Always In Season

In this episode, host James Golding sits down with acclaimed Welsh chef Owen Morgan, co-founder of the award-winning 44 Group, for a vibrant, flavour-packed conversation full of passion for Spanish food and culture. From unforgettable childhood food memories in Spain to building a thriving restaurant empire, Owen shares the moments that shaped his journey and the philosophy behind his bold, ingredient-led cooking rooted in seasonality and a true sense of place. Get ready for lots of inspiration as the conversation explodes with creative flavour combinations, including the unexpected magic of pure Canadian maple syrup in savoury Spanish dishes. Owen reveals how its rich, complex sweetness elevates roasted vegetables, cured meats, and so much more, showing how this iconic ingredient is far more than just a topping for pancakes. Owen also takes listeners behind the scenes of cooking live on television and the real effort it takes to bring a cookbook to life. With energy, honesty and wisdom, Owen tackles the realities of modern hospitality, from rising costs to leading and inspiring teams in a fast-moving industry. Packed with insight, excitement, and culinary creativity, this episode is a must for anyone who loves food, drink, and the thrill of the restaurant world. You can find more about 44 Group here https://grupo44.co.uk/bar44/ For more seasonal recipe inspiration using pure Canadian maple syrup, follow Maple from Canada UK: www.instagram.com/maplecanadauk/ or visit the website https://www.maplefromcanada.co.uk/

Join host James Golding as he sits down with Elky Whittaker, better known as Smokin' Elk, a barbecue phenomenon and founder of the Smoking Elk Barbecue School near Portsmouth. In this lively conversation, Elky shares his inspiring journey from a 20-year IT career to becoming a celebrated chef and educator. Discover how Elky turned his passion for fire cooking into a thriving business, blending American barbecue traditions with UK flavours and techniques. He dives into the differences between UK and US barbecue culture, emphasising the importance of temperature control and mastering the barbecue lid for perfect results every time. Elky reveals his love for using pure maple syrup in sauces and glazes, preferring it over honey for it's unique balance of sweetness. He also talks about the evolving barbecue scene, including the growing popularity of live fire cooking and fusion flavours inspired by Middle Eastern and Asian cuisines. Listeners will get a peek into Elky's recent adventures, including a whirlwind tour in Texas, a creative cooking stint in Thailand, and exciting upcoming projects like his new barbecue business Ember and Iron, plus collaborations with world-renowned barbecue chef's. Whether you have a burning passion for open fire cooking or want to try something new, Elky's "don't overthink it" and "just get stuck in" attitude will inspire you to enjoy the craft of barbecue with friends and family. You can find more about Elky and his BBQ School here: https://www.thesmokinelk.com/ For more seasonal recipe inspiration using pure Canadian maple syrup, follow Maple from Canada UK: www.instagram.com/maplecanadauk/ or visit the website https://www.maplefromcanada.co.uk/

In this episode, we're joined by Cherie Tu, Maple from Canada Australia ambassador, home cook, and content creator behind @thrivingonplants on Instagram. In this episode, Cherie, who is known for her vibrant plant-based recipes, discusses where her passion for food began and her journey to adopting a plant-based diet. She also shares the philosophy behind the plant-based recipes she develops; accessible recipes that don't compromise on taste. Reflecting on her childhood, Cherie shares how Chinese and Vietnamese influences still play a role in the recipes she creates today, alongside her current focus on adding a plant-based spin to recipes, making them more inclusive and versatile. Cherie also discusses how pure Canadian maple syrup has shaped her cooking journey. Praising its versatility that goes far beyond pancakes and waffles, she shares examples of how she uses maple syrup in her cooking, including using it to sweeten soy sauce and glaze tofu, for plant-based cooking that is both delicious and flavourful. Tune in for an episode full of Cherie's passion for delicious plant-based food, that's sure to have you wanting to get in the kitchen! For delicious plant-based recipes, follow Cherie on Instagram: https://www.instagram.com/thrivingonplants/?hl=en Cherie's eBooks and essentials can be found here. For more seasonal recipe inspiration using pure Canadian maple syrup, follow Maple from Canada UK: www.instagram.com/maplecanadauk/

