The Filling with Anna Barnett

Today’s guest is a culinary icon—one of the UK’s most celebrated chefs, with a career built on precision and perseverance.His early training took him to some of the world’s most prestigious kitchens working alongside Raymond Blanc in the UK and Bernard Loiseau and Joël Robuchon in France. Next came a 21-year reign at the helm of Gidleigh Park, where he held two Michelin stars for nearly two decades. But his journey wasn’t without challenge. A near-fatal car accident early in his career meant learning to cook—and lead—with just one arm. What followed was a lesson in resilience, reinvention, and an unwavering belief in his craft.Now, as chef-patron and co-owner of Lympstone Manor, he is cultivating vineyards, mentoring the next generation of chefs and above all is one of the most respected voices in hospitality. Today’s guest reflects on the dishes that shaped him, the mentors who guided him, and the quiet power of returning to your roots.

This week’s guest is no stranger to The Filling, having joined me back in 2021. Since then, this Michelin-starred chef has taken his culinary journey to new heights—relocating his one-star restaurant Osip to a stunning new home in the heart of Somerset, one that promises not just exceptional dining but a full countryside escape with luxurious overnight stays.

Today’s guest discovered at the tender age of 13 that food wasn’t just something to eat—it was his calling. With guts, relentless drive, and unwavering passion, he became the youngest British chef ever to earn two Michelin stars at just 26.

Today’s guest is one of the UK’s most revered female chefs. With an OBE to her name and a career spanning more than two decades, her classic, nose to tail approach to understated dining has been at the core of her longstanding success. Our guest's impact on London’s culinary landscape has been one that has drawn a steadfast and fervently loyal following to her east London institution Rochelle Canteen. Together with husband Fergus Henderson she has been a pioneer of a culinary movement over many decades that saw her champion an approach to high end dining that had previously not been seen within the London food scene. This seismic shift in how food was cooked, served and shared cemented both her and Fergus’ importance within food the world over. Eat at Rochelle canteen or have Arnold and Henderson cater your event and you’ll immediately understand the draw of her hearty food and what her team creates. Hailed the godmother of the London food scene and adored by her peers…Follow Margot HERE https://www.instagram.com/margotehenderson/Follow The Filling Podcast here for video clips from the interview plus we share how she whips up her go=to sarnie https://www.instagram.com/thefilling_podcast/Follow Anna Barnett to be sure you never miss an episode -https://www.instagram.com/anna__barnett/

Dominic Hamdy started out by whipping up the best scotch egg in town, from market stalls to a wholesale business with the likes of Selfridges and Wholefoods as clients. Scotchtails didn’t in fact continue to scale but instead morphed into something much broader. First a Nordic inspired coffee shop on the Strand which was sold ahead of launching the enormously successful Crispin in Spitalfields. Think small plates, seasonal produce and an epic wine list of low intervention and natural wines. Many a chef collaboration helped cement its popularity and a further three restaurants have followed; Bar Crispin in Soho, Bistro Freddie in Shoreditch and Crispin at Studio Voltaire in Clapham. It's almost impossible to get a table currently. The fashion crowd are big fans as is just about everybody else! Follow Bistro Freddie HERE Follow Crispin HERE Follow Dominic Hamdy HERE And you can follow me Anna Barnett HERE

Queen of all things sweet, Ravneet Gill is a self confessed sugar addict and the ultimate baking critic. The past four years have bought with it 3 books, one being the ultimate baking bible, an actual baby and a tv career to boot! 2021 saw her step into the shoes of Prue Leith as one of the judges on junior bake off. 2023 saw her join Michel Roux Junior and Mike Reid on Ch4’s Five Star Kitchen: Britain’s Next Great Chef. This cordon Bleu-trained pastry chef has worked her way around some of London’s best pastry sections, working for renowned restaurants St John, Wild by tart, Andrew Edmunds and neighbourhood gem llywellns, to name but a few!Alongside her relentless schedule within the world of food, she now contributes to numerous top publications, all whilst running Countertalk, a platform that aims to support those within the hospitality industry,  creating positive change from within. Follow Ravneet HERE Follow Anna Barnett HERE

From fully fledged lawyer to restauranteur, chef and best selling author; Karan Gokani's growing empire continues to blossom at pace. Responsible for bringing Sri Lankan and South Indian cuisine to the masses; he launched Hoppers back in 2015 to much acclaim.The much anticipated Hoppers the cookbook, a collection anecdotes, imagery and family style recipes topped many a ‘best cookbook list’.With an amassed following of just under 600k followers across instagram and views reaching the millions, today’s guest continues to share his passion for recipes with his legions of fans. In this episode I get to sample Karan's take on a Bombay cheese toastie, which was nothing short of epic!

