Who hosts The Recipe?

The Recipe is hosted by Listen To This. They have published 32 episodes. The show covers arts, with a food focus.

How often does The Recipe publish?

The Recipe publishes weekly, a median of 7 days between episodes. Episodes average about 37 minutes. The back catalogue stands at 32 episodes. A show on this cadence plans ahead, so pitch earlier rather than closer to the date you want.

How hard is it to get booked on The Recipe?

For The Recipe, Booking Probability sits at 31/100, Listen Score at 21/100, and the guest bar is around 80/100. The show has not signalled guest openness recently, which raises the bar on relevance. A verified contact is on file.

Who should pitch The Recipe?

The Recipe covers culinary journey, chef career, cooking, gastronomy, so guests who can speak to those specifically fit best. The show carries an audience score of 3/100. Lead with a specific result you can describe in numbers rather than a job title, and tie it to something the show has already covered.

arts

The Recipe

Q: What has The Recipe covered recently?

Recent episodes include "Why You Only Need Three Pasta Sauces: Chef Jacob Kenedy on Why Italian Cuisine Doesn't Exist", "How I Lost My Job and Built a Social Media Empire: Poppy O'Toole on Becoming the Potato Queen", and "Why 21 Pubs Close Every Week: Tom Kerridge on 2 Michelin Stars, Steak & Chips and VAT's The Problem". The latest went out on 2 Oct 2026 and ran about 40 minutes. These are from season 4. Reading two or three of these before pitching is the fastest way to see what the show actually books.

Hosted by Listen To This · arts · EN · 32 episodes

Audience: 3

Apple Podcasts

About this Podcast:

The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they’ll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us.

Pitch Analysis

Required Pod Score for this show. PitchCentric checks your profile against host openness, topical fit, and audience signals before you generate a pitch.

Contact path

Verified email

Booking probability

31%

Guest openness

Selective

Verified email on file

80/100

Required Score

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What is The Recipe?

The Recipe is a arts podcast hosted by Listen To This, with 32 episodes on record and a Required Pod Score of 80.

About the host

Listen To This hosts The Recipe, a arts show with 32 episodes published.

