HUNGRY.

 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Michel Roux Jr knows what it takes to build one of the world's great restaurants. But behind the Michelin stars, MasterChef and Le Gavroche was a career shaped by pressure, burnout, family legacy and learning when to let go.Michel opens up about taking over Le Gavroche from his father Albert Roux, pushing against an “immovable” resistance to change, and why closing the legendary restaurant ultimately meant taking back control of his life.He shares what Marco Pierre White and Gordon Ramsay were really like as young chefs, why chasing Michelin stars can be destructive, and how running transformed his health after years of debilitating migraines and stress.We also get into the business of brilliant hospitality: why he stopped serving lunch despite filling the restaurant, the simple test he uses to judge a restaurant by its butter, why you should let customers steal your umbrellas, handling brutal online reviews, and the tiny details that turn good service into something unforgettable.From Michelin-star kitchens to Marco, Gordon, MasterChef and nearly 60 years of Le Gavroche, this is Michel Roux Jr on excellence, simplicity, adversity and knowing what really matters.ON THE MENU:00:00:00 Intro00:03:10 Taking Over Le Gavroche From His Father00:09:40 What Would a Le Gavroche Sandwich Be?00:15:16 Why Chasing Michelin Stars Is Wrong00:22:12 How Running Ended Michel's Debilitating Migraines00:28:41 Why Old-School Kitchens Had to Change00:34:29 The Right Way to Handle Complaints00:38:46 Why Michel Stopped Reading TripAdvisor00:42:53 Why Copying Instagram Food Doesn't Work00:47:41 Why Great Leaders Step Away From Service00:52:00 Kitchen vs Front of House Warfare00:57:00 How Open Kitchens Changed Chef Culture01:00:26 Why Rugby Needs Characters01:04:00 What Marco Pierre White Was Really Like01:15:11 Have QR Codes Damaged Hospitality?01:20:09 The Butter Test for Great Restaurants01:24:51 Why Le Gavroche Killed Lunch01:30:26 MasterChef, TV Fame and Saying No01:38:43 Why Michel Roux Closed Le Gavroche01:42:46 Why Great Chefs Learn to Slow Down============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Bold Bean Co didn't just make beans cool. They built a brand people actually care about.Tobey and Amelia join Dan to unpack how Bold Bean turned one of the least glamorous supermarket categories into a cult food brand, and why obsessing over culture, community and product beats blindly following the conventional FMCG playbook.From rejecting boring advertising and building genuine brand obsession, to supermarket listings, sustainability, hiring, growth and watching major competitors move into glass jars, this is a masterclass in making an everyday product feel anything but ordinary.ON THE MENU[00:00:00] Why Bold Bean Rejects the FMCG Playbook[00:06:35] How Do You Make Beans Desirable?[00:08:18] Beans Became Bold Bean's Competitive Advantage[00:23:25] Building Bold Bean's Brand From Obsession[00:42:18] Why Bold Bean Is Allergic to Advertising[00:50:42] Tesco's Christmas Ads vs Performance Marketing[00:58:38] Can You Manufacture Brand Obsession?[01:01:40] Why “Be Bold” Became a Company Value[01:10:10] Why Sustainability Doesn't Sell More Beans[01:21:03] Bold Bean's Obsessive Customers Are the Moat[01:25:28] Marketing Is Downstream of Consumer Culture[01:42:54] What Happened When Heinz Copied Bold Bean?[01:51:35] The Hard Reality of Building Bold Bean[01:55:36] What Founders Never Tell You on LinkedIn ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Max Halley built one of London's most cult-loved sandwich shops by ignoring almost every piece of conventional restaurant wisdom.In this brilliantly unfiltered conversation, Max joins Dan Pope to unpack how Max's Sandwich Shop went from an empty Finsbury Park restaurant doing a handful of covers to a genuine London institution — without chasing hype, Michelin stars or customer suggestions.They get into why restaurant hype can be dangerous, the surprising philosophy behind achievable goals, why Max thinks sourdough is terrible for sandwiches, what Rick Rubin can teach hospitality about creativity, and the tiny behavioural tweaks that can completely change a business.Plus: New Orleans inspiration, pork pie mayonnaise, the science of the perfect sandwich, why vegetarian dishes shouldn't be labelled with a “V”, and Max's wonderfully simple rules for deciding what belongs between two slices of bread.{{===============ON THE MENU:===============00:00 INtro01:28 Building an Empty Sandwich Shop08:58 Why Customer Advice Can Kill Your Business17:34 Is Restaurant Hype Actually Dangerous?20:10 Why Achievable Goals Make You Happier29:45 Why Max Never Wanted Michelin Stars39:50 The Secret Philosophy Behind Max's Sandwiches49:00 Why Sourdough Is Terrible for Sandwiches59:30 What Actually Makes the Perfect Bread?01:09:35 The New Orleans Sandwich Epiphany01:18:10 What Rick Rubin Gets Right About Creativity01:24:40 Why The Audience Comes Last01:31:30 Max's Two Rules for New Ingredients01:34:25 The Michelin-Star Pork Pie Mayonnaise01:40:20 Tiny Changes That Transform Restaurants01:47:10 Why Max Hides the Vegetarian Option01:54:50 What Taco Bell Gets Wrong02:04:00 The Science of Crunch02:13:30 Why Anything Can Become a Sandwich ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Most restaurants treat drinks as an afterthought.Santiago Lastra doesn't.In this clip, the Michelin-starred chef behind KOL explains how learning about wine, mezcal, cocktails, bitterness, aroma, and balance fundamentally changed the way he cooks food — and why some alcohol feels clean while other drinks leave you angry, anxious, or wrecked the next day.From mezcal's natural production to why heating food kills aroma, this is a masterclass in flavour thinking, not recipes. Full episode here!

