foodgillysmith

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foodgillysmith I’m a food podcaster, journalist and author, and this is where I post about my life in food.

It’s Podcast Day on Cooking the Books, and this week, I’m with another changemaker, Elliot Webb, the author of Growing M...
31/10/2024

It’s Podcast Day on Cooking the Books, and this week, I’m with another changemaker, Elliot Webb, the author of Growing Mushrooms at Home: The Complete Guide to Knowing, Growing and Loving Fungi on the awesome world beneath our feet.

The founder of .farm.it , he’s a passionate grower and educator of alternative agriculture based in the UK. His goal is become a leader in the global movement to a more sustainable and self-sufficient society by positively disrupting current food production culture. I ask him to dig deep into the history and science of mushrooms to find out why so many people so interested in them right now.

Listen on Apple pods or Spotify and then head over to my Substack for Extra Bites of Elliot in which he finds a brand new species of mushroom while foraging.

It’s Podcast Day on Cooking the Books and this week, I’m with the man who’s on a mission to put flavour at the heart of ...
24/10/2024

It’s Podcast Day on Cooking the Books and this week, I’m with the man who’s on a mission to put flavour at the heart of a revolution in the food system.

aka Franco Fubini is the CEO and founder of sustainable food distributor, Natoora. He’s also one of the judges of The Food Planet prize for innovation in food, and now, the author of In Search of the Perfect Peach.

His philosophy is simple but its impact could be massive. He believes that our everyday food choices can and should make our diet healthier and tastier, with a massive impact on the farmers, the soil and the entire food chain.

Click on the link in my bio or head to Spotify, Apple Podcasts etc to listen, and then to my Substack for Extra Bites of Franco.

A new food podcast is born today! I’ve been working with Compassion in World Farming for years now. Global CEO,  was the...
18/10/2024

A new food podcast is born today!

I’ve been working with Compassion in World Farming for years now. Global CEO, was the first person whose words really hit home when he told me for the delicious podcast back in 2017 that we all have the choice three times a day to eat with kindness to save the planet and raise farm animal welfare standards. We CAN choose not to eat meat that is kept in confined spaces and fed cereals and soybeans grown on land that should be used to feed people.

Now Compassion has its own weekly podcast which explores the role regenerative farming and diets can have in transforming our food systems - globally. It’s about LIFE through the prism of food and farming, and I’m SO thrilled to add it to my pod producer portfolio.

Expect world leaders, the latest thinking and science, and the businesses that are breaking the mould and showing how it can be done.
Today’s launch episode features physicist and environmental campaigner, Dr Vandana Shiva, Olivier de Schutter, the UN Special Rapporteur on extreme poverty and human rights, Carl Safina, the ecologist and founder of the not-for-profit Safina Centre and Stefanos Fotiou, Director of FAO Office of Sustainable Development Goals.

It’s a meaty listen for anyone who writes, talks about food or consumes it. That’s ALL of us. Click on the link in my bio and arm yourself with the facts that will save the planet through compassion, connection and innovation.

It’s Podcast Day on Cooking the Books and this week, I’m curating the changemakers again with chef, author and co-founde...
17/10/2024

It’s Podcast Day on Cooking the Books and this week, I’m curating the changemakers again with chef, author and co-founder of Leon,

In Chefs Wanted, she’s on a mission to teach kids not just to play with their food but to cook like the pros. It’s a must-buy for any kids who want to be properly creative in the kitchen and stretch their skills.

But Allegra has a deeper purpose behind everything she does, including this book; I last met her at the Conflict Café in London where she was hosting a Lebanese pop up supper club. As the tanks rolled in again across Beirut, I ask her, as someone of real influence, how she feels about hope.

Listen on Spotify, Apple or wherever you get your pods, and then head over to my Substack for Extra Bites of Allegra which will make you cry even more than her answer about hope.

It’s Podcast Day on Cooking the Books, and this week, I’m with Tim Spector, geneticist, author of Food For Life and foun...
10/10/2024

It’s Podcast Day on Cooking the Books, and this week, I’m with Tim Spector, geneticist, author of Food For Life and founder of Zoe, the personalised nutrition app that has changed the way we think about food. And now he gives us The Food for Life Cookbook.

