Behind those accolades lies a story that is equal parts grit, instinct and extraordinary luck. Blanc takes us back to his early life in France—hunting, foraging and selling wild ingredients as a teenager before stumbling into his first transformative restaurant experience. From there, his path is anything but linear: training as a nurse, talking his way into a restaurant job by boldly claiming he’d become the best chef in the world, and starting at the very bottom as a cleaner. He recounts learning wine from leftover glasses, studying cookery books obsessively at night, and enduring the brutal realities of old-school kitchens—including the moment a chef smashed a pan into his face, ultimately pushing him to leave France and start over in England.

What follows is a series of almost unbelievable turning points. Arriving in Britain to what he describes as a “frightening” food scene, Blanc quickly found himself cooking after a disastrous kitchen vacancy—despite never formally training as a chef. He shares vivid, often hilarious stories: witnessing chefs mixing trifle with their bare hands, opening his first Oxford restaurant in the economic chaos of the late 70s, scrubbing tar from the walls and discovering rats in the fridge, then somehow winning a Michelin star within two years. From there came the leap to Le Manoir aux Quat’Saisons—funded largely on reputation and belief—followed by the pressure, failures and triumphs that built it into one of the most revered restaurants in the world.

Now stepping back after decades at the top, Blanc reflects with honesty and warmth on legacy, leadership and letting go. He discusses choosing his successor, the philosophy behind training dozens of future Michelin-starred chefs, and his determination to reshape kitchen culture into something kinder, more supportive and more human. Along the way, he shares the wild story of how a near-disastrous TV deal led to the creation of the London Cocktail Club, his deliberate reinvention of casual dining with Brasserie Blanc, and why hospitality, at its core, is about giving people the best moment of their lives. This is a portrait of a chef who didn’t just earn stars—he redefined what they mean.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

In this conversation, she takes us through the long road to Chishuru, from growing up in Nigeria and studying biomedical sciences, to moving to the UK in 1999 and spending years with food as a private obsession rather than a full-time profession. She shares stories of selling fish and chips from a cart at university, cooking around church communities, hosting punishing early supper clubs, and eventually taking a chance on a Brixton Market pop-up after winning a competition in 2019. From there, the story only gets wilder: learning on the job, persuading landlords to take her seriously, opening her first proper restaurant, and then winning a Michelin star just five months later.

But what makes this interview so rich is the way Joké talks about the food itself: the memories tied to it, the regional Nigerian dishes she felt compelled to preserve, and the resistance she faced from diners who expected one version of West African cooking and found something far more personal, historical and ambitious. She speaks beautifully about introducing guests to dishes they may not know how to approach, translating flavours that do not fit neatly into European ideas of balance, and protecting culinary traditions that risk being lost. The result is a conversation packed with humour, honesty and emotion — a portrait of a chef who has not only changed London dining, but has done it entirely on her own terms.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Jan takes us right back to the beginning: leaving school early, feeling out of place, and discovering a sense of belonging for the first time in the chaos of a professional kitchen. From pot-washing in Oxford to the intensity of kitchens like Restaurant Gordon Ramsay and The Square, he speaks with total honesty about failure, fear, addiction and the long, uneven path to finding his voice — not just as a chef, but as a person.

At the centre of it all is Wilson’s — a restaurant built not on polish or perfection, but on instinct, partnership and community. Jan shares the story of building it alongside Mary, taking on the old bakery next door during Covid, and shaping something that reflects their values rather than the expectations of the industry. It’s a story about family, about Bristol’s support for independent restaurants, and about creating a place that feels genuinely welcoming rather than exclusive.

This is Jan Ostle unfiltered: thoughtful, self-deprecating, chaotic and deeply sincere. He talks openly about the pressures of running a restaurant, the emotional weight of responsibility, and why — despite everything — he still loves this industry. Honest, moving and often very funny, this is one of our most revealing conversations yet.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Dan’s story is what makes this episode properly compelling. He didn’t come up through kitchens — he was made redundant from coffee during Covid, opened a restaurant anyway, and promptly lost eye-watering amounts of money. He talks us through losing £80k in year one, another £40k the next, and staring down the barrel of closing Bank completely. There’s a brilliant moment where he describes deciding to “dig until there’s nothing left,” like a cartoon prospector — only for things to finally turn after landing in the Good Food Guide Top 100. It’s a proper reminder of how close success and failure sit in this industry.

And then there are the service stories — the kind you genuinely couldn’t make up. A head chef leaving mid-service for hospital with sepsis, a 21-year-old holding down the kitchen alone, Dan jumping on pans while hand-washing plates for 60 covers, all while the dishwasher breaks and he’s worrying about finding another £8k he doesn’t have. Or the customer who complains about everything — lighting, music, even the pass lights — before shouting at staff and leaving a one-star review. Dan’s take? If you’re aggressive, you’re out. Hospitality goes both ways.

Food-wise, it’s relentless. We get deep into Lapin’s philosophy — classic French done properly, food that “eats well,” no anxiety on the plate — while working through gougères, wild garlic soufflé, Orkney scallops, and what might be one of the best glasses of Chablis we’ve ever had on the pod. There’s also a great tangent on why restaurants shouldn’t rely on minimum spend, how no-shows quietly wreck the atmosphere, and why most people misunderstand just how thin margins really are. It’s funny, brutally honest, and packed with insight — the kind of episode that reminds you restaurants aren’t just about food, they’re about surviving the madness behind it.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Across the episode, Ivan talks about his first life-changing bowl of ramen in Shibuya, the obsessive craft behind a great broth, and why ramen is one of the most misunderstood dishes in the business. He explains why a proper bowl has to be eaten fast, why the details matter so much, and how he built a style that was rooted in tradition without ever being trapped by rules. From oven-roasted tomatoes and deep umami to the pressures of pricing, labour and running restaurants across Tokyo, New York and London, it is a masterclass from a chef who has truly lived every side of the industry.

It is also a deeply personal conversation. Ivan opens up about loss, reinvention, moving back to Japan, and the path that led him to build Ivan Ramen into a global name. He speaks candidly about the challenge of opening in Tokyo as an outsider, the moment the queues started forming, and how Chef’s Table changed everything. What comes through most is his honesty: about the hardships of the trade, the economics of hospitality, and the responsibility restaurant owners feel towards the people who make service possible.

Along the way there are plenty of gems: his love for London, his thoughts on Tokyo neighbourhoods, his dream 48-hour food trip, his views on “bad customers,” and the pizza place he says might serve some of the best in the world. Funny, sharp, and full of wisdom, this is an episode for chefs, restaurateurs and anyone who cares about what makes a meal memorable. Ivan Orkin at his very best: generous, opinionated, and completely devoted to the craft.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

At the heart of the conversation is Spring’s deeply thoughtful approach to food. Ells shares the story behind the restaurant’s much-loved Scratch Menu — a daily-changing, four-course menu built from offcuts, surplus produce and pure kitchen imagination — and gives a rare, honest look at what it really takes to run a restaurant rooted in genuine seasonality. From muddy vegetables arriving fresh from Wales to the challenge of absorbing entire harvests from partner farms, this is a fascinating portrait of produce-led cooking without compromise.

The episode also explores the figures and philosophies that shaped Ells as a chef, including the profound influence of Darina Allen and Ballymaloe. Ells speaks beautifully about Darina’s role in opening up a whole way of thinking about food, farming and education — not just for chefs, but for ordinary people at home — and about how Ballymaloe helped form her understanding of seasonality, accessibility and the wider food system. Alongside Skye Gyngell’s example, Darina’s impact comes through as a major thread in Ells’s cooking life and leadership.

And because it wouldn’t be Mise en Place without some glorious detours, there’s plenty of that too: anti-soup hot takes, biodynamic baked potato ambitions, private chef horror stories, dogs ordering steak, dolls being served at table, and a dream West Country weekend taking in The Three Horseshoes and Osip. It’s thoughtful, funny and full of strong opinions, sharp insight and proper hospitality heart — a must-listen for anyone who cares about restaurants, ingredients and the people who make them matter.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

But this is not just an industry analysis, it is packed with outrageous stories. David remembers growing up around his mother’s hotel in Ireland, hanging sirloins, slicing steaks, and dreaming of becoming a chef before realising the front of house was where he belonged. He talks about his formative years at Le Manoir, living with Bruno Loubet, staging at Alain Ducasse’s Louis XV, learning luxury service on carpets so thick they hurt your legs, and discovering what real fine dining looked like. He also shares the origin story of Pied à Terre itself, from late-night chess games and leftover wine with Richard Neat to quietly sounding out would-be investors from the dining room floor, including some very famous names.

The episode is full of proper restaurant folklore. There are stories about chefs vanishing on “Tesco runs” and never coming back, the chaos of rewriting menus daily before in-house printing existed, diners walking into Pied à Terre expecting an Indian restaurant because they kept the old phone number and awning, and the extraordinary intensity of the kitchens David helped build. He reflects on working alongside and around huge figures including Raymond Blanc, Marco Pierre White, Gordon Ramsay, Tom Aikens and Shane Osborne, and opens up about pivotal moments that shaped the restaurant’s history, from the jump to two Michelin stars to the fallout from kitchen scandal, devastating fire, and a wine fraud scam involving fake wealthy clients and disappearing bottles of Cristal.

And because this is Go To Food, the whole thing is laced with food, wit and obsession. David arrives with a beautiful scallop and beetroot ceviche-style dish, talks through the first ceviche he ever put on a menu in London, gives his view on Michelin stars and why there should be decimal points, names the restaurants he most admires, and shares his dream food weekend on Île de Ré with oysters and Muscadet. He even reveals his ultimate final meal, from smoked eel cheung fun to roast turbot and plum tarte tatin. If you want war stories, hospitality wisdom, Michelin gossip, and one of the great restaurateurs speaking with total candour, this is an episode you need to hear.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

The conversation leans into the reality of opening: the moments that don’t make the press release. Conor recounts a second night so disastrous he genuinely considered shutting the whole thing down, complete with broken lifts, missing tickets and a dining room running blind. He describes the process like sailing across the Atlantic—periods of calm, sudden storms, and the constant temptation to fix everything at once, even when you know that’s the one thing you shouldn’t do.

From there, it opens up into a series of unforgettable stories from his career. There’s the Trullo service interrupted by a full Home Office raid, the entire KP team legging it barefoot into the night, and the surreal calm of carrying on service as if nothing had happened. Elsewhere, he reflects on early kitchen days filled with relentless banter, flying onions and hard-earned respect, and the formative experiences that shaped both his cooking and his outlook on the industry.

What emerges is a portrait of a chef grounded in instinct, humour and long-term thinking. Conor speaks candidly about what actually sustains a restaurant over decades, why consistency matters more than trends, and how much of the job is simply about people—staff, guests, and the culture you build around them. It’s funny, chaotic, occasionally brutal and full of perspective: a conversation driven by stories, not soundbites, with one of the most compelling voices in hospitality.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Some of the most unforgettable stories came from her childhood in 1970s Calcutta, where her mother’s catering business filled the house with everything from traditional Muslim wedding feasts to turkey dinners for expats and High Commission parties. Khan painted a vivid picture of a city unlike any other: prawn cocktail, chicken à la Kiev, Armenian dolma, Afghan breads, Indo-Chinese dishes from Tangra, and the legendary tutti frutti ice cream that she still dreams about. Her memories captured Calcutta as a culinary crossroads shaped by British, Portuguese, Persian, Chinese, Afghan, Armenian and Jewish influences — a place where food told the story of migration, generosity and cultural exchange.

The emotional heart of the conversation came when Khan described arriving in Cambridge at 22 for an arranged marriage, isolated, homesick, and unable to cook. In a cold, unfamiliar world, she found comfort not in status or education — despite later earning a PhD in British constitutional law from King’s College London — but in learning to recreate the aromas of home. That journey eventually led to her supper club, then her first restaurant, and a now-iconic all-female kitchen team she refused to abandon when others told her to replace them with “professionals.” Her story of opening a restaurant at 48, backed by women who had stood by her from the beginning, became a rallying cry for anyone who has ever been overlooked.

But this episode was not just nostalgia and triumph — it was also a call to action. Khan spoke powerfully about racism, misogyny, gatekeeping and abuse in hospitality, challenging the industry’s silence and hypocrisy with extraordinary honesty. At the same time, she shared exciting news about her move to Rupert Street, where she plans not only a bigger restaurant, but a basement kitchen designed to train and employ women who are shut out of the workforce. Alongside stories of serving King Charles and Queen Camilla, feeding refugee families, charming Paul Rudd and nearly getting Danny DeVito as an investor, Khan proved exactly why she remains one of the most compelling voices in food today: fearless, funny, deeply humane, and determined to change the system from the inside.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Patrick’s route into cooking is far from conventional. A former plumber who didn’t start in professional kitchens until his late twenties, he built his way in through supper clubs, travel-inspired cooking and a belief he could create the kind of restaurant he wanted to eat in himself. That idea became Erst in 2019. After a quiet start, a turning point came when Patrick had to call diners to cancel bookings ahead of lockdown — including restaurant critic Jay Rayner, who promised he’d return. When he did, his glowing review helped ignite the buzz around Erst and cement its place as one of the most exciting restaurants in the city.

In this episode we talk about the journey from Sirocco Supper Club to Trove to Erst, the dishes that have become cult favourites (including the famous beef-fat flatbread), and why natural wine became such a big part of the restaurant. Patrick also shares his favourite Manchester spots, the realities of opening a restaurant, service horror stories, and what his ultimate three-course meal would be. It’s a conversation about instinct, hospitality, and building a restaurant that stays true to what you actually want to eat and drink.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Henry looks back on the pivotal people and places that defined his career: the magic of Karl Lauderer at Manley’s, the terrifying but transformative start to his cooking life, and the years spent learning under the legendary Simon Hopkinson at Hilaire and Bibendum. He recalls topping and tailing endless French beans in silence, watching great classical cooking up close, and later finding himself surrounded by an extraordinary generation of chefs who would go on to shape British food culture. There are wonderful glimpses of old restaurant London here — a time of Bobendum lunches, roast chicken revelations, and a generation of cooks learning that true greatness often lies in doing the classics absolutely right.

