Naughty Bites sets to break away from cultural taboos, celebrating and studying the sensory experience of eating. After all, expressing yourself through food is not just about how your plate looks, it goes far deeper. Join host Anisha Mistry Fernández for a cup of chai, some devilish decadent dark chocolate cookies and cheeky banter, as she unearths the personal stories of influential thought leaders. With helpful tips and a dose of inspiration, learn how food not only influences the experience of cooking but can lead to love, success and a zest for life! Don’t forget to subscribe and you can find Naughty Bites on Instagram @anishamistryfernandez.
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Naughty Bites Podcast Season 3: Episode 6: Passion, Knowledge and Enthusiasm for Food With with Hrishikesh Desai
I am honored to have as my guest today someone quite remarkable. Chef Hrishikesh Desai, after working at some of the finest restaurants around the world - The French Laundry in California, Les Maison de Bricourt in Cancale, France - chose to move to the UK and is now chef patron of Farlam Hall Hotel.
We discuss everything from guilty pleasures to traditional street foods and insights into provenance to his signature style of melting pot of flavours!
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26 Apr 2023
Ken Hom: Exploring the idea of food identity as that of language, which exists as a vehicle for expressing culture
Our conversation today focuses on how Ken introduced fusion cooking or how I like to call it, cross-cultural food to the world; how he taught the British how to cook Asian food; and the importance of reducing the use of MSG in foods.
We discussed how his family life, professional career, and travel have shaped his ability to blend Eastern and Western foods, provenance, and techniques (and much more).
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19 Apr 2023
Naughty Bites Podcast Season 3: Episode 4: Shaping Our Understanding of British Cuisine with Mark Hix
Shaping Our Understanding of British Cuisine with Mark Hix
This episode provides an in-depth look into Mark's career and personal life. During our conversation, we discuss his style of cooking, which is ‘simple, seasonal and British’, with a hard and fast rule that ‘no more than three main ingredients on the plate'. We talk about why his love of food that still motivates him to put in the hours, as well as where he looks for inspiration to ensure provenance - food with a story is still at the heart of what he does.
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