Podcasts about Ready Steady Cook

Show Notes:In this episode, I am thrilled to introduce you to Tracy from Tracy Longdon Consulting, a Feng Shui expert who has completely transformed my home and my life. Tracy shares her 23-year journey in Feng Shui, how she's worked with clients to shift energy, and even her experience on Ready, Steady, Cook!We dive into the magic of Feng Shui with real-life examples of how it has made a huge impact on my finances and relationships. Tracy explains how simple adjustments to your space can invite prosperity, love, and harmony. We also discuss how electromagnetic frequencies (EMFs) and geopathic stress impact your well-being and what you can do to protect yourself.Tracy's approach is all about empowerment and making small, practical changes that bring powerful results. Whether you're looking to improve finances, attract love, or create a more peaceful environment, this episode is packed with insights you won't want to miss! Guest Bio:Tracy from Tracy Longdon Consulting (TLC) Feng Shui is Tracy's passion, leading her all over the country in the last 23 years & onto TV and radio, including a Feng Shui edition of Ready Steady Cook in 2007. Graduate Consultant of the Feng Shui Academy 1999 and Accredited Consultant with the Feng Shui Society since 2002, her aim is to empower her clients to make small changes in their homes which can have a big impact on their lives.Tracy Longdon Consulting Links:· Facebook - https://www.facebook.com/TLCFengShui· Instagram - https://www.instagram.com/tlcfengshui/ Host Bio:Amanda Tooke renowned Spiritual Teacher and NLP Manifestation Coach is the host of the Angel Mystic Podcast. With a passion for helping women experience happiness and fulfilment by connecting with their Angels, manifesting their desires, so they can live with daily ease and flow for an abundant life.Her engaging storytelling and valuable insights make her podcast a captivating listen. As she shares her own stories, interviews inspiring guests and answers your questions around Angels, Spirituality and Manifesting. Dates for your Diary:

Today we're honoured to be joined in the studio by the wonderful Romy Gill MBE who's an award winning food/travel writer and broadcaster and was the owner and Head Chef at Romy's Kitchen, and In 2016 she was appointed an MBE in Queen Elizabeth's 90th Birthday Honours List. On this podcast we discuss; her incredible journey from West Bengal to the UK, her memories of 1000 mile picnics to the Punjab as a kid, the magic of Tiffin boxes, why she can never emulate her mothers cooking, why she thought she was getting punked when she got an MBE, the struggles of opening a restaurant in the UK, a nightmare Valentines Day service involving Grace Dent and Matt Tebbutt, how a Fay Maschler review changed her life overnight, the secrets to cooking great Indian food, why Dishoom changed the game in the UK food industry, secrets from Ready Steady Cook and much much more..... ------------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily. Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto... https://www.amazon.co.uk/Books-Romy-Gill/s?rh=n%3A266239%2Cp_27%3ARomy%2BGill

For this bonus episode, Nat and Jo are chatting about one of their favourite telly genres - cooking shows. They hear from listeners about their fave chefs and cooking telly, including Nigella Lawson, Jamie Oliver and Angela Hartnett. Plus they give backstage goss about some of the shows they've been on themselves. What was it like for Jo on Cooking With The Stars and Ready Steady Cook? How was Nat's experience on Sunday Brunch and has she ever been asked to do MasterChef?Natalie Cassidy and Joanna Page chat about all things on and off the telly. What they can't stop watching, what they definitely aren't going to bother with, new releases and comforting classics – TV is timeless and no telly is out of bounds. As well as having a natter about what's on TV, they share backstage goss from the world of telly, whilst also cracking up about the more humbling moments in their lives. Self-confessed TV addicts and stars of two of the biggest shows on our screens, EastEnders and Gavin and Stacey, Natalie and Joanna are the perfect companions to see what's occurring on and off the telly.Get in touch by sending us a message or voice note via WhatsApp to 03306 784704.Hosts: Natalie Cassidy and Joanna Page Producer: Georgia Keating Executive Producer: Richard Morris Commissioning Editor: Rhian Roberts Production Co-ordinator: Becky Carewe-Jeffries Sounds Editor: Arlie Adlington Music by MCassoOff The Telly is a BBC Studios Audio Production for BBC Sounds.

Mark Gregory is a chef who has worked around the world, cooking for royalty, music legends and sporting greats - and has spent decades in top European kitchens. He's appeared on TV shows like Ready Steady Cook and the BBC's Good Food Show and Mark was the first kiwi chef to be awarded both the Master of Culinary Arts by the Royal Academy and France's Master Craftsman status. He joins Francesca Rudkin in studio to talk all things Christmas cooking and his cookbook 'Christmas at the Castle'. LISTEN ABOVE. See omnystudio.com/listener for privacy information.

Author and historian Charles Spencer has written many books including The White Ship, To Catch A King and A Very Private School, and now finds himself down a Rabbit Hole – along with his fellow trivia hunters Cat Jarman and Richard Coles - in their podcast The Rabbit Hole Detectives. Digging into the past and uncovering weird and wonderful stories, every week the trio discuss the whos, whats, whens and whys and have now turned all this into a book… aptly titled The Rabbit Hole Book. Charles joins us to dig a little deeper… Romy Gill is a celebrated chef and food writer whose many TV appearances include Ready Steady Cook, Morning Live, Countryfile and Celebrity Masterchef, as well as being a regular voice on Radio 4 on The Food Programme. Her food is inspired by both her West Bengal and Punjab roots, and she tells us all about her new book in which she collects many recipes of home, Romy Gill's India. Former EastEnder turned X Man Ben Hardy has left both Albert Square and his superhero wings behind to take on the role of Luke, a single father and a seemingly straight, white, car mechanic, who meets and forms a deep relationship with a south Asian, queer, club dancer called Ayesha in the film Unicorns. Ben joins Clive to talk about the challenges of the role and his leap from the small to the big screen. Comedian, writer and campaigner Sarah Mills was diagnosed with bowel cancer in 2018, or, as she puts it, “my bum tried to kill me”. Since then, she has tried to shine a light on hidden disability and has been breaking taboos in conversations around what would normally be seen as embarrassing bodily functions. She tells us all about her new Radio 4 series Sarah Mills' Bad Bod Squad, and all things leaky, squeaky, lumpy and wonky. There's music from New Starts who bring their style of new wave and angular guitar rock with two songs - Don't Need Persuading and Let Me Start Again.Presenter: Clive Anderson Producer: Elizabeth Foster Production Co-ordinator: Lydia Depledge-Miller

Don't panic - but it's just a month today until Christmas. If that has stress levels rising a little, Kiwi chef Mark Gregory has a new book out that's full of festive inspiration. Mark has spent decades in kitchens around the world - he's cooked for celebrities, royalty - he was the first Kiwi to be awarded a Master of Culinary Arts by the Royal Academy - he's appeared on TV shows Ready Steady Cook and the BBC's Good Food Show. He's also a massive fan of Christmas....which is why he's created his Christmas at the Castle Cookbook and YouTube series. While the traditional festive fare is included in the book, there's some Kiwi twists on the Christmas faves - and an emphasis on making things simple. It's not just recipes - Mark's also included ideas for gifts and for family fun on the big day itself.

Eggy Greggy delivers the perfect egg in Egg Chat, trouble escalates for Jasmine in Everyone's Rubbish! and the show's team are hitting the ceiling because…..mm good question!

Sir Peter Bazalgette was until recently part of the previous Government's committee to review how the BBC was funded. In his distinguished career he has been responsible for shows such as Big Brother, Changing Rooms and Ready Steady Cook, he's also a former chair of Arts Council England and in September 2023 he stepped down as chair of ITV. He is now co-chair of the Creative Council. On this week's programme we discussed the Media Act (was anything left out), BBC funding and the future of public service broadcasters.I see Freely, which has recently been launched as an online way of getting all the public service broadcasting in a streaming service, I see that is just the beginning. I think there needs to be further mergers. And it'll be interesting to see what happens to Channel Five. Now that it looks like the owners Paramount are selling out, because I don't think it's going to be a priority for the new American owners. And it may well change hands in the next six to nine months. To support our journalism and receive a weekly blog sign up now for £1.99 per month: www.patreon.com/BeebWatch/membership Or if you'd rather make a one-off payment (which doesn't entitle you to the blog) please use our crowdfunding page:https://www.crowdfunder.co.uk/p/roger-boltons-beeb-watch-podcast @BeebRogerInstagram: rogerboltonsbeebwatchLinkedIn: Roger Bolton's Beeb Watch email: roger@rogerboltonsbeebwatch.com   Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Chef Anna Haugh became a famous face on BBC's “Ready Steady Cook”. She was a staple on this show during lockdown, giving tips for meals to make life a bit more exciting. She has her own restaurant in London called Myrtle, and now she has written a gorgeous cookbook.

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This episode features cake maker Abigail Amankwa and we have an open discussion about what is currently working right now in the world of social media.   I had the privilege of sitting down with Abigail Amankwa, a wedding cake designer whose journey is as sweet and intricate as the cakes she crafts, in this episode of Wedding Business Podcast! I was hooked as Abigail shared how, at 19, she chose baking over college, sharing her childhood obsession with cooking shows like "Ace of Cakes" and "Ready Steady Cook with Ainsley Harriott."  What stood out to me was Abigail's wisdom beyond her years. Her journey wasn't just about starting a business; it was about staying true to herself and her values. Even when a golden opportunity knocked on her door – a chance to work at the bakery that crafted the royal wedding cake – she passed it up to adhere to her personal commitments. She's not just a talented cake designer; she's a digital marketing whiz who's tailored her approach to suit her niche market in the wedding industry. She also talked about the darker side of visibility, sharing experiences of criticism and the complex dance of maintaining authenticity on social media. On this episode, we talked about: The balance between corporate job security and the freedom of entrepreneurship. Public perception and criticism faced by business owners, especially with a growing personal brand on social media. Business-minded approach to social media for growth and connections. The importance of targeting platforms that resonate with ideal clients Social media's  role  in the customer decision-making process. The benefits of having a cohesive brand presence across all platforms.   Learn more about Abigail Amankwa & Bloom and Crumb at https://www.bloomandcrumb.co.uk/ and connect with her on Instagram at https://www.instagram.com/bloomandcrumb/ Learn more about Faye Cornhill & The Wedding Business Club at https://theweddingbusinessclub.com/ and connect with me on Instagram at https://www.instagram.com/fayecornhill/

In this episode of The 5 O' Clock Apron Podcast, Claire cooks with Rebecca Wilcox, journalist, broadcaster, deputy president of Childline and the daughter of Esther Rantzen. The Guardian newspaper have her down as “brilliant… both brainy and funny (a rare combination in a presenter), and a proper investigative journalist as well as a silly trigger-happy prankster." On the day of the recording, Claire drove to Rebecca's farmhouse, which as all best farms must, comes complete with an aged Argentinian polo horse horse named Chunk. Rebecca wanted some help to make her carbonara not “gloopy, grey or scrambled”, Claire, though bemused by Rebecca's suggestion for beans in a carbonara to begin with, is fully on board by the end of the episode. Armed with pancetta, the beans, some dried pasta and two types of cheese, Claire and Rebecca make carbonara together chatting teenage years in the 90's, winning Ready Steady Cook, drug deals for a television series and how to feed children in a way that makes sense in the maelstrom that is family life. Chop and chatter, on repeat. Hosted on Acast. See acast.com/privacy for more information.

