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Hosted on Acast. See acast.com/privacy for more information.
From punk rocker to pasta sauce pioneer, Loyd Grossman has lived many lives—and he tells the stories with all the colour and humour you’d expect. In this episode, Loyd looks back at his unlikely journey from fronting a chart-climbing band to backing Van Morrison on stage, before swapping guitar strings for restaurant reviews and TV stardom. His take on the difference between the US and UK punk scenes alone is worth the listen.
Food, of course, is never far away. Loyd recalls arriving in 1970s London, a time often maligned for its bland cooking, and sets the record straight with tales of surprising sophistication: Margaret Costa’s influential writing, brilliant trattorias, and the early days of Le Caprice, when he was sometimes the only diner in the room. He explains how these restaurants, along with innovators like Peter Langan and Anton Mosimann, transformed London into a truly global dining city.
There are TV tales too. Loyd shares the accidental phone call that led to him co-creating Through the Keyhole with David Frost—an idea born in Camden over steak and chips that went on to become one of Britain’s biggest entertainment shows. Then came MasterChef, which he fronted in its gentler, pre-competitive era. He reflects on why he stepped away when the format shifted, and on how the food people cooked on those early episodes reflected changing British tastes.
And then, of course, the sauces. Loyd reveals the unlikely beginnings of his now 30-year-old range—how factory trials first turned out “absolutely bloody awful,” why supermarket buyers balked at olive oil, and the moment someone told him his sauces had “too much flavour.” Add to that his failed but fascinating battle to improve NHS food, and you’ve got an episode packed with stories of grit, wit, and the power of perseverance.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £64 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
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Richard Corrigan has lived through—and helped shape—the restaurant revolutions that made London one of the world’s great food cities. From his early days with the eccentric genius Stephen Bull at Blanford Street, through his game-changing decade at Lindsay House, to opening Corrigan’s Mayfair on the very day he closed Lindsay House with a party, Corrigan’s career is a story of grit, brilliance, and survival. He remembers the 90s buzz alongside Gordon Ramsay, Gary Rhodes, and Marco Pierre White, when Michelin stars were scarce, small kitchens did the impossible, and London’s dining scene finally came alive.
In this wide-ranging and unfiltered conversation, Corrigan recalls the madness and magic: Marco Pierre White denying he sat for a portrait—until it was bought by the National Portrait Gallery; Gordon Ramsay standing in his tiny Lindsay House kitchen asking how he pulled it off; and the supermodels who ran out mid-meal when told their limousines had arrived. He shares his passion for honest cooking, his disdain for overblown tasting menus and foodie fads, and his belief that hospitality is about turning even the worst customer into a loyal friend. Along the way, he dishes on everyone from Jay Rayner to Faye Maschler, from the King of Jordan to Kate Moss.
Always outspoken, Corrigan cuts through the noise with clarity. Pizza, he insists, “isn’t dinner, it’s just bread.” Long lunches are a dying art. And the future of food lies not in obscure herbs or gimmicky “Scandi bowls” but in intelligence, honesty, and produce that sings. Whether cooking for three prime ministers, the Queen, or just another guest with a bad day to forget, Corrigan has never lost sight of what matters most: generosity, joy, and a little bit of sea salt in his pocket, just in case.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £64 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
Hosted on Acast. See acast.com/privacy for more information.
Richard Corrigan is a chef who has lived many lives, each one bound by resilience, tradition, and an uncompromising love of food. In this conversation, he shares the stories that have shaped him, offering a rare glimpse into the philosophy behind one of the most distinctive voices in British and Irish hospitality.
From oysters and stout to the centuries-old legacy of Bentley’s, Corrigan speaks with passion and precision. He rails against culinary shortcuts, celebrating instead the perfection of a native oyster with lemon, pepper, and brown bread. As custodian of one of London’s great institutions, he reflects on Bentley’s survival through war and hardship, and his mission to keep its traditions alive. His plan to take the London oyster championships on the road captures both his entrepreneurial spirit and his conviction that food culture should be open, mobile, and inclusive.
