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Today’s guest is Lucy Vincent, founder of Food Behind Bars, the UK’s only registered charity dedicated to transforming the food served in British prisons. She kick started this project back in 2016 and since then has worked with various prisons across England and Wales on projects which aim to positively impact the health and wellbeing of prisoners, by delivering practical food-based education, promoting healthy eating and designing exciting food and drink initiatives. Their projects are broad, from menu development to cooking, training and even growing food.  Find out more about what they do at foodbehindbars.com and follow Lucy and the team's work on instagram. See acast.com/privacy for privacy and opt-out information.

In this episode I chat with mother-daughter team Lisa and Sarah Lisson about their Food Memory Project which they run from their homes in the US - Tennessee and North Carolina. Sarah is a dietitian and food blogger who has always measured her life in meals, and her mum Lisa is a genealogist with a passion for helping people uncover and share their family’s history. See acast.com/privacy for privacy and opt-out information.

In this first episode of the new year, I'm chatting with Torie True, food blogger and author of cookbook Chilli and Mint. Torie has always loved food and been surrounded by it but her career was very different until 11 years ago when she decided to leave an all encompassing role in finance 11 years ago to spend more quality time with her two daughters. A year later, she embarked on her food blogging adventures and now, she’s just released her first cookbook Chilli and Mint which is filled with Indian recipes from a UK kitchen and it’s beautiful. The pages shine with vibrant, bright photography which makes you want to dive straight in and cook every recipe you see.  ------- We talk about her love of Indian cuisine, where that came from and how she has grown her knowledge over the lat 25 years, and the process behind writing her cookbook. There's also chat around some fantastic recipes you can try at home and how the food eaten in the home varies from the stereotypical dishes you find in many local curry houses we all grew up with. See acast.com/privacy for privacy and opt-out information.

This year, Dickinson & Morris celebrates 170 years in the business and recently won two awards at the 2021 British Pie Awards. As if those aren’t reasons enough to talk pork pie, I also grew up not far from Melton Mowbray, where this humble snack originates and so, is close to my heart.My guests are ‘Pie King’ Chef Calum Franklin and Dickinson & Morris master baker Guy Coombs. Together, they’re responsible for a rather splendid sounding special edition Christmas pie. It's available to order now and will be in stores and ready for home delivery from the 17 December (details below).Find out more: - Calum's restaurant: https://www.holborndiningroom.com/pie-room/- Calum's instagram: https://www.instagram.com/chefcalum- Dickinson & Morris instagram https://www.instagram.com/dickinson_morris- Dickinson & Morris website - www.porkpie.co.uk - That Christmas pie - order yours now for delivery from 17th December here: https://www.porkpie.co.uk/dickinson-morris-christmas-pie.html See acast.com/privacy for privacy and opt-out information.

In this episode, I'm joined by Nadia Hamila. She’s a British food lover of Moroccan and Tunisian descent who saw a widening gap in the market for North African food products and launched Amboora to fill that gap. Amboora is more than just a website selling products though, it’s a space to learn about North African traditions, learn about sustainability and find recipes. The website and packaging on the products themselves is incredibly vibrant looking with bright colours like red, orange and yellow that you can almost smell the spices coming off the screen. Nadia has really captured the beauty of a culture and cuisine shaped over centuries by Berber, Arabic, Sub-Saharan, Mediterranean and French influences.  Listen as we talk about her childhood memories visiting family in Tangiers and Marrakech, the importance of getting the balance of spices right and how savoury and sweet work so well in Moroccan food. We also discuss how the pandemic put her original launch plans on hold but actually, now, with a change in direction, Amboora is thriving more than ever. ----- Find Amboora here: Twitter - https://www.twitter.com/myambooraInstagram - https://www.instagram.com/myamboora/Website - www.amboora.com----- Follow at the sauce: - https://www.instagram.com/atthesauce- http://www.atthesauce.com See acast.com/privacy for privacy and opt-out information.

Hear from Josh Campbell, a freelance food photographer with a background in the kitchen and a life long passion for cooking and eating. In this episode we talk about how he got into photography and how he was able to turn a sideline into his career. We discuss how the pandemic affected his work, why he's affectionately known as a PR girl and what's involved on a typical working day. We also look at the role instagram plays in running a visual business and how that differs to using it for personal consumption and enjoyment. Find out more about Josh: - https://www.instagram.com/j_campbell_photography/- https://bio.site/jcampbellphotographyFollow at the sauce: - https://www.instagram.com/atthesauce- http://www.atthesauce.com See acast.com/privacy for privacy and opt-out information.

