Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out. Today, Sushi Stu catches up with Adam Smith from Woven to discuss the UK food scene, blending a la carte and tasting menus and knowing when to push new experience vs when to provide nostalgia. Follow us on Instagram @forkpod for more!

Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out. Today, Sushi Stu catches up with Amir Gehl from Difference Coffee to talk all things coffee, from starting out to creating the perfect blend. Follow us on Instagram @forkpod for more!

Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out. Today, Sushi Stu catches up with Rory Eaton to talk working at Ynyshir, relating to the customer, and of course sake! Shop our collection of sake here https://www.sushisushi.co.uk/collections/sake and whilst you're there, why not check out liquers and beers too! https://www.sushisushi.co.uk/collections/fruit-sake Follow us on Instagram @forkpod for more!

Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out. Today, Sushi Stu catches up with Ollie Bridgwater to find out more about his inspiration, guest experience and his plans for the future. Follow us on Instagram @forkpod for more!

Gareth Ward and Sushi Stu chat it out about what brought him to the helm of the UK's number one restaurant and why it's become a Mecca for chefs.

Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out. Today, I have the pleasure of talking to Tom Brown, the creative force behind Cornerstone and the newly opened Pearly Queen in Shoreditch, who has been making waves with his innovative approach to seafood. Today's chat is all about the real deal behind our passions: from Stu's journey in sourcing exceptional ingredients for chefs across the country to how Tom crafts his menus around these top-quality finds. We'll be discussing the nuts and bolts of financial management, the drive to push beyond traditional dining experiences to something more relatable and engaging for our guests, and how our unique paths have led us to where we are in the competitive culinary landscape. We're also diving into current trends that are reshaping the food industry, the invaluable role of mentorship, and the challenge of juggling innovation with sustainability in our efforts to

Stu talks to Peter Sanchea about Decimo, Paco tapas and the return of Casamia Bristol. He still has 3 stars in his sights.

Tom Aikens and Seamus sit down with me to chat about the Michelin Starred Muse and how Japanese ingredients and ideas fit into what makes it such a special place.

Tom and I chat about dining culture post-covid and about his plans for the UK Bocuse team.

Nathan and I get deep over miso butter and a sexy yuzu meringue.

In the episode, I caught up with Dale Bainbridge of Londons Pollen Street Social, Jason Atherton’s flagship restaurant.

A deep dive with Zak into the fun they had back in 2020 when they relaunched Casamia to be the loudest ever.

Ollie Dabbous' elegant style has been a massive hit in the heart of London, in Piccadilly across from Buckingham Palace.

Seafood god Tom Brown reminisces about meeting up for the first time and where he wants to take the restaurant.

Simon and I chat about what British food means in a Global world.

Brad and I chat about his passion for British food and carving his own path for Brum. Also, he cooks up two mega dishes: A Koshihikari (R)icecream and a Trout and Nori tartlet. Bangers.