André Garrett, Group Culinary Director at Claude Bosi Restaurants and one of the UK's most accomplished chefs, joins us to share the story of a career shaped by classical technique, mentorship, and a deep love of hospitality. Growing up in Bath, his earliest food memories were spent in the kitchen with his mother and watching his father grow vegetables on the allotment, which instilled in him an early appreciation for good, honest food. André reflects on the influence of classical French cuisine throughout his journey and the discipline required to master it. He also discusses his leadership roles at Cliveden and the Corinthia, where he oversaw large teams and multiple restaurants, before returning to the restaurant world with Claude Bosi. Today, he plays a key role across the group's growing portfolio, working closely with chefs, developing dishes, and nurturing talent. Mentorship is central to his approach. He explains why being present in the kitchen matters, how he supports young chefs and why hands‑on training will always teach more than watching YouTube videos. He also highlights the value of competitions such as the RACA Awards of Excellence and shares the story of winning the Roux Scholarship in 2002, a moment he describes as life-changing. He now sits on the judging panel, helping shape the next generation of chefs. Andre also speaks about his appreciation for pure Canadian maple syrup, its versatility, and why it is such a useful natural sugar substitute in the kitchen. To discover more about André's culinary journey and to learn more about Claude Bosi Restaurants, follow Andre https://www.instagram.com/chefandregarrett/. Follow Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.

In this episode, we're joined by Ashley Alexander, Maple from Canada Australia ambassador, author, recipe developer, and the creative force behind Gather and Feast, a Melbourne-based hub sharing home-friendly recipes. Ashley shares how her love of cooking started young, inspired by her mother's cookbooks, and how this grew into creating her own recipes. Encouraged by her husband to document them, she launched Gather and Feast, publishing recipes designed to be easy, flavourful, and enjoyable for anyone to make. She discusses her food philosophy, emphasising recipes that help people succeed in the kitchen and deliver maximum flavour. Ashley also reflects on lessons learned along the way, from healthy baking to no-fuss meals for her young children, and the influence of her mother, who grew vegetables and used maple syrup in baking, breakfast, and savoury dishes. On the topic of maple syrup, Ashley shares her favourite ways to use maple syrup beyond pancakes, from salad dressings to roast chicken, and highlights its smooth texture and balanced sweetness. She also reveals a simple favourite snack: unsweetened Greek yoghurt with maple syrup and roasted walnuts. Tune in for an episode full of Ashley's passion for food and what she's most excited about in 2026. Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. Ashley's Salad E-book is available here. Follow Ashley here: https://www.instagram.com/gatherandfeast/ or visit the Gather & Feast website: https://www.gatherandfeast.com/recipes.

In this episode, James sits down with Carlo Scotto, Chef patron of Bear at The Crazy Bear in Beaconsfield, one of the most intimate and imaginative Chef's table experiences in the UK. Carlo speaks about his extraordinary journey from a chaotic childhood in Naples to finding purpose in the kitchen after a life-changing encounter with a Michelin-starred chef. Cooking became his path to discipline, creativity, and redemption, and this conversation explores how those early experiences shaped his philosophy today. James and Carlo discuss his early life, the loss and anger that defined his childhood, and how the kitchen gave him structure and direction. They explore his move to London and his time working with chefs such as Angela Hartnett, as well as what makes the Bear chef's table so unique and immersive. Carlo explains the team's daily routine, their commitment to seasonality, and their dedication to celebrating British produce while blending global influences from Japan, Scandinavia, India, France, and beyond. The conversation also touches on the importance of supporting small local producers, and how ingredients like maple syrup inspire both sweet and savoury dishes. Carlo shares nostalgic food memories from his upbringing in Naples, including chestnuts and freshly baked bread, and reflects on why Beaconsfield is the perfect location for a destination restaurant. The result is an inspiring and heartfelt discussion that reveals how personal history and cultural heritage can shape a chef's creative vision. Follow www.instagram.com/maplecanadauk/ and visit Maple from Canada UK website https://www.maplefromcanada.co.uk/ for more seasonal recipe inspiration

