Episodes

3d ago

This week, The Go-To Food Podcast closes out the year inside one of London’s most talked-about dining rooms. Recorded at Café Cecilia on the canals of Hackney, the episode finds hosts Ben and Fred sitting down with chef owner Max Rocha at the height of Christmas service. It is warm, chaotic, funny and deeply human, the sound of a restaurant in motion as one of Britain’s most influential young chefs reflects on how he got here. Rocha speaks with striking honesty about his journey through Spring, River Cafe and St. John, and the mentors who shaped him, particularly the late Skye Gyngell. He unpacks how Café Cecilia exploded from a modest, family-run opening into one of the hardest tables to secure in the country, without PR, without hype chasing, and without compromising on food that is rooted in simplicity, seasonality and care. This is a masterclass in building something quietly exceptional, one plate at a time. The conversation goes far beyond the pass. Rocha opens up about burnout, addiction and the pressure of sudden success, describing how sobriety and exercise quite literally saved his life and his restaurant. He talks about rewriting kitchen culture, setting boundaries, banning hangovers, and creating an environment where young chefs can learn properly, from butchery to bread, rather than just survive service. It is one of the most candid discussions of mental health in hospitality you will hear this year. Along the way, there is food, a lot of it. Guinness bread and butter, fritti with anchovy and sage, deep fried bread and butter pudding, big steaks, Dublin restaurants worth travelling for, and the dish Rocha would put in the Go-To Hall of Fame. Thoughtful, generous and quietly profound, this episode is a fitting end to the year and essential listening for anyone who cares about cooking, creativity and staying human in a brutal industry. Hosted on Acast. See acast.com/privacy for more information.

6d ago

Part 2 of our conversation with the legendary Mark Hix is here and it is absolutely packed. This episode dives deep into the roaring early days of the Ivy, the madcap menu development, the cult dishes, the shepherd's pie that became a national obsession, and the wild creativity that defined a generation of London dining. If you care about how modern British cooking was shaped, this chapter with Mark is essential listening. We pick up right where the chaos and brilliance left off. Mark takes us inside the culinary revolution that lifted Britain out of its prawn cocktail fog, the rise of the gastropub, his unlikely journey into food writing, and the unfiltered truth behind working with giants like Corbin and King. There are stories here that have never been told quite like this, from scooter dashes between dining rooms to the menu decisions that still echo across the industry. And of course, Mark opens up about striking out on his own and building a restaurant empire at full tilt. The risks, the rush, the mistakes, the insane highs, the legendary parties, the kitchen tales that feel almost mythic. He talks candidly about advice for young restaurateurs, about what British food has become, and even about the infamous final lunch of Keith Floyd which led to one of the most talked about menu tributes in London. This episode is Mark Hix in full flight. Honest. Hilarious. Fiercely passionate. Brilliantly unapologetic. So settle in and enjoy the ride. And if you are listening on Apple, Spotify or YouTube, take two seconds to leave us a comment and subscribe. It really helps us grow the show. Thank you for supporting the Go To Food Podcast brought to you by Blinq, the greatest POS system in the world. Hosted on Acast. See acast.com/privacy for more information.

Dec 11

Mark Hix’s Part 1 is basically a greatest hits album of British restaurant stories, told by the bloke who lived them. From boozy late nights at the Groucho with Richard Corrigan, to being Tonksed at 3 a.m, the episode opens in full chaos mode. From there, you get deep into the London years. Hix walks us through the Ivy, the Caprice, Scott’s and J Sheekey, the creation of dishes like the crispy duck and watercress salad that started life as pork, and a black ink risotto that made Jonathan Meades sit up and take notice. He tells the story of Challenge Hix in the Tram Shed kitchen library, where head chefs cooked against him under a 30 minute clock, and the rules were simple: no more than three main ingredients on the plate and a menu line that actually tells you how a dish is cooked. His disgust at the modern “ingredient, comma, ingredient, comma, ingredient” menu gets a full, glorious rant. The episode is packed with the kind of stuff chefs whisper about. Mark remembers the days when critics like A. A. Gill, Faye Maschler and Jonathan Meades could make or break a restaurant, from rave reviews to absolute shockers. He talks about Gill slagging off the Tram Shed, texting him mid review over oyster details, and the surreal moment he opened a Sunday paper to see his cookbook recipes lined up against Gordon Ramsay’s pub dishes in a double page spread. There are tales of the Rivington Grill as a near empty bar that had to “rent a crowd” of Shoreditch artists, his art-for-food deals, and the moment he texted Damien Hirst for a sculpture and ended up with a giant cow and chicken in formaldehyde at the heart of Tram Shed. Underneath the mischief there is a harder story too. Hix talks about growing up in Bridport, watching his grandfather run the local pub and paint business, getting steered into catering college by a family friend, and grinding through the Hilton staff canteen, the Grosvenor House and the Dorchester before landing at the Caprice. He also begins to lift the lid on the brutal side of restaurant ownership, from insane London rents to the moment his business partners put his restaurants into administration two days before lockdown, leaving him to stand in Tram Shed and tell 130 staff they no longer had jobs. It is funny, furious, nostalgic and very human. Part 1 feels like sitting at the bar with Mark Hix while he finally tells you how it all really happened. -------- Hosted on Acast. See acast.com/privacy for more information.

Dec 8

In this episode we sit down with Carl McCluskey, the quietly obsessive mastermind behind Crisp, the cult London pizzeria that has gone from a backstreet Hammersmith pub to one of the most sought after tables in the city. Carl walks us through the whirlwind first three weeks of his new Marlborough site and the sheer graft behind bringing a tiny pop up operation into a polished, high pressure restaurant setting. From staff struggles and stretching stations held together with rope to finally stepping into a dream kitchen, it is a rare look at the leap from local hero to full scale powerhouse. Carl breaks down the craft behind his pizzas, including the infamous Vecna, born by accident during a chaotic Halloween party when he grabbed hot honey and burrata as a last minute experiment. He shares the Reddit conspiracies about his secret hydration levels, the ongoing myth that his dough sits in trays, and why he refuses to reveal the tiny tweaks that make Crisp different. He explains how his cousin Pedro became the best oven man in the world, how the team makes up to forty litres of hot honey a week, and why scaling too fast would destroy the magic. The conversation turns to the business side, where Carl opens up about the heartbreak of leaving the original Hammersmith pub after impossible lease demands from Stonegate. He tells the wild stories that came with success, from seven hour queues to customers offering a thousand pounds in cash for a table. He recalls the day Dave Portnoy’s 8.1 review changed everything, the surreal moment an American number rang asking for margaritas, and the sudden global spike in calls from fans desperate to try his pizza. There is also the now legendary saga of the toilet graffiti that became a t-shirt, a Wi-Fi code, and a small legal dispute. Carl’s life story threads through the episode, from his days as a semi pro footballer playing alongside the Wealdstone Raider to being raised in his nan’s old school London pub. He reveals the New York and LA inspirations behind his food, why an all day John and Vinnie's style concept could be his next move, and the places he eats on his own perfect food weekend. Honest, funny, and completely unguarded, this is Carl McCluskey at his best. Hosted on Acast. See acast.com/privacy for more information.

Dec 4

Few journeys in British food are as dramatic as that of Nathaniel Mortley, better known as Natty Can Cook. In this episode Natty takes us from being a naughty kid in Peckham to becoming one of the most exciting young chefs in the country. He opens up about the night he was stabbed at just sixteen, the trauma and anger that followed, and how those years pushed him toward the streets, knives and choices that spiralled far from the kitchen he once loved. Natty speaks candidly about losing his passion for cooking, getting arrested outside a rave in Vauxhall and receiving a five year prison sentence that could easily have ended his story. Instead, it became the turning point. He takes us inside Belmarsh and Brixton for a brutally honest look at prison life: the violence, the bullying, the humiliating controlled feeds, the strange economy of mackerel currency and the wild creativity of microwave cheffing and the legendary jail cake. His memories of the wing are gripping, raw and impossible to forget. But this episode is also about redemption through food. Inside Brixton’s Clink restaurant, Natty rebuilt his confidence, his discipline and his love of cooking while teaching men who had never set foot in a kitchen. He describes the emotional shock of returning to the same prison years later to cook a four course tasting menu for 80 diners and a team of inmates who had no idea he once slept in those cells. It is a full circle moment that hits with incredible force. Today Natty is on the Michelin radar, self funded, uncompromising and creating some of the most exciting Caribbean food in the country. From the chaos of his 200 cover soft launch to the rise of his viral Luxe Roast Challenge, from his pimento duck to his strict dress code and the unbelievable customer stories, this episode is a front row seat to a chef who fought his way back from the edge and is now aiming for history. It is powerful, emotional and completely unmissable. Hosted on Acast. See acast.com/privacy for more information.

Dec 1

Bjorn Frantzen walks into the studio with nine Michelin stars behind him and the swagger of someone who has genuinely changed the direction of modern dining. The world calls him the greatest chef alive and for once the hype feels almost understated. In this episode of The Go To Food Podcast, Bjorn opens up about the journey from professional footballer to culinary architect and the heart condition that forced him to pivot from the pitch to the stove. What follows is a portrait of a man who rebuilt his entire life around flavour, discipline, and the pursuit of excellence. Throughout the conversation, Bjorn breaks down the philosophy that powers his restaurants. He shares how early lessons in teamwork shaped him, why cooking a la minute remains his obsession, and how he designs dining experiences that feel electric from the moment a guest rings the doorbell. From moving diners between rooms to maintaining a kitchen that creates dishes in real time, Bjorn explains how fine dining becomes theatre, emotion, and engineering. He even reveals the thinking behind his legendary ingredient box, his seasonal discipline, and the creative engine that keeps three restaurants at the very top. Bjorn also dives into the realities that most chefs never discuss. He recalls the brutal early days in London kitchens, the heartbreak of leaving football, the pressure of chasing a third star, and the even greater pressure of keeping it. He talks candidly about the partnership strain that played out on national television, the intense Nordic work culture, and why staying creative matters more than staying comfortable. Whether he is describing cooking scallops like meatballs on his disastrous first day or the thrill of a perfect langoustine, he delivers honesty with the confidence of someone who has earned every lesson. This episode is a rare chance to hear one of the most influential chefs of his generation speak with total clarity about ambition, sacrifice, and joy. Bjorn Frantzen is a creator, a disruptor, and a force who refuses to settle. If you want to understand what greatness looks like in real time, pour yourself a drink, settle in, and enjoy a master of his craft at full power. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Nov 27

Step inside one of the wildest careers in modern British cooking as we sit down with Tommy Banks , once the youngest British Michelin starred chef, Great British Menu champion, author, farmer, preservation obsessive, cricket prodigy in a past life, and the man behind both The Black Swan at Oldstead and Roots in York. From hand milking cows on a tiny family farm to being crowned TripAdvisor’s number one restaurant in the world, Tommy charts the long, strange path that took him from near-empty dining rooms to global recognition. Along the way we hear about the early days of The Black Swan, complete with RAF chefs who bullied teenage Tommy at the sink, and his twenty-something imposter syndrome phase where he cheerfully admits to cooking straight out of Phil Howard’s cookbook before finding his own style. The stories in this episode are the stuff of modern kitchen folklore. Tommy talks us through the heartbreaking illness at eighteen that ended his cricket dreams, the fierce work ethic that followed, and the moment Kenny Atkinson sat down for dinner and told him he had to get on Great British Menu. We hear about the ferocious creativity behind his fermentation rooms, the Douglas fir desserts, the legendary crab and beetroot dish, and the umeboshi-style strawberries now copied across the country. There is also the infamous pie-van heist that turned into a national news frenzy with Tommy fielding calls from Radio 1 through Radio 5 on the same day as he begged thieves to at least give the five thousand pies to charity. And of course the blackmail era of two-year waiting lists after The Black Swan went viral. Tommy also gives us a hilarious and honest tour of life running an expanding Yorkshire empire. From the diners flying in by helicopter to tell him his restaurant is not the best in the world, to the email from an industry “expert” advising him to shut down the General Tarleton immediately, to his strict refusal to cook vegan food because he cannot grow lemons on the farm, the stories land one after another. We dig into Yorkshire pub culture, his dream blowout dinners, his disdain for truffle, and the perfection of a proper Sunday roast at The Abbey Inn . This is Tommy Banks in full flow: sharp, grounded, funny, straight talking, wildly inventive, and endlessly proud of his little corner of Yorkshire. A genuine must-listen. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Nov 24

We're back for a new week with a riot of energy as we sit down with the endlessly charismatic Robin Gill, the chef who helped reshape modern London dining. Fresh from opening his vibrant new Bar Brasso in Nine Elms and on the eve of his forty sixth birthday, Robin talks candidly about the craft, chaos and creativity that have defined his twelve years at the top. In a breathless tour through his career, Robin revisits the brutal Dublin kitchen that almost broke him, the three star intensity of Marco Pierre White’s Oak Room and the militant precision of Raymond Blanc’s Le Manoir. He shares what it is really like to cook every garnish a la minute, to send salt baked pigeon to the dining room with military timing, and to learn from mentors who combine obsessive standards with deep humanity. Along the way, he unpacks why vegetables are more interesting than meat, why bread should be a sacred pause in the meal, and how a single review and its unhinged comment section changed the trajectory of The Dairy. We also dive into MasterChef Ireland war stories, viral nightmare customers, and why neighbourhood restaurants are the real engine of London’s food scene. Robin riffs on Dublin and Malaga as under appreciated food cities, on the death of the endless tasting menu and the rise of fast, shared, snacky eating, and on why value and atmosphere matter more than ever in a tough market. Packed with humour, grit and wild detail, this episode will leave you hungry, inspired and slightly desperate to book a table at Bar Brasso. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Nov 20

Rick Stein arrives on the Go To Food Podcast in full storytelling flow, and from about five minutes in it just does not let up. He takes us from backpacking through Mexico in his teens, blown away by the balance of proper tacos piled with slow-cooked meat, fresh coriander, raw onion and searing chilli, to the smoky mangals of Istanbul and the small-plate culture of Turkey and Greece. Along the way we get leftover turkey tinga tacos from his new Christmas book, the reality of Australian road trips clocking up thousands of kilometres in New South Wales, cooking lamb beyond “the back of Bourke,” and a wild dinner where a whole “pest” deer is cooked over fire and served to laughing locals. It is a world tour of appetite, told with that calm, amused Stein delivery. Then he pulls us right back to Cornwall and the making of a food institution. Rick relives the chaos of turning a failing nightclub into The Seafood Restaurant in the mid seventies, flyer-ing caravan parks with a megaphone to fill tables in a ten week season, and keeping lobsters in improvised beer cooler tanks while local fishermen quietly pinched them and sold them back. There are shark steaks on early menus, mountains of hot crab in scallop shells, the birth of oyster chorizo shooters, and monkfish heads with beautiful cheek meat that British fishermen still throw away. He talks about closing in winter to travel and write English Seafood Cookery, training at college while hiring serious chefs, and quietly helping turn Padstow into a true food destination long before “staycations” were a thing. The episode also digs into TV, culture and how the industry has changed. Rick remembers the brilliance and self-destruction of Keith Floyd, the blokey, unscripted magic he built with legendary producer David Pritchard, and filming trips where they would rather stay joking in the minibus than roll cameras. There are scenes of chaotic kitchens with lobster tanks by the back door, early fame when the phones would not stop ringing after his first BBC series, and brutally honest talk about the state of restaurants today: 2 percent profit margins, fish so expensive it is almost unsellable, and a sector hammered by taxes and costs. He jokes about truffle oil as the tomato ketchup of the middle classes, explains why street food in India is often safer than hotel dining, and even tells the story of inviting a harsh YouTube fish and chips critic down to Padstow and winning him over in person. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Nov 17

Welcome back to The Go-To Food Podcast, where we're joined by Alison Roman — chef, writer, and creator of some of the most talked-about recipes of the last decade. Alison takes us back to her first kitchen job at Sona in Los Angeles, working under David Myers for $7.25 an hour, crying daily but learning fast. It was a tiny, nine-person kitchen that ran like The Bear, long before The Bear existed. From there she went to Milk Bar in New York, then the Bon Appétit test kitchen — reverse-engineering photo-shoot dishes into recipes home cooks could actually make. The early days were brutal, pre-Instagram, and anonymous. No bylines, no fame, just biscuits, burnouts, and a deep sense that if you showed up more than anyone else, something would happen. In London, Alison’s been eating with purpose — Café Deco’s anchovy-studded little gem, a quiche that insists it’s a frittata, and a beef stew she calls one of the best she’s ever had. She weighs The Devonshire against The Pelican and The Hart. There’s a fascination with pub culture, a debate over sharpened pencils at hotel reception, and a reminder that the best meals aren’t always on “the list.” We get her take on TikTok chefs, the chaos of phones in kitchens, and an unnerving AI ad that generates recipe ideas without authors — proof, she says, that food without humanity just doesn’t taste the same. We talk legacy too. From Dining In to Nothing Fancy to Sweet Enough, Alison’s cookbooks built a blueprint for the way people cook now — easy, intuitive, quietly confident. She admits the dessert book nearly broke her, but Something for Nothing came easily because it mirrors how she actually cooks. There’s a new tomato sauce line born from her husband’s refusal to cook, a love letter to anchovies, and an argument for doing one thing well instead of a thousand badly. We end with her perfect menu: shrimp cocktail, Caesar salad, ribeye in brown butter and lemon, and a slice of key lime pie — the ultimate Alison Roman meal, simple, specific, and unapologetically human. ------ -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Nov 13

Get ready for a live podcast recorded at the Opentable Hospitality Summit at a sold-out Barbican, where we're joined by a heavyweight trio from the heart of UK dining. Please welcome Hawksmoor co-founder and CEO Will Beckett, Dom Hamdy of Ham restaurants, and Florence May Maglanoc, founder and chief executive of Donya and Panadera. Our panel lifts the lid on what really matters right now. Will reveals the story behind Hawksmoor St Pancras and what London can learn from the high-voltage hospitality of New York and Chicago. Dom breaks down the shift toward high-value, high-theatre experiences that make dinner feel like a show without the ticket price shock. Florence speaks to the joy and grind of running both restaurants and bakeries, the rise of 45 past the hour bookings, and how to keep service swift without losing soul. Together they tackle the big questions. Earlier dining, smaller plates, smarter bar food, and the art of making guests feel not just comfortable but special. Then we go under the hood. Operations, margins, and the tech that actually helps. From AI-powered fixes on a broken ice machine to the real game of showing up where diners now search, our guests map the road ahead. Expect sharp takes on perceived value, pre and post theatre flows, relentless incremental improvement, and how to keep regulars coming back with names remembered and off-menu surprises. If you want the blueprint for hospitality that wins in 2025, this live episode is your seat at the table. ----- Hosted on Acast. See acast.com/privacy for more information.

Nov 10

Today we're delighted to be joined by Michelin starred chef and restaurateur the wonderful Chris Galvin, who has been one of the important chefs in London over the last 40 years, from winning Sir Terence Conran his only ever Michelin star to launching one of the most famous restaurants in history in 'The Wolsely' with Jeremy King and Chris Corbin. Stories tumble out. Michel Roux Sr. once told a 19-year-old Chris never to take a restaurant with fewer than 70 seats. Anthony Worrall Thompson was already running a small-plates playground that felt like the future. At The Ritz, Michael Quinn flipped menus into English and put British cheese on a pedestal. Later, Chris joined Jeremy King and Chris Corbin to sketch The Wolseley after a whistle-stop tour of Europe’s great cafés, locking in icons like the schnitzel and even commissioning hand-wrapped chocolate coins with pastry star Claire Clark. Sir Terence Conran’s notes sharpened Chris’s eye. Pierre Koffmann’s grouse with ceps still sits in his personal hall of fame. It is a roll call of British gastronomy and the impact still echoes through London dining rooms. Chris is clear-eyed about the business. He tracks the return of the long lunch after the hits of Brexit, the pandemic, and a thinned-out City week. He talks about value in a Michelin-starred room, why sharing plates suit how people want to eat, and why consistency is the quiet superpower. He is honest about the ledger too, from paid-by-the-hour labor to ingredient costs that keep faith with farmers and winemakers under climate pressure. Strikes can wipe out six figures in a day. Even so, he argues the restaurant table is one of the last places we look each other in the eye, do deals, celebrate, and live fully in the moment. ------ Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq. Hosted on Acast. See acast.com/privacy for more information.

Nov 6

The Go To Food Podcast returns with a legend. Margot Henderson OBE joins us for a gloriously frank, funny, and deeply human conversation about the craft of hospitality. From the early days at The Eagle and The French House to the white heat of opening St. John with Fergus Henderson, Margot traces the rise of modern British cooking, the joy of whole-animal kitchens, and the art of building atmosphere without gimmicks. Expect big stories, bigger flavours, and the kind of kitchen wisdom only a lifetime in service can teach. We record at The Three Horseshoes in Batcombe, Somerset, where the tomatoes burst like fireworks and the faggots arrive wrapped in caul and pride. Margot lifts the lid on a life spent nurturing chefs who fly the nest, the realities of PR, and why a great waiter can save a meal. She celebrates the producers around Bruton, tips her hat to Wescombe’s cheddar cave, and recalls the art world and Anthony Bourdain putting rocket fuel under St. John. This is a rolling feast of memories, mishaps, and moments that changed the way Britain eats. There are love stories too. Sweetings proposals, bar counters, the rhythm of service, and the calm conviction that simple food, cooked honestly, can move a room. ------- Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq. Hosted on Acast. See acast.com/privacy for more information.

Nov 3

In this episode of The Go-To Food Podcast , we sit down with one of Britain’s most brilliant young chefs, Merlin Labron-Johnson —the visionary behind OSIP , the tiny Somerset restaurant recently crowned Restaurant of the Year by the Good Food Guide . Merlin opens up about his move from the intensity of London’s dining scene to the calm of the countryside, explaining why creativity needs “mental and physical space” and how the stars over Somerset matter more than Michelin ones. He reflects on leaving the chaos of Portland and Clipstone behind to build something truer to his roots—a farm-led restaurant that grows almost everything it serves. From learning to cook school lunches at 14 after being kicked out of multiple schools, to enduring the brutal kitchens of France and Switzerland, Merlin’s story is one of resilience and redefinition. He shares vivid tales of his early mentors—Michael Caines’ “Thai puree” at The Abode, and the revelatory salt-baked celeriac at In De Wulf in Belgium, where a chef finally asked him, “How are you feeling?” That question, he says, changed everything about how he cooks and how he leads. Merlin also pulls back the curtain on life at OSIP today—where there’s no menu, dishes arrive as surprises, and the chefs might also be the ones who picked your carrots that morning. He talks about resisting culinary clichés (“Everyone needs to relax on caviar”), his devotion to balance and storytelling on the plate, and the creative discipline of cooking from what the land gives. From his love of Fergus Henderson’s prose to his dream pub pint of nameless cider at the Seymour Arms, this is an episode that captures the soul of a chef who’s rewriting what fine dining can mean. ------- Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq. Hosted on Acast. See acast.com/privacy for more information.

