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  • Episode 664
  • 07 Feb 2025
  • 34 min

Taking it slow

  • The Menu
  • Episode 664
  • 34 min

This week we’re appreciating the effects that time has on some of our favourite dishes and ingredients. We sit down with Ryan Walker, head of fermentation at zero-waste restaurant Silo, in London. Then: Angelica Jopson leaves things to simmer and explores the timeless appeal of soup. Plus: our in-house wine…

Host
  • Chiara Rimella

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