Podcast appearances and mentions of Marco Pierre White

Renowned chef Marco Pierre White once told me my flowers were terrible. Actually, he didn't say that, he said they were "shit"! This was one of the best pieces of business advice I've ever received, because as a creative business owner there's something really important about understanding your own processes and systems, and not being swayed by clients or other people when you know how you work best. In this episode I discuss why this matters far more than most of us realise. Resources Mentioned: Read: This Week's Full Journal Post Link: The Six Month Programme - The Bright Line Link:  The Base Notes Subscribe to our Weekly newsletter Website: www.philippacraddock.com Instagram: @philippacraddock Email: hello@philippacraddock.com  Share Your Insights: Have you fulfilled a client brief against your better judgement or perhaps you have been brave enough to question it? Drop me a DM on Instagram. I read every post however old the episode and love chatting with you. Many of these conversations lead to future episodes... Never Miss an Episode: Subscribe to my weekly newsletter for first access to new content, behind-the-scenes insights, and resources to support your creative business, 

Will Storr on Status Games: Politics, Podcasts, Storytelling, and the Future of AI In the second half of Jimmy's Jobs to the Future with author Will Storr, they discuss how status works in practice, from status signals inside Number 10 (proximity, key meetings, and especially influence) to modern politics as entertainment and the media's “gotcha” incentives that push politicians toward soundbites. Storr argues social media amplifies status games and notes similar “flame wars,” cancellation, and pronoun debates existed on an early online network, The WELL. They explore how status shifts with age, why self-control and conscientiousness predict professional success, and why being easy to work with matters (including why Nigel Farage is easy to book). Storr explains how Marco Pierre White made chefing high status, influencing Gordon Ramsay and British food culture, reflects on appearing on Rogan, Diary of a CEO, and Modern Wisdom, and discusses AI's impact on writing and the growing importance of distinctive author brands. TIMESTAMPS 00:00 Second Half Setup 00:55 Status Inside Number 10 03:00 Influence As Real Status 04:42 Media And Political Personalities 06:34 Journalism And Gotcha Culture 09:37 Long Form Politics And Respect 15:57 Status After Forty 19:58 Traits For Career Success 24:05 Praise And Being Easy 27:04 Work Rhythms And Deep Thinking 28:39 Writing Retreats And Walking 29:33 AI And The Future Of Work 29:39 AI Threat to Authors 30:14 Original Voice Wins 31:55 AI as Writing Editor 33:21 Story Structure Stays 35:21 Teaching Storytelling Courses 36:53 Marco Pierre White Status 42:46 Men Competence Subcultures 44:45 First Social Media Troll 48:21 Podcast Circuit Reflections 54:26 Next Writers and Farewell ********** Follow us on socials! Instagram: https://www.instagram.com/jimmysjobs Tiktok: https://www.tiktok.com/@jimmysjobsofthefuture Twitter / X: https://www.twitter.com/JimmyM Linkedin: https://www.linkedin.com/in/jimmy-mcloughlin-obe/ Want to come on the show? hello@jobsofthefuture.co Sponsor the show or Partner with us: sunny@jobsofthefuture.co Check out our clips channel here! ⬇️ https://www.youtube.com/@JimmysJobsClips Credits: Host / Exec Producer: Jimmy McLoughlin OBE Producer: Sunny Winter https://www.linkedin.com/in/sunnywinter/ Junior Producer: Thuy Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dr. Timothy Gilligan and Dr. Calvin Chou discuss the updated guideline on patient-clinician communication in oncology. They highlight clinical recommendations and strategies on topics such as communication skills and practices that apply at every visit, principles for telehealth interactions, cross-disciplinary communication, facilitating involvement of the patient's support network, discussing prognosis, goals of care, treatment selection – including clinical trials, end-of-life discussions, overcoming barriers to communication, facilitating discussions of cost of care and financial toxicity, mitigating stigma, and setting boundaries with patients. Dr. Gilligan and Dr. Chou also share how clinicians can enhance their communication skills through skills practice opportunities and experiential learning. They discuss how fundamental communication is to optimal patient care and look to the future on how generative AI may impact healthcare communication. Read the full guideline, "Patient-Clinician Communication: ASCO Guideline Update"  TRANSCRIPT This guideline, clinical tools and resources are available at www.asco.org/supportive-care-guidelines. Read the full text of the guideline and review authors' disclosures of potential conflicts of interest in the Journal of Clinical Oncology,  https://ascopubs.org/doi/10.1200/JCO-26-00118       Brittany Harvey: Hello and welcome to the ASCO Guidelines podcast, one of ASCO's podcasts delivering timely information to keep you up to date on the latest changes, challenges, and advances in oncology. You can find all the shows, including this one, at asco.org/podcasts. My name is Brittany Harvey, and today I am interviewing Dr. Timothy Gilligan from Taussig Cancer Institute and the Center for Excellence in Healthcare Communication at Cleveland Clinic, and Dr. Calvin Chou from the University of California and Veterans Affairs Health Care System in San Francisco, co-chairs on "Patient-Clinician Communication: ASCO Guideline Update." Thank you for being here today, Dr. Gilligan and Dr. Chou. Dr. Timothy Gilligan: Thank you for having us. Dr. Calvin Chou: Delighted to be here. Brittany Harvey: And then just before we discuss this guideline, I would like to note that ASCO takes great care in the development of its guidelines and ensuring that the ASCO Conflict of Interest Policy is followed for each guideline. The disclosures of potential conflicts of interest for the guideline panel, including Dr. Gilligan and Dr. Chou who have joined us here today, are available online with the publication of the guideline in the Journal of Clinical Oncology, which is linked in the show notes. So then I would like to dive into what we are here really today to talk about. So Dr. Gilligan, this guideline updates the patient-clinician communication guideline that was first published in 2017. What prompted this update and what is the scope of this updated guideline? Dr. Timothy Gilligan: So I think with the first guideline, that was the first draft of it that we published five or six, seven years ago, really we were focused on getting the content right, what was the state of the knowledge at that time, and I was very happy with what came out of that. But when I looked back on it, I thought there were ways we could make it more accessible and more practical. Because what we really would like would be for people to apply what we know and then communicate more effectively with patients and colleagues. And one of the reasons I was really excited on the membership of the panel we had this time was I thought they were very well selected to help us do that, is to really think about what are practical guidelines, practical steps we can tell people to take that will improve their own experience and the experience of patients and the quality of care. Brittany Harvey: Absolutely, thinking about operationalizing that guideline really improves the dissemination and the uptake of these recommendations. So then, Dr. Chou, I would like to review the key recommendations and strategies across the clinical questions that the guideline addressed. I realize today with our limited time we may not be able to go through every recommendation and strategy, so we will start with some of the highlights. First, let's address the highlights of the process of communication with patients and their support networks. This includes the questions that address what communication skills and practices apply at every visit across the continuum of care, principles for telehealth interactions, cross-disciplinary communication, and facilitating involvement of the patient's support network. In your view, what are the most important recommendations across these clinical questions? Dr. Calvin Chou: I think the thing that all clinicians know in their bones that they want to be able to do effectively with patients is to communicate information clearly, as well as to communicate in a way that really deepens the relationship, demonstrates empathy, and also demonstrates understanding bilaterally between the various parties. So the communication guidelines that we established in this group, they are fundamental to communication in all conversations throughout healthcare. And the first guideline talks about how clinicians and their team can communicate effectively with the patient and the patient's support network. And those include things like preparing ahead of time; getting a list of the topics that are important to the patient support network so that we can consider them in the visit; making certain that we are hearing what the patients' and the patients' support networks are saying very, very closely; responding to those empathically; and being able to have conversations about care throughout the visit that demonstrate respect and deepen the trust; and then finally, to have some kind of bidirectional understanding, usually through teach-back, that allow both sides to know that communication has occurred as opposed to just been downloaded. The guidelines also talk about applying these same communication skills throughout telehealth communication - that is both in terms of synchronous communication, audio or video, as well as asynchronous communication, i.e., through secure messaging. We also talk about how we can use these same communication skills to communicate effectively with members of our own team. Interprofessional communication is an important part of all the work that we do, and how we can use these very, very same skills in communication with colleagues, with nursing staff, with social workers, and other allied health professionals. These are all very, very important, crucial members of our healthcare team in the delivery of care to our patients. And that is something that we really need to emphasize throughout to try to bring the best of communication in every conversation that we have. Dr. Timothy Gilligan: I totally agree with that. Those are really important points. When I was looking over it in preparation for this podcast, it struck me that we have a lot of recommendations and a lot of small things that we can do either well or not well. And it reminded me of a quotation from a famous chef, Marco Pierre White, who said that perfection is a lot of little things done well. This guideline has a lot of little things that if you do them well, you get better outcomes. And I think the chef's point was that if you want a really delicious dish, you have to pay attention to all those little details. And I think if people go through the guidelines carefully and apply the skills that are along the lines of what Dr. Chou was talking about, we get better results. And those results are really important results. It is not only patient satisfaction, which is really important, but it is also quality of care and outcomes for patients. It is better medical care. It is a better day for us, we have a better day if we have better conversations. Poor communication creates endless headaches for everybody. What I see in the guidelines is it is a lot of little best practices and it requires discipline to learn those. The good news is none of them I don't think are all that hard. The bad news is doing it consistently well every day requires discipline and practice. And what I would hope for these guidelines is that people will read them carefully and think about what they can do to apply what we know more consistently. And I think the interprofessional communication piece, that was something we added this year, is really critical. Medicine has a bad history of really disrespectful behavior. It was almost normalized that different specialties would make fun of each other, that different professions would talk disrespectfully of each other. And we know now that