Oct 30

It’s a Go-To Food Podcast first — we’re coming to you from the hottest new opening of the year, Dockley Road in Bermondsey , where the doors officially open this week. We sit down with Emily Chia (Ex Head Chef at St John) & Alex Keys (Ex Head Chef at Rochelle Canteen) the creative minds behind this much-anticipated spot, to hear about them coming together to open this wonderful new restaurant. The result? A lively, behind-the-pass chat about friendship, food philosophy, and how years of experience in world-class kitchens have come together to shape one of London’s most exciting new restaurants. From banh mi terrine inspired by Parisian-Vietnamese bistros to Lancashire hot pots inspired by St John's famous mince on toast and local stout , the chefs take us through their playful, thoughtful menu. They talk about sourcing from Bermondsey’s legendary suppliers, collaborating with cocktail wizard Nick Strangeway , and why this space fills a gap London didn’t know it had — a place to eat, drink, and shop the city’s best produce all in one spot. There are plenty of stories too: burning soup on trial shifts at St. John , cooking for Anthony Bourdain , and learning the realities of restaurant ownership the hard way (hello VAT bills). It’s an episode packed with wit, warmth, and the kind of culinary energy that makes London’s dining scene so electric. Whether you’re a chef, a foodie, or just someone who loves a great opening night story, this one’s a feast. --------- Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq. Hosted on Acast. See acast.com/privacy for more information.

Oct 27

Ravneet Gill joins The Go-To Food Podcast with an episode full of chaos, charm, and honesty. She tells the hilarious story of how she met her now-husband Matty while developing menus at Llewellyn’s—he didn’t like her at first, unfollowed her on Instagram, and fell for her only after a passive-aggressive argument about blue roll on the hob. She relives his rainy proposal at Frieze Art Fair, the parking ticket that came with it, and their wedding filled with food from Lily Vanilli, Happy Endings, and half the London pastry scene. And of course, she shares the madness of opening Gina, their new restaurant in Chingford—five-star reviews from Faye Maschler, half a million pounds spent before serving a single plate, and one unforgettable Sunday when bad potatoes caused a local uproar. Rav opens up about life behind the pass—what happens when trolls flood your Google reviews, when diners complain the “fish has bones,” and when a burger brings in the wrong crowd. She talks about juggling motherhood, TV, and restaurant life, plus the unexpected secret to keeping her marriage strong: living apart during opening month. There’s also the surreal story of being scouted for Junior Bake Off through a random DM she nearly ignored while private cheffing in Greece, only to sneak home in the night after her furious client found out she’d landed the gig. She also rewinds to her sweet-toothed childhood above her dad’s corner shop, where Crunchies and chocolate-covered raisins ruled, and the fateful moment at 14 when she stopped being a fussy eater. From her first days at St. John (where Fergus Henderson once handed her a doodle of a pair of breasts that inspired a Paris-Brest dessert) to surviving bullying kitchens that pushed her to create Countertalk, Rav tells it all with warmth, humour, and absolute candour. -------- Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq. Hosted on Acast. See acast.com/privacy for more information.

Oct 23

This week on The Go-To Food Podcast , Freddy and Ben sit down with the extraordinary Diana Henry , whose food writing has shaped how we cook and think for over two decades. With warmth, humour, and striking honesty, Diana shares stories from a life steeped in flavour — from her mother’s soda bread and Sunday puddings in Northern Ireland to her teenage awakening in France, where vinaigrette and apple tarts revealed food as art, culture, and freedom. She recalls her early dinner parties — prawn cocktails, ratatouille, and Hamlyn cookbooks spread open on the counter — and the thrill of discovering writers like Claudia Roden and Alice Waters, who showed her how recipes could tell human stories. London brought new worlds: barrels of olives, tahini epiphanies, and a stint on TV Dinners , where she helped stage surreal futuristic feasts with silk and sandpaper. There’s the pivotal Friday phone call that changed everything: being asked to ghostwrite Antonio Carluccio’s Vegetables , which proved she could build a book from scratch. That led to Crazy Water, Pickled Lemons , her breakout success — a deeply personal collection shaped by mood boards, travel dreams, and an instinct for beauty that made her one of the most admired voices in food. In one of her most moving stories, Diana opens up about her time in hospital — the serious illness that almost ended her career, the long, slow recovery, and how the act of cooking helped her return to herself. Even at her weakest, she found comfort in ingredients and the language of recipes, proof that creativity and appetite can endure when everything else falls away. This conversation is rich with memory, resilience, and joy — from French tarts to Carluccio’s kitchen, from the ICU to her writing desk. It’s a portrait of a life lived through food, and a reminder, as Diana says, that “there’s always something worth cooking for.” Around the Table - 52 Essays on Food & Life by Diana Henry, Mitchell Beazley, £20 -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Oct 20

Anna Tobias joins us at Café Deco with a rollicking origin story: letters to Jeremy Lee straight out of Oxford, a crash-course at Blueprint Café (including emergency ice-cream runs mid-service), and the Garden Museum saga that sparked an industry-wide outpouring of support. From Hong Kong lettuce-wrap memories to Lower Saxony kale festivals, Anna’s food map is as eclectic as her menu—anchored by that now-iconic egg mayonnaise (halved, dolloped, criss-crossed with anchovy) that made the New York Times list of must-eat London dishes. We get under the hood of Café Deco’s quietly fanatical seasonal rhythm—veg first, always—then the “wet meat/dry meat” dance, beany stews that show off the market, and why the late-summer-into-autumn handover is peak cooking season. Anna talks River Café discipline, becoming head chef at Rochelle under Margot Henderson’s watchful, open mind, and the P. Franco stint that sharpened her own voice. She’s candid on staying relevant once the new-opening glow fades, the realities of PR, and why trends (hi, crudo) can flatten a city’s food culture. There are stories galore: floods as true kitchen nightmares, the one thing that makes a customer instantly “worst,” and the trust Café Deco builds with regulars who come for comfort done properly. We finish with travel and nostalgia—Madrid’s surprise-hit cod tripe rice, and the all-time Hall of Fame dish: her mum’s broth with semolina dumplings—before Anna cues up our outro with Blondie’s “Heart of Glass.” If you care about London cooking with backbone, this one’s essential listening. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Oct 16

Step into Soho’s most storied dining room with executive chef Neil Borthwick — Scottish straight-talker, lover of demi-pints, and guardian of The French House’s old-school rules : no phones, no music, proper conversation only. He walks us through the thrill of a handwritten, daily-changing menu and the cult dishes that vanish by Friday — calves’ brains with beurre noisette and capers, that famously crispy pork jowl, a parsleyed ham terrine pricked with ox tongue — and yes, a rum baba to finish . We even learn the two sacred days when pints are allowed (April Fool’s and Pride), why four halves is a “rubbish” order, and how the vibe stays gloriously convivial because of it. At The French House , Neil has built something rare — a place where the food feels both deeply French and completely unfussy , rooted in seasonality and memory rather than trends. The menu changes daily but always reads like a love letter to proper cooking: Dover sole meunière with caviar-laced velouté, pigeon pie, or a bone marrow–crumbed beef plate that regulars pray will reappear. From Gordon Ramsay’s Amaryllis to Phil Howard’s The Square, Anne-Sophie Pic’s three-star temple, and a formative stint with Michel Bras, Neil’s CV reads like a greatest-hits of modern gastronomy. He unpacks the legend of Bras’ gargouillou (no tweezers required), the origin story of molten chocolate cake, and a philosophy that rejects “cool” in favour of nourishing, seasonal food done beautifully well . Expect dish-by-dish storytelling, laughter, and the tale of how a Paris lift kiss with Angela Hartnett , a near-fatal cycling accident and seven-day coma , and a hard-won recovery led him to the kitchen that finally feels like home. ------ Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Oct 13

Step into the world of London’s most iconic cheese emporium with Patricia Michelson, founder of La Fromagerie , as she joins The Go-To Food Podcast . From a single wheel of Beaufort cheese smuggled home from a disastrous ski trip to running three of London’s most beloved food destinations, Patricia shares how a moment of serendipity sparked a movement that transformed how the city eats. Hear how she turned her garden shed into a “cheese cave,” won over Michelin-starred chefs, and built a thriving, independent food business — all without investors, all on instinct. In this conversation packed with stories and flavour, Patricia recounts her early days selling cheese at Camden Lock Market, the birth of her Marylebone café culture, and the surprising musical history of her family — including her brother’s 1960s restaurant, Mr. Love , on Brook Street, where Jimi Hendrix once stayed upstairs. From those heady Soho days to her invention of “small plates” years before it became a trend, Patricia’s journey is a love letter to creativity, connection, and courage in the world of food. From truffle pasta and toasted cheese made with a splash of white wine to tales of chefs like Gordon Ramsay and Jamie Oliver discovering the joys of raw milk, Patricia brings the spirit of London’s culinary scene to life. This is a story about taste and tenacity, told by the woman who taught a city how to eat cheese — with a rock’n’roll twist. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Oct 9

In this episode, Maison François founder Francois O’Neill shares what it really takes to keep restaurants thriving amid rising costs, changing diners, and constant uncertainty. From the realities of staffing and margins to the return of brasserie theatre — foie gras “burgers,” dessert trolleys, and caviar-topped chicken nuggets included — Francois reveals how optimism, generosity, and beautiful chaos keep his world turning. Beyond the food, Francois is candid about the realities of running a restaurant today — the impossible margins, soaring ingredient costs, and the new normal of 35% staff overheads. But his optimism shines through as he explains how Maison François has weathered every storm: through generosity, energy, and human connection . He takes us from the flickering lights of Brasserie St Quentin , where a towering French chef named Marcel used to eat from the stockpot, to today’s buzzing St James’s dining rooms where corner booths, dessert trolleys, and champagne carts help guests “order with their eyes.” It’s a love letter to old-school glamour made relevant again — and a reminder that theatre and warmth are as vital as the food itself. In a wide-ranging conversation, we hear about the breakfast hustle that went from one table to 200 covers, the behind-the-scenes of Frank’s , his quietly brilliant Borough Market venture, and the power of saying yes to single diners. Francois opens up about the grind and the gratitude — from crisis-era reopenings to future plans at Frieze London , and from late-night service lessons to the Brazilian beach barbecue that still defines his idea of heaven. It’s rich, funny, and full of texture — a portrait of a restaurateur who still believes in beauty, hospitality, and a good bit of butter. ------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Oct 6

From punk rocker to pasta sauce pioneer, Loyd Grossman has lived many lives—and he tells the stories with all the colour and humour you’d expect. In this episode, Loyd looks back at his unlikely journey from fronting a chart-climbing band to backing Van Morrison on stage, before swapping guitar strings for restaurant reviews and TV stardom. His take on the difference between the US and UK punk scenes alone is worth the listen. Food, of course, is never far away. Loyd recalls arriving in 1970s London, a time often maligned for its bland cooking, and sets the record straight with tales of surprising sophistication: Margaret Costa’s influential writing, brilliant trattorias, and the early days of Le Caprice, when he was sometimes the only diner in the room. He explains how these restaurants, along with innovators like Peter Langan and Anton Mosimann, transformed London into a truly global dining city. There are TV tales too. Loyd shares the accidental phone call that led to him co-creating Through the Keyhole with David Frost—an idea born in Camden over steak and chips that went on to become one of Britain’s biggest entertainment shows. Then came MasterChef , which he fronted in its gentler, pre-competitive era. He reflects on why he stepped away when the format shifted, and on how the food people cooked on those early episodes reflected changing British tastes. And then, of course, the sauces. Loyd reveals the unlikely beginnings of his now 30-year-old range—how factory trials first turned out “absolutely bloody awful,” why supermarket buyers balked at olive oil, and the moment someone told him his sauces had “too much flavour.” Add to that his failed but fascinating battle to improve NHS food, and you’ve got an episode packed with stories of grit, wit, and the power of perseverance. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £64 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Oct 2

Richard Corrigan has lived through—and helped shape—the restaurant revolutions that made London one of the world’s great food cities. From his early days with the eccentric genius Stephen Bull at Blanford Street, through his game-changing decade at Lindsay House, to opening Corrigan’s Mayfair on the very day he closed Lindsay House with a party, Corrigan’s career is a story of grit, brilliance, and survival. He remembers the 90s buzz alongside Gordon Ramsay, Gary Rhodes, and Marco Pierre White, when Michelin stars were scarce, small kitchens did the impossible, and London’s dining scene finally came alive. In this wide-ranging and unfiltered conversation, Corrigan recalls the madness and magic: Marco Pierre White denying he sat for a portrait—until it was bought by the National Portrait Gallery; Gordon Ramsay standing in his tiny Lindsay House kitchen asking how he pulled it off; and the supermodels who ran out mid-meal when told their limousines had arrived. He shares his passion for honest cooking, his disdain for overblown tasting menus and foodie fads, and his belief that hospitality is about turning even the worst customer into a loyal friend. Along the way, he dishes on everyone from Jay Rayner to Faye Maschler, from the King of Jordan to Kate Moss. Always outspoken, Corrigan cuts through the noise with clarity. Pizza, he insists, “isn’t dinner, it’s just bread.” Long lunches are a dying art. And the future of food lies not in obscure herbs or gimmicky “Scandi bowls” but in intelligence, honesty, and produce that sings. Whether cooking for three prime ministers, the Queen, or just another guest with a bad day to forget, Corrigan has never lost sight of what matters most: generosity, joy, and a little bit of sea salt in his pocket, just in case. ------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £64 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Sep 29

Richard Corrigan is a chef who has lived many lives, each one bound by resilience, tradition, and an uncompromising love of food. In this conversation, he shares the stories that have shaped him, offering a rare glimpse into the philosophy behind one of the most distinctive voices in British and Irish hospitality. From oysters and stout to the centuries-old legacy of Bentley’s, Corrigan speaks with passion and precision. He rails against culinary shortcuts, celebrating instead the perfection of a native oyster with lemon, pepper, and brown bread. As custodian of one of London’s great institutions, he reflects on Bentley’s survival through war and hardship, and his mission to keep its traditions alive. His plan to take the London oyster championships on the road captures both his entrepreneurial spirit and his conviction that food culture should be open, mobile, and inclusive. The conversation also explores Ireland in vivid detail: his childhood on a small farm, learning the hard realities of food through animal slaughter and the making of black pudding, and his candid reflections on Ireland’s politics, diaspora, and culinary renaissance. Corrigan recalls his formative years in kitchens—from peeling potatoes in a local hotel at 14, to stepping into the Hilton Amsterdam at 17, and later forging a reputation in London that drew the attention of Albert Roux. As the stories unfold—late nights at Lindsay House, his thoughts on the madness and magic of Irish hospitality, and the fine line between toughness and kindness in professional kitchens—what emerges is a portrait of a chef who has never lost sight of his roots. This is Richard Corrigan at his most unfiltered and insightful: a man who believes in the value of tradition, the dignity of work, and the enduring power of food to connect us to place, to people, and to life itself. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Sep 25

Tomos Parry—chef of London landmarks Brat and Mountain—joins us on location at fforest in Pembrokeshire for a special Brat × Mountain residency episode. We dive into his fire-led cooking and the thrill (and chaos) of bringing 30 team members to West Wales to cook with the producers who shape his food: think lobster caldereta cooked a stone’s throw from the boats, raw-milk fresh cheese that only exists for a week, and vegetables lifted straight from the farm. Tomos traces the sparks that forged his style—The Ledbury’s edge-of-service creativity, River Café’s seasonal discipline, a formative summer at Noma—and how he builds rounded chefs who understand sauces, fire, P&L and life after the pass. We talk the rise of British terroir restaurants, why Basque cheesecake became a London icon, the cult of dairy cow steak, and the nerve-jangling night he nearly smoked out the Royal Academy. Quick fires take us from Soho’s tiny Jugemu to blowout plates at Ikoyi, Galicia as the dream weekend, corn ribs as a hard no, and a play-out salute to Super Furry Animals. Recorded at fforest, West Wales. Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq. Hosted on Acast. See acast.com/privacy for more information.

Sep 22

Our guest today is none other than Atul Kochhar , the genius who redefined Indian cuisine in Britain and became the first Indian chef in the world to win a Michelin star. You’ll hear Atul laugh about an American guest who demanded “the spiciest dish you can make” —only to then bring his own vial of mysterious black liquid so fiery it nearly sent Atul to Mars. You’ll hear the story of him landing in London over 30 years ago, shocked at the state of “curry houses,” and how he helped transform the UK’s perception of Indian food from late-night lager fodder to multi-course, white-tablecloth artistry. Atul also opens up about the education that made him: growing up in a Punjabi-Bihari household in Jamshedpur, where neighbours from every corner of India introduced him to a mosaic of regional flavours; moving as a teenager with a single iron trunk to Chennai, where he fell in love with idlis, dosas, and the tang of tamarind; and the brutal but life-changing discipline of the Oberoi Hotel kitchens, where he worked under Thai, Chinese, and French Michelin-starred chefs. These years gave him the precision, speed, and ingredient-driven ethos that he would later use to revolutionise Indian fine dining. And then there’s the leap of faith that changed everything: being scouted to London, helping launch Tamarind , and winning that fateful Michelin star. Atul recalls the dizzying pride of the moment—how overnight he became a national hero in India, and how his father, a catering man who’d seen failure more than once, inspired him to push forward even when the business of running restaurants nearly broke him. From early struggles with sourcing the right onions in Britain to discovering the joys of cooking with venison, hare, and game birds, his stories are as textured as the dishes he plates. Of course, no Atul story is complete without the drama of restaurant life. He shares nightmare days where gas pipes flooded on a Saturday service, or worse—the devastating fire that shut down his flagship for six months. He remembers the pain of sitting helpless in insurance limbo, and the joy of loyal friends and partners who stepped in to keep his dream alive. There’s humour too—like the “rudest customer” who managed to be offended even when given a bigger table on their anniversary, or his bemusement at Britain’s national dish, chicken tikka masala, which he insists is delicious but—make no mistake—a British invention. Atul speaks candidly about adapting menus for a world where more diners are on weight-loss drugs, why smaller plates and non-alcoholic cocktails are the future, and how he sees the new wave of Indian chefs in India itself taking innovation to dazzling heights. There are also tender moments: memories of litti chokha eaten by hand and soaked in ghee, evenings when six Thai chefs “adopted” him as their little brother in Delhi, and the bittersweet guidance of Mrs Khanna, the royal-blooded matriarch who taught him the secrets of true Patiala cuisine. --------- Hosted on Acast. See acast.com/privacy for more information.

Sep 18

Step inside Covent Garden’s beating heart with this week’s episode of The Go-To Food Podcast , where we sit down with Will Palmer and Ian Campbell – the masterminds behind London’s legendary wine bar 10 Cases , the seafood temple Parsons , and the ever-buzzy Baudry Greene These two friends-turned-restaurateurs didn’t just build businesses, they created a street corner empire that has shaped how London eats and drinks. And their story? It’s as intoxicating as the wines they pour. From the genius simplicity behind the 10 Cases name – only ever buying 10 cases of a wine and moving on once it’s gone – to the unforgettable proposal that unfolded at the very table where we recorded, Palmer and Campbell reveal the mix of romance, chaos, and grit that comes with running some of the capital’s most beloved spots. Expect tales of burnt toast experiments, staff dramas, and the exact moment Jay Rayner’s stinging review became the tough love they needed. But this isn’t just a nostalgia trip. The duo dive into the hard truths of hospitality: how to keep wine lists fresh, why chasing percentages is a trap, and why value – not markups – has been their secret weapon for 14 years. Along the way, you’ll hear about the scallop slider so good it nearly stops the interview, the cocktail that reinvents a Negroni, and the young drinkers still hungry to learn despite the headlines of wellness and sobriety. Whether you’re in hospitality, a wine obsessive, or just someone who loves a brilliant behind-the-scenes story, this is an episode not to miss. Pour yourself a glass, settle in, and discover how two mates with no master plan ended up creating a corner of Covent Garden that Londoners can’t stop talking about. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Sep 15

In this episode of The Go-To Food Podcast —brought to you by Blinq (the UK POS rebels)—we sit down with fire-obsessed chef Lennox Hastie , the man behind Sydney’s cult restaurant Firedoor and the pintxo-loving Gildas . From starring on Chef’s Table to earning two Chef’s Hats (Australia’s Michelin-adjacent kudos), Lennox has built a career on cooking everything over live flame—no gas, no charcoal, just wood, nerve, and precision. Lennox takes us back to the Basque Country, where a chance overheard conversation in a bar sent him up a mountain to Asador Etxebarri —and straight into Victor Arguinzoniz’s inferno. He shares how he went from three-Michelin-star kitchens to a tiny grill line where the ovens roasted your back and the fire seared your front, translating for Anthony Bourdain and learning that wood choice is as crucial as the cut. You’ll hear why turbot belongs flat on the grill (not in a cage), how prawns can stop time, and why simplicity hits harder when the flames are perfectly tuned. Back in Australia, Lennox fought a four-year, site-by-site battle to open Firedoor the uncompromising way—100% wood-fired or nothing. He breaks down the nerdy magic of ironbark vs. oak, why the team builds log-cabin fires every morning, and how prep dances around rising and falling embers. Expect goosebump dishes and surprising ideas: live-marron split and kissed by heat , grilled lettuce that eats like a revelation , long-aged beef that hums with prosciutto-y depth, and flame-finished desserts that prove pastry belongs in the fire, too. We also detour through San Sebastián and Sydney’s best bites—pintxos culture, tomato salads worth a pilgrimage, vermouth-forward Marianitos , and Lennox’s go-to Korean and Japanese haunts. It’s a story of obsession, patience, and learning to “slow dance” with fire—from mountain grills to a packed open kitchen where every lick of flame is on show. Plug in for craft, chaos, and crackling honesty—and leave hungry. --------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

Sep 8

When Adam Handling sits down for The Go-To Food Podcast , you know you’re in for fireworks. The Michelin-starred chef pulls no punches, opening up about landlords who tried to strong-arm him, staff who faced his infamous “card machine punishment” for costly mistakes, and the emotional nights he locked himself in the restaurant bathroom and cried after service disasters. The Michelin-starred chef relives the moment he took legal action against a trendy London bakery for using the “Frog” name, and the breakdown he suffered during COVID when he thought his entire restaurant group might collapse. Brutally honest, occasionally explosive, and always compelling, Adam holds nothing back about the cutthroat world of food and hospitality. Adam also shares the rollercoaster of building his restaurant empire — from landlords evicting him overnight to resurrecting Ugly Butterfly 2.0 on the Cornish cliffs, and from bursting power supplies that shut Frog Covent Garden mid-service to dealing with chefs who jump kitchens every few months. And then there are the customers. From finger-snappers unceremoniously kicked out mid-service to diners outraged when crab butter replaced his signature chicken butter, Adam has seen it all. Brutally honest yet fiercely passionate, he reminds us why restaurants are the most exhilarating, maddening, and life-affirming places on earth. This is an episode every foodie — and anyone who’s ever worked in hospitality — needs to hear. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Sep 4