The conversation also explores Ireland in vivid detail: his childhood on a small farm, learning the hard realities of food through animal slaughter and the making of black pudding, and his candid reflections on Ireland’s politics, diaspora, and culinary renaissance. Corrigan recalls his formative years in kitchens—from peeling potatoes in a local hotel at 14, to stepping into the Hilton Amsterdam at 17, and later forging a reputation in London that drew the attention of Albert Roux.
As the stories unfold—late nights at Lindsay House, his thoughts on the madness and magic of Irish hospitality, and the fine line between toughness and kindness in professional kitchens—what emerges is a portrait of a chef who has never lost sight of his roots. This is Richard Corrigan at his most unfiltered and insightful: a man who believes in the value of tradition, the dignity of work, and the enduring power of food to connect us to place, to people, and to life itself.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com
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Tomos Parry—chef of London landmarks Brat and Mountain—joins us on location at fforest in Pembrokeshire for a special Brat × Mountain residency episode. We dive into his fire-led cooking and the thrill (and chaos) of bringing 30 team members to West Wales to cook with the producers who shape his food: think lobster caldereta cooked a stone’s throw from the boats, raw-milk fresh cheese that only exists for a week, and vegetables lifted straight from the farm. Tomos traces the sparks that forged his style—The Ledbury’s edge-of-service creativity, River Café’s seasonal discipline, a formative summer at Noma—and how he builds rounded chefs who understand sauces, fire, P&L and life after the pass. We talk the rise of British terroir restaurants, why Basque cheesecake became a London icon, the cult of dairy cow steak, and the nerve-jangling night he nearly smoked out the Royal Academy. Quick fires take us from Soho’s tiny Jugemu to blowout plates at Ikoyi, Galicia as the dream weekend, corn ribs as a hard no, and a play-out salute to Super Furry Animals.
Recorded at fforest, West Wales.
Sponsor: This episode is brought to you by Blinq—POS made simple: £69/month, unlimited devices, 24/7 UK support, no contracts or hidden fees. Use code GOTOBLINQ for a free month. Got a true kitchen nightmare? Send it in—Ben’s favourite wins a year of Blinq.
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Our guest today is none other than Atul Kochhar, the genius who redefined Indian cuisine in Britain and became the first Indian chef in the world to win a Michelin star.
You’ll hear Atul laugh about an American guest who demanded “the spiciest dish you can make”—only to then bring his own vial of mysterious black liquid so fiery it nearly sent Atul to Mars. You’ll hear the story of him landing in London over 30 years ago, shocked at the state of “curry houses,” and how he helped transform the UK’s perception of Indian food from late-night lager fodder to multi-course, white-tablecloth artistry.
Atul also opens up about the education that made him: growing up in a Punjabi-Bihari household in Jamshedpur, where neighbours from every corner of India introduced him to a mosaic of regional flavours; moving as a teenager with a single iron trunk to Chennai, where he fell in love with idlis, dosas, and the tang of tamarind; and the brutal but life-changing discipline of the Oberoi Hotel kitchens, where he worked under Thai, Chinese, and French Michelin-starred chefs. These years gave him the precision, speed, and ingredient-driven ethos that he would later use to revolutionise Indian fine dining.
And then there’s the leap of faith that changed everything: being scouted to London, helping launch Tamarind, and winning that fateful Michelin star. Atul recalls the dizzying pride of the moment—how overnight he became a national hero in India, and how his father, a catering man who’d seen failure more than once, inspired him to push forward even when the business of running restaurants nearly broke him. From early struggles with sourcing the right onions in Britain to discovering the joys of cooking with venison, hare, and game birds, his stories are as textured as the dishes he plates.
Of course, no Atul story is complete without the drama of restaurant life. He shares nightmare days where gas pipes flooded on a Saturday service, or worse—the devastating fire that shut down his flagship for six months. He remembers the pain of sitting helpless in insurance limbo, and the joy of loyal friends and partners who stepped in to keep his dream alive. There’s humour too—like the “rudest customer” who managed to be offended even when given a bigger table on their anniversary, or his bemusement at Britain’s national dish, chicken tikka masala, which he insists is delicious but—make no mistake—a British invention.