At the heart of the episode is the story of Bouchon Racine: how a failed pub project, a false start in Farringdon, and one overlooked pub near the station eventually became the home of one of London’s most beloved dining rooms. Henry speaks beautifully about building the restaurant with Dave Strauss, doing the maths on a spreadsheet, keeping expectations modest, and discovering that what they had created was somehow outperforming even their most hopeful plans. He shares the philosophy behind the blackboard menu, the joy of cooking the food people actually want to eat, and the pleasure of running a restaurant full of character rather than polish — a place with good bones, brown carpet, old mirrors, cycling prints and the unmistakable feeling that you are in safe hands.

The conversation wanders delightfully through stories of Racine, restaurant politics, pub culture, set lunches, offal, tartare, tongue sandwiches, and the dishes Henry believes never go out of style. He talks with disarming honesty about business partners, missed opportunities, Michelin disappointment, and the changing face of London, but always comes back to the same idea: restaurants should restore people. Warm, generous and full of hard-won wisdom, this is a portrait of a chef at the happiest point of his life — still cooking, still caring, and still finding enormous meaning in feeding people well.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We recorded this one at Acme Fire Cult in Hackney, and Andrew paints the full picture of how the restaurant grew from a scrappy lockdown car park operation into one of London’s most unique dining experiences. He talks about starting with barely any money, serving on palm leaf plates because proper crockery was out of reach, and slowly reinvesting every pound back into the space. There are brilliant details throughout — the dark walk down Abbott Street before you reach the yard, the old wine bar they inherited, the butternut squash cooking overnight in residual heat, the signature leeks with pistachio romesco, Marmite bread made from brewery yeast, and the way Acme turns into a “curry house” each winter inspired by his travels through Mumbai, Goa and Kerala.

But what makes this episode really special is just how much Andrew gives us. He shares stories from his childhood eating pie, mash and liquor, his early years wanting to be a professional musician, playing in metal and hardcore bands, DJing to fund his record habit, and drifting into kitchens almost by accident. He takes us through working at places like The Square, St. John, Anchor & Hope, Rita’s, Brunswick House and St Leonards, with all the chaos that came with it — tattooed chef prejudice in old-school kitchens, sleeping on banquettes, wild post-service nights, and the intensity of trying to create great food while his life was unravelling behind the scenes.

This episode also gets incredibly raw. Andrew speaks movingly about depression, cocaine addiction, telling his dad he didn’t want to live anymore, and the long road back through honesty, friendship, therapy, men’s circles and plant medicine. He tells unforgettable stories — a terrifying first ayahuasca ceremony in a blacked-out room in Essex, reviving a collapsing croquembouche at a wedding, a non-paying table turned into tequila-shot regulars, and the mad reality of building restaurants with brilliance and dysfunction happening at the same time. It’s hilarious, heavy, generous and packed with hard-won wisdom — and by the end, you’ll understand why Andrew Clarke is one of the most compelling figures in hospitality today.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

He takes us back to the beginning — a young lad from Exeter set on joining the Royal Marines before a last-minute pivot to catering college changed everything. We hear about staging at Le Manoir aux Quat’Saisons, walking an hour each morning from a B&B just for the chance to cook for Raymond Blanc, and then heading to France to work under Bernard Loiseau and Joël Robuchon. The brutality of those kitchens, the silence, the stove inspections, the mind games — and a young Gordon Ramsay in the same brigade — it’s a masterclass in what elite training really looked like in the 90s.

Then comes the moment that changed his life forever. Driving home exhausted, a split-second lapse, the car flipping — and waking up to see his arm gone. Michael recounts the crash in chilling detail: running from the wreckage, asking surgeons if they could save his arm, and returning to the kitchen just two weeks later with no insurance payout, no safety net. Teaching himself to cook left-handed. Learning to fillet fish and truss pigeons again. Being written off — and refusing to accept it.

Four years later, he wins his second Michelin star at Gidleigh Park. A crowning moment earned through pain, grit and sheer bloody-minded belief. From building the Abode hotel brand, to rethinking pricing strategy with sold-out lunch offers, to explaining why too many chefs obsess over micro-herbs and tweezers instead of flavour — this episode is packed with stories, lessons and hard truths. It’s about resilience, reinvention, and why great chefs — like great restaurants — survive by evolving.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We dive deep into his London restaurant Akub in Notting Hill — a place where Palestinian produce and philosophy meet seasonal British sourcing. Fadi talks us through slow-cooked short rib with feta, coarse-textured hummus (the way it should be), mansaf with fermented jameed — the “Arab umami” — and eggs with sumac that honour sacred breakfast rituals with his father. He unpacks the politics of shakshuka, the beauty of kaleid mandala, and why hummus has absolutely no business being chocolate. It’s food rooted in Bethlehem’s old souq, in farmers knocking on the door at 7am, in adapting to what’s available — never cherry tomatoes in January.

But this episode goes far beyond the plate. Fadi opens up about launching a gastronomic restaurant in Bethlehem during the Second Intifada, cooking by head torch when the electricity was cut, refusing to overcook 40-day-aged lamb, and building a wine list that proudly features Palestinian producers. He reflects on brutal kitchen culture in 1990s Paris, the scars — literal and emotional — that shaped him, and why culinary education must return to mothers’ kitchens instead of espuma machines. There’s sharp commentary on food appropriation, trends, terroir, and what it really means to cook with integrity.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Her story runs from cooking for touring bands at Manchester’s Roadhouse as a student, to breaking barriers at the Michelin-starred Sharrow Bay Country House, and then into Heston Blumenthal’s inner circle at The Fat Duck. From the intensity and precision of a two-then-three-star kitchen to an R&D role exploring Britain’s food history at The Hind’s Head, Mary-Ellen’s career has been defined by curiosity, grit, and an obsession with flavour that actually means something.

Back home, she became synonymous with Manchester’s dining renaissance—opening trailblazing restaurants, earning national acclaim, and feeding not just thousands of happy punters, but (as the hosts proudly put it) well over 150,000 people across the city. She shares what it’s really like to build a “rotation” of ambitious young chefs in Manchester, why a dish like Lancashire hotpot can carry identity and memory, and how her love of simple, brilliant produce started with a life-changing stint in rural Provence.

The conversation also goes deeper: burnout, resilience, an ADHD diagnosis that “explained a lot,” and the purpose-led work of Eat Well MCR—turning surplus food and community energy into meals for people who need them most. Expect big laughs, kitchen war stories, and plenty of menu envy—especially when Mary-Ellen breaks down her PIP snack essentials and that signature hotpot (with oyster ketchup) that might just be the most “her” dish of all.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We dive straight into Andalucía and his unforgettable Cádiz food trips during bluefin tuna season, unpacking the 3,000-year-old almadraba tradition, divers herding 450 kilo fish, and the almost mythical morillo cut from just above the eye. He explains how he would cook it, plancha, good salt, bread, maybe a perfect anchovy, and why that single bite can be one of the greatest things you will ever eat. We talk sangria with cava not prosecco, gin tonics done properly, and why Cádiz right now might be Spain’s most exciting region.

Then we rewind to Extremadura: milking cows at dawn, sucking warm milk straight from the cow, cream skimmed thick off the top for toast and sugar, migas fried for hours in olive oil, and baby goat stewed simply with garlic, paprika and wine. He tells us about hating his mum’s lentils with chorizo as a child, only for them to become one of the last meals he would ever choose. We hear about concentration struggles at school, nearly becoming a dentist, the moment he realised he could not face a desk for life, and the six-month gap that changed everything when he fell in love with kitchens from the sink up.

There are brilliant London stories too: arriving unable to speak English, nearly going home, wild Gaudí era parties, Air Brothers and the simplicity that shaped him, Brindisa and those electric early Borough Market mornings frying eggs, potatoes and jamón for shoppers with proper bags. He reflects on opening José and Pizarro before Bermondsey was Bermondsey, cooking for artists at White Cube, earning the Royal Cross of Isabel la Católica from the King of Spain, and still having his 92-year-old mum gently judging his cooking. Add nightmare kitchen floods, brutally honest takes on government and hospitality, a whistle-stop guide to where to eat in Cádiz, Galicia and Seville, and a perfect sign-off with Paco de Lucía, and you have one of the richest, funniest and most heartfelt episodes we’ve recorded.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

This conversation is a masterclass in why his restaurants never feel like “branches” (a word he hates). Karan explains how each site has its own character, shaped by postcode, clientele and timing, while still sharing a common DNA. From Soho’s starry-eyed early days to the evolution of the group into something closer to a family, he lays out what it actually takes to scale without turning sterile.

We also get deep into the food and the thinking. Karan unpacks why he’s gone harder on hyper-regional South Indian cooking, why “dosa isn’t just a dosa”, and how research trips across India fed directly into new dishes you can only get at this opening. Expect stories from Mangalore to Chettinad to Chennai, plus the details that make it all feel lived-in: antiques carried back in luggage, a biryani with a deliberate spelling difference, and a menu built to guide you through discovery without turning into a high-street checklist.

Finally, this is a proper behind-the-scenes look at modern restaurant craft: the “three-mile test”, the psychology of service, and why Karan thinks the lazy answer is simply pushing prices up. He talks about accessibility, kindness and value, the staffing reality post-Brexit, and the obsession with guest experience over ego. It ends with Bangkok as his ultimate food city, a dream of opening a pizza concept, and a Springsteen play-out that feels exactly right.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

This episode starts with a tease that will have every North Londoner leaning in: a new opening is coming, and soon. Ed gives just enough away to be dangerous, but what follows is even better, a sharp take on originality, why design and personality matter more than “owning” a dish, and how he looks further afield for inspiration without playing copycat down the road. If you have ever rolled your eyes at another identikit “minimal” restaurant, his rant alone is worth the listen.

Then it gets properly good: Ed explains how the Plimsoll burger went viral, why he is totally unbothered by internet backlash, and what it really means to run restaurants as a business. He talks candidly about money, margins, dishwashers breaking, and the bizarre shame people project onto hospitality owners for admitting they need to make profit to survive. There is also the legendary influencer story, the police station address, the morale boost, and the moment it all kicked off online.

And underneath all the jokes is a serious blueprint for modern hospitality: build local, earn trust, offer value, and make people feel looked after. Ed talks about why pubs feel warmer than restaurants, why service is about to matter more than ever, and why he would rather open a dingy late-licence dive bar than chase Soho rent. If you care about restaurants, running a business, or just want to understand how London’s best neighbourhood spots actually happen, this is one you will fly through.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

At the heart of the conversation is Higher Ground’s farm-led philosophy. Joe explains how Cinderwood Market Garden shapes everything, from baby cabbages grilled hours after picking to a cheddar tart that’s never left the menu. He talks candidly about putting offal ragu on the menu, expecting guests to run a mile, and instead watching the North embrace it. It’s serious cooking without the theatre, light-hearted on the surface but absolutely ruthless underneath.

The origin story is wild. Joe and his partners meet at Dan Barber’s Blue Hill at Stone Barns, get snowed in during a historic freeze, and decide they are going to build something together. What follows is an education in chaos and intuition: farm chores, goose slaughter, no written menus, thirty-five dish services changing daily. He then stages at Benu just before it wins its third star, learns brutal discipline in an Indian kitchen back in Brighton, and eventually lands in Copenhagen at Relæ, where the four-day week model reshapes how he thinks about leadership and life in restaurants.

Along the way there are smashed windows in Copenhagen, racist guests thrown out in Cape Town, bike thieves, nightmare services, and a brutally honest take on chasing accolades in modern hospitality. We finish with Joe’s ultimate three-course meal, from cockles on Brighton beach to chicken biryani and rhubarb and custard, and a glimpse at what might come next: a Manchester deli and farm shop to rival anything in London. It’s funny, sharp and properly revealing, and if you care about where British food is heading, this is one you need to hear.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

That journey now culminates at SKOF, one of only two Michelin-starred restaurants in Manchester. Tom talks about opening the restaurant he always wanted to eat in, celebrating his first star with a no-frills Chinatown Chinese, and designing an experience that feels warm, fast-moving and generous rather than formal or intimidating. From hot broths arriving within minutes to a dining room full of return guests, SKOF is built around instinct, rhythm and pleasure.

We get deep into the detail. Why there are three menus. How a 17-course tasting can still feel light and brisk. Why there’s no such thing as a filler dish. Tom breaks down blending their own beer, structuring services so guests are never left waiting, and hiding a confit duck leg inside bread because great food should still have moments of joy and surprise.

The episode finishes on something deeply personal. Tom shares the story behind Barney’s tiramisu, a dessert he still makes exactly as he once did for his dad, now served as a quiet tribute at the end of the meal. Add in football chat, non-alcoholic pairings done properly, hot towels, frozen plates and a city finally getting the food scene it deserves, and this is a conversation that shows how the long way round can be the right way.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

From there, the conversation opens up into the brutal reality of building something from nothing. David relives the years of juggling failing cafés, overnight smoking shifts, 4am meat-market runs and festival chaos that eventually became Smokestak. He talks honestly about being stretched to breaking point, why “washing its face” can still drag you under, and how chasing too many ideas at once nearly sank him. There are big lessons here about focus, knowing when to let something go, and why making one thing excellent beats doing five things badly every single time.

Finally, David unpacks the thinking behind Manteca, Agora and Michelin-starred Oma. From why fire is non-negotiable in his kitchens, to how queues, bread, price points and design quietly create “vibe”, this is a masterclass in building restaurants people actually want to be in. He explains why the Michelin star was never the goal, why nothing changed when it arrived, and why excellence, generosity and energy still matter more than any accolade. Presented by Blinq, this is one of those episodes that will change how you think about food, leadership and what success really looks like.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Michael speaks candidly about what success really costs. He breaks down the brutal economics of Michelin-starred restaurants, the impossible margins, the pressure to keep raising prices, and the moment he realised that even full dining rooms no longer meant financial survival. For the first time in detail, he explains the HMRC debt that followed the closure of his restaurants, how his wages became reframed as loans, and what it actually means to “go bankrupt” in modern hospitality. It’s a rare, unfiltered look behind the headlines.

