This is the BBC.

Hello, I'm Kristi Young.

Welcome to Desert Island Discs, where every week I ask my guests to choose the eight tracks,

the book and the luxury item that they'd want to take with them if they were cast away on a desert island.

For rights reasons, the music on these podcast versions is shorter than in the original broadcast.

You can find over 2,000 more editions to listen to and download on the Desert Island Discs website.

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My castaway this week is the chef Angela Hartnett, a Michelin-starred cook she's a business woman too,

running for busy London restaurants. She herself doesn't seem that fast about gender politics,

but in truth, a woman in charge of a high-end kitchen is still about as rare as a white truffle in

the forests of Alba. They do exist, but you have to look really hard to find them.

Her exceptional professional skills were forged among the copper pans and

blistering heat of the country's fine-dining meckas. She trained under Gordon Ramsay,

but the heart in her cooking comes from home. When her beloved Italian grandmother

brought out the big wooden board and pasta cutters, it was little Angela who would help her make

the anilini stuffed with braised beef and veal. Decades later, as head chef at the swanky conor

to a tell, she would cook its discerning diners that exact same dish. She says,

I always knew how to cook, but I didn't see it as being a job. I saw myself running a business,

opening my own small cafe, maybe. I never expected to be doing what I'm doing now. So welcome,

Angela. Thank you. These days in the catering industry, young people choose it as a path that they

want it, as seen as somewhere with distinct steps and a hierarchy. I think at the time that you

were going into catering, it was sort of where often a lot of misfits who didn't know where else

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