Atul speaks candidly about adapting menus for a world where more diners are on weight-loss drugs, why smaller plates and non-alcoholic cocktails are the future, and how he sees the new wave of Indian chefs in India itself taking innovation to dazzling heights. There are also tender moments: memories of litti chokha eaten by hand and soaked in ghee, evenings when six Thai chefs “adopted” him as their little brother in Delhi, and the bittersweet guidance of Mrs Khanna, the royal-blooded matriarch who taught him the secrets of true Patiala cuisine.
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Step inside Covent Garden’s beating heart with this week’s episode of The Go-To Food Podcast, where we sit down with Will Palmer and Ian Campbell – the masterminds behind London’s legendary wine bar 10 Cases, the seafood temple Parsons, and the ever-buzzy Baudry Greene These two friends-turned-restaurateurs didn’t just build businesses, they created a street corner empire that has shaped how London eats and drinks. And their story? It’s as intoxicating as the wines they pour.
From the genius simplicity behind the 10 Cases name – only ever buying 10 cases of a wine and moving on once it’s gone – to the unforgettable proposal that unfolded at the very table where we recorded, Palmer and Campbell reveal the mix of romance, chaos, and grit that comes with running some of the capital’s most beloved spots. Expect tales of burnt toast experiments, staff dramas, and the exact moment Jay Rayner’s stinging review became the tough love they needed.
But this isn’t just a nostalgia trip. The duo dive into the hard truths of hospitality: how to keep wine lists fresh, why chasing percentages is a trap, and why value – not markups – has been their secret weapon for 14 years. Along the way, you’ll hear about the scallop slider so good it nearly stops the interview, the cocktail that reinvents a Negroni, and the young drinkers still hungry to learn despite the headlines of wellness and sobriety. Whether you’re in hospitality, a wine obsessive, or just someone who loves a brilliant behind-the-scenes story, this is an episode not to miss. Pour yourself a glass, settle in, and discover how two mates with no master plan ended up creating a corner of Covent Garden that Londoners can’t stop talking about.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com
Hosted on Acast. See acast.com/privacy for more information.
In this episode of The Go-To Food Podcast—brought to you by Blinq (the UK POS rebels)—we sit down with fire-obsessed chef Lennox Hastie, the man behind Sydney’s cult restaurant Firedoor and the pintxo-loving Gildas. From starring on Chef’s Table to earning two Chef’s Hats (Australia’s Michelin-adjacent kudos), Lennox has built a career on cooking everything over live flame—no gas, no charcoal, just wood, nerve, and precision.
Lennox takes us back to the Basque Country, where a chance overheard conversation in a bar sent him up a mountain to Asador Etxebarri—and straight into Victor Arguinzoniz’s inferno. He shares how he went from three-Michelin-star kitchens to a tiny grill line where the ovens roasted your back and the fire seared your front, translating for Anthony Bourdain and learning that wood choice is as crucial as the cut. You’ll hear why turbot belongs flat on the grill (not in a cage), how prawns can stop time, and why simplicity hits harder when the flames are perfectly tuned.
Back in Australia, Lennox fought a four-year, site-by-site battle to open Firedoor the uncompromising way—100% wood-fired or nothing. He breaks down the nerdy magic of ironbark vs. oak, why the team builds log-cabin fires every morning, and how prep dances around rising and falling embers. Expect goosebump dishes and surprising ideas: live-marron split and kissed by heat, grilled lettuce that eats like a revelation, long-aged beef that hums with prosciutto-y depth, and flame-finished desserts that prove pastry belongs in the fire, too.
We also detour through San Sebastián and Sydney’s best bites—pintxos culture, tomato salads worth a pilgrimage, vermouth-forward Marianitos, and Lennox’s go-to Korean and Japanese haunts. It’s a story of obsession, patience, and learning to “slow dance” with fire—from mountain grills to a packed open kitchen where every lick of flame is on show. Plug in for craft, chaos, and crackling honesty—and leave hungry.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £69 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com
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When Adam Handling sits down for The Go-To Food Podcast, you know you’re in for fireworks. The Michelin-starred chef pulls no punches, opening up about landlords who tried to strong-arm him, staff who faced his infamous “card machine punishment” for costly mistakes, and the emotional nights he locked himself in the restaurant bathroom and cried after service disasters.