I’m finally back with Series 3 of The Filling and we are kicking things off with a bang!On this episode I’m lucky enough to be joined by an American culinary heavyweight and self-confessed perfectionist Nancy Silverton. The woman responsible for bringing artisan bread first to Los Angeles and then to the rest of America. Described as ‘Goddess of Delicious’, whose brioche bought Julia Child to tears, and amongst those in the know she’s considered in the pantheon of all-time great chefs.We talk about Nancy’s ever expanding restaurant empire, a collaboration in the making with ‘Somebody Feed Phil’ Phil Rosenthal. Her favourite LA, London and NYC spots to dine at and people to follow (Brat, Mountain, Sally Clarke, April Bloomfield- Sailor and Jeremy King all get a mention). We discuss her great inspirations in the world of food, Alice Walters and Chez Panisse are celebrated as destinations everyone should visit during their lifetime.Nancy also whips up an incredible piadina using her famous Pizzeria Mozza pizza dough.Head to instagram AnnaBarnettCooks for the video and recipe! Nancy Silverton Instagram Nancy Silverton Three Ingredients podcast

EPISODE SYNOPSISMusical husband and wife duo, Sophie Ellis-Bextor and Richard Jones, sit down in their London homewith The Filling host Anna Barnett to chat about how they met and Sophie’s chat-up lines, theimportance of music in their lives and how to feed a family of 7 during lockdown. Here’s a clue: lotsof cereal and lots of milk. Also on the table are Sophie on Strictly, falling over on stage, and fallingpregnant 6 weeks into dating.EPISODE NOTES06:30 – 08:30) Ever wondered what breakfast time looks like for a house of 7 including 5boys? Listen here to get the full picture.21:00 – 23:00) Here Sophie and Richard talk about how they met and Sophie’s nowinfamous first chat-up line.25:10 – 28:45) Music played a big role in Sophie’s childhood, but can you guess her first gigat the age of 8? Prog rock anyone?34:40 – 38:00) Here Sophie talks candidly about her first band before going solo, and herbig break. Can Groovejet really be 21 years old?41:30 – 48:00) The Feeling were turned down by many record companies before landingtheir 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 sherecounts 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 herchildren.“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.” SophieRESOURCESwww.sophieellisbextor.netwww.thefeeling.comwww.eataly.comABOUT THE GUESTSSophie Ellis-Bextor is an English singer, songwriter and model. She first came to prominence in thelate 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: @sophieellisbextorInstagram: @ richardjonesface

EPISODE SYNOPSIS“ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Fillingpodcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer andchef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host AnnaBarnett discovers how South Korea and Ireland share some surprising cultural similarities: drinkingand dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’smother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello inKorean, or does it?EPISODE NOTES12:00 – 15:00) Both studying creative courses at the same London university you may imagineRejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here theytell the story.20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recountshow traditional recipes are handed down through family generations.23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Herethey 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 mumover 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 Jordanexplains 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 examinehow the industries need to positively respond and how some ‘ethical alternatives’ aren’t alwayswhat 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 5margaritas.” 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 onsourdough.” RejinaRESOURCESwww.rejinapyo.comwww.jordanbourke.comwww.thepalomar.co.ukwww.palomaibiza.comwww.babylonstoren.comwww.thekaki.co.ukwww.stories.comABOUT THE GUESTSHaving trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke wasimmediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for yearsat Petersham Nurseries Restaurant in London. He went on to cook for high profile private clientswhere he gained a following for his naturally healthy, yet indulgent food. This led to the publicationof his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which wasshortlisted for a Guild of Food Writers Award.Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central SaintMartins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up tobe Roksanda Ilincic's first assistant, where she worked for three years before setting up hernamesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issueswith diversity, whether that be age, size, or skin colour. Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean...

EPISODE SYNOPSISBeautiful Bruton in Somerset is the destination for this week’s The Filling podcast as Anna Barnettjoins chef and restaurateur Merlin Labron-Johnson in his 15 th Century home to chat about hisillustrious career beginning with his training in classical French cuisine, to his successful return toLondon and opening 3 restaurants in 5 years (including a Michelin star), and his eventual move toSomerset where he now runs The Old Pharmacy, a French style épicerie, and Osip, a nose-to-tailrestaurant with no menu: a Michelin starred paean to the local produce.EPISODE NOTES13:00 – 14:30) Here Merlin talks through his chef training abroad in Switzerland, Franceand 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 cookingand underscore the ethos to his restaurants. Here he details how an emotional connection to thefood you’re eating makes it taste better.29:00 – 32:00) Merlin’s school days are recounted here with the chef confessing that hewasn’t particularly well-behaved at school. However, this gave him the opportunity to work in theschool 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 ajob 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? HereMerlin explains how dishes evolve through seed planting, cultivation, and harvesting: it’s all in theseasonality.58:50 – 01:02:00) Merlin passionately recounts his ongoing commitment to working forrefugee 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 becameobsessed 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.” AnnaRESOURCESwww.osiprestaurant.comwww.flourishfarmstead.comwww.helprefugees.orgwww.imadssyriankitchen.co.ukwww.caffesicilia.itwww.studionicholson.comwww.thefelixproject.orgABOUT THE GUESTGrowing up in south Devon, Merlin was always surrounded by organic and sustainable farming. Hisparents – a poetry writer and museum curator – always made sure there were good organicvegetables and wholesome food on the table. However, it was a disruptive school-life that foundhim assisting in the school kitchen, rather than attending classes, that really inspired Merlin tobecome 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 monthslater 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 styleépicerie, ‘The Old Pharmacy’, as well as the Michelin starred ‘Opis’ a no-menu restaurant showcasingthe very best of Somerset produce.Instagram@merlin_johnsonABOUT THE HOSTAnna Barnett displayed an enthusiastic interest

EPISODE SYNOPSISFor Ravinder Bhogal, cook, writer & restaurant owner, food storytelling is an integral part of herwork ethos and what drives the flavour combinations that make it to her menus. In this inspiringepisode of The Filling podcast, Ravinder explains to Anna Barnett that restaurants are spaces forhumanity where you see the spectrum of emotions, and if you can understand someone’s food youcan understand their culture. Ravinder’s is a life story packed with exploration, rule-breaking,community, and a sense of belonging. And not forgetting seriously delicious food.EPISODE NOTES01:40 – 05:15) Lockdown has been tough for all sectors of the hospitality business, howeverRavinder has channelled that frustration into ‘Comfort & Joy’, her catering initiative for Kings CollegeHospital and the Nishkam Swat foundation. Here she explains the concept and inception.14:30 – 17:00) As a former journalist, words play an important part in Ravinder’s life and love offood. Here she delicately explains how words and food entwine and how her dishes are stories withno ending.28:00 – 30:00) Ravinder describes her flavour combinations as ‘mongrel cuisine’ or food with noborders. Her cultural heritage means she naturally wants to combine her Indian roots with herKenyan and British upbringing. She Ravinder details how this cultural integrations manifests in hercooking.34:30 – 37:00) In an emotionally detailed section, Ravinder recounts arriving in South London fromIndia and the cultural shock that awaited her. It wasn’t an easy passage. The idea of Jikoni became autopian ideal where cultures combined and where she could belong.44:00 – 46:30) This wonderfully loving section details Ravinder’s admiration for her pioneeringgrandfather who left India in the 1930’s to set up a new life in Kenya.47:00 – 50:00) Familial expectations for an Indian girl are examined here. Ravinder was the first girlin her family to be allowed a university education. But did she study what was expected of her?53:00 – 55:00) As a self-described ‘non chefy chef’, Ravinder is not immune to a little self-doubt. Sopraise from eminent names such as AA Gill and Nigella Lawson is enormously rewarding. Listen in tohear how AA Gill described Ravinder’s cooking.TOP QUOTES“Writing is a huge passion; words are as important as food; words move me to tears and so canfood.” Ravinder“Do I take out an injunction or do I marry him?” Ravinder (on her husband)“Nothing can replace good old fashioned hard work.” Ravinder“It’s a very ‘come to mama’ kind of dish.” Ravinder (on her Scragan Pie)“I think it’s a social responsibility for restaurants to have flattering lighting.” Anna“I’m Punjabi; we don’t have blood; we have butter in our veins.” RavinderRESOURCESwww.ravinderbhogal.comwww.jikonilondon.comwww.lalaniandco.comwww.wildpressjuice.comwww.swatlondon.comABOUT THE GUESTRavinder Bhogal is a food writer, restaurateur, cook, journalist, and stylist. Born in Kenya to Punjabiparents, Ravinder moved to South London with her family when she was 7. Her mixed heritagebackground blends deliciously with her natural passion for food and cooking, and her work and foodspans flavours and culinary traditions from the Far East, India & South Asia, the Middle East, EastAfrica, and Britain. Ravinder often cites the celebration of immigrant cuisine as her cooking style.Ravinder first came to prominence in 2005 when she won the TV cooking competition, The F Word,judged by Gordon Ramsay and Angela Hartnett. She opened her first restaurant Jikoni inMarylebone, London in September 2016.Ravinder has written several...

EPISODE SYNOPSISWhen chef and food writer Rachel Khoo isn’t running in -12 degrees Stockholm, she is creating TVshows, writing cookbooks, judging The Great British Menu, and being a mum (not necessarily in thatorder). In other words, she’s a force of creative nature intent on using 2021 for self-improvementand developing a whole host of new work projects. In this episode of The Filling with Anna Barnettpodcast, Zooming in from her home in the Swedish capital, Rachel shares her experiences; from herprevious life in fashion PR, to her first TV show filmed from her Paris flat, to prioritising diversity inher production teams. This is an episode full of appetite, work/life balance, and chat about butter!EPISODE NOTES21:00 – 25:00) Rachel details her life in Stockholm from the joys of afternoon fika and ice-skating on the frozen waterways to the struggles with the lack of sunlight in winter.35:00 – 38:00) With the Swedish TV industry working on a much smaller, here Rachelexplains the struggle of finding diversity in local production teams.41:00 – 44:20) In this fascinating section, Rachel and Anna discuss veganism, sustainability,and food waste and the complexities of finding an appropriate balance.50:00 – 51:40) Here Rachel explains why she moved to Paris at a pivotal time in her lifegiving up a great job in London. Juts how easy is it to study patisserie without speaking French?52:15 – 53:30) A mixed-race heritage means Rachels has her feet in many cultures, hereshe explains how she navigates her feelings of provenance between Austria, Britain, and Malaysia.56:00 – 59:00) Establishing human connection through food is at the base of Rachel’s workethos. Here she details how this started with her first TV project, The Little Paris Kitchen.TOP QUOTES“I always feel like I’ve succeeded in life if I’ve brushed my teeth and made my bed.” Rachel“You should hear me swearing – I’m worse than Gordon Ramsay when I’m running.” Rachel“I hit 40 and I feel like I know who I am and what I want.” Rachel“Find your tribe and find your cheerleaders.” Rachel“You Marie Kondo’d your cookbooks.” Anna“Butter makes everything better.” RachelRESOURCESwww.rachelkhoo.comwww.rubiesintherubble.comwww.meerasodha.comwww.fattpundit.co.ukwww.mdghs.se/en/green-rabbit/ABOUT THE GUESTEquipped with her highly attuned arsenal of culinary and creative credentials, Rachel Khoo is a multi-talented bon vivant breathing fresh air, colourful flair, and the practiced skills of a chef onto theworld stage – and, into the kitchens and living rooms of home cooks internationally. As an esteemedTV producer, presenter, podcast broadcaster, food writer and best-selling cookbook author – of sixbooks, translated into fourteen languages – and a global culinary consultant, this whisk-wielding,innovative gourmet demonstrates her gastronomic prowess while wearing many hats. She cancurrently be seen as the new judge on BBC’s The Great British Menu.Instagram: @rachelkhooksABOUT THE HOSTAnna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life;eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, andrecipe techniques that would prove to serve her in the future. After a number of years working in TVproduction and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs,pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for TheIndependent newspaper as well as contributing to Vogue....