Episodes

  • The Lemon Grove Podcast Trailer

    The Lemon Grove Podcast Trailer
    Jun 26 2026
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    2 mins
  • How Fever Tree Built a Flavour Empire With A Little Help From Citrus Fruits

    How Fever Tree Built a Flavour Empire With A Little Help From Citrus Fruits
    Jun 26 2026

    Discover how Rose Cottingham, Director of Innovation at FeverTree, leverages over 16 years of experience to craft high-quality mixers and ingredients that redefine premium beverages. This episode explores the journey of product development from sourcing and flavour profiling to global expansion, providing insight into the art of innovation within the beverage industry.

    In this episode:
    • Rose shares her background and journey into product innovation at FeverTree.
    • The importance of ingredient quality and provenance in flavour development.
    • How global trips and supplier relationships influence product story and taste.
    • The creative process behind new flavour profiles like blood orange ginger beer.
    • The role of regional influences and terroir in sourcing citrus ingredients.
    • Collaboration strategies with partners like Angostura and Mirabeau.
    • Market trends: shifting consumer habits towards premium, non-alcoholic drinks.
    • The significance of branding and packaging, especially in flavour prioritisation.
    • Innovation tactics starting from bar trial, iterative tasting, and supplier collaboration.
    • Future product directions and the potential role of unique ingredients like bergamot and yuzu.

    Timestamps:

    00:00 - Introducing Rose Cottingham and FeverTree's innovation journey

    02:05 - Rose’s background and her role as Director of Innovation

    04:12 - How ingredient quality and provenance drive product differentiation

    06:45 - The story behind sourcing blood oranges from Mount Etna

    08:30 - The significance of terroir and environmental factors in flavour development

    10:15 - The process of developing the blood orange ginger beer

    12:47 - From bar experiments to market-ready products: the development process

    15:32 - The launch and branding strategy for new products like blood orange ginger beer

    18:00 - The importance of supplier relationships and regional ingredient sourcing

    21:10 - The influence of travel and field trips on flavour discovery

    23:00 - Exploring innovative citrus varieties and regional nuances

    26:10 - Collaboration with bitters and partners to create distinctive flavours

    29:20 - How consumer trends shape product development and branding focus

    31:00 - The evolving beverage market: shift towards premium and non-alcoholic options

    33:30 - The role of flavour storytelling and ingredient authenticity in branding

    35:45 - Quickfire questions: favourite mixer, cocktail, and citrus fruit

    38:00 - Wrap-up and future possibilities for FeverTree’s innovation roadmap

    Resources & Links:
    • FeverTree Official Website
    • Angostura bitters
    • Mirabeau Wines
    • Crowd Farming
    • Shrub London
    • Todoli Foundation, Valencia, Spain
    • Oscar Tintori, Tuscany
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    34 mins
  • Angela Zaher, Lebanon’s Cuisine and Citrus

    Angela Zaher, Lebanon’s Cuisine and Citrus
    Jun 26 2026
    Exploring Lebanese Culture, Food, and Citrus Memories with Angela Zaher

    Discover the rich tapestry of Lebanese culture, identity, and cuisine through the eyes of food writer Angela Zaher. In this episode, Angela shares her powerful personal stories, insights on regional food traditions, and the significance of lemons and citrus in her life and Lebanese culinary heritage.

    Main Topics:
    • The influence of Lebanese and Palestinian cultures on food and identity
    • The evolution of Levantine cuisine and regional variations
    • The cultural significance of lemons and citrus in Lebanese traditions
    • How food promotes visibility and connection within the diaspora
    • Practical tips for cooking with lemons, including recipes for Mujadara and hummus
    • The role of ingredients like sumac and orange blossom water in enhancing flavours

    Key Insights:
    • Angela emphasises the importance of regional differences in Lebanese food, comparing culinary variations to Italy’s local pasta styles
    • She shares personal stories about her family’s lemon trees and the tradition of Lemonade in Lebanon
    • The episode explores how food transcends borders, uniting people across cultures through shared flavours
    • Practical advice includes tasting as you cook and creative ways to incorporate lemons and citrus into everyday dishes
    • Angela discusses her involvement in food events, including a panel on Palestinian food at the British Library for the 2026 Food Season.

    Timestamps:

    00:00 - Welcome and introduction to Angela Zaher's Lebanese heritage

    02:22 - The influence of colonisation on regional terminology and identity—“West Asia” versus "Middle East"

    04:22 - Food as a means of visibility for diaspora communities

    05:33 - The impact of historical borders on Lebanese cuisine and regional influences

    06:53 - Commonalities and variations in regional dishes like knafeh and hummus

    08:23 - The significance of lemons and their flavour in Lebanese cooking

    11:03 - Memories of lemons in Lebanon, including family lemonade traditions

    12:29 - How lemons are used for health and flavour in daily routines

    13:33 - The deep connection between lemons, citrus, and Lebanese baking and desserts

    15:09 - Tips for tasting and adjusting recipes, with a focus on hummus and lentil dishes

    17:23 - The story of lentils in British culture and how they’re used creatively at home

    19:14 - Hospitality in Lebanese culture, with lemons and citrus as a welcoming gesture