The Michelin-starred chef relives the moment he took legal action against a trendy London bakery for using the “Frog” name, and the breakdown he suffered during COVID when he thought his entire restaurant group might collapse. Brutally honest, occasionally explosive, and always compelling, Adam holds nothing back about the cutthroat world of food and hospitality.
Adam also shares the rollercoaster of building his restaurant empire — from landlords evicting him overnight to resurrecting Ugly Butterfly 2.0 on the Cornish cliffs, and from bursting power supplies that shut Frog Covent Garden mid-service to dealing with chefs who jump kitchens every few months.
And then there are the customers. From finger-snappers unceremoniously kicked out mid-service to diners outraged when crab butter replaced his signature chicken butter, Adam has seen it all. Brutally honest yet fiercely passionate, he reminds us why restaurants are the most exhilarating, maddening, and life-affirming places on earth. This is an episode every foodie — and anyone who’s ever worked in hospitality — needs to hear.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
Hosted on Acast. See acast.com/privacy for more information.
This week on The Go-To Mise en Place we are joined by chefs George Williams and Beth, the duo behind The Fat Badger, one of London’s most talked-about upstairs pubs and dining rooms. They set the record straight on that infamous “invite-only” myth, explain why they threw out the idea of menus altogether, and relive the chaos of their early days—from disastrous potato “risottos” to running a full service with no water.
We hear about starry guests from Cesc Fàbregas to Raymond Blanc and Lewis Capaldi, the Ballymaloe roots that shaped their cooking, and how they’ve evolved from pub toasties to a £85pp tasting menu that changes nightly and even features a KP-invented Hasselback technique. Along the way, George recalls a gruesome pasta machine accident, Beth tells the story of a missing plaster in 150 kilos of sourdough, and both deliver some sharp words on chef egos.
There’s travel chat too, from pints and sea swims in Galway to Mexico City tacos, plus their pitch for why London desperately needs a proper hot-dog joint. And don’t forget—you can win a year of Blinq POS by sending us your most chaotic hospitality nightmare day. DM @thegotofoodpod or email competition@thegotopodcastcompany.com
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Hosted on Acast. See acast.com/privacy for more information.
Seafood maestro Nathan Outlaw joins The Go-To Food Podcast for a candid conversation that charts his rise from washing dishes alongside his chef father in Maidstone to becoming the only British chef with two Michelin-starred seafood restaurants. Along the way, he recalls formative stints with culinary icons Gary Rhodes, Éric Chavot and Rick Stein—where he learned the art of speed, precision, and never sending a sauce in batches.
Nathan shares the behind-the-scenes tales that shaped his cooking: a wild TV adventure across Europe with Valentine Warner that inspired Fish Kitchen; the madness of breaking down 200kg tuna like a side of beef (“320 plates from one fish”); and why he actually loved cooking breakfast for guests at his Cornwall guesthouse. He opens up on the decision to step away from two Michelin stars after COVID, choosing freedom and flavour over formality, and explains why his menus now change daily depending on what the boats bring in.
This is Nathan Outlaw as you’ve never heard him before: talking honestly about the challenges of luring diners to Cornwall in winter, the sheer joy of a perfectly made crab sandwich, and why most home cooks are terrified of fish. From his Cornish hit list of must-visit restaurants to his nostalgic go-to meal (toad in the hole followed by trifle—“the best kept secret breakfast”), it’s a rollicking, generous episode with one of Britain’s most influential seafood chefs.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
Hosted on Acast. See acast.com/privacy for more information.
We’re joined once again by the moustachioed marvel himself, Ben Lippett — ex-chef, recipe writer, and the creative force behind Dinner by Ben. This time he’s back with something truly special: his debut cookbook, landing next week.
Over an incredible spread pulled straight from its pages, Ben talks us through the dishes that shaped the book — from chicken with hot green tahini to his legendary focaccia — and why he believes real cooking at home doesn’t need to be rushed, dumbed down, or intimidating. We dig into the philosophy behind the recipes, the importance of seasoning (and knowing when to stop), why mistakes are part of the process, and how to find joy in cooking food you’re actually hungry for.
