This week’s castaway is Lily Simpson, the founder of The Detox Kitchen. Her business grew from a simple idea into a popular collection of delis and delivery services known for creative, delicious food. The Detox Kitchen has won devoted fans across a wide audience—chefs and celebrities aside, anyone who has eaten there will tell you the food is remarkable.
Lily authored a bestselling cookbook and has another book scheduled for release next year. Her achievements come from hard work and persistence: she has built a successful food business largely by her own efforts. That combination of business acumen and culinary creativity makes her an inspiring figure in the food world.
Her natural warmth and clarity of purpose are as notable as her professional success. Listening to her conversation is motivating—many people leave a chat with Lily feeling ready to tackle their own projects. After our interview, she kindly treated me to lunch at The Detox Kitchen; the meal was so impressive I recommend sampling as much as you can when you visit.
Lily’s chosen desert island dish captures her love of simple, comforting food: an assortment of pasta. She imagines a smorgasbord that includes a creamy mushroom pasta alongside a fresh pea and mint option. Those combinations balance indulgence and brightness, perfect for different moods and seasons. The creamy mushroom pasta, in particular, sounds perfect for colder months—rich, soothing, and full of flavor.
For a luxury item on the island, Lily would bring her laptop—without internet access. That choice reflects someone who values tools for creation and planning even when technology is limited. It also hints at a blend of practicality and imagination: a way to write, sketch ideas, or work on recipes while disconnected.
She recommends several restaurants that reflect her tastes and standards: Nopi, Lima, and Hoppers. Each offers something distinctive, and they come highly recommended for anyone interested in excellent dining experiences. I’ve visited them and can confirm they offer memorable meals worth seeking out.
If you want to hear Lily’s full story and conversation, you can listen to the episode on Apple Podcasts using the link below. Her insights into running a food business, writing a cookbook, and staying creatively driven make the episode both informative and uplifting.
Thank you for listening. For more recipes and updates, you can find me on Instagram @madebymargie or visit madebymargie.co.uk for a collection of recipe ideas and inspiration.
Don’t forget: the recipe related to this episode is available here: Banana Bread with Homemade Berry Jam & Greek Yoghurt.
