Hey folks, welcome back to the Scoop podcast.
This conversation was an absolute joy; I love talking to passionate front of house - maybe selfishly because that is what I do too. Ashley Best is the General Manager of 64 Goodge Street in Fitzrovia. Before this role, Ashley worked at Quality Chop House in Farringdon, Trinity in Clapham, and spent almost 10 years at The Ritz in Mayfair; he began his career as a chef before realising his strengths leaned towards guest-facing roles.
There was something about this conversation which reignited my love of the industry. I think we all need it now and again, a spark or a comment which brings us back to the reasons why we do what we do. There were a few things I learnt about Ashley’s leadership style: the recognition of value and forward-thinking, a desire to teach your team confidence in themselves and their abilities, and the importance of mentorship and real teaching. Ashley’s eloquent vernacular about the sector made it crystal clear that he has spent so much time becoming a master of his craft, relishing those repetitive tasks, focusing his efforts on guest experience and operational consistency, and gaining a seriously impressive knowledge bank.
A personal thank you to Ashley for really brightening my day, making me feel proud of what I do, and advocating for front-of-house recognition. If you are in a guest-facing role, I recommend giving this a listen.
I am Stella, and I’m gonna take you out for dinner.
Mentions:
Quality Chop House, Farringdon
Restaurant Gordon Ramsay, Chelsea
Kyle Adams, 64 Goodge Street
Alex Dalby, previously 64 Goodge Street
David Boland, Royal Academy of Culinary Arts
Tom Phillips, Restaurant Story
Lucy Wilson, head pastry chef at Buckingham Palace
Lewis Wilson, head pastry chef at The Ritz
Dr Hilary Cooke, Merlin Consultancy and Master Innholders Aspiring Leaders Diploma
Laura Raeside, Lost Village and Events Operations Consultancy
Will Davis, previously 64 Goodge Street
Laura Treharne, JKS Restaurants
Specialised Chef Scholarship, Royal Academy of Culinary Arts
Hey folks, welcome back to the Scoop x Rogues podcast.
Sometimes, my favourite podcast moments happen before I’ve hit record. It was a scorcher that day; I had cycled all the way to Spitalfields and arrived on the doorstep of The Golden Heart pub. Fumbling in my rucksack to check I had packed extra batteries, I awaited the arrival of the hospitality legend, and landlady of this iconic establishment - Sandra Esquilant. Once my co-host, Zac, and our guest, Gary Foulkes, had arrived, Sandra welcomed us with a beaming smile and open arms. She herded us into the left-hand side of the pub like cattle, whilst she sang Gary’s praises - informing me that not only was Gary one of the best chefs in London, but also a fabulous man all-round. As she handed out the pints and gave us all a cheers, I couldn’t quite believe this was how I was spending my day off.
Zac and I have talked about interviewing Gary since we first began recording our podcasts together. However, over the past year, he’s been busy opening a new restaurant - and earning a Michelin star quickly. We will forgive him for the wait! Gary Foulkes is the executive head chef at Cornus in Belgravia. Gary started in kitchens up in Chester, moving to Manchester a few years later to work with Gary Rhodes, and then to London. Throughout his culinary career, he has been an avid traveller; these adventures have truly shaped his own food identity and the belief that seasonality and taste take precedence over ostentation.
Thank you so much to Gary for meeting me and Zac at The Golden Heart pub, and to Sandra for closing off the area for us to record. If you’d like to hear regular updates of the Scoop podcast, follow me on Instagram @stellagent, and follow the podcast on Apple Podcasts or Spotify.
Mentions:
Gary Foulkes, Executive Chef at Cornus
The Square, St James’ (permanently closed)
***Link to our Scoop podcast with Kelly Cullen! ***
The Golden Heart, Spitalfields
Dim Sum Duck, King’s Cross
Rebekah Bruce, Angler
*Now in Toronto, opening Bar Eugenie this month!
What do I use to make this podcast?
Recording Equipment:
Zoom H5
ZDM-1 Podcast Mic Pack (x2)
Reaper Audio Editing Software
Matt Mawtus, Director of Food & Beverage at Hide
“I took the one less travelled by,
And that has made all the difference.”
