.

TOP QUOTES

“Chicken soup and garlic bread? That’s the worst combination ever.” Sophie requoting one of her

Tomos Parry chats Michelin stars, Basque cooking, and east end strip-clubs

Saison 2 · Épisode 1

dimanche 21 mars 2021 • Durée 01:23:37

EPISODE SYNOPSIS

Founder and head chef of Brat restaurant, Tomos Parry, talks to Anna Barnett about converting a former east end strip club into his Michelin starred restaurant, the influence of Basque cooking on his menu, and the transportive power of food and eating, in this episode of The Filling podcast. Mid lockdown, Anna and Tomos discuss the need for hospitality side projects in a struggling industry, and how creating a convivial working culture is beneficial for team and customer. As Tomos say; ‘It’s an open kitchen, so there’s not much shouting going on.’

EPISODE NOTES

12:45 – 16:30) Tomos details with passion how he builds the menus for Brat; Basque inspired but with Celtic influences using British produce.

19:00 – 22:00) Lockdown has dealt a debilitating blow to the hospitality industry; here Tomos explains how his summer side project at Climpson Arch evolved and the menu philosophy behind it.

22:25 – 25:00) Working in kitchens throughout his politics degree at university, Tomos recounts his entry into the London restaurant scene and how his plans for his own restaurant materialised.

51:30 – 55:00) The chef’s Welsh roots are explored here and how culinary elements of growing up on the Welsh coast have made their way to his menu. Lava bread anyone?

58:40 – 1:00:00) In an enlightening segment, Tomos humbly details what a Michelin star award (after just 7 months) really means to him and his team.

1:01:38 – 1:02:15) When asked his proudest moment, Tomos candidly describes how his restaurant side projects have successfully countered the potentially disastrous effects of lockdown, for him and his team.

TOP QUOTES

“If I can do it with conviction and integrity everything will happen.” Tomos

“I wanted to eat that style of Basque food and there was nowhere to do it – so I opened a restaurant.” Tomos

“A restaurant is a constantly changing thing because it’s full of human beings.” Tomos

Dan Gillespie-Sells Makes an Italian Open Sandwich (And Plays Piano Really Fast)

Saison 1 · Épisode 9

dimanche 14 février 2021 • Durée 01:18:31

Singer, song writer, activist, and Anna’s former landlord, Dan Gillespie-Sells, is the guest on this

week’s The Filling with Anna Barnett. Catching-up in Dan’s Victorian pub home in east London, the

old friends chat through Dan’s musical journey from attending the Brit School at 16, forming his

band The Feeling, learning his craft performing 10 shows a week in the Alps, and diversifying into

musical theatre. As Dan’s pub is where Anna lived for 10 years, they also remember the many pop-

ups Anna catered there. But did the guests come for Anna’s food or Dan’s Christmas carols?

TOP QUOTES

“Isn’t it funny – all these blokes in dresses … and Anna.” Dan

“I can’t tolerate much spice – I have an Irish sphincter.” Dan

“The fight continues but so does the joy, celebration and solidarity.” Dan

“We wanted to sound like E.L.O. from the 70’s – soft rock – when everyone else wanted to sound

like The Strokes.” Dan

“If you don’t go for things, you don’t fail; if you don’t fail, you don’t learn.” Dan

“I’m greedy and I want a meal deal.” Anna

RESOURCES

www.everybodystalkingaboutjamie.co.uk

www.thefeeling.com

www.brit.croydon.sch.uk

www.tayyabs.co.uk

www.akt.org.uk

ABOUT THE GUEST

Ivor Novello award winning singer-song writer, Dan Gillespie-Sells, was born in London in 1978. He is best known for being the lead vocalist and frontman for the group The Feeling. In addition to his work with The Feeling, Dan has written songs for Sophie Ellis-Bextor. He co-wrote and co-performed the theme tune to BBC drama, ‘Beautiful People’, collaborated with choreographer Javier de Frutos on a ballet piece for The London Coliseum, and most recently wrote the music for the stage show and, soon to be released, film, ‘Everybody’s Talking About Jamie’.

Madeleine Shaw Makes a Hot Salmon Salad on Rye Bread (Or Does She?)

Saison 1 · Épisode 8

dimanche 7 février 2021 • Durée 01:16:33

‘Move, munch, meditate’ is nutritionist and writer Madeleine Shaw’s philosophy for positive lifestyle change. Madeleine is the guest on this week’s episode of The Filling with Anna Barnett. Madeleine and Anna also get to grips with establishing joy in your diet by ‘crowding in, not cutting out’, the importance of vegetable diversity for gut health, Madeleine’s strict Nokia only policy at the weekend (no smartphones here) and topless gyms. Yes, gyms where you work out topless (and barefoot).Would you dare?

EPISODE NOTES

06:00 – 08:00) A four year extended gap year in Australia prompted Madeleine to initiate some

major lifestyle changes. Here she details her return to the UK and how she got her business started; through a blog, supper clubs and meeting a very special someone.