How do you build a food and drink brand somebody actually wants to buy?In this Hungry Podcast “Megatron” episode, Dan Pope brings together four masterclasses on all things EXIT with Adam Balon, David Milner, Barney Mauleverer and Giles Brook.They unpack what really makes a business attractive to buyers: genuine product superiority, strong margins, the right team, international potential and a clear path to future growth.From Innocent's near-death experience and Fuel10K's exit journey to walking away from 2,000 Walmart stores, they reveal the decisions, mistakes and negotiations that can make or break an exit.Plus: how to reverse-engineer your ideal buyer, create competitive tension, survive due diligence, understand valuation — and why your exit will probably take twice as long as you think.Essential listening for any founder who wants to build, scale and eventually sell a brand. ============================================== ON THE MENU:Worked for 2m 14s[00:00:00] Intro [00:02:10] The Exit Timeline Founders Get Wrong [00:06:45] Reverse Engineer Your Buyer Before You Sell [00:10:40] Why Multinationals Pay More for Brands [00:13:23] Adam Balon: Different AND Better Wins [00:19:54] David Milner's Four Exit-Ready Building Blocks [00:26:42] Why Your First Team Won't Scale [00:29:37] The Gross Margin Rule Founders Ignore [00:35:16] Innocent's 2008 Near-Death Experience [00:43:34] The Three-Thing Focus Rule [00:50:00] Why One Brand Beats a House of Brands [00:55:44] The Retail Listing That Can Sink You [01:01:41] Fuel10K's Exit Nearly Collapsed [01:08:30] What Due Diligence Actually Uncovers [01:13:34] How to Create Buyer Competition [01:18:59] Start Selling 18 Months Before Exit [01:22:05] The Negotiation Rule That Saves Your Margin [01:29:25] See Your Business Through Buyer Eyes [01:34:45] Why Innocent Struggled in France [01:42:40] Why Brands Get Stuck at £5M [01:49:15] Fuel10K Walked Away From 2,000 Walmart Stores [01:54:19] From Breadline to Nasdaq [01:58:21] How Buyers Actually Value Your Business [02:02:28] The Darkest Day After Vita Coco♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