In this episode, James Golding speaks with chef lecturer and food-education advocate Ashley Marsh, a member of the Royal Academy of Culinary Arts, educator at the University of West London, and lead for the Chefs Adopt a School programme. His career spans professional kitchens, international events and extensive community outreach, all driven by a commitment to building young people's confidence and curiosity through food. Ashley shares how his passion began with family influences especially his grandmother and uncle and how cooking helped him gain confidence as a teenager. Early career experiences in Australia taught him discipline and the value of strong mentors. After time in business and industry catering, he moved into education, combining practical expertise with a mission to support the next generation of chefs. At the University of West London, Ashley focuses on practical skills, leadership, sustainability and seasonality. He and James discuss the importance of collaboration between hospitality and education to attract and retain new talent. Ashley outlines the Chefs Adopt a School programme, which teaches taste and sensory exploration, knife skills and cooking to help children understand food origins, build confidence, and try new ingredients. With many families lacking time or confidence to cook at home, school engagement becomes crucial and the results are immediate: children grow more curious and willing to taste new foods. The conversation highlights challenges young people face, from social media pressure to increasing anxiety around food. Ashley believes food education provides grounding, community and resilience. He shares memorable stories from working with young people and about his annual Christmas volunteering with Ronald McDonald House, where cooking for families reinforces the emotional impact of hospitality. James and Ashley compare international food cultures, reflecting on Italian festivals where teenagers confidently prepare traditional dishes. These experiences reinforce Ashley's belief that the UK needs stronger food engagement across homes, schools and communities. Ashley also uses pure maple syrup in teaching to discuss seasonality, provenance, natural sweetness and healthier alternatives to refined sugar showing how any ingredient can spark learning. The episode closes with a call for deeper partnerships between chefs, schools and the hospitality sector, and a more positive narrative about careers in food. Ashley believes hospitality offers creativity, opportunity and global pathways and that early, inspiring food education helps young people grow in confidence and find their place in the industry. Follow https://www.instagram.com/alice.fevronia/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.

South African born chef Jean Delport, the creative mind behind Michelin starred Restaurant Interlude at Leonardslee Gardens in West Sussex, joins us to share his journey from Cape Town to the UK. In 2019, Jean became only the second South African chef to earn a Michelin star, celebrated for blending French and British cuisine with his South African heritage and nature inspired philosophy. Jean recalls how his love of food began at home after his mother's accident, and how time spent on farms and in the bush with his father shaped his farm to table approach. He reflects on the challenges of leaving South Africa, his career progression in England, and his experience competing on Great British Menu. At home, Jean keeps cooking simple with roast chicken, pasta and pies, while championing natural ingredients and sustainability. He shares his appreciation for pure Canadian maple syrup, from flapjacks and crumpets to exploring its similarities with birch tapping at Interlude's garden estate. Jean also opens up about the emotional moment of winning a Michelin star, calling it a dream come true. Looking ahead, he hopes to achieve two stars, continue creating memorable dining experiences, and expand his work with the Prept Foundation, inspiring young people to cook and eat well. Follow Jean https://www.instagram.com/delportjean/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. To discover more about Jean's culinary journey and to learn more about Restaurant Interlude, visit Jean's website.

Former Great British Bake-Off finalist, baker, and content creator Alice Fevronia joins us to share her journey from geography teacher to full-time creative, a career she describes as a “happy accident.” Known for her beautifully decorative bakes and inventive flavour pairings, Alice reflects on how her love for baking began with her grandmother, grew through baking birthday cakes at university, and flourished on national television. Alice recalls her career highlights, including dancing around the tent eating cake behind the scenes on Bake Off and the surreal experience of teaching Prince William and Princess Kate how to pipe buttercream as part of a project creating showstopping cakes for the NHS’s 75th anniversary celebration. Diagnosed with scoliosis at 15, Alice opens up about how baking became a therapeutic outlet during her recovery, helping her channel creativity and resilience into every whisk and fold. Her inspirations range from master chocolatier Amaury Guichon to small independent bakers from her hometown. Alice also shares stories from her trip to Montreal, Canada, as part of her Maple Ambassadorship, discovering maple butter and experimenting with pure Canadian maple syrup as a natural sweetener that pairs beautifully with warm spices, especially comforting in the colder months. Beyond baking, Alice discusses branching into cooking content, exploring world flavours, and how her background as a geography teacher continues to shape her curiosity about the origins of food. A return to her art school roots during lockdown led her to merge her love of art and baking, resulting in her growing illustration business on Etsy. Looking ahead, Alice is excited to continue experimenting both in the kitchen and through creative illustration projects, so definitely watch this space! Follow https://www.instagram.com/alice.fevronia/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. To check out Alice’s Adventures in Cake, visit her Substack or visit her website.

