Britain’s Kebab Obsession, Fine Cider & Our WORST Food Poisoning Stories

How did kebabs become a staple of British late-night food? And what makes a truly great cider?

This week on Secret Life of Food, Matt Tebbutt and Olly Smith explore two British obsessions: kebabs and cider. From the origins of döner and the secrets behind takeaway kebab meat to ancient apple varieties, disappearing orchards and the rise of fine cider, there’s plenty to get stuck into.

🍎 Not all cider is created equal. Olly explains the difference between mass-produced cider made from concentrate and traditional cider made with real apple juice, often from heritage apple varieties grown in traditional orchards.

They taste two exceptional ciders:

🥂 Oliver’s Stoke Red – £11 (750ml)
Floral, lightly sherbet-like and beautifully balanced, with fresh apple flavours, tannin and a dry finish. 5.2% ABV.

🥂 Find & Foster Appellation – £28 (750ml)
A traditional-method cider made with apples from rescued and forgotten orchards, featuring fine bubbles and a character reminiscent of sparkling wine. 8% ABV.

A big thank you to Felix from The Fine Cider Company (https://thefinecider.company/) and Daniel Primack at Zalto Glassware / EuroCaveUK, the official retailer, for the gift of their Universal glasses.

Plus, a listener asks how to recreate a bright green basil and gin cocktail, and Matt and Olly share their worst food poisoning stories.

🍷 Sponsored by All (Good) Things
Find All (Good) Things in Tesco, Asda, Morrisons, Amazon and more.
🌐 https://allgoodthings.wine

🎧 Watch and listen to Secret Life of Food with Matt Tebbutt and Olly Smith on YouTube and Spotify.

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