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2 episodes with Le Manoir
6 episodes with Le Manoir
5 episodes with Le Manoir
6 episodes with Le Manoir
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2 episodes with Le Manoir
2 episodes with Le Manoir
2 episodes with Le Manoir
4 episodes with Le Manoir
The man who helped teach Britain to cook! Of the thousands of people I've had the good fortune to interview, no one has seemed more passionate about what they do than Raymond Blanc. Here he takes us on the almost magical journey of his career: from having his jaw broken by his boss in France after daring to give him advice on his cooking, via winning two Michelin stars at his restaurant in Oxford, to setting up Le Manoir aux Quat'Saisons in the Oxfordshire countryside in 1984. Having just handed over the reins as Culinary Director to Arnaud Donckele, Raymond reflects on this massive moment in his life, and looks ahead to a future filled with promise and possibility. Along the way he has some advice for Andy Burnham and reveals what he believes to be the challenges facing Britain, his adopted home. This is a rare chance to glimpse into the soul of one of the greatest chefs in Franco-British history.
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There's a lovely kind of magic when an old neighbourhood pub finds its heartbeat again, and that's exactly what's happened at the Angel of Malvern. After three quiet years, the doors are open, the locals are back, and the buzz is real. Downstairs it's all about elevated pub classics done properly: brined schnitties, light calamari, housemade sausage rolls, steaks on the grill, while upstairs, a Mediterranean leaning wine bar and a cocktail lounge are getting ready to shine. I sat down with executive chef, Justin North, whose career has taken him from Wellington to Sydney to the kitchens of Le Manoir aux Quat' Saisons under Raymond Blanc then back to Sydney. Justin has always been drawn to the idea of learning from the greats, not just collecting recipes but understanding the thinking behind them. It's a philosophy that's carried him through his own restaurants, his books, and now into this new chapter at the Angel, where he works closely with head chef Josh Rudd and a young team, bringing skill back into a pub kitchen in a way that feels both grounded and generous.
Musique de Léo Westphal Soutenez-nous sur Patreon !
Musique de Léo Westphal Soutenez-nous sur Patreon !
Musique de Léo Westphal Soutenez-nous sur Patreon !
La trajectoire des Murmures rejoint celle d'Olivia, la Giovanni, autour du mystérieux manoir qui les relie.N'oubliez pas de suivre Alceste, le conteur, sur :https://www.twitch.tv/monsieuralcestehttps://www.youtube.com/@MonsieurAlceste/https://bsky.app/profile/monsieuralceste.bsky.socialhttps://twitter.com/MonsieurAlcestehttps://twitter.com/Masqueradefrhttps://discord.gg/aTrbqCkuAxPortions of the materials are the copyrights and trademarks of Paradox Interactive AB, and are used with permission. All rights reserved. For more information please visit worldofdarkness.com.This is NOT official World of Darkness material.Introduction : ‘Bloodsport' by Karl Casey @ White Bat Audio
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Luke Selby is the chef at Palé Hall Hotel in North Wales. Selby started cooking when he was 14, and he began his career at Le Manoir aux Quat'Saisons, where he progressed from commis chef to sous chef under Raymond Blanc, before moving on to Restaurant Gordon Ramsay and Hide. He then ran the kitchen at Soho restaurant Evelyn's Table with his brothers, where they received a Michelin star. A Roux Scholar and National Chef of the Year winner, Selby is recognised for his progressive cooking shaped by international experience, strong seasonal sourcing and clarity of flavour. After returning to Le Manoir aux Quat'Saisons in 2025, in 2026 he moved to Snowdonia, as Chef Partner at Palé Hall Hotel. At the end of the podcast Luke Selby will reveal his favourite restaurants in the UK and the rest of the world. The recommendations mentioned in this podcast and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.
Few chefs in the world can match the Michelin legacy of Raymond Blanc. With over 40 years of continuous Michelin-starred excellence at Le Manoir aux Quat'Saisons, he stands among the most consistent and influential figures in global gastronomy. Yet, as he reveals in this episode, he never chased stars—only excellence. The stars, he insists, were always a by-product. From the electric moment he was told mid-service that he'd earned his second star, to his conscious decision to walk away from a Michelin star at his first brasserie concept because it didn't align with his vision, Blanc's relationship with the guide is anything but conventional.Behind those accolades lies a story that is equal parts grit, instinct and extraordinary luck. Blanc takes us back to his early life in France—hunting, foraging and selling wild ingredients as a teenager before stumbling into his first transformative restaurant experience. From there, his path is anything but linear: training as a nurse, talking his way into a restaurant job by boldly claiming he'd become the best chef in the world, and starting at the very bottom as a cleaner. He recounts learning wine from leftover glasses, studying cookery books obsessively at night, and enduring the brutal realities of old-school kitchens—including the moment a chef smashed a pan into his face, ultimately pushing him to leave France and start over in England.What follows is a series of almost unbelievable turning points. Arriving in Britain to what he describes as a “frightening” food scene, Blanc quickly found himself cooking after a disastrous kitchen vacancy—despite never formally training as a chef. He shares vivid, often hilarious stories: witnessing chefs mixing trifle with their bare hands, opening his first Oxford restaurant in the economic chaos of the late 70s, scrubbing tar from the walls and discovering rats in the fridge, then somehow winning a Michelin star within two years. From there came the leap to Le Manoir aux Quat'Saisons—funded largely on reputation and belief—followed by the pressure, failures and triumphs that built it into one of the most revered restaurants in the world.Now stepping back after decades at the top, Blanc reflects with honesty and warmth on legacy, leadership and letting go. He discusses choosing his successor, the philosophy behind training dozens of future Michelin-starred chefs, and his determination to reshape kitchen culture into something kinder, more supportive and more human. Along the way, he shares the wild story of how a near-disastrous TV deal led to the creation of the London Cocktail Club, his deliberate reinvention of casual dining with Brasserie Blanc, and why hospitality, at its core, is about giving people the best moment of their lives. This is a portrait of a chef who didn't just earn stars—he redefined what they mean.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
Musique de Léo Westphal Soutenez-nous sur Patreon !
Musique de Léo Westphal Soutenez-nous sur Patreon !
Musique de Léo Westphal Soutenez-nous sur Patreon !
