Grilled by The Staff Canteen
Grilled by The Staff Canteen is an industry podcast hosted by professionals in hospitality to share their experiences in the industry, and to let you find out what they are really like. Each series features a variety of hosts and guests ranging from well-known faces like Tom Kerridge to those who will be cooking up a storm in the industry very soon. This series is brought to you in collaboration with Sushi Stu from Fork's Sake Podcast! Stu has hosted a 3 part series with different guests to discuss life in the kitchen.
S6 E17 · Mon, December 16, 2024
Sushi Stu with Tom Booton
Welcome to Grilled by The Staff Canteen , this is season 6 and our next three episodes will be hosted by Sushi Stu, CEO & Founder of Sushi Sushi and podcast host for Fork's Sake . In this episode of Grilled, Stu talks to chef Tom Booton, executive chef at The Grill by Tom Booton at The Dorchester . Tom Booton, born in Colchester, Essex, began his culinary career at 15 with work experience at Le Talbooth, a three-AA-rosette restaurant near his hometown. His passion for cooking led him to work under notable chefs such as Alyn Williams at The Westbury and Andy McFadden at L’Autre Pied. Tom made the news in 2019 after becoming the youngest head chef in The Grill at The Dorchester’s history. Stu and Tom discuss his career so far and the importance of still learning traditional cooking techniques. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show Support the show
S6 E16 · Mon, December 09, 2024
Sushi Stu with Rafael Cagali and Mark Tuttiett
Welcome to Grilled by The Staff Canteen , this is season 6 and our next three episodes will be hosted by Sushi Stu, CEO & Founder of Sushi Sushi and podcast host for Fork's Sake . In this episode of Grilled, Stu talks to chef owner of Da Terra , Rafael Cagali and his right-hand man head chef, Mark Tuttiett . Da Terra opened its doors in January 2019, and just eight months later, through hard work and dedication, it earned its first Michelin star. Despite the challenges of 2020, Da Terra achieved even greater recognition, being awarded its second Michelin star in the 2021 guide. Stu, Rafael and Mark discuss the impact of the cost of living crisis on different businesses and how they are working to make the restaurant accessible for all to enjoy. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show Support the show
S6 E15 · Mon, December 02, 2024
Sushi Stu with Nathan Davies
Welcome to Grilled by The Staff Canteen , this is season 6 and our next three episodes will be hosted by Sushi Stu, CEO & Founder of Sushi Sushi and podcast host for Fork's Sake . In this episode of Grilled, Stu talks to chef Nathan Davies , who had earned a Michelin star at his restaurant SY23 in Wales. Nathan is renowned for his open-fire cooking, showcasing locally farmed, fished, and foraged ingredients, with every element of the menu connecting to the fire at some stage of its preparation. Stu and Nathan discuss different cooking styles and what life looks like for Nathan since announcing his departure from SY23 last year. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S6 E14 · Mon, September 16, 2024
Mark McCabe with Melina Shannon-DiPietro
Welcome to Grilled by The Staff Canteen , this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean. In this episode of Grilled, Mark talks to Melina Shannon-DiPietro, Executive Director of MAD (Danish for food), the non-profit organisation that inspires and empowers cooks, servers, and eaters to create sustainable change through education programs and publications. Since the very beginning, MAD has led important conversations about how the restaurant community can contribute to the health of the planet and positively contribute to the lives of those working in food. In this episode, Mark and Melina discuss ongoing development in the workplace and consistent training of staff to build a strong team. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the Show. Support the show
S6 E13 · Mon, September 02, 2024
Mark McCabe with Josh and Holly Eggleton
Welcome to Grilled by The Staff Canteen , this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean. In this episode of Grilled, Mark talks to Josh and Holly Eggleton, the sibling duo behind six restaurants and a brewery. Together with Holly, who manages the front of house, Josh took over The Pony and Trap in Chew Magna. Under their leadership, the pub earned a Michelin star while maintaining a relaxed, unpretentious atmosphere where locals could enjoy anything from a pint of beer to a three-course meal. In 2020, The Pony and Trap transitioned into a community interest company, reflecting Josh’s long-standing commitment to sustainability. Then, in June 2023, Josh and Holly relaunched The Pony and Trap as The Pony Chew Valley after a three-year revamp. The new venue is a multifaceted space featuring a produce-led restaurant, events venue, cookery school, and kitchen garden. In this episode, Mark, Josh and Holly delve into the vital role of community in the restaurant industry. They discuss how they believe restaurants can be more than just places to eat, but hubs for giving back to society and fostering strong local connections; from sustainable practices to community engagement. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the Show. Support the show
S6 E12 · Mon, August 19, 2024
Mark McCabe with Tobie-Anna Durk
Welcome to Grilled by The Staff Canteen , this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean. This episode comes with a content warning: mentions mental health struggles and suicide. In this episode of Grilled, Mark talks to Tobie-Anna Durk, Chef and Founder of Kelly’s Cause Foundation . Tobie-Anna trained at Le Cordon Bleu , where she met Kelly. Working across London, Tobie-Anna became Head Chef at the restaurant Kricket in Brixton. After the loss of Kelly, Tobie-Anna started Kelly’s Cause to honour her friend’s legacy and strive towards a better understanding of mental health within the hospitality industry. Kelly’s Cause is the UK’s leading Mental Health First Aid training for hospitality. In this episode, Mark and Tobie-Anna discuss how hospitality needs to change to accommodate mental health struggles and the importance of mental health ambassadors in a workplace. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the Show. Support the show
S6 E11 · Mon, August 05, 2024
Mark McCabe with Dan Cox
Welcome to Grilled by The Staff Canteen , this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean. In this episode of Grilled, Mark talks to Dan Cox, Chef Owner of Crocadon Farm . Crocadon Restaurant opened in February 2023, and is located in St Mellion, South East Cornwall. The restaurant is based on a 120-acre organic farm and housed within a historic barn the result of years of hard work for Dan and his team. Dishes on the Crocadon menu change regularly, presenting Dan Cox’s reactive approach to cooking inspired by what is harvested from the farm that week. Ensuring each plate of food is as rooted in nature as it can be, his aesthetically pared-back yet technically complex cooking style draws on elements of his classical training, whilst still reflecting the humble and rugged facade of Crocadon’s Cornish backyard. In this episode, Mark and Dan discuss the innovative ways chefs and restaurant owners can minimise waste, source ingredients from farm-to-table, and create menus that not only deliver the best flavours, but also respect the planet. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the Show. Support the show
S6 E9 · Tue, May 07, 2024
Dr JP McMahon and Annette Sweeney
Welcome to Grilled by The Staff Canteen , this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland. JP is also founder of Food on the Edge , Blas Na Gaillimhe (A taste of Galway) and Cava Bodega restaurant. In this episode of Grilled, JP talks to Annette Sweeney. Annette Sweeney is a senior lecturer in culinary arts and coordinator of culinary arts programmes at Technological University Dublin-Tallaght Campus. As an educator she is passionate about using an applied approach and involving industry inspiration when designing and delivering culinary programmes. She also designed and leads the University’s Masters in Applied Culinary Nutrition for practising chefs which in 2015, was the first of its kind globally. Each year, many of these masters’ students take inspiration from FOTE for their applied research projects. Food on the Edge is an ongoing inspiration for her work and resulted in her being appointed a FOTE ambassador in 2019. Inspired by FOTE 2015, she was instrumental in activating an ‘action point’, and in 2018 she and her colleagues designed the BA (Honours) in Botanical Cuisine- a seed to plate degree for chefs. Further inspiration from FOTE over the years resulted in the development of ‘The Mindful Kitchen Project’ a series of modules for chefs on Health and Wellbeing , Creativity & Social Gastronomy , and recently the awarding of a fellowship to design a module on Creative Food Sustainability . These modules engage young chefs in mindful practices to benefit their health and wellbeing, creativity and work practices, enabling confidence to affect change to ensure positive kitchen culture–an approach which is also a global first in culinary education. Inspired by the impact of ‘The Mindful Kitchen Project’ on students and a gradual integration of positive health into the modules, she was recently awarded a scholarship by The Centre of Positive Health Sciences at RCSI, Ireland, for a professional doctorate, focused on further exploration of the role of ‘The Mindful Kitchen’ in culinary education and professional practice. This is the Food on the Edge effect! Support the show
S6 E9 · Tue, April 30, 2024
Dr JP McMahon and Brendan Guinan
Welcome to Grilled by The Staff Canteen , this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland. JP is also founder of Food on the Edge , Blas Na Gaillimhe (A taste of Galway) and Cava Bodega restaurant. In this episode of Grilled, JP talks to Brendan Guinan . In 2019, Brendan Guinan embarked on a journey of transforming 26 acres of neglected forestry into a biological farm. This diverse piece of land contains Ash, Oak, Alder, Sycamore and Pine trees. Brendan has carefully thinned the woodland, creating 1 acre paddocks for his grazing animals. He has worked hard to ensure his farm works in harmony with the native flora and fauna that are present on the land. We use our animals as labour units to clear woodie overgrowth and enhance natural regeneration. Combining Planned Holistic Grazing and Biological Agroforestry ensures his animals get a rich and varied diet, while simultaneously enhancing soil biology while sequestering carbon. He produces chemical free pasture raised beef, pigs, turkeys, meat chickens, eggs, honey and hardwood firewood. The animals feed on grasses,ivey mosses and tree hay. All livestock are out wintered, sheltered by the cover of the trees. We feed organic grass hay and locally grown grain and beans also. Brendan sells his eggs, gluten free sausages and burgers, dry cured ham and bacon, organic Wagyu beef and much more through www.fiorbhiafarm.ie with nationwide delivery. He has built a loyal customer base through Tik Tok and Instagram @fiorbhiafarm. Education is a large part of this farm holding workshops and farm tours empowering farmers and the public on how to grow food 100% chemical free, directly selling produce while enhancing biodiversity. He also designs individual chemical free farming systems on a one to one consulting basis for clients nationwide. Support the show
S6 E8 · Tue, April 23, 2024
Dr JP McMahon and Majken Bech Bailey
Welcome to Grilled by The Staff Canteen , this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland. JP is also founder of Food on the Edge , Blas Na Gaillimhe (A taste of Galway) and Cava Bodega restaurant. In this episode of Grilled, JP talks to Majken Bech Bailey . Majken Bech Bailey was the General Manager at the 2 Michelin Star Aimsir where she worked alongside her husband, chef Jordan Bailey. Her instinctive sense of professional but relaxed service is a tribute to the time she has spent in a series of restaurants renowned for their polished but comfortable service such as Bon Lio, ORO and three Michelin starred Maaemo where she also worked with her husband Jordan Bailey, and in Henne Kirkeby Kro in Denmark. Aimsir restaurant opened in May 2019 after 15 months of exploring the Irish landscape and larder and and just over four short months after opening, they were awarded not one, but two Michelin stars for their ground-breaking restaurant. The husband and wife team are now operating their own unique hospitality and events consultancy, Bech-Bailey. Support the show
S6 E7 · Tue, April 16, 2024
Dr JP McMahon and Eoin Cluskey
Welcome to Grilled by The Staff Canteen , this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland. JP is also founder of Food on the Edge , Blas Na Gaillimhe (A taste of Galway) and Cava Bodega restaurant. In this episode of Grilled, JP talks to Eoin Cluskey . Growing up in a bakery with his Nana at the helm, Eoin has never left behind the traditional methods used in making authentic, naturally leavened bread, as he continues to grow his own artisan bakery, Bread 41. Committed to aligning his business with the UN SDGs, Cluskey is currently working towards a zero-waste vision, with recent qualification as a Future Food ‘Climate Shaper’, he is determined to change the culture and perception of the industry. Never short of passion, he aims to achieve his mission of real bread in every home, the prioritisation what grows seasonally, locally, and sustainably. Chef Dr. JP McMahon is a prominent figure in the culinary world, known for his expertise in both gastronomy and academia. Hailing from Ireland, McMahon's culinary journey began with a deep-seated passion for food. He underwent formal culinary training, honing his skills while immersing himself in the diverse culinary traditions of his homeland. McMahon's academic pursuits led him to earn a doctoral degree, enhancing his culinary knowledge with a comprehensive understanding of food history and culture. Renowned for his innovative approach to Irish cuisine, McMahon celebrates the country's culinary heritage while continually pushing creative boundaries. His commitment to utilizing locally sourced, seasonal ingredients underscores his reverence for sustainable and ethical dining practices. Support the show
S6 E34 · Thu, February 15, 2024
James Knight-Paccheco and Kelvin Cheung
Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our sixth and final episode in collaboration with The Chef JKP Podcast . James Knight-Paccheco is putting his spin on Grilled, putting this week's guest, Chef Kelvin Cheung under the Grilled Spotlight. In this episode of the ChefJKP Podcast, Kelvin Cheung shares his formative years working in his dad's restaurant and his path into the industry. Kelvin also touches on the challenges of maintaining a work-life balance in the demanding world of hospitality. Despite the accolades and recognition, including being featured in the Michelin Guide and the prestigious Gault and Millau Guide, Kelvin remains focused on the simple joy of feeding people and creating memorable experiences for his guests. ChefJKP and Kelvin discuss: The Demands of the Hospitality Industry Advice for Young Chefs Transition to a More Positive Management Approach Kelvin's Growth and Changes in Management Philosophy Unique Disciplinary Methods in the Kitchen Discussing Mental Health and Wellness in Kitchens You can follow Kelvin on HERE You can follow The Chef JKP Podcast on HERE This podcast is bought to you by Twentyone06, for more information on who they are, head over to www.twentyone06.com Support the show
S6 E33 · Thu, February 08, 2024
James Knight-Paccheco and Giovanni Papi
Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our fifth episode in collaboration with The Chef JKP Podcast . James Knight-Paccheco is putting his spin on Grilled, putting this week's guest, Chef Giovanni Papi under the Grilled Spotlight. Giovanni's passion for his craft is palpable. In this episode, he shares how he believes in the power of food to bring people together, to create memories, and to evoke emotions. It is this belief that drives him to constantly push the boundaries of Italian cuisine and create dishes that not only satisfy the palate but also touch the soul. With a coveted Michelin star and two toques in the Gault and Millau guide, Giovanni has become a prominent figure in the MENA region's gastronomy. ChefJKP and Giovanni discuss: Guest's Impact on UAE Food Scene and Michelin Recognition Challenges and Growth in Shanghai's Culinary Scene Learning Through Language Barriers and Kitchen Dynamics Seasonal Work Patterns and Exploring New Cuisines Transition to Dubai and Joining Armani Ristorante Humility and Growth: Stepping into Sous-Chef Role in Dubai You follow Giovanni on HERE You can follow The Chef JKP Podcast on HERE This podcast is bought to you by TwentyOne06, for more information head over to www.twentyone06.com Support the show
S6 E32 · Thu, February 01, 2024
James Knight-Paccheco and Kelvin Kelly
Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our fourth episode in collaboration with The Chef JKP Podcast . James Knight-Paccheco is putting his spin on Grilled, putting this week's guest, Chef Kelvin Kelly under the Grilled Spotlight. In this episode of the ChefJKP Podcast, Kelvin Kelly reveals a unique odyssey from South African family braais to becoming an executive chef in Dubai. The episode explores childhood memories, culinary traditions, and unexpected detours, including a stint as a private investigator. Kelvin recounts his culinary school experience, leading to a remarkable rise in the professional kitchen. The conversation delves into the nuances of South African cuisine, corporate catering innovations, and the distinctions between a "braai" and a barbecue. The narrative takes an adventurous turn when Kelvin, seeking change, moves to Dubai, adding a fascinating layer to this culinary tale. ChefJKP and Kelvin discuss: South African family braais influence on culinary journey Culinary school veers from becoming a doctor Catering reveals challenges of large-scale events Rapid progression from school to executive chef Dubai's multicultural culinary scene and gastronomic offerings You can follow Kelvin on HERE You can follow The Chef JKP Podcast on HERE This podcast is sponsored by Twentyone06, for information head over to www.twentyone06.com Support the show