For this archive replay, we're going back to one of my favourite conversations with Will and Jack, founders of Fallow — breaking down how they think about food, marketing, teams, energy, pricing, social media and the relentless work behind building restaurants people actually want to visit.The world has changed. The way you build a restaurant has changed too. This conversation shows you how.Yes, they're incredible chefs — serving 10/10 banging food. But they're also GENIUS marketeers who ripped up the restaurant rule book, zigged when everyone else zagged, and built Fallow, FOWL and ROE into three of the most exciting restaurants in the UK. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Mahesh Raikar wants to build the “Indian McDonald's.”The founder of SKVP joins Dan Pope to unpack how he's turning Indian street food into a scalable quick-service restaurant brand — without stripping away the authenticity that made the food special in the first place.Mahesh breaks down the systems behind SKVP's 23 sites, why a seemingly huge menu can still deliver food in around seven minutes, and how the business thinks about everything from store-level EBITDA and bottlenecks to central kitchens, location strategy and its hero product: the vada pav. They also explore SKVP's ambition to reach 44 UK sites by March 2028 and eventually take the brand global, why Mahesh believes Indian food still has a huge untapped QSR opportunity, and the lessons he's learned from McDonald's, Burger King, Nando's and other global restaurant brands.Plus: Mahesh's journey from starting as a porter at Compass, the reality of managing stress as an entrepreneur, Bollywood and Indian culture as brand-building tools, and why SKVP is investing relentlessly in making its core product “the best in the world.”ON THE MENU:00:00:00 Intro00:05:00 The Indian Burger That Could Go Global00:11:00 Why Indian Food Needs a Western Lens00:15:05 SKVP's Plan for 44 UK Sites00:18:25 How SKVP Serves Food in Seven Minutes00:23:25 The Systems Making Indian Food Scalable00:29:10 The Bottlenecks That Hold Businesses Back00:34:10 Building Today for 100 Restaurants Tomorrow00:43:00 The Numbers Restaurant Founders Must Understand00:51:00 From Porter to Building SKVP00:54:00 Why Authenticity Is SKVP's Advantage01:00:50 Every Great Brand Needs a Hero Product01:07:10 Could Franchising Take SKVP Global?01:10:10 What Will Actually Limit SKVP's Growth?01:18:40 The Hardship That Shaped Mahesh Raikar01:24:50 Why Founders Need Macro Patience01:30:20 Entrepreneurship Is Really Stress Management01:40:00 Building the Best Vada Pav in the World01:47:55 How Bollywood Builds Indian Soft Power01:53:45 Can Delivery Help Build the Indian McDonald's?   ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Riordan Maynard's story is almost impossible to believe. He left school at 16, learned the art of selling at Foxtons and co-founded Touchbase, a mobile-phone business that grew to around 200 million. Then ego, reckless expansion, the financial crisis and a refusal to accept failure brought everything crashing down.What followed was six years inside the American prison system, separation from his wife and five children, brutal violence and a complete mental collapse within his first six weeks.In this extraordinarily raw conversation with Dan Pope, Riordan explains how believing he was “Midas” turned ambition into self-destruction, why hopelessness crushes the human spirit and how he rebuilt his mind by focusing only on what he could control.He also shares hard-earned lessons on sales, differentiation, value, resilience and closing deals. Brutally honest, darkly funny and unexpectedly practical, this is a conversation about extraordinary success, catastrophic failure and rebuilding yourself after losing almost everything.Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.click the link to learn more.

Matthew Jones lost everything.His business was gone. His family had fallen apart. Alcohol had taken control, and he found himself rebuilding his life from scratch.Today, Bread Ahead is one of the world's most celebrated bakeries, with locations across the globe, thousands of students through its bakery school, and queues stretching around Borough Market.In this episode of Hungry, Dan Pope sits down with Matthew to unpack the journey from addiction and rock bottom to building an international bakery brand. They talk about recovery, risk, leadership, obsession, opening in New York, scaling without losing quality, and why success is never as simple as it looks from the outside.This is a conversation about second chances, resilience, and what it really takes to build something extraordinary.Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.click the link to learn more.

Advertising legend Dave Trott joins Dan Pope to explain why most marketing goes unnoticed, why brand should be your second thought, and why simple, blunt ideas beat clever jargon. From Toshiba and Audi to Volkswagen, Nike and Steve Jobs, Trott breaks down the campaigns, principles and creative decisions that made brands impossible to ignore.He explains why the best advertising is useful information, brilliantly executed; why every idea should be simple enough to repeat in the pub; and why distinctive work starts by asking what the advertising is actually supposed to do. A sharp, funny masterclass in form following function, positioning, working-class creativity and the power of giving people one unforgettable thing to remember.Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.click the link to learn more.

