{"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":"Hugh Fearnley-Whittingstall - Getting Fired From The River Cafe - Eating Human Placenta Pâté & The Wild Stories Behind River Cottage","slug":"hugh-fearnley-whittingstall-getting-fired-from-the-river-cafe-eating-human-placenta-p-t-the-wild-stories-behind-river-cottage","published_at":"2026-05-11T04:15:00+00:00","page_url":"https://stenobird.com/podcast/the-go-to-food-podcast-6768885/hugh-fearnley-whittingstall-getting-fired-from-the-river-cafe-eating-human-placenta-p-t-the-wild-stories-behind-river-cottage","show_page_url":"https://stenobird.com/podcast/the-go-to-food-podcast-6768885","url":"https://shows.acast.com/the-go-to-food-podcast/episodes/hugh-fearnley-whittingstall-getting-fired-from-the-river-caf","audio_url":"https://sphinx.acast.com/p/open/s/67cb0e5722c74795c356299d/e/69fae5c582781c7c45bd75e7/media.mp3","summary":"Hugh Fearnley-Whittingstall is a multi-award-winning British chef, writer, broadcaster and campaigner, best known as the creator of River Cottage. He joins the Go To Food podcast fresh from the release of his new book, High Fibre Heroes , before settling into a gloriously wide-ranging conversation full of stories from a life spent cooking, eating, questioning and occasionally causing national outrage. Hugh looks back on childhood in Gloucestershire, learning to cook alongside his mother, helping make shepherd’s pie from leftover roast lamb, and later becoming the “pastry chef” for her 1970s dinner parties. He shares tales from Oxford dinner parties, smoked haddock obsessions, and his time at the River Cafe, where he made lemon tart for Rose Gray and secretly doubled the chocolate in Elizabeth David’s chocolate cake — only to be politely rumbled by Elizabeth David herself. The conversation also revisits Hugh’s early television years, from Cook on the Wild Side to TV Dinners , including the infamous placenta pâté episode that earned an Ofcom complaint and became part of British food TV folklore. He reflects on the beginnings of River Cottage, moving from London to Dorset, learning from farmers, foragers and local characters, and building a world that helped change the way Britain thought about food, farming and self-sufficiency. Along the way, there are stories of roadkill rumours, wild boar charcuterie, Gordon Ramsay’s pigs, Jamie Oliver, school food, restaurant culture, barbecue hogget, decorative garnishes, and why you should never put an oyster shell on mashed potato. Funny, thoughtful and occasionally surreal, this is Hugh Fearnley-Whittingstall at his storytelling best. Order Hugh's new book High Fibre Heroes - https://shorturl.at/9Wk19 BUY TICKETS TO OUR LIVE SHOW…","meta_description":"Hugh Fearnley-Whittingstall is a multi-award-winning British chef, writer, broadcaster and campaigner, best known as the creator of River Cottage. He join…","key_points":[],"chapters":[],"topics":[],"duration_seconds":3900,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/the-go-to-food-podcast-6768885/episodes/hugh-fearnley-whittingstall-getting-fired-from-the-river-cafe-eating-human-placenta-p-t-the-wild-stories-behind-river-cottage/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/hugh-fearnley-whittingstall-getting-fired-from-the-river-cafe-eating-human-placenta-p-t-the-wild-stories-behind-river-cottage.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}