{"podcast":{"title":"The Go To Food Podcast","slug":"the-go-to-food-podcast-6768885","podcast_index_feed_id":6768885,"rss_url":"https://feeds.acast.com/public/shows/67cb0e5722c74795c356299d","website_url":"https://audioboom.com/channels/5124710-the-go-to-food-podcast","image_url":"https://assets.pippa.io/shows/67cb0e5722c74795c356299d/1748525611564-07069aa5-9f7c-418e-bee0-60faf857314c.jpeg","author":"Go To Podcast Company","episode_count":230,"summary":"The Go-To Food Podcast is where the world’s most influential chefs, restaurateurs, food writers and critics share the stories behind their craft. Hosted by award-winning presenter Freddy Clode and chef and food writer Ben Benton, this weekly show dives deep into the experiences, inspirations, and “Go-To” favourites that define a life in food. From hidden gems to the restaurants they return to time and again, each episode serves up intrigue, insight, and the untold moments that shaped their journey. With food and drink inspired by their stories, expect stories from the food world, insider knowledge, and a true celebration of food culture at its finest. Hosted on Acast. See acast.com/privacy for more information.","last_synced_at":"2026-07-09T14:18:00.572066+00:00","page_url":"https://stenobird.com/podcast/the-go-to-food-podcast-6768885"},"episode":{"title":"Eleanor Henson - The Pressure Of Keeping Skye Gyngell's Legacy Alive - The Truth About “Seasonal” Cooking & Why Soup Should Be Removed From Every Menu!","slug":"eleanor-henson-the-pressure-of-keeping-skye-gyngell-s-legacy-alive-the-truth-about-seasonal-cooking-why-soup-should-be-removed-from-every-menu","published_at":"2026-03-30T04:15:00+00:00","page_url":"https://stenobird.com/podcast/the-go-to-food-podcast-6768885/eleanor-henson-the-pressure-of-keeping-skye-gyngell-s-legacy-alive-the-truth-about-seasonal-cooking-why-soup-should-be-removed-from-every-menu","show_page_url":"https://stenobird.com/podcast/the-go-to-food-podcast-6768885","url":"https://shows.acast.com/the-go-to-food-podcast/episodes/eleanor-henson-the-pressure-of-keeping-skye-gyngells-legacy","audio_url":"https://sphinx.acast.com/p/open/s/67cb0e5722c74795c356299d/e/69c976ab88f1e8913200b831/media.mp3","summary":"Eleanor “Ells” Henson joins Mise en Place for a brilliant, wide-ranging conversation from the stunning dining room at Spring in Somerset House — the restaurant created by the late, great Skye Gyngell and now guided by one of her closest protégées. In this episode, Ells reflects on what it means to lead one of London’s most influential kitchens, the weight and privilege of carrying Skye’s legacy forward, and the mentorship, clarity and sense of purpose that still define the restaurant today. At the heart of the conversation is Spring’s deeply thoughtful approach to food. Ells shares the story behind the restaurant’s much-loved Scratch Menu — a daily-changing, four-course menu built from offcuts, surplus produce and pure kitchen imagination — and gives a rare, honest look at what it really takes to run a restaurant rooted in genuine seasonality. From muddy vegetables arriving fresh from Wales to the challenge of absorbing entire harvests from partner farms, this is a fascinating portrait of produce-led cooking without compromise. The episode also explores the figures and philosophies that shaped Ells as a chef, including the profound influence of Darina Allen and Ballymaloe. Ells speaks beautifully about Darina’s role in opening up a whole way of thinking about food, farming and education — not just for chefs, but for ordinary people at home — and about how Ballymaloe helped form her understanding of seasonality, accessibility and the wider food system. Alongside Skye Gyngell’s example, Darina’s impact comes through as a major thread in Ells’s cooking life and leadership. And because it wouldn’t be Mise en Place without some glorious detours, there’s plenty of that too: anti-soup hot takes, biodynamic baked potato ambitions, private chef horror stories, dogs ordering ste…","meta_description":"Eleanor “Ells” Henson joins Mise en Place for a brilliant, wide-ranging conversation from the stunning dining room at Spring in Somerset House — the resta…","key_points":[],"chapters":[],"topics":[],"duration_seconds":2744,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/the-go-to-food-podcast-6768885/episodes/eleanor-henson-the-pressure-of-keeping-skye-gyngell-s-legacy-alive-the-truth-about-seasonal-cooking-why-soup-should-be-removed-from-every-menu/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/the-go-to-food-podcast-6768885/eleanor-henson-the-pressure-of-keeping-skye-gyngell-s-legacy-alive-the-truth-about-seasonal-cooking-why-soup-should-be-removed-from-every-menu.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}