Podcast appearances and mentions of Raymond Blanc

There's a lovely kind of magic when an old neighbourhood pub finds its heartbeat again, and that's exactly what's happened at the Angel of Malvern. After three quiet years, the doors are open, the locals are back, and the buzz is real. Downstairs it's all about elevated pub classics done properly: brined schnitties, light calamari, housemade sausage rolls, steaks on the grill, while upstairs, a Mediterranean leaning wine bar and a cocktail lounge are getting ready to shine. I sat down with executive chef, Justin North, whose career has taken him from Wellington to Sydney to the kitchens of Le Manoir aux Quat' Saisons under Raymond Blanc then back to Sydney. Justin has always been drawn to the idea of learning from the greats, not just collecting recipes but understanding the thinking behind them. It's a philosophy that's carried him through his own restaurants, his books, and now into this new chapter at the Angel, where he works closely with head chef Josh Rudd and a young team, bringing skill back into a pub kitchen in a way that feels both grounded and generous.

Max Halley joins The Go To from Max's Sandwich Shop in Finsbury Park — a place he describes as “a surprisingly serious restaurant masquerading as a silly sandwich shop.” From the ham, egg and chips sandwich Tesco tried to copy, to focaccia engineered for mayonnaise, juice and structural integrity, Max explains the thinking behind one of Britain's most joyful food institutions.In this episode, Max talks about his new book Cooking with Sausages, built on the revelation that sausages are really just pre-seasoned mince waiting to be liberated. He serves up a Morteau sausage, explains why he boils rather than grills, and takes us through sausage lasagne, Le Pig Mac, mortadella cheeseburgers, porchetta tacos and hangover macaroni designed to be eaten with a spoon.We also hear how Max nearly made a TV show called Chicken Lips and Salmon Legs before losing out to Taskmaster, why his first sandwich shop idea was called “Out Here on the Dance Floor,” and how an awkward licensing dispute became one of his greatest restaurant moments: a customer told to “get up and fuck off” to a round of applause.There are stories from Le Coq, Keira Knightley's alleged praise, Raymond Blanc being angry about missing tarragon, electric toothbrushes for sale outside Finsbury Park Tesco, cold lasagne in a croissant with honey, and a childhood memory of eating sheep on a spit in a French village. Expect sausage philosophy, sandwich engineering, strong opinions on cheese, and plenty of Max's “little pleasant splashes” of joy.Pre-Order Max's "Cooking With Sausages" Book Here - https://www.amazon.co.uk/Cooking-Sausages-Delicious-Everything-Chipolatas/dp/0241794692Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Luke Selby is the chef at Palé Hall Hotel in North Wales. Selby started cooking when he was 14, and he began his career at Le Manoir aux Quat'Saisons, where he progressed from commis chef to sous chef under Raymond Blanc, before moving on to Restaurant Gordon Ramsay and Hide. He then ran the kitchen at Soho restaurant Evelyn's Table with his brothers, where they received a Michelin star. A Roux Scholar and National Chef of the Year winner, Selby is recognised for his progressive cooking shaped by international experience, strong seasonal sourcing and clarity of flavour. After returning to Le Manoir aux Quat'Saisons in 2025, in 2026 he moved to Snowdonia, as Chef Partner at Palé Hall Hotel. At the end of the podcast Luke Selby will reveal his favourite restaurants in the UK and the rest of the world. The recommendations mentioned in this podcast and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Part two with the legendary Raymond Blanc is every bit as honest, funny and revealing as you'd hope. With nearly 50 Michelin-starred chefs having passed through his kitchens, we had to play our favourite game again: what were they really like before the fame? Raymond opens up on a young Marco Pierre White — the wild hair, the swagger, the intensity — and shares what it was actually like employing one of Britain's most combustible culinary talents. From football-match bust-ups to kitchen power struggles, the stories are as outrageous as they are unforgettable.But this episode goes far deeper than kitchen gossip. Raymond reflects on what separated the greats from the merely gifted, why Heston Blumenthal was one of the most unique talents he ever encountered, and the crucial lesson he believes he taught Marco: taste. It's a fascinating look inside the mind of a chef who didn't just mentor future superstars, but helped shape the DNA of modern British gastronomy. Expect brilliance, big opinions and some of the sharpest insights into cooking, leadership and creativity you'll hear anywhere.And because it's Raymond Blanc, the conversation doesn't stop there. He talks about the changing face of hospitality, the guests who left the biggest impression on him — from the Queen Mother to Stormzy — and the dishes, restaurants and food destinations he still dreams about. It's warm, passionate, hilarious and full of wisdom from a man who has stayed relevant at the very top for more than four decades. Part two is a masterclass in food, culture and what it really takes to last.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Few chefs in the world can match the Michelin legacy of Raymond Blanc. With over 40 years of continuous Michelin-starred excellence at Le Manoir aux Quat'Saisons, he stands among the most consistent and influential figures in global gastronomy. Yet, as he reveals in this episode, he never chased stars—only excellence. The stars, he insists, were always a by-product. From the electric moment he was told mid-service that he'd earned his second star, to his conscious decision to walk away from a Michelin star at his first brasserie concept because it didn't align with his vision, Blanc's relationship with the guide is anything but conventional.Behind those accolades lies a story that is equal parts grit, instinct and extraordinary luck. Blanc takes us back to his early life in France—hunting, foraging and selling wild ingredients as a teenager before stumbling into his first transformative restaurant experience. From there, his path is anything but linear: training as a nurse, talking his way into a restaurant job by boldly claiming he'd become the best chef in the world, and starting at the very bottom as a cleaner. He recounts learning wine from leftover glasses, studying cookery books obsessively at night, and enduring the brutal realities of old-school kitchens—including the moment a chef smashed a pan into his face, ultimately pushing him to leave France and start over in England.What follows is a series of almost unbelievable turning points. Arriving in Britain to what he describes as a “frightening” food scene, Blanc quickly found himself cooking after a disastrous kitchen vacancy—despite never formally training as a chef. He shares vivid, often hilarious stories: witnessing chefs mixing trifle with their bare hands, opening his first Oxford restaurant in the economic chaos of the late 70s, scrubbing tar from the walls and discovering rats in the fridge, then somehow winning a Michelin star within two years. From there came the leap to Le Manoir aux Quat'Saisons—funded largely on reputation and belief—followed by the pressure, failures and triumphs that built it into one of the most revered restaurants in the world.Now stepping back after decades at the top, Blanc reflects with honesty and warmth on legacy, leadership and letting go. He discusses choosing his successor, the philosophy behind training dozens of future Michelin-starred chefs, and his determination to reshape kitchen culture into something kinder, more supportive and more human. Along the way, he shares the wild story of how a near-disastrous TV deal led to the creation of the London Cocktail Club, his deliberate reinvention of casual dining with Brasserie Blanc, and why hospitality, at its core, is about giving people the best moment of their lives. This is a portrait of a chef who didn't just earn stars—he redefined what they mean.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

