Podcasts about Food and drink

* It's almost time for Saints football again! We'll break down how they've been looking at training camp and preview the match-up against the Jaguars with Bobby Hebert. * "Table Talk" your weekly trip arond New Orleans food & restaurant scene brought to you by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

Full Show 8-14-26: Almost Saints gameday, budget cuts, and more full 6001 Fri, 14 Aug 2026 15:00:11 +0000 ALFZYs4cyT1vKsRxTTRUpHzhc145NQXG nfl,new orleans,navy,politics,food and drink,news WWL First News with Tommy Tucker nfl,new orleans,navy,politics,food and drink,news Full Show 8-14-26: Almost Saints gameday, budget cuts, and more Tommy Tucker takes on the days' breaking headlines, plus weather, sports, traffic and more © 2026 Audacy, Inc. News https://player.amperwavepodcast

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

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

* Origami: a newly reopened sushi restaurant in a new location * Frank Brigsten's new cookbook is his “legacy” * Taquerias Carnalito: Fast casual authentic Mexican street food in downtown New Orleans * Looking for a great sandwich on the Northshore? Check out the Southside Cafe in Slidell "Table Talk" your weekly trip arond New Orleans food & restaurant scene brought to you by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

Full Show 8-7-26: Reforming the Sewerage & Water Board, Saints updates, and Frank Brigsten's legacy full 6052 Fri, 07 Aug 2026 15:00:02 +0000 jtQRT0yxKHvDPS2tDQNK3AWUjWpYzs8R new orleans saints,new orleans,politics,food and drink,lsu sports,news WWL First News with Tommy Tucker new orleans saints,new orleans,politics,food and drink,lsu sports,news Full Show 8-7-26: Reforming the Sewerage & Water Board, Saints updates, and Frank Brigsten's legacy Tommy Tucker takes on the days' breaking headlines, plus weather, sports, traffic and more © 2026 Audacy, Inc. News

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

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

* COOLinary: take advantage of some of the great offers to try different restaurants and bars * Osteria Lupa for some Italian cuisine * Pulcinella: Sicilian food, and you can get your own personal meatball * The Bell: Looking for some British pub food and drink? * Ladies Night NOLA: A happy moving around New Orleans, highlighting local restaurants and having some fun * A combo of Nina Compton with Compere Lapin and Lisa Nelson from Queen Trini Lisa (delicious Caribbean soul food)? * The “Lady Mongers” at Porgy's Seafood * Want some fried green tomatoes? * Sylvain * Elizabeth's "Table Talk" your weekly trip arond New Orleans food & restaurant scene brought to you by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

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

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

Dr. Darin Detwiler joins Dave Cohen to talk about the lettuce recall and what consumers should know when it comes to food safety.

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

- Dué Market: Specialty groceries, sno-balls, gelato, and delicious sandwiches at the old Terranova grocery - Looking for a muffuletta? Tag's Meat Market in Chalmette - Hubig's Pies x PJ's Coffee mocha pie? You gotta try it - La Boca Steakhouse: Amazing food, but it's not your typical New Orleans steakhouse. It's got Latin American roots. "Table Talk" your weekly trip arond New Orleans food & restaurant scene brought to you by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

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

* Bar 1865: Looking for some cocktails and small plates? Go here - Oysters, burrata, fried deviled eggs, and more * Nanami: Real sushi and onigiri on Magazine Street - Approachable lunch specials with different bento boxes and an impressive dinner menu * Gris-Gris: Chef Eric Cook's restaurant is closing, but you still have a couple weeks to visit "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

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

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

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

We sit down with Ineke Nugteren, a nurse turned founder, to unpack how frontline healthcare experience sparked a mission to change what everyday snacking looks like. We talk through the messy realities of building Nourish from a kitchen table into major UK retail, while staying focused on real ingredients, gut health and balanced blood sugar.seeing conventional low-fat guidance fail patients in real lifea turning-point patient story that triggered deeper nutrition researchvolunteering in Africa and learning what “enough” can look likelaunching Nourish by testing demand quickly rather than overplanningwhy coconut becomes the base ingredient and how fat is reframed as fuelthe formulation trade-offs behind fresh ingredients and shorter shelf lifenavigating HFSS rules and educating customers about saturated fatlanding Selfridges through the right buyer relationship and timingscaling operations through supply shocks, organic constraints and co-manufacturingsimplifying brand messaging to focus on gut health and blood sugar balancebuilding cautiously without big raises and keeping education centralpractical first steps for a better relationship with food, plus magnesium and vitamin Dplease like and subscribe. And write a review, we'd really appreciate it.if you want to know more about starting food business, head to www.jgreenwood.com.Support the show

