Nourish by Spinneys
A show that inspires you to eat and live well. Hosts Devina Divecha and Tiffany Eslick chat with leading players in the food community, from farmers to foodies, as well as health and well-being experts. Brought to you by the UAE’s premium supermarket retailer, this award-winning show promises to bring you engaging conversations, fresh ideas, and help nourish your heart and soul. New episodes every other Tuesday.
Hydration is the one thing we all have in common, with Humantra’s Charlie Wright & Josh Fogg
This week, Tiffany Eslick sits down with Charlie Wright, founder of Humantra and Josh Fogg, their Senior Sales Manager. Charlie shares his previous experiences as a founder before launching Humantra. Charlie and Josh then talk about the science behind hydration and Humantra’s R&D approach.
Humantra have also just launched a new flavour exclusive to Spinneys—find out all about it on the episode!
Music ID: 5ROQ12DERYHSUUVQ
“I roasted so many times to get that blend perfect!” with Boon Coffee’s Orit Mohammed
Welcome back to a new season of Nourish by Spinneys, where food is everything.
Orit Mohammed, founder of Boon Coffee, sits down with co-host Tiffany Eslick to talk about the company’s growth as a distributor and now operator of 12 cafes across the country. Orit also talks about Ethiopian coffee culture, and how the terroir impacts not just the flavour notes but also the body of the coffee.
The Chef’s Counter: Birch Bakery’s Kathy Johnston
We’re closing out The Chef’s Counter with Kathy Johnston from Birch Bakery. Birch is one of Dubai’s loved artisanal bakeries featuring 100% sustainable Wildfarmed flour. For The Chef’s Counter, Birch is working with the luscious red apricots we source from Provence to create a beautiful apricot tart, available this week at select Spinneys stores.
The Chef’s Counter is our micro-series and an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene. We’ll be taking a break for the summer and will return with new episo...
The Chef’s Counter: Chang Sup Shin and Chef Eric Lee
Co-host Tiffany Eslick sits down with Chang Sup Shin and Chef Eric Lee for week 9 of The Chef’s Counter. Chang and Eric are pioneers of pop-ups in Dubai and form part of the creative force behind Ugly Burger and Ugly Noodles. They’ve built a cult following through collabs across the city, combining a passion for making great food accessible, and a deep knowledge of Asian ingredients, cultures and cooking traditions. And they just might be bringing Ugly Noodles to a more permanent spot in the city soon – listen in for details!
For The Chef’s Counter...
The Chef’s Counter: Doughbai’s Wadad Zarzour
Chef Wadad Zarzour, co-founder of Doughbai, joins Tiffany Eslick for week 8 of The Chef’s Counter. Doughbai is one of Dubai’s favourite neighbourhood bistros that’s built around the art of slow fermentation sourdough, and delicious Levantine flavours.
For The Chef’s Counter, Chef Wadad is bringing Doughbai’s trio of dips to Spinneys — their signature hand-strained labneh and feta with za'atar, jalapeno & walnuts, the sundried tomato, olives & walnut dip, and the muhamara.
The Chef’s Counter micro-series is an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining s
The Chef’s Counter: Hadrien Villedieu
We’re kicking off week 7 of The Chef’s Counter with Chef Hadrien Villedieu of Chez Wam. Chef Hadrien is known for his instinctive approach to flavour and has built Chez Wam around the idea of bringing people together over exciting, unexpected food inspired by his travels, experiences and ingredients from around the world.
For The Chef’s Counter, Chef Hadrien is bringing a Spinneys-exclusive take on Chez Wam’s much-loved Poulet au Sprite and a brownie dessert cup.
The Chef’s Counter is our micro-series and an extension of our in-store initiative to support the chefs...
The Chef’s Counter: Vineet Bhatia MBE
Co-host Tiffany Eslick is joined by Chef Vineet Bhatia MBE, to kick off week 6 of The Chef’s Counter. Chef Vineet is behind many award-winning restaurants around the world as well as three in the UAE, Indego by Vineet, Indya and the recently opened Naan & Co.
Chef Vineet is known for his modern interpretation of Indian cuisine and has spent four decades balancing tradition and technique. For The Chef’s Counter, he’s bringing two vibrant curry dishes to Spinneys inspired by his Indya spice blends — Coastal Coconut and Fiery Madras.