David Moore joins the Go To Food podcast for a barnstorming conversation that spans 35 years of restaurant history, from opening Pied à Terre in just two weeks to turning it into London's longest-running Michelin-starred restaurant. In this episode, he tells the real story of life at the sharp end of hospitality: the punishing economics of today's trade, the rates bill that made him cry, the disappearing profit margin, and why simply surviving in this market now feels like an achievement. It is brutally honest, brilliantly dry, and full of the kind of perspective only someone who has genuinely seen it all can give.But this is not just an industry analysis, it is packed with outrageous stories. David remembers growing up around his mother's hotel in Ireland, hanging sirloins, slicing steaks, and dreaming of becoming a chef before realising the front of house was where he belonged. He talks about his formative years at Le Manoir, living with Bruno Loubet, staging at Alain Ducasse's Louis XV, learning luxury service on carpets so thick they hurt your legs, and discovering what real fine dining looked like. He also shares the origin story of Pied à Terre itself, from late-night chess games and leftover wine with Richard Neat to quietly sounding out would-be investors from the dining room floor, including some very famous names.The episode is full of proper restaurant folklore. There are stories about chefs vanishing on “Tesco runs” and never coming back, the chaos of rewriting menus daily before in-house printing existed, diners walking into Pied à Terre expecting an Indian restaurant because they kept the old phone number and awning, and the extraordinary intensity of the kitchens David helped build. He reflects on working alongside and around huge figures including Raymond Blanc, Marco Pierre White, Gordon Ramsay, Tom Aikens and Shane Osborne, and opens up about pivotal moments that shaped the restaurant's history, from the jump to two Michelin stars to the fallout from kitchen scandal, devastating fire, and a wine fraud scam involving fake wealthy clients and disappearing bottles of Cristal.And because this is Go To Food, the whole thing is laced with food, wit and obsession. David arrives with a beautiful scallop and beetroot ceviche-style dish, talks through the first ceviche he ever put on a menu in London, gives his view on Michelin stars and why there should be decimal points, names the restaurants he most admires, and shares his dream food weekend on Île de Ré with oysters and Muscadet. He even reveals his ultimate final meal, from smoked eel cheung fun to roast turbot and plum tarte tatin. If you want war stories, hospitality wisdom, Michelin gossip, and one of the great restaurateurs speaking with total candour, this is an episode you need to hear.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Michael Caines joins Go To Food for one of the most raw and revealing conversations we've ever had. Fresh from winning a Michelin star at The Stafford just months after opening — and still chasing that elusive second star at Lympstone Manor — he breaks down the realities of modern fine dining. From why tasting menus might be getting too long, to why à la carte is far from dead, to the financial tightrope of running a destination restaurant in rural Devon, this is Michael in full flow: honest, sharp and unapologetically ambitious.He takes us back to the beginning — a young lad from Exeter set on joining the Royal Marines before a last-minute pivot to catering college changed everything. We hear about staging at Le Manoir aux Quat'Saisons, walking an hour each morning from a B&B just for the chance to cook for Raymond Blanc, and then heading to France to work under Bernard Loiseau and Joël Robuchon. The brutality of those kitchens, the silence, the stove inspections, the mind games — and a young Gordon Ramsay in the same brigade — it's a masterclass in what elite training really looked like in the 90s.Then comes the moment that changed his life forever. Driving home exhausted, a split-second lapse, the car flipping — and waking up to see his arm gone. Michael recounts the crash in chilling detail: running from the wreckage, asking surgeons if they could save his arm, and returning to the kitchen just two weeks later with no insurance payout, no safety net. Teaching himself to cook left-handed. Learning to fillet fish and truss pigeons again. Being written off — and refusing to accept it.Four years later, he wins his second Michelin star at Gidleigh Park. A crowning moment earned through pain, grit and sheer bloody-minded belief. From building the Abode hotel brand, to rethinking pricing strategy with sold-out lunch offers, to explaining why too many chefs obsess over micro-herbs and tweezers instead of flavour — this episode is packed with stories, lessons and hard truths. It's about resilience, reinvention, and why great chefs — like great restaurants — survive by evolving.Pre Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

Chef Fredrick Forster, known simply as Chef Freddy to his fans, can call Gordon Ramsey, Angela Hartnett, Raymond Blanc and Marcus Waring amongst others as, close friends. This half hour interview details his rise from a burger flipper in a fast food outlet to head chef at the iconic Ritz Hotel in London!

Impressionist, pianist, poet and star of The Big Impression Alistair McGowan takes us behind the scenes of his career. Along the way he does impressions of Louis Theroux, Harry Kane, Raymond Blanc, David Hockney, Alan Bennett, Alfred Hitchcock, Frank Skinner, Richard Madeley, Alan Shearer, Jo Brand, Dara Ó Briain, Monty Don, Gareth Southgate, Ronnie Corbett, Sven-Göran Eriksson, John Bishop, David Beckham, Ian McKellen, Martin O'Neill, Alan Hansen, Philip Mould, John Major, John Smith, Paddy Ashdown, Gordon Brown, John Parrot and Mikel Arteta.

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.

Broadcaster, writer, actor – and former MP – Gyles Brandreth joins Lara Prendergast on this episode of Table Talk to discuss his memories of food, from hating dates and loving 'bread sandwiches' to his signature dish of fish fingers and his love of eating baked beans cold from a can.Gyles also tells Lara about getting permission to eat swan, his encounter with Raymond Blanc and his friendship with a former editor of The Spectator. Plus – Gyles bemoans the lack of freebies that come with recording a Spectator food podcast (sorry Gyles!).Gyles's new biography of A.A. Milne, Somewhere, a Boy and a Bear, is out now.Produced by Patrick Gibbons. Hosted on Acast. See acast.com/privacy for more information.