This week on Hungry: Emily Roux reflects on building Caractère with her husband Diego Ferrari, earning its Michelin star, and learning that excellence depends on patience, consistency and a tightly connected team. She shares lessons from working in Paris, Monaco, Japan and alongside leading chefs, revealing how curiosity, adaptability and deep immersion shaped her cooking.The conversation explores the Roux family legacy, her childhood inside Le Gavroche, the assumptions that come with a famous surname and her determination to establish herself independently. Emily also discusses the realities behind restaurant ownership — rent negotiations, staffing, motherhood, difficult conversations and the financial pressure of surviving Covid.From London's restaurant boom and Japan's devotion to ingredients to the importance of sauces, crockery and customer experience, Emily explains how Caractère blends classical foundations with a lighter, more contemporary identity — and why good things, including Michelin stars, take time.Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.click the link to learn more.

 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

 How do you build a brand that feels less like a product and more like a movement? Minor Figures co-founder Will Rixon sits down with Dan Pope in Nashville to talk cold brew, oat milk wars, barista culture, music, psychedelia, America vs the UK, and why brand should solve real commercial problems — not just look good on a mood board.  

  Nick Jones, founder of Soho House and St Clement, sits down with Dan Pope to unpack the ideas behind one of the most influential hospitality careers of the last 30 years. From turning a single members' club in Soho into a global empire, to rethinking what modern luxury should feel like, Nick explains why great hospitality starts with simplification, generosity, atmosphere, and seeing everything through the customer's eyes. He also shares the failures, risks, design decisions, and hard-earned lessons behind Soho House, New York, Cafe Bohemia, The Ned, and his newest London hotel, St Clement.  

 Glen Leeson, co-founder of The Tamil Prince, The Tamil Crown and Tamila, joins Dan Pope to unpack how one of London's most talked-about Indian restaurant groups was built from pub pop-ups, second-hand fridges and blind belief.From Patty & Bun's burger boom to JKS discipline, lockdown hustle, personal guarantees, viral Sunday roasts, Dishoom collabs, delivery strategy and the magic of creating a restaurant that feels alive — this is a proper founder story about graft, taste, timing, luck and learning by doing.

 Grenade founder Al Barratt returns in this re-cut episode on how he built one of the UK's most successful challenger brands — and sold it to Mondelez/Cadbury in a deal that ultimately valued the business at over £600m.Al breaks down the brutal reality behind big exits: invasive due diligence, trademark protection, global scalability, profit, team quality, and why most “hot” brands are built on smoke and mirrors. He also reveals how Grenade moved from sports nutrition into petrol stations, supermarkets and the chocolate fixture — taking on Mars, Snickers, Dairy Milk and Kinder Bueno by making protein bars feel like a mass-market food product, not a niche gym supplement.A masterclass in challenger brand strategy, premium pricing, retail distribution, category disruption, and building a business that big companies actually want to buy.

