Three images in a row. The first is of a selection of breads, the second is a bowl of mutton curry with roti and the last is of more bread

ep 141 – How to use grains as a star ingredient and meet the Roti King

On this week’s podcast we visit restaurant and bakery Jolene to chat about how the team uses British and French grains to create unique bakes, plus we chat to Sugen Gopal about his cult restaurant Roti King

On this week’s podcast digital editor Alex heads to restaurant and bakery Jolene to chat about how the team uses British and French grains to create unique bakes, plus we get a tour of their bakery and tiny mill, then later editorial assistant Ellie chats to Sugen Gopal about his cult restaurant Roti King and how he took inspiration from his Malaysian roots to set up new restaurant Gopal’s Corner.

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Click here to read our full review of Jolene…

A plate of pumpkin ravioli with sage butter at Jolene, Newington Green
Credit: Patricia Niven