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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/
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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/
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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.
In this week’s Go-To Mise en Place, we sit down with the brilliant Jess Shadbolt—co-founder of King and Jupiter, two of New York’s most adored restaurants—for a wide-ranging conversation full of warmth, wit, and wild stories. From serving Michelle Obama and Bill Clinton, to launching a restaurant with no cash but a fridge full of free samples, Jess opens up about the joyful madness of hospitality and the magic of doing things your own way.
We chat about the pressures of Midtown versus the intimacy of Downtown, why her pasta with chicken livers flopped at one place and became a cult hit at the other, and how she and her all-female kitchen cultivate collaboration over ego. Jess also shares her go-to haunts in Brooklyn, why Sunday roasts are her “culinary diplomacy,” and how a quiet obsession with the perfect beans and vinaigrette turned into a five-year cookbook project.
Whether you’re in the industry or just someone who dreams of opening a bistro with your best mate, this episode is full of stories that’ll make you laugh, gasp, and maybe rethink your croissant choice too.
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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, we’re joined by Eric Huang—Queens native, Juilliard-trained cellist, and the chef behind Pecking House, New York’s cult fried chicken sensation. In a wild ride of an episode, Eric walks us through his transformation from classical musician to Michelin-level chef, dishing on brutal kitchen culture, racial dynamics in fine dining, and the unexpected pandemic pivot that made his chicken world-famous.
He opens up about being hospitalized from stress the same day Eleven Madison Park was crowned the world’s best restaurant, and how stepping away from the obsession with stars helped him find purpose in wok-fried lettuce, family roots, and feeding people real food.
From stir-fried nostalgia to viral password-only menus, Eric's story is one of grit, grace, and gastronomic reinvention. Plus: his go-to NYC haunts, the “curse” of success, and why buffalo wings might just be the perfect starter.
Recorded in London during his residency at Carousel and The Standard Hotel. Don’t miss this one.
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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 Mise en Place, we’re joined by the formidable Asimakis Chaniotis—chef-owner of Myrtos and the first Greek chef to earn a Michelin star outside of Greece.
From his relentless early years at Pied à Terre, where he rose through the ranks to become executive chef, to the opening of his own restaurant Myrtos in South Kensington, Asimakis shares the raw truth of a life spent chasing perfection. He speaks with searing honesty about what it takes to lead a kitchen at the highest level, why so many restaurants miss the mark on authentic Greek cooking, and the emotional push and pull of balancing tradition with creativity.
We dive into his signature dishes—like the unapologetically classic lamb moussaka, whipped taramasalata, and deep-fried hortopita—and the thought process behind every element on the plate. He reflects on the lessons of hard graft, the perils of chef ego, and why consistency starts with knowing your own palate.
Asimakis also shares the Greek concept of philoxenia—literally "friend to strangers"—and how this philosophy of generosity and open-hearted hospitality sits at the core of how Myrtos operates. Whether it’s through warm service, abundant food, or simply inviting guests to feel like family, philoxenia shapes every detail.
Unfiltered, warm, and driven by obsession: this is a chef who lives and breathes the craft. Don’t miss it.
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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.
Claude Bosi: “I called him a c* on Twitter — my wife banned me from social media”**
This week on The Go-To Food Podcast, we sit down with the maverick of modern French cooking, Claude Bosi — and nothing is off the table. From swearing at food bloggers to being told off by his wife, Claude shares the unfiltered stories behind his rise from Lyon to Ludlow to the heights of Bibendum, where he now holds two Michelin stars and cooks like he’s finally happy.
He tells us why he walked away from Hibiscus — leaving behind every single dish — and how freedom, rotisserie chicken, and an ode to his mother’s tripe have defined the next chapter of his cooking. We talk accidental pork pie ravioli, scallop liver parfait, and the duck & caviar dish that took two and a half years to get right.
We also hear the story behind the infamous Twitter meltdown that followed a lukewarm review, discover his go-to Chinese tasting menu spot in Pimlico, and learn about the deep-fried rabbit he devoured in Lisbon, along with vinegar-soaked tripe sandwiches. He reflects on the pressure of cooking for Michelin legends who still make him “shit himself” when they walk in, and explains why the true mark of a great kitchen is when your 20-year-old chef teaches you something new.
Claude also opens up about his roots in Lyon — growing up in a family that made their own pâté, terrines and saucisson, and the traditional chicken quenelles in mushroom sauce his mother used to make. That heritage continues to shape how he thinks about food today. He speaks candidly about the stigma still faced by chefs and restaurateurs who dare to try and make money. But, as he says, you can love cooking and still know your worth.
From chaos to Canelé, Claude Bosi is a force of nature — and this is his story, told like you’ve never heard it before.
