Talking Festive Food on BBC Radio London

Over the last 4 years I have been lucky enough to be on the Gaby Roslin’s BBC Radio London show. It has been great fun coming up with interesting and seasonal dishes for guests to try on air.

The main challenge, as I am sure you can imagine, is to always impress. Any dish you take into the studio has to look stylish, taste great and be easy to chat about (with confidence!) on air.

Hitting the Spot: 

I love adding a twist to a classic as the guests often love something a bit different, Rob Beckett loved my Beetroot Gnocchi with Roasted Baby Beets and Goats Curd last winter.

In the summer, something ice cool always hits the spot; a Sipsmith Gin and Tonic Granita was enjoyed by some of the Made in Chelsea cast this summer, despite having to take it on the tube, it managed to hold to my great relief.

Christmas Extravaganza:

Keeping it seasonal is key so when I was asked to join Gaby Roslin’s Christmas Party this year at the Jazz Cafe in Camden I decided some Christmas Canapés were the answer.

I chatted all things festive, how to keep it simple when entertaining and how to create the perfect gold eggs in between acts from some fantastically talented bands and singers.

BBC Radio London



Radish Stacks with Marmite Butter and Toasted Buckwheat

Gold Quails Eggs with Sea Salt and Cracked Pepper

Basil Mousse in Charcoal Pastry with Edamame Bean


Rosewater Marshmallows with Rose Petals

Sherry Fudge with Toasted Almonds


Matt Cardle, The Carnabys, Ward Thomas, Jess and The Bandits, Matt Allwright, Jack Savoretti to name but a few.


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