Hoovering – Episode 11: John Gregory-Smith

Welcome to HOOVERING, the podcast about eating. Host, Jessica Fostekew (Guilty Feminist, Motherland) has a frank conversation with an interesting person about gobbling; guzzling; nibbling; scoffing; devouring and wolfing all up… or if you will, hoovering.

This week I’m joined by an actual chef – one from telly AND more importantly, real life: John Gregory-Smith. He makes me a glorious shakshuka and I make him a deeply repulsive vegan chocolate mousse which he is hilariously charming about- it was inedible. And I say that as someone who, if you’re a regular listener will know, once sucked port out of a 2nd hand rug.


For John’s shaksuka – you’ll have to listen, and carefully, with a pen and a pausing finger ready. For my vegan chocolate mousse lick but be warned, unless you’re a HUGE mousse and multiple-types-of-fat-in-your-mouth-at-once fan, I’d steer clear.

Honourable Mentions

John’s latest book is Orange Blossom & Honey and his first book, which he also mentioned was Mighty Spice

The insane Taiwanese restaurant in Hong Kong that’s coming to London summer of 2018 is Din Tai Fung

The hot sauce he mentions being totally filthy and addictive from his cupboard was THIS one and the mucky Turkish sausage was sujuk

“The wankiest of all roses” was Whispering Angel

And the local supermarket I don’t think I could live without was the Turkish Food Centre, which has branches all over south London.

John's beautiful table


John's beautiful shaksuka (in the making)


John's beautiful cupboard


My crappy mousse


Berber chicken & chips