Podcast appearances and mentions of Marcus Wareing

Success doesn't always come from talent, it often starts with traits anyone can develop.  In this episode, Jake and Damian explore the underrated qualities that can set you apart, no matter your background. Drawing on insights from Kevin Sinfield, Chris Voss, Jamie Peacock, Clive Woodward and Marcus Wareing, they highlight the power of consistency, communication, discipline, and attitude.  From showing up every day to mastering your mindset, these are the simple, game-changing habits that require zero talent, but make all the difference.Listen to the full episodes of clips featured in this episode:Kevin Sinfield https://pod.fo/e/b899aChris Voss https://pod.fo/e/d5dfbJamie Peacock https://pod.fo/e/14af62Clive Woodward https://pod.fo/e/a7865Marcus Wareing https://pod.fo/e/132116

Join Samuel Goldsmith as he sits down with the renowned chef and restaurateur Paul Ainsworth at Ci Ci's Bar in Padstow to discuss Paul's culinary journey, the art of creating delicious meals, and the philosophy behind running a successful restaurant empire. From reminiscing about his childhood influences to sharing anecdotes from his time with Gordon Ramsay, Paul offers a deep dive into the world of food, family, and passion. Southampton-born chef Paul Ainsworth is the talent behind Michelin-starred Paul Ainsworth at No6, Ci Ci's Bar, Caffe Rojano, The Mariners pub, and luxury boutique hotel Padstow Townhouse. With his wife Emma, Paul has built a celebrated hospitality group in Padstow and Rock, North Cornwall. He's a regular on Great British Menu, Saturday Kitchen, and co-hosted Next Level Chef with Gordon Ramsay. Paul began his culinary journey in his parents' guesthouse before training under Gary Rhodes, Gordon Ramsay, and Marcus Wareing. Known for bold, flavour-packed dishes and championing Cornish produce, Paul has earned accolades including GQ's Best Chef, AA's Restaurateur of the Year, and the Catey Chef's Chef Award. His cookbook For the Love of Food celebrates his signature family-style, ingredient-led cooking. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this week's episode, host Caryn Antonini is joined by award-winning Chef Rohan Wadke, Culinary Head at Cameron House Hotel and Resorts in Scotland. Chef's resume includes working at prestigious London restaurant, Cinnamon Club,Taj Mahal Mumbai, The Leela Kempinski as well as Hyatt and Hilton Hotels in both the United Kingdom and Ireland. With over 20 years of experience in the UK Hospitality industry, Rohan has worked with the Michelin-starred Gilpin Hotel & Lake House Windermere where he opened a new concept called Gilpin Spice and received 2 Rosettes for his work in 2016. He was awarded the highly prestigious EDM award by the House of Commons for his growth in culinary and contributions toward local community. He was awarded semi-finalist for National Chef of the year in 2013 for 4 years running and was a quarter finalist on BBC's MasterChef Professionals in 2016, receiving praise from 2-Michelin starred Chef, Marcus Wareing. For more information on our guest:@rohanwadkeofficial Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

This week on RunPod, Jenni is joined by none other than Michelin Star Chef Paul Ainsworth, who's travelled all the way from beautiful Padstow to share his passion for running and how it fuels his life.Paul, a big fan of RunPod (he even manifested being on the show!), believes that your health is your wealth. He shares how running helps him be the best version of himself—for his kids, his wife, and his thriving restaurant businesses.With a career shaped by culinary legends like Gordon Ramsay, and Marcus Wareing, Paul knows all about discipline and determination, and values that translate seamlessly into his fitness journey.Tune in for an inspiring chat about life, health, and the mindset that's taken him from the kitchen to the running trail—and why he thinks running is the secret ingredient to success.

Ahead of a very special guest on Friday (listen in to find out who it is...) we thought this was the perfect time to celebrate the fabulous range of superstar chefs who have joined us for a chinwag.These three are titans of the industry: Rick Stein chats to us about the rocky start to his career and how sailing around the world opened his eyes - and tastebuds - to things he could never have imagined. We also hear from James Martin and Marcus Wareing about their respective starts in the industry, the values they share and how nothing is a substitute for relentless, persistent, and often stubborn hard work!For all the latest news, click here to follow us on Instagram!***Please take the time to rate and review us on Apple Podcasts or wherever you get your pods. It means a great deal to the show and will make it easier for other potential listeners to find us. Thanks!*** Hosted on Acast. See acast.com/privacy for more information.

Today we're joined by the Head Chef of the critically acclaimed Maison Francois and a man who's managed to amass a loyal following of over 2 million foodies in the incredibly charming and talented Matthew Ryle. He takes us through his incredible career so far; running some of the best kitchens in London, his controversy at loosing the final of Masterchef the Professionals, the challenges of hiring chefs in this day and age, his 'flatbread beef' with Thomas Straker, his tips for enjoying the best Bistros in France, his number one hack to make everyone a talented chef, the importance of gaining a classical cooking education, his secret to how he's managed to amass over 2 million followers in less than a year and much much more... including an incredible list of recommendations through his 'Go-To's! ---------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

Having started her journey working at the one Michelin star ‘Adams' Restaurant in Birmingham. Louisa then made the career-defining decision to apply for MasterChef - The Professionals in 2017, making it to the finals! Three years later in 2020, she was invited back to compete once again in MasterChef – The Rematch! This time taking home the trophy, with Michelin star chef Marcus Wareing hailing her main course as ‘the dish of the day'. The achievements and accolades kept on coming and in 2022 she also took home the highly coveted title of ‘Chef of the Year' for the Midlands! In January this year, Louisa made an appearance on Great British Menu where she made it through to the judge's chamber. This is an achievement Louisa has always dreamt about doing as a chef as she has looked up to the chefs on the competition show for most of her career. Riding high on these successes, Louisa leapt into the extraordinary world of private fine dining. Away from the hustle and bustle of the kitchen, Louisa is a huge supporter of charity fundraising. She has just competed in her first-ever charity boxing match in March and has raised just under £4000 for Macmillan Cancer support in honour of the loss of her close friend Ally. Louisa's goal is to keep inspiring the next generation and she plans to do that by creating a springboard for younger chefs.   Our second guest, Daniel Bennett is the General Manager at Heft Inn + Restaurant, and won Young Chef Young Waiter of the Year - 3rd Place Waiter UK 2022. Daniel previously held roles at; KOL, St.JOHN, Carters of Moseley, Simpson's and The Forest Side. Hospitality and Natural Wine Enthusiast, and recognised in the third edition of the Harpers Wine & Spirit Magazine 30 Under 30 list which was announced last month and an Acorn Award Winner 2024.   Recorded live on 14th June 2024.

