Guy has worked hard his whole life to build what is now a hugely successful business that not only grows sustainable, organic vegetables… But is also 74% owned by the staff that run it. Guy’s knowledge of soil, vegetables and the farming industry as a whole is truly phenomenal. Learn this week the truth about farming and supplying to supermarkets, and why Guy is an anti-capitalist that believes the government NEED to not only help in the way food and farming are regulated – but also how they need to realise the true potential and genuine nature of human beings. Contrary and simply contagious – meet Guy Singh Watson.
Cooking has always been a key part of Rosalind’s life. After teaching cooking in South Africa for three years, when coming back to the UK the dream of a cookery school lingered in Rosalind’s mind. As you’ll hear, it is not only cooking that lives in her heart – but teaching too. Rosalind is an amazing character with a big heart, who takes us back to what cooking really is this week – simple and a skill that is 100% essential to people of any age… Particularly in the era of the microwave and growth of sustainability.
This weeks episode is a hole in one… Matt Grech-Smith had a successful career even in University. True entrepreneur spirit shines through in this episode, as he describes it… “Throwing yourself off a cliff and learning how to swim on the way down”. Matt and his business partner Jeremy are now successful founders of Swingers Crazy Golf – mastering the art of ‘Competitive Socialising’ as he describes it.
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It began with a beautiful cup of tea… Worth $3,000 dollars a kilo. Jennifer Wood is truly a connoisseur of cuppas. She teaches us this week how the bog-standard English Breakfast tea is not only one of the most boring cuppas, but how it didn’t actually originate in England! You’ll also learn this week the science behind a good cup of tea… did you know that you shouldn’t actually put boiling water straight onto the leaves, but perhaps put a few ice cubes in first? Me neither.
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If you’re looking to learn something today, you’re in luck. Steven Lamb refers to himself as a “careers teacher’s nightmare”, as he jumped around jobs looking for his passion. Then, he found it at River Cottage. Food, drink and hospitality flow through the veins of Steven Lamb – and his extensive knowledge about all areas of his industry is outstanding. From chatting about the additives that are injected into shop-bought standard bacon, making your own cheese from one pot of yogurt to discussing just what the the government should be doing to ensure as humans we are doing the best for our bodies, animals and the planet… This weeks conversation is a journey in more ways than one.