Podcast appearances and mentions of Heston Blumenthal

Pracoval u Hestona Blumenthala i Alaina Ducasse, dnes je Head Sommelierem v Restaurantu Gordon Ramsay. „Blumenthala jsem v životě neviděl vařit, hned první týden ve trojhvězdě u Alaina Ducasse mi dali zabrat, ale chvíli na to jsem skončil na druhém místě UK Sommelier of the Year,“ říká jeden z nejúspěšnějších českých sommelierů Martin Kleveta.

When I was at uni, I'd come home from a day of lectures and put Raymond Blanc's shows on my laptop - he was my safe space, and watching him would always calm any anxiety and make me feel calm. So when he replied to my message inviting him onto my show, excited is an understatement. Raymond is a true legend of the culinary world - holding two Michelin stars for the last 41 years, mentoring some of the greatest - from Heston Blumenthal to Marco Pierre White - and being entirely self-taught! You could say there's a romance to his childhood, but growing up in post-war France was far from easy; gardening a lot of their own food, the hard work instilled by his father, combined with his obsession with the details, led him to seek excellence, becoming the best cleaner, the best waiter, the best chef and ultimately cultivating the best culinary experience in the country. Then during the pandemic, Raymond nearly lost it all when he developed a very serious case of COVID, but his relentless drive never faded, making a full recovery.Raymond's story is one of boldness and strength, how through grit, humility and a deep belief in your craft, you can create joyYou can also follow us on Instagram and Tiktok @greatcompanypodcast and if you've got thoughts, questions and comments, you can email us at greatcompany@jampotproductions.co.uk--THE CREDITSExec Producer: Jemima RathboneAssistant Producer: Gurlina HeerVideo: Jake Ji & Ryley KirbySocial Media: Laura CoughlanGreat Company is an original podcast from JamPot Hosted on Acast. See acast.com/privacy for more information.

Callum Nugent might be relatively new to Stokehouse Pasta & Bar, but he's no stranger to high-pressure kitchens. Since stepping into his first official head chef role in December, he's embraced the challenge with enthusiasm. His love of food started young; he remembers being glued to TV cooking shows at just three years old and spending time in the kitchen with his mum, nonna, and godmother. With experience at places like Chateau Yering, Dinner by Heston Blumenthal and a formative 18 month stage in San Sebastian when he was 19, Callum has shaped his leadership style around balance: precision and creativity, discipline and support. He's passionate about keeping his team inspired, changing the menu every two weeks, and making sure hospitality is as rewarding for those in the kitchen as it is for those at the table.

In January, Isabella Condon was named the 2025 Gold Service Scholar and she has also been named this year's Rising Star in the 2025 Murphia List, which features the top Irish talent on the London food and drink scene. At present, Isabella is the junior assistant manager at the two-Michelin-starred Dinner by Heston Blumenthal, but her career in hospitality started when she was very young, working with her family at Marguerite's Bakery & Restaurant in Newcastle West in Co Limerick, Ireland. In this Best Possible Taste interview, Isabella talks to host Sharon Noonan about the journey that brought her to London, what the incredible Gold Service Scholar honour means to her, and what's next on her exciting path. BEST POSSIBLE TASTE IS IRELAND'S LONGEST RUNNING FOOD & DRINK PODCAST. VISIT WWW.SHARONNOONAN.COM FOR MORE DETAILS & INTERVIEWS.

Today we're joined by one of the most in demand chefs in the world in the genius Jocky Petrie who's overseen operations for both Heston Blumenthal and Gordon Ramsay globally, whilst casually also creating some of the most famous dishes in the world whilst he was Head Pastry Chef at The Fat Duck during its golden era. Today on the podcast we uncover his incredible story which has taken him from a remote village in Scotland to working at the craziest 3 Michelin Star restaurant in America to eventually becoming Heston's right hand man where he created some of the most famous dishes in the world. After 10 years pushing the culinary boundaries with Heston, Chef Jocky ended up being put in charge of Gordon Ramsay's business empire globally and additionally landed the role as Sous Chef on the multi-award winning TV show 'Hells Kitchen'. He now finds himself back working alongside Heston, as he's pushing the boundaries of food innovation once again, as they once more plan to be the greatest restaurant in the world. This is a truly fascinating interview, so please sit back, relax and enjoy. -----------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Heston Blumenthal is a world-renowned chef, innovator, and the creative force behind The Fat Duck, one of the most celebrated restaurants in the world. Known for his imaginative approach to food, Heston is also an artist who views cooking as an opportunity to tell stories and spark emotions.In this episode, Jake sits down with Heston to explore the intersection of mental health and creativity. Heston opens up about his experiences being diagnosed with Bipolar Disorder and ADHD, revealing how these conditions have impacted his body, mind, and creative process over the years. He reflects on whether his neurodivergence plays a massive role in his obsessive passion for perfecting every element of his creations. Heston also dives into his creative process, offering a rare glimpse into how he crafts his signature dishes. Together with Jake, they discuss the importance of fostering deeper conversations about Bipolar Disorder within society and the lessons we can all learn about embracing our unique challenges.This episode offers an honest look at creativity, mental health, and what it means to stay inspired as an artist.

This week on Food Rebels, we're thrilled to welcome culinary legend Heston Blumenthal. Join AJ Sharp in this special feature length episode as she dives into an inspiring conversation with Heston about his incredible 30-year journey at The Fat Duck, how he redefined fine dining and his personal philosophy of 'Question Everything'. From pioneering the role of science in cooking to exploring the fascinating links between food, wellness, and mental health, Heston shares his insights, stories, and what's next for him and his team. A true pioneer, a genuine rebel, and an inspiration to so many—don't miss this week's episode as we explore the brilliance and creativity of one of the greatest culinary minds of our time.

Jane and Fi have both brought in packed lunches today, but Jane's is raising eyebrows... They also discuss dog sh*t, motherhood, and sex education from the '60s. Plus, chef Heston Blumenthal reflects on his career ahead of the 30th anniversary of The Fat Duck. The next book club pick has been announced! 'Eight Months on Ghazzah Street' is by Hilary Mantel. If you want to contact the show to ask a question and get involved in the conversation then please email us: janeandfi@times.radioFollow us on Instagram! @janeandfiPodcast Producer: Eve SalusburyExecutive Producer: Rosie Cutler Hosted on Acast. See acast.com/privacy for more information.

Der finnische Sternekoch verfolgt eine klare Philosophie in seiner Küche: „Jedes Produkt auf dem Teller muss eine Bedeutung haben. Ich setze auf das Prinzip 1+1 – ein Hauptprodukt ergänzt durch ein Nebenprodukt.“ Sauli Kemppainen aus Oulu besuchte nach der Koch-Ausbildung und Meisterprüfung die Chefkochschule in Belgien, bevor er im Hotel Savoy in Helsinki am Herd stand. Es folgten Stationen im Berliner Restaurant Margaux vom frankophilen Michael Hoffmann, im Drei-Sterne-Restaurant von Dieter Müller in Bergisch Gladbach und im Tristan auf Mallorca. Anschließend erweiterte er seine Expertise im weltberühmten Fat Duck von Heston Blumenthal in Berkshire (England) und verantwortete die Küche im Orange Tree in Moskau. Seine gelungene Premiere beim SHGF feierte Sauli Kemppainen im November 2024 in der Gutsküche (Tangstedt) von Rebecca und Matthias Gfrörer. „Ich bin sehr glücklich, bei Matthias an diesem schönen Ort zu sein. Mit ihm habe ich vor 24 Jahren im 2-Sterne-Restaurant Margaux in Berlin am Herd gestanden“, so der heute 55-Jährige, der gerade das Restaurant Harbore im Solo Sokos Hotel Pier 4 in Helsinki eröffnete. Warum Sauli Kemppainen kein Wasser zum Kochen verwenden, pure Aromen im Mittelpunkt stehen und seine Koch-Ausbildung sechs Jahre gedauert hat, erzählt der sympathische Finne in der 78. Episode vom SHGF Podcast.

Helloo! Today we are joined by none other than Founder and CEO of Proud Mary Coffee Roasters, Nolan Hirte! Nolan lives for coffee. He's travelled the world sourcing different origins, and describes tasting as a psychedelic experience - something that is not so easily explained with words. In this episode we discuss Nolan's experience in the industry - everything from working with Heston Blumenthal, to being publicly shamed after a controversial broadsheet article. Plus, we dive into Proud Mary's expansion to the U.S and Nolan's insight into the cafe scenes of Austin and Portland.  Also! Kirk has a gripe (what's new) with a Daily Grind article, and Rohan has some notes for coffee machine designers… In coffee news: A 2024 auction has seen the Lamastus Family Estates break its own (and also world) record. The farm sold a 3kg lot of honey processed geisha for US $40,554 – or US $13,518 per kilogram.  If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day; It's Just Coffee! Huge thank you to Nolan for sharing your story! Find Nolan Hirte at - @nolan.hirte @nolan.hirte  Instagram:https://www.instagram.com/nolan.hirte?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Proud Mary Coffee Roasters - @proudmarycoffee @proudmarycoffee https://www.instagram.com/proudmarycoffee/?utm_source=ig_web_button_share_sheet Proud Mary USA - @proudmaryusa  https://www.instagram.com/proudmaryusa?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Where to find us: Rohan Cooke - @goldenbrown.coffee Instagram:https://www.instagram.com/goldenbrown.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Kirk Pearson - @kirkthebarista Instagram:https://www.instagram.com/kirkthebarista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Want more coffee content? Follow us on instagram @itsjustcoffee or browse all of our content here. Love you for listening! Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 43 (21/11/24) - The danger of potholes to Rod Stewart's sports cars and Greg's electric bike, Barry & Greg try out new Twitter/X rival apps ‘Blue Sky' & ‘Threads' respectively, Heston Blumenthal getting triggered by ‘The Bear', a smooth Mars bar that went viral, the mystery of Chocolate Baileys, Greg tries an exciting new Liqueur from Asda, David Lynch smoking at the age of 8, a dating app update from Greg, a new idea for a TV reality/game show called ‘4 In a Shed', Barry & Greg do a better version of a game that featured on one of their sister podcasts ‘The Rest Is Entertainment', Barry reads out an agony aunt question for Greg to answer, Barry's fun time doing karaoke for Children In Need, Clarkson and the farmers, a look at a couple more of this year's Xmas TV adverts, a woman who has visited every country in the world, our improvised soap opera ‘Aylesbury Market', a dead celebrity seance, recommendations, Future Greg and a whole lot more!

Today, Pete's wrestling with a truly 'hypothetical' dilemma: if banished to the apology cabin by the partner he has access to, could he use his 3D printer to cook sausages and reinvent himself as Heston Blumenthal 2.0? Naturally, Luke is on hand to help him evaluate this groundbreaking culinary experiment.Meanwhile, Luke takes a deep dive into the BBC's Boyband documentary, offering his take on its eye-opening exploration of the music industry's darker side.Email: hello@lukeandpeteshow.com or you can get in touch on X, Threads or Instagram.***Please take the time to rate and review us on Apple, Spotify or wherever you get your pods. It means a great deal to the show and will make it easier for other potential listeners to find us. Thanks!*** Hosted on Acast. See acast.com/privacy for more information.