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

Justin Leone Der „Prince“ unter den Sommeliers Justin Leone, bereits jetzt ein absolut legendärer Weinfachmann, der die Grenzen des Weinbusiness mit seiner einzigartigen Kreativität, Vielseitigkeit, seiner menschlichen und professionellen Präsenz sprengte, wird als eine der prägendsten Persönlichkeiten in der aktuellen Sommelierwelt betrachtet. Er erlangte nationale Anerkennung für sein außergewöhnliches Talent als Sommelier, Autor, Moderator aber auch darüber hinaus, als Bartender, Musiker und Designer. Justin Leones gastronomische Laufbahn erstreckte sich schon über zwei Jahrzehnte und folgte einer nicht unerfolgreichen Musikkarriere. Er war bekannt für seine virtuose Art und Weise, Wein zu leben, zu definieren und zu zelebrieren. Fast spielerisch bewegt er sich durch die verschiedenen Weinwelten, Stile und vermag es, sowohl Weinnovizen als auch eingefleischte Weinfreaks zu begeistern. Bekannt wurde er durch seine direkte Weinansprache, die er sowohl in den Restaurants Alinea in Chicago, Marcus Wareing in London und nicht zuletzt im Münchner Tantris auslebte und in seiner eigenen Weinbar „Sticks & Stones“ perfektionierte. Hochgeschätzt ist er für seinen innovativen Ansatz beim Schreiben in vielerlei Publikationen und auf verschiedensten Ebenen. Der gebürtige Kanadier ist nicht nur ein herausragender Weinfachmann und Verkoster, sondern auch ein Visionär in Bezug auf Marketing und Selbstvermarktung. Sein Sprung in die Selbstständigkeit ermöglichte es ihm, seine kreative Vision uneingeschränkt zu verwirklichen. Sein Einfluss reicht weit über den Wein hinaus und erstreckt sich auf Mode, Bierkultur, die Glaskultur und die Gastronomie im Allgemeinen. Sein unverwechselbarer Stil, der durch extravagante Outfits demonstriert wird, zeigt auf geschmackvolle Weise, dass ein Kellner, ein Sommelier nicht immer im schwarz-weißen Anzug mit Fliege auftreten muss. Seine einzigartige Kombination aus Talent, Innovation und Leidenschaft hat ihn zu einem der interessantesten Sommeliers unserer Zeit gemacht. _____ Justin Leone, Sticks & Stones Winebar, Deja-bu Münchener Freiheit GmbH, jt4wine@gmail.com, Clemensstraße 7, 80803 München-Schwabing, +(49) 1752224521 Mit herzlichen Grußworten von: Felix Eichbauer, Geschäftsführer, Tantris GmbH Andreas Wickhoff, General Manager, Weingut Bründlmayer ------------------------------------- Diese Folge von SOMMELIER – Die interessantesten Mundschenke unserer Zeit wird begleitet von durch Silvio Nitzsche ausgewählte Weine aus dem Programm der Schlumberger Gruppe, zu der die Handelshäuser Schlumberger, Segnitz, Consigliovini und das Privatkundenportal Bremer Weinkolleg gehören. ------------------------------------- Sehr gerne empfehle ich die folgenden Weine: 2017 Cabernet Sauvignon, Spottswoode Estate, Napa Valley, USA Link für Geschäftskunden: https://is.gd/D00Gmq Link für Privatkunden: https://is.gd/pXanZ7 _____ 2023 Lugana „Le Creete“, Ottella, Venetien, Italien Link für Geschäftskunden: https://is.gd/QQvjj8 Link für Privatkunden: https://is.gd/IBdkpO _____ Etter Retrokirsch, Schweizer Kirschwasser, Etter, Schweiz Link für Geschäftskunden: https://is.gd/QQvjj8 Link für Privatkunden: https://is.gd/FeDnre ------------------------------------- Bitte folgen Sie uns auf Webpage: sommelier.website Instagram: sommelier.der.podcast Facebook: sommelier.der.podcast Wir freuen uns über jede Bewertung, Anregung und Empfehlung. Das Format: SOMMELIER – Die interessantesten Mundschenke unserer Zeit. wird produziert und verantwortet von der: Weinklang GmbH, Silvio Nitzsche, Bergahornweg 10, 01328 Dresden, silvio@sommelier.website

To give a flavour of this year's annual conference, General Secretary Geoff Barton had a brief conversation with each of the keynote speakers. (The numbers in brackets indicates when each interview begins) Sir Martyn Oliver, His Majesty's Chief Inspector (0:04) Rt Hon Gillian Keegan, Secretary of State for Education (2:48) James Kerr, author of ‘Legacy' (4:26) Dr Tessy Ojo, CEO, The Diana Award (7:26) Bridget Phillipson, MP, Shadow Secretary of State for Education (10:48) Ed Balls & Justine Greening, former Education Secretaries (12:55) Munira Wilson, MP, Liberal Democrat spokesperson for Education, Children and Young People (18:20) Anu Manthri, Google for Education & Dr Fiona Aubrey-Smith, Founder of PedTech: How to be Human in the Age of AI (22:10) Nick Brook, CEO, Speakers for Schools, & Marcus Wareing, Celebrity Chef (24:37)

Born in the USA, growing up in Switzerland, Venezuela and finally settling in the United Kingdom, Gregory was raised in 4 major global languages and continues to remain fluent in both spoken & written English, French, German & SpanishIn his first position at Marcus Wareing at the Savoy Grill, Gregory gained the necessary experience in cooking Michelin-starred quality food under the tutelage of acclaimed Kiwi Chef Josh Emett. As he was promoted through the ranks he gained considerable insight into the factors influencing the management of a multi-million-pound turnover restaurant.Gregory went on to be sous chef as part of the opening brigade at the Gordon Ramsay group's first venture in the USA, in New York's London Hotel, where he worked until 2007.Gregory left Gordon Ramsay Holdings to help grow his family's boutique catering company, Sissi Fabulous Food Ltd from a small home-based private chef business to a large events catering firm. As the Head Chef, Gregory brought his culinary expertise to the development of new menus and to the execution of the dishes at the events. As company director he used his considerable business experience to market the company and continually improve the supply chain management. To this day Gregory has evolved his role in the company as the team grew to become Executive Chef and Operations Director. Major global corporate clients have included The Duchy of Cornwall, Louis Vuitton, HSBC, MINI (BMW).Since 2012 Gregory has been regularly in demand as a Food & Beverage consultant by a number of global hotel and restaurant chains including Holiday Inn (IHG), Genting Casinos and East Coast Concepts.Gregory has recently trained as a Diet & Nutritional Advisor and has consulted on vegan restaurant menu concepts. He has consulted in Germany, France, Switzerland and the UK.https://gregorysj.com/

“Welcome back to My Life In Seven Charms where today I am joined by Margie Nomura - chef, food writer and host of the brilliant Desert Island Dishes podcast. After graduating from the world-renowned Ballymaloe Cookery School in 2010, Margie has enjoyed a fascinating and varied culinary career, from teaching Zulu women to cook in South Africa to cooking for the late Queen Elizabeth. Margie launched Desert Island Dishes in 2017 and has been joined by incredible figures including Michel Roux, Marcus Wareing and Stanley Tucci. Having explored the seven dishes that have shaped her numerous guests' lives, I am delighted to turn the tables today and speak with Margie about her life, as told through her seven charms.  Welcome Margie Nomura to My Life in Seven Charms.

In this episode of the Chef JKP Podcast, James interviews Nick Alvis, the founder of KMS (Kitchen Management Solutions) and one of the most accomplished and celebrated chef 's in Dubai and the Gulf Region. They discuss Nick's journey in the culinary world, working with renowned chefs such as Gordon Ramsay, Marcus Wareing, and his experiences in the UAE. Nick shares his passion for cooking and making people happy through food.He talks about his early career decisions and the importance of enjoying what you do. On this episode, James and his guest discuss:·      The importance of diverse work experience·      Mentality is key in tough kitchens·      Career progression and self-awareness·      Character building through challenging experiences·      Don't chase money, prioritize knowledgeYou can follow Nick on Instagram - https://www.instagram.com/chefnickalvisThis episode is bought to you by the Dubai Chef's Collective - https://www.dubaichefscollective.comSupport the showFollow The Chef JKP Podcast on Instagram HERE

