Podcasts about brindisa

There is no doubt that ‘Culture' is a hot topic in business. But what even is it? How do you change a culture? How long does it take to change? In this episode David quizzes Michael with these questions (and many more). We review the ultimate equation of ‘Beliefs x Behaviour = Culture'. Whether you're a company of one or 100,000 – culture exists in every business, so you need to know whether your culture is built by neglect or conscious intent. Tune in to this episode as we discuss rewarding good behaviour, performance culture, and some examples of amazing companies that have stood by their culture.   Resources mentioned: https://www.hospitalitymavericks.com/163-ari-weinzweig-ceo-of-zingermans-community-of-businesses-on-visioning-and-the-myth-of-the-one-thing/ (#163 Ari Weinzweig, CEO of Zingerman's Community of Businesses, on Visioning and the Myth of the One Thing) https://www.hospitalitymavericks.com/160-paul-hargreaves-founder-and-ceo-at-cotswold-fayre-on-b-corps-and-being-a-force-for-good/ (#160 Paul Hargreaves, Founder and CEO at Cotswold Fayre, on B Corps and Being a Force For Good) https://www.hospitalitymavericks.com/144-monika-linton-founder-of-brindisa-on-open-book-management/ (#144 Monika Linton, Founder of Brindisa, on Open-Book Management) https://www.netflix.com/title/80203144 (The Last Dance | Netflix) https://www.zingermanscommunity.com/ (Zingerman's) https://www.brindisakitchens.com/ (Brindisa Kitchens) https://www.honestburgers.co.uk/ (Honest Burgers) https://www.pizzapilgrims.co.uk/ (Pizza Pilgrims) https://www.amazon.co.uk/Good-Great-Jim-Collins/dp/0712676090 (‘Good To Great' by Jim Collins) https://www.hospitalitymavericks.com/hospitality-and-the-infinite-game-009-net-positive/ (Hospitality and The Infinite Game #009: Net Positive) https://www.hospitalitymavericks.com/hospitality-and-the-infinite-game-001-long-term-thinking/ (Hospitality and The Infinite Game #001: Long-term Thinking) https://shop.zingtrain.com/collections/pamphlets/products/secret-1-twelve-natural-laws-of-building-a-great-business (Twelve Natural Laws Of Building A Great Business) https://www.amazon.co.uk/Culture-Code-Secrets-Highly-Successful/dp/1847941265 (‘The Culture Code' by Daniel Coyle) https://www.amazon.co.uk/Service-Profit-Chain-Companies-Satisfaction/dp/0684832569 (‘The Service Profit Chain' by W. Earl Sasser Jr., Leonard Schlesinger and James Heskett) Get in touch: Michael's Email: michael@hospitalitymavericks.com  David's Email: david@objectspaceplace.com  Michael's LinkedIn: https://www.linkedin.com/in/michaeltingsager/ (https://www.linkedin.com/in/michaeltingsager/) David's LinkedIn: https://www.linkedin.com/in/davidchenery-sustainablehospitalitydesign/ (https://www.linkedin.com/in/davidchenery-sustainablehospitalitydesign/)  We have been recording this from a brand new podcast suite at Plus X Innovation Hub on Lewes Road in Brighton. This place is an awesome seven-storey Innovation Hub for creative and innovative entrepreneurs. It's got media suites for creating content like podcasts, it's got maker workshops for prototyping including a 3D printing farm, plus it's got plenty of co-working and office space. They've also just launched an Innovation support programme for businesses called BRITE which you can check out at http://www.briteinnovation.co.uk (www.briteinnovation.co.uk). This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy

Join the 2 Gordons as they bring you a flavour of The 2022 Spirit of Speyside Festival while working at Tamdhu celebrating the release of the new 18year old, their 125th anniversary and their 10th anniversary under Ian Macleod's ownership.  Susan Colville from Benromach, Douglas Cook of Brown-Forman, James Robertson of Brindisa, Alistair Mateer @Spiritandwood, and of course Sandy McIntyre and several others join us for an out-and-about special as the eyes of the whisky world fall on Speyside.  Slainte`

A few months ago, Sheila Dillon opened a glass jar of chickpeas in her kitchen. Their taste was so different from those she had been eating for years from cans, she took to social media to find out why. The story that unfolded in the comments led back to the Spanish, and their way of eating beans and other legumes. In this programme we meet the people who grow, select, process and trade beans, and hear of a culture that respects legumes, where home cooks know how to flavour them, often cook them from dry, and their many varieties are on display in markets and supermarkets. Sheila accompanies Spanish food importer and expert, Monika Linton, as she visits her processed and dried bean suppliers in the Navarra and Salamanca regions of Spain. Monika first set up her company Brindisa, bringing food from Spain into the UK, 35 years ago. She says legumes are for the Spanish what pasta is for the Italians. On the lentil fields of the Salamanca plains, we hear how farmers manage relatively small plots of land, and how the beans are used in rotation with other crops in order to both feed people, and nourish the soils. However not all beans eaten in Spain are grown locally. In Madrid, Mario Castellanos from Legumbres Castellanos, his family business, explains why the country still relies heavily on imports from other nations. Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

