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S3 E2 – Bucket Lists & Donal Skehan?!
This is one special week as Donal Skehan heads down to the Sorted studio to work on a couple of exciting projects! There’s a strong discussion on celebrity restaurants, tea bagging (?!) and Ben vows to make quiche cool again. Good luck mate.
Best soundbite: “Teabagging kicked off during the lonely times of World War 2” – Ben Ebbrell
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This week we’ve been chatting all things to do with crazy flavour pairings. What are the weirdest ones you’ve tried?
This week on the podcast, resident dads Jamie and Barry join resident non dad, Mike, to chat about the ins and outs of fussy eating.
In the age of Just Eat, Deliveroo and Uber Eats, ordering food to be delivered to your door has become easier than ever, but is that detrimental to our health?
As time has gone on, we’ve become more and more detached from the origins of our food. Pig is pork, cow is beef, chicken comes in nuggets and fish in fingers. How important is it to know how exactly our food is created and once we do know, would that affect what we choose to consume?
What is required of chefs these days and should the standard vary according to where they work? Warning : there’s also a conversation about cheese sandwiches that goes on for far too long…
Fusion food as a concept is an ever growing, constantly adapting food trend. Should there be boundaries? Or is the world your oyster when it comes to creativity? Let’s start with paella-burrito gate…
We’re surrounded by mass produced food and as a result, you begin to just accept the food you’re most exposed to. But what if we had more exposure to a varied diet from a young age? And what part does marketing have to play on exploiting these trends?
Last Christmas, Team Sorted celebrated at a restaurant offering various small tasting plates. The food was finely crafted, but every person left astounded at the final bill. So where is the line on overpriced foods?