My castaway this week is Dolly Alderton.
Dolly is an award winning journalist who has written for the Sunday Times, the Sunday times Style, GQ, The Telegraph, Marie Clare, Red Magazine…the list goes on and on.
She writes and directs for tv, has made short movies, has written storylines for Made in Chelsea and worked on E4’s Fresh Meat.
Dolly was also the weekly dating columnist for the Sunday Times Style and she has a weekly newsletter called the Dolly Mail which is a huge hit and is growing by the day, by the hour. She also co hosts a social commentary, pop culture podcast called the High Low with Pandora Sykes which is taking the world by storm as they have already had over half a million downloads.
Dolly has been quoted as having said:
“In a world of no consequences, I would eat mac and cheese for every meal of every day. But there must be variation in life; light and shade, indulgence and restraint, Red Leicester and nutritional yeast.”
A girl after my own heart
I went round to her gorgeous flat on a rainy Monday morning and we just had a really lovely chinwag. Dolly is friendly, funny and super successful but also charmingly self-deprecating. We discuss a mutual love of all things Nigella, butter, bread and the joy of having a side of carbs when you’re already having carbs.
Dolly has a complicated relationship with shortbread, which we explore as well as the idea of using food to make friends. That’s allowed, right?
I know I am no Kirsty Young and that Desert Island Dishes has a long way to go before we reach the starry heights of Desert Island Discs but I’m so enjoying doing this podcast and I hope you are enjoying listening!
Desert Island Dish: Jersey Rock Oysters with shallots, vinegar and lemon with ice cold champagne. Followed by Spaghetti Vongole (Bianco) with Crepe Suzette for pudding.
Luxury item: Big bed.
Have a listen to the lovely Dolly by clicking on this button:
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There’s a delicious recipe inspired by Dolly’s delicious episode. Check it out here.