Brindisa has been the home of Spanish food in the UK for over 30 years. It was set up by Monika Linton in the 1980s to share her love for quality Spanish produce to the UK, and her aim has always been to bring excellent food and ingredients from the most remote parts of Spain to Britain and to champion selected smaller producers and their skills. It was amazing to learn how she structures her business with 120 employees through open-book management. We explore working with small producers, growing your business in the right directions, the power of having an HR department, and eating strange foods as a child. Links: #114 Ari Weinzweig, Co-Founder of Zingerman's, on Self-Leadership: https://hospitality-mavericks.captivate.fm/episode/114 (https://hospitality-mavericks.captivate.fm/episode/114)  ‘The Great Game of Business' by Bo Burlingham and Jack Stack: https://www.amazon.com/dp/0385348339 (https://www.amazon.com/dp/0385348339)  ‘The Greens Cookbook' by Deborah Madison: https://www.amazon.com/dp/0553051954 (https://www.amazon.com/dp/0553051954) ‘Brindisa: The True Food of Spain' by Monika Linton: https://www.amazon.com/dp/0008244170/ (https://www.amazon.com/dp/0008244170/)  #56 Heartfelt Hospitality with Neena Jivraj Stevenson, Chief Cultural Officer of Point A Hotels: https://hospitality-mavericks.captivate.fm/episode/heartfelt-hospitality-with-neena-jivraj-stevenson (https://hospitality-mavericks.captivate.fm/episode/heartfelt-hospitality-with-neena-jivraj-stevenson)  Brindisa: ​​https://brindisa.com/ (https://brindisa.com/)  Brindisa Kitchens: https://www.brindisakitchens.com/ (https://www.brindisakitchens.com/)  Monika's LinkedIn: https://www.linkedin.com/in/monika-linton-9ab22b3/ (https://www.linkedin.com/in/monika-linton-9ab22b3/)  Monika's Instagram: https://www.instagram.com/brindisa_monika/ (https://www.instagram.com/brindisa_monika/)  Connect with the podcast: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   A big thank you to our sponsor Bizimply who are helping progressive leaders and operators making every shift run like clockwork. Head to our website at https://www.bizimply.com/?utm_source=partner&utm_medium=referral&utm_campaign=mavericks (www.bizimply.com) or email them directly at advice@bizimply.com. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy

In partnership with Peter's Yard petersyard.com - Jenny Linford explores the rich, varied world of Spanish cheeses. She talks to Rupert Linton of noted Spanish food importers Brindisa and Maria Jose Sevilla, Spanish food writer and broadcaster and learns that there is much more than Manchego to enjoy . . . In partnership with Peter's Yard. Savour the crunch of Peter's Yard sourdough crackers. Available at Waitrose, Sainsbury's, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

24 Hours in London (Podcast Show Notes) 24 hours in London is better than no hours in London! London is a fascinating place that's easy to navigate, it's rich in history, and the food. Oh my, the food is so good, it will take you to a new land you may never want to return where you came from. Listen to this podcast episode on Apple Podcasts, Google Podcasts, or click the play button above!   My proposed itinerary for 24 Hours in London   Head Over to the British Museum I think it's important to see real history (and stolen treasure) and explore one of the best Museums Britain has to offer. At the British Museum, you can see mummies (many), the Rosetta stone, Samurai armor, Younger Memnon and much much more. Take a Tour of the Tower The Tower was one of my favorite places I visited. It will blow you away! The Crown Jewels are kept here (yes, they are real) and you can even find real Palace guards here. Tours are given throughout the day and are given by a real Yeoman. This isn't Disney, the people that work there are the real deal. The last tour starts at 2:30 PM in the winter and 3:30 in the summer. Give yourself a few hours to explore the Tower and hear the stories. Go Up in the Shard at Sunset The Shard is 95 stories high and the views at the top are breathtaking! There's even a bar up top so you can sip on your favorite drink as you soak up the views. There is something magical about watching London turn from day to night, plus it's not far from The Tower. Up there you can see excellent views of the Tower Bridge and all of London.   Enjoy the Food Tapas de Brindisa is just around the corner from the Shard, and if you are a meat eater, you have to try their Iberico. It is heaven in your mouth!! If Spanish tapas is not your thing, then make a reservation for Indian food at Dishoom. I also thoroughly enjoyed Lahore Kebab House. I can still taste the curries I had there as they dance on my tongue. Eat Breakfast or Lunch at The Borough Market From December 4th to the New Year the Borough Market is open 7 days a week. The rest of the year, they are open Monday-Saturday (closed on Sunday). You must go here. The food here will take you to another land. I found an amazing sauteed mushrooms with a spelt risotto that blew me away and some of the best mussels I had ever eaten. This market won't disappoint! Skip High Tea and Head Over to Tipsy Tea! I know that high tea is the thing to do in London, but let me tell you, it is expensive!! I am not willing to shell out $80 for tea and crumpets. However, I will pay $40 for 2 cocktails, a tray of sandwiches and desserts, an amazing magician (Harry de Cruz), and amazing music in a place that will transport you to another era. That's right, I'm talking Mr. Fogg's Residence. This amazing gem made me get up and dance the Charleston as the lovely piano player played behind me. Now if you're not into a cocktail or not of age, then I don't recommend going here, however, if you appreciate a solid drink, from a teapot, then make a reservation! Tips for Visiting London   Use the Tube for Transportation and a Tip on Accessible Travel Fly into London, take underground trains (The Tube) into the city (avoid the Heathrow Express as it is pricey!). You will need to add money to an Oyster card at the airport to use the Tube everywhere. For 24 hours, throw $9 on there, you should be fine. It's fairly easy to read the map for the Tube and if you're unsure of how to get somewhere, put where you are going into Google Maps and click on 'trains' and follow the walking and train directions. If you are in a wheelchair, get off on the stations with an accessible sign on them on the map, and there you can use an elevator to get out. Check out the London Pass Take a look at what you want to do compared against the cost of a London Pass. The London Pass will get you into the Tower, The Shard, The British Museum and more.

