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On The Table Read Magazine, “the best entertainment eBook magazine UK“, The QI Elves are back, and this time they’re bringing a feast of knowledge to your ears with their brand new podcast, Lunchbox Envy, where they unpack the quirky side of food.
Lunchbox Envy
Feeling like your lunchtime routine is a bit…beige? Craving a side of the bizarre with your sandwich? Then prepare your ears (and your appetites) because the brains behind the brilliant “QI” and “No Such Thing As A Fish” are back with a brand new podcast that’s guaranteed to spice things up.
Introducing “Lunchbox Envy,” a piping hot podcast that’s here to add a generous dollop of fascinating and frankly, downright weird, food facts to your daily meal. Forget the same old lunch break monotony – this podcast is a culinary adventure for your mind.
“Lunchbox Envy” brings together a trio of food fanatics, Manu Henriot, an ex-chef and one of the brilliant QI Elves, Jack Chambers, another QI Elf and a self-proclaimed gastronome, and Rosie MacKean, a talented chef and food writer.
Together, they’ll be unpeeling the culinary world, one ingredient at a time, answering the questions you never knew you had. Think of it as a fascinating, mouth-watering deep dive into the strange and wonderful world of food.
Want to know what happens when nuclear submarines run out of sausages? Curious about where you can find vibrant blue bananas? Or perhaps you’re intrigued by the country that hosts an international testicle-cooking competition? “Lunchbox Envy” has you covered.
This isn’t just another food podcast. It’s a journey into the hidden corners of culinary history and culture, packed with surprising facts and bizarre traditions that will leave you hungry for more.
Hosted by Audioboom, “Lunchbox Envy” is launching Monday, February 24th on all major podcast platforms. So, ditch the bland, embrace the bizarre, and get ready to experience some serious “Lunchbox Envy.” Your brain (and your stomach) will thank you.
Lunching with the Elves is a unique experience because they’re as interested in talking about their food as eating it. Finding out that the tip of asparagus is called a ‘squib’, or that scientists have patented a new type of seaweed that tastes like bacon, is what makes Manu, Jack and Rosie the perfect bread-fellows (the literal translation of the word ‘companions’)
-John Lloyd, Founder and Executive Producer of QI
Manu Henriot
Manu’s love of food is a vibrant tapestry woven from her rich heritage. Growing up in an English-Gujarati-Mauritian family, surrounded by a community of South Asian Sufis, she was immersed in a world of incredible flavors. Her heart still belongs to the simple perfection of roti, fresh off the tawa and swimming in butter.
From the buzz of a trendy London kitchen to the innovative fusion of an Asian/Dutch restaurant, Manu’s culinary journey took an unexpected turn when she discovered a passion for understanding food. She traded her chef’s whites for a researcher’s notebook, crafting a master’s ethnography on women chefs through immersive kitchen experiences.
Now, as part of the QI and No Such Thing As A Fish team, she continues her food exploration, challenging herself to find the most bizarre crisp flavors to dazzle her chef friends – a culinary quest that’s never short on surprises.
Jack Chambers
Jack’s culinary awakening was a dramatic, puttanesca-fueled revelation. For five years, pasta and butter reigned supreme in his South East London childhood. Then, in 1998, a stolen forkful from his mother’s plate ignited a lifelong passion.
The possibilities of gastronomy became a thrilling obsession, so much so that his 10th birthday was celebrated at Paddington Station, a pilgrimage to London’s elusive sushi belt. A maths degree from Sheffield led him to the vibrant, trumpet-playing, café-working scene of Yorkshire before he returned to London in 2018 to feed his insatiable curiosity as a researcher for QI.
Since then, he’s immersed himself in the world of fascinating facts, contributing to No Such Thing As A Fish, eight series of QI, and four books.
Rosie MacKean
Rosie MacKean isn’t just a food writer and chef; she’s a culinary force of nature. From the precision of high-end restaurant kitchens to the fast-paced world of film sets, she’s cooked it all. A familiar face on TV and radio, Rosie also delivers weekly doses of deliciousness through her Substack newsletter, “The Dinner Party,” and connects with her 50,000+ online followers.
Her debut cookbook, “Good Time Cooking,” released in 2024, is a testament to her passion for joyful, accessible food. When she’s not working (which is rare), you’ll find her immersed in the culinary delights of South London. A fluent speaker of Spanish, Italian, and French, she’s a master haggler in Mediterranean food markets, adding another layer to her vibrant food adventures.
Find her online as @rosiemackeanpastaqueen
QI Ltd
For a decade, “No Such Thing As A Fish” has hooked listeners worldwide, averaging a million weekly downloads and boasting over half a billion total listens. A consistent iTunes top-ten fixture, this award-winning podcast (Amazon, Apple, Chortle, Spotify) has spawned not only three bestselling books and two BBC TV series, but also a coveted vinyl-exclusive recording.
Meanwhile, the venerable BBC comedy powerhouse, “QI,” continues its reign with its 22nd series, “V.” With over 300 episodes now on iPlayer, it’s amassed 24 million streams and earned two 2023 National Comedy Award nominations. The show’s “QI Elves” are prolific authors, with 20 books to their credit, and were a popular weekly segment on Radio 2’s “Zoe Ball Breakfast Show.”
Their extensive media footprint includes “The Museum of Curiosity,” “The Tournament,” “Allegedly…The Popbitch Podcast,” and the 2024 launch, “Quite A Good Sport.”
Find more from Lunchbox Envy now:
qi.com/lunchbox
@lunchboxenvypod
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