- 17
- Episodes
- 19
- Ratings
- Monthly
- Cadence
- 2024
- First episode
About Vittles
Vittles is an online magazine based in the UK and India, publishing new food and culture writing. www.vittlesmagazine.com (https://www.vittlesmagazine.com?utm_medium=podcast)
- Publisher
- Vittles
- Category
- arts · society & culture
- Language
- en
- Explicit
- No
- First episode
- 12 Apr 2024
- Latest episode
- 30 Sept 2026
Latest episodes
17 episodes in the feed.
30 Sept 2026
Creating the Modern British Bakery w/ Anna Higham
Today’s episode of the Vittles podcast is an interview with baker and pastry chef Anna Higham, the owner of the lauded Quince Bakery and Clementine, a café opening soon in Islington. Higham’s story is as rich and varied as her bakes. Her career spans some of the world’s most famous kitchens, beginning with the Gordon Ramsay Group in London. After moving to New York, she spent time at the legendary Gramercy Tavern. While in the city, the mentorship of Claudia Fleming would prove formative for Higham, and when she returned to London in the late 2010s she brought with her a focus on provenance and seasonality. Higham’s name quickly became known to pastry aficionados in the capital via her work at the landmark new-wave Modern British restaurant Lyle’s. While the pastry section broadly subscribed to the sometimes sparse aesthetic and precision preferred by Lyle’s head chef James Lowe – she shared his obsession with hyper-seasonality, British fruit and heritage grains – her desserts were subtly different. Higham would ensure her creations were generous and delicious, with less voguish fixation on oats, fruit and yoghurt than her colleagues had, whose desserts could sometimes pass for breakfast bowls. Instead, there were cakes, cream, meringues, caramels – as well as an abundance of berries. During our conversation, Higham discusses what drove that approach, who shaped it, and how she gained the confidence to finally go it alone. Following the immense success of Quince and ahead of the opening of Clementine next month, she also shares her view on the ‘hype’ bakery scene in London – and her venue’s own place within it. We hope you enjoy the episode. Let us know what you think in the comments! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.vittlesmagazine.com/subscribe (https://www.vittlesmagazine.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)
28 Aug 2026
How Restaurant Influencers Work w/ Stephen Buranyi
Today’s very special episode of the Vittles podcast is with journalist and editor Stephen Buranyi, who spent six months reporting and investigating the world of restaurant influencers for our Issue 3 cover story, titled ‘Who’s Paying for All of This? When he set out reporting at the beginning of this year, Stephen, an experienced reporter, soon realised the London restaurant influencer industry was much more tight-lipped than he’d anticipated, more discreet ‘than the civil service’. ‘I found in general here people did not wanna talk,’ he tells us in today’s conversation. ‘I think there’s a sense that they don’t want anyone to know how this whole thing actually works.’ Eventually, he found people who would talk. In this podcast, we learn more about how those conversations came about, why ‘a lot of restaurateurs and PRs find influencers a little bit distasteful and a bit vulgar,’ but also why they rely on them nonetheless, even when they claim they don’t. He gets into the humans behind the characters that pop up in our feeds every day, drooling, screaming, and waxing lyrical; a largely male band of content creators who have, in many ways, become the dominant force in food media today. We also examine the influencer industry as an extension of the advertising industry, and the problems both influencers and PRs encounter when influencers lose their audience’s trust. Stephen gets at the structural, algorithmic forces underpinning influencers’ past success, their anxiety about the future, where influencing might be going next, and - most importantly - how everyone is getting paid. We also delve into the reporting process itself: the shocks and surprises, what didn’t make it into the final piece and without too many spoilers, try to figure out how all this happened. We hope you enjoy it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.vittlesmagazine.com/subscribe (https://www.vittlesmagazine.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)
8 Aug 2026
The Chefs’ Chef w/ Will Gleave