S6 E31 · Thu, January 25, 2024
James Knight-Paccheco and Alex Stumpf
Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our third episode in collaboration with The Chef JKP Podcast . James Knight-Paccheco is putting his spin on Grilled, putting this week's guest, Chef Alex Stumpf under the Grilled Spotlight. Chef Alex, a culinary maestro, shares his riveting journey from a 15-year-old apprentice in Germany to helming Zuma Dubai. This culinary saga unfolds in kitchens across Europe, with stops in London and a pivotal moment in Zuma, where Alex's passion for Asian cuisine ignited. The podcast delves into his experiences, from managing a bustling kitchen in London to navigating the challenges of opening Zuma Dubai, defying supply chain odds for quality ingredients. The narrative weaves through personal milestones, including family struggles and the impactful decision to leave Zuma, to then opening an award winning restaurant. This rich account encapsulates Alex's evolution, culminating in his own venture, where culinary prowess and business acumen converge. ChefJKP and Alex discuss: · Early culinary beginnings · Asian cuisine infatuation · Challenges in kitchen management · Decision to leave Zuma · Alex’s entrepreneurial ventures · Being the owner of the famed BBs Social Dining You can follow Alex on HERE You can follow The Chef JKP Podcast on HERE This podcast is sponsored by Twentyone06, for information head over to www.twentyone06.com Support the show
S6 E30 · Thu, January 18, 2024
James Knight-Paccheco and Govind Shepley
Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our second episode in collaboration with The Chef JKP Podcast . James Knight-Paccheco is putting his spin on Grilled, putting this week's guest, Award Winning Interior Designer Govind Shepley under the Grilled Spotlight. Creativity is a fundamental aspect of interior design, and Shepley's approach to his craft is deeply rooted in collaboration and understanding the needs and desires of his clients. In this episode of the ChefJKP Podcast, he highlights the importance of working closely with chefs and owners to create spaces that not only reflect their vision but also enhance the overall dining experience. By involving the chef from the start, Shepley ensures that the design of the space aligns with the culinary concept and creates a cohesive and immersive experience for diners. ChefJKP and Govind discuss: Designing with Chefs for Kitchen and Interiors Joining F&B Leaders and Designing for Jamie Oliver’s Establishments Pressure and Challenges in Design Industry Design Industry Differences: London vs Dubai Confidence and Client Relationships in Design Projects You can follow Govind on HERE You can follow The Chef JKP Podcast on HERE This podcast is sponsored by Twentyone06, for information head over to www.twentyone06.com Support the show
S6 E29 · Thu, January 11, 2024
James Knight-Paccheco and Tom Allen
Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our first episode in collaboration with The Chef JKP Podcast . James Knight-Paccheco is putting his spin on Grilled, putting his first guest Chef Tom Allen under the Grilled Spotlight. This podcast episode explores Tom Allen’s culinary journey rooted in childhood experiences. Raised in a family deeply connected to food and nature, he developed an early appreciation for farm-to-table practices. Venturing into a professional kitchen as a teenager, he found a second family at a small hometown restaurant. He shares memories of impactful dishes, the evolution of the culinary scene, and working alongside Heston Blumenthal. Tune in for insights into a culinary career shaped by family, mentors, and an unyielding passion for food. ChefJKP and Tom discuss: Childhood connection to food and nature Early exposure to farm-to-table practices Culinary journey starting in a hometown restaurant Memories of impactful dishes Working alongside Heston Blumenthal Follow Tom on HERE Follow the Chef JKP Podcast on HERE This podcast is bought to you by Twentyone06, for information on who they head over to www.twentyone06.com Support the show
S5 E28 · Tue, December 12, 2023
Anton Piotrowski and Gary Maclean
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final co-host of the series Anton Piotrowski, former MasterChef: The Professionals winner and owner of Roski restaurant in Liverpool. This episode is part of MasterChef special and Anton has picked previous winners and judges to join him for each of his episodes. His final guest is Gary Maclean, Former MasterChef: The Professionals winner, a world class educator and the first National Chef of Scotland. In this episode, we find out what Anton thinks of tweezers, why Gary entered MasterChef three times and their advice for anyone thinking about entering the competition. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E27 · Tue, December 05, 2023
Anton Piotrowski with Craig Johnston and Marcus Wareing
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final co-host of the series Anton Piotrowski, former MasterChef: The Professionals winner and owner of Roski restaurant in Liverpool. This episode is part of MasterChef special and Anton has picked previous winners and judges to join him for each of his episodes. His third guests are head chef of Michelin-starred, Marcus and owner and judge on MasterChef: The Professionals, Marcus Wareing. In this episode, we find out what Marcus' nickname is, what skills test Craig would choose to add to the programme and what they both really thinking about closing Marcus in December this year. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E26 · Tue, November 28, 2023
Anton Piotrowski and Nikita Pathakji
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final co-host of the series Anton Piotrowski, former MasterChef: The Professionals winner and owner of Roski restaurant in Liverpool. This episode is part of MasterChef special and Anton has picked previous winners and judges to join him for each of his episodes. His second guest is Nikita Pathakji who is the current MasterChef: The Professionals champion. In this episode, we find out what one thing she wouldn't do for love, why she entered MasterChef and we she would set making an omelette as a skills test. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E25 · Tue, November 21, 2023
Anton Piotrowski and Keri Moss
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final co-host of the series Anton Piotrowski, former MasterChef: The Professionals winner and owner of Roski restaurant in Liverpool. This episode is part of MasterChef special and Anton has picked previous winners and judges to join him for each of his episodes. His first guest is Keri Moss who he was crowned joint winner of MasterChef: The Professionals with, ten years ago. In this episode, we find out what it's like to share the title, which judges over the years have been their favourites and their guilty pleasure movie! Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E24 · Wed, November 08, 2023
Simon Hulstone and April Lily Partridge
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final episode with co-host Simon Hulstone from Michelin-starred The Elephant. It was the first restaurant in Torquay to be awarded a Michelin star and the only one to retain it. Which it has maintained Since 2006. He has won a number of prestigious competitions including The Roux Scholarship and National Chef of the Year. Simon has picked four guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his final guest is thsi year's Roux Scholarship winner, April Lily Partridge, also sous chef at The Ledbury. In this episode, we fiind out why Simon spent the Roux Scholarship trip hiding toothbrushes, why April couldn't eat the butterfly snack at Alchemist and also her advice when it comes to set backs in your career. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E23 · Fri, November 03, 2023
Simon Hulstone and Prasanna Puwanarajah
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our third episode with co-host Simon Hulstone from Michelin-starred The Elephant. It was the first restaurant in Torquay to be awarded a Michelin star and the only one to retain it. Which it has maintained Since 2006. He has won a number of prestigious competitions including The Roux Scholarship and National Chef of the Year. Simon has picked four guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his third guest is actor and director, Prasanna Puwanarajah . In this episode, Prasanna tells us about leaving his former career as a doctor to become an actor, his superstition on climbing stairs and why he is jealous of his cat.... among more serious chat about his career! Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E22 · Tue, October 24, 2023
Simon Hulstone and Adam Smith
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our second episode with co-host Simon Hulstone from Michelin-starred The Elephant. It was the first restaurant in Torquay to be awarded a Michelin star and the only one to retain it. Which it has maintained Since 2006. He has won a number of prestigious competitions including The Roux Scholarship and National Chef of the Year. Simon has picked four guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his second guest is Michelin-starred Adam Smith, from Woven at Cowarth Park. In this episode, we find out the last time Adam cried, why Simon is not a fan of a tuile and why you shouldn't down a bottle of Jack Daniels to impress people. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E21 · Tue, October 17, 2023
Simon Hulstone and Michael Wignall
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Simon Hulstone from Michelin-starred The Elephant. It was the first restaurant in Torquay to be awarded a Michelin star and the only one to retain it. Which it has maintained Since 2006. He has won a number of prestigious competitions including The Roux Scholarship and National Chef of the Year. Simon has picked four guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his first guest is Michelin-starred Michael Wignall, chef owner of The Angel at Hetton. In this episode, we find out Michael's childhood secrets, Simon's very specific guilty food pleasure and where Michael's passion for extreme sports came from. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E20 · Tue, October 10, 2023
Tom Shepherd and Louisa Ellis
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final episode with co-host Tom Shepherd. He has previously worked for Michael Wignall and Sat Bains and achieved his fist Michelin star just months after opening his own restaurant, Upstairs in Lichfield - you may also know him for his banana dessert on Great British Menu and his love of dressing up as banana man! Tom has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his fifth guest is former MasterChef: The Professionals finalist, Louisa Ellis. In this episode, we find out what Louisa used to do with her baked beans as a kid, Tom confesses to his parents that he crashed his moped himself, it wasn't another car as he told them at the time and why Louisa decided to step out of kitchens and start her own private chef businees. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E19 · Tue, October 03, 2023
Tom Shepherd and Ian Taylor
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our fourth episode with co-host Tom Shepherd. He has previously worked for Michael Wignall and Sat Bains and achieved his fist Michelin star just months after opening his own restaurant, Upstairs in Lichfield - you may also know him for his banana dessert on Great British Menu and his love of dressing up as banana man! Tom has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his fourth guest is Aston Villa legend, Ian Taylor. In this episode, Tom, as a Villa fan, fan boys over Ian for around 60 minutes.... but we also manage to talk to Ian about his career highlights, his love of Wagon Wheels and what he cooks at home. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E18 · Tue, September 26, 2023
Tom Shepherd and Paul Ainsworth
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our third episode with co-host Tom Shepherd. He has previously worked for Michael Wignall and Sat Bains and achieved his fist Michelin star just months after opening his own restaurant, Upstairs in Lichfield - you may also know him for his banana dessert on Great British Menu and his love of dressing up as banana man! Tom has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his third guest is two Michelin-starred chef, Paul Ainsworth. In this episode we talk to Paul about his career highlights, keeping a straight face while judging Tom dressed as banana man on Great British Menu and behind the scenes of Marlow to Marseille for Tom Kerridge's 50th. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E17 · Tue, September 19, 2023
Tom Shepherd and Matt Abé
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our second episode with co-host Tom Shepherd. He has previously worked for Michael Wignall and Sat Bains and achieved his fist Michelin star just months after opening his own restaurant, Upstairs in Lichfield - you may also know him for his banana dessert on Great British Menu and his love of dressing up as banana man! Tom has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his second guest is three Michelin-starred chef, Matt Abé, from Restaurant Gordon Ramsay. In this episode we talk to Matt about his new book, A Story of Excellence; plus his biggest fear and being the first person to call Tom Shepherd wen he got his Michelin star! Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E16 · Tue, September 12, 2023
Tom Shepherd and Thom Bateman
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Tom Shepherd. He has previously worked for Michale Wignall and Sat Bains and achieved his fist Michelin star just months after opening his own restaurant, Upstairs in Lichfield - you may also know him for his banana dessert on Great British Menu and his love of dressing up as banana man! Tom has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his first guest is fellow Great British Menu chef, Thom Bateman. In this episode we talk to Thom about what he would do if he was a woman for a day, what he dislikes about the industry, his obessesive personality and why he decided to come back in to the industry after leaving due to mental health. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E15 · Tue, August 08, 2023
Lisa Goodwin-Allen and Nathan outlaw
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final episode with co-host Lisa Goodwin-Allen, executive chef at Michelin-starred Northcote, you'll also know her from Great British Menu. Lisa has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and her next guest is Michelin-starred chef, Nathan Outlaw. In this episode we talk to Nathan about his guilty food pleasure, why he decided to change direction with Restaurant Nathan Outlaw and why it is called Outlaw's New Road and why he is a big fan of Star Wars. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E14 · Fri, August 04, 2023
Lisa Goodwin-Allen and Monica Galetti
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our fourth episode with co-host Lisa Goodwin-Allen, executive chef at Michelin-starred Northcote, you'll also know her from Great British Menu. Lisa has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and her next guest is MasterChef: The Professionals Judge and owner of Mere restaurant, Monica Galetti. In this episode we talk to Monica about the weirdest food she has eaten, why being on TV is really difficult and racing Sir Richard Branson down a mountain in Morrocco. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E13 · Tue, July 25, 2023
Lisa Goodwin-Allen and Tommy Banks
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our third episode with co-host Lisa Goodwin-Allen, executive chef at Michelin-starred Northcote, you'll also know her from Great British Menu. Lisa has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and her next guest is Great British Menu champion, multi Michelin-starred chef and cricket lover, Tommy Banks. In this episode we talk to Tommy about why he woudl eat steak for the rest of his life, why he won't work with dickheads and his passion for regenerative farming. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E12 · Tue, July 18, 2023
Lisa Goodwin-Allen and Chantelle Nicholson
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our second episode with co-host Lisa Goodwin-Allen, executive chef at Michelin-starred Northcote, you'll also know her from Great British Menu. Lisa has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and her next guest is sustainability champion and Michelin Green star holder, Chantelle Nicholson, chef owner of Apricity in London. In this episode we talk to Chantelle about getting drunk on tequila, the challenges facing hospitality businesses wanting to become more sustainable and Chan-isa on tour! Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E11 · Tue, July 11, 2023
Lisa Goodwin-Allen and Craig Bancroft
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Lisa Goodwin-Allen, executive chef at Michelin-starred Northcote, You'll also know her from Great British Menu. Lisa has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and her first guest is hospitality legend and Northcote Managing Director, Craig Bancroft. In this episode we talk to Craig about what has kept him at Northcote for 40 years, their obsession with Obsession and how often you should use a towel before you wash it! Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E10 · Tue, June 20, 2023
Aaron Middleton and Sophie Ellis-Bextor
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final episode with co-host Aaron Middleton , who previously worked at Le Manoir , The Ledbury and Hide and now you'll find him on his very successful social media channels. He also competed in MasterChef: The Professionals . Aaron has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his fifth and final guest is singer Sophie Ellis-Bextor . In this episode we talk to Sophie about the connection between food and music, what her guilty pleasure food is, why she bought an enormous and expensive resin disco horse and her go-to restaurants (which include Myrtle by our previous co host Anna Haugh ). Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E9 · Tue, June 13, 2023
