Warwick
The Kitchen Cabinet
BBC
4.6 • 726 Ratings
🗓️ 27 September 2025
⏱️ 28 minutes
🧾️ Download transcript
Summary
Jay Rayner and a panel of food experts are in Warwick discussing marinated tomatoes and mozzarella ‘balloons’.
Joining Jay are chefs, cooks and food writers Jocky Petrie, Tim Anderson and Sophie Wright, and resident food historian Dr Annie Gray.
The panel suggest breakfast ideas involving mozzarella and how to use lettuce in cooking, and answer the intriguing question 'is there anything you wouldn’t eat?'.
Jay stops to chat to James Hill from Napton Water Buffalo about the unique quality of buffalo milk.
Producers: Matt Smith and Dulcie Whadcock
A Somethin' Else production for BBC Radio 4
Transcript
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| 0:00.0 | BBC Sounds, Music, radio podcasts. |
| 0:07.3 | Right, you feeling ready? I'm feeling ready. |
| 0:10.8 | I'm Amal Rajin. Join me on my new podcast for in-depth conversations with pioneers and |
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| 0:26.2 | From declining birth rates to disinformation online, can they solve the world's biggest challenges? |
| 0:32.0 | What I would love to do is go to the transfer and say radically cut the taxes of those with children. |
| 0:37.3 | Radical with me, Amul Rajin. Listen on BBC Sounds. |
| 0:41.0 | Hello and welcome to the kitchen cabinet, the place where no culinary question is too big or too |
| 0:45.8 | small. This week we're in Warwick, a town with at least 1,000 years of history, dominated by |
| 0:50.2 | its magnificent castle, complete with ramparts, dungeons, and a trebouchet big enough to fling |
| 0:55.2 | your picnic over to Leamington Spa. Warwick has been home to Earls, armies, and more pageantry than you can shake a wooden spoon at. And today, it plays host to our merry band of food-loving experts. Please welcome chefs Tim Anderson, Sophie Wright and Jockey Petrie, and with them a woman with a thousand years or so of culinary history inside her head. |
| 1:12.7 | It's very crowded in there. |
| 1:14.1 | It's our resident food history. Jeff's Tim Anderson, Sophie Wright and Jockey Petrie, and with them a woman with a thousand years or so of culinary history inside her head. |
| 1:12.7 | It's very crowded in there. |
| 1:14.1 | It's our resident food historian, Dr. Annie Gray. |
| 1:16.0 | Ladies and gentlemen, your kitchen cabinet panel. |
| 1:22.1 | In the 18th and 19th centuries, Warwick Castle had its own private menagerie of exotic animals, including a porcupine and a lion. |
| 1:34.0 | These animals were kept as curiosities to impress visitors. |
| 1:37.2 | So, panel, what I want to know is what is the most unusual or exotic ingredient you have used, and what did you make with it to impress your guests? |
| 1:45.1 | Jockey, I'm going to start with you |
| 1:46.3 | because playing with your food, that's kind of pretty much what you do for a living, isn't it? It's part of the job. And I would say the ingredient would be lamprey. So lamprey basically is a blood-sucking eel. So basically what we did with that, we went and we caught them. We took the head and tail off and kept that for the presentation |
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