The Chef’s Counter is our mic...
The Chef’s Counter: BB Social’s Spero Panagakis and Alex Stumpf
Co-host Tiffany Eslick is joined by Spero Panagakis and Chef Alex Stumpf from BB Social Dining. They're known for their bold Eastern-inspired flavours and strong commitment to local sourcing and are now bringing their signature bang bang chicken baos to select Spinneys stores.
BB Social Dining has become one of the UAE’s favourite homegrown concepts with venues in DIFC and Time Out Market Dubai.
This episode continues our new micro-series called The Chef's Counter, an extension of our recently launched in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dini...
The Chef’s Counter: Shaw Lash’s beef barbacoa tacos
Co-host Tiffany Eslick is in conversation today with Chef Shaw Lash, known for her dedication to authentic Mexican cuisine. Chef Shaw has spent decades refining her craft across Mexico, the U.S., and Europe.
Today, she brings that dedication and passion to Dubai through Lila Taqueria and Lila Molino, using traditional methods of nixtamalisation to create authentic tortillas, chips and exceptional masa.
This episode continues our new micro-series called The Chef's Counter, an extension of our recently launched in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dining sce...
The Chef’s Counter: Stasha Toncev and Chef Milan Jurkovic
We’re continuing The Chef’s Counter, our new micro-series and an extension of our recently launched in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dining scene.
Co-host Tiffany Eslick is in conversation with Stasha Toncev and Chef Milan Jurkovic, the team behind 21grams, the much-loved homegrown restaurant that has introduced Dubai to the warmth, soul and generosity of Balkan hospitality. They’re bringing their signature chocolate hazlenut baklava into Spinneys as part of The Chef’s Counter.
They also talk about how Dubai’s hospitality community has rallied arou...
The Chef’s Counter: Kelvin Cheung
Today we’re introducing a new micro-series called The Chef’s Counter, an extension of our recently launched in-store initiative to support the chefs, founders and food entrepreneurs shaping the UAE’s dining scene. Co-host Tiffany Eslick sits down with Chef Kelvin Cheung of Jun’s and 852 Bakery to launch the series. Chef Kelvin continues to actively champion fellow chefs and is now bringing a selection of dishes to select Spinneys stores as part of the Chef’s Counter. They talk about the power of community, and the importance of showing up for one another. We’ll be spotlighting a different...
“We're like seeds thrown into the sands of Dubai”, with Kraken’s Chef Grégoire Berger
Our first repeat guest is the one-and-only Chef Grégoire Berger, now leading Kraken. Co-host Devina Divecha sits down with Chef Grégoire to talk about his own evolution from pure culinary ambition to building personal connections.
He also shares more about Kraken's focus on local ingredients and suppliers, how his management style has evolved, and the roots of Dubai's culinary scene.
Chapters
0:00 Coming up...
2:09 Personal growth
7:54 The rise of mocktails
9:03 The philosophy behind Kraken
14:03 Dubai's dining scene
22:10 Beyond Kraken
“Turning a wreckage into something sweet,” with Faim's Nadia Parekh
Hosts Tiffany Eslick and Devina Divecha are off to Business Bay to sit down with founder and cake-maker Nadia Parekh. They talk about Nadia's pivot from clinical psychology to food entrepreneur, and the lessons learnt from the closure of Mélange and the launch of Faim.
They also taste three of Nadia's signature cakes: The Quarantine (Chocolate salted caramel), Everybody's Birthday Cake (Chocolate praline and cereal) and the Jaded (Olive Oil, lemon, mascarpone and mixed berries).
Chapters:
0:00 You can't control things outside!
3:31 From clinical psychology to cakes
6:15 Becoming a fo...
“I found my canvas in Dubai, the perfect place, the perfect spot, the perfect city,” with La Mar Dubai’s Chef Andreé Núñez
Co-host Devina Divecha sits down with Chef Andreé Núñez at La Mar by Gastón Acurio at Atlantis The Royal in Dubai. Chef Andreé talks discovering his love for cooking at an early age, and his dream to showcase Peruvian cuisine and its influences at La Mar. He also plates a tiradito, a beautifully-plated dish and brings together Japanese techniques with the power of Peruvian ingredients.
