Oli Eats it All

Hello and welcome back to the show. Today I am speaking to Alex Watson about Renais, the gin brand that he founded alongside his brother Emma. We covered a lot of ground in this one, speaking about Alex's background in the industry, the congested nature of the spirit market, and what makes Renais different. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! 

Today on the show I'm joined by Anjula Devi: chef, cookbook writer, and consultant chef for Manchester United. Her new book, 15 Minute Indian, builds upon her goal to modernise Indian cuisine with simplicity and healthier options. In this chat we cover her background, her journey into food, what it means to adapt traditional recipes, and more!You can, of course, pre-order her book now at this link. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! 

Today I'm joined by Andy Robinson, the head chef of Treadwell Restaurant, Oxford. Inside the new hotel, The Store, I spoke to Andy about the challenges of starting somewhere from scratch, menu design, and more! Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! 

Henrique Sá Pessoa has led a remarkable career. He first trained in a culinary college out of high school in the US. From there, he travelled around the world before settling back in Portugal and establishing himself as one of the country's most exciting young chefs. Now, he runs restaurants all around the world, including his 2 Michelin-starred flagship, Alma, in Lisbon. In London, his JOIA restaurant sits on a roof terrace overlooking the Battersea Power Station redevelopment. On this episode we talk about all of that, how his career came full circle, and what the future might hold for hospitality. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

Today, I'm joined by one of the co-founders of the Athletic Brewing Company, John Walker. Since its foundation, the company has come to dominate the market in its early stages in the US and is now growing in the UK and Europe. On the show, we talk about the low alcohol industry, the company's manufacturing process, the benefits of B-Corp, and more! Thanks again to John for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

We've got a very special episode for you today. Last weekend, I visited The Terrace Rooms and Wine in Ventnor, Isle of Wight. Tom has had a remarkable career, that you'll hear all about in out interview, but what he's doing now is even more fascinating. With just six rooms, him and his partner Ashley have built a haven for wine lovers on the island and beyond. As you'll hear, it has a unique focus on food and drink, with almost all of the work falling to them. What they have built is remarkable and I absolutely loved this chat - I hope you do too! Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

Stacks Diner has been bringing American diner culture to the US since they opened and today I sat down with the brains behind the operation. This has been long in the planning and their unique blend of foods, cultures, and knowledge on design has made for an incredible space. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

Vivek Singh and the Cinnamon Club have become synonymous with modern Indian cuisine since the doors first opened in Westminster in 2001. Today, he sat down with me in the old Westminster Library which his restaurant inhabits to discuss his start in hospitality, how far his restaurants have comes, and what it means to rediscover Indian cuisine. Thanks again to Vivek for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

In 2016, Rob Fink made the leap from a career in law to set up Big Drop Brewing, one of the UK's very first non-alcoholic beer makers. Since then, the market has exploded with Big Drop at the forefront and in this chat, Rob offers insight into his journey, the state of the market, and where it might be headed. Thanks again to Rob for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

Tom Aikens needs very little introduction. He has had a remarkable career to date from becoming the youngest-ever British two Michelin starred chefs to running countless restaurants around the world. In this conversation we talk about that journey, how the hospitality industry has changed, and what more it needs to do. Thanks again to Tom for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

Jun Tanaka has had a remarkable career that saw him work in some of the country's best-regarded restaurants. Since 2015, he has run The Ninth on Charlotte Street in London's Fitzrovia. This episode sees us talk about his journey, his views on the industry, and more. Thanks again to Jun for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

Today I'm joined by Will Etherington, the director of sales and marketing at Technivorm-Moccamaster USA. The company have been a pioneer in drip coffee since it started out in Amsterdam in 1964. Today, they continue to innovate on sustainability and processes whilst still building all their machines in the Netherlands. In this show we talk all things Moccamaster, the coffee industry, and much much more!

