‘A comforting, lovingly made treat.’ The New York Times Lecker began in 2016 as a space to bring together a love of audio and a love of food. Food media in the UK at the time felt narrowly focused on recipes and restaurants, and Lecker was created as a space where home cooking and the quiet moments of invention in the kitchen could be celebrated just as fervently as fine dining accolades. Since then, the podcast has evolved from a kitchen conversation series. There’s still the occasional episode capturing the process of a guest preparing a particular dish, with all associated sounds [cumin seeds sizzling in hot oil, kohlrabi being chopped, almonds being skinned one-handed], but you might also encounter a series of experimental short pieces about dining alone, an audio essay about citrus, or limited documentary series about kitchens or food and folklore. Along the way, Lecker has twice won Podcast of the Year at the Fortnum & Mason Food & Drink Awards and has been featured in outlets such as The New York Times, the Guardian, the Financial Times, New Statesman, the Sunday Times and Vulture....