This week on The Go-To Mise en Place we are joined by chefs George Williams and Beth, the duo behind The Fat Badger, one of London’s most talked-about upstairs pubs and dining rooms. They set the record straight on that infamous “invite-only” myth, explain why they threw out the idea of menus altogether, and relive the chaos of their early days—from disastrous potato “risottos” to running a full service with no water. We hear about starry guests from Cesc Fàbregas to Raymond Blanc and Lewis Capaldi, the Ballymaloe roots that shaped their cooking, and how they’ve evolved from pub toasties to a £85pp tasting menu that changes nightly and even features a KP-invented Hasselback technique. Along the way, George recalls a gruesome pasta machine accident, Beth tells the story of a missing plaster in 150 kilos of sourdough, and both deliver some sharp words on chef egos. There’s travel chat too, from pints and sea swims in Galway to Mexico City tacos, plus their pitch for why London desperately needs a proper hot-dog joint. And don’t forget—you can win a year of Blinq POS by sending us your most chaotic hospitality nightmare day. DM @thegotofoodpod or email competition@thegotopodcastcompany.com .----- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Sep 1

Seafood maestro Nathan Outlaw joins The Go-To Food Podcast for a candid conversation that charts his rise from washing dishes alongside his chef father in Maidstone to becoming the only British chef with two Michelin-starred seafood restaurants. Along the way, he recalls formative stints with culinary icons Gary Rhodes, Éric Chavot and Rick Stein—where he learned the art of speed, precision, and never sending a sauce in batches. Nathan shares the behind-the-scenes tales that shaped his cooking: a wild TV adventure across Europe with Valentine Warner that inspired Fish Kitchen; the madness of breaking down 200kg tuna like a side of beef (“320 plates from one fish”); and why he actually loved cooking breakfast for guests at his Cornwall guesthouse. He opens up on the decision to step away from two Michelin stars after COVID, choosing freedom and flavour over formality, and explains why his menus now change daily depending on what the boats bring in. This is Nathan Outlaw as you’ve never heard him before: talking honestly about the challenges of luring diners to Cornwall in winter, the sheer joy of a perfectly made crab sandwich, and why most home cooks are terrified of fish. From his Cornish hit list of must-visit restaurants to his nostalgic go-to meal (toad in the hole followed by trifle—“the best kept secret breakfast”), it’s a rollicking, generous episode with one of Britain’s most influential seafood chefs. ---------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Aug 28

We’re joined once again by the moustachioed marvel himself, Ben Lippett — ex-chef, recipe writer, and the creative force behind Dinner by Ben. This time he’s back with something truly special: his debut cookbook, landing next week. Over an incredible spread pulled straight from its pages, Ben talks us through the dishes that shaped the book — from chicken with hot green tahini to his legendary focaccia — and why he believes real cooking at home doesn’t need to be rushed, dumbed down, or intimidating. We dig into the philosophy behind the recipes, the importance of seasoning (and knowing when to stop), why mistakes are part of the process, and how to find joy in cooking food you’re actually hungry for. Ben also reflects on his journey from tough restaurant kitchens in Melbourne, New York, and London to food media, Mob, and now his first solo book. Expect candid stories of nightmare staff meals, offal experiments that didn’t make the cut, dream restaurant weekends away, and the dishes that still blow his mind. With 110 recipes across 10 chapters, Ben’s book is generous, deeply practical, and packed with the kind of know-how that makes you a better, more confident cook. Pre-order now (link in bio) and join us for a behind-the-scenes taste of one of the most exciting cookbook launches of the year. Order Ben's Incredible Book Here - https://www.amazon.co.uk/How-Cook-really-cooking-recipes/dp/0008715998 --------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Aug 25

Today’s guest is Luke Dale-Roberts , the award-winning chef whose name has become synonymous with pushing the boundaries of fine dining. From steering La Colombe to global acclaim as the Best Restaurant in Africa & the Middle East and climbing to No.12 on the World’s 50 Best Restaurants list, to redefining South Africa’s culinary landscape with The Test Kitchen —winning Restaurant of the Year multiple times and breaking into the world’s top 25—Luke has consistently raised the bar. Now, with his latest venture SALON , crowned Africa’s Best New Restaurant and winner of the 2025 Luxe Restaurant of the Year , he continues to innovate and inspire. We talk about the origins of his legendary Café au Lait sauce, why Cape Town now rivals any global food capital, the tough reality of running fine dining in a changing world, and the extraordinary impact of his Fledglings initiative, which has given opportunities to young cooks from disadvantaged backgrounds. Along the way, Luke reflects on his early years in London’s kitchens, the failures that shaped his cooking, the high points that took him to the top 50 restaurants in the world, and why, despite the challenges, he still adores the theatre and intensity of fine dining. --------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Aug 21

In this episode of Go-To Mise en Place, we sit down with one of London’s most exciting young restaurateurs: Dom Hamdy, the founder of Ham Restaurants, the group behind Crispin, Bistro Freddie and the newly opened Canal in Ladbroke Grove. Recorded on the terrace at Canal, with the Grand Union Canal glinting beside us, Dom talks about the journey from Scotch eggs at Borough Market to running a 100+ person restaurant group, why his bistro tribute to his father became one of London’s buzziest dining rooms, and the philosophy that runs through all his places: great produce, cooked simply, served with joy. Along the way we get into the power of critics versus TikTok, how to keep consistency across restaurants while giving chefs freedom, why ice cream might be his next move, and why the real magic of restaurants has less to do with portion sizes and more to do with connection. A wide-ranging conversation with a man who has gone from frying schnitzels at home to building one of the most dynamic groups in the capital. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Aug 18

What does it take to go from microwaving jalapeño poppers at Old Orleans to co-founding two of London’s most beloved restaurants? In this episode of The Go-To Food Podcast, Tim Siadatan tells the story of his unlikely start in hospitality, the life-changing opportunity of Jamie Oliver’s Fifteen, and the discipline and creativity he absorbed while training under some of the city’s most influential chefs. Tim shares how formative stints at St. John and Moro shaped his approach to food, fire, and flavour, and why opening Trullo felt like the right moment to bring his own vision of Italian cooking to life. He reflects on the lessons of building a restaurant with soul, the tough realities of the industry, and the importance of serving food that people really want to eat. Then came Padella — the pasta bar that would go on to attract legendary queues. Tim lifts the curtain on its creation, the sheer logistics of cooking 700 plates of pasta a day, and the decisions that go into everything from whether to serve fresh or dried pasta to how you manage a team through the challenges of Covid and Brexit. From his Old Orleans beginnings to the queues outside Padella, Tim’s journey is packed with memorable moments: Jamie Oliver’s Fifteen and its transformative sourcing trips, learning fire cooking at Moro and the art of salads at St. John, the logistical realities of serving 700 plates of pasta a day, and the endless debate of fresh versus dried. He recalls near-drowning off the coast of San Sebastián, long Italian lunches from Tuscany to Amalfi, banning one very creepy regular, and why a Tuscan mixed grill followed by his mum’s lemon-crunch pie would be the dream way to end any meal. ----- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Aug 14

From JP Morgan spreadsheets to hand-picking olive oil in Crete, Andreas Labridis has built a modern Greek food empire in London — and he’s only just getting started. In this fascinating conversation, the Opso and Kima co-founder recalls the wild early days of Opso, when guests would come expecting smashed plates and Zorba music, and how he set out to show the city what modern Greek dining could truly be. He shares the thinking behind Kima’s fin-to-gill philosophy, a bold approach to seafood that uses every possible part of the fish to create dishes that are as sustainable as they are delicious. Andreas explains how a gamble on Greek brunch — complete with house-made pastries, breads, and the now-legendary bugatza — turned into queues snaking around the block, and why he’s on a mission to introduce Londoners to Greece’s winter cuisine, from rich stews to mountain game. He speaks candidly about the behind-the-scenes reality of running restaurants under London’s punishing tax and cost pressures, revealing just how tight the margins can be even for a thriving group. We also travel with him back to Athens, where he shares his favourite culinary gems — the places locals really go — and the wave of young chefs reshaping the city’s food scene. Along the way, there are stories of nightmare service days, quirky customer encounters, and the chef partnerships that have helped fuel his success. Andreas also lets loose on food fads (including his pet hate for putting caviar on everything) and pays homage to a Hall-of-Fame dish of snails with rye, bacon and pesto that blew his mind. If this episode leaves you hungry, book a table at Opso for modern Greek brilliance, or cross the street to Kima for a sustainable seafood experience unlike any other. And for a taste of their genius at home, pick up the Opso cookbook, Modern Greek Food — the next best thing to being there. --------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Aug 11

Seven Michelin stars. Inventing Multi-Sensory Dining. Triple-cooked chips. Bacon-and-egg ice cream. The Fat Duck. Dinner by Heston. Sous Vide. Changing the way the entire world thinks about food. In this unmissable conversation, culinary icon Heston Blumenthal sits down with us for a no-holds-barred deep dive into his life, mind, and food philosophy. From the teenage moment in Provence that ignited his obsession with flavour, through the chaotic early years of The Fat Duck, to inventing multi-sensory dining experiences that make people cry at the table - Heston reveals it all with trademark wit and candour. Hear the stories behind his most famous creations, the science experiments that rewrote the rules of cooking, and the fierce curiosity that made him question everything; from how we name dishes to the sounds we hear while we eat. He opens up about pressure, burnout, inspiration, and why he’s finally acknowledging his place in culinary history. It’s Heston as you’ve never heard him: raw, brilliant, funny, and endlessly fascinating. ------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Aug 6

This week on The Go-To Food Podcast , we’re joined by a true multi-hyphenate: model, chef, bestselling author, and international TV star Lorraine Pascale. From gracing the covers of US Elle and hanging out with De Niro in New York, to conquering UK television screens and selling over a million cookbooks, Lorraine’s journey is nothing short of remarkable. But after years of intense public life, she stepped away from the spotlight. In this candid conversation, she opens up about the burnout that came with global fame, the anxiety that followed, and the unexpected life she's built away from the kitchen. We dive deep into her extraordinary backstory — adopted as a baby, raised in Oxfordshire, and fostered through traumatic experiences — and how she emerged from that to land a modelling contract at just 16. Lorraine shares wild memories from the fashion world, from being shaved bald against her will to partying in NYC, before switching careers entirely and enrolling at Leiths culinary school. From there, she worked in some of London’s most elite kitchens, launched her own cake business with the help of Marco Pierre White, and became one of the most recognisable food personalities on TV. Plus, we find out her dream three-course final meal and her Go-To locations. This episode is full of grit, glamour, and real talk — the kind of conversation that stays with you. Whether you’re in hospitality or just obsessed with food and storytelling, don’t miss this one. ----------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Aug 4

Mitch Tonks didn’t start out as a chef. He was a 27-year-old dad trying to make ends meet when a fishmonger’s shop in Bath changed the course of his life. In this episode, Mitch shares the real, often chaotic, journey behind his seafood empire—from sleeping on a futon above his first restaurant to serving curry to Johnny Depp. He recalls the early inspiration he found in European markets, the fish counters of Harrods, and even a Paul Weller track that convinced him to never return to his office job. Mitch talks us through the highs and lows of founding FishWorks, the award-winning restaurant chain that made him a press darling—and nearly broke him. He opens up about the moment it all imploded after a disastrous IPO, and how that failure led to the creation of Rockfish, a coastal group of restaurants rooted in sustainability, direct supply chains, and deep respect for the fishermen who catch his product. He also describes how a COVID-era gamble to sell fish off the back of a boat in Brixham sparked a thriving nationwide delivery business. We also hear about Mitch’s life behind the scenes—long lunches that turned into overnight adventures, cooking side-by-side with his son Ben at the Seahorse, and why he keeps a stash of armagnac on hand for hangovers and inspiration alike. It’s a conversation packed with honesty, humour, and hard-won lessons from someone who’s spent three decades reshaping how Britain sees fish. ---------- ------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jul 31

This week on Mise En Place , we’re coming to you straight from Plates, the UK’s first Michelin-starred, plant-based restaurant. At the helm is executive chef Kirk Haworth , a Great British Menu champion and one of the country’s most forward-thinking culinary minds. In this unmissable episode, Kirk dishes on the behind-the-scenes drama of Great British Menu , his award-winning dessert that’s still on the menu, and how he creates next-level dishes using only plants — no gluten, no refined sugar, and absolutely no shortcuts. But it’s not just about food. Kirk opens up about his harrowing seven-year battle with undiagnosed Lyme disease — a journey that pushed him to the edge, cost him tens of thousands in treatment, and ultimately led him to completely rethink how he cooks, eats, and lives. From moments of total despair to the healing power of a plant-based lifestyle, Kirk shares the deeply personal story that transformed him from fine-dining prodigy to wellness-driven chef-entrepreneur. We also hear about his award winning restaurant Plates a dream destination for food lovers and his incredible innovative creations. Plus, we dig into the madness of Michelin kitchens, life lessons from his legendary dad Nigel Haworth to Phil Howards The Square & The French Laundry, and what it really takes to build a progressive restaurant from pop-up to global acclaim. He names the worst customer he’s ever had, the one dish that’s on too many menus, and what’s next on his mission for two stars. All that, plus a very special ‘Go-To’ Hall of Fame induction and Kirk’s ultimate foodie weekend. Don’t miss this raw, revealing, and deeply inspiring conversation — only on Mise En Place . ------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jul 28

Brace yourself for a riotous ride through the highs, lows, and absolute madness of Michelin-level cooking with the one and only Daniel Clifford, chef-owner of the legendary Midsummer House. In this epic episode of The Go-To Food Podcast , Daniel talks candidly about winning (and fearing the loss of) his stars, why he still shows up for every service after 21 years, and how a surprise phone call from Michelin left him literally dropping the phone in disbelief. From getting scammed out of £28,000 in wine by a fake Premier League footballer to cooking a 12-course private dinner in Peter Jones' house (and accidentally triggering the sprinklers mid-service), Daniel shares outrageous behind-the-scenes tales that are equal parts hilarious and jaw-dropping. He reminisces about working under Marco Pierre White, sleeping in kitchens, cutting himself mid-service, and sneaking Harvey’s chef jackets. There are deeply moving reflections too—on fatherhood, burnout, and why lockdown gave him his first proper family Easter. We also dive into Daniel’s love of classical French cooking, the joy of lunch at Stockholm’s Frantzén (and that unforgettable truffle toast), his secret kebab obsession, and the next-generation chef he's quietly training—his own stepson. Raw, funny, and packed with heart, this is a must-watch for anyone who cares about the real stories behind the food. If you’ve ever wanted to know what it really takes to earn, keep, and grow a Michelin-starred restaurant—this is it. ------ Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jul 24

In this week’s Go-To Mise en Place, we sit down with the brilliant Jess Shadbolt—co-founder of King and Jupiter, two of New York’s most adored restaurants—for a wide-ranging conversation full of warmth, wit, and wild stories. From serving Michelle Obama and Bill Clinton, to launching a restaurant with no cash but a fridge full of free samples, Jess opens up about the joyful madness of hospitality and the magic of doing things your own way. We chat about the pressures of Midtown versus the intimacy of Downtown, why her pasta with chicken livers flopped at one place and became a cult hit at the other, and how she and her all-female kitchen cultivate collaboration over ego. Jess also shares her go-to haunts in Brooklyn, why Sunday roasts are her “culinary diplomacy,” and how a quiet obsession with the perfect beans and vinaigrette turned into a five-year cookbook project. Whether you’re in the industry or just someone who dreams of opening a bistro with your best mate, this episode is full of stories that’ll make you laugh, gasp, and maybe rethink your croissant choice too. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jul 21

This week, we’re joined by Eric Huang—Queens native, Juilliard-trained cellist, and the chef behind Pecking House, New York’s cult fried chicken sensation. In a wild ride of an episode, Eric walks us through his transformation from classical musician to Michelin-level chef, dishing on brutal kitchen culture, racial dynamics in fine dining, and the unexpected pandemic pivot that made his chicken world-famous. He opens up about being hospitalized from stress the same day Eleven Madison Park was crowned the world’s best restaurant, and how stepping away from the obsession with stars helped him find purpose in wok-fried lettuce, family roots, and feeding people real food. From stir-fried nostalgia to viral password-only menus, Eric's story is one of grit, grace, and gastronomic reinvention. Plus: his go-to NYC haunts, the “curse” of success, and why buffalo wings might just be the perfect starter. Recorded in London during his residency at Carousel and The Standard Hotel. Don’t miss this one. ------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jul 17

This week on The Go-To Mise en Place, we’re joined by the formidable Asimakis Chaniotis—chef-owner of Myrtos and the first Greek chef to earn a Michelin star outside of Greece. From his relentless early years at Pied à Terre, where he rose through the ranks to become executive chef, to the opening of his own restaurant Myrtos in South Kensington, Asimakis shares the raw truth of a life spent chasing perfection. He speaks with searing honesty about what it takes to lead a kitchen at the highest level, why so many restaurants miss the mark on authentic Greek cooking, and the emotional push and pull of balancing tradition with creativity. We dive into his signature dishes—like the unapologetically classic lamb moussaka, whipped taramasalata, and deep-fried hortopita—and the thought process behind every element on the plate. He reflects on the lessons of hard graft, the perils of chef ego, and why consistency starts with knowing your own palate. Asimakis also shares the Greek concept of philoxenia—literally "friend to strangers"—and how this philosophy of generosity and open-hearted hospitality sits at the core of how Myrtos operates. Whether it’s through warm service, abundant food, or simply inviting guests to feel like family, philoxenia shapes every detail. Unfiltered, warm, and driven by obsession: this is a chef who lives and breathes the craft. Don’t miss it. ------ Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jul 14

Claude Bosi: “I called him a c* on Twitter — my wife banned me from social media”** This week on The Go-To Food Podcast, we sit down with the maverick of modern French cooking, Claude Bosi — and nothing is off the table. From swearing at food bloggers to being told off by his wife, Claude shares the unfiltered stories behind his rise from Lyon to Ludlow to the heights of Bibendum, where he now holds two Michelin stars and cooks like he’s finally happy. He tells us why he walked away from Hibiscus — leaving behind every single dish — and how freedom, rotisserie chicken, and an ode to his mother’s tripe have defined the next chapter of his cooking. We talk accidental pork pie ravioli, scallop liver parfait, and the duck & caviar dish that took two and a half years to get right. We also hear the story behind the infamous Twitter meltdown that followed a lukewarm review, discover his go-to Chinese tasting menu spot in Pimlico, and learn about the deep-fried rabbit he devoured in Lisbon, along with vinegar-soaked tripe sandwiches. He reflects on the pressure of cooking for Michelin legends who still make him “shit himself” when they walk in, and explains why the true mark of a great kitchen is when your 20-year-old chef teaches you something new. Claude also opens up about his roots in Lyon — growing up in a family that made their own pâté, terrines and saucisson, and the traditional chicken quenelles in mushroom sauce his mother used to make. That heritage continues to shape how he thinks about food today. He speaks candidly about the stigma still faced by chefs and restaurateurs who dare to try and make money. But, as he says, you can love cooking and still know your worth. From chaos to Canelé, Claude Bosi is a force of nature — and this is his story, told like you’ve never heard it before. ------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jul 10

This week we’re joined by Isaac McHale — the legendary Scottish chef behind the two-Michelin-starred Clove Club and neighbourhood favourite Bar Valette. From his start as a fishmonger in Glasgow to one of London’s most quietly influential chefs, Isaac shares the raw, funny and fiercely honest story of how he got to the top. We talk scallops and truffle (and why he “f***ed it” but it still works), sardine sashimi that takes hours to prep, and the very real economics of running a fine dining restaurant in 2025. Along the way, we detour through midnight pasta with Massimo Bottura, Rene Redzepi slinging tacos in his kitchen, white truffle risotto in Napa, cod sperm in Japan, and his fried chicken that refuses to die. Isaac reflects on why British produce is some of the best in the world, the lessons he learned from working with Mark Best, Brett Graham, and the early team at Noma, and the problem with tasting menus that move too fast — or guests who just want to talk. This is a deep cut — rich with storytelling, hard-won wisdom, and just the right amount of chaos. A proper mise en place of a life spent in kitchens. --------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jun 30

This week on The Go-To Food Podcast, we sit down with David Ellis—restaurant critic and Going Out editor at The London Standard, and the man who inherited Fay Maschler’s legendary column. Recorded at The Orange in Pimlico (a place David knows but has never reviewed), this episode is a no-holds-barred look at the realities of restaurant criticism—from the dishes that blew his mind to the meals that nearly broke him. David talks about the awkwardness of replacing Jimmy Famurewa, why the pressure to be first in print still matters, breaks down what makes a five-star review, reveals why overhyped sandwich shops drive him mad (except Max’s), and explains why he just can’t recommend the River Cafe even though everyone else says it’s iconic. We dive into the state of London’s dining scene today, and why it's become safer, more cautious, and—frankly—more boring. As he sees it, too many places are playing to formulas, not passion. There’s a creeping sameness to rotisserie chicken joints and bistros built to emulate proven hits like Josephine or Bouchon Racine. His feelings are just as strong when it comes to the nostalgia-fuelled revival of traditional pie and mash shops. Despite their place in London’s history, he found the food itself diabolical, even after following the exact rituals—ordering properly, adding the chili vinegar—he still left wondering why these places deserve saving at all. He also shares his favorite meals of all time, from Pierre Koffmann’s legendary pig’s trotter to the surprise brilliance of sweetbreads at The Ritz, and a melon-sorbet combo that rewired his brain. Plus: the ice cream in St Ives, the secret market spots in Portugal, and the weekend food escapes he always dreams about. Smart, sharp, and unsparingly honest, this is David Ellis exactly as you want him—funny, thoughtful, and completely unfiltered. ------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jun 26

This week we sit down with the inimitable Lee and Kate Tiernan, the creative force behind F.K.A. Black Axe Mangal—the boundary-pushing, heavy metal, nose-to-tail hotspot that changed London dining and earned cult status around the world. They talk us through the BAM origin story, from their formative years at St. John to opening one of the most chaotic and exciting restaurants in London. We hear about the pop-ups that reignited Lee’s love for cooking, but not before the longest queue in Copenhagen nearly finished him. There’s also tales of wild nights with Matty Matheson, getting stoned with Action Bronson, Cooking for Anthony Bourdain, bone marrow tributes to Fergus Henderson, banning the rudest customer they ever had (who happens to be a celebrity) and Lee’s unapologetic love for Domino’s. Plus: blue cheese handkerchiefs at El Bulli, bartering meals for socket repairs, and why sometimes the best thing you can eat is your mum’s ratatouille after being deported from Brazil. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jun 23

