Alex Jackson is the founder of Sardine and currently head chef at Noble Rot, Soho. His cookbook Frontières: the food of France's borderlands is available now. On the podcast, he tells Lara and Liv why the smell of chip fat reminds him of home, how his interest in cooking was ignited during time spent at university France, and divulges his desert island meal. Become a Spectator subscriber today to access this podcast without adverts. Go to spectator.co.uk/adfree to find out more.For more Spectator podcasts, go to spectator.co.uk/podcasts. Contact us: [email protected]

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

Ver todos los episodios