How Sorted Works – GRILLED
Most of our viewers probs know us best for our YouTube channel but over the last couple of years, Sorted has been growing internally as a business as well. Behind the scenes of Sorted, each of the four founding guys have some kind of ‘specialities’ within the wider team (we use the term loosely so they don’t get too big headed)
You guys really love ‘Grilled’ and we thought we could take it a step further and tell you exactly what goes on in a given day at the Sorted studio. Expect a lot of transparency as well as the usual top bants as you discover how much truth is behind our videos and if Jamie’s really that annoying. Spoiler – he is.
Jamie
“It’s difficult trying to tell someone ‘I’m sorry I couldn’t answer your important email…I had to go and dance like Sia for half a day.’”
Ben
“This wasn’t him being a bit of a d***…it was just a prank”
Barry
“You gave me a compliment about six months ago and I still haven’t gotten over it”
Mike
“As a team, we’ve got to make two videos a week, every week…until the end of time”
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S13 E3 How Is Tik Tok Changing Cooking and What Does a Cartoon Hedgehog Have To Do With Food?
Join us today for lots more foodie musings! Today we’re discussing everything from WAP (that’s Pasta to Ebbers) to TikTok food trends to cartoon hedgehogs.
S13 E2 How We Choose Our Product Reviews and Mimosas Called Tiffany
We’re kicking things off today with a new segment, ‘What have we cooked or eaten recently that would annoy Ebbers?’ Plus we discuss your comments and try to come up with some food rules to live by.
S13 E1 -What is a shallot and why does Easter involve Bunnies?
After months of Zoom/ Teams/ Meet etc, the guys are back with plenty more foodie chat and some fun new segments! Join us as we discuss big topics like shallots, Easter bunnies and… cod sperm.
S12 E10 -Is Cultured Meat the Next Big Thing… And Would We Try It?
In this episode we’re getting stuck into cultured meat – what is it, who is creating it and why?! Ebbers presents us with loads of fascinating science as we consider the future of cultured meat and debate whether or not we’d try it.
S12 E9 -Is British Food Crap?
Today we’re on a mission to decide which British dishes have an unfair reputation, and which ones are just a bit crap! We dive deep into the history of some classic British foods and come to our own conclusions…
S12 E8 -When Does a “Normal” Become a Chef?
After 10 years of cooking alongside chefs, how have things changed for our normals? In today’s episode we wonder what skills you need to be a chef, what our normals have learned from the chefs, and whether or not the chefs have learned anything from the normals…
S12 E7 -Why Are We All Obsessed with Street Food?
Today on the podcast we wonder what’s so great about street food, why we like it and why it’s just so memorable. Mike, James and Barry relive their top street food experiences and we hear some of your fave street snacks!
S12 E6 -What’s the Difference Between Recipe Inspiration and Downright Plagiarism?
From chefs copying other chefs to big brands copying other big brands, plagiarism in the world of food is more common than we might think. In this episode we wonder where the line between inspiration and plain copying is.
S12 E5 -Can We Answer These Contentious Internet Food Questions?!
Is milk sweet or savoury? Do you eat or drink soup? Where does the cheese go in a cheeseburger? Join us as we try to get to the bottom of some of the biggest questions on the internet!
S12 E4 -How Does Colour Affect What We Eat?
In this week’s episode we discuss what colours get us going when it comes to food, and why that might be. We debate the most unappealing food colours and get chatting about some of your examples of strangely coloured foods!
New to the club and catching up on all the content on offer. Currently I’m feeling like a child in a Sweets Shop, a bit overwhelmed and spoiled for choice, but LOVING it.
I know I’m late to the party with these Podcasts but honestly all of these candid interview-style podcasts are incredible. When Barry spoke about creating a brand that affects more than just the 15 people within a company, I felt a real connection. I have been a subscriber of your channel since 2013 & I have, regardless of YouTube trends, always gravitated to your videos. Yes, theure educational and entertaining but also, they create a true connection to food while creating some of the most beautiful filmmaking (Particularly the Game Changer series) I’ve watched. Keep it going guys because yous have created a legacy and I have no doubt that yous will continue to do so, in the years to come. X
I love the fact that this gone from Mike interviewing sorted to Jamie sort of shares his opinion on everything! We love you Jamie 🤩
Gentlemen, Sorted team, I am genuinely impressed by all you have accomplished. I am thankful to get this look inside your roles and the sorted family because, I have wondered. I picked up on your friendship and the over-arching love of food, but finding out your brilliance in each of your individual areas are truly great. Thank you for this. I appreciate this ‘company/business/family’ thank you.
Had the thought that if ever Tim Lovejoy and Simon Rimmer leave Sunday Brunch the Sorted team would be the perfect replacements. Then I heard Ben’s Channel 4 story
Is there going to be a grilled episode about what James does as we know he is the development chef but it would be nice to hear about what that means day to day as it must change depending on the content (type of video or book recipes). By the way I love this series, it’s excellent to hear how sorted is ran and it’s easy to listen to on the bus on the way to uni
Yes I agree!! Would love to have one of these for James! Would also love to see him more in videos 🙂
I totally agree about hearing more about James. More of James in podcasts, in videos & definitely more of his skills and goals. I’m doing his bread workshop now & I wish there was more of it because he really is brilliant. Videos of him showing and explaining how to make different breads would be great. I’d love to see his take – Sorted’s take – on traditional Scottish foods and how to kick them up a bit.
I’m really enjoying hearing you guys talk about yourselves and your work – thanks for sharing. The five of you are really talented in such different and yet completely complementary ways, and I think this is part of the secret of your success. The other part is how intelligent and eloquent you are, something which really strikes me in the podcasts. Please don’t leave Mike and James just doing behind the scenes roles as they’re both amazing in the videos!
This series has helped me to appreciate everything that the Sorted team does even more than before. I’ve always kind of known that Barry’s the creative force behind a lot what goes on at Sorted but not to the extent that was shared in the podcast. Looking forward to seeing what he comes up with next!
Super interesting! I’ve been following you for years and seen how you’ve evolved. Understanding what goes behind the scenes, how you think about business, about future developments, growth, as well as details on how to be on camera (thinking about Ben’s ability to focus on what matters) gives even more depth to what you do! Thank you for this, it’s a delight to listen to.
Love this series, thanks for giving us a peak into the behind the scenes with you guys! And definitely keep those post-work beers flowing 😉
I would watch an entire season of home made ready meals and Ben restocking his fridge freezer.
Given that Barry is the person to “Get things started” (his words), I’d like to see him as the first person in a Pass It On and see what happens!!
This is such an enjoyable series. You guys are being SO honest and it’s endearing. Felt all warm and fuzzy listening to Barry’s episode especially! Good job y’all!
Not sure of the timeline but enjoying.. thanks guys xx
Definitely need more of these for everyone
A Recipe for Sorted, perhaps?
I love you guys! I’m in U.S. I’m just really figuring out how to listen to this pod. It doesn’t go to my podcast App. Think I can listen in the car on my commute. Thank you for making my day