Aaron Middleton and Liam Nichols
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Aaron Middleton , who previously worked at Le Manoir , The Ledbury and Hide and now you'll find him on his very successful social media channels. He also competed in MasterChef: The Professionals . Aaron has picked five guests from the hospitality industry to chat to and put under the Grilled spotlight, and his fourth guest is Liam Nichols, head chef at Michelin-starred Store at Stoke Mill in Norwich . In this episode we talk to Liam about achieving his first star, his addiction to Chardonnay, why restaurant prices have to go up and why Daniel Clifford sacked him three times! Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E8 · Tue, June 06, 2023
Aaron Middleton and Andy Lewis
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Aaron Middleton , who previously worked at Le Manoir , The Ledbury and Hide and now you'll find him on his very successful social media channels. He also competed in MasterChef: The Professionals . Aaron has picked five guests from the hospitality industry to chat to and put under the Grilled spotlight, and his third guest is Andy Lewis, head chef at The Sir Charles Napier. The pair have known each other since they were five and both took the chef career path. In this episode we talk to Andy about why he didn't make it as a goalkeeper, how he has come back both mentally and physically from a terrible accident in the kitchen and his aspiration to bring back the star to the restaurant. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E7 · Tue, May 30, 2023
Aaron Middleton and Luke Selby
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Aaron Middleton , who previously worked at Le Manoir , The Ledbury and Hide and now you'll find him on his very successful social media channels. He also competed in MasterChef: The Professionals . Aaron has picked five guests from the hospitality industry to chat to and put under the Grilled spotlight, and his second guest is fellow Le Manoir alumni, is Luke Selby - who is now executive chef at the two Michelin-starred restaurant where he first started. In this episode we talk to Luke about rising costs, encouraging new talent in to the industry, why he loves ketchup and winning pretty much every competion in the indsutry! Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E6 · Tue, May 23, 2023
Aaron Middleton and Ollie Dabbous
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Aaron Middleton , who previously worked at Le Manoir , The Ledbury and Hide and now you'll find him on his very successful social media channels. He also competed in MasterChef: The Professionals . Aaron has picked five guests from the hospitality industry to chat to and put under the Grilled spotlight, and his first guest is former boss and fellow Le Manoir alumni, Ollie Dabbous, owner of Michelin-starred Hide. In this episode we talk to Ollie about the highs and lows of new openings, the time he was arrested and his dislike of kidneys. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E5 · Tue, April 25, 2023
Adam Handling and Mark McCabe
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Adam Handling , chef owner of Adam Handling Restaurants, including Michelin-starred The Frog in Covent Garden. Adam has picked four guests from the hospitality industry to chat to and put under the Grilled spotlight, and his first guest is fellow Great British Menu 2023 contestant, Mark McCabe, head chef at The Ethicurean . In this episode we talk to him about how to get a Michelin Green star , what sustainability means to both chefs and their very different views on recruiting and retaing staff PLUS Mark's love of cats! Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
Bonus · Tue, April 11, 2023
Grilled Live at The Gannet in Glasgow with guests Hardeep Singh Kohli, Caitríona Balfe, Nick Nairn and Peter McKenna
In this Bonus Episode of Grilled we are Live at The Gannet in Glasgow with guests Hardeep Singh Kohli, Caitríona Balfe, Nick Nairn and Peter McKenna . As they work their way through the bespoke menu, along with a live audience, they take on the wheel of truth where we find out essential answers to questions such as what they think about on teh toilet and have they ever cheated. PLUS questions from the audience about influential women in their lives and whether this is the toughest period for hospitality they've ever experienced. We also find out where they love to eat and drink in Glasgow and their most nostalgic dish. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E4 · Tue, April 04, 2023
Anna Haugh and Gregg Wallace
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final episode with co-host Anna Haugh , chef owner of Myrtle Restaurant in Chelsea and MasterChef: The Professionals judge. Anna has picked four guests from the hospitality industry to chat to and put under the Grilled spotlight, and her final guest is Gregg Wallace , fellow MasterChef judge, TV presenter, writer and former greengrocer. In this episode we talk to him about the 'buttery biscuit base', what he wishes he could ban from restaurants and what changes in cooking style and technique he has noticed over the years of judging MasterChef. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute RotaCloud Fuss-free rota planning software for your business Staff rotas a constant headache? RotaCloud is th Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show
S5 E3 · Tue, March 28, 2023
Anna Haugh and Marguerite Keogh
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our third episode with co-host Anna Haugh , chef owner of Myrtle Restaurant in Chelsea and MasterChef: The Professionals judge. Anna has picked four guests from the hospitality industry to chat to and put under the Grilled spotlight, and her third guest is Marguerite Keogh, head chef of Michelin-starred, The Five Fields . In this episode we hear Anna's party trick, tips on moving to a new city as a chef and how to enjoy it and how it felt for Marguerite and the team when they achieved a Michelin star in 2016. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E2 · Tue, March 21, 2023
Anna Haugh and Matt Tebbutt
Welcome back to Grilled by The Staff Canteen, this is series 5 and it's our second episode with co-host Anna Haugh , chef owner of Myrtle Restaurant in Chelsea and MasterChef: The Professionals judge. Anna has picked four guests from the hospitality industry to chat to and put under the Grilled spotlight, and her second guest is Matt Tebbutt , chef and Saturday Kitchen host! In this episode we find out if Matt is really a trained chef, the worst dish he has eaten on live TV and how the team decide which chefs will appear on the Saturday morning show. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
S5 E1 · Tue, March 14, 2023
Anna Haugh and Leyla Kazim
Welcome back to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Anna Haugh , chef owner of Myrtle Restaurant in Chelsea and MasterChef: The Professionals judge. Anna has picked four guests from the hospitality industry to chat to and put under the Grilled spotlight, and her first guest is Leyla Kazim , travel and food presenter, broadcaster, host, journalist, speaker and digital creator PLUS MasterChef critic! In this episode we find out about Leyla's love of karaoke and Anna's loathing of it, permaculture and how it can be applied to your restaurant, behind the scenes at MasterChef and their weirdest food combos. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute RotaCloud Fuss-free rota planning software for your business Staff rotas a constant headache? RotaCloud is th Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show
Mon, December 12, 2022
S4 Ep30 - Kray Treadwell and Lorna McNee
Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell.Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant.Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his fifth guest is Lorna McNee, head chef of Michelin-starred Cail Bruich in Glasgow.In this episode we find out why Lorna believes in ghosts and aliens, working for Andrew Fairlie, achieving her own star and watch this space for a Billy Bear Ham dish on Lorna's menu!Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, December 05, 2022
S4 Ep29 - Kray Treadwell and Stuart Collins
Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell.Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant.Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his fourth guest is Stuart Collins, chef owner of Docket No.33In this episode we discuss what you wash first in the shower, what Qatar is really like and why as the owner of restaurant you have to be able to do any job that needs doing.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, November 28, 2022
S4 Ep28 - Kray Treadwell and Nathan Davies
Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell.Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant.Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his third guest is Nathan Davies, chef patron of Michelin-starred, SY23 in Wales.In this episode we discuss why sea urchin is over rated, imposter syndrome and the amazing feedback Nathan got for wearing his hearing aid on Great British Menu.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, November 21, 2022
S4 Ep27 - Kray Treadwell and Adam Reid
Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell.Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant.Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his second guest is Adam Reid, chef patron of The French in Manchester and former Great British Menu contestant. In this episode we discuss and hear Adam's go to karaoke song, we find out what Kary's biggest insecurity is and they both talk about stepping out from under well-known chefs. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, November 14, 2022
S4 Ep26 - Kray Treadwell and Jono Hawthorne
Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell.Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant.Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his first guest is Jono Hawthorne, MasterChef: The Professionals 2021 contestant and owner of Chef Jono at V&V in Leeds.In this episode we discuss chef hacks from their younger days, the challenge of opening your own restaurant and why it's important to support young chefs.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, November 07, 2022
S4 Ep25 - Alex Bond and Sushi Stu (Stu Turner)
Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond.Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant.Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his final guest is Stu Turner, aka owner and founder of Sushi Sushi and otherwise known as Sushi Stu.In this episode we talk about the best topping for crumpets, the worst restaurant experiences they have both had, Veet reviews and why Chilli Crack is a best seller. We do also talk about Japanese ingredients and why Stu wants to keep introducing them to British cooking!Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, October 31, 2022
S4 Ep24 - Alex Bond and Em Brightman
Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond.Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant.Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his fourth guest is Em Brightman, head chef of Michelin-starred Murano, which is owned by Angela Hartnett.In this episode we talk about why David Beckham was Em's childhood hero, being a woman in a professional kitchen and how important it is to keep changing the negative narrative around hospitality.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, October 24, 2022
S4 Ep23 - Alex Bond and Tony Parkin
Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond.Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant.Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his fourth guest is Tony Parkin, head chef of Michelin-starred, House Restaurant at Cliff House Hotel. In this episode we talk about Tony having his initials on cushions, dealing with trolls after Great British Menu and why he chose to take on his latest roll. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, October 17, 2022
S4 Ep22 - Alex Bond and Simon Martin
Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond.Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant.Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his third guest is Simon Martin, chef owner of Michelin-starred, Mana in Manchester. In this episode we find out Simon's hidden talent, he defends Manchester's food scene and they discuss the highs and lows of social media.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, October 10, 2022
S4 Ep21 - Alex Bond and Tom Spenceley
Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond.Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant.Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his second guest is Tom Spenceley, head chef of The Ledbury.In this episode they discusses the price of fine dining and is it worth it, the impact of a positive working environment, mental health and looking after their team plus why Moana makes Alex cry. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, October 03, 2022
S4 Ep20 - Alex Bond and Oli Marlow
Welcome back to Grilled by The Staff Canteen, this is series 4 and our fifth co-host is Alex Bond.Alex is chef and owner of Michelin-starred Alchemilla and his latest venture Mollis plus a former Great British Menu contestant.Alex has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his first guest is Oli Marlow, Executive Chef of Aulis and Roganic Hong Kong and Aulis London.This is Alex's first episode and he discusses why everyone wants Tony Parkin in their phonebook, why one burger is never enough and howimportnat hard work is to succeed in the hospitality industry. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, August 29, 2022
S4 Ep19 - Frances Atkins and Clare Smyth
Welcome back to Grilled by The Staff Canteen, this is series 4 and our third co-host is Frances Atkins.Frances is the chef owner of Paradise Cafe near Harrogate and former holder of a Michelin-star plus Great British Menu contestant.Frances has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and her final guest is three Michelin-starred Clare Smyth, chef and owner of Core and Oncore.This is the sixth and final episode with Frances, and she discusses Clare's new book, how hard it is to keep on top of all your recipes and how obsessive you have to be to achieve and maintain top accolades.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, August 22, 2022
S4 Ep18 - Frances Atkins and Laurie Gear
Welcome back to Grilled by The Staff Canteen, this is series 4 and our third co-host is Frances Atkins.Frances is the chef owner of Paradise Cafe near Harrogate and former holder of a Michelin-star plus Great British Menu contestant.Frances has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is chef Laurie Gear from Michelin-starred The Artichoke.Laurie Gear is the chef and co-owner of Artichoke in Amersham. The chef and his wife Jacqueline opening the restaurant in 2002, with Laurie overseeing the kitchen and Jacqueline managing the front of house.Growing up in a household where his father was a baker and his mother a cook, Laurie was destined for a career in hospitality. After finishing college and working for a number of establishments including a four year stint at Combe House, Laurie and Jacqueline opened the Artichoke together in 2002 in Amersham. The restaurant quickly gained recognition achieving Two Rosettes by the AA, Two Couverts in the Michelin Guide, top score for cooking in the Hardens Restaurant Guide, UK Best Dish 2007 in Restaurant Magazine.In 2008 the restaurant was forced to close after a fire broke out from the neighbouring property. During this time Laurie staged at the world-renowned Noma in Copenhagen alongside Rene Redzepi. The Artichoke eventually reopened in 2009 undergoing an expansion in 2011 with the adjoining building where the fire originally began.Since reopening, The Artichoke was named ‘Best New Entry’ in The Good Food Guide 2011, awarded a ‘Rising Star’ in the 2011 Michelin Guide and in September 2013 it was awarded ‘AA Restaurant of the Year for England 2013/14’ as well as achieving a third rosette by the AA.And finally achieving a Michelin star in 2020!This is the fifth episode with Frances, and she discusses watching chefs who have passed through her kitchen and gone on to achieve accolades of their own, encourgaing youngsters in to hospitality and evolving as the industry changes.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, August 15, 2022
S4 Ep17 - Frances Atkins and Will Murray and Jack Croft
Welcome back to Grilled by The Staff Canteen, this is series 4 and our third co-host is Frances Atkins.Frances is the chef owner of Paradise Cafe near Harrogate and former holder of a Michelin-star plus Great British Menu contestant.Frances has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up are chefs Will Murray and Jack Croft from Fallow in London.Will Murray and Jack Croft met over the stoves of Dinner by Heston Blumenthal over 5 years ago where they received a first-class education in British produce at its best. A partnership was formed based on a shared passion for creative cooking and sustainable thinking. James Robson completed the trio in 2019 and brought a wealth of hospitality experience, what followed were a series of sold-out residencies at Carousel and Crispin to establish Fallow as one of the most exciting restaurant concepts of 2020. This is the fourth episode with Frances, and she discusses Fallow's conception and how builders and bankers kept the dream alive through Covid, how different backgrounds can make a great team and eating cod's head in the rain! Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, August 08, 2022
S4 Ep16 - Frances Atkins and Tony Singh