uncivil behavior results in more healthcare errors. And it is not only bad for our teams and our culture, but it is bad for our patients if we are not communicating well with each other. So I thought it was really critical that we added that piece to the update. Brittany Harvey: Absolutely. Those fundamental principles that Dr. Chou outlined are really key across every healthcare interaction, including those interdisciplinary interactions. And as you alluded to, Dr. Gilligan, I think it will really serve clinicians well to review the details and go through every table to read the recommendations and each individual strategy to help them improve their communication in day-to-day interactions. Moving to some of those day-to-day clinical communication scenarios, Dr. Gilligan, I'd like to think through some of those key points. So what is recommended for discussion of prognosis, goals of care, treatment selection, including discussion of clinical trials, and end-of-life discussions? Dr. Timothy Gilligan: So my perspective is that there is a broad theme of flattening the hierarchy that runs through these recommendations and this part of the guideline - that the sections that Dr. Chou just talked about really have a lot to do with the details. What does good communication look like? What are best practices that we can adopt? And I think these other sections are a little bit more, they also have a lot of specific guidelines, but there is a philosophical point that we do better when we talk to the patient at their own level. And we sometimes fail to do that. I remember from about 10 years ago I was in a room with a patient and one of the other doctors said to the patient, "We're going to bronch you tomorrow." And I was trying to think, like, what do they think the patient hears when we use language like that? Like they don't understand what the word means. We are just expecting them to step up to our level. We are not accommodating them, and I think that really interferes with our ability to form effective relationships with patients and communicate clearly. So if we are going to talk about prognosis, goals of care, treatment selection, clinical trials, end of life, the first step for me is that we have to get down to the patient's level, which means listening. We have to ask them what they know, we have to get their perspective. We have to understand what their health literacy level is so that we can have a conversation that takes into account the patient's perspective. And we need to be humble and remember that the patient often has information that we do not have yet unless we ask them and listen to what they say. That is going to change what we think is the best plan of care. And so shared decision-making is really a critical piece of that. One of my favorite trainers who I follow online says, "I make suggestions, you make decisions." And I like to bring that attitude into the room when I talk to patients. It is their life, it is their body, it is their health, it is their decision. It is not my decision. I don't get to tell them what to do. I want to make sure that they make a decision that is based on the best available evidence, but also a decision that is based on who they are and what their values are. And we try to give pointers to how we can have these conversations in a way that is really fully respectful of the patient's autonomy and the importance of the patient's expertise in their own body, their own lived experience. Because there is a risk that we come in with our white coat and we overpower them with our authority, our medical authority, our medical knowledge, and no one likes to be overpowered. And I think we all have a better day if we go in and have a conversation as human beings with each other. Dr. Calvin Chou: I want to underscore this point of having the patient and their support network make the ultimate decisions. Reviewing the evidence from more general literature, it is clear that across demographics that only 10% of patients want us to make decisions for them. 90% of patients want to have at least some say, if not full say, in the decisions that they make, and this is true across age, across gender, educational status, socioeconomic status, veteran status. This is a very, very important point. I think oftentimes we go in thinking we know what's going to happen and we need to make them do that. Thinking about this as a conversation as opposed to a download is an important point. Dr. Timothy Gilligan: And one thing that I think that the guidelines are relevant for here, which is I think one way to achieve honoring the patient autonomy, is to really make a commitment to having a good process, to not be committed to an outcome. So that when we start the conversation, we're not going to say it's a good conversation based on whether it ends up where I wanted it to end up. It's a good conversation based on whether we have a good process, a fair process. And the steps of good communication that are outlined in this guideline help us to establish a good process. And I think if we have a good process, we can trust it will take us to the appropriate outcome, which may be different than the outcome we thought was going to be the appropriate outcome when we started the conversation. Brittany Harvey: Definitely. I think, as you mentioned, tailoring discussions to each individual patient and situation is really critical. And I think in every other podcast episode across guidelines we've really emphasized the importance of shared decision-making. And so talking through the process of it in this guideline will really have impacts across all of ASCO's guidelines. Moving on to the next section of the guideline, this guideline also addresses barriers in the communication process. So Dr. Gilligan, what highlights are there for overcoming barriers to communication, facilitating discussions of cost of care and financial toxicity, mitigating stigma, and setting boundaries with patients? Dr. Timothy Gilligan: Yeah, it's interesting. I want to hear Dr. Chou's perspective on this too. I thought that the communication skills are really important for these conversations, but less powerful or less effective, potentially. For instance, barriers to communication, the big one that comes to mind is language differences. If the patient and the clinician do not share the same language, that results in less good care unfortunately. It results in less good communication. Having skilled translators or interpreters there is essential, and using them with skill is essential, but it does not get us to equality. I mean the best thing for a patient is to have a clinician who speaks their language. Unfortunately, that's not possible. So the second best thing we can do is to have good interpreters or translators to help us work. And then for us to use those people effectively, because oftentimes we cut corners when working with interpreters and shortchange the patient. So it is important to do the best we can. I think it is also important to acknowledge that it's a challenge and no matter how good your communication skills are, it's not going to be the same conversation if you're talking through another person versus directly to the patient. Similarly, with financial toxicity, it is important to talk about it. We need to be open about it. We need to talk to patients about it, but financial stress from healthcare is a real problem, and however well you communicate it, it doesn't make that problem go away. You know, in oncology, our drugs are obscenely expensive, and I can't communicate my way to lower prices. So I can talk about it and legitimize it and empathize, but I feel like I have more power in the other sections to really change the outcome by communicating well than I do with these. But it is important to talk about it. Patients are hugely affected by the cost of care and we need to talk about it with them. I do think for mitigating stigma and setting boundaries, then our communication skills become more powerful. We see everyone in the healthcare system, and when working with individuals who have been subject to stigma because of aspects of their identity, we can help lessen their vulnerability and fear by proactively letting them know that we will strive to avoid perpetuating that stigma, that we will treat them with respect and address them as they wish to be addressed, that we will care for them as dignified and valued human beings. That is not always their experience in the system, but we can choose to be different. We can choose to do better. And our communication skills are important because listening and curiosity are super important in that space. Because if we are talking to people who may be different from us, we need to learn about them by listening and being open and being curious, and replacing, if we have any tendency towards judgment, to replace judgment with curiosity. With setting boundaries, I think it is also really important. I don't think you can show up and be fully present with patients the way I want to, the way we want other people to, if we don't know that there are boundaries. And we know this in other aspects of our care, right? I go into the room and I do intimate physical exams and I ask about intimate aspects of the patient's life. And I'm allowed to do that because there is a non-negotiable barrier to any kind of sexual or romantic contact between me and my patients. We know there's a hard wall there that we don't cross that line, so that when I am doing an intimate exam, we know where that stops and that we're not going to cross boundaries there. But the same thing applies verbally, and I think doctors sometimes and other healthcare professionals sometimes feel like they need to accommodate the patient no matter what. I was hoping the guidelines would send a strong message that, you know, we don't need to put up with disrespectful behavior. That when you go into the room, as a clinician or as a patient, you should be treated with respect. You should feel safe, you should feel like you belong, and if patients are behaving in a way that violates that, then clinicians have a right to speak up and to set limits and to set boundaries. And if we know those boundaries are there, then I think we can lean in closer. If we don't know those boundaries are there, then we kind of have to hold back to protect ourselves. And just to give one of like a million examples you can give, I don't know a woman in healthcare who hasn't had a patient say something sexually inappropriate to them at some point. And that's not okay. I want my colleagues to know that's not okay, and it's okay to set boundaries and they don't have to put up with that. And my hope is that if we know where the boundaries are, then we can step in closer. That's my perspective on these, but Calvin, please, I'd love to hear your thoughts. Dr. Calvin Chou: I want to double-click on everything that you said, Tim. It is so important that we recognize what we have control over and what we don't have control over. And what we don't have control over, for example, language discordance or financial woes of a patient, I have no possible way of controlling that. And so the best I can do in those situations is to sit with them, empathize, and do what I can, whatever power I might have in advocacy or I often refer folks to a social worker that I work very, very closely with, because I have no agency over any of that. At the same time, when we talk about mitigating stigma in healthcare encounters, we have full control over the biases that we have. We may not be aware of them, but we do have control over them ultimately. And so it is up to us really to examine our practices, to see where we have maybe been steered in the wrong direction, where we double down on internal implicit biases that we have carried for our entire lives. And that requires that we approach all of our encounters with everybody in healthcare, with humility, and with an extra eye toward understanding how we are coming across to them, and whether or not at least some of those interactions are infused with bias that we can decrease. And then finally, with the idea of boundaries, there are boundaries in two directions, as Tim was saying a moment ago, that there are boundaries that we must place in between ourselves and patients during