The Filling with Anna Barnett OneFinePlay

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.

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
children.
“When we and the 5 kids are all eating the same thing at the same time – that’s success.” Richard
“We have children who don’t like jacket potatoes; how annoying is that?” Sophie
“We have personality types that are complimentary, not competitive.” Richard
“He got worryingly into golf in his 20’s, so I bought him flying lessons.” Sophie

RESOURCES
www.sophieellisbextor.net
www.thefeeling.com
www.eataly.com

ABOUT THE GUESTS
Sophie Ellis-Bextor is an English singer, songwriter and model. She first came to prominence in the
late 1990s, as the lead singer of the indie rock band Theaudience. After the group disbanded, Ellis-
Bextor went solo, achieving success in the early 2000s. Richard Jones is a British music producer,
songwriter, bass guitar player and founding member of the British rock band The Feeling. Career.
Jones attended the BRIT School in Croydon. Richard and Sophie have 5 sons and live in London.
Instagram: @sophieellisbextor
Instagram: @ richardjonesface

EPISODE SYNOPSIS
Buckle up podcast listeners as this week we’ll be taking a worldwide culinary tour with effervescent
chef Luke Holder. We’re heading to the Middle East, China, Thailand, Italy and landing in the New
Forrest where our lucky host Anna Barnett meets Luke in the beautiful grounds of the Lime Wood
Hotel where, with Angela Hartnett, he heads up the Hotel’s restaurant ‘Hartnett, Holder and Co’.
EPISODE NOTES
03:15 – 04:50) Luke affirms his commitment to local produce and how his kitchen will be 87%
British by the end of the year.
05:00 – 07:00) Luke details how previous podcast guest Amelia Freer’s food philosophy has greatly
influenced the food ethos at the Lime Wood.
11:15 – 14:00) Growing up in the Middle East has resulted in the chef preferring halloumi over
Yorkshire puddings.
28:00 – 31:00) In a passionate section Luke recounts living, working, success and failure during his
Thailand years.
48:00 – 49:30) Moving to Italy to work in a 3-star Michelin restaurant taught Luke the true flavour
of local, seasonal produce.
53:00 – 57:00) A four restaurant lunch to get to know Angela Hartnett gives a wonderful backdrop
to their friendship and creative partnership.
TOP QUOTES
“Fine dining which is produce led; more time sourcing it, less time cooking it.” Luke
“I think last year was the first time as a fully grown adult that asparagus didn’t feature in my life.”
Luke
“A cookery course in Italy means standing in the corner of a kitchen and not touching anything.”
Anna
“If you spend time understanding what a strawberry should taste like, then your career will become
much easier.” Luke
RESOURCES
www.limewoodhotel.co.uk
www.seahorserestaurant.co.uk
www.enotecapinchiorri.it
www.angelahartnett.com
ABOUT THE GUEST
The experience of living abroad as a youngster shaped Luke Holder’s culinary beliefs: “First and
foremost every cuisine is tasty, generally”, he says equitably, adding: “Having been brought up in the
Middle East and Italy, where the culture of eating is much more family orientated, where people are
given dishes in the middle of the table and take part… it definitely influenced the way I want my
customers to feel comfortable eating.” Working in Italy also instilled Luke with the value of local,
seasonal produce and how cooking should be produce, rather than technique, led. Luke returned to
the UK to Head Chef at the Lime Wood Hotel in 2011. In 2014 he formed Hartnett Holder and Co
with Angela Hartnett.
Instagram: @holder.luke