As editor of the Fine Wine & Food Guide Kevin Flanagan visited some of the best restaurants in the world, including the legendary The Fat Duck by Heston Blumenthal.  In this podcast Kevin describes what it was like to meet the man who helped create the Molecular Gastronomy movement which changed all our perceptions of food.  He also describes eating such iconic dishes as Blumenthal's Bacon & Egg ice cream while drinking his Hot & Cold tea! Just some of the fare that won The Fat Duck the award of best Restaurant in the World! Do visit our website at www.TheTopTravelDestinations.com You can also follow The Top Travel Destinations on social media for updates:  Instagram: @thetoptraveldestinations X: @becreativkev

Today we're joined by one of the most important chefs to ever grace this earth in Ashley Palmer-Watts, who alongside Heston Blumenthal, completely reinvented the world of food during his 20 year tenure as Head Chef at the 3 Michelin Starred 'Fat Duck' & 2 Michelin Starred 'Dinner By Heston'. Today for the first time ever, Ashely opens up and reveals all the secrets, accidents and development work that went into changing the way we as humans think about, taste and appreciate food. He also reveals the genius mind of Heston Blumenthal and how he was the first man to break the barriers on fine dining  and hence why he will go down in the history book alongside the likes of Escoffier & co.  ----------- Please subscribe and leave us a comment and share it with your friends!

Kali ini kita kedatangan dua Sous Chef asal Indonesia yang kerja di Dubai, Reza Putra Arief (Sous Chef Dinner by Heston Blumenthal) dan Kadek Bayu Darmika (Sous Chef Row on 45 by Jason Atherton). Mereka akan bercerita awal mula karier mereka hingga bekerja di restoran Michelin di Dubai. Ini adalah part 1 dari podcast mereka. Tonton video selengkapnya di #RayJansonRadio #458 RASANYA DAPET MICHELIN STAR! WITH REZA & KADEK | RAY JANSON RADIO Enjoy the show! Instagram: Reza Putra Arief: https://www.instagram.com/rezaputrarief/ Kadek Bayu Darmika: https://www.instagram.com/kadekbayudarmika/ DON'T FORGET TO LIKE AND SUBSCRIBE ! Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio TikTok: https://www.tiktok.com/@rayjansonradio Let's talk some more: https://www.instagram.com/rayjanson #RayJansonRadio #FnBPodcast #Indonesia

Bonjour équipe de la crème! Hanna ist im Urlaub in Frankreich und hat dermaßen savoir vivre im Blut, dass man das Meer und den loup de mer förmlich riechen kann. Direkt zu Beginn macht sie Zora und uns alle mit ihrer Hommage an das Essen ihres ehemaligen Sous-Chefs – der mit von der Travel-Party ist – neidisch. Im Anschluss erzählt sie von ihrer noch in Berlin fabrizierten Hochzeitstorte. Was das mit Marie Antoinette und Rembrandt zu tun hat, hört ihr besser selbst. Zora hatte Erlebnisse auf der anderen Seite der Spaß-Skala. Nicht nur, dass sie gegen Regelschmerzen und Brain Fog ankämpfen musste – erst sagte die Frühschicht in der Weidenkantine ab und dann musste das Blattgold am Samstagabend bei vollstem Hause wegen eines Bombenfundes geräumt werden… Im Service geht es um Zoras und Hannas Besuch bei der Rolling Pin.Convention, dem größten Gastro-Festival Deutschlands. Besonderen Eindruck hinterließen die Vorträge von Heston Blumenthal und den Köchen des Disfrutar. Das Dreierlei ist diese Woche, passend zum Wetter, ein Dreierlei der Herbstsalate. Beim Bierchen verrät Zora, dass sie ihrer Mama beim Renteneintritt-Essen hilft, ein Catering zu zaubern. Lecki! Außerdem wird die Weidenkantine 4 Jahre alt. Hanna hat noch bis Sonntag Urlaub und genießt das Leben in Frankreich.

Leyla Kazim explores how neurodivergence can affect the way people eat and experience food.The programme visits Aubergine Café in Cardiff, which is owned and run by autistic individuals, to meet the staff who explain why the café is needed and how it provides a better workplace for neurodivergent people.Leyla also speaks to expert dietitian David Rex, who supports children with autism facing eating challenges. She meets the parents of one of his patients, a four-year-old girl recently diagnosed with ARFID (Avoidant Restrictive Food Intake Disorder). David explains the role of "safe foods" and how they can both aid and complicate recovery.At The Holmewood School in north London, a specialist school for neurodivergent children, teachers and students share with Leyla how their new food technology kitchen is transforming some children's relationship with food, while also building skills and pride.And renowned chef Heston Blumenthal, owner of The Fat Duck restaurant, discusses his own experiences with ADHD and bipolar disorder.The programme also features:Kate Tchanturia, a professor of psychology in eating disorders at King's College London, who developed the PEACE pathway to support autistic people with anorexia.Lucinda Miller, clinical lead at NatureDoc and author of Brain Brilliance, a book of recipes and guidance for parents of neurodivergent children.Leanne Maskell, founder of ADHD Works, a company providing ADHD coaching.Presented by Leyla Kazim Produced for BBC Audio in Bristol by Natalie Donovan

In this episode, Dave and Chris explore the culinary innovation of Heston Blumenthal, discussing how his techniques transformed modern gastronomy and redefined the boundaries of culinary creativity (2:50). Next, they get into a conversation about AI's potential impact on food and how it could reshape industries beyond the kitchen (16:22). The episode wraps up with Dave's heartfelt farewell to Szechuan food (42:04). Hosts: Dave Chang and Chris Ying Video Producer: Victoria Valencia Majordomo Media Production: Noelle Cornelio and Kelsey Rearden Learn more about your ad choices. Visit podcastchoices.com/adchoices

Why does food do our heads in? This episode is a panel recording from 2024 Abergavenny Food Festival with a live audience.Sheila Dillon is joined by Chef Heston Blumenthal, who recently went public about his diagnosis of bi-polar, and having ADHD (Attention Deficit hyperactivity disorder); chartered psychologist Kimberley Wilson, the author of "Unprocessed: How the Food We Eat is Fuelling Our Mental Health Crisis"; Natalie Hackett the Headteacher of New Lubbesthorpe Primary School in Leicestershire who was crowned School Leader Food Hero of 2024, at the Jamie Oliver School Food Awards; and Dr Ally Jaffee, co-founder of Nutritank, an organisation set up to make sure that future doctors learned that food, along with exercise, is central to health. Dr Jaffee is now a resident doctor specialising in psychiatry.The discussion focussed on the known connections between food and mental health, from childhood through to old age. Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan

We're joined today by Rishabh Vir, the co-owner and exec chef at Caia in Golborne Road. Rishabh was working in property in Mumbai before moving over to London to pursue his love for food and trained at the esteemed Cordon Bleu. It was then to work for Heston Blumenthal at the 3 Michelin Starred 'Fat Duck' followed up by bagging a job at one of the best respected restaurants in the city 'Kiln'. Rishabh then met his business partner Tim Lang, best known for Street Feast & Dinerama and they decided to open Caia inspired by all their shared professional experiences. Today we get to sample Rishabhs genius creations, whilst hearing about everything from the Mumbai food scene to deboning chicken feet for Heston to cooking for 70 michelin starred chefs and much more..... ----------- Please leave us a rating and a comment - it really helps other people find us and definitely go and check out the amazing Caia here - https://caia.london/

CW: Suicide, Mental HealthIn this podcast exclusive, culinary icon Heston Blumenthal reveals his recent diagnosis of bipolar disorder.The mastermind behind the three Michelin-starred The Fat Duck is renowned for his innovative, playful, and multi-sensory culinary experiences. So it may not come as a surprise that he's also ADHD.In this episode, Ben takes a deep dive "Inside Heston's World," unveiling a different side of the renowned chef. Heston candidly discusses the highs and lows of bipolar disorder, his hospitalisation, and how his manic episodes have fuelled his imagination. He also explores the impact of ADHD on his culinary experiments and occasional kitchen mishaps.1:36 The Different Types Of Bipolar3:31 Heston's Bipolar Diagnosis13:21 Heston's ADHD13:53 ADHD and Cooking17:29 ADHD and Sensory Issues19:13 ADHD and Mindfulness22:20 ADHD and Bipolar Disorder Combined24:13 Heston Blumenthal's Third Michelin Star28:40 Yes or No Round31:06 Heston's Neurodivergent item____________________ On "The Hidden 20%," host Ben Branson chats with neurodivergent [ADHD, Autism, Dyscalculia, Dyslexia, Dyspraxia, Tourette's etc.] creatives, entrepreneurs, and experts to see how great minds.. think differently. Host: Ben BransonProducer: Bella NealeVideo Editor: James ScrivenSocial Media Manager: Charlie YoungMusic: Jackson GreenbergBrought to you by charity The Hidden 20% #1203348___________ Follow & subscribe… Website: www.hidden20.orgInstagram / TikTok / Youtube / X: @Hidden20podcastBen Branson @seedlip_benHeston Blumenthal @hestonblumenthalteam @dinnerbyhbIf you'd like to support The Hidden 20%, you can buy a "green dot" badge at https://www.hidden20.org/thegreendot/p/badge. All proceeds go to the charity. Hosted on Acast. See acast.com/privacy for more information.

In this episode from the BFHP vaults, the tables are turned, and Neil is the guest on his own podcast, interviewed about his new book Before Mrs Beeton, Elizabeth Raffald, England's Most Influential Housekeeper, about c18th cook and Manchester legend Elizabeth Raffald, which won the Best Food Book at the Guild of Food Writers Awards 2024.In the interviewer's chair is previous guest and friend of the show Alessandra Pino. Alessandra is co-author of A Gothic Cookbook which is an illustrated cookbook inspired by classic and contemporary Gothic texts. She is also co-host of Fear Feasts which is a podcast about food and horror in books and the films based on those books. She is also the co-host of A is for Apple: An Encyclopaedia of Food & Drink alongside Neil Buttery and Sam Bilton.They talked about how I discovered Elizabeth, her great achievements, the problem of Mrs Beeton, her recipes, my recipe section of updated Raffald recipes, "Rabbits Surprised", comparisons with modern chefs like Heston Blumenthal, why there's no statue of her, the time she exorcised a house from an evil spirit and much, much more.Pre-order Neil's new book Before Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper at you favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Things mentioned in today's episode:The Experienced English Housekeeper by Elizabeth Raffald (1769): https://archive.org/details/experiencedengl01raffgoog/page/n9/mode/2up Mrs Beeton's Book of Household Management (1880 edition): https://www.google.co.uk/books/edition/The_Book_of_Household_Management/otoAAAAAYAAJ?hl=en&gbpv=0 The Art of Cookery Made Plain and Easy by Hannah Glasse (1780 edition): https://www.google.co.uk/books/edition/_/fe8HAAAAQAAJ?hl=en&sa=X&ved=2ahUKEwjPiaaExKz9AhUMQ8AKHazyCXkQre8FegQIHRAJ Previous podcast episode 18th Century Dining with Ivan Day: https://open.spotify.com/episode/22BHsKHncyk2i6UXEzcIY2?si=3afcd447af0b4eb9 Previous Podcast episode Food in Gothic Literature with Alessandra Pino: https://open.spotify.com/episode/6Nt55uQLXp6vrqH6MZsdPY?si=7b342ca391514232Alessandra links:A Gothic Cookbook: https://www.goodreads.com/book/show/63143496-a-gothic-cookbook Find her on Instagram @sasacharlie and twitter @foodforfloNeil's book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 Don't forget there will be another postbag episode at the end of the season. If you have any questions or queries about today's episode,...