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”   Rory Sutherland breaks down the weird, wonderful psychology behind restaurants and hospitality — why where you make money and what people pay for are often different things, why lowering prices can be dangerous, why surprise creates loyalty, why customers hate uncertainty, and why founder-led brands often outperform finance-led giants. ON THE MENU: 00:00:00 Restaurants Are the Galapagos of Marketing 00:01:05 What Customers Really Pay For 00:03:06 The Restaurant Real Estate Play 00:05:25 Why Tiny Menus Build Belief 00:06:58 Reverse Benchmarking Restaurant Success 00:08:53 Surprise Is The Secret Weapon 00:09:14 Steve Jobs' Overlooked Genius 00:11:03 Why Uber Feels Like Magic 00:13:21 Price Is A Feeling 00:16:14 Menu Design Changes Everything 00:18:41 Restaurants Push Wine Without You Noticing 00:21:02 The Peak End Rule Explained 00:22:34 Why Clear Signage Makes Money 00:26:32 One Word Can Raise Prices 00:27:51 Taco Bell's London Mistake 00:31:42 Why Customers Don't Know 00:34:36 Managing Expectations Changes Everything 00:36:37 Is Uber Eats Really Marketing? 00:37:00 Audience Q: Quick Service Hospitality 00:39:59 Bucky's Toilet Business Genius 00:42:00 Audience Q: Measuring What Matters 00:46:31 Disney Would Fix High Speed Rail 00:47:57 Audience Q: Scaling Founder Feeling 00:48:50 Don't Sell To Private Equity 00:52:23 Why Big Companies Kill Ideas 00:53:36 Why Red Bull Shouldn't Work 00:54:52 Farmers Markets Make No Economic Sense 00:55:53 Copying Creates The Opposite Opportunity  ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”  In this stripped-back reissue, Dan Pope sits down with the fitness author, entrepreneur and attention obsessive to unpack how James went from selling workouts online to building brands, books, audiences and Neutonic with Chris Williamson.This is a conversation about honest marketing, confidence, creative chaos, personal brand, creator businesses, Prime, Liquid Death, YouTube, doomscrolling, British ambition, American optimism, and why getting attention is now one of the most valuable skills in business.James explains why better products don't always win, why most founders misunderstand social media, why confidence comes after action, and why “all wins feel the same.”Part fitness philosophy, part business masterclass, part brutal reality check for anyone trying to build something people actually care about. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”  I thought Karan would define success in the usual restaurant terms — reviews, covers, repeat customers. His answer went somewhere way more interesting.In this episode, I sit down with Karan Gokani to talk about how Hoppers became one of London's most iconic restaurants — and how it has stayed busy, relevant, and loved for over a decade in an industry where that feels almost impossible. Karan shares the principles behind that success: make it personal, find your purpose, build a culture of kindness, and create something that makes people feel more than they expected.ON THE MENU:00:00 Intro00:34 Opening Hoppers and refusing to dilute Sri Lankan food02:12 Growing from Soho to Marylebone and King's Cross05:37 The biggest misconception about scaling restaurants06:00 Culture, values, purpose and learning to codify instinct08:15 How Covid changed hospitality teams and restaurant culture09:01 Reading the room and spotting cultural red flags11:58 Karan's first business principle: make it personal15:35 How taking feedback personally improves hospitality20:52 Karan's second principle: find your purpose22:04 Saying yes to everything and discovering the common thread23:03 Why Karan's real purpose is inspiring people24:43 How writing, Instagram and restaurants all connect to purpose28:19 Asking why am I excited?31:15 Beyond Reviews: Karan's deeper definition of success31:52 How Karan thinks differently from other restaurateurs34:03 How to align a team around shared culture35:18 Service versus hospitality36:19 Building a culture of kindness38:59 Karan's definition of culture42:04 What Karan has radically changed his mind on45:35 Self-criticism, reinvention and never stepping in the same river twice49:39 Growing up in Mumbai and how it shaped Karan52:28 Why Karan came to the UK54:45 Cambridge, curiosity and the people who shaped him57:23 First principles thinking and mental models58:18 Applying first principles to Hoppers01:03:15 What problem are we really solving?01:07:55 The marketing levers that fill restaurants01:08:19 Why there is no perfect formula for restaurant success01:08:42 Food as language and the restaurant as conversation01:10:06 The soul of a restaurant and the importance of culture01:12:29 The creative insecurities Karan still wrestles with01:13:15 Competition, purpose and staying true to yourself01:14:32 Food as a gateway into culture01:15:19 Why Indian food is far more diverse than people realise01:17:14 Why South Indian food remains underrated01:18:28 The legacy of the British Indian curry