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Good Food

Join host Samuel Goldsmith every Tuesday as he chats with cooks, chefs, and food lovers. In each episode, Samuel dives into a sparkling conversation about the guest's life, their journey in the food and drink world, and, of course, their passion for food. Expect plenty of laughs, life lessons, and unforgettable stories from the people behind the plates.
The fun doesn't stop there! Tune in for sections like My Favourite Dish, where the guest discusses their favourite dishes and how they've made them their own, Cookery Confessions, where guests share their funniest kitchen mishaps and culinary secrets, and Quick Fire Questions, a rapid round of surprises that reveal more about their tastes and quirks.
 Plus, on Thursdays, get a taste of new recipes in our bonus episodes—easy-to-follow cook-alongs to bring the flavours of the conversation to your kitchen. 

Do scroll back in the feed to our archive including special episodes hosted by Tom Kerridge, Orlando Murrin and Mallika Basu.

The Good Food podcast has featured guests such as: Jamie Oliver, Nadiya Hussain, Michel Roux, Ainsley Harriot, Gennaro Contaldo, Claire Richards, Fred Sirieix, Big Zuu, Tess Daly, Liz Bonnin, Becky Excell, Professor Tim Spector, Rukmini Iyer, Riyadh Khalaf, John Whaite, Crystelle Pereira, Paul Ainsworth, The Hairy Bikers, Marcus Wareing, Sabrina Ghayour, Jane Dunn and Atul Kochhar. 
Discussing topics such as BBQ, fermenting, brunch, spices, Eurovision, Caribbean flavours, sustainability, chocolate, Spanish cuisine, vegan cooking, Bake Off, airfryers, health, wellbeing, nutrition, slow cookers, cocktails, pancakes, pressure cookers, seasonal food and cocktails.

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode
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Hainanese Chicken Rice

Real Housewives of London series two is streaming now on Hayu.

Samuel Goldsmith sits down with Nessie Welschinger — cake designer, Real Housewives of London star and founder of Chelsea Cake Company — for a conversation that runs from royal commissions to kitchen catastrophes.

Nessie explains how she left a decade in banking to teach herself cake decorating from YouTube, coded her own website from a Coding for Dummies book, and ended up delivering Queen Elizabeth II's 90th birthday cake to the Tower of London just two weeks after giving birth. She talks about growing up between Singaporean and Egyptian kitchens — her grandmother chopping jute mallow for molokheya on her lap in front of the telly — and why the kitchen is her place of peace.

There's also Bake Off: The Professionals (and the carrot showpiece that went very wrong on camera), the reality of filming Real Housewives while raising three kids, a Christmas dinner featuring home-churned butter, a mandoline accident with a pot pie, and the durian story you won't forget.

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Nessie Welschinger on Real Housewives of London, Bake Off & Baking for the Queen

Sticky bourbon BBQ wings with blue cheese dip

Poppy O'Toole on batch cooking, secret MSG and putting caviar on chicken wings Poppy O'Toole is back for a rare second appearance and this time she's brought a new baby, a new book and a confession about the little pot of MSG living next to her salt and pepper. We get into her Absolutely Delicious Batch Cookbook and why most batch cooking books get it wrong (nobody wants to lose an entire Sunday), the goose fat roast potato trick that lets you freeze them par-boiled and cook straight from frozen, and why every recipe is tested to go in the oven without defrosting. 

Then it gets less sensible. Poppy upgrades her all-time favourite dish from buffalo wings to buffalo wings with a bump of caviar, explains the free-caviar economics of the Fortnum's Awards, and admits her daughter has rejected mashed potato entirely, but will happily lick salt off a roast potato and demand her own cup of decaf tea. Neither of us is qualified to give parenting advice. We give some anyway. Plus: the mystery bags in her freezer, why she plays down her own expertise on camera and wants to stop, meeting Denise Welch as a life goal, and a quick-fire round she was convinced she'd fluffed. 