Colin Lane is a comedian, actor & host. He is best known as Lano from Lano and Woodley, Australia's most beloved comedy duo. In almost 20 years together Lano & Woodley won the coveted Perrier Award for best show at the Edinburgh Fringe Festival, starred in their own television series and toured sold-out shows across the country. They said ‘Goodbye' in 2006 with a national tour that took in 34 markets and sold more than 150,000 tickets. In 2018, the duo reprised their roles as Lano & Woodley for FLY, with a sold-out national tour of 85,000 ticket sales and winning the prestigious Melbourne Comedy Festival ‘People's Choice Award'. Colin has appeared in Don's Party for the Melbourne Theatre Company and the Sydney Theatre Company, made many TV appearances including guest panellist on the UK favourite QI, alongside Stephen Fry and Alan Davies – most recently on the new-look, Sandi Toksvig version of the hugely popular show. 2016 has seen Colin working with Red Stitch under director Nadia Tass in a new Hannie Rayson play Extinction, and the musical comedy whodunit, Curtains, under Roger Hodgman for The Production Company.  He has made numerous TV appearances on Good News Week, Spicks and Specks, Welcher & Welcher, Thank God You're Here, Neighbours, All Star Family Feud, Show Me the Movie!, The Circle and hosted Ready Steady Cook (2011-2013).   His new show 'In Tails' is on sale now. In Tails with David Hobson - where a comedian and an opera singers worlds collide. We chat about his many hobbies, feeling comfortable in your own skin, collaboration, splitting up with a long-term collaborator (Frank Woodley), imposter syndrome, cancelled shows, change of view of success, his new shows, plus plenty more!   The video footage of this entire chat is now out as well (one day after release)! So check them out on YouTube under Michael Kahan Check Colin out on: Instagram: https://www.instagram.com/officialcolinlane/ Website / tickets: https://www.davidhobsonandcolinlane.com/ Facebook: https://www.facebook.com/officialcolinlane https://www.facebook.com/davidhobsonandcolinlane X/ Twitter: https://twitter.com/TheColinLane ------------------------------------------- Follow @Funny in Failure on Instagram and Facebook https://www.instagram.com/funnyinfailure/ https://www.facebook.com/funnyinfailure/ and @Michael_Kahan on Insta & Twitter to keep up to date with the latest info. https://www.instagram.com/michael_kahan/ https://twitter.com/Michael_Kahan   The video footage of this entire chat is now out as well (one day after release)! So check them out on YouTube under Michael Kahan Check Felicity out on: Instagram: https://www.instagram.com/felicityward/ Website: https://www.felicityward.com/ Facebook: https://www.facebook.com/felicityward X/ Twitter: https://twitter.com/felicityward Tiktok: https://www.tiktok.com/@felicityjward ------------------------------------------- Follow @Funny in Failure on Instagram and Facebook https://www.instagram.com/funnyinfailure/ https://www.facebook.com/funnyinfailure/ and @Michael_Kahan on Insta & Twitter to keep up to date with the latest info. https://www.instagram.com/michael_kahan/ https://twitter.com/Michael_Kahan

Moshe Ndiki, host of Ready Steady Cook, discussed what viewers can expect from the show, featuring well-known chefs demonstrating their skills by putting together mystery ingredients from home and premieres today on SABC 3 at 7 PM.See omnystudio.com/listener for privacy information.

Miguel Maestre joins CBR Wrapped to discuss the reboot of Ready Steady Cook and makes a controversial statement about the cooking quality of air fryers.See omnystudio.com/listener for privacy information.

JB is at the MCG again ready for the Pies and Swans, and Billy rips through his All Sports Report Celebrity Chef Miguel Maestre talks Ready Steady Cook, before we do Friday Brag Artist. Then Jacob in Yarrawonga has a crack at $10k with Guernsey Cash, and we recap last night's game between the Blues and Tigers. Glen Boss previews the All-Star Mile, we've got a mountainous edition of the Idiot File, Rosie has some social media feedback, and Billy has a Fruity Friday JokeSee omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

On today's podcast, Allan & Carly take a look back at a PACKED weekend in Broome... And an adventurous trip home for Carly! Miguel Maestre calls in to talk Ready Steady Cook and reveals who pays when the former cast of The Living Room go to dinner. Plus, WA skimpies were hired for a... Different... Kind of jobSee omnystudio.com/listener for privacy information.

Our good friend Miguel Maestre joins Jonesy & Amanda to chat about Ready Steady Cook. See omnystudio.com/listener for privacy information.

Controversial influencer Emmy Lou McCarthy is set to hit our tv screens on the reboot of Ready Steady Cook. The iconic cooking show is back on Channel Ten after more than a decade off the air.  Byron Bay influencer Ruby Tuesday Matthews says she was targeted in the wild by an online troll who damaged her car in a brazen attack. Sophia Begg has hit back at her followers for invading her privacy. The TikToker who goes by the handle Sophadophaa has vowed to keep her private life under wraps now after an influencer tea page exposed the identity of her apparent secret boyfriend.   As we gear up for the Sydney leg of Taylor Swift's Eras Tour, debate is raging around the ethics of going to more than one show.  AND whilst most exes leave their partners with trauma… TikToker Anna Paul is bucking the trend. She's earned herself the title of ‘best ex-girlfriend' after surprising her ex, Glen Thompson,  with his dream car… There are three ways you can become an Outspoken Plus subscriber. Apple users can subscribe via Apple Podcasts here: apple.co/outspoken, while Android users can subscribe via Spotify here: https://podcasters.spotify.com/pod/show/outspoken-plus/subscribe or Patreon here: https://www.patreon.com/outspoken_plus. * An annual subscription is only available on Apple Podcasts. Follow Outspoken Follow Outspoken on Instagram and TikTok, plus join in on the conversation in our Facebook Community. Podcast hosted by Amy Taeuber, Kate Taeuber and Sophie Taeuber.     See omnystudio.com/listener for privacy information.

In this episode of Careers Unwrapped, host Mark Fawcett is joined by James Tanner, Chef and TV Personality. Together, they unwrap James' career, from his entry into the chef trade to becoming a TV personality, and his advice for anyone looking to take the first step into becoming a chef professionally.

We've got a question today from a Ronnie who isn't sure whether they should house share with a married couple or not. Plus all the info on Ready Steady Cook...Hey - don't forget to get your Christmas questions in for our final episode of the year. Send 'em over to @canwehelpyoupodcast or canwehelpyoupodcast.com and make sure you send your details if you wanna take part in our secret santa! Hosted on Acast. See acast.com/privacy for more information.

We've got a question today from a Ronnie who isn't sure whether they should house share with a married couple or not. Plus all the info on Ready Steady Cook...Hey - don't forget to get your Christmas questions in for our final episode of the year. Send 'em over to @canwehelpyoupodcast or canwehelpyoupodcast.com and make sure you send your details if you wanna take part in our secret santa! Hosted on Acast. See acast.com/privacy for more information.

If you had a feeling in your gut that today's podcast is for you, you'd be right.    Sunni Patel's journey from optometrist to leading wellness, lifestyle and nutrition coach was the result of a brush with ill health.    Sunni chats with Rhona and Payman about the challenges of getting and giving diagnoses, the links between nutrition, gut health and well-being, and why love is just a four-letter word!   Enjoy!   In This Episode 03.12 - Medical gaslighting 06.19 - Backstory 12.02 - Patients, practitioners and health 22.39 - Gut-brain axis and stress 27.53 - Fasting 40.43 - Eating disorders and body positivity 47.27 - Identity and body dysmorphia 52.57 - Stigma 56.16 - Gut feelings, trauma bonds and love 01.06.19 - Nutrition and microbiomes 01.19.17 - Probiotics and prebiotics 01.22.26 - Advice About Sunni Patel Dr Sunni Patel is a wellness, lifestyle and nutrition with certifications in nutrition, eating addiction, personal training and fitness.   His expertise on a range of issues has been featured on Ready Steady Cook, Newsround, ITV News, and BBC Radio.  

Original Articles: https://en.wikipedia.org/wiki/Ready_Steady_Cook https://www.biscuitpeople.com/magazine/post/top-13-british-biscuits Contact us: wikiweekends@gmail.com With Lucas Holland: https://www.twitch.tv/LegendOfKanto https://twitter.com/LegendOfKanto https://tiktok.com/@KantoLegend_ and Karl Smallwood: https://www.twitch.tv/karlswood https://www.youtube.com/channel/UCUaBEY5s2anSFnsX5oEvjdg https://twitter.com/KarlSmallwood https://www.instagram.com/karlswood/

Chef Romy Gill MBE, who is a dear friend, is on the podcast today sharing her culinary wisdom, her energy and passion for food as well as her voice for women of colour and the stigma that still surrounds the menopause.Romy is a celebrity Indian chef, food and travel writer and broadcaster. She was the owner and head chef at Romy's Kitchen and in 2016 she was appointed an MBE in the Queen's 90th Birthday Honours list. Today we talk about her lived experience of the menopause, how changing her training from mostly running based to include strength training completely shifted her weight. We also talk about women from SA backgrounds and why it's still an uphill battle to break down the taboo of women's health in general, plus the spices with medicinal properties, how to combine flavourful ingredients for health and why the backbone of Indian cooking is healthier than most people think.You'll find her on BBC1's Ready Steady Cook, Sunday Brunch, The One Show, Country Life, Celebrity MasterChef, The Hairy Bikers' Comfort Food, James Martin's Saturday Morning and she is also a regular on BBC Radio 4's Food Programme. Her second book, On The Himalayan Trail, is a beautifully shot book which has a prime place on my studio bookshelf and Romy is writing her next book which is out next year in Autumn 2024. You can watch this on YouTube, and you'll also see what Romy was able to cook up with a squash, some tofu and the Doctor's kitchen pantry of spices in under 20 minutes. Trust me, you'll want to see that recipe!

Is Ratatouille a movie that should or shouldn't be made into a live action remake? Justin has all the details PLUS everything you need to know about auditioning for the rebooted Ready, Steady, Cook! Follow Justin on TikTok @jus_hill for more!See omnystudio.com/listener for privacy information.

