The Go To Food Podcast

Few pubs capture the soul of London like The Marksman in Hackney, the first pub ever to win Michelin's coveted Pub of the Year. In this episode of The Go-To Food Podcast, hosts Ben and his team sit down with Tom Harris and Jon Rotheram, the duo behind the pub and its sister restaurant, Lahden, to mark a milestone worth raising a pint to: ten years at the helm. What started as a battered old boozer has become a London institution, seamlessly blending the warmth of a classic pub with the ambition of a dining room that redefined “pub food.”Harris and Rotheram reflect on the long journey from St. John—where they cut their teeth alongside Fergus Henderson—to transforming The Marksman into a space that honors pub tradition without ever losing its soul. Listeners will hear the hilarious story of the pub's “ghost beer” (Fosters hidden behind the bar for the die-hard locals), the painstaking effort to keep the old regulars happy, and how their menu evolved into a roll call of modern classics—pressed pig's head, sardine buns, and the now-legendary brown butter tart.The conversation also digs into the hard realities of running restaurants today. From weathering the pandemic to adapting with steak nights and daily specials, Harris and Rotheram reveal how they've had to stay nimble without compromising quality. Their reflections on St. John's unique kitchen culture—calm, familial, and entirely unlike the macho fine-dining stereotype—shine a light on why so many great chefs have emerged from that school of thought. It's a reminder that longevity in hospitality depends not just on food, but on people, care, and culture.Finally, the duo share glimpses of what's next: a new pub on the horizon, a celebratory cookbook, and a continuing mission to prove that pubs can be both egalitarian and exceptional. With candid stories—like falling into a canal after one too many post-service drinks—and insights into London's evolving dining scene, this episode is as comforting, surprising, and deeply satisfying as the perfect Marksman pie.----------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.