The Full English

Why craft matters - with James Fox

Craft matters for our sense of self. And studies show that taking part in craft production can be a balm for the kinds of anxieties produced in our world of screens. Lew

Bad taste, no class – with Dan Evans

If you know one thing about English food culture it’s probably that it’s riven by class. But what is class? Is class a matter of taste or a matter of wealth, or both? And

Civilised food – with Fuchsia Dunlop

And we’re back. After almost two years the Full English podcast is back! I've been busy writing a book: The Full English: The Ways We Eat and Why is out now with Verso.

Floyd and Stein with John Merrick

It's the final episode of the Full English and we're talking about Rick Stein and Keith Floyd, two of the most popular cooks on TV in Britain. Lewis is speaking to the e

Fergus Henderson with Zoe Williams and Amber Husain

Fergus Henderson! The man who thirty years ago opened St John and ever since has implored us to eat from "nose to tail". Lewis Bassett talks to Zoe Williams, columnist a

Jamie Oliver with Rachel Roddy

The only person who has sold more books in Britain than Jamie Oliver is J. K. Rowling. Jamie has been watched and read by millions. His enthusiasm for food is often inf

Alexis Soyer with Pen Vogler and Miranda Carter

Alexis Soyer cooked for the rich and poor alike. He transformed elite restaurant kitchens in London with new technologies such as gas stoves and he provided nourishment t

Elizabeth Raffald with Neil Buttery

The most influential cook that you've probably never heard of, according to food historian Neil Buttery. Elizabeth Raffald captured the distinctly modern English food of

Madhur Jaffrey with Mayukh Sen

Obviously we were going to do an episode about Madhur Jaffrey, and so here it is. Madhur Jaffrey: the actress who taught British and American audiences how to cook India

Ken Hom with Angela Hui

Ken Hom taught the British how to cook Chinese food, but Chinese takeaways showed us what it was in the first place. Lewis Bassett talks to journalist Angela Hui about K

Elizabeth David part 2 with Ruth Rogers and Jeremy Lee

Part two on Elizabeth David is all about the impact of her work, with Jeremy Lee and Ruth Rogers. Jeremy Lee's award winning cookery book is called "Cooking: Simply and

Elizabeth David part 1 with Artemis Cooper

Elizabeth David led a life whose story is as compelling as her impact on the way we eat. In part one of two episodes, Lewis speaks to Artemis Cooper, author of Writing at

Marco Pierre White with Ida Février

Marco Pierre White, once the "enfant terrible" of the UK restaurant scene today the face of Knor stock cubes. Who is Marco, what impact has he had on how we eat and just

Auguste Escoffier with Luke Barr

Episode two in our series on cooks that have changed the way we eat. Lewis Bassett speaks to Luke Barr, author of 'Ritz and Escoffier: The Hotelier, The Chef, and the R

Season 4 trailer

Hosted on Acast. See acast.com/privacy for more information. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus

Delia Smith with Felicity Cloake and Zoe Williams

Delia Smith: friend of the royals, a national treasure who taught us how to boil and egg and an advocate for radical spiritualism. In this episode Lewis Bassett, Felici

A pervert's guide to fine dining

Who or what are ultra elite restaurants for? Welcome to a pervert's guide to fine dining. Produced and presented by Lewis Bassett, featuring Andy Hayler, Erin McDonnell

Why do we eat turkey at Xmas? A Full English festive special!

Join us, join us, join us for a Full English Christmas special! Get the turkey in the oven and warm some wine as we answer all your questions on why we eat and drink in t

What did the Romans do for us?

What did the ancient Romans do for us? Well, according to Thom Ntinas from The Delicious Legacy podcast, they were the first to give Britain the burger. Find out more ab

Why everyone loves Costa Coffee

Costa is the nation's most popular coffee shop. There are 1000 more Costa than Starbucks and 500 more than Greggs. And that's before we take into account Costa's express