royal-warrant-queen royal-warrant-prince-of-wale

Fortnum's Presents: Our Hungry Minds Podcast





In this new series hosted by food writer and critic, Tom Parker Bowles, we’ll be talking to chefs, farmers and campaigners alike to explore, challenge and celebrate our shared love of all things food. We’ll be debating the latest food trends, science and ideas that will shape the future of food.


So, join us as we chat to old friends and new in this delicious podcast from Fortnum & Mason.


The ideas and views represented in this podcast are not endorsements or views of Fortnum & Mason.


Episode 1: Patrick Holden


Supporting sustainable food systems that nourish people and the planet is crucial for driving positive change, so who better to kick off our Hungry Minds podcast than self-professed ‘back-to-the-lander’ and Sustainable Food Trust founder, Patrick Holden?


Having led the charge for adopting a more holistic approach to food production since starting a community farm in Wales during the 70s, Patrick is now a highly regarded international activist championing carbon-negative farming practices and organic, artisan food movements.


Here, in an inspiring chat with our series host, Tom Parker Bowles, Patrick celebrates the collective power of conscious consumerism, and reveals why farming in harmony with nature is key to tackling climate crisis.

Episode 2: Matt Tebbutt


Joining Tom Parker Bowles this week is friend, chef and much-loved face of Saturday Kitchen, Matt Tebbutt – who recalls how mistaking mentor Marco Pierre White for a waiter led to his first big break in the industry.


Now a positive player in our weekend watching, Matt reveals the thrills and spills of filming live during lockdown, provides the inside track on up-and-coming talent, and reflects on the childhood holidays in Europe that convinced him to trade a career in the RAF for the kitchen.


Episode 3: Bee Wilson


The power of food, and the intensely personal relationship we have with it, has come to define more than just our waistlines. Today, it is an extension of our identities; a sense-fuelled tool we can utilise to nourish and nurture, empower and please.


Joining Tom Parker Bowles for this deep dive into the psychology of food is award-winning journalist, author and historian Bee Wilson, who, having written four critically acclaimed books – including her latest title First Bite: The Way We Eat Now – offers fascinating insight into the culture of consumption.


Here, they debate how to positively tackle the modern obesity crisis; reflect on the transformative, joyful nature of cooking; and discuss how the post-lockdown landscape is shaping a positive future for British produce.

Episode 4: Angela Hartnett


Michelin-star chef, restaurateur and long-standing friend of Fortnum & Mason, Angela Hartnett has always had a flair for bringing people together through food, most recently fuelling frontline NHS workers through the lockdown of a global pandemic.


Here, she chats to host Tom Parker-Bowles about her involvement in the not-for-profit COVID venture, Cook-19, reveals what working with Gordon Ramsay was really like, and shares how a childhood immersed in authentic Italian cooking inspired her to kickstart her own business.

Episode 5: Josh Niland


With his most recently published cookbook, The Whole Fish Cookbook – a notable exploration of his ‘nose to tail’ method of cooking fish – Josh has been praised for turning the way we cook fish on its head. Alongside his wife Julie, he has made his remarkable dishes accessible through his acclaimed restaurant Saint Peter and his sustainable fishmongers The Fish Butchery, the first of its kind in Australia. Both are based in Paddington in Sydney, Australia.

Josh joins Tom to discuss his journey to becoming a chef – from a 16-year-old working in a café in Australia to cooking alongside Heston Blumenthal at The Fat Duck in Bray – to his visionary views on how to properly prepare and cook fish in a sustainable way with minimal waste, and his favourite types of British fish too.

Episode 6: Yotam Ottolenghi


One of the most influential chefs of the last decade, Yotam Ottolenghi is an internationally acclaimed author, chef and restaurantuer who made his fame by introducing bold new flavours and ingredients, and transforming the way we eat and consider vegetarian food.


In 2002 - together with his business partner Sami Tamini – he launched their flagship delicatessen, Ottolenghi, in Notting Hill. Its popularity has seen three more open since then, as well as the NOPI and ROVI restaurants. Yotom has just released his eighth cook book, Ottolenghi Flavour, which he co-wrote with fellow chef Ixta Belfrage . Unsurprisingly, it’s already a bestseller!