Hi! I'm Kasae Fraser, the host of this podcast. I've been a professional chef for the last 11 years, working my way through different countries and kitchens, and I've landed in the UK.
I started this podcast because above all, I love hearing the unfiltered experiences that other Chefs have had throughout their career, the highs and lows of being in the hospitality industry, and the struggles that have ultimatley led them to where they are now. We have candid conversations about what its really like to be a chef, and explore what makes them tick.
We also have guests on that aren't chefs, but are a vital part of the industry, to hear their point of view about how our food system works, their role in it and how it all ties together.
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Hi! I'm Kasae Fraser, the host of this podcast. I've been a professional chef for the last 11 years, working my way through different countries and kitchens, and I've landed in the UK.
I started this podcast because above all, I love hearing the unfiltered experiences that other Chefs have had throughout their career, the highs and lows of being in the hospitality industry, and the struggles that have ultimatley led them to where they are now. We have candid conversations about what its really like to be a chef, and explore what makes them tick.
We also have guests on that aren't chefs, but are a vital part of the industry, to hear their point of view about how our food system works, their role in it and how it all ties together.
Usually our guests on Check On are from inside the restaurant, but for today, we are going to be talking to an industry professional who sits just outside the brick walls.
Hamish Evans runs Midle Ground Growers in Bath UK. Hamish talks to us about the importance of protecting and regenerating the soil, so that we can get the most nutrient dense and beautiful produce to our plates.
We chat hot topics like 'what does it mean to be certified organic?' and 'is all organic produce equal?'
Hamish is extremley passionate about sharing his knowledge to the next generation or growers, so that the food system can flourish.
Please enjoy, Hamish Evans.
On today's episode, James dives into the brutal truths of the industry, and how he thinks it is changing for the better.
James has a unique and bold style of cooking, which is unapologetic and packed with flavour. We talk about what influenced his cooking style, and what direction he plans to take next. James talks about his time on Great British Menu, and what his sucess on the competition did for the opening of his restaurant 12:51.
We also chat a little bit about bullying culture, and what his early experiences were like in commercial kitchens, and how that shaped him into the chef he is today.
Please enjoy, James Cochran.
Today in the Check On podcast, we welcome Beatrice Bessi, Head sommelier at London's Chiltern Firehouse, where her passion transform every pour into a story.
From Italy's vibrant bars to crafting award-winning wine lists, she's risen to a Decanter World Wine Awards judge. Holding an Advanced Court of Master Sommeliers certification, Beatrice blends her Italian roots with innovative flair, and talk with me about her experience and expertise about wine. She also debunks sommelier myths and offers tips to elevate your next meal.
Please welcome, Beatrice Bessi!
Ben Tish joins us on Check On podcast today to talk about his passion for Mediterranean and Moorish cooking. He walks us through where this passion started, some hellish services in the kitchen, and the experiences that shaped him into the chef that he is today. He tells us about his process for writing and publishing his amazing and beautiful recipe books, and where he is at now.
Get ready for the inside scoop on the British power house that is Ben Tish!
Check On Podcast fires up the grill with Bristol's own Big Nath's BBQ, where pitmaster Nathan Ritchie brings Texas style smoke to the UK. From melt in your mouth brisket, to cheesy mac bombs, Nath and partner Kinsey are redefining street food at Harbourside. Their passion for local ingredients and global flavours shine through every low and slow bite. Discover how lockdown dreams became award winning reality (and the trials and learning it took to get there!)
Nath talks about his BBQ Skool and his plans for the future, with all things smoke and BBQ.
Today on the Check On podcast, we have the pleasure of speaking with Chef Hywel Griffith.
Hywel grew up in a small town in Wales, having Welsh as his first language and English as second. Hywel has featured on Great British Menu, as a guest on MasterChef, and is the Chef behind Beach House Oxwich and its Michelin star.
Hywel speaks to us about the challenge of using local, what he thinks about the change of attitude in the kitchen, and his approach to being on the Great British Menu.
Please enjoy, Hywel Griffith!
On todays episode, we talk to Astrid, an amazing baker that is capturing Cardiffs baking scene.
Astrid didn't start in the most conventional way. She picked up baking during in lockdown, and then had a fast tracked journey (filled with highs and lows as per usual) to opening her own baking business, where she now has a shop and cooks for the pop up scene.
Astrid has had some amazing mentors, and has competed in the London Croisant competition. She shares with us how inflation has hit her, like everyone else, the balance between cooking what you want and cooking what the people want, and why she wants to bring a little slice of her home country (France) to the UK.
Please enjoy, Astrid Roussel.
On todays episode, we talk to Tom Shepherd about his journey through the industry, to where he is now.
Tom chats about the feeling of opening his restaurant Upstairs, gaining his first star, and being on Great British Menu, all happening in the spam of 18 months.
Tom also talks to us about the time in his life when the industry became overwhelming, how he dealt with that, and what kind of leader he is for his team now.
Please enjoy, Tom Shepherd
On today's episode of the check on podcast, we hear from non other than Charlie Jeffreys.