Broadcaster, writer, actor – and former MP – Gyles Brandreth joins Lara Prendergast on this episode of Table Talk to discuss his memories of food, from hating dates and loving 'bread sandwiches' to his signature dish of fish fingers and his love of eating baked beans cold from a can.Gyles also tells Lara about getting permission to eat swan, his encounter with Raymond Blanc and his friendship with a former editor of The Spectator. Plus – Gyles bemoans the lack of freebies that come with recording a Spectator food podcast (sorry Gyles!).Gyles's new biography of A.A. Milne, Somewhere, a Boy and a Bear, is out now.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 this month's episode, we're joined by Raymond Blanc OBE from his kitchen garden at Le Manoir aux Quat Saisons. We toured the garden, which is home to over 100 heritage vegetable varieties. Raymond talks about his own gardening heritage, and how growing with his mother and father in France influenced the direction he's taken with Le Manoir's kitchen garden. We also hear from August Bernstein, head of the Raymond Blanc Gardening School, who chats with us about the relationship Le Manoir have with our Heritage Seed Library.  Also in this episode:  Fiona and Chris catch up in the potting shed to talk about their gardening tasks for October, and Lead Horticulturalist for the Heritage Seed Library, Marcin Salnikov joins the podcast this month to answer your questions on seed saving and heritage varieties. 

 Connecting the bounty of the vegetable patch with the delights created in the kitchen, Raymont Blanc has embraced the plot to plate principle for over 40 years, growing and cooking at his two-Michelin-starred Le Manoir aux Quat'Saisons in Oxfordshire. The grounds cover 27 acres, including a Japanese tea garden, the incredible potager and an orchard. Join Raymond for a walk around the gardens where he enthuses about his passion for organic growing and cooking with the seasons and shares some recipes too. RB photo credit: Chris Terry and Imogen Cander Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week we're heading down to the world famous, double Michelin star Le Manoir aux Quat'Saisons in deepest Oxfordshire, to speak to chef Raymond Blanc about his ethos towards growing delicious produce, appreciating the soil, and letting veg take centre stage on the plate. From tasty veg to truly enormous ones, Fiona Davison will be telling us about the quirky tradition of giant vegetable growing competitions. And Jenny Laville will be joining us to give us the scoop on what's new for RHS shows in 2026. Host: Gareth Richards Contributors: Raymond Blanc, Jenny Laville, Fiona Davison Links: Simply Raymond Kitchen Garden: Seasonal recipes from my place to yours Malvern Autumn Show RHS Shows and Events

In a bumper episode, the legend that is Raymond Blanc joins Olivia Potts and Lara Prendergast. The self-taught chef heads up the double Michelin-starred Le Manoir aux Quat' Saisons, has trained chefs from Heston Blumenthal to Marco Pierre White, and received an honorary OBE in 2008. His new book Simply Raymond Kitchen Garden is out now.The chef tells Liv and Lara about his earliest memories of food – from eating worms to easter eggs, how his love of food is connected to the garden and why he owes his existence to General de Gaulle. He explains how he ended up becoming ‘exiled' to Great Britain, how he fell in love with Le Manoir and why he would have to choose an English chef to cook his dream meal. Plus: Lara's daughter makes a guest appearance.Produced by Patrick Gibbons. Hosted on Acast. See acast.com/privacy for more information.

In 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.

Of all the inspiring chefs to show a heartfelt appreciation for the work of the gardener, Raymond Blanc OBE might be the greatest advocate. The world-renowned restaurateur lauds the ‘magic of the garden and the miracles of the kitchen' throughout his work. We're fortunate to dive into his illustrious past, and how it guides some of the most tantalising dishes from his latest kitchen garden cookbook, as he joins us on ‘grow, cook, eat, arrange' this week.In this episode, discover:Raymond's top tips for preparing the freshest, most delicious salads and vegetables straight from your gardenHow to choose and grow the best varieties of tomatoes, courgettes, and herbs for year-round flavourHeartwarming stories of family food traditions, the magic of seasonality, and the deep connection between garden and kitchenOrder Raymond's book, ‘Simply Raymond Kitchen Garden':https://www.amazon.co.uk/Simply-Raymond-Kitchen-Garden-Seasonal/dp/1472293827#:~:text=Simply%20Raymond%20Kitchen%20Garden%20is,Le%20Manoir%20aux%20Quat'Saisons.&text=wondrous%20connection%20between%20them.,this%20book%20mirrors%20that%20connection.Products mentioned:Aubergine 'Moneymaker No. 2' F1https://www.sarahraven.com/products/aubergine-money-maker-no-2Carrot 'Nantes 5'https://www.sarahraven.com/products/carrot-nantes-5Tomato 'Tigerella'https://www.sarahraven.com/products/tomato-tigarellaTomato 'Noire de Crimée'https://www.sarahraven.com/products/tomato-noire-de-crimeeCarrot 'Oxheart'https://www.sarahraven.com/products/carrot-oxheartFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

This week on The Go-To Mise en Place we are joined by chefs George Williams and Beth, the duo behind The Fat Badger, one of London's most talked-about upstairs pubs and dining rooms. They set the record straight on that infamous “invite-only” myth, explain why they threw out the idea of menus altogether, and relive the chaos of their early days—from disastrous potato “risottos” to running a full service with no water.We hear about starry guests from Cesc Fàbregas to Raymond Blanc and Lewis Capaldi, the Ballymaloe roots that shaped their cooking, and how they've evolved from pub toasties to a £85pp tasting menu that changes nightly and even features a KP-invented Hasselback technique. Along the way, George recalls a gruesome pasta machine accident, Beth tells the story of a missing plaster in 150 kilos of sourdough, and both deliver some sharp words on chef egos.There's travel chat too, from pints and sea swims in Galway to Mexico City tacos, plus their pitch for why London desperately needs a proper hot-dog joint. And don't forget—you can win a year of Blinq POS by sending us your most chaotic hospitality nightmare day. DM @thegotofoodpod or email competition@thegotopodcastcompany.com.-----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.

