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The show that sees the world through food. Hosted by chef and researcher Lewis Bassett.
'The Full English: The Ways We Eat and Why' is out now with Verso books.
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Peasant chic – with Rosanna McLaughlin
“What is this fantasy of hardship and labour endemic to those parts of the city catering to the rise of affluence, the empire of the flat-whites, draining neighbourhoods of colour, and leaving in their wake a mild-mannered army dressed in B
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. Lewis speaks to historian, writer and broadcaster James Fox about his book
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 how do different classes affect contemporary politics? Lewis speaks t
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 (http://versobooks.com/en-gb/products/3312-the-full-english) is out now with Verso. We’re kick
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 editor and writer John Merrick. Find his essay on Stein here (https://ww
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 (https://www.theguardian.com/profile/zoewilliams), columnist at the Guardian newspa
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 infectious. His cooking and his campaigning have changed the way we eat. I'
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 to the starving in Ireland and the battered and the bloody during the C
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 the 18th century. The Heston Blumental of her time, inspiring cooks li
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 Indian food. Lewis Bassett speaks about Madur with Mayuk Sen, author of Tast
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 Ken's impact and about her book Takeaway: Stories From a Childhood Behin
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 Well, for One or Many". The River Cafe have a number of brilliant cookb
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 the Kitchen Table: The Authorized Biography of Elizabeth David. Part
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 why is he so weird? Answering the questions for a change is The Full E
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 Rise of the Leisure Class' (https://www.penguinrandomhouse.com/books/2411
Season 4 trailer
Hosted on Acast. See https://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 episodes, visit https://lewisbassett.substack.com?utm_medium=podc
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, Felicity Cloak and Zoe Williams unpick who Delia is and what her impact has be
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 (https://www.andyhayler.com/), Erin McDonnell (https://sociology.nd.edu/people/erin-mcd
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 the ways we do at Christmas. And hear us rate the best and worse mince
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 (https://shows.acast.com/the-delicious-legacy), they were the first to give Britain the burger. Find out more about the lasting culinary
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 machines and retail products. How did Costa get so big and why do we l
The hidden history of state-sponsored canteens
Few people are aware that in the first half of the 20th century the British government helped establish a huge number of popular canteens, serving food to everyone who wanted it during war time and afterwards. These British Restaurants, as
Is English wine any good?
Vines in a Cold Climate (https://www.amazon.co.uk/Vines-Cool-Climate-Henry-Jeffreys/dp/1838956654) is a new book by Henry Jeffreys charting the sparkling rise of English wine and the people behind it. Lewis Bassett and Jemma Greenwood speak
On caffs, not cafes
What is a caff when it's not a cafe? Where did the caff come from and who will mourn the greasy spoon if, as we hear, they're disappearing? Joining Lewis Bassett is the author and Guardian columnist Felicity Cloake and Isaac Rangaswami, wri
Is it wrong to love meat?
There exists a distinctly middle class culture in Britain that has taught us to love our meat, especially if we feel guilty about eating it. But what if rather than caring for the animals we eat, we thought about animals as an exploited cla
Should we nationalise Wetherspoons?
By creating a network of pubs that are accessible to anyone with 89p for a coffee, JD Wetherspoon has become something of a public service. But should Britain's most popular pub chain really be owned by Tim Martin and a small group of share
Henry Dimbleby on how the food system is killing you
British people are fatter and sicker than people in most other rich nations. That's down to our food system, argues Henry Dimbleby in his new book Ravenous (https://profilebooks.com/work/ravenous/), co-authored with Jemima Lewis. In this ep
Ha-Joon Chang on eating the economy
The British realise their food is bland and that's a good thing, according to world renowned economist Ha-Joon Chang. In this interview, Lewis Bassett speaks to Ha-Joon about some of the key themes in his latest book 'Edible Economics'; fro
Do high food prices still make us angry?
From around the 1500s to the early 19th century, when the price of food went up poor people were likely to riot. Today we've seen the highest food price rises in a generation, but does anyone feel angry? Lewis Bassett speaks to economist Ja
Sejal Sukhadwala on the philosophy of curry
Lewis Bassett talks all things curry with the writer Sejal Sukhadwala. Find Sejal's book, The Philosophy of Curry, here. (https://shop.bl.uk/products/the-philosophy-of-curry) You can also find Sejal's work in the Guardian (https://www.thegu