“Great partnerships are about how you resolve conflict,” with Chef Neha Mishra and Panchali Mahendra
Co-host Devina Divecha sits down the women behind Tezukuri, Chef Neha Mishra and Panchali Mahendra, CEO of Atelier House Hospitality for the first episode of 2026. The powerhouse duo talk about their shared passion for creating F&B concepts, and how their friendship evolved into a business relationship with Tezukuri.
Chapters 0:00 Coming up... 4:23 Building a Friendship 8:18 Behind Tezikuri 14:52 Women in the Food Industry
“Bread is never Beyoncé,” with food writer Liam Collens
We're closing out the year with food writer and general counsel Liam Collens. Tiffany Eslick and Devina Divecha sit down for an all-pie breakfast with Liam at one of his favourite spots, Piehaus by 21Grams. They talk about Dubai's dynamic food scene and the challenges of restaurant criticism in today's age of attention.
We'll be back in the new year with new episodes. Until then, happy holidays!
Chapters
0:00 Coming up...
3:31 Dubai's dining scene
11:19 ‘Bread is not a course on its own’
17:02 Building trust as a food write...
“I wanted to document recipes that are fading away or being appropriated,” with Hisham Assaad
Co-host Tiffany Eslick sits down at Mishkah with author (and clown) Hisham Assaad during his visit for the Sharjah Book Fair a couple of weeks ago.
Hisham shares his journey in food that traces back to his childhood growing up in a refugee camp in Lebanon, how he wants to record and preserve recipes that are fading away, and. how he got started with clowning!
Hisham started his food blog, cookin5m2 , in 2013 and has since published two books—'Bayrut The Cookbook' in 2021 and 'Taboon' in 2024 celebrating his heritage and amazing recipes from Lebanon, Palestine and Syri...
Merry early Christmas to us, with Chef Kelvin Cheung
Our Christmas special is here! This week, Tiffany Eslick and Devina Divecha are standing next to the awesome Chef Kelvin Cheung as he champions Brussels sprouts to make one of his favourite Christmas dishes.
They also talk about the explosion of Dubai’s F&B scene, get updates on all of Chef Kelvin’s restaurants & reminisce about their favourite holiday traditions.
Chapters
0:00 Introduction
2:16 Cooking with Chef Kelvin
5:45 The right way to cook a Christmas Turkey
14:28 Dubai's Culinary Scene
21:01 Dream Culinary Projects
“Darjeeling Express is the story of a collective of women,” with author & restauranteur Asma Khan
We’re on a summer break and will be back with new episodes in September. In the meantime, here's one of our favourite episodes from the season with author, restauranteur and inspiring activist Asma Khan on the sidelines of What The Food at Alserkal Avenue in October.
Asma became the first British chef to be featured on Chef’s Table, showcasing her work with Darjeeling Express in London, and celebrating the birth of daughters.
She talks to Tiff how she’s fought the stigma of being a second daughter all her life, how the incredible women b...
“Dad always says, ‘Don’t burn yourself!’” with chef Tristin Farmer and his son Dylan
This week, we welcome our youngest podcast guest in the history of the show. Dylan Farmer joins his father, chef Tristin Farmer, for a chat with co-host Tiffany Eslick. They talk about Tristin’s love for Japanese ingredients and the culinary philosophies he has incorporated into the Maison Dali menu. They also talk about Dylan (and Tiff’s) love of Paddington!
“Dubai is boundaryless in the same way as our cuisine,” with Moonrise’s Solemann Haddad
Co-host Devina Divecha is on location at Eden House in Satwa this week, to sit down with Moonrise’s chef and owner Solemann Haddad. Solemann talks about the inspirations behind their recent renovation, and how Moonrise’s iconic dishes and beverages are pushing Dubai’s culinary narrative forward.
“Our industry is about human connection,” with One Life’s Necip Camcigil
Co-host Devina Divecha visits the newly-opened Growhouse by One Life at Alserkal Avenue to sit down with Necip Camcigil. Necip shares his journey from corporate life to launching One Life in D3 ten years ago. He also talks about One Life’s commitment to maximising scratch cooking, and why he still cashier’s every single day.