Kate debuts a sun-kissed new hairstyle, while her longtime stylist Natasha Archer steps away from royal life. Prince William cheers the Lionesses to a 4–0 victory, Camilla takes in Wimbledon from the Royal Box, and celebrity sightings abound—from Cate Blanchett to David Beckham. Plus: one former royal chef is not thrilled about Raymond Blanc's role at the Macron state banquet. Follow our new series Crown and Controversy! Follow now.  The full Season 1 is available now for premium subscribers.  Episodes come out every Sunday on the normal feed. To become a premium subscriber (no ads and no feed drops) visit caloroga.com/plus.   For Apple users, hit the banner on your Apple podcasts app which seays UNINTERRUPTED LISTENING. For Spotify or other players, visit caloroga.com/plus. You also get 25+ other shows on the network ad-free!    Subscribe to Deep Crown's free newsletter at https://deepcrown.substack.com

Matt Orlando is an American chef based in Copenhagen. He has worked with some of the World's best chefs, like Eric Ripert, Raymond Blanc, Heston Blumenthal, Thomas Keller and René Redzepi. His first own restaurant, Amass in Copenhagen, set the benchmark for social and environmental responsibility, and he has followed this path since. He grew up in San Diego in California, and after working with some of the most famous chefs in the US, he joined Heston Blumenthal at The Fat Duck in the UK, followed by years of work at Noma in Copenhagen. Matt Orlando is now planning his next restaurant in Copenhagen, opening in the fall of 2025. In this podcast, Matt Orlando will reveal all his favourite restaurants in Copenhagen and the rest of the world. These recommendations and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Raymond Blanc, culinary icon, author and hotelier, passionately champions the art of seasonal cooking and creativity in his revered cuisine. Patrick O'Donnell visits his world-renowned restaurant and hotel Le Manoir aux Quat'Saisons in Oxfordshire, to learn and dine on Raymond's journey, philosophy, and the power of colour in cooking. Together they tour the hotel, kitchens, and all-important kitchen gardens, discussing everything from molecular gastronomy to forest sleeping. Along the way, they muse on his mother's influence in igniting his love for seasonal cooking, his journey from France to England (via a broken jaw!) and how teamwork is an essential ingredient to achieving a vision.Learn about the colours featured in each episode hereSee the colours of Raymond's Life HereFollow Raymond on Instagram hereFollow us on Instagram here Hosted on Acast. See acast.com/privacy for more information.

Exploring the Sustainable Michelin-Starred Legacy of Le Manoir aux Quat'Saisons with Executive Chef Luke Selby.   "The garden is the canvas, and we take all our inspiration from the garden and the seasons." Executive Chef Luke Selby   Embark on a journey with host Margaret McSweeney to one of the most exceptional luxury resorts in the world for a truly special edition of Kitchen Chat®: A Taste of Luxury, History, and Hospitality. Join Margaret as she discovers an enchanting, Michelin-starred world in the heart of Oxfordshire, United Kingdom, on her first visit to the hallowed grounds of Le Manoir aux Quat'Saisons, A Belmond Hotel. This isn't merely a visit to one of the world's most exquisite resorts; it's an immersion into an enchanting luxury oasis of sustainability where Michelin-star standards of gastronomy intertwine with a profound respect for the ecosystem, practices of sustainability, and history within the enchanting bounty of nature.   Created by the legendary Raymond Blanc OBE, Le Manoir has held two Michelin stars since its inception in 1984, a testament to unwavering culinary artistry. On a side note, Chef Blanc has a new cookbook, Simply Raymond: Recipes from Home is now available. Beyond this celebrated estate's pioneering commitment to sustainability, recognized with a prestigious Michelin Green Star, discover how Le Manoir's philosophy, deeply rooted in its expansive organic kitchen gardens, seasonal harvests, and a zero-waste ethos, elevates the dining experience to a world-class level. Even the welcome amenity is a delicious presentation.   Join Margaret in conversation with Executive Chef at Le Manoir aux Quat'Saisons, Luke Selby, who returned to Le Manoir in January 2023 after starting his career there in 2009 working alongside the legendary Chef Raymond Blanc. --Savor the Day!   ✅ Be sure and visit KitchenChat.info for more interviews and recipes.   Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: Webtalkradio.com   This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv 

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.

Bailey Van Tassel talks about the art of kitchen gardening. We explore Bailey's seasonal, intuitive approach to growing food at home and discuss insights from her book, Kitchen Garden Living. With a focus on simplicity and sustainability, Bailey shares her thoughts on cultivating a thriving kitchen garden. Links www.baileyvantassel.com Kitchen Garden Living: Seasonal Growing and Eating from a Beautiful, Bountiful Food Garden by Bailey Van Tassel Other episodes if you liked this one: If you liked this week's episode with Bailey van Tassel you might also enjoy this one from the archives: 188: Huw Richards on Veg Growing This week's guest is veg growing expert Huw Richards. Huw grows a vast range of plants in his garden in mid-West Wales and is always trialling and experimenting with new ways of growing. He has an enormously popular YouTube channel and has authored a number of books, the latest of which is ‘The Vegetable Grower's Handbook' which draws on his experience as very much a thoughtful and philosophical gardener. 171: Grow Easy with Anna Greenland This year's first guest is organic vegetable grower Anna Greenland. Anna has supplied produce to some of the UK's top chefs, including Raymond Blanc and Jamie Oliver, has created gardens at Soho Farmhouse, Kew Gardens and the Huntington Botanical Gardens in LA. She is currently establishing a market garden and gardening school in Suffolk and has just released a book called ‘Grow Easy'. Anna talks about working with the best chefs in the best kitchens and catering to their clientele, about producing pristine veg organically, about growing food in different climates and the fundamentals of veg garden success. Please support the podcast on Patreon

Today we're joined by a chef who's had such a huge impact on London's food scene it's almost immeasurable, especially with the creation of The Dairy - a restaurant that defined the Nordic-flecked, produce-focused fine dining movement that has become commonplace in London today. He's worked for the best chefs in the industry from Marco Pierre White to Raymond Blanc to René Redzepi & is now championing the next generation under his own stewardship. Today he takes us through his incredible career starting out in the most toxic kitchen imaginable in Dublin via Marco Pierre White's in London and then off to Napoli to work at the 2 starred Don Alfonso an experience which changed his perception on seasonality and the importance of farm to table eating. This was strengthened by his time cooking from the garden at Le Manoir and reaffirmed beyond belief when he went to work at Noma. Robin shares with us the highs and lows of opening one of London's most iconic restaurants from the critical acclaim to the physical abuse from drunk customers and all in between. We also celebrate his latest genius outlet in Darbys, which is everyones favourite place to eat Sunday Lunch, a revelation which actually angers Robin! Listen in to find out why............. ---------- 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.