Since our first meeting for the delicious podcast before Covid changed the world, gut health advice is everywhere, and personalised nutrition is set to become the Next Big Thing. I find out the back story to Tim’s extraordinary rise to fame and influence over the past four years, and how he thinks we can extend the trend for healthier eating to the entire population.

Listen on Spotify, Apple Podcasts or Google Cooking the Books with Gilly Smith. And then head to my Substack for Extra Bites of Tim and Zoe.


Photography by Issy Croker.

Last year’s gorgeous How to Cook a Book autumn food writing retreat, surely the best time of year for a food writing ret...
09/10/2024

Last year’s gorgeous How to Cook a Book autumn food writing retreat, surely the best time of year for a food writing retreat. Mother Nature is at her most bountiful, the house cosy, the food comforting.

I have TWO places left for the next one Oct 14th to 16th at The House of Dreams near Lewes, East Sussex. Check for more pictures to whet your appetite. It’s a place to write, rearrange your foodie ideas and dig deep to get to what you really want to say.

£365 all in is a hell of a deal. Our muse is .luard again this time, and Zoom panellists are , Claire Thomson and Nigella’s publicist, Laura Creyke. Email [email protected] or message me for more.

Last year’s gorgeous How to Cook a Book autumn food writing retreat, surely the best time of year for a food writing ret...
09/10/2024

Last year’s gorgeous How to Cook a Book autumn food writing retreat, surely the best time of year for a food writing retreat. Mother Nature is at her most bountiful, the house cosy, the food comforting.

I have TWO places left for the next one Oct 14th to 16th at The House of Dreams near Lewes, East Sussex. Check for more pictures to whet your appetite. It’s a place to write, rearrange your foodie ideas and dig deep to get to what you really want to say.

£365 all in is a hell of a deal. Our muse is .luard again this time, and Zoom panellists are , Claire Thomson and Nigella’s publicist, Laura Creyke. Email [email protected] or message me for more.

Cooking the Books LIVE  is back! Every second Tuesday in the month from December, I’ll be cosying up at The Lodge at Roc...
07/10/2024

Cooking the Books LIVE is back!

Every second Tuesday in the month from December, I’ll be cosying up at The Lodge at Rockwater with top food writers from 6.30-8.30, and you can come too!

With Hove’s indie food bookshop on the book stall, we’ll be gathering in the local food community over chat and book signings throughout the winter and into spring.

Queen of the Countryside, is first up on December 10th to talk about her book, Home Made. I think we may have quite a bit to talk about there.

Tickets are £15 which includes £5 off your book. Click on the link on my bio to book, or go to GillySmith.com and click on Events.

This morning’s prep. was also featured on this week’s brilliant episode of  with .saladino on innovation in food. As one...
05/10/2024

This morning’s prep.

was also featured on this week’s brilliant episode of with .saladino on innovation in food. As one of the judges of and founder and CEO of he’s all over the revolution of the food system, and with Natoora, on a serious mission to revolutionise the way we shop. Flavour, he says is our guiding star. Once we remember what food should and could taste like, we’ll buy local, seasonal fruit and veg and knock that supermarket monopoly out of the park.

Franco Fubini coming soon to Cooking the Books. I can’t wait.

Read my articles on the long list for Food Planet Prize by clicking on the link in my bio and gasp at the innovation going on. The answers to saving the planet are already happening.

 is a MUST listen this week as .saladino looks at innovation in food and farming in the various awards in A Food Revolut...
04/10/2024

is a MUST listen this week as .saladino looks at innovation in food and farming in the various awards in A Food Revolution in Ten Ideas. It’s SO exciting to hear about the really brilliant work being done all over the world to change the food system and save the planet.

One of the awards is and Dan’s interview with its director general, author, food philosopher and ex chef gives us a glimpse into the level of creative thinking and action this brilliant prize seeks out.

I’m lucky enough to write the articles on the long list for the Prize, and I can tell you that even if they don’t win, these people really are changing the world. I can wait to get stuck into the next amazing innovators heading into my inbox. Read, listen, learn, support and we can do this!

Click in the link in my bio to read the long list articles over a cuppa. There are properly amazing things happening in food.

