Podcast appearances and mentions of Jason Atherton

Plus, we take a look at how the hospitality industry has survived and thrived five years after COVID. We chat with Chef Hattem Matar about his signature dishes and what Ramadan means to him. We also speak with Chef Jason Atherton about how he navigated the challenges of the pandemic and his latest restaurant launches. Lastly, we dive into how lawyer Gabriela Skaf pivoted from law to entrepreneurship, founding Dubai’s first puppet theater, Les Marionnettes.See omnystudio.com/listener for privacy information.

A group of 70 female chefs and hospitality professionals have signed an open letter calling out what they call the ‘pervasive' sexism in British kitchens. It's in response to chef Jason Atherton saying he had never seen sexism in the kitchen - he has since clarified his comments, saying that he wasn't denying the existence of sexism, just that he hadn't 'witnessed it personally. Anita is joined by chef and founder of the all-female kitchen Darjeeling Express, Asma Khan, and chef and founder of Tiella, Dara Klein, who helped write the open letter.The beloved 1995 film Clueless, inspired by Jane Austen's Emma, starred Alicia Silverstone, Paul Rudd, and the late Brittany Murphy. Cher Horowitz is the most popular student at Beverly Hills High, renowned for her unique talent at finding love for others. Clueless the Musical has just opened at the Trafalgar Theatre in London. Anita discusses the adaptation and the story's enduring appeal with the original writer/director Amy Heckerling and multi-platinum singer-songwriter KT Tunstall who has written the score.Montage of clips from the 1995 movie, Clueless, written and directed by Amy Heckerling, produced by Scott Rudin and Robert Lawrence, production companies Robert Lawrence Productions, Scott Rudin Productions and distributed by Paramount Pictures.Amelia Price, a survivor of rape and assault by her ex-partner, has launched her own investigation into the Scottish justice system. Despite her attacker being convicted and sentenced to over four years in prison, the court refused to impose a non-harassment order (NHO) against him. With his release imminent, Price fears he could legally contact her. She has waived her anonymity to raise awareness about the issue and advocate for mandatory NHOs in domestic abuse cases. Anita speaks to her about her campaign alongside Fiona McMullen from ASSIST, a domestic abuse advocacy service. 'Sen-betweeners' is the term Lisa Lloyd, a mum of two autistic children, uses to describe her children. She says their neurodivergence is too severe to fit easily into mainstream school, but not severe enough for a special school, so they fall between the gaps. Lisa has written a guide for other parents on ‘Raising the Sen-betweeners,' in which she, whilst recognising that all children are different and there can be no rules, offers tips and advice for how to handle behaviours. Lisa joins Anita to share what she has learnt.Presenter: Anita Rani Producer: Claire Fox

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Laura Kimber, Head Chef at Salt, joins us to talk about Jason Atherton's news article, sexism and the hospitality industry, top 5 sauces and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textIn this episode of the Chef JKP Podcast, host James Knight-Paccheco sits down with Daniel Birk, Executive Chef of Row on 45 and City Social, to explore his extraordinary culinary journey. From early food memories to leading Michelin-starred kitchens in Dubai, Daniel shares the pivotal moments that shaped his career.We talk about:

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

Jason Atherton is one of the most respected British chef-restaurateurs with tens of restaurants as part of The Social Company. Atherton started working in the late 1980's for legendary chefs like Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria, before joining Gordon Ramsay in 2001 and launching ‘Maze', first in London and then another five globally. He left Gordon Ramsay in 2010 to launch his own restaurants, with his flagship Pollen Street Social first in Mayfair and then restaurants in Shanghai, Dubai, Mykonos and St Moritz. We will hear how Jason Atherton rose from a working class background to one of the most famous chefs globally. Also, we will hear his best advice for any young chef. 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.

Superstar chef Jason Atherton joins Helen live in the studio to talk about life, lessons from his career and opening new restaurants  A new four-hands dinner intertwines Thai and Mexican cuisines The boss of Mogi-ya Japanese restaurant is going above and beyond by sending his employees for further studies We meet the creative mind behind Dutch bakery The Lolo House  And foodie insider James Pemberton fills us in with the latest food news.  See omnystudio.com/listener for privacy information.

The Michelin awards was held night and we speak with food industry insiders Courtney Brandt and Dan Fahy to get their take We also chat to Michelin Guide International Director Gwendal Poullennec live from France  We're honoured to have superstar chef Jason Atherton and the culinary genius behind Sagetsu at The Link Chef Tetsuya join us after receiving awards in Dubai just a day before. Chatting chocolate ahead of World Chocolate Day and where to go this weekend with Z Blogs. And we meet the lady behind the mochi ice cream brand Little Moons.See omnystudio.com/listener for privacy information.

Today we're joined by a proper legend of the industry in multi-award winning chef and cookbook writer Ben Tish, who takes us through his remarkable career which started off in Skegness working with Jason Atherton in an unappreciated fine dining restaurant and has ended up 25 years later with him being one of the most respected chefs in the country. From being physically bullied by Marcus Wareing to working alongside some of the greatest chefs in culinary history to opening the critically acclaimed 'Norma' and writing some of the most read cookbooks globally, Ben has lived through it all and today reveals all the highs and lows in his journey and of course all his greatest previously untold stories! ---------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Order Bens latest cookbook ‘Mediterra' here - https://www.bloomsbury.com/uk/mediterra-9781526661128/

