The world's oldest restaurants

The Food Chain

#Lifestyle #Food and Beverage #BBC #Food #Arts #BBC World Service #Society

35:19

We’ve turned intuition into a buzzword—flattened it into a slogan, a gut feeling, or a vague whisper we don’t always know how to hear. But what if intuition is so much more? What if it's one of the most powerful tools we have—and we’ve just forgotten how to use it? In this episode, I’m joined by Hrund Gunnsteinsdóttir , Icelandic thought leader, filmmaker, and author of InnSæi: Icelandic Wisdom for Turbulent Times . Hrund has spent over 20 years studying and teaching the science and art of intuition through her TED Talk, Netflix documentary ( InnSæi: The Power of Intuition ), and global work on leadership, innovation, and inner knowing. Together, we explore what intuition really is (hint: not woo-woo), how to cultivate it in a culture obsessed with logic and overthinking, and why your ability to listen to yourself might be the most essential skill you can develop. In This Episode, We Cover: ✅ Why we’ve misunderstood intuition—and how to reclaim it ✅ Practical ways to strengthen your intuitive muscle ✅ What Icelandic wisdom teaches us about inner knowing ✅ How to use intuition during uncertainty and decision-making ✅ Why trusting yourself is an act of rebellion (and power) Intuition isn’t magic—it’s a deep, internal guidance system that already exists inside you. The question is: are you listening? Connect with Hrund: Website: www.hrundgunnsteinsdottir.com TedTalk: https://www.ted.com/talks/hrund_gunnsteinsdottir_listen_to_your_intuition_it_can_help_you_navigate_the_future?utm_campaign=tedspread&utm_medium=referral&utm_source=tedcomshare Newsletter: https://hrundgunnsteinsdottir.com/blog/ LI: www.linkedin.com/in/hrundgunnsteinsdottir IG: https://www.instagram.com/hrundgunnsteinsdottir/ Book: InnSæi: Icelandic Wisdom for Turbulent Times Related Podcast Episodes: How To Breathe: Breathwork, Intuition and Flow State with Francesca Sipma | 267 VI4P - Know Who You Are (Chapter 4) Gentleness: Cultivating Compassion for Yourself and Others with Courtney Carver | 282 Share the Love: If you found this episode insightful, please share it with a friend, tag us on social media, and leave a review on your favorite podcast platform! 🔗 Subscribe & Review: Apple Podcasts | Spotify | Amazon Music…

about a year ago 26:28

MP3•Episode home

People have been eating out in restaurants and bars for hundreds of years, and some of those early establishments are still open today.

This week Ruth Alexander meets the people running some of the world’s oldest restaurants. When so many close within the first 12 months of opening, what’s the secret to centuries-old success?

Antonio Gonzales Gomez runs Botin, in the Spanish capital Madrid. The restaurant is judged as the oldest by the Guinness World Records, and he tells us how he and his family have kept it going for so long.

Ruth heads to the east of England to Nottingham, where the battle to claim the title of 'world's oldest pub' is fierce. Buildings archaeologist Dr James Wright explains what evidence he's found to declare the winner.

We hear how a 200-year-old tavern in Missouri, in the United States, has been battling to stay open, and the man who runs the "oldest sausage restaurant in the world" tells us why being located of an historic German town boosts business.

493 episodes

The world's oldest restaurants

The Food Chain

2,101 subscribers

published about a year ago

MP3•Episode home

People have been eating out in restaurants and bars for hundreds of years, and some of those early establishments are still open today.

This week Ruth Alexander meets the people running some of the world’s oldest restaurants. When so many close within the first 12 months of opening, what’s the secret to centuries-old success?

493 episodes

#Lifestyle #Food and Beverage #BBC #Food #Arts #BBC World Service #Society

All episodes

The Food Chain

1
Snackification: Our love affair with snacks 26:28

6 days ago26:28

26:28

Ruth Alexander looks at the world of snacks. Have we always snacked or is it a more modern phenomenon that started with formal meal patterns? What snacks have been popular through the ages, what’s the industry doing now and what could we be eating in the future? We talk to food historians Dr Annie Gray and Professor Janis Thiessen, the former CEO of Unilever Paul Polman - who remembers the rise of some of the biggest brands - and Christine Cochran from the international trade association SNAC International. We also hear from snack fans across the world. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk…

The Food Chain

1
Stress, eat, repeat? 26:28

13 days ago26:28

26:28

When you’re feeling stressed, does it affect your appetite? In this programme Ruth Alexander is joined by two experts in chronic stress to discuss why it can cause us to crave certain foods, the impact on our bodies and whether there’s anything we can do to prepare for periods of stress in our lives. Ruth is joined by Professor Rajita Sinha, clinical psychologist and founding director of the Yale University Interdisciplinary Stress Center in the United States, and Dr Mithu Storoni, neuro-ophthalmologist and author of the books ‘Stress-Proof’ and ‘Hyperefficient’. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup and Bisi Adebayo. (Image: a woman studying and eating a slice of pizza whilst wearing headphones. Credit: Getty Images/ BBC)…