Today we're delighted to bring you another 'Legends Roundtable Restaurateur Special' where we're joined by 3 of the greatest restaurateur's in the country in Lady Ruth Rogers (River Cafe), Jeremy King OBE (Arlington, The Park & Simpsons) & Francois O'Neill (Maison/Cafe Francois) to unleash their wisdom and share their secrets to success, for an honest, warm, and often hilarious conversation about what it takes to survive and evolve in the restaurant industry. Over the course of this round table, our guests reflect on the seismic shifts they've witnessed in the restaurant industry; from changing customer habits to the new responsibilities of creating inclusive and sustainable workplaces. Jeremy shares why humour and generosity matter more than rules, the great lesson he learnt from Nick Jones, why Corporates are ruining restaurants, the mistake of treating your customers as profit, why so many restaurants are stupidly chasing cheaper produce, why you should never get rid of a waiter, how a £2.25 bowl of soup can be as valuable as a second bottle of champagne, and his firm stance against dynamic pricing creep. Ruthie opens up about building trust and fairness in the kitchen, the importance of rigour behind the joy, and how the River Café evolved to embrace a diverse, respectful, modern workplace, plus her great life lessons learnt over the years and flirts with a possible new River Cafe this year? Francois talks about learning to lead through energy and example, the quiet wins of helping young staff grow, and why patience and perseverance matter more than ever when building something lasting. It’s a heartfelt look at a profession that can be punishing, beautiful, addictive, and transformative - often all at once. Whether you’re running service tonight or dreaming up your first menu, this one’s a must-listen. Wit, wisdom, and perspective from three of hospitality’s most respected voices. ----- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jun 19

This week on The Go-To Mise en Place, we sit down with Gabe Pryce — chef, writer, ferret-wrangler and co-founder of Rita’s in Soho. From a legendary (and surreal) childhood acting debut in Casualty to the kitchens of New York and the streets of Mexico City, Gabe shares the winding path that led him to co-create one of London’s most beloved neighbourhood restaurants. We talk early days, industry heartbreaks, philosophical food writing, and why there’s no shame in simply wanting to make a great chicken roll. He opens up about hospitality’s hidden emotional weight, the long game of writing scripts that may never get made, and what it means to speak out when the food world’s gatekeepers get it wrong. We also cover: ferrets named Lancelot, haunted basements, why London can’t quite crack pizza by the slice, and the pure joy of a lamb’s tongue dish that changed everything. And if that isn’t enough, as always we get into Gabe’s ultimate foodie weekend (spoiler: it ends in New York with a very big-collared shirt), his most haunting kitchen day, and the underrated genius of Brooks Headley’s Superiority Burger. ------ Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jun 16

Today we're joined by the legendary actor, BAFTA-winning writer, and one half of People Just Do Nothing – Allan Mustafa, aka Seapa, aka MC Grindah – for a hilarious and heartfelt deep-dive into the meals that shaped him, and some hilarious stories from; firing Post Malone's guns at his house in LA, to helping trigger Craig David's comeback, to getting forcefully removed from a 'ping-pong' show in Bangkok to surviving a food disaster in Mexico! Allan shares everything from the Kurdish-inspired dishes of his childhood to late-night eats in Prague and big family meals at Royal Nawaab. He talks about learning to cook for himself (shoutout Kurdish risotto), his go-to weeknight spots (Song Que gets a major nod), and where he heads when it’s time to celebrate (One Club Road and Mountain top the list). We also get an incredible step-by-step guide to his dream foodie weekend in Marseille – from chai lattes and French-Tunisian couscous to rocky beach swims and street-level people-watching that feels straight out of The Wire. To close it all out, Allan picks his perfect three-course meal, including a Kurdish stew, Czech duck with dumplings, and his controversial but justified love of profiteroles. Warm, unfiltered, and full of great food recs – this is one of our faves yet. And remember, use code GOTOBLINQ for one month free with our sponsor Blinq, and don’t forget to send in your wildest hospitality horror stories to – front of house, back of house, or just you as a customer - to competition@thegotopodcastcompany.com. ------ Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jun 12

To celebrate 15 years of Koya — the quietly iconic udon bar that helped change the way London eats — we’re joined by its founders: John Devitt and Shuko Oda. From early-morning queues to feet-kneaded noodles, we go behind the steam with the pair who brought serious broth and bounce to Soho. Shuko shares how a childhood in Japan shaped her savoury cravings, how miso soup became her first solo dish, and how Tokyo’s obsessive Italian food scene first lured her into the kitchen. John reflects on what it took to build Koya as an outsider to the restaurant world, the challenges of scaling a niche, noodle-focused concept, and how a love of good service has shaped the way Koya welcomes people in. We hear about their early trips to Japan, the now-legendary specials board, and the tightrope walk of keeping things consistent while always evolving. We talk burnt soy wings, kimchi holidays, and what it means to work in restaurants where holidays don’t exist — plus what makes a good noodle, how Koya scaled without losing its soul, and why Shuko still finds comfort in the simplest rice ball. It’s a portrait of a restaurant that’s quietly influenced a generation — and the story of two people who put in the hours, trusted their instincts, and let the food do the talking. ---------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jun 9

Today we're bringing you a very special episode indeed as we're joined by Ruth Leigh and Oli Brown, the owners of Updown Farmhouse in Kent which over the last couple of years has become to be recognised as the best restaurant led hotel in the country. What started as a pop-up in a dilapidated 17th-century farmhouse has become a destination in its own right, serving wood-fired dishes that feel somewhere between rustic Italian trattoria and hyper-local British larder. Ruth and Oli talk us through how they built it — from sourcing wild boar from just up the road to accidentally catering half of Kent’s weddings (including Ben’s mum’s). We get into the reality of running a proper country restaurant, how they keep things romantic and real, and what makes Updown’s style of hospitality so special. Plus: one dish for the Hall of Fame, the most underrated corner of Italy, and a love letter to anchovies. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jun 5

Today we're delighted to be joined by Michelin Starred Head Chef and Owner of Kol and Fonda - the genius Santiago Lastra to unpack his incredible career that started off with him working in an Italian restaurant in Mexico and has taken him around some of the greatest kitchens in the world including working for Andoni Luis Aduriz at Mugartiz and leading René Redzepi's Noma during its residency in Mexico. Santiago's restaurant Kol was just voted the 17th best restaurant in the world and he takes us through the crazy hurdles he's put in place in order to try and stay as authentically British produce led as possible, refusing to use; avocado's, limes and chocolate which are staples of Mexican cusine and instead replacing them with foraged British substitutes. He also reveals; the moment as a child he fell in love with cooking after finding a basic cooking box in the local supermarket, the revelation he had about the power of food when his cooking brought his family together after the tragic loss of his father and grandparents in the same month, the craziness of working at Mugaritz in Spain, the genius journey he went on with Rene from Noma for a year in Mexico, plans for the future and much more.... We talk the real roadmap from pop-ups and Instagram DMs to finding investors (and knowing when to say no), the difference between René Redzepi and Andoni Luis Aduriz, and why chefs today must master more than just the plate. Plus, Santiago maps out the perfect 48-hour food trip to Mexico City — churros, brains, barbacoa, and Negronis at the gate. Expect wisdom, wild stories, and the dish that made him cry. This one’s a feast. ----------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Jun 1

In this episode of The Go-To Food Podcast, we sit down with the unapologetically fearless Sabrina Ghayour — bestselling author, supper club pioneer, and one of the most influential voices in Middle Eastern cooking today. Sabrina talks about; fleeing Iran during the revovlution in 1979, working illegally as an 11 year old at her local Chinese supermarket and some nightmare happenings between her and customers, working at McDonalds, her love and obsession with Ken Hom, how losing her job during the recession forced her to rethink everything, and how saying yes to a dinner party she didn’t even want to host ended up changing her life. She shares the behind-the-scenes chaos of running underground supper clubs in her flat, the shocking story of how her first cookbook almost didn’t happen, and the Instagram DM that led to a career-defining opportunity. We dive into her sharp takes on the food industry, what she really thinks about the “chef” label to the snobbery that still exists around cookbook writing, and why she’s never been afraid to take up space, speak her mind, or ruffle feathers.Plus: the kitchen disaster that still haunts her, the food that instantly transports her back to childhood, and what she cooks when she needs to feel grounded. A rich, warm, no-BS conversation about food, resilience, and forging your own path, one dish at a time. ------ Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

May 29

Welcome back to a farming and butchery special by the man who’s been supplying some of the UK's best restaurants for over 2 decades including ST. John, Lyle's, Camille, The Camberwell Arms, and more and has recently opened his own butcher's shop in Bermondsey, the legendary Farmer Tom Jones. We find out how he went from turning down a career being an actor and playwright and then Harry Hill's assistant to becoming the most respected and sought after meat supplier in the country. It's been a tough journey though from; turning his back on his family and their farm, to fighting depression, greed and toxic masculinity in Wales to ripping up the rule book of Farming and deciding to go his own path and heading down to London..... What does it take to produce truly exceptional meat? In this special episode of The Go-To Mise en Place, we head to the fields with fourth-generation farmer and butcher Tom Jones, whose family has been rearing livestock on the Welsh borderlands for over a century. From traditional butchery methods to ethical farming practices, Tom shares what goes into raising animals with care—and how that translates to quality on the plate. We talk dry-aging, nose-to-tail respect, and why provenance matters more than ever in today’s kitchens. Whether you’re a chef, food lover, or just curious about where your Sunday roast really comes from, this one’s for you. ------ Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Find out more about Farmer Tom here - https://www.facebook.com/farmerthomasjones/ Hosted on Acast. See acast.com/privacy for more information.

May 26

This week on The Go-To Food Pod, we’re joined by the much-missed voice of London restaurant criticism, former Evening Standard food writer Jimi Famurewa. For years, Jimi helped define what made eating out in the capital exciting, accessible, and culturally relevant. From neighbourhood heroes to headline-grabbing launches, his reviews brought warmth, wit and sharp insight to every corner of the scene. But earlier this year, in a surprising move, Jimi’s column was abruptly axed during a major restructure, along with around 70 other jobs at the paper. In this episode, Jimi opens up about what it felt like to lose that platform so suddenly after putting so much of himself into it. He also talks candidly about the state of London dining right now, from the dominance of value-driven menus and weeknight deals, to the uneasy economics of running a restaurant in 2025. We hear about the places he got wrong, the ones he loved most, and what really happened when he reviewed Salt Bae’s notorious gold steak spot in Knightsbridge. Plus, we quiz him on his dream weekend getaway, favourite neighbourhood hangouts, and whether we’ll be seeing his byline in another major paper anytime soon. This is a rich, funny, and surprisingly moving episode with one of the most thoughtful voices in British food journalism. ----- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Buy Jimi's book Picky here - https://www.amazon.co.uk/Picky-must-read-journey-professional-gourmet/dp/1399739549 Hosted on Acast. See acast.com/privacy for more information.

May 22

In this episode of The Go-To Mise en Place, we sit down with Samyukta Nair, the powerhouse behind London’s boldest and most elegant dining destinations. As the creative director of LSL Capital, she’s responsible for a growing portfolio of restaurants that blend storytelling, design, and deeply personal heritage — from the Michelin-starred Jamavar to the vibrant, cinematic Bombay Bustle, the maximalist charm of MiMi Mei Fair, and the newly launched KOYN, Elenas, and Élan. We delve into Samyukta’s journey from the family-run Leela hotel group in India to launching her first solo concepts in London. She shares what it was like entering the restaurant world on her own terms, how she approaches each venue like a film set with its own narrative, and why her late grandfather remains a guiding force in her decision-making. Expect reflections on the power of instinct over trend, how she builds restaurants with longevity in mind, and what she’s learned about balancing creative ambition with operational excellence. We also talk about the making of KOYN, her most personal project to date, inspired by her time in Tokyo, as well as her bold move into Mayfair nightlife with the newly opened Koyn Thai and Nipotina. This is a wide-ranging conversation with one of the most visionary and quietly influential figures in hospitality today — and a rare look behind the scenes of London’s most theatrical dining rooms. --------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

May 19

This week on The Go-To Food Podcast, we sit down with one of Britain’s most recognisable chefs, Tom Kerridge, for a refreshingly honest conversation about the journey from wild, hard-drinking kitchens to becoming a household name with multiple Michelin stars. Tom opens up about the early days of The Hand and Flowers, how he went from not even knowing what a Michelin star meant to becoming the first pub in the UK to earn two. He reflects on the sacrifices, personally and professionally, that came with success, including a traumatic kitchen accident that left a young chef with life-changing injuries, forcing him to confront the pressure-cooker culture of hospitality. We dig into the pivotal moment he quit drinking, and how that transformed not just his lifestyle but his leadership style. He talks about managing fame while still pulling 18-hour shifts, and how the restaurant robbery that left his team devastated became a lesson in resilience. There’s plenty of lighter stuff too; like an epic story of when Liam Gallagher came for a long lunch to the Hand & Flowers, the story behind his dream food weekend in Singapore, and the three-course meal he’d serve his mates (including a controversial soufflé just to wind up Sat Bains). From building a people-first kitchen culture to his thoughts on where British food is heading next, this episode is Tom Kerridge as you’ve never heard him before: candid, self-aware, and full of hard-won wisdom. -------------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Grab hold of the hottest reservations in town with the app ResX - https://www.resx.co Hosted on Acast. See acast.com/privacy for more information.

May 15

In this episode of The Go-To Mise en Place, we sit down with Amy Poon, chef, food entrepreneur, and heir to one of the most iconic names in Chinese dining, for a wide-ranging, laugh-out-loud conversation that covers everything from opening a champagne bar with a newborn to scrubbing pots at midnight when staff don’t show. Amy reflects on her family’s pioneering role in transforming the perception of Chinese cuisine in Britain, particularly her father Bill Poon’s groundbreaking achievement of earning a Michelin star in the 1980s - the first for an independent Chinese restaurant in the UK, attracting everyone from Mick Jagger and Sean Connery to opera singers and cultural icons. Raised in and around the restaurant, Amy recounts childhood meals that ranged from venison to crispy duck sandwiches on school trips, illustrating how her Chinese-British identity shaped her palate. She also shares vivid family lore - including the story of an ancestor who may have invented the stock cube - and how her own journey through Oxford, advertising, art sales, and nightlife in Singapore has ultimately brought her back to food, launching Poon’s Pantry and now preparing to open a new restaurant, Amy is reimagining her families legacy through her cross-cultural lens: not fusion, but a true mix of tradition, innovation, and identity. Plus, we hear about Amy’s ultimate foodie weekend, the comforting simplicity of a fried egg over rice, and the ABBA song she’d play herself out to. Don’t miss this one. ----- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

May 12

This week on The Go-To Food Podcast, we sit down with legendary Italian chef Giorgio Locatelli — the man who helped redefine Italian cuisine in London. From his early training at The Savoy to becoming the first independent Italian chef in the UK to earn a Michelin star, Giorgio takes us through the highs, lows, and unforgettable moments of a career that has shaped the city’s food scene for over four decades. In this wide-ranging and often hilarious conversation, Giorgio reflects on the golden years of London dining between 1995 and 2005, shares what it was really like walking into one of Gordon’s infamous kitchen meltdowns. He also dives into the now-infamous Truffle Kerfuffle — a billing scandal involving a lavish dinner and a very expensive mushroom — and tells us how he ended up cooking £25k pasta for royalty in the Qatari desert, and how a well-timed delivery ended up making him an unlikely truffle dealer to the King himself We also talk about his return to TV stardom with MasterChef Italia, why he believes chefs need to stay grounded, and his advice for the next generation entering the industry. Plus, Giorgio shares his favourite go-to restaurants — from a hidden gem in Kentish Town to a no-frills spot in Palermo. This episode is a masterclass in food, legacy, and keeping your feet on the ground in an ever-changing industry. ---------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

May 8

This week on The Go-To Mise en Place, we’re celebrating 15 years of Hawksmoor Seven Dials—one of London’s most beloved restaurants—with co-founder Will Beckett. Over a very special lunch from their 15th birthday menu (available Monday to Friday lunchtimes for just £19.50—arguably the best value lunch in the West End), Will reflects on the journey that took Hawksmoor from a scrappy East London opening to a globally respected restaurant group with sites in New York and Dublin. In a conversation as honest as it is insightful, Will talks about the systems and philosophies that keep the business grounded and people-focused—from staff culture and team rituals to thoughtful leadership and scaling with integrity. He breaks down what “mise en place” means outside the kitchen, shares what he looks for in great hospitality, and explains why real success has little to do with chasing trends. Whether you're obsessed with restaurants, fascinated by founder stories, or just curious about what makes a place special, this episode offers a rare behind-the-scenes look at how one of Britain’s best restaurant groups is run. ---------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

May 5

This week on The Go-To Food Podcast, we sit down with London’s original restaurant protege Stevie Parle - one-time pop-up poster boy, chef, restaurateur, and the creative force behind Dock Kitchen, Rotorino, Pastaio, and most recently, the soon to be hardest restaurant in London to get a table at, Town on Drury Lane. Stevie shares the story behind his unconventional journey through the food world, from formative years at the River Café, Moro and Petersham Nurseries, to building a career that spanned pop-ups, bestselling cookbooks, newspaper columns and bold restaurant ventures. We talk about the surprising impact of going viral on TikTok — including the lobster pasta video that turned a quiet dish into a logistical nightmare — and the tension between cooking for social media vs. cooking from instinct and taste. He talks about how Town was born out of a desire to “just cook good food” rather than follow the restaurant concept trend, how simplicity and spontaneity shape the menu, and the freedom that comes with ditching the formula. We also get into the nitty gritty: Stevie’s favorite under-the-radar food spots (including a deep love for Rot King in London and The Goods Shed in Canterbury), memories of culinary disasters (ever swapped salt for sugar in a lemon tart?), and of course, cooking for famous faces from Mick Jagger to David Cameron. -------- -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Download ResX Now To Claim The Best Tables In Town - https://www.resx.co/ Plus, we chat dream meals, the rotisserie chicken revival, London’s evolving dining scene, and why chefs might be done chasing stars in more ways than one. ------------ Grab hold of the hottest reservations in town with the app ResX - https://www.resx.co Hosted on Acast. See acast.com/privacy for more information.

May 1

This week, we’re joined by the brilliantly warm and wildly talented Rosie Kellett - writer, food creator, and author of In For Dinner. From comforting nostalgia to weeknight saviours, Rosie takes us through her dream menu from breakfast to pudding. We get into her favourite hangover-busting salt and vinegar potato soup, a citrusy macaroni-spaghetti hybrid born out of broke London flatshares, and the pudding inspired by her Grandma Margaret’s legendary raspberry cakey concoctions (somewhere between a tiramisu and a trifle). We also talk about her love for Polish sauerkraut—her desert island essential—and a pierogi-inspired soup that’s become a go-to. Rosie takes us to Emilia-Romagna for some erbazzone and shares why she sees Parmesan as a kind of culinary medicine. There’s big love for London favourites too, including the crisp pink dosa at Rasa, deep chilli heat at Xi-an Impressions, and perfect service at Sessions Arts Club. And then there’s the Hall of Fame dish: a shrimp and scallion pancake from Piazz that, in Rosie’s words, made her feel whole again. We also get into her biggest food trend icks, why certain garnishes should be banned, her failed acting career and the one word she’d love to see retired from recipe vocabulary forever (spoiler: it’s “hack”). Rosie’s new book In For Dinner is full of the kind of recipes you’ll actually want to cook—comforting, clever, and affordable. Go order it now - https://www.amazon.co.uk/Dinner-delicious-affordable-recipes-batch/dp/152993656X Hosted on Acast. See acast.com/privacy for more information.

Apr 28

The Go-To Food Podcast proudly introduces The Legends’ Roundtable— a brand-new monthly series celebrating the chefs, kitchens, and ideas that have shaped modern gastronomy. Each episode, we gather some of the most respected names in the industry to reflect on where food has come from, where it's going, and what it truly means to dedicate a life to hospitality. For our inaugural Round Table, we are delighted to be hosted in the extraordinary Trinity restaurant where we are joined by Michelin starred legends, Adam Byatt of Trinity, Phil Howard of Elystan Street and John Williams of The Ritz to dive into Escoffier’s Legacy and the timeless foundations that still underpin great kitchens today. In a lively and honest conversation, three legendary chefs open up about the evolution of the industry — from the old-school days when chefs could focus solely on craft, to today’s harsher realities where financial precision is critical to survival. They explore the irreplaceable thrill of cooking, the unique rewards of creating something ephemeral yet deeply meaningful, and the hard balance between natural flair and disciplined technique. The discussion peels back the layers of what it really takes to be a great chef: the importance of marrying creativity with meticulousness, the subtle but crucial connection between cook and ingredient, and the difference between chefs driven by pure love of food and those who focus on process. They reflect on the irreplaceable role of mentorship, the pride in seeing protégés rise, and the deep emotional bonds forged through years of relentless service. With unforgettable stories from iconic kitchens, candid reflections on leadership and legacy, and plenty of laughs (and tart anecdotes) along the way, The Legends’ Round Tables is a love letter to the world of food — and to everyone who has ever fallen in love with it. ----------- Grab hold of the hottest reservations in town with the app ResX - https://www.resx.co Support the incredible work of the Royal Academy of Culinary Arts - https://royalacademyofculinaryarts.org.uk/ Hosted on Acast. See acast.com/privacy for more information.

Apr 24

This week, we head Behind the pass—literally—with chef-owner Andy Benyon, the Michelin-starred mind behind one of East London’s most intimate and inventive restaurants. From langoustines with truffle yakisoba to clam shell madeleines, Andy’s flavour-first, technique-driven cooking has built a cult following and earned him a Michelin star just 20 days after opening. In this episode, Andy shares what it was like working under culinary greats like Phil Howard and Claude Bosi, and how their influence shaped his own philosophy in the kitchen. We dig into the art and agony of tasting menus—why they’re so hard to get right, and how Andy keeps his feeling fun, creative, and worth the price. He recalls the chaos of nightmare services (including a guest walking out mid-meal over the music) and the small wins that come from surprising, happy endings. We also talk about Andy’s upcoming speakeasy-style bar concept hidden behind his restaurant, where diners will be able to enjoy more casual snacks while peeking into the kitchen. And of course, we couldn’t resist chatting about one of his most passionate design features: the toilets. Built with the same guy who did Sketch, they’re part submarine, part statement—proof that every detail matters. This is a candid, unfiltered chat about perfectionism, creativity, and building a restaurant that feels like home. -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Download ResX Now To Claim The Best Tables In Town - https://www.resx.co/ Hosted on Acast. See acast.com/privacy for more information.

Apr 17

Welcome back to Mise en Place where this week we sit down with Jake Finn, the chef-owner behind Cinder – the neighbourhood restaurant where everything hits the charcoal. Jake shares his journey from being one of the first Ritz apprentices in 2006 to opening Cinder in the middle of a pandemic, and building it into a two-location favourite for fire-cooked, produce-led food. We talk about his formative years under the notoriously exacting Raphael Duntoye at Le Petit Maison, then going onto Coya where there was one night he ruined £2,500 of Waygu Beef for one table, and the leap into running his own place. Jake gets candid about the tough moments – walking out of a toxic kitchen, delivering meals to 50 homes a night during lockdown, chucking out guests for being racist to his staff and the struggle to stay afloat in this market– as well as the highs, like when Pierre Koffmann walked into his restaurant, and how he became a regular. Expect stories about burnt sausages, burnt leeks, and everything in between, as we explore Jake’s Mediterranean-inspired cooking style, signature dishes like cedar plank salmon, and why he believes the best food is always the simplest. Oh, and he’s not holding back on his thoughts about smash burgers either. Hosted on Acast. See acast.com/privacy for more information.