David Moore joins the Go To Food podcast for a barnstorming conversation that spans 35 years of restaurant history, from opening Pied à Terre in just two weeks to turning it into London's longest-running Michelin-starred restaurant. In this episode, he tells the real story of life at the sharp end of hospitality: the punishing economics of today's trade, the rates bill that made him cry, the disappearing profit margin, and why simply surviving in this market now feels like an achievement. It is brutally honest, brilliantly dry, and full of the kind of perspective only someone who has genuinely seen it all can give.But this is not just an industry analysis, it is packed with outrageous stories. David remembers growing up around his mother's hotel in Ireland, hanging sirloins, slicing steaks, and dreaming of becoming a chef before realising the front of house was where he belonged. He talks about his formative years at Le Manoir, living with Bruno Loubet, staging at Alain Ducasse's Louis XV, learning luxury service on carpets so thick they hurt your legs, and discovering what real fine dining looked like. He also shares the origin story of Pied à Terre itself, from late-night chess games and leftover wine with Richard Neat to quietly sounding out would-be investors from the dining room floor, including some very famous names.The episode is full of proper restaurant folklore. There are stories about chefs vanishing on “Tesco runs” and never coming back, the chaos of rewriting menus daily before in-house printing existed, diners walking into Pied à Terre expecting an Indian restaurant because they kept the old phone number and awning, and the extraordinary intensity of the kitchens David helped build. He reflects on working alongside and around huge figures including Raymond Blanc, Marco Pierre White, Gordon Ramsay, Tom Aikens and Shane Osborne, and opens up about pivotal moments that shaped the restaurant's history, from the jump to two Michelin stars to the fallout from kitchen scandal, devastating fire, and a wine fraud scam involving fake wealthy clients and disappearing bottles of Cristal.And because this is Go To Food, the whole thing is laced with food, wit and obsession. David arrives with a beautiful scallop and beetroot ceviche-style dish, talks through the first ceviche he ever put on a menu in London, gives his view on Michelin stars and why there should be decimal points, names the restaurants he most admires, and shares his dream food weekend on Île de Ré with oysters and Muscadet. He even reveals his ultimate final meal, from smoked eel cheung fun to roast turbot and plum tarte tatin. If you want war stories, hospitality wisdom, Michelin gossip, and one of the great restaurateurs speaking with total candour, this is an episode you need to hear.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
Musique de Léo Westphal Soutenez-nous sur Patreon !
Alors qu'on menait notre petite vie tranquille avec le matou (même si avec le matou c'est jamais tout à fait tranquille), une invitation surprenante est venue bouleverser notre quotidien ! C'est parti pour une huitième saison pleine de frissons et de rebondissements !Soutenez-nous sur Patreon !
Michael Caines joins Go To Food for one of the most raw and revealing conversations we've ever had. Fresh from winning a Michelin star at The Stafford just months after opening — and still chasing that elusive second star at Lympstone Manor — he breaks down the realities of modern fine dining. From why tasting menus might be getting too long, to why à la carte is far from dead, to the financial tightrope of running a destination restaurant in rural Devon, this is Michael in full flow: honest, sharp and unapologetically ambitious.He takes us back to the beginning — a young lad from Exeter set on joining the Royal Marines before a last-minute pivot to catering college changed everything. We hear about staging at Le Manoir aux Quat'Saisons, walking an hour each morning from a B&B just for the chance to cook for Raymond Blanc, and then heading to France to work under Bernard Loiseau and Joël Robuchon. The brutality of those kitchens, the silence, the stove inspections, the mind games — and a young Gordon Ramsay in the same brigade — it's a masterclass in what elite training really looked like in the 90s.Then comes the moment that changed his life forever. Driving home exhausted, a split-second lapse, the car flipping — and waking up to see his arm gone. Michael recounts the crash in chilling detail: running from the wreckage, asking surgeons if they could save his arm, and returning to the kitchen just two weeks later with no insurance payout, no safety net. Teaching himself to cook left-handed. Learning to fillet fish and truss pigeons again. Being written off — and refusing to accept it.Four years later, he wins his second Michelin star at Gidleigh Park. A crowning moment earned through pain, grit and sheer bloody-minded belief. From building the Abode hotel brand, to rethinking pricing strategy with sold-out lunch offers, to explaining why too many chefs obsess over micro-herbs and tweezers instead of flavour — this episode is packed with stories, lessons and hard truths. It's about resilience, reinvention, and why great chefs — like great restaurants — survive by evolving.Pre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
Chaque dimanche, retrouvez le livre coup de coeur de la semaine : roman, thriller, littérature... laissez-vous inspirer pour vos prochaines lectures ! RDV chaque dimanche à 08h50 et 10h20 sur LYON 1ERE. Ecoutez LYON 1ERE sur lyonpremiere.fr, l'application et à Lyon sur 90.2FM et en DAB+.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.
Butch DeFeo, 23 ans, grandi dans une maison bourgeoise d'Amityville, près de New York. A l'automne 1974, ses parents, ses deux frères, ses deux sœurs sont massacrés à la carabine. Seul survivant, seul suspect, seul condamné malgré les étrangetés relevées dans cette maison aux fenêtres inquiétantes. Retrouvez tous les jours en podcast le décryptage d'un faits divers, d'un crime ou d'une énigme judiciaire par Jean-Alphonse Richard, entouré de spécialistes, et de témoins d'affaires criminelles.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.
Butch DeFeo, 23 ans, grandi dans une maison bourgeoise d'Amityville, près de New York. A l'automne 1974, ses parents, ses deux frères, ses deux sœurs sont massacrés à la carabine. Seul survivant, seul suspect, seul condamné malgré les étrangetés relevées dans cette maison aux fenêtres inquiétantes. Retrouvez tous les jours en podcast le décryptage d'un faits divers, d'un crime ou d'une énigme judiciaire par Jean-Alphonse Richard, entouré de spécialistes, et de témoins d'affaires criminelles.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.
Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Le Manoir Aux Quat'Saisons appoints Arnaud Donckele, Daise in The Wirral, Paul's Top 5 boxing entrance music selections, mash potatoes, soggy pork and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices
In this podcast, Chris Horn who is currently the General Manager at Gold Key Media, discusses his career path and answers our questions about the synergies between the Media and Hospitality. Gold Key Media has a hard earned and formidable reputation for quality and credibility in the industry for providing a reliable, competitive service and consequently represent all of the world's leading hospitality brands with the world's most respected and trusted publications. In addition to supplying some of the finest hotels in the world, the company now also supplies airlines, private jets, superyachts, private medical, Corporate HQ's, UK Armed Forces, Embassies, Private Clubs etc.We ask Chris pertinent questions about how and why he created Gold Key Media and what are its vision, values and objectives. Chris also discusses the decline of media advertising and how this is affecting current media outlets. He shares his impressions and predictions of how media outlets will continue to evolve and change.Finally, Chris discusses his involvement with AICR and his personal ties to the hospitality industry and why young people should embrace careers in this ever-changing, ever-growing field.Chris Horn began his career in the media industry back in 1991 when he joined America's largest newspaper, USA Today as Circulation Manager for Europe, before going on to become Circulation Director Asia Pacific, based in Hong Kong.He returned to the UK in 1996 to become Managing Director of Johnsons Inflight News, responsible for the distribution of international media to the world's leading airlines, including global brands such as British Airways, Virgin Atlantic, Cathay Pacific and others. Chris set up Gold Key Media in 2020. Using the same “one stop shop” media distribution solution he'd successfully provided to the airline industry, Chris's vision was to create a similar business model for the hotel industry.In his previous role at USA Today, Chris had established strong links with many of the world's finest hotel concierges and had become an associate member of the prestigious and globally renowned Les Clefs d'Or, otherwise known as The Golden Keys Association. In his desire to forge a new working relationship with his new company, Chris asked the Golden Keys Association if he could call his new company Gold Key Media in recognition of the key role these individuals would play in the success of the new business. Since those early days, Gold Key Media has thrived and evolved into becoming the world's largest provider of media to the hotel industry. Supplying over 4,000 hotels globally with print and digital media solutions for their guests. Chris's first publishing client was world renowned National Geographic magazine, and his first hotel clients were Le Manoir aux Quat'Saisons, Cliveden Hotel and The Waterside Inn. They all remain as clients today, 24 years later. A testament to the quality of service provided. Gold Key Media is proudly associated with organisations such as The Master Inn Holders, The AICR Association, Institute of Hospitality and Chris is also a proud Ambassador for the industry charity, Hospitality Action.
durée : 00:10:36 - Le Disque classique du jour du vendredi 28 novembre 2025 - Fabio Biondi et son Europa Galante poursuivent leur exploration de la musique de Stanisław Moniuszko avec son opéra le plus connu : Le Manoir hanté. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.
durée : 00:10:36 - Le Disque classique du jour du vendredi 28 novembre 2025 - Fabio Biondi et son Europa Galante poursuivent leur exploration de la musique de Stanisław Moniuszko avec son opéra le plus connu : Le Manoir hanté. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.
