Our story so far – GRILLED
It’s time to get deep with each of the guys from Sorted, yes that’s right we’re bringing GRILLED back (or as we like to call it – First Dates with Mike).
We want this opportunity to share our experiences with you, so you can really get to know us all and the REAL story of SORTED.
You’ll be hearing about school days, stories from the past, how they all came on board at SORTED and general juicy details you’ve probably never heard before!
So sit back, put your headphones on, and get ready to find out what really happened…
Baz is actually the OG creator of Sorted who brought us all together.
Everyone said Ben was a teachers pet in school…who knew?? (EVERYONE)
How do you decide you want to make an ACTUAL baby with someone? Jamie lets us know.
James went to uni TWICE on two totally different courses…follow your dreams kids.
Did you know that Mike is *technically* the FIFTH official member of Sorted??
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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?