Charlie is a Dorset boy, who started in a humble restaurant in his home town, and he made the decision to fly the coop, and try his hand in working for Alain Ducasse in London.
Charlie talks to us about kitchen culture and how it was a shock to the system, the physical signs of stress, and what it was like being on MasterChef the professionals and getting to the final cook.
Charlie also eludes to his future plans for something special!
Please enjoy, Charlie Jeffreys
We have the pleasure of hearing from Eddie Shepherd today. Eddie has carved his own way, not sticking to the conventional restaurant structure, and has been listed in the green guide as one of the top 10 UK restaurants.
Eddie is well known for pushing the boundaries with his plant based tasting menu, and he explains what plant based means to him. He talks us through his scientific like approach to cooking, how he started his youtube channel, and what is it like being a one man band cooking his intricute tasting menu for his guests in his floor level restaurant at his house.
Pleae enjoy, Eddie Shepherd!
Today we have the pleasure of talking with Jack Allen, also known on socials as Jackeatseverything. Jack runs food based socials, which started off as a way of sharing his favourite local restaurants with his friends, but then grew into a much larger audience.
We chat with Jack about the importancce of 'keeping it real' with his online presence, how he deals with posting a negative 'review' and what seperats him from a food critic.
Please enjoy, Jack Allen!
On todays episode, we have the absolute pleasure of talking to Hylton.
Hylton is a South African born chef, that has made a name for himself in the picturesque town of Falmouth. After running the Merchants Manor hotel, Hylton took the plunge in opening his own space. His restaurant Culture, has earned the amazing accolade of the Green Michelin star. Hylton shares with us his natural love and passion for foraging, the experience of getting the green star, and his views on Tripadvisor, how it affects not just the restaurant, but the humans who work behind the scene.
Please enjoy, Hylton Espey!
On todays episode, we get to talk to my good friend and fellow competitor on MasterChef, Tommy Thorn. Tommy talks to us about how he comes up with his dishes, how he juggles being a father, and running his own restaurant at the same time. He explains to us how he draws inspiration for his menus, and what it was like for him going to The Alchemist with MasterChef the professionals.
Please Enjoy, Tommy Thorn!
On today's episode, we have the opportunity to speak to Graham Capmbell! Graham has had a variety of experiences in the industry, from being the youngest chef in Scotland to earn a Michelin star, to be on the Great British Menu and then the Final Table on Netflix. Graham shares with us the rollercoaster of being in Mexico with less than £1 in his bank account and feeling like his life was over, to running multiple restaurants and then opening his bistro. Grahams journey is one of trials and triumph.
Please enjoy, Graham Campbell.
Jack Wing is the operations manager of Wing Of St Mawes and the Cornish fish monger. He is also the son of the founder. Today, Jack deep dives into the inner working of being a fish monger. We talk about the controversy of Scottish salmon farming, why farmed is good for the industry, how the migration patterns of different species are affecting their catches, and the real cost of getting your fish delivery to your restaurant doorstep. We also touch on the lobster hatchery and what they're doing to ensure the reproduction of lobsters. Please enjoy, Jack Wing.
Dan Lee is a very skilled and flavour driven chef. Based in Birmingham, Dan shares with us his love and connection to Asian cooking, and how he represents it in the UK. We dive into the ups and downs of the restaurant industry in England, why he chose to serve chicken feet to multiple Michelin star chefs at the Chefs Table section on MasterChef, and what the future hold for the champion.
Please enjoy, Dan Lee.
Mark best is regarded as one of the best chefs in Australia, and today he talks to us about the twists and turns his journey took to get him that title. Mark appeared on the Netflix cooking competition The Final Table in 2018, where he and his team mate Shane Osborn took the competition by storm, by showing off their unique and thoughtful style of cooking.
Mark is also know for his flagship restaurant in Sydney, Marque, which he had for 17 years, and had the accolade of 3 hats (Australia's version of stars) Mark also talks to us about his time at Alain Passard's restaurant L'Arpege. Please enjoy, Mark Best.
"Eating a plant based diet while cooking fish and meat on MasterChef the professionals"
We chat with Charlie about the stresses of opening his own restaurant, the experience of getting to the finals on MasterChef, his experiences of working in Cornwall, and what it was like being on a national cooking competition being plant based, while still cooking and eating animal protien.
Charlie delves into the experience of opening his first restaurant, the thrill of having his name over the door, what it's like working with his wife, and what it means to be a Cornish chef.
We also talk about the highs and lows of MasterChef, wha it was like being on the program and the expectations he had put on himself.
Hi! I'm Kasae Fraser, the host of this podcast. I've been a professional chef for the last 11 years, working my way through different countries and kitchens, and I've landed in the UK.
I started this podcast because above all, I love hearing the unfiltered experiences that other Chefs have had throughout their career, the highs and lows of being in the hospitality industry, and the struggles that have ultimatley led them to where they are now. We have candid conversations about what its really like to be a chef, and explore what makes them tick.
We also have guests on that aren't chefs, but are a vital part of the industry, to hear their point of view about how our food system works, their role in it and how it all ties together.