We're joined today by not only one of London's hottest chefs, but also one of the most outspoken men we've ever had the pleasure of sitting down with in Joe Laker. He is the genius mind behind the much lauded 'Counter 71' in Shoreditch and has cut his teeth at some of the finest Michelin Star establishments in Europe from The Black Swan in Yorkshire to Jordnaer in Copenhagen to Elystan Street in London and beyond. Joe takes us through his incredible culinary story which takes him from humble beginnings working at his local Chinese takeaway on weeknights and making pizza's for kids at a local zoo on the weekends - to working with the likes of; Phil Howard, Tommy Banks, Eric Vildgaard, Jackson Boxer and Jason Atherton. Joe holds back no punches as he gives us his unedited thoughts on the brutality and bullying of several chefs and restaurants he's worked at, physical abuse in the kitchens, the struggles of running your own restaurant, lying to your colleagues, stealing dishes, rude customers and much much more...including of course his incredible selection of his 'Go-To's'.  -------------------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Go check out Joe's incredible restaurant Counter 71 here - https://www.counter71.co.uk/

Listen to Michelin star and award-winning chef Jason Atherton as he prepares incredible dishes from fresh British tomatoes; Middle Eastern Master Chef Greg Malouf and Chef Sonu Koithara, Executive Chef at Taj Exotica Resort and Spa fills us in with their four hands dinner; A sweet intro to the weekend as we speak with Diva and Preet of Varak and world pastry chef champion Angelo Musa; And we tell you the brunch that takes the whole family to a magical experience.See omnystudio.com/listener for privacy information.

19 January 2024: We were live from the Hero Dubai Desert Classic! We chat to top chef Jason Atherton talking about food trends, and getting an update on what's happening in his career. We take you to Italy with Chef Alfredo and we also asked clinical dietician Ms. Lina Doumani if pizza is a legit breakfast food. We also tell you everything you need to know about Australian wagyu with Andrew O'Brien from Westholme.See omnystudio.com/listener for privacy information.

In the episode, I caught up with Dale Bainbridge of Londons Pollen Street Social, Jason Atherton's flagship restaurant.

This episode of the Chef JKP Podcast features an interview with none other than the award winning Jason Atherton, a renowned chef and restaurateur. Host James Knight-Paccheco explores Atherton's early food memories, including his mom's prawn cocktail night at their guest house. They also discuss Atherton's journey into the culinary world of Michelin, his experiences working with famous chefs, including Marco Pierre White, and Gordon Ramsay,  his success in opening and maintaining Michelin-starred restaurants. The episode offers insights into Atherton's passion for cooking and his unmatched dedication to his craft. On this episode, James and his guest discuss:The future of fine diningThe pressure and buzz of a kitchenWorking with Gordon RamsayMichelin-star dining experiencesThe evolving dining scene in the GulfFollow Jason on Instagram on  HEREThis podcast is bought to you by The Dubai Chef's Collective - You can follow them on HERESupport the showFollow The Chef JKP Podcast on Instagram HERE

15 September 2023: It's the end of the week so lets get stuck in with Michelin Star Chef Jason AthertonWe find out all about a young entrepreneur's love for oatsInes Chatti has started her own pastry brand with a french flairZ Blogs is back with the latest food reviewsAnd Ernst are getting ready for Oktober Fest which is just round the corner.See omnystudio.com/listener for privacy information.

In this episode, Justine interviews the legend that is Chef Pierre Koffmann. Pierre is a 3-Michelin star chef with more than 55 years' experience in the kitchen.Pierre was born in Tarbes, in southwest France, to a family that had farmed for generations. His love of food came from the cooking of his mother and grandmother. One of the greatest pleasures was sucking the juices from string that had been used to tie up meat for roasting.From such simple pleasures, you might imagine that Pierre was almost born to cook. You'd be wrong. His first thought after being invited to leave school at the age of 14 was to join the SNCF national railway. He only opted for culinary college when he realized the holidays were longer.Pierre had found his calling, and trained in restaurants across France, venturing as far as Strasbourg and learning the regional differences in cooking that were so pronounced in France at that time. He also crossed the border into Switzerland, working in Lausanne before deciding to set out to England to watch the England vs France rugby match in 1970. After that, he never left, though he says the food in the UK was shockingly bad.He went to work at Le Gavroche under Michel and Albert Roux, rising to sous chef. The brothers then asked him to open the Waterside Inn, which (like Le Gavroche) went on to win three Michelin stars. Pierre left to open his own restaurant, La Tante Claire, in 1977, where he won three stars in his own right, serving a refined version of the rustic cooking of his youth. His most famous dish of stuffed pig's trotter still appears on menus around the world.His books include the classic “Memories of Gascony” and the James Beard Award-winning “Classic Koffmann.”He retired in 2003 and was only persuaded to return to the stove when he was invited to open a two-week pop-up on the roof of Selfridges in 2009. Such was the demand, two weeks turned into two months. Pierre then went on to open Koffmann's restaurant at The Berkeley hotel in 2010­. The original plan was for three years, though Pierre lasted for six, enjoying going into the kitchen each day as much as ever.Pierre mentored a generation of chefs. Marco Pierre White, Gordon Ramsay, Jason Atherton, Tom Aikens and Tom Kitchin are among the Tante Claire alumni, while a younger generation, including Tiffany Lo in Hong Kong, graduated from Koffmann's. This may be his greatest legacy, though he'll remain best known for his most famous dish from La Tante Claire.“I know what it's going to say on my gravestone,” he says. “Pig's trotter.”Instagram: @pierre.koffman and @thefoodheroesfamilyThank 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.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.

Listen to #Pulse95Radio in the UAE by tuning in on your radio (95.00 FM) or online on our website: www.pulse95radio.com ************************ Follow us on Social. www.instagram/com/pulse95radio www.facebook.com/pulse95radio www.twitter.com/pulse95radio www.instagram.com/pulse95radio

30 May 2023. Chef and restaurateur Jason Atherton joined us to talk about the restaurant industry. Plus, we talk about the economics of video games, as new research says it will double to $6 billion by 2027 with Klaus Kajetski of Yalla Esports. And, Knight Frank has been looking at the future of Dubai's luxury real estate market - and its all about parks. We speak to head of Middle East research Faisal Durrani.See omnystudio.com/listener for privacy information.