Beyond the business, Michael unpacks his philosophy on food and creativity. He rails against homogenisation in restaurants, arguing that haute cuisine has slipped into fast-fashion thinking, where identity is lost and trends are copied plate for plate. He challenges ideas around seasonality, menu poetry and performative complexity, and tells the stories behind some of his most infamous dishes, from raw prawns and potato custard to why a “tikka prawn” can be more honest than something that looks clever on paper.

The conversation moves effortlessly between the serious and the absurd: chaotic kitchen stories, onion-ring addictions, shower cups of tea, the strangest customers he’s ever faced, and why he believes restaurants should feel more like homes than institutions. We also hear about his new chapter, a radically intimate restaurant built around balance, control and cooking purely for joy. Funny, fierce and deeply human, this is Michael O’Hare as you’ve never heard him before.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Carl takes us from a 15-year-old runaway with £200 and a half-baked plan for France that accidentally ends in Jersey, to the brutal, hilarious reality of old-school hotel kitchens (including a banquet tale involving a missing blue plaster that you will not forget). From there it is trench-foot potato prep, the Marines, and a world suddenly cracked open: ships, Florida, discipline, trouble, and the kind of hard-won perspective you only get when you have been dropped into the deep end repeatedly and survived.

Then comes the rave years: Turnmills, illegal parties, global gigs, and a Buenos Aires night so surreal Maradona is literally standing behind the decks while Carl is stretching out Donna Summer like a religious experience. And just when you think he will stay in the chaos, he swerves back into kitchens because he cannot help himself. Marco. Fear. Perfectionism. The cold larder. The kind of intensity that makes you laugh while you are quietly grateful you are not the one on the pass.

From there, the stories go truly international: Dublin’s Clarence during its moment, improvised custard hacks that somehow impress the right people, Harvey Nichols in Istanbul, envelope-thick cash, and the kind of hospitality madness you only hear from someone who has actually been there, lived it, and can tell it with zero varnish. And threaded through it all is the thing Carl does better than almost anyone: taking serious technique and turning it into food people really want, paving the way for the pop-up boom and ultimately giving London Chicken Shop royalty in Chick ’n’ Sours and Chicken Shop. Strap in, because this one is a ride.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We start at the beginning: Abby arriving in Lewisham at 14, completely alone, trying to find her feet, her voice, and a sense of belonging in a new country. Then comes the proper immersion: Singapore, then Italy, where the romantic fantasy of the trattoria quickly gets replaced by the brutal reality of kitchen life. When Abby talks about Italy, she doesn’t romanticise it for a second. She tells the truth about the kitchens, from the intensity and long nights to the darker, uglier realities, including male chefs forcing her to watch porn while she was just trying to do her job. It’s shocking, infuriating, and vital to hear, especially when set against the myth of the idyllic European food pilgrimage.

Back in London, Mambow is born, and it’s a wild ride: early hype, big reviews, and then the kind of nightmare you wouldn’t wish on anyone, including a genuinely traumatic incident where customers are held at knifepoint in a shared market space. And just as the restaurant begins to soar, Abby is hit with a breast cancer diagnosis. She speaks with huge honesty about chemo, losing her taste, the psychological shock of being taken out of the kitchen, and the slow, ongoing work of rebuilding a new relationship with food, her body and her life. It’s one of the most powerful conversations we’ve ever had!

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

It’s a 10-year anniversary conversation with proper bite. Harneet talks about celebrating Gunpowder’s first decade by doing something borderline outrageous: rolling back the menu to 2015 prices, with some dishes down around 70%. It’s not a stunt. It’s a clear-eyed look at what restaurants are up against right now, and what it takes to pull off something generous without collapsing, from suppliers pitching in to the team simply trying to keep the wheels turning.

You also get the origin story that explains everything: the tiny Spitalfields site, the chaos of opening, doing everything yourself, and the scrappy early days that shaped how he runs a business now. Harneet unpacks what it was like trying to convince London that Indian food could sit outside the old stereotypes, and how a community of regulars, critics, and champions helped put Gunpowder on the map. He’s funny, blunt, and refreshingly unpolished about the luck, the grind, and the moments that could have gone either way.

Harneet also runs through his actual go-to orders and favourite spots, the drinks he really wants (whiskey, barely any water), his love for Old Monk rum, and the ultimate nibbles he’d put out for friends, from the rasam bomb to those famous lamb chops. There’s Kolkata food intel, Chinatown history, late-night favourites, nightmare service stories, and a whole lot of heart underneath the swagger.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Ben Benton is usually the man behind the mic, but this week the Go-To Food Podcast flips the script. In a special episode, Ben steps into the hot seat as the guest to celebrate something properly massive: his debut book, All You Can Eat: The Search for a New British Menu.

PRE ORDER IT NOW - https://www.amazon.co.uk/dp/1805221523?psc=1&smid=A3P5ROKL5A1OLE&ref_=chk_typ_imgToDp

Before food took over his life, Ben had already lived a few careers. He started out in the City during the financial crash, walked away from it, then poured everything into launching a clothing brand, only for it to collapse and leave him bankrupt. That brutal reset sent him into kitchens, where he cut his teeth at Margot Henderson’s Rochelle Canteen and went on to work for Stevie Parle at The Dock Kitchen, learning the reality of food from the inside out.

Since then, he’s cooked, written, tested and built menus for some of the most influential names in modern food, from Meera Sodha to Max Halley, stacking up years of chaos, graft, disasters and hard-won knowledge along the way. Now all of that lived experience pours directly into All You Can Eat: The Search for a New British Menu, a book that is less about best restaurants and more about what Britain actually eats. Ben drives the length of the country in a car, deliberately avoiding the obvious destinations and big-name kitchens, stopping instead at markets, roadside cafés, seaside towns, village shops and places you would normally drive straight past. Along the way he eats seafood pulled straight from cold water, jollof rice served far from any food trend, kebabs, curries, faggots and peas, smoked fish, market sandwiches and meals that are brilliant, baffling, occasionally awful and often unexpectedly moving. The result is a funny, honest and sharply observed portrait of modern Britain, told through food, where regional habits, migration, class, comfort and taste collide. It is a travelogue, a memoir and a food book rolled into one, capturing the chaos, boredom, joy and small moments of connection that come from eating your way through a country without a plan.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Neil Rankin speaks candidly about the darker realities of the industry. Bullying versus brutality, kitchens that nearly broke him, and the moments where power, ego and silence caused lasting damage. There are stories here that are genuinely shocking, including one workplace experience he describes as the worst of his life, and others that reveal how close he came to walking away altogether.

We also get into the headlines. Neil talks about publicly calling out Gordon Ramsay and Marco Pierre White, what prompted it, and why he still stands by the wider point, even if the internet reaction was slightly more chaotic than intended. It is candid, funny in places, and full of the kind of context you only get from someone who has been in the middle of it.

Neil is brilliant on what it actually takes to build hit restaurants, and what people never see. The reality of learning fast, long shifts, the difference between hard kitchens and outright bullying, and how a good head chef can change everything.

------

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We talk through his journey in depth, from brutal early days in New York and the shock of stepping into major leadership roles in his twenties, to the highs and lows of overseeing Michelin-starred kitchens in London and Paris. Alex opens up about the realities of elite fine dining, the fear of losing stars, navigating business instability, and what it really feels like to carry the weight of a famous dining room on your shoulders. There are vivid stories from the pass, from kitchen disasters to career-defining moments, told with honesty and humour.

Food, of course, is at the heart of it all. We dig into the thinking behind his most iconic dishes, his love of classic flavours treated with modern restraint, and his famously generous approach to caviar. Alex talks about menu evolution, portion size, keeping creativity alive in a tasting-menu format, and how his cooking has grown lighter, calmer and more confident over time. It’s a wide-ranging, revealing conversation with a chef at the very top of his game, and one who’s still clearly hungry to push things further.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We get into the controversies properly. Working with brands like McDonald’s and the reaction that always follows. Why fast food is treated like a moral failing online. The Daily Mail pile-on over pricing and “value”, and how quickly outrage ignores the jobs created, traders supported, and businesses kept alive. Tod is candid about the UK’s obsession with tearing people down once they succeed and how jealousy, rage-bait, and bad faith criticism fuel the algorithm.

There are big stories too. A last-minute call from F1 that derails a holiday and drops him into celebrity chaos. Filming with drivers, speed laps after far too much food, and casually bumping into Gordon Ramsay who already knows exactly who he is. Plus the moments that never make camera. Restaurants that nearly closed before a video changed everything. Others he quietly chose not to post because one bad review could sink a family business.

It also gets self-reflective. The power food creators now hold compared to traditional critics. Whether social media prioritises spectacle over taste. Why he refuses to chase negativity even though it drives clicks. How he built the account while working full-time in construction, posting every single day for years, and why most of his videos are still just him, an iPhone, and a stranger holding the camera. If you want to understand the pressure, privilege, and responsibility of modern food influence, this one goes there.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

A huge part of Nathan’s story is his formative years working alongside Gareth Ward at Ynyshir. He speaks candidly about the brutality and brilliance of that period, the pressure, the creativity, and the uncompromising standards that shaped him as a chef. It is a rare, honest look inside one of the most influential kitchens of the last decade, and what it really takes to survive and grow in an environment like that.

At Vraic, those lessons are everywhere, but filtered through Nathan’s own voice. The menu blends Welsh roots, Japanese influence, live fire cooking and Guernsey produce into something deeply personal. He talks about why flavour always comes before ego, why generosity matters more than luxury signalling, and how he has taken the best parts of his past without trying to replicate them.

This episode is about ambition without arrogance, discipline without fear, and building a restaurant on your own terms after working at the sharpest end of fine dining. If you want to understand how chefs carry their mentors with them while forging something new, this conversation is essential listening. Recorded at Vraic in Guernsey and powered by Blinq.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

At the heart of it all is chef Adam Spicer, whose cooking is rooted in hyper-seasonality, nose-to-tail thinking and an obsessive respect for produce. Menus change weekly, sometimes daily, depending on what local farmers, gamekeepers and fishermen bring to the door. One night might feature wild halibut, venison shot by a family member, or rabbit offal cooked with confidence and restraint. When ingredients are this good, Spicer’s philosophy is simple: do as little as possible and do it well.

Spicer’s journey here has been anything but conventional. Largely self-taught, he honed his fundamentals while cooking at Corpus Christi College in Cambridge, before testing himself on MasterChef: The Professionals in 2019. The experience sharpened his focus rather than defining him. What sets his food apart now is not showmanship but depth, from long-reduced bone sauces to perfectly judged offal dishes that feel both generous and precise.

Underpinning it all is a shared belief in hospitality over margin. Wine is priced to be enjoyed, not hoarded, with a list leaning towards small, organic producers. Regulars mix easily with visitors from London, including the occasional appearance from local fan Ed Sheeran. With its roaring fires, serious cooking and unpretentious charm, the Greyhound Inn feels like a pub that knows exactly what it is and why it matters. It is a reminder that some of the most exciting food in Britain is happening far from the capital, quietly and confidently.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

From running an illegal bakery as a child in southern Africa to becoming one of Spain’s most in-demand chefs, Rob Roy’s career is anything but conventional. He opens up about brutal mentors, impossible standards, creative obsession, and the moment he realised molecular gastronomy had lost its magic. There are war stories, near-meltdowns, and a nightmare service with Spain’s greatest chefs watching every move.

Now head chef of Alta in Soho, Rob Roy reflects on walking away from the El Bulli universe, cycling solo through conflict zones, and why today’s diners crave simplicity over spectacle. This is a rare, honest conversation about ambition, burnout, creativity, and what really matters once the hype fades.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

At the heart of the conversation is laksa. Not as a trend, but as a mission. Mandy breaks down the obsessive detail behind Sambal Shiok’s signature curry laksa, made entirely in house from paste to broth, including a vegan version designed with the same depth and care as the original. She also lifts the lid on the brutal economics of hospitality, explaining why a £22 bowl of noodles is not excess but the bare minimum required to keep a restaurant alive.

This episode captures Mandy at her most candid. She talks about the physical grind of street food, the transition to bricks and mortar, the impact of Covid, and the moment she went viral explaining how VAT quietly cripples independent restaurants. There is frustration, but also clarity, particularly around kindness, sustainability and the widening gap between what diners expect and what restaurants can realistically deliver.

Come for the laksa, stay for the honesty. From nasi lemak and sambal Brussels sprouts to pandan cake and salted banana caramel, this is a conversation about flavour, resilience and refusing to compromise. It is an essential listen for anyone who loves eating out and wants to understand what it really takes to keep the doors open in modern hospitality.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Rocha speaks with striking honesty about his journey through Spring, River Cafe and St. John, and the mentors who shaped him, particularly the late Skye Gyngell. He unpacks how Café Cecilia exploded from a modest, family-run opening into one of the hardest tables to secure in the country, without PR, without hype chasing, and without compromising on food that is rooted in simplicity, seasonality and care. This is a masterclass in building something quietly exceptional, one plate at a time.

The conversation goes far beyond the pass. Rocha opens up about burnout, addiction and the pressure of sudden success, describing how sobriety and exercise quite literally saved his life and his restaurant. He talks about rewriting kitchen culture, setting boundaries, banning hangovers, and creating an environment where young chefs can learn properly, from butchery to bread, rather than just survive service. It is one of the most candid discussions of mental health in hospitality you will hear this year.

Along the way, there is food, a lot of it. Guinness bread and butter, fritti with anchovy and sage, deep fried bread and butter pudding, big steaks, Dublin restaurants worth travelling for, and the dish Rocha would put in the Go-To Hall of Fame. Thoughtful, generous and quietly profound, this episode is a fitting end to the year and essential listening for anyone who cares about cooking, creativity and staying human in a brutal industry.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We pick up right where the chaos and brilliance left off. Mark takes us inside the culinary revolution that lifted Britain out of its prawn cocktail fog, the rise of the gastropub, his unlikely journey into food writing, and the unfiltered truth behind working with giants like Corbin and King. There are stories here that have never been told quite like this, from scooter dashes between dining rooms to the menu decisions that still echo across the industry.

