Luke Holder Asserts his Passion for Produce led Cooking and Perfecting the Tastiest Foccacia

The Filling with Anna Barnett

EPISODE SYNOPSIS

Buckle up podcast listeners as this week we’ll be taking a worldwide culinary tour with effervescent

chef Luke Holder. We’re heading to the Middle East, China, Thailand, Italy and landing in the New

Forrest where our lucky host Anna Barnett meets Luke in the beautiful grounds of the Lime Wood

Hotel where, with Angela Hartnett, he heads up the Hotel’s restaurant ‘Hartnett, Holder and Co’.

EPISODE NOTES

03:15 – 04:50) Luke affirms his commitment to local produce and how his kitchen will be 87%

British by the end of the year.

05:00 – 07:00) Luke details how previous podcast guest Amelia Freer’s food philosophy has greatly

influenced the food ethos at the Lime Wood.

11:15 – 14:00) Growing up in the Middle East has resulted in the chef preferring halloumi over

Yorkshire puddings.

28:00 – 31:00) In a passionate section Luke recounts living, working, success and failure during his

Thailand years.

48:00 – 49:30) Moving to Italy to work in a 3-star Michelin restaurant taught Luke the true flavour

of local, seasonal produce.

53:00 – 57:00) A four restaurant lunch to get to know Angela Hartnett gives a wonderful backdrop

to their friendship and creative partnership.

TOP QUOTES

“Fine dining which is produce led; more time sourcing it, less time cooking it.” Luke

“I think last year was the first time as a fully grown adult that asparagus didn’t feature in my life.”

Luke

“A cookery course in Italy means standing in the corner of a kitchen and not touching anything.”

Anna

“If you spend time understanding what a strawberry should taste like, then your career will become

much easier.” Luke

RESOURCES

www.limewoodhotel.co.uk

www.seahorserestaurant.co.uk

www.enotecapinchiorri.it

www.angelahartnett.com

ABOUT THE GUEST

The experience of living abroad as a youngster shaped Luke Holder’s culinary beliefs: “First and

foremost every cuisine is tasty, generally”, he says equitably, adding: “Having been brought up in the

Middle East and Italy, where the culture of eating is much more family orientated, where people are

given dishes in the middle of the table and take part… it definitely influenced the way I want my

customers to feel comfortable eating.” Working in Italy also instilled Luke with the value of local,

seasonal produce and how cooking should be produce, rather than technique, led. Luke returned to

the UK to Head Chef at the Lime Wood Hotel in 2011. In 2014 he formed Hartnett Holder and Co

with Angela Hartnett.

Instagram: @holder.luke