Michelin Star Chef and Celebrity Restauranteur, Jason Atherton joined Kitch and Neeil in studio to discuss:His new 3 level restaurant & dining concept at City Social at Grosvenor House, Dubai MarinaThe challenges in starting a new restaurant in DubaiWhat is Gordon Ramsey really like?The best way to poach an egg?And does pineapple belong on a pizza?https://www.citysocialdubai.com/. Hosted on Acast. See acast.com/privacy for more information.

26 May 2023: Farmers Kitchen is back with celebrity chefs and food chat.See omnystudio.com/listener for privacy information.

Welcome to another exciting episode of Breaking Bread, the Birmingham Food Podcast presented by food-obsessed mates Liam & Carl. In this week's episode, we had the privilege of sitting with the talented Chef Chris Emery, the executive chef of the renowned Orelle restaurant. From an early age, Chef Chris knew his calling was in the kitchen. While other kids dreamed of being celebrities or football players, Chris always aspired to be a chef. His passion for cooking was unwavering, and he embarked on a remarkable journey to turn his dreams into reality. In this episode, Chef Chris takes us back to the beginning of his culinary adventure. He shares stories of his early days in the industry, including the challenges he faced and the thrill of being immersed in a bustling kitchen. From enduring the wrath of demanding chefs to working at prestigious establishments like Pollen Street, The Waterside Inn and The Fat Duck, Chris learned the ropes of the culinary world and honed his skills. But it wasn't all glamorous. Chef Chris reveals the gruelling side of his journey, recounting a time when he worked tirelessly for 27 consecutive days, often starting before dawn and finishing late into the night. Despite the physical toll it took on him, his determination remained unyielding. Our conversation also delves into the exciting opportunities that come with working in the hospitality industry. Chef Chris recounts an incredible offer from renowned chef Jason Atherton to work in his restaurant in New York, which eventually led to him relocating to the Big Apple. He emphasises that the culinary world knows no limits and encourages aspiring chefs to chase their dreams fearlessly. Tune in to this episode of Breaking Bread to discover the untold stories behind Chef Chris Emery's rise to success. Join us as we explore the challenges, triumphs, and limitless possibilities within the culinary industry. Don't miss this inspiring conversation with a chef who truly lives the dream. Orelle Socials Website- https://orelle.co.uk/ Instagram- https://www.instagram.com/orellerestaurant/ Facebook- https://www.facebook.com/OrelleRestaurant/ Breaking Bread Podcast Social We need you!- Although Breaking Bread is & always will be free to listen to it is not free to make. To continue to improve & bring you these conversations & stories we need your support. Making a one-off donation of as little as £3 or a monthly subscription every pound will make a difference. Support us- ⁠⁠⁠⁠https://www.buymeacoffee.com/brumfoodpod⁠⁠⁠⁠ Don't Miss Out On Where We've Been Eating, and never miss an episode. Sign Up For Free To Our New Fortnightly Newsletter Breaking Bread Bitesize ⁠⁠⁠⁠https://breakingbreadpodcastuk.blog/breaking-bread-bitesize/⁠⁠⁠⁠ ⁠⁠⁠⁠https://Instagram.com/breakingbreadpodcastuk/⁠⁠⁠⁠ ⁠⁠⁠⁠https://twitter.com/PodcastBread ⁠⁠⁠⁠ ⁠⁠⁠⁠https://facebook.com/breakingbreadpodcastuk ⁠⁠⁠⁠ For full show notes visit our Website ⁠⁠⁠⁠https://breakingbreadpodcastuk.blog/

My guest today is Sally ClarkeSally has been described as the unsung hero of British food, and her cooking a masterclass in simplicity. She was just 14 when she envisaged the restaurant that she would one day open and this year Clarkes celebrates it's 37th year. Despite the prevailing fad for Nouvelle Cuisine at the time she opened in December 1984 , she never waivered in her mission to showcase fresh and seasonal ingredients, cooked simply and in her trademark unpretentious style. It's no wonder her restaurant was Lucian Freud's favourite haunt In the 25th year of being in business, she was awarded an MBE in the queens birthday honours list for services to hospitality – an award she modestly states she shares with everyone involved in the running of Clarkes. Alongside the restaurant, she runs a booming bakery business which has over 120 wholesale customers, and sees them making over 60,000 mince pies during the run up to Christmas. . If you've ever tucked into a pain au chocolage on the Eurostar, chances are it was one of Clarkes.She has just written her third and self proclaimed final book. It has been said that she is a quietly successful restaurateur, described by Jason Atherton, amongst others as Britain's answer to Alice Waters.---Thank you to Cooks Matches for sponsoring this season of Desert Island Dishes See acast.com/privacy for privacy and opt-out information.

One of Gordon Ramsay's self-appointed Magnificent Seven - alongside previous Grilling guests Marcus Wareing and Angela Hartnett - Jason Atherton is a chef who's made it to the very top of his profession through a combination of grit, bloody-mindedness and supreme talent. Here he talks to Simon about pole vaulting for England, running away to London with no money and no job, kipping in Angela's loft and not being able to find the kitchen, sleeping on a Spanish beach before blagging a gig washing pans at the best restaurant the world has ever known (right after he'd run one of Manchester's most successful ever eateries), and building a £50 million empire that spans the globe. It's been quite the journey, beautifully recounted in this thoroughly delightful conversation. See acast.com/privacy for privacy and opt-out information.

