Neil Borthwick: From Elevator Kisses With Angela Hartnett To Surviving A 7 Day Coma To Building Britain’s Best Bistro! The Go To Food podcast

Content provided by Go To Podcast Company. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Go To Podcast Company or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

The Go To Food Podcast »
Neil Borthwick: From Elevator Kisses With Angela Hartnett to Surviving A 7 Day Coma to Building Britain’s Best Bistro!

3d ago 32:28

MP3•Episode home

Step into Soho’s most storied dining room with executive chef Neil Borthwick — Scottish straight-talker, lover of demi-pints, and guardian of The French House’s old-school rules: no phones, no music, proper conversation only. He walks us through the thrill of a handwritten, daily-changing menu and the cult dishes that vanish by Friday — calves’ brains with beurre noisette and capers, that famously crispy pork jowl, a parsleyed ham terrine pricked with ox tongue — and yes, a rum baba to finish. We even learn the two sacred days when pints are allowed (April Fool’s and Pride), why four halves is a “rubbish” order, and how the vibe stays gloriously convivial because of it.

At The French House, Neil has built something rare — a place where the food feels both deeply French and completely unfussy, rooted in seasonality and memory rather than trends. The menu changes daily but always reads like a love letter to proper cooking: Dover sole meunière with caviar-laced velouté, pigeon pie, or a bone marrow–crumbed beef plate that regulars pray will reappear.

From Gordon Ramsay’s Amaryllis to Phil Howard’s The Square, Anne-Sophie Pic’s three-star temple, and a formative stint with Michel Bras, Neil’s CV reads like a greatest-hits of modern gastronomy. He unpacks the legend of Bras’ gargouillou (no tweezers required), the origin story of molten chocolate cake, and a philosophy that rejects “cool” in favour of nourishing, seasonal food done beautifully well. Expect dish-by-dish storytelling, laughter, and the tale of how a Paris lift kiss with Angela Hartnett, a near-fatal cycling accident and seven-day coma, and a hard-won recovery led him to the kitchen that finally feels like home.

------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Hosted on Acast. See acast.com/privacy for more information.

155 episodes

#Food #Arts #Audioboom