19:00 – 24:15) Anna and Madeleine begin to discuss the most important areas to consider in

lifestyle change. Madeleine explains how she would prioritise sleep, breathing and vegetable

diversity.

30:30 – 33:00) ‘Get the Glow’ was Madeleine’s first best-selling book. In this section, the author

examines the origins of this book and the concepts for her other publications.

39:00 – 40:30) Talking sensitively about past experiences with her relationship to food, Madeleine

explores how growing up with few realistic body shapes on TV can have such a negative impact on self-perception.

52:20 – 55:00) With social media playing such an integral role in working life, as much as personal

life, Madeleine describes her ‘digital switch off’ techniques and the use of boundaries in order to

maintain that vital work/life balance.

58:00 – 59:00) As a nutritionist by trade, Madeleine here chats through her recipe techniques.

What comes first, the flavour or the nutritional value?

Melissa Hemsley Makes a Fridge-Raid Frittata Sandwich

Saison 1 · Épisode 7

dimanche 31 janvier 2021 • Durée 58:55

Anna Barnett today joins Melissa Hemsley in her east London kitchen, resplendent with built-in wok and teppanyaki grill, to discuss the pleasures of dining alone (and not just to chat up the waiters), how the vibrancy of Filipino cuisine is having a moment, reusing leftovers, and the importance of a well-stocked freezer should you find yourself in A&E after a tumble down the stairs. The only thing standing in the way of Anna’s hand-crafted sandwich this week is an uninvited spider Melissa finds in our host’s hair.

TOP QUOTES

“Cooking for yourself from scratch is a wonderful way to nourish yourself; physically, mentally, emotionally.” Melissa

“(My mum) didn’t teach me how to cook so much as taught me not to throw away.” Melissa

“What’s the first meal I’m going to have when I get out of A&E?” Melissa

“If you cook, you don’t have to clean. And while I’m cooking, I’m also always eating.” Anna

“If I could sum you up as a food, Anna, you’d be a cold press olive oil.” Melissa

RESOURCES

www.melissahemsley.com

www.heckfieldplace.com

www.risefierce.com

www.boroughmarket.org.uk

Andi & Miquita Oliver Make a Mackerel Escabeche Open Sandwich

Saison 1 · Épisode 6

dimanche 24 janvier 2021 • Durée 58:06

Anna Barnett visits the north London kitchen of chef and TV presenter Andi Oliver and her daughter, Miquita, in this episode of her podcast, The Filling. Together they explore Andi’s career through music (best friend is Neneh Cherry klaxon!) to food broadcasting, and a certain mother/daughter road trip through Cambodia where the driving definitely was not shared (you do have a license right, Miquita?). Along the way we learn about a new restaurant venture with Fred Sirieix, talk inspirational black influenced cooking, and that you can never have too much gravy.

TOP QUOTES

“Let’s get down to the nitty gritty – she doesn’t let me in her kitchen.” Miquita

“The main rule in the kitchen is don’t put your hand in the food.” Andi

“Oh Lord have mercy – where’s my gravy?” Andi

“Add marmite and then sexuality happens.” Andi

“Nobody wants bad vibe food – don’t put your bad vibes over my chicken!” Andi

“Everything is soul food if it’s done right.” Andi

RESOURCES

www.wadadlikitchen.com

www.claptoncountryclub.co.uk

Edna Lewis: In Pursuit of Flavour

www.thegreyrestaurant.com

www.jainesfish.com

ABOUT THE GUESTS

Great British Menu host, Andi Oliver, was born in London and made a name for herself as a musician performing with several bands in the 1980’s & 90’s. Moving into broadcasting, Andi’s passion for food and cooking took centre stage when she co-hosted a culinary TV show with her good friend, Neneh Cherry, ‘Neneh & Andi Dish it Up’. As well as TV work, Andi is also now also a restaurateur and writer.

@andioliver

Sami Tamimi & Tara Wigley Spiced Cauliflower Fritter Wraps

Saison 1 · Épisode 5

dimanche 17 janvier 2021 • Durée 52:21

We’re in culinary heaven in this week’s episode of Anna Barnett’s podcast, The Filling, as our host is invited to the home of Sami Tamimi, renowned Palestinian chef. They’re joined by Sami’s writing partner Tara Wigley (her journey from publishing to trained cook via the birth of twins is worth a podcast in itself) to discuss being part of the Ottolenghi empire, why the term Middle Eastern cooking needs greater definition, and the difference between right tahini and wrong tahini. Along the way Anna gets fed the most exotic sandwich yet in the series, and we learn why stopping midway during a marathon for a kebab isn’t the best idea.

