Naughty Bites Podcast

How does it feel when you tuck into something that is pleasurable for the senses, sometimes guilt-free, gourmet or even a guilty pleasure, where you just feel right?

When was the last time you found yourself sneaking into the kitchen for a selfish solo treat?

If you have a hard time describing just one favourite after-dark bite, don’t worry you’re not alone.

Food doesn’t have to be limiting, and we dare to challenge the traditional view of sweet treats, while promoting a message that is bigger than a bite. I think naughty bites brings out the best in all of us, it deepens the way we interact with food, with other people, and with ourselves.

If you just think back to the last time you indulged in something utterly delicious, try to remember the whole experience. How did it make you feel? And how did you feel about yourself? Regardless of how we each grew up or what we grew up eating, or the people we have become today, we are all joined together as dreamers who live for food, making an impact, and setting an example for anyone to follow.

This podcast series explores naughty bites through a number of different issues which have impacted the guests. Not only food, but sustainability, empowerment, empathy, women who are empowering, celebrating, and honouring each other, things I’ll be delving into in the coming episodes.

I hope naughty bites expands our understanding of one another by food that not only feeds our bodies but also makes up our culture. It tells extraordinary stories behind the guests as we stand together, laugh together, cry together... and eat something naughty together and ultimately share feelings into the things we care about most and the things we do.

Don’t forget to subscribe and you can find Naughty Bites on Instagram @anishamistryfernandez.

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Today's guest is William Sitwell, a man who truly inspires. He knows how to delve into the history of eating, people, and food.

William's journey to discover what it means to appreciate and enjoy food has taken him on a dream journey. A food writer, a critic of restaurants, a broadcaster on MasterChef, an author, and more, he has done it all. In this interview, we explore how culture has shaped what British food is today, why and discusses how history, lifestyle, and beliefs shaped some of his books and more.

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The food system is highly complex and interconnected. The food system has to be sustainable if we want to keep the restaurant industry busy and our grocery stores and kitchens stocked. Have you ever wondered where your food was grown or produced? Do you ever wonder who or what your money supports when dining at a restaurant? Or how you envision the future of wild food foraging?

In this episode, I interview Jack Stein, the celebrity chef and director of Rick Stein's restaurants in Cornwall. As we discuss his journey from completing a Master's degree to a full-time chef, the mental and physical impact of foods on our bodies, local suppliers, foraging, and the environment as well as why he believes there is a bright future for local food, we explore his thoughts on "British" food.

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How do we define sustainable gastronomy? It is said that restaurants sourcing ingredients responsibly, promoting local and ethical produce, preventing food waste, using seasonal ingredients, removing non-recyclables from their supply chains, focusing on local and plant-based menus, and addressing ethical and well-being issues are among the most innovative.

In this episode, I sit down with Stephen Harris and we discuss the challenges the industry faces, share success stories, and growl with anticipation as he describes a recipe. This episode highlights his close connection to his environment, refining his recipes for homemade products by making and serving his own butter and sea salt for the first time. I listen in awe as we discuss his menu and the unusually plentiful and distinctive surroundings.

We briefly cover the surge in international PR for chefs over the past decade, glamorising the profession, creating television subgenres and celebrity chefs, and paving the way for self-proclaimed Instagram food critics and "foodies." But for me and what distinguishes Stephen from the rest is​ that he is one of the originals and has a humble manner. It is here that I learn more about his highly regarded larder located right on his doorstep, where the sea, salt marsh, and fields interconnect, which saw a menu based exclusively on the produce which has made waves both nationally and internationally.

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Instagram (@anishamistryfernandez)

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What is your perspective on food? Do you place a high priority on its provenance, ethics, and animal welfare? There is no doubt we have read, researched, gotten it wrong, and gotten it right. This week, I talked with Tim Maddams about how he worked with others to raise awareness of food production issues while at River Cottage and afterwards.

Taking a closer look at the future of agriculture, we examine current food production methods. Tim isn't new to big food fights. He has questioned leading voices, including policymakers, business leaders, food producers, and campaigners, about some of the issues facing farming systems around the world, such as organic farming, sustainability, and food systems, so people who care about food will know where they get their food from and how they get it grown. In addition to exploring both advanced and beginner topics, we examine the interaction between traditional methods and current trends in the field of food.

Join us as we discuss cost-sensitive solutions to living sustainably in this episode of series 2. It's good for you, good for your wallet, and it's good for the environment! Like most of us, when you seek out the freshest, most local ingredients, you're on the right track to ensuring your food is both environmentally friendly and delicious. So what are you waiting for, everything is here, from our favourite dishes to our kitchen creativity!

Find Naughty Bites on:

Instagram (@anishamistryfernandez)

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