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Recent episodes

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

Episode #32
Why You Only Need Three Pasta Sauces: Chef Jacob Kenedy on Why Italian Cuisine Doesn't Exist
Oct 2, 202640 minS4
In this episode, Theo is joined by the brilliant Jacob Kenedy, the visionary chef, author, and restaurateur who revolutionised how London experiences regional Italian cuisine and transformed Archer Street into one of Soho's most legendary dining destinations. From growing up with a grandmother who was a Hollywood starlet and lived through La Dolce Vita, to training at Moro and falling in love with cooking, spending his DJ years in San Francisco playing at underground clubs like the Enduck, and opening Bocca di Lupo in 2008 with an open kitchen, a bar that broke up the space, and a menu that celebrated the regional diversity of Italy's twenty distinct cuisines; Jacob's journey is a testament to the transformative power of resilience, creativity, and cooking with purpose. Jacob prepares his beloved Spaghetti al Pomodoro, a dish that speaks of mother, home, and heart, and one he could eat every day. Throughout the episode, Jacob shares his remarkable journey from spending a week at Moro during his gap year and falling in love with their kitchen, spending a year travelling around Italy with his then partner and discovering there is no such thing as Italian cuisine. You can find Jacob’s full Pomodoro Simple Tomato Sauce & Spaghetti recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his latest cookbook Pasta Tricolore: Recipes in Green, White and Red for more delicious recipes. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.ins
Episode #31
How I Lost My Job and Built a Social Media Empire: Poppy O'Toole on Becoming the Potato Queen
Sep 18, 202633 minS4
In this episode, Theo is joined by the brilliant Poppy O'Toole, the Potato Queen herself, a Michelin trained chef who transformed a pandemic redundancy into a multi million follower empire and has spent the last few years demystifying fine dining techniques and teaching the internet how to make comfort food truly extraordinary. From growing up eating handfuls of roasted mince in her nan's kitchen and making mini roast dinners at five years old to becoming the potato maker at a fine dining restaurant inside a London bank, losing her job during lockdown, and gaining a million TikTok followers overnight with a video simply saying live, laugh, love potato, Poppy's journey is a testament to the transformative power of resilience, creativity, and cooking with instinct. With over 4 million followers across social media, six bestselling cookbooks including her latest Poppy Cooks: The Actually Delicious Batch Cookbook, and appearances on Saturday Kitchen and Junior MasterChef as a presenter judge, Poppy represents a generation of cooks who celebrate bold flavours, accessible home cooking, and the belief that anyone can cook if they trust their instinct and go for it. Poppy prepares her beloved Supreme of Chicken with Potato Fondants, Smoky Hot Pan Sauce and Maple Glazed Corn, a dish inspired by her nan's experimental Chicken Maryland that she remembers eating as a child with banana, corn and chicken, wondering what on earth it was. You can find Poppy's full Supreme of Chicken with Potato Fondants recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her latest cookbook Poppy Cooks: The Actually Delicious Batch Cookbook for more accessible, flavour packed recipes that celebrate convenience, comfort, and cooking with instinct. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.
Episode #30
Why 21 Pubs Close Every Week: Tom Kerridge on 2 Michelin Stars, Steak & Chips and VAT's The Problem
Sep 4, 202653 minS4
In this episode, Theo is joined by the brilliant Tom Kerridge, the only chef in the world to hold two Michelin stars at a pub and a giant of British gastronomy who has redefined what pub food can be. From his early days as a child actor in Gloucester to washing dishes at 18 and falling in love with the energy of professional kitchens, Tom's journey is a testament to the transformative power of resilience, creativity, and cooking with purpose. With 21 years at the helm of the Hand and Flowers in Marlow, a second Michelin star that made history, and his tireless VAT's The Problem campaign fighting for the survival of British hospitality, Tom represents a generation of chefs who celebrate bold flavours, accessible cooking, and the belief that great food should never be intimidating. Tom prepares his beloved Steak and Chips, a dish that has been on the menu at the Hand and Flowers since day one and beautifully encapsulates his cooking philosophy of taking something everyone knows and loves and elevating it to two Michelin star level. Throughout the episode, Tom shares his remarkable journey from growing up on an estate in Gloucester with a single parent to joining a youth theatre in Cheltenham, being scouted by an agent and playing Thug One in London's Burning at 17, and why he quite liked being himself as opposed to acting where you're spending a lot of time pretending to be somebody else. He discusses walking into a kitchen at 18 to wash up and falling in love with the energy, the space, the noise, the movement, the connection between front of house and back of house, training under the