Joining Ben for today's episode of VetChat is Jason Atherton, Director of Eden Hill Practice at Westway Veterinary Group, and Business Development Director at VetPartners. Ben and Jason catch up and discuss how Jason's career has developed so far, and the importance of teamwork within the profession. We apologise for the sound issues in this episode! Brought to you by The Webinar Vet: https://www.thewebinarvet.com

Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. In this episode we round up some of the most listened to podcasts of 2020 - it features Jason Atherton, Lisa Goodwin-Allen, Adam Handling, Graham Garrett, James Cochran and Daniel Clifford and Mark Abbott. Please support the petition for a Hospitality Minister by signing here: https://petition.parliament.uk/petitions/552201 If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Catch our live Ask The Expert Q&A session with Jason Atherton to learn how to create the perfect business recipe and build a strong brand in the hospitality sector. In 2010 Jason launched his own restaurant company, Jason Atherton Ltd. His flagship restaurant ‘Pollen Street Social' opened in April 2011 in Mayfair and was awarded a Michelin star within just six months of opening, alongside 4 AA Rosettes and No.3 in The Good Food Guide's best UK restaurants. Since then, Jason's ‘The Social Company' has grown into a globally renowned restaurant group, with a portfolio of restaurants which include the Michelin-starred Social Eating House and City Social, as well as 5 Social, The Betterment and Berners Tavern – named ‘the defining restaurant of the decade'. Alongside his London restaurants, Jason has also opened critically acclaimed restaurants in Shanghai, Dubai, and a Michelin-starred restaurant in New York. Jason has written four cookbooks, appeared on several TV programmes including his own of BBC Two series ‘The Chef's Brigade', and is a brand ambassador for several brands including BMW, Moët & Chandon and Audemars Piguet. Jason and his wife Irha support numerous charities, with Jason being an active patron of the David Nichols Spinal Injury Foundation, the Principal Patron of Hospitality Action and is an ambassador for the type 1 diabetes charity JDRF. Our fully interactive Q&A sessions hosted by a different business expert every day. Pick up valuable tips and advice and discover practical positive steps you can take in the months ahead. You ask all the questions — add yours in the comments section of YouTube or Facebook or use the #QBATE hashtag on Twitter. #QuickBooks The world's largest workforce works for themselves. We work for them by providing smarter business tools. QuickBooks is always backing you. https://quickbooks.intuit.com/uk/ Subscribe to our YouTube channel: https://bit.ly/2ycNB3g Follow us on Facebook: https://www.facebook.com/QuickBooksUK/ Follow us on Twitter: https://twitter.com/QuickBooksUK Follow us on Instagram: https://www.instagram.com/quickbooksuk/

Have you ever wondered what it takes to build a global network of Michelin-starred restaurants? Or a collection of celebrated hotels? If so, the man to ask is Loh Lik Peng. Peng is the restaurateur, hotelier and property developer behind a slew of iconic restaurants and hotels across Europe and Asia. Most of these form a part of his umbrella organisation, Unlisted Collection. Unlisted Collection operates sites in Singapore, Shanghai, Sydney, London, Dublin and County Kerry in Ireland. And over the past 15 years, the roll-call of chefs he has backed includes legendry names like Andre Chiang, Jason Atherton, Nuno Mendes and Dave Pynt. In today’s conversation, Peng reveals how he operates his property development and hospitality businesses. Listen now and you’ll learn: Why he got into commercial property development. What attracted him to hospitality. How he funds his property developments. Where he spots promising sites that others miss. Why he has spread his businesses across the globe. How he MANAGES a global operation. How he finds and nurtures hospitality talent. And MUCH more…

26 November 2020: Chef Jason Atheron, the name behind a number of award-winning restaurants around the globe, tells Helen about how his business suffered during the pandemic, and how he and the rest of the industry are trying to recover from those dark times. Plus, Helen finds out how a group of strangers helped Dubai resident Mo choose an engagement ring.Wedding and proposal expert Rhiannon Downie-Hurst outlines the new rules to keep in mind when holding a wedding party or setting up a proposal. This week’s featured author is Maria Hatzistefanis, the woman behind  British beauty brand Rodial. After her successful debut book “How to Be An Overnight Success”, she continues to offer valuable business and beauty advice through her newly released book “How to Make It Happen”. And finally, a busy hour for Helen and other pawrents! Talking caring of senior pets on Pets and Vets with Dr. Hannah Rowles of the St Vincent Group.  See omnystudio.com/listener for privacy information.

Craig Best is the Head Chef of the famed Hell's Kitchen restaurant, housed in Caesar's  Palace, Dubai.https://www.gordonramsayrestaurants.com/gordon-ramsay-hells-kitchen-dubaiAt the tender age of 16 straight from high school, he went to work as a chef in a small pub in his local town located in England, making sandwiches.None of the fine dining food was on the horizon , but it was his wife who actually sent the cv to various places in order to push him to become better.His first fine dining job was for the one and only Gordon Ramsay! He worked with the company  for sometime, then moved on to the Trompette in Chiswick London, this would be a pivotal role in pushing Craig forward.http://www.latrompette.co.ukFrom there, he went to work for another giant - Marcus Wareing, this chef is just another level of scary, this time the position was for Senior sous.https://www.tredwells.comThe environment pushes you to fight in a very tough place, after two years in was time to move on, to the Head chef's role with the reputable Jason Atherton.https://www.jasonatherton.co.ukCraig worked for Jason in Dubai for a further two years, however the operations director of the Gordon Ramsay restaurant group had different ideas.An apparent casual drink, turned into a full on interview with 5 executives, they explained the concept of Hell's Kitchen - there was no way he could refuse.The Restaurant series is watched all around the globe, people flock to Vegas and to Dubai just to catch a glimpse of how the kitchens run, as well as being able to enjoy the world class food.Gordon of-course makes an appearance from time to time, however Craig is there to ensure the operation runs like a well oiled machine.The Chef describes the service as electric!The restaurant is now well and truly cemented in the local dining scene , and has become a place not just to be seen but a place to enjoy an incredible experience, one of the reasons for this success is down to Craig and his ability to push his passion to the the team.If you want to see what Craig is doing, you can follow him on Instagram - https://www.instagram.com/craig.bestMake sure you give him a follow, and a cheeky hello!Craig is one of those chef's who leaves an impression when you meet him!A true gatekeeper of his art and a truly great chef! Support the showFollow The Chef JKP Podcast on Instagram HERE

