exclusive to club members
S3 E6 – Lickable Wallpaper & How Nutritious Are Cornflake Boxes?!
There’s a Willy Wonka theme to this weeks podcasts. How would you feel about licking wallpaper or chewing on everlasting gum? As fun as this all sounds, don’t worry – Jamie is here to bring the tone of the podcast down with talk of self pleasure. There’s always next week for an actual educational podcast, right?
Best Soundbite: “Talking about how I want this podcast to go…masterbation” – Ben Ebbrell
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.
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.
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…
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…
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!
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.
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!
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!
Prepare to head down memory lane, because in today’s episode we’re looking at food memories! We unveil the science behind why they’re so powerful, with plenty of reminiscing over our own food memories and some of yours too…
We weigh in on the debate! We take a look at the reasons food sometimes just seems more delicious when you don’t make it yourself and ask the question: does it actually taste any different, or is it just the experience of being cooked for?