This week, Elizabeth welcomes Patrick Drake, a former attorney who left his legal career to pursue his passion for food full-time. In their chat, Patrick talks about landing a job in renowned chef Heston Blumenthal's kitchen after a chance meeting, co-creating the meal kit delivery service HelloFresh in the UK, and picking up the pieces to create a fresh start after losing almost everything to a fire in California. He now runs the functional coffee company Autonomy Foods, which provides a delicious solution to traditional coffee creamers and matcha. Patrick also gives great tips on overcoming fear through visualization and breaking down big goals into smaller, more actionable steps. Discount Code: Use code Purely15 at Autonomy Foods for 15% off. Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramPatrick: Autonomy - Use Purely15 for 15% off | @autonomyfoods Mentioned: The Secret Heston BlumenthalThe Fat Duck  

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Table Talk Chef Alumni Fly Fishing, Heston Blumenthal on mental health, Manifest in Liverpool, How to Cook Properly Patreon, condiments, ginger and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're continuing our two part miniseries, The Artist and The Scientist. This week, co-host Tiffany Eslick speaks to Chef Tom Allen, head chef at the one-Michelin-star Dinner by Heston Blumenthal at Atlantis The Royal. While incredibly creative, the menu at Dinner is backed by a rigorous scientific process where everything is so precise – from the way ingredients are sourced, how logistics are managed and how it's all plated. Chef Tom also shares how he's not much of a planner, and prefers to connect with good people and live in the moment. You can also catch the first part of the miniseries with Ossiano's Chef Gregoire Berger in your podcast app right before this one.

Jake Kellie is the owner and head chef of the open-fire restaurant Arkhé in Adelaide, Australia. Born in New South Wales, at the age of 16, Jake Kellie passion for cooking started. He studied cooking and travelled overseas to cook and learn from some of the world's best chefs, like Heston Blumenthal of The Fat Duck and Brett Graham of The Ledbury in the UK, and Scott Pickett and Matt Moran in Australia. We will also hear how Jake Kellie builds his cooking on great local produce prepared over different temperatures of open fire. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Rerun. Colonel Harland Sanders' image continues to grace the logo of KFC, who continue to sell the chicken inspired by his ‘11 secret herbs and spices'. But on 14th March, 1978 the Colonel and the chain's owners were at legal loggerheads over his constant criticism of their food. As KFC franchises were rolled out worldwide, Sanders was highly critical of the innovations made to his recipe - describing the new batter as "a damn fried doughball stuck on some chicken" - and the iteration of his gravy as "God-damned slop". In this episode, Arion, Rebecca and Olly reveal the Colonel's surprising devotion to swearing; explain how his devotion to quality made him the ‘Heston Blumenthal of fried chicken'; and revisit the debacle of ‘Kentucky Roast Beef'…  Further Reading: • ‘Kentucky Fried Chicken of Bowling Green, Inc. v. Sanders' (Supreme Court of Kentucky, 1978): https://law.justia.com/cases/kentucky/supreme-court/1978/563-s-w-2d-8-1.html • ‘8 Things You May Not Know About the Real Colonel Sanders' (HISTORY, 2019): https://www.history.com/news/8-facts-real-colonel-sanders-kfc • ‘Colonel Sanders: Integrity in What You Do' (KFC promotional video, 1970s): https://www.youtube.com/watch?v=LzPwWu4PKjU ‘Why am I hearing a rerun?' Every Thursday is 'Throwback Thursday' on Today in History with the Retrospectors: running one repeat per week means we can keep up the quality of our independent podcast. Daily shows like this require a lot of work! But as ever we'll have something new for you tomorrow, so follow us wherever you get your podcasts: podfollow.com/Retrospectors Love the show? Join  

Professor Charles Spence is an experimental psychologist at the University of Oxford. His research focuses on how an in-depth understanding of the human mind will lead to the better design of multi-sensory foods and products. He is the author of several books including his most recent, Sensehacking: How to Use the Power of Your Senses for Happier, Healthier Living. On this episode he talks about how he started experimenting with food and the human senses, working with Heston Blumenthal, and how he doesn't understand ice-cream.

Professor Charles Spence is an experimental psychologist at the University of Oxford. His research focuses on how an in-depth understanding of the human mind will lead to the better design of multi-sensory foods and products. He is the author of several books including his most recent, Sensehacking: How to Use the Power of Your Senses for Happier, Healthier Living. On this episode he talks about how he started experimenting with food and the human senses, working with Heston Blumenthal, and how he doesn't understand ice-cream.

 Well, if you ever got tired of listening to me, talk. Today's the day when you just get to hear from my buddy, Chris Young, because I wound him up and clicked go, and he just talks, and it's great. He has so much, interesting experience and amazing insights. So Chris Young, if you don't know, I met him back when we started the Intellectual Ventures Lab, because he was the guy that Nathan Myhrvold hired to start the cooking projects. We built an experimental kitchen there. Chris ran the project called Modernist Cuisine. Which ended up publishing a 2,400 page cookbook on the science of cooking. That won every award in the world. It's literally a monument to modernist cooking. And these are new techniques for chefs and we talk about that a bunch today. Before that Chris had created the experimental lab at the Fat Duck and that's Heston Blumenthal's restaurant outside of London. Usually considered, if not the best restaurant on Earth, a contender. Since publishing Modernist Cuisine, Chris started a company called ChefSteps to popularize sous vide, which is the most successful of the techniques so far invented by modernists. You have to learn to sous vide. It's super easy. You can make everything you do come out perfectly. After selling that company to Breville, Chris started a new company called Combustion and Combustion is really cool startup. There's lots of lessons in here for entrepreneurs and folks who are making products. Chris is an amazing entrepreneur, very dedicated, really good at figuring out how to make everything work. Combustion is a difficult company to do because it's hardware and software; and it's in the kitchen; and it is hundreds of degrees, Fahrenheit. So it was just a lot to deal with. It's great to learn these lessons and they're shipping now and very successful with it. And then Chris has a YouTube channel called Chris Young Cooks, where he's doing some of the cool stuff that we used to do on Modernist Cuisine. Cool photography, but doing it for video and sharing some of the insights that they have about cooking. So anyway, You're going to have a blast listening to Chris. Important Links Intellectual Ventures Lab Modernist Cuisine The Fat Duck Combustion Chris Young Cooks About Chris Young Chris Young is a chef-scientist known for applying science and technology to create culinary experiences that earlier generations would never have imagined. Before becoming a chef, Young completed degrees in mathematics and biochemistry at the University of Washington. Unfulfilled with a life in the hard sciences, Young left his doctoral work behind for a job as a chef at one of Seattle's top-rated restaurants, Mistral. Young's expertise wasn't long secluded to the American Northwest. From 2003 to 2007, Young worked with the world-famous chef Heston Blumenthal to oversee development of some of his most innovative dishes. In 2004, Young opened The Fat Duck Experimental Kitchen, leading a team of more than six full-time chefs and coordinating the work of several consulting scientists. Beyond developing new dishes for The Fat Duck's menu, Young was responsible for recipe development for the critically acclaimed first and second seasons of BBC's “In Search of Perfection: With Heston Blumenthal.” In 2007, Young was asked by the renowned technologist, inventor, and accomplished cook Nathan Myhrvold to return to Seattle to work at Intellectual Ventures. Alongside Myrhvold, Young helped research, experiment, and eventually coauthor the eagerly anticipated, industry game-changing Modernist Cuisine: The Art and Science of Cooking. In 2012, along with Modernist Cuisine colleagues Chef Grant Lee Crilly and photographer Ryan Matthew Smith, Young co-launched an online-based culinary school ChefSteps, using an underground space beneath Seattle's Pike Place Market. Their mission: teaching people how to utilize modern techniques in their cooking. He is the founder and owner at Combustion Inc., a company that builds nice things that make cooking more enjoyable. Like a thermometer that's wireless, oven-safe, and uses machine learning to do what no other thermometer can: predict your food's cooking and resting times with uncanny accuracy.

Rich Wilson is a stand-up comedian who was nominated for Best MC at the 2023 Chortle awards and has had sell-out shows at the Edinburgh Fringe, Melbourne Comedy Festival and the New Zealand Comedy Festival, where he won Best International Guest in 2016. He's the host of the wildly popular insane in the: podcast series where Rich talks to funny and interesting people about their experiences with mental health. In the last year the podcast has been nominated for an award with Podbible and in 2019 won an award with JOE for best podcast. Rich is also the co-host alongside Rachael Wells of the new podcast, But Please Don't Panic! which is all about their shared love of B-Movies. Guests have included; James Acaster, Scroobius Pip, Heston Blumenthal, Tom Allen, Romesh Ranganathan, David Baddiel, Simon Evans, Dane Baptiste and many more . Rich Wilson is guest number 340 on My Time Capsule and chats to Michael Fenton Stevens about the five things he'd like to put in a time capsule; four he'd like to preserve and one he'd like to bury and never have to think about again .Follow Rich Wilson on Twitter & Instagram @IamRichWilson .Follow My Time Capsule on Twitter, Instagram & Facebook: @MyTCpod .Follow Michael Fenton Stevens on Twitter: @fentonstevens & Instagram @mikefentonstevens .Produced and edited by John Fenton-Stevens for Cast Off Productions .Music by Pass The Peas Music .Artwork by matthewboxall.com .This podcast is proud to be associated with the charity Viva! Providing theatrical opportunities for hundreds of young people. Get bonus episodes and ad-free listening by becoming a team member with Acast+! Your support will help us to keep making My Time Capsule. Join our team now! https://plus.acast.com/s/mytimecapsule. Hosted on Acast. See acast.com/privacy for more information.

Most culinary savants are familiar with Chef Wylie Dufresne, who, at his groundbreaking Manhattan restaurant, WD 50, brought modernist molecular gastronomy in the style and spirit of Heston Blumenthal, Grant Achatz, and Ferran Adria to NYC about 10 years ago. Since then, like so many other great fine dining chefs, Wylie has fallen under the spell of pizza and is now expressing his creative genius at Park Avenue's Stretch Pizza. Hear all about Wylie's journey, from his Rhode Island origins, to the global stage, and now finding his voice in the ultra-competitive pizza sector. The expectations are high, but so is his intent, as we'll discover on this new episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

In this episode Justine interviews the inspiring Two Michelin star chef of Da Terra, Rafael Cagali.Originally from São Paulo in Brazil, Rafael started his career in London at the age of 21. Inspired by his Italian heritage, young Cagali then took to Italy to work under Chef Stefano Baiocco at A Villa Feltrinelli where he spent over 3 years. Later in another European excursion, he began growing his career after travelling to Spain to work for Chef Quique Dacosta and Martin Berasategui. After returning to England, Cagali joined the team at famed restaurant The Fat Duck by Heston Blumenthal where he had an honourable stagiare position and after graduating took on the role of their Chef de Partie. From there, he went onto work with Simon Rogan at Fera at Claridges. Leading the Aulis in Fera, Rafael carried on there as head chef. In January 2019, Rafael opened his first restaurant Da Terra in Bethnal Green, London. With Cagali as executive chef after only 8 months, and followed by hard work and dedication, Da Terra gained its first Michelin star. And just 1 year later, following a very eventful 2020, the restaurant was awarded their second star in the Michelin guide of 2021. Rafael Cagali's experimental cuisine is inspired by the flavours of his origins and influences of his culinary experiences throughout his career.Instagram: @rafacagali and @daterrarestaurant and @elis.ldnWebsite: daterra.co.uk and restaurantelis.co.ukThank you for listening. Subscribe now so you don't miss an episode.You can follow mymuybueno on Instagram to stay updated in all going on, now in it's eleventh year and all Justine's restaurant visits and reviews too.And mymuybueno Chefs Instagram – our culinary community and mymuybueno Group.Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn Hosted on Acast. See acast.com/privacy for more information.

