Luke Holder Asserts his Passion for Produce led Cooking and Perfecting the Tastiest Foccacia


Manage episode 292612019 series 2849343
Player FM과 저희 커뮤니티의 OneFinePlay 콘텐츠는 모두 원 저작자에게 속하며 Player FM이 아닌 작가가 저작권을 갖습니다. 오디오는 해당 서버에서 직접 스트리밍 됩니다. 구독 버튼을 눌러 Player FM에서 업데이트 현황을 확인하세요. 혹은 다른 팟캐스트 앱에서 URL을 불러오세요.


Buckle up podcast listeners as this week we’ll be taking a worldwide culinary tour with effervescent

chef Luke Holder. We’re heading to the Middle East, China, Thailand, Italy and landing in the New

Forrest where our lucky host Anna Barnett meets Luke in the beautiful grounds of the Lime Wood

Hotel where, with Angela Hartnett, he heads up the Hotel’s restaurant ‘Hartnett, Holder and Co’.


03:15 – 04:50) Luke affirms his commitment to local produce and how his kitchen will be 87%

British by the end of the year.

05:00 – 07:00) Luke details how previous podcast guest Amelia Freer’s food philosophy has greatly

influenced the food ethos at the Lime Wood.

11:15 – 14:00) Growing up in the Middle East has resulted in the chef preferring halloumi over

Yorkshire puddings.

28:00 – 31:00) In a passionate section Luke recounts living, working, success and failure during his

Thailand years.

48:00 – 49:30) Moving to Italy to work in a 3-star Michelin restaurant taught Luke the true flavour

of local, seasonal produce.

53:00 – 57:00) A four restaurant lunch to get to know Angela Hartnett gives a wonderful backdrop

to their friendship and creative partnership.


“Fine dining which is produce led; more time sourcing it, less time cooking it.” Luke

“I think last year was the first time as a fully grown adult that asparagus didn’t feature in my life.”


“A cookery course in Italy means standing in the corner of a kitchen and not touching anything.”


“If you spend time understanding what a strawberry should taste like, then your career will become

much easier.” Luke



The experience of living abroad as a youngster shaped Luke Holder’s culinary beliefs: “First and

foremost every cuisine is tasty, generally”, he says equitably, adding: “Having been brought up in the

Middle East and Italy, where the culture of eating is much more family orientated, where people are

given dishes in the middle of the table and take part… it definitely influenced the way I want my

customers to feel comfortable eating.” Working in Italy also instilled Luke with the value of local,

seasonal produce and how cooking should be produce, rather than technique, led. Luke returned to

the UK to Head Chef at the Lime Wood Hotel in 2011. In 2014 he formed Hartnett Holder and Co

with Angela Hartnett.

Instagram: @holder.luke

21 에피소드