Catch our live Ask The Expert Q&A session with Jason Atherton to learn how to create the perfect business recipe and build a strong brand in the hospitality sector. In 2010 Jason launched his own restaurant company, Jason Atherton Ltd. His flagship restaurant ‘Pollen Street Social' opened in April 2011 in Mayfair and was awarded a Michelin star within just six months of opening, alongside 4 AA Rosettes and No.3 in The Good Food Guide's best UK restaurants. Since then, Jason's ‘The Social Company' has grown into a globally renowned restaurant group, with a portfolio of restaurants which include the Michelin-starred Social Eating House and City Social, as well as 5 Social, The Betterment and Berners Tavern – named ‘the defining restaurant of the decade'. Alongside his London restaurants, Jason has also opened critically acclaimed restaurants in Shanghai, Dubai, and a Michelin-starred restaurant in New York. Jason has written four cookbooks, appeared on several TV programmes including his own of BBC Two series ‘The Chef's Brigade', and is a brand ambassador for several brands including BMW, Moët & Chandon and Audemars Piguet. Jason and his wife Irha support numerous charities, with Jason being an active patron of the David Nichols Spinal Injury Foundation, the Principal Patron of Hospitality Action and is an ambassador for the type 1 diabetes charity JDRF. Our fully interactive Q&A sessions hosted by a different business expert every day. Pick up valuable tips and advice and discover practical positive steps you can take in the months ahead. You ask all the questions — add yours in the comments section of YouTube or Facebook or use the #QBATE hashtag on Twitter. #QuickBooks The world's largest workforce works for themselves. We work for them by providing smarter business tools. QuickBooks is always backing you. https://quickbooks.intuit.com/uk/ Subscribe to our YouTube channel: https://bit.ly/2ycNB3g Follow us on Facebook: https://www.facebook.com/QuickBooksUK/ Follow us on Twitter: https://twitter.com/QuickBooksUK Follow us on Instagram: https://www.instagram.com/quickbooksuk/

Shalina Tobin interviews the celebrated chef and restauranteur Jason Atherton about life during lockdown, and the future of the industry

Although originally from Skegness, Ben is more captivated with Sicily and one day would like to move there.  Sicily has had a huge influence on his favourite style of food and he’s even written an awesome book called ‘moorish'. Ben is actually only a chef because of fellow Skegness buddy Jason Atherton who got Ben his first chef job at the Ritz. We touch on Ben’s time at the Salt Yard and how a big influx of cash that he hoped would sort out his financial and restaurant dreams ended up ruining his love for the business and lead to him planning on heading out on his own.   But now he’s found the best of both worlds.  A good level of investment and the chance to open restaurants serving his style of food.  Including his latest venture into the world of dark kitchens and delivery through Gallio, a Mediterranean pizza idea he’s been working on. Follow Ben on Instagram or Twitter and check our his restaurant Norma

Listen to Episode 4 of Life Beyond Sport as host Nick Keller is joined by celebrity chef, restaurateur and owner of The Social Company, Jason Atherton, to discuss the three sporting moments that have defined his life.And don't forget, #LifeBeyondSport is asking YOU to share your three stories across social alongside a donation to the Sport For Good Response Fund – helping organisations to support communities around the world. A donation of £3, £30, or £300 to match the three stories you pick. Donate here: https://bit.ly/2XalmzI

Simon Ritchie began to be interested in journalism at the early age of 11, having lived for a short while in Egypt, for him and his family, the only English television around during that time was only the BBC News.Remembering the amazing and interesting stories, is what really got him engrossed in this field.A few years later, he dabbled with various subjects, before he got the spark to go and study at university to pursue a degree in business journalism in his home town of Glasgow, Scotland.A brief stint in London, being an intern for the award winning magazine FHM, Simon describes this as " a dream come true !"4 years down the line, he got the opportunity to get his first serious gig, being an editor of not just one, but two magazines, in the field of hair and beauty.So how did Simon become the editor of the coveted Caterer Middle East magazine?His family had previously lived in Dubai, but it was only after a second visit to see his older brother, that he made the final decision to move abroad.Fortunately, he got picked up by ITP, who happens to be the biggest publishing house in the Gulf region - https://www.itp.comThis is where the he began the journey into world of chefs, food and hospitality. Knowing that journalism is all about connections, he describes going to every new opening in order to get to know the movers and shakers of the industry in order to get the stories, 2 years down the line after having done an extensive amount of networking, it is now the owners, chef's and industry sources, who message him on the sly to get the latest on what's going on, impressive considering Simon has only been in the region for just over two years.In that time he recalls interviewing industry giants like the 3 Michelin starred Massimo Bottura, who at one point had the number one best restaurant in the world - https://osteriafrancescana.itOne chef that needs no introduction is the one and only Marco Pierre White - https://www.marcopierrewhite.coThat interview did not disappoint - as the notorious chef was 30 minutes, due to an opening the night before.The other memorable anecdote involves a heavy night out, and an interview with none other than international superchef  Jason Atherton - https://www.jasonatherton.co.ukSimon, delves into what it takes to be at the very top of his industry, as well as mentioning that is always a plus to have a couple of good friends in the media, as you never know when they could come in handy!Being the editor of the regions top Catering magazine, has it's perks, but not forgetting that he is a business journalist, it took a while for him to become a member of the famous foodie club, although he is not done yet, as there is still another 12,000 restaurants to review, that's just in Dubai!Should you have an interesting story, contact Simon directly, you can email him on - simon.ritchie@itp.com To see what the fuss is all about go to - www.caterermiddleeast.comTo watch the full video got to - https://www.youtube.com/watch?v=VQnVGBXvNcg&t=16sSupport the showFollow The Chef JKP Podcast on Instagram HERE