In this fun, flavour-packed episode, Shanghai-born home cook, content creator and influencer Verna Gao shares her journey from growing up in China to becoming a full-time recipe creator with over 900k followers on TikTok and Instagram. She reflects on how her love for teaching others to cook Chinese food began at university and flourished during the pandemic, leading to her debut cookbook Have You Eaten?, which celebrates nostalgic recipes from different stages of her life. Verna talks about the rise of Asian cuisine in mainstream culture, her fascination with sweet and spicy flavour pairings, and her creative use of pure Canadian maple syrup as a versatile ingredient. She also shares insights into content creation, from building an engaged audience to balancing relatability with viral potential, and why her dumpling and noodle videos always resonate. The conversation takes us through Verna’s global adventures, including Bandeja Paisa in Colombia, a hearty platter of rice, beans, ground beef, chorizo, fried pork belly, fried egg, plantain, avocado and arepa, and her favourite food spots in London, such as Cay Tre Soho and Duck & Waffle. Verna also discusses co-hosting Channel 4’s Served and her “Bowl-ified” segment, where she reimagines knife and fork dishes like beef wellington, taco soup and spring rolls into sofa-friendly meals. Looking ahead, she is excited to explore more travel-led content, shining a light on local gems and culinary stories from around the world. Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. Verna’s cookbook is available here. For recipes and cookbook announcements, follow Verna here: www.instagram.com/vernahungrybanana/ or visit her website https://www.vernabanana.com.

In the first episode of this new series, James is joined by Dean Edwards, Bristol-born chef, MasterChef 2006 finalist, and familiar face as the resident chef on ITV’s Lorraine. Known for his approachable “fakeaway” recipes and family-friendly cooking style, Dean reflects on his unconventional journey from digger driver to celebrated food personality. Dean shares how MasterChef kickstarted his culinary journey, leading to his first professional role under chef Daniel Clifford at the two Michelin-starred Midsummer House, a pivotal experience that helped him find his voice in the world of food. He opens about overcoming shyness, imposter syndrome on live TV, and the evolution of his cooking across seven cookbooks. The conversation also touches on his time in Canada as a Maple from Canada UK ambassador, where he and James, along with fellow ambassadors Verna Gao and Alice Fevronia, explored the world of maple syrup production, visited sugar shacks, and immersed themselves in Canadian culture. Dean also discusses the realities of recipe development for social media, why he focuses on simplicity, affordability, and realism in his content, and how he’s helping families create delicious meals at home for a fraction of takeaway prices. Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. James’ recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ For recipes and cookbook announcements, follow Dean here: https://www.instagram.com/deanedwardschef/

In this episode, Charlotte Firth, a UK-based recipe developer, food photographer, and content creator, shares her journey from documenting her baking on a website to turning food photography, recipe development, and content creation into her full-time career. After a client hired her to bake a cookie with their audience on Instagram, Charlotte embarked on a journey that led her to go part-time in digital marketing in 2021 and full-time in 2022. Charlotte talks about her inspirations, including Kimberly Espinel and Lizzie Crocker, and how she incorporates maple syrup into both savoury dishes and desserts. She discusses her typical day as a content creator, creating compelling food stories through styling and video content, and the importance of family meals. She highlights how food content creation has evolved with the rise of short-form video and changing trends. Charlotte also shares advice for aspiring creators, emphasising practice, risk-taking, and authenticity. She also discusses her e-book This Is How We Roll, a guide to making cinnamon rolls, which includes vegan options and braiding techniques. Lastly, Charlotte predicts 2025 food trends, like pistachio and matcha, and the need to adapt trends uniquely. For collaborations, find Charlotte on Instagram or her website, acupofteaandcake.com. Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. James’ recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ Follow Charlotte here: https://www.instagram.com/acupofteaandcake/?hl=en Resources mentioned in the interview: A Cup of Tea and Cake website: https://acupofteaandcake.com/ The Motion Method (Food Videography & Reels Course): https://acupofteaandcake.thinkific.com/courses/the-motion-method This Is How We Roll – E-book: https://acupofteaandcake.com/product/this-is-how-we-roll/