examinations and also during interactions. And there's also boundaries that we have to set up that require that we uphold the standards ethically of clinical medicine. And that is, there are certain things- I would never ask a patient out, for example, on a date. And that's an important proscription; that's an important boundary that we must set up between ourselves and patients. Those are clear barriers that we must not breach. There are some barriers that are a little bit less clear. For example, there are some instances where physicians are asking patients who have means to perhaps contribute to a foundation or contribute to the university or to make a large donation to an institution. In some instances, that's a much less clear boundary. For myself, I feel uncomfortable making those kinds of requests, and there are other instances where those requests are actually not just okay to do, but the patient is willing to do those kinds of things. So I think we need to consider that these boundaries are not always set in stone. Sometimes the boundaries move, sometimes the boundaries are different. Brittany Harvey: Absolutely. I think this latest question covered a lot of ground, and I think some key points here are that treating everyone with dignity is really paramount to this guideline. Recognizing the challenges even when they're not solvable is really important, such as thinking about financial issues or perhaps not speaking the same language as a patient. And then building trust and mutual respect between patients and clinicians to establish clear boundaries is really important as well. So, I want to thank you both for reviewing at a high level the recommendations and the strategies from this guideline, and I encourage listeners to review the full guideline and tables for all of the recommendations and strategies to implement these clinical recommendations. So, Dr. Chou, this guideline panel also addressed one education question. So, what are the recommendations for effective ways for clinicians to enhance their communication skills? Dr. Calvin Chou: Thanks for asking, Brittany. When we talk about all of these communication skills, Dr. Gilligan and I have talked for a long time about all these individual communication skills. These are not skills that are necessarily naturally formed within us and that we just roll out without any practice. And that's why we both feel, if I can speak for you, Tim, that we both feel that communication skills training, and high-quality communication skills training, is deeply important. This is training that is less about I'm listening to this podcast and therefore I can communicate better, it's more about skills practice opportunities, experiential learning, oftentimes using that horrifying word 'roleplay' that people don't like to think about roleplay before they're in it, but then once they've done those skills exercises they realize how important it is to actually have practiced some of these skills so that when you get into the real situation, you have an approach to it as opposed to trying to just improvise or make it up on the fly. The other aspect of communication skills training that is deeply important is not just forming the words and speaking to somebody else, it also needs to incorporate practitioner self-awareness and situational awareness that allows us to understand what's going on within us emotionally and attitudinally so that we are interacting moment by moment with patients and their support networks in a way that's authentic, that brings the appropriate amount of vulnerability and expertise to deepen trust between all of those relationships. And finally, when we talk about communication skills training, there are ways to do this kind of training that, I've used ChatGPT, for example, when I'm having some difficulty wondering how to navigate a particular situation, sometimes you can use ChatGPT to give you some suggestions on how to approach that interaction. But at the same time, the most important thing is to be able to have really meaningful practice with other people, with other human beings. Because as much as I might interact with a computer, that computer is not a human being. And what we are talking about is interpersonal communication with emphasis on 'person'. And us as human beings, we understand, in a way that ChatGPT probably will never fully understand, the nuances of the emotional reactions and the importance of human connection between people when we talk to each other. And so therefore, if we can't depend on computers to do this communication skills training, we need institutions to emphasize and invest in all of our continuing ability to communicate effectively with everybody in healthcare. This is probably one of the most important outcomes of this guideline, is not just that communication skills are important, and not just that communication skills training is important, it's that we need everybody to invest in everybody's ability to communicate with each other on the highest possible level that we can bring. Brittany Harvey: Yes, I think it's really important that the panel addressed this question, to emphasize that it's not just individual clinicians, but institutions that really need to value communication and this training to make sure that clinicians are being the most effective communicators that they can be. So, I'd like to move on to the next question, and Dr. Gilligan, ask, in your view, what is the importance of this guideline and how will it impact both clinicians and people with cancer? Dr. Timothy Gilligan: So I would build off of what Dr. Chou was just talking about, which is what we're hoping is that it will serve as a resource that will give people interested in communicating better guidance on where to go, what to do, what are the best practices, what do we know at this time. if you want to get better, what are the methods that are going to help you get better. And ideally I hope it will inspire people to want to get better. Communicating is such a fundamental part of our day-to-day work in healthcare that it needs to be something that we're very, very good at. And as professionals we should aspire to be as good as possible. A lot of this stuff is pretty basic, but we forget to do it. When I had young kids and was teaching them to ski, one of the ski instructors said to me once that there were Olympic skiers who trained at the same mountain where my kids were learning. And he said they would go down easy slopes and just practice basic techniques still. They were good enough to ski in the Olympics going at crazy speeds, but they kept going back to their fundamentals. And my son is a serious soccer player and they do role plays in soccer. They practice drills. They have scenarios they know are going to come up and they artificially recreate that scenario and they practice it over and over again. There's a famous line from a college football coach that you don't practice it until you get it right, you practice it until you can't get it wrong. And I think if people would bring that sense of professionalism to communication, it's a lifelong journey. I'm still trying to get better. It requires practice, it requires discipline. There's a lot that we know, but it doesn't happen without practice. And as Dr. Chou was saying, it's a motor skill. You don't learn it by reading about it. You don't learn it by listening to us talk about it. You learn it by practicing it. And I practice with patients. Not in the sense that I'm doing an experiment, but I work on my skills with patients. And I see how it goes. And when things don't go well, I think of what I could have done differently. And when things do go well, I think of what did I do that helped it go well that I need to make sure I do again next time. And I think I'd love to see people adopt an attitude that they want to be fantastic communicators and they want to get better. And I think the guidelines provide a lot of clues and steps to take for all of us to get better. Dr. Calvin Chou: I heard Tim, you talk about communication being a procedure and that we would never think about going into a room and sticking a central line into a patient without having practiced that over and over and over again to get it right. Not to get it right, to never get it wrong, like you were just saying. And so if we think about communication as the most common procedure in healthcare, then it behooves us all to do the best we can with it. It is a frame shift because we are communicating with each other all the time, oftentimes without thinking. And what we're advocating right now is for everyone to really bring it in terms of communication skills in all settings, because the effect of ineffective communication is not necessarily just making people feel bad. As Tim said at the top of the program, it also impinges on quality of care. It's not just the right thing to do, it's the safe thing to do. Brittany Harvey: Absolutely. And highlighting the fundamentals here and practicing them as clinicians will improve each healthcare interaction. So then, finally, to wrap us up, Dr. Chou, earlier you mentioned ChatGPT and thinking about maybe some technological advances and how those will impact in the future. What are the outstanding questions and priorities for future research for optimal patient-clinician communication? Dr. Calvin Chou: I think there's a lot we still need to learn about in this very, very nascent time of interacting with generative artificial intelligence. We won't know what things are going to be like probably even tomorrow given the vast advances that AI is allowing us to do. And also, as I was mentioning earlier, what AI can never do is to bring the human element into these interactions. And I think that's part of what, maybe that's a lot of what brings people to healthcare, is if they're in need and they have some physical issue that we need to help them solve, it's not just a physical issue, it also is a deep emotional experience. And we have heard many times now cautionary tales of when AI has led people astray to then, for example, allow them to die by suicide. And that is the last thing that we can allow to happen in healthcare. That is the ultimate low-quality item. We need to make certain that everybody is cared for with high quality and high safety. And we're definitely not there yet with AI. We hope that at some point we'll be able to work with AI in order to bring even better healthcare than we have right now, and I think that has been demonstrated to be possible. That is one major outstanding question that we're all going to have to wrestle with. Brittany Harvey: I think that's absolutely a key point. With generative AI quickly evolving, there need to be guardrails in place. And like any intervention, thinking about how to maximize the benefits of it and reduce the harms to make sure that you're preserving that human interaction and communicating effectively, and that patients can receive their health information in an appropriate way. So I want to thank you both so much for your work to update this guideline, to draft all of these recommendations and the strategies, and work with the entire panel to create this excellent product. So thank you for all that work and thank you for your time today, Dr. Chou and Dr. Gilligan. Dr. Timothy Gilligan: Thank you. Dr. Calvin Chou: Thank you, Brittany, so much. Brittany Harvey: And finally, thank you to all of our listeners for tuning in to the ASCO Guidelines podcast. To read the full guideline, go to www.asco.org/supportive-care-guidelines. You can also find many of our guidelines and interactive resources in the free ASCO Guidelines app available in the Apple App Store or the Google Play Store. If you have enjoyed what you have heard today, please rate and review the podcast and be sure to subscribe so you never miss an episode. The purpose of this podcast is to educate and to inform. This is not a substitute for professional medical care and is not intended for use in the diagnosis or treatment of individual conditions. Guests on this podcast express their own opinions, experience, and conclusions. Guest statements on the podcast do not express the opinions of ASCO. The mention of any product, service, organization, activity, or therapy should not be construed as an ASCO endorsement.