Season 6 - Episode 21Gastronomic Divinations & Plastic Bag HoardersBack with another round of cosmic capers, it's yours truly, Clinton Baptiste, and the indefatigable Linda. Linda's got a hairy (literally!) tale about a daring K9 rescue. After a white fluffy apparition darts in front of her car, she becomes an impromptu saviour to the canine world. Not quite a ghost, but equally as startling on a dark country road!We're joined by Paul Partington over Zoom, who's got a bone-chilling tale about a job at a quaintly named place, Rose Cottage. Picture this: technical malfunctions, spontaneous bickering, and a spooky aura you couldn't cut with a machete. The local pub regulars reveal it's more haunted than a hat rack in a ghost's cloakroom.Moving on, we're taking a spiritual detour to the glitzy world of casinos at Westfield, Stratford. Tagging along is Ollie Horn, who has never felt the chill of the spectral world... unless you count an unexpected weather shift at his Nan's grave. Who knew the dearly departed had their own version of climate control?We're ever eager to help you navigate life's thorny problems using spiritual wisdom, but since you all seem to be practicing Zen masters, we're turning to 'Take a Break - Fate and Fortune'. Buckle up for a story about a hoarder whose collection of plastic bags could outmatch the Sainsbury's carrier bag stand. The spiritual solution? Not as useful as a reusable tote, I'll tell you that much.And we couldn't miss the latest melodrama from Erskin Court, could we? This week I've been channeling my inner Heston Blumenthal, but instead of making snail porridge, I'm predicting the future via Barry's belly rumbles. I'm the Nostradamus of the navel, the oracle of the oesophagus, the...Well, enough about that. Let's dive headfirst into a dank cellar of the Cleveland Arms in Wolverhampton. There we'll find Nina Gilligan with a childhood ghost story about a helpful poltergeist who, unlike your typical teenager, liked to keep the house tidy. That is until a séance made things go pear-shaped faster than a ghost trying to use an iPhone.So strap in for another rollercoaster of paranormal peculiarity, supernatural snickers, and ethereal exuberance with me and Linda. Until next time, my spiritual seekers!Special thanks to:Kathrine BoylePaul PartingtonOllie HornBarry from WatfordNina Gilligan• Podcast producer is Laurie Peters from Peters-Fox.• Outro music was composed by David Brinkworth, with vocals by GLOWE.Email your spooky stories to clinton@clintonbaptiste.comAlso, check out our Ko-fi page at https://ko-fi.com/clintonbaptiste/shop----------------Fading now.......fading now--------------www.clintonbaptiste.com Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

In this jam-packed episode, we talk with Stefan about his journey through the Michelin-starred ranks like Le Manoir Aux Saison by Raymond Blanc and The Fat Duck and Dinner by Heston Blumenthal, where he achieved his MS designation in 2017. We then discuss his new online course, tips on blind tasting, whether “supertasters” exist, which varietals or regions get easily mixed up during MS studying, and more. If you're looking to become more knowledgeable about anything and everything wine, Stefan Neumann, MS, is a wonderful resource.“Master Sommelier” is a moniker saved for the most expert wine tasters in the world. Training, studying, and blind-tasting are vital to achieving this goal. Luckily, Stefan Neumann, MS, is here to help wine students and professionals alike. Born in Austria and based in London, Stefan is a consultant for many wine brands, including Graham's, LVMH, and Austrian Wine Marketing. And he's just launched his online blind-tasting course, helping aspiring sommeliers pass their wine exams and qualifications.Find out more: https://stefanneumann.co.ukConnect with him online: @stefanthesommelier_msFind out more about his wine tasting course: https://stefanneumann.co.uk/blind-tasting/Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes!

Season 6 - Episode 21TEASER - Gastronomic Divinations & Plastic Bag Hoarders Get your 7-day free trial at Patreon.com/clintonbaptiste and hear it all.Back with another round of cosmic capers, it's yours truly, Clinton Baptiste, and the indefatigable Linda. Linda's got a hairy (literally!) tale about a daring K9 rescue. After a white fluffy apparition darts in front of her car, she becomes an impromptu saviour to the canine world. Not quite a ghost, but equally as startling on a dark country road!We're joined by Paul Partington over Zoom, who's got a bone-chilling tale about a job at a quaintly named place, Rose Cottage. Picture this: technical malfunctions, spontaneous bickering, and a spooky aura you couldn't cut with a machete. The local pub regulars reveal it's more haunted than a hat rack in a ghost's cloakroom.Moving on, we're taking a spiritual detour to the glitzy world of casinos at Westfield, Stratford. Tagging along is Ollie Horn, who has never felt the chill of the spectral world... unless you count an unexpected weather shift at his Nan's grave. Who knew the dearly departed had their own version of climate control?We're ever eager to help you navigate life's thorny problems using spiritual wisdom, but since you all seem to be practicing Zen masters, we're turning to 'Take a Break - Fate and Fortune'. Buckle up for a story about a hoarder whose collection of plastic bags could outmatch the Sainsbury's carrier bag stand. The spiritual solution? Not as useful as a reusable tote, I'll tell you that much.And we couldn't miss the latest melodrama from Erskin Court, could we? This week I've been channeling my inner Heston Blumenthal, but instead of making snail porridge, I'm predicting the future via Barry's belly rumbles. I'm the Nostradamus of the navel, the oracle of the oesophagus, the...Well, enough about that. Let's dive headfirst into a dank cellar of the Cleveland Arms in Wolverhampton. There we'll find Nina Gilligan with a childhood ghost story about a helpful poltergeist who, unlike your typical teenager, liked to keep the house tidy. That is until a séance made things go pear-shaped faster than a ghost trying to use an iPhone.So strap in for another rollercoaster of paranormal peculiarity, supernatural snickers, and ethereal exuberance with me and Linda. Until next time, my spiritual seekers!Special thanks to:Kathrine BoylePaul PartingtonOllie HornBarry from WatfordNina Gilligan• Podcast producer is Laurie Peters from Peters-Fox.• Outro music was composed by David Brinkworth, with vocals by GLOWE.Email your spooky stories to clinton@clintonbaptiste.comAlso, check out our Ko-fi page at https://ko-fi.com/clintonbaptiste/shop----------------Fading now.....my Patreons....fading now--------------www.clintonbaptiste.com Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Sophie is an Addiction Recovery Coach and, separately, a Brand Strategist. Having grown up in Switzerland and the UK, Sophie now lives in Australia and works with clients worldwide. She's passionate about helping others strengthen and maintain long-term recovery and owns her own coaching practice, The Wolf You Feed.During her prior 10+ year marketing career with world-class brands like the Royal Albert Hall in London, and Heston Blumenthal's restaurant group in the UK, she held a number of senior leadership roles and an executive board position. Life in addiction became completely unmanageable and she embarked on her own recovery journey. After overcoming her own challenges with highly functioning addiction, Sophie uses her personal transformative experiences to help others encounter long term, rewarding personal growth and life satisfaction 'on the other side' of addiction. She knows from her own experience that it is possible to attain, and maintain, a life of meaning, purpose and joy after addiction.Sophie is also the co-founder of From Here On; a coaching practice that offers specialised 1:1 coaching, in-person retreats, online programs, and post-rehab aftercare programs for professionals ready to find freedom from substance abuse and burnout. https://fromhereon.com.au/ sophie@thewolfyoufeed.com www.thewolfyoufeed.comInstagram: the_wolfyoufeed

Midori Goto's sculptures would be right at home in one of Heston Blumenthal's gastronomical ventures. The bizarre, the experimental, the dream like. Midori joins Willy Russo for this week's artist chat on keeping the passion alive in the studio for Two Red Chairs. Two Red Chairs is created and hosted by artist mentor and broadcaster Wilamina Russo with filming and production by Sean Hatzinikolaou.

Today the tables are turned, and Neil is the guest on his own podcast and is interviewed about his new book Before Mrs Beeton, Elizabeth Raffald, England's Most Influential Housekeeper, about c18th cook and Manchester legend Elizabeth Raffald, published on 28 February.In the interviewer's chair is previous guest and friend of the show Alessandra Pino. Alessandra is co-author of A Gothic Cookbook which is an illustrated cookbook inspired by classic and contemporary Gothic texts. She is also co-host of Fear Feasts which is a podcast about food and horror in books and the films based on those books. Like Neil, she is also interested in the history of sugar and has a chapter coming out soon in The Palgrave Companion to Memory and Literature about memory, sugar and Cuba.They talked about how I discovered Elizabeth, her great achievements, the problem of Mrs Beeton, her recipes, my recipe section of updated Raffald recipes, "Rabbits Surprized", comparisons with modern chefs like Heston Blumenthal, why there's no statue of her, the time she exorcized a house from an evil spirit and much, much more.Pre-order Neil's new book Before Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper at you favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Things mentioned in today's episode:The Experienced English Housekeeper by Elizabeth Raffald (1769): https://archive.org/details/experiencedengl01raffgoog/page/n9/mode/2up Mrs Beeton's Book of Household Management (1880 edition): https://www.google.co.uk/books/edition/The_Book_of_Household_Management/otoAAAAAYAAJ?hl=en&gbpv=0 The Art of Cookery Made Plain and Easy by Hannah Glasse (1780 edition): https://www.google.co.uk/books/edition/_/fe8HAAAAQAAJ?hl=en&sa=X&ved=2ahUKEwjPiaaExKz9AhUMQ8AKHazyCXkQre8FegQIHRAJ Previous podcast episode 18th Century Dining with Ivan Day: https://open.spotify.com/episode/22BHsKHncyk2i6UXEzcIY2?si=3afcd447af0b4eb9 Previous Podcast episode Food in Gothic Literature with Alessandra Pino: https://open.spotify.com/episode/6Nt55uQLXp6vrqH6MZsdPY?si=7b342ca391514232Alessandra links:A Gothic Cookbook: https://www.goodreads.com/book/show/63143496-a-gothic-cookbook Fear Feasts podcast: https://open.spotify.com/show/5IV7dms3DLxrVF81zj6ZRY?si=deac902534cd442d Find her on Instagram @sasacharlie and twitter @foodforfloNeil's book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword:

Kicking off our new format of interviewing the people responsible for a Master Sommeliers favourite wines. First up it's Michael Dhillon from 'Bindi' Wines. In this episode we discuss: The history of the agriculture and land that Bindi Carlos reveals a CRAZY story about how their wines became Heston Blumenthal's favourite The growth of Bindi wines branching out into Dhillon Wines Processes for creating unique and identifiable winemaking What Michael drinks in his own home About Bindi: ‘Bindi', 50 kilometres north-west of Melbourne in the Macedon Ranges, is the family property of the Dhillon family. Their vineyard and winemaking philosophy is to seek balance and purity in the expression of our various individual vineyard sites and this philosophy is applied to farming and conservation at ‘Bindi'; the preservation of the natural harmony. Check out their website (grab a few bottles if you're lucky): https://bindiwines.com.au/ Follow their Instagram: https://www.instagram.com/bindiwines/ This podcast proudly presented by Grays.com where we buy our wines for the episodes. Check them out here:  bit.ly/grayswinepod Follow our Instagram for more hints, tips and teachings: https://www.instagram.com/gotsomme/ Watch this episode on our YouTube: https://youtu.be/z3OMI7-SKsM Become a member of our Patreon where exclusive content, unedited 20+ minute episodes and the chance to join us in studio awaits! https://www.patreon.com/GotSomme  This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Is there anything Jayde Adams can't do? Acting, comedy, cooking, hosting, dancing, all things she's had huge success in. After her sister died of a brain tumour, Jayde has done her proud; she co-hosted the BAFTA nominated series Snackmasters and Crazy Delicious with Heston Blumenthal, starred in the BAFTA winning series Alma's Not Normal, made an Amazon prime stand up special called Serious Black Jumper sharing her views on the Kardashians and celebrity life, and performed on Strictly Come Dancing, to name a few!With her recognisable Bristolian accent, working class background and appetite for changing perceptions and norms in TV, which she does just by being herself, Jayde has become a star. She's funny, compelling and full of wisdom about life and work. Here she talks to Annie about why she loves change and how the biggest changes in her life have made her untouchable. Jayde's latest stand up show Men, I Can Save You is touring the UK in March.Changes is a deaf friendly podcast, transcripts can be accessed here: https://www.anniemacmanus.com/changes Hosted on Acast. See acast.com/privacy for more information.

