ISSUE 24: ANNA BARNETT

ISSUE 24

ANNA BARNETT

Mama, Content Creator, Podcast Host & Chef

London, UK

Tell us about your family...

We’re a family of four living in London. I have identical & very lively twin boys who are two years old. The biggest surprise of our lives!

How have you found the juggle of being a Mama to twins & having a busy career?

There’s no denying that the juggle is a lot some days but mostly it works. They still have a good 3 hour nap every day, so with planning I’m able to meet my work commitments. Accepting and making more realistic deadlines for myself has been a journey. These last two years have flown past so I’m just very aware of how fleeting these moments are.

“My priority has definitely shifted towards being as present as possible and making the most of the time with them whilst they're still tiny."

Have you always had a love for food? Was it always the area you wanted to work in?

Food has always played a big part in my life. Meal times were always around a table and Sunday lunches were always a big occasion. I think on moving to London at 18 I took that ethos with me and my passion for cooking for people just grew from there. I started out working in TV, events and then fashion but food was always something that took up a large proportion of my life. I started doing supper clubs 15 years ago and things grew from there.

How would you describe your cookery style?

"Rustic, hearty, vibrant and seasonal."

What is the biggest inspiration for your recipes?

Travel. I love to eat food that transports you back to a special time or place.

What is your favourite seasonal ingredient at the moment?

Jerusalem Artichoke is so versatile and has such a unique flavour. I’m enjoying experimenting where I can build it into dishes at the moment. Pomegranates are going in and on everything currently.

You have had an amazing career already as a chef, publishing two cookbooks, writing for all of our faves including Vogue, Grazia & The Evening Standard, as well as running classes, retreats & launching a Podcast.

Can we ask what you've got planned for 2025?

For 2025 I’m just about to start working on Season 4 of The Filling Podcast, I’ve had some incredible guests on the show- Kelly Osbourne, Raymond Blanc, Russell Tovey, Nicholas Grimshaw, Nancy Silverton, Sophie Ellis Bextor and so many more. It’s hugely inspiring to do and it’s a total passion project. I’m also working on another retreat too so watch this space...

Has anything about motherhood surprised you

I think the lack of conversation on just how incredible and superhuman mums are for growing and birthing babies and then juggling everything else that comes with it, it regularly surprises me!

What is your top tired mama tip?

Daily Meditation and eye patches!

Beauty product you swear by?

Emma Lewisham - illuminating cream

Is there anything you wish you had known before becoming a parent?

As soon as you get a handle on where you're at; it all changes. It’s a constant learning.

Are there any traits you would love to inspire in your Binibabes?

Kindness, optimism and confidence.

And finally please share with us your top BINI picks...

Love this! So chic (and will hide and dirt or remnants of food). We have it in peanut and it was a lifesaver when the twins were small.

Once you've tried these there's no going back, total life savers.

So warm, super cute. we've had two Winters now with this jacket - LOVE!

The slippers are so sweet and do the job.

Here Anna shares a tried & tested family recipe

ONE POT ROAST CHICKEN WITH SHALLOT & FENNEL BEAN BROTH

Feeds 4-6

Preparation time 10 mins

Cooking time 1.5 hours

Ingredients:

1 Whole Organic Chicken 1.5-5KG

4 Banana Shallots, finely sliced

2 Stalks of celery, finely sliced

2 inches of fresh ginger, peeled & cut into matchsticks

1/2 Head of Garlic

1/2 Head of Fennel, finely sliced

1/2 Lemon

Small Bunch of Dill

200ml White Wine

Good sprinkle of Salt

1/2-1 tsp of White Pepper

2 Fresh Bay Leaves

1 tin of Borlotti Beans

850ml - 1 ltr Good quality Chicken Stock

Method:

Pre-heat the oven to 180 degrees celsius/ 356 degrees fahrenheit

Prepare ingredients as above and simply combine the herbs & vegetables in a large casserole dish, before placing the chicken on top.

Pour over the white wine, stock & some seasoning.

Place in the pre-heated oven with a lid for one hour before giving it a stir & cooking for a further 30 minutes depending on the size & weight of your chicken.

Serve either by placing in the middle of the table & letting people dive in or portion off some of the chicken & serve in bowls soup/broth style.

I like to go heavy on the pepper for flavour. Some grated hard cheese is also a good addition.