What happens when a chef walks away from the traditional kitchen and builds something entirely his own?

In this episode, we speak with Eddie Shepherd, the self-taught, plant-based chef behind The Walled Gardens—a solo tasting menu experience run from the ground floor of his home in Manchester.

From his early days as a philosophy student and dishwasher to pioneering a new model for modern fine dining, Eddie opens up about creativity, burnout, independence, and what the future of food could look like outside the restaurant industry.

Whether you're a chef, creative, or dreamer rethinking your path—this episode is for you.

🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.

🎙️ Hosted by Furqan from the Fugitive Chefs Podcast

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Podcast Instagram : https://bit.ly/43ndATO

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Apple Podcasts : https://apple.co/43vBtbT

🔗 Connect with Eddie Shepherd

Instagram: eddiesheps

Linktree: http://bit.ly/45j6TmX

00:00 – Intro: Meet Eddie Shepherd

01:04 – From philosophy student to dishwasher to chef

02:17 – Self-teaching science and technique without culinary school

03:56 – Thoughts on culinary education vs. on-the-job learning

06:58 – Why Eddie went plant-based early in his career

09:25 – El Bulli, Ferran Adrià & the spark of creativity

11:28 – Working in early vegetarian restaurants in the UK

13:41 – Why he had to create his own learning platform

15:35 – Starting with blogs, e-books, and early YouTube

18:30 – Thoughts on social media & content in the chef world

20:43 – What is *The Walled Gardens*?

25:24 – Learning business skills as a solo chef

27:35 – Turning discarded ideas into creative content

28:26 – Are you ever really “ready” to start?

31:58 – A week in the life of Eddie’s micro-restaurant

35:20 – Long hours, legality, and independence vs burnout

39:01 – Mental health, creativity, and protecting the self

41:06 – The cost of sustainability and staff balance

44:00 – Family support & impact on personal life

48:37 – What’s next for Eddie & The Walled Gardens

51:07 – Advice for chefs ready to start something of their own

54:10 – Final reflections and close