It’s Podcast Day on Cooking the Books and this week, I’m with one of the most important of the old skool TV chefs who ta...
03/10/2024

It’s Podcast Day on Cooking the Books and this week, I’m with one of the most important of the old skool TV chefs who taught Britain how to eat,

We last met over lunch when I was chatting to him about his book, Secret France for the delicious. podcast. This time, it’s about secret Britain, or at least the communities of Britain bursting with flavour and influencing our national diet. Rick Stein’s Food Stories, the book and the BBC show, is about all that we are in Britain and is a subject very close to my heart. I ask him, after travelling the world – Mexico, Thailand, The Mediterranean, Istanbul to name a few, to find their stories through food, what this book says about our changing nation.

Listen on Spotify, Apple etc and then head over to my Substack for Extra Bites from the book.

Photograph by James Murphy

Well, I think I’ve just dumped my imposter syndrome for good. When MD at Jamie Oliver Group, Zoe Collins invited me to d...
01/10/2024

Well, I think I’ve just dumped my imposter syndrome for good.

When MD at Jamie Oliver Group, Zoe Collins invited me to do one of their creative ‘inspo’ session ‘to keep everyone plugged into what’s going on in the wide world and to build relationships, support interesting projects’, how could I refuse? She wanted to talk about food trends, podcasting and find out about my North Star, my purpose, my motivation over lunch with all the JO team.

Jamie Oliver was where my Food journalism really found shape. I’d written a biography about him in 2006 and the publisher had asked for another 3 chapters for a second edition in 2008. As I added Fowl Dinners and went global on the luminaries who believed in his ability to change the world - like Alice Waters - my ground shook. My North Star lit up.

It took me 10 years off and on after that to write Taste and the TV Chef which explored how TV producers - mainly Jamie’s - exploded British food culture into life by making food cool. Zoe was one of my main interviewees.

What a pinch me moment, then, to be interviewed by her this time. We could have talked for hours. What’s great place it must be to work.

I need a bit of a lie down now.

you were up for coming in and doing one to talk through your adventures in food podcasting?

This is becoming a staple. Love a Monday rainy night in with
30/09/2024

This is becoming a staple. Love a Monday rainy night in with

Excellent post bag behaviour. So looking forward to this.
29/09/2024

Excellent post bag behaviour. So looking forward to this.

Fifteen years of Dreamwriting together celebrated over a rather fine lunch
28/09/2024

Fifteen years of Dreamwriting together celebrated over a rather fine lunch

It’s Podcast Day on Cooking the Books and this week, I’m with food royalty, the restaurant critic, writer, and son of Qu...
26/09/2024

It’s Podcast Day on Cooking the Books and this week, I’m with food royalty, the restaurant critic, writer, and son of Queen Camilla, Tom Parker Bowles.

Royal Food has always been about impressing the most powerful people in the world, and in his book, published today, Cooking and the Crown, he tells how it has set trends for centuries, from Victoria to his stepfather, King Charles III.

Listen on Spotify, Apple Podcast or click on the link in my bio, and then head to Substack for Extra Bites of Tom’s royal soufflé.

Love it when a book goes with the worktop.
24/09/2024

Love it when a book goes with the worktop.

Back to the grindstone then 😊😉Rick Stein’s Food Stories, coming next week to Cooking the Books.
23/09/2024

Back to the grindstone then 😊😉

Rick Stein’s Food Stories, coming next week to Cooking the Books.

Prep for my chat with  tomorrow, and who better to tell the story of British food than Cooking the Books favourite  ? Ri...
22/09/2024

Prep for my chat with tomorrow, and who better to tell the story of British food than Cooking the Books favourite ?

Rick Stein’s Food Stories, coming soon to Cooking the Books.

It’s Podcast Day on Cooking the Books and an absolute MUST listen. I’m with chef/owner of  on Argyll and Bute, author, p...
19/09/2024

It’s Podcast Day on Cooking the Books and an absolute MUST listen. I’m with chef/owner of on Argyll and Bute, author, philosopher and star of Rick Stein’s Food Stories on BBC1, Pam Brunton.

Her book, Between Two Waters: Heritage, landscape and the modern cook is a deep dive into everything that we need to know about food - the philosophy, the politics and the provenance of what we eat. It’s part memoir, part manifesto on the future of feeding the world, as well as a sharp, feminist critique of the power of the global food economy, and has been heralded as a fiercely original work of narrative non-fiction, from one of the world’s most exciting thinkers about food, sustainability and landscape.