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode. Find the recipe at goodfood.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join us for a very special episode as host Samuel Goldsmith sits down with the legendary chef Raymond Blanc. Known for his incredible contributions to the culinary world, Raymond shares his insights on sustainable cooking, his journey in gastronomy, and the future of food. Raymond offers invaluable advice and heartfelt stories. Whether you're a foodie, an aspiring chef, or simply someone who loves a good story, this episode is packed with delicious insights and inspiration. Listen now and immerse yourself in the wonderful world of gastronomy with Raymond Blanc. Don't forget to subscribe and leave us a review! Learn more about your ad choices. Visit podcastchoices.com/adchoices

I start my conversation with Andy with what brought me to him: the meal after recording with the guy who hired him, podcast guest Sven Gierlinger, and the Washington Post article that read like a paid ad for their food, Hospital food is a punchline. These chefs are redefining it. I didn't record in my conversation with Sven how off-the-charts the food was because I at it after recording.Andy was the Executive Chef at the hospital where we met who prepared that food. It was amazing. It would have been amazing in any restaurant, let alone a hospital.We talk about two main things. One was the art of food preparation. Andy shared his path there from washing dishes through working with chef Raymond Blanc, chef Daniel Boulud, and the restaurant Rouge Tomate. At each stage he learned appreciation for ingredients and honed his craft.The other was changing culture. Regular listeners know my goal in sustainability is changing culture. Nearly all attempts to change how our culture impacts Earth's biosphere use technology, market reforms, and legislation. Those things don't change culture.Northwell Health is deliberately changing their culture around food. They've come a long way, but can still go a long way. Changing culture means resistance, including from the people it would help. It's hard and takes a long time. In the case of Northwell, I hear that despite the challenges, nobody wants to go back.We living in unsustainable cultures could benefit from learning what Northwell achieved.Here's the picture Andy mentioned: Hosted on Acast. See acast.com/privacy for more information.

The one where the cream rises to the top Emma and Nicole speak to Michael Caines, is a two-Michelin star awarded chefs and one of six Black Michelin star chefs in the world. Born in Exeter, Michael was adopted into a white family at a young age and his love of cooking lead him to apprentice under Raymond Blanc, and at the age of 25 a car accident lead to him losing his right arm. He discusses growing up in a white family and predominantely white environments, working in fast-paced and highly competitive environments, relearning his skills after losing an arm, and how food connects us to culture. Michael is featured in Lucas Fothergill's Everyone Everywhere: Mixed Race Family Stories, looking into a hundred years of mixed British history, published by Unbounders. Pre-order our book The Half Of It: https://lnkfi.re/nf0upC Michael Caines: https://www.instagram.com/macaines/  Lucas Fothgergill: https://twitter.com/lucasfothergill  Everyone Everywhere: https://unbound.com/books/everyone-everywhere Instagram: https://instagram.com/mixedup.podcast Website: https://www.mixedup.co.uk/Substack: https://mixeduppod.substack.com 

Gardeners' Corner visits the most talked about gardening event of the year; the RHS Chelsea Flower Show. Presenter David Maxwell tours some of the main avenue show gardens including the gold medal winning National Garden Scheme's garden by Tom Stuart-Smith and the Muscular Dystrophy UK garden by Ula Maria which took best in show. He also meets up with CAFRE Greenmount graduate, Anna McLaughlin, who has been working with the team who created the Stroke Association Garden. With celebrities including Joanna Lumley, Raymond Blanc, Prue Leith, Alex Jones and of course Alan Titchmarsh; David gets a sense of Press Day at the world famous event. Inside the Great Pavilion he speaks to experts on Delphiniums, Foxgloves and carnivorous plants and he finds Northern Irish florist Allison Hood who took silver gilt for her floristry display. Contact the programme on gardenerscorner@bbc.co.uk

Co-host Devina Divecha sits down with Chef James Knight-Paccheco, aka Chef JKP. Chef JKP has worked for industry stalwarts like Raymond Blanc and Gordon Ramsey; he's now a culinary consultant and a fellow podcast host. They talk about his pivot from studying music to becoming a chef, why he launched his podcast during COVID, and how he hopes to nurture the next generation of chefs.

PART 1. Under the Cloche today is Sorted Chef and Head of Food Kush Bhasin. We chat about his amazing journey from working at Burger King to Michelin Star Restaurants, writing Raymond Blanc's cookbooks, his crazy role as private chef to a billionaire and how he came to work at Sorted. Hosted on Acast. See acast.com/privacy for more information.

PART 2. Under the Cloche today is Sorted Chef and Head of Food Kush Bhasin. We chat about his amazing journey from working at Burger King to Michelin Star Restaurants, writing Raymond Blanc's cookbooks, his crazy role as private chef to a billionaire and how he came to work at Sorted. Hosted on Acast. See acast.com/privacy for more information.

Raymond Blanc is one of the finest chefs in the world and he is completely self-taught. He grew up in post-war France in Besancon in the Comte region of eastern France between Burgundy and the Jura Mountains with his four brothers and sisters. Raymond's mother – Maman Blanc - was his culinary inspiration. She would whip up delicious fresh, seasonal, local dishes, which became his guiding principal when he opened his first restaurant in Oxford, Les Quat' Saisons, in September 1977. Within two years it had been awarded a Michelin star and Restaurant of the Year by food critic Egon Ronay. Often working 18 hour days, he launched a bakery chain Maison Blanc in 1981 and then renovated and opened Le Manoir aux Quat'Saisons a country house hotel which was awarded two Michelin stars and is celebrating its 40th anniversary this year. He's also appeared on numerous TV shows including The Restaurant on BBC and the cookery series Simply Raymond on ITV. Raymond's musical choices include Vivaldi, Verdi, Beethoven and Leonard Cohen.

August Bernstein is head tutor at The Raymond Blanc Gardening School at Le Manoir aux Quait'Saisons Hotel in Oxfordshire. August shares both the impressive kitchen garden at Le Manoir and her own garden with over 100,000 followers on her Instagram platform, @augusts_garden. August also runs her own seed activity pack business, Seed Explorers, for children and families. In her spare time, August is studying for a degree in Environmental studies. WHAT YOU'LL LEARN How August transitioned from a. 20 year career as an air hostess to a gardening career.How much joy and fulfilment you can get from growing your own food and reducing carbon emissions.The therapeutic and grounding qualities of gardening, helping with anxiety.Why August wants to see families growing vegetables together via her Seed Explorers businessThe link between children growing vegetables and their willingness to eat them is discussed.The conversation delves into the benefits of gardening, including taste, nutritional value, and reduced carbon footprint.About August's experience as a head chef at Raymond Blanc and the transition from her previous job.PERKS FOR YOU10% off Innermost protein and supplements with code ADAMH-1010% off Liforme yoga mats with code HUSLER10 10% off Colorful Standard clothing with code ADAMHUSLERCS1010% off Vivobarefoot with code ADAMHUSLERVB25% off our online platform full of yoga, sound and meditation, with code HONEST25 (25% off single 12 month membership or reoccurring monthly membership until cancellation) Hosted by @adamhusler and @iamhollyhusler