We're back for a new week with a riot of energy as we sit down with the endlessly charismatic Robin Gill, the chef who helped reshape modern London dining. Fresh from opening his vibrant new Bar Brasso in Nine Elms and on the eve of his forty sixth birthday, Robin talks candidly about the craft, chaos and creativity that have defined his twelve years at the top.In a breathless tour through his career, Robin revisits the brutal Dublin kitchen that almost broke him, the three star intensity of Marco Pierre White's Oak Room and the militant precision of Raymond Blanc's Le Manoir. He shares what it is really like to cook every garnish a la minute, to send salt baked pigeon to the dining room with military timing, and to learn from mentors who combine obsessive standards with deep humanity. Along the way, he unpacks why vegetables are more interesting than meat, why bread should be a sacred pause in the meal, and how a single review and its unhinged comment section changed the trajectory of The Dairy.We also dive into MasterChef Ireland war stories, viral nightmare customers, and why neighbourhood restaurants are the real engine of London's food scene. Robin riffs on Dublin and Malaga as under appreciated food cities, on the death of the endless tasting menu and the rise of fast, shared, snacky eating, and on why value and atmosphere matter more than ever in a tough market. Packed with humour, grit and wild detail, this episode will leave you hungry, inspired and slightly desperate to book a table at Bar Brasso.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.
Un gros épisode 100% Gaming cette fois-ci avec pas moins de 6 jeux pour vos oreilles sales. Le Manoir de Mortevielle par ZbiCronos: The New Dawn par OmegaHollow Knight: Silksong par CéréalesGhost of Yōtei par EskarinaHades II par Eskarina et KichAbsolum par KichSuper Gamerside est un podcast autoproduit actif depuis 2009, soutenu par Patreon (https://www.patreon.com/supergamerside), et disponible un peu partout. Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.
Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Le Manoir refurb, Pies, pastry, Hellmann's ketchup, Quince and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices
In this month's episode, we're joined by Raymond Blanc OBE from his kitchen garden at Le Manoir aux Quat Saisons. We toured the garden, which is home to over 100 heritage vegetable varieties. Raymond talks about his own gardening heritage, and how growing with his mother and father in France influenced the direction he's taken with Le Manoir's kitchen garden. We also hear from August Bernstein, head of the Raymond Blanc Gardening School, who chats with us about the relationship Le Manoir have with our Heritage Seed Library. Also in this episode: Fiona and Chris catch up in the potting shed to talk about their gardening tasks for October, and Lead Horticulturalist for the Heritage Seed Library, Marcin Salnikov joins the podcast this month to answer your questions on seed saving and heritage varieties.
durée : 00:33:12 - Les Pieds sur terre - par : Sonia Kronlund, Alain Lewkowicz - Nathalie et Sylvain voient débarquer dans leur maison d'hôtes un scénariste nommé Alan McGregor. Il doit préparer le prochain tournage de Claude Lelouch dans la région. Au manoir, le scénariste prend ses aises et embarque toute la famille dans un rêve de cinéma... qui s'effondre brusquement. - réalisation : Anne-Laure Chanel
durée : 00:33:12 - Les Pieds sur terre - par : Sonia Kronlund, Alain Lewkowicz - Nathalie et Sylvain voient débarquer dans leur maison d'hôtes un scénariste nommé Alan McGregor. Il doit préparer le prochain tournage de Claude Lelouch dans la région. Au manoir, le scénariste prend ses aises et embarque toute la famille dans un rêve de cinéma... qui s'effondre brusquement. - réalisation : Anne-Laure Chanel
Connecting the bounty of the vegetable patch with the delights created in the kitchen, Raymont Blanc has embraced the plot to plate principle for over 40 years, growing and cooking at his two-Michelin-starred Le Manoir aux Quat'Saisons in Oxfordshire. The grounds cover 27 acres, including a Japanese tea garden, the incredible potager and an orchard. Join Raymond for a walk around the gardens where he enthuses about his passion for organic growing and cooking with the seasons and shares some recipes too. RB photo credit: Chris Terry and Imogen Cander Learn more about your ad choices. Visit podcastchoices.com/adchoices
This week we're heading down to the world famous, double Michelin star Le Manoir aux Quat'Saisons in deepest Oxfordshire, to speak to chef Raymond Blanc about his ethos towards growing delicious produce, appreciating the soil, and letting veg take centre stage on the plate. From tasty veg to truly enormous ones, Fiona Davison will be telling us about the quirky tradition of giant vegetable growing competitions. And Jenny Laville will be joining us to give us the scoop on what's new for RHS shows in 2026. Host: Gareth Richards Contributors: Raymond Blanc, Jenny Laville, Fiona Davison Links: Simply Raymond Kitchen Garden: Seasonal recipes from my place to yours Malvern Autumn Show RHS Shows and Events
In a bumper episode, the legend that is Raymond Blanc joins Olivia Potts and Lara Prendergast. The self-taught chef heads up the double Michelin-starred Le Manoir aux Quat' Saisons, has trained chefs from Heston Blumenthal to Marco Pierre White, and received an honorary OBE in 2008. His new book Simply Raymond Kitchen Garden is out now.The chef tells Liv and Lara about his earliest memories of food – from eating worms to easter eggs, how his love of food is connected to the garden and why he owes his existence to General de Gaulle. He explains how he ended up becoming ‘exiled' to Great Britain, how he fell in love with Le Manoir and why he would have to choose an English chef to cook his dream meal. Plus: Lara's daughter makes a guest appearance.Produced by Patrick Gibbons. Hosted on Acast. See acast.com/privacy for more information.
In this episode of The Go-To Food Podcast—brought to you by Blinq (the UK POS rebels)—we sit down with fire-obsessed chef Lennox Hastie, the man behind Sydney's cult restaurant Firedoor and the pintxo-loving Gildas. From starring on Chef's Table to earning two Chef's Hats (Australia's Michelin-adjacent kudos), Lennox has built a career on cooking everything over live flame—no gas, no charcoal, just wood, nerve, and precision.Lennox takes us back to the Basque Country, where a chance overheard conversation in a bar sent him up a mountain to Asador Etxebarri—and straight into Victor Arguinzoniz's inferno. He shares how he went from three-Michelin-star kitchens to a tiny grill line where the ovens roasted your back and the fire seared your front, translating for Anthony Bourdain and learning that wood choice is as crucial as the cut. You'll hear why turbot belongs flat on the grill (not in a cage), how prawns can stop time, and why simplicity hits harder when the flames are perfectly tuned.Back in Australia, Lennox fought a four-year, site-by-site battle to open Firedoor the uncompromising way—100% wood-fired or nothing. He breaks down the nerdy magic of ironbark vs. oak, why the team builds log-cabin fires every morning, and how prep dances around rising and falling embers. Expect goosebump dishes and surprising ideas: live-marron split and kissed by heat, grilled lettuce that eats like a revelation, long-aged beef that hums with prosciutto-y depth, and flame-finished desserts that prove pastry belongs in the fire, too.We also detour through San Sebastián and Sydney's best bites—pintxos culture, tomato salads worth a pilgrimage, vermouth-forward Marianitos, and Lennox's go-to Korean and Japanese haunts. It's a story of obsession, patience, and learning to “slow dance” with fire—from mountain grills to a packed open kitchen where every lick of flame is on show. Plug in for craft, chaos, and crackling honesty—and leave hungry.---------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.
