Category: The Podcasts

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Kings Heath & Bearwood Action For Refugees

To listen to this episode of Breaking Bread with Rosie & Leonie from action for refugees and hear their fantastic story. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Hello & welcome back to our Birmingham based food podcast presented by food-obsessed friends Carl & Liam. This week we were extremely lucky to sit down and chat with the lovely people behind the charity Kings Heath & Bearwood action for refugees

Action For Refugees Charity

Action for Refugees is a network of local community groups who are committed to supporting refugees and asylum seekers.

We are not-for-profit charitable organisations working with local individuals, groups, and schools to help refugees. We deliver a range of community fundraising events and promote awareness, befriending, support and solidarity for refugees and asylum seekers living in Birmingham and the Black Country and those seeking safe passage across Europe

This Cookbook Belongs To Us

This Cookbook Belongs To Us

We first came across this wonderful charity, when they were hosting an event in a park near us which involved lots of local cafes & eateries. After looking into the charity we found out they actually have a fantastic cookbook.

We have always believed food and in particular sharing food to be a very powerful way of breaking down barriers in the community. We heard in our podcast with the people behind crazy gin, that their parents used to cook for all their neighbours. This helped settle them into their new community.

Chicken Balti

This cookbook is about that. Birmingham has such an amazing mix of nationalities and cultures, and this cookbook is a collection of recipes & stories from all different nationalities who have settled in Birmingham.

We celebrate the many cultures and cuisines enjoyed in Birmingham and Smethwick, from home-cooked meals passed through the generations, to show-stopping restaurant recipes. All proceeds from this book will aid refugees in transit. BUY THE BOOK HERE

You’re Welcome Bab

Punks & Chancers “You’re Welcome BAB”

In a celebration of how diverse & welcoming our city is. Action For Refugees has teamed up with one of Brum’s best clothing brands, to bring you their new you’re welcome bab T-shirt. All profits from this go to Action For Refugees. YOU CAN BUY THIS AWESOME T-SHIRT HERE

Social- Action For Refugees

Action For Refugees Shop

This cookbook Belongs To Us

You’re Welcome BAB

K H Action For Refugees

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Bearwood Action For Refugees

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Logo designed by Cardiff based artist now accepting commissions https://instagram.com/arlunydd/ 

If you enjoyed this episode why not take a look back at our episodes with

Morridge- https://breakingbreadpodcastuk.blog/ep-9-this-is-more-than-porridge-this-is-morridge/

Ju Ju’s- https://breakingbreadpodcastuk.blog/episode-5-julia-beatrice-ju-jus-cafe/

Breaking Bread Podcast- The Food Blog You Can Listen To

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Beaujolais Bonus Episode Live From The Dinner Table

To listen to our Breaking Bread Beaujolais bonus episode. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this link

Beaujolais

Our love of Little Blackwood is no secret. So when head chef, owner and friend of the show Ben Taylor asked us if we would be interested in coming to their special Beaujolais game dinner, and recording a podcast from the dinner table.

After a little persuading, we jumped at this chance to do something new and exciting. Unsure of how it would go and what the sound quality would be like, we set up at the bar ready for Beaujolais day.

The Wine

Dinner Time

Pigeon/Fig/Blackberry– Regnie, Chateau De Pizay 2016

Our first course is perfectly cooked locally sourced wood pigeon. Accompanied by sweet fig, sharp blackberry, pickled beetroot and beetroot puree every forkful screams Autumn.

Pigeon

Rabbit/Carrot/Parma Ham- Beaujolais Blanc, Domaine De La Couvette 2018

A loin of rabbit wrapped in Parma ham went perfectly with the rabbit consume and sweet carrot puree. However, the star of this dish was the rabbit croquette, which was tender well-seasoned rabbit meat coated in golden crispy breadcrumbs. The Beaujolais which was selected for this dish was white, and the lightness made it perfect for this rabbit dish.

Rabbit

Partridge/Pea/Bacon- St Amour, Vers l’Eglise, Domaine Hamet-Spay 2017

Partridge is difficult to get right, which would explain chef Ben looking under pressure for the first time this evening. It’s all worth it as the juicy bird is perfect. The vibrant pea puree is silky smooth, and the Hasselback potato is buttery delicious.

Partridge

Venison/Shallot/Red Wine- Domaine Des Marrans, Beaujolais Nouveau 2019

The main event, and what a show stopper it is. A mountain of melt in your mouth slow-cooked shoulder of venison, and a deep, rich Bourguignon sauce, which I wish I had asked for more of. The shallot was unbelievably good, and not surprising when you hear it was roasted in six-packs of butter.

