Episode 14
Ceri Cryer – Brinkworth Dairy

In 1910 Ceri Cryer’s great-grandfather established the country’s first ever pedigree Friesian herd of cows, in a beautiful corner of Wiltshire.

A hundred years later, Ceri is doing her family’s farming history proud: the Friesian descendants produce the milk which Ceri turns into award-winning cheeses – from the traditional Wiltshire Loaf to newcomers, such as the oozilyunctiuous  Royal Bassett Blue.

In this conversation we discover where Wiltshire cheeses feature in Jane Austin’s novels…and how each batch of Ceri’s cheese is influenced by a mind-blowing number of factors, starting from the herbs her cows nibble in the fields

That’s in addition to exploring the real cost of milk and yoghurt, and why Ceri is unlikely to give you a discount, but her husband Chad might …

Plus you’ll get Ceri’s top tips on how not to waste a crumb of food.  This includes feeding leftover home-made mead to the pigs, with some interesting results….

Enjoy the conversation

Episode 13
Nick and Tom – Barefaced Brewing

Travel is what makes Barefaced Brewing tick:  Nick Horne and Tom Cooper have been friends since they were 3. But in their 20s they were working in bars and breweries at opposite sides of the world – Tom in Edinburgh, Nick in Sydney. When Tom sent a Facebook message saying he was really keen to set up an indie  brewery, Nick flew across the globe a few days later, rocked up in the bar where Tom was working and said, ‘Let’s do it’.

And they have. They choose their hops not only for their distinctive taste but because they conjure up the atmosphere of a particular place, from resinous and refreshing Canada to super-bold, tropical Australia.  And trust me, they know their hops: they reckon they’ve each tasted 6,000 different beers over the last decade or so. Tough research, but someone has to do it…

In this programme you’ll discover that the lads owe a lot to Tom’s super-patient mum and sussed grandfather… but (in the nicest possible way) slightly less to his dad…how they crowd-funded a mad dash to Italy and back… and how they have set up their partnership very neatly  so, should they ever fall-out (hopefully not as childhood friends) their business will survive…

 

Episode 12
James Whetlor – Cabrito Goats

Cabrito’s mission is to put all billy goats born in to the dairy industry into the meat industry. Ex-chef James Whetlor knew he could something about the plight of the male billy goats, who are historically euthanised at birth in the dairy industry.

James realised that goat meat had potential when his roast goat leg with lentils, salsa verde and chive flowers flew off the menu at the River Cottage Canteen around 8 years ago. Soon after, James sold his first kids to one of the Great British Chefs, Jeremy Lee at Quo Vadis. Since then his customer base has grown to include more award-winning restaurants… and with Goatober, he wants hundreds of other venues to include goat on the menu.

In fact, Cabrito has a global vision: to inspire every meat-eater – from Europe to India and Australia to America – to put goat meat on their shopping list at least once a month. Why don’t we do that now? As you’ll hear it’s down to a very strange quirk of history, which has led to millions of billies needlessly disappearing.

James is International Director of Goatober working with partners in America, Europe and Australia and is consultant for the European ‘Food Heroes’ project, which aims to end food waste in farming across the EU. James’ first book GOAT: Cooking and Eatinghas been widely acclaimed as genre-defining and is nominated for a James Beard award 2019.

This episode is a must listen.  Enjoy.

 

Episode 11
Emma Goss-Custard – Honeybuns

For Emma Goss-Custard, baking without flour came naturally to her as a student in the 90s.  She much preferred the luxurious texture and taste of cakes made from ground almonds and polenta.  And she kept going – even  when well-meaning  friends said her approach of replacing wheat with premium ingredients would never work.  People wanted cheap cakes with a long shelf-life, didn’t they?

Luckily, her friends were wrong. In this conversation you’ll hear how Emma managed to win over customers like John Lewis and Harvey Nichols early on in her business career… and how, 20 years on, her gluten-free bakery Honeybuns, is still thriving, even though the cake world has become amazingly competitive.  

You’ll also learn how challenging it is to create dairy-free bakes that survive being jostled around in delivery vans…. And how Emma has turned old farm buildings into, arguably, the prettiest office-spaces in the UK.  It’s like walking into a fairy land, with bunting and twinkly lights. That’s where you join us now…

:)