“Food is the new fashion,” with Tasha Group’s Natasha Sideris
We’re kicking off our new season with the wonderful Natasha Sideris, founder of Tasha’s Group—the company behind amazing concepts like Tasha’s, Avli, Flamingo Room, Bangalo34, Nala, Galaxy Bar and more. Natasha shares her journey from not wanting to be in the restaurant business to celebrating 20 years of Tasha’s.
They also talk about the 15 restaurant openings they’re opening over the next year & Natasha’s favourite South African foods. This episode is part of the South African edition of the Nourish magazine, which is in Spinneys stores now!
Summer Throwback: Chef Will Goldfarb on staying in harmony with nature
A throwback to one of Tiff’s favourite episodes from this season with Chef Will Goldfarb at the gorgeous Anantara The Palm Dubai Resort. Chef Will has been running the award-winning Room4Dessert in Bali for a decade now and he shares how they’ve expanded their space around the original restaurant. He also talks about what they’ve learned from traditional Bali philosophy and doing things in harmony with nature.
Nourish by Spinneys is currently on a summer break and will be back with new episodes in September.
Summer Throwback: “As hard as it may get, working with family is just as rewarding!”
A throwback to one of Devina’s favourite episodes from this season with Chef Eva Halasa and her daughters, Lilian & Emilie Rihani. The three of them came together post-COVID to launch ‘Three by Eva’ and ‘Masterclass by Three’. It was the first times we had three guests on a single episode, and is one of the funniest interviews we’ve had to date! Nourish by Spinneys is currently on a summer break and we’ll be back with new episodes in September.
Summer Throwback: Why Tresind’s Himanshu Saini doesn’t believe in signature dishes
A throwback to one of Tiff’s favourite episodes with Chef Himanshu Saini, who leads Tresind Studio the first and only Indian restaurant with 3 Michelin stars in the world. When Tiff sat down with him in late-2023, they talked about the evolution of their menu, how their divine broths come to life, and the emotional power of cooking.
We’re currently on a summer break and will be back with new episodes in September.
Wrapping up Season 3
Hosts Tiffany Eslick and Devina Divecha look back at some of their favourite moments from the third season of Nourish by Spinneys. We’ll be back with new episodes in September. See you then!
The floating island, with Chef Christophe Devoille
Tiffany Eslick and Devina Divecha sit down with Chef Christophe Devoille for our season finale. They talk about his journey from working for Chef Alain Ducasse to becoming Executive Pastry Chef at the Atlantis The Royal. They then witness a Chef Christophe masterclass where he shares his cooking tips while making a historic French dessert, île flottante.
Ice cream for breakfast, with Canvas Gelato’s Ahmad Al Marri
Co-host Tiffany Eslick sits down with Ahmad Al Marri, founder of Canvas Gelato, one of the UAE’s favourite ice cream brands. They indulge in some delicious ice cream for breakfast, made with Discover by Spinneys’ Scottish strawberries. They also talk about the origins of Canvas Gelato, how they come up with extraordinary flavours, and the evolution of the culinary scene in Dubai.
“Slow down and breathe”, with COMO Shambala Estate’s Kimberly Kneier
Co-host Tiffany Eslick sits down with Kimberly Rose Kneier, Director of Wellness at COMO Shambhala Estate in Bali. They talk about the Estate’s personalised approach to wellness, traditional Chinese medicine, and the principles behind her R.E.A.L. diet philosophy.
They also talk about women’s health and menopause, and how it can be an empowering transition for women. Kim and the team were in Dubai a few weeks ago to celebrate the Estate’s 20th anniversary.
Read about Tiff’s visit to COMO Shambhala Estate last year.
The importance of strength training, with Roar Fitness’ Sarah Lindsay and Jordan Bunting
Co-host Tiffany Eslick sits down with Roar Fitness’ Sarah Lindsay and Jordan Bunting to understand the importance of strength training and how it helps build confidence and resilience. They share why it’s so important to integrate training, nutrition and recovery, and share some tips of beginners.
Roar Fitness was founded in London by Sarah Lindsay and Rich, and they opened in Dubai last year. If you’ve been thinking about strength training or want to understand why a holistic approach is necessary for fitness, this episode is for you!
