HUNGRY. Jeremy Lee: The Most Magical Conversation on London’s Restaurant History, Creativity, Art
Nov 3, 2025
Join renowned chef and food writer Jeremy Lee, celebrated as the face of Quo Vadis in Soho, as he takes you on a delightful journey through modern British cooking. He reflects on the influence of culinary icons like Elizabeth David and Alastair Little, sharing how they transformed postwar dining into a global phenomenon. With warmth and humor, Jeremy discusses the importance of hospitality, creativity, and the stories behind memorable meals, emphasizing that the best dining experiences are rooted in generosity and joy.
02:23:32
Reading Fueled Culinary Voice
- Jeremy Lee links his lifelong reading habit to his ability to write and shape menus and cookery prose.
- He credits Matthew Fort's early editorial faith for launching his professional writing career.
Use Your Natural Writing Rhythm
- Write when the rhythm suits you; Jeremy used mornings with lots of tea during lockdown to draft a book.
- Embrace ad hoc routines if strict schedules don't work for your creativity.
First Kitchen: From Waiter To Apprentice
- Jeremy describes his first kitchen job at an old Scots manor where he moved from waiter to kitchen helper.
- He credits patient chefs Norrie, Billy and Mark for mentoring him through long shifts and an apprenticeship.
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Intro
00:00 • 2min
How Writing Opened Professional Doors
02:01 • 1min
Jeremy's Writing Routine and Book Project During Lockdown
03:24 • 2min
Formative Reading: Childhood Books and Influences
05:02 • 1min
How Reading Habits Shaped His Life
06:18 • 4min
Relating to Fictional Protagonists
10:10 • 5min
First Days in a Kitchen
14:41 • 6min
From Apprenticeship to London Opportunity
20:36 • 3min
The 1980s Restaurant Revolution in Britain
23:18 • 3min
Elizabeth David and the Mediterranean Influence
26:14 • 5min
Everyday British Dishes and Postwar Food Culture
30:55 • 5min
Words, Vocabulary and Food Language
35:44 • 56sec
Meeting Terence Conran and Design's Role
36:40 • 5min
Ad break
41:20 • 4min
Conran's Lessons: Letting Teams Fail and Learn
45:10 • 6min
Designing Blueprint Café and the South Bank Vision
51:07 • 6min
How Travel and Exposure Shaped Chefs' Palates
56:38 • 4min
Architecture, Fergus Henderson and Food Aesthetics
01:00:27 • 8min
London Food Markets Then and Now
01:08:07 • 8min
Hackney and East London's Food Scene Evolution
01:16:16 • 2min
Alastair Little's Influence and Personality
01:18:30 • 7min
How Chefs Became Cultural Figures
01:25:35 • 9min
Working with Terence: Criticism and Survival
01:34:30 • 5min
Joining Covent Garden's Large Soho Project
01:39:50 • 3min
Creating Covent Garden Menus with Illustration
01:42:53 • 7min
Hospitality as Story and Feeling
01:50:21 • 4min
Puddings as a Draw and Dessert Craft
01:54:02 • 6min
Technical Challenges in Puddings
01:59:50 • 3min
Forging a Personal Style Over Time
02:02:40 • 2min
Home Influence: Growing Up with Design and Books
02:04:20 • 2min
Memorable People and Encounters
02:06:12 • 2min
Fergus Henderson: Assurance and Slow Acceptance
02:08:32 • 5min
Anthony Bourdain, AA Gill and Dining Legends
02:13:32 • 2min
Being Present in the Dining Room
02:15:27 • 51sec
Hard Days, Resilience and Camaraderie
02:16:18 • 2min
Eddie and Sam's Design Genius
02:18:01 • 1min
Favourite Cookbooks and Food Writers
02:19:11 • 1min
Favorite Fiction and Contemporary Authors
02:20:40 • 2min
Coping with Recent Family Loss
02:22:17 • 1min
Outro
02:23:30 • 1sec
#
Modern Cooking for Modern Women
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Eliza Acton
'Modern Cookery for Private Families' by Eliza Acton is a groundbreaking cookbook that revolutionized British cooking in the mid-19th century.