Café Britaly is a playful exploration of British cafe culture with a Britalian twist, combining British and Italian cuisine. The owners, Richard and Alex, have created a menu that is fun, creative, open, and exploratory in their approach to food. In this episode, we discuss the joys and challenges of opening a new restaurant, the pair's extraordinary backgrounds, and the state of the industry as a whole. Thanks again to Richard and Alex for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Brian Danclair is the owner of restaurants throughout Brixton Market. Before that, he has had an incredible career stretching from his beginnings in Trinidad to Washington and more. After a brief spell in catering for celebrities, Brian found his true passion of bringing the food of his childhood to others and reinventing global dishes. He talks about his first memory of food in Trinidad, his decision to pursue a career in cooking, and his experience working in restaurants in Washington DC and London. Brian also discusses the challenges of running multiple restaurants, the importance of showcasing different styles of Caribbean food, and the impact of media attention on his business. Lastly, he shares his thoughts on the current state of the food industry and the need for fair pricing and support from wholesalers. Thanks again to Brian for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance. In this episode, I interview Linda Boardman, the CEO of Bragg Live Foods. We discuss Linda's background in the natural foods industry and her journey to becoming the CEO of Bragg. After that, we speak to the history and values of Bragg, with a focus on their flagship product, apple cider vinegar. Linda explains the health benefits of apple cider vinegar and how Bragg ensures the quality and sustainability of their products. Lastly, we discuss the importance of certifications like B Corp and the challenges of navigating different labelling standards in different countries. https://www.bragg.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance. On this episode, I sit down with Phil Graves, CEO of Meati. We discuss the revolutionary protein made from mushroom roots. Meati aims to provide a sustainable and delicious alternative to traditional meat with the use of a mushroom root protein which is a complete protein free from saturated fat and cholesterol. Meati's growth has been rapid, expanding from 6 supermarket locations to 7,000 in just over a year. In addition to that, we talk about the balancing of ethical missions and profit in business, the problems this industry has had, and the company's goal to make mushroom root protein accessible to people of all income levels globally. https://meati.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance. On this episode, I talk with William Dissen. Chef Dissen is a leader in the world of sustainable and seasonal eating. As well as being Head Chef at The Market Place Restaurant, he has spent his career doing everything from appearing on TV shows with Gordon Ramsey to lobbying Washington. Will has won countless awards for his work and has now released his debut cookbook focussed on making sustainable and seasonal eating approachable for all. In this episode, we talk about that, his career, and his ethos. Enjoy! http://www.marketplace-restaurant.com/ https://www.amazon.com/Thoughtful-Cooking-Recipes-Rooted-South/dp/1682688089 --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance. On the second episode, I chat with the founder of Love Raw Chocolate co-founder and CEO Rimi Thapar. After starting out more than a decade ago, the brand is now a true market leader in the vegan chocolate industry. This conversation sees us talk about the Rimi's unconventional journey, Love Raw's rapid growth, the retail food market, and more! ⁠https://eatloveraw.