house01:21:46 The anthropology and nostalgia of food01:27:48 Breaking down the dishes at the table01:31:33 Designing the architecture and atmosphere of each Hoppers01:35:45 Cooking as an expression of self01:36:43 The similarities between writing and cooking01:38:24 Why the JKS group has been so important to London restaurants01:40:32 Building the infrastructure behind creative hospitality01:42:27 Karan's favourite books and inspirations01:44:28 Closing thoughts and why there's more to talk about ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”  Jeremy King doesn't just talk about restaurants — he talks about change, class, creativity, ego, instinct, death, literature, leadership, and why the best dining rooms become tiny theatres of human behaviour.In this conversation, the legendary restaurateur behind The Ivy, Le Caprice, The Wolseley, Arlington and now Simpson's in the Strand explains why “maintaining standards” is actually the road to bankruptcy, why great restaurants must constantly evolve, and why hospitality is really about love, generosity, observation and care.Jeremy and Dan explore everything from Mick Jagger and Bianca Jagger at Le Caprice, to Lucian Freud, A.A. Gill, Harold Pinter, Graham Norton, Apple, Kodak, IBM, The Beatles, New York brasseries, Parisian cafés, class in Britain, and why every great creative or political movement may have started in a restaurant.  This one is unforgettable.A conversation about restaurants, yes — but really about how to live, lead, notice, change, and leave the world slightly better than you found it.ON THE MENU:00:00:00 Intro00:03:03 Why Restaurants Must Always Change00:05:46 Why Leadership Is A Benign Dictatorship00:07:24 Maintaining Standards Leads To Bankruptcy00:13:47 Why Restaurants Get Defensive00:17:35 Why Enough Is Never Enough00:20:06 Why Altruism Still Matters00:22:13 When Jeremy Refuses A Booking00:26:06 The Silent Couple At Mirabelle00:32:08 Arlington, Soho And Restaurant Design00:35:55 Why Great Restaurants Are Egalitarian00:41:18 Why Money Ruins Taste00:43:49 What Makes The Best Restaurant?00:47:43 Why Restaurants Need Creative People00:49:43 How Le Caprice Changed Service00:55:19 Why Culture Hates Real Change00:59:49 Why Strong Opinions Win01:03:00 How To Prepare For Death01:05:14 Why Jeremy Has Regrets Every Day01:06:16 The Power Of Happy Problems01:08:30 Why Jeremy Finally Wrote A Book01:15:12 Why Restaurant Work Changes Young People01:18:31 How Shyness Became Jeremy's Advantage01:20:17 Can Dogs Sense Us Coming Home?01:24:11 Why We've Lost Our Instinct01:27:14 The Brain's Restaurant Memory Card01:33:09 Why Moneyball Thinking Kills Instinct01:35:12 How Jeremy Feels A Restaurant's Hum01:38:07 Why First Impressions Mislead Us01:41:18 Do All Movements Start In Restaurants?01:44:10 Why Creativity Needs Long Lunches01:48:48 Jeremy's Favourite Books And Writers01:55:31 How Meditation Helped With Lucian Freud01:58:21 How Literature Taught Jeremy Restaurants02:00:01 Jeremy King's Best Life Advice02:03:29 Ruthie Rogers' Eye Contact Lesson02:05:33 Why Questions Beat Statements02:07:33 How Mick Jagger Helped Le Caprice02:11:43 Why Jeremy Prefers Narrowcasting02:13:01 Jeremy King's Rules For Success ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST” here”  "Hospitality happens for people, not to them." In this masterclass of an episode, Unreasonable Hospitality author Will Guidara sits down with Dan Pope on the Hungry podcast to unpack the magic behind Eleven Madison Park's meteoric rise to the best restaurant in the world. From leaving a full bottle of cognac with the bill, to systemizing serendipity with Tiffany & Co. engagement flutes, Will explains why true excellence requires a healthy dose of unreasonableness. They dive into the tension between perfection and human connection, the power of a 'Red Team' in creative brainstorming, and how to apply Michelin-star hospitality to any industry—even a UPS store.ON THE MENU:00:00:00 Intro00:01:01 Excellence vs. Hospitality00:03:49 The Fueling Power of Praise & Criticism00:13:20 Redefining Hospitality in Any Industry00:18:18 Creativity: Inviting People Into Your Imagination00:22:11 The UPS Store & Chewy: Systemizing Magic00:35:45 The Cognac Check Drop at Eleven Madison Park00:44:10 Scheduling Creativity & Collaboration00:49:07 Moving to Nashville & Embracing Messiness00:58:27 Reading the Room: One Size Fits One01:06:48 Systemized Magic: The Tiffany Engagement Flutes01:08:32 The Miles Davis Approach to Restaurants01:18:13 The NoMad Chicken & The Red Team01:28:59 Customer Recovery as Your Best Marketing01:32:36 Seth Godin's Girl Scout Cookie Advice01:35:35 Danny Meyer & The Power of Language01:46:34 Do Not Ruin a Story With the Facts01:53:08 The Art of Gathering & Designing Events02:00:11 Savannah Bananas: Changing the Rules02:11:03 The Peak-End Rule & Letting Go of Control02:22:35 Confidence, Ego, & Meeting Your Heroes02:30:49 AI in Hospitality: Copilot, Not Autopilot ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

