Matt & Olly's Secret Life of Food

How did kebabs become a staple of British late-night food? And what makes a truly great cider?

This week on Secret Life of Food, Matt Tebbutt and Olly Smith explore two British obsessions: kebabs and cider. From the origins of döner and the secrets behind takeaway kebab meat to ancient apple varieties, disappearing orchards and the rise of fine cider, there’s plenty to get stuck into.

🍎 Not all cider is created equal. Olly explains the difference between mass-produced cider made from concentrate and traditional cider made with real apple juice, often from heritage apple varieties grown in traditional orchards.

They taste two exceptional ciders:

🥂 Oliver’s Stoke Red – £11 (750ml)Floral, lightly sherbet-like and beautifully balanced, with fresh apple flavours, tannin and a dry finish. 5.2% ABV.

🥂 Find & Foster Appellation – £28 (750ml)A traditional-method cider made with apples from rescued and forgotten orchards, featuring fine bubbles and a character reminiscent of sparkling wine. 8% ABV.

A big thank you to Felix from The Fine Cider Company (https://thefinecider.company/) and Daniel Primack at Zalto Glassware / EuroCaveUK, the official retailer, for the gift of their Universal glasses.

Plus, a listener asks how to recreate a bright green basil and gin cocktail, and Matt and Olly share their worst food poisoning stories.

🍷 Sponsored by All (Good) ThingsFind All (Good) Things in Tesco, Asda, Morrisons, Amazon and more.🌐 https://allgoodthings.wine

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Chillies, gin and an unexpected encounter with Sir Michael Caine! This week on Secret Life of Food, Matt Tebbutt & Olly Smith explore two of life’s great pleasures, uncovering fascinating history, surprising science and delicious recipes along the way.

Matt shares his love of chillies, exploring how they made their way to British shores, why we love the sensation of pain, how chillies give us a dopamine hit similar to riding a rollercoaster, and which chilli is currently the hottest in the world.

Matt and Olly uncover how women who sold and drank gin were unfairly portrayed as immoral or neglectful, and how gin marketing eventually shifted towards female consumers in the early 20th century. Plus, Olly shares his favourite gin cocktail, the Southside.

Olly reveals why he’s often mistaken for Mr Tumble, while Matt tells the story of the time he ended up in the urinals with Sir Michael Caine. The pair also answer a listener’s question about soggy stir-fries and discuss the food and drink trends they secretly hate.

Sponsored by All (Good) ThingsFind All (Good) Things in Tesco, Asda, Morrisons, Amazon and more.🌐 https://allgoodthings.wine

🎧 Watch and listen to Secret Life of Food with Matt Tebbutt & Olly Smith on YouTube and Spotify.📩

To join our mailing list or ask us a question, email secretlifeoffoodpodcast@gmail.com

#SecretLifeOfFood #MattTebbutt #OllySmith #FoodAndDrink #FoodPodcast #Podcast
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Who is the greatest TV chef of all time? 👨‍🍳 Matt Tebbutt & Olly Smith get stuck into the big questions in this week's Secret Life of Food!

Plus, they explore why goat meat deserves a place on your menu, why Olly thinks it's his favourite meat, and the surprisingly confusing world of Montepulciano wine. 🍷

There's also a musical interlude or two, listener questions featuring brilliant ways to use overripe bananas, and a game of Food or Fake! Can you tell a Dirty Mother from a Dirty Father? And what on earth is a Garbage Plate?

🥩 Goat meat, Greek mythology and delicious recipes🍷 Montepulciano d'Abruzzo vs Vino Nobile di Montepulciano🍌 Clever ways to use overripe bananas👨‍🍳 Who really is the greatest TV chef of all time?

🍷 Sponsored by All (Good) ThingsFind All (Good) Things in Tesco, Asda, Morrisons, Amazon and more.🌐 allgoodthings.wine

🎧 Watch and listen to Secret Life of Food with Matt Tebbutt & Olly Smith on YouTube and Spotify.

📩 To join our mailing list or ask us a question, email secretlifeoffoodpodcast@gmail.com

#SecretLifeOfFood #MattTebbutt #OllySmith #FoodAndDrink #FoodPodcast #Podcast
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Matt Tebbutt & Olly Smith explore the strange world of spuds, from Jersey Royals and potato hotels to jacket potato vending machines. As always, they share some of their favourite recipes, including the best potato salads and Olly’s Mediterranean-inspired Jersey Royal dish.

Then it’s time for natural wine. Olly gets stuck in, while Matt needs a little convincing that there’s more to natural wine than he thinks. Luckily, Olly has brought along a couple of bottles for Matt to try… and quickly wins him over.

🍷 Chin Chin Vinho Verde – 75cl, £13Super crisp green apple and zesty citrus that dance on the palate. Portugal. 11% ABV.

🍷 Cricri Vin de Savoie, Domaine Partagé – 750ml, £50Delicate floral and spicy notes, with a luminous straw-yellow hue and green highlights. 11% ABV.

The conversation explores whether natural wine offers a better expression of terroir, the rise of organic and biodynamic farming, why younger drinkers are increasingly interested in provenance, sustainability and authenticity, and whether natural wine is set to become a bigger part of the wine industry.

In this week’s Wildcard, Matt and Olly discuss what careers they’d choose if they weren’t doing what they do now, food and drink combinations that sound wrong but actually work, and their biggest culinary red flags.

🍷 Sponsored by All (Good) Things

Find All (Good) Things in Tesco, Asda, Morrisons, Amazon and more.🌐 allgoodthings.wine

🎧 Watch and listen to Secret Life of Food with Matt Tebbutt & Olly Smith on YouTube and Spotify.

📩 To join our mailing list or ask us a question, email secretlifeoffoodpodcast@gmail.com

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This episode, Matt dives deep into the surprisingly strange world of oysters, while Olly invites us into one of the world’s most secretive and intriguing liquors: Chartreuse.

Despite having experienced food poisoning numerous times, Matt still loves oysters! He shares everything there is to know about these fascinating molluscs, from their unusual biology to their long history as a much-loved food. Despite having no head, oysters' bodies are covered in eyes and they can even change sex during their lives.

Olly shares the fascinating history of Chartreuse, how and where it originated, the secrets behind its closely guarded recipe, and the best ways to drink it. Straight from the fridge, neat, over ice, lengthened with water, in cocktails, with hot chocolate or even as a sorbet. You decide!

Green Chartreuse – 55% ABV. Powerful, herbal and intense.

Yellow Chartreuse – 40% ABV. Softer and more mellow.

This week’s Wildcards bring more listener questions, including where to take a meat-loving and vegetarian couple for a special weekend in London, and the best hangover cures.

🍷 Sponsored by All (Good) Things

Find All (Good) Things in Tesco, Asda, Morrisons, Amazon and more.

🌐 https://allgoodthings.wine/

🎧 Watch and listen to Secret Life of Food with Matt Tebbutt & Olly Smith on YouTube and Spotify.

📩 To join our mailing list or ask us a question, email secretlifeoffoodpodcast@gmail.com
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