Host of Tales from a Kitchen Garden, MasterChef: The Professionals judge and award-winning chef, Marcus Wareing, talks to host Mallika Basu about his new show, the importance of learning how to cook and his love of growing what you eat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pigion Dysgwyr – Ellis Massarelli Mae Ellis Massarelli yn organydd ifanc ac yn feistr ar yr offeryn. Fore Mercher diwetha cafodd Ellis air gyda Shan Cothi ar ei rhaglen, gan esbonio iddi hi ble yn union buodd e'n chwarae'r organ ar hyd y blynyddoedd. Offeryn Instrument Cadeirlan Cathedral Tŷ Ddewi St David‘s Prif organydd Chief organist Dirgrynu Vibrating Datsain Echo Pigion Dysgwyr – Richard Holt Ellis Massarelli oedd hwnna a dw i'n siwr bod dyfodol disglair i'r organydd ifanc. Mae stori Richard Holt, y cogydd a'r gŵr busnes o Ynys Môn, yn un ddiddorol iawn. Buodd e'n gweithio i'r cogydd enwog Marcus Wareing yn Llundain cyn mynd i'r y Llu Awyr i fod yn beilot, ond doedd ganddo mo'r arian i dalu am yr hyfforddiant i hedfan awyren. Erbyn hyn mae e'n rhedeg busnes teisennau, siocled a gin llwyddiannus yn Melin Llynon yn Llanddeusant ar Ynys Môn, ac yn mwynhau cyflwyno Yr Academi Felys ar S4C. Dyma fe'n rhoi hanes cael les Melin Llynon ar Beti a'i Phobol... Disglair Bright Melin Mill Llu awyr Airforce Digwydd bod As it happens Ceisiadau Applications Hyrwyddo To promote Colled A loss Dim rhyfedd No surprise Cau cymryd Refusing to take Pigion Dysgwyr – Elan Davies Felly os oes dant melys gyda chi, Melin Llynon ar Ynys Môn yw'r lle i fynd. Mae'r actores Elan Davies newydd ennill y brif wobr yn The Stage Debut Awards yn ddiweddar. Roedd Elan yn chwarae rhan Laura yng nghynhyrchiad diweddar Cwmni'r Frân Wen a Sherman Cymru o'r ddrama Imrie. A dyma Elan ar Dros Frecwast fore Mawrth i sôn mwy am y ddrama… Cynhyrchiad Production Yn ddiweddar Recently Y brif wobr The main award Dynol Human Arallfydol Otherworldly Darganfod To discover Llwyfan Stage Diwydiant Industry Ehangach Wider Pigion Dysgwyr – Neud Dim Deud A llongyfarchiadau, on'd ife, i Elan am ennill y wobr bwysig honno. Ar BBC Sounds ar hyn o bryd mae'r awdur Llwyd Owen yn ein harwain ni ar daith drwy hanes Hip-Hop a Rap Cymraeg. Teitl y rhaglen yw Neud nid Deud, a dyma glip o Llwyd Owen yn sôn am sut daeth e ar draws Hip-Hop a Rap am y tro cyn-taf….. Y Brifwyl Yr Eisteddfod Genedlaethol O bob cwr From every corner Unigolion Individuals Rhan allweddol A key part Yn ddiarwybod Unknowing Argraffadwy Impressionable Curiadau a chwpledi Beats and couplets Cynhyrchu To produce Pigion Dysgwyr – Chroma Arhoswn ni gyda'r byd miwsig modern yn y clip nesa yma, ond nid hip hop y tro yma ond roc trwm. Band tri darn o Bontypridd yw Chroma ac maen nhw ar fin rhyddhau eu halbwm newydd, a nhw oedd gwestai gwadd rhaglen Shelley a Rhydian. Dyma Katie, lleisydd y band, i sôn mwy am gyfle arbennig caeth y band i gefnogi un o grwpiau mawr yr Unol Daleithiau Ar fin rhyddhau About to release Lleisydd Vocalist Cyhoeddi'r Eisteddfod Proclaiming the Eisteddfod Manceinion Manchester Diolchgar Thankful Anhygoel Incredible Pigion Dysgwyr – Retro Foo Fighters! Mae'n dipyn o gamp i Chroma gael rannu gig gyda nhw on'd yw hi? Mae Yvonne Holder yn prynu a gwerthu gwrthrychau a chynnyrch Retro. Dych chi'n cofio y Tamagotchi oedd yn boblogaidd iawn tua trideg mlynedd yn ôl? Wel dyma Yvonne i sôn mwy amdanyn nhw gydag Aled Hughes ar ei raglen ddechrau wythnos diwetha. Gwrthrychau a chynnyrch Objects and products Bwydo To feed Cyflwr Condition Credi di byth You'll never believe Enghreifftiau prinnaf The rarest examples Prinder Scarcity Dymunol Desirable

Mae stori Richard Holt y cogydd a'r gŵr busnes o Ynys Môn yn llawn troeon annisgwyl. Gradd mewn technoleg cerdd sydd ganddo o Brifysgol Caerdydd, ond ar ôl gweithio mewn tai bwyta yn Ynys Môn ac i'r cogydd enwog Marcus Wareing yn Llundain fe gafodd ei ddadrithio a rhwng swyddi coginio fe aeth at y Llu Awyr i fod yn beilot, ond doedd ganddo ddim yr arian i dalu am yr hyfforddiant i hedfan awyren. Yna tro annisgwyl arall a hynny ar ôl darllen llyfr 'Think and Grow Rich' pan ar ei wyliau yn y Grand Canyon, ac ar ôl dychwelyd i Ynys Môn ar ôl cyfnod yn Llundain fe ddaeth tro annisgwyl arall, diolch i Meinir Gwilym gan iddi anfon neges ato yn sôn bod les Melin Llynon yn Llanddeusant ar gael, a hynny yn ystod cyfnod covid yn 2019. Bellach mae o'n rhedeg busnes llwyddiannus yn creu teisennau rhyfeddol, siocled a gin ac yn cyflogi ei deulu ac yn mwynhau cyflwyno Yr Academi Felys ar S4C.

This week David & Michael are joined by Michelin-starred chef and restaurateur, TV personality and acclaimed cookbook author, Marcus Wareing. Together they cook up a feast of finance and fine dining to whet your appetite!

Paul Hawksbee and Andy Jacobs are joined in the studio by British middleweight boxer Hamzah Sheeraz, renowned Michelin-star chef Marcus Wareing and former West Ham defender Tony Gale. Hosted on Acast. See acast.com/privacy for more information.

Marcus Wareing comes into the FoodTalk studio to talk about his work with Angela Hartnett, Gordon Ramsay and Michel Roux among others. How potatoes have shaped his life, Masterchef ("it was like being asked to be in The Beatles") and his new BBC 2 series Tales From A Kitchen Garden. Fascinating stuff with Susie Warran-Smith and Ollie Lloyd. 

Marcus Wareing's (n) contribution to British food has made him one of the most respected and acclaimed chefs and restaurateurs in Britain, if not the world. After consolidating to his flagship restaurant, he's now taking on the biggest challenge of his career – the next generation of chefs. https://www.marcusrestaurant.com Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

Each week, Paul Foster (Michelin Star Chef) and Simon Alexander (award winning podcaster/ producer) catch up for coffee at Paul's Michelin Star Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Minimum spend in restaurants, Marcus Wareing, Pizza Express and under-rated ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

The boys are back with a brand new series, and Jason and Dave's first guest is the brilliant Marcus Wareing, who joins them for a chat about his early car history, and explains how becoming a head chef, opened the door to some seriously tasty motors!

Designer and broadcaster, Anna Ryder Richardson, reveals why she gave up her celebrity life and go full "Matt Damon" when she bought a zoo and moved her family to rural Wales. During the first lockdown with all his performances cancelled, the writer and opera star Peter Brathwaite, began researching his Barbadian roots, uncovering both enslaved and enslaver ancestors. Lee Skeet had to give up his dream after a hit and run accident saw him forced out of the kitchen for over three years. The former head chef at a Michelin starred restaurant, who trained under Gordan Ramsey and Marcus Wareing, has just opened his new restaurant named after his son who also survived the incident that changed his life. Broadcaster Sophie Raworth shares her Inheritance Tracks. Presenters: Nikki Bedi and Peter Curran Producer: Ben Mitchell

Imagine a Party where Brand, Marketing, Sales, Storytelling all got very drunkThey danced all night long (allll nigghht)Here comes the hotsteppaa (murderaaa)This Party is collaborating with Michelin Star Chefs.A raucous rave, banging bacchanalia where Brand, Marketing, Storytelling and Sales collide.How?- Michelin Chef Collaborations = Authority.- Branded on Menu = Social Proof + Speak to Shopper Out of Home- Working with Great Chefs = Recipe Inspiration Ideas = Ammo to drive Inspo/Occassion/Usage in Retail- Great Restaurants = Great Storytelling = Great Stories spread like wildfireBUT.Working with Michelin Star Chef's is HARD.Deeeee-bladdy-lighted to welcome to Wilf Marriott aka Wilfy Wonker to the podcast.At Islands Chocolate we work with Ottolenghi Ltd, GAIL's Bakery, Tom KerridgeON THE MENU:1. Why Your Pitch To Chefs Must Be Like The Trailer to The Movie - You Have Way Less Time Than Retail2. Sell The Sizzle, Not The Bacon: Why You Must Push “BENEFITS” vs. “FEATURES”: People BUY with Emotion NOT Logic3. How Islands Overcome Price Objections despite being 4X Higher Than Competitors - Reframe the Question -4. How To Get Branded On The Menu = Counter Signalling + Social Proof + Give, Give, Give5. How To Deliver Michelin Star Account Management - Its Art. Be Ready To Drop EVERYTHING, ANYTIME, ANY PLACEMackenzie Jones - the FMCG recruitment specialists.There's salacious-yet-superfluous recruiters out there - proper Cowboys. Thank goodness for Billy and Paul. The Good guys.Loved by brands like Lucky Saint, Candy Kittens, Hunter & Gather, FULFIL. Looking to build out your team? Deeply implore you to reach out to Billy or Paul.GS1 UKYou've set the business up, the website is in development, got the bank account, what's next? Barcodes! Get the barcodes for your products from GS1 UK from the start and don't risk going with cheaper alternatives – it'll cost you in the long run. Enjoy more than just barcodes and get 20% off your first year's membership with GS1 UK by using the discount code HUNGRY20 at checkout.www.gs1uk.org/hungryBOWIMI - Food & Drink Founders and Sales Teams.  BOWIMI makes you better at your job and saves you stress, time and improves your bottom line.Save time, planning out your sales routes.Quickly sort out transfers ordersTrack store availability to ensure you're not losing sales/leaving money on the table.Loved and used daily by Cawston Press, Rude Health, Lucky Saint, Minor Figures, DASH Water.  Get 50% off your first 3 months using the code: HUNGRY50%. Click this link

Nick and Angela welcome Michelin star chef and author Marcus Wareing to DISH HQ.  Marcus Wareing is the owner of and head chef at Marcus at The Berkeley Hotel. He was the first person Gordon Ramsay ever employed and, along with Angela, the trio have run some of the UK's finest restaurants including, the Aubergine, L'Oranger and Pétrus. You can catch Marcus on Masterchef: The Professionals and on Marcus Wareing: Tales from a Kitchen Garden on the BBC iPlayer. This is the first time that Angela has ever officially cooked for her friend of many years, and not one to feel the pressure, she prepares a delicious Lancashire hotpot. Marcus arrives with some of his very own Champagne and even some treats for Betty, Angela's beloved jack russell. In this episode, we hear what life is really like in a Michelin star kitchen. Marcus shares his tips for cooking the perfect turkey and Nick learns the basics on bees. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your questions to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a Somethin:Else Creative Studio production for Waitrose & Partners.