Today’s episode of the Vittles podcast is with one of the UK’s most talented and idiosyncratic chefs. If you haven’t heard of Will Gleave, then your favourite chef will have. Through his early cooking at the wine bar P. Franco, and then at the restaurants Bright and Peg, Will has exercised an immense influence over the modern London restaurant industry – its focus on natural wine, borderless cuisine, high-level cooking in relaxed environments, and a type of effortlessness that many aspire to. In a rare public appearance, Will spends an hour talking to Adam about his early years cooking in London restaurants, setting the small plate-natural wine bar template in the city at P. Franco, looking outside of Europe for inspiration, what he likes to eat himself and why, ultimately, he decided to leave the capital and set up home on the Kent coast with his young family, and cook at Sargasso in Margate. Will traces his journey from the kitchens of Harvey Nichols, The Square, and Arbutus in London to Tasmania, where he found himself at Garagistes, one of Australia’s most celebrated restaurants. When returned to the UK, he co-founded P. Franco, which was named Eater London’s restaurant of the year in 2017. Bright and Peg followed, before all three abruptly closed in 2022 and 2023 to the shock of the London restaurant industry. This was followed by a year-long residency at Hill & Szrok on Broadway Market - which was our own restaurant of the year in 2024 - where he revived the British steak and chop house with his signature elan. During the episode, we discuss what it was really like taking over two induction hobs inside a wine shop with no extraction (or licence to trade as a restaurant), the relentless misery of working in London’s most renowned Michelin-starred kitchens, the influence of Australia and Japan on his cooking, the greatness of 40 Maltby Street and its chef Steve Williams, the story behind the closure of Bright and Peg, tradition and innovation, cooking steak, who the best pasta chef in the city is right now, and whether we have really yet to have THE ‘Will Gleave restaurant’. We hope you enjoy it. A massive thanks as usual to Lucy Dearlove, our producer and to the whole team at Young Space (https://www.young-space.co.uk/) for hosting our recording sessions. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.vittlesmagazine.com/subscribe (https://www.vittlesmagazine.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)
26 Jun 2026
Community, Authenticity and Virality w/ Logma's Farsin Rabiee and Ziad Halub
Today’s episode of the Vittles podcast is a joint interview with Farsin Rabiee and Ziad Halub, the duo behind Logma, the Iranian-Iraqi bistro cafe, which opened close to London Fields at the end of last year. Earlier in the spring, Rabiee and Halub began opening one evening a week, on Wednesdays, for a communal, supper club style dinner service, which is Logma’s genesis. However, its sandwiches — or in the words of Hester van Hensbergen, who reviewed (https://www.vittlesmagazine.com/p/beyond-the-hype-at-londons-newest) the café last month, ‘gargantuan pitas filled with lamb kofte or aubergine’ — have since taken the ‘Goldsmiths Row Riviera’ by storm and immediately went viral on social media. In the episode, we discuss creating something that people really want in a moment when so many hospitality businesses are feeling the pain; about the meaning and importance of community and authenticity; about navigating virality and hype online; and about how, despite all their early success, neither are trained chefs. We hope you enjoy the episode. Like our recent podcasts (https://podcasts.apple.com/gb/podcast/vittles/id1801263549), this episode is free to listen to for all subscribers. You can listen to it here in Substack, on Apple Podcasts (https://podcasts.apple.com/us/podcast/vittles/id1801263549) or through Spotify (https://open.spotify.com/show/0llkzmLK90Ap7VU5MZyB5n). If you’re so inclined, please like, share, rate and comment wherever you get your podcasts. A massive thanks as usual to Lucy Dearlove, our producer and to the whole team at Young Space (https://www.young-space.co.uk/) for hosting our recording sessions. In an exciting development you can now also watch (https://youtu.be/kwkd_Rj5SOA)this podcast on YouTube. (https://youtu.be/kwkd_Rj5SOA) For that, huge thanks to our videographer Zaineb Abelque and editor Callum Winter. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.vittlesmagazine.com/subscribe (https://www.vittlesmagazine.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)
2 Jun 2026
The Staying Power of Koya w/ Shuko Oda
Today’s episode is an interview with Shuko Oda, the co-creator and executive head chef at Koya, the Japanese udon noodle restaurant with sites in Soho, the City and Hackney. When Koya arrived at 49 Frith Street in Soho, a whole 16 years ago, it replaced Alistair Little, the mighty influential temple of modern British cuisine. Since then, Koya itself has become a huge part of the modern London restaurant, revolutionising how Londoners think of Japanese food. It was the brainchild of former City trader John Devitt who, inspired by Paris’ Kunitoraya, installed Shuko alongside head chef Junya Yamazaki, who had both worked at Rose Bakery in Dover Street Market, to create a restaurant based around udon noodles. Soon, chefs and diners from all over London were flocking to Koya for its blackboard, where Shuko and Junya reinterpreted Japanese cuisine with British ingredients. Since then, Shuko has gone onto open