Podcasts about staff canteen

The stealth mission continues to find and evacuate Elduck (Brother of Jacks) from Oseross prison, Passionate Hatred will need to use all their skills and cunning to stay under the radar....Intro music by Joshua Cullen, background music by Makai Symphony.Content warnings advised: Its like splinter cell but we are a walking pile of kitchen utensils. Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

This week we are taking some time to look ahead to some of the most exciting food and drink events in Scotland for 2023. First up Rosalind talks to Romano Petrucci about the Stranraer Oyster Festival, born of a desire to inject some much needed tourism into the area, Romano tells us how the festival came about and about the only remaining wild oyster bed in the whole of Scotland which lies just off Stranraer. Next up Rosalind spoke to Cara Houchen, Editor of The Staff Canteen, an industry website and community for chefs. Cara also hosts Grilled, a podcast attached to the website. They are bringing the podcast to The Gannet in Glasgow this March where they'll be joined by some famous faces. Finally, Rosalind is joined by Jamie Delap, Managing Director of Fyne Ales and Fyne Fest. Jamie's family business has been on the same site for well over 100 years and in recent times has become the location for Fyne Fest, a beer and music festival, which keeps growing in popularity. Jamie tells us how this all came about and shares with us the exciting plans for this year's event in September. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell. Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant. Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his fifth guest is Lorna McNee, head chef of Michelin-starred Cail Bruich in Glasgow. In this episode we find out why Lorna believes in ghosts and aliens, working for Andrew Fairlie, achieving her own star and watch this space for a Billy Bear Ham dish on Lorna's menu! 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell. Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant. Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his fourth guest is Stuart Collins, chef owner of Docket No.33 In this episode we discuss what you wash first in the shower, what Qatar is really like and why as the owner of restaurant you have to be able to do any job that needs doing. 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell. Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant. Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his third guest is Nathan Davies, chef patron of Michelin-starred, SY23 in Wales. In this episode we discuss why sea urchin is over rated, imposter syndrome and the amazing feedback Nathan got for wearing his hearing aid on Great British Menu. 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell. Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant. Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his second guest is Adam Reid, chef patron of The French in Manchester and former Great British Menu contestant. In this episode we discuss and hear Adam's go to karaoke song, we find out what Kary's biggest insecurity is and they both talk about stepping out from under well-known chefs. 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell. Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant. Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his first guest is Jono Hawthorne, MasterChef: The Professionals 2021 contestant and owner of Chef Jono at V&V in Leeds. In this episode we discuss chef hacks from their younger days, the challenge of opening your own restaurant and why it's important to support young chefs. 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

This week we are sharing the Staff Canteen conversation, in partnership with Rational, that we were invited to be part of in October 2022.    The conversation was hosted by The Burnt Chef Project Non-Exec and Staff Canteen Editor, Cara Houchen. The stellar panel consisted of:   Rehan Uddin - Indi-Yang/Asian Restaurant Owners Network Ollie Williamson - The Fat Duck Elliot Hill - Chester Grosvenor Tom Bainbridge - The Tilbury Kris Hall - The Burnt Chef Project   This conversation aimed to tackle some of the main pinch points when it comes to managing costs. There were some great ideas and experiences shared when it comes to tackling the rising costs in hospitality.   If you've enjoyed this panel and want to know more, you can sign up for a FREE 10-minute webinar with RATIONAL today, the link is below. Click https://www.surveymonkey.co.uk/r/JX5CTBW to register for a FREE 10-minute webinar with RATIONAL  

Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond. Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant. Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his final guest is Stu Turner, aka owner and founder of Sushi Sushi and otherwise known as Sushi Stu. In this episode we talk about the best topping for crumpets, the worst restaurant experiences they have both had, Veet reviews and why Chilli Crack is a best seller. We do also talk about Japanese ingredients and why Stu wants to keep introducing them to British cooking! 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond. Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant. Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his fourth guest is Em Brightman, head chef of Michelin-starred Murano, which is owned by Angela Hartnett. In this episode we talk about why David Beckham was Em's childhood hero, being a woman in a professional kitchen and how important it is to keep changing the negative narrative around hospitality. 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond. Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant. Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his fourth guest is Tony Parkin, head chef of Michelin-starred, House Restaurant at Cliff House Hotel. In this episode we talk about Tony having his initials on cushions, dealing with trolls after Great British Menu and why he chose to take on his latest roll. 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond. Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant. Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his third guest is Simon Martin, chef owner of Michelin-starred, Mana in Manchester. In this episode we find out Simon's hidden talent, he defends Manchester's food scene and they discuss the highs and lows of social media. 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond. Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant. Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his second guest is Tom Spenceley, head chef of The Ledbury. In this episode they discusses the price of fine dining and is it worth it, the impact of a positive working environment, mental health and looking after their team plus why Moana makes Alex cry. 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond. Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant. Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his first guest is Oli Marlow, Executive Chef of Aulis and Roganic Hong Kong and Aulis London. This is Alex's first episode and he discusses why everyone wants Tony Parkin in their phonebook, why one burger is never enough and howimportnat hard work is to succeed in the hospitality 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