In this interview, Kyle Connaughton discusses growing his own olive trees, making his own olive oil, the importance of quality, exploring the different flavor profiles of olive oils, and finding the right olive oil for the dish. Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. It was awarded two stars in the 2018 Michelin Red Guide, one of only a few restaurants to earn the rating in its first year. The restaurant then received three stars just a year later in the 2019 Michelin Red Guide. SingleThread is also a member of Relais & Chateaux, an international organization of the world's top restaurants and hotels. In 2018, SingleThread received the Miele “One to Watch” award from World's 50 Best Restaurants. Kyle's culinary background includes working for Michel Bras in Hokkaido, Japan and as head chef of research and development at The Fat Duck in Bray, England. Kyle worked with Heston Blumenthal and the Fat Duck team to complete the IACP award-winning The Big Fat Duck Cookbook. He also contributed to Nathan Myrhvold's Modernist Cuisine series. Kyle is professor emeritus at The Culinary Institute of America, and has developed the curriculum for the college's bachelor's of culinary science program. In 2015, Kyle co-published Donabe - Classic and Modern Japanese Clay Pot Cooking and co-founded the culinary research and development firm, Pilot R&D. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

EPISODE NOTESSkip the Queue is brought to you by Rubber Cheese, a digital agency that builds remarkable systems and websites for attractions that helps them increase their visitor numbers. Your host is  Kelly Molson, Founder of Rubber Cheese. Download the Rubber Cheese 2022 Visitor Attraction Website Report - the first digital benchmark statistics for the attractions sector. If you like what you hear, you can subscribe on iTunes, Spotify, and all the usual channels by searching Skip the Queue or visit our website rubbercheese.com/podcast.  If you've enjoyed this podcast, please leave us a five star review, it really helps others find us. And remember to follow us on Twitter for your chance to win the books that have been mentioned in this podcast Competition ends January 31st 2023. The winner will be contacted via Twitter.   Show references: https://www.convious.com/https://twitter.com/MrTicketeerhttps://www.linkedin.com/in/andypovey/ https://blooloop.com/technology/news/convious-consumer-pricinghttps://blooloop.com/technology/news/convious-digital-trends-webinar/ Andy Povey joined Convious in November 2021 as managing director for UK and Ireland. Andy has worked in the attractions industry since the early nineties when he began as a ride operator at Chessington World of Adventures. He stayed with the Tussaud's company and later Merlin Entertainments for another 18 years, working in a variety of operational jobs at Rock Circus, Madame Tussauds, and central support, where he was responsible for the group's ticketing systems. After Merlin, he worked for Gateway Ticketing Systems for ten years, opening and then overseeing their UK operation, before transferring his experience to the Convious team. Outside work, Andy enjoys visiting attractions of all shapes and sizes with his family. Transcriptions: Kelly Molson: Welcome to Skip the Queue, a podcast for people working in, or working with visitor attractions. I'm your host, Kelly Molson. Each episode, I speak with industry experts from the attractions world. In today's episode, I speak with Andy Povey, Managing Director, UK and Ireland for Convious. Andy shares with us the five key digital trends attractions shouldn't miss out on and research into dynamic pricing for theme parks and tourist attractions. If you like what you hear, you can subscribe on iTunes, Spotify, and all the usual channels by searching Skip the Queue.Kelly Molson: Andy Povey, it's so lovely to have you on Skip The Queue podcast today. Thanks for coming on.Andy Povey: Thank you. It's my absolute pleasure.Kelly Molson: And I know you've been a bit poorly. So let's just state now, poor old Andy has had COVID, and he's got a little bit of a cold today. So be kind to him.Andy Povey: It's man flu.Kelly Molson: It's always man flu, Andy. Right. As ever, we're going to start with icebreakers and I've got a really good one for you. So how would you describe your job to a three year old?Andy Povey: Oh, to a three year old? Well, I've got eight year old twin girls. So as far as they're concerned, daddy gets to go to zoos and theme parks without them, which is not brilliant. But no, I make computers work, I suppose.Kelly Molson: Make computers work for cool attractions like zoos and theme parks. I think that's perfect.Andy Povey: Absolutely.Kelly Molson: Good job, Andy. We'll talk more about that later. Okay. What one thing would you make a law that isn't one already?Andy Povey: That's a really difficult one.Kelly Molson: They're always difficult, Andy. It's always.Andy Povey: Yeah. Yeah, yeah, yeah. You're being mean to me. Yeah. Oh, I'm in our office in Amsterdam at the moment, so I'm traveling a bit. And I do have a theory that you should never, ever fly from an airport where people feel it's appropriate to turn up in flip flops.Kelly Molson: Well, even if you're traveling back from holiday and it's a bit warm.Andy Povey: So the law would be, if I'm at the airport, and I'm waiting in the back to get to Carousel, you need to get out of my way.Kelly Molson: I think that's fair. Everyone goes a bit savage at the airport. Don't you think? You know when you go into London, and there's a certain way that you act on the tubes to get to places. You've got to walk really, you've got to be very determined, haven't you?Andy Povey: Absolutely.Kelly Molson: That's how I feel when I go into London. I've got my London walk on. And I feel it's a bit like that at the airports as well. Everyone's all in it for themselves. They don't care about anyone else around them. It's all just-Andy Povey: No, no. Get out of my way.Kelly Molson: Yeah. It's a good law, Andy. Right. Everyone has to get out of Andy's way at the airport. That's the law. Nice. Okay. And this one, I've asked a few people this one. Because I really like this one. What would you buy as you exit through the gift shop?Andy Povey: I'm not really into things. I'm much more of an experience kind of person. So if there was another experience, or something to enhance the experience, then it would be something like that.Kelly Molson: Okay. Good answer.Andy Povey: Yeah, something to enhance the experience.Kelly Molson: Good answer. I like that, Andy. And we'll talk about that a little bit more later as well. What would your twin girls pick? What would be their things from the theme park?Andy Povey: Oh, cuddly toys. You must be the same. Shelves and shelves and shelves of these things in the house.Kelly Molson: My daughter is doing incredibly well from all of the visits though that I have been on recently. Yeah. Let me tell you the gift shops, I've been [inaudible 00:03:28].Andy Povey: Squish 'em alls.Kelly Molson: To the gift shops. Yeah.Andy Povey: What do they call them?Kelly Molson: Squishy animals, all sorts of stuff. She's now got from various attractions that she's never been to that I'll have to take her to, to say thank you.Andy Povey: No, when mine were the same age as your daughter, I went to Orlando a few times for IAAPA. And I would buy them Mickey Mouse and Mini Mouse cuddly toys, and bring them home. But because they'd never seen anything to do with Disney, these were just referred to as Boy Mouse and Girl Mouse.Kelly Molson: Oh, bless them.Andy Povey: They didn't know what Mickey Mouse was.Kelly Molson: Oh. And I'm sure they do very well now.Andy Povey: Absolutely. Yeah, yeah, yeah. Yeah.Kelly Molson: All right, Andy, what is your unpopular opinion? What have you prepared for us?Andy Povey: I actually did a poll of my colleagues in the office, because I was looking at something to do with Eurovision, and actually trying to work out whether my opinion was unpopular or not. And unfortunately it wasn't. So Eurovision massively overrated is my opinion of this.Kelly Molson: Gosh. So-Andy Povey: I knew we were going to fall out over this.Kelly Molson: Well, it's not just me. There's a lot of listeners that you are going to make very unhappy about that statement, Andy. Not to mention Rachel MacKay, who, if she hears this, I don't know how she's going to feel the next time she sees you. So that is for you to feel awkward about.Andy Povey: You asked for an unpopular opinion.Kelly Molson: Okay, let's put it out there. How does everyone feel about Eurovision? I feel like this is definitely going to be an unpopular one, Andy. Thank you. Right. Okay. Andy, so you have got over two decades in the attraction sector, self proclaimed attractions industry nerd. I think that's fair. Tell us a little bit about your background, and how you ended up working in the sector.Andy Povey: A colleague did tell me the other day that it's actually 30 years, and I was trying to hide away from this. Yes, I am old. So many, many years ago, started a temporary seasonal job at Chessington World of Adventures, having left college without a clue about what I wanted to do when I grew up. My first job was driving the train around the park at Chessington, and absolutely fell in love with the attractions industry. And then stayed with Merlin or The Tussauds Group, which then became Merlin Entertainment for about 18 years, and doing all sorts of different jobs. So that's how I fell into it. And I've never looked back.Kelly Molson: It's a really common theme actually, from guests that come on who've gone to work in a theme park or an attraction as what they probably thought would be a temp job for a while. And then absolutely loved every minute of it, and then have just risen through the ranks. Whether they've stayed in one group or they've moved around. But they've just continued to learn, and learn, and learn, and progress. And that comes across so frequently with our guests. It sucks you in.Andy Povey: It absolutely does. And it's a great industry. And I love the fact that you can build a career within our industry from starting right at the bottom, and just work your way up. I think it's a testament to the industry.Kelly Molson: What kind of roles did you work in then as you moved your way up?Andy Povey: So I did four years at Chessington as a ride operator. Then went to Rock Circus, which was a subsidiary of Madame Tussauds in the Trocadero and Piccadilly Circus in Central London. It was there for four years, and we were told that someone from head office was going to come and install the till system and tell me how to make it work. At which point I went, "Oh, maybe not." So I went and became that person.Kelly Molson: Oh, you were a tills man?Andy Povey: Yeah, I was. It was a tills man. So I started in ticketing before the internet.Kelly Molson: Yeah.Andy Povey: Before anybody really knew what the internet was, and then moved to Madame Tussauds for a short period of time, and then to what was Tussauds Group head office in Tottenham Court Road looking after all of the till systems for the organisation. And then did that for about 10 years, and then left, went and joined the supplier that we were using, Tussauds, so gateway ticketing. I was with them for 10 years. Basically convinced them to set up a UK office, and I ran the UK office for 10 years. And then after COVID, decided it was time to go and do something else. So came across Convious, the company I work for now, and whose office I'm sitting in today. And that's it, really. That's a very brief summary of Andy's career.Kelly Molson: Excellent career. I'd like to hear a little bit about Convious. So I am aware of you, and I think that most people at the moment would be aware of Convious. They're everywhere. Convious are everywhere.Andy Povey: Yeah. We're bright pink, and we shout a lot.Kelly Molson: And they're pink.Andy Povey: Don't know what they do.Kelly Molson: You have fantastic stands, events that we all attend. But I think there's something really different about Convious. Can you just tell us a little bit about it?Andy Povey: So it's not just what Convious are doing. There's something going off in the whole world of technology that the sales force are referring to as the fourth industrial revolution. And so competing with third industrial revolution from sort of 1949 to 2010, the fourth industrial revolution's all about data. And five years ago everyone was talking about big data. That was the buzzword that was everywhere. So we were just storing loads and loads of information. The fourth industrial revolution we're seeing now is actually doing things with that data. Because there's no point in just paying for a load of storage somewhere, if you're not going to do anything with it.So what we're doing at Convious with that data. It's really sitting on top of our partner's websites rather than being a page that you go off to, and gathering as much data as we possibly can. So we pull in long range weather forecasts, we're pulling in all sorts of information about how people are interacting with the website. And ultimately just using it all to drive sales and increase sales for our partners.Kelly Molson: I know that the weather thing is a really small thing of the system. It's a tiny thing, but it's the thing that sticks in my head the most. Because I just think it's blooming genius. I know. It's such a small thing, but it's such a clever thing to have.Andy Povey: It really does affect attendance at so many attractions. And I love Dom Jones when he was talking to you. I love his take on the weather, of actually, if you're going to blame the weather, you should also give the weather credit when you have a great attendance.Kelly Molson: I agree. Yeah, I love that quote from Dom. So it is really interesting in terms of what Convious do. Because I think that one of the things that attractions could be better at is using the data that they already have in more sophisticated ways. And the Convious platform allows you to do that really easily. Because let's face it, marketing teams are overstretched in attractions. And they can be quite small at times as well. We had Danielle and Ross on from Drayton Manor a few weeks ago. And the two of them pretty much head up their department. And I know they're a head of marketing as well. But that's a small team for what is a significant attraction.Andy Povey: Yes. Yeah, yeah.Kelly Molson: So anything that we can help to put in place for those teams is ultimately going to make it easier for them, and make it better. And they'll be able to understand better what their customers are actually doing.Andy Povey: And ultimately it's about making it easier for the customer. There's a whole focus on personalization at the moment, again, across the industry. So rather than it being one too many, it's one personalisation. And looking at, if we know something about the customer, so take me for example. I buy family tickets, and I love industrial heritage. So Google knows that about me, and Google will tell every website that I go to, that's who I am. So if we've got a family offering as an attraction, then let's promote the family offering. If you've got an industrial heritage offering, let's promote the industrial heritage offering to the people who've identified that they are. Ultimately it's about giving people what they want.Kelly Molson: And that's the really smart bit, isn't it? That the system can identify the person that's coming, and show them the things that are more relevant to them from that attraction. Then the standard things that they might like, they might buy. But actually this is the one that they really want, because that's connecting with them at a completely deeper level. That's some of the stuff that I want to talk about today. So one of the things that's good about Convious, and I'd like to hope that Rubber Cheese are aligned in this way as well, is that when we think about talking to attractions, we're giving them things that are useful. I think, that ultimately from any marketing perspective is how useful can you be? This content that I'm putting out, what value does it bring somebody? And how can they engage with it? And is it helpful for them?And that's what I feel Convious does really well. And I see a lot of your articles on Blooloop for example. And a month or so ago there was an article about the five key digital trends for attractions as we roll into 2023. And I think that this is a really good time to talk about these things. Because people are doing a lot of planning at this time of year. They're in Christmas, which this year feels very busy, because it's the first Christmas people can-Andy Povey: It certainly does.Kelly Molson: It's the first one though, if you think about it, that people can actually go out and feel comfortable that the things they're going to book, they can actually do. Last year we still had that Omicron. Do we do big groups? Do we just stay inside a little bit longer? But this year feels busy. And I think that attractions will get through Christmas, have a brilliant Christmas. And then January will be that time when they go "Right, what are we doing? This is what we need to focus on now." So this is very pertinent. It comes at a great time. One of the key trends that you just mentioned was personalization. So you talked about making things relevant to your audience. Really, really relevant. Are we talking about exclusive here as well? Because we talk about that quite a lot. Exclusive events and things that they can only get at certain places.Andy Povey: Yeah, I think so. And I think that's one of the things that, not just around digital, I think it's one of the things that the attractions world will do to really weather the economic storm that we're going through at the moment. Generally what we've seen over the past 12 months is that if you've got a short event, or a short-term event, it tends to sell out. So looking at what you as an attraction can do that creates that exclusive event. So if you are a park, can you get Peppa Pig on site for two or three days? Can you get Paw Patrol there for a couple of days? So giving people their incentive to come, and come again, and come again. So not just being, this is the six weeks of the summer at my theme park. This is the Peppa Pig, fortnight, although two days. And this is the Paw Patrol for two days. So improving that repeat visitation.Kelly Molson: And what you talked about data, I guess that comes back to really understanding your audience.Andy Povey: Absolutely.Kelly Molson: So you need to be collecting the data to understand what those people want in the first phase to then be able to tailor your offering to what they like.Andy Povey: 100%. 