Published in 1845, it was one of the first to provide clear, concise recipes with accurate measurements, making it accessible to home cooks.
Acton's book emphasized simplicity and practicality, offering a wide range of dishes from basic preparations to more elaborate meals.
Her focus on seasonal ingredients and economical techniques made it a valuable resource for middle-class households.
'Modern Cookery for Private Families' set a new standard for cookbooks, influencing generations of cooks and paving the way for future culinary writers.
The book marked a significant departure from earlier, less structured cookbooks.
#
Elizabeth David's book of mediterranean food
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Elizabeth David
Elizabeth David's 'A Book of Mediterranean Food' is a seminal work that introduced post-war Britain to the vibrant flavors and ingredients of the Mediterranean.
Published in 1950, it broke away from the austerity and rationing of the time, offering recipes filled with olive oil, garlic, herbs, and fresh produce.
David's book was more than just a collection of recipes; it was a cultural awakening, inspiring a generation to embrace a more relaxed and flavorful approach to cooking.
Her evocative writing transported readers to the sun-drenched shores of Italy, France, and Greece, igniting a passion for Mediterranean cuisine that continues to influence British cooking today.
The book emphasized simplicity, quality ingredients, and the joy of sharing meals with friends and family.
#
French provincial cooking
Elizabeth David
'French Provincial Cooking' by Elizabeth David is a comprehensive exploration of regional French cuisine, offering a wealth of recipes and culinary insights.
Published in 1960, the book delves into the diverse culinary traditions of France's provinces, from hearty stews and roasts to delicate pastries and desserts.
David's meticulous research and passionate writing bring to life the flavors and techniques of French home cooking, emphasizing the use of fresh, local ingredients.
The recipes are accompanied by detailed instructions and historical context, making 'French Provincial Cooking' a valuable resource for both novice and experienced cooks.
The book is a celebration of the culinary heritage of France, inviting readers to discover the rich and varied flavors of the French countryside.
#
summer food
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Elizabeth David
'Summer Cooking' by Elizabeth David celebrates the flavors and ingredients of the summer season, offering a collection of recipes that highlight fresh produce.
Published in 1955, the book captures the essence of summer dining with its emphasis on light, vibrant dishes that showcase seasonal fruits, vegetables, and herbs.
David's writing evokes the warmth and abundance of the Mediterranean, inspiring readers to embrace a more relaxed and improvisational approach to cooking.
The recipes range from simple salads and grilled dishes to more elaborate preparations, all united by a focus on quality ingredients and uncomplicated techniques.
'Summer Cooking' is a timeless guide to making the most of the season's bounty, encouraging cooks to savor the joys of summer through its food.
#
french country cooking
null
Elizabeth David
Elizabeth David's 'French Country Cooking' delves into the rustic and hearty dishes of rural France, offering a collection of recipes that emphasize simplicity and local ingredients.
Published in 1951, the book celebrates the diverse regional cuisines of France, from the stews and casseroles of the countryside to the flavorful dishes of the coast.
David's writing captures the spirit of French provincial cooking, highlighting the importance of seasonal produce, traditional techniques, and the conviviality of shared meals.
The recipes range from comforting classics to lesser-known regional specialties, all presented with David's characteristic attention to detail and culinary expertise.
'French Country Cooking' is a timeless exploration of the culinary heritage of France, inviting readers to discover the authentic flavors of the French countryside.
#27
• Mentioned in 260 episodes
The War of Art
Break Through the Blocks and Win Your Inner Creative Battles
Steven Pressfield
In 'The War of Art', Steven Pressfield identifies the internal force of 'Resistance' that hinders creative endeavors.
The book is divided into three sections: 'Resistance: Defining the Enemy', 'Combating Resistance: Turning Pro', and a final section that discusses the role of the muses and the battle between the Self and the Ego. Pressfield provides practical advice on recognizing and overcoming resistance, emphasizing the importance of professionalism, discipline, and continuous work in achieving creative success.
#70262
Poor Me
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A.A. Gill
#1315
• Mentioned in 23 episodes
The bonfire of the vanities
Tom Wolfe
The Bonfire of the Vanities is a drama that centers on three main characters: Sherman McCoy, a WASP bond trader; Larry Kramer, a Jewish assistant district attorney; and Peter Fallow, a British expatriate journalist.