In a bumper episode, the legend that is Raymond Blanc joins Olivia Potts and Lara Prendergast. The self-taught chef heads up the double Michelin-starred Le Manoir aux Quat' Saisons, has trained chefs from Heston Blumenthal to Marco Pierre White, and received an honorary OBE in 2008. His new book Simply Raymond Kitchen Garden is out now.The chef tells Liv and Lara about his earliest memories of food – from eating worms to easter eggs, how his love of food is connected to the garden and why he owes his existence to General de Gaulle. He explains how he ended up becoming 'exiled' to Great Britain, how he fell in love with Le Manoir and why he would have to choose an English chef to cook his dream meal. Plus: Lara's daughter makes a guest appearance.Produced by Patrick Gibbons.Become a Spectator subscriber today to access this podcast without adverts. Go to spectator.co.uk/adfree to find out more.For more Spectator podcasts, go to spectator.co.uk/podcasts. Contact us: podcast@spectator.co.uk Hosted on Acast. See acast.com/privacy for more information.
durée : 00:31:47 - Les Pieds sur terre - par : Sonia Kronlund, Alain Lewkowicz - Nathalie et Sylvain voient débarquer dans leur maison d'hôtes un scénariste nommé Alan McGregor. Il doit préparer le prochain tournage de Claude Lelouch dans la région. Au manoir, le scénariste prend ses aises et embarque toute la famille dans un rêve de cinéma... qui s'effondre brusquement. - réalisation : Anne-Laure Chanel
This week, I'm recording late in the lounge with a glass of Irish whiskey, reflecting on the usual mix of chaos and joy in a photographer's life. Some good news first: the Mastering Portrait Photography podcast has landed in the https://podcast.feedspot.com/photography_podcasts/ https://podcast.feedspot.com/portrait_photography_podcasts/ https://podcast.feedspot.com/uk_photography_podcasts/ I share stories from a beautiful small wedding at Le Manoir, talk about how AI is both transforming and disrupting our industry (and how I'm using it to write useful code for the studio), and confess to completely changing my Instagram strategy so it actually makes me smile—feel free to check it out @paulwilkinsonphotography. The highlight? Racing through three days of corporate headshots in London, where the CEO arrives and my flash promptly refuses to fire—just classic timing. A reminder: knowing your kit inside-out and keeping calm is what clients are really paying for. If you fancy joining me in Oxford for a day of portraits, stories, and good company, there's still a spot on our next Location Portraits Workshop. https://masteringportraitphotography.com/resource/mastering-portrait-photography-on-location-in-oxford-9th-june-2025/ As ever: trust yourself, enjoy the process, and be kind to yourself. Cheers! Transcript Introduction and Setting the Scene Well, it's been a while since I've recorded a podcast quite like this, but I'm sitting in our lounge. It's late. I've got a glass of Irish whiskey for a change, which is just beautiful. All of my whiskeys have been bought by someone and I love that. I love sitting and thinking of someone, a family member or a friend. 'cause I enjoy, well, the smell and the taste. There's some, I dunno why I like whiskey so much. Um, I just do, there's something, I think it's 'cause my mom and dad liked it. And possibly because of that, I find there's something really magical about the smell and the taste and the color and just, I don't know, something that sat in a barrel for a decade or more just appeals to me, and it has been another busy week. It's Wednesday as I record this, and yet it feels like it's been the end of a week. Um, it's just, it always feels like I'm playing catch up, but I think that's just the nature of the job. When I worked at Accenture all of those years ago, I quite liked the project mentality. Although we were busy, we ramped up and up and up and up until eventually we got to the delivery date. And then of course, once it was delivered, you've got a week or two off all of that pressure built and built and built. It was to an end point. And I don't think, as a photographer, I felt like that since I left that world now it's just a constant churn of to-do lists, retouching shoots, being energized, even things like recording this podcast. You have to be really in the mood to do it, and I'm not always. There have been plenty of times when I've sat down to record something and even a large glass of 15-year-old single molt doesn't do it. However, I am here, it is late. So forgive me if I sort of tumble over some of my words, but I really wanted to get, um, an episode out. I'm Paul and this is the Mastering Portrait Photography
Raymond Blanc, culinary icon, author and hotelier, passionately champions the art of seasonal cooking and creativity in his revered cuisine. Patrick O'Donnell visits his world-renowned restaurant and hotel Le Manoir aux Quat'Saisons in Oxfordshire, to learn and dine on Raymond's journey, philosophy, and the power of colour in cooking. Together they tour the hotel, kitchens, and all-important kitchen gardens, discussing everything from molecular gastronomy to forest sleeping. Along the way, they muse on his mother's influence in igniting his love for seasonal cooking, his journey from France to England (via a broken jaw!) and how teamwork is an essential ingredient to achieving a vision.Learn about the colours featured in each episode hereSee the colours of Raymond's Life HereFollow Raymond on Instagram hereFollow us on Instagram here Hosted on Acast. See acast.com/privacy for more information.
We've officially reached the 100th episode of Beyond the Water Cooler! It's a perfect moment to pause and reflect on not just how far we've come, but where we're headed when it comes to the future of work.To celebrate this milestone, I've brought together three brilliant guests, each an industry leader from a different sector: Sarah Foster from law (Freeths Oxford), Jamie Purcell from hospitality (Le Manoir aux Quat'Saisons), and Crissie Gizzi from construction (Morgan Sindall). Together, we open the lid on how leadership and work culture are evolving across fields that may appear worlds apart but share strikingly similar challenges and opportunities.A common thread emerges throughout our discussion: uncertainty is both a reality and a catalyst for change. Skills shortages, technology integration, evolving employee expectations, and the unknowns ahead make it more important than ever for leaders to foster cultures built on curiosity, empathy, and adaptability. Our guests share practical insights: from running meaningful check-ins and supporting wellbeing, to investing in learning, embracing hybrid working, and designing innovative ways to retain and develop people.We talk candidly about what keeps us up at night—wellbeing, resilience, and how to prepare for the skills and confidence gaps of tomorrow. Yet there's real excitement too, especially around diversity, inclusion, and learning from other industries. Whether it's making workplaces accessible by investing in new transport routes, or shaping firm strategies that are truly influenced by staff voice, the future of work will belong to those who listen, adapt, and lead with openness.If you want a glimpse into the challenges and joys of steering your team through uncertainty, and inspiration to build a thriving, high-performing culture—whatever your sector—this episode is for you. Here's to being curious, empathetic, and, above all, human… even as the future keeps us on our toes.More about my guests:Sarah Foster Sarah manages Freeths Oxford office, is Joint National Head of the Freeths Private Client Services team and sits on their management board. She has 30 years' post-qualification experience of dealing with contentious trust and probate disputes and professional negligence claims. She is well known for her firm but fair approach to the resolution of disputes.Sarah is a member of the Association of Contentious Trusts and Probate Specialists (ACTAPS) and the Professional Negligence Lawyers Association (PNLA). She is also an affiliate member of the Society of Trust and Estate Practitioners (STEP).She is listed as an Eminent Practitioner in Chambers and Partners (2025 edition) for both professional negligence and private wealth disputes. She is also a Recommended Lawyer in the Legal 500 (2025 edition) being recognised as a Leading Partner for Private Client – Contentious Trusts and Probate.Jamie PurcellHaving grown up in the Cotswolds and beginning his career in country house hotels, Jamie moved to London for 12 years to take up sales roles in hotels such as Rocco Forte Hotels, The Langham London and Corinthia London. He has recently returned to his country roots, assuming the role of Director of Sales at Le Manoir Aux Quat'Saisons, a
“The garden is the canvas, and we take all our inspiration from the garden and the seasons.” Executive Chef Luke Selby Embark on a journey with host Margaret McSweeney to one of the most exceptional luxury resorts in the world for a truly special edition of Kitchen Chat®: A Taste of Luxury, History, and Hospitality.… The post Le Manoir aux Quat’Saisons: A Culinary Fairytale appeared first on Kitchen Chat.
