S16 Ep3: Matt Adlard the self taught pastry chef and former Topless Baker on the best dosh he's ever eaten and the dishes that have shaped his life

Desert Island Dishes

Food, Food Interview, Desert Island, Desert Island Dishes, Arts, Food Podcast, Dish, Interview, Society & Culture, Cooking, Chef, Personal Journals

4.8 • 780 Ratings

🗓️ 22 October 2024

⏱️ 56 minutes

🔗️ Recording | iTunes | RSS

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Summary

My guest today is Matt Adlard

Matt is a self taught baker, author and social media pastry sensation.

You may have known him in the early days online as The Topless Baker and he’s known for hosting his own show on the Food Network as well as being a judge on various different baking shows including the BBC’s Platinum Pudding Competition.

Despite growing up above his fathers Michelin starred restaurant, Matt says he had little interest in pursuing a career in food and fell into baking as a hobby while studying at university. He is entirely self taught and now teaches his millions of followers how to to become a professional level baker through his videos and courses. He has an online cooking school called Bake it Better and published his first book last year with the same name.

Thank you so much to the brilliant Maldon Salt for sponsoring this season of Desert Island Dishes. I am a huge fan and long-time genuine customer so to be working with them is a dream come true.

Don't forget to rate, review and subscribe if you enjoy today's episode and you can find me over on Instagram @Desertislanddishes or over on the website www.desertislanddishes.co. You can also sign up for my newsletter where I send you one easy and delicious weeknight recipe over at www.dinnertonight.substack.com

This episode was produced by Rutherford Productions.

Hosted on Acast. See acast.com/privacy for more information.

Transcript

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0:00.0	This season of Desert Island dishes is sponsored by Mould and Salt, the finest natural sea salt flakes handcrafted from the British coastline.
0:08.3	They are, quite frankly, the masters of salt, putting craft care and passion into everything they do.
0:14.7	You only have to read one of my recipes to know that I use Mold and Salt every single day for all of my cooking. To say I am a
0:22.9	fan is an understatement. So to be working with them this season is a dream come true. I'm often
0:29.0	asked about the secret to getting better at cooking and my answer is honestly always the same. It
0:34.4	comes down to seasoning and not just as an afterthought. You have to season at every stage
0:40.2	and that's why I love mould and salt. It's light and delicate due to the soft and crunchy pyramid-shaped
0:46.8	flakes and it's just the easiest way to take simple dishes to the next level. Trust me,
0:53.0	your cooking life will not be the same. Thank you very
0:56.2	much to Mald and Salt. Hi, I'm Margie Nomura and welcome to the Desert Island Dishes
1:04.6	podcast. This is the podcast where every week I ask my guest to choose their seven
1:10.2	desert island dishes. These range from
1:12.5	finding out about the dish that most reminds them of their childhood, the best dish they've ever
1:17.3	eaten, and of course, the last dish they would choose to eat before being cast off to the desert
1:22.6	island. The question is, what would you choose as your last meal? Hi, how are you all?
1:28.9	I cannot believe that since this season started,
1:32.3	we have been at the top of the charts for all food podcasts in the UK,
1:36.8	which that might sound like I'm boasting,
1:39.1	and that's not how I mean it at all.
1:41.3	I mean it more just as an overwhelming thank you to you for listening.
1:46.7	I know as a listener it won't mean very much, but Desert Island Dishes is one of the only
1:51.5	podcasts in the top of the charts that's completely independent. I don't have a huge team or a huge
	...

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