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.

Today’s guest might be recognised by the 20 million people who tuned in for the Gavin and Stacey finale, where she stood at the altar with British sitcom royalty, James Corden, playing the entirely unlikable Sonia. But that’s just one stop in a career that began in childhood and shows no sign of slowing. Todays guest has navigated her way through a long list of beloved British shows, from Casualty and Waterloo Road to The Job Lot and Archie. More recently, you’ll have seen her take a dramatic turn in The Suspect, playing a Canadian whistleblower in the story of Jean Charles de Menezes, and in the cultural phenomenon that is This City Is Ours.

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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.

This week's guest takes us deep into the heart of Mayfair, where a former physicist turned chef is reimagining Indian cuisine—one course, one technique, and one memory at a time. After years spent honing his craft in some of the world’s most storied kitchens—from Locanda Locatelli to Mugaritz—he emerged with a vision that marries scientific precision with emotional resonance.

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 the wildly acclaimed second generation restauranteur, chef and anthropologist who has more than made his mark on the London food scene. Serving up 2 Michelin starred Asian cuisine at his Pimlico restaurant,  his interpretation of Chinese dishes and high end dim sum is unrivalled….at the very least outside of Asia! His long standing commitment and depth of knowledge of Asian cuisines is a continual journey of exploration and one he is deeply passionate about and adamant to share. Follow along on his XO Sauced podcast where he delves deeper into his Chinese heritage or follow him on social media where hypnotic dim sum videos frequently graces the tiles. A regular on Saturday Kitchen and adored by his world class peers.

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…

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Today’s guest brings me to an achingly picturesque country pile in Oxfordshire. An enormously celebrated hotel, housing the renowned two Michelin starred restaurant Maison aux quat’saison which has retained its stars for 40 years and celebrates its 40th anniversary this year.

Raymond's infectious passion, drive and attention to detail has seen many a great chef pass through his kitchens and go on to in turn to reach dizzy heights within the world of food. 

Landing on British soil in 1972, his  52 years in the industry has seen his aptitude for French gastronomy catapult him to fame. A whopping ten cookery books, numerous television shows, a two star restaurant and a chain of brasseries with over 40 sites across the uk are just some of his achievements! 2008 saw him receive an honorary OBE for his work promoting culinary excellence and raising awareness around the importance of healthy food. He currently resides as President of the sustainable restaurant association, something else he is truly passionate about. 

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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! 

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Danilo Cortellini is one of my favourite Italian exports. Before landing on British soil over fourteen years ago there were stints at the revered San Domenico near Bologna and Perbellini in Verona, both of which hold two Michelin stars. London saw him throw himself into 3 Michelin starred French restaurant Alain Ducasse at the Dorchester, a brave move for an Italian chef!

He carved out a career based on discipline, precision and dedication which put him in good stead to take over the role as head chef at the Italian Embassy, an esteemed position which he held for over 9 years. Catering for and hosting both intimate dinners and galas alike for dignitaries and on plenty of occasions the rich and famous, it was there that he had his first cookery book published ‘4 Grosvenor Square’.

2015 saw him compete on Masterchef The professionals, where he made it to the finals!

The pandemic was the turning point in his career, catapulting this Italian chef towards social media stardom. He went on to amass almost half a million followers across instagram alone. His Italian heritage is firmly at the forefront of everything he does and his dedicated followers wait with bated breath for his every post. 

Better Than Nonna is available to pre order now.

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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. 

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