Tickets for Jacob's Tour are onsale now! Go to: ⁠⁠linktr.ee/Jacobhawley⁠⁠ for tickets. Come and see us live at Crossed Wires festival with Greg James as a guest https://crossedwires.os.fan/screen-rot JOIN THE SCREEN ROT PATREON NOW⁠. Oi, get on this - an extra episode every week. Early access to every episode. Access to the Rotter group chat. Priority access to tickets. Get involved: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/thescreenrotpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ The Screen Rot Podcast is the show where we discuss the weirdest and worst content that's been rotting our screens and our minds. It's Monday Night football for internet rubbish.  This week we discuss: Grandad Joe - the lard loving TikTok geriatric adored by Gen Z. IG Handles:⁠⁠⁠⁠ ⁠⁠⁠⁠@screenrotpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠@jacobhawley⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠@j_akefarrell⁠⁠⁠⁠⁠⁠⁠⁠ Our theme music is the song ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠“Money” by Jose Junior.⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠megaphone Learn more about your ad choices. Visit ⁠⁠⁠⁠⁠⁠⁠⁠podcastchoices.com/adchoices Learn more about your ad choices. Visit podcastchoices.com/adchoices

We tried beans on toast and also Marco Pierre White's Perfect Bite which is a slice of Sourdough toasted with anchovies, shallots, and parsley. Which do you think is better? How was your Valentines Day?

On this episode of The LA Food Podcast, Luca Servodio is joined by food reporter Karen Palmer to break down the viral LA dining discourse sparked by Kerry Rose Schwartz (@comfywithkerry) and her claim that “LA fine dining is a scam.”We dig into why Kerry's videos exploded, the pushback from chefs like Jeremy Fox, and what the backlash reveals about hype culture, pricing, influencer power, and the widening expectation gap facing Los Angeles restaurants. Is this a needed reality check for diners—or damaging rhetoric during a brutal moment for the industry?Karen also shares where she's been eating lately, including Broken Spanish Comedor, a return visit to Ronan, cocktails at Bar Benjamin, and what makes a restaurant worth revisiting beyond the hype cycle. Luca recaps recent meals at Napa Rose at Disneyland post-renovation, Darling by Sean Brock, and an accidental Bravo-side quest at SUR.In Chef's Kiss / Big Miss, we weigh in on the Crenshaw Food Hub and its community-first food model, Marco Pierre White going viral while eating McDonald's, the rise of all-day cafés reshaping American dining, and the latest wave of algorithm-friendly “liquid food” and meal-replacement culture. A wide-ranging, opinionated conversation about what's actually worth eating—and talking about—in LA right now.We also discuss Karen's latest on Hermon's and The Rainforest Cafe (lol). Powered by Acquired Taste

Ger Gilroy, Colm Boohig and Arthur James O'Dea were back in studio this morning with all manner of major sports stories to chat through. After an initial diversion to consider the quality of Marco Pierre White's steaks (and his writing ability), they got stuck into hurling's manliness, Arsenal's doggedness and the dangers (or joy) of sporting nostalgia. The conversation ends just as we started talking to Pat Nevin about last night's League Cup semi-final second leg clash between Arsenal and Chelsea, but if you want to hear that you'll need to be an OTB member! Enjoy! Catch The Off The Ball Breakfast show LIVE weekday mornings from 7:30am or just search for Off The Ball Breakfast and get the podcast on the Off The Ball app.SUBSCRIBE at OffTheBall.com/joinOff The Ball Breakfast is live weekday mornings from 7:30am across Off The Ball

Gary Sweet has revealed on ‘I’m a Celebrity Get me Out of Here, Australia’ a family tale about his history, where he found out at the age of 7 that his Aunty and Uncle were actually his parents. Funnily enough, Chrissie’s family has a similar story, so we’re asking you for your unbelievable family stories. Plus, our gal Ricki-Lee stops by to tell us what’s new in her world and it’s a LOT. 00:00 - There's a LOT of nudity at the Grammy's this year 01:53 - Chrissie recalls Leo's first day of school 04:51 - Gary Sweet has never told this family story (well, now he has) 09:02 - What's your untold, unbelieveable family story? 13:27 - What's the Grammy's Update? 18:08 - Billie Eilish has taken out Song of the Year! 19:37 - Chrissie's Quizzie, we've got F1 tickets in the bumbag! 23:28 - Chrissie's found a burger hack from Marco Pierre White 27:54 - Chrissie's Yo-plait...Yo-stop 29:01 - The Devil Wears Prada 2 is getting closer...See omnystudio.com/listener for privacy information.

This week on The Go-To Food Podcast, we are joined by Neil Rankin, the chef behind some of London's most talked-about restaurants: Pitt Cue, John Salt, Smokehouse, Bad Egg and, of course, Temper. We trace the slightly unconventional route that took him from a sandwich business and a proper career wobble into Michelin kitchens, then on to finding his true groove via BBQ, fire-cooking and big, bold flavours.Neil Rankin speaks candidly about the darker realities of the industry. Bullying versus brutality, kitchens that nearly broke him, and the moments where power, ego and silence caused lasting damage. There are stories here that are genuinely shocking, including one workplace experience he describes as the worst of his life, and others that reveal how close he came to walking away altogether.We also get into the headlines. Neil talks about publicly calling out Gordon Ramsay and Marco Pierre White, what prompted it, and why he still stands by the wider point, even if the internet reaction was slightly more chaotic than intended. It is candid, funny in places, and full of the kind of context you only get from someone who has been in the middle of it.Neil is brilliant on what it actually takes to build hit restaurants, and what people never see. The reality of learning fast, long shifts, the difference between hard kitchens and outright bullying, and how a good head chef can change everything. ------Pre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523 Hosted on Acast. See acast.com/privacy for more information.

Part 2 of our conversation with the legendary Mark Hix is here and it is absolutely packed. This episode dives deep into the roaring early days of the Ivy, the madcap menu development, the cult dishes, the shepherd's pie that became a national obsession, and the wild creativity that defined a generation of London dining. If you care about how modern British cooking was shaped, this chapter with Mark is essential listening.We pick up right where the chaos and brilliance left off. Mark takes us inside the culinary revolution that lifted Britain out of its prawn cocktail fog, the rise of the gastropub, his unlikely journey into food writing, and the unfiltered truth behind working with giants like Corbin and King. There are stories here that have never been told quite like this, from scooter dashes between dining rooms to the menu decisions that still echo across the industry.And of course, Mark opens up about striking out on his own and building a restaurant empire at full tilt. The risks, the rush, the mistakes, the insane highs, the legendary parties, the kitchen tales that feel almost mythic. He talks candidly about advice for young restaurateurs, about what British food has become, and even about the infamous final lunch of Keith Floyd which led to one of the most talked about menu tributes in London.This episode is Mark Hix in full flight. Honest. Hilarious. Fiercely passionate. Brilliantly unapologetic. So settle in and enjoy the ride. And if you are listening on Apple, Spotify or YouTube, take two seconds to leave us a comment and subscribe. It really helps us grow the show. Thank you for supporting the Go To Food Podcast brought to you by Blinq, the greatest POS system in the world. Hosted on Acast. See acast.com/privacy for more information.

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.

Jun Tanaka, the renowned chef and owner of The Ninth in London, delves into his unique perspective on restaurant culture, emphasizing the importance of atmosphere, customer connection, and team cohesion over simply outstanding food. He shares memorable experiences from his time at legendary kitchens like Le Gavroche and under chefs such as Marco Pierre White, revealing how those influences shape his approach today. Discover the essence of making a restaurant transcend its menu, the value of sincere guest interactions, and how to cultivate a favorite dining spot for both patrons and the team. Whether you're a foodie, a budding restaurateur, or someone passionate about leadership and culture, Jun's reflections promise valuable takeaways. ============= ON THE MENU ============= 

This week's conversation starts with a late-night rabbit hole on legendary chef Marco Pierre White and turns into a deeper reflection on obsession, mastery, and meaning. We explore the fine line between excellence and excess—how far to push detail before it stops serving the guest—and what that tension looks like in coffee. It's an episode about passion meeting perspective. From Michelin-level precision to café hospitality, we ask what really defines quality: flawless technique or the feeling it creates for people. In the end, craft only matters if it connects.