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

This weeks episode is a 2 part show. In the first part of the show - Roger Watson - a highly acclaimed chef now working as a private chef joins us from Indianapolis, Indiana. Roger was born and raised in Doncaster in South Yorkshire in England. Roger started cooking in 2001 while still in high school when he landed a job at a local restaurant in his home town. Roger eventually enrolled in a hospitality program as Doncaster college. However, Roger left Doncaster college early before graduating after being told he would not achieve anything by leaving school early. As a result, this was the motivation Roger needed to fuel his career. Roger eventually moved to Manchester to further his career by woking at Raymond Blanc's restaurant - while also mentoring under head chef Simon Stanley. This prepared Roger for his eventual move to London where he worked under several noted chefs and restauranteurs such as Gordon Ramsey, Tom Aikens, and Bibendum. While working in London, Roger also cooked for visiting US Presidents and for the Royal Family. In 2013, Roger got his break in to the private chef industry when he worked for a Ukrainian billionaire - cooking for his family of 4 and staff. This was at the most exclusive address in the world - Number 1 Hyde Park, London. In 2015, Roger moved to Memphis, Tennessee to continue his career as a private chef. Since 2019, Roger is now a private chef for an ultra high net worth family in Indiana and loving his life! In the second part of the show - Elissa 'HellQueen' Dunn returns to the show. Elissa discusses rebranding from The BadassBartender to HellQueen Cocktails. Elissa discusses how this change came about and the process involved in the rebrand. You can find Elissa's on Instagram @hellqueencocktails Links @chefrogerwatson chefrogerwatson.com @hellqueencocktails @sugarrunbar @babylonsistersbar @argyle_arms_2023 @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

In today's episode, we have two very special guests joining us, James Ellis and Jason Shaw, the founders of Elevated Food for Life. Elevated Food for Life is a groundbreaking platform that can be best described as the Netflix of healthy recipe sites. With over 200 mouthwatering recipes and an extensive library of video instructions, this platform is revolutionising the way we approach healthy cooking. James Ellis, a nutritionist, and Jason Shaw, a professional chef, joined forces to create Elevated Food for Life. James, who left a successful career on Fleet Street, pursued his passion for health by becoming a clinical nutritionist and gaining an MSc in Nutrition. He's also a health coach and conditioning coach, with a keen interest in biohacking, enabling him to achieve a metabolic age 22 years younger than his actual age. Jason Shaw, our other guest today, developed his culinary skills in the kitchens of the acclaimed Trust House Forte Hotel in Bramhope, Leeds. Over the years, he has worked alongside some of the biggest names in the business, including culinary legends Marco Pierre White, Gordon Ramsey, and Raymond Blanc. Now, an industry consultant, Jason brings his wealth of experience and expertise to Elevated Food for Life. During our conversation, James and Jason will take us behind the scenes of Elevated Food for Life and explain how they developed this innovative platform. We'll delve into the benefits of a healthy lifestyle, exploring the nutritional aspects and discussing how to save money on quality ingredients. If you've ever felt overwhelmed in the kitchen or struggled to find healthy recipe ideas, this episode is for you. James and Jason are here to inspire and educate us on the art of healthy cooking and the importance of nourishing our bodies. So, without further ado, let's dive into my conversation with James Ellis and Jason Shaw, the founders of Elevated Food for Life, in episode 597 of Informed Choice Radio.

In the second of our three chats this week (The main course), I was lucky enough to get some time with the absolutely awe inspiring and industry icon that is Raymond Blanc, Chef Patron at Le Manoir Aux Quat'Saisons, founder of Brasserie Blanc, author of several books and of course, TV personality extraordinaire.The chat is laden with gold including:-Inclusive luxuryThe many strings to Raymond's BowFamily & ValuesHumble beginningsAn early understanding of foodLe Manoir and future evolutionThe Hospitality OpportunityReinventionThe changing face of luxuryGrowing up with foodTrying out as a nurseFalling for restaurantsStarting at entry levelLaying some serious foundationsBeing exiled to UKThe food scene in the 70'sThe big opportunityThe lack of an early mentorLearning the scienceProfessor KurtiMolecular GastronomyRegenerative farmingFinding Le ManoirTeamTime spent in Raymond's company is time well spent indeed, his energy is incredible and his passion for hospitality is unrelenting and incredibly infectious. I was lucky enough to get some time with him off microphone too and if there is a greater role model for our industry, then I've yet to find them. Moreover, Raymond's story does not disappoint with so many lessons throughout and more than just a pinch of fun.Enjoy!This week's episode is brought to you in partnership with Zero Procure who are here to make procurement simple, offering great value and quality for products and services, all for zero cost. Just click on this link www.zeroprocure.com/podcast to help support both this podcast and your business.This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacyChartable - https://chartable.com/privacy

We have discussed it many times on The Cafe Hustle, but the hospitality industry is generally experiencing a staffing crisis. An apparent shortage of people entering the industry worldwide is putting strain on businesses and their employees. This is where Hospitality Rising comes in. In essence, Hospitality Rising is a campaign focused on changing the image of hospitality as a career, and I am delighted to be able to support this campaign. In this episode, we share some of the Hospitality Rising interviews with Angela Hartnett OBE and Raymond Blanc OBE, as they chat about the amazing opportunities that a hospitality career has given them and the reasons why they are supporting Hospitality Rising. I know times are tough, but if you can support the Hospitality Rising campaign, head to hospitalityrising.org and get involved now. FREE Workshop - Leading With Purpose Join Andy for this free workshop on 23 November, where he will share key skills and strategies to get the most out of your business. Reserve your place now! Partners Thank you for supporting our sponsors at The Cafe Hustle Podcast! Our title sponsor is RotaCloud: Find out how you can transform your people management and give your management team practical insights into labour cost over at RotaCloud.com.​ Espressly.co: In a digital age, it is important to have branded mobile assets. Get a custom-branded mobile ordering and loyalty app for your business over at Espressly.co.​ Hustle Together Online Community Go to thecafehustle.com/together to join the waitlist and have the opportunity to be one of our first 150 Founding Members. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's been another busy week in Shackbaggerly world. Katie left home for six days. Howard gets a mention in the New York Times. Harvey (The Retriever) gets fan mail and June has another moment. There's also time for recipes too, but as ever in a loose disorderly manner. That's Shackbaggerly episode 86. Next week it's a Shackbaggerly special with Howard's mum June. Yes we've more June Moments than you can shake a stick at! --- Send in a voice message: https://anchor.fm/katie-johnson73/message