And of course, Mark opens up about striking out on his own and building a restaurant empire at full tilt. The risks, the rush, the mistakes, the insane highs, the legendary parties, the kitchen tales that feel almost mythic. He talks candidly about advice for young restaurateurs, about what British food has become, and even about the infamous final lunch of Keith Floyd which led to one of the most talked about menu tributes in London.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

The episode is packed with the kind of stuff chefs whisper about. Mark remembers the days when critics like A. A. Gill, Faye Maschler and Jonathan Meades could make or break a restaurant, from rave reviews to absolute shockers. He talks about Gill slagging off the Tram Shed, texting him mid review over oyster details, and the surreal moment he opened a Sunday paper to see his cookbook recipes lined up against Gordon Ramsay’s pub dishes in a double page spread. There are tales of the Rivington Grill as a near empty bar that had to “rent a crowd” of Shoreditch artists, his art-for-food deals, and the moment he texted Damien Hirst for a sculpture and ended up with a giant cow and chicken in formaldehyde at the heart of Tram Shed.

Underneath the mischief there is a harder story too. Hix talks about growing up in Bridport, watching his grandfather run the local pub and paint business, getting steered into catering college by a family friend, and grinding through the Hilton staff canteen, the Grosvenor House and the Dorchester before landing at the Caprice. He also begins to lift the lid on the brutal side of restaurant ownership, from insane London rents to the moment his business partners put his restaurants into administration two days before lockdown, leaving him to stand in Tram Shed and tell 130 staff they no longer had jobs. It is funny, furious, nostalgic and very human. Part 1 feels like sitting at the bar with Mark Hix while he finally tells you how it all really happened.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Carl breaks down the craft behind his pizzas, including the infamous Vecna, born by accident during a chaotic Halloween party when he grabbed hot honey and burrata as a last minute experiment. He shares the Reddit conspiracies about his secret hydration levels, the ongoing myth that his dough sits in trays, and why he refuses to reveal the tiny tweaks that make Crisp different. He explains how his cousin Pedro became the best oven man in the world, how the team makes up to forty litres of hot honey a week, and why scaling too fast would destroy the magic.

The conversation turns to the business side, where Carl opens up about the heartbreak of leaving the original Hammersmith pub after impossible lease demands from Stonegate. He tells the wild stories that came with success, from seven hour queues to customers offering a thousand pounds in cash for a table. He recalls the day Dave Portnoy’s 8.1 review changed everything, the surreal moment an American number rang asking for margaritas, and the sudden global spike in calls from fans desperate to try his pizza. There is also the now legendary saga of the toilet graffiti that became a t-shirt, a Wi-Fi code, and a small legal dispute.

Carl’s life story threads through the episode, from his days as a semi pro footballer playing alongside the Wealdstone Raider to being raised in his nan’s old school London pub. He reveals the New York and LA inspirations behind his food, why an all day John and Vinnie's style concept could be his next move, and the places he eats on his own perfect food weekend. Honest, funny, and completely unguarded, this is Carl McCluskey at his best.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Natty speaks candidly about losing his passion for cooking, getting arrested outside a rave in Vauxhall and receiving a five year prison sentence that could easily have ended his story. Instead, it became the turning point. He takes us inside Belmarsh and Brixton for a brutally honest look at prison life: the violence, the bullying, the humiliating controlled feeds, the strange economy of mackerel currency and the wild creativity of microwave cheffing and the legendary jail cake. His memories of the wing are gripping, raw and impossible to forget.

But this episode is also about redemption through food. Inside Brixton’s Clink restaurant, Natty rebuilt his confidence, his discipline and his love of cooking while teaching men who had never set foot in a kitchen. He describes the emotional shock of returning to the same prison years later to cook a four course tasting menu for 80 diners and a team of inmates who had no idea he once slept in those cells. It is a full circle moment that hits with incredible force.

Today Natty is on the Michelin radar, self funded, uncompromising and creating some of the most exciting Caribbean food in the country. From the chaos of his 200 cover soft launch to the rise of his viral Luxe Roast Challenge, from his pimento duck to his strict dress code and the unbelievable customer stories, this episode is a front row seat to a chef who fought his way back from the edge and is now aiming for history. It is powerful, emotional and completely unmissable.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Throughout the conversation, Bjorn breaks down the philosophy that powers his restaurants. He shares how early lessons in teamwork shaped him, why cooking a la minute remains his obsession, and how he designs dining experiences that feel electric from the moment a guest rings the doorbell. From moving diners between rooms to maintaining a kitchen that creates dishes in real time, Bjorn explains how fine dining becomes theatre, emotion, and engineering. He even reveals the thinking behind his legendary ingredient box, his seasonal discipline, and the creative engine that keeps three restaurants at the very top.

Bjorn also dives into the realities that most chefs never discuss. He recalls the brutal early days in London kitchens, the heartbreak of leaving football, the pressure of chasing a third star, and the even greater pressure of keeping it. He talks candidly about the partnership strain that played out on national television, the intense Nordic work culture, and why staying creative matters more than staying comfortable. Whether he is describing cooking scallops like meatballs on his disastrous first day or the thrill of a perfect langoustine, he delivers honesty with the confidence of someone who has earned every lesson.

This episode is a rare chance to hear one of the most influential chefs of his generation speak with total clarity about ambition, sacrifice, and joy. Bjorn Frantzen is a creator, a disruptor, and a force who refuses to settle. If you want to understand what greatness looks like in real time, pour yourself a drink, settle in, and enjoy a master of his craft at full power.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

The stories in this episode are the stuff of modern kitchen folklore. Tommy talks us through the heartbreaking illness at eighteen that ended his cricket dreams, the fierce work ethic that followed, and the moment Kenny Atkinson sat down for dinner and told him he had to get on Great British Menu. We hear about the ferocious creativity behind his fermentation rooms, the Douglas fir desserts, the legendary crab and beetroot dish, and the umeboshi-style strawberries now copied across the country. There is also the infamous pie-van heist that turned into a national news frenzy with Tommy fielding calls from Radio 1 through Radio 5 on the same day as he begged thieves to at least give the five thousand pies to charity. And of course the blackmail era of two-year waiting lists after The Black Swan went viral.

Tommy also gives us a hilarious and honest tour of life running an expanding Yorkshire empire. From the diners flying in by helicopter to tell him his restaurant is not the best in the world, to the email from an industry “expert” advising him to shut down the General Tarleton immediately, to his strict refusal to cook vegan food because he cannot grow lemons on the farm, the stories land one after another. We dig into Yorkshire pub culture, his dream blowout dinners, his disdain for truffle, and the perfection of a proper Sunday roast at The Abbey Inn. This is Tommy Banks in full flow: sharp, grounded, funny, straight talking, wildly inventive, and endlessly proud of his little corner of Yorkshire. A genuine must-listen.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

In a breathless tour through his career, Robin revisits the brutal Dublin kitchen that almost broke him, the three star intensity of Marco Pierre White’s Oak Room and the militant precision of Raymond Blanc’s Le Manoir. He shares what it is really like to cook every garnish a la minute, to send salt baked pigeon to the dining room with military timing, and to learn from mentors who combine obsessive standards with deep humanity. Along the way, he unpacks why vegetables are more interesting than meat, why bread should be a sacred pause in the meal, and how a single review and its unhinged comment section changed the trajectory of The Dairy.

We also dive into MasterChef Ireland war stories, viral nightmare customers, and why neighbourhood restaurants are the real engine of London’s food scene. Robin riffs on Dublin and Malaga as under appreciated food cities, on the death of the endless tasting menu and the rise of fast, shared, snacky eating, and on why value and atmosphere matter more than ever in a tough market. Packed with humour, grit and wild detail, this episode will leave you hungry, inspired and slightly desperate to book a table at Bar Brasso.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Then he pulls us right back to Cornwall and the making of a food institution. Rick relives the chaos of turning a failing nightclub into The Seafood Restaurant in the mid seventies, flyer-ing caravan parks with a megaphone to fill tables in a ten week season, and keeping lobsters in improvised beer cooler tanks while local fishermen quietly pinched them and sold them back. There are shark steaks on early menus, mountains of hot crab in scallop shells, the birth of oyster chorizo shooters, and monkfish heads with beautiful cheek meat that British fishermen still throw away. He talks about closing in winter to travel and write English Seafood Cookery, training at college while hiring serious chefs, and quietly helping turn Padstow into a true food destination long before “staycations” were a thing.

The episode also digs into TV, culture and how the industry has changed. Rick remembers the brilliance and self-destruction of Keith Floyd, the blokey, unscripted magic he built with legendary producer David Pritchard, and filming trips where they would rather stay joking in the minibus than roll cameras. There are scenes of chaotic kitchens with lobster tanks by the back door, early fame when the phones would not stop ringing after his first BBC series, and brutally honest talk about the state of restaurants today: 2 percent profit margins, fish so expensive it is almost unsellable, and a sector hammered by taxes and costs. He jokes about truffle oil as the tomato ketchup of the middle classes, explains why street food in India is often safer than hotel dining, and even tells the story of inviting a harsh YouTube fish and chips critic down to Padstow and winning him over in person.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

In London, Alison’s been eating with purpose — Café Deco’s anchovy-studded little gem, a quiche that insists it’s a frittata, and a beef stew she calls one of the best she’s ever had. She weighs The Devonshire against The Pelican and The Hart. There’s a fascination with pub culture, a debate over sharpened pencils at hotel reception, and a reminder that the best meals aren’t always on “the list.” We get her take on TikTok chefs, the chaos of phones in kitchens, and an unnerving AI ad that generates recipe ideas without authors — proof, she says, that food without humanity just doesn’t taste the same.

We talk legacy too. From Dining In to Nothing Fancy to Sweet Enough, Alison’s cookbooks built a blueprint for the way people cook now — easy, intuitive, quietly confident. She admits the dessert book nearly broke her, but Something for Nothing came easily because it mirrors how she actually cooks. There’s a new tomato sauce line born from her husband’s refusal to cook, a love letter to anchovies, and an argument for doing one thing well instead of a thousand badly. We end with her perfect menu: shrimp cocktail, Caesar salad, ribeye in brown butter and lemon, and a slice of key lime pie — the ultimate Alison Roman meal, simple, specific, and unapologetically human.

------

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Our panel lifts the lid on what really matters right now. Will reveals the story behind Hawksmoor St Pancras and what London can learn from the high-voltage hospitality of New York and Chicago. Dom breaks down the shift toward high-value, high-theatre experiences that make dinner feel like a show without the ticket price shock. Florence speaks to the joy and grind of running both restaurants and bakeries, the rise of 45 past the hour bookings, and how to keep service swift without losing soul. Together they tackle the big questions. Earlier dining, smaller plates, smarter bar food, and the art of making guests feel not just comfortable but special.

Then we go under the hood. Operations, margins, and the tech that actually helps. From AI-powered fixes on a broken ice machine to the real game of showing up where diners now search, our guests map the road ahead. Expect sharp takes on perceived value, pre and post theatre flows, relentless incremental improvement, and how to keep regulars coming back with names remembered and off-menu surprises. If you want the blueprint for hospitality that wins in 2025, this live episode is your seat at the table.

-----

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Stories tumble out. Michel Roux Sr. once told a 19-year-old Chris never to take a restaurant with fewer than 70 seats. Anthony Worrall Thompson was already running a small-plates playground that felt like the future. At The Ritz, Michael Quinn flipped menus into English and put British cheese on a pedestal. Later, Chris joined Jeremy King and Chris Corbin to sketch The Wolseley after a whistle-stop tour of Europe’s great cafés, locking in icons like the schnitzel and even commissioning hand-wrapped chocolate coins with pastry star Claire Clark. Sir Terence Conran’s notes sharpened Chris’s eye. Pierre Koffmann’s grouse with ceps still sits in his personal hall of fame. It is a roll call of British gastronomy and the impact still echoes through London dining rooms.

Chris is clear-eyed about the business. He tracks the return of the long lunch after the hits of Brexit, the pandemic, and a thinned-out City week. He talks about value in a Michelin-starred room, why sharing plates suit how people want to eat, and why consistency is the quiet superpower. He is honest about the ledger too, from paid-by-the-hour labor to ingredient costs that keep faith with farmers and winemakers under climate pressure. Strikes can wipe out six figures in a day. Even so, he argues the restaurant table is one of the last places we look each other in the eye, do deals, celebrate, and live fully in the moment.

------

Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We record at The Three Horseshoes in Batcombe, Somerset, where the tomatoes burst like fireworks and the faggots arrive wrapped in caul and pride. Margot lifts the lid on a life spent nurturing chefs who fly the nest, the realities of PR, and why a great waiter can save a meal. She celebrates the producers around Bruton, tips her hat to Wescombe’s cheddar cave, and recalls the art world and Anthony Bourdain putting rocket fuel under St. John. This is a rolling feast of memories, mishaps, and moments that changed the way Britain eats.

There are love stories too. Sweetings proposals, bar counters, the rhythm of service, and the calm conviction that simple food, cooked honestly, can move a room. 

-------

Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

From learning to cook school lunches at 14 after being kicked out of multiple schools, to enduring the brutal kitchens of France and Switzerland, Merlin’s story is one of resilience and redefinition. He shares vivid tales of his early mentors—Michael Caines’ “Thai puree” at The Abode, and the revelatory salt-baked celeriac at In De Wulf in Belgium, where a chef finally asked him, “How are you feeling?” That question, he says, changed everything about how he cooks and how he leads.

Merlin also pulls back the curtain on life at OSIP today—where there’s no menu, dishes arrive as surprises, and the chefs might also be the ones who picked your carrots that morning. He talks about resisting culinary clichés (“Everyone needs to relax on caviar”), his devotion to balance and storytelling on the plate, and the creative discipline of cooking from what the land gives. From his love of Fergus Henderson’s prose to his dream pub pint of nameless cider at the Seymour Arms, this is an episode that captures the soul of a chef who’s rewriting what fine dining can mean.

