The Lemon Grove

Kāren Barnes, Chopping onions, editing delicious., and why the craft of food writing matters

Fri, 09 Oct 2026 07:00:00 +0100

As a five-year-old, food writer, editor, educator and mentor, Kāren Barnes remembers watching her mother peel an onion and thinking, "I'll never be able to do this". That fleeting moment shaped her learning to cook, and as a young teenager, she made Saturday night Flemish beef stew and lemon syllabub for pudding for her family. These are signs of the determination and hard work that thread throughout this fascinating podcast.

Kāren’s earliest food lessons came from her mother, who had spent formative years as a governess to the American ambassador in Moscow during the height of the Cold War. Those dinners introduced flavours from around the world into a south London household, and they left Kāren with a set of practical skills she leaned on when her mother passed away while Kāren was still a young teenager

She describes that teenage life that included shopping at supermarket Safeway, batch-cooking for the freezer and volunteering to cook for a grieving family from church. Those weren’t just acts of kindness — they were formative practice. The result: a food writer who writes from experience, not from an imagined glamour. That practical outlook explains why Kāren still prizes recipes and tips that help people feed themselves affordably and well.

Kāren’s career moved from staff rooms to independent publishing. She still mentors, teaches and hosts events, and she runs a Substack newsletter — KB’s Kāren Barnes Joyous Things — where she tries to combine reviews, guides, product suggestions and cultural pieces.

Her advice to aspiring food writers is to live a broad lived experience; read widely; practise writing relentlessly; and use Substack to learn the craft because it’s a democratic place to experiment. She’s honest about what’s lost since the old office days: “water-cooler” learning, day-to-day osmosis and the kind of informal mentorship that used to happen while waiting for coffee.

Kāren is also realistic about money: she accepts that food writing rarely makes anyone wealthy, and that the new creative economy requires combining writing with teaching, mentoring, occasional commissions and events.

It's a fascinating listen.

Jad Youssef, Lebanese food as memory, tradition and family

Fri, 02 Oct 2026 16:30:00 +0100

Recorded at Lebnani in Reigate, Surrey, this conversation explores Lebanese food as memory, culture, and daily ritual. The Lemon Grove host Bruce McMichael speaks with Jad Youssef, founder of Lebnani and author of the Lebnani cookbook, about his journey from Beirut to London, Hong Kong, and now Reigate. Jad shares how family, markets, butchers, and seasonal ingredients shapes his cooking to this day, and why he believes Lebanese food should stay rooted in tradition rather than follow passing food trends. The conversation also covers opening Yalla Yalla in Soho, the social nature of meze, and the care and tradition behind dishes such as hummus and tabbouleh.

Jad’s childhood in Beirut and the influence of his parents’ cooking
Learning to choose fresh ingredients at the market
Opening Yalla Yalla in Soho after being made redundant during the recession
Why Jad and his family chose Reigate
Preserving traditional Lebanese recipes while allowing for regional differences
The difference between creativity and changing a dish to follow a trend
Mezze as a way of sharing food and bringing people together
Tabbouleh, freekeh, bulgur, herbs, pulses, and other Lebanese staples
Why a few simple ingredients, prepared with care, can make a memorable dish

Ella Stewart, Baking as therapy, mindfulness in the kitchen

Thu, 24 Sep 2026 07:00:00 +0100

Bruce McMichael speaks with Ella Stewart, wellness and resilience coach, mental health first aider, and founder of Bake Well Being, about how baking can support mental well-being. Ella shares how a lifelong love of cooking, a family tradition around food, and her own experiences with anxiety shaped a project that blends creativity, connection, and mental health advocacy. In this episode, they explore how baking became Ella’s mindfulness practice, why sensory, hands-on activities can be grounding, and how Bake Well Being has grown from a social idea into a CIC working with schools, charities, communities, and corporate groups.

Key topics:

Ella introduces herself as the founder and director of Bake Well Being, a Community Interest Company focused on getting people talking, baking, and sharing cake for better mental well-being.
Her interest in baking started very young, learning from her nan and growing up in a family where food, cooking, and kitchen-table connection were central to life.
A Saturday job in a cake shop at 13 opened her eyes to the wider world of cake decorating and led to an Instagram side hustle called Cupcakes by Ella.
Ella explains that special-order cakes gave her an early sense of joy, especially seeing how birthdays and celebrations bring people together around one shared moment.
A major turning point came when her nan experienced a serious mental health breakdown, which sparked Ella’s long-term interest in mental health advocacy.
While studying events management at university, she researched stress management, mindfulness, and grounding, and realised baking had long been her own form of meditation.
She describes making a highly detailed fishing-themed cake for her partner as a moment of total mental quiet, helping her understand baking as a healing practice rather than just a hobby.
The idea for Bake Well Being grew after a conversation about “cupcake therapy” and a university enterprise challenge, where she won funding and rebranded the project as Bake Well Being.
Ella outlines three strands of the project: education talks and webinars, baking classes and bake-alongs, and decorating sessions such as cake painting and sprinkle embroidery.
She explains why baking works so well for mindfulness: it is grounding, flow-based, and engages all five senses at once.
Ella shares a period of daily anxiety and panic attacks, and how grounding techniques and mindful baking helped her cope.
The conversation covers perfectionism, expectations, and learning to let go when a bake doesn't turn out as planned.
Ella also explains what a CIC is, how it sits between a social project and a charity, and how that structure has helped formalise and fund the work.
She closes by sharing her go-to comfort cooking: hearty, chopping-heavy meals with kale, spinach, lemon, and something nourishing for family.

