This week, you may be surprised to find a fashion designer on the show. But Alice Robinson is not what you might imagine. 

She’s only just left the Royal College of Art, but her work has already been featured in the V&A ‘s Food: Bigger than the Plate exhibition. Her first book Field, Fork, Fashion has had her on Radio’s 4’s Start the Week to discuss our connection with the countryside - with James Rebanks among the other guests.  

She is an extraordinary advocate of our connection with the land and prods us to think in a whole new way about the provenance of leather. Gilly finds out what the Fork in the title means to her story. 

Check out Gilly's Substack for Extra Bites of Alice and Bullock 374 – and Sheep 11458 - and click here for more about British Pasture Leather. 

Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly's with Jon Watts, the author of the instant Sunday Times Bestseller Speedy Weeknight Meals .  

He's a chef with 885k followers on Instagram, but it all started when as a teenager serving a six and a half year sentence for GBH in a young offenders institution, he was given a job on day release at one of the early Jamie Oliver restaurants.

Now in this mid 30s, he says that it was the Duke of Edinburgh's Award which taught him to cook in prison that changed his life - he was the first person in custody to earn all Bronze, Silver, and Gold awards. 

But with a new book out, prison is still his defining story, despite his dad telling him to change the record. Gilly asks him how he feels about having to keep going back there.

Check Gilly's Substack for Extra Bites of Jon.

Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly is with new kid on the block in cookbookland, Emily Roz.

Emily is a trained chef, a recipe developer, and the content creator behind Myriad Recipes. Her “Around the World in 80 Dumplings” series went viral, gaining millions of views.

They caught up to talk about The World is Your Dumpling, which has over 80 recipes celebrating the diverse flavours and textures of dumplings from just about everywhere across the globe. Iasked her if writing about dumplings was a great excuse to travel the world through the lens of dumplings.

Check Gilly's Substack for Extra Bites of Emily.

Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly is with another changemaker, Elliot Webb, the author of Growing Mushrooms at Home: The Complete Guide to Knowing, Growing and Loving Fungi on the awesome world beneath our feet.

The founder of Urban Farm It is a passionate grower and educator of alternative agriculture based in the UK.  His goal is become a leader in the global movement to a more sustainable and self-sufficient society by positively disrupting current food production culture. Gilly asks him to dig deep into the history and science of mushrooms to find out why so many people so interested in them right now.

Head over to her Substack for Extra Bites of Elliot in which he finds a brand new species of mushroom while foraging, and three fabulous recipes from Urban Farm It.

Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly's with the man who’s on a mission to put flavour in the heart of a revolution in the food system. Franco Fubini is the CEO and founder of sustainable food distributor, Natoora. He’s also one of the judges of The Food Planet prize for innovation in food, and now, the author of In Search of the Perfect Peach.

His philosophy is simple but its impact could be massive - He believes that our everyday food choices can and should make  our diet healthier, tastier with a massive impact on the farmers, the soil and the entire food chain.

Head over to Gilly's Substack for Extra Bites of Franco.

Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly continues to curate the changemakers with chef, author and co-founder of Leon, Allegra McEvedy

In Chefs Wanted, she’s on a mission to teach kids not just to play with their food but to cook like the pros. It’s a must-buy for any kids who want to be properly creative in the kitchen and stretch their skills.

But Allegra has a deeper purpose behind everything she does, including this book; Gilly last met her at the Conflict Café in London where she was hosting a Lebanese pop up supper club. As the tanks roll in again across Beirut, she asks her, as someone of real influence, how she feels about hope.

Head over to Gilly's Substack for Extra Bites of Allegra.

Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly is with Tim Spector, geneticist, author of Food For Life and founder of Zoe, the personalised nutrition app that has changed the way we think about food. And now, the Food for Life Cookbook.

Since their first meeting for the delicious podcast before Covid changed the world, gut health advice is everywhere, and personalised nutrition is set to become the Next Big Thing. Gilly finds out the back story to Tim's extraordinary rise to fame and influence over the past four years, and how he thinks we can extend the trend for healthier eating to the entire population.

Head to Gilly's Substack for Extra Bites of Tim and Zoe.

Hosted on Acast. See acast.com/privacy for more information.

 This week, Gilly is with one of the old skool TV chefs who taught Britain how to eat, Rick Stein

They last met over lunch when she was chatting to him about his book Secret France for the delicious. podcast. This time, it’s about secret Britain, or at least the communities of Britain bursting with flavour and influencing our national diet. Rick Stein’s Food Stories, the book and the BBC show, is about all that we are in Britain and is a subject very close to Gilly's heart. She asks him, after travelling the world – Mexico, Thailand, The Mediterranean, Istanbul to name a few, to find their stories through food, what this book says about our changing nation.

Head over to Gilly's Substack for Extra Bites from the book.

Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly is with food royalty, the restaurant critic, writer, and son of Queen Camilla, Tom Parker Bowles. 

Royal Food has always been about impressing the most powerful people in the world, and in his book Cooking and the Crown, he tells how it has set trends for centuries, from Victoria to his stepfather, King Charles 3rd. 

Head over to Gilly's Substack for Extra Bites of Tom Parker Bowles

Hosted on Acast. See acast.com/privacy for more information.

Gilly is with Pam Brunton, chef/owner at Inver restaurant on Argyll and Bute, author, philosopher and star of Rick Stein’s Food Stories on BBC1.

Her book, Between Two Waters: Heritage, landscape and the modern cook is a deep dive into everything that we need to know about food - the philosophy, the politics and the provenance of what we eat. It’s part memoir, part manifesto on the future of feeding the world, as well as a sharp, feminist critique of the power of the global food economy, and has been heralded as a fiercely original work of narrative non-fiction, from one of the world’s most exciting thinkers about food, sustainability and landscape.  

Head over to Gilly's Substack for Extra Bites of Pam.

Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly is with Saturday Kitchen regular and author of nine cook books, Claire Thomson, aka Five o Clock apron. Her latest book, Veggie Family Cook Book is, like Claire, what it says on the cover – genuine, real, easy-going, with 120 recipes to make life more interesting. Gilly finds what makes her so appealing - and enduring - in the plentiful world of cookbooks.

Pop over to Gilly’s Substack for Extra Bites of Claire and a recipe for Spanakopita.

Hosted on Acast. See acast.com/privacy for more information.