more Koyas, including Koya Ko in Hackney. It remains a restaurant that is principally Japanese – built on the success of its house-made udon noodles and dashi – but, as we talk about in the podcast, its storied blackboard menu of specials of small plates, salads and its relationships with some of Britain’s best suppliers, has made Koya a restaurant that exemplifies a type of modern London dining, and has allowed it to stand the test of time. We hope you enjoy the episode. Like our recent podcasts (https://podcasts.apple.com/gb/podcast/vittles/id1801263549), this episode is free to listen to for all subscribers. You can listen to it here in Substack, on Apple Podcasts (https://podcasts.apple.com/us/podcast/vittles/id1801263549) or through Spotify (https://open.spotify.com/show/0llkzmLK90Ap7VU5MZyB5n). If you’re so inclined, please like, share, rate and comment wherever you get your podcasts. A massive thanks as usual to Lucy Dearlove, our producer and to the whole team at Young Space (https://www.young-space.co.uk/) for hosting our recording sessions. In an exciting development you can now also watch (https://www.youtube.com/channel/UC-cNDrzs3Z3phleWJHCo-sQ)this podcast on YouTub (https://www.youtube.com/channel/UC-cNDrzs3Z3phleWJHCo-sQ)e. For that, huge thanks to our videographer Zaineb Abelque and editor Callum Winter. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.vittlesmagazine.com/subscribe (https://www.vittlesmagazine.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)
2 May 2026
Behind the Scenes of London's Most Influential Restaurant Group w/ Songsoo Kim
Good morning and welcome back to The Vittles Podcast! Today’s episode is with Songsoo Kim, head of sourcing and development for the Super 8 group, one of the most influential restaurant groups in London. They’re behind Basque restaurants Brat and Mountain, headed up by Tomos Parry, as well as Kiln and Smoking Goat, the modern Thai-inspired restaurants in Soho and in Shoreditch. Last month, the group opened Impala, perhaps the most anticipated new restaurant to arrive in London in the last 12 months. Four years in the making, it is chef Meedu Saad’s first solo project but a restaurant which he would admit owes a lot to the culinary expertise, vision and meticulous sourcing of Songsoo, who liaises between farmer and chef to shape dishes across the group. As well as talking in-depth about the making of Impala and what being a head of sourcing and development actually means, we go into Songsoo’s past (she was born in Korea but grew up in rural Colorado and the south of India), we discuss her influences and the importance of food and the role of plants in her life, why she loves Thai food so much and what being part of supplier-led restaurant group has been like in practice. “I’m very curious about plants from different worlds, eating habits from different worlds, and I have a deep respect for eating and cooking as a cultural entity,” she says during the recording. Songsoo also moonlights as a writer, and is a regular contributor to Vittles’s cooking section. It was during a conversation about the writer-editor/chef-protégé relationship a week or so after the recording of the podcast that Songsoo told me about a word in Korean, transliterated as ‘gyeol’. It means ‘texture, grain or flow’, a word that extends ‘metaphorically to the texture of a person’s soul, breath, or the rhythm of emotions.’ This is a mutuality she seeks from her collaborators: when she’s trying to convey a specific feeling in a sentence, or a particular flavour profile in a dish, there must be always depth and texture. We hope you enjoy the episode. Like our recent podcasts (https://podcasts.apple.com/gb/podcast/vittles/id1801263549), this episode is free to listen to for all subscribers. You can listen to it here in Substack, on Apple Podcasts (https://podcasts.apple.com/us/podcast/vittles/id1801263549) or through Spotify (https://open.spotify.com/show/0llkzmLK90Ap7VU5MZyB5n). If you’re so inclined, please like, share, rate and comment wherever you get your podcasts. A massive thanks as usual to Lucy Dearlove, our producer and to the whole team at Young Space (https://www.young-space.co.uk/) for hosting our recording sessions. We thank you for listening, reading and supporting our work. We'll be back again later this month with the next episode: a conversation between Adam and Shuko Oda, the co-founder and executive head chef of the beloved Japanese udon-specialist Koya. We’ll see you then. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.vittlesmagazine.com/subscribe (https://www.vittlesmagazine.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)
26 Mar 2026
What happens when a restaurant wins a Michelin star? w/ Joké Bakare