Have I chosen the wrong path? I often deal with this internal battle myself; great angst and anguish regarding the reaching of some ‘unmeasurable potential’. Leaving my highly academic university with a 1st Class Honours degree, no one expected me to fall in love with restaurants. Aha, no! Not the culinary side, but the customer-facing side. Service became my thing, not chef whites and soignée cuisson. My friends were shocked, and my parents were cautiously intrigued. Sometimes, certain people remind me of that glimmering delight, that wholehearted desire to make guests feel completely astonished by the little details, the forward-thinking, and the knowledge.
Today I talked with Matt Mawtus, the Director of Food and Beverage of The Hedonism Group. This symbiotic group has a few members: Hide (a 1 Michelin-starred restaurant), Hideaway (a boutique cafe), Hedonism Wines, and The White Horse (a pub with a great focus on wine). Matt currently directs at Hide, Hideaway and The White Horse. Previously, he ran the opening team of Berners Tavern, and was also General Manager of Pollen Street Social. Before that, he worked at Hilton Hotels and Gordon Ramsay Restaurants.
Tremendously passionate and utterly professional, the beginnings of his career path eerily echo mine (hotelier school aside), as he went against the grain too. Dedicating his life to hospitality, he left school to pursue vocational education at the Scottish Hotel School and the University of Strathclyde. Matt has now won awards such as Winner of UK Young Waiter of the Year 2007 and GQ Front of House Personality of the Year 2017 - what a mentor!
“Service is what you do for somebody; hospitality is how you make them feel”
As a chef, your main role is to create delicious food. You prep all day to provide your guests with the concrete and real objective of your hard work. However, as a waiter, your roles and responsibilities are relatively intangible. Yes, you must ensure your guest is happy, note allergies, and turn your tables on time. Yet, in your subtly lies great skill, and this cannot be quantified. Your ability to read body language, to secretly eavesdrop on conversation at the correct moment, to overhear a celebration, to book a taxi so that they don’t need to wait outside and potentially miss the start of their West End show, to provide a handwritten list of all your recommendations for their next trip abroad, to rejoice at someone moving to London alone for their job promotion, to make people feel less lonely. To fall asleep at 2 am and start service 10 hours later, greet and connect with hundreds of guests all over again.
As our world becomes driven by AI and computer technology, people will yearn and crave connection more. We are a species that thrives from socialising.
I’m Stella, and I’m gonna take you out for dinner.
Find me!
Follow the podcast on Spotify and Apple Podcasts, and me on Instagram @stellagent for the latest updates.
Mentions:
Matt Mawtus, Director of Food and Beverage at Hide
Tori Slater, The Herd Collective
The Quality Chop House, Farringdon
Gordon Ramsay RestaurantsGabor Papp - Front of House Director at Woodhead Restaurant
Mandarin Oriental Hotel, Mayfair
Pollen Street Social, Mayfair (permanently closed)
1 Lombard Street, City of London
What do I use to make this podcast?
Recording Equipment:
Zoom H5
ZDM-1 Podcast Mic Pack (x2)
Reaper Audio Editing Software
So you’ve finished service on a busy Thursday night: it’s 2 am, you’re off tomorrow, and dying for a nightcap. You’ve been steadily drinking filter coffee up until around 9 pm, when your section got so busy that you then didn’t drink water until midnight. It’s safe to say you’re not ready for bed just yet. There’s this place down the road, and it’s open till 4 am. The bartenders wear painters’ overalls and mix cocktails like they are potions in a laboratory. Situated on Kingsland Road in Dalston, you’ll find the rather inconspicuous Bar with Shapes for a Name. Although its exterior may appear quiet and unsuspecting, everybody knows about this bar - it is infamous, a regular hospitality haunt, almost a rite of passage, some may say?
At the Bar with Shapes of a Name, Maria Kontorravdis is the red square. The other two shapes represent the cofounders, Remy Savage and Paul Lougrat. As an integral part of this operation, Maria tells me the founding ideas of this Bauhaus-inspired project. The Bauhaus movement teaches principles such as ‘form follows function’; behind the harsh industrial metal shutters hides the most beautiful, Bauhaus-style bar. You’re greeted by a cacophony of artistic mediums - mahogany-coloured wood shrouds the bar area, whilst some seats are rattan, others feature long, communal, primary-coloured cushions upheld by twists of burnished steel.
As Maria speaks, she explodes with knowledge and excitement; you can see how she captures the attention not only of guests, but also at the numerous events she gives presentations at. As our conversation comes to a close, I ask her how her next couple of months look. She pauses before relaying the multitude of events she is going to like the Bartenders’ Weekender in Brisbane, another in New York and one more in Mexico. This woman is on fire. She’s designed trainers for the St Germain liqueur company in her own time… her creativity, passion and unwavering desire to explore are extremely impressive.
I’m Stella, and I’m gonna take you out for a drink.
Today, I’m taking a step out of the kitchen and usual restaurant service to chat with Imme Ermgassen, one of the co-founders of Botivo.
Imme invited me into her home for the interview - her dining room table is beautifully busy with children’s toys, high chairs, and now my recording equipment. She begins to tell me about her career trajectory, including a casual mention that her twins are around the same age as her company. I lounge back with some coffee. She was hired by her co-founder after directly emailing him a PowerPoint presentation informing him exactly how she’d make his product even better - this woman is pretty damn impressive.
Botivo, the non-alcoholic, botanical aperitif was created by Sam Paget Steavenson (the founder of Rumrunner) when crafting cocktail menus for parties of the rich and famous like Ellie Goulding and the royal family. Together, Sam and Imme have created a product which features on menus all around the London restaurant scene: from Brat (where I work), Padella and Maison Francois. Imme is the brains behind the “big brand energy” shift which Botivo has adopted aiming to become a global brand; she is in charge of investment, strategy, brand, marketing and sales.
How all-encompassing do you imagine it can be being a founder? Disclaimer: you must give yourself over to an external dream. The ultimate challenge is how to crack a new market; Botivo does not advertise itself as a sober, non-alcoholic product. The company doesn’t push out dry January marketing campaigns, they even suggest that Botivo pairs well with booze like tequila. It is simply a delicious product and that’s that - used with or without booze. You can’t say “it’s a non-alcoholic version of gin/vokda” because it doesn’t exist to replicate something else.
Join me for a discussion with Imme, one of Hospitality’s Women of the Year 2025 (CODE Awards).
I’m Stella and I’m gonna take you out for a drink.
Mentions:
- Imme Ermgassen, co-founder of Botivo
- Sam Paget Steavenson, co-founder of Botivo and Rumrunner
- Martha Jenson, Bold Beans Company
Hey folks, welcome to Scoop. For far too long chefs have been at the forefront of hospitality’s social media stardom. Don’t get me wrong, I get it - chefs are often hidden, their work is presented and enjoyed by guests with relatively little interaction with those who created it. Yet, service is all out in the open, actually quite a vulnerable position to be in. We are constantly on show and consistently having our knowledge and social malleability tested.
About a month ago, coincidentally just before I completed my WSET Level 3 wine course, I sat down with Alex Price. Alex is the Head of Wine for Plates, the first vegan Michelin-starred restaurant in the UK. Beginning her wine career at Annabel’s and she has now worked at Beaverbrook, Bar Crispin and Plates. Alex has received many accolades and awards such as appearing on the Code 100 Most Influential Women in 2022 and being selected as one of Harpers’ top sommeliers in the UK in 2023.
Now having gained a more than worthy seat at the wine industry table, Alex encourages those to be empowered by their knowledge - wine is a constantly evolving landscape - the more you learn, the wider you realise your breadth of knowledge can become. I could really tell that Alex’s confidence and commitment to wine has been shaped by the women who helped her at the beginning of her career.
Scoop is broadening its horizons to front of house and our experiences in London.
Right then,
I’m Stella and Alex is taking me out for a drink
Mentions:
Find me!
Follow the podcast on Spotify and Apple Podcasts, and me on Instagram @stellagent for the latest updates.
What do I use to make this podcast?
Recording Equipment:
Zoom H5
ZDM-1 Podcast Mic Pack (x2)
Reaper Audio Editing Software
Good morning, and welcome back to the Scoop podcast. Working in hotels and restaurants over the past few years, I’ve had the chance to serve and meet many incredible people in the industry. While helping open the Mandarin Oriental Mayfair, I crossed paths with Kyle Lynch, the head chef of Ormer. In this episode, Kyle shares how studying away from home and working in the United States shaped his independence and confidence as a young chef. We dive into the dedication it takes to rise to the top in the kitchen, the intense physical and mental demands of hospitality, and how his culinary journey has led him back to a menu deeply connected to his Irish roots.
I’m Stella, and I’m going to take you out for dinner.
Mentions:
- Kyle Lynch, head chef of Ormer (Mayfair)
- Ormer, Mayfair
- Sofian Msetfi, executive head chef of Ormer
- Hayfield Manor, Cork
- The Oak Room, Adare Manor, County Limerick
- Michael Tweedie, executive head chef at Adare Manor
Find Me!
Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent for the latest updates.
What do I use to make this podcast?
Recording Equipment
Zoom H5
ZDM-1 Podcast Mic Pack
Reaper Audio Editing Software
Hey folks, welcome back to the Scoop podcast.
Before Christmas, my mum and I binge-watched the Great British Bake Off. I am used to watching lovely home bakers from around the country on this show but similar to many other watchers, Dylan Bachelet caught our eye. A rambunctious, sharp-witted and creative 19-year-old positively bursting to tell us of his dream to become a chef.
Now actively pursuing this dream at The Five Fields in Chelsea, and juggling his new-found fame, I managed to sit down with him to discuss choosing the path "less-trodden" let’s say by our peers, and rebelling against our shared norm.
Meeting Dylan reaffirmed to me how much I love this industry and the exciting, revolutionary people who enter it. This year’s Great British Bake Off audience got an insight into a young industry innovator, I look forward to seeing what he does next.
I’m Stella, and I’m going to take you out for dinner.
Mentions:
Soho Farmhouse Food Festival, Oxfordshire
Core by Clare Smyth, Notting Hill
Find Me!
Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent for the latest updates.
What do I use to make this podcast?
ROGUES X SCOOP - Adam Wood, Noble Rot Mayfair
Hey folks, Happy New Year. I hope everyone in the industry is getting a well-deserved rest this January and recuperating after a crazy busy Christmas period! To start off our 2025 Rogues x Scoop collaborations, Zac Whittle and I interviewed the man with the most shining mentions on the podcast to date - Adam Wood, head chef at Noble Rot in Mayfair.
Thrown in at the deep end, Adam has his fair share of crazy kitchen stories from The Square and Marcus Wareing’s The Gilbert Scott. Yet somehow the 17-hour work days weren't enough to put him off, he persisted.
Afterwards, Adam kept searching for more challenges and joined as part of the award-winning Perilla’s opening team. With stages at places like The Ledbury, Adam is now able to show off his own culinary creativity as head chef at Noble Rot Mayfair.
A big thank you to Adam for inviting us to Noble Rot, and I hope everyone enjoyed the latest episode. P.s I had a fantastic set lunch afterwards with my mum, thank you.
I’m Stella with my co-host Zac, and we’re gonna take you out for dinner.
Mentions:
Find Me!
Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent for the latest updates. Find Rogues restaurant in Cambridge Heath and on Instagram at @rogues_ldn
What do I use to make this podcast?
Hey folks, on today’s episode of Scoop we welcome Francesco Dibenedetto, the executive chef at Brooklands by Claude Bosi. Playing with pots and pans as toys as a baby, Francesco’s perspective of the culinary world is much greater than the plate itself. We talk about his family history on farms in Italy and his dedication to producers and growers especially in the UK and Italy utilising regenerative farming techniques. Francesco began working with Claude Bosi way back at Hibiscus in London.
I began recording this episode almost as soon as we sat down and I enjoyed the conversation so much that I haven’t edited anything at all.
I’m Stella and I’m gonna take you out for dinner.
A big thank you to Francesco for making time for me on his day off. Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent for the latest updates.
Mentions:
- La Gavroche (permanently closed)
- Hibiscus (permanently closed)
- L’Atelier de Joël Robuchon, Paris
- Bibendum, Sloane Avenue, London
- Alex Parker, head chef of Mary’s, Mayfair
Picture this, you go out for drinks and you get the “good” champagne. You know what you’re paying for: the craftmanship, the quality of the grapes and the production, and the labour - you get it. Now, do you consider the same factors when you wake up feeling slightly hungover, stick the kettle on and whip out a PG Tips teabag? Today, I’m here with Henrietta Lovell, the founder of the Rare Tea Company. Her aim is to revolutionise the tea industry by working directly with farmers and their tea gardens to ensure the people who make it are getting fair pay and a good wage. The consumer is educated about the true value of tea.
I’m Stella, and I’m gonna take you out for a drink.
A big thank you to Henrietta for inviting me to the Rare Tearoom in Farringdon and I hope everyone enjoyed the latest episode.
Mentions:
- 'Infused', Henrietta's Book
- Henrietta's tea mentions: Single Estate Lost Malawi English Breakfast , Rare Earl Grey
*Special mention to Ian Douglass, a Rare Tea employee and our photographer at the tea house!
Find Me!
Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent for the latest updates.
What I used to make this podcast:
Recording Equipment
Zoom H5
ZDM-1 Podcast Mic Pack
Reaper Audio Editing Software
ROGUES X SCOOP - Gabriel Waterhouse, The Water House Project
Hey folks, picture this: it’s 2016 and you’re wondering what to do for the weekend. This professional chef is doing a supper club at his flat in Bethnal Green, and you’ve heard it’s pretty special. You message a group of friends and call the chef only to find out it’s fully booked for the next… three months!
Here with another Rogues x Scoop collaboration Zac and I chat with Gabriel Waterhouse, the founder of The Waterhouse Project. Unusually, Gabriel started making his solo path pretty early in his career. Whilst working at Galvin La Chapelle, Gabriel hosted supper clubs at his London flat on his days off; this side hustle flourished into a fully-fledged site in 2021. Gabriel creates a new seasonal tasting menu every three months and each night (and Saturday lunch) there is only one time slot and every guest eats the same dishes at the same time. In a world in which we have an abundance of choice, why not treat yourself with being completely looked after?
This was such a wonderful conversation - the passion and the love that Gabriel brings to his work is evident: from the stories of working insane hours establishing his own business to the non-alcoholic pairings he and his team concoct, and the tranquillity of the kitchen space.
A big thank you to Gabriel for inviting us into his space and I hope everyone enjoyed the latest episode.
I’m Stella with my co-host Zac, and we’re gonna take you out for dinner.
Mentions:
- Rogues, Hackney
- Rogue Sarnies, Hackney
Find Me!
Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent for the latest updates. Find Rogues restaurant in Cambridge Heath and on Instagram at @rogues_ldn
What do I use to make this podcast?
Recording Equipment
Zoom H5
ZDM-1 Podcast Mic Pack
Reaper Audio Editing Software
Bar Levan
Today, I’m excited to chat with Mark Gurney and Matt Bushnell, the co-founders of Levan and Bar Levan in Peckham. Their journey is one of remarkable transformation—before venturing into the world of hospitality, Mark honed his skills in music and marketing, while Matt also dabbled in the corporate world as an environmental consultant. Now, they've turned their passions toward their love of the French gastronomic experience; creating spaces with exceptional French-inspired cuisine and making the lesser-known (but delicious!) wines of the Jura region more accessible to everyone.
Curious about the inspiration behind the name "Levan"? We’ll explore that along with a few of their favourite food and drink spots across London and insights on how they plan and decide the themes for their events. What do they believe is the secret to a successful business? Bums on seats! As a North/East Londoner join me as I get to know the delights south of the river.
I’m Stella, and I’m gonna take you out for dinner.
Mentions
Salon, Brixton (permanently closed)
Brat x Climpsons Arch, London Fields
Strictly Bangers Playlist, Spotify
Find Me!
Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent for the latest updates.
What I used to make this podcast
Recording Equipment
Did you co-found a rooftop bar at the age of 20, then manage that whilst opening another restaurant at 25 full time? Yeah neither did I, but my guest today Mike Davies did just that. Mike is the chef owner of The Camberwell Arms and Frank’s Cafe in Peckham.
Born in South London, Mike only properly considered being a chef once he had completed a year studying at The University of Manchester. He decided that the societal expectation and pressure to go to university didn’t fulfill him and he wanted to do something different. Before university, Mike worked at a local chippy as a head chef. With an already signed student lease in Manchester, Mike walked around the city, CV in hand and eventually landed his first proper chef role. Mike’s style of cookery was massively influenced by the stages he completed after leaving Manchester especially restaurants like St John Bread and Wine and The Ledbury. We discuss his experience cooking for the Sultan of Oman, how stages feel so different when you have more experience, and how comparison is the thief of joy.
On top of his culinary brilliance, Mike has written a beautiful cookbook called Cooking for People, which is out today - the 15th of August! This book teaches and helps you step by step through hosting people with delicious seasonal menus, prep lists and shopping lists. Mike had a period of burn-out a few years ago which led to him not enjoying the pressures of a kitchen as much as before; this book was born when Mike needed to fall in love with the enjoyment of cooking once again, and helping others feel the same. You can really feel his love of creating and exploring food.
I’m Stella, and I think i’ll be having dinner in tonight - fancy joining?
Mentions:
Mike Davies, chef owner of The Camberwell Arms and Frank’s Cafe, Peckham
Frank’s Cafe, Peckham
Simply Heathcote’s, Manchester
Stephen Williams, head chef of 40 Maltby Street
Texture, Marylebone (permanently closed)
St John Bread and Wine, Spitalfields
Magdelen, Southwark (permanently closed)
Johnathon Jones and Robert Shaw, The Anchor and Hope
James Lowe, head chef of Lyle’s
Lee Tiernan, head chef of Black Axe Mangal
The River Cafe, Hammersmith and Fulham
Find Me!
Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent for the latest updates.
What I used to make this podcast
Recording Equipment
Zoom H5
ZDM-1 Podcast Mic Pack
Reaper Audio Editing Software
Hey! It’s time for the next episode of the Scoop x Rogues collaboration. We are back for a natter with Meedu Saad, the head chef of Kiln in Soho. This establishment holds a special place in my heart - many first dates and fun nights out have started at Kiln and I was so excited to chat with the man behind the coals.
Born and raised in Tottenham, North London, Meedu was introduced to many different cuisines from a young age as his father is Egyptian, his mother grew up in Chicago, and his maternal grandfather is Polish and Russian. Although this suggests the romantic notion that he always wanted to be a chef, he initially set his sights on becoming a creative - a musician, an artist. After switching his college studies from fine art to culinary arts, he became one of the top students at his college. After graduating, he worked in The Playboy Club, Mayfair (not as a bunny before you ask), and he divulges some crazy stories! You may wonder what his experience was like working for large hospitality corporations like hotels, or feel comforted by the fact that Meedu wasn’t sure about his career until he found the right job with the Super 8 Group. Kiln completely changed Meedu’s approach to suppliers and produce. Super 8 whisks their team away to visit far corners of the world like Thailand and also closer to home in Devon, offering vastly different but rewarding experiences for their colleagues. And despite all of Meedu’s culinary experience, his favourite condiment is probably the same as yours.
I’m Stella with my co-host Zac, and we’re gonna take you out for dinner.
A big thank you to Meedu for giving us his time and I hope everyone enjoyed the latest Scoop x Rogues episode.
Find Me!
Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent and @rogues_ldn for the latest updates.
Mentions
What I used to make this podcast
Recording Equipment
Good morning folks! Apologies for going MIA for the past few weeks I have been opening a new hotel in Mayfair!
In this episode, I visited another hotel to chat with Patrick Powell, the executive head chef at Midland Grand Dining Room. This restaurant resides inside the iconic and beautiful Renaissance St Pancras Hotel.
Patrick mans the kitchen and the pass at Midland Grand. In 2019, he also opened Allegra in Stratford. Both of his restaurants offer different gastronomic experiences. Allegra is his more innovative and modern exhibition whereas Midland Grand still maintains its history through the menu - a glimpse of French cuisine at our Eurostar gateway. Previously Patrick has worked at Cutler and Co in Australia, L'Ecrivain in Ireland and Chiltern Firehouse in London.
Patrick and I discussed how much he valued travelling around the world for work, especially to Australia, the challenging environments of tough kitchens, and the rite of passage of realising that you may be acting too big for your boots. Patrick emphasises the need to take your time to learn.
I loved listening to Patrick’s many stories and his incredible career history, I hope you do too.
I’m Stella and I’m gonna take you out for dinner.
For regular updates on new podcasts please follow me on Instagram @stellagent and @stellas_scoop. This podcast is available on Spotify and Apple Music.
Mentions:
Patrick Powell, Executive head chef at Allegra, Stratford and Midland Grand Dining Room, King’s Cross
https://www.instagram.com/ppowellchef/?hl=en
Midland Grand Dining Room, King’s Cross
https://www.midlandgranddiningroom.com/
Allegra, Stratford
https://www.allegra-restaurant.com/
Seb Meyers, head chef of Planque, Dalston
https://www.instagram.com/sebastianfmyers/
Planque, Dalston
L'Ecrivain, Dublin, Ireland (permanently closed)
https://en.wikipedia.org/wiki/L%27Ecrivain
Cutler and Co, Fitzroy, Australia
https://www.cutlerandco.com.au
The Square, Mayfair (permanently closed)
https://en.wikipedia.org/wiki/The_Square_(restaurant)
Pollen Street Social, Mayfair
https://www.pollenstreetsocial.com
Wild Honey, St James’
https://www.instagram.com/wildhoneystjames/?hl=en
Anthony Demetre, Chef/Proprietor of Wild Honey
https://www.instagram.com/anthony_demetre/?hl=en
Nuno Mendes, executive head chef of Chiltern Firehouse
https://www.greatbritishchefs.com/chefs/nuno-mendes
Chiltern Firehouse, Mayfair
https://www.chilternfirehouse.com
The Ritz, Mayfair
Perilla, Stoke Newington
https://www.perilladining.co.uk
John Chantarasak, head chef of Anglothai
https://www.greatbritishchefs.com/contributors/john-chantarasak
Sertac Dirik, ex-head chef of Mangal II
https://www.instagram.com/sertacdirik/
Mangal II, Dalston
Harry Handelsman, owner of Allegra and Midland Grand
https://en.wikipedia.org/wiki/Harry_Handelsman
https://www.manhattanloft.co.uk/about-us/
Darren McHugh, Head of Operations at Restaurant Story and Story Cellar
https://www.instagram.com/darrenlmchugh/?hl=en
The Ledbury, Notting Hill
Morchella, Farringdon
https://www.morchelladining.co.uk
Oma, Borough Market
Bout time for a new podcast folks! On this week’s Scoop, Zac and I are introducing you to the sweetheart of the pastry, who knew from day dot that desserts were going to be her forte. Kelly Cullen is currently the head pastry chef at Allegra, in Stratford and has worked previously at other incredible restaurants like Cornerstone and Angler. Beginning her career in culinary training, she worked at Claridge’s Hotel and soon realised that a smaller, tight-knit team was what she loved most.
Due to the open kitchen at Allegra and Kelly enjoying a good chat with her guests, I knew this podcast would be a corker. Listen to us chat about what makes the best dessert - whether that is nostalgia, taste, texture, beauty, elegance or just comfort. We also learn about how her mentors gave her some seriously tough love and her addiction to the buzz of a brilliant service. Whilst we discuss the difficulties of being female within a historically masculine environment, we also touch on the potential benefits being a woman brings us within hospitality.
So without further ado, listen to Kelly demonstrate that the proof is in the pudding. Join me and Zac for our newest Scoop.
Mentions:
https://www.instagram.com/kellycullenxx?igsh=ZGRra2Rnb3VoNHk1
https://www.instagram.com/allegrarestaurant?igsh=MXRldGt1cmp4bGRsMw==
https://www.instagram.com/rogues_ldn?igsh=MWJxZ2t0a3J2em85dg==
https://www.instagram.com/morchelladining?igsh=MWE1bzlmaHpya3FqYQ==
https://www.instagram.com/cornerstonehackney?igsh=MTlmNGw5YWx1amE4cQ==
https://www.instagram.com/claridgeshotel?igsh=ZXpidG4yYnpybmNk
https://www.instagram.com/angler_restaurant?igsh=MTJhdDZxeTNoeTlteA==
https://www.instagram.com/davidbcox87?igsh=czJoeTkwOWtkYWxs
https://www.instagram.com/adamegwood?igsh=aXVxc3Q4b2dhd2Nt
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448 Roman Rd, Old Ford, London E3 5LU
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From military bases to gyms to pubs and now to a bourbon bar, Ryan Sheehan has a plethora of stories up his sleeve. Growing up in Savannah, Georgia in the Deep South, Ryan has a passion for bourbon and his bar lies beneath Counter 71, a chef’s table restaurant in Shoreditch. Exploring bourbon, Ryan alongside Angela (his protege) has created a list of classic, historical and signature cocktails. One example of this is their old-fashioned washed with bacon fat and sweetened with maple syrup.
Throughout our conversation, Ryan and I talked about his entrepreneurial drive; he has always loved his autonomy. Also, we touched on his resilience in relation to his work and personal life. Talking to a bartender, I always thought that alcohol would take the stage in terms of creativity and mixology. However, at Low Country, Ryan is also acutely interested and supportive of cultivating a unique variety of non-alcoholic options.
I was captivated by Ryan’s outlook on his career and the twists and turns that one takes in the pursuit of ambition, necessity and eagerness to learn. I hope you enjoy this episode and with that, I would love to introduce you to Ryan Sheehan.
I’m Stella and I’m gonna take you out for a drink.
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