Ella says:

“Baking and cooking are very unique in the sense that they're grounding activities.”

“This actually is not just a hobby. It is my mindfulness practice, and it has healing powers.”

“My buttercream has had a lot of my emotions whipped into it over the years.”

(ENDS)

Sam Bilton, The hidden history in your food

Sun, 20 Sep 2026 19:00:00 +0100

Bruce McMichael speaks with food historian and writer Sam Bilton about how she moved from food writing to food history, the family recipe notebook that sparked her curiosity, and why food is such a powerful lens for understanding social change. They also discuss her books on gingerbread, saffron, chocolate, and Shakespeare, as well as the upcoming Serve It Forth conference on the Norman impact on British food. Sam explains how historical recipes reveal class, culture, and everyday life, while also showing the limits of authenticity when recreating old dishes today. She shares why she loves uncovering the stories behind ingredients and how food history can make the past feel immediate.

Key topics

Sam’s journey from food writer to food historian
The inherited Mrs Beeton notebook that inspired her interest in food history
Why surviving recipe books often reflect the upper classes
Sam’s work with English Heritage
Food in Shakespeare’s plays
The challenges of recreating historical recipes
The history of gingerbread, saffron, and chocolate
Why Saffron Walden became associated with saffron
How chocolate has been viewed as a spiritual drink, poison, and aphrodisiac
The Norman influence on British food
Food as a lens for understanding class, culture, trade, and migration
Why food history can bring overlooked stories to life
The Serve It Forth food-history conference.

About Sam Bilton

Sam Bilton is a food historian and writer whose work explores the relationship between food, culture, literature, and society. She has written about gingerbread, saffron, chocolate, Shakespeare, and historical food traditions, and contributes to English Heritage.

About Serve It Forth, October 17, 2026, online.

Serve It Forth is a food-history event combining presentations, interviews, and cookery demonstrations. The conference brings historical food to a wider audience through accessible conversations about different periods, cultures, ingredients, and culinary traditions.

Shane Holland, What Slow Food and Terra Madre Teaches Us About Food, Farming, and Biodiversity

Fri, 04 Sep 2026 12:30:00 +0100

In this episode of The Lemon Grove podcast, Bruce McMichael speaks with Shane Holland, executive chairman of Slow Food UK, about Terra Madre, biodiversity, regenerative farming, and the politics of food.

Shane explains how the Slow Food movement began, why it has grown into a global network across 150 countries, and why its message of “good, clean, fair” food still matters today.

The conversation explores how food choices shape health, farming, communities, and the environment.

Bruce and Shane also discuss the value of local producers, heritage crops, school food education, and the challenge of making good food accessible to everyone.

They share stories from Terra Madre in Turin, the huge public celebration of food, culture, and solidarity that brings together producers, chefs, policymakers, and consumers from around the world and takes place in Turin every two years.

If you care about where food comes from, how it’s made, and what it means for the future, this episode is for you.

Ramin Ganeshram, talks US Revolutionary food, citrus, enslaved cooks and the invention of diplacy through food

Fri, 28 Aug 2026 07:00:00 +0100

Ramin Ganeshram, writer, journalist, chef, culinary historian, and executive director of the Westport Museum for History and Culture in Connecticut, USA, shares her life's work on the enslaved cook Hercules Posey and her research into the food around the time of the American Revolutionary War, which was fought 250 years ago and is widely celebrated this year. The conversation explores how foodways reveal migration, class, race, commerce, and power in American history. They also dig into Ramin’s research on Hercules George Washington’s enslaved chef, and how his food and Washington's political skills shaped diplomacy in the early republic.

Key topics

Ramin’s background and perspective

She shares her Trinidadian, Iranian, Kurdish, and New York roots, and explains how that mix sparked her interest in food, culture, and heritage.

What “foodways” really means

Ramin defines foodways as more than eating and tradition. It includes production, commerce, politics, sustainability, and the broader impact of food on society.

Food as cultural memory in immigrant households

She describes growing up in a home where food preserved identity, especially when language and other cultural expressions were pressured to assimilate.