Wildplukker Mark Janssen was een tijdje klant bij de Voedselbank en schreef de Conserveergids, voor zelfvoorzieners, lekkerbekken en verduurzamers; bier-expert Rick Kempen proeft voor ons zomerbier; kookboekenschrijver & voormalig restaurant-recensent Karin van Munster bespreekt Brindisa van Monika Linton en jongste bediende Jannekee Kuijper kookt uit dit boek. Presentatie: Petra Possel

One hour wasn't enough to run through the highlights for the past 12 months, so here is another special show for your enjoyment.  We hope you've enjoyed Christmas - here's one last present for you...catch the likes of Pinky Lilani, Willie Harcourt-Cooze, Dalston Cola, Emily Crisp, Toast Ale, Brindisa and Moma.  We'll be back to our normal format next week.   

Discover photographer David King’s collection of more than 250,000 posters, prints and photographs from Soviet Russia with London’s Tate Modern. Plus: David Bramwell on the weird and the wonderful, and the founder of 30-year-old restaurant Brindisa.

As the UK went to the polls for the General Election, we had no losers in our FoodTalk studio this week with Sue Nelson being joined by Guy Routledge and Ollie Lloyd. First of all, to take us away from the palaver at Parliament – we had a sumptuous snifter of Spain. Hams, oils, cheese and much more; Brindisa have fantastic shops in Balham and Borough to showcase the Mediterranean marvels and Monika Linton told us all about their work. From fantastic food, we moved on to energizing water. We caught up with Henry Weston a while ago and flexed our interviewing muscles to chat with the Protein Water Co. From Spain and the UK, we then spoke to somebody who grew up in Italy – our guests this week have certainly rattled up some air miles. Alessio D'Antino is one of the founders of Crowdfooding and gave us some valuable advice as to how make your food business rise like a good bread should  in the oven. Make sure you tune-in next week to hear the first reactions from The FoodTalk Awards which are taking place on Monday 12th June.

On this month’s podcast we meet Patrick Drake @patrickdrake Patrick is an entrepreneur and chef. He is the founder of the revolutionary food delivery service Hello Fresh www.hellofresh.co.uk/ Patrick started his career wearing a pin-stripe suit working for one of the most prestigious law firms in London. However, he quickly found that his love of food dragged him away from the boardroom and into the kitchen. Despite working long hours as a lawyer he spent his evenings training in the kitchens of iconic restaurants in London such as the Cuckoo Club and Brindisa. He also spent time working with Heston Blumenthal at the legendary Fat Duck restaurant in Bray. Recently, he has created an online cookery school called the 60 second chef which teaches you all the cooking techniques you need to be confident in the kitchen. www.the60secondchef.com He also has a TV show which is available in 68 countries which airs on National Geographic and the Discovery Channel.

Where to find Spanish Jamón in London. - Tom du Croz presents #InGoodTaste - cooking up a storm every week on ZoneOneRadio - the Mayor of London-funded community radio station for Central London. - This week, we speak to Spanish Chefs Omar Allibhoy & Jose Pizarro to find out what makes this traditional Spanish delicacy so popular. Also Rachel McCormack of Catalan Cooking gives us a few historical clues as to why ham came to root itself so firmly in Spanish culture. - Next we visit Brindisa at Borough Market - one of London's oldest and most renowned Spanish food suppliers, who not only have brought great Spanish produce to hungry Londoners but have also attracted the likes of Jose Pizarro and master carver Chuse Valero to the UK. #ZoneOneRadio's Patricia will also be in the kitchen ready to cook us a traditional Spanish dish... -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.ZoneOneRadio.com www.facebook.com/ZoneOneRadio -- Paco de Lucía - Entre Dos Aguas Cameron de la Isla - Voy Volando Lola Flores - Siguela Pablo Guerrero - A cantaros