Good morning and welcome back to The Vittles Podcast. Today’s episode is a conversation with someone who is very close to our hearts at Vittles: Joké Bakare, the chef behind the West African restaurant Chishuru. We first encountered Joké in 2020, when she sent Jonathan a pandemic care package of Nigerian condiments, which led to us publishing her first piece of food writing (https://www.vittlesmagazine.com/p/vittles-220-yaji). We couldn’t have predicted what happened next. That year, Chishuru transformed from being a supper club into a restaurant inside Brixton Market, a delayed effect from winning a competition in 2019. During the course of a two and a half year period, Joké introduced many Londoners to many different styles of West African cooking, before moving the restaurant to Fitzrovia with her business partner, Matt Pace. The next year Chishuru won a Michelin star, making Joké the first Black female chef in the UK to hold a star — an accolade she never sought nor imagined receiving. In the Vittles 99 guide to the best restaurants in London, Jonathan described the appeal of Joké’s cooking as ‘food in which you can feel the presence of the chef.’ Many others feel the same. Joké is self-taught and cooks in a very distinct way, with a modern and inclusive approach to the traditions around which she grew up and incorporating pan-African influences that stretch beyond Nigeria and West Africa. At the same time, the star has made her a figurehead for West African food in the U.K., turning Chishuru into a very different type of restaurant to the one she initially envisaged. In this episode, we talked about the pressure of having a Michelin star, how it has changed Chishuru, her own particular culinary heritage, ‘pan-Africanism’, the move from Brixton to Fitzrovia, and the somewhat unlikely journey she’s taken to becoming one of the most respected chefs in London. We hope you enjoy it. Credits: The Vittles Podcast is presented by Vittles Restaurants editor Adam Coghlan (https://www.instagram.com/adamcoghlan/). Joké Bakare is the chef-owner of Chishuru. Lucy Dearlove is an audio producer, sound designer and writer originally from North East England, now based in St Leonards-on-Sea. Her food podcast, Lecker (https://www.leckerpodcast.com/), is a two-time winner of the Fortnum & Mason Podcast of the Year Award. The full Vittles masthead can be found here (https://www.vittlesmagazine.com/about). This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.vittlesmagazine.com/subscribe (https://www.vittlesmagazine.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)
15 Feb 2026
Why Does Anyone Open a Restaurant? w/ Ravneet Gill Taiano
Today’s episode is a conversation with Ravneet Gill Taiano who you will either know as a judge from Junior Bake Off, the founder of hospitality recruitment platform Countertalk, the author of Pastry Chefs Guide. Or, if you’ve been paying attention during the last 12 months, you’ll have seen that Rav, together with her partner Mattie, opened Gina Restaurant (https://www.ginarestaurant.co.uk/) in Chingford in June. One of the things that has always marked Rav apart from her peers is that she’s made an effort to promote transparency in hospitality, seeking to shed light on an industry that is often shrouded in mystery or embellished by PR – to pull back the curtain and give a true insight into what’s actually going on with workers, customers and finances. She’s remained faithful to that approach with Gina, publicly disclosing that it cost more than £500,000 to open the restaurant and we wanted to know more about the parts of that sum. And to ask – when knowing all she does about the many challenges facing restaurateurs and chefs in the current economic climate – why she would open her own restaurant? Elsewhere in the episode, we cover how Rav and Mattie ended up opening in Chingford, her food backstory in Southampton and Leyton, dream customers, nightmare customers, her mentors and the ‘pastry idol’ who taught her that you should never work for your heroes. Finally, we discuss the beauty of the invert puff pastry that she used in the two galettes she brought for us to taste at the recording. We hope you enjoy it. Credits The Vittles Podcast is presented by Vittles Restaurants editor Adam Coghlan (https://www.instagram.com/adamcoghlan/). Ravneet Gill Taiano is the author of Pastry Chef's Guide, a judge on Junior Bake Off, founder of hospitality platform Countertalk and the owner of restaurant Gina in Chingford. Lucy Dearlove is an audio producer, sound designer and writer originally from North East England, now based in St Leonards-on-Sea. Her food podcast, Lecker (https://www.leckerpodcast.com/), is a two-time winner of the Fortnum & Mason Podcast of the Year Award. The full Vittles masthead can be found here (https://www.vittlesmagazine.com/about). This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.vittlesmagazine.com/subscribe (https://www.vittlesmagazine.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)
9 Jan 2026
The Volatile World of London Restaurant PR w/ Gemma Bell
Gemma Bell, founder of Gemma Bell & Company, discusses the evolving role of restaurant PR, client expectations, and the impact of social media with host Adam Coghlan in an interview.
