I am honored to have as my guest today someone quite remarkable. Chef Hrishikesh Desai, after working at some of the finest restaurants around the world - The French Laundry in California, Les Maison de Bricourt in Cancale, France - chose to move to the UK and is now chef patron of Farlam Hall Hotel.

We discuss everything from guilty pleasures to traditional street foods and insights into provenance to his signature style of melting pot of flavours!

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Our conversation today focuses on how Ken introduced fusion cooking or how I like to call it, cross-cultural food to the world; how he taught the British how to cook Asian food; and the importance of reducing the use of MSG in foods.

We discussed how his family life, professional career, and travel have shaped his ability to blend Eastern and Western foods, provenance, and techniques (and much more).

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Shaping Our Understanding of British Cuisine with Mark Hix

This episode provides an in-depth look into Mark's career and personal life. During our conversation, we discuss his style of cooking, which is ‘simple, seasonal and British’, with a hard and fast rule that ‘no more than three main ingredients on the plate'. We talk about why his love of food that still motivates him to put in the hours, as well as where he looks for inspiration to ensure provenance - food with a story is still at the heart of what he does.

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