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Dive into the complete episode list for Grilled by The Staff Canteen. Each episode is cataloged with detailed descriptions, making it easy to find and explore specific topics. Keep track of all episodes from your favorite podcast and never miss a moment of insightful content.
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Mark McCabe with Tobie-Anna Durk | 19 Aug 2024 | 00:58:14 | |
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 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. | |||
| Mark McCabe with Dan Cox | 05 Aug 2024 | 00:54:44 | |
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.
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. | |||
| James Knight-Paccheco and Govind Shepley | 18 Jan 2024 | 01:08:46 | |
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.
ChefJKP and Govind discuss:
You can follow Govind on HERE | |||
| S3 Ep13: Kenny Atkinson And Michael O'Hare | 12 Apr 2021 | 00:51:06 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the sixth of seven episodes co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited seven exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Kenny Atkinson from Michelin-strred House of Tides in Newcastle. Join us as we talk about fine dining in Newcastle, how Kenny met Michael at his first restaurant The Blind Swine in York and how much shit you can put in a brownie before anyone would notice....If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S3 Ep12: Poppy O'Toole And Michael O'Hare | 05 Apr 2021 | 01:19:44 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the fifth of seven episodes co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited seven exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Poppy O'Toole, before Coronavirus she worked at All Bright in London but after losing her job she started creating cooking videos for TikTok - she now has 1.5 million followers. Join us as we talk about being a social media influencer, why she took to social media to call out a conversation we had with Gareth Ward on this podcast and what needs to happen to stamp out misogyny and sexual harassment within hospitality.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S3 Ep11: Marty Lau And Michael O'Hare | 29 Mar 2021 | 00:54:30 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the fourth of six episodes co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Marty Lau from The Araki, join us as we talk losing three Michelin stars, The Araki experience and stripper names.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S3 Ep10: Lee Tiernan And Michael O'Hare | 22 Mar 2021 | 00:40:10 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the third of six episodes co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Lee Tiernan from Black Axe Mangal, join us as we talk being provocative, not being a sell out and delivery boxes.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S3 Ep 9: Trevor Moran And Michael O'Hare | 15 Mar 2021 | 00:52:17 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the second of six episodes co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited six exciting guests to join him and myself each week.Our guest on this episode is Trevor Moran from Locust in Nashville, join us as we talk Scottish karaoke, dumplings and dealing with criticism.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| A round up of Grilled and what you can expect from this chef and hospitality podcast | 09 Mar 2021 | 00:01:53 | |
A round up of Grilled and what you can expect from this chef and hospitality podcast | |||
| S3 Ep8: Gareth Ward And Michael O'Hare | 08 Mar 2021 | 01:01:08 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This is the first of six episodes co-hosted by Michelin-starred chef Michael O'Hare from Man Behind The Curtain in Leeds. He has invited six exciting guests to join him and myself each week.Our guest on this episode is Gareth Ward from Ynyshir, join us as we talk excessive Jager drinking, true hospitality and eating onion rings in the shower.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S3 Ep7: Liam And Ryan Simpson-Trotman | 22 Feb 2021 | 00:56:43 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this final episode of Keeping it in the Family, we caught up with Liam And Ryan Simpson-Trotman from Orwells. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S3 Ep6: Alain Roux And Michel Roux Jr | 15 Feb 2021 | 00:48:47 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode, as part of our Keeping it in the Family theme, we caught up with Michelin-starred Alain Roux and Michel Roux Jr.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S3 Ep5: Michaela And Tom Kitchin | 08 Feb 2021 | 00:52:18 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode, as part of our Keeping it in the Family theme, we caught up with Michaela and Tom Kitchin owners of Michelin-starred The Kitchin in Edinburgh and The Kitchin Group.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| James Knight-Paccheco and Tom Allen | 11 Jan 2024 | 01:02:06 | |
Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our first episode in collaboration with The Chef JKP Podcast. James Knight-Paccheco is putting his spin on Grilled, putting his first guest Chef Tom Allen under the Grilled Spotlight.
ChefJKP and Tom discuss:
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| S3 Ep4: Katy And Simon Hulstone | 01 Feb 2021 | 00:50:27 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode, as part of our Keeping it in the Family theme, we caught up with Katy and Simon Hulstone from Michelin-starred The Elephant.We found out what Simon's most annoying habit was, why they would recommend working with family and how important it is to understand what your customers want.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S3 Ep3: George And Simon Bonwick | 25 Jan 2021 | 00:53:00 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode, as part of our Keeping it in the Family theme, we caught up with George and Simon Bonwick from Michelin-starred The Crown at Burchetts Green.The father and son explained why they work well together, why Simon will never hang up his chef knives and their pet peeves about each other!If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S3 Ep2: Jordan And Majken Bailey from 2 Michelin-starred Aimsir | 18 Jan 2021 | 00:42:39 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode, as part of our Keeping it in the Family theme, we caught up with Jordan And Majken Bailey from two Michelin-starred, Aimsir in Kildare.They've been closed more than they hav ebeen open due to covid but despite this they were awarded two stars just five months after the launch of their first solo project together.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S3 Ep1: Chris And James Tanner | 11 Jan 2021 | 00:56:30 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.We talk to brothers Chris and James Tanner about running a family business, they tell us about why the relationship works and share stories from working with the Rouxs and their 22 years in business together. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S2 Ep51: End Of Year Special | 28 Dec 2020 | 00:24:27 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode we round up some of the most listened to podcasts of 2020 - it features Jason Atherton, Lisa Goodwin-Allen, Adam Handling, Graham Garrett, James Cochran and Daniel Clifford and Mark Abbott. Please support the petition for a Hospitality Minister by signing here: https://petition.parliament.uk/petitions/552201If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S2 Ep50: Alex Webb on winning MasterChef:The Professionals 2020 | 21 Dec 2020 | 00:27:35 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.We caught up with MasterChef:The Professionals 2020 winner Alex Webb.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S2 Ep 49: Lee Skeet on hitting rock bottom | 14 Dec 2020 | 00:39:58 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.How do you know when you've hit rock bottom? When he suffered a life threatening accident which almost took his life and that of his son, Lee Skeet thought he had, but his predicament was going to get a lot worse before getting better. The ex-Hedone chef had plans to open his own restaurant when he and his son were run over.Immobilised and unable to work, the chef lost his passion. He moved to Cardiff, which left him in a state of isolation, and didn't think about cooking for years.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S2 Ep 48 : Gavin Gordon | 07 Dec 2020 | 00:35:47 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Fifteen graduate Gavin Gordon had only recently joined The Hut on the Isle of Wight when the pandemic hit, meaning that he was stuck on the Isle away from his children during the first lockdown.His role at the Isle of Wight restaurant inauspiciously began in early March, but even all this considered, the chef is glad to be part of the team there, partly thanks to the owners, whose approach he has great respect for.Born in Leeds and raised in London, the chef calls himself "an adopted Cockney."Though he got off to a great start as a chef as part of a Fifteen London brigade, this would see him progress on to great restaurants including one Michelin-starred Novecento in Italy, Gordon Ramsay's The Narrow, Mac n'Wild, Bonnie Gull and to make it to the quarter finals in MasterChef: The Professionals 2018.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S2 Ep47: Simon Rogan and Tom Barnes | 30 Nov 2020 | 00:47:36 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Simon Rogan and Tom Barnes discuss how the group has had to adapt and change during the pandemic, they tell us about taking part in the Great British Menu Christmas special and their biggest fear for 2021.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S2 Ep46: Daniel Clifford & Mark Abbott are back talking Midsummer House, vegans, Tripadvisor & covid | 23 Nov 2020 | 00:53:42 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode Daniel Clifford and Mark Abbott return to Grilled to talk about all the changes they wanted to make to Midsummer House post lockdown. They also tell us about be in threatened by 70,000 vegans, why Daniel has gone cold turkey on TripAdvisor and why Mark should win the best dog walker award.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| Anton Piotrowski and Gary Maclean | 12 Dec 2023 | 00:47:15 | |
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final co-host of the series Anton Piotrowski, former MasterChef: The Professionals winner and owner of Roski restaurant in Liverpool. This episode is part of MasterChef special and Anton has picked previous winners and judges to join him for each of his episodes. | |||
| A National Chef of the Year special with Paul Ainsworth, Clare Smyth, David Mulcahy & Nick Smith | 16 Nov 2020 | 00:54:00 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.We were joineed by the National Chef of the Year 2021 winner Nick Smith, chair of judges Paul Ainsworth, previous chair Clare Smyth and NCOTY organiser David Mulcahy.They discussed this year's competion and teh changes they had to make becuase of COVID, why it meant so much to tehm all that it was able to go ahead and the positives which have come from making those changes. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S2 Ep 44: Tom Kerridge on his new book, The Hand and Flowers Cookbook | 09 Nov 2020 | 00:57:59 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.We caught up with two Michelin-starred Tom Kerridge at his London restaurant Kerridge's Bar and Grill. His new book, The Hand and Flowers Cookbook will be available from November 12 and we were lucky enough to have a first look and a chat with the man himself.He also spoke to us about the impact of Covid on the hospitality industry and talked us through some of the stories in the book. We have two signed copies to give away, head to www.thestaffcanteen.com to enter.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S2 Ep 43: Ruth Hansom | 02 Nov 2020 | 00:26:45 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This week in our Chefs to Watch series we spoke to head chef at The Princess of Shoreditch, Ruth Hansom. We talked about her unlikely first foray into the world of cooking, how she built her fearlessness by taking part in competitions and TV cooking programmes and her brand new role at a revamped London gastropub.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute | |||
| S2 Ep 42: Tom Aikens And Robin Gill | 26 Oct 2020 | 00:39:43 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode, we spoke to chefs Tom Aikens and Robin Gill about their support for Only A Pavement Away, a charity which helps homeless people find employment in the hospitality industry. Robin was the first to take part in a guest chefs series at Muse in London, with appearances from Alex Dilling and more to follow. We also discussed The Dairy's move from Clapham to Bermondsey, the reopening of Muse after its initial launch - and critical acclaim - in January. Finally, inevitably, we spoke about the Tier 2 restrictions in London, the 10pm curfew, and how the hospitality industry is needlessly being kept in a chokehold.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep 41: Graham Garrett on losing a Michelin star | 19 Oct 2020 | 00:49:59 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode Graham Garrett from the West House talks openly about losing a Michelin star in last year's guide. He held the accolade for 16 years and explained how he ‘can’t be f***ing arsed’ to focus on getting it back. He also discusses current Coronavirus restrictions and the pressure it is putting on the industry. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep40: Ellis and Liam Barrie on Lerpwl and The Marram Grass | 12 Oct 2020 | 00:49:40 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.This week we find out about Lerpwl - pronounced with a liverpuddlian-Welsh accent (making sure to roll the R) - the new restaurant owned and operated by the Barrie brothers.One of the advantages of opening a restaurant in the grips of a pandemic, Ellis Barrie said, "is that I didn't even have the fears when we opened about getting customers in. It just wasn't there." "All of the fear had been done in the building of the restaurant, and after a six month lockdown, I thought: 'It can't get any worse, can it." If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep39: Tom Westerland from Crockers Henley | 05 Oct 2020 | 00:36:20 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep 38 - Nuno Mendes and Bobby Groves talk oysters | 28 Sep 2020 | 00:44:48 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Bobby Groves was born and bred in Malden, and has been passionate about seafood since he was old enough to work. Now, he is Nuno Mendes' head oyster shucker at Chiltern Firehouse.To write his book, Oyster Isles: A Journey Through Britain and Ireland's Oysters, Bobby visited suppliers around the UK and Ireland, taking a 5,000 mile tour of the isles - including Jersey, Guernsey, and Herm - on a Triumph motorcycle, giving him an in-depth knowledge of each of the oyster farms he visited. Adamant that he would gather his information first-hand, he said that had he done so from the comfort of his own home, "I would have felt like I cheated the reader.""There's only so much you can gleam from the Internet when Googling: 'what does Northumberland's coast look like?' You have to go and be there."If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep37 - Nathan Outlaw on a new direction with Outlaw's New Road | 21 Sep 2020 | 00:42:00 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.In this episode we talk to the king of fish himself Nathan Outlaw, he spoke to us about what have he enjoyed the most about taking time out due to coronavirus, podcasts that he listens to on a regular basis, and the guides which should have been coming out over the next few weeks. He explains why some of the decisions he's made over the past few months been the most difficult but also the most liberating.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep36 - Glynn Purnell And Luke Butcher on new book A Purnell's Journey | 14 Sep 2020 | 00:44:51 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.We talk to Luke Butcher and The Prince of Birmingham, Glynn Purnell about the new book - A Purnell's JourneyThere and Back Again.We also discuss the impending local lockdown in Birmingham.The book is full of brilliant stories you wouldn't normally read about, real behind the scenes of a kitchen and laugh out loud memoirs. From Claude Bosi's sleeping snails to Kray Treadwell being diagnosed by the doctor as 4% dwarf - it has everything including prostitutes, Gordon Ramsay, football and let's not forget some amazing recipes.Hold on to your seat as you listen to this one!Please give us a follow and rate us so more people can find us!If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| Anton Piotrowski with Craig Johnston and Marcus Wareing | 05 Dec 2023 | 00:58:49 | |
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final co-host of the series Anton Piotrowski, former MasterChef: The Professionals winner and owner of Roski restaurant in Liverpool. This episode is part of MasterChef special and Anton has picked previous winners and judges to join him for each of his episodes. | |||
| S2 Ep35 - Michelin-starred Ben Crittenden from Stark | 07 Sep 2020 | 00:54:14 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!Ben Crittenden is the chef and owner of Michelin-starred restaurant Stark in Broadstairs, kent. Ben has spent his life working hard to better himself at whatever cost, and it has served him well: critics, guests and guides have poured praise and accolades on the restaurant which he all but built himself.One of five children, the chef said, "I've never had loads of money." Aged thirteen, he got two paper rounds and delivered leaflets for a Chinese restaurant, as, he explained "if I wanted to go out with my mates I had to earn the money myself."As a result the chef is frustrated when people make assumptions about his upbringing. "We haven't been gifted anything," he said. "We've had to bust our bollocks to get to where we are and do what we do."From his days at Rhodes W1's brasserie, where the chef was part of a large brigade in the early 2000s, followed by six years sharing a kitchen with Graham Garatt at The West House in Biddendham, the chef finally decided it was time for a place of his own.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep34 - James Cochran and Lorraine Copes talk about BAME In Hospitality | 31 Aug 2020 | 00:37:15 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we talk about BAME in Hospitality – our guests are founder of BAME in Hospitality Lorraine Copes and chef James Cochran who owns 1251 and has become one of the new mentors Lorraine has brought on board.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep33 - How has Coronavirus impacted restaurant guide books in 2020 & next year? | 24 Aug 2020 | 00:45:43 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we want to talk about the impact coronavirus has had on the industry guides this year and in the future.It’s important to note we did invite a representative from both the good food guide and Michelin but they were unable to join us. We do have statements from both guides though so we refer to them if they are relevant during this podcast.From Harden’s we have Peter Harden, he founded the guide with his brother Richard in the late nineties and their mission is to tell it how it is which can cause controversy at times! Our second guest is Paul Hackett, Head of Inspections and Assessments at the AA. There will be no restaurant guide published this year but rosettes will still be awarded.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep32 - Kray Treadwell & Kevin Tickle talk opening a new restaurant during Coronavirus pandemic | 17 Aug 2020 | 00:34:22 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!Opening a restaurant in the context of a world pandemic is unarguably a gamble. Many restaurants, pubs, cafes and hotels are still closed, and others are at risk of closure. In these uncertain times, is it unreasonable to go it alone, or is it a fresh start, a chance to open a restaurant adapted to the current crisis in ways existing restaurants can't afford to do?In this episode Kray Treadwell, Great British Menu 2019 finalist and former head chef at The Man Behind the Curtain, and acclaimed chef Kevin Tickle, who earned a Michelin star while at the helm at The Forest Side, are taking that gamble. Kray's debut restaurant, 670 grams, launched on Wednesday - and though it might seem like a rash decision, he has little choice but to open. Kevin recently announced he was taking over an Inn in the Lakes so he is at the beginning of his journey but hopes to be open in October.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep31 - Alex Claridge, Roberta Hall & Anna Haugh on when restaurants should reopen | 10 Aug 2020 | 00:52:27 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we talk to Alex Claridge from The Wilderness in Birmingham, Anna Haugh from Myrtle in London and Roberta Hall from The Little Chartroom in Edinburgh. We wanted to know why Alex and Roberta are still yet to reopen while Anna opened last month when the government gave the go-ahead.We also talked about the industry getting back to normal with both Alex and Roberta saying they are not confident at all.They all fear a second lockdown and they have concerns about the retail industry's survival as without shops city centres 'will die and restaurants will follow'.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep30 - John Chantarasak | 03 Aug 2020 | 00:54:19 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!John Chantarasak is the owner of Anglo Thai, which has held pop-ups in numerous locations while he and his wife Diz are looking for the perfect permanent site in London.Currently at Newcomer wines, the pair have also announced guest chef nights through August and September including Lee Westcott, James cochran and Brad Carter.When we asked him to tell me something people might not know about him, he said: “I’m half Thai and half British, born in Liverpool but brought up in Wales. A true modern-day citizen.”We first met John a few years ago when he was head chef at Som Saa and since stepping out on his own he has made a real name for himself in the industry – his food is outstanding.He also took part in this year’s Great British Menu building on his industry profile and showcasing to the general public what a great chef he is.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| Agriculture Bill – what does it mean to British farmers, suppliers & end-users? | 27 Jul 2020 | 00:47:25 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!We discussed the topic with Nick Allen, CEO of the British Meat Processing Association; Daniel Metheringham, head of agriculture at McCain Foods; private chef. Peter Pickering; and chef owner of The Shore restaurant in Penzance, Bruce Rennie.As we set out to renegotiate all trade after leaving the European Union, Britain will, for the first time since the 1970s, be 'free' to choose its own farming practices. But the proposed bill also sets out the possibility of foreign trade deals, which could force the UK to accept the import of produce which doesn't meet the current British farming standards.The bill attempts to reform inefficient farming practices and change how subsidies are handed out, as well as laying out a seven year revision of sustainable practices.But for Nick, whose members at BMPA handle 90% of the pork, 80% of the beef, and 65% of the lamb in the country, the bill fell short of expectations, in that it "barely mentions" food production.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep28 - Stosie Madi, The Parkers Arms | 20 Jul 2020 | 00:50:50 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!Stosie Madi is the award-winning chef and owner of The Parkers Arms in Clitheroe. In this interview, we talked about how the business hunkered down, using social media to keep loyal customers in the loop. We discussed her apprehensions about keeping customers safe and restaurants open in the coming months, and the importance of championing independent businesses to ensure a bright future for British pubs and restaurants. She was also very vocal about the issue of rent for the hospitality industry and feels the issue needs to be resolved quickly to give businesses a fighting chnace of surviving the winter.This conversation took place before the two metre social distancing rule was dropped, but thankfully our hypotheses came true, allowing many venues to reopen.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep27 - Alysia Vasey and Mark Birchall talk foraging | 13 Jul 2020 | 00:38:52 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we talk to forager Alysia Vasey and two Michelin-starred chef Mark Birchall from Restaurant Moor Hall.Alysia has just released her first book called The Yorkshire Forager – it is full of everything she has in her head to do with foraging… all 90,000 words.This collection of adventures offers tips, tricks and insights into how best to ‘garden the countryside’.Alysia is also good friends with Mark who she has been supplying for years and he regularly uses her products on his dishes at the restaurant. Mark explains why he likes to use those ingredients and how foraging is not as easy as it looks.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep26 - Nina Matsunaga | 06 Jul 2020 | 00:55:02 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we caught up with Nina Matsunaga, chef and co-owner of The Black Bull in Sedburgh.Listed at number 26 in the Top 50 UK Gastropubs, Nian is one of just five female chefs in the top 50 list.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| Anton Piotrowski and Nikita Pathakji | 28 Nov 2023 | 00:55:07 | |
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final co-host of the series Anton Piotrowski, former MasterChef: The Professionals winner and owner of Roski restaurant in Liverpool. This episode is part of MasterChef special and Anton has picked previous winners and judges to join him for each of his episodes. | |||
| S2 Ep25 - Sam Buckley, Atul Kochhar and James Cochran | 29 Jun 2020 | 00:48:30 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we spoke to chefs Sam Buckley, Atul Kochhar and James Cochran about the changes they’ve made to their businesses during the pandemic – changing what food they cook, switching to a delivery model – and how some of them might be here to stay. We talked about what a difference it makes for chefs to have time to slow down, and how they see this shaping the future of the hospitality industry.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep24 -Has the coronavirus brought us closer to understanding how to lead a healthy lifestyle? | 22 Jun 2020 | 00:54:16 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we ask: Has the coronavirus brought us closer to understanding the fundamentals of how to lead a healthy lifestyle?We spoke to two Michelin-starred Sat Bains, chef owner of Hackney restaurant, Plates, and founder of the Chef's Wellness programme, Kirk Haworth, The Burnt Chef project founder Kris Hall, and actor, fitness and diet expert Tom Hopper.We wanted to discuss how mental wellbeing and physical fitness contribute to overall health, how it is crucial to stay on top of it when hospitality workers are operating full steam, and whether the coronavirus outbreak is the industry's chance to implement positive change.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
| S2 Ep23 - What effect has Covid-19 had on the hospitality industry around the world? | 15 Jun 2020 | 00:52:46 | |
Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.Please give us a follow and rate us so more people can find us!In this episode we spoke with chefs Kirk Westaway, executive chef at Jaan in Singapore, chef and co-founder of Masque Restaurant in Mumbai, Prateek Sadhu nel. Restaurant Sydney's Nelly Robinson, and Michelin-starred Niklas Ekstedt, Swedish chef and restaurateur, about the different ways in which the sector has had to adapt in the face of the pandemic.If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: https://bit.ly/TSCContribute | |||
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