Meet The Chefs

Today, I'm joined by one of the co-founders of the Athletic Brewing Company, John Walker. Since its foundation, the company has come to dominate the market in its early stages in the US and is now growing in the UK and Europe.On the show, we talk about the low alcohol industry, the company's manufacturing process, the benefits of B-Corp, and more!Thanks again to John for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! Hosted on Acast. See acast.com/privacy for more information.

Today I'm joined by Will Etherington, the director of sales and marketing at Technivorm-Moccamaster USA. The company have been a pioneer in drip coffee since it started out in Amsterdam in 1964. Today, they continue to innovate on sustainability and processes whilst still building all their machines in the Netherlands.In this show we talk all things Moccamaster, the coffee industry, and much much more! Hosted on Acast. See acast.com/privacy for more information.

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance.In this episode, I interview Linda Boardman, the CEO of Bragg Live Foods. We discuss Linda's background in the natural foods industry and her journey to becoming the CEO of Bragg. After that, we speak to the history and values of Bragg, with a focus on their flagship product, apple cider vinegar. Linda explains the health benefits of apple cider vinegar and how Bragg ensures the quality and sustainability of their products. Lastly, we discuss the importance of certifications like B Corp and the challenges of navigating different labelling standards in different countries. https://www.bragg.com Hosted on Acast. See acast.com/privacy for more information.

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance.On this episode, I sit down with Phil Graves, CEO of Meati. We discuss the revolutionary protein made from mushroom roots. Meati aims to provide a sustainable and delicious alternative to traditional meat with the use of a mushroom root protein which is a complete protein free from saturated fat and cholesterol. Meati's growth has been rapid, expanding from 6 supermarket locations to 7,000 in just over a year.In addition to that, we talk about the balancing of ethical missions and profit in business, the problems this industry has had, and the company's goal to make mushroom root protein accessible to people of all income levels globally.https://meati.com Hosted on Acast. See acast.com/privacy for more information.

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance.On this episode, I talk with William Dissen. Chef Dissen is a leader in the world of sustainable and seasonal eating. As well as being Head Chef at The Market Place Restaurant, he has spent his career doing everything from appearing on TV shows with Gordon Ramsey to lobbying Washington.Will has won countless awards for his work and has now released his debut cookbook focussed on making sustainable and seasonal eating approachable for all. In this episode, we talk about that, his career, and his ethos. Enjoy!http://www.marketplace-restaurant.com/https://www.amazon.com/Thoughtful-Cooking-Recipes-Rooted-South/dp/1682688089 Hosted on Acast. See acast.com/privacy for more information.

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance.On the second episode, I chat with the founder of Love Raw Chocolate co-founder and CEO Rimi Thapar. After starting out more than a decade ago, the brand is now a true market leader in the vegan chocolate industry.This conversation sees us talk about the Rimi's unconventional journey, Love Raw's rapid growth, the retail food market, and more!⁠https://eatloveraw.com/ Hosted on Acast. See acast.com/privacy for more information.

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance.On the second episode, I chat with the founder of North Star Coffee Roasters' co-founder and CEO Holly Kragiopoulos. They've come a long way from when they started out as the only coffee roasters in Leeds in 2013 and now sell all over the country as well as out of retail stores in their home city.This conversation sees us talk about the company's journey, the challenges that the founders have faced, Holly's views on the coffee industry, B Corps, and more!https://www.northstarroast.com Hosted on Acast. See acast.com/privacy for more information.

Welcome back to the first episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance.On the first episode, I sit down with the founder of ManiLife peanut butter, Stu MacDonald. In an extraordinary and scarcely believable story, Stu and his friends have changed the face of a global market worth nearly $6 billion. Along the way, Stu has picked up expertise in the food industry and fills us in on his story, peanut butter markets around the world, the challenges of scale, and how ManiLife is staying true to its routes.Thanks again to Stu for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠website⁠⁠⁠⁠ and the ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of Ethical Edibles!Timestamps00:00  Exploring Ethical Edibles: A Chat with Mani Life Peanut Butter Founder03:50  The Wild Journey of Starting a Provenance-Led Peanut Butter Brand08:40  Revolutionizing Peanut Butter Manufacturing: A Journey to Success18:40  The Peanut Butter Market: A Deep Dive into Cultural Preferences, Brand Strategies, and Supplier Relationships23:58  The Impact of Climate Change on Food Supply and the Almond Butter Market28:00  Exploring the World of Nut Butters: From Origins to Organic31:34  Insider's Favorite Butter, Cocoa, and Collaborations Revealed!35:12  Ultimate Dream Dinner Party with Peanut Butter Infused Dishes39:25  Ultimate Dinner Party Menu Revealed with Special Guest and Almond Butter Recommendation Hosted on Acast. See acast.com/privacy for more information.

Welcome back to another episode of Meet The Chefs! I'm still here in Vienna to talk to Jaromir about his truly unique restaurant. Here, everything is delivered by railway - it's really quite extraordinary and the technology behind it is fascinating.Be sure to check out the full article on the restaurant and other Vienna spots when they go live on my website www.olieatsitall.wordpress.com and be sure to subscribe and check out the Instagram https://www.instagram.com/olieatsitall/ for more! Hosted on Acast. See acast.com/privacy for more information.

Hello and welcome back to the show. Today I am speaking to Alex Watson about Renais, the gin brand that he founded alongside his brother Emma.We covered a lot of ground in this one, speaking about Alex's background in the industry, the congested nature of the spirit market, and what makes Renais different.Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!  Hosted on Acast. See acast.com/privacy for more information.

Today on the show I'm joined by Anjula Devi: chef, cookbook writer, and consultant chef for Manchester United. Her new book, 15 Minute Indian, builds upon her goal to modernise Indian cuisine with simplicity and healthier options.In this chat we cover her background, her journey into food, what it means to adapt traditional recipes, and more!You can, of course, pre-order her book now at this link.Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!  Hosted on Acast. See acast.com/privacy for more information.

Today I'm joined by Andy Robinson, the head chef of Treadwell Restaurant, Oxford. Inside the new hotel, The Store, I spoke to Andy about the challenges of starting somewhere from scratch, menu design, and more!Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!  Hosted on Acast. See acast.com/privacy for more information.

Henrique Sá Pessoa has led a remarkable career. He first trained in a culinary college out of high school in the US. From there, he travelled around the world before settling back in Portugal and establishing himself as one of the country's most exciting young chefs.Now, he runs restaurants all around the world, including his 2 Michelin-starred flagship, Alma, in Lisbon. In London, his JOIA restaurant sits on a roof terrace overlooking the Battersea Power Station redevelopment.On this episode we talk about all of that, how his career came full circle, and what the future might hold for hospitality.Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! Hosted on Acast. See acast.com/privacy for more information.

We've got a very special episode for you today. Last weekend, I visited The Terrace Rooms and Wine in Ventnor, Isle of Wight. Tom has had a remarkable career, that you'll hear all about in out interview, but what he's doing now is even more fascinating.With just six rooms, him and his partner Ashley have built a haven for wine lovers on the island and beyond. As you'll hear, it has a unique focus on food and drink, with almost all of the work falling to them.What they have built is remarkable and I absolutely loved this chat - I hope you do too! Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! Hosted on Acast. See acast.com/privacy for more information.

Stacks Diner has been bringing American diner culture to the US since they opened and today I sat down with the brains behind the operation. This has been long in the planning and their unique blend of foods, cultures, and knowledge on design has made for an incredible space.And on Door 74, you can find their place and experience the work they do at this link!Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! Hosted on Acast. See acast.com/privacy for more information.

Vivek Singh and the Cinnamon Club have become synonymous with modern Indian cuisine since the doors first opened in Westminster in 2001.Today, he sat down with me in the old Westminster Library which his restaurant inhabits to discuss his start in hospitality, how far his restaurants have comes, and what it means to rediscover Indian cuisine.Thanks again to Vivek for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! Hosted on Acast. See acast.com/privacy for more information.

In 2016, Rob Fink made the leap from a career in law to set up Big Drop Brewing, one of the UK's very first non-alcoholic beer makers.Since then, the market has exploded with Big Drop at the forefront and in this chat, Rob offers insight into his journey, the state of the market, and where it might be headed.Thanks again to Rob for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! Hosted on Acast. See acast.com/privacy for more information.

Tom Aikens needs very little introduction. He has had a remarkable career to date from becoming the youngest-ever British two Michelin starred chefs to running countless restaurants around the world.In this conversation we talk about that journey, how the hospitality industry has changed, and what more it needs to do.Thanks again to Tom for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! Hosted on Acast. See acast.com/privacy for more information.

Jun Tanaka has had a remarkable career that saw him work in some of the country's best-regarded restaurants. Since 2015, he has run The Ninth on Charlotte Street in London's Fitzrovia.This episode sees us talk about his journey, his views on the industry, and more.Thanks again to Jun for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! Hosted on Acast. See acast.com/privacy for more information.

Café Britaly is a playful exploration of British cafe culture with a Britalian twist, combining British and Italian cuisine. The owners, Richard and Alex, have created a menu that is fun, creative, open, and exploratory in their approach to food. In this episode, we discuss the joys and challenges of opening a new restaurant, the pair's extraordinary backgrounds, and the state of the industry as a whole.Thanks again to Richard and Alex for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show! Hosted on Acast. See acast.com/privacy for more information.