Our guest today knows his way around both the kitchen and the world. He's a culinary maestro with a passport full of flavours and a heart full of stories. It's the wonderful, Gino D'acampo. Born in Naples, in Southern Italy, Gino inherited his grandfather's love and passion for cooking. After studying at catering college, at just 18 years old Gino moved to London. Soon after he was spotted by a TV producer and began to grace our TV screens on shows like Ready Steady Cook, This Morning and his own shows like Gino's Italian Escape. He joined his pals Gordon Ramsay and former podcast guest Fred Sirieix on their much-loved Ultimate Road Trip series and is the host of Family Fortunes. He has a restaurant empire, several best-selling cookbooks and he also wrote his first children's cookbook ‘Wiskella.'Gino's Travel Diaries are like a beautifully crafted recipe - filled with zest, sprinkled with laughter, and infused with the warm embrace of the places he's explored. From the sun-drenched Amalfi coast to the island of Sardinia, the olive groves of Puglia to the caves of Matera, Gino's episode today is a love letter to his country of Italy, and was so much fun to record, so many laughs, we just had a really great time. I know you're going to love it. So fasten your seatbelts, and let's get started.Destination Recap:Sardinia, ItalyAritzo, Sardinia, Italy (Blue Zone)Palinuro, Calabria, ItalyTorre del Greco, Naples, Italy Guildford, Surrey, EnglandCosta Smeralda, Sardinia, Italy Positano, ItalyTurkeyHawaii, USAYou can watch Gino's Italy: Secrets of the South on Sundays at 7pm on ITV1 and ITVX.With thanks to today's sponsors:Citalia - Discover the real Italy with Citalia, the UK's leading Italian holiday specialists. Let the Italy Experts craft the perfect holiday for you and experience Italy like a Citalian.Airbnb - Visit Airbnb.com and find out more. Prospective Hosts can learn more about how much they can earn sharing their space through the What's My Place Worth Tool.Sunweb - Use my promo code TRAVEL50 for £50 off your booking and your ski pass included. Thanks so much for listening today. If you'd like to hear more from the podcast don't forget to hit subscribe, or if you use Apple Podcasts to press follow so that a new episode lands in your podcast app each week. If you want to be the first find out who is joining me on next season come and follow me on Instagram I'm @hollyrubenstein - I'd love to hear from you. And if you can't want until then remember there's the first nine seasons to catch up on, that's over 100 episodes to keep you busy there. Don't forget that all the destinations mentioned by my guests are included in the episode show notes here on your podcast app, and listed on my website, thetraveldiariespodcast.com Hosted on Acast. See acast.com/privacy for more information.

In Round 6, the Dogs teach the Dockers a lesson out west, while we discuss the infamous 'Lobster Tears', cast a potential AFL version of Ready Steady Cook, and brainstorm possibilities for future Grand Final entertainment.

Welcome to Season 9! It's great to be back. Get ready to tantalise your taste buds and whet your appetite, because today we are joined by the master of all things delicious, Chef James Martin.James has been cooking up a storm on TV screens for over 20 years, and has written over 20 cookbooks as well, selling millions of copies worldwide.Born and raised in Yorkshire, James remains a Yorkshire lad through and through and still spends plenty of time in his home county, which he tells us about today. You'll hear that James has had a huge passion for food since childhood, and he was just 22 when he gained his first Michelin star working as the head chef at the Hotel du Vin in Winchester. His down-to-earth personality and infectious enthusiasm quickly caught the attention of TV producers, and it was his regular appearances on "Ready Steady Cook" that really brought him to the public's attention.From there, he landed his own cooking show, BBC's "Saturday Kitchen,” which he hosted for over ten years, while opening restaurants in Manchester and at Chewton Glen hotel in Hampshire. Now he's the host of Saturday Morning with James Martin on ITV, alongside several foodie travel shows like "James Martin's French, Mediterranean and American Adventures” - so travel has been an incredibly important feature in his career so far. James' travel diaries today take us from the west coast of Scotland to the golden Caribbean sands of St Barths, from the quintessential British seaside of Blackpool to a culinary road trip through Wales, and much more. Whether you're a seasoned chef or a culinary novice, sit back, relax, as we kick off a big new season of the travel diaries with James Martin.Destination Recap:Holly's travels -Lilycombe Farm, Somerset, EnglandThe Nook, Hillside Hangouts, Worcestershire, EnglandJames Martin -The Lygon Arms, Worcestershire, EnglandRobin Hood's Bay, North Yorkshire, EnglandBlackpoolMalton, North Yorkshire, EnglandHotel de Plaisance, Vitrac, FranceChewton Glen, Hampshire, England West Coast of ScotlandSt Paul-de-Vence, FranceL'Isle sur la Sorgue, France Lake Annecy, FranceSt BarthsMonacoFood Road Trip in Wales: The Hardwick, Abergavenny, The Walnut Tree, Abergavenny and Ynyshir Restaurant and Rooms, MachynllethGreeceTurkeyJapanSpainIf you'd like to experience a taste of James' signature dishes, head to The Lygon Arms, and book a table at GRILL or TAVERN.With thanks to today's sponsor -Kip Hideaways - The best of UK travel is just around the corner and with places already booking up fast now is the time to find and book a spring or summer break. Head to kiphideaways.com to find your perfect escape or give them a follow on Instagram @kiphideaways for the dreamiest U.K. travel inspiration. If you want to be the first find out who is joining me on next week's episode, follow me on Instagram @hollyrubenstein, You'll also find me on Twitter and TikTok. Don't forget that all the destinations mentioned by my guests are included in the episode show notes here on your podcast app, and listed on my website, thetraveldiariespodcast.com Hosted on Acast. See acast.com/privacy for more information.

Season 3 launches with a bang, here James speaks to chef, writer and broadcaster, the amazing Romy Gill MBE. In this episode Romy shares how the food she cooks tells a story, the adrenaline of cooking on live TV, how Indian food is like Bollywood film, her go-to comforting dish and so much more.    https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration     James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/      Follow Romy here: https://www.instagram.com/romygill/    Resources mentioned in the interview:     Ready Steady Cook https://www.bbc.co.uk/food/chefs/romy_gill  Sunday Brunch https://www.channel4.com/programmes/sunday-brunch  Countryfile https://www.bbc.co.uk/food/articles/countryfile  Rock Oyster Festival https://www.rockoysterfestival.co.uk/  Allan Jenkins https://www.theguardian.com/profile/allanjenkins    Or check out Romy's books here: https://www.romygill.com/books   

“The public service broadcasting system is undoubtedly facing an existential threat,” so says Sir Peter Bazalgette. He has been responsible for shows such as Big Brother, Changing Rooms and Ready Steady Cook and in September he stepped down as chair of ITV. We discuss the importance of the Media Bill and the existential threat to broadcasters, privatisation of Channel 4, the BBC's vision and the need for a proper debate about what we want from the BBC. “ITV has a number of options. I know it wants to remain a public service broadcaster or a public service media company [PSM], and it treasures the regional and national news and all the other things it does, but it is one of its options. It's a healthy company, it's got a very strong international production company, it's got strong cash flows, low debt, and so it has a number of options. And one of those options could be not being a PSM.”Support the podcast by subscribing here.Find all our podcasts hereRoger Bolton's Guardian Opinion article here. @BeebRoger@RogerBolton@mastodonapp.uk Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

We launch season two with a national treasure… Everyone's favourite TV presenter joins Nick and Angela for a meal at DISH HQ. It's been ten years since his first appearance on the X Factor and Rylan Clark still has the nation in stitches. He has fronted TV shows like Supermarket Sweep, Ready Steady Cook and currently presents Strictly: It Takes Two with Janette Manrara and Saturday afternoons on BBC Radio 2. Rylan shares his delight at the return of Big Brother, his obsession with Eurovision and his passion for chicken nuggets. Having just released his second book Ten: The Decade that Changed My Future, Rylan talks candidly about the good times and the not so good times. To satisfy his (mostly) beige palate, Angela cooks Rylan a delicious burger with fries and a tasty slaw. 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 dilemmas 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.

This one is a big one, Soph was joined by Food producer Zena Kamgaing and Mob world cup maestro Lucas Oakeley to talk all things Food TV. From Kitchen Nightmares to Ready Steady Cook get ready for some hot takes on the nations most beloved binge-worthy culinary programmes.

Welcome back to Grilled by The Staff Canteen, this is series 4 and our third co-host is Frances Atkins. Frances is the chef owner of Paradise Cafe near Harrogate and former holder of a Michelin-star plus Great British Menu contestant. Frances has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is celebrity chef Tony Singh MBE, a previous winner of Scottish Chef of the Year, he recently launched Radge Chaat in Edinburgh. Tony strives to promote innovative use of Scottish produce, but always with an unexpected flourish. Known for his quick-fire wit and cheeky personality, Tony is a firm favourite on British television, starring in BBC2 programmes, A Cook Abroad: Tony Singh's India, and The Incredible Spice Men, with Cyrus Todiwala. Alongside this, Tony makes regular appearances on cookery shows including The Great British Menu, Saturday Kitchen and Ready Steady Cook, as well as guest spots on Pointless, Celebrity Eggheads, Celebrity Mastermind and many others. This is the third episode with Frances, and she discusses crisps in sandwiches, elocution lessons and not cooking for Instagram. 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

