Crazy Sexy Food

Today I’m joined by one of the best chefs of our generation, Theo Randall. As the chef proprietor at Theo Randall at the InterContinental in London, he is cooking up some of the best Italian foodn out there. He came over for a chat and we covered it all. Why Italian cookery is just so good, his favourite regional cuisines, earning his stripes (and the Michelin Star!) at The River Café, and we bond over seriously gourmet childhood sandwiches! I really loved Theo’s down to earth nature and true knowledge of cookery. His new cookbook, Verdura, is out now.   @theo.randall @crazysexyfood @hannahharley www.crazysexyfood.com   Music by @casnova____   I’m so excited to be partnering with Cheffie on Season 11 of the podcast.    Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.   Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.   For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.  

This week comes one of the most inspirational stories you will hear. I’m joined by Jon Watts, who, at the age of 18 found himself in prison. During his time inside, he turned his life around, completed all 3 levels of the Duke of Edinburgh Award and was released as a full qualified chef. He worked at Jamie Oliver’s Italian restaurant before going on to set up his street food stall and catering business. He is now the proud writer of Speedy Weeknight Meals and is a public speaker for various organisations focussing on young offenders and rehabilitation. This is a story that will blow your mind and perhaps see young offenders in a different light; that there is room for growth, second chances and a better life.   @jonwatts88 @crazysexyfood @hannahharley www.crazysexyfood.com   Music by @casnova____   I’m so excited to be partnering with Cheffie on Season 11 of the podcast.    Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.   Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.   For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.

This week I’m joined by a woman I’ve admired for years. Amanda Ross is the founder – alongside her husband – of Cactus TV, the production company that makes Saturday Kitchen and Between the Covers. As the nation’s most popular live cooking show, I’ve avidly watched Saturday Kitchen for years and to then realise the brains and powerhouse behind it was a strong female, I just had to get Amanda on. We talk all about her childhood growing up in Essex, the changing landscape of TV and what it takes to make it in food TV. We discuss the plethora of incredible chefs she’s worked with over the years and what really goes on behind the scenes of a live show. I find Amanda truly inspiring and absolutely loved this conversation! I hope you do too.   @amandacactus @saturday.kitchen @crazysexyfood @hannahharley www.crazysexyfood.com   Music by @casnova____   I’m so excited to be partnering with Cheffie on Season 11 of the podcast.    Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.   Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.   For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.

It would have to take a special someone for me to bring the crew out of London, away from the set, to film an episode. And Raymond Blanc is indeed that special someone. We travelled to the magical Le Manoir aux Quat’ Saisons in Oxfordshire, where Raymond resides, to film a truly special conversation. Sat amongst the famous gardens, we spoke all about his childhood growing up in France, his somewhat tumultuous start in the kitchens, finally taking over Le Manoir and what food, Michelin stars and tastes mean to him. I felt really honoured to have had this time with him and a huge thank you to the team at Le Manoir for accommodating us.   @raymondblanc @crazysexyfood @hannahharley www.crazysexyfood.com   Music by @casnova____   I’m so excited to be partnering with Cheffie on Season 11 of the podcast.    Cheffie is not just a platform; it's a dining revolution. It transforms the traditional dining model, giving chefs the power to launch virtual restaurants, set their own menus, prices, and hours—turning every chef into an entrepreneur.   Their platform liberates chefs from the confines of a fixed location, offering them the autonomy to craft their culinary destiny.   For foodies, Cheffie is a passport to a world of flavours, delivering diverse cuisines directly to their doorsteps. It's convenience, variety, and connection all in one place, just a click away. Visit cheffie.co.uk for more information.