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance. On the second episode, I chat with the founder of North Star Coffee Roasters' co-founder and CEO Holly Kragiopoulos. They've come a long way from when they started out as the only coffee roasters in Leeds in 2013 and now sell all over the country as well as out of retail stores in their home city. This conversation sees us talk about the company's journey, the challenges that the founders have faced, Holly's views on the coffee industry, B Corps, and more! https://www.northstarroast.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Javi Estévez is the head chef and founder of La Tasquería in Madrid. He has been on a remarkable journey and now his love of offal has led him to running his own Michelin Star restaurant entirely focussed on nose-to-tail cooking. In this episode, we dive into offal, Javi's favourite dishes, and how he sees the Spanish hospitality industry as a whole. Thanks again to Javi for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Joe Laker is the head chef and co-owner of Counter 71, a chef's table and tasting menu restaurant in London. Now open for just over a year, Joe is focused on furthering his ethos of just how special 'Modern British Cuisine' can be. In this episode, we dive into what 'Modern British' actually means, sustainability, the British food industry, his journey, his ethos, and more. Thanks again to Joe for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode from these series. Timestamps Joe Laker's Background (00:00:33) Joe introduces himself and discusses the concept of Counter 71, a chef's table restaurant in Shoreditch. First Memory of Food (00:01:58) Joe shares his earliest memory of food and how it led to his interest in cooking. Journey into Culinary World (00:03:36) Joe discusses his organic entry into the hospitality industry and his turning point towards becoming a chef. Mentorship and Learning at Roots (00:07:07) Joe talks about his experience at Roots and the mentorship he received, leading to a deeper connection with food. Ethos of Counter 71 (00:11:25) Joe explains the ethos of Counter 71, emphasizing the importance of showcasing suppliers and their stories. Chef Table Concept (00:12:28) Joe discusses the main attraction of the chef table concept and the interactions with guests. Modern British Food Perception (00:14:13) Joe addresses the global and local perceptions of modern British food and the challenge of aligning with the title. Provenance and Dish Ethos (00:15:34) Joe emphasizes the importance of provenance in modern British food and shares an example dish representing his ethos. Challenges in the Food Industry (00:18:07) Joe reflects on the broken link in the food industry chain and discusses the challenges of pricing and consumer demand. Dealing with financial challenges (00:20:13) Joe Laker's approach to managing the financial aspects of running a restaurant and the importance of prioritizing the ethos of modern British cuisine. The concept and management of the cocktail bar (00:22:06) Details about the cocktail bar downstairs, its unique approach to mixology, and its role in the overall dining experience. Perspectives on tasting menus and chef's tables (00:24:23) Addressing stereotypes and misconceptions about tasting menus and chef's tables, emphasizing accessibility and informality. Future goals and evolving ethos (00:26:38) Joe Laker's evolving goals for the restaurant, focusing on promoting British cuisine and seasonal eating. The concept of the Green Star award (00:27:31) Discussion on the feasibility and criteria for awarding a Michelin Green Star to restaurants, particularly those located in urban areas. Quickfire questions on personal preferences (00:28:58) Joe Laker's favourite restaurant, ingredient to cook with, cheap eats, and his opinion on an overrated restaurant in London. Dream dinner party and menu (00:31:23) Joe Laker's ideal dinner party guests and the three-course menu he would serve them, including a special dessert. --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

