Will Stewart
A Cook's LibraryEpisodes
Episodes of A Cook's Library
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Episode 16 is all about Ice Cream... sort of. Kitty Travers owns and operates La Grotta Ices, easily London's most interesting (and delicious) ice cream. Kitty talks about her life travelling, working in different kitchens, eating all types of
On episode 15 Will speaks with Alexander Lobrano. American born but a French resident for 35 years... We find out his life is surrounded by food.Alec was the European Correspondent for Gourmet magazine from 1999 until it closed in 2009, and has
Max Rocha is the chef and owner of the newly opened, and much acclaimed Cafe Cecilia, on the canal in East London. He has quite the illustrious CV, spending time at Spring, The River Cafe and St. John Bread and Wine. Max's cafe is a result of w
Max Rocha is the chef and owner of the newly opened, and much acclaimed Cafe Cecilia, on the canal in East London. He has quite the illustrious CV, spending time at Spring, The River Cafe and St. John Bread and Wine. Max's cafe is a result of w
The long awaited episode 13 is here. On it I speak with Letitia Clark, Sardinia based chef and writer. Her two books: Bitter Honey: Recipes and Stories from the Island of Sardinia, and the newly published La Vita È Dolce: Italian–Inspired Desse
The long awaited episode 13 is here. On it I speak with Letitia Clark, Sardinia based chef and writer. Her two books: Bitter Honey: Recipes and Stories from the Island of Sardinia, and the newly published La Vita È Dolce: Italian–Inspired Desse
Rosie Healey is the chef and owner of Gloriosa in Glasgow. Rosie speaks about her memories growing up in Scotland, her experience working in the busy Ottolenghi restaurant kitchen in Notting Hill, and the book that truly inspired her, River Caf
Rosie Healey is the chef and owner of Gloriosa in Glasgow. Rosie speaks about her memories growing up in Scotland, her experience working in the busy Ottolenghi restaurant kitchen in Notting Hill, and the book that truly inspired her, River Caf
Budgie Montoya was born in the Philippines but grew up in Sydney. And it wasn't until moving to London he set his sights on being a chef. His first kitchen job was at Dean Street Townhouse in Soho. After a few years of cooking Filipino food for
Budgie Montoya was born in the Philippines but grew up in Sydney. And it wasn't until moving to London he set his sights on being a chef. His first kitchen job was at Dean Street Townhouse in Soho. After a few years of cooking Filipino food for
James Ferguson grew up eating and cooking in his Parents' restaurant. After an injury sustained whilst at music college, James quit playing the piano and pursued a career being a chef. He worked in some of London's best restaurants like: The Co
James Ferguson grew up eating and cooking in his Parents' restaurant. After an injury sustained whilst at music college, James quit playing the piano and pursued a career being a chef. He worked in some of London's best restaurants like: The Co
Jess Elliott Dennison owns and operates Elliotts, the Kitchen and Shop, on Sciennes Road in Edinburgh. Jess has two books out Salad Feasts and Tin Can Magic, and her third is out soon.Her favourite cookbook is from the restaurant Ducksoup: The
Jess Elliott Dennison owns and operates Elliotts, the Kitchen and Shop, on Sciennes Road in Edinburgh. Jess has two books out Salad Feasts and Tin Can Magic, and her third is out soon.Her favourite cookbook is from the restaurant Ducksoup: The
Sally Clarke spent her formative years cooking in London, Paris, and California. Clarke's Restaurant opened in London in 1984, offering her now famous ‘no choice’ dinner menu. Today, along side the restaurant, they have a bakery and two shops.
Sally Clarke spent her formative years cooking in London, Paris, and California. Clarke's Restaurant opened in London in 1984, offering her now famous ‘no choice’ dinner menu. Today, along side the restaurant, they have a bakery and two shops.
Both of the books by Rachel Roddy, Five Quarters: Recipes and Notes from a Kitchen in Rome and Two Kitchens: 120 Family Recipes from Sicily and Rome are essential reads. This episode Rachel Roddy talks about another essential cookbook for all I
Both of the books by Rachel Roddy, Five Quarters: Recipes and Notes from a Kitchen in Rome and Two Kitchens: 120 Family Recipes from Sicily and Rome are essential reads. This episode Rachel Roddy talks about another essential cookbook for all I
Kenny Shopsin, a proper New Yorker, is the subject of episode 6. Feroz Gajia, chef and owner of Bake Street, is our guide. Kenny Shopsin died in 2018, but his legacy lives on through his cookbook Eat Me: The Food and Philosophy of Kenny Shopsin
Kenny Shopsin, a proper New Yorker, is the subject of episode 6. Feroz Gajia, chef and owner of Bake Street, is our guide. Kenny Shopsin died in 2018, but his legacy lives on through his cookbook Eat Me: The Food and Philosophy of Kenny Shopsin
Roast Chicken and Other Stories by Simon Hopkinson with Lindsey Bareham is one of those truly special books. This week Lloyd Morse tells us why he loves the cookbook so much. Lloyd has been in kitchens for as long as he can remember. The Palmer
Roast Chicken and Other Stories by Simon Hopkinson with Lindsey Bareham is one of those truly special books. This week Lloyd Morse tells us why he loves the cookbook so much. Lloyd has been in kitchens for as long as he can remember. The Palmer
This week Will Stewart and Katie Parla discuss Rome, fried cod and beans and unpack the culture and history surrounding 'pasta' in Italy. For her book Katie chooses Sicilia e Le Isole in Bocca published by Il Vespro, from the bonkers and very s
This week Will Stewart and Katie Parla discuss Rome, fried cod and beans and unpack the culture and history surrounding 'pasta' in Italy. For her book Katie chooses Sicilia e Le Isole in Bocca published by Il Vespro, from the bonkers and very s
After graduating from Jamie Oliver’s Fifteen program, in 2011, Big Has went on to spend the next 10 years in and out of kitchens all over London. Hasan is half Turkish Cypriot and half proper North Londoner. Today we speak about his beginnings
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