100%. There's no value in creating a Peppa Pig experience if none of your visitors have got kids. A great way to waste a load of money.Kelly Molson: I don't need to see Peppa.Andy Povey: No. No, no, no.Kelly Molson: You can keep Peppa. So you talked earlier about what you like, and that Google knows that about you. How do attractions tap into that? I guess through advertising, right?Andy Povey: Well it's not just advertising. It's actually looking at... And you did the survey a few weeks ago about the attractions, and understanding Google Analytics, that kind of stuff. It's free. You do not need to pay to get Google Analytics data. It's there for you. And there are so many venues, and so many prospective clients that I'm talking to now, that don't have access to it. It's almost criminal. There are still vendors out there that don't share this information. So I suppose to come back and answer your question is, go and look at the data that you've got. Google Analytics will give you a view of everybody that's coming to your website.Kelly Molson: Find out who they are, what they like, and then give them what they want.Andy Povey: Well, yeah. But tailor something for them. So if you've got a large foodie audience, then look at your catering.Kelly Molson: Yeah, that's really good advice.Andy Povey: Can you put on a Heston Blumenthal event, or a Jamie Oliver event?Kelly Molson: Yeah, that's really great advice actually, taking it to that deeper level. The second key digital trend was about online and offline, which we're talking a lot about online and offline as well. So this isn't just about digital, but I guess one of the things that was mentioned was about digital experiences. And I guess you can talk about that from a pre-visit perspective. How do you engage people digitally before they turn up at your event? But also, once they're at your venue too. So digital experiences that deepen or extend the experience that you were already giving them. Can you think of any really good examples of that, that we could talk about from an attractions perspective?Andy Povey: That's really difficult. The reason that we go to attractions as human beings, is because we like doing physical things. We want to be with our friends. We want to be with our family. Particularly after COVID, it's has been difficult to go and see granny, and whatever. So it's safer to go and visit a park, or to visit a garden than it is to possibly all sit around in the lounge, having a cup of tea. I can give you an unusual example, I suppose. The Forestry Commission did something a few years ago with The Gruffalo, and it's an augmented reality thing.Kelly Molson: Yes.Andy Povey: So as a parent, you could sit your child on a tree trunk and hold up your phone, and the augmented reality would superimpose an image of the Gruffalo sitting next to your child. They pulled it within six months, because the parent is having this experience of looking at their child through a phone. Whereas the child's sitting there going, "Well, mummy and daddy's just on their phone again."Kelly Molson: "Where's the Gruffalo?"Andy Povey: "Mummy and daddy's just on their phone again. What are we doing?"Kelly Molson: Yeah.Andy Povey: So in that situation it's about getting back to reality, rather than being digital. So it's a really fine line. At what point does an app, or a park map, or something like that, at what point does it enhance your visit, versus intruding on your visit?Kelly Molson: Yeah, that's a really good question. It's really funny, because when you mentioned that, I was like, that's a perfect example of this, how digital interacts with nature. But you're right, aren't you? Because the child doesn't interact with it. They just see you pointing a phone at them again, or you interacting with your phone and not with them. I hadn't considered that, and what message that actually sends out to them while they're outside in nature as well.Andy Povey: Yeah. And so I'm not a [inaudible 00:18:44] who's going, no, no, digital should be nowhere near your experience. It should be there, and it should be enhancing. But actually really understand that it is enhancing. So if you talk to the guys from BeWILDerwood, I know there was a podcast with Hannah. They delight on the fact that you can't get a mobile phone signal in Norfolk. Because you should put your phone away. You're here to have a day out with the kids.Kelly Molson: Yeah, that's a really good point. I actually quite like it when I can't get any mobile signal, because it means that I'm present.Andy Povey: Yes, absolutely.Kelly Molson: It means I'm not worrying about having to check something. I'm actually not even that concerned about, oh I needed to get this picture for the gram. I just forget about it if I've got no signal. It's just not going to happen. One thing that we do have to think about though, from an online perspective, is about bookings. So what we have seen, and again we've seen this in our attractions website survey that we've just published, is that bookings are increasing on mobile year, on year, on year, on year. So we do have to think about that pre-visit, and how easy we make it for people to book tickets. So actually, someone asked me this question on LinkedIn yesterday. What's one of my top infuriations with attractions websites?And I said for me, I'm often on my mobile phone when I'm doing things, because I'm out and about and I might be booking my tickets on a mobile phone. And I really hate when you're forced to create an account before you can actually buy anything. And I'm like, "God, I've got literally five minutes before I get off the train, and onto the tube. And I've got no signal. And I've got to get this ticket. I don't want to be creating an account right now."Andy Povey: No, no, no.Kelly Molson: Just give me the ticket. I might get an account afterwards, but just give me the ticket.Andy Povey: That was one of the things from your report, wasn't it? The account creation is a massive turnoff to conversion. And for me, I never remember any of those passwords. So every time I go back to their store, I'm having to reset my password, because it's just an absolute pain in the butt.Kelly Molson: I'm with you. So there you go.Andy Povey: Don't do it.Kelly Molson: Top tip from this podcast. Don't make people do that.Andy Povey: Yeah. Don't do accounts.Kelly Molson: Two very angry consumers here.Andy Povey: Absolutely. 100%.Kelly Molson: All right. So number three on our digital trends list is increasing loyalty. Now this is a big one, isn't it? Right? So again, it's interesting. So from a personal perspective, again, I was asked about memberships. We have a National Trust membership, it renews in January. I'll absolutely be renewing it. It's great value for money. It gives us so many places locally that we can go to. It's not a free day out, but it's a great day out, and we can take quite long.Andy Povey: It feels like it.Kelly Molson: It feels like a free day.Andy Povey: Yeah.Kelly Molson: Yeah. But do attractions need to think a bit more about that now? So should attractions be rewarding loyalty? So member perks for example? Or just small things that members get for being a member, that you couldn't get unless you were a member?Andy Povey: Absolutely. It's almost those money-can't-buy experiences. So it doesn't necessarily cost the attraction anything to do these things. And you can go have a member exclusive event to walk a coaster track, or to a behind the scenes tour of something. But yeah, all right. It might cost you a couple of hours for a member of staff to put it on. Again, as we came out of COVID, the first people that came to your rotation, were your most loyal customers. They've come to see you as the first thing they can do. So as an attraction, you have the opportunity to harness that loyalty, and turn these people into advocates. And that's going to be your best marketing resource, where they're recommending to people to come along to you. So if you can deepen that relationship by rewarding, by sharing, then absolutely you should do it.Kelly Molson: Yeah. Yeah, yeah, yeah. It's understanding what they want as well. So when we talk about delivering what they want, should attractions be surveying their members, and finding out what more they can give them? And again, it comes back to the data thing again, doesn't it? How well do you know your audience? From a member's perspective, are you actually giving them what they want?Andy Povey: No, absolutely. And surveying's great, but there's so many other ways you can capture information about members and what they're doing that isn't actually going and asking them a question. It was interesting when we did the dynamic pricing consumer research. The responses that you get from people when they're answering a survey aren't necessarily what they're doing in real life.Kelly Molson: Interesting. Give us an example.Andy Povey: There was, 30% of people believe the airlines aren't charging dynamic prices. And I'm looking at this going, well, this can't be right. This is obvious. But actually, if you dig into it a little bit more, and we did with the guys from Baker Richards. And it's actually, the consumer's not looking at the price changing. The consumer's interested in the price they're paying for the date and time that they want to get on the plane. It doesn't matter that the price changes. It's how much am I paying today? What's my price now? That's a very long winded way of answering your question about the value of surveys.Kelly Molson: Yeah. No, it's really important, isn't it? So how else do you get to know your members? If surveys are giving us not quite the full picture, what other ways can we find out about-Andy Povey: So if you are looking at app, then obviously you are tracking, or you have the ability to track where people are going, how they're engaging, that kind of stuff. I was at IAAPA a couple of weeks ago in Orlando. And there's guys there with a new product that's actually harvesting location data from 200 different apps, and bringing all that, and presenting it back to you. Which I'm not a hundred percent sure that it is GDPR compliant, or [inaudible 00:24:44].Kelly Molson: Is that okay though? I'm not sure about that.Andy Povey: Yeah. But there it's looking at where people are going, how long they're staying there, and that kind of stuff. So that's one example. Going back to what we do at Convious, we don't capture addresses, postal addresses. Because we're not interested in old school CRM. We're not going to produce a mailing, a physical piece of paper and post it out to somebody. So why are you asking them to fill in all those fields with their address on?Kelly Molson: That's interesting. So even from a geographic perspective, it's not always relevant to understand where your customers are traveling from.Andy Povey: You can get all of that from the IP address that they're coming from.Kelly Molson: Sure.Andy Povey: So obviously it's really important to understand whereabouts in the country, and how far away your customers are from you, and that kind of stuff. But there are other ways to gathering that information, rather than traditional filling in. Back to your comment about filling in my address on the phone. Yeah, I've got fat fingers. I'm not going to type my address in on the phone.Kelly Molson: And I'm busy.Andy Povey: Yeah, yeah.Kelly Molson: It's not going to happen.Andy Povey: Yeah, yeah. Yeah, yeah. Yeah.Kelly Molson: All right. Yeah. No, I like that.Andy Povey: Make it as simple as you possibly can for people.Kelly Molson: Yeah, absolutely. And the data's already there, so just gather it from the right place without giving people something else that they need to do. Good. Okay. All right. Well, our next one is about engagement, digital engagement. So digital engagement, from a marketing perspective, I always think about user generated content at this point. Because you're asking your visitors, from an offline perspective, you're asking them to engage with something that's at your physical attraction, but then you then encouraging them to share that digitally. So you're getting that double exposure and, you're also generating content from your users, which is invaluable for your marketing team. So that's the thing that I always focus on from digital engagement. What other things can we ask attractions to focus on?Andy Povey: A story someone told me many, many years ago was that their marketing guy actually ran a training session at this attraction, I can't remember which one, for staff on how to take the best photos.Kelly Molson: Oh that's great. Yeah.Andy Povey: You see a family, and mum or dad's taking a picture of the other parent and the kids, obviously the member of staff is going to offer to take the photograph for them. That's just human nature. That's what we do. But if you've already identified the most memorable background to put these people in, then the member staff can just move them slightly. And it improves and increases the rate of those photos being uploaded and shared.Kelly Molson: That's such a small thing, isn't it?Andy Povey: Isn't it?Kelly Molson: But again, that's genius. Yeah, yeah, yeah. Get a better picture for people. They're more encouraged to share it. I love it. That's so clever. I hadn't even considered that. But again, that comes back to the people. People make places.Andy Povey: Absolutely.Kelly Molson: So you empower the people to make those things happen better for those guests. I love that. Yeah, great one. Okay. And then I guess reviews is something that's really important about engagement. And how do we encourage people to leave reviews about the venues?Andy Povey: It can be as simple as your post visit survey. Standard. Everyone's doing them.Kelly Molson: Ah, are they though? Are they though?Andy Povey: Well, yeah okay. Everyone should be doing them.Kelly Molson: Okay. Should be.Andy Povey: Everyone should be doing them. And then you can have some intelligence sitting behind it, that if you get a lot of high scores, whatever, then direct the consumer over to the review site at the end of the review. If you're getting some negative scores, then direct them to your customer service team and do something about it. As human beings, we're happy to share this kind of information, as long as we're getting something back from it. It's a transactional relationship at that point. So we talk a lot about harvesting data. But morally, you can't do that if you're not giving the consumer something back, and giving them a benefit for doing it. Back to your comment about accounts. What's the point of me creating an account? What's my benefit of doing this? There isn't one. I'm just going to get annoyed about it.Kelly Molson: This is the thing, actually. So most of the time when I've had to create an account to get my ticket, there hasn't been any further interaction other than someone's whacked me on their mailing list. And I'm probably going to unsubscribe from that mailing list, because I'm annoyed that I've had to make the account in the first place. So what is that benefit? Yeah. Think about if you are going to force people to do something, at least make it worthwhile for them than a newsletter. Just sticking them on the newsletter list is not going to cut it.Andy Povey: Absolutely not. Absolutely not. And then for a long time I was on the Encore Hotels mailing list. I get an email from them a couple of times a week. And it started, Dear Povey, you-Kelly Molson: Dear Povey.Andy Povey: Dear Povey, you have got that so wrong. You cannot. Your CRM is so bad.Kelly Molson: Can I tell you though? So sometimes when I have to sign up for stuff and I have to put my company name, I get emails to Dear Rubber. That's not okay. I'm quite used to it, but it's still not okay.Andy Povey: No, no, no, no. So yeah. We're talking a lot about examples of how not to do it, than how to do it better.Kelly Molson: Well I think this is important, right?Andy Povey: It is.Kelly Molson: There may be attractions listening to this, going, "Oops, we might have done that. We might need to change that." So it's all relevant.Andy Povey: Oh no, on a positive. I got an email from Father Christmas yesterday. It's from an attraction we took the kids to last year to go and see Santa. And it's the first mail I've had from that venue since visiting, so 12 months. So I'm not getting spammed. And you see Father Christmas arrive in your inbox.Kelly Molson: Oh, that's nice, isn't it?Andy Povey: It's a very special moment. So that was very well done. Very well done.Kelly Molson: Yeah, that's really smart, isn't it? If you're just going to send one email a year, make sure it's from Santa.Andy Povey: Absolutely. Yeah, yeah, yeah, yeah, yeah.Kelly Molson: Right. Let's talk about pricing, because that's our number five key digital trends for attractions. Now pricing's really interesting. We've talked quite a lot about pricing recently. So we had Dominic on from Mary Rose, talking about pricing. We also had Simon Addison from Roman Baths, talking about pricing.Andy Povey: Yes.Kelly Molson: Let's talk about dynamic pricing, because it's something that we touched on just earlier when we were talking about the airlines and the surveys. So airlines use something called real time pricing. When a plane's almost full, the airline company's going to bump their prices up. Because they know they're going to sell out, and they know that somebody really wants that ticket, because they have to get somewhere on a certain day at a certain time. So it's a bit of a no-brainer for them. Is that something that attractions should be doing?Andy Povey: I think so. And as an industry, we've talked about dynamic pricing for the past 20 years. And when I was Madame Tussaud's, we implemented what then was peak and off-peak pricing. And so we changed the price of the ticket three times during the day. And actually, because we were very explicit about what the price was, we were stuck at this 1995 price point, and had been reluctant to change for a while. We actually increased our ticket yield by about 30%, whilst also increasing our value for money score, which seemed counterintuitive. And actually what was happening there was that the consumer was choosing how much they were going to pay.So rather than being told what the price was, the consumer chooses. So naturally we are more comfortable about a situation, where we feel that we've had some choice. Dynamic pricing does that. Real time pricing, which is where we sit at Convious just makes that run much more efficiently, much more quickly. So a lot of dynamic pricing consultancies out there at the moment will talk about changing prices every day, which if you think, generally people are buying tickets to an attraction three to five days before they visit. They're only going to see three to five different price points. Whereas the way the modern world is going, or the way we are is, we're changing prices, or we can change the price as a result of every single transaction.Kelly Molson: Does that make it more difficult from an operational perspective, if you're constantly changing your prices though? Is it harder to do your forecasting, for example, if that's your price strategy?Andy Povey: If you are forecasting on individual ticket price level, yeah, absolutely. So don't do that.Kelly Molson: Good advice.Andy Povey: Yeah. So every attraction that I've ever worked in and around has a target yield, or a target ticket price to achieve. And we've been doing variable pricing through all the coupons that get put out on all the leaflet racks that you see on every motorway service station. So you can't control how many of those coupons are coming back, and how much discount you're going to get. So having much more control makes it easier for you to manage that, and get the computer to do it. Obviously if you're sitting there changing the prices all the time, then yes, it's going to be a nightmare.Kelly Molson: Nobody wants that job.Andy Povey: No. And the other thing on dynamic pricing is, we still get hooked up on the idea that dynamic means increased, and it doesn't. If you're doing it properly, then it doesn't mean the price is going up necessarily. Obviously you get a better yield. But the guys at Pleasurewood Hills down in Lowestoft, they have a very transient market. So there are loads and loads of holiday parks in their area. So Mondays and Fridays are change over days. So their total addressable market on a Monday and a Friday drops by 50%, because people are packing up and going home. So if you drop the price on a Monday and Friday, or drop the price on a Monday and Friday. Someone who may have come on Wednesday, is now going to come on Monday or Friday, have a much better experience, because venue's not full. And so it smooths their demand. So there's a lot of science behind it.Kelly Molson: Yep. And that all comes back to data, what we started talking about, right?Andy Povey: Absolutely.Kelly Molson: Knowing-Andy Povey: Yeah, yeah, yeah.Kelly Molson: Knowing where people are coming from, what they're doing, how you can change their mindset about things just from the data.Andy Povey: Yeah. And actually watching what they're doing. So we have an artificial intelligence engine that sits behind what we're doing. And it can monitor in real time what's happening about your conversion rate. So if you put the price up by a pound and then your conversion rate drops by 5%, you've probably gone up too high. So drop it down a little bit. So just manage it better, I suppose, in summary.Kelly Molson: I think that's good advice for life in general, isn't it Andy?Andy Povey: Oh yeah. Yeah, yeah, yeah. Yeah, yeah, yeah.Kelly Molson: Just manage it better.Andy Povey: Just manage it better.Kelly Molson: This has been a great chat, Andy. Thank you. I think there's loads to take away from. So what we're going to do in the show notes. So there will be links to all the blog articles that we've mentioned today about the digital trends. And I believe there is a webinar that you ran about dynamic pricing as well. And I believe that we might have a link to that too that we could share, which would be great. But Andy, we always end our podcast by asking our guests to share a book with us, something that they love or they've really enjoyed that they think our listeners would also like.Andy Povey: So I've pondered this for a while, and I know that some of your previous people you've spoken to have got away with two.Kelly Molson: Yeah.Andy Povey: So I've got a request for two books.Kelly Molson: Oh, God. Okay.Andy Povey: One's a business book. Really simple, about a half hour read. It's called Who Moved My Cheese?Kelly Molson: Good book.Andy Povey: It's one of my favorites when I first read it 20, 25 years ago, something like that, it really gave me a different way of looking at change. So I really recommend that. And the other one is actually a book I love reading to my kids, called Oi Dog!Kelly Molson: Oi Dog! Great.Andy Povey: Oi Dog! Yeah. So there's a child in all of us. And that for me really just tickles all of my childish bones. Yeah.Kelly Molson: Oh brilliant.Andy Povey: So it works pretty well.Kelly Molson: Well, both of those books are right up my street. So Who Moved My Cheese? Unsurprisingly within a company called Rubber Cheese, you won't be surprised to know that somebody bought that for me when I set up the business. And that was nearly 20 years ago. So that was one of the first business books that I think that I ever read. And it did make a big difference about how you deal with change, and how you compartmentalise it into an easier way of dealing with. But Oi Dog! sounds right up my street. I'm going to put that on my list too? Right listeners-Andy Povey: Absolutely.Kelly Molson: So as ever, if you want to win a copy of Andy's two books, then if you go over to our Twitter account, you can just search for Skip the Queue, and you retweet this podcast announcement with the words, "I want Andy's books." Then we'll enter you into a draw to potentially win them. Andy, thank you. It's been lovely to chat today. I've really, really enjoyed it. I'm sure I will see you out in events soon. And if I don't see you-Andy Povey: Absolutely.Kelly Molson: Before, have a wonderful Christmas.Andy Povey: And to you. Thank you very much, Kelly.Kelly Molson: Thanks for listening to Skip the Queue. If you've enjoyed this podcast, please leave us a five star review. It really helps others find us. And remember to follow us on Twitter for your chance to win the books that have been mentioned.Skip The Queue is brought to you by Rubber Cheese, a digital agency that builds remarkable systems and websites for attractions that helps them increase their visitor numbers. You can find show notes and transcriptions from this episode and more over on our website, rubbercheese.com/podcast.. 