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 her final guest is three Michelin-starred Clare Smyth, chef and owner of Core and Oncore. This is the sixth and final episode with Frances, and she discusses Clare's new book, how hard it is to keep on top of all your recipes and how obsessive you have to be to achieve and maintain top accolades. 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

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 chef Laurie Gear from Michelin-starred The Artichoke. Laurie Gear is the chef and co-owner of Artichoke in Amersham. The chef and his wife Jacqueline opening the restaurant in 2002, with Laurie overseeing the kitchen and Jacqueline managing the front of house. Growing up in a household where his father was a baker and his mother a cook, Laurie was destined for a career in hospitality. After finishing college and working for a number of establishments including a four year stint at Combe House, Laurie and Jacqueline opened the Artichoke together in 2002 in Amersham. The restaurant quickly gained recognition achieving Two Rosettes by the AA, Two Couverts in the Michelin Guide, top score for cooking in the Hardens Restaurant Guide, UK Best Dish 2007 in Restaurant Magazine. In 2008 the restaurant was forced to close after a fire broke out from the neighbouring property. During this time Laurie staged at the world-renowned Noma in Copenhagen alongside Rene Redzepi. The Artichoke eventually reopened in 2009 undergoing an expansion in 2011 with the adjoining building where the fire originally began. Since reopening, The Artichoke was named ‘Best New Entry' in The Good Food Guide 2011, awarded a ‘Rising Star' in the 2011 Michelin Guide and in September 2013 it was awarded ‘AA Restaurant of the Year for England 2013/14' as well as achieving a third rosette by the AA. And finally achieving a Michelin star in 2020! This is the fifth episode with Frances, and she discusses watching chefs who have passed through her kitchen and gone on to achieve accolades of their own, encourgaing youngsters in to hospitality and evolving as the industry changes. 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

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 are chefs Will Murray and Jack Croft from Fallow in London. Will Murray and Jack Croft met over the stoves of Dinner by Heston Blumenthal over 5 years ago where they received a first-class education in British produce at its best. A partnership was formed based on a shared passion for creative cooking and sustainable thinking. James Robson completed the trio in 2019 and brought a wealth of hospitality experience, what followed were a series of sold-out residencies at Carousel and Crispin to establish Fallow as one of the most exciting restaurant concepts of 2020. This is the fourth episode with Frances, and she discusses Fallow's conception and how builders and bankers kept the dream alive through Covid, how different backgrounds can make a great team and eating cod's head in the rain! 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

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

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 Cal Byerley, chef owner of Michelin-starred, Pinei n Northumberland. This is the second episode with Frances, and she discusses why mums make the best 'burnt' meringue, the importance of a kitchen graden and what happens when chefs ruin a crop plus what Cal would call his dessert for Prince Harry. 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

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

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 next up is Ravneet Gill, 'pastry chef, activist and TV presenter'. This is the fianl episode with Sally, and she discusses Counter Talk with founder Rav plus we ask the most googled questions about the chef including her new house and she tells us her behind the scenes stories as a judge on Junior Bake Off. 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

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 next up is Harriet Mansell, chef owner of restaurantRobin Wylde. In this episode Sally and Harriet debate jam before cream on scones, working on yachts and how you go about naming your restaurant. 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

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 next up is Stosie Madi, chef owner of the Parkers Arms. In this episode Sally and Stosie talk about why you don't f*** with the classics, recruitment when you are in a rural location and their attitude towards their careers. 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

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 next up is Brett Graham, chef owner of the iconic, The Ledbury. In this episode Sally and Brett talk about what makes them cry, why The Ledbury is an institution and reopening, farming and the importance of creating a good, positive working environment. 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