Welcome back to Grilled by The Staff Canteen, this is series 4 and our third co-host is Frances Atkins.Frances is the chef owner of Paradise Cafe near Harrogate and former holder of a Michelin-star plus Great British Menu contestant.Frances has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is celebrity chef Tony Singh MBE, a previous winner of Scottish Chef of the Year, he recently launched Radge Chaat in Edinburgh.Tony strives to promote innovative use of Scottish produce, but always with an unexpected flourish. Known for his quick-fire wit and cheeky personality, Tony is a firm favourite on British television, starring in BBC2 programmes, A Cook Abroad: Tony Singh’s India, and The Incredible Spice Men, with Cyrus Todiwala. Alongside this, Tony makes regular appearances on cookery shows including The Great British Menu, Saturday Kitchen and Ready Steady Cook, as well as guest spots on Pointless, Celebrity Eggheads, Celebrity Mastermind and many others.This is the third episode with Frances, and she discusses crisps in sandwiches, elocution lessons and not cooking for Instagram.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, August 01, 2022
S4 Ep15 - Frances Atkins and Cal Byerley
Welcome back to Grilled by The Staff Canteen, this is series 4 and our third co-host is Frances Atkins.Frances is the chef owner of Paradise Cafe near Harrogate and former holder of a Michelin-star plus Great British Menu contestant.Frances has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is Cal Byerley, chef owner of Michelin-starred, Pinei n Northumberland.This is the second episode with Frances, and she discusses why mums make the best 'burnt' meringue, the importance of a kitchen graden and what happens when chefs ruin a crop plus what Cal would call his dessert for Prince Harry.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, July 25, 2022
S4 Ep14 - Frances Atkins and Elizabeth Carter
Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, July 04, 2022
S4 Ep13 - Sally Abé and Ravneet Gill
Welcome back to Grilled by The Staff Canteen, this is series 4 and our second co-host is Sally Abé.Sally is the Consultant chef at the Conrad London St. James hotel where she opened The Pem in 2021, and she's a former Great British Menu contestant.Sally has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is Ravneet Gill, 'pastry chef, activist and TV presenter'.This is the fianl episode with Sally, and she discusses Counter Talk with founder Rav plus we ask the most googled questions about the chef including her new house and she tells us her behind the scenes stories as a judge on Junior Bake Off.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, June 27, 2022
S4 Ep12 - Sally Abé and Harriet Mansell
Welcome back to Grilled by The Staff Canteen, this is series 4 and our second co-host is Sally Abé.Sally is the Consultant chef at the Conrad London St. James hotel where she opened The Pem in 2021, and she's a former Great British Menu contestant.Sally has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is Harriet Mansell, chef owner of restaurantRobin Wylde.In this episode Sally and Harriet debate jam before cream on scones, working on yachts and how you go about naming your restaurant.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, June 20, 2022
S4 Ep11 - Sally Abé and Stosie Madi
Welcome back to Grilled by The Staff Canteen, this is series 4 and our second co-host is Sally Abé.Sally is the Consultant chef at the Conrad London St. James hotel where she opened The Pem in 2021, and she's a former Great British Menu contestant.Sally has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is Stosie Madi, chef owner of the Parkers Arms.In this episode Sally and Stosie talk about why you don't f*** with the classics, recruitment when you are in a rural location and their attitude towards their careers.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, June 13, 2022
S4 Ep10 - Sally Abé and Brett Graham
Welcome back to Grilled by The Staff Canteen, this is series 4 and our second co-host is Sally Abé.Sally is the Consultant chef at the Conrad London St. James hotel where she opened The Pem in 2021, and she's a former Great British Menu contestant.Sally has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is Brett Graham, chef owner of the iconic, The Ledbury.In this episode Sally and Brett talk about what makes them cry, why The Ledbury is an institution and reopening, farming and the importance of creating a good, positive working environment. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, June 06, 2022
S4 Ep9 - Sally Abé and Joké Bakare
Welcome back to Grilled by The Staff Canteen, this is series 4 and our second co-host is Sally Abé.Sally is the Consultant chef at the Conrad London St. James hotel where she opened The Pem in 2021, and she's a former Great British Menu contestant.Sally has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is Joké Bakare, chef owner of Chishuru in Brixton. Until recently, the Nigerian-born chef was still, technically, a home cook. For years she had hosted dinner parties and supper clubs, but had not really come close to fulfilling her dream of opening her own restaurant. In August 2020, she finally launched Chishuru, a West African restaurant in Brixton, South London, inspired by the food of Nigeria and the wider region. She did so in part thanks to a victory in the amateur category at last year’s Brixton Kitchen competition, which has afforded her a spot in Market Row, a bustling hub of bars and restaurants.In this episode Sally and Joké talk about weird food combinations, putting West African cuisine on the map and the highs and lows of opening a restaurant.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, May 30, 2022
S4 Ep8 - Sally Abé and Anna Haugh
Welcome back to Grilled by The Staff Canteen, this is series 4 and our second co-host is Sally Abé.Sally is the Consultant chef at the Conrad London St. James hotel where she opened The Pem in 2021, and she's a former Great British Menu contestant.Sally has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and first up is Anna Haugh, chef owner of Myrtle restaurant. She is also a MasterChef: The Professionals judge and is a regular chef on BBC One’s Morning Live She is also host and regular guest chef on BBC One’s Saturday Kitchen; was one of the main chefs on BBC’s Ready Steady Cook, and took part in Season 2 of Snackmasters on Channel 4 and three series of BBC One’s Royal Recipes.In this episode Sally and Anna talk about the pressure on women around having or not having children, why they both agree their final drink on death row would be champagne and chefs they admire in the industry. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, May 16, 2022
Series 4 Ep7 - Richard Bainbridge and Jeremy Lee
Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Jeremy Lee, chef owner of Quo Vadis in Soho. In this episode Richard and Jeremy talk about their biggest regrets, bulls balls and we find out how tall Jeremy really is!Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, May 09, 2022
Series 4 Ep6 - Richard Bainbridge and Olly Smith 'The Wine Guy'
Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Olly Smith, the wine expert who regularly features on Saturday Kitchen among many other things.In this episode Richard and Olly talk about Richard's Coffee BBQ Sauce, why they support Lee Skeet in calling out bad customer behavior, what their final meal and tipple would be and an affair with a married woman....Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, May 02, 2022
Series 4 Ep5 - Richard Bainbridge and Tom Kerridge
Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Tom Kerridge, chef, restaurateur, and owner of two Michelin-starred, The Hand and Flowers.In this episode Richard and Tom talk about lunatics on Twitter, what they'd spend $44 billion on and why Tom got stick for being grumpy on Great British Menu.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, April 25, 2022
Series 4 Ep4 - Richard Bainbridge and James Knappett
Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is James Knappett, chef owner of two Michelin-starred, The Kitchen Table.In this episode Richard and James talk about hash cakes, their go to restarants, working with their wives, foraging and why James has a zero tolerance of glitter and sugar.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, April 18, 2022
Series 4 Ep3 - Richard Bainbridge and Jesse Dunford Wood
Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Jesse Dunford Wood, chef owner of Parlour and Six Portland Road.In this episode Richard and Jesse talk about owning two machetes, the cow print car, putting British cuisine on the map and being accidently born in Brazil.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Tue, April 12, 2022
Series 4 Ep2 - Richard Bainbridge and Great British Menu Producer Avril Welch
Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Great British Menu, series producer, Avril Welch. In this episode Richard and Avril talk about cakeage, veteran Great British Menu judge Richard Corrigan and Avril reveals who her favourite chef is plus how to get a spot on the BBC show.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, April 04, 2022
Series 4 EP1 - Richard Bainbridge and Paul Proffitt
Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and first up is head chef of Henne Kirkeby Kro in Denmark, Paul Proffitt.In this episode Richard and Paul talk about 'THAT' slap by Will Smith, where Richard gets his bins, instgram food which makes Paul want to lick his screen and why they are both proud of how they encourage their young chefs to go on to achieve their own goals.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, January 24, 2022
S3 Ep42 - Aaron Mulliss and Paul Foster
Michelin-starred chef Paul Foster & Aaron Mulliss, former head chef of The Hand and Flowers, discuss what people Google the most about Paul, Veganuary and their favourite chain restaurants.This is the final episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Paul Foster, chef owner of Michelin-starred Salt. In this episode Paul talks about his time working at Harvester, his new book How to Cook Meat Properly and why he enjoys winding people up on social media.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, January 17, 2022
S3 Ep41 - Glynn Purnell and Aaron Mulliss
Michelin-starred chef Glynn Purnell & Aaron Mulliss, former head chef of The Hand and Flowers, discuss the rock 'n' roll years of cooking and how they are still alive, the bad practices they've seen in kitchens including a 'scouse roux' and being picked up off Marlow highstreet by Chris Evans. This is the fourth episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Glynn Purnell, chef owner of Michelin-starred Purnells. In this episode Glynn talks about his new venture, a first for him outside Birmingham, why Claude Bosi would make a great character in a children's book and fighting Marcus Waring. All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, January 10, 2022
S3 Ep40 - Aaron Mulliss and Ian Scaramuzza
Two Michelin-starred chef Ian Scaramuzza & Aaron Mulliss, former head chef of The Hand and Flowers, discuss having your Instagram account hacked, what it takes to get two Michelin stars and their worst jobs.This is the third episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Ian Scaramuzza, chef de cuisine at Mélisse Restaurant in Los Angeles. In September 2021, after just four months of Ian being in the role, the restaurant was awarded two Michelin stars. In this episode Ian talks about why he chose the kitchen over being an electrician, Andrew Fairlie and his dance moves after a few whiskeys and how it feels to win the Roux Scholarship.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, January 03, 2022
S3 Ep39 - Aaron Mulliss and Oli Williamson
Roux Scholarship winner Oli Williamson & Aaron Mulliss, former head chef of The Hand and Flowers, discuss how to make blue mashed potato, being an underwater chainsaw specialist and why talking about yourself in the third person on a CV is a massive no!This is the first episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Oli Williamson, sous chef at three Michelin-starred The Fat Duck and Roux Scholar 2021. In this episode Oli talks about being forced to retrieve his keys from the river at Midsummer House, wearing a plaster on his face to look like Nelly and why sticking it out in a kitchen is his main advice for young chefs.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, December 13, 2021
S3 Ep38 - Steven Edwards and Anton Piotrowski
Masterchef: The Professionals winners Steven Edwards and Anton Piotrowski discuss being kidnapped by Russians, sharing the Masterchef winning title and the impact winning can have on your restaurant.This is the final episode co-hosted by Steven Edwards from Etch in Brighton. He has invited six previous Masterchef: The Professionals winners to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Anton Piotrowski, MasterChef: The professionals winner 2012 and chef owner of restaurant Roski. In this episode Anton talks about his most embaressing moments, they both discuss their biggest regrets and why Anton never received a MasterChef trophy. All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, December 06, 2021
S3 Ep37 - Steven Edwards and Mark Stinchcombe
Masterchef: The Professionals winners Steven Edwards and Mark Stinchcombe discuss night diving, their biggest fears and tantrums on set at MasterChef.This is the fifth episode co-hosted by Steven Edwards from Etch in Brighton. He has invited six previous Masterchef: The Professionals winners to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Mark Stinchcombe, MasterChef: The professionals winner 2015. In this episode Mark talks about night diving in Australia, his fear of heights, creating recipes for MasterChef while waiting for his flight to film the next episode and Marcus Wareing losing his shit over a simple recipe.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, November 29, 2021
S3 Ep36 - Steven Edwards and Laurence Henry
Masterchef: The Professionals winners Steven Edwards and Laurence Henry discuss opening your first restaurant, having Sat Bains as a mentor and being caught doing something you shouldn't.This is the fourth episode co-hosted by Steven Edwards from Etch in Brighton. He has invited six previous Masterchef: The Professionals winners to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Laurence Henry, MasterChef: The Professionals winner 2018. He is currently working onhis first restaurant opening coming to Nottingham in 2022. In this episode Laurence talks about the MasterChef trophy and keeping it in his boot, judge Monica Galetti sending a picture of him to Sat Bains while he was trying to do the skills test and his relationship with the other finalists in 2018.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Tue, November 23, 2021
S3 Ep35 - Steven Edwards and Steve Groves
Masterchef: The Professionals winners Steven Edwards and Steve Groves discuss whether aliens exist and why they think there should be a tea and toast skills test on MasterChef.This is the third episode co-hosted by Steven Edwards from Etch in Brighton. He has invited six previous Masterchef: The Professionals winners to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Steve Groves, executive chef at Glyndebourne opera house in East Sussex. He tells us his favourite Roux story, and explains that he did MasterChef to get Michel Roux Jr's attention - he went on to win and work for him for ten years. He also explains how not to cook lamb and why he doesn't believe in aliens.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Tue, November 16, 2021
S3 Ep34: Steven Edwards and Jamie Scott
Masterchef: The Professionals winners Steven Edwards and Jamie Scott give us the gossip from behind the scenes of the BBC show plus they take on our wheel of truth!This is the second episode co-hosted by Steven Edwards from Etch in Brighton. He has invited six previous Masterchef: The Professionals winners to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Jamie Scott, chef patron at The Newport in Fife, Scotland. He tells us about his love of cheese and strawberry jam sandwiches, spills the beans on his favourite Masterchef judge and tells us what he thinks would make the programme more watchable.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, November 08, 2021
S3 Ep33 - Steven Edwards and Stu Deeley
Masterchef: The Professionals winners Steven Edwards and Stu Deeley give us the gossip from behind the scenes of the BBC show plus they take on our wheel of truth!This is the first episode co-hosted by Steven Edwards from Etch in Brighton. He has invited six previous Masterchef: The Professionals winners to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Stu Deeley, he recently opened Smoke set within the grounds of Hampton Manor in Solihull. He won MasterChef in 2019 and he talks to Steven about his experience the highs, the lows; creating a cornish pasty souffle and what winning the show did for his career.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, October 25, 2021
S3 Ep32: Daniel Clifford and William Curley
Michelin-starred chef Daniel Clifford and William Curley discuss the art of being a pastry chef and why there are very few of them now plus the best and worse chocolate combinations - seaweed doesnt work!This is the fnal episode co-hosted by Daniel Clifford from two Michelin-starred, Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is William Curley, he is a Scottish patissier and chocolatier. He is the owner of the London chocolate company William Curley Ltd., and has won the Academy of Chocolate's 'Britain's Best Chocolatier' Award four times.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, October 18, 2021
S3 Ep31: Daniel Clifford and Claude Bosi
Two Michelin-starred chefs Daniel Clifford and Claude Bosi discuss finding the perfect work/life balance, how much you have to sacrifice to be at the top of your game, plagiarism and which Disney character they would be!This is the fifth episode co-hosted by Daniel Clifford from two Michelin-starred, Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Claude Bosi, he is the chef owner of two Michelin-starred Bibendum. He tells us why he's realised there are more important things in life than work and how his team don't need him to be there 24/7, he also talks about the guides and their significance plus teels us some of his favourite Danile Clifford stories.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, October 11, 2021
S3 Ep30 - Daniel Clifford and Richard Bainbridge
