Angela Hartnett OBE

The Mid•Point with Gabby Logan

Spiritland Creative

Fitness, Health, Mental Health, Health & Fitness, Personal, Interview, Mentalhealth, Gabbylogan, Menopause, Advice, Journal, Education, Wellbeing, Self-improvement

4.5 • 1.5K Ratings

🗓️ 15 November 2023

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

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Summary

Gabby is joined by one of the most recognisable names in the British restaurant world: Michelin Star chef, restaurateur, and broadcaster, Angela Hartnett OBE. Angela shares her experience of going through the menopause in somewhere as hot and pressurised as a top kitchen; how she’s learned in midlife that sometimes you need to ask for help; where her love of food comes from and why food and family are so intertwined; as well as the things she’s doing to ensure that she’s thriving when she is 90 years of age! Medical Scientist and Public Health Nutritionist, Dr Federica Amati, also joins to discuss the science behind her new book: Recipes For A Better Menopause.

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Transcript

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0:00.0	Hello and welcome back to the midpoint. My guest today is a Michelin star chef,
0:09.0	restaurateur, TV personality and consequently one of the best known British chefs in the restaurant world.
0:14.6	Angela Hartnett worked in the kitchens of Marcus Wearing and Gordon Ramsey before blazing her own
0:19.3	trail, launching a string of critically acclaimed restaurants.
0:22.8	Her passion for gathering friends and family together to share her delicious fair
0:26.9	has inspired her latest project,
0:28.7	DISH, a podcast which she hosts alongside Nick Grimshaw.
0:32.4	Angela and I will also be chatting to medical scientists and public health nutritionist
0:36.0	Dr Federica Amati, who has co-authored a new book,
0:40.0	recipes for a better menopause.
0:42.0	No doubt will be ravenous by the end of this
0:44.3	episode so let's get cracking.
0:47.7	Angela Hartnett, thank you so much for joining us on the midpoint. You are in your
0:54.6	chefs whites with an apron on, so you've clearly just had to come away from
0:58.5	making something delicious or orchestrating something in the kitchen somewhere.
1:02.3	I appreciate your time with us today.
1:04.4	No problem at all. Yes, no interesting. I'm at Birmingham College at the
1:09.6	Coloring College here and so teaching three students. I said I'll be back in about an hour
1:13.9	I'm leaving you to do this so let's see what I go back to what what are they making at the
1:18.8	moment they're making a lovely lamb rigoo with potato gnockey so so I've left them to get the gnocke base ready so
1:25.8	right and right there we have a fusion of Italy and Ireland and Wales there you go yes all
1:31.4	those all the influences into your food but
	...

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