• Taking it slow

  • Feb 7 2025
  • Length: 34 mins
  • Podcast

Taking it slow

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  • Summary

  • 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 expert, Chloé Lake, picks her well-aged wine of the month.

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