Exploring the Sustainable Michelin-Starred Legacy of Le Manoir aux Quat'Saisons with Executive Chef Luke Selby. "The garden is the canvas, and we take all our inspiration from the garden and the seasons." Executive Chef Luke Selby Embark on a journey with host Margaret McSweeney to one of the most exceptional luxury resorts in the world for a truly special edition of Kitchen Chat®: A Taste of Luxury, History, and Hospitality. Join Margaret as she discovers an enchanting, Michelin-starred world in the heart of Oxfordshire, United Kingdom, on her first visit to the hallowed grounds of Le Manoir aux Quat'Saisons, A Belmond Hotel. This isn't merely a visit to one of the world's most exquisite resorts; it's an immersion into an enchanting luxury oasis of sustainability where Michelin-star standards of gastronomy intertwine with a profound respect for the ecosystem, practices of sustainability, and history within the enchanting bounty of nature. Created by the legendary Raymond Blanc OBE, Le Manoir has held two Michelin stars since its inception in 1984, a testament to unwavering culinary artistry. On a side note, Chef Blanc has a new cookbook, Simply Raymond: Recipes from Home is now available. Beyond this celebrated estate's pioneering commitment to sustainability, recognized with a prestigious Michelin Green Star, discover how Le Manoir's philosophy, deeply rooted in its expansive organic kitchen gardens, seasonal harvests, and a zero-waste ethos, elevates the dining experience to a world-class level. Even the welcome amenity is a delicious presentation. Join Margaret in conversation with Executive Chef at Le Manoir aux Quat'Saisons, Luke Selby, who returned to Le Manoir in January 2023 after starting his career there in 2009 working alongside the legendary Chef Raymond Blanc. --Savor the Day! ✅ Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: Webtalkradio.com This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv
Pour commencer cette saison 6 de Feu de camp et prolonger les vacances estivales, direction la baie de San Francisco, à Oakland, au Manoir Clarke, pour une nuit on ne peut plus trépidente. Là bas, ce ne sont pas les voisins que l'on accuse de tapage nocturne mais plutôt l'esprit vengeur visiblement qui rôde dans la demeure. Lorsque la colère le prend, il balance les chaises dans les airs, fait tourner les tables et trembler les meubles. Impossible pour les résidents de trouver le sommeil, le séjour est moins reposant que prévu mais le frisson vaut toutes les insomnies.
Faut-il craindre les fantômes ou les humains ? Il arrive que les actes commis par une personne de son vivant soient si monstrueux qu'ils prennent des dimensions surnaturelles et continuent de se répercuter des siècles après les faits… Le récit que vous allez entendre dans ce troisième épisode de la saison 2 est celui du destin tragique vécu par plusieurs personnes ayant réellement existé, et dont les vies ont été horriblement bouleversées par l'intervention d'une personne bien réelle. Prenez une grande respiration pour encaisser les faits que vous vous apprêtez à écouter.
À Pittsburgh, en Pennsylvanie, on raconte souvent l'histoire d'une maison au passé si sombre qu'on dit que c'est le diable en personne qui l'a construite. Depuis sa construction jusqu'à ses derniers habitants, elle n'a été le théâtre que d'atrocités — réelles ou rapportées — et glace encore le sang de ceux qui passent à côté. Ce grand manoir victorie est l'illustration parfaite de la maison hantée par excellence. Et quand on sait ce qui s'y est déroulé en 1871, lorsqu'elle abritait encore ses tout premiers habitants… il y a de quoi croire aux malédictions.
MUSIC Usher's Twitter feed was scrubbed over the weekend, just days after Diddy was arrested on a variety of sex-related charges. And people wondered if there was a connection. But Usher eventually denied he scrubbed his Twitter. Quote, "Account got hacked and damn y'all ran with it!" Perry Farrell's wife Etty took to her Instagram to offer an update on the Jane's Addiction singer's situation since the cancelation of their tour last week. Questlove announced that he is working on a documentary on the legendary group Earth, Wind, & Fire on the iconic day 9/21, which the group referenced in their classic, 'September.' Warped Tour founder Kevin Lyman hasn't entirely confirmed that the tour is returning next year, but did say that there's "something cooking" for 2025. After being criticized online for his performance during Journey's recent appearance at Rock in Rio, lead singer Arnel Pineda says he'll quit the band if enough fans vote "go" on his Facebook page. TV Max has canceled the "Pretty Little Liars" reboot. Could there be a "West Wing" reboot? Aaron Sorkin says he came up with several potential ideas after attending an event celebrating the show's 25th anniversary at the White House. Stop me if you've heard this one: Bam Margera is back behind bars after getting arrested for drunk driving. MOVING ON INTO MOVIE NEWS: Wanna watch the world's first horror movie from 1896? It's on YouTube. Georges Méliès's short horror movie ‘Le Manoir du Diable' used some pretty amazing special effects (for the 19th century). Chris Evans and Dwayne Johnson are leaping into action in the new trailer for their upcoming holiday movie Red One! MISC Moo Deng, the baby pygmy hippo that has taken the world by storm with her expressions and pudginess is getting her own live stream. AND FINALLY Loudwire.com made a list of the BEST covers by 50 of rock's biggest bands. Here are some highlights, along with the original artists: 1. AC/DC: "Baby Please Don't Go", Joe Williams' Washboard Blues Singers 2. Aerosmith: "Come Together", The Beatles 3. Blink-182: "Boys Don't Cry", The Cure 4. Def Leppard: "Rock On", David Essex AND THAT IS YOUR CRAP ON CELEBRITIES! Follow us @RizzShow @MoonValjeanHere @KingScottRules @LernVsRadio @IamRafeWilliams > Check out King Scott's band @FreeThe2SG and Check out Moon's bands GREEK FIRE @GreekFire GOLDFINGER @GoldfingerMusic THE TEENAGE DIRTBAGS @TheTeenageDbags and Lern's band @LaneNarrows http://www.1057thepoint.com/Rizz Learn more about your ad choices. Visit megaphone.fm/adchoices
MUSICUsher's Twitter feed was scrubbed over the weekend, just days after Diddy was arrested on a variety of sex-related charges. And people wondered if there was a connection. But Usher eventually denied he scrubbed his Twitter. Quote, "Account got hacked and damn y'all ran with it!" Perry Farrell's wife Etty took to her Instagram to offer an update on the Jane's Addiction singer's situation since the cancelation of their tour last week. Questlove announced that he is working on a documentary on the legendary group Earth, Wind, & Fire on the iconic day 9/21, which the group referenced in their classic, 'September.'Warped Tour founder Kevin Lyman hasn't entirely confirmed that the tour is returning next year, but did say that there's "something cooking" for 2025.After being criticized online for his performance during Journey's recent appearance at Rock in Rio, lead singer Arnel Pineda says he'll quit the band if enough fans vote "go" on his Facebook page. TVMax has canceled the "Pretty Little Liars" reboot. Could there be a "West Wing" reboot? Aaron Sorkin says he came up with several potential ideas after attending an event celebrating the show's 25th anniversary at the White House. Stop me if you've heard this one: Bam Margera is back behind bars after getting arrested for drunk driving. MOVING ON INTO MOVIE NEWS:Wanna watch the world's first horror movie from 1896? It's on YouTube. Georges Méliès's short horror movie ‘Le Manoir du Diable' used some pretty amazing special effects (for the 19th century).Chris Evans and Dwayne Johnson are leaping into action in the new trailer for their upcoming holiday movie Red One! MISCMoo Deng, the baby pygmy hippo that has taken the world by storm with her expressions and pudginess is getting her own live stream.AND FINALLYLoudwire.com made a list of the BEST covers by 50 of rock's biggest bands.Here are some highlights, along with the original artists:1. AC/DC: "Baby Please Don't Go", Joe Williams' Washboard Blues Singers 2. Aerosmith: "Come Together", The Beatles 3. Blink-182: "Boys Don't Cry", The Cure 4. Def Leppard: "Rock On", David Essex AND THAT IS YOUR CRAP ON CELEBRITIES!Follow us @RizzShow @MoonValjeanHere @KingScottRules @LernVsRadio @IamRafeWilliams > Check out King Scott's band @FreeThe2SG and Check out Moon's bands GREEK FIRE @GreekFire GOLDFINGER @GoldfingerMusic THE TEENAGE DIRTBAGS @TheTeenageDbags and Lern's band @LaneNarrows http://www.1057thepoint.com/Rizz Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Join us for a very special episode as host Samuel Goldsmith sits down with the legendary chef Raymond Blanc. Known for his incredible contributions to the culinary world, Raymond shares his insights on sustainable cooking, his journey in gastronomy, and the future of food. Raymond offers invaluable advice and heartfelt stories. Whether you're a foodie, an aspiring chef, or simply someone who loves a good story, this episode is packed with delicious insights and inspiration. Listen now and immerse yourself in the wonderful world of gastronomy with Raymond Blanc. Don't forget to subscribe and leave us a review! Learn more about your ad choices. Visit podcastchoices.com/adchoices
