Haitham Mattar
I’m delighted to welcome Haitham Mattar, MD at the Intercontinental Hotel Group for India, Middle East & Africa to What I Did Next this week. What I Did Next:
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“I love to see the slight imperfections,” with food stylist Katelyn Allegra
If you’ve ever wondered how the food looks as amazing as it does in the Spinneys’ magazine, Nourish, today’s episode has the answer! Co-host Tiffany Eslick sits down
HRH Nourah Al Faisal
I’m excited to kick off a new season of What I Did Next with Her Royal Highness Nourah Al Faisal. She’s the founder of bespoke jewellery brand Nuun,
“I have a vision of leaving a legacy with this brand” Faiza Bouguessa on her journey through the world of fashion, being true to her vision, and leaving a legacy for the Middle-East
Hashem is joined this week by accomplished fashion designer Faiza Bouguessa. The two consider the trials and tribulations of founding a successful business, and the importance of finding an authentic
“Not your Italian grandmother’s way of cooking,” with Chef Akmal Anuar
Co-host Devina Divecha catches up with chef Akmal Anuar, who became well known for his work with 3 Fils, and is now behind the menu of one-Michelin-star Woodfire and the
Power System Operations and the Energy Transition
In this episode of The Current, host Sara Al Blooshi, Senior Communications Specialist at EWEC, speaks with Salwa Alshehhi, Senior Generation Planning Engineer, and Fatmah Al Salami, Network Studies Senior
“I’m very comfortable around people who are homesick but not sure where home is.” Avni Doshi on the impact of culture, motherhood and identity on her creative writing process, and the UAE’s nascent literary ecosystem
Hashem catches up with Avni Doshi, author of ‘Burnt Sugar’, which was shortlisted for the prestigious Booker Prize. In her book, Avni explores the themes of identity, culture and motherhood.
Our highlights from Season Two!
Hosts Tiffany Eslick and Devina Divecha reminisce about their favourite moments from the second season of Nourish by Spinneys. They also chat about recurring themes, their favourite bloopers and catch-up
Achieving Zero Hour
In this episode of The Current, host Abdulrahman Bafaraj, Senior Project Manager at EWEC, speaks with Georgios Vantsiotis, Demand Forecasting Director, and Omar Al Ameri, Head of Power Operation Control,
“If somebody calls hummus a dip again, I'm going to scream!” Fadi Kattan on why food is so central to his celebrating his Palestinian heritage and on the magical powers of oral history.
Hashem catches up with Chef, hotelier, and author Fadi Kattan in Bethlehem. Chef Fadi talks about his newly published cookbook, Bethlehem, which is essentially a celebration of Palestinian Food. It
Wrapping up Season 7
I’m joined by the show’s producer, Chirag Desai, to look back at some of the season’s highlights & themes from our latest line-up of incredible guests. What
“I have a love-hate relationship with food”, with Chef Hadrien Villedieu
Co-host Devina Divecha speaks to Chef Hadrien Villedieu, who heads Chez Wam at St. Regis Dubai The Palm. Chef Hadrian used to be known as the Junk Food Man, and