Olivia Potts

Olivia Potts

Olivia Potts is the Guild of Food Writers’ Cookery Writer of the Year 2025. She hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column

With Andrew Turvil

28 min listen

Writer Andrew Turvil is the former editor of the Good Food Guide, the AA Restaurant Guide and the Which? Pub Guide. His new book Blood, Sweat and Asparagus Spears: The Story of the 1990s Restaurant Revolution is out now. On the podcast, Andrew tells Olivia Potts and Lara Prendergast about how his journey began through

The secrets of a British apple pie

‘As American as apple pie’, or so the saying goes. But what happens if the apple pie in question isn’t actually American? America is the source of many of my most beloved vintage recipes, especially puddings, and particularly pies. But the knock-on effect is that sometimes they can overshadow similar dishes that come from other

Save our sausages!

Who first thought of grinding up all those little unused odds and sods from an animal carcass and stuffing them into a bit of intestine? Many people, apparently. Sausages are one of those products which, while seemingly not intuitive, emerged independently all around the world thousands of years ago. As far as we can tell,

With Raymond Blanc

40 min listen

In a bumper episode, the legend that is Raymond Blanc joins Olivia Potts and Lara Prendergast. The self-taught chef heads up the double Michelin-starred Le Manoir aux Quat’ Saisons, has trained chefs from Heston Blumenthal to Marco Pierre White, and received an honorary OBE in 2008. His new book Simply Raymond Kitchen Garden is out

Whatever happened to chicken à la king?

As sure as eggs is eggs, what was once comfort food will be reinvented as fine dining. Lancashire hotpots will be turned fancy, served with teapots of lamb jus. Fish and chips will become canapés, spritzed with atomisers filled with malt vinegar. French onion soup will be served in teeny-tiny shots; Scotch eggs gussied beyond

With Ben Lippett

28 min listen

Ben Lippett is a chef and food influencer whose recipes and cooking tips are hugely popular online. His new book How I Cook: A Chef’s Guide To Really Good Home Cooking is out on the 2nd September. On the podcast, Ben tells Lara and Olivia about how he went about writing his debut cookbook, what makes

What to do with the last of the summer’s apples

The double-edged sword of eating with the seasons is the glut. A blunt, un-pretty word, which is a joy in theory and delicious in result, but which can feel daunting when you’re facing down a bench full of berries to be picked over, or countless apples to be processed. My husband and I were once

With Brett Graham

30 min listen

Brett Graham is the man behind the Michelin-starred The Ledbury in Notting Hill, which is celebrating 20 years this year. He’s also the director of The Harwood Arms in Fulham, London’s only pub with a Michelin star. On the podcast, Brett tells hosts Lara Prendergast and Olivia Potts about why being in the kitchen is

The glorious richness of rillettes

I admit to feeling a little intimidated by charcuterie. I have a clutch of books on my shelf all laying out in step-by-step detail how to craft your own salami or whip up a perfect pancetta. They’re well-thumbed, but not a single one has a cooking stain on it. I’m just too nervous when it

With Charlotte Ivers

35 min listen

Charlotte Ivers is the restaurant critic for the Sunday Times; most recently she reviewed Lupa, Fenix and Home SW15. Charlotte started her career as a media adviser in Theresa May’s Number 10, before she moved into the world of radio. She was a political correspondent at talkRADIO and Wireless Group before joining Times Radio.  On the podcast, Charlotte tells hosts Lara

The magic of Danish dream cake

I am, for the most part, a rule follower and a people pleaser. It’s one of the reasons I love baking, which essentially amounts to a set of instructions designed to make something to be shared and bring joy. But if someone recommends something to me, I can be resistant to it for ages. The

With Candice Chung

33 min listen

Candice Chung is a food writer whose work has been featured in many publications, including the Guardian. Her first book, Chinese Parents Don’t Say I Love You, is out now. On the podcast, she tells Liv about her earliest memories of food growing up in Hong Kong, why trying lasagne for the first time was

The importance of bread as a symbol of Ukrainian resistance

When Russia invaded Ukraine three years ago, the chef Olia Hercules lost the will to cook. With food so deeply connected to pleasure and to her Ukrainian roots, it somehow felt like an unbearable frivolity to be thinking about recipes while family members were under fire. ‘How,’ she asked, ‘can I cook while my brother

Olivia Potts

Salad cream is more than a poor man’s mayonnaise

Salad cream makes me feel oddly patriotic. It’s one of those products that is so distinctively British that it has not travelled. Elsewhere, it is eschewed as a poor man’s mayonnaise. Its chief ingredients are hardboiled egg yolks, English mustard, vinegar and thick cream, and it was, in fact, the first product that Heinz produced

The key to a great American key lime pie

A few years ago, a friend wrote a cookery book for the UK market, full of gorgeous dishes, many of them esoterically British. It was snapped up by an American publisher who, as well as converting my friend’s careful metric measurements into loosey-goosey volume-based cup measures, queried a couple of her more British ingredients, one

Sean Thomas, John Power, Susie Mesure, Olivia Potts and Rory Sutherland

22 min listen

On this week’s Spectator Out Loud: Sean Thomas reflects on the era of lads mags (1:07); John Power reveals those unfairly gaming the social housing system (6:15); Susie Moss reviews Ripeness by Sarah Moss (11:31); Olivia Potts explains the importance of sausage rolls (14:21); and, Rory Sutherland speaks in defence of the Trump playbook (18:09). 

Porn Britannia, Xi’s absence & no more lonely hearts?

47 min listen

OnlyFans is giving the Treasury what it wants – but should we be concerned? ‘OnlyFans,’ writes Louise Perry, ‘is the most profitable content subscription service in the world.’ Yet ‘the vast majority of its content creators make very little from it’. So why are around 4 per cent of young British women selling their wares

Olivia Potts

Should family history, however painful, be memorialised forever?

Be under no illusions: this is not a food memoir. Chopping Onions on My Heart is a linguistic exploration of belonging; a history of the Jewish community in Iraq; and an urgent endeavour to save an endangered language. Above all, it is a reckoning with generational trauma. The subjects of Samantha Ellis’s previous books include