Why food history in America is racialised

The discussion covers how whiteness, immigration, and access shaped whose food was celebrated, absorbed, or marginalised.

Early America’s global pantry

Ramin explains how citrus, tamarind, sugar, olive oil, almonds, coconut, and other ingredients moved through Caribbean and Atlantic trade networks into colonial North America.

The role of wealth and enslaved labour

George Washington and other elites could access rare imported foods because they had land, money, and enslaved labour supporting their households.

Philadelphia as a food hub

The city is described as America’s gourmet centre, with grocers, fruiterers, and street sellers moving citrus and other imported foods through the docks and markets.

Hercules Posey’s life and legacy

Ramin details her long research into Washington’s enslaved chef, his training at Mount Vernon, his move to the presidential household, and his self-emancipation in 1797.

Dining as diplomacy

Hercules helped shape the culture of elite and political dining, where the table became a tool for influence, hospitality, and statecraft.

Using food history to confront slavery

Ramin explains how exhibits like Bittersweet: Chocolate in the American Colonies help visitors engage with slavery through a familiar subject.

The Real Revolution exhibit

At the Westport Museum, Ramin is curating a broader view of the American Revolution that includes women, children, enslaved people, and gender-nonconforming participants.

Recreating colonial food today

The museum’s tavern setting, historic drinks, and period foods help make the era tangible without flattening its complexity.

Content

Ramin Ganeshram introduced as writer, chef, and museum director

How foodways became an early journalistic focus

Defining foodways beyond just eating

Food culture and assimilation in an immigrant household

Race, whiteness, and food in the United States

Ramin’s article on early America’s love of eastern foods

Caribbean trade as the hinge of colonial food access

Washington, elite wealth, and imported ingredients

Fruiterers, dockside trade, and everyday access to citrus

Philadelphia as America’s gourmet city

Writing The General’s Chef and recovering Hercules Posey legacy

How Hercules was identified and traced after self-emancipation

Washington’s use of Pennsylvania law to rotate enslaved people

Table service as a performance of status and power

Hercules’s training under the cook Doll in Mount Vernon’s kitchens

Reconstructing Hercules’s life without personal writings

What George Washington and the elites actually ate and drank

Sugar plums, Jordan almonds, and other elite sweets

Trade, wealth, and food imports in the colonies and early republic

Why black history is inseparable from American food history

Bittersweet and using chocolate to teach history of enslaved peoples

Exhibition at the Westport Museum of Culture & History, and its museum tavern, historic drinks, and traditional punch

Stirring Liberty, publishers and publication date.

Notable quotes

“Black history in America is American history”.

“What you put on the table was really the demonstration of your status”.

“I often say that he (Hercules Posey) created the concept of diplomatic dining”.

Claudio Seechi and the speicial citrus Pompia fruit of Sardinia

Sat, 22 Aug 2026 09:30:00 +0100

Lemon Grove Podcast - Claudio and Sardinian Pompia at World Travel Market

This bonus episode is a short travel and food conversation centered on Claudio, a citrus grower from Sardinia, and the unusual fruit Pompia. It matters because the discussion connects local food culture, tourism, and how a small family producer is expanding into new ventures while keeping a traditional citrus alive.Bruce also reflects on meeting Claudio at Terra Madre in Turin in 2022 and reconnecting at World Travel Market in London, where Sardinia is being promoted through food, excursions, and Slow Food ties.

Key topics

Pompia as a Sardinian specialty

Bruce introduces Pompia as a distinctive citrus fruit from Sardinia, used for marmalade, jellies, and liqueurs.

Reconnecting at World Travel Market

Bruce and Claudio meet again at the Sardinia stand in London after first meeting at Terra Madre in Turin in 2022.

Sardinia tourism and Slow Food promotion

Claudio explains that they are promoting Sardinia through excursions, holidays, and Slow Food-related experiences.

A shift in the family business

Claudio says the team is opening a tour operator and, after the tourism season, a farm to continue producing Pompia through a generational handover from his mother.

New products in development

Claudio hints that new Pompia products are coming, but does not reveal details yet.

Working with Letitia Clark

Bruce and Claudio mention Letitia Clark, who wrote For the Love of Lemons, and how she has connected with Sardinian citrus projects.

Small community, strong collaboration

Claudio notes that in Sardinia there are not many people working in this space, so local projects and partnerships are tightly connected.

Bruce’s personal interest in Mediterranean citrus

Bruce shares that he writes about citrus, especially Mediterranean citrus, and wants to learn more about Sardinian food culture.

A wider invitation to explore Sardinia

Bruce says he has visited the south of the island before and wants to discover the middle and north, especially the food traditions.