The Food Chain

1
A fresh start 26:28

20 days ago26:28

26:28

There are bakeries, cafes, bars and restaurants around the world which don’t just exist to serve up food and drink – they're on a mission to rebuild lives. Ruth Alexander hears the stories of risk, reward and redemption from three businesses on three different continents: At The Dusty Knuckle bakery in London, the trainee programme manager Charlie Atkinson explains why she thinks a cafe and bakery is the perfect place to foster team spirit. Reporter Gideon Long visits La Trocha in Bogota, Colombia, a bar and cultural centre run by a group of former Farc rebels. Rob Perez and Mindy Street of DV8 Kitchen in Lexington, Kentucky, US, talk about how they’ve won over customers. Producers: Hannah Bewley and Sam Clack If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Image: hands kneading dough. Credit: Getty Images/ BBC)…

The Food Chain

1
Food cottage industries 26:29

27 days ago26:29

26:29

Cottage industries, usually referring to small scale home-based production, can be found all over the world. Often they provide a vital source of additional income for women, particularly in low income and rural areas. In this programme Devina Gupta speaks to women who are working in food cottage industries in India, Eswatini in Southern Africa, and Ecuador, to hear about the work and the difference it makes to their finances. Devina goes to meet some of the 40,000 women working for Shri Mahila Griha Udyog Lijjat Papad, India’s multimillion-dollar co-operative, which produces 'Lijjat Papad' poppadoms, sold nationwide. If you’d like to contact the programme you can email thefoodchain@bbc.co.uk Presented by Devina Gupta. Produced by Hannah Bewley. (Image: two women rolling poppadom disks in Delhi. Credit: BBC)…

The Food Chain

1
What’s the future for Indigenous food? 26:28

5 weeks ago26:28

26:28

Indigenous food is experiencing a revival in Canada, with growing awareness of First Nations culture, and Indigenous run community farms and restaurants opening. While many are hopeful, there remains challenges to food security, including the realities of living in remote areas, the legacy of historic government schemes and climate change. Megan Lawton speaks to First Nation farmers, restauranteurs and chefs. Presented by Megan Lawton Produced by Sam Gruet…

The Food Chain

1
The packaging problem 26:29

6 weeks ago26:29

26:29

As plastic waste continues to pile up, Ruth Alexander explores how manufacturers, retailers, and designers are rethinking the way our food is packaged. We hear how shoppers are responding to eco-conscious packaging in Finland, from supermarket manager Markku Hautala. And is plastic really the enemy? Paul Jenkins, founder of a leading packaging consultancy, shares the latest innovations in sustainable design, and why some materials aren’t always what they seem. Rhea Singhal, CEO of India’s first fully compostable packaging company, discusses the realities of creating truly sustainable alternatives—and whether they’re enough. And the head of a German frozen food company, Felix Ahlers, explains why his company ditched all additives – packaging included – for the sake of the environment.…

The Food Chain

1
How to run a local shop 29:03

7 weeks ago29:03

29:03

Corner shop, mom and pop store or konbini, whatever you call them, most of us have a local business that sells convenience. Rising food costs mean many are struggling to make a profit, one solution is to improve the fresh food and beverage offering which can have better margins. Ruth Alexander visits a convenience store in Morley in West Yorkshire in the UK, where owner Ajay Singh has introduced cocktails and street food alongside the traditional offering of bread and milk. Retail analyst Rob Wilson from L.E.K. Consulting explains why the US is looking to Japan for inspiration. Reporter Phoebe Amoroso reports from Tokyo, visiting some of the biggest chain convenience stores in the country and finding out what has made them so successful. And author Ann Y.K. Choi tells Ruth what it takes to run a convenience store, reflecting on her family’s experiences running such businesses in Toronto after moving there from Korea in 1975. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Image: from left to right, Jazz Singh, Ajay Singh and Suki Singh who run Premier Morley convenience store in the UK. Credit: BBC)…

The Food Chain

1
The power of the review 26:28

8 weeks ago26:28

26:28

What’s the purpose of restaurant reviews? The Food Chain looks at who is qualified to write a review, how helpful they are today and the impact they can have on a business. In this programme Ruth Alexander speaks to Giles Coren, restaurant critic for The Times newspaper in the UK, Opeyemi Famakin, online reviewer and influencer in Nigeria, and Ana Roš, chef and owner of the Hiša Franko restaurant in Slovenia which holds three Michelin stars. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter by Ruth Alexander. Produced by Beatrice Pickup and Bisi Adebayo. (Image: from left to right, Giles Coren, Opeyemi Famakin and Ana Roš. Credits: BBC, Opeyemi Famakin and Suzan Gabrijan)…