Skip the Queue is brought to you by Rubber Cheese, a digital agency that builds remarkable systems and websites for attractions that helps them increase their visitor numbers. Your host is  Kelly Molson, MD of Rubber Cheese.Download our free ebook The Ultimate Guide to Doubling Your Visitor NumbersIf you like what you hear, you can subscribe on iTunes, Spotify, and all the usual channels by searching Skip the Queue or visit our website rubbercheese.com/podcast.If you've enjoyed this podcast, please leave us a five star review, it really helps others find us. And remember to follow us on Twitter for your chance to win the books that have been mentioned in this episode.Competition ends October 1st 2022. The winner will be contacted via Twitter. Show references: https://maryrose.org/https://www.historicdockyard.co.uk/https://twitter.com/DominicJonesUKhttps://www.linkedin.com/in/dominicejones/ https://www.nmrn.org.uk/https://www.historicdockyard.co.uk/news/item/1152-buoyant-bounce-back-bodes-well-for-portsmouth-historic-dockyard Dominic Jones was recruited to the Mary Rose in 2019 ago as Chief Operating Officer, and became CEO in 2021.  He brings an excellent background in commercial visitor attractions (Disney, Merlin) and creative visitor experience development.During his time at the Mary Rose, he has already driven an excellent commercial and operational performance and worked closely with previous Chief Executive to create the new Portsmouth Historic Dockyard joint venture with the National Museum of the Royal Navy, which launched successfully in August 2020.  Transcriptions: Kelly Molson: Welcome to Skip the Queue, a podcast for people working in or working with visitor attractions. I'm your host, Kelly Molson. In today's episode, I speak with Dominic Jones, CEO of the Mary Rose Museum and Director of Portsmouth Historic Dockyard. Dominic shares the amazing impact of the joint venture between the Mary Rose Museum and the National Museum of the Royal Navy and his advice for any attractions looking to start and improve their partnership arrangements. If you like what you hear, subscribe on all the usual channels by searching Skip the Queue.Kelly Molson: Dominic. Welcome to Skip the Queue. Thanks for coming on.Dominic Jones: Thanks for having me. I'm looking forward to it, I think.Kelly Molson: You are looking forward to it. You don't need to think about it. Can we just point out, I know, listeners, you can't see this, but if you're watching this on YouTube, can we just see, you've got a lovely little, "I love Skip the Queue" graphic in the background there. Look at that.Dominic Jones: Yeah, I think it's important to get across that I do love Skip the Queue and it's important to get that across before the icebreaker questions, I think, just in case you had a couple and you were thinking, "Oh, I'm going to be a bit tough." And then, so I did that and I tweeted this morning how excited I am about your forthcoming website attraction questionnaire, so that's a double. That's a double positive, right?Kelly Molson: Thank you. Thank you. Don't worry, listeners. I've got a special little recording so you understand what we're talking about that will be coming out in the next week or so, so you'll find out more about that soon.Dominic Jones: And I bought you a rubber for your rubber collection. Can you see that? Mary Rose rubber?Kelly Molson: Wow. Look at that.Dominic Jones: You may or may not get that depending on how the icebreakers go, so that's my third attempt.Kelly Molson: Gosh, I've never been bribed for a good icebreaker question.Dominic Jones: It's not bribery. It's a nice gift. It's a nice gift.Kelly Molson: Right, well, let's get cracking on the icebreaker questions, shall we? I think I've been quite kind to you. Tell us something that you are really great at cooking.Dominic Jones: I really like cooking. I actually find cooking really relaxing, so on a Friday or Saturday, I often cook at home, so it depends, really. I quite like making my own recipes, so just using what we've got in the house. So for example, scallops with chorizo, or if you're doing a steak, might do it with some sort of watercress and various cheese, or just sort of experimenting. I really like sort of seeing what we've got, putting it together and making it work. I think it's important, when you're cooking, to drink some wine as well.Kelly Molson: Oh, I agree.Dominic Jones: So cooking with wine is something I enjoy doing.Kelly Molson: We can be friends, Dominic.Dominic Jones: There we go.Kelly Molson: Absolutely, we can be friends. Also, really great choices of food there. I would definitely eat both of those. You'd be really good on Ready Steady Cook, then. That would've been your show.Dominic Jones: Yeah. Do you know what? I used to... So I once applied for a game show, which I didn't get on, I was very disappointed, but Ready Steady Cook was one I think I could have done. Because it's not hard, is it? Most things go with things, and it's also about having the confidence to carry it off and knowing... The only time it went wrong was I wanted to cook for my girlfriend, who's now my wife, a lemon pasta dish and it tasted awful and it had lemon rind in it and stuff, so... But apart from that, it's always worked out.Kelly Molson: Well, I mean, you must have done all right. She married you.Dominic Jones: Yeah.Kelly Molson: She married you in the end.Dominic Jones: True.Kelly Molson: All right. Well, our next one, I've gone topical for this. If you were the captain of a pirate ship...Dominic Jones: Yeah?Kelly Molson: What would be the name of your ship?Dominic Jones: That's a good one. Oh. I do like pirates. I think, because I'm Welsh and because I'd want to be a pirate who... A bit like sort of the Warrior in the Dockyard, which isn't a pirate ship, by the way, but when it came in, people normally surrendered, I want to be a scary pirate that people would think, "Oh, don't..." Maybe, like, Smoking Dragon or something like that. And then we'd light smoke as we came in so people are like, "Oh, here's the Smoking Dragon."Kelly Molson: Yeah, I like that. And there'd be a big dragon's head on the front with flame and smoke coming out of it.Dominic Jones: And people... Because a lot of pirates were Welsh. I don't know whether you know this, but a lot of pirates were Welsh.Kelly Molson: I didn't know that.Dominic Jones: Yeah, it's massive.Kelly Molson: Wow.Dominic Jones: Massive.Kelly Molson: Okay. All right. This is great. That's an excellent answer.Dominic Jones: I have to say, these are slightly biased questions because I was listening to a few of your podcasts recently and, like, you had someone from the zoo, "Oh, what's your favourite animal?" Or you had someone from IAAPA, "What's your favourite ride?" And I'm getting a "name a pirate ship"? Know what I mean?Kelly Molson: All right, what's your favourite boat?Dominic Jones: No, only joking. I'm not going to answer that. I'm not going to answer that.Kelly Molson: All right, but what is your favourite smell? That's my last question.Dominic Jones: Genuinely, we're looking at smell now for the museum, because smell is so important, it's something that can make a difference. When I was at Madame Tussauds Amsterdam, we used smell, as well, as part of the experience, because it just creates that emotive moment. I do like cookie dough and cookies and the smell of that sort of baking which you get pumped in in Disney parks. I quite like the smell of red wine.Kelly Molson: Yeah. Yep.Dominic Jones: Yeah, so I think it's food or drink smells I like, but yeah. Good question.Kelly Molson: Good answer. We are at Unpopular Opinion Point. What have you got to share with us?Dominic Jones: This is a hard one because I've decided to go work on this and I did have some really cool ones about lager and N-Dubz and stuff, but I decided to go with work because one of the things that through my whole career, anyone who knows me will know is I get really frustrated when people blame the weather, so I think you shouldn't blame the weather for anything because what happens is when someone blames the weather, when the weather's... So I've worked in theme parks and in museums and aquariums, indoor and outdoor attractions, and you probably know that when it's bad weather, it's great for indoor attractions, when it's good weather, it's good for the theme parks, right?Dominic Jones: So you get people that, when it's good weather in theme parks or bad weather in museums, they say, "Oh, our marketing and our everything we're doing is brilliant because the visitors are coming." And as soon as it's the bad weather or the good weather, depending on what you are, then it's all about the weather. So, "Our visitors are down because the weather was good." If you're in an indoor attraction and it really, really irritates me, and it's one of those things, they're mutually exclusive, you can only blame the weather if you give the weather credit when it's good, and it's one of those things, if things are good, I always think you should look outside the window and think, "Right, what's the reason for that?" And then if things are bad, you should look inside your organisation. It's one of my pet hates, but probably doesn't work for the podcast, so I should probably go with the lager or N-Dubz one, but anyway, there we go. But it is important, right? I think it's a good one.Kelly Molson: It is important. No, I think, yeah, that is important. It's really interesting. I've never really thought about that before. We need to give the weather more credit.Dominic Jones: Well, you need to give the weather credit if you're going to use it to blame. For me, it's a constant. It's something... And these days, weather forecasts are 10, 14 days out, so you should be able to plan.Kelly Molson: Yeah. Okay. Good. All right.Dominic Jones: I'll get off my high horse now. Yeah.Kelly Molson: Listeners, let us know how you feel, so let us know if you want to know about that N-Dubz one as well. I'm intrigued. Right, Dominic, I want you to tell us about your background because we met up recently, didn't we, at the M+H exhibition? And you were very humble about coming on the podcast and you said, "Oh, I'm not going to have anything... You've had really interesting people on and I'm not that interesting." You are really interesting and you've had such an incredible background. Tell us a little bit about it and how you got to where you are now.Dominic Jones: Well, I'm not sure about that. I do like listening to your podcast and you have some amazing guests and 9 times out of 10, I normally think, after listening to them, "Right, I'm going to either do something that they've suggested." Or I follow them on LinkedIn or Twitter and think, "Right, let's learn from them." Because I think you should always learn from other people, but so my career is a lot of luck, a lot of opportunity and a lot of chats.Dominic Jones: When I was growing up, I wanted to be a leisure centre manager. You know? Like you probably won't remember The Brittas Empire, but that was my dream. That was my dream, much to my mum's disappointment. And so that was all I ever wanted, so I went to college and did a leisure studies course, a HND, and there was a placement in PGL Adventure, which is like an adventure park, and I was a Multi Activity Instructor. Absolutely loved it.Dominic Jones: But then I sort of realised, actually, there's a whole world out there and decided I wanted to work in theme parks, so I applied to work at Disney and didn't get it the first time. I was very cocky, I was the wrong sort of person for Disney, but I went back three times and eventually got it and I did a placement in Disney and it was the best thing I ever did and it changed my life. It's one of the few jobs that I've left and thought, "My life will never be the same again." So good. So I did that and I got my master's degree. I didn't get the doctorate because I went on spring break, but hey, I was young...Kelly Molson: Well, spring break, though.Dominic Jones: Exactly. I was young. And then sort of went to Thorpe Park and was a Ride Operator. I remember my friends and some of their family were saying, "That's a real waste of..." Because I went to, in between Disney, went to university in Swansea, and they said, "It's a real waste of university, operating a teacup for £3.50 an hour." Or whatever it was at the time. But I loved it and for me, it was... I thought, "If you want to become a manager or you want to become, eventually, a General Manager or a Director of a theme park, it's really important to know how these things work."Dominic Jones: So I loved it, and just in case you ever get to operate the teacups, it's not too complicated, there's a red and green button, the red is to stop and the green is to start. I mean, it was five hours of training, but I finally mastered it and you can't actually make it go faster, so when you're there on the microphone and say, "Do you want to go faster?" You can't, it goes faster anyway, but I loved it and then very quickly rose through the ranks, so I became a Ride Supervisor, Team Leader, Area Team Leader, Coordinator, went to Chessington, worked there just at the time when Tussauds had bought Thorpe Park, so it was a real great time for career opportunities.Dominic Jones: Then I went to Madame Tussauds, was the Customer Service Manager there and helped create the first contact centre, if you like, call centre, where we sold tickets for things like Rock Circus, which is no longer in existence, but Rock Circus, the London Eye, Madam Tussauds, the Planetarium and that became the Merlin Contact Centre in the future, and then I started applying for loads of jobs, more General Manager jobs, and didn't get them and realised that I needed to get some marketing and sales experience.Dominic Jones: So I left and went to work for Virgin and then I was there for nearly 10 years and absolutely loved it and instead of getting the sales and marketing, well, I got the sales experience, I ended up becoming Vice President of Europe, the Middle East and Africa for the logistics side of the business, and then also, so we opened up Kenya, had some amazing life experiences, we saw the whole world and then was Regional Vice President Sales in Hong Kong for Asia Pacific, so great time.Dominic Jones: And then my wife became pregnant, obviously, I was involved in that, and it made me realise that I probably couldn't do a job where I was traveling 24/7. I mean, for a while, I did literally consider, which makes me sound like a bad person, "I could call in from Skype and things like that." And my wife was like, "Come on." So we went back to Wales and it was really hard to find a job that would allow me to be at home and be around so I actually thought, "Well, originally, when I went to Virgin, I wanted to have marketing experience."Dominic Jones: So I actually went to Thorpe Park and the marketing team and looked after the partnerships and promotions, did some really cool things, the Ministry of Sound nightclub deal was there, did some stuff with Lionsgate. A really good time doing the "buy one, get one free" things, the partnerships and events, got some good bands together on the stage that hadn't been on stage with the Wideboys and the [inaudible 00:11:55] boys if you know your dance music, it was massive.Dominic Jones: Anyway, so I did that for a bit and then got an opportunity to go back to Wales, which is where my wife's family is from. I'm from North Wales, she's from South Wales, so I got a chance to run Oakwood Theme Park, which I absolutely loved and probably would've been there forever if an opportunity hadn't come up with Merlin and Merlin, it was to look after the rest of Europe and the rest of Europe was basically anything in their midway, so Madam Tussauds, Dungeons, Lego Discovery Centre, Sea Life, that wasn't in the UK or Germany, so it was like Istanbul, Helsinki, Paris Blankenberge in Belgium, Spain. I mean, it was brilliant and I did that for a few years.Dominic Jones: Then I went and ran Thorpe Park for a few years, which absolutely loved because that was where I started as a teacup operator and I remember, there was a guy there, good friend of mine, he said, "I remember, when you were on the teacups, you said, 'One day, I'm going to come back and run the place.'" And I did, so amazing. And then, in that time, I had three kids and really was commuting from Christchurch, so decided to change careers again and come into the heritage world and came as the COO of the Mary Rose, which I did for two years, and then, during the pandemic, became the CEO, so quick sort of... Yeah. But lots of luck and right place, right time, all those sort of things, but that's good, right? That's most people's career.Kelly Molson: Whoa. That is amazing. I mean, you've been to so many different places. I love that you went full-circle at Thorpe Park as well. What an incredible story, to have gone in there as an operator and then end up running the place. That is amazing.Dominic Jones: Yeah, I loved that. And actually, all the jobs I've had have really become part of our story. I was talking to someone yesterday about the Mary Rose and they were talking about what they were going to do next but how the Mary Rose had been a massive part of their story and I said, "That's the beautiful thing about work and careers and life. Whatever you do, it becomes part of your story and you're part of their story." So whether it's Thorpe Park, whether it's when I opened up, for Virgin Atlantic, the Nairobi route for logistics and the Hamlin, it was amazing and I've been to Kenya probably more times than I've been to Birmingham, you know? So that's part of my story, and when I leave the Mary Rose, I hope isn't any time soon, this will always be... It'll be my favourite Tudor warship. I mean, it's probably the only Tudor warship, but also my favourite one, so yeah.Kelly Molson: That was the answer to my question, as well. "What's your favourite ship?"Dominic Jones: Yeah.Kelly Molson: Wow. I'm blown away by your career. I just think you've had such a phenomenal journey to get to where you are now. There's something that I want to talk to you about today and that's about your joint venture that you have with the Mary Rose and the National Museum of the Royal Navy. I just want to read out a tweet that I saw because this is what sparked this conversation, so this is a tweet that went out on the Mary Rose Twitter account.Kelly Molson: It says, "We are very pleased to share that Portsmouth Historic Dockyard saw a 150% rise in visitor numbers in 2021, reported by ALVA today. The significant rise in visitors demonstrates the effectiveness of the joint venture between Mary Rose and the National Museum of the Royal Navy in our first year."Kelly Molson: I am very intrigued by this because this has been kind of a constant throughout most of the podcast conversations that we have is about how collaborative the sector is, but this is really specific about two attractions collaborating together to bring more visitors in. I would love you to tell us about this.Dominic Jones: Well, yeah, the end result's fantastic. 