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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 we’re joined by Isaac McHale — the legendary Scottish chef behind the two-Michelin-starred Clove Club and neighbourhood favourite Bar Valette.
From his start as a fishmonger in Glasgow to one of London’s most quietly influential chefs, Isaac shares the raw, funny and fiercely honest story of how he got to the top. We talk scallops and truffle (and why he “f***ed it” but it still works), sardine sashimi that takes hours to prep, and the very real economics of running a fine dining restaurant in 2025. Along the way, we detour through midnight pasta with Massimo Bottura, Rene Redzepi slinging tacos in his kitchen, white truffle risotto in Napa, cod sperm in Japan, and his fried chicken that refuses to die.
Isaac reflects on why British produce is some of the best in the world, the lessons he learned from working with Mark Best, Brett Graham, and the early team at Noma, and the problem with tasting menus that move too fast — or guests who just want to talk.
This is a deep cut — rich with storytelling, hard-won wisdom, and just the right amount of chaos. A proper mise en place of a life spent in kitchens.
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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 Food Podcast, we sit down with David Ellis—restaurant critic and Going Out editor at The London Standard, and the man who inherited Fay Maschler’s legendary column.
Recorded at The Orange in Pimlico (a place David knows but has never reviewed), this episode is a no-holds-barred look at the realities of restaurant criticism—from the dishes that blew his mind to the meals that nearly broke him.
David talks about the awkwardness of replacing Jimmy Famurewa, why the pressure to be first in print still matters, breaks down what makes a five-star review, reveals why overhyped sandwich shops drive him mad (except Max’s), and explains why he just can’t recommend the River Cafe even though everyone else says it’s iconic.
We dive into the state of London’s dining scene today, and why it's become safer, more cautious, and—frankly—more boring. As he sees it, too many places are playing to formulas, not passion. There’s a creeping sameness to rotisserie chicken joints and bistros built to emulate proven hits like Josephine or Bouchon Racine. His feelings are just as strong when it comes to the nostalgia-fuelled revival of traditional pie and mash shops. Despite their place in London’s history, he found the food itself diabolical, even after following the exact rituals—ordering properly, adding the chili vinegar—he still left wondering why these places deserve saving at all.
He also shares his favorite meals of all time, from Pierre Koffmann’s legendary pig’s trotter to the surprise brilliance of sweetbreads at The Ritz, and a melon-sorbet combo that rewired his brain. Plus: the ice cream in St Ives, the secret market spots in Portugal, and the weekend food escapes he always dreams about.
Smart, sharp, and unsparingly honest, this is David Ellis exactly as you want him—funny, thoughtful, and completely unfiltered.
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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 we sit down with the inimitable Lee and Kate Tiernan, the creative force behind F.K.A. Black Axe Mangal—the boundary-pushing, heavy metal, nose-to-tail hotspot that changed London dining and earned cult status around the world.
They talk us through the BAM origin story, from their formative years at St. John to opening one of the most chaotic and exciting restaurants in London. We hear about the pop-ups that reignited Lee’s love for cooking, but not before the longest queue in Copenhagen nearly finished him.
There’s also tales of wild nights with Matty Matheson, getting stoned with Action Bronson, Cooking for Anthony Bourdain, bone marrow tributes to Fergus Henderson, banning the rudest customer they ever had (who happens to be a celebrity) and Lee’s unapologetic love for Domino’s. Plus: blue cheese handkerchiefs at El Bulli, bartering meals for socket repairs, and why sometimes the best thing you can eat is your mum’s ratatouille after being deported from Brazil.
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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 we're delighted to bring you another 'Legends Roundtable Restaurateur Special' where we're joined by 3 of the greatest restaurateur's in the country in Lady Ruth Rogers (River Cafe), Jeremy King OBE (Arlington, The Park & Simpsons) & Francois O'Neill (Maison/Cafe Francois) to unleash their wisdom and share their secrets to success, for an honest, warm, and often hilarious conversation about what it takes to survive and evolve in the restaurant industry.
Over the course of this round table, our guests reflect on the seismic shifts they've witnessed in the restaurant industry; from changing customer habits to the new responsibilities of creating inclusive and sustainable workplaces. Jeremy shares why humour and generosity matter more than rules, the great lesson he learnt from Nick Jones, why Corporates are ruining restaurants, the mistake of treating your customers as profit, why so many restaurants are stupidly chasing cheaper produce, why you should never get rid of a waiter, how a £2.25 bowl of soup can be as valuable as a second bottle of champagne, and his firm stance against dynamic pricing creep.
Ruthie opens up about building trust and fairness in the kitchen, the importance of rigour behind the joy, and how the River Café evolved to embrace a diverse, respectful, modern workplace, plus her great life lessons learnt over the years and flirts with a possible new River Cafe this year? Francois talks about learning to lead through energy and example, the quiet wins of helping young staff grow, and why patience and perseverance matter more than ever when building something lasting.