EPISODE SYNOPSIS
“ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Filling
podcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer and
chef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host Anna
Barnett discovers how South Korea and Ireland share some surprising cultural similarities: drinking
and dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’s
mother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello in
Korean, or does it?
EPISODE NOTES
12:00 – 15:00) Both studying creative courses at the same London university you may imagine
Rejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here they
tell the story.
20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recounts
how traditional recipes are handed down through family generations.
23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Here
they detail the origins, production, and reaction to the book after publication.
31:50 – 33:45) Jordan weaves a wonderful tale here detailing how he bonded with Rejina’s mum
over the feast that is a Korean breakfast.
37:00 – 39:00) Growing up in 80’s Ireland, food was very much meat and two veg. Here Jordan
explains how his passion for food was instilled by his culinarily adventurous mother.
47:00 – 51:00) Sustainability in fashion and food is a critical issue. Rejina, Jordan, and Anna examine
how the industries need to positively respond and how some ‘ethical alternatives’ aren’t always
what they seem.
TOP QUOTES
“Talking of organization … Jina is more creative shall we say.” Jordan
“If I ever say one of Jina’s designs is hideous, it invariably goes on to be a best-seller.” Jordan
“If you’re wearing this particular dress, you’re going to have a good time: you’re going to have 5
margaritas.” Rejina
“If you just walk away, you can’t change anything; you have to be in it to change it.” Rejina
“I’m basically made up of 50% Irish butter and 50% Irish cheese, and Jina is 100% Korean kimchi.”
Jordan
“The most exclusive restaurant in Korea? Rejina’s mum’s kitchen.” Jordan
“Growing up in Korea I have no attachment to the sandwich, but I do love the kimcheese on
sourdough.” Rejina

RESOURCES
www.rejinapyo.com
www.jordanbourke.com
www.thepalomar.co.uk
www.palomaibiza.com
www.babylonstoren.com
www.thekaki.co.uk
www.stories.com

ABOUT THE GUESTS
Having trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke was
immediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for years
at Petersham Nurseries Restaurant in London. He went on to cook for high profile private clients
where he gained a following for his naturally healthy, yet indulgent food. This led to the publication
of his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which was
shortlisted for a Guild of Food Writers Award.
Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central Saint
Martins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up to
be Roksanda Ilincic's first assistant, where she worked for three years before setting up her
namesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issues
with diversity, whether that be age, size, or skin colour. 
Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean...

EPISODE SYNOPSIS
It’s the meeting of the two Annas today as Barnett meets Jones in the new episode of The Filling
podcast. Speaking from her newly renovated Hackney home, chef, food writer and stylist Anna Jones
weaves her journey from an Economics degree to chef training and working at Jamie Oliver’s 15
restaurant, to writing her first published recipes and cookbooks incorporating her commitment to
vegetarianism. A prolific recipe writer (as well as cookbook and ceramics collector) Anna Jones also
takes us to working in Europe and the intimidation of cooking pasta for Italian chefs, and living in
California where she professes a love for their democratic way of eating. We also get the ultimate
egg mayonnaise sandwich recipe – but does she really prefer vegenaise?
EPISODE NOTES
15:20 – 19:25) After obtaining an Economics degree and setting out in finance, Anna Jones realised
she had a different life calling. Here she details what prompted the move into cooking and her first
steps to a new career.
19:30 – 22:30) Anna Jones has some enlightening stories to tell from her time training and working
at Jamie’s Oliver’s 15 restaurant. Here she recounts meeting some interesting diners including Prince
Charles, Brad Pitt, and Bill Clinton.
34:50 – 36:40) While working with Jamie Oliver Anna Jones was offered a book deal. Here she
explains how this provided an opportunity to explore branching out on her own.
36:50 – 39:40) At a time when the fashion for restaurants was ‘nose-to-tail’ dining, Anna Jones was
exploring how to create more inventive vegetarian food - a scary time, she admits, for a new chef.
42:50 – 47:00) Sustainability, food waste, plastic reduction are all burning concerns, and here Anna
Jones talks through her One Change campaign to encouraging people to make regular small changes
to their shopping and cooking habits.
57:00 – 59:00) Spending her formative years in California has instilled in Anna Jones a love for the
food there and a ‘democratic’ way of eating. Here she explains how plant-based menus are on par
with meat and fish dishes.
TOP QUOTES
“It’s taken me 40 years to realise that having way less stuff is way less stressful.” Anna Jones
“If you’re the future king you can ask for whatever you want.” Anna Jones
“Jamie Oliver is the busiest man I’ve ever known.” Anna Jones
“Putting vegetables at the centre of your diet is the biggest thing you can do for the planet, and it’s
the most joyous decision I made.” Anna Jones
“My brother was a vegan when the only thing you could get was a Nando’s bean burger.” Anna
Jones
“My brother says I only eat food so I can put condiments on it.” Anna Jones
“Focaccia, butter, and mayonnaise – triple oil threat.” Anna Barnett
RESOURCES
www.annajones.co.uk
www.carolinepopham.com
www.saltfatacidheat.com
www.violetcakes.com
www.sonsanddaughterslondon.com
www.followyourheart.com