Now whilst to your average human Restaurant Associates is not particularly a consumer facing brand, you will certainly know many of the venues that David Simms and his team operate, from Somerset House, to Edinburgh zoo, to Michelin starred restaurants like Jason Atherton’s City Social and Michelle Roux’s Parliament Square.   I chat about David’s history in the podcast, so I’m not going to list it here, but fundamentally just be reassured  that I was really excited to get to chat to David because I knew the diversity and depth of his experience across the hospitality sector. We touch on chef development and training, the changes in kitchen culture, both positive and negative, and how to get the best out of a brigade. David has some great advice about the complexity of re-opening the doors, why to keep the offering simple, and some of the operational considerations of having less people to do tasks.  That leads us on to the impact of supply and the need to be clever and efficient to stand any chance of making a post covid profit. David has some great thoughts on sustainability and the supply chain and our obligation as an industry to help educate, but not lecture the consumer on food, where it comes from and its environmental impact.  We may even start a joint campaign to making eating strawberries in December a criminal offence! After a rollercoaster of a chat with many highs and lows, we try to end positively around the nature of such a creative sector and where it may end up on the other side of the pandemic. Connect with David on Instagram Learn more about Restaurant Associates

28 May 2020: We take a sneak peek at tomorrow’s episode of the Farmer’s Kitchen Masterclass, in conversation with Michelin-starred chef Jason Atherton.   

Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. Please give us a follow and rate us so more people can find us! In this episode I spoke to Great British Menu 2020 finalist Kerth Gumbs. Kerth is the head chef Shaun Rankins Ormer restaurant in Mayfair, he has previously worked for Tom Aikens, Joël Robuchon and Jason Atherton. We spoke to Kerth about the tough situation the hospitality industry is facing due to Coronavirus, how important the experience of each kitchen he has worked in has been and why he loved being on Great British Menu and would love to come back as a judge. He explains how he likes to you use social media as a positive influence and how he is ready to let the world know who Kerth Gumbs is! If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: www.patreon.com/Thestaffcanteen

Prime Minister Boris Johnson and Carrie Symonds have announced the birth of their son. Born in the early hours of the morning at a London hospital, the pair have thanked their “fantastic NHS team” .After a busy few months and being struck down with the virus, it is unlikely for the Prime Minister to take any more time off. The Leader podcast speaks to the Evening Standard's ‘Londoner' editor Ayesha Hazarika on the latest from Downing Street. We ask her whether the gender of a prime minister makes any difference when their child is born? Restaurants remain to stay closed due to the coronavirus pandemic. The simple pleasure of dining out with loved ones will not be the same for at least a couple of years. But how can restaurants come back from this? There isn't yet a government led guideline in place. The Leader podcast speak to Michelin star chef Jason Atherton and ask how he plans to reopen – and still succeed – in a post lockdown world. Can a restaurant really survive with social distancing for another two years? See acast.com/privacy for privacy and opt-out information.

Jason Atherton has talked about the impact the Coronavirus crisis has had on his Social Company restaurant group, and the steps he's taking to make sure it can bounce back.

Kermit Davis landed a commitment from Samford transfer Robert Allen Tuesday. Whether he can contribute beginning in 2020 or 2021, he's expected to be an asset in the post for the Rebels. Allen's high school coach Jason Atherton joins Parrish on this episode to break down the player Ole Miss is getting.

Please give us a follow and rate us so more people can find us! This episode of grilled is sponsored by Rational, your leading provider in multifunctional hot food preparation equipment. Register now for a free rational live demo at www.rational-online.com Welcome to the first episode of the second series of Grilled. Our first guests of 2020 are Jason Atherton and Paul Walsh. They talk to The Staff Canteen’s Mark Morris about their careers and working together for six years plus their latest project The Betterment in London. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: www.patreon.com/Thestaffcanteen

This week on Travel Genius, Mark and Nikki tackle one of thorniest subjects in travel right now: should we be buying carbon offsets for every flight we take? Or should we follow Greta Thunberg’s lead, and scrap any plans to hop on a plane for the foreseeable future? Or is the impact of flying greatly overrated compared with many other industries – and simply called out as it’s seen as a perk of the privileged? If you’re coming down with a case of flygskam (flight shame, in Swedish), they have advice on how to cure it, including how to be sure that any offsets you buy are truly impactful rather than pure greenwashing. If your New Year’s resolution is to travel more mindfully, we’ve got your covered.  As for this week’s guest, she’s the self-proclaimed MacGirlver, Kari Byron. The former Mythbusters staple is now host of her own globetrotting show for kids, Crash Test World that’s aimed at using science to explore the way we live across the globe. She joins Travel Genius this week to share smart tips from her travels, which included backpacking around the world aged 23. Like a Swiss Army knife, she’s multipurpose and handy in any situation, whether it involves staying safe in your hotel room or keeping kids engaged when sightseeing. And she has something in common with Jason Atherton when it comes to keeping food tasty, wherever you are. Want to share your own Travel Genius moments? Reach out on Twitter, via email, or by phone at 646 324-3490. If you’re lucky, we’ll share your best tips on a future episode. Correction: This podcast misidentified the name of the carbon offset company, Cool Edge. The name of the company is Cool Effect.