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 next up is Joké Bakare, chef owner of Chishuru in Brixton. Until recently, the Nigerian-born chef was still, technically, a home cook. For years she had hosted dinner parties and supper clubs, but had not really come close to fulfilling her dream of opening her own restaurant. In August 2020, she finally launched Chishuru, a West African restaurant in Brixton, South London, inspired by the food of Nigeria and the wider region. She did so in part thanks to a victory in the amateur category at last year's Brixton Kitchen competition, which has afforded her a spot in Market Row, a bustling hub of bars and restaurants. In this episode Sally and Joké talk about weird food combinations, putting West African cuisine on the map and the highs and lows of opening a restaurant. 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

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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge. Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant. He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Jeremy Lee, chef owner of Quo Vadis in Soho. In this episode Richard and Jeremy talk about their biggest regrets, bulls balls and we find out how tall Jeremy really is! 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge. Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant. He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Olly Smith, the wine expert who regularly features on Saturday Kitchen among many other things. In this episode Richard and Olly talk about Richard's Coffee BBQ Sauce, why they support Lee Skeet in calling out bad customer behavior, what their final meal and tipple would be and an affair with a married woman.... 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge. Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant. He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Tom Kerridge, chef, restaurateur, and owner of two Michelin-starred, The Hand and Flowers. In this episode Richard and Tom talk about lunatics on Twitter, what they'd spend $44 billion on and why Tom got stick for being grumpy on Great British Menu. 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge. Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant. He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is James Knappett, chef owner of two Michelin-starred, The Kitchen Table. In this episode Richard and James talk about hash cakes, their go to restarants, working with their wives, foraging and why James has a zero tolerance of glitter and sugar. 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge. Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant. He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Jesse Dunford Wood, chef owner of Parlour and Six Portland Road. In this episode Richard and Jesse talk about owning two machetes, the cow print car, putting British cuisine on the map and being accidently born in Brazil. 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge. Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant. He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Great British Menu, series producer, Avril Welch. In this episode Richard and Avril talk about cakeage, veteran Great British Menu judge Richard Corrigan and Avril reveals who her favourite chef is plus how to get a spot on the BBC show. 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

Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge. Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant. He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and first up is head chef of Henne Kirkeby Kro in Denmark, Paul Proffitt. In this episode Richard and Paul talk about 'THAT' slap by Will Smith, where Richard gets his bins, instgram food which makes Paul want to lick his screen and why they are both proud of how they encourage their young chefs to go on to achieve their own goals. 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

Who would do the graft needed to be a Head Chef in the 21st century? Did the Covid-19 pandemic change the restaurant industry forever? And what is it like to have a Michelin star?   In this week's 5 Big Questions interview we talk to Executive Chef of Akoko THEO CLENCH Instagram: @cheftheoclench | @akokorestaurant Twitter: @akokorestaurant   Known for: Executive Chef - Akoko Brand Ambassador - Krug Former Head Chef - The Portland Restaurant (one Michelin star) Former Head Chef - Bonhams Restaurant (one Michelin star) The Big 5 Questions: How do you measure the impact of what you do? How should people/businesses be preparing for the future? How do we build the workforce we need for that future? How do you use creativity to solve problems? How do you collaborate? Key quotes: “It was twelve, thirteen years of climbing the ladder. Starting at the bottom every time.” “I think every restaurant has little photos of all the critics in the cloakroom somewhere, that you see before you go into the kitchen every morning.” “My friends who are now at Head Chef level - we don't run our kitchens like they were run when we were junior. You've got to get the best out of people and screaming and shouting at them all the time is not the way to do it. You've got to build up their confidence, build up their skills. As clichéd as it is, you are only as good as your team.” “Brexit has decimated our industry and many industries, especially combined with Covid. People have gone home and can't come back.”     “Trying to get the next generation in is the only way that we're going to be able to fix this, in the long term. But trying to entice them into an industry that's had some bad press before, all the long hours, it's tough. It takes a certain type of person to want to put the work in. I've done years of hundred hour weeks.”  “Everyone spent a year at home and you couldn't go out. So people were cooking a lot more at home and becoming very good home cooks. I think that may be the death of the chains and the casual restaurants. Why would you go out and drop thirty quid when you can make a nice meal at home?”     Useful links: ‘Chef To Watch' profile of Theo in The Staff Canteen // thestaffcanteen.com/Britain-s-Got-Talent/chef-to-watch-theo-clench-executive-chef-akoko#/ Akoko restaurant, Fitzrovia // akoko.co.uk/ Theo Clench appointed executive chef at Akoko (The Caterer) // thecaterer.com/news/theo-clench-appointed-executive-chef-akoko Jimi Famurewa reviews Akoko in the Evening Standard: // standard.co.uk/reveller/restaurants/akoko-restaurant-review-jimi-famurewa-b942139.html Trinity restaurant // trinityrestaurant.co.uk/ Portland restaurant // portlandrestaurant.co.uk/     This episode was recorded in November 2021 Interviewer: Richard Freeman for always possible Editor: CJ Thorpe-Tracey for Lo Fi Arts  