This episode features chocolate expert Martyn O'Dare. With over 30 years experience in the industry which started when he saw a bar of chocolate on the shelf in his uncle's bakery, he launched Firetree Chocolate in 2017. Their chocolate is single estate, using beans grown on remote oceanic islands around the south pacific including Papa New Guinea, Solomon islands and The Phillipines. This area is often known as the ring of fire due to the large number of volcanoes there and the company takes its name from the cacoa tree which is often referred to as the fire tree because of its flame-hued pods. Find out more about Martyn and Firetree here: www.firetreechocolate.com ----- Firetree have kindly given a discount offer for at the sauce listeners! Simply head to their website and at checkout, enter the code SAUCE10 Valid until 15th September on all purchases over £10, one use per customer.-----Become a subscriber on Patreon and listen to Martyn in a more lighthearted manner as we go through a list of vaguely chocolate themed quick fire would you rather questions! Your £2 will help support the production and growth of this pod! As a thank you, you'll get exclusive episodes and more... www.patreon.com/atthesauce See acast.com/privacy for privacy and opt-out information.

Chef Rob Hunningher is the founder of Humdingers - a high end catering business in London. They've gone from catering for fashion shoots and filming crews, weddings and corporate events to running a bakery and soup kitchen from their base in Hoxton. And Rob has big plans for the future too....www.humdingers.org.uk ------ For behind the scenes episodes and extras, and to support the running of this podcast, sign up as a subscriber here: www.patreon.com/atthesauce See acast.com/privacy for privacy and opt-out information.

Danny Harvey is the Executive Director of Concern Worldwide UK, and today we're talking about the Ration Challenge and how it supports Syrian refugees with food, healthcare and support...Find out more about the ration challenge & sponsor me: https://www.rationchallenge.org.uk/t/atthesauceTake a look at Danny's profile at Concern Worldwide:https://www.concern.org.uk/news/qa-getting-know-danny-harvey-our-new-executive-directorRead about the Syrian crisis: https://www.bbc.co.uk/news/world-middle-east-35806229-------- Subscribe on patreon for bonus episodes now: www.patreon.com/atthesauce See acast.com/privacy for privacy and opt-out information.

Listen to Erin Baker as she shares her fascinating career story from starting out in the US to her natural cookery school here in the UK... We chat about volunteering for Food Not Bombs to running an award winning vegetarian restaurant north of San Francisco and now, The Natural Cookery School in Nailsworth near Stroud. www.naturalcookeryschool.com www.instagram.com/naturalcookeryschool -------- Become a subscriber for bonus episodes and more: www.patreon.com/atthesauce See acast.com/privacy for privacy and opt-out information.

In this episode, I chat with Lia Kelly (food blogger at Korean Kitchen Cardiff) and Cindy Robert (owner of Korean Pantry) about the importance of respecting different food cultures, examples of when its done well and not so well and why education has to be the answer when it comes to breaking down unconscious bias (and worse) from influencers, business owners and chefs cooking food from cultures other than their own. Buy Cindy's excellent kimchi at www.koreanpantry.co.uk and see Lia's recipes at www.koreankitchencardiff.com -------------- Support this podcast by becoming a subscriber and get the chance to pose questions to upcoming guests and listen to bonus episodes you won't find anywhere else! www.patreon.com/atthesauce See acast.com/privacy for privacy and opt-out information.

Listen to Wendy Wilson-Bett, co owner of Peter's Yard Swedish inspired crackers, talk about her transition from large commercial business to starting from scratch, her love of learning on the job and the importance of Fika...Find your local stockist and learn more at https://www.petersyard.com ----------------Become a subscriberIf you love listening to at the sauce as much as I love creating it, why not consider becoming a patron through Patreon (a platform for fans to support creatives)? This money will be used to upgrade sound equipment and cover petrol and hotel rooms when I get back on the road to record out and about.In return for a small one off or monthly donation (anything from £2), you can access bonus episodes, competitions and more.SIGN UP AT www.patreon.com/atthesauce See acast.com/privacy for privacy and opt-out information.