Listen on Spotify, Apple Podcasts or click on the link in my bio. And then head over to my Substack for Extra Bites of Pam.

I don’t normally like these cutesie little reminders of how to live, but this kinda sums up how we’ve found the French o...
18/09/2024

I don’t normally like these cutesie little reminders of how to live, but this kinda sums up how we’ve found the French on this much more rural, Frencher holiday.

To Dieppe and home.

Eight hours on the road was always the plan as we head northwards over the next few days. We’d come down from our mounta...
16/09/2024

Eight hours on the road was always the plan as we head northwards over the next few days. We’d come down from our mountain vineyard for breakfast in St Etienne this morning, before heading for a local’s lunch in Michelin central, Clermont-Ferrand.

A few hours later, we’d be at our next stop, the legendary Maison Tatin where says in her book, Amuse Bouche, back in the 19th century, sisters Caroline and Stephanie Tatin accidentally came up with the dessert that Marco Pierre White once told me was the mark of a great restaurant. An electric road trip filled with stories. What could possibly go wrong?

‘Non’ said the receptionist when I gave her my name. Apparently I’d booked tomorrow night rather than tonight, and there was no room at the inn. Or juice in our Leaf. We were losing our sense of humour to boot.

But wait! What’s this that the waiter gave us to read along with the cocktail list in the ancient, creaky, rather musty hotel she very sweetly booked us into down the road? It turns out not just to serve the Tarte Tatin, but has a massive history stretching back to 800AD! Jeanne d’Arc herself was in these very walls. I asked the waiter if the Marie Madeleine Thibonneau who took over this extraordinary coaching inn in 1779 was really the first female restaurateur in France. He shrugged. I said that I knew Mere Brazier was the first female restaurateur to get a Michelin star, but that was centuries later. ‘Ah’ he said, and showed me the photo in the restaurant of all the female greats in French food history. ‘She cooked right there’, he said, showing me where La Mere created her dishes in the old kitchen.

Sliding doors. We could have paid a fortune for the tarte experience the Maison up the road charges for these days, but instead we’re the only ones snuggling down tonight in this ancient little bit of history.

Debora  Robertson and the huitres gratinees she picked as one of her four food moments on Cooking the Books. Yes they’re...
14/09/2024

Debora Robertson and the huitres gratinees she picked as one of her four food moments on Cooking the Books.

Yes they’re utterly delicious, super sustainable and from just down the beach, but perhaps even more importantly, being able to pronounce them is a mark of how well your ex-pat French is coming along. I can report hers is rather fine.

It’s Podcast Day on Cooking the Books and this week, I’m with early food influencer, Saturday Kitchen regular and author...
12/09/2024

It’s Podcast Day on Cooking the Books and this week, I’m with early food influencer, Saturday Kitchen regular and author of nine cook books, Claire Thomson, aka .

Her latest book, The Veggie Family Cookbook is, like Claire, genuine, real, easy-going, with 120 recipes to make life more interesting.

We chat about why real is so aspirational these days, how to get kids cooking, why hers are so over social media and what makes her so appealing - and enduring - in the plentiful world of cookbooks. A breath of fresh air as the new term sets in.

Click on the link to CtB in my bio to listen, or subscribe on Apple Podcasts, Spotify etc. And then head to my Substack for Extra Bites of Claire, including the recipe for the Spanakopita from her food moments


Image by Sam Folan

While we ponder on how to move to France, make life a little more French and create La Maison des Reves in Marseillan, a...
11/09/2024

While we ponder on how to move to France, make life a little more French and create La Maison des Reves in Marseillan, a little reminder that the next How to Cook a Boom food writing retreat will be in good old East Sussex from October 14-16.

With Claire Thomson aka -tomorrow’s guest on Cooking the Books and super publicist on the Zoom panel, and .luard our muse in residence and recipe writing queen, it’ll be as inspiring, instructional and deeply thought provoking as it always is.

You’ll get time to write in your own room (en-suite, bien sur) with plenty of support from a small cohort of would-be and already seasoned food writers piecing their unruly jigsaw puzzles together with a whole new vision.

Witt a vibrant post retreat WhatsApp community, it’s a steal at £365 pp. Email [email protected] or DM me to book. And who knows, you might be joining us for a whole series of retreats at La Maison des Reves…

Thanks to for modelling how to cook a book..

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