Michelin-starred chef Daniel Clifford and Richard Bainbridge discuss competeing in Great British Menu, how not to wear a dry suit and why you shouldn't feel guilty about making time for friends and family.This is the fourth episode co-hosted by Daniel Clifford from two Michelin-starred, Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Richard Bainbridge, he is the chef owner of Benedicts in Norwich. He gives us a real insight into his relationship with Danuel, divulging some of his best stories including sharing a jacuzzi on a trip to Finland, Daniel's face when he thought Richard had beaten him on Great British Menu and why he's not as scary as people may think!All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, October 04, 2021
S3 Ep29 - Daniel Clifford and Michael Smith
Michelin-starred chefs Daniel Clifford and Michael Smith discuss BBC's Great British Menu which is how they first met, the hospitality staffing crisis and why some people may think Michelin-starred restaurants are overpriced.This is the third episode co-hosted by Daniel Clifford from two Michelin-starred, Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Michael Smith, he is the chef owner of Michelin-starred Loch Bay Restaurant on teh Isle of Skye. He was awarded the star just 18 months after opening. We find out why the BBC wouldn't allow his dessert on Great British Menu to go out as planned, why he wanted Prue Leith to 'nibble his nuts' and why Daniel doesn't think his restaurant is expensive.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, September 06, 2021
S3 Ep28 - Alex Claridge and Tom Booton
Chefs Alex Claridge and Tom Booton discuss taking over a restaurant 'steeped in tradition' and how to make it your own, why there is more to life than accolades and cosmetic surgery they'd like to have done!This is the final episode co-hosted by Alex Claridge from The Wilderness in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Tom Booton, he is the head chef at The Grill at The Dorchester and recently won Chef to Watch at the National Restaurant Awards. We find out why he decided to make the move to The Dorchester, his journey of transforming the restaurant into his own vision and the DNA that now runs through it plus, what cosmetic surgery he and Alex would have if they could!All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, August 30, 2021
S3 Ep27 - Alex Claridge and Eddie Shepherd
Chefs Alex Claridge and Eddie Shepherd discuss his plant based journey as a chef, staying true to himself as a chef and why people love what he does plus whether he still looks for accolades.This is the fifth episode co-hosted by Alex Claridge from The Wilderness in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Eddie Shepherd, an award winning modern plant-based chef, he runs the unique ‘Walled Gardens’ underground restaurant in Manchester, serving a modern 12 course tasting menu in an informal atmosphere. All the food is prepared and served by the chef for just 8 diners per night, making this an intimate but relaxed, unique fine dining experience. We find out why he decided to do dining how he wanted to do it and why his positive and unique take on food is such an inspiration.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, August 23, 2021
S3 Ep26 - Alex Claridge and Asma Khan
Chefs Alex Claridge and Asma Khan discuss the importance of breaking the silence on abuse in kitchens, her journey within hospitality and why being good to your staff is so important.This is the fourth episode co-hosted by Alex Claridge from The Wilderness in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Asma Khan, owner of Darjeeling Express who featured as the first British chef on Netflix series Chef's Table. We find out why she wanted to be a pirate when she grew up and why she is so passionate about making changes to the hospitality industry and that includes the guides and their accolades.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, August 16, 2021
S3 Ep25 - Alex Claridge and Elly Wentworth
Chefs Alex Claridge and Elly Wentworth discuss the benefits of taking part in cooking shows on TV, always putting your team first and Elly's goals for The Angel.This is the third episode co-hosted by Alex Claridge from The Wilderness in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Elly Wentworth, former MasterChef: The Professionals and Great British Menu contestant and head chef of The Angel in Dartmouth.This podcast is in memory of Elly's pastry chef, Craig Akehurst, who sadly passed away the day before we recorded this podcast.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Chefs Alex Claridge and Elly Wentworth discuss the benefits of taking part in cooking shows on TV, always putting your team first and Elly's goals for The Angel.This is the third episode co-hosted by Alex Claridge from The Wilderness in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Elly Wentworth, former MasterChef: The Professionals and Great British Menu contestant and head chef of The Angel in Dartmouth.This podcast is in memory of Elly's pastry chef, Craig Akehurst, who sadly passed away the day before we recorded this podcast.WINWe have a hoodie to give away for each of the six episodes with Alex Claridge - find out how you can enter to win one at the end of this podcast.All six winners will be picked at the end of the seriesHere are the full terms and conditions: https://bit.ly/2XjTJqjAll of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. https://soundcloud.com/grilledbythest... Sound Cloudhttps://open.spotify.com/show/1D7WzPq... Spotifyhttps://podcasts.apple.com/gb/podcast... AppleIf you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, August 09, 2021
S3 Ep24 - Alex Claridge and Georgia Sommerin
Chefs Alex Claridge and Georgia Sommerin discuss the highs and lows of closing a Michelin-starred restaurant and starting again, women in the kitchen and Great British Menu.This is the second episode co-hosted by Alex Claridge from The Wilderness in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Georgia Sommerin, daughter of Michelin-starred James Sommerin. The pair have recently opened their new restaurant Home after being forced to close Michelin-starred Restaurant James Sommerin during covid. Georgia talks about the new location and working in an open kitchen, how it felt to be the youngest contestant on Great British Menu and why she loves the hospitality industry!All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: https://shop.thestaffcanteen.com/If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, August 02, 2021
S3 Ep 23: Alex Claridge and Dom Robinson
Chefs Alex Claridge and Dom Robinson discuss walking away from a Michelin star, addiction and recovery plus old school cooking.This is the first episode co-hosted by Alex Claridge from The Wilderness in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Dom Robinson who was recently decided to completely change his Michelin-Starred restaurant The Blackbird in a bid to cook what he wanted to cook in an environment he was most comforatble in. We also discuss being an addict and whether the industry contributed to that and if it does enough to support people when they ask for or need help.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: https://shop.thestaffcanteen.com/If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, July 12, 2021
S3 Ep22 - Daniel Clifford and Sofian Msetfi
Two Michelin-starred chef Daniel Clifford & Sofian Msetfi talk about taking on his first head chef role, working hours in hospitality and why it's important to loev what you do.This is the second episode co-hosted by Two Michelin-starred chef Daniel Clifford from Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Sofian Msetfi who was recently appointed as head chef of Ormer in Mayfair. Join us as we find out what Sofian remembers from his time at Midsummer House, why he thinks to succeed you need to put in the hard work and the most useless kitchen tool he's ever bought!Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, July 05, 2021
S3 Ep21: Daniel Clifford and Mickael Viljanen
Two Michelin-starred chef Daniel Clifford & Mickael Viljanen talk about opening a new restaurant and why it's important to support each other, and why abuse in kitchens has no place in hospitality.This is the first episode co-hosted by Two Michelin-starred chef Daniel Clifford from Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Mickael Viljanen who recently left The Greenhouse to take on his first solo venture at Chapter One. Join us as we find out what Mickael does to relax, plus the staff shortage crisis and how important it is to promote hospitality in a positive light.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, June 07, 2021
S3 Ep20: Aktar Islam and Tom Shepherd
Michelin-starred chef Aktar Islam & Tom Shepherd talk about opening a new restaurant and why it's important to support each other, the many times Aktar has been arrested and why skin colour should not dictate what you cook.This is the final episode co-hosted by Michelin-starred chef Aktar Islam from Opheem in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Tom Shepherd, former head chef of Adam's in Birmingham and soon to open his first solo venture in Lichfield. Join us as we find out where Tom is no longer welcome, the worst meal Aktar has ever had and why skin colour should not dictate what you cook.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, May 31, 2021
S3 Ep19: Aktar Islam and Mark Poynton
Michelin-starred chef Aktar Islam & Mark Poynton talk about meeting on Great British Menu, mental health within the hospitality industry and Michelin stars.This is the fifth episode co-hosted by Michelin-starred chef Aktar Islam from Opheem in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Mark Poynton from MJP Restaurant. Join us as we find out what Mark got up to which his parents don't know about, mental health within the hospitality industry and Michelin stars.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, May 24, 2021
S3 Ep18: Aktar Islam and Calum Franklin
Michelin-starred chef Aktar Islam & Calum Franklin talk all things pies and Calum discusses openly his alcohol addiction and being 10 years sober. This is the fourth episode co-hosted by Michelin-starred chef Aktar Islam from Opheem in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Calum Franklin from Holborn Dining Room and author of The Pie Room. Join us as we find out if they believe in aliens, all things pies and Calum discusses openly his alcohol addiction and being 10 years sober. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, May 17, 2021
S3 Ep17: Aktar Islam and Nigel Haworth
Michelin-starred chefs Aktar Islam & Nigel Haworth talk the highs and lows of a career in hospitality, diving drunk with sharks and fashion faux pas!This is the third episode co-hosted by Michelin-starred chef Aktar Islam from Opheem in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Nigel Haworth former exec chef of Northcote and the creator of Obsession. Join us as we talk about Nigel's interesting fashion choices inclusing cogs, the rise of Obsession and Nigel's son Kirk who was the first vegan chef on Great British Menu and competed this year. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, May 10, 2021
S3 Ep16: Aktar Islam And Romy Gill
Michelin-starred chef Aktar Islam & Ready, Steady, Cook's Romy Gill talk being on TV, female chefs and veganism.This is the second episode co-hosted by Michelin-starred chef Aktar Islam from Opheem in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Ready Steady Cook's, Romy Gill. Join us as we talk about Aktar's bad hair choices, why they both dislike replacement meat products and why they dislike female chefs being categorised.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, May 03, 2021
S3 Ep15: Aktar Islam And Philli Armitage-Mattin
Michelin-starred chef Aktar Islam & Masterchef's Philli Armitage-Mattin talk bullying on social media, a fear of fruit and the rise of restaurant boxes.This is the first episode co-hosted by Michelin-starred chef Aktar Islam from Opheem in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Masterchef: The Professionals finalist, Philli Armitage-Mattin. Join us as we talk about a fear of fruit in its raw form, the impact social media bullying can have on a person and why both chefs have jumped on board the rise of the restaurant box. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, April 19, 2021
S3 Ep14: Brad Carter, Peter Sanchez and Michael O'hare
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the final episode co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited seven exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guests on this episode are Michelin-starred Brad Carter and Peter Sanchez. Join us as we talk about kebabs, Great British Menu and what chefs do on a night out when they can't find a takeaway.....If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, April 12, 2021
S3 Ep13: Kenny Atkinson And Michael O'Hare
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the sixth of seven episodes co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited seven exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Kenny Atkinson from Michelin-strred House of Tides in Newcastle. Join us as we talk about fine dining in Newcastle, how Kenny met Michael at his first restaurant The Blind Swine in York and how much shit you can put in a brownie before anyone would notice....If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, April 05, 2021
S3 Ep12: Poppy O'Toole And Michael O'Hare
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the fifth of seven episodes co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited seven exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Poppy O'Toole, before Coronavirus she worked at All Bright in London but after losing her job she started creating cooking videos for TikTok - she now has 1.5 million followers. Join us as we talk about being a social media influencer, why she took to social media to call out a conversation we had with Gareth Ward on this podcast and what needs to happen to stamp out misogyny and sexual harassment within hospitality.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, March 29, 2021
S3 Ep11: Marty Lau And Michael O'Hare
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the fourth of six episodes co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Marty Lau from The Araki, join us as we talk losing three Michelin stars, The Araki experience and stripper names.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, March 22, 2021
S3 Ep10: Lee Tiernan And Michael O'Hare
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the third of six episodes co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Lee Tiernan from Black Axe Mangal, join us as we talk being provocative, not being a sell out and delivery boxes.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, March 15, 2021
S3 Ep 9: Trevor Moran And Michael O'Hare
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the second of six episodes co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited six exciting guests to join him and myself each week.Our guest on this episode is Trevor Moran from Locust in Nashville, join us as we talk Scottish karaoke, dumplings and dealing with criticism.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Tue, March 09, 2021
A round up of Grilled and what you can expect from this chef and hospitality podcast
A round up of Grilled and what you can expect from this chef and hospitality podcast Support the show
Mon, March 08, 2021
S3 Ep8: Gareth Ward And Michael O'Hare
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the first of six episodes co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited six exciting guests to join him and myself each week.Our guest on this episode is Gareth Ward from Ynyshir, join us as we talk excessive Jager drinking, true hospitality and eating onion rings in the shower.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, February 22, 2021
S3 Ep7: Liam And Ryan Simpson-Trotman
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this final episode of Keeping it in the Family, we caught up with Liam And Ryan Simpson-Trotman from Orwells. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, February 15, 2021
S3 Ep6: Alain Roux And Michel Roux Jr
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode, as part of our Keeping it in the Family theme, we caught up with Michelin-starred Alain Roux and Michel Roux Jr.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, February 08, 2021
S3 Ep5: Michaela And Tom Kitchin
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode, as part of our Keeping it in the Family theme, we caught up with Michaela and Tom Kitchin owners of Michelin-starred The Kitchin in Edinburgh and The Kitchin Group.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, February 01, 2021
S3 Ep4: Katy And Simon Hulstone
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode, as part of our Keeping it in the Family theme, we caught up with Katy and Simon Hulstone from Michelin-starred The Elephant.We found out what Simon's most annoying habit was, why they would recommend working with family and how important it is to understand what your customers want.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, January 25, 2021
S3 Ep3: George And Simon Bonwick
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode, as part of our Keeping it in the Family theme, we caught up with George and Simon Bonwick from Michelin-starred The Crown at Burchetts Green.The father and son explained why they work well together, why Simon will never hang up his chef knives and their pet peeves about each other!If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, January 18, 2021
S3 Ep2: Jordan And Majken Bailey from 2 Michelin-starred Aimsir
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode, as part of our Keeping it in the Family theme, we caught up with Jordan And Majken Bailey from two Michelin-starred, Aimsir in Kildare.They've been closed more than they hav ebeen open due to covid but despite this they were awarded two stars just five months after the launch of their first solo project together.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, January 11, 2021
S3 Ep1: Chris And James Tanner
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.We talk to brothers Chris and James Tanner about running a family business, they tell us about why the relationship works and share stories from working with the Rouxs and their 22 years in business together. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, December 28, 2020
S2 Ep51: End Of Year Special