Marcus Wareing is a Michelin-starred chef, ‘Masterchef: The Professionals' judge and restaurant owner. Marcus is one of the most respected and acclaimed chefs in the world.During this conversation, Marcus cites his father as the definition of high performance. Marcus' admiration of his fathers hard work and determination inspired him to keep pursuing being a chef. He also shares with us where his mindset of focus stems from, how the pandemic transformed him and the real story behind his fallout with Gordan Ramsey, and what he learnt from it. - - - - - -Watch all our episodes on YouTube : https://www.youtube.com/c/HighPerformancePodcast/videosFollow us on Instagram: https://www.instagram.com/highperformance/Follow us on Facebook: https://www.facebook.com/highperformancepodcastAnd join our new Telegram for behind-the-scenes access and exclusive competitions: https://t.me/highperformance_circleThis month's HIGH PERFORMANCE CIRCLE newsletter is out! Released at the start of each month, the newsletter will include: a note from Jake, a Boost (short 10 minute piece of video content), Keynote (longer video content) and a ‘Thought from The Professor' (inspiration from Damian!). We introduced The Circle as a way to provide more educational, free content to our listeners. The podcast can only allow conversations with a limited number of guests and we know that there are so many more voices out there with inspirational content which will support you in reaching your own version of high performance; from nutritionists and adventurers to Olympians and business people.Just go to https://www.thehighperformancepodcast.com/thecircle See acast.com/privacy for privacy and opt-out information.

In this week's Sowalong, world-renowned chef and convert to growing his own food, Marcus Wareing, tells us all about his passion for elephant garlic. He first discovered it when his gardener Anatoli introduced it into his kitchen garden and now considers the mild garlic-meets-onion flavour a delicacy and go-to in his dishes. Sown from bulbs kept back from the previous year, Marcus chats though planting cloves, ensuring plenty of growing space See acast.com/privacy for privacy and opt-out information.

Discussing and decanting with Suzi and Will is the broadcaster and multi-Michelin star chef Marcus Wareing - who loves a Chardonnay. As well as three great wines to taste Marcus talks about his latest show "Tales from a Kitchen Garden", Will talks about what makes a wine 'corked', and Suzi talks about the difference between restaurant critics and comedy critics. 2018 Grower's Selection Madeleine Angevine, Devon, England2020 Newton Johnson Southend Chardonnay, Upper Hemel-en-Aarde Valley, South Africa2020 Premier Bain Rouge, Beaujolais, FranceAll the wines in the series are available at www.sundaytimeswineclub.co.ukProducer: Ben Mitchell See acast.com/privacy for privacy and opt-out information.

Is growing and cooking fresh food from the garden high on your wish list? Do you want to whip up dishes using homegrown ingredients but don't know which fruits, vegetables and herbs to try first? We chat to Michelin-starred chef Marcus Wareing, about why he's swapped his chef's whites for life in the kitchen garden. As he spends more time expanding his smallholding in the East Sussex countryside, Marcus is the first to admit getting to grips with growing food has been one heck of a learning curve. See acast.com/privacy for privacy and opt-out information.

In a packed episode, Steve and Charlotte open the covers of Marcus Wareing's recent book Marcus' Kitchen and have been watching his new TV series Tales From a Kitchen Garden. Steve may have missed the point of the programme and needs to just relax and enjoy, but thinks his book is well worth a look. Meanwhile, Charlotte is highlighting the bitter radicchio, together with cooking recommendations, whilst Steve is loving Stanley Tucci's new food programme, Searching for Italy. They also want to share an outstanding recipe Charlotte found from Waitrose Magazine (December 19); Iranian-style green lentil, chicken and herb soup. Trust us, its so much more than a soup. All that and you can find out who featured in a corn flakes commercial as a child! Follow us in instragram and facebook at Voyage Around My AGA and please leave a comment or rating if you have enjoyed our podcast. You can also email us at voyagearoundmyaga@gmail.com Thanks for listening! --- Send in a voice message: https://anchor.fm/voyagearoundmyaga/message

Marcus Wareing joins Nikki Bedi and Richard Coles. The award-winning chef, food writer, restauranteur and judge on MasterChef: The Professionals is now learning new skills as he produces food on his small holding in East Sussex. Ellie Pacey is a former British Tractor Pulling champion who has recently taken part in BBC 3's The Fast and the Farmer-ish. She's also a Formula 1 apprentice test technician and has been a Miss England finalist. Tulsi Vagjiani survived a plane crash which killed her parents and younger brother in 1990. She underwent more than 50 operations to repair facial burns. Going through this extraordinary ordeal would eventually set her on a path to becoming a campaigner for those with visible differences. She's now a motivational speaker, never happier than when she is giving talks in schools. Trisha Goddard shares her Inheritance Tracks: I Want You Back by The Jackson 5 and Say Ladeo by Bobby McFerrin. Andy McCluskey founded Orchestral Manoeuvres In The Dark with a school friend. The band have sold over 25 million singles and 15 million albums. But Andy's first love was art. He explains why he's a devoted collector of Maurice Wade, and why sharing his work is important. Marcus Wareing's Tales from a Kitchen Garden continues Monday to Friday on BBC 2 at 6.30pm. And you can watch any episodes you've missed via the iPlayer. Trisha Goddard presents You Are What You Eat, the full series is available on My5 and there's also a companion book. Maurice Wade, Silent Landscapes - The Andy McCluskey Collection opens Friday 25th March at Trent Art Gallery, Newcastle under Lyme. Producer: Claire Bartleet Editor: Richard Hooper

It was an absolute honour (and somewhat nerve wracking) to have Marcus Wareing join me in my kitchen for a chat this week.He came in, saw my stew bubbling away on the stove, gave me some lifechanging tips and then sat down with a cuppa and spoke to me all about his life growing up in Southport, his boxing days, and his experience coming to London to work at The Savoy and Le Gavroche.He discusses the difference between the chefs of his day to present day and how the training has changed, producing a different kind of chef. And we talk all about receiving his first Michelin star at 26!Marcus released his ninth cookbook last year – Marcus' Kitchen and has a new TV show starting called Tales from a Kitchen Garden. It's a new concept for him; all about his place in East Sussex, it's garden, growing produce and rearing animals and all the bits inbetween!@marcuswareing@crazysexyfood@hannahharleywww.crazysexyfood.comMusic by @casnova____I am so excited to be partnering up with Gorillas again this season! The original, sexy grocery delivery app is revolutionising online shopping. Fresh food delivered to your door in minutes, catering to all your food needs! Operating in 9 countries around the world, Gorillas supports small businesses as well as local producers to bring your favourite brands to your door. Run out of wine during the dinner party? Gorillas can sort that. Run out of eggs for your Sunday morning pancakes? Gorillas can also sort that!Don't believe me when I say how great they are?! Then download their app and get £10 off your first order when you spend £20. Use the code SEXY10 at checkout… and thank me later! See acast.com/privacy for privacy and opt-out information.

Happy Monday! Graham is back and so is a new addition of the Graham Norton Radio Show with Waitrose! Here's what to come in this week's podcast:We're Head Over Heels with Roland Orzabal and Curt Smith also known as Tears for Fears are back with a brand new album, The Tipping Point.Chef Marcus Wareing fills us in about his new BBC Two series ‘Tales from a Kitchen Garden'And Johannes Radebe swaps Strictly Come Dancing to the stage as he's talking about his new nationwide tour, ‘Freedom'. Graham and Maria solve a couple of Graham's Guides! Show Chef Martha cooks up something sweet and savoury perfect for Pancake Day!Make sure to subscribe to the podcast to hear all of the highlights each week! And why not give us a follow on our socials, @VirginRadioUK on Facebook, Twitter and Instagram! See acast.com/privacy for privacy and opt-out information.