I'm back in Oxford to bring you a special one-off return to Oxford this week at Cherwell Boathouse. It was there that I sat down with head chef Paul Bell to talk about his journey, his cooking, and all things Cherwell Boathouse. He runs one of Oxford's longest-running and most beloved restaurants right on the river and balances punting, fine dining, events and more. Listen in for an insight into those challenges, how the industry has changed throughout his career, and more. Thanks again to Paul for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode from these series. --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to the first episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance. On the first episode, I sit down with the founder of ManiLife peanut butter, Stu MacDonald. In an extraordinary and scarcely believable story, Stu and his friends have changed the face of a global market worth nearly $6 billion. Along the way, Stu has picked up expertise in the food industry and fills us in on his story, peanut butter markets around the world, the challenges of scale, and how ManiLife is staying true to its routes. Thanks again to Stu for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠website⁠⁠⁠⁠ and the ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of Ethical Edibles! Timestamps 00:00  Exploring Ethical Edibles: A Chat with Mani Life Peanut Butter Founder 03:50  The Wild Journey of Starting a Provenance-Led Peanut Butter Brand 08:40  Revolutionizing Peanut Butter Manufacturing: A Journey to Success 18:40  The Peanut Butter Market: A Deep Dive into Cultural Preferences, Brand Strategies, and Supplier Relationships 23:58  The Impact of Climate Change on Food Supply and the Almond Butter Market 28:00  Exploring the World of Nut Butters: From Origins to Organic 31:34  Insider's Favorite Butter, Cocoa, and Collaborations Revealed! 35:12  Ultimate Dream Dinner Party with Peanut Butter Infused Dishes 39:25  Ultimate Dinner Party Menu Revealed with Special Guest and Almond Butter Recommendation --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Hello and welcome back to Meet the Chefs! I'm in Jersey for the next few episodes and talking to people across the Island and across the industry spectrum. In this episode, I sit down with the CEO of JP Restaurants, Dominic Jones. Just like my previous episode, we dive deep into the challenges of an Island economy but this time Dominic is able to provide the unique perspective of owning restaurants at every price point in the industry. Brexit, the living wage, Jersey Pottery, allergy laws, and so so much more come up along the way. Dominic is also a passionate campaigner for allergy laws in Jersey, if you want to find out more about that, you can listen to a separate podcast that I recorded for the Bailiwick Express all about it here. Thanks again to the team for having me and to you all for listening, be sure to head over to the ⁠⁠⁠website⁠⁠⁠ and the ⁠⁠⁠Instagram⁠⁠⁠ for more and subscribe so that you never miss an episode of Meet the Chefs! Timestamps Introduction (00:00:00) Dominic's background, restaurant overview, and unique island economy challenges. Balancing Different Restaurants (00:03:16) Challenges of managing diverse restaurant types and price points on a small island. Customer Impact of Values (00:04:51) How the business values and decisions impact the customer experience. Sustainability Challenges (00:06:15) Balancing sustainability trends with pricing and customer awareness. Transition from Pottery to Restaurants (00:10:31) The natural progression from a pottery business to focusing on restaurants. Unique Challenges of Jersey's Economy (00:14:10) Recruitment, housing laws, labor costs, and supply chain challenges in Jersey's island economy. Challenges of Supply Chains and Brexit Impact (00:17:41) Discussion on the difficulties in holding stock, disruptions in supply chains post-COVID and due to Brexit, and the impact on food arriving in the island. Adapting to High Prices and Perception of Value (00:20:08) Strategies to combat high prices, including introducing market menu at attractive prices and focusing on the perception of value. Impact of Working from Home and Business Travel (00:23:23) The impact of working from home on the lunchtime trade, the decrease in business travel affecting lunchtime trade, and the growth of the weekend trade outside town. Challenges of Parking and Policy Decisions (00:25:04) The impact of parking policy decisions on the restaurant business and the challenges faced by restaurateurs due to unique policy decisions. The Living Wage in the Hospitality Industry (00:25:49) The benefits of moving the minimum wage to the living wage in the hospitality industry and the impact on productivity and service quality. --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Hello and welcome back to Meet the Chefs! I'm in Jersey for the next few episodes and talking to people across the Island and across the industry spectrum. In this episode, I sit down with the owner and chef of Dandy Coffee Shop in St. Helier. We chatted about all the challenges of an island economy, what it is like to run a small business in that environment, and all of the other normal problems on top of that. Thanks again to the team for having me and to you all for listening, be sure to head over to the ⁠⁠website⁠⁠ and the ⁠⁠Instagram⁠⁠ for more and subscribe so that you never miss an episode of Meet the Chefs! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Hello and welcome back to Meet the Chefs! I'm back in New York today, this time at Bel Aire Diner in Queen's. This is one of the longest-running diners in the city and my conversation with owner Kal covers everything from diner culture to changing modern technology and of course his favourite dishes. It is fascinating to hear about the challenges of running such a unique type of restaurant. Bel Aire Diner was also on the latest series of Gordon Ramsey's Kitchen Nightmares and Kal wanted to use this chat as a warning to other businesses who might be approached. Listen for details on why he felt so betrayed and let down by the whole experience. Thanks again to Kal for having me and to you all for listening, be sure to head over to the ⁠website⁠ and the ⁠Instagram⁠ for more and subscribe so that you never miss an episode of Meet the Chefs! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Hello and welcome back to Meet the Chefs! This is our first podcast from New York City as I sit down with Jason Birchard, the owner of Veselka. He is the third generation owner of the now famous Ukrainian restaurant that first opened in 1954 and this is a fascinating chat about all things New York, Ukrainian food, and of course how the war has impacted the business and his staff. Enjoy! Thanks again to Jason for having me and to you all for listening, be sure to head over to the website and the Instagram for more and subscribe so that you never miss an episode of Meet the Chefs! Timestamps: Introduction to Veselka (00:00:00) The host introduces Veselka, a Ukrainian diner established in 1954, and its owner, Jason, as the third-generation proprietor. They discuss the diner's history and the culture of New York City. Jason's Background and Early Years (00:01:12) Jason shares his experience working in the family business since his teenage years, studying economics, and his internship in finance. He also discusses his decision to return to work in the family business in 1989. Adapting to Changes and Expanding (00:04:07) Jason talks about the changes made to Veselka's operations, including extending business hours and his experiences working in the diverse and vibrant New York City neighborhood. Neighbourhood and Community (00:08:07) Jason discusses the unique aspects of the neighborhood, the challenges faced during the 1970s and 1980s, and the impact of gentrification on the area. Evolution of the Restaurant (00:10:31) Jason talks about the evolution of the restaurant's menu, expansion to other locations, and the challenges faced when attempting to upscale the comfort food. Business Challenges and Innovations (00:16:21) Jason discusses the impact of COVID-19 on the business, including the introduction of at-home business through partnerships and e-commerce platforms. Support for Ukraine during the War (00:19:10) Jason shares the immediate impact of the war in Ukraine, the surge of support from the community, and the initiatives undertaken by Veselka to contribute to humanitarian relief efforts. Continued Support for Ukraine (00:22:09) Jason discusses the ongoing efforts to support Ukraine, including earmarking sales for humanitarian relief and partnering with organizations to aid children affected by the war. Ukrainian Community in New York (00:24:59) The impact of the conflict on the Ukrainian community in New York and the acceptance of refugees. Ukrainian Comfort Food (00:26:08) The significance of Ukrainian food as comfort food and its role in connecting people from different backgrounds. Defining Ukrainian Dishes (00:27:14) Description of traditional Ukrainian dishes like borscht, pierogies, and stuffed cabbage. Dream Dinner Party (00:28:42) Guests for a dream dinner party and the significance of family and heritage in the context of the business. --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Hello and welcome back to Meet the Chefs! Today I'm sitting down with two of the founders of Tiberi Club, a company that a couple of years ago set out to share their passion for food and what it can be. Now, all of that has manifested itself in their own bar and they've got big plans for the future too. Listen to our chat about all things food, drinks, and what eateries can be - Enjoy! Be sure to check out the full article on Gelati Dino and other businesses when they go live on my ⁠⁠⁠⁠website⁠⁠⁠⁠, subscribe and check out the ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