TOP QUOTES

“If you want something done, ask a mum of twins.” Tara

“In the Middle East you can’t just walk around with a list as it just doesn’t work this way.” Sami

“She had a tattoo of an open pomegranate on one arm, and an aubergine on the other.” Tara

“Z’atar is better than drugs.” Sami

“I actually have a gigantic mouth; I can fit a whole ladle in my mouth.” Anna

RESOURCES

www.ballymaloe.ie

www.belazu.com

www.zetunevoo.com

www.ottolenghi.co.uk

ABOUT THE GUESTS

Sami Tamimi: Growing up in the Old City of Jerusalem, Sami Tamimi displayed an early interest in food and cooking. After a brief career as a hotel porter, Sami quickly progressed to head chef for a restaurant in Tel Aviv. An invitation to run a bakery led him to London in 1997. Two years later Sami met Yotam Ottolenghi and their mutual love and appreciation for the ingredients and recipes from their shared homeland developed into a business. Sami is now co-author of several bestselling cookbooks and co-owns the restaurants Rovi and Nopi. His latest book is Falastin, co-authored with Tara Wigley.

@sami_tamimi

Henry Holland & David Hodgson Make Fish Finger Tac

Saison 1 · Épisode 4

dimanche 10 janvier 2021 • Durée 01:04:34

Get ready for an hilarious, equal parts couple’s therapy, equal parts life coaching session (with a bit of food talk thrown in), as Anna Barnett chats to UK fashion’s power couple, Henry Holland and David Hodgson, for the fourth instalment of her new podcast, The Filling. The conversation weaves us through how they met, their successful career paths, and how being northern keeps them grounded in a capricious industry. What we all really want to know, however, is, just how big was David’s award-winning marrow he grew when he was 5, and what are turkey turds, exactly, and why do they have them in their fridge?

TOP QUOTES

“You’re definitely a gammon, egg, and chips man; very plain, very northern.” David

“I have a very delicate digestion and even looking at pastry gives me heartburn.” Henry

“I’ve lost many a tooth to Haribo and I’m proud of that.” David

“You know a chocolate orange is my favourite chocolate outside of mini egg season.” Henry

“You jump headfirst into everything without fear of failure; you don’t look back. And that’s an amazing quality.” David

“There are more face masks sachets in our fridge than there are food sachets.” Henry

RESOURCES

www.luluguiness.com

www.houseofholland.co.uk

www.j-sheekey.co.uk

www.bratrestaurant.com

www.bistrotheque.com

www.myneighboursthedumplings.com

www.outfry.com

ABOUT THE GUESTS

Henry Holland was born in Ramsbottom, Greater Manchester, in 1983. After graduation from the London College of Communication, Henry went on to work for several teen magazines. In 2006 Henry designed his Fashion Groupies t-shirt range which gained notoriety throughout the fashion world and beyond. Henry subsequently designed a full collection and founded his own fashion house, The House of Holland. Henry has collaborated with Levi Strauss, Debenhams, and Le Specs sunglasses.

Amelia Freer Makes a Hero Sandwich

Saison 1 · Épisode 3

dimanche 3 janvier 2021 • Durée 01:03:57

Chatting to Anna this week, for episode 3 of her new podcast The Filling, is nutritionist and best-selling author Amelia Freer. Anna and Amelia bond over a shared ‘cooking as meditation’ philosophy with Amelia explaining how positive nutrition should be about what you include in your diet, and not what you exclude.

Beige foods are also discussed as well as the best hangover meals (tuna mayonnaise and sweetcorn for Amelia). We also learn how a tenure working for Prince Charles shaped a shift in Amelia’s lifestyle and, despite its nutritional benefits, you won’t find her drinking a turmeric latte.

ABOUT THE GUEST
Amelia Freer (FdSc, Dip ION) is one of the UK’s most respected nutritional therapists and healthy eating experts. She has headed a thriving private clinic in London for over a decade and has helped thousands to achieve a happier, healthier life. She is also an international best-selling author, debuting with the inspirational ‘Eat. Nourish. Glow’. Amelia’s fourth book, ‘Simply Good for You’, was released in December 2019.

TOP QUOTES
“This is the largest fridge I have ever seen. I could get into this fridge – have you ever climbed inside your fridge?” Anna
“We need to make sure we’re eating 30 different plants each week.” Amelia
“When I was younger, I would happily have lived off toast and marmite.” Amelia
“You don’t have to be perfect to be powerful.” Amelia
“I don’t believe in children’s food versus adult’s food – we eat exactly the same.” Amelia
“Good enough is enough.” Amelia

RESOURCES
Jillian Lavender, London Meditation Centre: www.londonmeditationcentre.com
www.limewoodhotel.co.uk
www.ameliafreer.com
Instagram: @ameliafreer
www.thewolseley.comABOUT THE HOSTAnna Barnett () is a chef and food writer. She moved to London to work in TV and enjoyed a career at both MTV and Channel 4 before moving into fashion. Life has always been experienced through the lens of good food, however, and she released her debut cookery book ‘Eat the Week’ in 2015, after which she spent several years writing ‘The Reluctant Vegetarian’ blog for the Independent newspaper whilst also contributing to Vogue magazine. She went on to write the food pages for Grazia magazine; she now has a weekly column writing for The Evening Standard online. In 2019 Anna wrote and styled ‘How to be Gluten Free and Not Lose Friends’, her second cookery book. Anna regularly hosts pop-up restaurants, collaborates with brands, caters private events as well as hosting cookery classes at her home in east London.

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The Filling with Anna Barnett – Détails, épisodes et analyse

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