-------

Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

From banh mi terrine inspired by Parisian-Vietnamese bistros to Lancashire hot pots inspired by St John's famous mince on toast and local stout, the chefs take us through their playful, thoughtful menu. They talk about sourcing from Bermondsey’s legendary suppliers, collaborating with cocktail wizard Nick Strangeway, and why this space fills a gap London didn’t know it had — a place to eat, drink, and shop the city’s best produce all in one spot.

There are plenty of stories too: burning soup on trial shifts at St. John, cooking for Anthony Bourdain, and learning the realities of restaurant ownership the hard way (hello VAT bills). It’s an episode packed with wit, warmth, and the kind of culinary energy that makes London’s dining scene so electric. Whether you’re a chef, a foodie, or just someone who loves a great opening night story, this one’s a feast.

---------

Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Rav opens up about life behind the pass—what happens when trolls flood your Google reviews, when diners complain the “fish has bones,” and when a burger brings in the wrong crowd. She talks about juggling motherhood, TV, and restaurant life, plus the unexpected secret to keeping her marriage strong: living apart during opening month. There’s also the surreal story of being scouted for Junior Bake Off through a random DM she nearly ignored while private cheffing in Greece, only to sneak home in the night after her furious client found out she’d landed the gig.

She also rewinds to her sweet-toothed childhood above her dad’s corner shop, where Crunchies and chocolate-covered raisins ruled, and the fateful moment at 14 when she stopped being a fussy eater. From her first days at St. John (where Fergus Henderson once handed her a doodle of a pair of breasts that inspired a Paris-Brest dessert) to surviving bullying kitchens that pushed her to create Countertalk, Rav tells it all with warmth, humour, and absolute candour.

--------

Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

She recalls her early dinner parties — prawn cocktails, ratatouille, and Hamlyn cookbooks spread open on the counter — and the thrill of discovering writers like Claudia Roden and Alice Waters, who showed her how recipes could tell human stories. London brought new worlds: barrels of olives, tahini epiphanies, and a stint on TV Dinners, where she helped stage surreal futuristic feasts with silk and sandpaper.

There’s the pivotal Friday phone call that changed everything: being asked to ghostwrite Antonio Carluccio’s Vegetables, which proved she could build a book from scratch. That led to Crazy Water, Pickled Lemons, her breakout success — a deeply personal collection shaped by mood boards, travel dreams, and an instinct for beauty that made her one of the most admired voices in food.

In one of her most moving stories, Diana opens up about her time in hospital — the serious illness that almost ended her career, the long, slow recovery, and how the act of cooking helped her return to herself. Even at her weakest, she found comfort in ingredients and the language of recipes, proof that creativity and appetite can endure when everything else falls away.

This conversation is rich with memory, resilience, and joy — from French tarts to Carluccio’s kitchen, from the ICU to her writing desk. It’s a portrait of a life lived through food, and a reminder, as Diana says, that “there’s always something worth cooking for.”

Around the Table - 52 Essays on Food & Life by Diana Henry, Mitchell Beazley, £20

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We get under the hood of Café Deco’s quietly fanatical seasonal rhythm—veg first, always—then the “wet meat/dry meat” dance, beany stews that show off the market, and why the late-summer-into-autumn handover is peak cooking season. Anna talks River Café discipline, becoming head chef at Rochelle under Margot Henderson’s watchful, open mind, and the P. Franco stint that sharpened her own voice. She’s candid on staying relevant once the new-opening glow fades, the realities of PR, and why trends (hi, crudo) can flatten a city’s food culture.

There are stories galore: floods as true kitchen nightmares, the one thing that makes a customer instantly “worst,” and the trust Café Deco builds with regulars who come for comfort done properly. We finish with travel and nostalgia—Madrid’s surprise-hit cod tripe rice, and the all-time Hall of Fame dish: her mum’s broth with semolina dumplings—before Anna cues up our outro with Blondie’s “Heart of Glass.” If you care about London cooking with backbone, this one’s essential listening.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

At The French House, Neil has built something rare — a place where the food feels both deeply French and completely unfussy, rooted in seasonality and memory rather than trends. The menu changes daily but always reads like a love letter to proper cooking: Dover sole meunière with caviar-laced velouté, pigeon pie, or a bone marrow–crumbed beef plate that regulars pray will reappear.

From Gordon Ramsay’s Amaryllis to Phil Howard’s The Square, Anne-Sophie Pic’s three-star temple, and a formative stint with Michel Bras, Neil’s CV reads like a greatest-hits of modern gastronomy. He unpacks the legend of Bras’ gargouillou (no tweezers required), the origin story of molten chocolate cake, and a philosophy that rejects “cool” in favour of nourishing, seasonal food done beautifully well. Expect dish-by-dish storytelling, laughter, and the tale of how a Paris lift kiss with Angela Hartnett, a near-fatal cycling accident and seven-day coma, and a hard-won recovery led him to the kitchen that finally feels like home.

------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

In this conversation packed with stories and flavour, Patricia recounts her early days selling cheese at Camden Lock Market, the birth of her Marylebone café culture, and the surprising musical history of her family — including her brother’s 1960s restaurant, Mr. Love, on Brook Street, where Jimi Hendrix once stayed upstairs. From those heady Soho days to her invention of “small plates” years before it became a trend, Patricia’s journey is a love letter to creativity, connection, and courage in the world of food.

From truffle pasta and toasted cheese made with a splash of white wine to tales of chefs like Gordon Ramsay and Jamie Oliver discovering the joys of raw milk, Patricia brings the spirit of London’s culinary scene to life. This is a story about taste and tenacity, told by the woman who taught a city how to eat cheese — with a rock’n’roll twist.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Beyond the food, Francois is candid about the realities of running a restaurant today — the impossible margins, soaring ingredient costs, and the new normal of 35% staff overheads. But his optimism shines through as he explains how Maison François has weathered every storm: through generosity, energy, and human connection. He takes us from the flickering lights of Brasserie St Quentin, where a towering French chef named Marcel used to eat from the stockpot, to today’s buzzing St James’s dining rooms where corner booths, dessert trolleys, and champagne carts help guests “order with their eyes.” It’s a love letter to old-school glamour made relevant again — and a reminder that theatre and warmth are as vital as the food itself.

In a wide-ranging conversation, we hear about the breakfast hustle that went from one table to 200 covers, the behind-the-scenes of Frank’s, his quietly brilliant Borough Market venture, and the power of saying yes to single diners. Francois opens up about the grind and the gratitude — from crisis-era reopenings to future plans at Frieze London, and from late-night service lessons to the Brazilian beach barbecue that still defines his idea of heaven. It’s rich, funny, and full of texture — a portrait of a restaurateur who still believes in beauty, hospitality, and a good bit of butter.

-------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Food, of course, is never far away. Loyd recalls arriving in 1970s London, a time often maligned for its bland cooking, and sets the record straight with tales of surprising sophistication: Margaret Costa’s influential writing, brilliant trattorias, and the early days of Le Caprice, when he was sometimes the only diner in the room. He explains how these restaurants, along with innovators like Peter Langan and Anton Mosimann, transformed London into a truly global dining city.

There are TV tales too. Loyd shares the accidental phone call that led to him co-creating Through the Keyhole with David Frost—an idea born in Camden over steak and chips that went on to become one of Britain’s biggest entertainment shows. Then came MasterChef, which he fronted in its gentler, pre-competitive era. He reflects on why he stepped away when the format shifted, and on how the food people cooked on those early episodes reflected changing British tastes.

And then, of course, the sauces. Loyd reveals the unlikely beginnings of his now 30-year-old range—how factory trials first turned out “absolutely bloody awful,” why supermarket buyers balked at olive oil, and the moment someone told him his sauces had “too much flavour.” Add to that his failed but fascinating battle to improve NHS food, and you’ve got an episode packed with stories of grit, wit, and the power of perseverance.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £64 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

In this wide-ranging and unfiltered conversation, Corrigan recalls the madness and magic: Marco Pierre White denying he sat for a portrait—until it was bought by the National Portrait Gallery; Gordon Ramsay standing in his tiny Lindsay House kitchen asking how he pulled it off; and the supermodels who ran out mid-meal when told their limousines had arrived. He shares his passion for honest cooking, his disdain for overblown tasting menus and foodie fads, and his belief that hospitality is about turning even the worst customer into a loyal friend. Along the way, he dishes on everyone from Jay Rayner to Faye Maschler, from the King of Jordan to Kate Moss.

Always outspoken, Corrigan cuts through the noise with clarity. Pizza, he insists, “isn’t dinner, it’s just bread.” Long lunches are a dying art. And the future of food lies not in obscure herbs or gimmicky “Scandi bowls” but in intelligence, honesty, and produce that sings. Whether cooking for three prime ministers, the Queen, or just another guest with a bad day to forget, Corrigan has never lost sight of what matters most: generosity, joy, and a little bit of sea salt in his pocket, just in case.

-------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £64 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

From oysters and stout to the centuries-old legacy of Bentley’s, Corrigan speaks with passion and precision. He rails against culinary shortcuts, celebrating instead the perfection of a native oyster with lemon, pepper, and brown bread. As custodian of one of London’s great institutions, he reflects on Bentley’s survival through war and hardship, and his mission to keep its traditions alive. His plan to take the London oyster championships on the road captures both his entrepreneurial spirit and his conviction that food culture should be open, mobile, and inclusive.

The conversation also explores Ireland in vivid detail: his childhood on a small farm, learning the hard realities of food through animal slaughter and the making of black pudding, and his candid reflections on Ireland’s politics, diaspora, and culinary renaissance. Corrigan recalls his formative years in kitchens—from peeling potatoes in a local hotel at 14, to stepping into the Hilton Amsterdam at 17, and later forging a reputation in London that drew the attention of Albert Roux.

As the stories unfold—late nights at Lindsay House, his thoughts on the madness and magic of Irish hospitality, and the fine line between toughness and kindness in professional kitchens—what emerges is a portrait of a chef who has never lost sight of his roots. This is Richard Corrigan at his most unfiltered and insightful: a man who believes in the value of tradition, the dignity of work, and the enduring power of food to connect us to place, to people, and to life itself.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Recorded at fforest, West Wales.

Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

You’ll hear Atul laugh about an American guest who demanded “the spiciest dish you can make”—only to then bring his own vial of mysterious black liquid so fiery it nearly sent Atul to Mars. You’ll hear the story of him landing in London over 30 years ago, shocked at the state of “curry houses,” and how he helped transform the UK’s perception of Indian food from late-night lager fodder to multi-course, white-tablecloth artistry.

Atul also opens up about the education that made him: growing up in a Punjabi-Bihari household in Jamshedpur, where neighbours from every corner of India introduced him to a mosaic of regional flavours; moving as a teenager with a single iron trunk to Chennai, where he fell in love with idlis, dosas, and the tang of tamarind; and the brutal but life-changing discipline of the Oberoi Hotel kitchens, where he worked under Thai, Chinese, and French Michelin-starred chefs. These years gave him the precision, speed, and ingredient-driven ethos that he would later use to revolutionise Indian fine dining.

And then there’s the leap of faith that changed everything: being scouted to London, helping launch Tamarind, and winning that fateful Michelin star. Atul recalls the dizzying pride of the moment—how overnight he became a national hero in India, and how his father, a catering man who’d seen failure more than once, inspired him to push forward even when the business of running restaurants nearly broke him. From early struggles with sourcing the right onions in Britain to discovering the joys of cooking with venison, hare, and game birds, his stories are as textured as the dishes he plates.

Of course, no Atul story is complete without the drama of restaurant life. He shares nightmare days where gas pipes flooded on a Saturday service, or worse—the devastating fire that shut down his flagship for six months. He remembers the pain of sitting helpless in insurance limbo, and the joy of loyal friends and partners who stepped in to keep his dream alive. There’s humour too—like the “rudest customer” who managed to be offended even when given a bigger table on their anniversary, or his bemusement at Britain’s national dish, chicken tikka masala, which he insists is delicious but—make no mistake—a British invention.

Atul speaks candidly about adapting menus for a world where more diners are on weight-loss drugs, why smaller plates and non-alcoholic cocktails are the future, and how he sees the new wave of Indian chefs in India itself taking innovation to dazzling heights. There are also tender moments: memories of litti chokha eaten by hand and soaked in ghee, evenings when six Thai chefs “adopted” him as their little brother in Delhi, and the bittersweet guidance of Mrs Khanna, the royal-blooded matriarch who taught him the secrets of true Patiala cuisine.

---------

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

From the genius simplicity behind the 10 Cases name – only ever buying 10 cases of a wine and moving on once it’s gone – to the unforgettable proposal that unfolded at the very table where we recorded, Palmer and Campbell reveal the mix of romance, chaos, and grit that comes with running some of the capital’s most beloved spots. Expect tales of burnt toast experiments, staff dramas, and the exact moment Jay Rayner’s stinging review became the tough love they needed.

But this isn’t just a nostalgia trip. The duo dive into the hard truths of hospitality: how to keep wine lists fresh, why chasing percentages is a trap, and why value – not markups – has been their secret weapon for 14 years. Along the way, you’ll hear about the scallop slider so good it nearly stops the interview, the cocktail that reinvents a Negroni, and the young drinkers still hungry to learn despite the headlines of wellness and sobriety. Whether you’re in hospitality, a wine obsessive, or just someone who loves a brilliant behind-the-scenes story, this is an episode not to miss. Pour yourself a glass, settle in, and discover how two mates with no master plan ended up creating a corner of Covent Garden that Londoners can’t stop talking about.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Lennox takes us back to the Basque Country, where a chance overheard conversation in a bar sent him up a mountain to Asador Etxebarri—and straight into Victor Arguinzoniz’s inferno. He shares how he went from three-Michelin-star kitchens to a tiny grill line where the ovens roasted your back and the fire seared your front, translating for Anthony Bourdain and learning that wood choice is as crucial as the cut. You’ll hear why turbot belongs flat on the grill (not in a cage), how prawns can stop time, and why simplicity hits harder when the flames are perfectly tuned.