A rare behind-the-scenes roundtable with four of the UK's most exciting challenger brand founders — Toby Hopkinson of All Things Butter, Jack Scott of DASH Water, Imme Ermgassen of Botivo, and Florence Cherruault of The Pickle House — filmed live at Strakers.Dan digs into the messy, brilliant reality of building modern food and drink brands: when to stay focused, when to diversify, how to win retail listings, why hospitality can build cultural credibility, and what happens when your “side idea” suddenly becomes 70% of the business.From cottage cheese and pickle juice to Victoria Beckham, Ottolenghi, Coco de Mer, Waitrose, United Airlines, New York launches, supermarket mistakes, brand copycats, and the power of packaging — this is a sharp, funny, honest conversation about growth, taste, culture, and the brutal lessons founders only learn by getting things wrong.ON THE MENU:• Cottage cheese becoming 70% of All Things Butter• DASH's failed mixer launch• Pickle House's move from cocktails to wellness• Pickle juice for muscle cramps• Botivo's collaborations with Ottolenghi and Coco de Mer• Fashion, food, drink, and culture-led brand building• Victoria Beckham drinking DASH• Using restaurants to build product credibility• Hospitality vs grocery retail• Launching into Waitrose• Why premium venues create brand halo• Taste as the real reason people repurchase• Product iteration vs marketing spend• “Cost of goods is marketing”• Polarising products and passionate fans• One-star reviews and super-tasters• Hiring senior leaders• Difficult conversations with retailers and manufacturers• When manufacturers copy your product• Why brand is a moat• Packaging, texture, and supermarket shelf appeal• Creating ritual in non-alcoholic drinks• Functional drinks, CBD, THC, caffeine, and nootropics• Saying no to shiny opportunities• International expansion mistakes• Launching in the US• Tariffs, middlemen, and legal risk in America• United Airlines as a major Pickle House opportunity• Scaling back international markets• Why some brands travel better than others ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Building a great restaurant starts with something unexpected: chaosControlle  chaos. This week on Hungry Phil and Abs of Poor Boys talk high-energy design, bold menu choices, and how creating a memorable, slightly disorienting experience gets people talking—and coming back.They share how they turned unconventional ideas into a powerful brand, including how they used an ingredient chefs have been throwing away to create something customers couldn't get enough of. The conversation dives into how restaurant design, atmosphere, and product thinking act as secret weapons in modern hospitality—and why leaning into what makes you different can drive real success. A must-listen for anyone looking to build a restaurant people can't stop talking about.ON THE MENU:Building Poor Boys from chaos to cult statusTurning waste ingredients into restaurant goldWhy consistency beats chasing food trendsPremium ingredients without shouting about themHow Southern hospitality shapes the customer experienceThe business case for hand-cut chips and fresh foodUsing delivery as a growth and discovery toolPackaging, plates, and the psychology of leftoversMenu design, service systems, and customer trustStaying resilient through pressure, setbacks, and personal challenges ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Your Restaurant should slightly confuse people when they walk in. Yes you heard that right. According to Lukie Farrell (Speedboat), that tension—between chaos and clarity—is exactly what makes a place unforgettable.In this episode, Lukie breaks down how he built one of London's most talked-about Thai restaurants by embracing controlled chaos, bold design, and just the right amount of confusion. From smuggling authentic Thai ingredients to refusing Western shortcuts, he explains why authenticity became his biggest advantage.We dive into the psychology behind restaurant design, the MAYA principle (most advanced yet acceptable), and how Speedboat creates a high-energy, multi-sensory experience people can't stop talking about. Lukie also reveals why the best kitchens reject the “rockstar chef” ego, how team creativity actually works, and what most people get completely wrong about Thai food.Plus: the real story behind “British Thai,” Chinatown London, and how global restaurant hits are built without losing cultural integrity.If you want to design a restaurant people obsess over—this is the playbook. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Once you hear this, you'll never walk down a supermarket aisle the same way again.  A sensory scientist walks into a supermarket… and suddenly nothing you buy is accidental.  In this episode, Charles Spence breaks down how evolution, psychology, and a bit of brand mischief shape everything from what we crave to what we click “add to basket” on. From the savannah to the supermarket, your brain is still wired to hunt for energy-dense food — and brands are quietly exploiting that wiring with color, sound, texture, and even the weight of your cutlery.Expect mind-bending insights: why red means sweet (and blue used to mean danger), how a pink box can kill a product, why your brain processes food in a split second, and how something as simple as music can literally change how things taste. There's even a deep dive into “sonic seasoning,” where soundtracks can make food sweeter, saltier, or more intense.We get into the hidden levers of great branding — from Apérol's unmistakable orange glow to Coca-Cola's packaging illusions — and why the best brands aren't just tasted, they're felt. Plus: the science behind nostalgia, why Christmas songs hit like emotional freight trains, and how restaurants can learn from cinema to create unforgettable experiences.This is a masterclass in how humans actually perceive the world — and how the smartest brands design for it. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Welcome to the chaotic, beautiful, and brutally honest world of Ravneet Gill. In this episode, the acclaimed chef and Junior Bake Off judge peels back the curtain on the grueling realities of hospitality. Ravneet opens up about the messy middle of launching her hit London restaurant, Gina, navigating the dual guilt of motherhood and entrepreneurship, and learning to let go of perfectionism. She also shares hilarious anecdotes about accidentally convincing the internet David Blaine was moving into her restaurant and reflects on how getting fired from her dream job paved the way for her ultimate success. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Full episode here!

