Breaking Bread Birmingham – Details, episodes & analysis

Calling all food delivery businesses this podcast will save you money. Watch this trailer and then go watch the whole episode to find out more

This is a trailer for our full episode with Harry, co creator of premium craft rum Burning Barn

In this episode of Birmingham food podcast Breaking Bread, your hosts Liam & Carl delve into the inspiring journey of Andrew Perry, aka Andy Grows Herbs, co-owner of Urban Herbs. Join us as we explore the incredible story of how Andy transformed the tiny front garden of a former council house into a thriving oasis of edible plants. Through his experiences and insights, we uncover the importance of a food-growing revolution and its impact on down-to-earth areas.

Episode Highlights:

1. Introduction to Andy Grows Herbs: Meet Andy Perry, the visionary behind Urban Herbs, as he shares his mission to prove that anyone, regardless of their living situation, can grow their own food.

2. The Essence of a Food Growing Revolution: Discover why growing your own food is becoming a crucial life skill, especially in a society where seasonal interactions are limited to brief walks from the front door to the car.

3. Rationing and Rising Prices: Learn how the recent rationing of fresh produce in UK supermarkets and soaring fruit and vegetable prices highlight the urgency of reconnecting with food growth and self-sustainability.

4. Andrew's Transformational Garden: Dive into the remarkable journey of turning a small front garden into a bountiful source of fresh produce. Andy discusses the challenges he faced and the lessons he learned along the way.

5. Empowering Communities: Explore the birth of Spring Arts, a community interest company co-founded by Andrew and his partner, which focuses on teaching children how to grow their own food. Discover how they're igniting a deeper connection between growing and consuming.

6. Growing Beyond the Garden: Andrew reveals his approach to working with primary schools and creating small-scale growing spaces. Uncover how they're leaving a lasting impact through educational initiatives and a practical how-to guide.

7. Cultivating Resilience: Andy provides valuable advice for beginners and those facing setbacks in their home gardens. Embrace realistic expectations and self-compassion to overcome challenges.

8. Harvesting Hope: Wrap up the episode by reflecting on the powerful message of hope and self-empowerment that Andy Perry's journey brings. Rediscover the joy of growing your own food and be inspired to join the food-growing revolution.

   9. Connect with Urban Herbs: Find out how to connect with Urban Herbs, learn more about their projects, and get involved in the food-growing movement.

Tune in to "Harvesting Hope" and embark on a transformative journey of rediscovering the joy of growing your own food, one seed at a time.

Get Social With Urban Herbs/Andy Grows Herbs

Website- https://urban-herbs.co.uk/

Urban Herbs Insta- https://www.instagram.com/urbanherbsuk/

Andy Grows Herbs Insta- https://www.instagram.com/andygrowsherbs/

Urban Herbs Facebook- https://www.facebook.com/UrbanHerbShop

Youtube- https://www.youtube.com/@urbanherbs6815/about

TikTok- https://www.tiktok.com/@urbanherbs?lang=en

Buy Andy's Book- https://urban-herbs.co.uk/products/the-herb-gardening-handbookhttps://urban-herbs.co.uk/products/the-herb-gardening-handbook

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 HELLO FOODIES, This week we are Breaking Bread With Head Chef & owner of one of our favourite restaurants at the moment, Little Blackwood Moseley.  We start the episode off by going through Bens work history, places he has trained at, and how working in hotel kitchens is so different to working in a normal restaurant and changes dramatically again, when you own your own restaurant. Since recording this episode, we have been very lucky to have become friends with Ben & his girlfriend restaurant manager Zsofia. As you hear in the show, Ben is extremely passionate about his restaurant and loves what he does. I think the crazy hard work that goes in to being a restaurant owner is evident. 

Books Recommended

French Landry Cook Book -  https://amzn.to/2Xqd03u

Momofuku- https://amzn.to/2Yz9eGr

noma- https://amzn.to/2RWH71r

Fat Duck- https://amzn.to/2Yy1vsf

Little Blackwood Social

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 http://www.littleblackwood.co.uk/ 

 

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For Full show notes visit our Website https://breakingbreadpodcastuk.blog/

Logo designed by cardiff based artist now accepting commissions 

https://instagram.com/arlunydd/ 

music is royalty free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

HELLO FOODIES, Welcome to a very special bonus episode. We have a cracking chat with Beer Central Festival organiser Greg and Digbrew owner Oli and their head brewer Donncha. Beer Central Festival is only 1 WEEK AWAY. It is a brand new exciting two day beer festival, you hear all about it in the episode. It's a great episode and i'm mega excited for the festival. There are still tickets available, just head to the website below. 

