We’re back for another live cooking session from the Spinneys Kitchen at their flagship store in Meydan! Joining us is Chef Christophe Devoille, Executive Pastry Chef at Atlantis The Royal as he makes a special dessert called Strawberry and Rhubarb Tartlet

We meet the founder and CEO of Grit Hospitality, Anwar Awad, behind F&B concepts such as Wise Guys, Tahini and Moonshine

We get details on Chef Rene Johari’s collaboration with Streetery Foodhall

And James Permberton AKA FoodieJamesDXB shares the latest food news and tips on where to go this weekend.

We’re back for another live cooking session from the Spinneys Kitchen at their flagship store in Meydan! Joining us is Chef Christophe Devoille, Executive Pastry Chef at Atlantis The Royal as he makes a special dessert called Strawberry and Rhubarb Tartlet
We meet the founder and CEO of Grit Hospitality, Anwar Awad, behind F&amp;B concepts such as Wise Guys, Tahini and Moonshine
We get details on Chef Rene Johari’s collaboration with Streetery Foodhall
And James Permberton AKA FoodieJamesDXB shares the latest food news and tips on where to go this weekend.

Every week on Farmer’s Kitchen, Helen will help you wave goodbye to boring dinners, cluttered fridges and lumpy leftovers. She’ll be joined by chefs and culinary enthusiasts to show you how to make meals more memorable with Spinneys-approved curated recipes You’ll also learn from featured experts armed with hacks to make life, well, that much simpler. 

Tune in to Farmer’s Kitchen with Spinneys – every Thursday from 2pm.

Every week on Farmer&rsquo;s Kitchen, Helen will help you wave goodbye to boring dinners, cluttered fridges and lumpy leftovers. She&rsquo;ll be joined by chefs and culinary enthusiasts to show you how to make meals more memorable with Spinneys-approved curated recipes You&rsquo;ll also learn from featured experts armed with hacks to make life, well, that much simpler.&nbsp;
Tune in to Farmer&rsquo;s Kitchen with Spinneys &ndash; every Thursday from 2pm.

Farmer's Kitchen: The Podcast

Pastry for the weekend with Chef Christophe Devoille

We continue our chat about allergies after UK Love Island star Jack Fowler suffered a severe allergic reaction onboard a flight to Dubai. Today we look at how restaurants handle guests with food allergies with Chef Kelvin Cheung of Jun’s


Talking pasta and other Italian cuisines with Chef Fabio Longhi of Big Oli 


Food writer extraordinaire Courtney Brandt fills us in with all the latest food news 
A teen who’s in love with baking has joined us to talk about her cookbook 


We speakwith the Sous-Chef of Sofitel Dubai Downtown Dany Tanios Tabet about catering to big events, his background and their sustainability efforts


And ending the week with vegan soft serve- Miam co-founders tell us their story.

We continue our chat about allergies after UK Love Island star Jack Fowler suffered a severe allergic reaction onboard a flight to Dubai. Today we look at how restaurants handle guests with food allergies with Chef Kelvin Cheung of Jun’s
 Talking pasta and other Italian cuisines with Chef Fabio Longhi of Big Oli 
 Food writer extraordinaire Courtney Brandt fills us in with all the latest food news  A teen who’s in love with baking has joined us to talk about her cookbook 
 We speakwith the Sous-Chef of Sofitel Dubai Downtown Dany Tanios Tabet about catering to big events, his background and their sustainability efforts
 And ending the week with vegan soft serve- Miam co-founders tell us their story.

Handling guests with food allergies

Dietitian and Nutritionist Nour Al Mahmoud walk us through the basics of reading food labels and the hidden dangers of energy drinks

Three chefs join us today to talk about Yakitori, Peruvian and Khaleeji cuisines

Food writer Dan Fahy brings us the latest food news and where to go and what to eat if you’re planning to visit Armenia

And a restaurant owner in Dubai has posted a video announcing he’s closing his food business - let’s hear from Mulla Rifat, owner of B Rani Man to find out how the community has received his message.

Dietitian and Nutritionist Nour Al Mahmoud walk us through the basics of reading food labels and the hidden dangers of energy drinks
Three chefs join us today to talk about Yakitori, Peruvian and Khaleeji cuisines
Food writer Dan Fahy brings us the latest food news and where to go and what to eat if you’re planning to visit Armenia
And a restaurant owner in Dubai has posted a video announcing he’s closing his food business - let’s hear from Mulla Rifat, owner of B Rani Man to find out how the community has received his message.

Understanding food labels

As we broadcast live from Sofitel Al Hamra Beach Resort in Ras Al Khaimah (yes, in a suite, overlooking a private pool and the Arabian Gulf), we find out all the things and dishes this newly-opened property has to offer from the General Manager Karim Abdelhamid and Director of Culinary Andre Kaiser

Food writer Liam Collens tells us which restaurants are on the World’s 50 Best list, plus, would you try combining pickles and soda? More food trends on discussion too

Taking Emirati cuisine to the Maldives with Chef Sumaya Obaid

We meet the Executive Chef of Hilton London Metropole who’s used to creating menus for GCC travellers

Nutritionist Riham Shamseddine discusses gut health

And how do you prepare meals for over 1,500 people every single day? A massive kitchen and experience is the answer. We speak with The Taste Studio.

As we broadcast live from Sofitel Al Hamra Beach Resort in Ras Al Khaimah (yes, in a suite, overlooking a private pool and the Arabian Gulf), we find out all the things and dishes this newly-opened property has to offer from the General Manager Karim Abdelhamid and Director of Culinary Andre Kaiser
Food writer Liam Collens tells us which restaurants are on the World’s 50 Best list, plus, would you try combining pickles and soda? More food trends on discussion too
Taking Emirati cuisine to the Maldives with Chef Sumaya Obaid
We meet the Executive Chef of Hilton London Metropole who’s used to creating menus for GCC travellers
Nutritionist Riham Shamseddine discusses gut health
And how do you prepare meals for over 1,500 people every single day? A massive kitchen and experience is the answer. We speak with The Taste Studio.

Pastry for the weekend with Chef Christophe Devoille

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