Content

Pompia and why this Sardinian citrus stands out

Meeting Claudio again at the Sardinia stand in London

From tourism promotion to opening a farm

How Letitia Clark connects to Sardinian citrus projects

A live example of Pompia from Sardinia

Bruce introduces the bonus episode and Claudio’s citrus story

Why Bruce writes about Mediterranean citrus

Closing remarks.l

Özlem Warren shares her love of cooking and teaching Turkish food

Fri, 14 Aug 2026 07:00:00 +0100

How a childhood in Antakya, Ottoman markets and a fridge full of lemons became three cookbooks and a life teaching Turkish food culture and techniques around the world.

Anna Ansari, Travels and cooks the Silk Roads

Fri, 07 Aug 2026 07:00:00 +0100

Anna Ansari’s Silk Roads: A Flavour Odyssey with Recipes from Baku to Beijing begins with a question that feels bigger than a cookbook: how do food, travel, and family history shape the way we see the world? In this episode, Anna shares how a teenage stay in Beijing, a meal with her father, and a lifetime of moving between cultures led her to write about the Silk Roads as more than trade routes. For her, they are living pathways of ingredients, stories, and identity.

Julie Bertoni and Jesse Dart, citrus sharing in Arizona

Fri, 31 Jul 2026 18:00:00 +0100

Join us for a lively discussion exploring the vibrant citrus culture in Arizona, community gardening, and how the fruits of the land bring people together. This episode features Jesse Dart, a food anthropologist with deep roots in Arizona's citrus history, and Julie Bertoni, a local garden activist, sharing insights about living with and sharing citrus in an arid climate.

In this episode:

Jesse Dart discusses the anthropology of citrus and his experience living in Phoenix and Santa Fe
Julie Bertoni shares the origins and community impact of Clark Park Community Gardens
The evolution of citrus harvesting, sharing, and community events in Tempe and Phoenix
How flood irrigation sustains old citrus trees in desert environments
The seasonal cycle of citrus and adjustments due to climate change
The cultural significance of citrus sharing, recipes, and community bonding
Unique citrus varieties like citron and innovative uses, including marmalade and culinary experiments
The resilience of fruit trees amidst heat waves and ageing orchards

Time Stamps

00:00 – Introduction to Citrus Culture in Arizona
02:13 – The Clark Park Community Garden Experience
04:37 – Exploring the Abundance of Citrus
06:53 – The Citrus Exchange and Community Involvement
09:27 – Flood Irrigation and Its Impact on Gardening
12:01 – The Citrus Share Initiative
13:54 – Harvesting and Sharing Citrus Fruits
17:29 – The Citrus Community Revival
19:50 – Creative Culinary Uses for Citrus
23:20 – Building Community Through Shared Harvests
25:43 – Challenges of Climate Change on Citrus Trees
30:14 – The Impact of Citrus on Local Culture

& Links:

Merched y Môr, How a spontaneous lockdown idea led to a world-class ocean row

Fri, 24 Jul 2026 07:00:00 +0100

Adventures, Legacy, and Inspiration: Inside the World’s Toughest Row

Discover the inspiring journey of four women who rowed across the Atlantic, challenging physical, mental, and emotional limits, while raising funds for vital charities. This episode highlights resilience, honesty, and the power of community in one of the most gruelling water-based adventures.

Main Topics Covered:

The origins and motivations behind their Atlantic row challenge
Building a team from strangers to trusted friends through honesty and shared purpose
The logistics of sourcing a boat and securing sponsorship for fundraising efforts
The significance of the challenge’s Welsh name, "Merched Y Môr", and its mythical story
The physical and mental preparation involved in a 50-day ocean crossing
Daily routines, including sleep management, nutrition, and dealing with sea conditions
Encounters with marine life like whales, dolphins, and storm petrels that uplifted morale
The emotional impact of arriving in Antigua and celebrating the journey
Lessons learned: perseverance, adaptability, and the importance of pausing and reassessing

Timestamps:

(00:00) — Celebrating women’s achievements and the Atlantic challenge
(02:22) — Denise’s background and motivation sparked during lockdown
(03:23) — How Liz decided to join the adventure and her background
(04:13) — The promise of tough work and the bonding process
(05:51) — Building the team and eschewing long-term friendships for honesty
(06:07) — Sourcing and funding the boat through early purchase and sponsorship
(07:28) — Charities supported: Kidney Support, RNLI, Marine Conservation
(08:09) — Connection to the sea influencing the challenge choice
(10:36) — Training timeline and preparation tips from the race organisers
(12:20) — Meaning behind "Merched Y Môr" and Welsh mythology
(14:37) — Starting the journey from La Gomera and initial feelings
(16:21) — Facing the vast ocean and seasickness struggles
(17:42) — The physical challenges of rowing solo vs. duo
(18:44) — Encounters with whales and marine life
(20:00) — Bird visits and the sense of companionship at sea
(28:26) — Duration of the race and onboard nutrition, the role of oranges
(29:02) — Sleep organisation and managing broken sleep cycles
(30:50) — Nighttime navigation under the moon and starry skies
(34:00) — Facing waves, water conditions, and the experience of the swell
(37:16) — Approaching Antigua and landing celebrations
(39:12) — First meal on land and the importance of fresh fruit
(43:17) — The legacy of the challenge: empowering women and charity impact
(45:24) — Personal lessons: passion, perseverance, and adaptability

