Fadi Kattan, Akub, London

Huw Foulkes, Pentrefelin Dairy

This time, on a drizzly Sunday afternoon in February, I got to sit down with Huw Foulkes from Pentrefelin Dairy - a special farm just outside of Denbigh, in Llandyrnog. As well as all the brilliant work he's done over the past six or seven years, Huw also helped launch fully funded courses for 18 to 25-year-olds, covering everything from hedge laying to practical farming skills, through a social enterprise called Landlinked.

Joe Sheppard-Brown, Slate Coffee Eduation

This time i get to speak to Joe, who runs Slate Coffee Education down in Dinas Mawddwy. Joe has travelled the world over competing in latte art competitions, and soaking up everything he can about the coffee industry. After traveling from Canada, to Australia, and back to the UK, he eventually turned to wholesaling and education within Clifton Coffee (after training to teach in Vienna). Now, he runs Slate Coffee Education in North Wales. A really knowledgable and kind person, I really enjoyed this one.

Andrianos Poulis, Mountain Restaurant, London

I got to sit down with Andrianos to talk about how he found his way from Athens to one of London’s most exciting kitchens, and what that shaped him along the way. After relocating to London, he spent over a year working across Ottolenghi’s restaurants - now, Andrianos is senior sous to Anglesey-born chef Tomos Parry at his Soho Mountain restaurant. Recorded in my mum's back garden in North Wales, birds and all!

Fadi Kattan, Akub, London

This time I get to sit down with Fadi Kattan - Franco-Palestinian chef, owner of Akub in London, author of Bethlehem: A Celebration of Palestinian Food. We talked about Fadi's experiences of food growing up, food rebellion and experimentation, and how we have a duty to preserve our cultural memory through food. Recorded November 2025

Llio Angharad and Lisa Reynolds, North Wales Grub

This time, I get to sit down with Welsh Food and Drink royalty - Lisa from North Wales Grub, and Llio Angharad. We talk about building an identity online, the difficulties that come with maintaining it, and the responsibility felt towards the food and drink scene in Wales.