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Hello and welcome to Table Talk, the Spectators Food and Drink podcast.

I'm Olivia Potts.

And I'm Laura Prendergast.

And today we are delighted to be joined by Amy Newsom.

Amy is a horticulturist, beekeeper and cook.

Having trained a cue, she has worked with Raymond Blanc at Le Manoir and Anna Greenland at Sohe Farmhouse.

Amy has worked with Prison Reform Charity Food Behind Bars helping to bring bees and kitchen gardening into prisons, and her first book, Honey, Recipes from a Beekeeper's Kitchen,

is published by Quadril and Out Now.

Amy, welcome to Table Talk.

Amy, as regular listeners know, we always start with the same question,

which is, what are your earliest memories of food?

I think my earliest memories of food, well, actually the earliest collective family memory of

food that we have is, it's actually a photo that ended up making it into the book. I don't remember

it because I was too young, but it's a picture of me. I think I must be about two or three years

old, caught red-handed, literally on the dining

room table at Christmas, having started eating the pavlova, the remains of the Christmas pavlova

on the table. I'd snuck in after everybody else had finished dinner and was stoozing on the

sofa at Christmas and just helped

...