Back in Australia, Lennox fought a four-year, site-by-site battle to open Firedoor the uncompromising way—100% wood-fired or nothing. He breaks down the nerdy magic of ironbark vs. oak, why the team builds log-cabin fires every morning, and how prep dances around rising and falling embers. Expect goosebump dishes and surprising ideas: live-marron split and kissed by heat, grilled lettuce that eats like a revelation, long-aged beef that hums with prosciutto-y depth, and flame-finished desserts that prove pastry belongs in the fire, too.

We also detour through San Sebastián and Sydney’s best bites—pintxos culture, tomato salads worth a pilgrimage, vermouth-forward Marianitos, and Lennox’s go-to Korean and Japanese haunts. It’s a story of obsession, patience, and learning to “slow dance” with fire—from mountain grills to a packed open kitchen where every lick of flame is on show. Plug in for craft, chaos, and crackling honesty—and leave hungry.

---------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

The Michelin-starred chef relives the moment he took legal action against a trendy London bakery for using the “Frog” name, and the breakdown he suffered during COVID when he thought his entire restaurant group might collapse. Brutally honest, occasionally explosive, and always compelling, Adam holds nothing back about the cutthroat world of food and hospitality.

Adam also shares the rollercoaster of building his restaurant empire — from landlords evicting him overnight to resurrecting Ugly Butterfly 2.0 on the Cornish cliffs, and from bursting power supplies that shut Frog Covent Garden mid-service to dealing with chefs who jump kitchens every few months. 

And then there are the customers. From finger-snappers unceremoniously kicked out mid-service to diners outraged when crab butter replaced his signature chicken butter, Adam has seen it all. Brutally honest yet fiercely passionate, he reminds us why restaurants are the most exhilarating, maddening, and life-affirming places on earth. This is an episode every foodie — and anyone who’s ever worked in hospitality — needs to hear.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We hear about starry guests from Cesc Fàbregas to Raymond Blanc and Lewis Capaldi, the Ballymaloe roots that shaped their cooking, and how they’ve evolved from pub toasties to a £85pp tasting menu that changes nightly and even features a KP-invented Hasselback technique. Along the way, George recalls a gruesome pasta machine accident, Beth tells the story of a missing plaster in 150 kilos of sourdough, and both deliver some sharp words on chef egos.

There’s travel chat too, from pints and sea swims in Galway to Mexico City tacos, plus their pitch for why London desperately needs a proper hot-dog joint. And don’t forget—you can win a year of Blinq POS by sending us your most chaotic hospitality nightmare day. DM @thegotofoodpod or email competition@thegotopodcastcompany.com

.-----

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Nathan shares the behind-the-scenes tales that shaped his cooking: a wild TV adventure across Europe with Valentine Warner that inspired Fish Kitchen; the madness of breaking down 200kg tuna like a side of beef (“320 plates from one fish”); and why he actually loved cooking breakfast for guests at his Cornwall guesthouse. He opens up on the decision to step away from two Michelin stars after COVID, choosing freedom and flavour over formality, and explains why his menus now change daily depending on what the boats bring in.

This is Nathan Outlaw as you’ve never heard him before: talking honestly about the challenges of luring diners to Cornwall in winter, the sheer joy of a perfectly made crab sandwich, and why most home cooks are terrified of fish. From his Cornish hit list of must-visit restaurants to his nostalgic go-to meal (toad in the hole followed by trifle—“the best kept secret breakfast”), it’s a rollicking, generous episode with one of Britain’s most influential seafood chefs.

----------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Over an incredible spread pulled straight from its pages, Ben talks us through the dishes that shaped the book — from chicken with hot green tahini to his legendary focaccia — and why he believes real cooking at home doesn’t need to be rushed, dumbed down, or intimidating. We dig into the philosophy behind the recipes, the importance of seasoning (and knowing when to stop), why mistakes are part of the process, and how to find joy in cooking food you’re actually hungry for.

Ben also reflects on his journey from tough restaurant kitchens in Melbourne, New York, and London to food media, Mob, and now his first solo book. Expect candid stories of nightmare staff meals, offal experiments that didn’t make the cut, dream restaurant weekends away, and the dishes that still blow his mind.

With 110 recipes across 10 chapters, Ben’s book is generous, deeply practical, and packed with the kind of know-how that makes you a better, more confident cook. Pre-order now (link in bio) and join us for a behind-the-scenes taste of one of the most exciting cookbook launches of the year.

Order Ben's Incredible Book Here - https://www.amazon.co.uk/How-Cook-really-cooking-recipes/dp/0008715998

---------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We talk about the origins of his legendary Café au Lait sauce, why Cape Town now rivals any global food capital, the tough reality of running fine dining in a changing world, and the extraordinary impact of his Fledglings initiative, which has given opportunities to young cooks from disadvantaged backgrounds.

Along the way, Luke reflects on his early years in London’s kitchens, the failures that shaped his cooking, the high points that took him to the top 50 restaurants in the world, and why, despite the challenges, he still adores the theatre and intensity of fine dining.

---------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Recorded on the terrace at Canal, with the Grand Union Canal glinting beside us, Dom talks about the journey from Scotch eggs at Borough Market to running a 100+ person restaurant group, why his bistro tribute to his father became one of London’s buzziest dining rooms, and the philosophy that runs through all his places: great produce, cooked simply, served with joy.

Along the way we get into the power of critics versus TikTok, how to keep consistency across restaurants while giving chefs freedom, why ice cream might be his next move, and why the real magic of restaurants has less to do with portion sizes and more to do with connection.

A wide-ranging conversation with a man who has gone from frying schnitzels at home to building one of the most dynamic groups in the capital.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Tim shares how formative stints at St. John and Moro shaped his approach to food, fire, and flavour, and why opening Trullo felt like the right moment to bring his own vision of Italian cooking to life. He reflects on the lessons of building a restaurant with soul, the tough realities of the industry, and the importance of serving food that people really want to eat.

Then came Padella — the pasta bar that would go on to attract legendary queues. Tim lifts the curtain on its creation, the sheer logistics of cooking 700 plates of pasta a day, and the decisions that go into everything from whether to serve fresh or dried pasta to how you manage a team through the challenges of Covid and Brexit.

From his Old Orleans beginnings to the queues outside Padella, Tim’s journey is packed with memorable moments: Jamie Oliver’s Fifteen and its transformative sourcing trips, learning fire cooking at Moro and the art of salads at St. John, the logistical realities of serving 700 plates of pasta a day, and the endless debate of fresh versus dried. He recalls near-drowning off the coast of San Sebastián, long Italian lunches from Tuscany to Amalfi, banning one very creepy regular, and why a Tuscan mixed grill followed by his mum’s lemon-crunch pie would be the dream way to end any meal.

-----

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Andreas explains how a gamble on Greek brunch — complete with house-made pastries, breads, and the now-legendary bugatza — turned into queues snaking around the block, and why he’s on a mission to introduce Londoners to Greece’s winter cuisine, from rich stews to mountain game. He speaks candidly about the behind-the-scenes reality of running restaurants under London’s punishing tax and cost pressures, revealing just how tight the margins can be even for a thriving group.

We also travel with him back to Athens, where he shares his favourite culinary gems — the places locals really go — and the wave of young chefs reshaping the city’s food scene. Along the way, there are stories of nightmare service days, quirky customer encounters, and the chef partnerships that have helped fuel his success. Andreas also lets loose on food fads (including his pet hate for putting caviar on everything) and pays homage to a Hall-of-Fame dish of snails with rye, bacon and pesto that blew his mind.

If this episode leaves you hungry, book a table at Opso for modern Greek brilliance, or cross the street to Kima for a sustainable seafood experience unlike any other. And for a taste of their genius at home, pick up the Opso cookbook, Modern Greek Food — the next best thing to being there.

---------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

In this unmissable conversation, culinary icon Heston Blumenthal sits down with us for a no-holds-barred deep dive into his life, mind, and food philosophy. From the teenage moment in Provence that ignited his obsession with flavour, through the chaotic early years of The Fat Duck, to inventing multi-sensory dining experiences that make people cry at the table - Heston reveals it all with trademark wit and candour.

Hear the stories behind his most famous creations, the science experiments that rewrote the rules of cooking, and the fierce curiosity that made him question everything; from how we name dishes to the sounds we hear while we eat. He opens up about pressure, burnout, inspiration, and why he’s finally acknowledging his place in culinary history.

It’s Heston as you’ve never heard him: raw, brilliant, funny, and endlessly fascinating.

-------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We dive deep into her extraordinary backstory — adopted as a baby, raised in Oxfordshire, and fostered through traumatic experiences — and how she emerged from that to land a modelling contract at just 16. Lorraine shares wild memories from the fashion world, from being shaved bald against her will to partying in NYC, before switching careers entirely and enrolling at Leiths culinary school. From there, she worked in some of London’s most elite kitchens, launched her own cake business with the help of Marco Pierre White, and became one of the most recognisable food personalities on TV.

Plus, we find out her dream three-course final meal and her Go-To locations. This episode is full of grit, glamour, and real talk — the kind of conversation that stays with you. Whether you’re in hospitality or just obsessed with food and storytelling, don’t miss this one.

-----------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Mitch talks us through the highs and lows of founding FishWorks, the award-winning restaurant chain that made him a press darling—and nearly broke him. He opens up about the moment it all imploded after a disastrous IPO, and how that failure led to the creation of Rockfish, a coastal group of restaurants rooted in sustainability, direct supply chains, and deep respect for the fishermen who catch his product. He also describes how a COVID-era gamble to sell fish off the back of a boat in Brixham sparked a thriving nationwide delivery business.

We also hear about Mitch’s life behind the scenes—long lunches that turned into overnight adventures, cooking side-by-side with his son Ben at the Seahorse, and why he keeps a stash of armagnac on hand for hangovers and inspiration alike. It’s a conversation packed with honesty, humour, and hard-won lessons from someone who’s spent three decades reshaping how Britain sees fish.

----------

-------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

But it’s not just about food. Kirk opens up about his harrowing seven-year battle with undiagnosed Lyme disease — a journey that pushed him to the edge, cost him tens of thousands in treatment, and ultimately led him to completely rethink how he cooks, eats, and lives. From moments of total despair to the healing power of a plant-based lifestyle, Kirk shares the deeply personal story that transformed him from fine-dining prodigy to wellness-driven chef-entrepreneur. We also hear about his award winning restaurant Plates a dream destination for food lovers and his incredible innovative creations.

Plus, we dig into the madness of Michelin kitchens, life lessons from his legendary dad Nigel Haworth to Phil Howards The Square & The French Laundry, and what it really takes to build a progressive restaurant from pop-up to global acclaim. He names the worst customer he’s ever had, the one dish that’s on too many menus, and what’s next on his mission for two stars. All that, plus a very special ‘Go-To’ Hall of Fame induction and Kirk’s ultimate foodie weekend. Don’t miss this raw, revealing, and deeply inspiring conversation — only on Mise En Place.

-------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

From getting scammed out of £28,000 in wine by a fake Premier League footballer to cooking a 12-course private dinner in Peter Jones' house (and accidentally triggering the sprinklers mid-service), Daniel shares outrageous behind-the-scenes tales that are equal parts hilarious and jaw-dropping. He reminisces about working under Marco Pierre White, sleeping in kitchens, cutting himself mid-service, and sneaking Harvey’s chef jackets. There are deeply moving reflections too—on fatherhood, burnout, and why lockdown gave him his first proper family Easter.

We also dive into Daniel’s love of classical French cooking, the joy of lunch at Stockholm’s Frantzén (and that unforgettable truffle toast), his secret kebab obsession, and the next-generation chef he's quietly training—his own stepson. Raw, funny, and packed with heart, this is a must-watch for anyone who cares about the real stories behind the food. If you’ve ever wanted to know what it really takes to earn, keep, and grow a Michelin-starred restaurant—this is it.

------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We chat about the pressures of Midtown versus the intimacy of Downtown, why her pasta with chicken livers flopped at one place and became a cult hit at the other, and how she and her all-female kitchen cultivate collaboration over ego. Jess also shares her go-to haunts in Brooklyn, why Sunday roasts are her “culinary diplomacy,” and how a quiet obsession with the perfect beans and vinaigrette turned into a five-year cookbook project.

Whether you’re in the industry or just someone who dreams of opening a bistro with your best mate, this episode is full of stories that’ll make you laugh, gasp, and maybe rethink your croissant choice too.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

He opens up about being hospitalized from stress the same day Eleven Madison Park was crowned the world’s best restaurant, and how stepping away from the obsession with stars helped him find purpose in wok-fried lettuce, family roots, and feeding people real food.

From stir-fried nostalgia to viral password-only menus, Eric's story is one of grit, grace, and gastronomic reinvention. Plus: his go-to NYC haunts, the “curse” of success, and why buffalo wings might just be the perfect starter.

Recorded in London during his residency at Carousel and The Standard Hotel. Don’t miss this one.

-------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

From his relentless early years at Pied à Terre, where he rose through the ranks to become executive chef, to the opening of his own restaurant Myrtos in South Kensington, Asimakis shares the raw truth of a life spent chasing perfection. He speaks with searing honesty about what it takes to lead a kitchen at the highest level, why so many restaurants miss the mark on authentic Greek cooking, and the emotional push and pull of balancing tradition with creativity.

We dive into his signature dishes—like the unapologetically classic lamb moussaka, whipped taramasalata, and deep-fried hortopita—and the thought process behind every element on the plate. He reflects on the lessons of hard graft, the perils of chef ego, and why consistency starts with knowing your own palate.

Asimakis also shares the Greek concept of philoxenia—literally "friend to strangers"—and how this philosophy of generosity and open-hearted hospitality sits at the core of how Myrtos operates. Whether it’s through warm service, abundant food, or simply inviting guests to feel like family, philoxenia shapes every detail.

Unfiltered, warm, and driven by obsession: this is a chef who lives and breathes the craft. Don’t miss it.

------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

This week on The Go-To Food Podcast, we sit down with the maverick of modern French cooking, Claude Bosi — and nothing is off the table. From swearing at food bloggers to being told off by his wife, Claude shares the unfiltered stories behind his rise from Lyon to Ludlow to the heights of Bibendum, where he now holds two Michelin stars and cooks like he’s finally happy.