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

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

* Two Sisters in Treme: Southern, soul food with a great story * Saint-Germain: One of three restaurants in New Orleans with a Michelin star. Don't miss this French wine bar and bistro in Bywater * Hot & Soul: Eclectic menu with nice cocktails * Farmer's on Bayou St. John: An everyday farmer's market selling fresh, local food "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

* Two Sisters in Treme: Southern, soul food with a great story * Why this hotel project is big news for New Orleans and our economy * Troy Carter has a plan to help crawfish farmers. Here's how * Guns, weedkiller and immigration: what to know about Supreme Court rulings * Michelin star dining at Saint-Germain in Bywater * What is the SAVE Act, and why is Pres. Trump pushing so hard for it?

Tom Hauser gives Chad two segments with a little talk on his Grandma's Marathon experience and plenty on the biggest political races happening in Minnesota right now. Plus, we debate some of the places we'd bring a foreign visitor to experience the best of Minnesota food and drink if World Cup matches happened to be in town.

If World Cup games were being played in Minnesota and you had the chance to bring fans around town to experience Minnesota's quintessential spots for food and drink, where would you choose?

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

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

* MaMou - a fine dining French Bistro for the epicurious * Cozy with elegant dining. The food is special, and the wine list is amazing * Craving a poboy? * Parkway Bakery obviously * Domilise's is a must as well * Don't forget some smaller, neighborhood places as well like Radosta's in Metairie * Looking for somewhere to go for Father's Day? * Peychaud's is a nice, little cocktail den. * The Batture "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

The Team present the best food show on t'radio - sponsored by Ramsbottom Kitchens

As award season is in full swing we celebrate recent recipients of the Highlands and Islands Food and Drink Awards 2026. On this episode Rosalind speaks to two recipients;  Sarah Heward of the Real Food Cafe and Sean Kelly of the Lovat.Sarah shares her amazing back story of how her business in Tyndrum came about, the challenges she's faced over the years and how she built the success the business has become. She attributes this in no small part to her team and the wonderful network she has built  despite the challenges of working in a rural setting. She tells Rosalind what it means to her to have picked up this recent sustainability award. Rosalind also chats to chef Sean Kelly of The Lovat in Fort Augustus, who also picked up an award. This time for Best restaurant/eating experience. Sean tells Rosalind all about his passion for cooking, the challenges of being up north but also the wonderful opportunities it presents for things like foraging. He also talks about how they encourage their staff's development through things like awards but also ensuring they are pursuing other interests outside of work and embracing wellbeing. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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

It is common for the Christian to have a disagreement with someone else about what they think the Bible teaches to be wrong or right on an issue that is not particularly clear. This is the topic at hand for this sermon on Romans 14:1–4 titled “Food and Drink” and Dr. Martyn Lloyd-Jones guides the listener through how to interact with this issue that is becoming more prominent in the church today. There are things in Scripture about which there is not a clear command. In this passage, it had to do with food sacrificed to idols. Because idols are not real, the food sacrificed to them means nothing. However, Paul encourages believers to watch out for their brothers and sisters in Christ and to avoid doing things that would make it easier to stumble because of the way they were raised. The immature Christian, says Dr. Lloyd-Jones, is characterized by making secondary issues primary ones. Yet, as he points out, one should not sit back and judge other Christians— it is the weak Christian who is most likely to do this. Why do they have this tendency? He says that it is due to the spirit of fear and he explains his reasoning behind this. He encourages avoiding falling into legalism and determining if or not people are Christians based off of their judgments— ultimately, that is up to the Lord and it allows living in a way that pleases the Lord and leaving the consequences up to Him.