This week on Travel Genius, Mark and Nikki tackle one of thorniest subjects in travel right now: should we be buying carbon offsets for every flight we take? Or should we follow Greta Thunberg's lead, and scrap any plans to hop on a plane for the foreseeable future? Or is the impact of flying greatly overrated compared with many other industries – and simply called out as it's seen as a perk of the privileged? If you're coming down with a case of flygskam (flight shame, in Swedish), they have advice on how to cure it, including how to be sure that any offsets you buy are truly impactful rather than pure greenwashing. If your New Year's resolution is to travel more mindfully, we've got your covered. As for this week's guest, she's the self-proclaimed MacGirlver, Kari Byron. The former Mythbusters staple is now host of her own globetrotting show for kids, Crash Test World that's aimed at using science to explore the way we live across the globe. She joins Travel Genius this week to share smart tips from her travels, which included backpacking around the world aged 23. Like a Swiss Army knife, she's multipurpose and handy in any situation, whether it involves staying safe in your hotel room or keeping kids engaged when sightseeing. And she has something in common with Jason Atherton when it comes to keeping food tasty, wherever you are.Want to share your own Travel Genius moments? Reach out on Twitter, via email, or by phone at 646 324-3490. If you're lucky, we'll share your best tips on a future episode.Correction: This podcast misidentified the name of the carbon offset company, Cool Edge. The name of the company is Cool Effect.See omnystudio.com/listener for privacy information.

Markus Hippi recaps the best interviews and reports from 2019, with top chefs such as Kobus van der Merwe, Ana Roš and Jason Atherton.

How one microbrewery and distillery in Lebanon is working to improve the nation’s spirits scene, Jason Atherton’s new restaurant in London, plus how two chefs are working to create perfect British sandwiches.

This week we look at the 1973 film GANJA & HESS. After some pretty favourable reviews, we talk about the thoroughly confusing nature of the film, the idea of cinema as an immersive experience, and the different versions of the movie Bill Gunn was forced into making (and wanted to make) — all the while dancing around the idea of the ecstatic or out-of-body experience. (We don't actually talk about it in the episode, but it seemed very appropriate as a theme for this week's Prestige, given our discussions of religion, blood, sex, and race.) Next Time We move from the…well, not sublime to the ridiculous, but it is a change of tone! Our next film is the 1989 black comedy VAMPIRE'S KISS. Recent Media THE GREAT BRITISH MENU (2006–): Jennie Bond, Mark Bazeley, Wendy Lloyd THE CHEFS' BRIGADE (2019–): Jason Atherton, Anna Maxwell Martin JAMES ACASTER: REPERTOIRE (2018): James Acaster Recommendations NIGHT OF THE LIVING DEAD (1968): George A. Romero, Duane Jones, Judith O'Dea VALHALLA RISING (2009): Nicolas Winding Refn, Mads Mikkelsen, Maarten Stevenson SCROOGED (1988): Richard Donner, Bill Murray, Karen Allen GET OUT (2017): Jordan Peele, Daniel Kaluuya, Allison Williams Footnotes After our discussion of the importance of sound in this film, this seems a good article to start off with: www.popularmechanics.com/culture/movies/a19566/a-brief-history-of-sound-in-cinema. It turns out ‘ululation' is the right word: https://en.wikipedia.org/wiki/Ululation. Rob mentions cinéma vérité when discussing the church scenes: https://en.wikipedia.org/wiki/Cinéma_vérité. This book is good on Blaxploitation cinema in general: https://books.google.co.uk/books?id=1EeSAgAAQBAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false, and this article has more on BLACULA in particular: https://film.avclub.com/blacula-blew-some-fresh-air-into-a-musty-genre-crypt-1826873409. Finally, given some of what we've been talking about in this episode, it seems pertinent to mention the #1619 Project from the NY Times, information on which can be found here: https://www.nytimes.com/interactive/2019/08/14/magazine/1619-america-slavery.html.

When James won his first Oscar for his incredible turn as an aged Bane coming to terms with his saggy body and his life of crime and carnage in Richard Curtis's wonderful ‘An Old People's Home Near Watford', many commented on his stirring acceptance speech. How he dedicated his win to his ‘most incredibly handsome and wise best friend Sam'. How he refused to take the credit for that scene, the one where Bane and Martine McCutcheon make (grey) love on a row boat during a delightful day trip out to Whipsnade Zoo, instead thanking ‘from the bottom of my heart, my sensei of love, Sam'. As honoured listeners to this podcast will know, this was classic James. And there's plenty more classic James on this week's episode of The TickyOff. He's been playing a weird game in his parent's garden, delaying his pleasure and styling his hair like Abs from Five. Sam meanwhile doesn't trust Easter, regularly dresses up like a mummy and wants people to cheer up at funerals, just not while attending his own. Then Ben Tish arrives like many, not all, but most guests, arrive to TickyOff Towers. Via the door. Ben's mouth opens and closes, laying eggs of sound all around. His new book ‘Moorish', the perils of Saturday Kitchen and his early days in cooking with Oliver Peyton, Jason Atherton and Dan Lepard. Other aural oeufs crack wide open and drip sound albumen on his hometown of Skegness, how much he enjoys dressing up like Stevie Nicks and Marcus Wareing acting like a twat. There's a lot of these audible eggs and yet somehow there's also time to ponder on whether or not mountains are worth the hassle, couscous and the trials and tribulations of fast expansion. This week's episode is sponsored by the funky jazz sax and slap bass wonders of the world of wine dropwine.co.uk