In this episode, Graham, Executive Chef at The Dining Room at The Goring—a prestigious Michelin-starred hotel and restaurant in London—shares his journey through the food industry, from taking time off for his family to the call that brought him to The Goring. He reflects on starting as a specialised chef at Claridge’s at just 16, cooking with his grandmother, and how his father influenced his career choice. Graham discusses the importance of teaching upcoming chefs about discipline, even in mundane tasks, and maintaining a non-toxic kitchen environment. He explores changes in kitchen culture and highlights his culinary inspirations—quality seasonal ingredients and simplicity. He also shares his love for using natural ingredients like maple syrup. For aspiring chefs, Graham advises staying updated on industry trends, dining widely, and learning about agriculture and ingredients. Looking ahead at The Goring, he plans to enhance social media presence, continue delivering exceptional afternoon tea, and focus on staff well-being. Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. James’ recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ Follow Graham here: https://www.instagram.com/grahamsquire/ Resources mentioned in the interview: The Goring: https://www.thegoring.com/food-drink/the-dining-room/

In this episode, James chats to Lisa Goodwin-Allen, executive chef of the Michelin-starred Northcote restaurant. Lisa was also one of the chefs on Great British Menu. Here, she discusses upcoming food trends for 2025, humble winter recipes, and the importance of seasonal ingredients. Lisa reflects on her culinary journey, the impact of social media on the industry, and the evolution of Northcote’s Obsession food festival. Plus, she shares her favourite winter dishes and insights into the benefits of cooking with game meat. Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. James’ recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ Follow Lisa here: https://www.instagram.com/chef_lisa_goodwinallen/ Resources mentioned in the interview: Northcote www.northcote.com Obsession Food Festival https://www.northcoteobsession.com/ The Savoy www.thesavoylondon.com

Join James as he chats with Mag Kirwan, co-owner of Goatsbridge Trout, a sustainable Irish trout farm that she and her husband have run for 33 years. In this episode, Mag shares the story of their family-run business, and the wisdom they've gained along the way. Discover the health benefits of trout, favourite recipes, and the importance of incorporating sustainably sourced fish into our diets. Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. James’ recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ Follow Goatsbridge here: https://www.instagram.com/goatsbridge/ Resources mentioned in the interview: Goatsbridge Trout Pate https://www.sainsburys.co.uk/gol-ui/product/goatsbridge-eat-trout-pate-125g ChalkStream Trout https://www.chalkstreamfoods.co.uk/ You can buy Mag’s recipe book Fishwives here; https://goatsbridgetrout.ie/product/fishwives-a-cookbook-by-goatsbridge/

Here James catches up with Australian gluten-free cookbook author, recipe developer and TV host, Helen Tzouganatos. In this episode, Helen shares tips for a gluten-free lifestyle, favourite family recipes, and her secret to perfect gluten-free bread. Helen also opens up about how her celiac diagnosis transformed her life and offers a peek at what she will be cooking this Christmas. Tune in for all this and much more! Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. James’ recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ Follow Helen Tzouganatos here https://www.instagram.com/helentzouganatos/ and check out Helen’s recipes here https://helentzouganatos.com/recipes/ You can purchase Helen’s cookbooks here https://helentzouganatos.com/buy-books/ Resources mentioned in the interview: Caputo Gluten Free Flour https://www.ocado.com/products/caputo-gluten-free-flour Loving Gluten Free https://www.lovingglutenfree.com.au/ Coeliac Australia https://coeliac.org.au/