He tells us why he walked away from Hibiscus — leaving behind every single dish — and how freedom, rotisserie chicken, and an ode to his mother’s tripe have defined the next chapter of his cooking. We talk accidental pork pie ravioli, scallop liver parfait, and the duck & caviar dish that took two and a half years to get right.

We also hear the story behind the infamous Twitter meltdown that followed a lukewarm review, discover his go-to Chinese tasting menu spot in Pimlico, and learn about the deep-fried rabbit he devoured in Lisbon, along with vinegar-soaked tripe sandwiches. He reflects on the pressure of cooking for Michelin legends who still make him “shit himself” when they walk in, and explains why the true mark of a great kitchen is when your 20-year-old chef teaches you something new.

Claude also opens up about his roots in Lyon — growing up in a family that made their own pâté, terrines and saucisson, and the traditional chicken quenelles in mushroom sauce his mother used to make. That heritage continues to shape how he thinks about food today. He speaks candidly about the stigma still faced by chefs and restaurateurs who dare to try and make money. But, as he says, you can love cooking and still know your worth.

From chaos to Canelé, Claude Bosi is a force of nature — and this is his story, told like you’ve never heard it before.

-------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

From his start as a fishmonger in Glasgow to one of London’s most quietly influential chefs, Isaac shares the raw, funny and fiercely honest story of how he got to the top. We talk scallops and truffle (and why he “f***ed it” but it still works), sardine sashimi that takes hours to prep, and the very real economics of running a fine dining restaurant in 2025. Along the way, we detour through midnight pasta with Massimo Bottura, Rene Redzepi slinging tacos in his kitchen, white truffle risotto in Napa, cod sperm in Japan, and his fried chicken that refuses to die.

Isaac reflects on why British produce is some of the best in the world, the lessons he learned from working with Mark Best, Brett Graham, and the early team at Noma, and the problem with tasting menus that move too fast — or guests who just want to talk.

This is a deep cut — rich with storytelling, hard-won wisdom, and just the right amount of chaos. A proper mise en place of a life spent in kitchens.

---------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Recorded at The Orange in Pimlico (a place David knows but has never reviewed), this episode is a no-holds-barred look at the realities of restaurant criticism—from the dishes that blew his mind to the meals that nearly broke him.

David talks about the awkwardness of replacing Jimmy Famurewa, why the pressure to be first in print still matters, breaks down what makes a five-star review, reveals why overhyped sandwich shops drive him mad (except Max’s), and explains why he just can’t recommend the River Cafe even though everyone else says it’s iconic.

We dive into the state of London’s dining scene today, and why it's become safer, more cautious, and—frankly—more boring. As he sees it, too many places are playing to formulas, not passion. There’s a creeping sameness to rotisserie chicken joints and bistros built to emulate proven hits like Josephine or Bouchon Racine. His feelings are just as strong when it comes to the nostalgia-fuelled revival of traditional pie and mash shops. Despite their place in London’s history, he found the food itself diabolical, even after following the exact rituals—ordering properly, adding the chili vinegar—he still left wondering why these places deserve saving at all.

He also shares his favorite meals of all time, from Pierre Koffmann’s legendary pig’s trotter to the surprise brilliance of sweetbreads at The Ritz, and a melon-sorbet combo that rewired his brain. Plus: the ice cream in St Ives, the secret market spots in Portugal, and the weekend food escapes he always dreams about.

Smart, sharp, and unsparingly honest, this is David Ellis exactly as you want him—funny, thoughtful, and completely unfiltered.

-------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

They talk us through the BAM origin story, from their formative years at St. John to opening one of the most chaotic and exciting restaurants in London. We hear about the pop-ups that reignited Lee’s love for cooking, but not before the longest queue in Copenhagen nearly finished him.

There’s also tales of wild nights with Matty Matheson, getting stoned with Action Bronson, Cooking for Anthony Bourdain, bone marrow tributes to Fergus Henderson, banning the rudest customer they ever had (who happens to be a celebrity) and Lee’s unapologetic love for Domino’s. Plus: blue cheese handkerchiefs at El Bulli, bartering meals for socket repairs, and why sometimes the best thing you can eat is your mum’s ratatouille after being deported from Brazil.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.

Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Over the course of this round table, our guests reflect on the seismic shifts they've witnessed in the restaurant industry; from changing customer habits to the new responsibilities of creating inclusive and sustainable workplaces. Jeremy shares why humour and generosity matter more than rules, the great lesson he learnt from Nick Jones, why Corporates are ruining restaurants, the mistake of treating your customers as profit, why so many restaurants are stupidly chasing cheaper produce, why you should never get rid of a waiter, how a £2.25 bowl of soup can be as valuable as a second bottle of champagne, and his firm stance against dynamic pricing creep.

Ruthie opens up about building trust and fairness in the kitchen, the importance of rigour behind the joy, and how the River Café evolved to embrace a diverse, respectful, modern workplace, plus her great life lessons learnt over the years and flirts with a possible new River Cafe this year? Francois talks about learning to lead through energy and example, the quiet wins of helping young staff grow, and why patience and perseverance matter more than ever when building something lasting.

It’s a heartfelt look at a profession that can be punishing, beautiful, addictive, and transformative - often all at once. Whether you’re running service tonight or dreaming up your first menu, this one’s a must-listen.

Wit, wisdom, and perspective from three of hospitality’s most respected voices.

-----

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

From a legendary (and surreal) childhood acting debut in Casualty to the kitchens of New York and the streets of Mexico City, Gabe shares the winding path that led him to co-create one of London’s most beloved neighbourhood restaurants. We talk early days, industry heartbreaks, philosophical food writing, and why there’s no shame in simply wanting to make a great chicken roll.

He opens up about hospitality’s hidden emotional weight, the long game of writing scripts that may never get made, and what it means to speak out when the food world’s gatekeepers get it wrong. We also cover: ferrets named Lancelot, haunted basements, why London can’t quite crack pizza by the slice, and the pure joy of a lamb’s tongue dish that changed everything.

And if that isn’t enough, as always we get into Gabe’s ultimate foodie weekend (spoiler: it ends in New York with a very big-collared shirt), his most haunting kitchen day, and the underrated genius of Brooks Headley’s Superiority Burger.

------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Allan shares everything from the Kurdish-inspired dishes of his childhood to late-night eats in Prague and big family meals at Royal Nawaab. He talks about learning to cook for himself (shoutout Kurdish risotto), his go-to weeknight spots (Song Que gets a major nod), and where he heads when it’s time to celebrate (One Club Road and Mountain top the list).

We also get an incredible step-by-step guide to his dream foodie weekend in Marseille – from chai lattes and French-Tunisian couscous to rocky beach swims and street-level people-watching that feels straight out of The Wire.

To close it all out, Allan picks his perfect three-course meal, including a Kurdish stew, Czech duck with dumplings, and his controversial but justified love of profiteroles.

Warm, unfiltered, and full of great food recs – this is one of our faves yet.

And remember, use code GOTOBLINQ for one month free with our sponsor Blinq, and don’t forget to send in your wildest hospitality horror stories to – front of house, back of house, or just you as a customer - to competition@thegotopodcastcompany.com.

------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

From early-morning queues to feet-kneaded noodles, we go behind the steam with the pair who brought serious broth and bounce to Soho. Shuko shares how a childhood in Japan shaped her savoury cravings, how miso soup became her first solo dish, and how Tokyo’s obsessive Italian food scene first lured her into the kitchen.

John reflects on what it took to build Koya as an outsider to the restaurant world, the challenges of scaling a niche, noodle-focused concept, and how a love of good service has shaped the way Koya welcomes people in. We hear about their early trips to Japan, the now-legendary specials board, and the tightrope walk of keeping things consistent while always evolving.

We talk burnt soy wings, kimchi holidays, and what it means to work in restaurants where holidays don’t exist — plus what makes a good noodle, how Koya scaled without losing its soul, and why Shuko still finds comfort in the simplest rice ball.

It’s a portrait of a restaurant that’s quietly influenced a generation — and the story of two people who put in the hours, trusted their instincts, and let the food do the talking.

----------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

What started as a pop-up in a dilapidated 17th-century farmhouse has become a destination in its own right, serving wood-fired dishes that feel somewhere between rustic Italian trattoria and hyper-local British larder. Ruth and Oli talk us through how they built it — from sourcing wild boar from just up the road to accidentally catering half of Kent’s weddings (including Ben’s mum’s). We get into the reality of running a proper country restaurant, how they keep things romantic and real, and what makes Updown’s style of hospitality so special.

Plus: one dish for the Hall of Fame, the most underrated corner of Italy, and a love letter to anchovies.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Santiago's restaurant Kol was just voted the 17th best restaurant in the world and he takes us through the crazy hurdles he's put in place in order to try and stay as authentically British produce led as possible, refusing to use; avocado's, limes and chocolate which are staples of Mexican cusine and instead replacing them with foraged British substitutes. He also reveals; the moment as a child he fell in love with cooking after finding a basic cooking box in the local supermarket, the revelation he had about the power of food when his cooking brought his family together after the tragic loss of his father and grandparents in the same month, the craziness of working at Mugaritz in Spain, the genius journey he went on with Rene from Noma for a year in Mexico, plans for the future and much more....

We talk the real roadmap from pop-ups and Instagram DMs to finding investors (and knowing when to say no), the difference between René Redzepi and Andoni Luis Aduriz, and why chefs today must master more than just the plate. Plus, Santiago maps out the perfect 48-hour food trip to Mexico City — churros, brains, barbacoa, and Negronis at the gate.

Expect wisdom, wild stories, and the dish that made him cry. This one’s a feast.

-----------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Sabrina talks about; fleeing Iran during the revovlution in 1979, working illegally as an 11 year old at her local Chinese supermarket and some nightmare happenings between her and customers, working at McDonalds, her love and obsession with Ken Hom, how losing her job during the recession forced her to rethink everything, and how saying yes to a dinner party she didn’t even want to host ended up changing her life. She shares the behind-the-scenes chaos of running underground supper clubs in her flat, the shocking story of how her first cookbook almost didn’t happen, and the Instagram DM that led to a career-defining opportunity.

We dive into her sharp takes on the food industry, what she really thinks about the “chef” label to the snobbery that still exists around cookbook writing, and why she’s never been afraid to take up space, speak her mind, or ruffle feathers.Plus: the kitchen disaster that still haunts her, the food that instantly transports her back to childhood, and what she cooks when she needs to feel grounded.

A rich, warm, no-BS conversation about food, resilience, and forging your own path, one dish at a time.

------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

What does it take to produce truly exceptional meat? In this special episode of The Go-To Mise en Place, we head to the fields with fourth-generation farmer and butcher Tom Jones, whose family has been rearing livestock on the Welsh borderlands for over a century. From traditional butchery methods to ethical farming practices, Tom shares what goes into raising animals with care—and how that translates to quality on the plate. We talk dry-aging, nose-to-tail respect, and why provenance matters more than ever in today’s kitchens.

Whether you’re a chef, food lover, or just curious about where your Sunday roast really comes from, this one’s for you.

------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Find out more about Farmer Tom here - https://www.facebook.com/farmerthomasjones/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Jimi opens up about what it felt like to lose that platform so suddenly after putting so much of himself into it. He also talks candidly about the state of London dining right now, from the dominance of value-driven menus and weeknight deals, to the uneasy economics of running a restaurant in 2025. We hear about the places he got wrong, the ones he loved most, and what really happened when he reviewed Salt Bae’s notorious gold steak spot in Knightsbridge. Plus, we quiz him on his dream weekend getaway, favourite neighbourhood hangouts, and whether we’ll be seeing his byline in another major paper anytime soon.

This is a rich, funny, and surprisingly moving episode with one of the most thoughtful voices in British food journalism.

-----

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Buy Jimi's book Picky here - https://www.amazon.co.uk/Picky-must-read-journey-professional-gourmet/dp/1399739549

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We delve into Samyukta’s journey from the family-run Leela hotel group in India to launching her first solo concepts in London. She shares what it was like entering the restaurant world on her own terms, how she approaches each venue like a film set with its own narrative, and why her late grandfather remains a guiding force in her decision-making.

Expect reflections on the power of instinct over trend, how she builds restaurants with longevity in mind, and what she’s learned about balancing creative ambition with operational excellence. We also talk about the making of KOYN, her most personal project to date, inspired by her time in Tokyo, as well as her bold move into Mayfair nightlife with the newly opened Koyn Thai and Nipotina.

This is a wide-ranging conversation with one of the most visionary and quietly influential figures in hospitality today — and a rare look behind the scenes of London’s most theatrical dining rooms.

---------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Tom opens up about the early days of The Hand and Flowers, how he went from not even knowing what a Michelin star meant to becoming the first pub in the UK to earn two. He reflects on the sacrifices, personally and professionally, that came with success, including a traumatic kitchen accident that left a young chef with life-changing injuries, forcing him to confront the pressure-cooker culture of hospitality.

We dig into the pivotal moment he quit drinking, and how that transformed not just his lifestyle but his leadership style. He talks about managing fame while still pulling 18-hour shifts, and how the restaurant robbery that left his team devastated became a lesson in resilience.

There’s plenty of lighter stuff too; like an epic story of when Liam Gallagher came for a long lunch to the Hand & Flowers, the story behind his dream food weekend in Singapore, and the three-course meal he’d serve his mates (including a controversial soufflé just to wind up Sat Bains).

From building a people-first kitchen culture to his thoughts on where British food is heading next, this episode is Tom Kerridge as you’ve never heard him before: candid, self-aware, and full of hard-won wisdom.

--------------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Grab hold of the hottest reservations in town with the app ResX - https://www.resx.co

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Amy reflects on her family’s pioneering role in transforming the perception of Chinese cuisine in Britain, particularly her father Bill Poon’s groundbreaking achievement of earning a Michelin star in the 1980s - the first for an independent Chinese restaurant in the UK, attracting everyone from Mick Jagger and Sean Connery to opera singers and cultural icons. Raised in and around the restaurant, Amy recounts childhood meals that ranged from venison to crispy duck sandwiches on school trips, illustrating how her Chinese-British identity shaped her palate. She also shares vivid family lore - including the story of an ancestor who may have invented the stock cube - and how her own journey through Oxford, advertising, art sales, and nightlife in Singapore has ultimately brought her back to food, launching Poon’s Pantry and now preparing to open a new restaurant, Amy is reimagining her families legacy through her cross-cultural lens: not fusion, but a true mix of tradition, innovation, and identity.