Venison

Polenta/Mango/Coconut- Chateau Des Arroucats, Ste Croix De Mont 2016

The creamy coconut and lemongrass Panna cotta is wonderful, and I would have been very happy with just that. Even though the coconut sorbet was refreshing, the polenta cake divided our opinion with Carl loving it, but me finding it a little too sweet.

Coconut

The whole meal was superb and the wine selection a true celebration of Beaujolais day. We are very grateful to Ben, Zsofia and the staff at Little Blackwood for letting us record this special event. We loved it, and hope you listen to our live podcast which can be found at the top of this page.

Keep Up To Date With All The Exciting Events At Little Blackwood Here

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If You Enjoyed This Episode Why Not Listen To One Of Our Other Episodes

Interview With Little Blackwood Head Chef Ben Taylor

Review Of Little Blackwood

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Happy Birthday Breaking Bread One Year Review

To listen to this episode of Breaking Bread Podcast The Food Blog You Can Listen To. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this link

Breaking Bread Team

Hello & a very warm welcome. We thought it a good idea to answer a few questions about themselves & the podcast. As usual, they have a little chat about some of the food they have cooked at home, Liam more than Carl for the first time ever. They discuss some of the places they have been eating in lately, including Harbourne Kitchen, Burger fest and Chakana. They finish the episode by talking about events and openings coming up.

Massive thank you to all our guests, who have made the podcast so special. The PR companies and food blogger community who have helped us this year. Finally a huge thank you to everybody who has listened to the podcast and taken the time to message us. It really does make it all worthwhile.

We have big plans for next year and on top of the interviews we have recorded, we have some extremely exciting guests lined up. We aim to bring you conversations with people from all over the industry, in the hope of keeping things as interesting as possible.

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Support the podcast here

Breaking Bread Podcast Social

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Logo designed by Cardiff based artist now accepting commissions https://instagram.com/arlunydd/ 

If you enjoyed this episode why not take a look back at our episodes with

Morridge- https://breakingbreadpodcastuk.blog/ep-9-this-is-more-than-porridge-this-is-morridge/

Ju Ju’s- https://breakingbreadpodcastuk.blog/episode-5-julia-beatrice-ju-jus-cafe/

Breaking Bread Podcast- The Food Blog You Can Listen To

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Kray Treadwell

Purnell’s/Man Behind The Curtain/Great British Menu

To listen to this episode of Breaking Bread with Kray Treadwell and hear his fantastic story. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Kray Treadwell

Hello & welcome back to our Birmingham based food podcast presented by food-obsessed friends Carl & Liam. This week we were extremely lucky to sit down and chat with ultra-talented Birmingham chef Kray Treadwell.

Carl, Kray & Liam

Career

Kray shares his interesting story with us, starting with his rocky beginnings and struggles with his dyslexia. Kray started off training under the talented team at Michelin starred Purnell’s, learning a great deal from his mentor & past podcast guest Luke Butcher

The next step for this talented young chef was a trip to Leeds to work in one of the UK’s most unique restaurants, the Michelin Starred Man Behind The Curtain. Under the leadership of Michael O’Hare Kray continued to perfect his cooking skills, and quickly become Head Chef.

Prawn On A Phone We Talked About
Michael O’Hare Instagram

Great British Menu

In 2019 Kray competed in BBC’s chef competition Great British Menu. Kray was brilliant on the show scoring a 10 from Michelin Star chef judge Paul Ainsworth. With dishes like ‘Fire In The Booth’ and ‘Shharonnn’ he absolutely nailed the music brief, and was unlucky to lose out in the final.

Plating Up On The Show
Disdain For Orthodoxy

Kray Treadwell Social

Instagram- https://www.instagram.com/kraytreadwell/

Breaking Bread Podcast Social

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Twitter- https://twitter.com/PodcastBread 

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Logo designed by Cardiff based artist now accepting commissions  https://instagram.com/arlunydd/ 

music is the royalty-free track I will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by Liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

If you enjoyed this episode why not take a look back at our episodes with

Luke Butcher Purnells Head Chef

Little Blackwood A Little Gem In The Heart Of Moseley

Chef Ben Taylor

Breaking Bread Birmingham Food Podcast- A Food Blog You Can Listen To

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Harry & Katherine Burning Barn Rum

To listen to this episode of Breaking Bread with Burning Barn Rum and hear all about their fantastic rum. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Harry & Katherine

Hello & welcome to the latest edition of Breaking Bread, For this episode we were kindly invited down to a farm near Solihull where today’s guests Katherine & Harry are creating awesome rum.

Burning Barn Rum

Watching his father’s business burned down in a disastrous fire, and his determination to rebuild the business from scratch, sparked something in Harry & Katherine. They started looking at business ideas for themselves when it struck them that smoking rum would be a great idea. So Burning Barn Rum is born.