Apr 13

This week on The Go-To Food Podcast, we sit down with the legendary Rosemary Shrager — self-taught chef, bestselling author, and TV favourite — for a wide-ranging conversation full of warmth, grit, and unapologetic passion for food. Rosemary opens up about her unconventional journey: from a turbulent childhood and being sectioned as a teen, to carving out a place in top kitchens alongside icons like Pierre Koffmann and Jean-Christophe Novelli. We talk about leaving her marriage to follow her dreams, finding joy in simple dishes like poached eggs on toast, and why salt is her ultimate flavour weapon. From I'm a Celebrity to The Real Marigold Hotel, Rosemary shares behind-the-scenes stories from her TV career, plus the foodie destination she’s desperate to visit. Expect laughs, honesty, and a serious love of cooking. --------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Apr 10

This week on The Go-To Food Podcast, we sit down with Luke Farrell — the modern godfather of Southeast Asian cuisine in London. From the neon-lit Speedboat Bar to his innovative Thai greenhouses in Dorset, Luke unpacks what it takes to run four award-winning restaurants rooted in authentic Southeast Asian flavours: Speedboat Bar (Thai-Chinese), Plaza Khao Gaeng (Southern Thai), Bebek! Bebek! (Indonesian), and Viet Populaire (Vietnamese). Expect stories of late-night noodle runs in Bangkok, frozen Thai beer slushies, and the surprisingly spicy secrets of Southern Thai cuisine. Luke reflects on cultural appropriation in food, the grind of growing tropical produce in the English countryside, and what makes a truly unforgettable dish — including the time he fainted after eating a raw blood delicacy in Chiang Mai. Finally, Luke takes us on his ultimate foodie weekend in Bangkok — from rice soup at dawn to cocktails at Dua and deep-fried fish buoyancy sacks in Chinatown. If you’re into bold flavours, Southeast Asian restaurants, or are drawn to the idea of growing ingredients that seem impossible in British climes — this one’s for you. ------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Apr 7

This week on The Go-To Food Podcast, we sit down with legendary chef Theo Randall to talk about his incredible journey through the world of food. From starting as a kitchen porter at just 14, to working his way up through some of the most influential kitchens in the world, Theo shares how a transformative stint at Chez Panisse shaped his approach to ingredients and how 17 years at the River Cafe saw him rise to head chef and win a Michelin star. He had a front-row seat to the beginning of Jamie Oliver’s meteoric early success and later worked with Jamie’s 15 charity, mentoring young chefs while it was still running. Now at the helm of his own restaurant at the Intercontinental Hotel, Theo takes us inside his cooking philosophy, the importance of fresh, seasonal ingredients, and why he’s still passionate about training the next generation of chefs. Plus, he reveals his dream foodie weekend in Verona—where the streets are paved with marble, trattorias serve the finest local cheeses and salumi, and risotto is king. From delicate seasonal ingredients like Bruscandoli to rich Amarone-infused rice, Theo paints a mouthwatering picture of why this northern Italian city is a must-visit for food lovers. A must-listen for anyone obsessed with Italian food, kitchen culture, and what it takes to reach the top of the culinary world. --------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Apr 3

Welcome back to Mise en Place, where this week we sit down with Taco Manny at his spot Guacamoles. Manny is a Mexican refugee who fled death threats for a cartel and rebuilt his life in London—one taco at a time. With just £70, he launched a pop-up that made £3,000 in 15 days, all of which he donated to his church. Now, his tacos are celebrated as the best in London, with both The Financial Times and The Infatuation crowning his food as the city’s finest Mexican offering. Manny shares how his family’s culinary heritage shaped his approach and why authenticity is at the heart of everything he makes. He talks about the struggle to source proper ingredients in the UK, his mission to recreate true barbacoa, the 17 spices that make his birria taste exactly like home and his ongoing quest to find intestines for the tripe tacos he misses from home. He also reflects on his spiritual awakening, overcoming addiction and loss, and how his faith has guided his journey. His reputation skyrocketed after Jonathan Nunn put Guacamoles on the map not long after it opened, and since then, he’s cooked for everyone from actors to the Mexican ambassador in the UK. Now, as demand for his tacos continues to soar, he’s setting his sights on expansion. From cartel threats to culinary success, this is a story of resilience, faith, and the power of truly great food. Don’t miss it. --------------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Mar 31

Today we’re delighted to be joined by a chef who was once the youngest 2 Michelin star female chef in the world and after working in 4 Michelin Starred restaurants around Europe and then working for Gordon Ramsay, she casually became the first woman to ever win the Great British Menu main course, in over 20 years of the shows history! Kate opens up about; why she decided to leave the restaurant industry and become a private chef rather than try and open her own restaurant, the struggles emotionally of being a Head Chef, the brutality of 19 hour days working in Michelin Star kitchens, the greatest way to tackle sexism and inequality, the delights of Copenhagen's dining scene, her secrets to becoming the first female in history to win the Great British Menu's main course, the unglamorous truths of working for Gordon Ramsay, the selfishness you need to be a successful chef and so much more... It's a truly fascinating listen and Kate is a wonderful orator, so sit back, relax and enjoy! ------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Mar 27

Welcome back to Mise en Place where this week we take a deep dive into the mind of Ramael Scully, the powerhouse behind London’s critically acclaimed Scully. From his early days grafting in Australian kitchens to learning from Ottolenghi and carving out his own culinary empire, Scully’s journey is packed with inspiration, grit, and game-changing ideas. Expect no-nonsense insights, jaw-dropping behind-the-scenes stories, and a masterclass in creative cooking. He opens up about what it’s really like to be mentored by one of the world’s most influential chefs and how those early lessons shaped his fearless approach to food. His Malaysian-Australian heritage and obsession with street food have fuelled a completely unique cooking style, blending bold, unexpected flavours into dishes that Londoners can’t get enough of. But running a top restaurant isn’t just about the food—it’s about survival. Scully reveals the brutal highs and lows of the industry, from impossible customers to the relentless pursuit of perfection. And then there’s the future of food. Fermentation, zero waste, multi-layered flavour explosions—Scully is rewriting the rulebook on how we cook, eat, and think about ingredients. For food lovers, ambitious chefs, and anyone obsessed with the art of eating well, this episode is an absolute must-listen. Download now and get stuck in. Hosted on Acast. See acast.com/privacy for more information.

Mar 24

Welcome back to The Go To Food Podcast ! Today, we’re joined by the country's most famous food critic and journalist, and perhaps once the angriest man in Britain , Giles Coren. Giles has been the restaurant critic for The Times since 2002, following stints as a critic for Tatler and The Independent on Sunday . He’s also hosted over 30 TV shows in both the UK and US, landing his big break in 2005 with Gordon Ramsay’s F-Word . Known for never shying away from controversy, Giles has found himself at the center of numerous scandals over the years—many of which, as he reveals, have led to pay raises instead of sackings. A brilliant writer and orator, he’s also made a few enemies with his notorious Twitter rants and his sensitivity to public opinion. In today’s episode, for the first time ever, Giles opens up about his most memorable controversies, shares his regrets (including his greatest regret over his comments about Dawn Foster after her passing), and explains why he thinks Jonathan Nunn is the biggest "C***" in the world—though it may not be as harsh as it sounds. We also dive into his professional journey to the top of the journalism world, explore why he believes the role of food critic is nearly extinct, uncover why he had a complicated relationship with AA Gill, and hear about the most disgusting food he’s ever eaten. Plus, find out how he got a famous restaurant chain shut down, his thoughts on the Notting Hill dining scene, how he discovered he had cancer, and much more. This is definitely one of our most entertaining—and possibly controversial—interviews yet. So sit back, relax, and enjoy the ride! -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Mar 20

Welcome back to the podcast whereby his week, we’re joined by Danny Winer, the man behind one of the most talked-about cookware brands in the game: HexClad. From aspiring actor to cookware kingpin, Danny’s journey is anything but ordinary. He opens up about his early missteps, including the juicing business that collapsed overnight, and how he kept the faith when things looked bleak. He shares how HexClad was built on sheer graft—begging, borrowing, and (not-quite) stealing their way through the early days—and how they turned the chaos of the pandemic into a business advantage by hiring an entire freelance sales team when everyone else was making cuts. And then there’s the Gordon Ramsay moment—a chance DM that snowballed into one of the most successful chef partnerships in recent memory. It’s a story of resilience, reinvention, and a fair bit of hustle. Tune in for an episode packed with lessons on business, belief, and the fine art of the sales pitch. -------------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Mar 17

Today we’re joined by arguably the most iconic female chef in the country in the legendary Sally Clarke, who's been the owner and chef patron at Clarke's in Kensington for over 41 years. Sally ironically failed her O level in cookery and yet has gone on to become one of the most successful chef and restaurant owners in the country. Clarke's is a London institution and the restaurant is the favourite of everyone from Mick Jagger to Bono - David Hockney to Paul Smith and all in between. In only her 2nd ever audio interview, Sally reveals how she fell in love with food through the books of Elizabeth David and her travels across France as a child. However it was when she headed to study at Le Cordon Bleu in Paris in the early 70s when she knew that this was going to be her life. Having worked at 3 of the most famous restaurants in the City she came back to London to work alongside Pru Leith at her cookery school, but within a year found herself moving to live in California to work at some of the greatest new age restaurants. It was here she met and fell in love with Alice Waters and Chez Panisse, and was inspired 5 years later in 1983 to return to London and set up Clarke's following in the same farm to table ethos and daily changing set menu as her culinary hero and friend. However, setting up a restaurant as a female head chef and owner wasn't easy in the early 1980s and we hear about; the disastrous problems she encountered, and rude sexist male customers and suppliers she had to deal with. We also hear about her friendship with Lucian Freud who used to eat breakfast and lunch at the restaurant everyday and how she had the privilege of being the last person ever to sit for him. Also, alongside the restaurant Sally runs an incredibly successful commercial bakery that sells over 90,000 handmade Mince Pies each year and beat all her Parisian competition to provide the pastries for the Eurostar. Sally very kindly also shares her secrets to success including; how to create the ultimate menu, the 'Art Of The Table, how to treat your customers and why she never ever gives her customers the bill. ------------------ Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Mar 14

Welcome to The Go-To Weekend, your ultimate guide to making the most of your days off. Hosted by Sunday Times deputy food editor Hannah Evans and Foodism deputy editor Molly Codyre, we’re here delivering the hottest tips on where to go, what to eat, and what not to miss this weekend, all with a sharp eye, a raised glass, and zero tolerance for nonsense. This week, we’re taking in the scent of Tom Straker’s candle—does it whisper ‘buttery bliss’ or just smell like burning cash? And speaking of money, we’re tackling International Women’s Day, the gender pay gap, and why letting your partner pick up the tab might just be a sleeper act of economic rebalancing. Meanwhile, we reminisce about the golden age of Big Mamma Group restaurant launches - back when treating yourself didn’t require financial planning and leaving a restaurant launch in an ambulance wasn’t quite the faux par it might be today. Then, with St Patrick’s Day looming, we get stuck into the internet boxing match of the year, Ellis vs Corcoran, before we brace for the inevitable onslaught of Guinness brosplaining while making the case for Beamish as the superior pint. Plus, in a twist that defies all logic, we investigate Guinness as a health food—its surprising role in weight loss and post-pregnancy recovery. Click here to listen and follow the show; https://linktr.ee/gotoweekend Hosted on Acast. See acast.com/privacy for more information.

Mar 13

Today we’re joined by a man Giles Coren described as ‘a hippy genius’ who recently received a Michelin Star having just opened the doors to his restaurant AngloThai merely 3 months before the awards, the wonderful John Chantarasak. Although it's been a long road from him touring the world as a professional drummer to moving to Bangkok to train at Le Corden Bleu followed by working under the stewardship of arguably the most famous Thai inspired chef in the world in David Thompson to doing almost 10 years of pop ups and false starts before opening his beautiful 44 cover restaurant in Marylebone, the wait has been worth it. His food his beyond incredible and his stories of his unlikely struggle to the top match his flavours note for note, so sit back, relax and enjoy the only Michelin starred Thai chef in the country. --------------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Mar 10

Today we're joined by one of the most in demand chefs in the world in the genius Jocky Petrie who's overseen operations for both Heston Blumenthal and Gordon Ramsay globally, whilst casually also creating some of the most famous dishes in the world whilst he was Head Pastry Chef at The Fat Duck during its golden era. Today on the podcast we uncover his incredible story which has taken him from a remote village in Scotland to working at the craziest 3 Michelin Star restaurant in America to eventually becoming Heston's right hand man where he created some of the most famous dishes in the world. After 10 years pushing the culinary boundaries with Heston, Chef Jocky ended up being put in charge of Gordon Ramsay's business empire globally and additionally landed the role as Sous Chef on the multi-award winning TV show 'Hells Kitchen'. He now finds himself back working alongside Heston, as he's pushing the boundaries of food innovation once again, as they once more plan to be the greatest restaurant in the world. This is a truly fascinating interview, so please sit back, relax and enjoy. ----------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Mar 6

Today we're joined by the legendary owner and Exec Chef of the most popular restaurant in Scotland in The Palmerston, the wonderful Lloyd Morse, to hear how he's created such a successful venture in Edinburgh and uncover some of his war stories from his career so far. We sat down to a delicious and incredibly boozy supper a couple of weeks ago and managed to prize out his greatest tales from; his time working alongside his mentor Skye Gyngell when they opened Spring together, why he never enjoyed his time at The River Cafe, how he structures a menu and his love for nose to tail cooking, the importance of working on a farm, the night he rejected Christop Waltz, Noel Gallagher's awful jokes, his younger days working at a terrifying Michelin starred restaurant in Australia, his hatred for certain items which should never be on a menu, the secrets to managing a team, why he never wanted to open a restaurant in London, the importance of properly training younger chefs, his love for shitty Hawaiian pizzas, why pissy livers are the greatest thing to eat in the world and much much more.... -------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Mar 3

Today we're joined by the greatest restaurateur of his generation in Jeremy King OBE, the genius behind the success of such places as; Le Caprice, The Ivy, The Wolseley, J Sheekey, Brasserie Zedel, The Delaunay and much more. For the first time ever he reveals his ind epth career story from working the floor at Joe Allens in the late 70s to becoming the most successful restaurateur in the world to his feud with Richard Caring & his fallout with his Thai investors he reveals it all. Plus we hear delightful memories of his intimate friendship with Lucian Freud, his plans to reopen the iconic Simpsons on the Strand next year, his days gokarting against Princess Diana, how he made The Ivy the coolest restaurant in the world in the 90s, the terrifying day he was chased by his psychotic head chef with a meat cleaver, recalls his rudest ever customers, reveals why you should never giveaway a majority in anything, gasps over the most shocking sexism he's ever witnessed and much much more... Plus he reveals all his secrets to industry success and what it takes to make money in todays market, so sit back, relax and enjoy his genius. ------ Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Feb 27

Today what a joy it is to be joined by a Scottish superstar and Edinburgh icon in Roberta Hall-McCarron to hear about her incredible career that's taken her from the atmosphere-less kitchens of the only 7 star hotel in the world in Dubai to working in the brutal kitchens of Michelin icon Tom Kitchin to now running 3 of the best restaurants in the UK. We hear about sexism in the kitchen, the outrageous extremities of working in the Burj Al Arab, the brutal training of working under Tom Kitchin, her failed venture running a rural country pub in England, the excitment of cooking for Anthony Bourdain, her award winning cookbook and much more..... ------------ Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Feb 24

Today we’re honoured to be joined by a Chef who’s worked for the greats, a TV star who’s created 9 TV series of his own, an author who’s written 5 award wining cookbooks - but most importantly he’s Ben’s Hero - in the gloriously charming - Valentine Warner! We discuss his crazy upbringing which often saw him sat round the table debating with Harold Pinter whilst sampling his mums genius culinary creations, his tough years at school where he was bullied and called 'Fat Val' which led him to skip sports in the afternoons and instead steal the local trout farmers fish before he was whipped within an inch of his life, his career as a chef working for Alistair Little and getting brutally rejected by Rick Stein, setting up his catering company which became famous in London and catered all the high end fashion parties of the 90s including an infamous incident with Kate Moss one evening at a Rimmel party, ruining a member of the royal families birthday with the worst cake ever invented, illegal fishing trips to India, his regrets on not making more of his 9 TV series, his amazing new spirits company 'Hepple', his new project 'Kitchen In The Wild' where you escape on a luxury week away into Kenya to be cooked food by Jackson Boxer and much much more........ ------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ @valentinewarner49 @kitchenitw www.kichenithewild.org @hepple_spirits Www.hepplespirits.com Valentine Warner Food YouTube Hosted on Acast. See acast.com/privacy for more information.

Feb 20

Today we're joined by the recently crowned Michelin Star Head Chef and Owner of Lyla in Edinburgh in the wonderful Stuart Ralston to celebrate his success, find out he achieved it and dig out his best war stories from over 20 years in the professional kitchen. Stuart got his big break working under Gordon Ramsay in New York, having grown up in a council estate in Scotland and followed his father into the industry, albeit that was working in his fathers pizzeria rather than the Michelin starred kitchens he found himself in from New York to London to the Caribbean. Stuart shares with us some shocking stories ranging from; getting stabbed, the most shocking sights he's witnessed in the kitchen, slicing off his finger and carrying on his trial, working for Ramsay and what his famous temper is like, the beef in the Edinburgh food scene & how it's grown into a culinary destination (recently labelled the 'Best Foodie City In The UK'), his fathers stern words to him growing up, fucking up a trial at a Michelin starred kitchen in London, his hatred of foraging, the secrets to getting a Michelin star and much much more..... --------------- Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show. If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it. Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours. Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Feb 17

Is there a more charming, eloquent and talented chef in the industry than Jeremy Lee? I think not and so today we're delighted to be joined by the legend himself in the studio to celebrate over 40 years of his incredible culinary creations. Jeremy is the only chef in the world to work under both Simon Hopkinson and Alistair Little, both the founding fathers of modern British cooking, and so regales us in some incredible stories and memories of his time working for both. Prior to running Quo Vadis he was running The Blueprint Cafe in partnership with the legendary Sir Terence Conran for 15 years, arguably the most important restaurateur in London, and Jeremy reveals to us some wonderful stories of their time together. We hear about his magical childhood, how he got fired as a waiter and forced into the kitchen instead, the machoism of the kitchens in the 80s, the magic of Bibendum and the birth of the London restaurant scene, the accidental invention of his smoked eel sandwich, his love for Soho's great institutions, the struggles of the current food scene and oh so much more! So sit, back, relax and enjoy and please make sure you're subscribed and you leave a rating and comment. ----------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily. Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto ... Hosted on Acast. See acast.com/privacy for more information.

Feb 13

Today we're joined by the delightful Avi Shashidhara who's Head Chef of the multi-award winning Pahli Hill Bandra Bhai in Fitzrovia, which Jamie Oliver recently revealed as his favourite restaurant in the city. Avi's journey is an incredible one which has taken him from growing up in Bangalore to working for Antonio Carluccio in India to working at various Michelin starred restaurants in the UK before running the River Cafe for 10 years to cooking personally for Anthony Bourdain & Nigella Lawson to now running one of London's greatest restaurants. Avi is in a wonderful sharing mood as he entertains us with crazy stories of; being bullied in a 2 Michelin starred restaurant, the brutality of Indias fine dining culinary college, working at India's first boutique hotel under Chef Antonio Carluccio, the magic of working at the river cafe for over a decade, why PR agencies are ruining the food scene, why Michelin are 'anti-indian restaurants' and so much more.....it's a real juicy one, so sit back, relax and enjoy! ------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Get tickets to Avi and Andi Olivers supper here - https://www.pahlihillbandrabhai.com/whats-on/a-dinner-with-andi-oliver Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto.. . Hosted on Acast. See acast.com/privacy for more information.

Feb 10

Today we're joined by the most famous food critic in the world in Jay Rayner, to discuss his incredible career as a restaurant reviewer for the Observer over the last 25 years. Jay is on incredible form as he reveals stories of ; falling out with chefs, scrapping reviews, law suits, reporting murders, fighting nepotism, questioning whether he's infact a bastard, why Guinness refused to give into the Devonshire's discount demands, the worst restaurants he's ever been to, the art of writing a review, the magic of Joe Allen's, the tragedy of the downfall of The Ivy, why Pizza Express pizzas are some of the best in the country, the secrets to perfect meringues and much much more.... Buy 'Nights Out At Home' here - https://www.jayrayner.co.uk/books#13 Buy tickets to Jays next gig here - https://www.woolwich.works/events/jay-rayner-sextet ------ Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily. Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto ... Hosted on Acast. See acast.com/privacy for more information.

Feb 6

Today we're bringing you a pastry special and who better than the King of Cakes himself Eric Lanlard to take us through his incredible career which has taken him from cooking for the French President in the Navy to baking cakes for the; Queen, Madonna, David Beckham and Elton John to name a few. Eric moved to London in 1995 to work for the legendary Roux Brothers and within 2 years was heading up their whole pastry kitchen overseeing all the sweet treats in all their restaurants and for the likes of Harrods and various 5 star hotels. During this time he worked alongside Gordon Ramsay amongst others and struck up an incredible friendship with his mentor the late great Albert Roux. He then went on to set up his own company 'Cake Boy' where he's become the go to baker for all celebrities parties and weddings. It's not all been plain sailing however and today he reveals all of his nightmares he's experienced from his time as a Chocolatier Apprentice in Luxembourg as a 16 year old to working in the Michelin kitchens of london right up to the modern day where he's set to become the first chef in history to enter Space! Eric is a wonderful man and great orator so sit back, relax and enjoy. ------------------ Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto.. . Hosted on Acast. See acast.com/privacy for more information.

Feb 3

Today we're honoured to be joined in the studio by the wonderful Romy Gill MBE who's an award winning food/travel writer and broadcaster and was the owner and Head Chef at Romy’s Kitchen, and In 2016 she was appointed an MBE in Queen Elizabeth’s 90th Birthday Honours List. On this podcast we discuss; her incredible journey from West Bengal to the UK, her memories of 1000 mile picnics to the Punjab as a kid, the magic of Tiffin boxes, why she can never emulate her mothers cooking, why she thought she was getting punked when she got an MBE, the struggles of opening a restaurant in the UK, a nightmare Valentines Day service involving Grace Dent and Matt Tebbutt, how a Fay Maschler review changed her life overnight, the secrets to cooking great Indian food, why Dishoom changed the game in the UK food industry, secrets from Ready Steady Cook and much much more..... ------------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily. Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto.. . https://www.amazon.co.uk/Books-Romy-Gill/s?rh=n%3A266239%2Cp_27%3ARomy%2BGill Hosted on Acast. See acast.com/privacy for more information.