legendary Gary Rhodes who taught him that one or two or three things on a plate is all you need, and why opening the Hand and Flowers at 31 was terrifying because the only way you're ever going to make money is by making your business work. Tom also opens up about the difference between one star and two star cooking being personality and the true character of the chef coming through, why three star restaurants are the ultimate in professionals where every single aspect from website to phone call to booking system makes you feel special, switching from gas to electric planches because gas in a professional kitchen can be quite dirty and not that efficient, and why his VAT's The Problem campaign is fighting for a reduction to 10% to give hospitality the level playing field it needs to compete with Europe where 21 businesses are shutting every single week. You can find Tom's full Steak and Chips recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to support his VAT's The Problem campaign at vatstheproblem.co.uk to help save British hospitality. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.
Episode #29
How I Built My Dream Farm: Clodagh McKenna on Farm Life, Drunk Pigs & Happy Cooking
Jul 3, 202627 minS3
In this episode, Theo is joined by the brilliant Clodagh McKenna, the celebrated Irish chef, food writer, and television personality who has transformed a neglected 100 acre estate into a thriving organic farm and believes that happy cooking is one of the most impactful tools for mental health. From growing up in a small Irish house where her mother secretly took out a loan to send her to Ballymaloe Cookery School, Clodagh's journey is a testament to the transformative power of resilience, creativity, and cooking with purpose. With three years spent working with Slow Food in Turin, a new ITV television series launching in October, and her cookbook Happy Cooking celebrating the balance between indulgent Friday night martinis and Monday morning clean eating, Clodagh represents a generation of cooks who embrace bold flavours, sustainable farming, and the emotional connection we have with the dishes that define us. Clodagh prepares her beloved Ribollita Soup, a deeply nostalgic Tuscan that beautifully encapsulates her cooking philosophy of maximum flavour with minimum fuss. Using a perfectly caramelised sofrito base of carrots, celery, and onions this recipe celebrates the soul of Italian home cooking whilst showcasing the produce from her own farm at Broadspear, the forgotten corner of Highclere Park where she raises woodland pigs, Aylesbury ducks, heritage chickens, cattle, and grows over 150 varieties of vegetables and fruit in her restored walled garden. You can find Clodagh's full Ribollita Soup recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her cookbook Happy Cooking for more accessible, flavour packed recipes that celebrate balance, wellness, and the joy of cooking without compromise. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.
Episode #28
From Fashion Designer to Bake Off Star: Chetna Makan on Simplifying Indian Cooking
Jun 26, 202628 minS1
In this episode, Theo is joined by the brilliant Chetna Makan, the Flavour Queen herself, a former fashion designer turned culinary star who captured the nation's hearts as a semi-finalist on the Great British Bake Off and has since spent a decade on a mission to simplify Indian home cooking. From being scouted as a fashion designer in Mumbai to moving to Broadstairs in Kent where she discovered the transformative power of food as an icebreaker and community builder, Chetna's journey is a testament to the power of resilience, creativity, and cooking with purpose. With 10 bestselling cookbooks including her latest Five Ingredient Indian, millions of followers across social media through Food with Chetna, and a philosophy that celebrates accessible, flavour packed dishes that prove Indian cooking doesn't have to be complicated, Chetna represents a new generation of cooks who embrace bold flavours, seasonal ingredients, and the emotional connection we have with the dishes that define us. Chetna prepares her beloved Methi Chicken, a vibrant five ingredient dish that beautifully encapsulates her cooking philosophy of maximum flavour with minimum fuss. Throughout the episode, Chetna shares her remarkable journey from growing up in Mumbai watching her mother cook fresh meals twice a day for the family and learning that food was always at the heart of gatherings with aunties cooking together in the kitchen to studying fashion design and launching her own label before her then boyfriend decided to study medicine in the UK, the culture shock of moving to Broadstairs where shops closed at five o'clock and there were no Asian supermarkets so they would drive to Southall every four months to fill the boot of the car with rice, lentils, and atta, and why she started cooking more from scratch and using food as an icebreaker to make friends in her new community. You can find Chetna's full Methi Chicken recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her latest cookbook Five Ingredient Indian for more accessible, flavour packed recipes organised by ingredient with five essential masalas, menu suggestions, and dishes that celebrate the simplicity and soul of Indian home cooking. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