I've got an absolutely amazing interview for you all in episode 25 of Meet the Chefs with Eduard Xatruch. Formally of El Bulli, he, Oriol Castro, and Mateu Casañas, now run Disfrutar in Barcelona and Campartir in Cadques. This is undoubtedly one of the best restaurants in the world and the team has just been awarded a third Michelin Star to go alongside their ranking as the seventh best chefs in the world. Listen in to hear all about Eduard's upbringing, his food ethos, the process of building Disfrutar, the importance of creativity in food, and so so much more! Be sure to check out the full article on the restaurant when it goes live on my ⁠⁠⁠⁠website⁠⁠⁠⁠, subscribe and check out the ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ for more! Timestamps The journey to becoming a chef (00:03:19) Eduard talks about his early love for food, his decision to become a chef at 13, and his passion for nature and farm-to-table cooking. Starting at El Bulli (00:06:18) Eduard discusses his experience starting at the renowned restaurant El Bulli at 17 years old, meeting Ferran Adrià and the creative growth he experienced there. Opening Compartir (00:10:41) Eduard talks about the decision to open their first restaurant, Compartir, in 2012, and the initial confusion from people expecting a creative restaurant like El Bulli. The journey from big to small (00:11:41) Eduard uses a football analogy to explain the process of starting a new project, starting small and gradually building up. The evolution of Disfrutar (00:12:51) Eduard discusses the organic growth of Disfrutar, slowly gaining confidence to expand their own restaurant and explore creativity. Defining the values of the restaurant (00:17:28) Eduard explains how they asked their team and frequent guests to describe what the restaurant means to them, resulting in a list of 50 words that define the values of Disfrutar. The Design (00:25:11) The chef discusses the importance of architecture in different sections of the restaurant and how it contributes to the overall experience. The Pressure of Awards (00:26:11) The host asks about the pressure of maintaining creativity and the restaurant's reputation after winning multiple awards, including three Michelin stars. The Catalogue of Dishes (00:27:45) The chef explains the purpose of the catalogue, which documents every dish created each year, and how it helps them improve and maintain their own style. Teaching Nutrition and Cooking in Schools (00:43:01) Advocating for teaching children about nutrition, cooking, and making informed food choices in schools. --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Another bitesize bakery episode for you and this time we are back in Sarria to visit Eric & Benjamin Boulangerie. They were mentioned by Rudy Lamme, the owner of 21 Mars Bistrot, in his episode of 'Meet the Chefs', so it was great to visit them in person. In this episode, you'll hear about all things atmosphere, different flours, types of bread, and dealing with intolerances in baking. Be sure to check out the ⁠⁠Instagram⁠⁠ and ⁠⁠website⁠⁠ for some photos of the delicious snacks and subscribe so that you never miss an episode! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Hello and welcome back to Meet the Chefs. Today I chat with Stefano Rosso, the third generation of the family at Gelati Dino. It's a fascinating conversation about not only the process of gelato making itself but also the challenges of expansion both in Spain and abroad and the journey the company has been on. We tackle everything from franchise models to nitrogen freezing, Moroccan ice cream culture and more. Enjoy!  Be sure to check out the full article on Gelati Dino and other businesses when they go live on my ⁠⁠⁠website⁠⁠⁠, subscribe and check out the ⁠⁠⁠Instagram⁠⁠⁠ for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Hello and welcome back to Meet the Chefs. Today I chat with Rudy Lamme in his Barcelona Bistrot, 21 Mars. Originally from Lille, Rudy's first experience in the industry came as a bakery owner in Dubai!. Now, he's here in Barcelona as an entrepreneur and running a French/Italian bistro with his business partner. It's a fascinating chat where we dive into all things natural wine, French food, favourite bars, and more. Enjoy!  Be sure to check out the full article on 21 Mars Bistrot and other Barcelona spots when they go live on my ⁠⁠⁠website⁠⁠⁠, subscribe and check out the ⁠⁠⁠Instagram⁠⁠⁠ for more! Timestamps The journey to Barcelona (00:02:40) Rudy talks about his background, from running a bakery in Dubai to his decision to move to Barcelona. The concept of the restaurant (00:01:49) Rudy explains that 21 Miles Bistro is a small bistro with a focus on simple dishes and natural wine. French and Italian influences in the menu (00:07:16) Rudy discusses how the menu at 21 Miles Bistro combines French and Italian influences, offering a variety of dishes like planche, lasagna, and parmigiana. The fast rise of the bistro (00:10:24) Discussion about how the bistro gained popularity quickly and the strategies used to achieve it. The appeal of natural wine (00:11:07) Exploration of why natural wine is considered good and important, as well as personal preferences and recommendations. Future plans for the bistro (00:13:55) Rudy's plans to finish the bistro's decoration, improve the kitchen and logistics, and develop takeaway and delivery services. --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Hello and welcome back to Meet the Chefs. Today I sit down with Mathieu at Señora Dolores in Barcelona. Mathieu is originally from Perpignan and has had an extraordinary career at the forefront of natural wine, especially in Paris. Now, he is bringing his natural wine and food concept to Barcelona at Dolores. Here, he combines fried and fresh food that reinvent Spanish classics with innovative twists. It's a fascinating chat where we dive into all things frying, culinary boundaries, natural wine, and more. Enjoy!  