Think Hospitality Podcast

In this episode, James Hacon sits down with broadcaster, chef and restaurateur Julie Lin at Bonnie & Wild in Edinburgh, just ahead of the opening of her new concept, Tacos LAH.They discuss Julie’s Scottish Malaysian identity, the role of movement and migration in food, and how chefs can draw from different cultures with respect rather than flattening the story behind them. The conversation also explores spice, the problem with the word fusion, the realities of opening in a food hall and why community, communication and better role models matter so much in hospitality today.

James Hacon sits down with Lara Espírito Santo and chef George McLeod, founders of Lisbon’s acclaimed zero waste restaurant SEM.They discuss how regenerative sourcing, fermentation and using every part of an ingredient can create exceptional food while delivering strong commercial results. They also explore what larger hospitality businesses can learn from SEM, the industry’s role in transforming the food system and why closing the restaurant is not the end of their mission.