Resources & Links:

The World's Toughest Row Organisers of the race
Sea Trust Wales Marine conservation charity
RNLI Lifeboat charity
Popham Kidney Support Medical charity
Action for Children Supporting vulnerable children

Tune in for an inspiring tale of daring, friendship, and the pursuit of legacy that spans beyond one ocean crossing to empower future generations of women in adventure and beyond.

Sarah Wyndham Lewis, The Hidden Complexity of Honey

Fri, 17 Jul 2026 07:00:00 +0100

Discover the fascinating world of honey, bees, and pollinators with honey sommelier and advocate Sarah Wyndham Lewis. From the art of tasting honey to the importance of sustainable beekeeping, this episode dives deep into what makes honey truly special and how we can support bee populations globally.

Main Topics:

The role and perception of honey in today’s food industry
The complexity of honey and the importance of terroir
Challenges facing bees and sustainable beekeeping practices
The science and social significance of honeybee behaviour
Future prospects for honey and pollinator conservation

In this episode:

Sarah shares her journey from honey sommelier to advocate for bees and sustainable practices
The difference between honey types based on floral source, terroir, and processing
How to identify authentic honey and avoid adulteration
The critical role of honeybees in ecosystems and agriculture
Insights into urban and global beekeeping trends
The importance of planting for pollinators and supporting local honey producers
Upcoming book: The Essential Book of Pollinators, out next spring via Penguin
Practical tips on honey tasting, storage, and culinary uses

Timestamps:

00:00 - Introduction to Sarah and her expertise in honey

02:23 - The evolving role of honey and a honey sommelier’s background

04:12 - Honey as a complex product, more than just sweet; terroir and floral sources

06:55 - The politics and ecology of honeybees, threats from monoculture agriculture

09:20 - Honey’s medical and historical uses across cultures

12:10 - How Sarah and her husband Dale started Bermondsey Street Bees

14:10 - The journey of turning bees into a sustainable livelihood and local trade

16:05 - The misconceptions about adulterated honey and its value

18:10 - How to choose and taste honey based on flavour complexity and purpose

20:00 - Storage tips: glass, dark, room temperature, and avoiding microwaves

22:20 - The importance of local, ethical honey production and supporting small producers

24:00 - Surprising honey flavours from Nigeria and Africa – an exploration of wild honey

26:00 - The effects of urban beekeeping and landscape diversity on honey quality

28:45 - Beekeeper life: hive management, bee behaviour, and hive architecture

32:00 - The fascinating behaviours of hive members and queen bee control

37:00 - Future of the honey industry and the impact of global policies and fraud protection

41:00 - Supporting pollinators through planting and sustainable practices

45:00 - Sarah's upcoming books and her shift from sommelier to pollinator advocate

48:00 - The importance of educating new generations of beekeepers and consumers

50:00 - Simple actions to support bees: providing water, planting pollinator-friendly gardens

51:00 - Final thoughts on bee conservation and Sarah’s charity work with Bees Abroad.

Resources & Links:

Buy Sarah Wyndham Lewis's Books (including The Wild Bee Handbook, Planting for Honeybees, and upcoming The Essential Book of Pollinators)
Bees Abroad – Charity supporting sustainable beekeeping projects globally
Great Taste Awards – Celebrating excellence in food products
Bermondsey Street Bees – Sarah and Dale’s honey business and urban beekeeping initiative.

Connect with Sarah Wyndham Lewis

Instagram

Thank you for listening to this episode on the sweet science of honey. Support your local bees, buy real, local honey and enjoy better taste and health!

Carolyn Boyd, Travelling Bites of France

Fri, 10 Jul 2026 07:00:00 +0100

Exploring French Food, Culture, and Gastronomy with Carolyn Boyd

Join us in this episode as food and travel writer Carolyn Boyd shares her fascinating journey into French cuisine, travel, and culture. From growing up with a Francophile family to writing acclaimed books and working with the Roux Scholarship, Carolyn offers unique insights into France’s culinary landscape and her adventures in the niche world of gastronomic tourism.

