『ThisPurpleStudio』のカバーアート

ThisPurpleStudio

ThisPurpleStudio

著者: Jay Singh
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Join me and my international roster of artists, creatives and characters whilst we kick back in my Purple Studio, talking food, music, life and Grandmas.

© 2025 ThisPurpleStudio
社会科学
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  • Madly Makes Music
    2025/05/28

    Joining me on the podcast this week is Madly — a truly genre-fluid artist whose music is a rich fusion of Neo-soul, Hip-hop, and Jazz, all laced with the elegance of French lyricism. Her sound is smooth yet punchy, poetic yet grounded — a sonic blend that’s both deeply personal and effortlessly cool.

    With a voice that moves between soulful intimacy and rhythmic fire, Madly brings emotion, groove, and storytelling into every track. Whether she’s spitting bars, crooning in French, or riding a jazzy beat, she does it all with style and substance.

    We’ll be talking about her creative journey, her influences, and how she finds that perfect balance between rhythm, soul, and language.

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    22 分
  • BigBristolVegan - Championing Bristol’s plant-powered scene—one bite, one voice, one story at a time.
    2025/05/14

    Lou is a passionate advocate for plant-based living and a vibrant member of Bristol's thriving vegan community. Through their involvement with Big Bristol Vegan, Lou has contributed to the city's rich tapestry of vegan culture, sharing insights, experiences, and a commitment to ethical, sustainable living.

    Whether they're exploring local vegan eateries, engaging in community activism, or sharing personal stories, [Guest's Name] brings a unique perspective to the conversation. Their work embodies the spirit of compassion and innovation that defines Bristol's vegan movement.

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    19 分
  • Josh Eggleton — Michelin-starred chef, sustainability champion, and culinary innovator behind The Pony Chew Valley
    2025/05/05

    From humble beginnings in a chip shop to running one of Britain’s top restaurants, Josh brings bold flavors, big ideas, and a deep passion for community and local produce. Tune in as he serves up stories from the kitchen, the farm, and beyond.

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    38 分

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