Fergus Henderson! The man who thirty years ago opened St John and ever since has implored us to eat from "nose to tail".Lewis Bassett talks to Zoe Williams, columnist at the Guardian newspaper, and Amber Husain, author of Meat Love: An Ideology of The Flesh.Note: Lewis' article on St John will appear on Vittles soon!The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Instagram. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

The only person who has sold more books in Britain than Jamie Oliver is J. K. Rowling. Jamie has been watched and read by millions. His enthusiasm for food is often infectious. His cooking and his campaigning have changed the way we eat.I'm speaking about Jamie with Rachel Roddy, author of a regular column on Italian food for the Guardian.We focus mainly on how Jamie, and others, have viewed food in Italy and I ask whether this helps explain why Jamie is often seen by some people as blaming poorer individuals for what he says are bad eating habits.In this episode we mention Alberto Grandi, Carla Tomasi and Massimo Montanari.Rachel is the author of An A-Z of Pasta, among other books on food.The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Alexis Soyer cooked for the rich and poor alike. He transformed elite restaurant kitchens in London with new technologies such as gas stoves and he provided nourishment to the starving in Ireland and the battered and the bloody during the Crimean war. Soyer's fierce desire to feed people went against the grain of Victorian common sense and he helped change how we think about who is responsible for public nutrition today.Joining Lewis Bassett is Pen Vogler and Miranda Carter. Pen discusses Soyer in her book Stuffed: A Political History of What We Eat and Why it Matters and some of Soyer's recipes also appear in her book Dinner with Dickens.Soyer is a central character in Miranda's novel The Devil's Feast.The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

The most influential cook that you've probably never heard of, according to food historian Neil Buttery.Elizabeth Raffald captured the distinctly modern English food of the 18th century. The Heston Blumental of her time, inspiring cooks like Fergus Henderson today.Neil Buttery is the author of "Before Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper". He's also got two new books coming out, Knead to Know: A History of Baking and The Philosophy of Puddings.Find Neil's blog and his brilliant podcast here.The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Obviously we were going to do an episode about Madhur Jaffrey, and so here it is.Madhur Jaffrey: the actress who taught British and American audiences how to cook Indian food.Lewis Bassett speaks about Madur with Mayuk Sen, author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America. We talk about Madur's life, some of the barriers to her success as an actress and her move into being a celebrity chef where she made huge waves, plus a lot more. Find out more about Mayuk Sen here and read his article on Madur here (paywalled).The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Ken Hom taught the British how to cook Chinese food, but Chinese takeaways showed us what it was in the first place.Lewis Bassett talks to journalist Angela Hui about Ken's impact and about her book Takeaway: Stories From a Childhood Behind the Counter.The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Part two on Elizabeth David is all about the impact of her work, with Jeremy Lee and Ruth Rogers.Jeremy Lee's award winning cookery book is called "Cooking: Simply and Well, for One or Many". The River Cafe have a number of brilliant cookbooks and, in recent news, have also opened a cafe (a River Cafe Cafe) next door to their main restaurant in West London.The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Elizabeth David led a life whose story is as compelling as her impact on the way we eat. In part one of two episodes, Lewis speaks to Artemis Cooper, author of Writing at the Kitchen Table: The Authorized Biography of Elizabeth David. Part two featuring Ruth Rogers and Jeremy Lee will appear soon.The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Marco Pierre White, once the "enfant terrible" of the UK restaurant scene today the face of Knor stock cubes. Who is Marco, what impact has he had on how we eat and just why is he so weird?Answering the questions for a change is The Full English's Lewis Bassett. Taking over is Ida Février and her show No Man Land. Join us for this special crossover episode, part of our season on cooks that have changed the way we eat.Find No Man Land's Instagram here. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Episode two in our series on cooks that have changed the way we eat. Lewis Bassett speaks to Luke Barr, author of 'Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class' about the French chef Auguste Escoffier, who rose to fame in London at the Savoy in the 1890s.Mixing and sound design from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.