18 Dec 2025
The Life and Times of Mangal 2's Ferhat Dirik
Host Adam Coghlan interviews Ferhat Dirik, owner of Mangal 2, about his family's Turkish restaurant in London, its evolution, and the challenges facing the restaurant industry.
21 Nov 2025
The Race to the Mid (w/ Feroz Gajia and Montague Ashley-Craig)
Adam Coghlan interviews Feroz Gajia, chef-owner of Bake Street, and Montague Ashley-Craig, author of Everything's Toasted, about the current state of London's restaurant industry and the concept of 'the mid' in food culture, exploring the forces that shape our perceptions of quality; this is an interview.
9 Oct 2025
The Vittles Podcast – All Consuming, with Ruby Tandoh
Journalist Ruby Tandoh discusses her book, *All Consuming: Why We Eat the Way We Eat Now*, with host Adam Coghlan, exploring the growing power and absurdity of contemporary food culture in an interview.
8 Aug 2025
The Vittles Podcast – Summer Special
Writer Simran Hans joins hosts Adam Coghlan and Jonathan Nunn to discuss London's summer restaurant scene, focusing on Singburi and Leila's Shop, and their significance in the industry in this interview.
24 Mar 2025
The Lost Food of Soho
The Lost Food of Soho is a one-episode podcast by Lucy Dearlove. You can listen to it for free on Substack, on Apple Podcasts (https://podcasts.apple.com/us/podcast/vittles/id1801263549) or Spotify (https://open.spotify.com/show/0llkzmLK90Ap7VU5MZyB5n), which are now hosting all back-issues of the Vittles podcast. You can buy prints of today’s map (https://vittlesmagazine.myshopify.com/collections/map), created by the artists Anna Hodgson and Harry Darby exclusively for Vittles. A reminder, too, that we’ve released prints ahead of the publication of issue 1 of Vittles magazine, which you can shop here (https://vittlesmagazine.myshopify.com). Cast of The Lost Food of Soho Hilary Armstrong – writer, worked in Andrew Edmunds Marcus Harris – DJ/promoter (https://www.instagram.com/entitledtodance/)Russell Davies – creator of eggbaconchipsandbeans (https://russelldavies.typepad.com/eggbaconchipsandbeans/)Jeremy Lee – chef proprietor of Quo VadisChristine Yau – former owner of Y MingDarren Coffield – artist (https://www.darcoff.com/)and author of Tales From The Colony Room: Soho’s Lost BohemiaIain Sinclair – author (https://www.iainsinclair.org.uk/)Polly – sex work and organiser with SWARM (https://www.swarmcollective.org/)Megan Macedo – writer (https://meganmacedo.com/) and former Sister Ray employee There are many versions of Soho. ‘Italian caffs and delis Soho’. ‘Private members club Soho’. ‘Jazz bar Soho’. ‘Blitz Club Soho’. ‘Terence Conran Soho’. ‘Film industry Soho’. ‘Music industry Soho’. ‘Paul Raymond Soho’. All existing separately but simultaneously: sometimes overlapping, sometimes built on the rubble of each other. We often talk about an ‘Old Soho’ of the mind – sometimes entirely of the imagination. Usually the qualification for a person or an establishment being worthy of the description ‘Old Soho’ is for it to be no longer with us, but there are some exceptions: Trisha’s, Bruno’s, The Admiral Duncan, Ronnie Scott’s, Algerian Coffee Stores, Bar Italia, Andrew Edmunds. Then there is a ‘New Soho’, mainly made up of restaurants. These two places, taking up the same physical space, are often pitted against each other, but I have little nostalgia for Old Soho. As the historian Dan Cruickshank puts it in his book Soho: A Street Guide to Soho's History, Architecture and People: ‘from the debris of death and destruction has sprung new life, often strange and exotic.’ But even allowing for nostalgia, you can’t avoid that Soho has experienced huge, irredeemable losses. Many of them restaurants. Many of them since 2000. The Stockpot, Alastair Little, Ed’s Easy Diner, Dionysus, the New Piccadilly, Y Ming. Then there are the many unheralded takeaways and late night restaurants serving the area around Tottenham Court Road, Oxford Street and the northern streets of Soho during the early 2000s before various factors, Crossrail included, physically decimated the night time economy. These are the places I want to celebrate in The Lost Food of Soho. Soho is constantly shifting and evolving, and I