Plus, we hear about Amy’s ultimate foodie weekend, the comforting simplicity of a fried egg over rice, and the ABBA song she’d play herself out to. Don’t miss this one.

-----

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

In this wide-ranging and often hilarious conversation, Giorgio reflects on the golden years of London dining between 1995 and 2005, shares what it was really like walking into one of Gordon’s infamous kitchen meltdowns. He also dives into the now-infamous Truffle Kerfuffle — a billing scandal involving a lavish dinner and a very expensive mushroom — and tells us how he ended up cooking £25k pasta for royalty in the Qatari desert, and how a well-timed delivery ended up making him an unlikely truffle dealer to the King himself

We also talk about his return to TV stardom with MasterChef Italia, why he believes chefs need to stay grounded, and his advice for the next generation entering the industry. Plus, Giorgio shares his favourite go-to restaurants — from a hidden gem in Kentish Town to a no-frills spot in Palermo.

This episode is a masterclass in food, legacy, and keeping your feet on the ground in an ever-changing industry.

----------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

In a conversation as honest as it is insightful, Will talks about the systems and philosophies that keep the business grounded and people-focused—from staff culture and team rituals to thoughtful leadership and scaling with integrity. He breaks down what “mise en place” means outside the kitchen, shares what he looks for in great hospitality, and explains why real success has little to do with chasing trends.

Whether you're obsessed with restaurants, fascinated by founder stories, or just curious about what makes a place special, this episode offers a rare behind-the-scenes look at how one of Britain’s best restaurant groups is run.

----------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Stevie shares the story behind his unconventional journey through the food world, from formative years at the River Café, Moro and Petersham Nurseries, to building a career that spanned pop-ups, bestselling cookbooks, newspaper columns and bold restaurant ventures.

We talk about the surprising impact of going viral on TikTok — including the lobster pasta video that turned a quiet dish into a logistical nightmare — and the tension between cooking for social media vs. cooking from instinct and taste.

He talks about how Town was born out of a desire to “just cook good food” rather than follow the restaurant concept trend, how simplicity and spontaneity shape the menu, and the freedom that comes with ditching the formula.

We also get into the nitty gritty: Stevie’s favorite under-the-radar food spots (including a deep love for Rot King in London and The Goods Shed in Canterbury), memories of culinary disasters (ever swapped salt for sugar in a lemon tart?), and of course, cooking for famous faces from Mick Jagger to David Cameron.

--------

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Download ResX Now To Claim The Best Tables In Town - https://www.resx.co/

Plus, we chat dream meals, the rotisserie chicken revival, London’s evolving dining scene, and why chefs might be done chasing stars in more ways than one.

------------

Grab hold of the hottest reservations in town with the app ResX - https://www.resx.co

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We also talk about her love for Polish sauerkraut—her desert island essential—and a pierogi-inspired soup that’s become a go-to. Rosie takes us to Emilia-Romagna for some erbazzone and shares why she sees Parmesan as a kind of culinary medicine. There’s big love for London favourites too, including the crisp pink dosa at Rasa, deep chilli heat at Xi-an Impressions, and perfect service at Sessions Arts Club.

And then there’s the Hall of Fame dish: a shrimp and scallion pancake from Piazz that, in Rosie’s words, made her feel whole again. We also get into her biggest food trend icks, why certain garnishes should be banned, her failed acting career and the one word she’d love to see retired from recipe vocabulary forever (spoiler: it’s “hack”).

Rosie’s new book In For Dinner is full of the kind of recipes you’ll actually want to cook—comforting, clever, and affordable. Go order it now - https://www.amazon.co.uk/Dinner-delicious-affordable-recipes-batch/dp/152993656X

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

The Go-To Food Podcast proudly introduces The Legends’ Roundtable— a brand-new monthly series celebrating the chefs, kitchens, and ideas that have shaped modern gastronomy. Each episode, we gather some of the most respected names in the industry to reflect on where food has come from, where it's going, and what it truly means to dedicate a life to hospitality.

For our inaugural Round Table, we are delighted to be hosted in the extraordinary Trinity restaurant where we are joined by Michelin starred legends, Adam Byatt of Trinity, Phil Howard of Elystan Street and John Williams of The Ritz to dive into Escoffier’s Legacy and the timeless foundations that still underpin great kitchens today.

In a lively and honest conversation, three legendary chefs open up about the evolution of the industry — from the old-school days when chefs could focus solely on craft, to today’s harsher realities where financial precision is critical to survival. They explore the irreplaceable thrill of cooking, the unique rewards of creating something ephemeral yet deeply meaningful, and the hard balance between natural flair and disciplined technique.

The discussion peels back the layers of what it really takes to be a great chef: the importance of marrying creativity with meticulousness, the subtle but crucial connection between cook and ingredient, and the difference between chefs driven by pure love of food and those who focus on process. They reflect on the irreplaceable role of mentorship, the pride in seeing protégés rise, and the deep emotional bonds forged through years of relentless service.

With unforgettable stories from iconic kitchens, candid reflections on leadership and legacy, and plenty of laughs (and tart anecdotes) along the way, The Legends’ Round Tables is a love letter to the world of food — and to everyone who has ever fallen in love with it.

-----------

Grab hold of the hottest reservations in town with the app ResX - https://www.resx.co

Support the incredible work of the Royal Academy of Culinary Arts - https://royalacademyofculinaryarts.org.uk/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Andy shares what it was like working under culinary greats like Phil Howard and Claude Bosi, and how their influence shaped his own philosophy in the kitchen. We dig into the art and agony of tasting menus—why they’re so hard to get right, and how Andy keeps his feeling fun, creative, and worth the price. He recalls the chaos of nightmare services (including a guest walking out mid-meal over the music) and the small wins that come from surprising, happy endings.

We also talk about Andy’s upcoming speakeasy-style bar concept hidden behind his restaurant, where diners will be able to enjoy more casual snacks while peeking into the kitchen. And of course, we couldn’t resist chatting about one of his most passionate design features: the toilets. Built with the same guy who did Sketch, they’re part submarine, part statement—proof that every detail matters.

This is a candid, unfiltered chat about perfectionism, creativity, and building a restaurant that feels like home.

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Download ResX Now To Claim The Best Tables In Town - https://www.resx.co/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

We talk about his formative years under the notoriously exacting Raphael Duntoye at Le Petit Maison, then going onto Coya where there was one night he ruined £2,500 of Waygu Beef for one table, and the leap into running his own place. Jake gets candid about the tough moments – walking out of a toxic kitchen, delivering meals to 50 homes a night during lockdown, chucking out guests for being racist to his staff and the struggle to stay afloat in this market– as well as the highs, like when Pierre Koffmann walked into his restaurant, and how he became a regular.

Expect stories about burnt sausages, burnt leeks, and everything in between, as we explore Jake’s Mediterranean-inspired cooking style, signature dishes like cedar plank salmon, and why he believes the best food is always the simplest. Oh, and he’s not holding back on his thoughts about smash burgers either.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Rosemary opens up about her unconventional journey: from a turbulent childhood and being sectioned as a teen, to carving out a place in top kitchens alongside icons like Pierre Koffmann and Jean-Christophe Novelli. We talk about leaving her marriage to follow her dreams, finding joy in simple dishes like poached eggs on toast, and why salt is her ultimate flavour weapon.

From I'm a Celebrity to The Real Marigold Hotel, Rosemary shares behind-the-scenes stories from her TV career, plus the foodie destination she’s desperate to visit. Expect laughs, honesty, and a serious love of cooking.

---------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Expect stories of late-night noodle runs in Bangkok, frozen Thai beer slushies, and the surprisingly spicy secrets of Southern Thai cuisine. Luke reflects on cultural appropriation in food, the grind of growing tropical produce in the English countryside, and what makes a truly unforgettable dish — including the time he fainted after eating a raw blood delicacy in Chiang Mai.

Finally, Luke takes us on his ultimate foodie weekend in Bangkok — from rice soup at dawn to cocktails at Dua and deep-fried fish buoyancy sacks in Chinatown.

If you’re into bold flavours, Southeast Asian restaurants, or are drawn to the idea of growing ingredients that seem impossible in British climes — this one’s for you.

-------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

He had a front-row seat to the beginning of Jamie Oliver’s meteoric early success and later worked with Jamie’s 15 charity, mentoring young chefs while it was still running. Now at the helm of his own restaurant at the Intercontinental Hotel, Theo takes us inside his cooking philosophy, the importance of fresh, seasonal ingredients, and why he’s still passionate about training the next generation of chefs.

Plus, he reveals his dream foodie weekend in Verona—where the streets are paved with marble, trattorias serve the finest local cheeses and salumi, and risotto is king. From delicate seasonal ingredients like Bruscandoli to rich Amarone-infused rice, Theo paints a mouthwatering picture of why this northern Italian city is a must-visit for food lovers.

A must-listen for anyone obsessed with Italian food, kitchen culture, and what it takes to reach the top of the culinary world.

---------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

With just £70, he launched a pop-up that made £3,000 in 15 days, all of which he donated to his church. Now, his tacos are celebrated as the best in London, with both The Financial Times and The Infatuation crowning his food as the city’s finest Mexican offering.

Manny shares how his family’s culinary heritage shaped his approach and why authenticity is at the heart of everything he makes. He talks about the struggle to source proper ingredients in the UK, his mission to recreate true barbacoa, the 17 spices that make his birria taste exactly like home and his ongoing quest to find intestines for the tripe tacos he misses from home. He also reflects on his spiritual awakening, overcoming addiction and loss, and how his faith has guided his journey.

His reputation skyrocketed after Jonathan Nunn put Guacamoles on the map not long after it opened, and since then, he’s cooked for everyone from actors to the Mexican ambassador in the UK. Now, as demand for his tacos continues to soar, he’s setting his sights on expansion.

From cartel threats to culinary success, this is a story of resilience, faith, and the power of truly great food. Don’t miss it.

---------------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Kate opens up about; why she decided to leave the restaurant industry and become a private chef rather than try and open her own restaurant, the struggles emotionally of being a Head Chef, the brutality of 19 hour days working in Michelin Star kitchens, the greatest way to tackle sexism and inequality, the delights of Copenhagen's dining scene, her secrets to becoming the first female in history to win the Great British Menu's main course, the unglamorous truths of working for Gordon Ramsay, the selfishness you need to be a successful chef and so much more...

It's a truly fascinating listen and Kate is a wonderful orator, so sit back, relax and enjoy!

-------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

He opens up about what it’s really like to be mentored by one of the world’s most influential chefs and how those early lessons shaped his fearless approach to food. His Malaysian-Australian heritage and obsession with street food have fuelled a completely unique cooking style, blending bold, unexpected flavours into dishes that Londoners can’t get enough of. But running a top restaurant isn’t just about the food—it’s about survival. Scully reveals the brutal highs and lows of the industry, from impossible customers to the relentless pursuit of perfection.

And then there’s the future of food. Fermentation, zero waste, multi-layered flavour explosions—Scully is rewriting the rulebook on how we cook, eat, and think about ingredients. For food lovers, ambitious chefs, and anyone obsessed with the art of eating well, this episode is an absolute must-listen. Download now and get stuck in.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Known for never shying away from controversy, Giles has found himself at the center of numerous scandals over the years—many of which, as he reveals, have led to pay raises instead of sackings. A brilliant writer and orator, he’s also made a few enemies with his notorious Twitter rants and his sensitivity to public opinion. In today’s episode, for the first time ever, Giles opens up about his most memorable controversies, shares his regrets (including his greatest regret over his comments about Dawn Foster after her passing), and explains why he thinks Jonathan Nunn is the biggest "C***" in the world—though it may not be as harsh as it sounds.

We also dive into his professional journey to the top of the journalism world, explore why he believes the role of food critic is nearly extinct, uncover why he had a complicated relationship with AA Gill, and hear about the most disgusting food he’s ever eaten. Plus, find out how he got a famous restaurant chain shut down, his thoughts on the Notting Hill dining scene, how he discovered he had cancer, and much more.

This is definitely one of our most entertaining—and possibly controversial—interviews yet. So sit back, relax, and enjoy the ride!

--------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

From aspiring actor to cookware kingpin, Danny’s journey is anything but ordinary. He opens up about his early missteps, including the juicing business that collapsed overnight, and how he kept the faith when things looked bleak. He shares how HexClad was built on sheer graft—begging, borrowing, and (not-quite) stealing their way through the early days—and how they turned the chaos of the pandemic into a business advantage by hiring an entire freelance sales team when everyone else was making cuts.

And then there’s the Gordon Ramsay moment—a chance DM that snowballed into one of the most successful chef partnerships in recent memory.

It’s a story of resilience, reinvention, and a fair bit of hustle. Tune in for an episode packed with lessons on business, belief, and the fine art of the sales pitch.

--------------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

------------------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

This week, we’re taking in the scent of Tom Straker’s candle—does it whisper ‘buttery bliss’ or just smell like burning cash? And speaking of money, we’re tackling International Women’s Day, the gender pay gap, and why letting your partner pick up the tab might just be a sleeper act of economic rebalancing.

Meanwhile, we reminisce about the golden age of Big Mamma Group restaurant launches - back when treating yourself didn’t require financial planning and leaving a restaurant launch in an ambulance wasn’t quite the faux par it might be today.

Then, with St Patrick’s Day looming, we get stuck into the internet boxing match of the year, Ellis vs Corcoran, before we brace for the inevitable onslaught of Guinness brosplaining while making the case for Beamish as the superior pint. Plus, in a twist that defies all logic, we investigate Guinness as a health food—its surprising role in weight loss and post-pregnancy recovery.

Click here to listen and follow the show; https://linktr.ee/gotoweekend

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

---------------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

-----------

Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.

If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.

Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.

Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

Order Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com

Hosted on Acast. See acast.com/privacy for more information.