Behind the Hype: The Reality of Restaurant Culture with Joe Warwick

Behind the Hype: The Reality of Restaurant Culture with Joe Warwick

In this episode of the Ballymaloe Festival of Food podcast, we sit down with food writer and industry insider Joe Warwick for a candid conversation about the reality of restaurant culture today. From his early involvement in The World's 50 Best Restaurants to his work on Where Chefs Eat, Joe brings a unique perspective on how the global food scene has evolved and how it’s presented to the world. Together, they explore the gap between perception and reality in the restaurant industry, unpacking the influence of rankings, the idea of restaurants as a “game”, and whether global food culture is becoming increasingly homogenised. The conversation also touches on media narratives, including the recent controversy surrounding Noma, and what it reveals about how stories in the food world are shaped and consumed. They also delve into the role of criticism in food writing, asking whether we’ve lost the space for honest reviews in favour of promotion. This is an open, thoughtful and at times challenging conversation about what’s real, what’s constructed, and what might be getting lost in the way we talk about food.

Rory O’Connell: A Way of Seeing the World Through Food

In this episode of the Ballymaloe Festival of Food podcast, we sit down with Rory O’Connell, co-founder of the Ballymaloe Cookery School, for a wide-ranging and reflective conversation. What unfolds is a conversation that goes far beyond food. Beginning in the gardens at Ballymaloe, we talk about seasonality and the joy of ingredients like sea kale, before moving into Rory’s early life growing up in rural Ireland, and the deep influence of family, food and community on his path. We explore his way of seeing the world, from a lifelong appreciation of beauty, art and detail, to the importance of noticing things, whether in food, objects or everyday life. Travel is a thread throughout, with reflections on places like Morocco, Cambodia and Thailand, and how those experiences have shaped his understanding of food and culture. We also touch on working within a family dynamic, the values that have stayed with him over time, and his approach to teaching, sharing knowledge and working with people. This is a gentle, thoughtful conversation about food, place, creativity and the small, deliberate details that shape a life. In this episode: * Seasonality and the joy of ingredients * Growing up in rural Ireland and early influences * Beauty, detail and a way of seeing the world * Travel, taste and cultural influence * Family, values and working with others * Teaching, knowledge and what matters now The Ballymaloe Festival of Food takes place this year from 15-17 May 2026. Find out more and plan your visit at ballymaloefestivaloffood.com Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstore Until next time, let’s keep savouring the stories. ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.

Food, Travel and the Stories We Carry with Felicity Cloake

In this episode of the Ballymaloe Festival of Food podcast, we chat with award-winning food writer and journalist Felicity Cloake about the deeper stories behind what we eat. From cycling across America in search of its food identity to discovering how dishes can open up conversations around history, culture and belonging, Felicity shares how food becomes a powerful way of understanding the world. They explore the idea of whether “American cuisine” really exists, the beauty of slow travel, and the unexpected connections that happen when you sit down to eat in a new place. Along the way, there are stories of pies, Amish communities, fusion food and the moments that challenge our assumptions. The conversation also turns to cooking, with Felicity sharing her thoughts on ingredients versus method, drawn from her well-known Guardian column, and to creativity, as Bree chats with her about her debut novel The Underdog and the joy of moving into fiction. A warm, curious and wide-ranging conversation that captures the spirit of the Ballymaloe Festival of Food. Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstore Until next time, let’s keep savouring the stories. ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.

Rethinking “Middle Eastern” Cuisine: Food, Identity and Culture

What do we really mean when we say “Middle Eastern food”? In this live panel recorded at the Grainstore during the 2025 Ballymaloe Festival of Food, the conversation goes far beyond the plate. Through personal stories and lived experience, the speakers explore identity, culture, and the importance of acknowledging the origins of food. Featuring Anna Patrowicz, sommelier and expert in Palestinian wines; Noor Murad, Bahraini chef and cookbook author known for her work with Ottolenghi; Fadi Kattan, a leading voice in modern Palestinian cuisine; and Russ Parsons, longtime food writer and former food editor of the LA Times, who moderates the discussion. This is a thoughtful, honest, and at times powerful conversation that reflects the depth and complexity behind the foods we often group under one label. Recorded live at the Ballymaloe Festival of Food in East Cork, Ireland. The Ballymaloe Festival of Food returns May 15th to 17th 2026. Find out more at ballymaloefestivaloffood.com Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstore Until next time, let’s keep savouring the stories. ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.

Cherie Denham on The Irish Kitchen: Memory, Place and Cooking from the Heart

We’re really looking forward to welcoming Cherie Denham to this year’s Ballymaloe Festival of Food, and in this episode we sit down with her ahead of May to talk about the story behind The Irish Kitchen. Cherie is the cook and writer behind the recipes in the book, working alongside photographer and publisher Andrew Montgomery. Originally from County Tyrone, she trained in cookery in the UK, went on to teach at Leiths School of Food and Wine, and has worked for years as a private cook and cookery demonstrator. Her approach to food is rooted in tradition, simplicity and a deep connection to Irish ingredients and hospitality. The Irish Kitchen is no ordinary cookbook. Every recipe was developed and cooked by Cherie herself, while every photograph was shot on location across Ireland. Together, she and Andrew set out to create something honest and grounded. No studio, no shortcuts, just real kitchens, real weather and a shared commitment to telling the story of Irish food through both recipe and image. In this conversation, we talk about growing up around food in Northern Ireland, the memories and people that shaped her cooking, and the unexpected journey that began with a single Instagram comment and led to two beautiful books. We also explore confidence, imposter syndrome, and what it really takes to bring a project like this to life. It’s warm, honest and full of brilliant storytelling, and we can’t wait to welcome Cherie to Ballymaloe this May. Find out more about the festival at ballymaloefestivaloffood.com 00:00 – Welcome & introduction Setting the scene for the Ballymaloe Festival of Food podcast 02:00 – Growing up in County Tyrone A busy kitchen, farming life, early food memories and family influence 05:30 – First sparks of cooking From brownie badges to learning through observation and instinct 07:00 – The Instagram moment How a single comment led to a creative partnership with Andrew Montgomery 10:00 – Making a cookbook together Cooking every recipe, building trust and pushing for perfection 13:00 – No twee: capturing real Ireland Why authenticity mattered more than polished perfection 17:30 – Behind the scenes of the shoot Storms, agas, camping stoves and cooking in unexpected places 23:30 – Two years on the road The scale of the project and what it really took to complete 26:00 – Confidence and imposter syndrome Finding her voice and learning to trust her own experience 29:00 – Training, mentors and early career Leiths School, learning from the best and discovering food culture 34:00 – Ballymaloe Festival of Food What Cherie is planning to cook and why live demos matter 38:00 – Food, family and coming full circle Returning to Ballymaloe and the emotional connection to place Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstore Until next time, let’s keep savouring the stories. ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.