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode we round up some of the most listened to podcasts of 2020 - it features Jason Atherton, Lisa Goodwin-Allen, Adam Handling, Graham Garrett, James Cochran and Daniel Clifford and Mark Abbott. Please support the petition for a Hospitality Minister by signing here: https://petition.parliament.uk/petitions/552201If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, December 21, 2020
S2 Ep50: Alex Webb on winning MasterChef:The Professionals 2020
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.We caught up with MasterChef:The Professionals 2020 winner Alex Webb.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, December 14, 2020
S2 Ep 49: Lee Skeet on hitting rock bottom
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.How do you know when you've hit rock bottom? When he suffered a life threatening accident which almost took his life and that of his son, Lee Skeet thought he had, but his predicament was going to get a lot worse before getting better. The ex-Hedone chef had plans to open his own restaurant when he and his son were run over.Immobilised and unable to work, the chef lost his passion. He moved to Cardiff, which left him in a state of isolation, and didn't think about cooking for years.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, December 07, 2020
S2 Ep 48 : Gavin Gordon
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Fifteen graduate Gavin Gordon had only recently joined The Hut on the Isle of Wight when the pandemic hit, meaning that he was stuck on the Isle away from his children during the first lockdown.His role at the Isle of Wight restaurant inauspiciously began in early March, but even all this considered, the chef is glad to be part of the team there, partly thanks to the owners, whose approach he has great respect for.Born in Leeds and raised in London, the chef calls himself "an adopted Cockney."Though he got off to a great start as a chef as part of a Fifteen London brigade, this would see him progress on to great restaurants including one Michelin-starred Novecento in Italy, Gordon Ramsay's The Narrow, Mac n'Wild, Bonnie Gull and to make it to the quarter finals in MasterChef: The Professionals 2018.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, November 30, 2020
S2 Ep47: Simon Rogan and Tom Barnes
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Simon Rogan and Tom Barnes discuss how the group has had to adapt and change during the pandemic, they tell us about taking part in the Great British Menu Christmas special and their biggest fear for 2021.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, November 23, 2020
S2 Ep46: Daniel Clifford & Mark Abbott are back talking Midsummer House, vegans, Tripadvisor & covid
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode Daniel Clifford and Mark Abbott return to Grilled to talk about all the changes they wanted to make to Midsummer House post lockdown. They also tell us about be in threatened by 70,000 vegans, why Daniel has gone cold turkey on TripAdvisor and why Mark should win the best dog walker award.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, November 16, 2020
A National Chef of the Year special with Paul Ainsworth, Clare Smyth, David Mulcahy & Nick Smith
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.We were joineed by the National Chef of the Year 2021 winner Nick Smith, chair of judges Paul Ainsworth, previous chair Clare Smyth and NCOTY organiser David Mulcahy.They discussed this year's competion and teh changes they had to make becuase of COVID, why it meant so much to tehm all that it was able to go ahead and the positives which have come from making those changes. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, November 09, 2020
S2 Ep 44: Tom Kerridge on his new book, The Hand and Flowers Cookbook
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.We caught up with two Michelin-starred Tom Kerridge at his London restaurant Kerridge's Bar and Grill. His new book, The Hand and Flowers Cookbook will be available from November 12 and we were lucky enough to have a first look and a chat with the man himself.He also spoke to us about the impact of Covid on the hospitality industry and talked us through some of the stories in the book. We have two signed copies to give away, head to www.thestaffcanteen.com to enter.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, November 02, 2020
S2 Ep 43: Ruth Hansom
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This week in our Chefs to Watch series we spoke to head chef at The Princess of Shoreditch, Ruth Hansom. We talked about her unlikely first foray into the world of cooking, how she built her fearlessness by taking part in competitions and TV cooking programmes and her brand new role at a revamped London gastropub.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show
Mon, October 26, 2020
S2 Ep 42: Tom Aikens And Robin Gill
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode, we spoke to chefs Tom Aikens and Robin Gill about their support for Only A Pavement Away, a charity which helps homeless people find employment in the hospitality industry. Robin was the first to take part in a guest chefs series at Muse in London, with appearances from Alex Dilling and more to follow. We also discussed The Dairy's move from Clapham to Bermondsey, the reopening of Muse after its initial launch - and critical acclaim - in January. Finally, inevitably, we spoke about the Tier 2 restrictions in London, the 10pm curfew, and how the hospitality industry is needlessly being kept in a chokehold.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, October 19, 2020
S2 Ep 41: Graham Garrett on losing a Michelin star
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode Graham Garrett from the West House talks openly about losing a Michelin star in last year's guide. He held the accolade for 16 years and explained how he ‘can’t be f***ing arsed’ to focus on getting it back. He also discusses current Coronavirus restrictions and the pressure it is putting on the industry. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, October 12, 2020
S2 Ep40: Ellis and Liam Barrie on Lerpwl and The Marram Grass
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This week we find out about Lerpwl - pronounced with a liverpuddlian-Welsh accent (making sure to roll the R) - the new restaurant owned and operated by the Barrie brothers.One of the advantages of opening a restaurant in the grips of a pandemic, Ellis Barrie said, "is that I didn't even have the fears when we opened about getting customers in. It just wasn't there." "All of the fear had been done in the building of the restaurant, and after a six month lockdown, I thought: 'It can't get any worse, can it." If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, October 05, 2020
S2 Ep39: Tom Westerland from Crockers Henley
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, September 28, 2020
S2 Ep 38 - Nuno Mendes and Bobby Groves talk oysters
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Bobby Groves was born and bred in Malden, and has been passionate about seafood since he was old enough to work. Now, he is Nuno Mendes' head oyster shucker at Chiltern Firehouse.To write his book, Oyster Isles: A Journey Through Britain and Ireland's Oysters, Bobby visited suppliers around the UK and Ireland, taking a 5,000 mile tour of the isles - including Jersey, Guernsey, and Herm - on a Triumph motorcycle, giving him an in-depth knowledge of each of the oyster farms he visited. Adamant that he would gather his information first-hand, he said that had he done so from the comfort of his own home, "I would have felt like I cheated the reader.""There's only so much you can gleam from the Internet when Googling: 'what does Northumberland's coast look like?' You have to go and be there."If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, September 21, 2020
S2 Ep37 - Nathan Outlaw on a new direction with Outlaw's New Road
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode we talk to the king of fish himself Nathan Outlaw, he spoke to us about what have he enjoyed the most about taking time out due to coronavirus, podcasts that he listens to on a regular basis, and the guides which should have been coming out over the next few weeks. He explains why some of the decisions he's made over the past few months been the most difficult but also the most liberating.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, September 14, 2020
S2 Ep36 - Glynn Purnell And Luke Butcher on new book A Purnell's Journey
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.We talk to Luke Butcher and The Prince of Birmingham, Glynn Purnell about the new book - A Purnell's JourneyThere and Back Again.We also discuss the impending local lockdown in Birmingham.The book is full of brilliant stories you wouldn't normally read about, real behind the scenes of a kitchen and laugh out loud memoirs. From Claude Bosi's sleeping snails to Kray Treadwell being diagnosed by the doctor as 4% dwarf - it has everything including prostitutes, Gordon Ramsay, football and let's not forget some amazing recipes.Hold on to your seat as you listen to this one!Please give us a follow and rate us so more people can find us!If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, September 07, 2020
S2 Ep35 - Michelin-starred Ben Crittenden from Stark
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!Ben Crittenden is the chef and owner of Michelin-starred restaurant Stark in Broadstairs, kent. Ben has spent his life working hard to better himself at whatever cost, and it has served him well: critics, guests and guides have poured praise and accolades on the restaurant which he all but built himself.One of five children, the chef said, "I've never had loads of money." Aged thirteen, he got two paper rounds and delivered leaflets for a Chinese restaurant, as, he explained "if I wanted to go out with my mates I had to earn the money myself."As a result the chef is frustrated when people make assumptions about his upbringing. "We haven't been gifted anything," he said. "We've had to bust our bollocks to get to where we are and do what we do."From his days at Rhodes W1's brasserie, where the chef was part of a large brigade in the early 2000s, followed by six years sharing a kitchen with Graham Garatt at The West House in Biddendham, the chef finally decided it was time for a place of his own.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, August 31, 2020
S2 Ep34 - James Cochran and Lorraine Copes talk about BAME In Hospitality
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we talk about BAME in Hospitality – our guests are founder of BAME in Hospitality Lorraine Copes and chef James Cochran who owns 1251 and has become one of the new mentors Lorraine has brought on board.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, August 24, 2020
S2 Ep33 - How has Coronavirus impacted restaurant guide books in 2020 & next year?
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we want to talk about the impact coronavirus has had on the industry guides this year and in the future.It’s important to note we did invite a representative from both the good food guide and Michelin but they were unable to join us. We do have statements from both guides though so we refer to them if they are relevant during this podcast.From Harden’s we have Peter Harden, he founded the guide with his brother Richard in the late nineties and their mission is to tell it how it is which can cause controversy at times! Our second guest is Paul Hackett, Head of Inspections and Assessments at the AA. There will be no restaurant guide published this year but rosettes will still be awarded.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, August 17, 2020
S2 Ep32 - Kray Treadwell & Kevin Tickle talk opening a new restaurant during Coronavirus pandemic
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!Opening a restaurant in the context of a world pandemic is unarguably a gamble. Many restaurants, pubs, cafes and hotels are still closed, and others are at risk of closure. In these uncertain times, is it unreasonable to go it alone, or is it a fresh start, a chance to open a restaurant adapted to the current crisis in ways existing restaurants can't afford to do?In this episode Kray Treadwell, Great British Menu 2019 finalist and former head chef at The Man Behind the Curtain, and acclaimed chef Kevin Tickle, who earned a Michelin star while at the helm at The Forest Side, are taking that gamble. Kray's debut restaurant, 670 grams, launched on Wednesday - and though it might seem like a rash decision, he has little choice but to open. Kevin recently announced he was taking over an Inn in the Lakes so he is at the beginning of his journey but hopes to be open in October.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, August 10, 2020
S2 Ep31 - Alex Claridge, Roberta Hall & Anna Haugh on when restaurants should reopen
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we talk to Alex Claridge from The Wilderness in Birmingham, Anna Haugh from Myrtle in London and Roberta Hall from The Little Chartroom in Edinburgh. We wanted to know why Alex and Roberta are still yet to reopen while Anna opened last month when the government gave the go-ahead.We also talked about the industry getting back to normal with both Alex and Roberta saying they are not confident at all.They all fear a second lockdown and they have concerns about the retail industry's survival as without shops city centres 'will die and restaurants will follow'.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, August 03, 2020
S2 Ep30 - John Chantarasak
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!John Chantarasak is the owner of Anglo Thai, which has held pop-ups in numerous locations while he and his wife Diz are looking for the perfect permanent site in London.Currently at Newcomer wines, the pair have also announced guest chef nights through August and September including Lee Westcott, James cochran and Brad Carter.When we asked him to tell me something people might not know about him, he said: “I’m half Thai and half British, born in Liverpool but brought up in Wales. A true modern-day citizen.”We first met John a few years ago when he was head chef at Som Saa and since stepping out on his own he has made a real name for himself in the industry – his food is outstanding.He also took part in this year’s Great British Menu building on his industry profile and showcasing to the general public what a great chef he is.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, July 27, 2020
Agriculture Bill – what does it mean to British farmers, suppliers & end-users?
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!We discussed the topic with Nick Allen, CEO of the British Meat Processing Association; Daniel Metheringham, head of agriculture at McCain Foods; private chef. Peter Pickering; and chef owner of The Shore restaurant in Penzance, Bruce Rennie.As we set out to renegotiate all trade after leaving the European Union, Britain will, for the first time since the 1970s, be 'free' to choose its own farming practices. But the proposed bill also sets out the possibility of foreign trade deals, which could force the UK to accept the import of produce which doesn't meet the current British farming standards.The bill attempts to reform inefficient farming practices and change how subsidies are handed out, as well as laying out a seven year revision of sustainable practices.But for Nick, whose members at BMPA handle 90% of the pork, 80% of the beef, and 65% of the lamb in the country, the bill fell short of expectations, in that it "barely mentions" food production.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, July 20, 2020
S2 Ep28 - Stosie Madi, The Parkers Arms
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!Stosie Madi is the award-winning chef and owner of The Parkers Arms in Clitheroe. In this interview, we talked about how the business hunkered down, using social media to keep loyal customers in the loop. We discussed her apprehensions about keeping customers safe and restaurants open in the coming months, and the importance of championing independent businesses to ensure a bright future for British pubs and restaurants. She was also very vocal about the issue of rent for the hospitality industry and feels the issue needs to be resolved quickly to give businesses a fighting chnace of surviving the winter.This conversation took place before the two metre social distancing rule was dropped, but thankfully our hypotheses came true, allowing many venues to reopen.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, July 13, 2020
S2 Ep27 - Alysia Vasey and Mark Birchall talk foraging
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we talk to forager Alysia Vasey and two Michelin-starred chef Mark Birchall from Restaurant Moor Hall.Alysia has just released her first book called The Yorkshire Forager – it is full of everything she has in her head to do with foraging… all 90,000 words.This collection of adventures offers tips, tricks and insights into how best to ‘garden the countryside’.Alysia is also good friends with Mark who she has been supplying for years and he regularly uses her products on his dishes at the restaurant. Mark explains why he likes to use those ingredients and how foraging is not as easy as it looks.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, July 06, 2020
S2 Ep26 - Nina Matsunaga
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we caught up with Nina Matsunaga, chef and co-owner of The Black Bull in Sedburgh.Listed at number 26 in the Top 50 UK Gastropubs, Nian is one of just five female chefs in the top 50 list.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, June 29, 2020
S2 Ep25 - Sam Buckley, Atul Kochhar and James Cochran
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we spoke to chefs Sam Buckley, Atul Kochhar and James Cochran about the changes they’ve made to their businesses during the pandemic – changing what food they cook, switching to a delivery model – and how some of them might be here to stay. We talked about what a difference it makes for chefs to have time to slow down, and how they see this shaping the future of the hospitality industry.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, June 22, 2020
S2 Ep24 -Has the coronavirus brought us closer to understanding how to lead a healthy lifestyle?