My guest today is Jason Atherton Jason started cooking at a very young age in the seaside hotel run by his family. At 16 he ran away to London and got a job at a Michelin-starred restaurant -- all while living in a youth hostel. After years of working under esteemed chefs such as Pierre Koffmann, Nico Ladenis, Marco Pierre White and Gordon Ramsay, he began building his own global restaurant empire just seven years ago. First in London with the award winning Pollen Street Social and now in Hong Kong, Shanghai, The Phillippines, Dubai, Sydney and New York. He has 17 restaurants so far and counting. He has been described as a world class culinary alchemist and Marco Pierre Whie is on the record having said of Jason: “Jason is a realist not a fantasist. He has turned his dreams into reality” Hope you’re all well and that you’ve had a lovely week. If you haven’t yet left a 5* rating now is your moment! And your good deed for the week could be recommending Desert Island Dishes to your friends and colleagues. I love bringing it to you every week and your reviews really do make the world of difference. Having talked about it for a while now I have been beavering away on my newsletter you won't want to miss it – so do head to (https://www.desertislanddishes.co) and you can sign up - come and join the gang and I promise to try and make something that you actually look forwards to getting in your inbox - however sporadically… So there we have it – another delicious day of Desert Island Dishes! Don’t forget you can find me on instagram @margienomura Thank you so much for listening!

In this episode of the Pindrop podcast Simon Oldfield meets multi award-winning chef, Jason Atherton. Jason is the creative force behind The Social Company, a globally-renowned restaurant group that originated in London with his flagship Michelin-starred restaurant, Pollen Street Social. His empire now counts seventeen restaurants in major cities from New York to Sydney, Hong Kong and Shanghai. Jason is the author of numerous books that provide a glimpse into his unique and innovative approach, he regularly makes television appearances and he was recently named Best Restaurateur at the GQ Food and Drink Awards. He is also a passionate art collector and was joined for this very special event in conversation by Pindrop’s founder Simon Oldfield, who curated Jason Atherton’s art collection across numerous restaurants including City Social and Pollen Street Social.

Internationally acclaimed chef/owners: Michelin starred chefs Jason Atherton and Michael White, and Drew Nieporent discuss issues affecting the restaurant business: social media, bloggers, Food Network, taxes, labor - and their love for their profession.

Today’s programme is a look-back at some of our favourite #InGoodTaste moments from the last 12 months. We’ll be hearing from some of the biggest names in the food & restaurant industry who’ve appeared on the show - Raymond Blanc, Michel Roux Jr, Jay Rayner and Jason Atherton to name but a few. Then Clare and #InGoodTaste presenter Lucy Boler will be revisiting some of the key food trends and events we’ve covered this year - everything from apprenticeship launches, to burger competitions, to gin and oyster festivals. Produced by Victoria Ferran -- www.twitter.com/z1radio & www.twitter.com/_InGoodTaste www.ZoneOneRadio.com http://www.InGoodTaste.me www.Facebook.com/ZoneOneRadio

#InGoodTaste - cooking up a storm on ZoneOneRadio, the community station for central London. - This week’s programme is about Ferran Adrià - the man commonly described as the world’s greatest living chef. At the opening of his exhibition at Somerset House, we speak Ferran Adrià himself, Bloomberg's head food critic Richard Vines, Catalan food expert Rachel McCormack, and two top chefs who worked in the legendary elBulli restaurant - Jason Atherton and Nuno Mendes. - Dubbed 'The most imaginative generator of haute cuisine on the planet', elBulli was crowned ‘World’s Best Restaurant’ a record-breaking five times. Amazing when you consider it was based in a tiny resort on Spain's Costa Brava. We try to find out how Ferran Adrià changed gastronomy, what he did and why he did it, plus we question what his legacy will bw as we look ahead to his future projects with the elBulli Foundation. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.facebook.com/zoneoneradio www.ZoneOneRadio.com

#InGoodTaste - cooking up a storm on ZoneOneRadio, the community station for central London. - This week’s programme is about Ferran Adrià - the man commonly described as the world’s greatest living chef. At the opening of his exhibition at Somerset House, we speak Ferran Adrià himself, Bloomberg's head food critic Richard Vines, Catalan food expert Rachel McCormack, and two top chefs who worked in the legendary elBulli restaurant - Jason Atherton and Nuno Mendes. - Dubbed 'The most imaginative generator of haute cuisine on the planet', elBulli was crowned ‘World’s Best Restaurant’ a record-breaking five times. Amazing when you consider it was based in a tiny resort on Spain's Costa Brava. We try to find out how Ferran Adrià changed gastronomy, what he did and why he did it, plus we question what his legacy will bw as we look ahead to his future projects with the elBulli Foundation. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.facebook.com/zoneoneradio www.ZoneOneRadio.com

Michelin-starred chef, Jason Atherton, tells Vicky Ferran what it was like working with head chef Ferran Adria at the legendary Spanish restaurant elBulli - which famously won the title of world's best restaurant five years in a row. -- Ferran Adria is considered the best chef in the world, having invented molecular gastronomy and inspired an entire generation of new chefs including Heston Blumenthal, Jason Atherton and Nuno Mendez. He changed the face of gastronomy and his restaurant now has its own exhibition at Somerset House until September. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.facebook.com/zoneoneradio www.ZoneOneRadio.com #ingoodtaste

Jason Atherton is on the cusp of opening his first London restaurant apart from Gordon Ramsay Holdings, months after launching his first solo project in Shanghai.