ABOUT THE GUEST
Anna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of the
bestselling A Modern Way to Eat, A Modern Way to Cook, The Modern Cook’s Year, and most
recently, One. Her books are sold in ten countries and have been translated into five languages. The
Modern Cook’s Year won the coveted Observer Food Monthly Best New Cookbook Award and The
Guild of Food Writers Cookery Book Award. Her previous books have been nominated for the James
Beard, Fortnum & Mason and André Simon awards. Anna believes that vegetables should be put at
the centre of every table, and is led by the joy of food and its ability to affect change in our daily
lives. She lives in Hackney, East London, with her husband and young son.
Instagram:...

EPISODE SYNOPSIS
Beautiful Bruton in Somerset is the destination for this week’s The Filling podcast as Anna Barnett
joins chef and restaurateur Merlin Labron-Johnson in his 15 th Century home to chat about his
illustrious career beginning with his training in classical French cuisine, to his successful return to
London and opening 3 restaurants in 5 years (including a Michelin star), and his eventual move to
Somerset where he now runs The Old Pharmacy, a French style épicerie, and Osip, a nose-to-tail
restaurant with no menu: a Michelin starred paean to the local produce.
EPISODE NOTES
13:00 – 14:30) Here Merlin talks through his chef training abroad in Switzerland, France
and Belgium confessing his love of and respect for classical French cooking techniques.
26:00 – 28:35) Seasonality and provenance are very much at the heart of Merlin’s cooking
and underscore the ethos to his restaurants. Here he details how an emotional connection to the
food you’re eating makes it taste better.
29:00 – 32:00) Merlin’s school days are recounted here with the chef confessing that he
wasn’t particularly well-behaved at school. However, this gave him the opportunity to work in the
school kitchen and from there a love of cooking was born.
41:30 – 44:30) Returning from working abroad Merlin had no real plan. So how did taking a
job to pay the bills result in a Michelin star and launching 3 London restaurants in 5 years?
51:00 – 55:00) What does a restaurant that offers no menu to its diners look like? Here
Merlin explains how dishes evolve through seed planting, cultivation, and harvesting: it’s all in the
seasonality.
58:50 – 01:02:00) Merlin passionately recounts his ongoing commitment to working for
refugee charities here cooking for over a thousand displaced people in Lesvos and Calais.
TOP QUOTES
“If I’m a little over-excited it’s because of you and that cookie.” Anna
“Cooking, for me, is about respect for tradition with an eye to innovation.” Merlin
“As a child I was only interested in getting into trouble and then I found cooking and I became
obsessed with being a chef, but not just any chef: the best chef in the world.” Merlin
“Some of the best dairy products, meat and fish I’ve ever had are produced in Somerset.” Merlin
“Limitations create the greatest identities.” Merlin
“We just say hi, thank you for coming, and this is what we’re going to cook for you.” Merlin
“I’m two moths clean of carbs and sugar; and it’s not enjoyable.” Anna

RESOURCES
www.osiprestaurant.com
www.flourishfarmstead.com
www.helprefugees.org
www.imadssyriankitchen.co.uk
www.caffesicilia.it
www.studionicholson.com
www.thefelixproject.org

ABOUT THE GUEST
Growing up in south Devon, Merlin was always surrounded by organic and sustainable farming. His
parents – a poetry writer and museum curator – always made sure there were good organic
vegetables and wholesome food on the table. However, it was a disruptive school-life that found
him assisting in the school kitchen, rather than attending classes, that really inspired Merlin to
become a chef. After training extensively in traditional French cooking techniques across Europe,
Merlin returned to London where he took the job of head chef at ‘Portland’ restaurant; 9 months
later he was awarded a Michelin star. Two more restaurants followed, ‘The Conduit’ and ‘Clipstone’,
before Merlin decided to start his own ventures in Bruton, Somerset. Now he run the French style
épicerie, ‘The Old Pharmacy’, as well as the Michelin starred ‘Opis’ a no-menu restaurant showcasing
the very best of Somerset produce.
Instagram@merlin_johnson
ABOUT THE HOST
Anna Barnett displayed an enthusiastic interest