Jan 30

What a joy it is to be joined by the incredibly charming and wonderfully talented Emily Roux at her restaurant Caractère, which is celebrating its 5th anniversary and this year hoping that they may have just charmed the Michelin inspectors enough to win their first star. Emily is joined in the kitchen with her husband Diego Ferrari (Ex Head Chef at Le Gavroche) and they are creating some of the best dishes in London. Today we were lucky enough to sit down with her and properly uncover all her stories from her career so far and find out about the pressures of growing up with the Roux family name. We discuss everything from; the delights of French supermarkets to why she chose not to keep Le Gavroche alive to false claims of nepotism by jealous onlookers to the rudest customers she's ever had to how cancellations are ruining the restaurant industry and much much more....So sit back, relax and enjoy. ------------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Jan 27

Today we're truly honoured to be joined by one of the most famous Michelin starred chefs in the world in Niklas Ekstedt, who's inspired a whole culinary movement by opening his restaurant 'Ekstedt' in Stockholm in 2011. Niklas decided to get rid of all modern appliances; ovens, grills, microwaves, sous vides and replace them purely with birchwood fuelled fires. This creates a significantly increased amount of challenges for his cooking but also forces him to be creative and innovative to the point where he's invented some of the most famous dishes in the world. Today he takes us through his incredible journey from; growing up in rural Sweden to travelling to America to work for the late Charlie Trotter in Chicago and then onto being an early employee for El Bulli. He hated his time at El Bulli so greatly that he eventually walked out and headed back to Sweden to set up his first restaurant at just 21, where he employed a certain gentleman called René Redzepi. Niklas shares with us some of the most entertaining stories from these times but also some incredible advice on how to get the most out of your talents. He's a pure joy to listen to. ------------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily. Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto.. . Hosted on Acast. See acast.com/privacy for more information.

Jan 23

Today we're joined by Seb Vince, the owner and genius chef behind the most sought after Pizza brand in the country 'Breadstall' to celebrate his incredible career thats taken him from the advertising boardroom to selling cut price ciabattas on Portobello Road to eventually creating the best pizzas in the UK. We discuss everything from; how he came up with his award winning dough, the magic of the pizza industry, angry customers, stoner delivery drivers, his huge move opening up in Soho, the secrets to his success, getting banned from Rosa's, the best city in the world for a foodie weekend, his thoughts on his competitors, how he learnt his trade selling bread on market stools with his dad, why he gave up selling coffee and pastries for Pizzas, what he hates about the industry, his favourite restaurants to eat out in and much much more..... --------------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Jan 20

Today we're joined by the Financial Times food critic and multi-award winning food writer, author and owner of the famous Fitzbililes cafe's Tim Hayward to uncover his fascinating story and unpick his varying views on the industry. Tim has a fascinating life story which takes us from; working in the deep-south as an illegal alien working as a line chef in various diners to writing comedy for BBC Radio 4 alongside Armando Iannucci to becoming one of the most respected food writer and critics in the world. In this interview we uncover; why food critics have gone soft since covid, the hardest reviews he's ever written, why natural wine has a huge marketing problem, why you should never put a certain something on your bacon sandwich, how he turned around Fitzbillies from bankruptcy into a thriving business, the impending death of restaurants, how Jamie Oliver and Gordon Ramsay made men finally fall in love with cooking, why he would never have his own Substack, why he's tempted to buy The Regency Cafe, what its like working in diners in the deep-south, why you should never do anythign for free, the secret to cooking the perfect steak, his favourite restaurants and much much more..... --------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI25 for 25% off everything from us. Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto.. . Hosted on Acast. See acast.com/privacy for more information.

Jan 16

Today we're joined by Ex professional chef & viral foodie sensation Christina Soteriou, to uncover her incredible career to date from; working at some of London's top restaurants to setting up MOBs sister page Bunch to creating the most sought after Tahini in the country to debunking some abusive food based myths thrown at her to celebrating her brand new incredible cookbook 'Big Veg Energy' and much much more.... ----------- Order 'Big Veg Energy' here - https://www.amazon.co.uk/Big-Veg-Energy-Plant-based-people/dp/1529902347 Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Jan 13

Today we're joined by the most entertaining Chef to ever post on socials, the wonderful Martyn Odell aka Lagom Chef who burst onto the scene with his hilarious cooking videos a couple of years ago and now has a loyal following of over 1.5 million disciples. Martyn worked professionally as a chef for over 10 years, working his way upto be sous at some of London's greatest restaurants including his favourite place he ever worked the magical; Andrew Edmunds . He then went to what he describes as 'The Battersea Dogs Home For Chef's' called 'The Underground Cookery School' where he spent 5 years getting drunk, causing mischief and teaching everyone from Hen Do's to Bankers how to cook, with some hilarious stories shared. It was then onto work for the infamous Joe Wickes orchestrating his rapid rise to success, before leaving to go and educate the masses on his real passion which is making better use of food waste. Martyn is an absolutely hilarious guest and it was a pleasure to be able to sit down with him and uncover his greatest tales, so sit, back, relax and enjoy. ------------- Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI25 for 25% off everything from us. Please subscribe and leave us a comment, and if you enjoy the podcast please listen to our audio only podcast that we bring out each Thursday whereby we interview the top chefs in the UK and beyond - https://link.chtbl.com/Vg8g3qpb Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto.. . Hosted on Acast. See acast.com/privacy for more information.

Jan 9

Today we're joined by Londons most exciting young chef in Elliot Hashtroudi for an incredibly delicious and very boozy lunch at his award-winning French restaurant Camille in Borough Market. The food is beyond exceptional and so are Elliot's stories and opinions, as every drink goes down, we get more passionate about the various topics discussed from; the dark side of Borough Market to the overuse of Flatbreads on menus to why Camille is the only restaurant in London that properly does nose to tail dining to why other restaurants have to stop 'pretending to be French' to how he bullshitted his way into his first job in the kitchen to memorable life advice from the legendarry Fergus Henderson and much more...... Sit back, relax and enjoy the podcast and make sure you go and dine at Camille, trust us you'll be hard pushed to find a better plate of French food anywhere in the country! -------------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Jan 6

Today we're joined by one of our favourite guests of all time in the delightful Calum Franklin, who currently oversees 2 incredible restaurants in; The Public House in Paris and The Georgian in Harrods. However, he's best known as The King of Pies, having gone viral all around the world during lockdown when he was showcasing his creations from his Pie Room kitchen at his award winning restaurant The Holborn Dining Room. Calum's had an incredible career working in some of the finest restaurants in the country, from the glory days of working at The Ivy cooking for the likes of; Al Pacino and Axl Rose to arguing with angry American OAPs at Borough Markets famous Roast. However it hasn't all be plain sailing, as he suffered for many years with a serious alcohol addiction that nearly cost him his life and shares with us the experience that had on his mental and physical health. Plus we hear about the trials and tribulations of opening a British Brasserie in the heart of Paris, how he recovered from a shocking review from Jay Rayner, why he's so passionate about extinguishing bullying from the kitchen, the magic of resurrecting London's oldest dining room in The Georgian and much much more..... ------- Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/ Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI25 for 25% off everything from us. Check out Square's an all-in-one restaurant tech solution here - www.square.com Please subscribe and leave us a comment, and if you enjoy the podcast please listen to our audio only podcast that we bring out each Thursday whereby we interview the top chefs in the UK and beyond - https://link.chtbl.com/Vg8g3qpb Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto.. . Hosted on Acast. See acast.com/privacy for more information.

Jan 2

Today we're joined by the co-founder of the ridiculously successful Indian inspired restaurant group Kricket in Will Bowlby to hear about his incredible journey that's taken him from learning his craft under the legendary Rowley Leigh at Le Café Anglais to being given an incredible opportunity to go move to Mumbai to set up a European restaurant and all the ridiculous unforeseen challenges which came with that including; nearly being killed by a stalker outside his flat, having to constantly change his menu to meet the needs of the locals and the joys of fighting off a deadly parasite. However it was in India where he fell in love with the local food and so upon returning back to London 2 years later he went and did an apprenticeship under Vivek Singh at The Cinamon Kitchen and learnt the basics of Indian cooking. 6 months later he set up the first Kricket restaurant in a 15 cover shipping container in Pop Brixton and after stunning reviews from the likes of Jay Rayner, Will now oversees 6 individual restaurants and 2 Bar's in London and today he shares with us his secrets to such success. ----- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Dec 30, 2024

Today we're joined by arguably the most successful restaurateur in the country in Jon Spiteri who has created such institutions as The French House in Soho, St John in Farringdon and latterly Sessions Arts Club. He takes us through his colourful career from working at Joe Allen's in the 70s as a waiter, to winning mixologist of the year in Australia, to mastering the art of hospitality in America before returning to the UK where a chance meeting with Fergus Henderson changed his life and London's restaurant scene over night. We hear about the hardships of setting up such famous institutions, the challenges of convincing diners to trust 'nose to tail' in the early days, the art of the long lunch, Jons close shaves with alcohol and drugs, the secrets behind hospitality, the main challenges facing the industry and much more.... ------------ Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/ Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Check out Square's an all-in-one restaurant tech solution here - www.square.com Please subscribe and leave us a comment, and if you enjoy the podcast please listen to our audio only podcast that we bring out each Thursday whereby we interview the top chefs in the UK and beyond - https://link.chtbl.com/Vg8g3qpb Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto.. . Hosted on Acast. See acast.com/privacy for more information.

Dec 26, 2024

Happy Boxing Day to you all and we hope that you all had a fabulous Christmas, today we bring you something slightly different as we sit down with Appetite co-founder James Green and serial entrepreneur and founder of 'The Jet Business' Steve Varsano to discuss both of their incredible businesses and favourite places to eat in London. Plus Steve shares with us some crazy stories on; being kidnapped by gangsters, having a gun held to his head during his first business deal, why he uses metal business cards and what foods like on private jets! -------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Dec 23, 2024

Today we're joined by one of the most famous Chefs in the country in Jackson Boxer, who now oversees an empire of successful restaurants including the multi-award winning Brunswick House and the previous 'Best New Restaurant of The Year' winner Orasay. Starting out as a kitchen kitchen porter for Margot Henderson at the bonny age of 16, Jackson Boxer was no stranger to kitchens by the time he opened Brunswick House with his brother Frank, aged just 24. Having experienced success alongside him the previous year with the opening of Franks Peckham, they decided to team up and turn an antiques showroom into what would soon become London's hottest restaurant. It hasn't all been plain sailing however, Jackson has been very vocal about his alcohol and drug addictions throughout his 20s and how that almost cost him his life and career. He also opens up about some past failed ventures including opening St Leonards with Vice Media in the same month they were going bankrupt and how messy that got. Plus shares his wisdom on the state of play of the industry currently and why it's never been tougher to be in hospitality although if you look hard enough there are always incredible opportunities to be had, reveals some secret Christmas dishes from the Boxer archive and much much more..... ------------ Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/ Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Check out Square's an all-in-one restaurant tech solution here - www.square.com Please subscribe and leave us a comment, and if you enjoy the podcast please listen to our audio only podcast that we bring out each Thursday whereby we interview the top chefs in the UK and beyond - https://link.chtbl.com/Vg8g3qpb Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto.. . Hosted on Acast. See acast.com/privacy for more information.

Dec 19, 2024

Today we're joined by one of our greatest ever guests in the larger than life legendary wine trader and owner of 'Passione Vino' Luca Dusi to sample some of his gorgeous wines, but more importantly hear his incredible stories from a life eating the best food and drinking the best wine in the world. We discuss; how he fell in love with wine bunking off school as a 10 year old and sneaking into local bars in Verona, where the best food is found in Italy & why he's not a fan of garlic in his food, how he created the best wine bar in London, the trials and tribulations of being a wine trader, why he wants restaurants to be braver with their wine lists, how supermarkets are ruining the wine industry, where to find the best italian food in London, his memories of working with the best chefs in the country, the best restaurant he ever went to in Tokyo which changed his life forever, what we should be drinking this Christmas and much much more.... -------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Dec 16, 2024

Today we're joined by one of the most recognisable faces in the country in multi-award winning; chef, food writer, TV star, restaurateur & now social media star Gizzi Erskine. Gizzi takes us through her incredible career which has taken in so many twists and turns along the way; from working in some of Londons top restaurants having been inspired by her mother's incredible food, to winning national competitions across the board for her culinary creations, to becoming the most famous lady on TV alongside Nigella, to starting restaurants with her Rock N Roll friends in Pro Green and Libertines singer Carl Barat, to losing her money in failed foodie ventures, to being at the forefront of the pop up movement, to getting abused by famous chefs and much more... ---------- Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/ Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Check out Square's an all-in-one restaurant tech solution here - www.square.com Please subscribe and leave us a comment, and if you enjoy the podcast please listen to our audio only podcast that we bring out each Thursday whereby we interview the top chefs in the UK and beyond - https://link.chtbl.com/Vg8g3qpb Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto.. . Hosted on Acast. See acast.com/privacy for more information.

Dec 12, 2024

What an honour it is to be sat at the Rotunda interviewing the man who's restaurant's just been crowned the best restaurant in the whole of the country in Endo Kazutoshi. In this interview he opens up like never before talking us through; How He was nearly disowned by his family in Japan. The Brutality & Hierarchy of the Japanese kitchen. Why Chef's need to start working harder in this country if they want to be successful. How a chance encounter with Rose Gray (River Cafe Co-Founder) changed his life forever. The importance of local produce but also why he imports mineral water from Japan. Why he was disgusted by Noma upon his first visit. How he's changed the face of Japanese food in this country. Why he wishes diners would stop being so picky and judgemental and just live in the moment. The secrets behind his award winning dishes and much much more..... ---------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Dec 9, 2024

Today we're delighted to be joined by award-winning food writer and critic the wonderful Tom Parker-Bowles, to celebrate his incredibly colourful career and his new book 'Cooking & The Crown'. From getting set up by the Fake Sheikh in Cannes for a cocaine deal, to his raving days in the warehouses to his days working for the 'terrifying' and 'horrible' Mohamed Al-Fayed it's all uncovered in this fascinating interview. We of course mostly talk about food and his love of it from a very early age, including his memories of his mother (The Queen's) cooking, his local chippie, his addiction to chilli aka 'Culinary Cocaine', his favourite restaurants, his books, his travels, the joys of his job as a food critic, the royal families foodie secrets and so much more..... ------------ Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/ Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Check out Square's an all-in-one restaurant tech solution here - www.square.com Order a copy of Tom's incredible book here - https://www.amazon.co.uk/Cooking-Crown-recipes-Victoria-Charles/dp/1783256060 Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto ... Hosted on Acast. See acast.com/privacy for more information.

Dec 5, 2024

Today we're joined by one of London's most exciting young chefs in Ben Murphy, who was crowned National Chef of the Year 2022 by the Craft Guild & who's worked under some of the most iconic chefs in the world including; Pierre Koffmann, Michel Guérard, Éric Fréchon & Thomas Keller. Ben has worked his way through some of the most famous restaurants in the world from London to Paris to New York and today reveals the reality of being an Englishman in a foreign kitchen. From language barriers, to bullying, to dodgy bosses, crazy hours and everything in between. He then went off to set up his own restaurant 'Woodford' at just 24 which won Evening Standards restaurant of the year and received a rare 5 star review from the legendary A.A Gill, but ultimately ended up closing, when it turned out his investors were dodgier than he could have ever imagined. He's recently been Chef Patron at the award winning Launceston Place, but has now left to pursue an incredibly exciting new opportunity! --------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Dec 2, 2024

How do you summarise the impact Phil Howard has had on the London food scene, well it’s impossible to do so! Having earnt his stripes working under the holy trinity of; Marco Pierre-White, Simon Hopkinson & The Roux Brothers, he truly burst onto the scene when he opened the iconic restaurant 'The Square' which went onto garner 2 Michelin Stars. Since then he’s opened two more restaurants in Elystan Street & Kitchen W8 which have also gained a Michelin star each. His story is as incredible as his food, overcoming multiple personal hurdles, addiction and much more to place himself as one of the countries true greats in every sense! Today he shares with us his thoughts on everything from; what he truly thinks of Marco Pierre-White, whether tasting menu's are now outdated, why classic french flavours will always reign supreme, what the secret is to writing a Michelin starred menu and much much more..... ---------- Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/ Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Check out Square's an all-in-one restaurant tech solution here - www.square.com Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto ... Hosted on Acast. See acast.com/privacy for more information.

Nov 28, 2024

Today we're joined by the owner of 2 Soho institutions in 40 Dean Street & 64 Old Compton Street Nima Safaei to celebrate the square mile playground he calls home. Nimah is a wonderful character, hence his nickname 'The Duchess of Soho' and relays some incredibly entertaining stories throughout from; the weirdest sights he's witnessed and tasted at The Box, being banned from Soho House, why the government are ruining hospitality, the death of the long lunch, sleepwalking after a heavy night into breakfast at Dean Street Townhouse and much much more.... ----------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Nov 25, 2024

Today we're joined by the legend that is Big Has aka Hasan Semay; Ex Head Chef, Sunday Times Best Selling Author, Junior Masterchef Host, Youtube Star & the funniest guy you'll ever listen too. Trust me when I say that this is a must listen to episode, the amount of incredible stories from; his father escaping as a prisoner of war in the Cypriot civil war to micro-dosing on Saturday Morning Kitchen to Jamie Oliver's 'Fifteen' programme changing his life (having been fired as a security guard and plumber) to being bullied in Theo Randall's kitchen to nearly being burnt alive by his head chef to nearly stabbing someone after service it's all in here and is quite possibly the most entertaining hour you'll ever listen too in your life so - plug in, sit back and enjoy! ---------- Please subscribe, give us a 5 star rating and leave us a comment and of course if you've enjoyed it share it with all of your friends! Watch our studio interviews in full on our Youtube channel here - https://www.youtube.com/@gotofoodpod Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegotofoodpodcast?r=9kfyt&utm_medium=ios Hosted on Acast. See acast.com/privacy for more information.

Nov 21, 2024

Today it's a joy to bring you the wonderful Aaron Potter who having spent years in the kitchen working under some of the greatest Michelin starred chefs in the country, notably Phil Howard and Adam Byatt, has now gone it alone and launched London's hottest new restaurant 'Wildflowers'. Fresh off a 5 Star review from the wonderful Grace Dent, Wildflowers owes much of its inspiration to a few key places; inspiration has, of course, been drawn from Trinity and Phil Howard’s Elystan Street, but the Mediterranean-inspired menu owes a lot to Bar Cañete in Barcelona and the extraordinary Asador-based menu at Porteño in Sydney. We get to sample some delicious food, uncover some wonderful stories and recommendations, so sit back, relax and book yourself a table on the appetite app! --------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Nov 18, 2024

Today we're joined by one of the most important chefs to ever grace this earth in Ashley Palmer-Watts, who alongside Heston Blumenthal, completely reinvented the world of food during his 20 year tenure as Head Chef at the 3 Michelin Starred 'Fat Duck' & 2 Michelin Starred 'Dinner By Heston'. Today for the first time ever, Ashely opens up and reveals all the secrets, accidents and development work that went into changing the way we as humans think about, taste and appreciate food. He also reveals the genius mind of Heston Blumenthal and how he was the first man to break the barriers on fine dining and hence why he will go down in the history book alongside the likes of Escoffier & co. ----------- Please subscribe, give us a 5 star rating and leave us a comment and of course if you've enjoyed it share it with all of your friends! Watch our studio interviews in full on our Youtube channel here - https://www.youtube.com/@gotofoodpod Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegotofoodpodcast?r=9kfyt&utm_medium=ios Hosted on Acast. See acast.com/privacy for more information.

Nov 7, 2024

Today we're joined by one of London's most in demand chefs in Anna Søgaard, recently Head Chef and creator of Bistro Freddie, to discuss her incredible culinary journey that's taken her from working at the best restaurants in Copenhagen, before ending up in London via the critically acclaimed Erst in Manchester. We discuss; how she managed to create one of London's most sought after restaurants, the joys of recreating fish and chips, the challenges of dealing with drunken customers, and why she left so suddenly, the joys of old Danish food, why we're experiencing the death of new nordic cuisine, the culinary secrets to implement during Thanksgiving, where the hottest places in Copenhagen are to visit, how her female led 'Suppher Club' is giving a voice back to females in hospitality, the dangers of giving power to customers to complain and much much more...... --------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Follow Anna here - https://www.instagram.com/annasogaard/?hl=en Hosted on Acast. See acast.com/privacy for more information.

Nov 4, 2024

Today we're joined by everybody's favourite chef and food creator and now cookbook author, the wonderfully charming & ridiculously talented Seema Pankania. We discuss her incredible journey from studying neuroscience at University to becoming a chef working for Gordon Ramsay to becoming one of the most followed and loved food creators online! We're also given a preview of her incredible new cookbook 'Craveable' which has the perfect edible anecdotes for any mood/situation you may find yourself in. We also debate a whole of host of ridiculous topics from; pack up lunches, to airplane food, to near death experiences, the risk of getting murdered at Midsommar and much much more..... ------- Pre-Order Seema's wonderful cookbook here now - https://www.amazon.co.uk/Craveable-want-flavours-every-mood/dp/1405957433 Hosted on Acast. See acast.com/privacy for more information.