"We all dreamed of three Michelin stars, but not everyone reached them. And when you do get them, suddenly you start playing defensively—you stop attacking and instead focus on protecting your reputation. I always say that success is born out of luck. And luck means that someone gives you an opportunity. It's up to you whether you make use of that opportunity," says Marco Pierre White, one of the world's most famous and successful chefs.Líbí se Vám tento díl? Napište nám o tom!

"We all dreamed of three Michelin stars, but not everyone reached them. And when you do get them, suddenly you start playing defensively—you stop attacking and instead focus on protecting your reputation. I always say that success is born out of luck. And luck means that someone gives you an opportunity. It's up to you whether you make use of that opportunity," says Marco Pierre White, one of the world's most famous and successful chefs.Líbí se Vám tento díl? Napište nám o tom!

Peter Tempelhoff is a chef and restauranteur in Cape Town, South Africa. While Pete lived and worked in Europe and the US, and worked with Marco Pierre White and several other well-known chefs, hell fell in love with Japanese cooking many years ago and it changed how he saw South African ingredients, which is an ongoing evolution. His fine dining restaurant Fyn combines Japanese techniques with South African ingredients, though he also the more casual restaurants Sushiya and Ramenhead, and a vineyard restaurant in Constantia named Beyond. Another restaurant at the historic Boschendal Estate, called Arum, will open in November.Last year on a bit of a whim, while I was waiting on paperwork for my next book, I went to South Africa. Pete told me about a paleobotanist named Jan De Vynck that he was working with that was researching the cognitive development of homo sapiens in South Africa more than 100,000 years ago. The story was of particular interest to me, and Pete for that matter, because the story had everything to do with what homo sapiens ate. The species was near extinction, but the particular biodiversity of the Western Cape allowed the survive and then thrive to become the dominant species on the planet. I found it to be incredibly hopeful and a powerful reason why we need to protect biodiversity and I wrote a 10,000 word three part story on the New Worlder newsletter about it.This was my only time in South Africa. My only time south of Morocco on the African continent, and it was nothing like I expected. Aside of the straight up physical beauty of the Cape Town area, the extreme level of biodiversity and how it resulted in all sorts of ingredients new to modern kitchens was quite the surprise. Many of them don't look, smell or taste like anything I've ever tried before. Pete's restaurants are a good place to find them and he's been building different gardens to support his needs and encouraging other farmers to grow them to take the pressure off of wild resources. I see South Africa as a place we'll talk much more about in terms of gastronomy and restaurants in the years to come and it's because of what's native. --Host: Nicholas GillCo-host: Juliana DuqueProduced by Nicholas Gill & Juliana DuqueRecording & Editing by New Worlder Email: thenewworlder@gmail.comRead more at New Worlder: https://www.newworlder.com

Stephen Harris, a self-taught chef who has run the Michelin-starred restaurant The Sportsman for over 25 years, sits down with Olivia Potts on Table Talk. Based just outside of Whitstable in Kent, The Sportsman has won national restaurant of the year multiple times, and Stephen is also an executive chef at Noble Rot. The Sportsman At Home is his second cookbook, available to pre-order now and out everywhere from the 6th November. Stephen tells Liv about his earliest memories of food from school dinners to sweets, how he started out as a history teacher and in the City of London – before getting his big break, and which restaurants he loved most in 1980s London – from Marco Pierre White's to Pierre Koffmann. He also reveals the influences he has had from France, from the Kent countryside and even from the Domesday Book. Plus, Liv reveals she celebrated her 30th birthday at The Sportsman and can remember every thing she ate!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.

In high performance, we often celebrate success, the awards, the headlines, the restaurants, the fame. But for Gordon Ramsay, the real story lies in the struggle behind the spotlight.In this episode, Gordon Ramsay explores the true meaning of high performance, and the price of perfection. From growing up in a council house and losing his dream football career to standing beside culinary legends like Marco Pierre White and earning Michelin stars around the world, Gordon opens up about the relentless drive that shaped him. With raw honesty and trademark fire, he reflects on failure, family, and the hunger that still pushes him forward.  Hosted on Acast. See acast.com/privacy for more information.

"The food is like almost the last piece of the puzzle." So says acclaimed chef Tom Brown, who joins us to peel back the layers of London's vibrant food scene and his own culinary philosophy. From his 'Willy Wonka' creative process at The Capital, where dishes like his crab custard defy expectation, Brown reveals that true restaurant success hinges on 'setting, service, food'  a lesson from Marco Pierre White. He shares his journey from Cornwall to making Hackney home with Cornerstone where he soaked up all the sage wisdom of legend Nathan Outlaw. Tom has always been driven by the belief that "if you do something good, people will come." He finds solace in solo dining at places like Shoreditch's Navy Clubs, emphasizes the "business of happiness," ensuring guests leave feeling better than when they arrived. He delves into his obsession with oysters, learning their 'terroir' from Irish farmers, and the art of fish butchery inspired by Josh Niland. This episode is a masterclass in relentless improvement, drawing parallels between culinary reinvention and the evolution of bands like Arctic Monkeys, all while navigating the tight margins and evolving landscape of modern hospitality. =============================================

High performers aren't immune to stress—they're masters at transforming it. Take the Scorecard to find your edge: resilience, focus, and impact that last

Richard Corrigan has lived through—and helped shape—the restaurant revolutions that made London one of the world's great food cities. From his early days with the eccentric genius Stephen Bull at Blanford Street, through his game-changing decade at Lindsay House, to opening Corrigan's Mayfair on the very day he closed Lindsay House with a party, Corrigan's career is a story of grit, brilliance, and survival. He remembers the 90s buzz alongside Gordon Ramsay, Gary Rhodes, and Marco Pierre White, when Michelin stars were scarce, small kitchens did the impossible, and London's dining scene finally came alive.In this wide-ranging and unfiltered conversation, Corrigan recalls the madness and magic: Marco Pierre White denying he sat for a portrait—until it was bought by the National Portrait Gallery; Gordon Ramsay standing in his tiny Lindsay House kitchen asking how he pulled it off; and the supermodels who ran out mid-meal when told their limousines had arrived. He shares his passion for honest cooking, his disdain for overblown tasting menus and foodie fads, and his belief that hospitality is about turning even the worst customer into a loyal friend. Along the way, he dishes on everyone from Jay Rayner to Faye Maschler, from the King of Jordan to Kate Moss.Always outspoken, Corrigan cuts through the noise with clarity. Pizza, he insists, “isn't dinner, it's just bread.” Long lunches are a dying art. And the future of food lies not in obscure herbs or gimmicky “Scandi bowls” but in intelligence, honesty, and produce that sings. Whether cooking for three prime ministers, the Queen, or just another guest with a bad day to forget, Corrigan has never lost sight of what matters most: generosity, joy, and a little bit of sea salt in his pocket, just in case.-------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 £64 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.

How do we ACTUALLY save restaurants from closing?The UK government aren't gonna save hospitality… but Marco Pierre White and Pan Koutlakis think they have the answer with Eat Club.Restaurants.It's easier than you think to save your restaurants.Are you going to be your neighbor?What's FUCKING MENTAL is most punters don't even know.This cataclysmic earthquake is brewing in the background.Behind the warm hug of hospitality hides the cold bite of fear.You revel in merriment, operators reel in morbid fear.Fear of closure. Fear of NI increase. Fear.In the dining room, your giggling gaggle laughs over languid luncheon.In the back room, the howling fantods scream up operators' bones.Think of your favourite restaurant for one second… do you realise how scary it is right now?ON THE MENU:From Cafe to Nightclub GM at 19: Eat Club's GenesisBehavioral Science & Social Proof in NightclubsVolume is Everything: Why Restaurant Capacity MattersReframing the Question: Growth vs. Cost-Cutting MindsetProduct Market Fit: Why Restaurants are Quiet Mid-WeekWhat is Eat Club? Dynamic Pricing for RestaurantsThe "Trough of Sorrow": Building Eat Club Through COVIDLessons from a Montenegrin Boss: Relentless Work EthicThe Challenge of Scaling: From 12 to 100+ EmployeesTech Insights for Restaurants: Customer Lifetime ValueDynamic Pricing Objections: Why People Don't Get ItDynamic Pricing & The Human Element in SalesMarco Pierre White: Early Investor & Eat Club AmbassadorMarco Pierre White on Brand vs. Business: Fill Those TablesArbitrary Pricing: Why Dynamic Pricing is Essential  Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit. Contact us: fillmytables@eatclub.co.uk

Writer Andrew Turvil is the former editor of the Good Food Guide, the AA Restaurant Guide and the Which? Pub Guide. His new book Blood, Sweat and Asparagus Spears: The Story of the 1990s Restaurant Revolution is out now.On the podcast, Andrew tells Olivia Potts and Lara Prendergast about how his journey began through journalism, the importance of Marco Pierre White's influence on food culture in the 1990s and which red flags he looks for when reviewing a restaurant. Plus: why did he decide to buy a pub?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.

