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The Go To Food Podcast

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The Go To Food Podcast
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  • Diana Henry - Multi Award Winning Food Writer Reveals Her Incredible Life Story!
    This week on The Go-To Food Podcast, Freddy and Ben sit down with the extraordinary Diana Henry, whose food writing has shaped how we cook and think for over two decades. With warmth, humour, and striking honesty, Diana shares stories from a life steeped in flavour — from her mother’s soda bread and Sunday puddings in Northern Ireland to her teenage awakening in France, where vinaigrette and apple tarts revealed food as art, culture, and freedom.She recalls her early dinner parties — prawn cocktails, ratatouille, and Hamlyn cookbooks spread open on the counter — and the thrill of discovering writers like Claudia Roden and Alice Waters, who showed her how recipes could tell human stories. London brought new worlds: barrels of olives, tahini epiphanies, and a stint on TV Dinners, where she helped stage surreal futuristic feasts with silk and sandpaper.There’s the pivotal Friday phone call that changed everything: being asked to ghostwrite Antonio Carluccio’s Vegetables, which proved she could build a book from scratch. That led to Crazy Water, Pickled Lemons, her breakout success — a deeply personal collection shaped by mood boards, travel dreams, and an instinct for beauty that made her one of the most admired voices in food.In one of her most moving stories, Diana opens up about her time in hospital — the serious illness that almost ended her career, the long, slow recovery, and how the act of cooking helped her return to herself. Even at her weakest, she found comfort in ingredients and the language of recipes, proof that creativity and appetite can endure when everything else falls away.This conversation is rich with memory, resilience, and joy — from French tarts to Carluccio’s kitchen, from the ICU to her writing desk. It’s a portrait of a life lived through food, and a reminder, as Diana says, that “there’s always something worth cooking for.”Around the Table - 52 Essays on Food & Life by Diana Henry, Mitchell Beazley, £20--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.
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  • Anna Tobias - Has PR Homogenised The Restaurant Industry - The Frustrations Of Cooking At The River Cafe & The Beauty Of Beige Food!
    Anna Tobias joins us at Café Deco with a rollicking origin story: letters to Jeremy Lee straight out of Oxford, a crash-course at Blueprint Café (including emergency ice-cream runs mid-service), and the Garden Museum saga that sparked an industry-wide outpouring of support. From Hong Kong lettuce-wrap memories to Lower Saxony kale festivals, Anna’s food map is as eclectic as her menu—anchored by that now-iconic egg mayonnaise (halved, dolloped, criss-crossed with anchovy) that made the New York Times list of must-eat London dishes.We get under the hood of Café Deco’s quietly fanatical seasonal rhythm—veg first, always—then the “wet meat/dry meat” dance, beany stews that show off the market, and why the late-summer-into-autumn handover is peak cooking season. Anna talks River Café discipline, becoming head chef at Rochelle under Margot Henderson’s watchful, open mind, and the P. Franco stint that sharpened her own voice. She’s candid on staying relevant once the new-opening glow fades, the realities of PR, and why trends (hi, crudo) can flatten a city’s food culture.There are stories galore: floods as true kitchen nightmares, the one thing that makes a customer instantly “worst,” and the trust Café Deco builds with regulars who come for comfort done properly. We finish with travel and nostalgia—Madrid’s surprise-hit cod tripe rice, and the all-time Hall of Fame dish: her mum’s broth with semolina dumplings—before Anna cues up our outro with Blondie’s “Heart of Glass.” If you care about London cooking with backbone, this one’s essential listening.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.
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  • Neil Borthwick: From Elevator Kisses With Angela Hartnett to Surviving A 7 Day Coma to Building Britain’s Best Bistro!