“Don’t be afraid of monotony and repetition,” with Revolver’s Chef Jitin Joshi
Co-host Devina Divecha sits down with Chef Jitin Joshi, Chef Partner at Revolver Singapore’s first outpost in Dubai. They talk about his journey from aspiring doctor to acclaimed chef, Revolver’s live fire and open-kitchen approach to dining, and why they’ve installed a DJ mixer inside the kitchen! Chef Jitin also talks about creating a legacy both within the culinary world and outside, and shares his tips for anyone entering the F&B space.
“I have a bit of a fetish for tomatoes,” with Six Senses Zighy Bay’s Chef Walter Butti and Chef Marco Pohlner
Join co-host Tiffany Eslick on a journey to Six Senses Zighy Bay in Oman, where she sits down in their organic garden with Executive Chef Walter Butti and Chef Marco Pohlner, Chef de cuisine for Sense on the Edge, situated 290 meters above the Gulf of Oman. They talk about their revamped 12-course dining menu as well as the property’s commitment to sustainability, with a focus on local produce.
Filipino food tasting with Chef JP Anglo
Co-host Devina Divecha continues her conversation with Chef JP Anglo at Konya Filipino Eatery with details about the dishes they tried from the chef himself.
“I wanted to prove to my fellow Filipinos that our food can go beyond the doors of our house,” with Kooya’s Chef JP Anglo
Co-host Devina Divecha sits down with Chef JP Anglo at his restaurant, Kooya Filipino Eatery in Dubai Marina. Before coming to the UAE, Chef JP became known for his restaurant Sarsa in the Philippines, as well as numerous collaborations in Dubai and around the world.
He talks about his dream to get Filipino food known globally and enjoyed by everyone, how fatherhood has changed his perspective and his new ready-to-eat line.
Next week, we’ll have a bonus video episode with more details on the dishes you’ll hear abou...
“Vine leaves are very underrated,” with Dara Dining’s Sara Aqel
Co-host Devina Divecha sits down with Chef Sara Aqel, who recently won Best Chef in the One Knife Category for her latest venture, Dara Dining. Chef Sara has worked at the Burj Al Arab and at Torno Subito with Chef Massimo Bottura. She then went on to become chef de cuisine at Fi’lia which received a Michelin Bib Gourmand and a place in Gault & Millau within just a year of its opening.
She talks about her journey leading to Dara Dining, and shares a lot of actionable advice for anyone building a career in...
‘Putting Central American flavours on the Dubai culinary map,’ with Chef Gabriela Chamorro
Co-host Tiffany Eslick sits down with Chef Gabriela Chamorro at the newly opened ‘Girl and the Goose‘ Restaurante Centroamericano, at the Anantara in Downtown Dubai.
The concept was originally born as a supper club five years ago, and has moved from pop-up plates to permanent tables this year. Chef Gabriela was born in Nicaragua and came to Dubai while working with Emirates. She tells Tiffany about her mission to put Central American flavours on the culinary map of Dubai, and the importance of community, teamwork and passion.
“The magic of 50Best is in the community and people coming together,” with Leen Al Zaben
Co-host Tiffany Eslick sits down with Leen Al Zaben, Academy Chair at 50Best. Leen was originally considering a master’s program in journalism when someone’s timely advice pivoted her to the world of creative writing and food. In addition to work with 50Best, she’s also a food and travel writer, photographer, and consults on a number of food-related things including cookbook development and hospitality. She also shares how she’s working closely with the community to help young chefs develop their purpose and passion.
Bonus: “Chocolate hummus doesn’t exist!” with Fadi Kattan
On this bonus episode, co-host Tiffany Eslick talks to chef Fadi Kattan about the banquet dinner hosted during the Emirates LitFest 2025, and why he’s tired of everything with tahini being called hummus. You can also catch the full episode with Chef Fadi from last week in your podcast app or on YouTube.
”I wake up at 6 a.m. going ‘I need laban jameed now!’” with Fadi Kattan
Co-host Tiffany Eslick sits down with celebrated chef and author Fadi Kattan on the sidelines of the Emirates LitFest 2025. He talks about how terroir influences the dishes across Palestine and his journey documenting Palestinian food over the years.
Chef Fadi runs three restaurants around the world—Fawda in Bethlehem, Akub in London and Louf in Toronto. He’s also behind the Kassa Boutique Hotel in Bethlehem and has published his cookbook called Bethlehem, a celebration of Palestinian Food.
We’ll also have a bonus episode out next week where Chef F...