Trevor Horn joins Nikki Bedi and Richard Coles. The multiple award-winning music producer shares stories from his decades in the music industry. First coming to prominence with The Buggles, Horn ran a label and influenced the iconic sound of artists including ABC, Frankie Goes to Hollywood, Grace Jones and Seal. Raymond Blanc takes Anna Bailey around his orchard in Oxfordshire. Angela Hui talks about her experiences growing up in a Chinese takeaway in rural Wales, having duel identities and, after growing up hating food, developing a love of cooking as an adult. Suzi Ruffell shares her Inheritance Tracks: You're the First, the Last, My Everything by Barry White and Born this Way by Lady Gaga. Adam Parkinson is one half of the Two Mr Ps in a Pod(cast), two brothers from Manchester with over fifteen years of experience working in primary education. Together they share tales from the classroom and reminisce about their own school days. The podcast has amassed over five million listens, they've toured and written two books so far. Adventures in Modern Recording: From ABC to ZTT by Trevor Horn is published on 13 October. Angela Hui: Takeaway: Stories From Behind the Counter is out now. Suzi Ruffell's UK Tour ‘Snappy' runs until the end of October. This Is Your Own Time You're Wasting by Lee and Adam Parkinson is out now. Producer: Claire Bartleet

The award winning and inspirational chef tells his food story to Dan Saladino. One of his mentors, Raymond Blanc, explains why Michael is one of the best chefs of his generation. Produced and presented by Dan Saladino.

Today's guest is one of the UK's most loved chefs, Gennaro Contaldo. A key player in bringing his native Italian cuisine to British shores over recent decades, Gennaro's written over a dozen best-selling Italian cookbooks and is the mentor to his protege Jamie Oliver, who credits Gennaro with teaching him everything he knows about Italian cooking, and Gennaro calls him his sixth child. You'll have seen on numerous TV shows with Jamie, on Saturday Kitchen and on Two Greedy Italians, with the late great Antonio Carluccio. This episode is a real love letter to Gennaro's homeland of Italy, bringing to life with such passion destinations like the Amalfi coast, Puglia, Sicily and the Aeolian Islands. So, fasten your seatbelts, and let's get started.Destination Recap:Minori, Amalfi Coast, ItalyMonte Gargano, Puglia, Italy Monte Sant'Angelo, Italy: Saint Michael's CaveSalina, Aeolian Islands, Sicily, ItalyCatania, Sicily, ItalyStromboli, Aeolian Islands, Sicily, ItalyLipari, Aeolian Islands, Sicily, Italy Signum Hotel, Aeolian Islands, Sicily, Italy Naples, ItalyIndia Gennaro is an ambassador for Citalia and his latest recipe book Gennaro's Limoni: Vibrant Italian recipes celebrating the lemon is out now.With thanks to…Clinique UK - Discover Clinique at World Duty Free today. Citalia - Discover the real Italy with Citalia, the UK's leading Italian holiday specialistsVilla D'Este Hotel - Experience one of Europe's grandest hotels, on the shores of Lake Como in Italy, for its 150th season. Visit villadeste.com to find out more.If you're enjoying the podcast, then it would be wonderful if you could leave a rating or a review on your podcast app - it really makes a big difference because it helps other people to discover the podcast. And to hear future episodes as soon as they're released don't forget to hit subscribe or “follow” on your podcast app of choice.To find out who's joining me on next week's episode, come and follow me on Instagram, I'm @hollyrubenstein - I'd love to hear from you. If you can't wait until then, there's always the first six seasons to catch up on, with guests from Sir Michael Palin and Jo Malone, to Stanley Tucci and Raymond Blanc. See acast.com/privacy for privacy and opt-out information.

Today, we're being transported to an island paradise. An archipelago of nearly 700 coral islands, 100,000 square miles of the world's clearest turquoise ocean, secret sandbars, private coves, secluded pink sand beaches, and undisturbed wildlife. We're heading to The Beautiful Bahamas. There are 16 main islands in the Bahamas, and no two islands are alike with their own culture, history, cuisine, diving, fishing - there is something for every type of traveller, and I'm joined today by two fabulous guests who will be bringing these different islands to life.First I'm joined by someone who has called The Bahamas their home for over 25 years, the designer, entrepreneur and former model, India Hicks. India is the daughter of famed interior designer David Hicks and Lady Pamela Hicks. She is the granddaughter of Lord Mountbatten who was Prince Philip's uncle and whose assassination by the IRA was most recently depicted on the The Crown on Netflix. India was thrown into the spotlight as a teenager when was a bridesmaid to her godfather, Prince Charles and Princess Diana at their wedding. So it may seem somewhat of an unusual decision that India has settled and raised her five children on a tiny Bahamian island. She speaks to me from her home on the picture postcard Harbour Island.And later we'll be joined by the acclaimed travel writer and editor Alicia Miller. Alicia has written extensively about the Bahamas and is full of tips and recommendations about so many different islands.Destination Recap:India HicksHarbour IslandThe Dunmore Beach ClubThe Landing HotelQueen ConchCocoa Coffee HouseWindermere IslandAndrosKamalame Cay, AndrosNew ProvidenceRosewood Baha Mar, New Providence Blue Holes divingGrand BahamaTiger Shark divingAlicia MillerHarbour IslandThe Landing Hotel The Dunmore Hotel New ProvidenceNassauParadise IslandAtlantis HotelBaha MarRosewood Baha MarCafé Boulud The BahamasMarcus at Baha MarDowntown NassauThe Graycliff Hotel Fish FryFrankie Gone Bananas BREEF Coral Reef Sculpture Garden & Coral NurseryThe Poop Deck restaurant The ExumasSpanish WellsAndrosKamalame CayGrand BahamaCoral Vida ProjectEleutheraThe Other SideThe CoveIf you would like find out more about the Bahamas, check out bahamas.com.To hear future episodes of the podcast as soon as they're released don't forget to hit subscribe or “follow” on your podcast app of choice. To find out who's joining me on next week's episode, come and follow me on Instagram, I'm @hollyrubenstein - I'd love to hear from you. If you can't wait until then, there's always the first six seasons to catch up on, with guests from Sir Michael Palin and Jo Malone, to Sir Ranulph Fiennes and Raymond Blanc . See acast.com/privacy for privacy and opt-out information.