Suddenly it washed over me - that odd euphoric sensation of contentment. No idea what triggers it, but it's well worth holding onto! Also in this episode, a quick review of ACDSee 10 (the Mac version). If you'd like to try it yourself, please use this link (there is no kickback or finance attached, but it does let the guys at ACDSee know that the referral has come from me and the Mastering Portrait Photography Podcast!) Enjoy! Cheers P. If you enjoy this podcast, please head over to Mastering Portrait Photography, for more articles and videos about this beautiful industry. You can also read a full transcript of this episode. PLEASE also subscribe and leave us a review - we'd love to hear what you think! If there are any topics, you would like to hear, have questions we could answer or would like to come and be interviewed on the podcast, please contact me at paul@paulwilkinsonphotography.co.uk. Full Transcript: EP146 On Being Content [00:00:00] Introduction and Studio Update [00:00:00] So in an effort to keep up my weekly episodes , I am recording this mid afternoon on a Tuesday, which normally would be fairly busy here in the studio, but given I've got two people who are off sick, with both Michelle and Sarah coughing and spluttering and generally not feeling very well. [00:00:16] So with a degree of persuasion, managed to get both of them to go home. I'm assuming they are now wrapped up in duvets drinking brandy or whiskey or possibly just Lemsip. And so I suddenly found myself with some time in the studio during normal working hours. So this is episode 146 being recorded when, well, I could be doing a million other things. [00:00:41] I'm Paul and this is a very distracted Mastering Portrait Photography podcast. [00:01:03] Now if you look at the list of things I should be doing, it's long, it's complicated, there's a lot to do in the studio just now, but I quite like recording the podcast, and so I am somewhat using it as a distraction. Displacement, I think is what it's called, and I'm going to record this episode. [00:01:22] Mastering Dogs and Their Owners Portraiture Photography Workshop [00:01:22] It's not that long since the last episode, so it's not like I've done a million different things, but yesterday we ran a Mastering Dogs and Their Owners Portraiture Photography, I can't remember the title, ah, uh, workshop, which essentially is a Photographing dogs with their owners. [00:01:37] Had the most incredible bunch of people as delegates and also as models. One of the great things about running these workshops, of course, is that we can bring in models who are regular clients. Steve and Ambra and their dog Luna, and then Gemma who came in the afternoon with her dogs Luke, and, archie. [00:01:58] It was just brilliant. Spent the whole day laughing, the whole day answering questions and discussing things about photography, not just how to take these pictures, but why we take these pictures. And certainly from the point of view of running a business. The weather held, it was gorgeous and sunny, a little too sunny, with that low raking February sunshine that we don't get enough of, and when we do get it, of course, as a photographer, I moaned that it was too harsh, uh, for some of what we were doing, particularly when we were trying to photograph in an alley where I needed both walls to have the same light, more or less, and of course the sun sort of threw that out the window, but hey, you know, what can you do when you get those days? [00:02:39] It was a fantastic day, and loved every second of it, I've created some images that I really like, and more importantly, I think our delegates went away with ideas and enthusiasm and determination and confidence, possibly more than they did when they arrived, which is the right way around, and if you ever give when we're delivering workshops, the great thing is not It's not about technical stuff really, it's about having the confidence to go and do it, because without that, it doesn't matter how good you are with a camera, or how good you are with Photoshop, you're not going to run any kind of business. [00:03:14] You'll never produce anything. You need the confidence to do it in the first place. So a big shout out to all the guys that came on the workshop yesterday, and a huge thank you to my clients. [00:03:22] ACDSee Software Review [00:03:22] Uh, before I get into the nuts and bolts of the podcast I want to give a quick shout out to the guys at ACDSee. [00:03:30] That's letter A, letter C, letter D, and the word 'See' S E E. A brilliant bit of software. It's a bit of software that I first used, I was trying to remember when they asked me to get involved. I was trying to remember when I last used it. I think I used version 1. I think it came free on the front of a magazine. [00:03:49] It was I think, recalling it was shareware back then. Shareware is not really such a common model, but back then, I'm guessing 15 or 16, maybe even longer years ago. Um, and it was an amazing piece of software primarily because it was super fast and It has the ability to preview files and organize files for you in an incredibly quick way. [00:04:13] And anyway, the guys at ACDSee asked me if I'd review it and then talk about it. So, cards on the table here. I have been given a free copy of ACDSee to see what I think. I'm on version 10, it's the MacStudio version. And so I've been bunged a free license, which I've been using for the past couple of months. [00:04:34] So it's not really, this isn't a paid commercial. Genuinely, I'm using the software and I said I would talk about it if I liked it. But I'd hate anyone to think that I wasn't being straight up and honest when I'm talking about it. And clearly I've been given a free license. But of course, here's the but in all of this stuff is I will never talk about anything on this podcast that I haven't had first hand experience of. [00:04:58] Somebody did ask me, there is someone has asked me to review like an energy drink from the US to use it for a while and then talk about what I think. Sadly though you can't get it in the UK so I had to go back to them and say I can't do that until you've got a supply chain or an importer over here. [00:05:15] And then of course I will try it and let you know what I think. So I won't talk about anything that I don't have first hand experience of there are many reasons for doing this podcast but being able to be authentic in the middle of it is the bit that under pins it. So what are my thoughts on this version of ACDSee? [00:05:31] So this is version 10, the Mac version. Um, so okay, straight up, slightly mixed bag, but don't I don't take that as anything other than there's just one little bit that I'm not happy about. So when they approached me, so when ACDSee approached me, I was beyond excited to do it. Firstly, I got to play with a bit of software that I used an awful lot back in the day. [00:05:57] And it was wonderful to be using the same software again. There's a degree of nostalgia, I suppose, about that. And it's always good to see a great piece of