Ben also reflects on his journey from tough restaurant kitchens in Melbourne, New York, and London to food media, Mob, and now his first solo book. Expect candid stories of nightmare staff meals, offal experiments that didn’t make the cut, dream restaurant weekends away, and the dishes that still blow his mind.
With 110 recipes across 10 chapters, Ben’s book is generous, deeply practical, and packed with the kind of know-how that makes you a better, more confident cook. Pre-order now (link in bio) and join us for a behind-the-scenes taste of one of the most exciting cookbook launches of the year.
Order Ben's Incredible Book Here - https://www.amazon.co.uk/How-Cook-really-cooking-recipes/dp/0008715998
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
Hosted on Acast. See acast.com/privacy for more information.
Today’s guest is Luke Dale-Roberts, the award-winning chef whose name has become synonymous with pushing the boundaries of fine dining. From steering La Colombe to global acclaim as the Best Restaurant in Africa & the Middle East and climbing to No.12 on the World’s 50 Best Restaurants list, to redefining South Africa’s culinary landscape with The Test Kitchen—winning Restaurant of the Year multiple times and breaking into the world’s top 25—Luke has consistently raised the bar. Now, with his latest venture SALON, crowned Africa’s Best New Restaurant and winner of the 2025 Luxe Restaurant of the Year, he continues to innovate and inspire.
We talk about the origins of his legendary Café au Lait sauce, why Cape Town now rivals any global food capital, the tough reality of running fine dining in a changing world, and the extraordinary impact of his Fledglings initiative, which has given opportunities to young cooks from disadvantaged backgrounds.
Along the way, Luke reflects on his early years in London’s kitchens, the failures that shaped his cooking, the high points that took him to the top 50 restaurants in the world, and why, despite the challenges, he still adores the theatre and intensity of fine dining.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
Hosted on Acast. See acast.com/privacy for more information.
In this episode of Go-To Mise en Place, we sit down with one of London’s most exciting young restaurateurs: Dom Hamdy, the founder of Ham Restaurants, the group behind Crispin, Bistro Freddie and the newly opened Canal in Ladbroke Grove.
Recorded on the terrace at Canal, with the Grand Union Canal glinting beside us, Dom talks about the journey from Scotch eggs at Borough Market to running a 100+ person restaurant group, why his bistro tribute to his father became one of London’s buzziest dining rooms, and the philosophy that runs through all his places: great produce, cooked simply, served with joy.
Along the way we get into the power of critics versus TikTok, how to keep consistency across restaurants while giving chefs freedom, why ice cream might be his next move, and why the real magic of restaurants has less to do with portion sizes and more to do with connection.
A wide-ranging conversation with a man who has gone from frying schnitzels at home to building one of the most dynamic groups in the capital.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
Hosted on Acast. See acast.com/privacy for more information.
What does it take to go from microwaving jalapeño poppers at Old Orleans to co-founding two of London’s most beloved restaurants? In this episode of The Go-To Food Podcast, Tim Siadatan tells the story of his unlikely start in hospitality, the life-changing opportunity of Jamie Oliver’s Fifteen, and the discipline and creativity he absorbed while training under some of the city’s most influential chefs.
Tim shares how formative stints at St. John and Moro shaped his approach to food, fire, and flavour, and why opening Trullo felt like the right moment to bring his own vision of Italian cooking to life. He reflects on the lessons of building a restaurant with soul, the tough realities of the industry, and the importance of serving food that people really want to eat.
Then came Padella — the pasta bar that would go on to attract legendary queues. Tim lifts the curtain on its creation, the sheer logistics of cooking 700 plates of pasta a day, and the decisions that go into everything from whether to serve fresh or dried pasta to how you manage a team through the challenges of Covid and Brexit.