The Food Chain

1
Why is saffron so expensive? 26:29

9 weeks ago26:29

26:29

Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high price? In this episode of The Food Chain, Ruth Alexander uncovers the story of saffron from crocus flower to kitchen, finds out about the labour-intensive harvesting process, and learns about the innovations in lab-grown saffron that could change the industry forever. Iranian chef and author Najmieh Batmanglij shares saffron's culinary and cultural significance. Saffron trader Mehrdad Rowhani offers insight into the complex global market and the problem of fraud, and agricultural scientist Dr Ardalan Ghilavizadeh tells us about why more countries are investing in lab-grown saffron, taking the harvest from traditional fields and into indoor units. To get in touch with the show, please email: thefoodchain@bbc.co.uk Producer: Izzy Greenfield Reporting: Irshad Hussain…

The Food Chain

1
The art of food branding 26:28

10 weeks ago26:28

26:28

Why do brands have such power over us? Ruth Alexander talks to the designers influencing your decisions about what and where you eat. Renowned graphic designer Paula Scher shares her insights on what it takes to create a visual identity that stands the test of time, including her work on the US fast-food restaurant Shake Shack. And Arjen Klinkenberg, the creative mind behind Dutch company Tony’s Chocolonely, tells us how he designed its distinctive chocolate bar wrapper in just 10 minutes. Together they discuss what makes a design classic a classic and reveal the secret to building a brand that endures (hint: don’t tweak). To get in touch with the show, please email: thefoodchain@bbc.co.uk Producers: Izzy Greenfield and Sam Clack.…

The Food Chain

1
Why we love noodles 26:29

11 weeks ago26:29

26:29

What makes a noodle? Is it the shape? The ingredients? In this programme Devina Gupta explores the history of noodles, tracing their origin back to Third-Century China. She finds out how they came to be eaten in so many different ways in so many different places. Devina enjoys a Tibetan-influenced noodle dish in Delhi’s Monastery Market, a long-time home of Tibetan restaurants and businesses in India. She hears how noodles were one of many foods to travel the silk trading routes in the region. Jen Lin-Liu, author of ‘On the Noodle Road: From Beijing to Rome with Love and Pasta’, tells Devina about the earliest mention of noodles in historical documents. Frank Striegl in Tokyo, who runs the blog ‘5AM Ramen’ picks up the story, explaining how noodles travelled from China to Japan and became ramen – one of Japan’s iconic dishes today. In 1958 dried instant noodles were invented in Japan. Devina speaks to Varun Oberoi of Nissin India, to hear about the opportunities and challenges facing the instant noodle company today. Presented by Devina Gupta. Produced by Beatrice Pickup. (Image: noodles dangling from chopsticks above a bowl. Credit: Getty Images/ BBC)…

The Food Chain

1
Bouillon: The story of stock 26:28

12 weeks ago26:28

26:28

John Laurenson explores the enduring appeal of stock. A century and a half ago, a butcher at the big Parisian food market Les Halles started selling beef broth – ‘bouillon’ in French - to the people who worked there. In a few years this had developed into what was perhaps the world’s first restaurant chain. By the end of the Nineteenth Century there were hundreds of ‘bouillons’ in Paris. Today, with inflation making traditional French restaurants too expensive for many people, these big, affordable eateries are making a comeback. The French aren’t, of course, the only people to discover the delights of this simple, warming, nourishing food. John learns how bouillon influenced Vietnam’s iconic dish, pho, as a result of the French colonial presence in the region in the 1800 and 1900s. Producer/presenter: John Laurenson (Image: A dish of stock with chicken and herbs with a ladle sticking out of it. Credit: Getty Images/BBC)…

The Food Chain

1
Masters of the craft 26:29

13 weeks ago26:29

26:29

What motivates someone to dedicate years of their life to learning one skill? Ruth Alexander finds out what it takes to master a craft, the exacting standards one must meet, and why it's all worth it. Sushi chef Eddie Chow tells us how it took more than ten years to achieve the title of 'master sushi chef', and the pain of getting there. What does it take to become an illustrious master butcher in Germany? Claus Bobel explains the importance of tradition, and his daughter Yulia tells us why she's following in his footsteps. And 'Lady of the Ham' Cati Gomez describes the process of becoming a cartadora, and why ham carving is getting more and more popular around the world.…

The Food Chain

1
How to make a TV cooking show 26:29

14 weeks ago26:29

26:29

We find out the secret recipe that goes into some of the TV food shows watched by millions around the world. From hiring snake wranglers in South Africa to fending off flies in Sweden, three top producers lift the lid on what it takes to serve up a feast of culinary entertainment. Seasoned professionals Avril Beaven (Great British Menu), Irene Wong (Man Fire Food) and Jane Kennedy (Masterchef South Africa and My Kitchen Rules South Africa) explain the people skills needed to manage big personalities. And open up about the gruelling schedule that goes into creating televised cooking shows. If you would like to get in touch with the programme, email thefoodchain@bbc.co.uk. Presenter: Ruth Alexander Producers: Sam Clack and Hannah Bewley (Image: Jane Kennedy, Irene Wong and Avril Beaven)…

The Food Chain

1
The world's oldest restaurants 26:28

15 weeks ago26:28