It’s a heartfelt look at a profession that can be punishing, beautiful, addictive, and transformative - often all at once. Whether you’re running service tonight or dreaming up your first menu, this one’s a must-listen.
Wit, wisdom, and perspective from three of hospitality’s most respected voices.
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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 sit down with Gabe Pryce — chef, writer, ferret-wrangler and co-founder of Rita’s in Soho.
From a legendary (and surreal) childhood acting debut in Casualty to the kitchens of New York and the streets of Mexico City, Gabe shares the winding path that led him to co-create one of London’s most beloved neighbourhood restaurants. We talk early days, industry heartbreaks, philosophical food writing, and why there’s no shame in simply wanting to make a great chicken roll.
He opens up about hospitality’s hidden emotional weight, the long game of writing scripts that may never get made, and what it means to speak out when the food world’s gatekeepers get it wrong. We also cover: ferrets named Lancelot, haunted basements, why London can’t quite crack pizza by the slice, and the pure joy of a lamb’s tongue dish that changed everything.
And if that isn’t enough, as always we get into Gabe’s ultimate foodie weekend (spoiler: it ends in New York with a very big-collared shirt), his most haunting kitchen day, and the underrated genius of Brooks Headley’s Superiority Burger.
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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 we're joined by the legendary actor, BAFTA-winning writer, and one half of People Just Do Nothing – Allan Mustafa, aka Seapa, aka MC Grindah – for a hilarious and heartfelt deep-dive into the meals that shaped him, and some hilarious stories from; firing Post Malone's guns at his house in LA, to helping trigger Craig David's comeback, to getting forcefully removed from a 'ping-pong' show in Bangkok to surviving a food disaster in Mexico!
Allan shares everything from the Kurdish-inspired dishes of his childhood to late-night eats in Prague and big family meals at Royal Nawaab. He talks about learning to cook for himself (shoutout Kurdish risotto), his go-to weeknight spots (Song Que gets a major nod), and where he heads when it’s time to celebrate (One Club Road and Mountain top the list).
We also get an incredible step-by-step guide to his dream foodie weekend in Marseille – from chai lattes and French-Tunisian couscous to rocky beach swims and street-level people-watching that feels straight out of The Wire.
To close it all out, Allan picks his perfect three-course meal, including a Kurdish stew, Czech duck with dumplings, and his controversial but justified love of profiteroles.
Warm, unfiltered, and full of great food recs – this is one of our faves yet.
And remember, use code GOTOBLINQ for one month free with our sponsor Blinq, and don’t forget to send in your wildest hospitality horror stories to – front of house, back of house, or just you as a customer - to competition@thegotopodcastcompany.com.
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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.
To celebrate 15 years of Koya — the quietly iconic udon bar that helped change the way London eats — we’re joined by its founders: John Devitt and Shuko Oda.
From early-morning queues to feet-kneaded noodles, we go behind the steam with the pair who brought serious broth and bounce to Soho. Shuko shares how a childhood in Japan shaped her savoury cravings, how miso soup became her first solo dish, and how Tokyo’s obsessive Italian food scene first lured her into the kitchen.
John reflects on what it took to build Koya as an outsider to the restaurant world, the challenges of scaling a niche, noodle-focused concept, and how a love of good service has shaped the way Koya welcomes people in. We hear about their early trips to Japan, the now-legendary specials board, and the tightrope walk of keeping things consistent while always evolving.
We talk burnt soy wings, kimchi holidays, and what it means to work in restaurants where holidays don’t exist — plus what makes a good noodle, how Koya scaled without losing its soul, and why Shuko still finds comfort in the simplest rice ball.
It’s a portrait of a restaurant that’s quietly influenced a generation — and the story of two people who put in the hours, trusted their instincts, and let the food do the talking.
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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 we're bringing you a very special episode indeed as we're joined by Ruth Leigh and Oli Brown, the owners of Updown Farmhouse in Kent which over the last couple of years has become to be recognised as the best restaurant led hotel in the country.
What started as a pop-up in a dilapidated 17th-century farmhouse has become a destination in its own right, serving wood-fired dishes that feel somewhere between rustic Italian trattoria and hyper-local British larder. Ruth and Oli talk us through how they built it — from sourcing wild boar from just up the road to accidentally catering half of Kent’s weddings (including Ben’s mum’s). We get into the reality of running a proper country restaurant, how they keep things romantic and real, and what makes Updown’s style of hospitality so special.
Plus: one dish for the Hall of Fame, the most underrated corner of Italy, and a love letter to anchovies.
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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.