Smoked Rum

The fire became the inspiration for creating a smoked rum. Harry spent time testing different woods to use before it dawned on him that his father’s farm was full of applewood. Harry tried the wood in the smoker and found it to be the best he had experimented with. It was fate.

Different Flavours

After launching the smoked rum, they began working on some different flavours. Annoyed that most spiced rums on the market tasted very similar and not spicy, the couple launched a more grown-up spicy spiced rum. In summer 2019, they went back to the resources of the farm to create a honey rum created using some of the honey from their own bees.

Shepherds Hut

We recorded this episode down on the farm in an old shepherds hut which had been restored by Harry. An amazing little space.

Burning Barn Social

Website- https://www.burningbarnrum.com/

Instagram- https://www.instagram.com/burningbarnrum/

Twitter- https://twitter.com/burningbarnrum

Facebook- https://www.facebook.com/BurningBarnRum/

Logo designed by Cardiff based artist now accepting commissions

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music is royalty-free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by Liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

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Breaking Bread Meets Bite Your Brum

Ways To Listen

To listen to this episode of Breaking Bread with Laura from Bite Your Brum Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Bite Your Brum

Hello and welcome to Breaking Bread. Not really an interview this week more of a conversation all about food. We were lucky enough to sit down with award-winning writer and food blogger Laura AKA Bite Your Brum.

Bite Your Brum Award Winning Food Blog

Lauras much loved food blog is jam-packed full of restaurant reviews and food ramblings. With articles such as 10 places to eat alone in Birmingham, Best pizzas in Birmingham & best beer gardens in Birmingham Bite Your Brum blog is very useful for locals and visitors to Brum.

We had such a fun conversation with Laura, which included reminiscing for the old Snobs and trying to decide the best burger in Birmingham. Laura is a fabulous ambassador for our city and her passion for the city and its ever-growing food scene is obvious

Bite Your Brum Social

Award-Winning Blog http://biteyourbrum.com/

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Facebook https://www.facebook.com/biteyourbrum

Twitter https://twitter.com/biteyourbrum

Breaking Bread Podcast Social

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Twitter- https://twitter.com/PodcastBread 

Facebook- https://facebook.com/breakingbreadpodcastuk 

Logo designed by Cardiff based artist now accepting commissions  https://instagram.com/arlunydd/ 

music is the royalty-free track I will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by Liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

If you enjoyed this episode why not take a look back at our episodes with

Luke Butcher Purnells Head Chef

Little Blackwood A Little Gem In The Heart Of Moseley

Chef Ben Taylor

Breaking Bread Birmingham Food Podcast- A Food Blog You Can Listen To

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Chakana Moseley

With Michelin Chef Robert Ortiz

Ways To Listen

To listen to this episode of Breaking Bread with Chef Ortiz and hear all about his new restaurant Chakana Moseley. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Chef Robert Ortiz

HELLO & welcome to this episode of Breaking Bread. So most of you will have seen that Moseley has an exciting new restaurant opening this week. Robert Ortiz, Michelin Star chef from the amazing Lima in London is bringing quality Peruvian food to Birmingham with his first solo restaurant Chakana.

Chakana Moseley

Chakana Moseley

We were very lucky to meet chef Robert Ortiz and have a fabulous conversation all about his career, chocolate and of course his new restaurant. Huge thank you to The Relationship for setting this interview up and to Bachus Bar for letting us record.

Booking & Opening Times

If our conversation has got you wanting to try Chef Robert Ortiz’s vibrant Peruvian cooking, you can book your table HERE

Opening times 

SUN: 12pm – 10:30pm 

MON: Closed 

TUES-THURS: 5:30pm – 10:30pm 

FRI-SAT: 11:30am – 11pm 

Chakana Social

https://www.chakana-restaurant.co.uk/

Facebook https://www.facebook.com/chakanamoseley/

Instagram https://www.instagram.com/chakana.restaurant/

All Photos Belong To The Relationship

The Relationship Social

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Twitter https://twitter.com/JoGreen

Breaking Bread Podcast Social

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Logo designed by Cardiff based artist now accepting commissions  https://instagram.com/arlunydd/ 

music is the royalty-free track I will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by Liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

If you enjoyed this episode why not take a look back at our episodes with

Luke Butcher Purnells Head Chef

Little Blackwood A Little Gem In The Heart Of Moseley

Chef Ben Taylor

Breaking Bread Birmingham Food Podcast- A Food Blog You Can Listen To

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Tapas Catering Company

Bringing the Tastes Of Seville To Birmingham With Silvia

To listen to this episode of Breaking Bread with Silvia from Tapas Catering Company. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this LINK

Tapas Catering Company

Hello, and welcome to this episode of Breaking Bread. This week Liam breaks bread with hugely talented Silvia Sanchez Santiago from Tapas Catering company.

