Borough Talks podcast
A series of in-depth food-themed conversations with interesting and inspiring individuals from Borough Market and beyond
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Secrets of the perfect sandwich
Nick Willoughby of The Black Pig sandwich stall on his journey as a food entrepreneur, the theatre of street food, and the essential elements of a perfect sandwich.
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The Greek way of living well
Marianna Kolokotroni of Oliveology on the benefits of the Mediterranean lifestyle, the memories triggered by grape molasses, and why her olives are so different to the supermarket version.
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The food waste disruptor
Chef and content creator Martyn Odell on avoiding food waste, the joys of shopping in a market, and the unforgettable experience of watching Borough’s skilled producers at work.
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Simple food, natural wine
Samantha Lim of Elliot’s restaurant on the appeal of simple, seasonal cooking, the evolution of low-intervention wines, and her love-hate relationship with the concept of ‘small plates’
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The life of the cheesemaker
Bill Oglethorpe of Kappacasein on being a “qualified peasant”, why the cheesemaker’s craft is about guiding rather than mastering, and how he invented a toastie so good it made Phil Rosenthal propose.
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The rich tapestry of Spanish cuisine
Monika Linton of Brindisa on her passion for Spanish cuisine, the gradual evolution of the British palate, and the joy found in unheralded foods like pulses and vinegars.
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The unique food of South Tyrol
Thea Wunderer of Alpine Deli on the unique food culture of South Tyrol, her enduring love of market trading, and her advice for anyone starting a specialist food business.
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The fragile beauty of British cheese
Bronwen Percival and Cián Ó Cinnéide of Neal’s Yard Dairy on the magic of a slow make, the art of the monger, and the existential threat faced by traditional regional cheeses.
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French regions, British seasons
Elliot Hashtroudi of Camille on his love of French regional cuisine, how the shifting seasons inspire creativity in the kitchen, and the beauty he finds in underappreciated British ingredients.
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The magic of matcha
Claudia Boyer on the heritage and craft of Japanese matcha production, the factors that determine its quality, and how the drink’s slow release of caffeine is meeting a cultural moment.
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The rise of the arepa
Joel Ferrer of La Pepiá on the ethics of avocado consumption, and how his inventive approach to Venezuelan arepas has helped broaden their appeal.
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A love letter to southern Thailand
Andy Oliver of Kolae on the complexity of southern Thai cuisine, balancing authenticity with local sourcing, and accommodating spice-averse palates without compromising on heat.