Borough Talks podcast
A series of in-depth food-themed conversations with interesting and inspiring individuals from Borough Market and beyond
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The rise of the arepa
Joel Ferrer of La Pepiá on the ethics of avocado consumption, and how his inventive approach to Venezuelan arepas has helped broaden their appeal.
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A lover letter to southern Thailand
Andy Oliver of Kolae on the complexity of southern Thai cuisine, balancing authenticity with local sourcing, and accommodating spice-averse palates without compromising on heat.
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A journey to Emilia-Romagna
Ewa Weremij of Bianca Mora on the Emilia-Romagna region of Italy, the Slow Food movement, and how time is an essential ingredient of parmesan and balsamic vinegar.
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The power of pasta
Tim Siadatan of Padella on our universal love of pasta, his perspective on Italian ‘rules’, and how a simple plate of Tuscan tomatoes shaped his life.
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The light and dark of coffee
Eduardo Florez of The Colombian Coffee Company on the stunning diversity of coffee varieties, the unfairness of global markets, and how a focus on quality can help transform Colombian communities.
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A taste of Thailand
Worawan Kamann of Khanom Krok and Raya on sourcing great ingredients, helping curious shoppers discover new flavours, and how Thai people live to eat.
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The drive for food education
Stephanie Slater of the School Food Matters charity on transforming school dinners, the vital importance of learning about food, and the impact of Borough’s Young Marketeers programme.
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Secrets of the perfect taco
Nick Fitzgerald of Padre on his life-changing stint as a chef in Mexico, the regionality of the country’s cuisine, and the essential elements of a perfect taco.
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The alchemy of mushroom pâté
Flip Dunning of Pâté Moi on two decades of mushroom pâté alchemy, the challenges of running a business and raising a child, and the friendships she has forged along the way
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Christmas in a bottle
Calvin Pearson of Borough Wines on perfect pairings with a Christmas dinner, the meaning of orange wine, natural wine and ‘pet nat’, and why kegs and refillable bottles are growing in popularity.
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The art of the cheeseboard
Coles Loomis of Jumi Cheese and Jon Thrupp of Mons Cheesemongers on the artistry of small-scale cheesemakers, the ideal Christmas selection, and why blue cheeses are the haute couture of dairy.
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The fruits of the sea
Jack Applebee of Applebee’s Fish and Raf Rundell of Richard Haward’s Oysters on cooking turbot at Christmas, the terroir of shellfish, and how buying from a fishmonger takes the terror out of fish shopping.