Hello, this is Everything Else, the FT Culture Podcast. I'm Gris. And I'm Al, age 37. I had to add that,

because apparently many listeners think I'm at least 100 years old. This week is our food special.

We're about to head out of the studio to speak to

stallholders at Borough Market. And after that, we'll chat to the food writer and restaurateur Tim Hayward

about the fraught issue of service charge. Is tipping on the way out? Later on, I'll be eating

small donuts with chef and TV star Ravinda Bogle.

Next week is our cinema special.

We're going to be discussing the best and worst films of the year,

and we'd like to know what yours are.

Let us know at facebook.com slash everything else podcast.

So we're in Borough Market.

It's feeling Christmassy. Borough Market is one of London's best food markets.

You can buy sea urchins, stilton cheese, mulled wine, some of the best steaks I've ever seen in my life.

Venison, all types of salami, bread, cakes. For a certain type of foodie, it's heaven. And we're going to go around and ask stallholders what is the one thing that makes Christmas Christmas for them.

And with your chef's hat on, you've been asking some other people this question about what makes

Christmas for them for your food and drink special in the magazine is that right I have from Tokyo to Peru I've been interviewing

some of the world's best chefs Daniel harm in New York Anna Ross who was crowned the best

female chef in the world have seven of absolute stars and that will be in a magazine next weekend

okay let's hit Barrow Market.

My name is Richard. I'm from Bath Soft Cheese and what makes Christmas for me, of course, is Bath Blue,

our award-winning blue cheese which is far better than Stilton.

My name is Dea. The stall is exquisitely and we sell cured meats from the South Tyrol, which is the most northern region in Italy, hence the Alps Dolomites.

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