Dish

Professor Brian Cox, cider-steamed Dover sole & clams and a Saint-Aubin Premier Cru

05 Nov 2025

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Our first Professor, our first Dover sole... and our second Brian Cox. Professor Brian Cox is a British physicist, broadcaster, writer and professor of particle physics. You will know Brian from his TV work on shows including Horizon, The Planets and Solar System alongside his BBC Radio 4 programme, The Infinite Monkey Cage. Brian, who was born in Oldham, joins us to blow Nick and Angela’s minds and chat about his new stage show, Emergence. Emergence, which explores the universe and cosmic evolution, is a HUGE production involving a giant display screen able to bring out-of-this-world shots to life. Tickets are available now for the world tour. This episode is powered by curiosity, including Brian’s own desire to learn how to cook Dover sole. Step forward Angela Hartnett who takes Brian under her wing at the counter to help create our dish of cider-steamed Dover sole & clams. This is paired with a glass of Saint-Aubin Premier Cru, Domaine Gérard Thomas, celebrating Brian’s love of wine and, in particular, a white Burgundy. Our biggest questions get answered across this chat. From figuring out how taste works to the challenges of life on Mars... and what is it about porridge that Brian Cox just can’t get on board with. You can watch full episodes of Dish on YouTube and, new for this season, on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected] Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

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Dish

Professor Brian Cox, cider-steamed Dover sole & clams and a Saint-Aubin Premier Cru

This episode hasn't been transcribed yet

Other episodes from Dish

Helena Bonham Carter, cheese toasties with sticky shallots, and a prosecco

Tim Key, sticky sausage & apple braise, and a beer

Millie Bobby Brown, penne alla vodka and a Montecucco Rosso Riserva

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