Guest Appearances

Recent guests on The Recipe. Study who booked and why before you pitch.

Jamie Oliver

Kirk Haworth

Plates London

Kerth Gumbs

Fenchurch

Ben Ebbrell

Sorted Food

Advertisers on this show

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Best industries to pitch The Recipe for

Based on semantic analysis of episode topics and host coverage, this show is a strong guest fit for executives in:

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Industry fit is computed by PitchCentric using vector embeddings of the show's episode catalog.

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Episode #30

Why 21 Pubs Close Every Week: Tom Kerridge on 2 Michelin Stars, Steak & Chips and VAT's The Problem

Sep 4, 202653 minS4

In this episode, Theo is joined by the brilliant Tom Kerridge, the only chef in the world to hold two Michelin stars at a pub and a giant of British gastronomy who has redefined what pub food can be. From his early days as a child actor in Gloucester to washing dishes at 18 and falling in love with the energy of professional kitchens, Tom's journey is a testament to the transformative power of resilience, creativity, and cooking with purpose. With 21 years at the helm of the Hand and Flowers in Marlow, a second Michelin star that made history, and his tireless VAT's The Problem campaign fighting for the survival of British hospitality, Tom represents a generation of chefs who celebrate bold flavours, accessible cooking, and the belief that great food should never be intimidating. Tom prepares his beloved Steak and Chips, a dish that has been on the menu at the Hand and Flowers since day one and beautifully encapsulates his cooking philosophy of taking something everyone knows and loves and elevating it to two Michelin star level. Throughout the episode, Tom shares his remarkable journey from growing up on an estate in Gloucester with a single parent to joining a youth theatre in Cheltenham, being scouted by an agent and playing Thug One in London's Burning at 17, and why he quite liked being himself as opposed to acting where you're spending a lot of time pretending to be somebody else. He discusses walking into a kitchen at 18 to wash up and falling in love with the energy, the space, the noise, the movement, the connection between front of house and back of house, training under the legendary Gary Rhodes who taught him that one or two or three things on a plate is all you need, and why opening the Hand and Flowers at 31 was terrifying because the only way you're ever going to make money is by making your business work. Tom also opens up about the difference between one star and two star cooking being personality and the true character of the chef coming through, why three star restaurants are the ultimate in professionals where every single aspect from website to phone call to booking system makes you feel special, switching from gas to electric planches because gas in a professional kitchen can be quite dirty and not that efficient, and why his VAT's The Problem campaign is fighting for a reduction to 10% to give hospitality the level playing field it needs to compete with Europe where 21 businesses are shutting every single week. You can find Tom's full Steak and Chips recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to support his VAT's The Problem campaign at vatstheproblem.co.uk to help save British hospitality. The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us. Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes. Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/) Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/) Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/) The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

Every question we get asked before
someone starts their trial.

If you have a concern about deliverability, AI quality, data privacy, or whether this will actually work for your specific situation, it's probably answered below.

What is the difference between Founder Solo and Founder Pro?

How do agency tiers work?

What is a talent profile?

Can I switch plans later?

Yes, at any time. Upgrades take effect immediately; downgrades apply at the end of the current billing period. Contact support if you need help migrating between plan families.

Do you offer a free trial?

Every paid plan includes a 15-day free trial. Your card is saved at signup but you will not be charged until day 16. Cancel any time from your dashboard.

What happens if I cancel?

You keep access until the end of your current billing period. No charges after that. Your data is retained for 30 days in case you reactivate.

Is the 20% annual discount automatic?

Yes. Select Annual on the pricing toggle and the discounted price is applied automatically at checkout. The annual price shown is the full year cost.

What if I have more than 50 profiles or 20 clients?

That is our Enterprise tier. Contact our sales team and we will build a custom plan with volume pricing, a dedicated account manager, and SLA guarantees.

The Recipe

About this Podcast:

Pitch Analysis

What is The Recipe?

About the host

Recent episodes

Why You Only Need Three Pasta Sauces: Chef Jacob Kenedy on Why Italian Cuisine Doesn't Exist

How I Lost My Job and Built a Social Media Empire: Poppy O'Toole on Becoming the Potato Queen

Why 21 Pubs Close Every Week: Tom Kerridge on 2 Michelin Stars, Steak & Chips and VAT's The Problem

How I Built My Dream Farm: Clodagh McKenna on Farm Life, Drunk Pigs & Happy Cooking

From Fashion Designer to Bake Off Star: Chetna Makan on Simplifying Indian Cooking

Guest Appearances

Jamie Oliver

Kirk Haworth

Kerth Gumbs

Ben Ebbrell

Advertisers on this show

Best industries to pitch The Recipe for

Podcasts like The Recipe

Every question we get asked beforesomeone starts their trial.

The Recipe

About this Podcast:

Pitch Analysis

What is The Recipe?

About the host

Recent episodes

Why You Only Need Three Pasta Sauces: Chef Jacob Kenedy on Why Italian Cuisine Doesn't Exist

How I Lost My Job and Built a Social Media Empire: Poppy O'Toole on Becoming the Potato Queen

Why 21 Pubs Close Every Week: Tom Kerridge on 2 Michelin Stars, Steak & Chips and VAT's The Problem

How I Built My Dream Farm: Clodagh McKenna on Farm Life, Drunk Pigs & Happy Cooking

From Fashion Designer to Bake Off Star: Chetna Makan on Simplifying Indian Cooking

Guest Appearances

Jamie Oliver

Kirk Haworth

Kerth Gumbs

Ben Ebbrell

Advertisers on this show

Best industries to pitch The Recipe for

Podcasts like The Recipe

Every question we get asked beforesomeone starts their trial.

Every question we get asked before
someone starts their trial.

Every question we get asked before
someone starts their trial.