The Go To Food Podcast

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.

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.coSupport the incredible work of the Royal Academy of Culinary Arts - https://royalacademyofculinaryarts.org.uk/ Hosted on Acast. See acast.com/privacy for more information.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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/

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/

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

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/

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...

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...

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...

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...

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

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

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...

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

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...

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

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...

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

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...

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

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...

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

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...

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

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...

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

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...

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

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...

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

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

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

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 and leave us a comment and share it with your friends!

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

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

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.... -------- Book The Ninth's special November Menu through the Appetite App here - download it now. https://shorturl.at/yFXyK