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we ask: Has the coronavirus brought us closer to understanding the fundamentals of how to lead a healthy lifestyle?We spoke to two Michelin-starred Sat Bains, chef owner of Hackney restaurant, Plates, and founder of the Chef's Wellness programme, Kirk Haworth, The Burnt Chef project founder Kris Hall, and actor, fitness and diet expert Tom Hopper.We wanted to discuss how mental wellbeing and physical fitness contribute to overall health, how it is crucial to stay on top of it when hospitality workers are operating full steam, and whether the coronavirus outbreak is the industry's chance to implement positive change.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, June 15, 2020
S2 Ep23 - What effect has Covid-19 had on the hospitality industry around the world?
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we spoke with chefs Kirk Westaway, executive chef at Jaan in Singapore, chef and co-founder of Masque Restaurant in Mumbai, Prateek Sadhu nel. Restaurant Sydney's Nelly Robinson, and Michelin-starred Niklas Ekstedt, Swedish chef and restaurateur, about the different ways in which the sector has had to adapt in the face of the pandemic.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, June 08, 2020
S2 Ep22 - Ben Tesh
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we spoke to Ben Tesh, chef owner of Restaurant Folium in Birmingham.It’s worth noting that this interview was recorded before lockdown.Ben didn’t start his career until he was 22, having first thought he wanted to be a doctor.He has since worked for Colin McGurran at Winteringham fields, Noma and Turners 69 before opening Restaurant Folium.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute Support the show
Mon, June 01, 2020
S2 Ep21 - Daniel Clifford and Mark Abbott
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode founder Mark Morris talks to Michelin-starred chef Daniel Clifford and his head chef at Midsummer House, Mark Abbott, about what they have been doing with their time since the lockdown began - and how different the restaurant will be when it reopens its doors.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, May 25, 2020
S2 Ep20 - Sally Abe
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we talk to Michelin-starred chef Sally Abe. She is the head chef at The Harwood Arms and previously worked at The Ledbury and Elystan Street. Brett Graham is a director at The Harwood Arms and Sally explains why it’s great to have him around for advice.Talking about the impact of coronavirus on the hospitality industry Sally explains that she thinks this is an opportunity for restaurants to reset. She believes there were a lot of things wrong with the industry including how staff were treated, working hours and the public’s perception of a career in hospitality. Now is a chance to fix some of those things.She also talks about the Harwood Arms, her role as head chef and this year’s Great British Menu – and for those who don’t know she is married to Restaurant Gordon Ramsay’s Matt Abe so I find out how two chefs are coping under the same roof!If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, May 18, 2020
S2 Ep19 - Adam Handling
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we spoke to Adam Handling.It’s important to note that we spoke to Adam before the recent announcements regarding lockdown and the furlough extension.Adam is the chef owner of the Frog restaurant group, the AH restaurant group, Eve Bar, The Stag and Ugly Butterfly. His business has been devastated by the effects of the coronavirus but he is keen to get up and running as soon as the government give the green light.He talks about not only the financial impact but the ripple effect which it has on his family, investors and his staff.We also discuss the mental strain this financial pressure has had on people, himself included and wether he thinks people’s mental health will be effected in the long term.On a positive he does believe the industry will get back on his feet an dhe has enjoyed having more time to spend with his son.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, May 11, 2020
S2 Ep18 - Roberta Hall-McCarron
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we talk to Great British Menu finalist Roberta Hall-McCarron from Edinburgh’s The Little Chartroom.She talks about how the thought of cooking on TV made her feel physically sick but once she was in the competition she definitely wanted to win!We also discuss how she has reacted to lockdown, diversifying her business to include an online shop and how she was lucky to have money to one side which was intended for a refurb.Like everyone she is treading water but is hopeful that with continued government support and hopefully the success of the National Time Out campaign they will be fine. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, May 04, 2020
S2 Ep17 - Kerth Gumbs
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode I spoke to Great British Menu 2020 finalist Kerth Gumbs.Kerth is the head chef Shaun Rankins Ormer restaurant in Mayfair, he has previously worked for Tom Aikens, Joël Robuchon and Jason Atherton. We spoke to Kerth about the tough situation the hospitality industry is facing due to Coronavirus, how important the experience of each kitchen he has worked in has been and why he loved being on Great British Menu and would love to come back as a judge. He explains how he likes to you use social media as a positive influence and how he is ready to let the world know who Kerth Gumbs is!If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, April 27, 2020
S2 Ep16 - Kaori Simpson
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode I talk to Kaori Simpson, chef owner of Harajuku Kitchen in Edinburgh.She started in kitchen’s as a child in Manila cleaning cuttlefish in her mum’s Japanese restaurant. Her journey to Scotland came after she studied international relations at Plymouth University and met her husband who was from Edinburgh.She spent time working with Tom Kitchin before opening a Japanese street food stall serving udon noodles and gyoza dumplings and then a permanent site was opened in 2013.Kaori talks to me about cooking for the Scottish Rugby team, why her inspiration comes from her own apetite and what she wants to eat and how she is adapting her restaurant so she can keep cooking through the coronavirus lockdown.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, April 20, 2020
S2 Ep15 - Paul Wedgwood
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we catch up with Paul Wedgwood co-owner of the Wedgwood restaurant in Edinburgh.Paul started his career in the Lake District working in a variety of establishments from pubs and leisure parks to fine dining Michelin starred restaurants. He has been in Edinburgh for 13 years.He spoke to us about how he changed his business model early in anticipation of the lockdown after noticing a 70 percent drop off in bookings as we entered March. He is now operating a delivery and takeaway service which is so popular he is back to working seven-day weeks!He also expressed his concern over the Edinburgh festival being cancelled in August as many businesses rely on that income and how Edinburgh is a ghost town when it is normally full of tourists.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, April 13, 2020
S2 Ep 14 - Tom Aikens
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we catch up with Tom Aikens.Due to the lock down we are recording out podcasts over the phone so we apologise if the quality does drop at times during the interview.We spoke to Tom about Coronavirus situation and the future of his restaurant Muse and the industry as a whole. He also spoke to us about the thought process behind the restaurant, why the small details are so important to him and help Muse satnd out in London.We also discussed that Jan Moir review in The Daily Mail and why he doesn’t take any notice. He says this is the last fine dining restaurant he will ever open so he doesn’t need to deal with critics again.Plus he explains what he has learnt from years in the industry. He believes you should never give up and as he has got older he doesn’t get stressed – he says it’s just a plate of food.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, April 06, 2020
S2 Ep13 - Jack Stein
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we spoke to Jack Stein following the criticism of the Stein Group last week as The Daily Mail reported they had told staff across their restaurants that they would receive no pay from March 21st until government grants come through.Jack puts the record straight and tells the company’s side of the story – he explains that the group wanted to tell staff early the situation they were facing so they could put things in place financially. The company looked at the cashflow coming out of winter season and realised they would go bust by the end of April - the weekly wage bill is 250,000 pounds. He also says they are now happy to talk about the fact they have pandemic insurance cover but they are yet to have the claim accepted. He is putting pressure on insurers to pay out as this will allow them to pay staff for two years up to £50 million pounds.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, March 30, 2020
S2 Ep12 - Simon Martin
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!This episode was recorded last month, so it offers a much-needed break from Coronavirus, at Mana in Manchester with chef owner Simon Martin.Simon has previously worked at The Chester Grosvenor, Restaurant Gordon Ramsay and Noma where he was for three years before opening Mana in 2018.He spoke to our founder Mark Morris about why he wanted to open the restaurant, why he loves having ‘the dining room in the kitchen’ plus breaking the Michelin curse for Manchester.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, March 23, 2020
S2 Ep11 - Neil Bentinck
Thanks for listening to Grilled, we talk to the UKs best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!We talk to to Neil Bentinck from Skosh in York. We talk about the current coronavirus pandemic and the effect it is having on his business and the hospitality industry.Just a note that this was recorded before the latest government announcement about covering wages to allow employers to keep their staff.We also spoke about Skosh and how successful it has been, accolades Neil and the team have been awarded and what he believes the key to its success is.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, March 16, 2020
S2 Ep10 - David Bush
Thanks for listening to Grilled, we talk to the UKs best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode our deputy editor Tani, talks to David Bush, the head chef at The Honourable Society of Lincoln's Inn.Born and bred in Essex, David started his career working at a hotel in Brentwood - the Mary Green manor - while he trained at college and for another four years afterwards.During that time, it progressed from 1 AA-Rosette to 5, but, sensing that his team members all wanted to go their separate ways, he accepted a friend's recommendation and successfully applied for a position at The House of Commons.There, he found a good work-life balance and more opportunity for progression than in his previous role.An annual awards of excellence graduate, an MCA finalist, the winner of the London Chef of the Year, Craft Guild Chef of the Year and gold medallist at Hotelympia - he now wants to pass on the mantle and train younger chefs to take part in competitions of their own.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, March 09, 2020
S2 Ep9 - Tony Parkin
Thanks for listening to Grilled, we talk to the UKs best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we met up with Tony Parkin from Michelin-starred Tony Parkin at The Tudor Room.We had a special giest in the form of a pigeon with no toes in the pub so appolgies for that interruption towards the end of this interview! The Staff Canteen budget is pretty small so we took Tony to Wetherspoons at Kings Cross to catch up, yes we know how to treat a chef, and to find out how the first year with his name above the door has been.We also spoke about accolades and what a nightmare he was around the 2020 Michelin Guide being announced.Tony was also very honest about how he was when he was younger and taking drugs and how he came out the other side of that.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, March 02, 2020
S2 Ep8 - Alex Nietosvuori
Thanks for listening to Grilled, we talk to the UKs best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we went to Hjem in Hexham in Northumberland to meet chef and owner Alex Nietosvuori.Originally from Sweden His cooking journey has led him to the north of England where his partner Ali is originally from.Clearly ambitious, Alex said aged 16 he wanted his own restaurant by the time he was 30 – he is now 27 so he has smashed that goal.As with many chefs he fell in to cooking but he talks to me about the importance of having a good mentor and how his made him the chef he is today; he also tells me that his biggest fear when opening Hjem a year ago was that no one would come and how he wanted it to be just 12 seats before he realised that wouldn’t work and settled on 24.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, February 24, 2020
S2 Ep 7 Paul Ainsworth
Thanks for listening to Grilled, we talk to the UKs best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode of Grilled, we spoke to renowned chef Paul Ainsworth about his Padstow restaurant kingdom, and he told us how he put everything on the line to buy the freehold on Caffe Rojano's. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, February 17, 2020
S2 Ep 6 - Sam Carter
Please give us a follow and rate us so more people can find us!Thanks for listening to Grilled, we talk to the UKs best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Sam Carter is the chef owner of Restaurant 22 in Cambridge. Having worked in pubs before going to work at Maze in London, the chef intended to own a public establishment, not a restaurant. However, because of a scarcity of affordable property, he and his fiance Alexandra Olivier 'settled', so to speak, on Restaurant 22.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerIf you would like register for your free place at HRC please click here: http://bit.ly/TSCLiveatHRCregPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, February 10, 2020
S2 Ep5 - Edoardo Pellicano
Please give us a follow and rate us so more people can find us!Thanks for listening to Grilled, we talk to the UKs best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This week we chat to Edoardo Pellicano, the executive head chef of Mãos at the Blue Mountain School in Shoreditch, London.The son of a Southern Italian chef and a Singaporean food-lover, he has worked at renowned restaurants like Locanda Locatelli, trained with the likes of Leandro Carreira, spent time in the research and development team at Noma, and was part of the founding team at Portland alongside Merlin Labron-Johnson.He helped launch Mãos, a fine-dining, 16 seat, 16-course menu dining experience and it received its first star in the Michelin Guide UK 2020.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, February 03, 2020
S2 Ep4 - Lisa Goodwin-Allen
Please give us a follow and rate us so more people can find us!Obsession 20 is on now at Michelin-starred Northcote and we caught up with executive chef Lisa Goodwin-Allen to find out about the annual event and why they do it.She also talks about women in the kitchen, how she maintains a good environment for her own brigade and what has kept her at Northcote for over 15 years. Interestingly, Lisa has a shellfish allergy, so she tells us how she gets around that as a chef and gives her thoughts on catering for dietaries and the new vegan craze which is so popular.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, January 27, 2020
S2 Ep 3 - Ben Wilkinson
Please give us a follow and rate us so more people can find us!Chef Ben Wilkinson didn't come to The Cottage in the Wood expecting to earn a Michelin star.A fortnight turned into a permanent position as the person he came to replace at the restaurant tucked away in the depths of the Lake District's forest of Whinlatter never showed up. He eventually stepped up to the head chef position when his predecessor left to found a family.And a year later, his invitation to the awards ceremony came in the post. We spoke to the chef about working at a Michelin level within a family-owned restaurant, how he and his team have had to adapt to the constraints of a small kitchen - and how this has allowed them to focus on the essentials.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, January 20, 2020
S2 Ep 2 - Skye Gyngell
Thanks for downloading Grilled, please give us a follow on SoundCloud so you don’t miss a single episode.For this podcast we spoke to Skye Gyngell, chef patron of Somerset House restaurant, Spring. We had a great chat about how chefs can make their kitchens sustainable - from reducing waste and reducing their use of single-use plastics to cooking with responsibly-sourced produce.We upload a new podcast every week, subscribe if you want to tune in: www.thestaffcanteen.com/index/registerNothing in this world comes for free, so if you'd like to help us keep doing what we do, interviewing the chefs you want to listen to, support us on Patreon: www.patreon.com/Thestaffcanteen Support the show