150% increase in visitors. It really feels joined up. My son's school is coming in today so I was in the visitor centre and I was waiting to see what time he was coming in because he obviously wouldn't tell me the time he's actually in, so I was looking around the visitor centre and I couldn't be prouder, when you see the mixture of Victory and Warrior and Mary Rose, and how far we've come since we started, but if you go back in history, the Mary Rose used to be part of Portsmouth Historic Dockyard and there was one ticket and there was a separate company called Portsmouth Historic Dockyard that ran it, and lots of trusts, at that time, there were lots of trusts that fed into it, and then, for whatever reason, some of these trusts went independent.Dominic Jones: And so when I joined the Mary Rose, we were separate. We had a separate ticket, visitor centre, if you like, so imagine, I guess, like a... You know when you're on holiday and there's people trying to get you to go on boat rides or they're trying to get you to come into their restaurant? And literally, we were competing, so when a visitor was outside, there'd be the Mary Rose saying, "Hey, come and see Henry VIII's warship, the biggest Tudor collection in the world." I mean, it's amazing. And then the people next door, "Hey, come and see the Victory and the Warrior." And it just was really difficult for the customers, and for whatever reason, we weren't together and we had these two separate companies, so for quite a while, when I started, along with Helen, who was the CEO and Dominic and a gentleman called John in NMRN, we had meetings to see if we could get closer and to get a deal, and then I think Matthew joined, as well, from NMRN, and eventually we kind of got to an agreement.Dominic Jones: It was about, "What can we do together? What, collaboratively, can we do?" We came up with three things. We can sell tickets together, we could run a visitor centre together, so that's #1, the visitor side. We could market the destination together, and we could do strategic operations like events. So we then looked away and came across a deal, and for us, it was important that the two parties, so Mary Rose and the National Museum of the Royal Navy had a 50/50 parity of decision so it wasn't a one-sided joint venture and it was really... There's lots of talent in both organisations, so I've always admired what the National Museum of the Royal Navy have done over the years and how they've told history and how they bring it to life, and obviously, I love the Mary Rose.Dominic Jones: And so when we put us together, it was just a real opportunity, that synergy. You know when people say "one and one and you get three", but it was exactly like that and it worked really well, so we share marketing, so marketing costs, we share, we share marketing resource, so Mary Rose marketing people work along with NMRN marketing people. We do some things independently so our trusts are independent, our conservation, our research and all that sort of stuff, that's just Mary Rose and NMRN is just that, although we are working on some projects together, but in terms of the visitor, we have one visitor centre, we have one ticket you can buy, lots of options, we could talk about that, some amazing pricing we did which allowed us to do that.Dominic Jones: Because when you're competing against each other, you almost are encouraged to discount more, so we had, at times, the National Museum of the Royal Navy who were saying Portsmouth Historic Dockyard then might have a deal on Groupon, we might have a deal on Wowcher and you'd just be discounting, discounting, discounting, and you wouldn't be really getting across the real value for the customer, so yeah, it was really hard, and I remember, we would really fight for every single visitor because, for us, 84% of our money comes from tickets, so I remember, we'd get Henry VIII down the front, out the front, we'd have him talking to the visitors, saying, "Oh", you know, and with people talking in French and he'd go up in French and say, "Well, I was the king of France. Why are you going to Victory? Come to Mary Rose." But he wouldn't be taking them away from Victory, because that would be bad, but he would be saying, "Go to both." And we'd always be positive about NMRN, but we'd also want people to come to Mary Rose because that was how we were going to survive.Kelly Molson: Just going back to those times, then, was it more like a rivalry than anything?Dominic Jones: Yeah, it was really hard.Kelly Molson: So it was really difficult?Dominic Jones: It was really hard. I mean, we all respected each other, but it was really hard. It was like one of those ferry terminals or restaurants on holiday. I mean, I remember, we would flyer, like circus marketing, bumping into the brand, resort domination, we called it. We would be literally, when it was sunny because you can't blame the weather, when it was sunny, we'd be on the beach with Mary Rose leaflets saying, "Hey, get out the cool, we're air-conditioned, come to the Mary Rose." We were literally in all the restaurants, we had colour-in sheets, "Come to...", it was all about getting everyone to come and actually, we quickly realized that the NMRN was spending so much money on getting people to Portsmouth that we needed to make sure when they're in Portsmouth, they came to the Mary Rose and we did.Dominic Jones: I mean, I look back on it now, we had adverts that had, because we'd been very lucky with Tripadvisor, five stars, I mean I would've dreamed of that at Thorpe Park, but five stars constantly so we'd have posters that say, "You've just missed the best thing to do in Portsmouth." And then another one. "Turn around." You know, like when you go to Camden Town and there's a McDonald's, a Burger King and then outside the Burger King, there's a sign. "Why are you going to Burger King? Go to McDonald's." It was like that, so it wasn't great.Kelly Molson: It's quite intense, as well, isn't it, for the visitor?Dominic Jones: Yeah.Kelly Molson: That's a lot of pressure.Dominic Jones: Well, it is and I would do it and I would literally go down and leave, because you've got to leave from the front, and I would put my Mary Rose coat, which I've still got here, and I'd be down the scenic and we'd be... And I remember coaches would turn up and one of the ladies who was fantastic with us, Sandra, she's now one of our Visitor Experience Managers, but she'd jump on the couch and say, "Have you booked your tickets? Where are you going? Can I tell you about the Mary Rose?" And she'd bring whole coaches in. It was hard and it was really... I went to sleep every night easy, because it was so tiring and it wasn't sustainable and we did need to get a deal, and actually, the National Museum of the Royal Navy and the Mary Rose always treated each other with respect, but it was like the Battle of Victory Gate and that's not the way to behave and that's not the long-term way to run a business.Dominic Jones: So what was really great was we've got a deal, we got the ability to sell tickets together and we got the ability to work together and there's some really super talented people in the National Museum of the Royal Navy and in Mary Rose and we did some great things, so when we reopened after COVID, we did this really cool video where we had Henry VIII and we had some of their characters from Warrior and some of their actors all visiting each other's attractions in the lift, wearing face masks, getting hand sanitiser, and it just feels joined up.Dominic Jones: I mean, I've done lots of partnerships in my career. At Merlin, we had a Sea Life in Helsinki, which was a joint venture with a theme park called Linnanmaki. If you ever get to interview this lady who ran Linnanmaki, or she might the CEO there, she was amazing, but we had this joint venture. See, it's really hard in a joint venture because, especially if it's a 50/50 parity decision one, you've got to get agreement and that means that you work really hard on doing the right thing, so what's quite nice is if we were on our own, we probably would've done marketing campaigns and other things which were okay, but because we end up working together and we've got to make sure we get that joint agreement, the results is always way better. It's brilliant. And the customers benefit, because it's one entrance, it's one ticket, there's a lot more value in it, so yeah, it's been really successful.Kelly Molson: I hadn't realised quite how intertwined the organisations were in terms of decision-making and marketing, like you say, and sharing all of those resources. You talked a little bit about the visitor centre. Did you have to change the infrastructure and stuff? Did you have to build new buildings and all of that and agree on that?Dominic Jones: Well, no, they had a big visitor centre because, I mean, they've got a lot more footprint, more attractions, they've got the Warrior, they've got M.33, they've got a Submarine Museum over in Victory and we've got the Mary Rose, which is amazing. And so we had a building called Porter's Lodge, which was here and then there's the gate, and then they had their visitor center and their visitor center was perfect, so we moved in there, but we agreed to make it look and feel like it was Mary Rose and National Museum of the Royal Navy, so we spent a bit of money on the look and feel of it, so that was good and same with the brand and the marketing and making it feel like it was something new, but yeah, so there was a bit of that.Dominic Jones: I mean, in terms of infrastructure, we went with their ticketing system because it made more sense because it would be a bigger cost for them to change. We went with some of the Mary Rose's media buying because, at the time, we were buying media cheaper and better. And actually, now, we're in the process of going to tenders together, so the digital agency, we've done together, the PR agency, we've done together and it's great because it's a bigger portfolio and you get different views, and I always think the best way to run any business, so, for example, the Mary Rose or Thorpe Park or wherever it is, to talk to your customers, to talk to your staff and then, obviously, to talk to the manage experts. And we get that in spades, because we've also got our staff and our customers and our volunteers, but we've got NMRN staff and customers and volunteers and together, we are getting some really cool ideas and things we can do, so it's working well. As you can see, 150% increase in the first year.Kelly Molson: I mean, I've read it with my own eyes.Dominic Jones: And I hope you saw, NMRN, they did a little nice fist bump reply, and it just is in the spirit of it. We are working together and I think that's so important.Kelly Molson: It is massively important. You mentioned something about pricing earlier, and we've spoken about this before, but you said that you did something interesting that you'd implemented that allowed you to grow the yield and the revenue as well. Was this something that you did jointly too?Dominic Jones: Yeah, it was. So we had to come up with a new pricing structure because we were doing something new, so they had, what was it called? Full Navy Ticket, which was for all of their attractions and we had an annual ticket, so when we merged, we had to come up with a new pricing structure and it's a good opportunity to change, and 84% of our business, our revenue comes from tickets, theirs is about, I think, 80% or so, I can't remember, so it's still important to them as well. So we had to get the pricing right and it allowed us to really think about what's the best value for the customer and what's the best thing to do that stops us having to discount heavily?Dominic Jones: So we created a... It's like a decoy pricing model, like supermarkets have been doing it for years, so if you buy one attraction, it's a really bad ticket. I mean, still, a few people buy them, it's a really bad ticket, so it was... I mean, it used to be £18. We put the price up to £24. It used to be, if you bought one ticket, you could visit that attraction all year. You can only visit it once. So we made it a really unattractive ticket, so that's your lower decoy, so the idea of that is you only buy that if all you really want to do is go to the Mary Rose or all you want to go is go to the Victory and if you've just come to see one of those things, that's the sort of money you would pay, it's very competitively priced with other things on the South Coast, so that's what we did.Dominic Jones: And then we created a Three-Attraction Ticket or Three-Ship Ticket, which was slightly more money, so that went up to £39, which was the biggest sort of sting, about a £15 increase, big, big jump. And that was an annual ticket. That was, you could pick your three attractions and visit them all year. And then we did, "But for £5 more, you could have an Ultimate Explorer and have everything including the..." And that sort of, so you've got the lower decoy, which is the single attraction, then you've got the medium decoy, which is three ships, but then you go, "Well, for £5 more, you could do everything."Dominic Jones: And 80% of people do the Ultimate Explorer and they do everything, and it's so good value. I mean, it's less than the price of a football game and football game, 50% of the time, you're disappointed, and you don't get long, do you? It is incredible value and you get to go to all the attractions, you get out on the water, it's brilliant. So we've got that. And then we were going to put in an upper decoy, now, an upper decoy is a premium, really expensive ticket, so for example, we might, "We have, at Mary Rose, you can go into the ship for £300 and have a private experience." And we were going to put that in, but actually, because the decoy system worked so well, we didn't need that so we've just kept it as Single Attraction Ticket, Three-Attraction Ticket and Ultimate Explorer and it's working really, really well.Dominic Jones: So yeah, that's our pricing. And because of that, we don't have to discount because we put all the value and loaded the value in, actually, we don't have to discount. And then, when we do discount, we want to reach the right people, so, for example, we do, between the months of November and February, we do a Loyal and Local campaign where we go out to Portsmouth and Southampton regions and we say, "Bring a bill in and you can get a considerable discount." All year round, we do a discount for people who've got a Portsmouth leisure card, so anyone who's on Universal Credit, so they get 50% off.Dominic Jones: And we do some other really cool community engagement stuff between us with schools and stuff like that, and then if we do do a discount, so discounts are still important, so there's some amazing partners out there, GetYourGuide, Picnic, lots of the providers that really support businesses, Virgin, Ticketdays, all that sort of stuff. But we do it at the right level, so we've got like a playground, so whereas before, we might have been competing against each other, thinking, "Oh, we need to discount by 40% or 50% and then give them extra commission so they push it." We now do it at a really fair level, so there is a bit of a discount, but it's not much.Dominic Jones: And then for the consumer, we want the cheapest, best-value ticket to always be on our website. And we used a couple companies, so we used a company called, they were called Brand Incrementum, they're now called Magic Little Giants, we use them, we use some insight into what previous businesses have done before, but we copied the American Six Flags website model. If you ever want a quick lesson in pricing, just go to Six Flags. Their website is that... I mean, you're into websites, right?Kelly Molson: I am.Dominic Jones: It's the best website for pricing. I love it and I check it nearly every month. It makes me laugh, how focused they are on decoy pricing and how in-your-face they are, but how you don't know it as a consumer unless you know. It's amazing. It drives my family mad. I love it. Anyway. Yeah.Kelly Molson: This decoy pricing, I've never heard that phrase, I've never heard that used in pricing before. This is all new to me.Dominic Jones: It's like supermarkets when you get... And I remember, we've got a local supermarket near us and the guy did, "buy one bottle of wine, get one wine free". And then he had, "or buy one wine for £7 or buy two for £7". We were always going to buy two for £7 or two for £8. It's all that sort of trying to encourage behaviour, but he didn't quite get it because recently, I went in, it was like, "buy one, pay for one" and I was like, "Isn't that... That's the same as normal, yeah?" "Yeah." But he's a nice guy so I bought one. Well, that's my problem.Dominic Jones: But no, it's the same way supermarkets have been doing, where they try with the club card to get you to purchase things, or they're trying to do that, and all we're trying to do is encourage everyone to go for that Ultimate Explorer, which is the best value. It's almost like you can imagine it on the website, it's got a sign saying, "Pick me." So even to the extent we still don't, this day, discount our Single Attraction Ticket on our website. We don't give any discount for it and then we give a £5 discount on the three attractions and £5 on Ultimate Explorer. But yeah, loving the pricing.Kelly Molson: Love this. This is such great insight. Thank you for sharing. This partnership is really intriguing to me because I think it seems like the perfect setup, right? Because you're literally neighbors in the same area, you could make this work really well. What advice would you give to other attractions that are thinking about partnering with other attractions? Like what would be your top tips for people to make this work well?Dominic Jones: I mean, it's really hard. You've got to think about, because often people see it as competitors, but you've got to think in terms of getting the customers or the guests or the consumers, whatever you call them, giving them the best value, and during lockdown, when we were being interviewed and stuff, we'd always say, "Come visit the Mary Rose or come visit..." Once we did the joint venture, "Come visit the Historic Dockyard. But also, if you can't come visit, go visit your local museum, go visit anyone." It's important to share that, and I think there are always benefits of working together, you're