software, as it was, not only survive, but expand and become even more useful. The second reason I was excited about it, so I went and did a quick hunt around before I committed to giving it a go, is everything I read talked about the new AI keywording tools, and they looked incredible. It would help me enormously if using a bit of AI inside the software that I have on my computer, as opposed to going online and doing round tripping and all of those things, if I had some AI software that would help me identify with some very simple keywords. I'm not after that. Detailed keywords, but very simple keywords that would let me find, for instance, like a low key studio portrait, or a high key dog image, you know those, I'm talking really quite basic stuff. [00:06:50] Now we manage our catalogue really well, but stuff slips through, and with keywording, you know what it's like, you get one folder, I've got to archive it, I've run out of disk space, I need to move some stuff today, do I keyword it now? No, I'll do it later, and of course by do it later, what I actually mean is, it doesn't get done. [00:07:07] So, that was What I was looking forward to the the speed and the simplicity of this piece of software as it used to be, but also with some of the new AI stuff in particular, the keywording. And so I suppose the question is how did it do? Brilliantly, I think, is the word I'd use. It is still blazingly quick. [00:07:27] It's an unbelievable piece of software from that point of view. It's faster than using the Finder on the Mac or Pathfinder I also use. It's incredibly fast. Now, let me just clarify how I've used it or how I'm using it right now. Lightroom is at the heart of our workflow. All of our live catalogues. All of our live RAW files, all of our live PSDs are in Adobe Lightroom . [00:07:52] And what do I mean by live? Live just means the job is not yet archived. I looked earlier and there's about 75, 000 assets in Lightroom at any one point. That includes all of our live jobs but also our portfolio, our portfolio of heroes. Now, I've configured Lightroom in a very particular way so when I run an export of JPEGs that are going to go to the client, they're going to go into album designs anything that's flagged with five stars, the little bit of code in the background that I've written spits those out into a series of Dropbox folders that are organized in line with the jobs. [00:08:27] So, let's say there's a Le Manoir wedding Tom and Amy get married at Le Manoir on a date. When I spit those files out, there'll be an equivalent Dropbox folder that contains anything that was ranked with five stars. So it allows me to have these heroes in Dropbox. And we've been doing that for about eight years. [00:08:45] So you can imagine just how many images and folders we have in Dropbox running that little bit of the catalogue. But when I archive the folder away, when it's done, the job's finished, Tom and Amy have got their wedding album, then we remove all of the files off our live drives, remove the catalog components from Lightroom, and obviously new stuff has come in. [00:09:07] Those heroes, though, still need to be active, and they stay active in Dropbox, a series of Dropbox folders that I have. And it's always a little bit of a pain trawling up and down them. Well, ACDSee solves that, because once I visited a folder with this software, All of the thumbnails stay in its catalogue. [00:09:24] So it's as if I can browse things that go across folders. There's this thing called the Image Well, which is brilliant. I can find things by flags. I can find things by colour labels. It's absolutely phenomenal. So at the moment, I've got about a quarter of a million. There's about 250, 000 JPEGs in ACDSee. [00:09:47] It's really, really fast. And one of the things I really have liked about it, which is useful for me, is, and this is the bit of the AI that is working, is the facial recognition. Now, no Lightroom has facial recognition, but of course, in the end I don't use Lightroom for longer than the job is live for any folder. [00:10:05] Whereas this is folders that go back historically. And I'm not really that worried about identifying every face. What I am interested in is having the faces all looking at me in a series of thumbnails that I can scroll through and go, Do you know what, I remember that shoot or I remember that image. [00:10:22] That's what I'm looking for. Then I can find the shoot and then I can expand that to all of the other images. And on top of that, slightly weirdly, Hehe. I found myself just smiling this morning as I was trawling through this big page of thumbnails of my clients. It's all my clients faces looking back at me and smiling. [00:10:39] And it was really nice. It was a bit of a trip down memory lane, I think, for many of these. And I know that's not its intended purpose, but if you ever want a pick me up It's simply look in this folder on ACDSee of faces looking back at you, of all these clients, and of course the memories that go with it. [00:10:57] And it is rapid, I mean it's unbelievably quick in the way it does it. And it's really useful to have that. Now on the indexing side, it's a little bit, you have to get your head around it a little bit. It indexes any folder you've visited. Browsed. However, there is also a behind the scenes index that you can get ticking over, which will run whenever you're not using your computer and ACDSee is open. [00:11:20] So gradually over time, it picks up the files and it pops them pops all the thumbnails together and categorizes them for you. So it's really really useful. On top of that, a nice little touch that I've only really discovered this morning is that your license includes the use of a thing called SendPix. [00:11:38] This won't be useful to everybody, but it's quite a nice little bit of software. So it's, if you can imagine I suppose a hybrid version of something like Zenfolio which is a catalogue system for images for your clients and WeTransfer which is a way of sending files to your clients. It's sort of in between the two. [00:11:58] What it allows you to do is select a load of images, send them to someone but instead of sending them directly it creates a short lived online gallery. It's there for a couple of weeks, I think, looking at the dates it gave me. And that allows your client, or whoever you're sending them to, to log in, see the images, and download what they need. [00:12:15] So in a sense, it's like WeTransfer, but with an interactive component. And it's equally, it's a little bit like Zenfolio, but with a gallery that only lasts for a couple of weeks. So you don't have to worry about taking them up and taking them down, and all that kind of thing. It's only there for the time you need it. [00:12:30] And, surprisingly It's actually really useful, which I hadn't seen coming. It wasn't a bit of the software. I certainly didn't pick that up when I said yes to reviewing ACDSee, but it's incredibly useful. Now, sadly, the software doesn't integrate with Dropbox properly. There is no integration with Dropbox, which is a shame. [00:12:47] It would have been really nice. It does have an integration with iCloud, but I don't use that, so I can't comment on that part of it. But it would have been quite nice. It's no big deal. Doesn't really change my usage of it. And all in all, there are just dozens of little functions that make finding and retrieving files that you have on your folders and drives really easy. [00:13:09] It makes it fast, it makes it visually interesting. I haven't used the editing tools because for us, everything we do is edited in Lightroom on the RAW files and the PSDs. I suppose it could be useful if I do pick up a file, I just think, you know what? I wish that was slightly brighter, I wish that was slightly darker, or something like that. [00:13:26] I know there are some quite sophisticated tools in there, but that's not the part of the puzzle I've been interested in. And I think the license for the Mac version is about 99, and it's absolutely worth it. [00:13:38] Sadly, the AI keywording is in the Windows version but not the Mac, but still [00:13:42] I think it's absolutely worth it. Anyway, now whether that