at the sauce
is creating a food podcastSelect a membership level
Saucy
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Advertise on at the sauce! This tier includes all the benefits of my 'saucy' tier plus a 10 second ad at the start of 1 episode plus social media posting. Price shown is per month. Choose from a rolling commitment or one off...
About at the sauce
Hey! I'm Alex and this podcast is my passion project. By day, I'm a marketers and by night (and at the weekend, of course), I'm collecting food stories to share with you.
I talk to inspiring and fascinating people from all parts of the food industry: from the people who get the food we eat to our plates–the farmers, producers, chefs, bakers and scientists–to the people in the periphery who support the process in some form–the PRs, food writers, historians and authors. Basically, I'm getting to the source (or sauce) of our food and meeting so many amazing people. Famous, not famous, I don’t care. I just love collecting food stories.
I live and work in Bristol but hail originally from the East Midlands. I love food (obviously) but also history and travel and, when I'm not at work (or writing my food blog - Gingey Bites) I'm doing every element of this podcast myself - from researching guests to organising interviews, recording those interviews, editing episodes and promoting each episode! It's a lot!
I talk to inspiring and fascinating people from all parts of the food industry: from the people who get the food we eat to our plates–the farmers, producers, chefs, bakers and scientists–to the people in the periphery who support the process in some form–the PRs, food writers, historians and authors. Basically, I'm getting to the source (or sauce) of our food and meeting so many amazing people. Famous, not famous, I don’t care. I just love collecting food stories.
I live and work in Bristol but hail originally from the East Midlands. I love food (obviously) but also history and travel and, when I'm not at work (or writing my food blog - Gingey Bites) I'm doing every element of this podcast myself - from researching guests to organising interviews, recording those interviews, editing episodes and promoting each episode! It's a lot!
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When we reach 50 patrons we can start upgrading our equipment which will improve our sound quality!
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