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 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.

Irish fintech startup JustTip has announced a strategic partnership with myPOS, the payments platform that powers seamless transactions across Europe. The collaboration integrates JustTip's award-winning cashless tipping and service charge management technology directly into myPOS card terminals, delivering a powerful, fully compliant solution for the hospitality industry. The integration allows customers to pay both their bill and a tip directly on a myPOS terminal, with payments routed to the merchant's account, and tips automatically separated, processed, and distributed through JustTip's transparent platform. Businesses gain access to real-time reporting, automated allocation, and written distribution policies that support compliance with Irish legislation. In the first 12 weeks of the partnership, the collaboration, which is being rolled out across Europe, has processed more than €3 million in payments and €350,000 in tips, working with renowned clients including Marco Pierre White, Variety Jones, and Farmer Browns. "Hospitality is under immense pressure to cut costs while keeping staff motivated and compliant with complex legislation," said James Fahy, co-founder and CEO of JustTip. "By combining our technology with myPOS's trusted payment infrastructure, we're giving businesses a powerful, cost-saving solution that eliminates admin headaches, ensures transparency, and puts more money into staff's pockets." The partnership also helps businesses reduce costs, eliminating the 11.15% PRSI charge on tips, while ensuring compliance with legislation in the UK and Ireland's amended Payment of Wages (Tips and Gratuities) Act 2022, which requires employers to show complete transparency on all tips as well as provide a breakdown of electronic tips and their distribution. Founded in 2021 by entrepreneurs James Fahy and Ciara Walsh, JustTip emerged in response to outdated tipping practices that lacked transparency for staff and employers. Today, it is trusted by more than 650 companies across Ireland and the UK and is scaling rapidly into new European markets, bringing its unique blend of cashless tipping and tax-efficient automation to more businesses. "This partnership is a major milestone for JustTip," added Fahy. "It shows the appetite across Europe for modern, transparent solutions that not only keep businesses compliant but also strengthen trust between employers, employees, and customers." See more stories here.

This week on The Go-To Food Podcast, we're joined by a true multi-hyphenate: model, chef, bestselling author, and international TV star Lorraine Pascale. From gracing the covers of US Elle and hanging out with De Niro in New York, to conquering UK television screens and selling over a million cookbooks, Lorraine's journey is nothing short of remarkable. But after years of intense public life, she stepped away from the spotlight. In this candid conversation, she opens up about the burnout that came with global fame, the anxiety that followed, and the unexpected life she's built away from the kitchen.We dive deep into her extraordinary backstory — adopted as a baby, raised in Oxfordshire, and fostered through traumatic experiences — and how she emerged from that to land a modelling contract at just 16. Lorraine shares wild memories from the fashion world, from being shaved bald against her will to partying in NYC, before switching careers entirely and enrolling at Leiths culinary school. From there, she worked in some of London's most elite kitchens, launched her own cake business with the help of Marco Pierre White, and became one of the most recognisable food personalities on TV.Plus, we find out her dream three-course final meal and her Go-To locations. This episode is full of grit, glamour, and real talk — the kind of conversation that stays with you. Whether you're in hospitality or just obsessed with food and storytelling, don't miss this one.-----------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Brace yourself for a riotous ride through the highs, lows, and absolute madness of Michelin-level cooking with the one and only Daniel Clifford, chef-owner of the legendary Midsummer House. In this epic episode of The Go-To Food Podcast, Daniel talks candidly about winning (and fearing the loss of) his stars, why he still shows up for every service after 21 years, and how a surprise phone call from Michelin left him literally dropping the phone in disbelief.From getting scammed out of £28,000 in wine by a fake Premier League footballer to cooking a 12-course private dinner in Peter Jones' house (and accidentally triggering the sprinklers mid-service), Daniel shares outrageous behind-the-scenes tales that are equal parts hilarious and jaw-dropping. He reminisces about working under Marco Pierre White, sleeping in kitchens, cutting himself mid-service, and sneaking Harvey's chef jackets. There are deeply moving reflections too—on fatherhood, burnout, and why lockdown gave him his first proper family Easter.We also dive into Daniel's love of classical French cooking, the joy of lunch at Stockholm's Frantzén (and that unforgettable truffle toast), his secret kebab obsession, and the next-generation chef he's quietly training—his own stepson. Raw, funny, and packed with heart, this is a must-watch for anyone who cares about the real stories behind the food. If you've ever wanted to know what it really takes to earn, keep, and grow a Michelin-starred restaurant—this is it.------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Clifford's on Shandon Street, the luckiest shop in Ireland? Sailing with Marco Pierre White & neighbours from hell!

 Today's poddy is sponsored by Square. Square is the all-in-one restaurant tech platform designed to streamline operations and give hospitality business owners the time back to focus on growth. Square is Big In Restaurants - which is the name of its latest UK marketing campaign - offering everything you need for day-to-day service, including Square's payments, point of sale and reporting capabilities. Whether you're a single-location FSR, a multilocation QSR, a bar or a multi-concept restaurant, improve the flow of orders and find more ways to keep profit in your pocket. For more information visit 

Helen sits down with legendary chef Marco Pierre White today to discuss his collab with a food delivery service in Dubai, the relevance (or not) of Michelin, and why he hates a tasting menu. It seems everyone is collaborating in Dubai’s kitchens at the moment. But why? Chef Akmal Anuar and Chef Alessandro Salvatico let us in on the benefits of a four-hands dinner. And with one of Dubai’s hottest openings now under their belts, Johnny Tomazos, and Chef Praba Manickam of The Cullinan join Helen in the studio.See omnystudio.com/listener for privacy information.

This week on Hey Sis, Eat This, we are joined by the one and only Chef Asheesh Danee. Born in Nairobi, Chef Asheesh first fell in love with cooking in the kitchen of his vegetarian mother, where he became the taste tester when she cooked meat dishes for the family. Chef Asheesh shares with us his favorite cuisines, his cooking conundrums, and his go to date night steak dinner. His training in London, Paris, and Italy is reflected in his expertise in an array of cuisines, proving that there is nothing he can't make. Whether it's his famous vodka infused Pani Puri, inspired by the street food in India, or his signature Chicken Tikka Ravioli to simple sous vide steaks for his girlfriend, his range as a Chef is unlike anything we've seen on this show.  We learn how his extraordinary skills were honed from training under Marco Pierre White and catering Rugby matches for 105,000 people to garden parties for the Queen of England, Elizabeth the Second. While he won't confirm or deny that he cooked for Princess Diana, he does spill the Earl Grey tea on being the first non military chef to work at Buckingham Palace under the world famous chef to the Queen, Robert Irvine.  The fascinating Chef Asheesh who's trained all over the world and fed the cast of thousands, continues to wow his celebrity clients with his unique cuisine drawing inspiration from his travels around the globe. You cannot fit his style in a box and that's what makes him so special! This episode will have you placing an order for Indian take out while binge watching The Crown.  Cheerio, Y'all! Everything Chef Asheesh Chef Asheesh's Website: https://opulentchefs.com/ Chef Asheesh's Instagram: @asheeshdanee What you'll hear: What we've been cookin', who we've been entertainin', and any kitchen conundrums of the week... often in our Momma's Texas accent Chatting with siblings about what it was like around their dinner table growing up, favorite family recipes and stories that celebrate moms Interviews with celebrity chefs, restaurateurs, and culinary entrepreneurs about the influence and inspiration from their moms Weekly recipes from us and our guests posted out the Hey Sis, Eat This website - Website: https://www.heysiseatthis.com   - Recipes from our Us and Our Guests: https://www.heysiseatthis.com/our-recipes  - Call into the Hey Sis Hotline: 1-866-4 HEY SIS or 1-866-443-9747 - Email: hello@heysiseatthis.com   - Instagram: https://www.instagram.com/heysiseatthis/  - Facebook: https://www.facebook.com/heysiseatthis  - YouTube: https://www.youtube.com/@heysiseatthis 

Parents call in for advice from teen coach Maysa + We make 4 massive announcements for comedy and music fans + Pro MMA Fighter and MAFS star Jayden Eynaud joins us in the studio!See omnystudio.com/listener for privacy information.

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

On this week's Spectator Out Loud: Owen Matthews reads his letter from Rome (1:21); Matthew Parris travels the Channel Islands (7:53); Reviewing Minoo Dinshaw, Marcus Nevitt looks at Bulstrode Whitelocke and Edward Hyde, once close colleagues who fell out during the English civil war (15:19); Angus Colwell discusses his Marco Pierre White obsession, aided by the chef himself (21:26); and, Sean Thomas provides his notes on boredom (26:28).  Produced and presented by Patrick Gibbons.