Oct 31, 2024

Today we're honoured to be joined by the owner and exec-chef of the Michelin starred 'The Ninth' restaurant in Fitzrovia to discuss a career that is almost unrivalled in terms of experience and success. Chef Jun has worked at eight Michelin star restaurants throughout his career (including his own) and has learnt from 3 of the 4 founding fathers of British Gastronomy in; Albert Roux, Nico Ladenis and of course Marco Pierre-White. He's also worked under the guidance of Michelin starred icons Phil Howard and Eric Chavot and in this episode he takes us through all the craziness he has witnessed throughout his years, the highs, lows, tears and sometimes regrets of working at the greatest restaurants this country has ever created. We were lucky enough to also sample a couple of dishes from his genius mediterranean inspired menu at 'The Ninth' and find out in terrifying detail about a fire a couple of years ago that very nearly put his business and career into extinction; plus much much more.... -------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Oct 28, 2024

Today we're joined by the wonderful Owen Barratt who was once co-owner & Exec Chef of London's famous foodie hangout 'Monty's' and is now running the incredibly successful 'Owens Sausages & Hams' down in Somerset. Monty's at its height was one of London's most sought after venues but after rapid expansion and the unforeseen arrival of Covid, it was forced to close its doors forevermore. Today we talk about the shocking emotional and physical impact the closure of Monty's had on Owen and how he's managed to fight back with his latest culinary offering. We also discuss how he went from being a signed musician to deciding to quit the industry to pursue his dream of being a restaurateur and how he managed to turn a market stool selling his food into 4 physical sites in London's most enticing post codes. Plus we hear stories about everything from Aziz Anazaris crazy house party in New York to Andy Samberg's favourite Deli and all the craziness you ca imagine in-between..... ---------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Oct 24, 2024

Sameer Taneja has one of the most incredible stories we've ever come across; he was born into a working class family who were struggling to survive in Delhi in the 70s and had no connection nor interest in food, bar ensuring they could get enough on their plates to survive. However, Sameer fell in love with food and after finding a magazine with the legendary Pierre Koffmann on the cover, he vowed that'd he escape the country and move to London to become a classic french chef and eventually work for the great man. Well he was true to his word and after working for Chef Pascal Proyart at One-O-One he then moved to the iconic Waterside Inn by Alain Roux before eventually going to work for his hero Pierre Koffmann. However, not long after starting to work for Koffmann, the Chef approached Sameer and suggested that he stopped cooking French food and instead cooked the food of his Motherland, it made Sameer cry as all he wanted to do was impress Pierre; but this advise ended up changing his life and the London food scene forevermore..... --------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Oct 21, 2024

Today we're joined by the hilarious Elliott Grover to take us through his incredible career which has taken him from escaping Cornwall as a 15 year old to work for Jeremy King to go onto become the Exec Chef at the best steak restaurant in the country (The Cut @ 45 Park Lane) and also be in charge of the menu for The Oscars each year. Elliott landed a job working for Jeremy King at The Ivy followed by Le Caprice during it's heyday, before taking on a job at Scott's (London's Best Seafood Restaurant) where he worked his way up over 8 years of service. He then left to head up all of The Ned's 10 Restaurants, before going to oversee operations at Duck & Waffle. He was then head hunted by the infamous Michelin Starred mastermind Wolfgang Puck to run his restaurants at 45 Park Lane and also to oversee the food offering at The Oscars each year. Elliott has got some of the most hilarious stories we've ever heard; from Robin Williams to Kate Moss to Lisa Vanderpamp to Lady Gaga he's seen it all and has worked at some of this countrys finest restaurant's; so sit back, relax and enjoy his incredible tales. ------------ DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Oct 17, 2024

If you live in London and ever feel low, then may I suggest taking the tube to St Johns Wood and visiting the most magical place in this city, in the wonderful; Panzers. A refuge of incredible food and mind bogglingly exquisite produce, and today we've the pleasure of sitting down with the owner David Josephs to find out the magic and secrets behind this great store that's been serving Londoners non stop since 1944. We get to sample a whole host of their delicious delicacies, unpack the greatest stories from this stores 80 year history, find out why every celebrity in the country shops here, discuss the challenges of running such an iconic store and then at the end we're entrusted with tasting their new exclusive product......so sit back, relax and enjoy. ------------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Oct 14, 2024

Today we bring you something slightly different, as when I was uploading our interview with Melissa at the end of last week, we suddenly received a message from Pete Hewitt (Owner 'Everday People' Michelin Bib Gourmand/ Jay Rayners favourite Ramen shop) saying that we need to discuss the real issue that's killing our industry and forcing so many great restaurant's to close and that's the fact we've got the highest VAT in Europe. So I said, can you jump on call and rant at us for 5 minutes about how destructive it actually is and what you want to see changed, he luckily obliged and so that's the starting point of todays episode. We then move into our normal format where we're joined by the award winning writer and chef Melissa Thompson to discuss everything from; dehydrating kimchi to phallus shaped cappuccino's to the racism surrounding fried chicken and the fascinating stories behind some of Jamaica's most famous dishes..plus lots more...... ----------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Oct 10, 2024

Today we're joined by one of the hottest chefs in the city in Chet Sharma who's in charge of the critically acclaimed Bibi, which last year won the best restaurant in London. In this wide ranging interview we cover everything from; the story behind the incredible food at Bibi, the highs and lows of working in Michelin Starred classical kitchens, being hospitalised for a terrifying condition bought on by overworking and stress and why he's now fighting against that culture, working at the most controversial restaurant in the world, the terrifying physical impact stress can have on the body, redefining working hours and conditions, why it's impossible to find good waiters anymore, sleeping in the kitchen and taking Mise En Place home in order to survive, the best places to eat Indian food in the city, why some older chefs need to stop complaining and get with the times, his plans for future openings, handing over staff meals to AI and much much more..... ---------- Please make sure you leave us a rating and comment - it really helps other people find the podcast and allows us to continue to grow. Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Oct 7, 2024

Today we bring you a very silly yet entertaining hour with the wonderful 'What Willy Cook' aka William Hughes to discuss his incredible rise to fame over the last couple of years. We discuss; the fallout he's experienced since launching his homeware company 'Pleasant Home', his near death experience working in a professional kitchen as a teenager, a terrifying coked up old Head Chef he used to work for, why Paris is a very disappointing foodie city to visit, pranking Pierre Koffmann in the kitchen, arguing with the rudest Maître d' on the planet, how his sisters hospitalisation inspired him to start cooking, working with the MLB and sampling the greatest sandwich in America, abusive DM's, the secret to viral success and much much more..... --------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Oct 3, 2024

Today we bring you the fascinating story behind London's Best Rated Italian Restaurant 'Ida', as we're joined by owner Simonetta Wenkert. She's a writer by profession, who 20 years ago fell in love with the idea of having her own Italian restaurant and convinced her engineer husband Avi, to risk it all and open up their dream place in Queens Park. She takes us through the incredible challenges they've battled through from; criminal chefs they've employed, to the financial crisis which forced them to sell their house to keep the place alive, to getting ripped off by their corrupt property agents to almost having to close the business forever during Covid! However they've also had such wonderful times through; bringing their families recipes to life for the city to enjoy, becoming Prince Harry & Meghans favourite restaurant, serving U2 for a whole week straight, becoming the best rated Italian in London and much much more... --------- Please make sure you leave us a rating and comment - it really helps other people find the podcast and allows us to continue to grow. Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Buy Simonetta's Incredible Book - Ida At My Table Here - https://www.amazon.co.uk/dp/1835011098 Hosted on Acast. See acast.com/privacy for more information.

Sep 30, 2024

They don't come greater than Michel Roux JR. and so for our 50th Episode we're delighted to be able to bring you such a treat. Michel is on incredible form as he takes us through; his greatest memories of running the 2 Michelin Starred Le Gavroche, what he's missing most from working in the kitchen, what he cooked for the Queen for her 90th Birthday, who the greatest chef he ever worked with was and what made them so impressive, the great hurdles of running a restaurant post covid, how he managed to leave national service in France to go and cook for the French presidents at the Élysée Palace, why French markets are the greatest place to buy produce in the world, why Paris's reputation as a gastronomical capital is quickly dying out, the biggest nightmare days he ever had to face at work, his favourite places to eat in London and the one thing that makes cooking the greatest job in the world plus much much more.... ---------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Sep 26, 2024

Today we're at the world famous Dorchester Grill, where we're joined by the Executive Chef the wonderful Tom Booton,to celebrate his incredible career to date; which has taken him from being one of the youngest Michelin starred Head Chefs of all time to now running one of the most famous restaurants. Tom started cooking professionally at just 16 years old and has since worked in some of the finest restaurants in the world from London to New York to Reykjavík. Today we hear about; what it was like working full time as a 16 year old in some brual old school kitchens, the pressures of running a Michelin Starred restaurant at just 24, the shocking abuse he got from fellow chefs upon getting his job at The Dorchester, how he's set about modernising and democratising his offering, his greatest life lessons, his favourite places to eat in London, how to tackle the Chef talent shortage, why he's fallen out of love with multi-course fine dining offerings and much much more.... ----------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Sep 23, 2024

Today we're joined by one of the most followed food creators in the world in Alfie Steiner to discuss his meteoric rise which has taken him from almost being fired as a waiter at a high street restaurant for ruining a couples anniversary to boasting more followers than there are Croatians on this planet! We hear about; how discovering a mouldy beetroot in his fridge changed his life, the shocking death threats he gets online and why London is the greatest food city in the world and where to go plus much more..... ---------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Sep 19, 2024

Today we sit down in the holy grail of pubs in The Devonshire where we're joined by the most famous publican in the world in Oisin Rogers to unveil his secrets behind turning this place into the most popular Pub in the world. We discuss; the secrets behind what makes his Guinness taste so good, what it's like creating an award winning menu with Ex Fat Duck Head Chef Ashley Palmer-Watts, the importance of having an in house bakery and butchers, his favourite pubs to eat in, where are the best places in Soho to party, the crazy lockins he's had with A List celebs, his crazy career which has taken him from rural Ireland to becoming the most famous publican in the world, the premier league footballer he had to ban from his previous pub, why San Sebastian is the greatest food city in the world and why the smoking ban wouldn't 'mean fuck all' for business...plus much more..... ------------ Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Hosted on Acast. See acast.com/privacy for more information.

Sep 16, 2024

Today we’re joined by a chef who’s had such a huge impact on London’s food scene it’s almost immeasurable, especially with the creation of The Dairy - a restaurant that defined the Nordic-flecked, produce-focused fine dining movement that has become commonplace in London today. He’s worked for the best chefs in the industry from Marco Pierre White to Raymond Blanc to René Redzepi & is now championing the next generation under his own stewardship. Today he takes us through his incredible career starting out in the most toxic kitchen imaginable in Dublin via Marco Pierre White's in London and then off to Napoli to work at the 2 starred Don Alfonso an experience which changed his perception on seasonality and the importance of farm to table eating. This was strengthened by his time cooking from the garden at Le Manoir and reaffirmed beyond belief when he went to work at Noma. Robin shares with us the highs and lows of opening one of London's most iconic restaurants from the critical acclaim to the physical abuse from drunk customers and all in between. We also celebrate his latest genius outlet in Darbys, which is everyones favourite place to eat Sunday Lunch, a revelation which actually angers Robin! Listen in to find out why............. ---------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Sep 9, 2024

Today we're joined by multi-award winning photographer David Loftus who's worked with everyone from Jamie Oliver to Nigella Lawson and everyone in between and is the most in demand food photographer in the world. He's also shot some of the biggest celebrities, musicians and models and in this no hold barred interview reveals all the craziest sights he's witnessed in his career so far. From A Listers ripping up priceless books to snort cocaine with, to getting nearly killed in New Orleans by a gang who mistook him for someone else, to witnessing Gordon Ramsay's horrendous abuse first hand when he photographed in his kitchen, to getting used and abused and going unpaid by some of the most famous 'instagram chefs' around and much much more..... David is such a wonderful orator and has so many brilliant stories that you're all in for such a treat over the next 45 minutes...... ------------ DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Sep 5, 2024

Today we pay Ben Marks a visit at his neighbourhood restaurant Perilla in Newington Green, sadly it was closed for Lunch on the day so we couldn't sample any of his creations, but we did get to hear about his incredible career so far. As a young boy, Ben Marks loved food and enjoyed cooking with his father in London. At 13 years old, he was already working in professional kitchens. and at 15, on the advice of his bosses, he moved to Sweden to become commis chef at the Michelin-starred Operakällaren in Stockholm. A year later he was back in the UK, at a formal apprenticeship with the Academy of Culinary Arts, which landed him at Claridge's, followed by working at Noma for over a year and then rounding off this incredible hattrick of establishments by becoming Phil Howards right hand man at The Square. Ben now co-owns & is head chef at both the award winning Perilla & Morchella. Hosted on Acast. See acast.com/privacy for more information.

Sep 2, 2024

We're honoured to be joined by one of the most important food writers in the world in the incredibly charming Melissa Hemsley, who takes us through her ridiculously successful career as a figurehead in the healthy eating movement, initially with her sister as part of Hemsley & Hemsley and now on her own. From her times working as a private chef for some of the most famous and musicians and actors in the world to becoming a 6 time best selling cookbook author to introducing this country to healthy living - we uncover all of Melissa's incredible stories from her illustrious career. Buy Melissa's Incredible New Book Here - https://www.amazon.co.uk/Real-Healthy-Unprocess-everyday-bestseller/dp/1529940257 ---------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Aug 29, 2024

Welcome back to another episode of Mise En Place and today we're in Chelsea sitting down for an absolutely stunning meal with Chef Masaki Sugisaki at his restaurant Dinings SW3. He's on incredible form as he takes us through his journey from; working as a child for his dad at the family restaurant in the early hours of each day, to moving to London and being disgusted by the state of Japanese food, to eventually becoming Chef Nobu's protégé and putting his learnings into creating arguably the greatest Japanese restaurant in Europe. We also discuss the brutality and hierarchy of a Japanese kitchen, why he fell out of love with the food scene in Japan, how he's improved the level of fish quality in this country by teaching fishermen the ancient Japanese method of Ikejime and takes us through why the Japanese eat KFC for Christmas and love chicken sashimi plus much much more..... ------------ https://www.diningssw3.co.uk/ Hosted on Acast. See acast.com/privacy for more information.

Aug 26, 2024

Having risen from being Nathan Outlaw's protégé to go onto open his own Michelin Starred restaurant 'Cornerstone' & latterly the award winning 'Pearly Queen'; Chef Tom Brown is one of the most respected chefs in London. Today he opens up as he talks about; the struggles he's faced with having to close Cornerstone and the personal identity crisis which followed, bullying in the kitchen, the fight restaurant's currently face to stay competitive yet profitable, the magic of working for Nathan Outlaw, how he's become the most copied chef in the business, what it was like to direct Stephen Graham in the award winning 'Boiling Point' and much much more.... ---------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Aug 22, 2024

We're joined today by Rishabh Vir, the co-owner and exec chef at Caia in Golborne Road. Rishabh was working in property in Mumbai before moving over to London to pursue his love for food and trained at the esteemed Cordon Bleu. It was then to work for Heston Blumenthal at the 3 Michelin Starred 'Fat Duck' followed up by bagging a job at one of the best respected restaurants in the city 'Kiln'. Rishabh then met his business partner Tim Lang, best known for Street Feast & Dinerama and they decided to open Caia inspired by all their shared professional experiences. Today we get to sample Rishabhs genius creations, whilst hearing about everything from the Mumbai food scene to deboning chicken feet for Heston to cooking for 70 michelin starred chefs and much more..... ----------- Please leave us a rating and a comment - it really helps other people find us and definitely go and check out the amazing Caia here - https://caia.london/ Hosted on Acast. See acast.com/privacy for more information.

Aug 19, 2024

Today we're joined by the Head Chef of the critically acclaimed Maison Francois and a man who's managed to amass a loyal following of over 2 million foodies in the incredibly charming and talented Matthew Ryle. He takes us through his incredible career so far; running some of the best kitchens in London, his controversy at loosing the final of Masterchef the Professionals, the challenges of hiring chefs in this day and age, his 'flatbread beef' with Thomas Straker, his tips for enjoying the best Bistros in France, his number one hack to make everyone a talented chef, the importance of gaining a classical cooking education, his secret to how he's managed to amass over 2 million followers in less than a year and much much more... including an incredible list of recommendations through his 'Go-To's! ---------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Aug 15, 2024

Today we're bringing you something slightly different as we sit down with Depop & Delli founder Simon Beckerman & one of their 'makers' Lil Wong Bakes to discuss their ambitious plans to take over the weekly shop, reinvent the online food scene and what they've learnt from the trends in the fashion world and brought to the food industry. We also find out what it was like taking Depop from a startup to become one of the biggest companies in the world, how he achieved it and what it's like selling a company for £1.25 Billion plus much much more...... --------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Aug 12, 2024

Is there a more respected Chef in this country than John Williams? The answer is no. He's the only British Chef in history to receive both an MBE and to be conferred with a CMA (the equivalent of an MBE) by the French Government for his services to food, and away from the Kitchen championed young people getting into cooking through his presidency at the 'Royal Academy of Culinary Arts'. The son of a working class fisherman in Tyneside, he escaped to London at 16 and went from peeling spuds at The Royal Garden Hotel in Kensington to eventually becoming Maitre Chef des Cuisines at The Savoy before joining The Ritz as Executive Chef and helping them acquire their first Michelin Star. Today he unleashes all of his incredible wisdom taking us through his incredible life story, sharing his thoughts on; the problems with modern day chefs, how he turned the fortunes of The Ritz around, why he's obsessed with truffles, how be became great friends with The King, the importance of The Ritz's Afternoon Tea, why he resurrected table side cooking, his memories of cooking potatoes with his mum and much much more..... ---------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Aug 8, 2024

What a joy it is to be joined by the incredibly charming and stupendously talented Dan Pelles, Head Chef of the best restaurant I've been to in all year in 'The Coal Office' in Kings Cross. Having honed his skills working for years under the guidance of the iconic Jean-Georges in his multiple Michelin Starred restaurants in New York, Dan then was headhunted by the legendary Assaf Granit and set to lead the kitchen in this ridiculously delicious and innovative kitchen. Trust me the food is as good as it gets and Dan's stories match each morsel bite for bite, from being unable to pay his rent in New York to lambasting London's late night food offerings to uncovering what it's like working in a 3 Michelin Star kitchen plus much much more..... so sit back, relax and make sure you go try his genius creations..... Go try Dan's ridiculously delicious food here - https://coaloffice.com/ Hosted on Acast. See acast.com/privacy for more information.

Aug 5, 2024

Today we're delighted to be joined by Sally Abé who is a Michelin Starred Head Chef and recently released her tell all memoir about the hardships of growing up as a female chef at the high end of the restaurant industry. From several emergency hospital visits to being abused by her colleagues to suffering from severe panic attacks, today Sally lays bare the realities of fighting your way to the top of the industry and the implications that follow..... ----------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Buy Sally's Book here - https://www.welbooks.co.uk/shop/p/a-womans-place-is-in-the-kitchen-by-sally-abe Hosted on Acast. See acast.com/privacy for more information.

Jul 29, 2024

You're in for an absolute treat today as we're joined by arguably the coolest and most talented brothers since the Gallagher's ruled the roost in the 90s. Brothers Fin and Lorcan (Time Out Chef Of The Year 2023) Spiteri are no strangers to London’s food and drink industry, being the sons of renowned restaurateur Jon Spiteri (St John's, French House & Sessions Arts Club) and Rochelle Canteen co-founder, Melanie Arnold, the business runs in their blood. Today they regale us with their greatest stories from their time working in some of London's greatest restaurants and bars, some of which will leave you shocked. From incredibly messy nights out in Soho to fishing drunk customers out of their canal to waitering the floors of the French House as 8 year old kids with 'L Plates' stuck to their backs, their stories are as incredible as their success. I could carry on writing all day about how influential they've been to the London food scene and what wonderful guests they are, but I will leave the stories for you to rejoice in - so sit back, relax and enjoy. -------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Jul 22, 2024

Today we sit down with award wining musician turned chef and cookbook writer Denai Moore to discuss her incredible journey from growing up in Spanish Town in Jamaica to becoming one of the most famous faces in the vegan global food scene! Denai's also released 3 critically acclaimed albums and worked with everyone from Plan B to SBTRKT, but is nowadays mainly focusing on her upcoming new vegan Patty Shop 'Flaky' & her supper club Dee's Table. Last year Denai broke the American market with her hugely popular debut cookbook 'Plentiful'. There are lots of laughs, debates and discussions in this one and we hope you enjoy them all. -------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Jul 18, 2024

We're honoured to be joined today for a special by the wonderful Kitty Coles, a name you may not have heard before, but I can guarantee you would have enjoyed her work. She has either; created, styled or written the best selling cookbooks over the last 10 years and today joins us to celebrate her incredible career and work. From growing up in her families restaurant in Wiltshire and helping out with the baking and cleaning, she was always destined to work in food and her career has taken her on to work for the biggest chefs in the industry from Ottolenghi to Ixta belfrage and beyond. In this episode we uncover the harsh realities facing the food industry - from publishing costs to the negative impact of food influencers - hear about the joys of Mallorca's food offering and even get gifted a secret on how to make the greatest ever roast chicken, plus much more..... --------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Jul 15, 2024

We're honoured to be joined today by the youngest ever British 2 Michelin starred chef in the trail blazer Tom Aikens, to discuss his incredible career which has taken him from working for arguably the 2 greatest chefs of all time in Pierre Koffmann & Joël Robuchon to running some of the finest restaurants to ever grace the London dining scene. For the first time ever Tom reveals all of his darkest secrets and experiences in the professional kitchen and unveils all of the crazy barriers & experiences he had to overcome to be considered one of the greatest chefs to ever come from these shores! ------------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Jul 8, 2024

Today we're joined by the incredibly charming and wonderfully knowledgable Jordon Ezra King, to hear about his journey from being a trainee tailor on Saville Rowe (working for everyone from Stephen Fry to some of the most renowned gangsters in the country) to becoming a chef and working at some of London & Paris's top restaurants. Jordon is currently on a culinary tour around Europe where he's seeking out and documenting some hidden foodie treasures, which often get overlooked by visitors, but are in fact the staples of the locals across the continent. We hear about; his love for some of Portugal's less known dishes from seafood to offal, his crazy recollections and anecdotes from his time working at some of the best restaurants in Paris & London, why he's addicted to Pasta, the crazy impact working at MOB had on his career and why now he's decided to go it alone, why Carbonara is in fact an American recipe not an Italian one, his best places to eat in London and much much more..... --------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Follow Jordon King's incredible substack here - https://jordonking.substack.com/ Hosted on Acast. See acast.com/privacy for more information.

Jul 5, 2024

Today we find ourselves less than a minutes walk from Peckham station taking refuge in Bar Levan, a Parisian inspired wine bar that serves up an incredible hattrick of delights in; amazing natural wines, gorgeous french food and freshly spun vinyl tunes. We sit down with co-owner and DJ Mark Gurney over a couple of glasses of wine and sample some of their delicious small plates as we chew the fat on everything from; natural wine haters to Angela Hartnett's temper to why there seems to be a Parisian inspired takeover in London to how to punish 'no shows' to the highs and lows of running restaurants to getting into trouble with the council for hosting infamous parties to the simple delights of a French Rotisserie chicken and much much more.... Shout out to Chef Alex who treated us with the most exquisite food imaginable from steak tartare to smoked trout to a morteau sausage that was baked in a brioche and soaked in veal jus with cournichons and mustard = heaven! Go check out the magic for yourself - https://barlevan.co.uk/ ------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Jul 1, 2024

Today we're joined by a proper legend of the industry in multi-award winning chef and cookbook writer Ben Tish, who takes us through his remarkable career which started off in Skegness working with Jason Atherton in an unappreciated fine dining restaurant and has ended up 25 years later with him being one of the most respected chefs in the country. From being physically bullied by Marcus Wareing to working alongside some of the greatest chefs in culinary history to opening the critically acclaimed 'Norma' and writing some of the most read cookbooks globally, Ben has lived through it all and today reveals all the highs and lows in his journey and of course all his greatest previously untold stories! ---------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Order Bens latest cookbook ‘Mediterra’ here - https://www.bloomsbury.com/uk/mediterra-9781526661128/ Hosted on Acast. See acast.com/privacy for more information.

Jun 24, 2024

We're joined today by not only one of London's hottest chefs, but also one of the most outspoken men we've ever had the pleasure of sitting down with in Joe Laker. He is the genius mind behind the much lauded 'Counter 71' in Shoreditch and has cut his teeth at some of the finest Michelin Star establishments in Europe from The Black Swan in Yorkshire to Jordnaer in Copenhagen to Elystan Street in London and beyond. Joe takes us through his incredible culinary story which takes him from humble beginnings working at his local Chinese takeaway on weeknights and making pizza's for kids at a local zoo on the weekends - to working with the likes of; Phil Howard, Tommy Banks, Eric Vildgaard, Jackson Boxer and Jason Atherton. Joe holds back no punches as he gives us his unedited thoughts on the brutality and bullying of several chefs and restaurants he's worked at, physical abuse in the kitchens, the struggles of running your own restaurant, lying to your colleagues, stealing dishes, rude customers and much much more...including of course his incredible selection of his 'Go-To's'. -------------------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Go check out Joe's incredible restaurant Counter 71 here - https://www.counter71.co.uk/ Hosted on Acast. See acast.com/privacy for more information.