Key Topics:

Carolyn’s background and how she became passionate about France and French cuisine
The story behind her book, Amuse Bouche, and the challenges of documenting French foods
How food serves as an entry point to understanding French history, landscape, and culture
The unique microclimate and citrus culture of Menton, including the Mirazur restaurant and Mauro Colagracco
The significance of France’s historic festivals, such as the Fête de Citron
The role of Michelin stars and the culinary scene in France and the UK
Carolyn’s work with the Roux Scholarship, supporting young chefs, and future opportunities
Insights into Corsican and Breton cuisine and the island’s food traditions
The diverse geography of France and its influence on culinary practices
Highlights of her current location in Nice and must-try local dishes

Timestamps:

00:00 - Introduction to Carolyn Boyd and her work in French travel and gastronomy

02:01 - Carolyn’s journey into the French language and culture early in life

03:26 - Creating France from the Source: capturing recipes and culinary traditions across France

05:39 - How food insights deepen understanding of France’s history and culture

06:26 - The importance of terroir and regional ingredients in French travel experiences

07:14 - Favourite regions: Brittany, Corsica, and their distinct food identities

08:22 - Menton and the Mirazur restaurant: citrus culture and sustainability initiatives

10:55 - The significance of Festival de Citron in Menton and its community impact

13:44 - The unique qualities of Menton lemons and their culinary uses

16:34 - Mauro Colagraco and Mirazur’s seasonal, sustainable approach to cooking

18:13 - Corsican cuisine: chestnuts, charcuterie, and island traditions

21:02 - Corsica’s isolated cultural identity and local products

23:42 - Supporting emerging chefs through the Roux Scholarship and its legacy

29:11 - The power of French cuisine as a cultural ambassador in the global food scene

36:33 - Visiting Nice: local dishes like socca and salade nicoise

39:30 - The allure of Mediterranean light and the region’s festivals and outdoor activities

40:47 - Closing thoughts: embracing French culture and culinary adventures

Resources & Links:

Connect with Carolyn Boyd:

Enjoy this exploration of French food, culture, and gastronomy through the eyes of expert Carolyn Boyd. Whether you’re planning a trip or simply expanding your culinary horizons, this episode offers inspiration and insights to deepen your appreciation of France’s rich culinary tapestry.

Pam 'the Jam' Corbin talks Marmalades, Jams and Preserves

Fri, 03 Jul 2026 16:45:00 +0100

The Art and Science of Marmalade with Pam Corbin. Discover the joys of marmalade making with renowned expert Pam Corbin, as she shares her decades of experience, from traditional methods to innovative approaches. Whether you're a home enthusiast or interested in the history and global variations, this episode clears the fog around setting points, fruit selection, and the cultural significance of marmalade. Main topics include:

Pam Corbin's journey from home cook to marmalade expert, including her time running Thursday Cottage
The step-by-step process of making marmalade over multiple days, emphasising slow cooking and staging
Insights into choosing seasonal citrus, especially Seville oranges, and how their availability affects marmalade quality
The impact of pectin-rich fruits like Seville oranges and how lemon and grapefruit influence set and acidity
The history of marmalade: Scottish origins versus English innovations, including how the tradition has become global
Essential tips for home jam and marmalade making, including sterilisation, sugar types, and testing for the right set
The Dalemain Marmalade Festival: its history, categories, and charitable impact
Modern trends in preserving, including reduced sugar recipes and the resurgence of artisanal and homemade marmalade
Practical advice for beginners: cutting, juicing, and stage-wise cooking

00:00 - Welcome and introduction to Pam Corbin and her marmalade journey

02:23 - The story behind Pam's small business and her home kitchen setup

04:35 - Writing books with River Cottage and redefining traditional preserving

06:46 - Making marmalade slowly and staging the process over days

10:46 - Seasonality of Seville oranges and their qualities for marmalade

12:37 - The influence of different citrus varieties and international marmalade standards

14:24 - The history and charm of Dalemain Marmalade Festival and World Marmalade Awards

15:44 - How the competition raises funds for hospice charities

17:33 - The significance of British citrus exports and international marmalade trends

19:20 - How different sugars affect marmalade clarity and flavour

20:33 - The role of pectin and acidity in marmalade setting

23:50 - Practical tips on preparing citrus for marmalade and involving pips and pith

26:36 - Achieving the perfect set: boiling point and test methods

28:48 - Connecting traditional recipes with modern techniques and tools

31:40 - From start to finish: making marmalade in stages and tips for beginners

36:20 - Teaching preserves: courses, international students, and fostering passion

37:44 - The future of preserving traditions among younger generations and sustainable food practices

38:45 - Closing remarks and resources for aspiring marmalade makers

Connect with Pam Corbin:

Instagram

This episode offers a comprehensive guide for preserving enthusiasts, food historians, and anyone looking to deepen their appreciation for one of the most iconic fruit preserves. Whether you're experimenting in the kitchen or exploring culinary history, Pam’s insights spark both passion and precision.