Michelin-starred chef Paul Foster & Aaron Mulliss, former head chef of The Hand and Flowers, discuss what people Google the most about Paul, Veganuary and their favourite chain restaurants. This is the final episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Paul Foster, chef owner of Michelin-starred Salt. In this episode Paul talks about his time working at Harvester, his new book How to Cook Meat Properly and why he enjoys winding people up on social media. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Michelin-starred chef Glynn Purnell & Aaron Mulliss, former head chef of The Hand and Flowers, discuss the rock 'n' roll years of cooking and how they are still alive, the bad practices they've seen in kitchens including a 'scouse roux' and being picked up off Marlow highstreet by Chris Evans. This is the fourth episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Glynn Purnell, chef owner of Michelin-starred Purnells. In this episode Glynn talks about his new venture, a first for him outside Birmingham, why Claude Bosi would make a great character in a children's book and fighting Marcus Waring. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Two Michelin-starred chef Ian Scaramuzza & Aaron Mulliss, former head chef of The Hand and Flowers, discuss having your Instagram account hacked, what it takes to get two Michelin stars and their worst jobs. This is the third episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Ian Scaramuzza, chef de cuisine at Mélisse Restaurant in Los Angeles. In September 2021, after just four months of Ian being in the role, the restaurant was awarded two Michelin stars. In this episode Ian talks about why he chose the kitchen over being an electrician, Andrew Fairlie and his dance moves after a few whiskeys and how it feels to win the Roux Scholarship. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Roux Scholarship winner Oli Williamson & Aaron Mulliss, former head chef of The Hand and Flowers, discuss how to make blue mashed potato, being an underwater chainsaw specialist and why talking about yourself in the third person on a CV is a massive no! This is the first episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Oli Williamson, sous chef at three Michelin-starred The Fat Duck and Roux Scholar 2021. In this episode Oli talks about being forced to retrieve his keys from the river at Midsummer House, wearing a plaster on his face to look like Nelly and why sticking it out in a kitchen is his main advice for young chefs. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Masterchef: The Professionals winners Steven Edwards and Anton Piotrowski discuss being kidnapped by Russians, sharing the Masterchef winning title and the impact winning can have on your restaurant. This is the final episode co-hosted by Steven Edwards from Etch in Brighton. He has invited six previous Masterchef: The Professionals winners to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Anton Piotrowski, MasterChef: The professionals winner 2012 and chef owner of restaurant Roski. In this episode Anton talks about his most embaressing moments, they both discuss their biggest regrets and why Anton never received a MasterChef trophy. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

