Grilled by The Staff Canteen – Détails, épisodes et analyse

Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean.

This episode comes with a content warning: mentions mental health struggles and suicide.

In this episode of Grilled, Mark talks to Tobie-Anna Durk, Chef and Founder of Kelly’s Cause Foundation.

Tobie-Anna trained at Le Cordon Bleu, where she met Kelly. Working across London, Tobie-Anna became Head Chef at the restaurant Kricket in Brixton. 

After the loss of Kelly, Tobie-Anna started Kelly’s Cause to honour her friend’s legacy and strive towards a better understanding of mental health within the hospitality industry.

Kelly’s Cause is the UK’s leading Mental Health First Aid training for hospitality.

In this episode, Mark and Tobie-Anna discuss how hospitality needs to change to accommodate mental health struggles and the importance of mental health ambassadors in a workplace.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.
 
 If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute 

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Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean.

In this episode of Grilled, Mark talks to Dan Cox, Chef Owner of Crocadon Farm.

Crocadon Restaurant opened in February 2023, and is located in St Mellion, South East Cornwall. The restaurant is based on a 120-acre organic farm and housed within a historic barn the result of years of hard work for Dan and his team.

Dishes on the Crocadon menu change regularly, presenting Dan Cox’s reactive approach to cooking inspired by what is harvested from the farm that week. Ensuring each plate of food is as rooted in nature as it can be, his aesthetically pared-back yet technically complex cooking style draws on elements of his classical training, whilst still reflecting the humble and rugged facade of Crocadon’s Cornish backyard.

In this episode, Mark and Dan discuss the innovative ways chefs and restaurant owners can minimise waste, source ingredients from farm-to-table, and create menus that not only deliver the best flavours, but also respect the planet.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.
 
If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute 

Support the Show.

Support the show

Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our second episode in collaboration with The Chef JKP Podcast.

James Knight-Paccheco is putting his spin on Grilled, putting this week's  guest,  Award Winning Interior Designer Govind Shepley under the Grilled Spotlight. 

Creativity is a fundamental aspect of interior design, and Shepley's approach to his craft is deeply rooted in collaboration and understanding the needs and desires of his clients. In this episode of the ChefJKP Podcast, he highlights the importance of working closely with chefs and owners to create spaces that not only reflect their vision but also enhance the overall dining experience. 
By involving the chef from the start, Shepley ensures that the design of the space aligns with the culinary concept and creates a cohesive and immersive experience for diners.

ChefJKP and Govind discuss:

• Designing with Chefs for Kitchen and Interiors
• Joining F&B Leaders and Designing for Jamie Oliver’s Establishments
• Pressure and Challenges in Design Industry
• Design Industry Differences: London vs Dubai
• Confidence and Client Relationships in Design Projects

You can follow Govind on HERE

You can follow The Chef JKP Podcast on HERE

This podcast is sponsored by Twentyone06, for information head over to www.twentyone06.com

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