Dr Simi Rezai-Ghassemi Talks Iranian Citrus And Fermentation

Fri, 26 Jun 2026 15:06:00 +0100

Exploring the Sweet Lemon: A Conversation with Dr. Simi RezAria Ghassami

(Note: Our conversation was recorded before the start of the US/Israel war started with Iran, and hence makes no mention of this conflict.)

Join us as we delve into the fascinating world of regional citrus fruits—specifically the sweet lemon or "Limu Shirin"—with Dr Simi Rez-Aria Ghassami, a food ethnographer specialising in Azerbaijani and Turkic foodways. Discover the cultural stories, culinary uses, and unique seasonality of this intriguing fruit, along with insights into Iranian citrus traditions and food history.

Main Topics:

The cultural and linguistic background of Limu Shirin, or sweet lime
The seasonal and regional cultivation of this unique citrus fruit
Innovative ways to enjoy and incorporate Limu Shirin in cooking and beverages
The etymology of citrus names in Iran and related regions
Dr. Ghassami’s journey from ethnography to food writing and her upcoming book on fermented dairy

Key Insights:

Limu Shirin is a sweet, spherical citrus fruit similar in size to a blood orange, with a thin, smooth skin that is tricky to peel.
Its seasonality peaks in Iran's Fars province, and it is rarely found outside its core region due to climate sensitivities.
The fruit is best eaten immediately after cutting to avoid bitterness caused by ruptured juice sacs.
In Iran, Limu Shirin is used both fresh and in culinary applications, such as flavouring tea or fish dishes, but it is mostly enjoyed fresh due to its subtle complexity.
The historical and linguistic connections suggest that citrus fruits like Limu Shirin may have travelled along ancient trading routes, from Mozambique to West Asia.
Orange blossom water and flower jams made from citrus blossoms are other significant uses of regional citrus and flower products.
Dr Ghassami shares her journey from academic ethnography to food writing, emphasising her focus on fermentation and food history.

Timestamps:

00:00 - Welcome and introduction to Dr Simi Ghassami and her work

00:44 - The story behind Limu Shirin and its cultural significance

02:26 - How and where Limu Shirin is cultivated and its seasonality

03:45 - Travelling to Iran for citrus photography and cultural insights

04:55 - Comparing Limu Shirin with other citrus fruits like blood oranges and limes

05:25 - Climate and regional growth conditions for Limu Shirin

06:20 - The role of citrus in Iranian cuisine and etymology of fruit names

07:44 - The possible origins of Limu Shirin and the spice trade influence

09:15 - Regional availability and rarity of Limu Shirin outside Iran

10:22 - How to eat Limu Shirin: quick consumption, peeling, and tasting

11:49 - The traditional method for juicing and enjoying the fruit

12:30 - Practical tips on slicing and processing Limu Shirin

13:14 - Distinctive flavour profile and health benefits, especially for colds

14:24 - Using Limu Shirin in drinks: the Van D’Orange and other recipes

15:51 - How to incorporate Limu Shirin into cooking and food preservation

18:24 - Sourcing Limu Shirin in the UK and regional availability

20:07 - Other citrus and flower products: orange blossom water and jams

21:08 - Final thoughts on using fresh versus cooked citrus

22:09 - The potential for culinary innovation with limu shirin and citrus

23:00 - Cultural expressions, poetry, and language connections of sweet and poetic names

24:38 - Simi’s journey from ethnography to food writing and her upcoming book

26:26 - The history of fermented dairy in Central Asia and its cultural significance

27:24 - Promoting her book and upcoming book tour plans

28:28 - Simi’s cookery classes in Bath and beyond

29:48 - Conclusions, gratitude, and closing remarks

Resources & Links:

Connect with Dr. Simi Ghassami:

Instagram

Enjoy this flavorful exploration into the cultural, linguistic, and culinary worlds of the regional sweet lemon and beyond!

Angela Zaher, Lebanon’s Cuisine and Citrus

Fri, 26 Jun 2026 15:05:00 +0100

Exploring Lebanese Culture, Food, and Citrus Memories with Angela Zaher

Discover the rich tapestry of Lebanese culture, identity, and cuisine through the eyes of food writer Angela Zaher. In this episode, Angela shares her powerful personal stories, insights on regional food traditions, and the significance of lemons and citrus in her life and Lebanese culinary heritage.

Main Topics:

The influence of Lebanese and Palestinian cultures on food and identity
The evolution of Levantine cuisine and regional variations
The cultural significance of lemons and citrus in Lebanese traditions
How food promotes visibility and connection within the diaspora
Practical tips for cooking with lemons, including recipes for Mujadara and hummus
The role of ingredients like sumac and orange blossom water in enhancing flavours

Key Insights:

Angela emphasises the importance of regional differences in Lebanese food, comparing culinary variations to Italy’s local pasta styles
She shares personal stories about her family’s lemon trees and the tradition of Lemonade in Lebanon
The episode explores how food transcends borders, uniting people across cultures through shared flavours
Practical advice includes tasting as you cook and creative ways to incorporate lemons and citrus into everyday dishes
Angela discusses her involvement in food events, including a panel on Palestinian food at the British Library for the 2026 Food Season.