always stronger together.Dominic Jones: When I was at Oakwood Theme Park in Wales, amazing theme park, you're in West Wales and we were thinking, "Well, how do we reach further and advertise more?" And actually, we ended up working with a farm, which was a stunning farm that had rides and animals called Folly Farm down the road and we worked, then, with Manor House Wildlife Park and Heatherton, and you actually work together and you can work together and I'd always say, "Try it on something." So try it whether it's an event or try it whether it's a destination marketing campaign. I mean, we're working with the people of Portsmouth, so with... "The people of Portsmouth", that sounds a bit grand. We're working with attractions in Portsmouth on trying to get people into Portsmouth, so we do something with Portsmouth Council where the Spinnaker Tower and D-Day Museum and Mary Rose and National Museum of the Royal Navy and now Portsmouth Historical Dockyard, together, we advertise in London because actually, advertising in London individually is really expensive, but if you do it collaboratively.Dominic Jones: There's lots of ways to do stuff collaboratively and find another angle. So we've got other people on our site that we're not partners with at the moment, so the Portsmouth Naval Base Property Trust, amazing people who run some of the small boats that we did the Gunboat Race with the D-Day veterans on the weekend. Fantastic. So yesterday, we had a really great Volunteers' Tea Party to celebrate the end of volunteer and we had the volunteers from the Property Trust, we had the volunteers from the NMRN, the volunteers from the Mary Rose, there's always some synergy and I would say, in any way, find it.Dominic Jones: Everywhere I've worked, I've tried to get partnerships with local businesses, with other theme parks, with other attractions, because, actually, it's your stronger together, and if you're going, especially, after a local market, because you've always got to love your locals, that's the most important thing. If they see that you actually are the sort of people that work with each other, it makes them almost more proud of you. You remember the Game Makers in the London Olympics in 2012 and how amazing they were and how they did that sort of course where everyone was recommending all this stuff to you, that's kind of what you want, but I would find some common ground, whatever it is.Dominic Jones: Whether it's lobbying, we found common ground at Thorpe Park with other attractions to lobby the government for things, for VAT to level... Or whether it's in Oakwood, trying to get some advertising to get people from Bristol to cross the bridge to come into Wales or whether it's, I'm trying to think, in Amsterdam, we worked, so Madame Tussauds Amsterdam and Dungeons, which I was responsible for, we worked with Heineken because they had this amazing experience and with Tours & Tickets, so we'd make sure that if anyone came to Amsterdam, they came to our attractions. It's those sort of partnerships, finding the common ground and making it work.Dominic Jones: And don't be scared of it, because you are always bigger and better together and customers have so much choice, so working together delivers amazing results. I would never want to go back to not being part of a partnership with the National Museum of the Royal Navy and I would love it if we could do more. We are keen to do more with other attractions in the South to get people to come to the South Coast, to come to Hampshire. But yeah, I would definitely do...Dominic Jones: And also, you get bigger buying power, so say, for example, Merlin are really strong, so they don't necessarily need those with other partners because they can do a campaign in the press, Sun, Days Go Out and you've got all the Merlin attractions, but if you're individual attractions, you can't, so if you do a partnership with your competitors, you can then suddenly say, "Right, well, we want to do a Days Out campaign in the press between all these independent attractions."Dominic Jones: I mean, it's brilliant. I love it and I love, also, this industry, how collaborative especially the heritage side is. You can say, "Oh, I was thinking about doing this. What do you think?" Or, "What do you think about that?" And everyone will share and everyone is almost willing you to be successful. It's crazy, right? It's one of the best industries in the world. If you were in, I don't know, the restaurant business, you wouldn't be doing that, would you? Or another... It's so good. Anyway, hopefully, that answers your question.Kelly Molson: Oh, absolutely.Dominic Jones: I get very passionate about it. I'm so sorry. I love it.Kelly Molson: I'm so glad that you do because it answered my question perfectly and I think you've given so much value to listeners today in terms of all of the things that you've done, I couldn't have asked for a better response. Thank you. It's a big year for the Mary Rose, isn't it? And I think it would be very right that we talk about that. So it's your 40th year celebration this year, isn't it?Dominic Jones: Yeah, 40 years since the raising, so 1982, October. I am obviously older than you so I remember watching it on Blue Peter as a child and it was the world's first underwater live broadcast. It was watched by over 60 million people worldwide. I mean, it was amazing of its time and so yeah, 40 years, and because of that, we've now got the world's biggest Tudor collection of everyday life, there's nowhere else in the world you can get closer to Tudor and we've got the biggest maritime salvation, so we've got a lot of plans to celebrate. Unfortunately, the pandemic got in the way. During the pandemic, I'm not going to lie, it was horrific. There were times when we were drawing a list of who we were going to give the keys to, got really, really bad and it got dark for everyone and every museum, every attraction, every business, I'm not trying to say, "Oh, poor us." Everyone had that tough time.Dominic Jones: But it meant that actually investing, we were going to do another building, we were going to do a whole museum dedicated to the raising and actually, probably one of the best things that came out of it is we didn't because we got the joint venture, which is brilliant, our trading improved, we had a fantastic summer and then we were like, "Right, we should really do something for the 40th anniversary, but we can't afford taking another lease of another building or building another building, so what can we do?" And we managed to come up with a few plans, so the first thing we're doing is we're doing a TV documentary, which is going to be brilliant, coming out in October. Honestly, I've seen, they started some of the filming and the pre [inaudible 00:37:39], it's going to be brilliant.Kelly Molson: Oh, that's so exciting.Dominic Jones: I can't give too much away because we've had to sign something, but it's going to be great. And actually, we even had, because we're responsible for the wreck site, so we had Chris and Alex who helped raise the Mary Rose, our Head of Interpretation, Head of Research, amazing people, they were out diving the other day because we're still responsible for the wreck site and it just gives you goosebumps. I saw the footage and oh, it's amazing. So we got that. We're also building a 4D experience.Dominic Jones: So when we reopened last summer, we opened with this thing called 1545, which was an immersive experience and we wanted to get across the Mary Rose didn't sink on its maiden voyage, it was Henry VIII's ship that he, when he came to the throne, he commissioned two ships, the Mary Rose was one of them, it fought in lots of battles, it had a long life and then sank defending Britain in a battle, by the way, the French who were invading was twice the size of the Spanish Armada, but because history's written by the winners, we don't hear that.Dominic Jones: But amazing, so we did this amazing, immersive experience. We got Dame Judi Dench to do the voice and you feel like you're going to get sunk. Well, the ship does sink and you go under and then you go into the museum and it's so good and we were like, "We want to do something for the end. We want to have a finale that says..." Because the thing about our museum, it's authentic. There's 19,700 artifacts. You can't get that anywhere else. I mean, it's just brilliant. Anyway, so we thought, "How are we going to end this?" And the thing we don't do justice to is the finding, the raising, the excavation, all the divers, there was 500 volunteer divers. From the 1960s, people were looking for it.Dominic Jones: I mean, Alexander McKee, who found it, was on the news and people would say... It was like an Indiana Jones movie, they were saying, "Oh, he's never going to find it." And other people were looking, the Navy were looking and there was a bit in Indiana Jones where they got the map the wrong way around and all of that. Brilliant. So they found the Mary Rose and then they got Margaret Rule who was this amazing lady who had, when she went to university, I think she didn't get a place at university at first because she was a woman and this is amazing, today's day story, and she didn't dive, she was an archeologist. And then she said, "I'm going to dive." Taught herself to dive and without her, this museum, the Mary Rose wouldn't be here, so Alexander McKee, Margaret Rule, two amazing people, both of them...Kelly Molson: What a woman.Dominic Jones: Yeah, what a woman, but both of them, both of them, without them, we wouldn't be here. So we want to tell their story, but also, we want to put the guests and the visitors to what it's like to dive, so with a mixture of real-life filming, footage from these 500 volunteer divers, outtakes from the Chronicle programs that are on the BBC, including, if we can get it to look right, even His Royal Highness, Prince Charles diving. It is stunning.Dominic Jones: So we're going to take the guests on a bit of a pre-show with the history, then they're going to get into the 4D theater and it'd be like you were boarding a red, going out to the wreck site, there'll be a dive briefing, you'll have the wind in your hair, the seats will be buzzing, but I'm hoping it's this good. I better ring the people after this [inaudible 00:40:38].Kelly Molson: You're really building it up, Dominic.Dominic Jones: Yeah. Well, it better deliver. No, they're brilliant. Figment are amazing. They're so good. So you get in there and then you dive and then you go down and you see what it's like to be under the water. The Royal Engineers were involved, the divers were involved and then you'll be there when the Mary Rose is raised, we're even going to recreate the moment where it... Oh, it'll be brilliant.Dominic Jones: So in answer to your question, we're doing a documentary and a 4D experience, and we've got anniversary lectures so if you're around in October, come and get involved. We've got a lot of people, from historians to divers to... Just talking about the relevance of the Mary Rose and the history of it, and also the diving, and we've got a new coffee table book coming out, so we've got lots and lots and lots going on.Kelly Molson: Oh, my goodness. It's all going on.Dominic Jones: And if we'd have done it the old way, if we'd have done it with a new museum and a new building, I don't think it would've been as good. I mean, I joined the Divers' Legacy group, so about 150 of the divers, on a Zoom call a few weeks ago and it's just, it takes you... These people, who, some of them are retired now or bear in mind this was 40, 50 years ago and hearing their stories and it's living history and it's so important that we tell these stories and capture them now, because in 50 years, they won't be here, and part of our responsibility, our charity objectives, if you like, is to tell the story and forever, and I think that bit of the story's missing, so if that's one thing that we do while I'm at the Mary Rose, I'll be really proud.Kelly Molson: Ah, that is wonderful. And it is [inaudible 00:42:12].Dominic Jones: You have to come, right? You're going to have to come.Kelly Molson: Well, this is the question. When do I need to come to experience everything that you've just sold to me? Because I am sold.Dominic Jones: Yeah. You probably want to come after our anniversary, because we're hoping to launch all this around that time, which is in October, which is, now, this is an interesting one because this was a good conversation with our trustees and our board. "Do you want to launch something in the off-peak period? Don't you want to launch it at Easter or the summer or..." And my view is we should launch it because it's the right thing to do and we're launching this in October because it's a legacy, we want the divers there, we want as many of them there as possible and it's going to be at the Mary Rose forever. This is the ending to the Mary Rose Museum. So it's not like we're launching something for Easter or summer, so we are going to launch it in October, so I'll let you know the details, come and get involved.Kelly Molson: All right, absolutely. I am there. If it's as good as what you've just described, then it's going to be one amazing day out.Dominic Jones: It'd be better. And then, and final thing, sorry, which we're not doing, but I wanted to do is we've still got some of the Mary Rose down in the ocean, so one day, I'd like to bring that back up. I don't think I'll be here to do that because it's probably be in 15 years' time or something because we need to raise a lot of money and do that, but we want to bring the rest of her back up or whatever's left down there back up, and that's quite exciting because our story continues. We still do research.Dominic Jones: We did this fantastic piece of research on skeletons, on human remains. It's a really cool diversity story. Out of the eight skeletons, one was Spanish, one was Venetian, two were North African, second generation, not slaves, a real diversity story in Tudor England. Amazing. Maybe the Victorians whitewashed history. Who knows? But what a great story. And we keep learning and we've got this amazing team of curatorial staff and all of our staff, from the maintenance to the visitor staff to the volunteers and every day, we learn something new, so [inaudible 00:44:03] we want to do. And then, at some point... Have you seen The Dig on Netflix?Kelly Molson: Yes. Yes.Dominic Jones: Great film.Kelly Molson: So good.Dominic Jones: Great film, but I want to write to Netflix to do The Dive. Can you imagine? This story about human endeavor with the Mary Rose? It'd be amazing, so we'd like to do that as well at some point, but we just don't have enough hours in the day, right?Kelly Molson: No. Just add it onto that long list of stuff.Dominic Jones: Yeah.Kelly Molson: Wow. Thank you.Dominic Jones: So if you know anyone in Netflix, let us know, or if anyone from Netflix is listening, get in touch, we want to do that. It'd be cool.Kelly Molson: I would love it.Dominic Jones: I've already casted.Kelly Molson: If someone from Netflix was listening, that would be incredible. Who have you casted?Dominic Jones: Well, so local, because you've got to get local, so for Margaret Rule, I reckon Kate Winslet, she'd do a good job. Great actress. I mean, we've already got Dame Judi Dench, so the same sort of caliber in our 1545 experience, and then also another local who could bring the Alexander McKee, Kenneth Branagh, but to be honest with you, Netflix can do all of that, because let's be honest, I'm not going to make movies, am I? I'm running a museum. But I just think it'd be really cool. It'd be really cool.Kelly Molson: I don't think there's anything that you couldn't do, Dominic, to be honest, after this podcast, so who knows?Dominic Jones: It'd be really cool. Yeah, who knows?Kelly Molson: All right, last question for you, a book that you love that you'd recommend to our listeners?Dominic Jones: I love this question and I really struggled, so I went back and thought about a work example, because I think that's probably more useful, so in all of my career, I've come across lots of people who talk about strategy and I have my own view on what strategy is, but there are lots of books you can read about strategy and there's only one book, in my opinion, that is worth reading and it's this, Good Strategy/Bad Strategy. Hopefully, it's still in print. It is the only book to read on strategy. It's the best book I've... And without this book, I don't think I would've been able to do half the stuff that I've done, because it's all about how you formulate your decisions, how you make your decisions, what the outcome is, it's about execution, it's about everything that, for me, you need to be successful, so I recommend this book. Really good book.Kelly Molson: Good Strategy/Bad Strategy. I have not read that book, but I feel like that's going to go...Dominic Jones: You should read it.Kelly Molson: Yeah, that's going to go top of my pile. All right, listeners, if you want to win a copy of this book, as ever, if you just go over to our Twitter account and you retweet this podcast announcement with the words, "I want Dominic's book." And then you will be in with a chance of winning it. Oh, my goodness. I have had such a good time listening to you today. Thank you so much for coming on and sharing. It's been so valuable. Yeah, that's blown me away today. I'm very excited about coming to visit and thank you for sharing the insight into your partnerships.Dominic Jones: Yeah. Absolute pleasure. And thanks for being kind with the icebreakers, you're going to get the rubber, that's going to your collection.Kelly Molson: Oh, yay. A rubber rubber.Dominic Jones: Because I was really upset that you've got a rubber collection without the Mary Rose. That actually hurt my feelings. It hurt my feelings.Kelly Molson: Well, I'm sorry, I've never actually visited the Mary Rose.Dominic Jones: Well, we're going to put that right.Kelly Molson: We are going to change this, aren't we? So yeah, I'm sorry. I will come and get my rubber in-person, then. Don't post it to me. I'll come and get it in-person when I come and visit.Dominic Jones: Yeah, let's do that. Thank you. Keep it up.Kelly Molson: Thanks for listening to Skip the Queue. If you've enjoyed this podcast, please leave us a five-star review. It really helps others find us. And remember to follow us on Twitter for your chance to win the books that have been mentioned. Skip the Queue is brought to you by Rubber Cheese, a digital agency that builds remarkable systems and websites for attractions that helps them increase their visitor numbers. You can find show notes and transcriptions from this episode and more over on our website, rubbercheese.com/podcast.

