Table Talk Podcast Por The Spectator capa

Table Talk

Table Talk

De: The Spectator
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Sobre este áudio

 Lara Prendergast and Olivia Potts interview notable guests about their life, through the food and drink that has come to define it. Lara Prendergast is the Food and Drink Editor of Spectator Life. Olivia Potts is Spectator Life's Vintage Chef. Comida e Vinho Higiene e Vida Saudável
Episódios
  • With Daria Lavelle, on her breakout novel 'Aftertaste'

    With Daria Lavelle, on her breakout novel 'Aftertaste'
    May 20 2025
    Daria Lavelle was born in Kyiv, Ukraine, and raised in New York. Her work explores themes of identity and belonging and her short stories have appeared in The Deadlands, Dread Machine, and elsewhere. Daria is the author of the critically acclaimed new novel Aftertaste which explores food, grief and the uncanny.

    On the podcast she tells Liv about her 'inexplicable' love of olives as a child in Ukraine, trying to make it as a writer in New York and how to write about food without it feeling contrived.
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    32 minutos
  • With Mary-Ellen McTague

    With Mary-Ellen McTague
    May 6 2025
    Mary-Ellen McTague is a chef based in Manchester. She is the culinary driving force behind Aunbury, 4244, the Creameries and her newest venture, Pip at the Treehouse Hotel. Mary-Ellen is also the co-founder of Eat Well MCR, which has delivered almost 100,000 meals across Greater Manchester since 2020 to those sidelined by poverty.

    On the podcast, she tells Liv and Lara why, as a child, she would only eat orange cheese, why Lancashire hotpot is so nostalgic, her Eureka moment when she decided to become a chef – and where you should eat in Manchester.
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    25 minutos
  • With Roger Pizey, Head of Pastry at Fortnum and Mason

    With Roger Pizey, Head of Pastry at Fortnum and Mason
    Apr 22 2025
    Roger Pizey is a baker, chef and one of the most influential pâtissiers in the UK. He started his culinary journey as an apprentice at La Gavroche under Albert Roux before taking on the role of head of pastry at Marco Pierre White’s Harveys, during the time it achieved three Michelin stars. He has since worked at a number of London institutions and now serves as the head of pastry at Fortnum and Mason.

    On the podcast he tells Liv and Lara about childhood memories of Manchester tart, what he learnt from Albert Roux and Marco Pierre White, and why Fortnum’s rose éclair is the perfect dessert.

    Photo credit: Michael Barrow
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    20 minutos

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