On this week's Spectator Out Loud: Owen Matthews reads his letter from Rome (1:21); Matthew Parris travels the Channel Islands (7:53); Reviewing Minoo Dinshaw, Marcus Nevitt looks at Bulstrode Whitelocke and Edward Hyde, once close colleagues who fell out during the English civil war (15:19); Angus Colwell discusses his Marco Pierre White obsession, aided by the chef himself (21:26); and, Sean Thomas provides his notes on boredom (26:28).  Produced and presented by Patrick Gibbons.

Roger Pizey is a baker, chef and one of the most influential pâtissiers in the UK. He started his culinary journey as an apprentice at La Gavroche under Albert Roux before taking on the role of head of pastry at Marco Pierre White's Harveys, during the time it achieved three Michelin stars. He has since worked at a number of London institutions and now serves as the head of pastry at Fortnum and Mason. On the podcast he tells Liv and Lara about childhood memories of Manchester tart, what he learnt from Albert Roux and Marco Pierre White, and why Fortnum's rose éclair is the perfect dessert. Photo credit: Michael Barrow

Roger Pizey is a baker, chef and one of the most influential pâtissiers in the UK. He started his culinary journey as an apprentice at La Gavroche under Albert Roux before taking on the role of head of pastry at Marco Pierre White's Harveys, during the time it achieved three Michelin stars. He has since worked at a number of London institutions and now serves as the head of pastry at Fortnum and Mason. On the podcast he tells Liv and Lara about childhood memories of Manchester tart, what he learnt from Albert Roux and Marco Pierre White, and why Fortnum's rose éclair is the perfect dessert. Photo credit: Michael Barrow

What does it take to go from a turbulent childhood to building a global culinary empire and redefining what it means to lead under pressure?Gordon Ramsay isn't just a Michelin-starred chef and television icon—he's a master of high performance. In Humble Pie, Ramsay opens up about his abusive upbringing, early football dreams, brutal kitchens, and the mindset that propelled him to global success.Join Dr. Duncan Simpson and Dr. Greg Young as they dive into the fire of Ramsay's world—unpacking the grit, pain, and precision that shaped one of the most relentless performers of our time.

Welcome back to another episode of "Dishing with Stephanies Dish," where today's conversation centers on love, food, and the evolution of a dynamic partnership. Stephanie is joined by the charismatic duo, Randy and Katherine Feltes, the creative minds behind @KatherineWants. This episode delves into their unique journey through life's intertwined paths of romance and culinary passion. From serendipitously reconnecting after years apart, to building a family and launching their new "Ultimate Date Night Cookbook," they share how their love for food enriches their relationship and social media community (follow them on TikTok! @Katherinewants) and shope their cute merch at @Katherinewantshsop Tune in to hear about their adventures in the restaurant business, their vibrant social media presence, and their candid insights on balancing career, creativity, and family life. Whether you're looking for inspiration in the kitchen or in your personal relationships, this episode is sure to serve up a hearty helping of both. Here is a recipe they shared from the “Katherine Wants: The Ultimate Date Night Cookbook” for the ultimate Sea ScallopsSEARED SEA SCALLOPS with CELERIAC PUREE and CRISPY GUANCIALE 2 SERVINGS • PREP TIME: 10 MINUTES • COOK TIME: 12 MINUTESIngredientsCELERIAC PUREE (MAKES 2 CUPS)1 small (8- to 12-ounce) celeriac (aka celery root), peeled and diced1 apple, peeled and diced2 cups milk1 clove garlic, halved2 tablespoons unsalted butter 1 teaspoon kosher saltScallops3 ounces guanciale or pancetta, cut into matchsticks (about 1 cup)6 dry-packed sea scallops (U10/20 size), “feet” removed1 teaspoon kosher salt1 tablespoon extra-virgin olive oil 1 tablespoon pine nuts, toasted⅛ teaspoon ground black pepperInstructions1. Make the celeriac puree: Put all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer, then cover and continue to simmer for about 10 minutes. When the celeriac is tender, transfer the contents of the pan to a blender and puree until smooth. Adjust the seasoning if needed.2. Place the guanciale in a small frying pan along with a splash of water. Over medium heat, render the fat as the water evaporates. Continue cooking until the desired crispness, then remove with a slotted spoon and set aside.3. Preheat a 12-inch cast-iron frying pan over medium heat.4. Meanwhile, dry off the scallops on some paper towels and season with the salt.5. When the pan is very hot, pour in the olive oil. You'll know the oil is hot enough if it smokes a little. Gently place the scallops in the hot oil and do not touch until a crust appears on the bottom edge, 2 to 3 minutes. Give a flip and repeat. Remove to a plate and let rest for 2 minutes.6. To serve, spoon ¼ cup of the celeriac puree into a small pasta bowl and top with three scallops and half of the crispy guanciale. Garnish with half of the toasted pine nuts and pepper. Repeat to make a second serving.Note:To get a proper sear on your scallops, make sure you dry them very well with a paper towel and have your pan good and hot.

Welcome back to another episode of "Dishing with Stephanies Dish," where today's conversation centers on love, food, and the evolution of a dynamic partnership. Stephanie is joined by the charismatic duo, Randy and Katherine Feltes, the creative minds behind @KatherineWants. This episode delves into their unique journey through life's intertwined paths of romance and culinary passion. From serendipitously reconnecting after years apart, to building a family and launching their new "Ultimate Date Night Cookbook," they share how their love for food enriches their relationship and social media community (follow them on TikTok! @Katherinewants) and shope their cute merch at @Katherinewantshsop Tune in to hear about their adventures in the restaurant business, their vibrant social media presence, and their candid insights on balancing career, creativity, and family life. Whether you're looking for inspiration in the kitchen or in your personal relationships, this episode is sure to serve up a hearty helping of both. Here is a recipe they shared from the “Katherine Wants: The Ultimate Date Night Cookbook” for the ultimate Sea ScallopsSEARED SEA SCALLOPS with CELERIAC PUREE and CRISPY GUANCIALE 2 SERVINGS • PREP TIME: 10 MINUTES • COOK TIME: 12 MINUTESIngredientsCELERIAC PUREE (MAKES 2 CUPS)1 small (8- to 12-ounce) celeriac (aka celery root), peeled and diced1 apple, peeled and diced2 cups milk1 clove garlic, halved2 tablespoons unsalted butter 1 teaspoon kosher saltScallops3 ounces guanciale or pancetta, cut into matchsticks (about 1 cup)6 dry-packed sea scallops (U10/20 size), “feet” removed1 teaspoon kosher salt1 tablespoon extra-virgin olive oil 1 tablespoon pine nuts, toasted⅛ teaspoon ground black pepperInstructions1. Make the celeriac puree: Put all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer, then cover and continue to simmer for about 10 minutes. When the celeriac is tender, transfer the contents of the pan to a blender and puree until smooth. Adjust the seasoning if needed.2. Place the guanciale in a small frying pan along with a splash of water. Over medium heat, render the fat as the water evaporates. Continue cooking until the desired crispness, then remove with a slotted spoon and set aside.3. Preheat a 12-inch cast-iron frying pan over medium heat.4. Meanwhile, dry off the scallops on some paper towels and season with the salt.5. When the pan is very hot, pour in the olive oil. You'll know the oil is hot enough if it smokes a little. Gently place the scallops in the hot oil and do not touch until a crust appears on the bottom edge, 2 to 3 minutes. Give a flip and repeat. Remove to a plate and let rest for 2 minutes.6. To serve, spoon ¼ cup of the celeriac puree into a small pasta bowl and top with three scallops and half of the crispy guanciale. Garnish with half of the toasted pine nuts and pepper. Repeat to make a second serving.Note:To get a proper sear on your scallops, make sure you dry them very well with a paper towel and have your pan good and hot.