Welcome back to Grilled by The Staff Canteen, this is series 4 and our second co-host is Sally Abé. Sally is the Consultant chef at the Conrad London St. James hotel where she opened The Pem in 2021, and she's a former Great British Menu contestant. Sally has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and first up is Anna Haugh, chef owner of Myrtle restaurant. She is also a MasterChef: The Professionals judge and is a regular chef on BBC One's Morning Live She is also host and regular guest chef on BBC One's Saturday Kitchen; was one of the main chefs on BBC's Ready Steady Cook, and took part in Season 2 of Snackmasters on Channel 4 and three series of BBC One's Royal Recipes. In this episode Sally and Anna talk about the pressure on women around having or not having children, why they both agree their final drink on death row would be champagne and chefs they admire in the industry. 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

There are currently more cooking competitions on TV than ever before, as it seems we just can't get enough of all the different variations of professionals and amateurs competing for a culinary prize, but why do we love these programs so much? And it's not just about being a passive observer, many of us also love to participate in a cook off in our own lives, whether it be at the local Easter show or with a group of friends. The Quicky speaks to a Masterchef contestant, two friends who host an annual cooking competition, and a psychologist to find out why we seemingly love nothing more than getting competitive in the kitchen. Subscribe to Mamamia GET IN TOUCH Feedback? We're listening! Call the pod phone on 02 8999 9386 or email us at podcast@mamamia.com.au CONTACT US Got a topic you'd like us to cover? Send us an email at thequicky@mamamia.com.au CREDITS  Host: Claire Murphy With thanks to: Christina Batista - Contestant on the current series of MasterChef: Fans Vs Favourites, after previously appearing as a contestant on Season 5 of Masterchef Australia in 2013 where she made it to Finals Week before bowing out in fifth place Lauren Hillman & Matt Gilbertson aka 'Hans The German' - Host a very competitive annual cook off with their group of friends  Elisabeth Shaw - CEO of Relationships Australia NSW and has worked for over 25 years as a clinical and counselling psychologist with extensive experience in relationships services  Producer: Claire Murphy Executive Producer: Siobhán Moran-McFarlane Audio Producer: Jacob Round Subscribe to The Quicky at...https://mamamia.com.au/the-quicky/ Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures. Just by reading our articles or listening to our podcasts, you're helping to fund girls in schools in some of the most disadvantaged countries in the world - through our partnership with Room to Read. We're currently funding 300 girls in school every day and our aim is to get to 1,000. Find out more about Mamamia at mamamia.com.au Support the show: https://www.mamamia.com.au/mplus/ See omnystudio.com/listener for privacy information.