Cookbook Divas Podcast Episode #40: Cookbooks for the Third Week of January 2022 SHOW NOTES for Cookbook Divas Podcast(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)Savory Dinner Pies: More than 80 Delicious Recipes from Around the World by Ken Haedrich  (Author), Jeff McLaughlin (Editor) – January 18, 2022https://amzn.to/3r6B38EComplete Cajun Cookbook: 100 Home-Cooked Bayou Classics by Ryan Boudreaux  (Author) – January 18, 2022https://amzn.to/31NrUt7Small-Batch Snacking Cake Cookbook: 75 Quick-Prep Recipes to Satisfy Your Sweet Tooth by Aimee Broussard  (Author) – January 18, 2022https://amzn.to/3zPbpJJTamu: A Guest at the Bornean Table by Bryan Koh (Author) – January 15, 2022https://amzn.to/3JYLSlLHealthy Mediterranean Recipes: Simple, Nutritious and Delicious Recipes for Everyday Meals by Publications International Ltd.  (Author) – January 15, 2022https://amzn.to/3K3hAysMarcus' Kitchen: My favourite recipes to inspire your home-cooking by Marcus Wareing  (Author) – January 18, 2022https://amzn.to/3HRB72QAlice Waters Cooks Up a Food Revolution by Diane Stanley  (Author), Jessie Hartland (Illustrator) January 18, 2022https://amzn.to/3zNDDV4The Cannabinoid Cookbook: Transform Your Health Using Herbs and Spices from Your Kitchen by Daniel Green  (Author), Joseph Feuerstein MD  (Author) – January 18, 2022https://amzn.to/3JZxERMThe Weekly Vegan Meal Plan Cookbook: A 3-Month Kickstart Guide to Plant-Based Cooking by Kylie Perrotti  (Author)  – January 18, 2022https://amzn.to/3FhPUCbMore Plants On Your Plate: Over 75 Fast and Easy Plant-Forward Recipes & Meal Prep Tips by Bailey Rhatigan (Author)  – January 18, 2022https://amzn.to/33oqvJKUnbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes: A Cookbook by Charity Morgan  (Author), Venus Williams (Foreword) – January 18, 2022https://amzn.to/3fdv3FOThanks for listening!Cookbook Divas BlogCookbook Divas on FacebookCookbook Divas on Instagram Cookbook Divas on PinterestCookbook Divas on YouTube

Masterchef: The Professionals winners Steven Edwards and Mark Stinchcombe discuss night diving, their biggest fears and tantrums on set at MasterChef. This is the fifth episode co-hosted by Steven Edwards from Etch in Brighton. He has invited six previous Masterchef: The Professionals winners to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Mark Stinchcombe, MasterChef: The professionals winner 2015. In this episode Mark talks about night diving in Australia, his fear of heights, creating recipes for MasterChef while waiting for his flight to film the next episode and Marcus Wareing losing his shit over a simple recipe. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

A pinch of Lewis, a dash of Ben, a dusting of Mark and a good glug of Alex. No, it's not a cookery show. It's not even a porno. It's CrossCast, a video game podcast by idiots, for idiots. On this week's show, we discuss the Golden Joystick awards, the Switch OLED, Tetris Effect, A Monster's Expedition, EXO one and much more besides. You know what, just reading back the first sentence I should have fully committed to the cooking theme and written this out like a recipe. Like, a proper recipe Mary Berry would write. Not one of those silly internet recipes where they tell you about their life for the first seven paragraphs before actually getting to the cooking bit. I mean, who has time to read that shit? It's so self indulgent and rarely entertaining. Why do they do it? Is it for SEO? I guess you can't blame a chef for keyword STUFFING. Ha! Little marketing/cookery joke there. Anyway, what was I saying about those people who ramble on, seemingly for their own entertainment? So annoying. Tell you what though, while we're talking about cookery, I've been watching a lot of Masterchef lately and I can't work out if I'm more attracted to Marcus Wareing or Monica Galetti. Probably Monica to be fair, not least because her name rhymes with phenomenal spaghetti. Anyway, this is a video game podcast about video games. --- Send in a voice message: https://anchor.fm/thecrossplayers/message

This week on the show Gaby Roslin and Ricky Wilson welcome friends from the world of music, comedy, television and literature.Actor, comedian and co-creator of The Office Stephen Merchant chats his brand new BBC One comedy crime thriller 'The Outlaws'.Cricketing legend Freddie Flintoff discusses his latest book 'The Book of Fred'.The hilarious Paul Chowdhry shares all about his ongoing stand-up tour 'Family Friendly Comedian'.And acting powerhouse Daniel Mays talks series two of 'Temple' on Sky Max.Plus Nadiya Hussain, Gary Stringer, Marcus Wareing, Frankie Dettori and Dick and Angel Strawbridge.You can catch Chris and the team live weekdays 6:30am-10am on Virgin Radio UK.Be sure to subscribe to the podcast to hear the highlights every week.Stephen Merchant - 00:44Freddie Flintoff - 08:02Paul Chowdhry - 14:47Daniel Mays - 22:00Nadiya Hussain - 29:11Gary Stringer - 36:26Marcus Wareing - 42:33Frankie Dettori - 48:30Dick and Angel Strawbridge - 55:24 See acast.com/privacy for privacy and opt-out information.

In this episode we talk about being prepared, Marcus Wareing, white shirts and Communism. If you enjoy the show please support us on patreon.com/jonnyandthebaptists or buy us a coffee at ko-fi.com/baptists. Or you can support us by sharing, liking and reviewing the show, wherever it is you get your podcasts. If you would like to contact us you can email us directly at jonnyandthebaptists@gmail.com or tweet us @jonny_baptists. As always - no pressure.

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

British top chef Marcus Wareing on the post-pandemic future of the hospitality industry; how he pushes the boundaries in the kitchen and escapes repeating old tricks; and why caring for your staff matters more than before.

This is going to be a delicious episode! In today’s podcast we discuss wine and food pairings with James Lloyd, Head Sommelier at Restaurant Gordon Ramsay.  Starting his career in wine in 1999, James has over 20 years experience from working with importers, wine producers and as a Sommelier for some of the world's greatest chefs. It all started in a hotel in South London moving to Gordon's flagship, Restaurant Gordon Ramsay (3* Michelin) in 2002 as a Commis Sommelier where he moved to Assistant Head Sommelier and remained until a move to New York as part of the opening team for Gordon and stayed for a year.       After 5 years with the group, a move to Italy beckoned, in Piedmont, where he worked as an intern for Cantina Ceretto assisting in the production of their Barolo's, Barbaresco's and international blends, learning the ropes of wine making first hand. Once the harvest was complete he relocated to Lake Garda to take on a Sommelier position. Moving back to London in 2008, James initially became Head Sommelier for Marcus Wareing before moving to an importer, selling to Michelin Star Restaurants and top Hotels in London to gain more knowledge and to improve his skills as a wine buyer, to learn marketing and understand importing.      Returning to Restaurants, James worked with Pierre Koffmann, Alain Ducasse, Playboy and consulted in the City of London before returning home to Restaurant Gordon Ramsay in 2016 as Head Sommelier where he is based, but his responsibilities are spread across the group and also being responsible for wine investment.  Having just celebrated two milestones of maintaining 3 Michelin Stars for 20 years and 10 years of working along side Gordon he is looking forward to many more.Connect with him on Instagram @JamespeterlloydIf you loved this podcast then you’ll also want to check out our other fascinating  conversations below:How hospitality can cope through COVID-19 with Hannah Williams, Beverage Director of Blue Hill at Stone BarnsDecanting the world of wine with Alex Layton, Decanter’s Head of MarketingMinerality? Tertiary notes? Decoding the science of wine with Nicolas Quille, Master of WineBottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Follow us on Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes!  

In this podcast we dive into what makes a masterful sommelier with James Lloyd, Head Sommelier at Restaurant Gordon Ramsay.Starting his career in wine in 1999, James has over 20 years experience from working with importers, wine producers and as a Sommelier for some of the world's greatest chefs. It all started in a hotel in South London moving to Gordon's flagship, Restaurant Gordon Ramsay (3* Michelin) in 2002 as a Commis Sommelier where he moved to Assistant Head Sommelier and remained until a move to New York as part of the opening team for Gordon and stayed for a year.       After 5 years with the group, a move to Italy beckoned, in Piedmont, where he worked as an intern for Cantina Ceretto assisting in the production of their Barolo's, Barbaresco's and international blends, learning the ropes of wine making first hand. Once the harvest was complete he relocated to Lake Garda to take on a Sommelier position. Moving back to London in 2008, James initially became Head Sommelier for Marcus Wareing before moving to an importer, selling to Michelin Star Restaurants and top Hotels in London to gain more knowledge and to improve his skills as a wine buyer, to learn marketing and understand importing.      Returning to Restaurants, James worked with Pierre Koffmann, Alain Ducasse, Playboy and consulted in the City of London before returning home to Restaurant Gordon Ramsay in 2016 as Head Sommelier where he is based, but his responsibilities are spread across the group and also being responsible for wine investment.  Having just celebrated two milestones of maintaining 3 Michelin Stars for 20 years and 10 years of working along side Gordon he is looking forward to many more.Connect with him on Instagram @JamespeterlloydIf you loved this podcast then you’ll also want to check out our other fascinating  conversations below:How hospitality can cope through COVID-19 with Hannah Williams, Beverage Director of Blue Hill at Stone BarnsDecanting the world of wine with Alex Layton, Decanter’s Head of MarketingMinerality? Tertiary notes? Decoding the science of wine with Nicolas Quille, Master of WineBottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Follow us on Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes! 

This week Kate is joined by judge of Masterchef: The Professionals and Michelin star chef; Marcus Wareing! He chatted to Kate ahead of his charity initiative with T K Maxx for Red Nose Day. Marcus talks all about working with Gordon Ramsay, his top tips in helping the restaurant industry when they re-open and his 3-course 'memory menu'. Tune in! See acast.com/privacy for privacy and opt-out information.

The clue is in the title, as Simon revisits some of his favourite moments from the first season of the podcast. He talks butchering sheep with Nadiya Hussain, lobotomies with the Hairy Bikers and Swedish feasts with Rachel Khoo. It's a Caribbean Christmas for Andi Oliver, and Marcus Wareing recalls his first meeting with Gordon Ramsay. Gok Wan describes one of his dinner parties, Tom Kerridge remembers getting his first Michelin star, and Paul Ainsworth reveals what he likes to eat after a night on the sauce. We also find out Simon's winner of our recipe challenge.There's one final chance to win a premium Weber barbecue too. For details on how to enter, head to weber.com/grilling. See acast.com/privacy for privacy and opt-out information.

What does a Michelin starred chef have after a night on the beers? Find out as Paul Ainsworth reveals all to Simon on this latest episode of Grilling. (Clue: not cavia.) Paul cut his teeth under the late Gary Rhodes before working for Gordon Ramsay and later Marcus Wareing. Then, in 2006, he and two friends opened a restaurant, which he and his wife Emma now own and run themselves. Paul Ainsworth at Number 6 in Padstow was awarded its star in 2013, and he also oversees local Italian favourite Rojano's In The Square and The Mariners pub in Rock. As well as finding out his aforementioned guilty late-night pleasure, we also discover what made Gary Rhodes's bread and butter pudding so darn fine, get a frightening glimpse into a Ramsay kitchen, and learn how to elevate a simple burger into something really rather special.As ever, we're giving away a premium Weber barbecue too. Listen in or head to weber.com/grilling to find out how you can win. See acast.com/privacy for privacy and opt-out information.

It's fair to say Simon has one of Britain's top chefs on this latest episode of Grilling. Marcus Wareing famously worked hand-in-glove with Gordon Ramsay for many years, earning several Michelin stars along the way. After what one can only describe as an acrimonious parting of the ways, he opened ‘Marcus Wareing at the Berkeley’ back in 2010, now known simply as Marcus, where he is Chef Patron. He’s also made numerous television appearances on shows like Masterchef: The Professionals and The Great British Menu - where he got the better of Simon with a legendary custard tart that he then made for the Queen.He and Simon discuss his tough childhood working in the family fruit and veg business, his meteoric rise through the culinary ranks, and what went wrong with Gordon. He also serves up a fantastic barbecue recipe, and has a top tip for keeping your meet succulent when you get cooking outdoors.On which note, head to weber.com/grilling for you chance to win a top-of-the-range Weber Grilling Hub. See acast.com/privacy for privacy and opt-out information.

Marcus Wareing is a celebrated, Michelin-starred chef, a judge on Masterchef: The Professionals and Chef Patron at Marcus in Knightsbridge. On the podcast, he tells Lara and Livvy about eating in school canteens, working with Gordon Ramsay, and catering during coronavirus. Table Talk is a series of podcasts where Lara Prendergast and Olivia Potts talk to celebrity guests about their life story, through the food and drink that has come to define it. Listen to past episodes here (https://audioboom.com/channels/4985181) .

Marcus Wareing is a celebrated, Michelin-starred chef, a judge on Masterchef: The Professionals and Chef Patron at Marcus in Knightsbridge. On the podcast, he tells Lara and Livvy about eating in school canteens, working with Gordon Ramsay, and catering during coronavirus.

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

Welcome to Grilling! A brand new podcast brought to you in association with Weber BBQs, in which host Simon Rimmer grills world-famous chefs about their passion for cooking. In every episode we take our guests back to where it all began and find out what inspired them to get into the profession. We’ll discover their biggest culinary triumphs and catastrophes, and serve up a few simple tips along the way to help improve your skills in the kitchen.Here's the first sneak peak of what to expect from our first episode featuring the lovely Nadiya Hussain. Other guests to look forward to include Ainsley Harriott, Tom Kerridge, Two Hairy Bikers, Rachel Khoo, Marcus Wareing and more! See acast.com/privacy for privacy and opt-out information.

Marcus Wareing is one of the best known chefs in the world. The son of a fruit and veg merchant, his first job at just 18 years old was at The Savoy Hotel no less. From there he went to Le Gavroche where he worked under the legendary Roux brothers. It was there he also met and formed a friendship with Gordon Ramsay. They later had a very public falling out. Wareing followed Ramsay to Aubergine and then the pair set up Pétrus - they were formidable, young and at the top of their game. They would later have a very public falling out. Marcus has won multiple Michelin stars, his first when he was just 25.  He now owns two restaurants in London and has a television career as one of the main judges on Masterchef.

You could say that being a chef runs in the family, however Luke Garnsworthy has changed the game and is now the CEO of his very own restaurant group.How did this happen? It all started by him growing up in his dads restaurant, in the city of Exeter located in the South West of England, the name of the eatery was known as Crockers, which subsequently is the name he uses for his new projects.Holding a few dead end jobs, eventually the calling of the kitchens beckoned him back, this led to Luke's first serious job in the award winning Ashburton cookery school. This was the place that allowed him to learn hands on about produce, techniques, and also exposed him to dealing with the general public, a skill that would prove valuable in years to come.https://www.ashburtoncookeryschool.co.uk/After some time, Luke wanted to make the move to London, this would prove to be a pivotal step in forming his work ethic, as he joined one of the biggest names in the culinary world - Marcus Wareing at the Gilbert Scott.He describes this experience as being "brutal", due to the hours and the pressure from Marcus himself.https://www.thegilbertscott.comThis was swiftly followed, by a job at the double Michelin starred Dinner by Heston Blumenthal in the Mandarin Oriental, Knightsbridge, London.The group executive chef at the time, was none other than Ashley Palmer Watts, one of the most inspirational people Luke has ever had the pleasure of meeting, and the education in that particular kitchen, was second to none.https://www.dinnerbyheston.comThe decision was then made by Luke, to stop cooking all together, as the he wanted to have a life.He re-trained as a personal trainer, didn't really make money, however he decided to put food and nutrition together, doing tailored meals, but the real spark happened when himself and his wife were catering for private dinner parties every weekend, from these small and intimate functions, Luke knew that there was some serious cash to be made, and boom - Crockers was re-born.A double door garage space, was then converted to a chef's table of 10 seats.The concept was about watching the chef, having inter-cation with great food and wine.After constantly being sold out, the concept had to be re-designed, so an actual restaurant and bar space became available.A couple of years down the line, another branch of Crockers has just opened up. Remarkable to think, all of this came from a concept that was home grown in a garage!The company is now called Unique dining - https://uniquedining.co.ukWith a full board of directors involved, the company has truly taken off.The future is bright for the unique dining group, as the success is all in the hands of the people who make it happen.The sacrifices have been worth the graft.Luke and his wife Fiona have also welcomed a baby boy in the world, am sure he will also be following in the family footsteps.The remarkable story from Chef to CEO!To see what Luke is up to, you can contact him via Instagram - https://www.instagram.com/luke_garnsworthy   Support the showFollow The Chef JKP Podcast on Instagram HERE

On this episode of Biting Talk with Life Kitchens, acclaimed chef and MasterChef host Marcus Wareing joins William to talk about re-opening Marcus at the Berkeley after being closed for six months. Kate Nicholls is asked if the gloves are off in UK Hospitality’s dealings with the government. Francesca Strange, the founder of dessert creators The Proof, discusses the importance of pudding and MasterChef finalist and ex-Claridge’s sous chef Olivia Burt talks about her new project Stanley’s. As always, our in-house mixologist Farhad Heydari rounds off the show with 'the cocktail that made me question my very existence.’ Follow William on Twitter and Instagram: @WilliamSitwell Produced by Front Ear Podcasts - www.frontearpodcasts.com (http://www.frontearpodcasts.com/) Edited by Nathan Copelin Music by David Cantello

John Rentoul speaks to Mike about the latest from Westminster, and Robert Courts joins Mike to discuss the PM's offer of refuge for 3 million people in Hong Kong. Dr Emily Jayne Kilford talks about the brain and how emotions work, and finally, Marcus Wareing highlights the impact of Covid-19 in the hospitality industry. See acast.com/privacy for privacy and opt-out information.