Mon, January 13, 2020
S2 Ep1 - Jason Atherton And Paul Walsh
Please give us a follow and rate us so more people can find us!This episode of grilled is sponsored by Rational, your leading provider in multifunctional hot food preparation equipment. Register now for a free rational live demo at www.rational-online.comWelcome to the first episode of the second series of Grilled. Our first guests of 2020 are Jason Atherton and Paul Walsh. They talk to The Staff Canteen’s Mark Morris about their careers and working together for six years plus their latest project The Betterment in London.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, December 23, 2019
S1 Ep25 - Tom Shepherd
Thanks for downloading Grilled, please give us a follow on soundcloud so you don’t miss an episode.This is our final episode of the series so if this is your first time listening you’ll be happy to know there are 24 more episodes for you to go and enjoy. We’ll be back in the New Year with series 2.For this final podcast we went to Adam’s in Birmingham to talk to head chef Tom Shepherd.He told The Staff Canteen exclusively that he is leaving this month to go and open his first solo venture, listen to find out what you can expect from his restaurant which will be in Lichfield.We also talked about chefs and TV and his good friend Stu Deeley on MasterChef: The Professionals, why Sat Bains is an idol of his and how much he is enjoying his career as it progresses.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Fri, December 20, 2019
S1 Ep24 - Stu Deeley
Please give us a follow and rate us so more people can find us!In this speecial episode we chat to winner of MasterChef: The Professionals 2019, Stu Deeley.Stu is the head chef at The Wilderness in Birmingham but he will be leaving at the end of this year to open his own place.He spoke to us about winning MasterChef and why he wanted to take part, he talks us through his career and workinf with Luke Tipping, Nathan Eades and Matt Cheal at Simpsons plus he quotes Glyn Purnell on foraging in Birmingham!Also, he tells us about working with Alex Claridge and his many hidden talents!If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, December 09, 2019
S1 Ep23 - Alex Bond
Please give us a follow and rate us so more people can find us!in this episode founder Mark Morris talks to Michelin-starred chef Alex Bond.Alex is the owner of Alchemilla in Nottingham, he was awarded the first star of the Michelin Guide 2020 when the guide turned up at his restaurant three days ahead of the launch of the official guide and surprised him and his team – social media went into melt down!He previously worked for Sat Bains before opening his own solo venture in 2017 – the restaurant has a plant-based focus after Alex decided meat and fish didn’t need to be the stars on the plate.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, December 02, 2019
S1 Ep22: Matt Gillan
Please give us a follow and rate us so more people can find us!Matt Gillan is the Chef Director of Heritage restaurant, he talks to us about why he left Pike and Pine, his experience with Kickstarter and his new venture.He has lived and worked in rural Sussex for the last 10 years, he was previously at Pike and Pine in Brighton and held a Michelin star at The Pass. He has appeared on Saturday Kitchen, Yes Chef and the Great British Menu, where he successfully managed to get his main course dish to the banquet.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, November 25, 2019
S1 Ep 21 - Lee Westcott
Please give us a follow and rate us so more people can find us!Lee Westcott from Pensons restaurant talks to The Staff Canteen about finally getting his hands on a Michelin star, he talks about why he didn't get one at Typing Room and wether it's easier outside of London.He discusses his first experience of shooting a deer and how it made him feel - he was suprised that the expereince made him sad and he couldn't eat the meat.But he enjoys getting in full animals to butcher with his team and he thinks a great skill to learn.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, November 18, 2019
S1 Ep 20 - Kirk Haworth and Jamie Park discuss the impact of veganism on chefs and restaurants
Please give us a follow and rate us so more people can find us!As part of vegan month The Staff Canteen, in association with Hellmann's Vegan Mayonnaise, hosted a live chat with chefs Kirk Haworth and Jamie Park.Kirk, chef owner of Plates in London, practises a vegan diet after contracting Lyme Disease. His menu is completely plant based but he admits ten years ago he wouldn't have had a clue where to start when creating a vegan menu.Jamie Park is the head chef of The Frog in Hoxton. They offer a vegan menu but Jamie wants to make sure those dishes are as good as any other dishe son the menu. For vegan month he has decided to give a vegan diet a go.The pair discuss the impavt of vegan dishes on chefs and their restaurants, how veganism has changed and why it's becoming more mainstream.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Mon, November 11, 2019
S1 Ep 19 - Emily Roux and Diego Ferrari
Emily Roux and Diego Ferrari are the joint chef owners of Caractère. They opened the Notting Hill restaurant last year - after almost two years of preparation - with a concept menu reflecting their French and Italian origins. We caught up with them to talk about the influential figures that set them on the path to success, the implications of owning a restaurant as a married couple, and what it means to be the youngest chef in a family of gastronomes. Both Diego and Emily started working in kitchens from a young age - though technically speaking only Diego was doing so in a professional capacity.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Tue, November 05, 2019
S1 Ep18: George Farrugia
George Farrugia is the head chef at the two AA-Rosettes Fenchurch Restaurant at the top of London's 'Walkie Talkie' building.The Mancunian chef got a university degree in law before shifting his gaze to the kitchen. He learnt to cook with some of the best French chefs around: first with Pierre Koffman at Koffman's, then with Éric Chavot at Brasserie Chavot, before becoming the head chef at Bob Bob Ricard. We spoke to George about how he caters for the eclectic clientele at Fenchurch and how his Cypriot roots, classical French training and love for hunting have helped define his style in the kitchen.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Mon, October 28, 2019
S1 Ep17: Josh Niland
In this episode we met Josh Niland, Australian chef and auther of the book which is the latest craze sweeping through the UK’s kitchen’s. The Whole Fish is a detailed insight into Josh’s ‘no waste’ philosophy. He wants people to look at a fish beyond the fillet and to do this he has written a book which inspires chefs and home cooks to push the boundaries creatively and technically when it comes to working with fish.We met Josh for lunch at Mien Tay in Battersea, it was a busy lunch service so excuse the background noise but we will take any opportunity to pin a chef down for an interview even if it involves crashing their lunch plans!He explained why he wanted to write the book, what he hoped people would take from it and I also put him on the spot and asked him, what is sustainability?If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Mon, October 21, 2019
S1 Ep16: Paul Foster
Paul Foster, chef owner of Michelin-starred Salt, talks to The Staff Canteen about his own podcast, The Night Cap. He also discusses how customers expectations chnage when you recieve a Michelin star, why some chefs are crap at tasting menus and which chef would be his top guest on the podcast if he could have anyone. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Tue, October 15, 2019
S1 Ep15: Tommy Heaney
Tommy Heaney is the chef owner of Heaney's in Cardiff. The chef wound up working in a kitchen when his mum, a schoolteacher, sent him to the US to work with his uncle in an attempt to temper his unruly behaviour. We spoke to Tommy about his rapid ascent to the position of head chef and his decision to go back and stage in Michelin Star restaurants, before finally opening his own restaurant. He told us about the people that were influential in making him the chef he is today, what they taught him and what he tries to pass on to his own chefs. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Mon, October 07, 2019
S1 Ep14: Shaun Rankin
Shaun Rankin held a Michelin star for 14 years before leaving his Jeresy restaurant Ormer in 2017, so he knows how the UK’s chefs will be feeling as the new guide is released.After a break from ‘the market place’ Shaun is back with a bang with his flagship restaurant, Shaun Rankin at Grantley Hall and he is looking for two stars not just one!Talking to The Staff Canteen he says he is not afraid to say that the newly opened multi-million-pound project is on the hunt for the accolades he feels it deserves.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, September 30, 2019
S1 Ep13: Michael Wignall
With just a week to go until Michelin reveal the 2020 UK Guide all anyone in the industry is talking about is stars. So, it seemed fitting to talk to Michael, he’s been through it enough times, and this year he is in the spotlight with his first solo venture.Michael took over The Angel at Hetton with his wife Johanna business partner James Wellock a year ago in 2018. He’s renowned for his savy approach to running kitchens and he spoke to us about the challenges of having your own place, what we can expect over the next 12 months from both The Angel and the new build restaurant opposite called Cove.He spoke about the importance of having interests outside of the kitchen and how his love of snowboarding led to his friendship with Michelin-starred Michael O'Hare.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Wed, September 25, 2019
S1 Ep12: Helene Darroze
Hélène Darroze relaunched her eponymous restaurant at The Connaught last week, two months after reopening her flagship in Paris. We met up with Hélène, the chef with three Michelin stars (two forThe Connaught and another for Marsan) to talk about the changes made to the historic Mayfair hotel's restaurant - namely, her brand new chef's table.She told us a bit more about how she likes to run her kitchens, why she doesn't like her team to call her 'chef' and how she manages to maintain a work-life balance. Lastly, we spoke about her relationship with Michelin, and how it felt to lose a star for one restaurant on the same year she gained one for another.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Tue, September 17, 2019
S1 Ep11: Adam Simmonds
Adam Simmonds is the executive chef at The Capital Hotel in Knightsbridge, London. He took over in May after Nathan Outlaw let go of his eponymous restaurant at the historic hotel earlier this year. The chef's career so far has been an illustrious one: he went straight from college in Leighton Buzzard to an apprenticeship at Le Gavroche, followed by roles at The Ritz, Les Saveurs, l'Escargot and Le Manoir.His first head chef position at The Greenway saw him earn 3 AA Rosettes; he won a Michelin star and 4AA Rosettes at Ynyshir in Wales; another star for Danesfield House, as well as 4 AA Rosettes and a 13th position in the Good Food Guide's top 100 restaurant ranking. The chef then sought to open a restaurant in London, following a successful pop-up in Soho, The Test Kitchen, but struggled to find investors, as, he said, "it didn't stack up for them as a viable business." Nonetheless, his position at The Capital is one he feels "very honoured and grateful" for. We spoke to him about his interest in seasonality, his approach to menu design and how he's trying to get more young people working in kitchens.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Fri, September 06, 2019
S1 Ep10: Mark Donald
Mark Donald is the head chef of Michelin-starred Number One at The Balmoral. The young chef's illustriuous career has seen him work at Noma, Restaurant Andrew Fairlie, Hibiscus and Bentley restaurant in Sydney, to name a few. We spoke to Mark about his early days working in pub kitchens, the chefs that inspired him and why he tries to scrupulously document every one of his recipes.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Tue, August 27, 2019
S1 Ep9 - Jeremy Chan
In 2018, when Ikoyi teetered on the edge of closure, chef patron Jeremy Chan knew he had to do something radical. If he was going to go down, he wanted it to be in a blaze of glory. He stopped doing a la carte and introduced a tasting menu - which, as he saw it, meant he could give customers the best possible food. The bold move paid off: last year, the restaurant was awarded a Michelin star, bringing it back, in the chef's words, "from the brink of death." Jeremy chats to The Staff Canteen about why he doesn't want his food to be be pigeon-holed, he wants it to be pioneering; and he refutes any pre-conceived ideas of what Ikoyi should be.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, August 19, 2019
S1 Ep8: Ben Marks
Ben Marks is the chef owner of Newington Green’s Perilla. A modern European restaurant which he opened with friend Matt Emmerson and backed by Claridge’s Martyn Nail and former GM Thomas Kochs and Elystan Street’s Phil Howard, whom Ben met when he worked at The Square.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, August 12, 2019
S1 Ep7: Paul Newbegin and the end of The Pass podcast
Paul Newbegin started The Pass three years ago because he couldn’t find a podcast dedicated to chefs. He has since interviewed some of the best chefs in the UK, and what began as a hobby has seen him attend the GQ Awards.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: www.patreon.com/Thestaffcanteen Support the show
Mon, August 05, 2019
S1 Ep6: Mike Tweedie, What's on the Menu at Adare Manor in association with Essential Cuisine
Mike Tweedie is the head chef of The Oak Room at Adare Manor. Born in Devon, Mike honed his skills alongside prominent chefs including Hywel Jones and Michael Caines before taking on the leading role at the recently-renovated manor hotel and golf resort in Ireland. We spoke to him about the seasonal produce on his menu, his approach to menu design and love for simple dishes.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Mon, July 29, 2019
S1 Ep5: Alan Paton - why chefs need to embrace veganism
There's little doubt about it: In the past decade, Britons have changed the way they eat. Meat consumption has plummeted, and the number of vegans is said to have quadrupled in the past four years. The UK is now the vegan capital of the world.Consultant chef Alan Paton, discusses plant-based alternatives to meat and why chefs need to embrace veganism.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Mon, July 22, 2019
S1 Ep4: Alex Claridge
Alex Claridge doesn’t like to mince words.His shamelessly honest approach has earned him a few slaps on the wrist along the way, but it is integral to his persona. His charisma comes from his ability to say things as they are, with little concern for the consequences, and his food reflects this: it is irreverent, outrageous and unique.We spoke to him about how he wound up being a chef and how The Wilderness went from a pop-up in an art gallery in a back-street of Birmingham to being one of the city's most notorious restaurants.Watch our videos with Alex here: https://youtu.be/I7ahYtgygAgIf you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Mon, July 15, 2019
S1 Ep3: Dave Wall - Chefs To Watch in association with Westlands
Dave Wall is the head chef of The Unruly Pig in Woodbridge, Suffolk.Since it launched in 2015, the gastropub has been the subject of wide acclaim, recognised in Estrella's Top 50, the Michelin and The Good Food Guide. Dave, whose formative years were spent working at Bibendum, Gordon Ramsay's Boxwood Café and Le Talbooth, was recently named 'Best Pub Restaurant Chef' of the year by the Craft Guild of Chefs.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Mon, July 08, 2019
S1 E2: Brad Carter
When Brad Carter, chef owner of Carters of Moseley in Birmingham was asked to create a cookbook of recipes from the restaurant, he wasn't sold by the idea. What started as a way of populating the Michelin-starred restaurant's Instagram stories with fresh and fun content became his inaugural book, Staff, which he hopes will be the first of three. In an interview with The Staff Canteen Brad tells us about his first book and what we can expect from it.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
Mon, July 01, 2019
S1 Ep1: Anna Haugh
Having watched as she trained in Gualtiero Marchesi, Shane Osborn, Phil Howard and Gordon Ramsay's kitchens, the world has long awaited Anna Haugh's first solo venture. There’s been some buzz about why she decided to call her restaurant Myrtle, so we asked her to explain and while the aim is to honour Irish produce, Anna said she refuses to call it a modern Irish restaurant.Plus, we asked her to tell us what she thinks is stopping more women from reaching high ranking positions in the kitchen.She explained that for her, nothing physical is preventing women from being successful chefs but that 'the most heartbreaking thing is when men believe that we don’t belong somewhere'.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://www.patreon.com/Thestaffcanteen Support the show
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