Kygo, Donuts, and Ready Steady Cook! This is the player profile of an Australian Open doubles champ! See omnystudio.com/listener for privacy 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.

Tell me, Clarice, have the lambs stopped screaming? In the first episode of our Hannibal Lector mini-series, we kick off with The Silence Of The Lambs, one of the greatest films of the last thirty years. Ian treats us to a dramatic reenactment of the film, while Seán is just generally dramatic! Follow the pod on Twitter: @EnglishIrishGTM Ian: @Galactic_Dave Seán: @seanferrick www.anenglishmanandanirishman.wordpress.com Music by: bensound.com and zedge.com

Ahead of Valentine's Day, we take a look at some of footballs bromances. - Roy loves to take a dig at Micah (00:14) - A blossoming bromance between Roy & Micah (02:33) - Roy's artisanal sourdough bread (04:01) - Roy and Micah take on Ready Steady Cook (10:22) - Hipster Roy (12:59) - Beckham and Neville's bromance (14:06) - Oceans can't keep this bromance apart (28:16) - Salah and Lovern are bezzies (36:25) Rate, review, share on Spotify, Apple Podcasts and SoundCloud. Join the conversation on Facebook, Twitter and Instagram. We've been The Linesmen!

My guest today is Romy Gill, MBE chef, author, broadcaster and restauranteur. She's the host of Ready Steady Cook and makes frequent appearances on tv and the radio food programmes. Romy is also a mother of two teenage girls! In this episode we talk about Romy's family and the cultural values of being a woman in India. Romy shares her challenges during pregnancy and the early postpartum period reminding us how essential it is to have the support system around. We talk about family foods and cooking with teenagers, and what does a lasting marriage look like! Find out more about Romy at romygill.com end join in the conversation with us on Instagram @alissatimoshkina and @romygill

Author Kate Harrison... the maven of intermittent fasting books, YA, thrillers and much more chats with the limey... meanwhile Hurricane Laura slams the U.S, how is your geography? The little joys of 2020. The fabulous book challenge - holding up a book you've never read against a building you'll never enter - what's yours? Ready Steady Cook - and read - all on a budge). A quality, grown up, adult wine from Conde de Suyrot.  Clean by Michele Kirsch, an absolute lockdown bargain.  https://condedesuyrot.com https://wineandworldviews.com/2020/08/04/the-yank-the-limey-podcast/Support the show (https://www.buzzsprout.com/210926/podcast/website)

George Calombaris is one of Australia's most recognised chefs. His drive, passion and dedication have placed him at the cutting edge of the industry for many years. Apprenticed at the Sofitel under Raymond Capaldi and Gary Mehigan, he went on to represent Australia at the prestigious Bocuse d'Or culinary grand prix in France. Other accolades include Young Chef of the Year, Best New Restaurant of the Year, a frequent guest on Ready Steady Cook and Judge on MasterChef Australia. His energy and enthusiasm have gained him a global audience. Join Glenn and Tobie as they catch up with a good mate and incredible culinary mind.

How can we combine two seemingly different passions into one successful career? In episode 16 of the B-side, I speak to award-winning chef, and co-host of ‘My Kitchen Rules', Manu Feildel.Manu is one of the most popular personalities on Australian television, besides his work on MKR, he's appeared on Boys Weekend, Ready Steady Cook, Dancing with the stars (which he won) and is a judge on Australia's Got Talent. He is joining forces with good mates, Matt Preston and Gary Mehigan in a new cooking show for Channel 7 – called 'Plate of Origin'.Not one to shy away from being busy, he's a couple of other projects on the boil too, like a new studio space called 'La Botanique' in Botany Sydney, and has launched a classic French sauce range ‘The Sauce by Manu'.We chat about his humble beginnings, being raised by a single mum, quitting school at 15, and working in his father's restaurant. And how his work ethic was forged in fire through a gruelling apprenticeship under a tyrant of a boss.He shares how through his resilience and a burning desire to make a better life for himself and his family, he became a 3 hatted chef. And how fate would see his life-long love of entertainment and cooking converge to create a career he once only dreamed of.We jam on some of the trends developing in the entertainment industry, and the foodservice sector. He shares his views on the need for simplicity, authenticity and education in our culinary culture. And we go behind-the-scenes of MKR, and we have a frank and open discussion on the reality of being a celebrity in Australia.Manu Feildel is a real down-to-earth, genuine, and super nice dude. I thoroughly enjoyed our chat, and I'm certain you will too. Cheers.You can find Manu here: manufeildel.com.auLearn more about The Sauce by Manu here: https://www.bymanu.coAnd check out his new studio space 'La Botanique' here: https://labotanique.com.au  Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Fascinating documentary on BBC 4 about Jim Jones and the Jones Town Massacre, fascinating indeed and truly awful at the same time. Why are we all wishing David Bowie happy birthday?  And WTF is it with the church in Amsterdam ringing out Starman in tribute to him? Not that we don't all love him! Meghan and Harry resigned - all due to US :) Australian bush fires, Ready Steady Cook, RAIMAT chardonnay ( a serious wine according to the yank) and The Good Friend by Jo Baldwin. Shout out to Affordable Mallorca and the perils of walking 5 dogs on the beach.Support the show (https://www.buzzsprout.com/210926/podcast/website)

"We like to think we're in control, but we're totally not. You just have to appreciate the life you've got today and what you're doing now." - Matt Golinski, Ep111. The Monica Kade Podcast In episode 111 of The Monica Kade Podcast, we sit down with highly regarded chef, Matt Golinski. He's a warm and down-to-earth guy who's got a deep love for food and cooking. His enthusiasm for his craft is truly inspiring. His passion for local produce and quality ingredients infuses our conversation. In fact, when Matt gets talking about food and in-season produce, your tastebuds will dance. Matt has founded his own catering company, been on the popular TV series, ‘Ready Steady Cook',  and has worked as an Executive Chef at many leading Australian restaurants. Today, he lives on the Sunshine Coast in Queensland and is a Consulting Chef to restaurants in the area. Matt loves writing his popular food columns and blog; and is a regular guest chef at festivals and events. In March 2018, Matt joined the Peppers Noosa Resort team as their Consultant Executive Chef, developing menus that consolidate his knowledge and love of the food producers in his region. The other part to Matt's story is that in 2011, he lost his first wife, Rachel and three young daughters to a house fire. It's a heartbreaking story, which can you can Google because rather than focusing on the details in this conversation, I wanted to discuss how Matt overcame such adversity. Take a listen to our conversation if you love food, produce, cooking or you want to be uplifted. It's a conversation that'll remind you to follow what you love and treat every moment as a special occasion. LEARN ABOUT The farm he grew up on and when he realised he wanted to become a chef How food was regarded in his family growing up How he's creating community and connection in his household What his chef leadership style is really like His food philosophy he aims to impart with his audience The behind the scenes of catering to food intolerances and allergies in today's modern world His favourite cuisine to create Whether he loves to cook at home just as much as at work How Matt navigated the first few weeks after the house fire, waking up badly burnt in hospital  The emotional and physical journey post the event What kept him going when he didn't want to be alive How he continues to foster a strong mindset up until today How the heart-breaking experience has changed his life perspective SIGNATURE QUESTIONS The one recipe Matt would leave the world with What he believes is his greatest asset A piece of wisdom he lives by today FOLLOW MATT ON SOCIAL MEDIA Instagram: @MATTGOLINSKI Facebook: MATT GOLINSKI OFFICIAL

Sir Peter Bazalgette made his name as the TV producer behind shows like Big Brother and Ready Steady Cook. As he steps down as Chair of Arts Council England, he discusses the achievements and disappointments of his four-year tenure, funding for the arts in testing financial times and his latest book, The Empathy Instinct, in which he defends art and popular culture as a means of bridging the empathy gap and creating a more civil society. In her new performance installation entitled material / rearranged / to / be, dancer and choreographer Siobhan Davies has invited seven artists to explore human gesture and the relationship between mind and body. She discusses her approach to the project with collaborator Jonathan Cole, professor of clinical neurophysiology. The Royal Albert Hall has been called a 'national disgrace' by its former president after members - about 330 individuals who own roughly a fifth of the seats at the venue - exchanged tips on how to use controversial 'secondary' ticketing sites such as Viagogo and StubHub to resell their tickets. Former Royal Albert Hall president Richard Lyttelton and current President Jon Moynihan debate the issue.Last night, writer, director and star Woody Harrelson completed a live film, streamed to cinemas as it was being shot on London's streets in one single, uninterrupted take. Was it a cinematic first to remember? Film critic Jason Solomons reviews.Presenter: John Wilson Producer: Rachel Simpson.