14 day quarantine for arrivals to start from Monday: your reaction. Plus, Eddie interview's celebrity chef Marcus Wareing

On this edition of the Sky News Daily podcast with Dermot Murnaghan, we examine the extension of the Chancellor's furlough scheme as some people in the UK prepare to return to their jobs.Celebrity chef Marcus Wareing talks about the challenges for the hospitality industry, plus The Spectator's Kate Andrews and Carys Roberts - chief executive at the IPPR think tank - joins us along with Sky's Lisa Holland on the care homes crisis.

Britain's top spy, Sir Alex Younger, has told the Evening Standard how teenagers are being recruited to MI6 as it battles to stay ahead in a new technology race. The agency's lowering its recruitment age from 21 to 18, and appealing to the “best talent” from all social backgrounds in the UK. Our deputy political editor Nicholas Cecil talks to the Leader Podcast about his exclusive story, including the secret visit by a group of teenagers to MI6 headquarters, and how they were given tasks including toppling an arms dealer called “Beetlejuice”.Chilean gang's targeting LondonChilean gang leaders are recruiting low-level thieves to fly to the UK as ‘burglary tourists', raiding homes in affluent areas including that of TV chef Marcus Wareing. Provided with cash, a car and phone the thieves move in on pre-selected targets. Evening Standard reporter Liam Coleman joins the podcast to reveal how a joint investigation between the paper and Chilean magazine Revista Capital is raising questions about how easy it seems to be for these criminal to get into the UK. Subscribe, rate and review The Leader on Apple Podcasts, Acast, Spotify or wherever you get your podcasts. See acast.com/privacy for privacy and opt-out information.

HELLO & Welcome back to Breaking Bread. In this epic episode, we interview the newly crowned winner of Masterchef The Professionals 2019 Stuart Deeley. Birmingham chef Stuart (Stu) Deeley survived invention tests, skills tests and fought off other talented chefs, as well as wowing judges Marcus Wareing & Monica Galetti on his way to becoming 2019 Masterchef The Professionals winner. Stuart Deeley Social Instagram- https://www.instagram.com/stuart_deeley/ Twitter- https://twitter.com/stuartdeeley Breaking Bread Podcast Social https://Instagram.com/breakingbreadpodcastuk/ https://twitter.com/PodcastBread https://facebook.com/breakingbreadpodcastuk For full show notes visit our Website https://breakingbreadpodcastuk.blog/ Logo designed by Cardiff based artist now accepting commissions https://instagram.com/arlunydd/ music is royalty-free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by Liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0

We speak to Chief Diplomatic Correspondent for The New York Times Steven Erlanger about what Trump is getting up to at the NATO summit. Chef Marcus Wareing pops in to talk about his new book. Plus, actor Paul Merton goes through the best films we've ever seen. And what if feeding babies peanuts and eggs could slash the risk of allergies? See acast.com/privacy for privacy and opt-out information.

In today’s episode we’re discussing the radio 4 Desert Island Discs interview with Marcus Wareing, a very well-known British chef. There are some great words that he uses to describe people.  He talks about himself as ‘sharp and a ‘stickler for precision, his mum as ‘houseproud’ and his dad as a ‘rock’. We also explain some of the idioms in the interview. ‘Putting the cart before the horse’, the ‘seeds of something being sown’.

Join Steve In Conversation with two celebrity guests...

This week on the show we welcomed friends from the world of film, literature, comedy, and music.Jeff Goldblum chats working alongside Miley Cyrus and Gregory Porter for songs on his new album.Hugh Dennis tells us all about the 17th season of Mock the Week!And Dawn O'Porter discusses her phenomenal new book 'So Lucky'Plus Emily Penn, Marcus Wareing, Ben Foden, Thom Evans, and Levi Davis!You can catch Chris and the team live weekdays 6:30am-10am on Virgin Radio UK and on Sundays from 10 am.Be sure to subscribe for free to the podcast every week to hear the highlights! See acast.com/privacy for privacy and opt-out information.

Chef, TV star and author Marcus Wareing is with us this week!They chat his new book, avoiding starters, getting in a social media rut and mourning lost clothes.Join in the conversation using #isitjustmepodcast, email us your “is it just me?” thoughts on isitjustmepodcast@gmail.com, and find us on Twitter... @jo_elvin | @JamesConradW12 | and on Instagram... @jo_elvin | @JamesConradW12 | See acast.com/privacy for privacy and opt-out information.

Welcome to the seventh of our Real Podcast series, brought to you by Real Kombucha, and a fascinating chat with Chef Chantelle Nicholson. At Real Kombucha, we pride ourselves on changing the way people drink, but as our journey unfurls we find we're meeting increasingly influential people who have changed the way people eat. So, this month, we thought we'd grab some time with people in the restaurant industry who've really become what you might call a force for good. Call it our Sustainable September celebration, if you will (has anyone done #SustainableSeptember yet? Isn't it about time?!) Very few people in the restaurant industry fit that description as well as Chantelle Nicholson. Known for many things, including her close work alongside Marcus Wareing, her chef-patronage of Tredwells in Central London, her authorship of Planted, and her work at the heart of Chef's Manifesto, it's hard to think of anyone more readily associated with sustainable, conscious cooking. So, on a beautiful late summer's afternoon, we met up with Chantelle amidst the hustle and bustle of Covent Garden to find out how it all began, and where it might be going. Away from the glare of the unrelenting sun, we discussed Chantelle's childhood experiences of farm-to-table cooking in her native New Zealand, the pros and cons of trying to run a sustainable food business in Central London, her admiration for "political" chefs, such as Hugh Fearnley-Whittingstall and Jamie Oliver, her use of kombucha in vegan cooking, and her tips on which young chefs to look out for as the world delves further into conscious cooking. That's quite a lot to get through in a mere half-an-hour, so, without further ado, get yourself comfy and click below to listen to our podcast with sustainable chef extraordinaire, Chantelle Nicholson. 

Marcus Wareing is a prize-winning chef, restaurateur, TV presenter and cookery book writer, who gained his first Michelin star at the age of just 26. He grew up in Southport, and by the age of 11 was helping out in his family’s fruit and vegetable business, which dominated his father’s life. Marcus assumed he would join the business, but his father told him to take a catering course instead, as the family firm had no future. When Marcus was 18, he moved to London to work at the Savoy. He loved the experience of life in a high-pressure professional kitchen and was quickly promoted. In 1993 he joined Gordon Ramsay at Aubergine, creating one of the most celebrated London restaurants of the time. He went on to launch a number of Michelin star-winning restaurants, often working with Gordon Ramsay and his company, before a much-publicized falling-out. Marcus now runs a group of restaurants in London, founded with his wife Jane, and since 2014 he has appeared as a judge and mentor on the TV series MasterChef: The Professionals. BOOK CHOICE: A Bear Grylls Survival Guide LUXURY ITEM: A knife CASTAWAY'S FAVOURITE: How Deep is Your Love by The Bee Gees Presenter: Lauren Laverne Producer: Sarah Taylor

The TickyOff Boyz have been present at many of the greatest events in human history. When the pyramids were being built Sam was there, complaining that all of the snacks had too much honey in them. When JFK was shot, James was grazing on the grassy knoll. They were both at the filming of the ‘Big Break' season 14 finale when John Virgo finally had enough of boorish scumbag Jim Davidson, clobbered him about the head with a snooker cue and started feeding him those blue chalk cubes. They were also present in TickyOff Towers a week or so ago when Emma Underwood, legendary GM of newly opened Darby's in London showed up to utilise her mouth to create audible noises on a wide variety of subjects. This is a record of this world-cleaving event, Episode 190: Welcome To Woho. Revel in Emma's origin story from anarcha-feminist PhD to working for Gary Usher! Thrill to Sam using too many spoons! Listen in awe as James says ‘hella' a lot! This triangular chat-based cohort also manage to discuss diversity in hiring, windmills, mentorship, moats and Marcus Wareing's stag do. It's TickyOff, and you should know by now, it's very special indeed. This week's episode is sponsored by wine mavens dropwwine.co.uk

Interview with Luciana Berry – MasterChef The Professionals, Le Cordon Bleu Mentor & Private Chef. If you had just graduated from Le Cordon Bleu London do you think you would be able to face the critical eyes of MasterChef The Professionals judges Monica Galetti and Marcus Wareing, a week later? Women In the Food Industry co-founder, Mecca Ibrahim, got the chance to speak to Luciana Berry about her experiences championing Brazilian food, cooking for Prince Edward, braving the critics and what happened after MasterChef The Professionals. Here is our full interview with Luciana.