- Don't be afraid to try some Indian street food at LUFU NOLA - Neighborhood restaurants are a treasure around the New Orleans area. Support yours. - Good Times Sushi recently reopened after FIVE years - You have to try the tasting menu at Ralph's on the Park "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years!

Full Show 6-15-26: Food to try, sports to watch, help for homeowners, and more full 5540 Fri, 12 Jun 2026 14:59:10 +0000 xlOC7GIEWmP2n9hWyE23WM8HllylN5T7 world cup,new orleans,health,food and drink,news WWL First News with Tommy Tucker world cup,new orleans,health,food and drink,news Full Show 6-15-26: Food to try, sports to watch, help for homeowners, and more Tommy Tucker takes on the days' breaking headlines, plus weather, sports, traffic and more © 2026 Audacy, Inc. News https://player.a

Baby food should not feel like a trade-off between “quick” and “good”. We sit down with Ed van der Lande, founder of More Toddler Meals, to unpack a deceptively simple question: how do you feed toddlers wholesome meals with real texture and visible ingredients when you are exhausted, out of the house, or racing between nursery pick-ups and work?Ed traces the idea back to a moment on deployment in Somalia, watching his wife carry the full load at home and feeling the friction every parent knows. That frustration turned into an unusual solution: freeze drying. We break down, in plain English, how freeze drying differs from retort and pasteurised pouch foods, why heat can change flavour and texture, and why chewing and oral development matter when little ones are learning to eat. If you care about healthy toddler meals in the UK, convenient baby food, and what “shelf-stable” can look like without turning into puree, this will spark ideas.We also get practical about building a product-based business. Ed shares the leap from British Army major to Amazon, the leadership principles he carried over (high standards, curiosity, customer obsession), and the systems he uses now to keep focus. From home recipe trials and brutally honest feedback to selling at markets, walking into independent retailers, and rethinking online growth, this is a candid look at what it really takes to launch and scale a food brand.If you enjoy the conversation, subscribe, share it with a parent or founder, and leave a review so more people can find the show.Support the show

It is common for the Christian to have a disagreement with someone else about what they think the Bible teaches to be wrong or right on an issue that is not particularly clear. This is the topic at hand for this sermon on Romans 14:1–4 titled “Food and Drink” and Dr. Martyn Lloyd-Jones guides the listener through how to interact with this issue that is becoming more prominent in the church today. There are things in Scripture about which there is not a clear command. In this passage, it had to do with food sacrificed to idols. Because idols are not real, the food sacrificed to them means nothing. However, Paul encourages believers to watch out for their brothers and sisters in Christ and to avoid doing things that would make it easier to stumble because of the way they were raised. The immature Christian, says Dr. Lloyd-Jones, is characterized by making secondary issues primary ones. Yet, as he points out, one should not sit back and judge other Christians— it is the weak Christian who is most likely to do this. Why do they have this tendency? He says that it is due to the spirit of fear and he explains his reasoning behind this. He encourages avoiding falling into legalism and determining if or not people are Christians based off of their judgments— ultimately, that is up to the Lord and it allows living in a way that pleases the Lord and leaving the consequences up to Him. To support this ministry financially, visit: https://www.oneplace.com/donate/603/29?v=20251111

* "Table Talk" your weekly trip arond New Orleans food & restaurant scene underwritten by: Loop Linen & Uniform - where great service starts with clean linens for almost 100 years! * Saturday is the 82nd anniversary of the D-Day landings. We'll talk with Dr. Bradley Hart, a senior historian with the National World War II Museum, about what happened 82 years ago and how the museum is commemorating the day.

On today’s “Closer Look with Rose Scott,” budding entrepreneurs in the food and drink industry can apply for the Georgia Tech Food and Beverage Accelerator program. Guests share how the program has empowered their businesses and the program co-director shares what they’re looking for in an applicant. The registration deadline is May 31. Also, college and high school students aren’t the only ones celebrating their graduation. Today we meet a group of five and six-year-olds who are excited to graduate from kindergarten. They talk about their hopes for the future, what they like about school, and share words of wisdom for the next class of kindergarteners.See omnystudio.com/listener for privacy information.