In this episode: 

• 00:00 — Welcome back (and how she compares to Rick Stein) 

• 03:32 — The batch cookbook, and why most batch cooking is too much work 

• 10:26 — The goose fat roast potato freezer trick 

• 15:19 — The secret pot of MSG 

• 16:48 — Baby hates mash: feeding a baby tea, salt and dog hair 

• 20:20 — Favourite dish: chicken wings with a bump of caviar 

• 26:08 — Confessions: bubblegum ice cream and a very bad undercut 

• 28:27 — The Grumble, her imaginary all-potato pub 

• 32:17 — The misconception she wants to fix 

• 35:11 — Guilty pleasure: tinned fish 

• 37:29 — Quick fire 

• 41:15 — What good food means 

Poppy's Absolutely Delicious Batch Cookbook is out now.
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Poppy O'Toole on Batch Cooking, MSG and her own child hating potatoes

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode.
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Spiced lamb meatball stew

Samuel Goldsmith sits down with Yotam Ottolenghi at his London HQ to talk about Simple 2, the follow-up to his 2018 bestseller, and why the kitchen has become a refuge from a noisy, screen-filled world.

Yotam explains how his idea of "simple" has evolved: under 10 ingredients, one pan or pot, less peeling and chopping, and unashamed use of good-quality jars and tins. Along the way he shares the confit chickpeas with olives and orange that epitomise the book, oven-baked meatballs glazed with pomegranate molasses, a rustic "one sauce" roasted tomato base, three dairy-rich rice recipes, and a study in brown sugar for dessert. He also talks about co-writing with Verena, the new Fundamentals chapter of fridge-ready flavour builders, feeding his kids, and the Ottolenghi condiment range born during lockdown.
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Yotam Ottolenghi on why Simple food can't be beat

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. 
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Pistachio & Sour Cherry Baked Alaska

Angellica Bell joins Samuel Goldsmith live at the Good Food Show in Birmingham for an episode about the food that made her. She takes us back to her grandmother's tiny London kitchen - a St Lucian chef who cooked entirely by instinct, never opened a cookbook, and had Angellica gutting fish and frying chicken by the age of six. There was a blackberry bush in the garden, a pot always on the stove, and an open door for anyone who knocked. From there: student survival food (pasta, baked beans and cheese), the Dairy Book of Home Cookery that three generations of her family have cooked from, and the Celebrity MasterChef run she almost turned down, including the vanilla cupcake baked Alaska she gambled the competition on. Angellica also talks CBBC and the bag of fan mail she's never thrown away, what food is really like inside the Celebrity Big Brother house, why the dinner ladies who fed her at the start of her career still mean so much, and the death row meal that unapologetically combines a roast with a Christmas dinner. Plus she sets a new record in our quickfire round. 

In this episode: 

Learning to cook Caribbean food with her grandmother 

Why she never listed food as an "interest" before MasterChef 

Winning Celebrity MasterChef and cooking in professional kitchens 

Food, shopping lists and strategy in the Big Brother house 

School dinners, canteen food and why they matter Her ultimate three-course meal 

Good Food is hosted by Samuel Goldsmith. Recorded live at the Good Food Show, Birmingham. Follow, rate and review wherever you get your podcasts.
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Angellica Bell on her career in TV, MasterChef and Baked Alaska

Panuozzo sandwich

Please note: this episode contains frank discussion of drug and alcohol addiction as well as some explicit language

Chef and writer Alasdair Gill joins Samuel Goldsmith to talk about his raw new book, Knives and Spoons — a memoir-with-recipes charting his rise from kitchen porter to head chef, and his journey through addiction to recovery.

Alasdair opens up about why kitchens took him in when nowhere else would, growing up as the son of the late restaurant critic A.A. Gill, and how food became the thing that kept his life on track. He also shares the chaos of catering a castle wedding with two waiters, why he'd rather have a baguette and a pickle than fine dining, and his surprisingly poor crisp flavour ideas.
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Alasdair Gill on Addiction, Recovery and the Kitchens That Saved Him

Not all recipes are created equal, some are brilliant and others really don't explain things properly. Tom explains when to stick to recipes and when you can freestyle.
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