Be sure to check out the full article on Señora Dolores and other Barcelona spots when they go live on my ⁠⁠website⁠⁠, subscribe and check out the ⁠⁠Instagram⁠⁠ for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to Oli Eats and a special bonus episode from the Forum Gastronomic in Barcelona. This huge event brings together hundreds of businesses, chefs, and hospitality professionals to show off the future of food from across Europe. In this episode you'll hear me chat to just a few of the stalls that sold out to me including fresh food vending machines from Awayter, red wine vinegar ice cream from Gelato Dino, distilled sea water from Aqua Marina, and more! There's some full length interviews to come from the congress too, alongside some articles on my blog. Be sure to check out the ⁠⁠Instagram⁠⁠ and ⁠⁠website⁠⁠ for some photos of the delicious products and subscribe so that you never miss an episode! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Hello and welcome back to Meet the Chefs. Today I sit down with Florence Maneschi, the Head of Business Development at Badiani España. It's a fascinating insight into the world of gelato, the challenges of international expansion, and so much more. This is the story behind one of the world's oldest-ever brands in gelato and the secret behind their success. Enjoy! Be sure to check out the full article on the gelataria and other Barcelona spots when they go live on my ⁠website⁠, subscribe and check out the ⁠Instagram⁠ for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to Meet the Chefs and one of my favourite episodes yet. I sat down with Murilo Rodrigues Alves at Cuina Sant Pau in Sant Pol de Mar. Formerly a three Michelin-starred establishment, Murilo has now reopened it with the former head chef's son as a high-end bistrot that fuses Brazilian, Catalan, and Spanish cuisine. The blend is unexpectedly brilliant and made for one of my favourite meals in a long long time. Enjoy! Be sure to check out the full article on the bar and other Barcelona spots when they go live on my website, subscribe and check out the Instagram for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Bringing you insight and conversations with chefs and restauranteurs from all over the globe, this is Meet the Chefs! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to Meet The Chefs!  Today Is our first brunch restuarant to appear on the podcast as we are joined by chef Marco at UGOT. One of the first brunches in Barcelona, it combines influences from across the Middle East and the Mediterranean ofr an eclectic food offering in a brilliantly vintage setting. Enjoy! Be sure to check out the full article on the bar and other Barcelona spots when they go live on my website, subscribe and check out the Instagram for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Hello and welcome back to a completely different episode of Oxford Eats. Today, Will Pouget is back to talk about the recent controversy surrounding the potential closure of Vaults and Gardens. The story has reached the national press and the petition to try and save the café is nearing its target of 10 000 signatures. Listen to hear all about the dispute with the church, Will's hopes for the future, and more. Be sure to check out the Instagram for more! https://www.instagram.com/olieatsitall/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to Meet The Chefs!  More Barcelona and more variety as I sit down with the owners of Poblenou's hottest new dive bar, Henry's. The pair have come back from years in New York to realise their ambition of opening their own place and have recreated that dive bar culture right here in Barcelona. There's everything from fried pickles to potato buns, cocktail classics and extravagant signatures.  Enjoy! Be sure to check out the full article on the bar and other Barcelona spots when they go live on my website and subscribe and check out the Instagram for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Barcelona again today for you and Xurreria Trebol. Founded in 1955, Trebol has become famous for its 24/7 hour opening hours and pioneering the churro tradition here in Barcelona. Listen to hear snippets of my chat with the family and learn al about churros, bunuelos, tazas de chocolate, how they've embraced the American churro market, and so much more! Be sure to check out the Instagram and website for some photos of the delicious snacks and subscribe so that you never miss an episode! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to Meet The Chefs!  Today I'm back in Barcelona and chatting with Bjorn at Bar Noé. The restaurant, set up by him and his girlfriend, has only been going for a few months but has attracted high praise from across the culinary scene in the city. The menu is varied and innovative and here we chat all about his journey, his ethos, Noe, bad brunches, and more! Enjoy! Be sure to check out the full article on the restaurant and other Barcelona spots when they go live on my website and subscribe and check out the Instagram for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Today I'm back in Barcelona and visiting Granja Viader. Founded in 1870, eating here is like stepping into a time machine. There's a butcher counter where you can buy meats, cheese, and cakes to take away. The stars of the show though are definitely the eat-in options and the famous crema catalana (which it invented). Churros and various chocolates are stunning too as well as pastries, cakes, and all of the savoury options that you could possibly imagine. Be sure to check out the Instagram and website for some photos of the delicious food and fantastic bakery and subscribe so that you never miss an episode! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to Oli Eats as you've never heard it before - Oli Bites! These are mini podcasts where I'll take you on the road to some of my visits that I do where I get to know businesses and owners before writing about them in my newsletter or as feature articles. This first episode comes from Madrid and Panadarío. I chatted through founder Dario's favourite items and heard a little bit about the story behind his bakery. Be sure to check out the Instagram and website for some photos of the delicious food and fantastic bakery and subscribe so that you never miss an episode! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to Meet The Chefs!  Today I'm in Barcelona, where I'll be based for the next few months.  My first podcast from here is a really interesting one with Omama's Pasteleria.  Emilia, originally from Argentina and with a background in marketing, has set up her own cake-making business from her home kitchen.  It's a complete switch up from the conventional restaurant industry but it's fascinating to hear about the unique challenges she has faced and a delight to hear the joy she has taken from it.  Apologies in advance for the background noise and the wind - my microphone is still on the way and we were talking outside on a busy Saturday morning!  Enjoy! Be sure to check out the full article on the business and other Barcelona spots when they go live on my website and subscribe and check out the Instagram for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to another episode of Meet The Chefs! Today I'm back in the Dutch capital, Amsterdam, and it's one for the pizza lovers! Bas and his partner started cooking pizzas in the garden in 2018 and, after the COVID-19 pandemic, they took the leap to set up their first restaurant. They now have two sites and within their first year they were shortlisted as one of the top 50 pizzerias in the world. This is a great chat about all things pizza, Italian food, Amsterdam, and the restaurant culture there. Be sure to check out the full article on the business and other Amsterdam spots when they go live on my website www.olieatsitall.wordpress.com and be sure to subscribe and check out the Instagram https://www.instagram.com/olieatsitall/ for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Hello and welcome back to Meet the Chefs!  Today I've got a bit of a different episode as I chat with Rachel Roddy. Rachel is a food columnist for the Guardian and a food book writer. Her most recent book, 'An A-Z of Pasta', has been a huge success and offers a unique insight into Italian food through the eyes of one food that can do so much. We chatted about all things food, writing, Italy, and more. Enjoy! Be sure to check out the website www.olieatsitall.wordpress.com, subscribe, and check out the Instagram https://www.instagram.com/olieatsitall/ for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Hello and welcome back to Meet the Chefs!  Today I'm in Deptford and sitting down with Steve McCarty, the Owner and Head Chef of Sharkbait and Swim.  Steve has been on a journey involving everything from TV appearances to recent rave reviews in the national press.  Here, we chat about his brand of cooking, reinventing how we eat seafood, the importance of entrepreneurial spirit in hospitality, and so much more.  Enjoy! Be sure to check out the full article on the restaurant and other spots from London and around the world on my website www.olieatsitall.wordpress.com and be sure to subscribe and check out the Instagram https://www.instagram.com/olieatsitall/ for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to another episode of Meet The Chefs! This is my first episode from the Dutch capital, Amsterdam, and it's one for coffee lovers! Menno set up both Trabocca and Bocca, coffee importers and a cafe that have been at the forefront of fairtrade and value-driven coffee since their founding in 2004. It's fascinating to hear about just how much goes into each and every espresso and just how Menno is still learning things about the world of coffee. Be sure to check out the full article on the business and other Amsterdam spots when they go live on my website www.olieatsitall.wordpress.com and be sure to subscribe and check out the Instagram https://www.instagram.com/olieatsitall/ for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to another episode of Meet The Chefs! I'm still here in Vienna to talk to Jaromir about his truly unique restaurant. Here, everything is delivered by railway - it's really quite extraordinary and the technology behind it is fascinating. Be sure to check out the full article on the restaurant and other Vienna spots when they go live on my website www.olieatsitall.wordpress.com and be sure to subscribe and check out the Instagram https://www.instagram.com/olieatsitall/ for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

Welcome back to another episode of Meet The Chefs! Another day and another country as I sit down with Ferdinand at one of Vienna's most historic coffee houses. 150 years old, Café Landtmann has been frequented by the likes of Sigmund Freud, and visited by Paul McCartney and Hilary Clinton. It's one of the most famous institutions in Vienna and it was fascinating to sit down with Ferdinand, part of the family's third generation who heads up Landtmann Das Bootshaus. We chat all things Landtmann, Vienna, Strudel, and the challenges of adapting from the world of rowing to running a restaurant. Be sure to check out the full article on the Landtmann and other Vienna spots when they go live on my website www.olieatsitall.wordpress.com and be sure to subscribe and check out the Instagram https://www.instagram.com/olieatsitall/ for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message