    21:00 - Lemonade stories: Family traditions and the importance of fresh ingredients

    22:42 - The impact of orange blossom and rose waters on flavour and digestion

    25:20 - The layering of citrus and floral notes in Lebanese drinks and desserts

    26:47 - The value of organic lemons and homemade citrus products

    28:33 - Culinary experiments with lemons in risotto, desserts, and drinks

    33:13 - The potential of hybrid citrus and creative uses of lemon varieties

    35:02 - Quick recipe overview: Mujadara and homemade hummus tips

    37:17 - The use of sumac as a lemon substitute in Lebanese cooking

    39:11 - Angela’s social media and upcoming culinary events, including the British Library panel on Palestinian food

    41:12 - Final reflections on Lebanon, family, and the importance of preserving culinary heritage

    Resources & Links:
    • Angela Zaher on Instagram – Follow Angela for recipes, tips, and cultural insights
    • Sumac spice – Elevate your cooking with this lemony spice
    • Orange Blossom Water – A versatile ingredient for baking and drinks

    Connect with Angela Zaher:
    • Instagram

    Enjoy exploring the flavours and stories from Lebanon through Angela’s heartfelt insights and delicious recipes.
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    41 mins
  • Dr Simi Rezai-Ghassemi Talks Iranian Citrus And Fermentation

    Dr Simi Rezai-Ghassemi Talks Iranian Citrus And Fermentation
    Jun 26 2026
    Exploring the Sweet Lemon: A Conversation with Dr. Simi RezAria Ghassami(Note: Our conversation was recorded before the start of the US/Israel war started with Iran, and hence makes no mention of this conflict.)Join us as we delve into the fascinating world of regional citrus fruits—specifically the sweet lemon or "Limu Shirin"—with Dr Simi Rez-Aria Ghassami, a food ethnographer specialising in Azerbaijani and Turkic foodways. Discover the cultural stories, culinary uses, and unique seasonality of this intriguing fruit, along with insights into Iranian citrus traditions and food history.Main Topics:The cultural and linguistic background of Limu Shirin, or sweet limeThe seasonal and regional cultivation of this unique citrus fruitInnovative ways to enjoy and incorporate Limu Shirin in cooking and beveragesThe etymology of citrus names in Iran and related regionsDr. Ghassami’s journey from ethnography to food writing and her upcoming book on fermented dairyKey Insights:Limu Shirin is a sweet, spherical citrus fruit similar in size to a blood orange, with a thin, smooth skin that is tricky to peel.Its seasonality peaks in Iran's Fars province, and it is rarely found outside its core region due to climate sensitivities.The fruit is best eaten immediately after cutting to avoid bitterness caused by ruptured juice sacs.In Iran, Limu Shirin is used both fresh and in culinary applications, such as flavouring tea or fish dishes, but it is mostly enjoyed fresh due to its subtle complexity.The historical and linguistic connections suggest that citrus fruits like Limu Shirin may have travelled along ancient trading routes, from Mozambique to West Asia.Orange blossom water and flower jams made from citrus blossoms are other significant uses of regional citrus and flower products.Dr Ghassami shares her journey from academic ethnography to food writing, emphasising her focus on fermentation and food history.Timestamps:00:00 - Welcome and introduction to Dr Simi Ghassami and her work00:44 - The story behind Limu Shirin and its cultural significance02:26 - How and where Limu Shirin is cultivated and its seasonality03:45 - Travelling to Iran for citrus photography and cultural insights04:55 - Comparing Limu Shirin with other citrus fruits like blood oranges and limes05:25 - Climate and regional growth conditions for Limu Shirin06:20 - The role of citrus in Iranian cuisine and etymology of fruit names07:44 - The possible origins of Limu Shirin and the spice trade influence09:15 - Regional availability and rarity of Limu Shirin outside Iran10:22 - How to eat Limu Shirin: quick consumption, peeling, and tasting11:49 - The traditional method for juicing and enjoying the fruit12:30 - Practical tips on slicing and processing Limu Shirin13:14 - Distinctive flavour profile and health benefits, especially for colds14:24 - Using Limu Shirin in drinks: the Van D’Orange and other recipes15:51 - How to incorporate Limu Shirin into cooking and food preservation18:24 - Sourcing Limu Shirin in the UK and regional availability20:07 - Other citrus and flower products: orange blossom water and jams21:08 - Final thoughts on using fresh versus cooked citrus22:09 - The potential for culinary innovation with limu shirin and citrus23:00 - Cultural expressions, poetry, and language connections of sweet and poetic names24:38 - Simi’s journey from ethnography to food writing and her upcoming book26:26 - The history of fermented dairy in Central Asia and its cultural significance27:24 - Promoting her book and upcoming book tour plans28:28 - Simi’s cookery classes in Bath and beyond29:48 - Conclusions, gratitude, and closing remarksResources & Links:Fermented Dairy of Central Asia - Simi Ghassami's BookOxford Food SymposiumDunya Supermarket, Stapleton Road - BathConnect with Dr. Simi Ghassami:InstagramEnjoy this flavorful exploration into the cultural, linguistic, and culinary worlds of the regional sweet lemon and beyond!
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    26 mins