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For Full show notes visit our Website https://breakingbreadpodcastuk.blog/

Logo designed by cardiff based artist now accepting commissions 

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music is royalty free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

  HELLO FOODIES, Carl and I are back again this week. We start by talking about some of the delicious meals Carl has been cooking at home. He tells us about the cook books hes using most at the moment. Before we get on to quite a long chat about booze. Carl talks us through some of his favourites and we discuss our recent recording with the amazing people at Crazy Gin. We finish by talking about the restaurants we have been to and a little round up of big events and new openings l, like central beer festival and Poli pizza in kings heath. Jam packed with great advice and recommendations for all serious food lovers.  our Patreon page https://www.patreon.com/breakingbreadpodcast   Breaking Bread Podcast Social https://Instagram.com/breakingbreadpodcastuk/ https://twitter.com/PodcastBread  https://facebook.com/breakingbreadpodcastuk  For Full show notes visit our Website https://breakingbreadpodcastuk.blog/ Logo designed by cardiff based artist now accepting commissions  https://instagram.com/arlunydd/ books recommended A Spot At The Bar  Pinch Of Nom   BOSH!

 music is royalty free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0 

  HELLO FOODIES, Carl and I are back again this week. We start by talking about some of the delicious meals Carl has been cooking at home. He tells us about the cook books hes using most at the moment. Before we get on to quite a long chat about booze. Carl talks us through some of his favourites and we discuss our recent recording with the amazing people at Crazy Gin. We finish by talking about the restaurants we have been to and a little round up of big events and new openings l, like central beer festival and Poli pizza in kings heath. Jam packed with great advice and recommendations for all serious food lovers.

 HELLO FOODIES, Welcome to Episode 15 of The Breaking Bread Podcast. This week we are breaking bread with chef Luke Butcher. Head chef at one of the most iconic restaurants in Birmingham, Purnells. A Michelin starred fine dining restaurant owned by celebrity chef Glyn Purnell. Luke takes us through his career from his first job as a potwash in Adlard's to working under Infamous Tom Kerridge at The Hand and Flowers in Marlow before settling in Brum at Purnells. We have a brilliant and interesting chat in which Luke offers a real insight in to what it's really like working in a Michelin Starred kitchen in 2019 . How the kitchen environment, working hours and working conditions have changed since he first started in the industry, and plenty of great useful advice for any new or young chefs just starting out.

Luke Butcher Social

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Books Recommended

 https://www.amazon.co.uk/El-Celler-Can-Roca-Joan/dp/1910690295/ref=sr_1_1?crid=2X5EP4QZ3KWRJ&keywords=el+celler+de+can+roca&qid=1559468016&s=gateway&sprefix=el+ce%2Caps%2C160&sr=8-1 

 https://www.amazon.co.uk/Elements-Dessert-Francisco-J-Migoya/dp/047089198X/ref=sr_1_1?crid=2SY95GZ0UKC5C&keywords=the+elements+of+dessert&qid=1559468203&s=gateway&sprefix=the+elements+of+de%2Caps%2C160&sr=8-1 

 

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For Full show notes visit our Website https://breakingbreadpodcastuk.blog/

Logo designed by cardiff based artist now accepting commissions 

https://instagram.com/arlunydd/ 

music is royalty free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

HELLO FOODIES, Welcome to the preview for Episode 14 of The Breaking Bread Podcast. This week we are breaking bread with chef Luke Butcher. Head chef at one of the most iconic restaurants in Birmingham, Purnells. A Michelin starred fine dining restaurant owned by celebrity chef Glyn Purnell. Luke takes us through his career from his first job as a potwash in Adlard's to working under Infamous Tom Kerridge at The Hand and Flowers in Marlow before settling in Brum at Purnells. We have a brilliant and interesting chat in which Luke offers a real insight in to what it's really like working in a Michelin Starred kitchen in 2019 . How the kitchen environment, working hours and working conditions have changed since he first started in the industry, and plenty of great useful advice for any new or young chefs just starting out. Be sure to catch our full chat Monday 3rd June        music is-  12 Months by [friendzoned] |  https://soundcloud.com/friendzonedbeats Music promoted by https://www.free-stock-music.com Creative Commons Attribution-ShareAlike 3.0 Unported https://creativecommons.org/licenses/by-sa/3.0/deed.en_US 

 HELLO FOODIES, Carl and I are back again this week. We start by talking about some of the delicious meals Carl has been cooking at home. Not as much home cooked food this week, as we have been eating out lots lately.  One of the meals we had was at Lasan in the Jewellery Quarter. They have launched a brand new weekend feast menu and we were kindly invited to try it.

 Lasan Social

 https://lasan.co.uk/?gclid=EAIaIQobChMIj-3t-5qh4gIVLbvtCh3M-QiOEAAYASAAEgIhQvD_BwE 

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For Full show notes visit our Website https://breakingbreadpodcastuk.blog/

Logo designed by cardiff based artist now accepting commissions 

https://instagram.com/arlunydd/ 

music is royalty free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0