From his Old Orleans beginnings to the queues outside Padella, Tim’s journey is packed with memorable moments: Jamie Oliver’s Fifteen and its transformative sourcing trips, learning fire cooking at Moro and the art of salads at St. John, the logistical realities of serving 700 plates of pasta a day, and the endless debate of fresh versus dried. He recalls near-drowning off the coast of San Sebastián, long Italian lunches from Tuscany to Amalfi, banning one very creepy regular, and why a Tuscan mixed grill followed by his mum’s lemon-crunch pie would be the dream way to end any meal.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
Hosted on Acast. See acast.com/privacy for more information.
From JP Morgan spreadsheets to hand-picking olive oil in Crete, Andreas Labridis has built a modern Greek food empire in London — and he’s only just getting started. In this fascinating conversation, the Opso and Kima co-founder recalls the wild early days of Opso, when guests would come expecting smashed plates and Zorba music, and how he set out to show the city what modern Greek dining could truly be. He shares the thinking behind Kima’s fin-to-gill philosophy, a bold approach to seafood that uses every possible part of the fish to create dishes that are as sustainable as they are delicious.
Andreas explains how a gamble on Greek brunch — complete with house-made pastries, breads, and the now-legendary bugatza — turned into queues snaking around the block, and why he’s on a mission to introduce Londoners to Greece’s winter cuisine, from rich stews to mountain game. He speaks candidly about the behind-the-scenes reality of running restaurants under London’s punishing tax and cost pressures, revealing just how tight the margins can be even for a thriving group.
We also travel with him back to Athens, where he shares his favourite culinary gems — the places locals really go — and the wave of young chefs reshaping the city’s food scene. Along the way, there are stories of nightmare service days, quirky customer encounters, and the chef partnerships that have helped fuel his success. Andreas also lets loose on food fads (including his pet hate for putting caviar on everything) and pays homage to a Hall-of-Fame dish of snails with rye, bacon and pesto that blew his mind.
If this episode leaves you hungry, book a table at Opso for modern Greek brilliance, or cross the street to Kima for a sustainable seafood experience unlike any other. And for a taste of their genius at home, pick up the Opso cookbook, Modern Greek Food — the next best thing to being there.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
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Seven Michelin stars. Inventing Multi-Sensory Dining. Triple-cooked chips. Bacon-and-egg ice cream. The Fat Duck. Dinner by Heston. Sous Vide. Changing the way the entire world thinks about food.
In this unmissable conversation, culinary icon Heston Blumenthal sits down with us for a no-holds-barred deep dive into his life, mind, and food philosophy. From the teenage moment in Provence that ignited his obsession with flavour, through the chaotic early years of The Fat Duck, to inventing multi-sensory dining experiences that make people cry at the table - Heston reveals it all with trademark wit and candour.
Hear the stories behind his most famous creations, the science experiments that rewrote the rules of cooking, and the fierce curiosity that made him question everything; from how we name dishes to the sounds we hear while we eat. He opens up about pressure, burnout, inspiration, and why he’s finally acknowledging his place in culinary history.
It’s Heston as you’ve never heard him: raw, brilliant, funny, and endlessly fascinating.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
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This week on The Go-To Food Podcast, we’re joined by a true multi-hyphenate: model, chef, bestselling author, and international TV star Lorraine Pascale. From gracing the covers of US Elle and hanging out with De Niro in New York, to conquering UK television screens and selling over a million cookbooks, Lorraine’s journey is nothing short of remarkable. But after years of intense public life, she stepped away from the spotlight. In this candid conversation, she opens up about the burnout that came with global fame, the anxiety that followed, and the unexpected life she's built away from the kitchen.
We dive deep into her extraordinary backstory — adopted as a baby, raised in Oxfordshire, and fostered through traumatic experiences — and how she emerged from that to land a modelling contract at just 16. Lorraine shares wild memories from the fashion world, from being shaved bald against her will to partying in NYC, before switching careers entirely and enrolling at Leiths culinary school. From there, she worked in some of London’s most elite kitchens, launched her own cake business with the help of Marco Pierre White, and became one of the most recognisable food personalities on TV.