Timestamps:

00:00 - Welcome and introduction to Angela Zaher's Lebanese heritage

02:22 - The influence of colonisation on regional terminology and identity—“West Asia” versus "Middle East"

04:22 - Food as a means of visibility for diaspora communities

05:33 - The impact of historical borders on Lebanese cuisine and regional influences

06:53 - Commonalities and variations in regional dishes like knafeh and hummus

08:23 - The significance of lemons and their flavour in Lebanese cooking

11:03 - Memories of lemons in Lebanon, including family lemonade traditions

12:29 - How lemons are used for health and flavour in daily routines

13:33 - The deep connection between lemons, citrus, and Lebanese baking and desserts

15:09 - Tips for tasting and adjusting recipes, with a focus on hummus and lentil dishes

17:23 - The story of lentils in British culture and how they’re used creatively at home

19:14 - Hospitality in Lebanese culture, with lemons and citrus as a welcoming gesture

21:00 - Lemonade stories: Family traditions and the importance of fresh ingredients

22:42 - The impact of orange blossom and rose waters on flavour and digestion

25:20 - The layering of citrus and floral notes in Lebanese drinks and desserts

26:47 - The value of organic lemons and homemade citrus products

28:33 - Culinary experiments with lemons in risotto, desserts, and drinks

33:13 - The potential of hybrid citrus and creative uses of lemon varieties

35:02 - Quick recipe overview: Mujadara and homemade hummus tips

37:17 - The use of sumac as a lemon substitute in Lebanese cooking

39:11 - Angela’s social media and upcoming culinary events, including the British Library panel on Palestinian food

41:12 - Final reflections on Lebanon, family, and the importance of preserving culinary heritage

Resources & Links:

Angela Zaher on Instagram – Follow Angela for recipes, tips, and cultural insights
Sumac spice – Elevate your cooking with this lemony spice
Orange Blossom Water – A versatile ingredient for baking and drinks

Connect with Angela Zaher:

Instagram

Enjoy exploring the flavours and stories from Lebanon through Angela’s heartfelt insights and delicious recipes.

Rose Cottingham, How Fever Tree Built a Flavour Empire With A Little Help From Citrus Fruits

Fri, 26 Jun 2026 15:04:00 +0100

Discover how Rose Cottingham, Director of Innovation at FeverTree, leverages over 16 years of experience to craft high-quality mixers and ingredients that redefine premium beverages. This episode explores the journey of product development from sourcing and flavour profiling to global expansion, providing insight into the art of innovation within the beverage industry.

In this episode:

Rose shares her background and journey into product innovation at FeverTree.
The importance of ingredient quality and provenance in flavour development.
How global trips and supplier relationships influence product story and taste.
The creative process behind new flavour profiles like blood orange ginger beer.
The role of regional influences and terroir in sourcing citrus ingredients.
Collaboration strategies with partners like Angostura and Mirabeau.
Market trends: shifting consumer habits towards premium, non-alcoholic drinks.
The significance of branding and packaging, especially in flavour prioritisation.
Innovation tactics starting from bar trial, iterative tasting, and supplier collaboration.
Future product directions and the potential role of unique ingredients like bergamot and yuzu.

Timestamps:

00:00 - Introducing Rose Cottingham and FeverTree's innovation journey

02:05 - Rose’s background and her role as Director of Innovation

04:12 - How ingredient quality and provenance drive product differentiation

06:45 - The story behind sourcing blood oranges from Mount Etna

08:30 - The significance of terroir and environmental factors in flavour development

10:15 - The process of developing the blood orange ginger beer

12:47 - From bar experiments to market-ready products: the development process

15:32 - The launch and branding strategy for new products like blood orange ginger beer

18:00 - The importance of supplier relationships and regional ingredient sourcing

21:10 - The influence of travel and field trips on flavour discovery

23:00 - Exploring innovative citrus varieties and regional nuances

26:10 - Collaboration with bitters and partners to create distinctive flavours

29:20 - How consumer trends shape product development and branding focus

31:00 - The evolving beverage market: shift towards premium and non-alcoholic options

33:30 - The role of flavour storytelling and ingredient authenticity in branding

35:45 - Quickfire questions: favourite mixer, cocktail, and citrus fruit

38:00 - Wrap-up and future possibilities for FeverTree’s innovation roadmap

Resources & Links:

The Lemon Grove Podcast Trailer

Fri, 26 Jun 2026 15:03:00 +0100