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BITING TALK - 16/10/18

Today William is joined by Emilia Strazzanti, Sicilian pop up extraordinaire, now doing 6 course menus in Hackney.


William also chats with Henry Harris to shed light on meat varieties, deciphering the different cuts, Jacob Kennedy to discuss an ice cream collaboration with other chefs in London and then Mandy Yin from Sambal Shiok on Holloway Road.

BITING TALK - 09/10/18

Today William is joined by Chris Hall, owner of Giddy Grocer, to talk about the British Grocery Store, British producers and how the 'high street' story has developed. 


William also chats with Camille Rumani from the start-up Eat With, Rosemary Shrager about her new book Cookery Course (out 4th of October) and Brynn Williams who is celebrating 10 years of Oddette's. 

BITING TALK - 02/10/18

Today Asma Khan, from Darjeeling Kitchen joins William to talk about her new book Asma's Indian Kitchen. 

Also on today's show: Nicolas Balfe, founder of Salon and Levan, Jose Souto to discuss his new book Feathers and Francic Mallman. 

BITING TALK - 25/09/18

Today William is joined by Gill Meller to discuss his new book, Time. William also sits down with Kian Samyani, who has just opened his first restaurant , Berenjak, in Soho. 

Amber Dalton and Liz Carter from the Good Food Guide are on the show with Bill Collison from the eponymous Bill's restaurants.

BITING TALK - 11/09/18

This week, Sybil Kapoor chats to William about her latest book, 'A New Way to Cook'. David Moore also joins to discuss recycling and his effort to rejuvenate food waste from the kitchen. 

Levi Roots closes the show to chat about the launch of a new series of masterclasses at his restaurant. 

BITING TALK -04/09/18

William is in the studio with Andy Taylor, founder of Le Bun, to discuss the opening of his new restaurant Carte Blanche in Hackney.


Ross Shonan from Flesh and Buns in Fitzrovia is also on the show with Natasha Collins-Daniels from The Soil Association, Anna Hansen from the Modern Pantry and Rissa and Joyce from Double Dutch Tonics who introduce a new section, Cocktail of the Week. 

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