Plus, we find out her dream three-course final meal and her Go-To locations. This episode is full of grit, glamour, and real talk — the kind of conversation that stays with you. Whether you’re in hospitality or just obsessed with food and storytelling, don’t miss this one.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
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Mitch Tonks didn’t start out as a chef. He was a 27-year-old dad trying to make ends meet when a fishmonger’s shop in Bath changed the course of his life. In this episode, Mitch shares the real, often chaotic, journey behind his seafood empire—from sleeping on a futon above his first restaurant to serving curry to Johnny Depp. He recalls the early inspiration he found in European markets, the fish counters of Harrods, and even a Paul Weller track that convinced him to never return to his office job.
Mitch talks us through the highs and lows of founding FishWorks, the award-winning restaurant chain that made him a press darling—and nearly broke him. He opens up about the moment it all imploded after a disastrous IPO, and how that failure led to the creation of Rockfish, a coastal group of restaurants rooted in sustainability, direct supply chains, and deep respect for the fishermen who catch his product. He also describes how a COVID-era gamble to sell fish off the back of a boat in Brixham sparked a thriving nationwide delivery business.
We also hear about Mitch’s life behind the scenes—long lunches that turned into overnight adventures, cooking side-by-side with his son Ben at the Seahorse, and why he keeps a stash of armagnac on hand for hangovers and inspiration alike. It’s a conversation packed with honesty, humour, and hard-won lessons from someone who’s spent three decades reshaping how Britain sees fish.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
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This week on Mise En Place, we’re coming to you straight from Plates, the UK’s first Michelin-starred, plant-based restaurant. At the helm is executive chef Kirk Haworth, a Great British Menu champion and one of the country’s most forward-thinking culinary minds. In this unmissable episode, Kirk dishes on the behind-the-scenes drama of Great British Menu, his award-winning dessert that’s still on the menu, and how he creates next-level dishes using only plants — no gluten, no refined sugar, and absolutely no shortcuts.
But it’s not just about food. Kirk opens up about his harrowing seven-year battle with undiagnosed Lyme disease — a journey that pushed him to the edge, cost him tens of thousands in treatment, and ultimately led him to completely rethink how he cooks, eats, and lives. From moments of total despair to the healing power of a plant-based lifestyle, Kirk shares the deeply personal story that transformed him from fine-dining prodigy to wellness-driven chef-entrepreneur. We also hear about his award winning restaurant Plates a dream destination for food lovers and his incredible innovative creations.
Plus, we dig into the madness of Michelin kitchens, life lessons from his legendary dad Nigel Haworth to Phil Howards The Square & The French Laundry, and what it really takes to build a progressive restaurant from pop-up to global acclaim. He names the worst customer he’s ever had, the one dish that’s on too many menus, and what’s next on his mission for two stars. All that, plus a very special ‘Go-To’ Hall of Fame induction and Kirk’s ultimate foodie weekend. Don’t miss this raw, revealing, and deeply inspiring conversation — only on Mise En Place.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
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Brace yourself for a riotous ride through the highs, lows, and absolute madness of Michelin-level cooking with the one and only Daniel Clifford, chef-owner of the legendary Midsummer House. In this epic episode of The Go-To Food Podcast, Daniel talks candidly about winning (and fearing the loss of) his stars, why he still shows up for every service after 21 years, and how a surprise phone call from Michelin left him literally dropping the phone in disbelief.
From getting scammed out of £28,000 in wine by a fake Premier League footballer to cooking a 12-course private dinner in Peter Jones' house (and accidentally triggering the sprinklers mid-service), Daniel shares outrageous behind-the-scenes tales that are equal parts hilarious and jaw-dropping. He reminisces about working under Marco Pierre White, sleeping in kitchens, cutting himself mid-service, and sneaking Harvey’s chef jackets. There are deeply moving reflections too—on fatherhood, burnout, and why lockdown gave him his first proper family Easter.
We also dive into Daniel’s love of classical French cooking, the joy of lunch at Stockholm’s Frantzén (and that unforgettable truffle toast), his secret kebab obsession, and the next-generation chef he's quietly training—his own stepson. Raw, funny, and packed with heart, this is a must-watch for anyone who cares about the real stories behind the food. If you’ve ever wanted to know what it really takes to earn, keep, and grow a Michelin-starred restaurant—this is it.
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Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.
Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/
Hosted on Acast. See acast.com/privacy for more information.
