Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.
I will admit to having been dismissive of red velvet cake in the past, considering it to be bland in flavour and garish in colour. It tended to come in cupcake form with towering hats of super-sweet buttercream, which made it unpleasant and difficult to eat. The cult love for red velvet, inspiring scented candles
28 min listen
Emma Fox is the chief exec of Berry Bros & Rudd, the world’s oldest fine wine and spirit merchant. A retail veteran, Emma’s broad experience has been shaped by a career spanning over 30 years. On the podcast, Emma tells Liv about early memories of ‘sugar butties’, what’s the best bottle to bring to a
You may be forgiven, if you are a regular reader of this column, for thinking that my primary motivation in cooking is showing off. I’m always banging on about lovely dishes you can serve to unsuspecting guests that will guarantee plaudits and amazement. But while there is more than a kernel of truth in this,
Isn’t it awful that the older you get, the more you know yourself? It’s supposed to be a good thing, attributed to wisdom, experience and a deeper understanding of our place in the world around us. But good lord, self-awareness can be a cruel mistress. I have realised that my greatest culinary goal is simply
You could be forgiven for thinking you’d walked into Oz: in the past couple of years, the whole world has gone green. Pale green, to be precise. Suddenly, pistachio is everywhere: it’s in our pastries, our chocolate, our coffees, our puddings, and even showing up in perfumes, paint charts, scented candles and on our fashion
19 min listen
Jeremy Chan is the head chef and owner of Ikoyi, and the author of a cookbook of the same name. On the podcast, he tells Liv and Lara about growing up with a number of different food influences – from Hong Kong to Canada – and why his two-Michelin-starred restaurant should never be pigeonholed. Photo credit:
Pub food in Britain has had a mixed reputation over the years. For a long time, the most a pub would have to offer as food would be some pork scratchings or a pickled egg. There certainly wasn’t a brigade of chefs in white coats in a shiny chrome kitchen. This is midweek-teatime cooking, it’s
31 min listen
Julian Baggini is a philosopher, journalist and author. He has served as the academic director of the Royal Institute of Philosophy and is a member of the Food Ethics Council. His new book, How the World Eats: A Global Food Philosophy, is out now. On the podcast, Julian tells Liv about why he used to insist
January kitchens are my favourite. This isn’t anything against Christmas – I love the spice, the frenzy, the ritual of festive cooking, but I also love the aftermath. There’s something calming about the kitchen once it’s all over – nothing is made through obligation, or with a deadline. I embrace the cosiness of autumn and
32 min listen
Laura King is affectionately known as the ‘Caviar Queen’ and is widely regarded as the UK’s foremost caviar expert. In this special episode of the podcast Laura takes Liv and Lara through a caviar tasting: from Beluga to Oscietra. Join the Spectator’s caviar masterclass and tasting – hosted by drinks editor Jonathan Ray – in collaboration
29 min listen
Elif Shafak is a novelist, political scientist and essayist. She has published 21 books – 13 of which are novels – and her books have been translated into 58 languages. Her most recent novel There Are Rivers in the Sky, is out now. On the podcast, Elif tells Liv about the significance of food and drink
For as long as we’ve been serving food, we’ve been unable to resist a bit of culinary deception. Making one thing look like another thing – especially if it makes a sweet thing look savoury or vice versa – seems to have universal comedic value. There’s something Willy Wonka-ish about the visual wrong-footing, the surprise
28 min listen
Richard Madeley is a presenter, author and journalist who has been on our screens since the 1980s, most notably presenting This Morning with his wife Judy and more recently on Good Morning Britain. On the podcast, he discusses his early memories of Heinz tomato soup, implores Lara and Liv to try ‘tuna casserole’ – his mother’s speciality made
31 min listen
On this week’s Spectator Out Loud: Kate Andrews examines the appointment of Scott Bessent as US Treasury Secretary (1:20); Mark Galeotti highlights Putin’s shadow campaign across Europe (7:10); Adrian Pascu-Tulbure reports on the surprising rise of Romania’s Calin Georgescu (15:45); Michael Hann reviews Irish bands Kneecap and Fontaines D.C. (22:54); and Olivia Potts provides her notes
Smithfield has been the beating heart of London’s meat industry for more than 800 years. Located at the middle point of Farringdon, Barbican and St Paul’s, the capital’s only remaining wholesale meat market has survived bombings and fire, public criticism and a waning butchery industry; it has been pulled down and rebuilt, and adapted to
There is a gentle irony to the dish coquilles St Jacques: a decadent, rich preparation of one of our most luxurious seafoods takes its name from a saint who has inspired centuries of pilgrimage, and whose emblem came to symbolise modesty. The eponymous St Jacques is St James the apostle, or James the Great. The
You might think that, as a country, we have had our fair share of food security wobbles over the last few years: first with pre-Brexit panic, and the hoarding that went along with it, and then the empty supermarket shelves that few of us will forget during the height of the pandemic. But this time,
28 min listen
Julian Metcalfe is a British entrepreneur and one of the most influential individuals on the London high street. He revolutionised the grab-and-go lunchtime food industry in 1986 by co-founding Pret and did the same again in 1997 when he commercialised Japanese cuisine with the first Itsu. On the podcast, he tells Liv and Lara about the influence of
Sometimes, when it comes to culinary history, Britain is its own worst enemy. For a long time, British food has been seen as a joke among other nations, but also nearer to home. Even when the dishes are near indistinguishable, we’re still happy to poke fun at our own fare: we love panna cotta but
18 min listen
Terry Wiggins is a chef who led the catering team at Westminster’s Portcullis House. During his time, he served 13 prime ministers and received an MBE for services to Parliament. He has recently retired. On the podcast, Terry reminisces about 50 years of service in Parliament, reveals some of the weirdest requests he has received