Jun 20, 2024

We're honoured to be joined by co-founder of the multi-award winning restaurant Chick 'N Sours, that's a favourite to everyone from Usher to Pierre Koffman to Mike Skinner and beyond. We hear about his incredible journey from working for Marco Pierre White to starting his sandwich shop in Soho to meeting his now partner Ex DJ now Chef Carl Clarke and creating their award winning Chicken Empire. Alongside his incredible stories he discusses; many pressing issues such as; the downside that social media and hype is having on the quality of food in this country, why Food PR may no longer be required, the secret to doubling your takings with a food truck and much more.... -------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Hosted on Acast. See acast.com/privacy for more information.

Jun 17, 2024

We’re kicking off Season 2 with a new partner in Delli & the incredible Sophie Wyburd to match. Never have we had a guest bring so many incredible stories & also such infectious laughter to the pod! She takes us through her incredible culinary career: from studying at Leith’s Cooking School to working under Jeremy Lee at Quo Vadis to how she headed up a food revolution with the award winning MOB & why she eventually decided to quit! Sophie also takes us through her incredible new cookbook ‘Tucking In’ (order below), her worst food fads, favourite places to eat, best cooking hacks, her ‘go-to’s & much more……. Sir back, relax & enjoy -------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Order Now - https://www.amazon.co.uk/Tucking-Comforting-Cookbook-Sophie-Wyburd/dp/1529909953 Hosted on Acast. See acast.com/privacy for more information.

May 31, 2024

Today on Mise En Place we're joined by Twisted co-founder and recipe book writer Tom Jackson to discuss his awesome new book 'Cool Pasta: Reinventing The Pasta Salad', plus we hear about how he started the biggest food media company in the world. We also reveal what you should be cooking this weekend, why Amsterdam's vending machines are worth visiting, the joys of Eel Sashimi, we discuss why Mackerel is currently on every menu plus of course the usual sections of; Plate Peeves, The Go-To Hall of Fame and of course we try to tackle your questions! --------- If you're enjoying the podcast, please give us a 5 star rating and leave us a comment, and share us with anyone else you feel will enjoy the show! Buy Tom's incredible book here - https://www.amazon.co.uk/Cool-Pasta-Reinventing-Salad/dp/178488572X Hosted on Acast. See acast.com/privacy for more information.

May 28, 2024

Alex Jackson joins us today on the podcast to discuss his truly incredible career so far in the world of cooking and his latest cookbook; Frontières: The Food of the French Borderlands. Alex takes us through how his love for reading cookbooks had led to many failed relationships, how he was converted by Stevie Parle at The Dock Kitchen from a waiter to a head chef, the wonders of working at the legendary Chez Panisse in San Francisco, the highs and lows of running his critically acclaimed restaurant 'Sardine' for 4 years, what restrictions he's had on his cooking as head chef of Noble Rot and why he's decided to leave, why he quit the kitchen for 2 years and became a cheesemonger in Borough Market, his favourite French recipes, foods and wines and of course his incredible new book Frontières and much much more.. ------- If you enjoyed this episode please leave us a 5 star rating and a comment and please please please share it with others who you think may enjoy it too. Hosted on Acast. See acast.com/privacy for more information.

May 23, 2024

Today we're joined by a real rock 'n' roller in Flora Phillips aka Floffal who quit her job as a fine art dealer to retrain as a butcher in order to pursue her calling as the 'saviour of offal'. Flora has taken over the mantle from Fergus Henderson to become known as the figurehead of championing offal in this country and her 'Floffal' supper clubs and soon to be residencies in London celebrate offal in all its forms from Pickled Tripe to Chocolate & Pigs Blood Cake. In this incredible interview Flora opens up about why she left the art world, the terrifying abuse you receive as a female butcher, her favourite offal dishes, why she thinks St John's has gone 'PG' with their offering, her dishes which have gone wrong (including a pigs blood cocktail), eating an urban fox for supper, her plans for what would surely be London's coolest new food venue and much more, plus of course we uncover her 'Go-To's! ------------- If you enjoy the podcast - PLEASE LEAVE US A 5 STAR RATING AND A COMMENT - and share it with anyone you think may enjoy it as much as you have - it really helps us to grow. ----------- Please go sample Flora's food this Sunday in Camberwell at Veraison Wines from 12.30 and give her a follow on instagram to stay upto date with everything - @floffal Hosted on Acast. See acast.com/privacy for more information.

May 20, 2024

What an honour it is to be joined by the Pasta Queen herself Rosie Mackean to celebrate the launch of her new cookbook ''Good Time Cooking' and to hear her fascinating stories from her time as a chef in professional kitchens. From learning how to make pasta from Angela Hartnett at Murano to cooking alongside Russel Norman in Italy to ending up in AnE with a severed arm, you're in store for some wonderful stories. We also hear about her incredible Dinner Party weekly newsletter where she curates the perfect 4 course meal and also the dishes which will be making up her wonderful new cookbook. On top of this as always we delve deep into her 'go-to's, which take us from Bologna to Hackney to Cornwall via a morning drinking capri suns to cure her hangover - it's all there! -------- Please leave us a 5 star written review and rating and share the podcast with those who you believe will enjoy it as much as you have. You can pre-order Rosie's new cookbook here - https://harpercollins.co.uk/pages/good-time-cooking Hosted on Acast. See acast.com/privacy for more information.

May 16, 2024

Today we're delighted to be joined for a 'Pizza Special' by James & Grace from the award winning 'Gracey's', who've quickly become one of the top 3 pizza places in the country alongside Crisp W1 & Vincenzos. We hear about their incredible rise to fame; from doing a pop up post lockdown to now servicing customers who've flown all the way from; Asia, America and even Australia just to try their New Haven inspired pizzas. We hear about why everyone has seemingly become obsessed with pizza, the secrets to a great dough, what toppings should never be on pizzas, several nightmare days they've encountered along the way & what defines 'London Pizza'. We also hear about James incredible previous career working at some of London's finest institutions including; The Canton Arms, Camberwell Arms, Hope & Anchor and his rock n roll days working under Jackson Boxer at Brunswick House. ---------- If you enjoyed this episode please leave us a 5 star rating and a comment and make sure that you're subscribed for future episodes. Hosted on Acast. See acast.com/privacy for more information.

May 13, 2024

Today we're joined by one of our culinary heroes in Michelin Starred Chef Adam Byatt, to discuss his incredible journey, from starting out as a 16 year old in Claridge's under the legendary tutelage of Chef John Williams to working with the iconic Philip Howard at 'The Square' to running one of the UK's finest Michelin starred restaurants. Adam is such a fascinating orator and takes us through his incredible stories and shares all his highs and lows from over 40 years working in the industry. From; throwing out celebrities in his restaurant for abusing him to his regrets on his trailblazing multi-award winning restaurant Thyme being forced to close, to his insights into how the industry is finally cleaning itself up post-covid to his memories of working alongside the iconic 2 Michelin Star Chef Phil Howard to of course his go-to's and much much more - Adam is such a treat for your ears and we're incredibly grateful for him giving us his time. --------------- If you enjoyed this episode please leave us a 5 star rating and a comment and make sure that you're subscribed for future episodes. Hosted on Acast. See acast.com/privacy for more information.

May 9, 2024

We're back for Episode 2 of Mise En Place and this week with the sunshine finally out, we're discussing all things BBQ and what are the best things to be cooking this weekend. We're also discussing a whole host of madness including; what food should you serve at your wedding and in what quantity, where are the best places to eat out to enjoy the sunshine, revealing where London's best greasy spoon is, revealing more of our 'Plate Peeves', answering listeners questions and inducting another restaurant into our 'Go-To' Hall of Fame plus much much more madness.... ----- If you enjoy the podcast please leave us a comment it really helps others find and a 5 star review would be the greatest treat imaginable. ----- Favourite follow of the week - https://www.tiktok.com/@tophousewife/video/7365519956550733089 Hosted on Acast. See acast.com/privacy for more information.

May 7, 2024

From working illegally in the kitchens of a Mexican bar in Brooklyn NY to becoming one of the most lauded chefs in Melbourne to latterly evolving into one of the most recognisable faces in online 'food' - Ben Lippett has some wonderful stories. His personal account is now followed by over half a million fans and he's helped take MOB from a small start up to becoming one of the most recognisable brands globally. His story is a fascinating one which takes us from; the gritty streets of Brooklyn to the manicured bars of Melbourne to the seaside air of Brighton before ending up in London via a short stint in the country as a butcher! From avoiding deportation in America to revealing his craziest stories from the professional kitchen all around the world and showering us in incredible; recommendations, anecdotes, and a smuttering of controversy this interview has it all. Ben's a truly fascinating man and we hope that you enjoy his tales and go-to's as much as we did. -------- If you enjoyed this episode please leave us a 5 star rating and a comment and make sure that you're subscribed for future episodes. Hosted on Acast. See acast.com/privacy for more information.

May 2, 2024

Today we bring you our first episode of ‘Mise En Place’ a short conversation between Ben and Freddy celebrating all the wonderful things going on in the foodie world this week. From Ben’s epic foodie voyage up north for his new book ‘Peckish’ to the launch of his new book with Max's Sandwich Shop (and the launch party) to discussing Fred Siriex's new lid, Panzers bagels, the death of Ramen in London, why we're so stingy with herbs in this country, what restaurants we’re desperate to try including Counter 71 & Anglo , what dishes we have been cooking, our latest ‘Plate Peeves’ & we also induct our first restaurant & dish to our ‘Go To Hall of Fame’ plus much much more….. ----------- Alistair Little's Caesar Salad Recipe - https://app.ckbk.com/recipe/keep99080c04s001ss005r009/caesar-salad Hosted on Acast. See acast.com/privacy for more information.

Apr 22, 2024

We're kicking off our residency in our new studio with an incredible guest in Angelica Jells who has worked at some of London's finest restaurants from Le Caprice to Sexy Fish and most recently the Michelin Starred 'Behind'. She's also known as a food creator for MOB and now runs her own fantastic page. Angelica takes us through her own crazy experiences of working in professional kitchens and opens up about the harsh realities of the state of some bullying, abuse and nastiness that still lingers on. She also gives us fascinating insights into what one learns in Michelin kitchens, the joys of working for MOB and much much more including of course revealing her 'go-to's'. ------------ Please leave a review and leave a comment if you can it really helps other people find us and thanks so much for listening - we hope you loved it. Hosted on Acast. See acast.com/privacy for more information.

Apr 18, 2024

Today we have a little bonus episode for you, whereby we're celebrating the wonderful bakers of this world and to do so we're joined by Kit Delamain, head baker at the oldest organic bakery in London and an ex employee of the legendary St Johns Bakery. He takes us through his incredible career so far including; the darkness of doing night shifts, working in a 2 Michelin starred restaurant in Lisbon where nobody spoke English, learning from the greats at St Johns Bakery, partying the night away with Fergus Henderson, why bakers are dying out in London, why he's moving to Naples to become a pizza chef, what baking trends make him absolutely livid and a lot more… including of course his 'go-to's'. -------------- If you enjoy this episode please leave us a 5 star rating and a comment, it really helps other people find the podcast and of course share it with all those you know. Pre-order Ben and Max Halley's new book 'Max's World of Sandwiches' here - https://geni.us/maxssandwiches Hosted on Acast. See acast.com/privacy for more information.

Apr 15, 2024

Today we're joined by one of the hottest chefs in the country, the wonderfully charming and incredibly talented George Williams, who's currently Head Chef at the pub everyone wants to eat at - The Bull in Charlbury. George talks us through the craziness of Giles Coren labelling his food 'sensational', the joys of cooking for the likes of the Beckhams each week, the time he was pulled out of his kitchen during service to haggle with Jeremy Clarkson, his incredible food education at Ballymaloe followed by the Michelin starredl; River Cafe & Dorian, his darkest day in the kitchen, his incredibly well thought out hangover cure, his favourite dishes to cook and of course all of his 'go-to' recommendations plus much much more.... ------- If you enjoyed this episode please leave us a 5 star rating and a comment and share it with all those you think may enjoy it as much as you have. Hosted on Acast. See acast.com/privacy for more information.

Apr 8, 2024

Today we bring you a viral sensation in Fraser Searle aka Sensational Sandwiches, a man who's now cooking for Hollywood stars such as Channing Tatum and hanging out with Gordon Ramsay, but just over a year ago, he was a delivery drive for Asda desperately trying to earn enough cash to keep his fledgling clothing startup alive. He now boasts over 1.2 million followers, is the proud recipient of 'The Best Sandwich In The World 2023' award, hangs out with A list celebrities and is about to launch is very own shop in central London. His story is an incredible one and very much a modern day success story, so sit back, relax and as always enjoy the pod. ----- Please leave us a comment and a rating, it helps other people find us and we massively appreciate it. Hosted on Acast. See acast.com/privacy for more information.

Apr 1, 2024

Today we're joined by one of our favourite ever guests in the legendary and impossibly cool Ruben Dawnay. At only 23 years old, he already has his own restaurant in Brixton Market, is about to open a second location in Peckham and has just won the Conde Naste 'One To Watch' Award at their global awards night. Ruben started smoking and selling meats from his parents garden during Covid and since then he's had a meteoric rise, whereby he's put on some of the most exciting pop ups and residencies across London, become Robin Gill's protege and now runs the best American smokehouse/Jewish Deli restaurant in Brixton Market called 'Ruben Reubens'. Ruben shares with us his incredible life story so far, his cooking inspirations, his favourite places to eat and drink, his plans for the future and the crazy highs and crippling lows he's already experienced as a restaraunter. --------- If you enjoy listening please leave a comment, subscribe and make sure you share this with others who you think would enjoy it as much as you have. Hosted on Acast. See acast.com/privacy for more information.

Mar 29, 2024

Today we're bringing you a little Easter bonus special, as we sit down with the wonderful chef and orator Tom Zahir, the brains behind one of the most famous food brands in the country - Decatur! Having fallen in love with New Orleans after touring their several times with his band, he decided to pack in music and become a chef, starting out in New York at several Michelin Star restaurants before finding his calling in the sharing food of the deep south! In this episode he tells us the incredible story of how he went from selling the food out of his van to starting the 'pop up' food scene in this country, starting his own restaurant and then converting it to a food delivery service during lockdown, whereby they became the biggest and most sought after thing to eat in the country. He also regales some hilarious tales of; stolen vans, an angry customer who attacked him with tins of seasoning, an elderly lady who didn't understand the concept of what she'd ordered and of course all of his incredible 'go-to's' and his dream long weekend away in San Sebastian. ---------- Please leave us a comment and a rating and share it with everyone you know, the more you can do for us the better we can make this show. Happy Easter - have a wonderful weekend. Freddy and Ben. x Hosted on Acast. See acast.com/privacy for more information.

Mar 25, 2024

Today we're joined by a true culinary hero in Gabriel Waterhouse, the head chef and owner of the acclaimed restaurant; The Waterhouse Project in East London. Gabriel started off his career by cooking in one of the finest restaurants in France before moving to London to work under the 3 Michelin starred chef Herbert Berger at Innholders Hall. It was then onto Michelin starred Galvin La Chappelle, where during his time there Gabriel started his own supper club from his flat on his days off. This quickly grew in popularity like wild fire and became one of the most sought after dining experiences in the capital, leading to Gavriel leaving Galvin and going full time. A couple of years later Gabriel opened 'The Waterhouse Project' which still today is one of the greatest dining experiences I've ever had in over 30 years. Today he shares with us all his incredible stories from these various kitchens, the stresses of running your own place and chasing Michelin stars, the reason he thinks why most chefs are overrated, the negative impact of the media in the industry, what its like cooking for Freemasons and of course all of his go-to's. ------------ Please leave us a comment with your thoughts on the podcast and a rating and if you enjoyed it please send onto all those who you feel will also enjoy it. Hosted on Acast. See acast.com/privacy for more information.

Mar 18, 2024

Today we're joined by the genius behind 'Bold Bean Co' Amelia Christie-Miller, who a couple of years ago had the idea to make people fall back in love with Beans and since then has created one of the fastest growing and sexiest food brands in Europe. We hear about; her number one fan Nigella Lawson, how she fell in love with Beans whilst living in Madrid, her nightmare memories of being a private chef when she was younger when she nearly died, the sheer nervousness of taking on the Dragons in Dragons Den this week, her odd hangover cures, the most popular recipes from her best-selling recipe book, how she took inspiration from Oatly to disrupt the industry and change consumer behaviour, her love for Ben's sandwich creations, her go-to places to eat and party around the world and much much more.... ------- If you enjoy this episode, please rate us 5 Star, leave a comment and share it with all those who you think may enjoy it as much as you did! Hosted on Acast. See acast.com/privacy for more information.

Mar 11, 2024

What a joy it was this week to be joined by the charming Sam Fiddian-Green, as we heard about his incredible career which has taken him from; Sally Clarke's to the Michelin starred Harwood Arms and then off to Denmark (via a slight breakdown and trip to Nepal) to master his craft at the 2 Michelin Star Restaurant Henne Kirkeby Kro. Upon return from Denmark covid hit and he found himself running a 'Chinese takeaway' for friends in lockdown before turning his attention to launching the award winning 'Hilltop Cafe' and lately The Merry Harriers Pub. Sit back, relax and enjoy his incredible foodie tales; from Rome to Denmark to The Himalayas and beyond.... ----- Please leave us a rating and a comment and if you enjoy the pod, please share it with all who you know, it'll really help us grow. Hosted on Acast. See acast.com/privacy for more information.

Mar 4, 2024

We're honoured to be joined by one of London's great characters and chefs in Mike Davies the brains behind; the award winning Camberwell Arms and 'Europe's Best Rooftop Bar' Frank's Peckham. Mike is on incredible form as he regales us with incredible stories from his career in the kitchen, from; nearly getting killed by a prisoner in a kitchen in Manchester, to nearly accidentally taking his own life whilst butchering a cow, to the craziness of turning a car park into the best bar in Europe, the pressures of double shifts which led to an eventual breakdown, his hatred for small plates, his favourite places to eat in London, the truth behind narcotics in the kitchen and much much more.. --------- Please leave us a 5 star review and a comment if you enjoyed the show and share it with all those who you think would also appreciate our words. Hosted on Acast. See acast.com/privacy for more information.

Feb 26, 2024

Well we're kick starting your week with an incredible interview with the wonderful Georgie Williams aka Forgotten Delights, who a couple of years ago purchased an antique cabinet in Crystal Palace and found a diary from 1968 inside. The diary was full of over 350 handwritten recipes alongside various newspaper cuttings and tit-bits, this incredible discovery gave Georgie the inspiration to start Forgotten Delights and bring these recipes back to life through her instagram and now massive following. Since the launch of Forgotten Delights; Georgie's in discussion to have her own TV series around the book, has done several sold out supper clubs across the UK and France & has even appeared alongside Naomi Campbell on Woman's Hour. Today we discuss everything from the magic of french supermarkets to the best Chinese in London & of course uncover all of her 'go-to's'. ------ Please leave us a review and a 5 star rating it massively helps us to grow. Hosted on Acast. See acast.com/privacy for more information.

Feb 19, 2024

Today we're delighted to be able to sit down with the wonderful Austin Yardley, best known as 'The Guvnor' of Terry's Cafe, which is one of the most famous restaurants in the whole country. The cafe has won countless national and international awards and until recently was ranked as Tripadvisor's 3rd best restaurant in the country after, Le Gavroche and Restaurant Gordon Ramsay. Austin started working at the Cafe when he was 14 years old and over the last 30 + years has built it to become the premier bastion of British cuisine in the country, but it hasn't always been an easy path, and he was generous enough to share with us his greatest tales from an incredible life lived, on the podcast today. From Gangsters doing deals over breakfast to bomb scares to vegan breakfasts we cover it all! ------- https://terryscafe.co.uk/ Hosted on Acast. See acast.com/privacy for more information.

Feb 12, 2024

We've got something a little different for you today as we're joined by disgraced Australian Chef David Angelos to hear about how he was 'cancelled' back in Australia and how he's planning on turning his career around in the UK. Alongside his hilarious stories from his career, he also shares with us his weird obsession with 'structural foods', his new project with a certain airline in the Philippines, his beef with John Torode, his odd taste for alternative morning drinks, his shocking addiction to feta and much more... So sit back, relax and enjoy the show and please if you enjoy it, share it with all your friends and make sure you rate us 5 Star and leave us a comment. ------- Follow Dave on Instagram - @davechristiemiller Hosted on Acast. See acast.com/privacy for more information.

Feb 5, 2024

What an honour it is to be joined in studio by Chef Aaron Middleton, one of the most followed chefs in the country and an alumni of such Michelin star establishments as; Le Manoir, The Ledbury & Hyde. Aaron has also been Richard Bransons private chef on Necker Island for a number of years and is about to resume the role in the coming weeks, and if that wasn't enough came 3rd place on Masterchef The Professionals. In this episode, Aaron shares with us his incredible career tale which takes him from a 16 year old working at a cookery school in the countryside to becoming one of the most recognised faces in the industry and of course shares with us all of his 'go-to's'. So sit back, relax and if you enjoy the episode please rate us 5 stars and share it with everyone you know. ----- Hosted on Acast. See acast.com/privacy for more information.

Jan 31, 2024

We're delighted to be joined by Max Halley today, one of the greatest characters you could ever wish to meet and a man who changed the face of sandwiches globally! When he opened 'Max's Sandwich Shop' in 2014 it quickly became a place of legend and had customers flying from all over the world to try his legendary creations. Max's sandwiches have been on the cover of Esquire , Timeout , Shortlist and the front page of The Observer and his documentaries for vice have millions of views. His first cookbook, Max's Sandwich Book , which he co-wrote with our very own Ben Benton was a Sunday Times Top Ten Bestseller and they're about to release their 3rd book 'Max's World of Sandwiches' which you can pre-order below! This was such a fun episode to record, so sit back, relax and enjoy the madness. ------------ Pre-Order here - https://www.amazon.co.uk/Maxs-World-Sandwiches-Guide-Corners/dp/1784886009 Hosted on Acast. See acast.com/privacy for more information.

Jan 25, 2024

We're delighted to be joined by the most famous vegan food influencer in the world in Ben Rebuck to kick start the podcast and of course celebrate the last week of Veganuary. Ben shares with us all of his culinary 'go-to's', as we enjoy some vegan cocktails and surprise dishes curated by chef (and co-host) Ben Benton. We also uncover Ben's meteoric rise from a football writer in Israel to building up an audience of over 600,000 dedicated followers for his vegan curations. -------------- Please rate, review and subscribe to the podcast and if you enjoyed it, it would mean the world to us if you could share it with your friends and all those who you think may enjoy it as much as you did! Hosted on Acast. See acast.com/privacy for more information.