In this episode, Louis is joined by celebrity chef and best–selling cookbook author, Jamie Oliver. Jamie tells Louis about his public feuds with Gordon Ramsey and Anthony Bourdain, chopping part of his finger off on live TV, and why his jerk rice caused such a stir. Plus, Louis provides some recipe tips…     Warnings: Strong language, as well as discussion around food production that may upset some listeners. Visit spotify.com/resources for information and resources.      Links/Attachments:   TV Show: ‘The Naked Chef' (1999) – BBC  https://www.youtube.com/watch?v=4-CeoHHDYw8    TV Show: ‘Louis Theroux's Weird Weekends' (1998) – BBC (UK only)  https://www.bbc.co.uk/iplayer/episodes/b006w7gn/louis-therouxs-weird-weekends    Jamie's Italian https://italian.jamieoliver-rg.com/    Book: Simply Jamie, Jamie Oliver (2024)  https://www.jamieoliver.com/recipes/books/simply-jamie    TV Show: ‘Jamie's Kitchen' (2002) – Channel 4  https://www.imdb.com/title/tt0358844/    TV Show: ‘Jamie's School Dinners' (2005) – Channel 4  https://www.youtube.com/watch?v=DG66rKiNkw4    ‘Lads, Gak and Union Jacks: The Oral History of ‘Cool Britannia'' - Vice  https://www.vice.com/en/article/lads-gak-and-union-jacks-the-oral-history-of-cool-britannia/     Song: ‘Jiggle Jiggle', Louis Theroux and Duke & Jones (2022)  https://open.spotify.com/artist/016Rz5DsXUPPxosNTZLYcv    TV Show: ‘Only Fools and Horses' (1981 - 2003) – BBC (not available to watch)  https://www.bbc.co.uk/programmes/b006xthd    Harvey's, London (1987 – 1993)  https://www.thegoodfoodguide.co.uk/editorial/GFG-archives/1988-to-1993-marco-pierre-white-at-harveys--six-years-that-inspired-a-new-generation-of-chefs#    Book: White Heat, Marco Pierre White (1990)  https://www.worldofbooks.com/en-gb/products/white-heat-25-book-marco-pierre-white-9781845339906?price=27.00    Book: Kitchen Confidential, Anthony Bourdain (2000)  https://www.worldofbooks.com/en-gb/products/kitchen-confidential-book-anthony-bourdain-9781408845042?sku=NGR9781408845042&gad_source=1&gclid=Cj0KCQiAj9m7BhD1ARIsANsIIvBU0sOfPH6enBc2Qpztul1QXcMLLn8uut7WbtMgryXA3UkvNOMH3gEaAmMtEALw_wcB    ‘Jamie Oliver's Empire Collapses as 22 UK Restaurants Close' – The Guardian  https://www.theguardian.com/food/2019/may/21/jamie-oliver-jobs-administrators-restaurants-jamies-italian    Book: The Naked Chef, Jamie Oliver (1999)  https://www.worldofbooks.com/en-gb/products/naked-chef-book-jamie-oliver-9780718143602?sku=GOR001223048&gad_source=1&gclid=Cj0KCQiAj9m7BhD1ARIsANsIIvD4Smq_BjCdfmuhtcCExQXMOuf2ipLA-EDglvrr5ithxbO71JFNRJkaAuKPEALw_wcB    Bite Back 2030  https://www.biteback2030.com/    ‘I Was a Cookbook Ghostwriter' – The New York Times  https://www.nytimes.com/2012/03/14/dining/i-was-a-cookbook-ghostwriter.html#:~:text=Julia%20Turshen%2C%20who%20is%20writing,a%20culinary%20romp%20through%20Spain.    Podcast: ‘Young Again with Kirsty Young' - BBC Sounds  https://www.bbc.co.uk/programmes/m001rgtq    TV Show: ‘Jamie: Fast and Simple' (2024) – Channel 4  https://www.channel4.com/programmes/jamie-fast-and-simple    Credits:  Producer: Millie Chu   Assistant Producers: Maan al-Yasiri and Emilia Gill Production Manager: Francesca Bassett   Music: Miguel D'Oliveira   Audio Mixer: Tom Guest  Video Mixer: Scott Edwards   Shownotes compiled by Immie Webb   Executive Producer: Arron Fellows       A Mindhouse Production for Spotify   www.mindhouse.co.uk     Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of the Principle of Hospitality podcast, Leon kennedy interviews legendary chef Michael Lambie, delving into his illustrious career from his early days in North London's Camden Town to his defining roles in Melbourne's top eateries. Lambie shares captivating stories from working in renowned kitchens like Claridge's, Waterside Inn, and under iconic chefs such as Marco Pierre White. He discusses pivotal moments that shaped his approach to hospitality, like his transformative experiences at Circa and creating the groundbreaking restaurant, Lucy Liu. Now on the cusp of opening a new venture, 'JUNI,' Lambie explores his refined vision, blending culinary excellence with a vibrant bar-focused atmosphere. This episode is a treasure trove of insights for those passionate about the dynamic world of hospitality.Please find our guest information here:Website:https://www.junimelbourne.com.au/Instagram: https://www.instagram.com/michael.lambie/https://www.instagram.com/junimelbourne/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/

How do you summarise the impact Phil Howard has had on the London food scene, well it's impossible to do so! Having earnt his stripes working under the holy trinity of; Marco Pierre-White, Simon Hopkinson & The Roux Brothers, he truly burst onto the scene when he opened the iconic restaurant 'The Square' which went onto garner 2 Michelin Stars. Since then he's opened two more restaurants in Elystan Street & Kitchen W8 which have also gained a Michelin star each. His story is as incredible as his food, overcoming multiple personal hurdles, addiction and much more to place himself as one of the countries true greats in every sense! Today he shares with us his thoughts on everything from; what he truly thinks of Marco Pierre-White, whether tasting menu's are now outdated, why classic french flavours will always reign supreme, what the secret is to writing a Michelin starred menu and much much more..... ---------- Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/ 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.  Check out Square's an all-in-one restaurant tech solution here - www.square.com  Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

In today's episode, we chat with Curtis Stone, Michelin-starred chef, restaurateur, podcast host, and TV personality. Curtis shares captivating stories from his early days as an apprentice for Marco Pierre White to his rise as a culinary master, giving us a behind-the-scenes look at the high-stakes intensity of top kitchens. We also discuss his experiences on hit shows like Take Home Chef, Top Chef Masters, MasterChef Australia, Iron Chef: Quest for an Iron Legend, and Crime Scene Kitchen. Join us for an inspiring conversation on Curtis's approach to cooking, business, and his philosophy that talent isn't just a gift—it's something that can be learned.

Albert Roux, born on October 8, 1935, in the picturesque village of Semur-en-Brionnais, France, was destined to become one of the most influential figures in modern gastronomy. Raised in a family of charcutiers, his passion for food developed early despite the challenges his family faced, including the loss of their business. After moving to Paris, Albert's godfather, a chef for the Duchess of Windsor, introduced him to haute cuisine, setting the stage for his legendary career. His culinary journey took him from Paris to the elite households of England, where he honed his craft and gained the skills that would later revolutionize British dining. In 1967, Albert Roux, alongside his brother Michel, opened Le Gavroche in London, a restaurant that would forever change the UK's culinary landscape. Le Gavroche became the first restaurant in the UK to earn a Michelin star in 1974, and by 1982, it had achieved three Michelin stars, a remarkable accomplishment. Throughout his career, Albert mentored some of the world's most renowned chefs, including Gordon Ramsay and Marco Pierre White, earning a reputation as a visionary who could spot and nurture talent. His influence extended beyond fine dining as he ventured into charcuterie, catering, and even hotel management, solidifying his place as a culinary innovator. Albert's legacy goes beyond his restaurants. In 1984, he co-founded the prestigious Roux Scholarship, a competition that continues to shape the careers of young chefs in the UK. Additionally, his work with the Clink association, which provides culinary training to prisoners, highlighted his commitment to using food as a force for good. Albert Roux's contributions to the culinary world have left an indelible mark, making him a true pioneer in both French and British cuisine. His influence continues to inspire chefs and food lovers around the world. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! 4o Learn more about your ad choices. Visit megaphone.fm/adchoices

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.

Dr. Bill Schindler is an esteemed archaeologist, anthropologist, food scientist, and the author of 'Eat Like a Human'. Dr. Schindler is also a Professor of Anthropology and Archaeology at Washington College and is the is the founder and Director of the Eastern Shore Food Lab. He may be most well-known for his role in the National Geographic series, The Great Human Race, where he and survival expert Cat Bigney lived as our most primitive ancestors did. He also now owns a restaurant and store called The Modern Stone Age Kitchen. Dr. Schindler is dedicated to bridging the gap between ancient dietary practices and modern health and advocates for a return to ancestral food wisdom to combat contemporary health challenges.Key topics discussed:- The impact of regenerative agriculture on health and the environment.- The benefits and risks of different diets, such as carnivore, keto, and plant-based diets.- The influence of ultra-processed foods on modern health issues.- The significance of consuming the entire animal (nose-to-tail eating) for nutrition and sustainability.- The potential of insects as a sustainable and nutritious food source.Timestamps:(00:02) Nourishment and Balance in Eating(04:18) The Role of Meat in Health(11:41) Exploring Common Ground in Nutrition(19:45) The Bug and Meat Conversation(31:45) Culinary Nourishment and Nutritional Wisdom(40:01) Open Source Kitchen Empowerment*** LINKS***Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with Dr. Bill SchindlerWebsiteInstagramYouTubeModern Stone Age KitchenEat Like a Human BookConnect with Meat Mafia:Instagram - Meat MafiaTwitter - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinTwitter - Noble ProteinInstagram - Noble ProteinAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIA

Gordon Ramsay trained as a chef under Marco Pierre White, who now hates everything about him.  During the run of Ramsay's Kitchen Nightmares, 84% of the restaurants featured on the show are now closed. Citing, bland and frozen foods.  The good news is, Gordon Ramsay now sells frozen foods out of Walmart.  www.EricHollerbach.com