Vittles is an online magazine based in the UK and India, publishing new food and culture writing. <br/><br/><a href="https://www.vittlesmagazine.com?utm_medium=podcast">www.vittlesmagazine.com</a>
Vittles
Claim This Podcastby Vittles
5.0(1 reviews)
14 episodes
Updated Daily
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7
Podcast Authority
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Quality13
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Podcast Overview
Vittles is an online magazine based in the UK and India, publishing new food and culture writing. <br/><br/><a href="https://www.vittlesmagazine.com?utm_medium=podcast">www.vittlesmagazine.com</a>
Language
🇺🇲
Publishing Since
4/12/2024
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Recent Episodes
June 26, 2026
Community, Authenticity and Virality w/ Logma's Farsin Rabiee and Ziad Halub
<p>Today’s episode of the Vittles podcast is a joint interview with <strong>Farsin Rabiee </strong>and<strong> Ziad Halub</strong>, 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 <a target="_blank" href="https://www.vittlesmagazine.com/p/beyond-the-hype-at-londons-newest">reviewed</a> 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.</p><p>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. </p><p>We hope you enjoy the episode.</p><p>Like our recent <a target="_blank" href="https://podcasts.apple.com/gb/podcast/vittles/id1801263549">podcasts</a>, this episode is free to listen to for all subscribers. You can listen to it here in Substack, on <a target="_blank" href="https://podcasts.apple.com/us/podcast/vittles/id1801263549">Apple Podcasts</a> or through <a target="_blank" href="https://open.spotify.com/show/0llkzmLK90Ap7VU5MZyB5n">Spotify</a>. If you’re so inclined, please like, share, rate and comment wherever you get your podcasts.</p><p>A massive thanks as usual to Lucy Dearlove, our producer and to the whole team at <a target="_blank" href="https://www.young-space.co.uk/">Young Space</a> for hosting our recording sessions.</p><p>In an exciting development you can now also <a target="_blank" href="https://youtu.be/kwkd_Rj5SOA">watch </a><a target="_blank" href="https://youtu.be/kwkd_Rj5SOA">this podcast on YouTube.</a> For that, huge thanks to our videographer Zaineb Abelque and editor Callum Winter.</p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://www.vittlesmagazine.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">www.vittlesmagazine.com/subscribe</a>
June 2, 2026
The Staying Power of Koya w/ Shuko Oda
<p>Today’s episode is an interview with <strong>Shuko Oda</strong>, the co-creator and executive head chef at Koya, the Japanese udon noodle restaurant with sites in Soho, the City and Hackney.</p><p>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.</p><p>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.</p><p>We hope you enjoy the episode.</p><p>Like our recent <a target="_blank" href="https://podcasts.apple.com/gb/podcast/vittles/id1801263549">podcasts</a>, this episode is free to listen to for all subscribers. You can listen to it here in Substack, on <a target="_blank" href="https://podcasts.apple.com/us/podcast/vittles/id1801263549">Apple Podcasts</a> or through <a target="_blank" href="https://open.spotify.com/show/0llkzmLK90Ap7VU5MZyB5n">Spotify</a>. If you’re so inclined, please like, share, rate and comment wherever you get your podcasts.</p><p>A massive thanks as usual to Lucy Dearlove, our producer and to the whole team at <a target="_blank" href="https://www.young-space.co.uk/">Young Space</a> for hosting our recording sessions.</p><p>In an exciting development you can now also <a target="_blank" href="https://www.youtube.com/channel/UC-cNDrzs3Z3phleWJHCo-sQ">watch </a><a target="_blank" href="https://www.youtube.com/channel/UC-cNDrzs3Z3phleWJHCo-sQ">this podcast on YouTub</a>e. For that, huge thanks to our videographer Zaineb Abelque and editor Callum Winter.</p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://www.vittlesmagazine.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">www.vittlesmagazine.com/subscribe</a>
May 2, 2026
Behind the Scenes of London's Most Influential Restaurant Group w/ Songsoo Kim
<p>Good morning and welcome back to <strong>The </strong><strong>Vittles</strong><strong> Podcast! </strong></p><p>Today’s episode is with <strong>Songsoo Kim</strong>, 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. </p><p>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. </p><p>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.</p><p>We hope you enjoy the episode.</p><p>Like our recent <a target="_blank" href="https://podcasts.apple.com/gb/podcast/vittles/id1801263549">podcasts</a>, this episode is free to listen to for all subscribers. You can listen to it here in Substack, on <a target="_blank" href="https://podcasts.apple.com/us/podcast/vittles/id1801263549">Apple Podcasts</a> or through <a target="_blank" href="https://open.spotify.com/show/0llkzmLK90Ap7VU5MZyB5n">Spotify</a>. If you’re so inclined, please like, share, rate and comment wherever you get your podcasts.</p><p>A massive thanks as usual to Lucy Dearlove, our producer and to the whole team at <a target="_blank" href="https://www.young-space.co.uk/">Young Space</a> for hosting our recording sessions. </p><p>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 <strong>Shuko Oda</strong>, the co-founder and executive head chef of the beloved Japanese udon-specialist Koya. We’ll see you then. </p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://www.vittlesmagazine.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">www.vittlesmagazine.com/subscribe</a>
14 total episodes available
Recent guests on Vittles
Guests from recent episodes — sign up to see every guest that has ever appeared on this show.
Gemma Bell
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Ferhat Dirik
Guest
Feroz Gajia
Guest
Montague Ashley-Craig
Guest
Ruby Tandoh
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Simran Hans
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- What is Vittles?
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This podcast updates daily.
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This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
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