wanted to draw a line in the sand for the period during the 2000s in which I got to know it, which often feels overlooked. ‘My’ Soho now feels like it qualifies as Old Soho too. Millennial Soho — just like its patrons — had one foot in the past and one eye on the future, whether it liked it or not. In a strange way, it has changed the way Londoners eat. Lucy Dearlove Places named in The Lost Food of Soho, in order of mention: Dionysus, The Astoria, The French House, Metro Cinema, The Palomar, Burger King, The Stockpot, Ed’s Easy Diner, Wimpy, Presto, Zed Cafe, Burger and Beyond, Patty and Bun, The Breakfast Club, Cheat Meals, The Admiral Duncan, Comptons, Joe and the Juice, Andrew Edmunds, Maison Berteaux, Patisserie Valerie, Quo Vadis, Bifulco, Debono, I Camisa, Cheung Dam, Y Ming, Bar Italia, Ronnie Scott’s, Garlic and Shots, Alastair Little, Koya, Hoppers, Ciccone’s Pizza Bar, Wheeler’s, The Colony Room, Duck Soup, Bar Pollo, Soho House, Zilli’s, Cafe Boheme, The Gay Hussar, Bob Bob Ricard, Pizza Express, Sister Ray, Vital Ingredient, Tossed, Soderbergh, The Blue Posts, Berwick Street Market, Pizza Pilgrims, Bone Daddy, Supreme, Bar Bruno, The Intrepid Fox, Byron, Madame Jojos, Raymond Revue Bar, The Box, Rooms by the Hour, The New Piccadilly, The Devonshire. Credits Lucy Dearlove is an audio producer, sound designer and writer originally from North East England, now based in St. Leonards-on-Sea. Her food podcast, Lecker (https://www.leckerpodcast.com/), is a two-time winner of the Fortnum & Mason Podcast of the Year Award. The full Vittles masthead can be found here (https://www.vittlesmagazine.com/about). This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.vittlesmagazine.com/subscribe (https://www.vittlesmagazine.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)
30 Dec 2024
The Vittles Quarterly, episode 3
This is a free preview of a paid episode. To hear more, visit www.vittlesmagazine.com (https://www.vittlesmagazine.com?utm_medium=podcast&utm_campaign=CTA_7) Vittles Quarterly: The Peasant Food Remontada Good morning and welcome back to our series of quarterly conversations between Vittles Restaurants editors, Adam Coghlan and Jonathan Nunn. You can find the first episode here (https://www.vittlesmagazine.com/p/the-vittles-quarterly) and the second episode here (https://www.vittlesmagazine.com/p/the-vittles-quarterly-6bd). On this episode, for our end of year review, we’re joined by Hester van He…
30 Aug 2024
The Vittles Quarterly, episode 2
This is a free preview of a paid episode. To hear more, visit www.vittlesmagazine.com (https://www.vittlesmagazine.com?utm_medium=podcast&utm_campaign=CTA_7) Good morning and welcome to the second in a series of quarterly conversations between Vittles Restaurants editors, Adam Coghlan and Jonathan Nunn. You can find the first episode here (https://www.vittlesmagazine.com/p/the-vittles-quarterly). This month we discuss the biggest story in food media in 2024 - the resignation of Pete Wells from the most powerful job in restaurant criticism for health reasons - and h…
12 Apr 2024
The Vittles Quarterly, episode 1
This is a free preview of a paid episode. To hear more, visit www.vittlesmagazine.com (https://www.vittlesmagazine.com?utm_medium=podcast&utm_campaign=CTA_7) Good morning and welcome to the first in a new series of quarterly conversations between Vittles Restaurants editors, Adam Coghlan and Jonathan Nunn. Every three months or so we’re going to talk about what and where we’ve been eating, the best meals we’ve enjoyed, things that are annoying us, exciting us, and what we’ve observed in the London restaurant…
Who has been a guest on Vittles
Names identified in recent episode analyses. Showing up to five guests.
- Gemma Bell
- Ferhat Dirik
- Feroz Gajia
- Montague Ashley-Craig
- Ruby Tandoh
Reach and audience
Public platform figures. Ratings count people who left a rating, not total listeners.
- Apple Podcasts (US)
- 5.0 / 5
- 1 ratings
- Spotify
- 5.0 / 5
- 18 ratings
Podcast Authority Score: 7 / 100
A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.
- Quality
- 13
- Social presence
- 0
- YouTube
- 0
- Engagement
- 0
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