The novel explores the complexities of New York City in the 1980s, delving into themes of ambition, racism, social class, politics, and greed.
It was originally conceived as a serial in the style of Charles Dickens and ran in 27 installments in Rolling Stone before being published in book form.
The story follows the characters through their interactions and conflicts, highlighting the superficial values and hypocrisies of the city's elite and the underlying social tensions of the time.
#
An invitation to Indian cooking
Madhur Jaffrey
Yotam Ottolenghi
First published in 1973, 'An Invitation to Indian Cooking' by Madhur Jaffrey is widely regarded as one of the best cookbooks of all time and is enshrined in the James Beard Foundation’s Cookbook Hall of Fame.
The book covers a wide range of Indian dishes, including soups, appetizers, meats, fish, chutneys, breads, and desserts.
Jaffrey, known as the 'queen of Indian cooking,' shares her expertise and personal story of learning Indian cuisine while living in London and later in the United States.
The 50th anniversary edition includes a new introduction by the author and a foreword by Yotam Ottolenghi, along with Jaffrey's own illustrations.
#198
• Mentioned in 86 episodes
The Handmaid's Tale
Margaret Atwood
The novel is set in a near-future New England in the Republic of Gilead, a patriarchal, totalitarian state that has overthrown the United States government.
Offred, the narrator, is one of the 'Handmaids', women who are forcibly assigned to produce children for the ruling class, known as 'Commanders'.
The story explores themes of powerless women, loss of female agency and individuality, and the suppression of women's reproductive rights.
Offred's life is marked by her restrictive routine, her memories of her past life, and her interactions with the Commander, his wife Serena Joy, and other Handmaids, including her friend Ofglen who is part of an underground resistance movement.
The novel is a scathing satire, an ominous warning, and a tour de force of narrative suspense.
#9
• Mentioned in 388 episodes
The Lord of the Rings
J.R.R Tolkien
The Lord of the Rings, written by J.R. R.
Tolkien, is an epic high fantasy novel set in Middle-earth.
The story follows Frodo Baggins, a hobbit who inherits the One Ring from his uncle Bilbo.
The Ring, forged by Sauron, holds the power to control all other Rings of Power and must be destroyed in the fires of Mount Doom to prevent Sauron's return.
Frodo is joined by a fellowship of other characters, including Gandalf the Grey, Samwise Gamgee, Aragorn, Legolas, Gimli, and Boromir, as they embark on a dangerous quest across Middle-earth.
The novel explores themes of good vs.
evil, the corrupting influence of power, and the struggle between fate and free will.
#5824
• Mentioned in 6 episodes
The 39 Steps
null
John Buchan
John Buchan's "The 39 Steps" is a thrilling adventure novel that follows Richard Hannay, a Canadian who becomes entangled in a dangerous conspiracy.
Hannay's journey takes him on a suspenseful chase across Scotland, as he evades capture and uncovers a plot to undermine Britain.
The novel's fast-paced action, memorable characters, and suspenseful plot have made it a classic of the adventure genre.
Buchan's writing style masterfully blends realism with thrilling suspense, creating a captivating reading experience.
The novel's themes of patriotism, espionage, and the fight against evil have resonated with readers for generations.
unforgettable conversation. Chef and writer Jeremy Lee — the beloved face of Quo Vadis in Soho — takes us deep into the story of modern British cooking, creativity, and the art that connects them all. From Elizabeth David’s revolutionary food writing to Fergus Henderson’s nose-to-tail philosophy, Jeremy paints a vivid picture of how Britain’s culinary culture transformed from postwar blandness to global influence.
Along the way, he recalls his early years with Terence Conran, the visionary designer who turned dining into an art form, and shares intimate memories of icons like Anthony Bourdain, AA Gill, and Alastair Little — the “rockstar chef” who changed everything.
Full of warmth, humour, and wisdom, this episode explores how food, design, and storytelling intertwine to create culture — and why the best meals are still about generosity, imperfection, and joy.
If you care about British food, restaurant history, creativity, or the people who built the scene we know today — this is a must-watch.
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