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

Masterchef: The Professionals winners Steven Edwards and Laurence Henry discuss opening your first restaurant, having Sat Bains as a mentor and being caught doing something you shouldn't. This is the fourth episode co-hosted by Steven Edwards from Etch in Brighton. He has invited six previous Masterchef: The Professionals winners to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Laurence Henry, MasterChef: The Professionals winner 2018. He is currently working onhis first restaurant opening coming to Nottingham in 2022. In this episode Laurence talks about the MasterChef trophy and keeping it in his boot, judge Monica Galetti sending a picture of him to Sat Bains while he was trying to do the skills test and his relationship with the other finalists in 2018. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Masterchef: The Professionals winners Steven Edwards and Steve Groves discuss whether aliens exist and why they think there should be a tea and toast skills test on MasterChef. This is the third episode co-hosted by Steven Edwards from Etch in Brighton. He has invited six previous Masterchef: The Professionals winners to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Steve Groves, executive chef at Glyndebourne opera house in East Sussex. He tells us his favourite Roux story, and explains that he did MasterChef to get Michel Roux Jr's attention - he went on to win and work for him for ten years. He also explains how not to cook lamb and why he doesn't believe in aliens. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Masterchef: The Professionals winners Steven Edwards and Jamie Scott give us the gossip from behind the scenes of the BBC show plus they take on our wheel of truth! This is the second episode co-hosted by Steven Edwards from Etch in Brighton. He has invited six previous Masterchef: The Professionals winners to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Jamie Scott, chef patron at The Newport in Fife, Scotland. He tells us about his love of cheese and strawberry jam sandwiches, spills the beans on his favourite Masterchef judge and tells us what he thinks would make the programme more watchable. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Masterchef: The Professionals winners Steven Edwards and Stu Deeley give us the gossip from behind the scenes of the BBC show plus they take on our wheel of truth! This is the first episode co-hosted by Steven Edwards from Etch in Brighton. He has invited six previous Masterchef: The Professionals winners to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Stu Deeley, he recently opened Smoke set within the grounds of Hampton Manor in Solihull. He won MasterChef in 2019 and he talks to Steven about his experience the highs, the lows; creating a cornish pasty souffle and what winning the show did for his career. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Michelin-starred chef Daniel Clifford and William Curley discuss the art of being a pastry chef and why there are very few of them now plus the best and worse chocolate combinations - seaweed doesnt work! This is the fnal episode co-hosted by Daniel Clifford from two Michelin-starred, Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is William Curley, he is a Scottish patissier and chocolatier. He is the owner of the London chocolate company William Curley Ltd., and has won the Academy of Chocolate's 'Britain's Best Chocolatier' Award four times. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Two Michelin-starred chefs Daniel Clifford and Claude Bosi discuss finding the perfect work/life balance, how much you have to sacrifice to be at the top of your game, plagiarism and which Disney character they would be! This is the fifth episode co-hosted by Daniel Clifford from two Michelin-starred, Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Claude Bosi, he is the chef owner of two Michelin-starred Bibendum. He tells us why he's realised there are more important things in life than work and how his team don't need him to be there 24/7, he also talks about the guides and their significance plus teels us some of his favourite Danile Clifford stories. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Michelin-starred chef Daniel Clifford and Richard Bainbridge discuss competeing in Great British Menu, how not to wear a dry suit and why you shouldn't feel guilty about making time for friends and family. This is the fourth episode co-hosted by Daniel Clifford from two Michelin-starred, Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Richard Bainbridge, he is the chef owner of Benedicts in Norwich. He gives us a real insight into his relationship with Danuel, divulging some of his best stories including sharing a jacuzzi on a trip to Finland, Daniel's face when he thought Richard had beaten him on Great British Menu and why he's not as scary as people may think! All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Michelin-starred chefs Daniel Clifford and Michael Smith discuss BBC's Great British Menu which is how they first met, the hospitality staffing crisis and why some people may think Michelin-starred restaurants are overpriced. This is the third episode co-hosted by Daniel Clifford from two Michelin-starred, Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Michael Smith, he is the chef owner of Michelin-starred Loch Bay Restaurant on teh Isle of Skye. He was awarded the star just 18 months after opening. We find out why the BBC wouldn't allow his dessert on Great British Menu to go out as planned, why he wanted Prue Leith to 'nibble his nuts' and why Daniel doesn't think his restaurant is expensive. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Chefs Alex Claridge and Tom Booton discuss taking over a restaurant 'steeped in tradition' and how to make it your own, why there is more to life than accolades and cosmetic surgery they'd like to have done! This is the final episode co-hosted by Alex Claridge from The Wilderness in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Tom Booton, he is the head chef at The Grill at The Dorchester and recently won Chef to Watch at the National Restaurant Awards. We find out why he decided to make the move to The Dorchester, his journey of transforming the restaurant into his own vision and the DNA that now runs through it plus, what cosmetic surgery he and Alex would have if they could! All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Chefs Alex Claridge and Eddie Shepherd discuss his plant based journey as a chef, staying true to himself as a chef and why people love what he does plus whether he still looks for accolades. This is the fifth episode co-hosted by Alex Claridge from The Wilderness in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Eddie Shepherd, an award winning modern plant-based chef, he runs the unique ‘Walled Gardens' underground restaurant in Manchester, serving a modern 12 course tasting menu in an informal atmosphere. All the food is prepared and served by the chef for just 8 diners per night, making this an intimate but relaxed, unique fine dining experience. We find out why he decided to do dining how he wanted to do it and why his positive and unique take on food is such an inspiration. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/ Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute