Hi I’m Stella and this is my podcast Scoop. Through chefs, managers, servers and suppliers, I learn about how the hospitality industry can be an exciting, lucrative and innovative career pathway. I speak to passionate business owners, restauranteurs and the skilful workers behind the closed doors and hot grills. Join me on my quest to deep dive into the London food sphere.
Having studied an interdisciplinary degree at UCL I always thought my future was in the corporate world, these conversations have opened my eyes to the many possibilities that lie ahead.
Your loving server,
Stella
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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.
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!
Scoop x Rogues - Gabriel Waterhouse, The Water House Project
dimanche 15 septembre 2024 • Durée 01:10:58
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.
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.
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?
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.
Patrick Powell, Allegra and Midland Grand
mardi 18 juin 2024 • Durée 01:07:24
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
Josean Balotin, Mountain
dimanche 19 mai 2024 • Durée 52:29
Data analyst turned Michelin Star chef, no one can deny that Josean Balotin, the head chef at Mountain deserves all the recognition he has received. Born and raised in Brazil, it isn’t surprising that the culinary world would whisk him away from his office desk as his mum is a pastry chef. Moving to London a mere 10 years ago, he began working as a kitchen porter and from day one he was determined to succeed; working full-time at restaurants and completing stages on almost all of his days off. Being swept off his feet by the Super 8 group, Joe worked his way up the ranks from chef de partie at Brat to head chef at Brat x Climpson’s Arch within 2 years.
Listen as Joe and I discuss what makes the food and produce at Mountain so special. Name another restaurant in central London that makes homemade cheese on-site?! We chat about how the restaurant functions collaboratively and imaginatively and the joys of working in an open kitchen. Mountain received a Michelin Star 6 months after opening its doors, listen to hear all about the glitz, glamour and grind.
I’m Stella and I’m gonna take you out for dinner.
Mentions:
Josean Balotin
https://www.instagram.com/joseanbalotin?igsh=MTM5NHE3bTQ1YnlzNQ==
Tomos Parry, executive chef, founder and co-owner of Brat, Brat x Climpson’s Arch and Mountain
https://www.instagram.com/tomos_pp?igsh=bmV1czA5cDV6aHZi
Steve Parle
https://en.m.wikipedia.org/wiki/Stevie_Parle
Brat, Shoreditch
https://www.instagram.com/bratrestaurant?igsh=M2QwNTdsYmdlcm9j
Brat x Climpson’s Arch, London Fields
https://www.instagram.com/brat_climpsonsarch?igsh=cGUxN2Y5djVlMHB3
Fabrizio Romano, head chef at Brat x Climpson’s Arch
https://www.instagram.com/fabrizioromanof?igsh=ZmNjZWpxMnZndGQ=
Keegan Misanchuk, head chef at Brat
https://www.instagram.com/keeganmisanchuk?igsh=MTA3eDl2aGdkdjR2Mw==
Suzi Mahon, head pastry chef at Mountain
https://www.instagram.com/suzirosalind?igsh=MWhramlmMmFzeDN3OA==
Lucy Brierley, general manager at Mountain
https://www.instagram.com/lucibri?igsh=aTBuZ2NxZjA2M2U5
Holly Willcocks, head of wine at Mountain
https://www.instagram.com/hollywillcocks?igsh=azB0MDZyYWZxbzE1
Songsoo Kim, head of sourcing and development at Super 8 Group
https://www.instagram.com/kim_songsoo?igsh=d2p6ZmllcmNhaGh0
Manteca, Shoreditch
https://www.instagram.com/manteca_london?igsh=MXF6M2F1Z3ozNm51ZQ==
Kelly Cullen, Allegra
mercredi 1 mai 2024 • Durée 01:01:01
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.
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.
“Service is what you do for somebody; hospitality is how you make them feel”
Matt Mawtus
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.
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
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