Das grande finale der Burger-Session: Burger at home. Zu Gast ist immer noch Vladi Gachyn von goldies aus Berlin, der den ein oder anderen Pro-Tipp am Start hat. Zusammen mit den Food-Nerds Andong und Per gibt's heute daher den "Imbiss 3000 Burger Guide für zu Hause". Welcher Bun, welches Fleisch, welche Art gelingt zu Hause? Das alles hört ihr, wenn ihr reinhört.Am Ende wissen wir: Ohne Senf geht eigentlich nichts bei einem klassischen Burger. Und für den perfekten Flavor testet die Empfehlungen der Food-Nerds: French's Classic Yellow Mustard oder Heinz American Mustard. Und wenn's mit Käse sein soll, dann entweder laut Andong den einfachsten Scheiblettenkäse oder die feinere Variante nach Vladis Tipp: Hochland Sandwichscheiben mit Cheddar. Achtet bei Scheiblettenkäse einfach auf den mit dem höchsten Käseanteil.Aber wer es richtig herausfordernd mag, macht sich direkt an den Burger von Heston Blumenthal.Schreibt und zeigt uns, wie eure nächste Burger-Party aussieht.Folgt uns, damit ihr keine Folge verpasst. Außerdem freuen wir uns über ein volles Postfach unter hello@imbiss3000.de und auf Instagram. Schickt uns gerne eure Themenvorschläge und Feedback. Und wenn ihr uns, wo es geht, noch fünf goldbraun frittierte Sterne als Bewertung rüberschickt, sind wir alle mega happy. Hosted on Acast. See acast.com/privacy for more information.

