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Freshly Squeezed is your chance to hear from food’s most fascinating people, without all the noise.
We have only the freshest stories, served straight, from people who need to be heard, from ghost-thinkers to electrical engineers-turned-chefs.
Find the captivating stories of a series of unforgettable food professionals below ...
“Cooking with Dildos.” - Sasha Correa
Meet Sasha Correa, a ghost-thinker working in the shadows of some of the world's best restaurants and culinary institutions. An accidental step into the food world has taken her on adventures around the globe, from consulting for some of the world's greatest chefs, to working with dildos. Find out how.
"We Built a Restaurant." - Fjölla & Junayd
Fjölla Sheholli and Junayd Juman built their Honey Badger restaurant in Brooklyn, New York, from scratch and with zero experience. Find out how this wild duo do things their way.
"I Was the Only Black Chef." - Vusi Ndlovu
Vusi Ndlovu, billed as one of the best young chefs in the world, keeps busy at and away from the plate, with cultural, philanthropical and fun food events around Africa. Find out more from this young food pioneer.
"From Professor to Chef." - Zineb Hattab
Chef Zineb Hattab, from vegan restaurant Kle in Zurich, was working as an engineer before she decided to quit her job and follow her passion for cooking. Find out why it was the best move she ever made.
"Inheriting a Dining Dynasty.” - Thomas Troisgros
What's it like to grow up in the biggest culinary family in the world? Listen to Thomas Troisgros, the fourth generation of the world-famous Troisgros family, and discover how he found his way in the world of gastronomy, following in the footsteps of culinary giants.
"Building a Restaurant at Home." - The Spice Club
Ten years ago, Monica Haldar managed to convince her mother Anita Sawhney to open up a pop-up serving authentic Indian cuisine in their family home in Manchester. Tune in to Monica and Anita as they share their story of how a bright idea and a lot of hard work, combined with a passion for food led to them building something extraordinary. Also, cook along with Monica on her new cooking series on Fine Dining Lovers.
"A Very Different Restaurant Model." - Brian Canlis
Brian Canlis runs the Canlis restaurant alongside his brother Mark. And the duo does things differently, very differently. As you will hear, Canlis is a restaurant that operates with a 'mission statement' - a 'why' - that drives all their decisions. They are determined to treat staff better, to connect on a level that is unheard of in restaurants, to break all the rules, and forgo profit in the pursuit of an ideology, a feeling. They serve a message that is so much bigger than what you eat on the plate. Find out how in the podcast below.
And, listen out for The Digest: a new podcast series from Fine Dining Lovers featuring more absorbing stories from the world of food, from truffle hunting in northern Italy, to exploring the cuisine of Aleppo in pre-civil-war Syria.