Tapas Catering Company

A family run catering business, that offers authentic Spanish catering for events big & small. Silvia caters to weddings, festivals and other events all around the UK. As well as producing amazing jarred sauces that are sold in stockists in Birmingham.

Seville Sauces

Podcast

This was a brilliant conversation in which Silvia’s passion for food really comes through. After getting her degree in business Silvia knew an office job wasn’t going to cut it and that she just had to follow her dreams of starting her own food business

Tapas

Silvia is very honest and open about the struggles of starting your own business. Especially as Silvia fell pregnant with her first child as she was starting her catering company, amazingly traveling the UK doing festivals taking her baby with her.

Tapas Catering Company Social#

Web- https://www.tapascatering.uk/

Instagram- https://www.instagram.com/tapascatering.uk/

Facebook- https://www.facebook.com/Tapascateringuk

Breaking Bread Podcast Social

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Twitter- https://twitter.com/PodcastBread 

Facebook- https://facebook.com/breakingbreadpodcastuk 

Logo designed by Cardiff based artist now accepting commissions  https://instagram.com/arlunydd/ 

music is royalty-free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by Liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

If you enjoyed this episode why not take a look back at our episodes with

Luke Butcher Purnells Head Chef

Little Blackwood A Little Gem In The Heart Of Moseley

Chef Mark Walsh

Breaking Bread Birmingham Food Podcast- A Food Blog You Can Listen To

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The Food Blog You Can Listen To

August 2019

To listen to this episode of Breaking Bread Podcast The Food Blog You Can Listen To. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this link

HELLO EVERYONE, Welcome to August’s episode of Breaking Bread Podcast. Like most episodes, we start by going through what Carl has been cooking. Not so much this month due to the amount we have been dining out.

Restaurants In Birmingham

We discuss some amazing restaurants including Follium, Bonehead, Early Bird Bakery and plenty more.

#BrumDineWithUs

We finish the episode by answering some fans’ questions and recommending a recipe to try at home in our new #BrumDineWithUs feature. This month we switched it up and went for a cocktail recipe made from previous guests Crazy Gin. Don’t forget if you enjoy this episode and got some decent recommendations then make sure you tell your friends about us

Crazy Gin Cocktail

Book Recommendation

Action For Refugees Cookbook

Patreon

Support the podcast here

Breaking Bread Podcast Social

INSTAGRAM

FACEBOOK

TWITTER

Logo designed by Cardiff based artist now accepting commissions https://instagram.com/arlunydd/ 

If you enjoyed this episode why not take a look back at our episodes with

Morridge- https://breakingbreadpodcastuk.blog/ep-9-this-is-more-than-porridge-this-is-morridge/

Ju Ju’s- https://breakingbreadpodcastuk.blog/episode-5-julia-beatrice-ju-jus-cafe/

Breaking Bread Podcast- The Food Blog You Can Listen To

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Crazy Gin

To listen to this episode of Breaking Bread Podcast with Crazy Gin Co. Press play on the player above, alternatively you can listen on your favourite podcast app, just select from the list on this link

Crazy Singh Crazy Kaur Crazy Gin

Welcome to the latest episode of the Breaking Bread Podcast with Carl & Liam. This week we sit down for a great chat with Lassi based Crazy Gin creators Paramjit & Bruce.

Crazy Gin An Indian British Fusion

They talk us through their story and their inspiration for taking an Indian British fusion upbringing and distilling it into a gin.

From a drunken night in with some rubbish chicken tikka to road trips across the country becoming the talk of one of Britain’s best-known stores, Harvey Nichols.

Iconic Crazy Gin Bottle

This episode goes into great detail about taking an idea, developing it into a product and then getting it out there, a very useful story for somebody doing the same.

Recommended Book

Gastrophysics

Crazy Social

Web-  https://www.crazyco.uk/

Insta  https://www.instagram.com/teamcrazyco/

Facebook-  https://www.facebook.com/TeamCrazyCo/

Twitter-  https://twitter.com/TeamCrazyCo

Crazy Singh Meets Breaking Bread

Breaking Bread Podcast Social

https://Instagram.com/breakingbreadpodcastuk/

https://twitter.com/PodcastBread 

https://facebook.com/breakingbreadpodcastuk 

Logo designed by Cardiff based artist now accepting commissions  https://instagram.com/arlunydd/ 

music is royalty-free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by Liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

If you enjoyed this episode why not take a look back at our episodes with

Luke Butcher Purnells Head Chef

Little Blackwood A Little Gem In The Heart Of Moseley

Chef Mark Walsh

Breaking Bread Podcast- A Food Blog You Can Listen To