Today, we're heading to a mountainous island nation in the Pacific Ocean, with two main islands, the North and the South. A land of mammoth national parks, epic biodiversity, dynamic Māori culture and world-class adventure sports. One of the most popular destinations to be picked by my guests as top of their travel bucket list. It is of course, New Zealand.Today's episode is a bumper celeb guest double bill, representing both the North and the South Island, kicking off with the comedian, writer and actor Rose Matafeo, who grew up in Auckland on the North Island. Rose's critically acclaimed show Horndog won the award for Best Show at The Edinburgh Fringe Festival, setting her on a trajectory to international stardom. Her sitcom, Starstruck, which she writes and stars in was commissioned by the BBC and HBO Max. Season One became the BBC's best performing new comedy of last year. Rose is particularly passionate about NZ's food and cultural scenes, and she shares her must dos, her must eats, and all her insider North Island knowledge, from its magnificent coasts and beaches, to geothermal wonders, sprawling farmlands and Māori rich culture.And then we head to the South Island, where we are joined by arguably the greatest rugby player of all time, Richie McCaw. Richie captained the New Zealand All Blacks for 15 years in the 00s and 10s to two world cup wins. He achieved an astonishing 148 caps, a record only just beaten and was named World player of the year 3 times. From wildlife to wineries, glacial valleys to star-filled skies, its no wonder the other-worldly mountainous South Island was the destination where the Lord of the Rings films were set. It's been Richie's home all of his life, and he shares his expert knowledge on the island he knows so well.Destination Recap:Rose MatafeoAuckland, North IslandAuckland Live, North IslandCivic Theatre, Auckland, North IslandThe Basement Theatre, Auckland, North IslandThe Classic Comedy Club, Auckland, North IslandPiha Beach, North IslandHerne Bay, North IslandPonsonby Food Court, Auckland, North Island K Road, Auckland, North IslandPeach Pit, K Road, Auckland, North Island Bestie Cafe, K Road, Auckland, North Island Mount Maunganui, North Island Rotoroa Island, North Island Waitomo Caves, North IslandTaranakiNew PlymouthWellington Te Papa gallery, Wellington Tanuki's Cave, AucklandRichie McCawKura, South Island Wānaka , South IslandCentral Otago, South Island Southern Alps, South IslandBay of Islands, North Island Terminal Lake, South Island Taranaki, New Plymouth, North Island Poor Knights Islands, North Island Stewart Island, South Island If you're ready to find out more about planning your trip to NZ, head to newzealand.com and check out your favourite travel magazines and newspaper travel sections, which have plenty of handy guides.And to hear future episodes as soon as they're released don't forget to hit subscribe or “follow” on your podcast app of choice.To find out who's joining me on next week's episode, come and follow me on Instagram, I'm @hollyrubenstein - I'd love to hear from you. If you can't wait until then, there's always the first six seasons to catch up on, with guests from Sir Michael Palin and Jo Malone, to Sir Ranulph Fiennes and Raymond Blanc. See acast.com/privacy for privacy and opt-out information.

Today, Garrey Dylan Dawson is the general manager at Henne Kirkeby Kro — a Michelin-starred restaurant on the west coast of Denmark. But that scarcely scratches the surface of the former chef's long and illustrious career in the industry.His highlights reel includes a decade as the head chef at The Fat Duck — alongside Heston Blumenthal — when it won its three Michelin stars; a long-running stint on one of the UK's best-loved food programmes, Ready, Steady Cook; and a move to Denmark, where he forged a formidable relationship with chef Paul Cunningham at Henne.In episode seven, we discover how Garrey broke into fine dining; why he turned down a job with “one of the godfathers of cooking”, Raymond Blanc; what it was like working with Heston Blumenthal; why he decided to leave the kitchen to focus on front-of-house operations; how he gets the best of his team; and why he rarely eats at Michelin-starred restaurants.

Hello and welcome to The Travel Diaries Season 7! I'm starting this season with a Destination Special mini series - three incredible destinations, all on my travel wish list, with some great celeb guests and destination experts helping us bring them to life, and today is no exception. We are heading on a journey to South East Asia, to a small but mighty thirty mile long tropical island, surrounded by sixty two smaller islands, with Malaysia to its north and Indonesia to its South. It is of course Spectacular Singapore. Beyond Singapore's picture-perfect skyline and bustling city centre, there's so much about this country to explore and I have two fabulous guests who will help us do just that. First, Michelin-starred chef, tv presenter and author Tom Kerridge returns to the podcast. When he joined me be back on Season 2, he picked Singapore as his all time favourite destination, and so I thought who better to come back? Food is so important in Singaporean culture that a common greeting is "Have you eaten?” And then we'll be joined by novelist, editor and travel journalist Annabelle Thorpe. Annabelle spent six years on the Times Travel desk, before becoming deputy travel editor for Express Newspapers, and then taking the same role at the Observer. She has a particularly spot for Singapore which she has visited and written about many times. She shares her insider tips and expert knowledge, and so many recommendations if you are planning a trip to Singapore - which I hope after listening to this episode you will be inspired to do. I know I certainly am!Destination Recap:Tom KerridgeMarina Bay Sands HotelHawker food stallsRestaurant ZénAnnabelle Thorpe Singapore Botanic GardensGardens by the BaySentosa IslandJurong LakeBukit Timah Nature ReserveAnn Siang HouseRaffles SingaporeCapella SingaporeNational Museum of SingaporeFort Canning ParkFullerton RoadIf you're inspired to start planning your trip to Singapore, head to visitsingapore.com and check out your favourite newspapers and travel magazines which often have detailed destination guides.If you're enjoying the podcast, then it would be wonderful if you could leave a rating or a review on your podcast app - it really makes a big difference because it helps other people to discover the podcast. And to hear future episodes as soon as they're released don't forget to hit subscribe or “follow” on your podcast app of choice.To find out who's joining me on next week's episode, come and follow me on Instagram, I'm @hollyrubenstein - I'd love to hear from you. If you can't wait until then, there's always the first six seasons to catch up on, with guests from Sir Michael Palin and Jo Malone, to Sir Ranulph Fiennes and Raymond Blanc . See acast.com/privacy for privacy and opt-out information.

Scott and Chris set up your weekend with big laughs and great guests. This week they're joined by Formula 1 driver Lando Norris, superstar chef Raymond Blanc and comedian Nathan Caton. Plus 9-year-old Isla reviews her parents' record collection and listens to a 90s grunge classic.