Dan Pope sits down with Jack Rubin, co-founder and CEO of Purdy & Figg — a cleaning brand that somehow turned selling countertop spray into one of the fastest-growing consumer businesses in the UK.Jack explains how a company that started with almost no marketing orthodoxy managed to rocket toward £100M scale by focusing on something surprisingly unglamorous: customer acquisition, ruthless simplicity, and relentless testing. Thousands of creatives, endless A/B tests, and years of building a loyal customer base all culminated in moments where a single campaign could generate a million pounds in a day.Along the way, Jack reveals why he barely thinks about “brand” in the way most marketers obsess over it, and why instincts, judgment, and rational thinking matter more than frameworks. That's where the conversation drifts into bigger territory — from Sun Tzu-style strategic thinking to Jeff Bezos and the idea that great founders make unusually good decisions under uncertainty.But this isn't a polished startup fairy tale. Jack also talks about the chaos behind hyper-growth: demand planning nightmares, operational fires, factories on the brink, and the uncomfortable truth that scaling a physical product business is mostly logistics, not glamour.The result is a conversation about business that feels more like philosophy — why simplicity wins, why complexity kills companies, and how a seemingly boring product can become a £100M brand. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/

Ever wondered what it takes to build a £10M restaurant empire? Chef Adam Handling joins Dan Pope to unpack the brutal realities of building a £10M restaurant empire. From nearly losing his parents' house during COVID-19 to making £148,000 on Valentine's Day via home deliveries, Adam's journey is a masterclass in resilience. We dive deep into his Chanel vs. Hermes philosophy on brand building, why his team researches guests online for the ultimate dining experience, and his bold mission to redefine British cuisine. If you want to know what it really takes to chase two Michelin stars while dodging every missile on planet earth, this is a must-listen.#AdamHandling #Hospitality #BusinessGrowth #DanPopeON THE MENU:00:00 Intro01:05 Surviving the Restaurant Business03:16 The Cayman Islands Restaurant Disaster10:16 How COVID Almost Destroyed Everything15:02 Risking His Parents' House to Survive17:59 The Power of Positive Leadership25:00 Turning Down £100k to Protect the Brand27:14 From Rebellious Kid to Gleneagles Chef34:36 Building an Unbreakable Core Team43:00 Brand Identity: Frog & Ugly Butterfly55:14 The Secret to Ultimate Guest Experience01:10:02 Making £10M & Reinvesting Profits01:17:21 Launching a Secret Caviar Brand01:19:33 Chasing Two Michelin Stars01:24:31 Inside Adam's Intense Daily Routine01:31:13 Personal Struggles & Cancel Culture01:38:03 Redefining British Cuisine02:14:37 Dealing with Haters & Misconceptions ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/