fits into your workflow is entirely down to you. [00:13:49] Only you can answer that question. Now bear with me, I'll come back in a minute. [00:13:53] Reflections on Happiness and Contentment [00:13:53] I've got a phone call to answer. [00:13:55] So sorry about that, I had to answer the phone. It was the editor, it was Terry, the editor of Professional Photo Magazine, who we regularly write for calling about the next edition, which is very exciting, as always. I've no idea, I've no idea in the final edit where I'll leave that cut in, or whether I'll just gloss over it. [00:14:15] Either way, as I was trundling in this morning, I don't know whether this happens to you, but it happens to me occasionally, where It's just this, it's almost a feeling of euphoria, and it's happened to me a couple of times today, whether it's just chemistry, whether it's just, I don't know, I've no idea. But today, I felt like everything was good in the world. [00:14:37] And, it's a real sort of skill, I suppose, in being completely comfortable with where you are. We had a text this morning. Someone was asking, how are things out in the industry? And I can only answer from our experience. And right now, we're doing well . Everything is busy phone's ringing, even this morning. [00:14:56] We had an enquiry for a wedding just come through. We've got enquiries for headshots and commercial. Portraiture feels maybe a little bit squidgier than it has been on the economy. But all in all, our business is running really well and I'm really happy. [00:15:07] I'm very satisfied with my lot. Now, I don't mean to be self satisfied, that's not what I'm saying, but I think the art of being content with your lot is a tricky one. Now don't get me wrong, I'm incredibly ambitious and driven and impatient. I want everything to happen and I want it all to happen now, but the reality of course is things are slower. [00:15:27] So I get frustrated with it, of course I do. But trying to find the space in my head to be content is a skill that I am still learning, I guess. It's really easy not to be happy. Even this morning, Sarah had the radio on, and the news came on, and I could feel myself just getting wound up. The state of our economy, we have a particularly crappy government at the moment, and I'd like to say that's specific to the UK. [00:15:57] I've got friends all over the world, and I keep, as best I can, I keep abreast of world news, and I think it might just be a global phenomenon. The kinds of people who you'd really want to lead you are not the kinds of people who we have leading us, I don't think. So it's easy to feel down, the weather's pretty rubbish, it's that time of year, you know, it's grey. [00:16:18] Yesterday we had this phenomenal day of beautiful weather, but today, well, it's back to normal, it's chucking it down. But yet, even though it was cold and dark, I still found myself skipping into work this morning. Life is okay. And being happy with yourself is not that straightforward, I don't think. Jake, our son, was asking me if I liked myself and I thought that's an interesting question and I don't really have a satisfactory answer. [00:16:45] Some days I like bits of me, some days I feel dreadfully insecure, but I'm always confident that on balance I'm alright. I feel alright, I'm on the whole nice to people, I try really hard not to be nasty to anybody. There are people I like more than others, of course there are. You know, you marry the one you like the most, right? [00:17:09] And she's incredible. So being happy with your lot. I think is something you can do and it just washed over me this morning, maybe it's the fact that we ran the workshop yesterday and I was around people who I liked [00:17:23] And even writing up the notes on ACDSee, it still feels really strange saying ACDSee, when I grew up in the 70s and the 80s, when ACDC was a band for those about to rock and all of that stuff. So it sounds really weird when I say it, but writing my notes on ACDSee I had to look through thousands of images that had dropped into our Heroes folders, which reminded me of the things we do. [00:17:46] And on top of that, of course, I put the facial recognition on, and that reminded me of all of the incredible people we do it for. And if it wasn't enough that I came in skipping down the road as an image, right? What we do for a living, the things we create, and the people we create these things for, what an honour. [00:18:05] not only ACDSee, but Sarah spent the past couple of days designing the most incredible book. A Tramontino book is the range from Graphistudio. And it's full of the same pictures, these pictures that we took in the past 12 months. It's a collection of some of our Favourite moments, I guess, out of 2023. A mix of clients and some dogs, all sorts of bits and pieces. [00:18:31] One or two award winning images. But mostly, it's just a celebration of the people we work with. And I can't wait for that to come, for Sarah to get it made, uh, and Graphistudio to get it, to get it made. [00:18:47] The Joy of Photography [00:18:47] It'll be beautiful, I know that. But more importantly, it will sit on our coffee table, and every time I feel flat, or I feel like, Oh, do you know what? I'm not sure how I feel about all of this. I can go down and have a look at it, just as I do with one or two other bits down there. [00:19:00] And it reminds me, just What a lovely job this is, and I can't wait to have that actually on our coffee table, not just as an advert for the product, and of course it is a great advert for the product, a Graphistudio product I may have mentioned we're ambassadors for Graphistudio, so there's my cards on the table again, but in the end, I am really lucky, and we are really lucky, to have a skill that allows me to create the pictures that we do, for the people that we do, the moments that we get to enjoy, the places that we get to visit, and the joy, that we get. [00:19:36] It's easy to get distracted by life, but sometimes it's worth focusing on what it is I do. And for whatever reason that happened subconsciously this morning, but I probably should make it happen more of a deliberate thing as I go. [00:19:52] Still ambitious, still competitive, still driven, still want it all to happen today. But maybe it just takes a little bit of time. . [00:19:59] Conclusion and Workshop Information [00:19:59] And on that happy note, I'm going to wrap up. If you're curious about our workshops, please do head over to Paul Wilkinson Photography and look for the coaching and workshops section. Eventually we're going to move all of those across into Mastering Portrait Photography, but for now they're all still on my normal website. [00:20:19] I'll put a link if you're curious about ACDSee and want to download a copy to have a play. I recommend you do actually, I've really I've grown to love it. I have two screens on my Mac, two huge 27 inch monitors, and ACDSee sits permanently on my right hand monitor whenever I'm doing any design work or doing anything for the websites. [00:20:39] It's there because I have easy and straightforward access to all of our hero images, all of my favourite images. It's incredible as a tool like that. It slots in alongside Lightroom for me. At least it won't replace it, though I'm sure the guys at ACDSee would love it too. That's not, for me, the function that it serves, but does that make it still worthwhile? [00:21:00] I think it does, and I, for one, will renew my license when the time comes up. So I shall put a link down in the show notes for you to head across. It does have my name in it. I don't get a kickback from it. I think it just allows the guys at ACDSee to see that it came through me. And I'll also put it on our Facebook group for all of the people that have been on our workshop community. [00:21:19] But All in all, I highly recommend it. [00:21:23] In the meantime, I hope the weather is a little nicer where you are. I hope it's more like yesterday than today. But whatever else, keep skipping, keep smiling, remember that what we do is an incredible job. I'm Paul, and whatever else, be kind to yourself. [00:21:38] Take care.
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