My guest today is Marcus Wareing Marcus is one of the most respected and acclaimed chefs working in Britain today. His contribution to British food and his passion for nurturing the next generation of cookery talent has earned him both respect and accolades. His career began at the age of 18 and he now has a restaurant empire to his name, 2 Michelin stars, seven cookbooks and a successful television career with his role of judge on Masterchef the Professionals. When asked to describe his style of cooking, Marcus has said, it’s… 'not British cuisine, not French cuisine – it’s Marcus cuisine.' Thank you to Penguin Random House for sponsoring this episode and I'm excited to get stuck in to Green by Elly Pear. The link to which is just below: https://amzn.to/2M2p4aY Thank you for listening. Don’t forget you can find me on instagram, www.instagram.com/margienomura. If you haven’t yet left a 5* rating now is your moment! And your good deed for the week could be recommending Desert Island Dishes to your friends and colleagues. I love bringing it to you every week and your reviews really do make the world of difference. Thank you!

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

It was a great thrill to interview chef and writer, Chantelle Nicholson, at her outstanding London restaurant, Tredwells. Chantelle is renowned throughout the food world for her fresh, seasonal cooking, as well as her long-time, working partnership with chef, Marcus Wareing. In recent months, Chantelle launched her first solo cookbook, Planted, which delves into all things plant-based. It's both an inspiring and also incredibly accessible read, with a real focus on great ingredients and bold flavours. Just try the Kimchi Pancakes - trust me! Before the busy, lunchtime service I stopped by Tredwells to find out more about Chantelle's love of food and her remarkable career…

Talking food and drink with William this week are: The Little Viet Kitchen's very own Thuy Diem Pham; Scott Hallsworth of Freakscene, Soho; Masterchef judge Marcus Wareing; plus Joe Warwick with his review of Heinz Beck at Browns. See acast.com/privacy for privacy and opt-out information.

Not so long ago British food was the laughing stock of the world – it was bland, stodgy and flavourless, but how things have changed. Today the nation seems obsessed with cooking and baking on TV and fine dining. My guest today is one of the new breed of top celebrity television chefs Marcus Wareing. Yes we are now obsessed with good food but is that altogether healthy?(Photo: Marcus Wareing)

Not so long ago British food was the laughing stock of the world – it was bland, stodgy and flavourless, but how things have changed. Today the nation seems obsessed with cooking and baking on TV and fine dining. My guest today is one of the new breed of top celebrity television chefs Marcus Wareing. Yes we are now obsessed with good food but is that altogether healthy? (Photo: Marcus Wareing)

If you love food, you’ll love this episode. We are joined by MasterChef judge and editor of Waitrose Food Magazine, William Sitwell. Among his many notable accomplishments, William was the narrator of Michelin Stars – The Madness of Perfection. It’s a fascinating BBC documentary on the competitive nature of modern haute cuisine with lots of great behind-the-scenes action (I’ve seen it twice). We start by learning of William’s foray into college journalism before he waded into politics in his 20’s. An unlikely turn of events had him writing for Women’s Journal, penning such grippers as, “How to date again in your 40’s.” Asked during the interview for Waitrose Magazine why he felt qualified for the job, William responded, “Well, I eat!” Sitwell, the food writer and critic, was born! We discuss the anatomy of a long lunch – noon to midnight – and how the British version differs from the Continental one. In his recent book, Eggs or Anarchy, Sitwell chronicles the life of Lord Woolton, Minister for Food during WWII. We learn why Hitler couldn’t find the Ministry when it decamped to Wales and why Britain, with only 40% food security, was increasingly vulnerable to starvation as the war stretched on. Paul learns how staggered rationing works and how such rationing encouraged Brits in the countryside to hunt game. Sitwell’s earlier book, A History of Food in 100 Recipes, explores the earliest recorded attempts at cooking and baking. The first recipe: hieroglyphic instructions for making Egyptian flatbread. We speculate on the first cooked food – the flame making the meat easier to chew. Also: a detailed recipe for lamb and pork ravioli from 1470 in which the pasta is boiled for as long as it takes to say five Lord’s Prayers. Finally, we discuss the advent of the London food scene with the Roux Brothers in the early 70’s. They started Le Gavroche in 1967, followed by The Waterside Inn at Bray. Many young chefs came through their kitchen and went on to launch top restaurants of their own: Marco Pierre White, Gordon Ramsay, Marcus Wareing. In a sign of how parochial London was then, one could only get olive oil at a chemist (pharmacy) and its commercial use was cleaning out waxy ears. Today, of course, London is a mecca for chefs and foodies alike and boasts many of the world’s best restaurants. Sitwell admits there is a lack of good provincial cooking in Britain (unlike in rural France and Italy), but says things are improving. And, we touch on why so few women run kitchens today and if that’s likely to change. Enjoy this wonderful exploration of food, history and the good life with William Sitwell. Cheers!

Sleep coach Nick Littlehales, Adele Bellis, a survivor of an acid attack, actor Adrian Edmondson and chef Marcus Wareing, join Libby Purves. Nick Littlehales is a sport sleep coach to some of the biggest names in sport including the British Cycling team, top Premiership and International football squads, and Olympic and Paralympic athletes. In his book, Sleep, he explains the strategies we can all use to get a better night's sleep by debunking the myths including why we might need less sleep than we think and the power nap - how we can nap with our eyes open in room full of people. Sleep is published by Penguin Life. Adele Bellis was 22 when she suffered an acid attack arranged by her ex-boyfriend. She was left partially bald and lost her right ear. In her book, Brave, she recounts her experience and her recovery and how she hopes to turn it into a positive experience by educating young people about how to avoid abusive relationships. Brave - How I Rebuilt My Life After Love Turned to Hate is published by Harper Element. Adrian Edmondson is an actor and comedian, best known from The Young Ones, Bottom, and The Comic Strip Presents, with his friend and collaborator, the late Rik Mayall. More recently he has appeared in TV series including One of Us and War and Peace, and in the West End in Waiting for Godot and Neville's Island. He stars in a new adaptation of William Leith's bestselling novel, Bits of Me are Falling Apart, a one-man play about the complexities of middle-age, adapted by himself and Steve Marmion, who directs. Bits of Me are Falling Apart is at the Soho Theatre. Marcus Wareing is the chef of the two Michelin-starred Marcus at The Berkeley, The Gilbert Scott and Tredwell's in London. He has won numerous awards including Young Chef of the Year, a Michelin star at the age of 25, Restaurateur of the Year, and the winner of the first Michelin star for the Savoy Grill in the hotel's history. He is also a judge on MasterChef: The Professionals on BBC Two. His new book, Marcus At Home is published by Harper Collins. Producer: Annette Wells.

Chef, restaurateur and Masterchef judge Marcus Wareing joins Aasmah Mir and Richard Coles. Actor, presenter and reality TV star Alison Hammond talks celebrity, 'Strictly' and allotments. We hear the extraordinary story of the woman who fell in love with her sperm donor. Aminah Hart's daughter was born two years ago following IVF using an anonymous donor, but she tracked down the donor and is now engaged to dad Scott Anderson. Michael Parker reveals how best to sell yourself. He shares lessons learnt from fifty years as an advertising exec and the two Olympic Games where he competed in the hurdles. JP Devlin meets Des O'Connor. And writer, director, actor and comedian John Waters picks his Inheritance Tracks. Producer: Joe Kent Editor: Alex Lewis 'Carsick: John Waters Hitchhikes Across America' is published by FSG Macmillan 'It's Not What You Say It's The Way You Say It' by Michael Parker is published by Vermilion 'Laughter Lines' by Des O'Connor is published Panmacmillan.

Two Michelin star chef Marcus Wareing discusses how to create the perfect Christmas feast. Moderated by food writer Matthew Fort at the Apple Store Covent Garden in London.

Two Michelin star chef Marcus Wareing discusses how to create the perfect Christmas feast. Moderated by food writer Matthew Fort at the Apple Store Covent Garden in London.