In this episode, James sits down with two special guests: Dan Wade, a former chef and founder of the Prept Foundation (previously known as Table Talk Foundation), and Paul Dayman, a Chef Lecturer at Bournemouth and Poole College. Together, they dive into the pressing issues of rising childhood obesity and diabetes, discussing how these can be eased through better food education in schools and greater awareness among the younger generation of how food impacts our mental and physical health. Through their work with thousands of children, they are helping to reshape the way the next generation understands nutrition, health, and the food they eat. Tune in to hear how Dan and Paul’s initiatives are making a real impact, the challenges they are facing, and why this topic is more relevant than ever. Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. James’ recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ Follow Prept Foundation here https://www.instagram.com/prept.foundation/ and Bournemouth & Poole College here https://www.instagram.com/thebpcollege Resources mentioned in the interview: Prept Foundation https://prept.foundation/ Bournemouth and Poole College https://www.thecollege.co.uk/college/ Jamie Olivier https://www.jamieoliver.com/ Gordon Ramsay https://www.gordonramsay.com/ Adopt A School https://royalacademyofculinaryarts.org.uk/aboutaas Royal Academy of Culinary Arts https://royalacademyofculinaryarts.org.uk/ The Ritz https://www.theritzlondon.com/

In the latest episode, James serves up a delicious conversation with recipe developer, chef and presenter, Julie Lin. Here, Julie shares how a friend entering her into MasterChef changed her life, Julie's first street food stall in Glasgow, how a Malaysian background inspires her cooking, appearing on Netflix’s hit foodie show – Somebody Feed Phil and lots more. Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. James’ recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ Follow Julie here: https://www.instagram.com/julielincooks/ Resources mentioned in the interview: MasterChef https://www.bbc.co.uk/programmes/b006t1k5 Gaga https://www.gagaglasgow.com/ Somebody Feed Phil https://www.netflix.com/title/80146601 Dhruv Baker’s podcast episode https://open.spotify.com/episode/6VSXYTfpQvh3wsTf9Qwg3m?si=126f82487b694b53 Pre order Julie’s cookbook Sama Sama here: https://www.waterstones.com/book/sama-sama/julie-lin/9781529935370

In episode two, James is joined by wine expert, Tom Surgey, for a conversation that delves into the rise of sober curiosity and more drinking trends for the future (spoiler, apparently pale rosé is on its way out!). Tom shares tips on what to look for when purchasing wine and champagne from supermarkets, along with top picks for a low and no tipples. This conversation discusses why opting to go for an alcohol-free drink isn’t an inferior experience anymore, thanks to some great brands, and why we are going to see more people opting for low and no drinks. Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. James’ recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ Follow Tom here: https://www.instagram.com/tomsurgey/ Resources mentioned in the interview: The Ivy https://ivycollection.com/menus/ Table Talk Foundation https://www.tabletalk-foundation.com/ Plumpton College https://www.plumpton.ac.uk/ A.A. Badenhorst Curator White Blend: https://www.waitrose.com/ecom/products/a-a-badenhorst-curator-white-blend/433357-756693-756694 Zeno https://www.waitrose.com/ecom/products/zeno-alcohol-liberated-white/765544-793974-793975 Lucky Saint https://luckysaint.co/ Agua De Madre https://aguademadre.co.uk/ Momo Kombuca https://momo-kombucha.com/collections/all-products?gad_source=1&gclid=EAIaIQobChMI-Myf1aaIhwMVr5RQBh2ZQA2OEAAYASAAEgJLOfD_BwE Punchy https://www.punchydrinks.com/ No Madic Sporadic https://nomadicsporadic.odoo.com/ ITV's Love Your Weekend with Alan Titchmarsh https://www.itv.com/watch/love-your-weekend-with-alan-titchmarsh/10a0437 Pre-order Tom’s new book here: https://geni.us/howtodrinkwine

Season 4 of Always in Season launches with one of the world’s most esteemed patisserie chefs, the incredibly talented Cherish Finden. Learn how Cherish brings her Singaporean background into her world-famous afternoon teas, why Cherish fell in love with British culture (spoiler, it involves cups of tea), top tips for aspiring home bakers, how she ended up as a judge on Bake Off: The Professionals and lots more. Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration. James’ recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/ Follow Cherish here: www.instagram.com/cherish_finden/ Resources mentioned in the interview: Adopt A School royalacademyofculinaryarts.org.uk/aboutaas Langham Hotel www.langhamhotels.com The Savoy Hotel www.thesavoylondon.com/ Benoit Blin www.instagram.com/benoitblinmca/ Check out Cherish on Bake Off: The Professionals here: www.channel4.com/programmes/bake-off-the-professionals