    Step into Soho’s most storied dining room with executive chef Neil Borthwick — Scottish straight-talker, lover of demi-pints, and guardian of The French House’s old-school rules: no phones, no music, proper conversation only. He walks us through the thrill of a handwritten, daily-changing menu and the cult dishes that vanish by Friday — calves’ brains with beurre noisette and capers, that famously crispy pork jowl, a parsleyed ham terrine pricked with ox tongue — and yes, a rum baba to finish. We even learn the two sacred days when pints are allowed (April Fool’s and Pride), why four halves is a “rubbish” order, and how the vibe stays gloriously convivial because of it.At The French House, Neil has built something rare — a place where the food feels both deeply French and completely unfussy, rooted in seasonality and memory rather than trends. The menu changes daily but always reads like a love letter to proper cooking: Dover sole meunière with caviar-laced velouté, pigeon pie, or a bone marrow–crumbed beef plate that regulars pray will reappear. From Gordon Ramsay’s Amaryllis to Phil Howard’s The Square, Anne-Sophie Pic’s three-star temple, and a formative stint with Michel Bras, Neil’s CV reads like a greatest-hits of modern gastronomy. He unpacks the legend of Bras’ gargouillou (no tweezers required), the origin story of molten chocolate cake, and a philosophy that rejects “cool” in favour of nourishing, seasonal food done beautifully well. Expect dish-by-dish storytelling, laughter, and the tale of how a Paris lift kiss with Angela Hartnett, a near-fatal cycling accident and seven-day coma, and a hard-won recovery led him to the kitchen that finally feels like home.------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.
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  • Patricia Michelson - How I Started The UK's Cheese Revolution, Jamie Oliver's Genius & Getting Jimi Hendrix Addicted To Rosé!
    Step into the world of London’s most iconic cheese emporium with Patricia Michelson, founder of La Fromagerie, as she joins The Go-To Food Podcast. From a single wheel of Beaufort cheese smuggled home from a disastrous ski trip to running three of London’s most beloved food destinations, Patricia shares how a moment of serendipity sparked a movement that transformed how the city eats. Hear how she turned her garden shed into a “cheese cave,” won over Michelin-starred chefs, and built a thriving, independent food business — all without investors, all on instinct.In this conversation packed with stories and flavour, Patricia recounts her early days selling cheese at Camden Lock Market, the birth of her Marylebone café culture, and the surprising musical history of her family — including her brother’s 1960s restaurant, Mr. Love, on Brook Street, where Jimi Hendrix once stayed upstairs. From those heady Soho days to her invention of “small plates” years before it became a trend, Patricia’s journey is a love letter to creativity, connection, and courage in the world of food.From truffle pasta and toasted cheese made with a splash of white wine to tales of chefs like Gordon Ramsay and Jamie Oliver discovering the joys of raw milk, Patricia brings the spirit of London’s culinary scene to life. This is a story about taste and tenacity, told by the woman who taught a city how to eat cheese — with a rock’n’roll twist.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.
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  • Francois O’Neill: How to Keep Restaurants Thriving in This Challenging Market & The Importance Of Generosity!
    In this episode, Maison François founder Francois O’Neill shares what it really takes to keep restaurants thriving amid rising costs, changing diners, and constant uncertainty. From the realities of staffing and margins to the return of brasserie theatre — foie gras “burgers,” dessert trolleys, and caviar-topped chicken nuggets included — Francois reveals how optimism, generosity, and beautiful chaos keep his world turning.Beyond the food, Francois is candid about the realities of running a restaurant today — the impossible margins, soaring ingredient costs, and the new normal of 35% staff overheads. But his optimism shines through as he explains how Maison François has weathered every storm: through generosity, energy, and human connection. He takes us from the flickering lights of Brasserie St Quentin, where a towering French chef named Marcel used to eat from the stockpot, to today’s buzzing St James’s dining rooms where corner booths, dessert trolleys, and champagne carts help guests “order with their eyes.” It’s a love letter to old-school glamour made relevant again — and a reminder that theatre and warmth are as vital as the food itself.In a wide-ranging conversation, we hear about the breakfast hustle that went from one table to 200 covers, the behind-the-scenes of Frank’s, his quietly brilliant Borough Market venture, and the power of saying yes to single diners. Francois opens up about the grind and the gratitude — from crisis-era reopenings to future plans at Frieze London, and from late-night service lessons to the Brazilian beach barbecue that still defines his idea of heaven. It’s rich, funny, and full of texture — a portrait of a restaurateur who still believes in beauty, hospitality, and a good bit of butter.-------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.
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About The Go To Food Podcast

The Go-To Food Podcast is where the world’s most influential chefs, restaurateurs, food writers and critics share the stories behind their craft. Hosted by award-winning presenter Freddy Clode and chef and food writer Ben Benton, this weekly show dives deep into the experiences, inspirations, and “Go-To” favourites that define a life in food. From hidden gems to the restaurants they return to time and again, each episode serves up intrigue, insight, and the untold moments that shaped their journey. With food and drink inspired by their stories, expect stories from the food world, insider knowledge, and a true celebration of food culture at its finest. Hosted on Acast. See acast.com/privacy for more information.
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