On finding the beauty in neurodiversity, reconnecting to his black lineage through the new album ‘Hugo', and attending the International Ping Pong finals with Heston Blumenthal. In a new series, english rapper and hip hop artist Loyle Carner goes Out To Lunch with Jay. Loyle and Jay enjoy a tasty Italian meal courtesy of Cicchetti Knightsbridge: https://sancarlo.co.uk/restaurants/cicchetti-knightsbridge-london/ Out To Lunch is a Somethin' Else and Jay Rayner Production with Sony Music Entertainment Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts To bring your brand to life in this podcast, email podcastadsales@sonymusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to The Conduit's podcast series, Service Please. This series will be focusing on ethical and sustainable hospitality, engaging with a diverse range of industry experts and a variety of individuals across different sectors, disciplines, roles and levels. From supply chains to sourcing, waste management to wellbeing and welfare – what problems need tackling and what does the future of hospitality look like? In this episode, we are joined by Robin Sheppard. Robin has been an hotelier for over 40 years, winning multiple awards and significant recognition for his work in the industry.  In 2000 Robin co-founded Bespoke Hotels which has grown into the UK's largest independent hotel group with over 200 properties. He has already won the Hotel Catey and then the Oxford Brookes award for Outstanding Contribution to the Hospitality Industry and most recently he won the AA Lifetime Achievement Award to the Industry. He is also the Government's Hospitality Sector Champion for Disabled People. Despite all of these accolades, Robin's greatest achievement has been to fight back from Guillain-Barre Syndrome, a completely paralysing illness. His slow recovery inspired him to launch the Blue Badge Access Awards to encourage better design and empathy from architects, interior designers and hospitality professionals alike. Quick Fire Round: What does hospitality mean to you? It means anticipation and preparing for any guest's arrival to be made to feel special, recognised, valued and cherished.  Desert Island Dish My death row dish would be a picnic in the hope that we might be able to have it outside and I could run away… But probably a delicious spaghetti Bolognese, I love Italian cooking. I'm told by Heston Blumenthal that by putting a little star anise into your Bolognese makes all of the difference.  Favourite season Spring, I love spring, flowers come into bloom, there's a sense of hope. Newsagent confectionary of choice I'm very fond of Picnics… I did go through a terrible period of Jaffa Cake addiction, but I did get that under control. Favourite restaurant Bibendum, for the beauty of the light and the stained glass.  The Hilton, Park Lane, for the views across London. Dins by Santi Toura, Majorca, for his incredible food.  Three words to describe the future of hospitality Expanding, levelling, joyful. 

Ivan Brehm, chef-owner of one Michelin-starred restaurant Nouri (established in 2017) and creative interdisciplinary space Appetite (established in 2018) is recognized for having developed a groundbreaking approach to cuisine which he calls Crossroads Thinking. In addition to being a chef and restaurateur, Brehm is inspired by interdisciplinary thinking. The 38-year-old Brazilian chef honed his skills in some of the world's most vaunted kitchens including Thomas Keller's Per Se in New York; Andoni Luis Aduriz's Mugaritz in San Sebastian; and Heston Blumenthal's The Fat Duck, as well as his Experimental Kitchen, in Bray. Collectively, his professional experiences are significant. His time spent under the tutelage of each culinary iconoclast in his early career exposed Brehm to an incredibly rich diversity and contributed to a unique perspective of interconnection as they are expressed in the fields of cuisine, as well as philosophy, science, arts, and culture. In the ensuing years, Brehm has applied the rigors of research and development to his work in the kitchen. He has done this while also embracing his passion for philosophical and anthropological thought. Over time, Brehm has distilled his practice down to Crossroads Thinking. “Crossroads Thinking is my attempt at highlighting the interdependence of things using food and other forms of expression as a point of departure,” the curious chef explains. “It suggests that no one — no thing — exists in isolation and all things influence one another. Cooking food this way to connect with guests in a way that is deeper and more meaningful to both diners, chefs and servers alike.” Brehm has Culinary Art degrees from Senac, in his native Brazil, and the Culinary Institute of America. After his time at Per Se in New York and Mugaritz in San Sebastian, he worked at Paco Roncero's La Terraza del Casino in Madrid before travelling to Italy where he found himself learning about wine-making and the precious food traditions of Piemonte. In 2006, he moved to London and worked under Claude Bosi at Hibiscus in London before spending over four years with Heston Blumenthal. In 2012, he moved to Singapore to establish the kitchen at Bacchanalia which earned a Michelin star under his leadership. He left the now closed restaurant in 2017 and opened Nouri which earned its first Michelin star shortly after. In 2018, he established Appetite first as a virtual research center, and then — in the midst of a global pandemic — as a creative space at the intersection of food, art and music. The success of this unique space is a testament to people's interest in content rich and meaningful experiences. Brehm has called Singapore home for over a decade. On this episode of What's Burning, Ivan Brehm's chat with Host Mitchell Davis includes conversation around cooking at the Crossroads, the importance of EQ in the kitchen, and why “local" isn't always better. Follow Ivan on Instagram @ivanbrehm. For more on Ivan and his work, visit: www.appetitesq.com and www.noui.com.sg     

Comedian Jayde Adams brings her West Country wit to Dish HQ this week. Dawn French calls her the ‘3rd funniest woman in the world' and we know why. Her passion for acting, singing and comedy is rivalled only by her fondness for fodder. Jayde was nominated for best newcomer at the Edinburgh Fringe for her debut show (which is almost unheard of), won her first major acting role in 2021 on BBC 2's ‘Alma's Not Normal' and is now on tour with the hilarious, ‘Men, I Can Save You' - tickets can be found at jaydeadams.com Jayde loves food more than people and as such got suitably moist around the eye at the prospect of Angela Hartnett cooking her a steak and polenta mash. Talk around the table turns to the cider renaissance, 7 course tasting menus and how Heston Blumenthal changed her mind on red wine. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a Somethin:Else Creative Studio production for Waitrose & Partners.

Eighteen months after opening the doors at West Oakland's Horn BBQ, Matt Horn has lines down the block, a second restaurant, and a new cookbook out this week—but finding that success was far from easy. Matt talks to Dave and Chris about the many long nights and moments of truth along the way, as well as the meal in Japan that Dave can't stop thinking about, hangover salvation, bloomin' onions, the 3 a.m. internal BBQ monologue, repo man Heston Blumenthal, burning the boats behind you, BBQ omakase, cooking hot links until they burst, Coke vs. Pepsi, where Matt's eating in Oakland, and having faith in the fire vs. just wanting to eat the brisket already. Hosts: Dave Chang and Chris Ying Guest: Matt Horn Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

Colonel Harland Sanders' image continues to grace the logo of KFC, who continue to sell the chicken inspired by his ‘11 secret herbs and spices'. But on 14th March, 1978 the Colonel and the chain's owners were at legal loggerheads over his constant criticism of their food. As KFC franchises were rolled out worldwide, Sanders was highly critical of the innovations made to his recipe - describing the new batter as "a damn fried doughball stuck on some chicken" - and the iteration of his gravy as "God-damned slop". In this episode, Arion, Rebecca and Olly reveal the Colonel's surprising devotion to swearing; explain how his devotion to quality made him the ‘Heston Blumenthal of fried chicken'; and revisit the debacle of ‘Kentucky Roast Beef'…  Further Reading: • ‘Kentucky Fried Chicken of Bowling Green, Inc. v. Sanders' (Supreme Court of Kentucky, 1978): https://law.justia.com/cases/kentucky/supreme-court/1978/563-s-w-2d-8-1.html • ‘8 Things You May Not Know About the Real Colonel Sanders' (HISTORY, 2019): https://www.history.com/news/8-facts-real-colonel-sanders-kfc • ‘Colonel Sanders: Integrity in What You Do' (KFC promotional video, 1970s): https://www.youtube.com/watch?v=LzPwWu4PKjU Enjoy this episode? There's even more finger-lickin' content in the boneless bucket that is our weekly bonus episode, available exclusively to our supporters on Patreon and subscribers on Apple Podcasts. In this week's installment, we explain what happened when KFC tried to sue Colonel Sanders a second time - when he established ‘The Colonel's Ladies Dinner House Restaurant' (still open to this day as Claudia Sanders' Dinner House') in Shelbyville, Kentucky…. Go get it now at patreon.com/Retrospectors (top two tiers only), and support the show. Thanks! For more bonus material and to support the show, visit Patreon.com/Retrospectors We'll be back tomorrow! Follow us wherever you get your podcasts: podfollow.com/Retrospectors The Retrospectors are Olly Mann, Rebecca Messina & Arion McNicoll, with Matt Hill. Theme Music: Pass The Peas. Announcer: Bob Ravelli. Graphic Design: Terry Saunders. Edit Producer: Emma Corsham. Copyright: Rethink Audio / Olly Mann 2022. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices