Explore every episode of the podcast Grilled by The Staff Canteen
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.
Rows per page:
50
1–50 of 195
Title
Pub. Date
Duration
Sushi Stu with Tom Booton
16 Dec 2024
01:17:12
Welcome to Grilled by The Staff Canteen, this is season 6 and our next three episodes will be hosted by Sushi Stu, CEO & Founder of Sushi Sushi and podcast host for Fork's Sake.
Tom Booton, born in Colchester, Essex, began his culinary career at 15 with work experience at Le Talbooth, a three-AA-rosette restaurant near his hometown. His passion for cooking led him to work under notable chefs such as Alyn Williams at The Westbury and Andy McFadden at L’Autre Pied. Tom made the news in 2019 after becoming the youngest head chef in The Grill at The Dorchester’s history.
Stu and Tom discuss his career so far and the importance of still learning traditional cooking techniques.
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.
Welcome to Grilled by The Staff Canteen, this is season 6 and our next three episodes will be hosted by Sushi Stu, CEO & Founder of Sushi Sushi and podcast host for Fork's Sake.
Da Terra opened its doors in January 2019, and just eight months later, through hard work and dedication, it earned its first Michelin star. Despite the challenges of 2020, Da Terra achieved even greater recognition, being awarded its second Michelin star in the 2021 guide.
Stu, Rafael and Mark discuss the impact of the cost of living crisis on different businesses and how they are working to make the restaurant accessible for all to enjoy.
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.
Welcome to Grilled by The Staff Canteen, this is season 6 and our next three episodes will be hosted by Sushi Stu, CEO & Founder of Sushi Sushi and podcast host for Fork's Sake.
In this episode of Grilled, Stu talks to chef Nathan Davies, who had earned a Michelin star at his restaurant SY23 in Wales.
Nathan is renowned for his open-fire cooking, showcasing locally farmed, fished, and foraged ingredients, with every element of the menu connecting to the fire at some stage of its preparation.
Stu and Nathan discuss different cooking styles and what life looks like for Nathan since announcing his departure from SY23 last year.
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.
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 Melina Shannon-DiPietro, Executive Director of MAD (Danish for food), the non-profit organisation that inspires and empowers cooks, servers, and eaters to create sustainable change through education programs and publications.
Since the very beginning, MAD has led important conversations about how the restaurant community can contribute to the health of the planet and positively contribute to the lives of those working in food.
In this episode, Mark and Melina discuss ongoing development in the workplace and consistent training of staff to build a strong team.
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.
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 Josh and Holly Eggleton, the sibling duo behind six restaurants and a brewery.
Together with Holly, who manages the front of house, Josh took over The Pony and Trap in Chew Magna. Under their leadership, the pub earned a Michelin star while maintaining a relaxed, unpretentious atmosphere where locals could enjoy anything from a pint of beer to a three-course meal.
In 2020, The Pony and Trap transitioned into a community interest company, reflecting Josh’s long-standing commitment to sustainability. Then, in June 2023, Josh and Holly relaunched The Pony and Trap as The Pony Chew Valley after a three-year revamp. The new venue is a multifaceted space featuring a produce-led restaurant, events venue, cookery school, and kitchen garden.
In this episode, Mark, Josh and Holly delve into the vital role of community in the restaurant industry. They discuss how they believe restaurants can be more than just places to eat, but hubs for giving back to society and fostering strong local connections; from sustainable practices to community engagement.
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.
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.
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.
In this episode of Grilled, JP talks to Annette Sweeney.
Annette Sweeney is a senior lecturer in culinary arts and coordinator of culinary arts programmes at Technological University Dublin-Tallaght Campus. As an educator she is passionate about using an applied approach and involving industry inspiration when designing and delivering culinary programmes. She also designed and leads the University’s Masters in Applied Culinary Nutrition for practising chefs which in 2015, was the first of its kind globally. Each year, many of these masters’ students take inspiration from FOTE for their applied research projects.
Food on the Edge is an ongoing inspiration for her work and resulted in her being appointed a FOTE ambassador in 2019. Inspired by FOTE 2015, she was instrumental in activating an ‘action point’, and in 2018 she and her colleagues designed the BA (Honours) in Botanical Cuisine- a seed to plate degree for chefs. Further inspiration from FOTE over the years resulted in the development of ‘The Mindful Kitchen Project’ a series of modules for chefs on Health and Wellbeing, Creativity & Social Gastronomy, and recently the awarding of a fellowship to design a module on Creative Food Sustainability. These modules engage young chefs in mindful practices to benefit their health and wellbeing, creativity and work practices, enabling confidence to affect change to ensure positive kitchen culture–an approach which is also a global first in culinary education. Inspired by the impact of ‘The Mindful Kitchen Project’ on students and a gradual integration of positive health into the modules, she was recently awarded a scholarship by The Centre of Positive Health Sciences at RCSI, Ireland, for a professional doctorate, focused on further exploration of the role of ‘The Mindful Kitchen’ in culinary education and professional practice. This is the Food on the Edge effect!
In 2019, Brendan Guinan embarked on a journey of transforming 26 acres of neglected forestry into a biological farm. This diverse piece of land contains Ash, Oak, Alder, Sycamore and Pine trees.
Brendan has carefully thinned the woodland, creating 1 acre paddocks for his grazing animals. He has worked hard to ensure his farm works in harmony with the native flora and fauna that are present on the land. We use our animals as labour units to clear woodie overgrowth and enhance natural regeneration.
Combining Planned Holistic Grazing and Biological Agroforestry ensures his animals get a rich and varied diet, while simultaneously enhancing soil biology while sequestering carbon.
He produces chemical free pasture raised beef, pigs, turkeys, meat chickens, eggs, honey and hardwood firewood. The animals feed on grasses,ivey mosses and tree hay. All livestock are out wintered, sheltered by the cover of the trees. We feed organic grass hay and locally grown grain and beans also.
Brendan sells his eggs, gluten free sausages and burgers, dry cured ham and bacon, organic Wagyu beef and much more through www.fiorbhiafarm.ie with nationwide delivery. He has built a loyal customer base through Tik Tok and Instagram @fiorbhiafarm.
Education is a large part of this farm holding workshops and farm tours empowering farmers and the public on how to grow food 100% chemical free, directly selling produce while enhancing biodiversity. He also designs individual chemical free farming systems on a one to one consulting basis for clients nationwide.
Majken Bech Bailey was the General Manager at the 2 Michelin Star Aimsir where she worked alongside her husband, chef Jordan Bailey.
Her instinctive sense of professional but relaxed service is a tribute to the time she has spent in a series of restaurants renowned for their polished but comfortable service such as Bon Lio, ORO and three Michelin starred Maaemo where she also worked with her husband Jordan Bailey, and in Henne Kirkeby Kro in Denmark.
Aimsir restaurant opened in May 2019 after 15 months of exploring the Irish landscape and larder and and just over four short months after opening, they were awarded not one, but two Michelin stars for their ground-breaking restaurant.
The husband and wife team are now operating their own unique hospitality and events consultancy, Bech-Bailey.
In this episode of Grilled, JP talks to Eoin Cluskey.
Growing up in a bakery with his Nana at the helm, Eoin has never left behind the traditional methods used in making authentic, naturally leavened bread, as he continues to grow his own artisan bakery, Bread 41. Committed to aligning his business with the UN SDGs, Cluskey is currently working towards a zero-waste vision, with recent qualification as a Future Food ‘Climate Shaper’, he is determined to change the culture and perception of the industry. Never short of passion, he aims to achieve his mission of real bread in every home, the prioritisation what grows seasonally, locally, and sustainably.
Chef Dr. JP McMahon is a prominent figure in the culinary world, known for his expertise in both gastronomy and academia. Hailing from Ireland, McMahon's culinary journey began with a deep-seated passion for food. He underwent formal culinary training, honing his skills while immersing himself in the diverse culinary traditions of his homeland.
McMahon's academic pursuits led him to earn a doctoral degree, enhancing his culinary knowledge with a comprehensive understanding of food history and culture. Renowned for his innovative approach to Irish cuisine, McMahon celebrates the country's culinary heritage while continually pushing creative boundaries. His commitment to utilizing locally sourced, seasonal ingredients underscores his reverence for sustainable and ethical dining practices.
Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our sixth and final episode in collaboration with The Chef JKP Podcast.
James Knight-Paccheco is putting his spin on Grilled, putting this week's guest, Chef Kelvin Cheung under the Grilled Spotlight.
In this episode of the ChefJKP Podcast, Kelvin Cheung shares his formative years working in his dad's restaurant and his path into the industry. Kelvin also touches on the challenges of maintaining a work-life balance in the demanding world of hospitality.
Despite the accolades and recognition, including being featured in the Michelin Guide and the prestigious Gault and Millau Guide, Kelvin remains focused on the simple joy of feeding people and creating memorable experiences for his guests.
ChefJKP and Kelvin discuss:
The Demands of the Hospitality Industry
Advice for Young Chefs
Transition to a More Positive Management Approach
Kelvin's Growth and Changes in Management Philosophy
Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our fifth episode in collaboration with The Chef JKP Podcast.
James Knight-Paccheco is putting his spin on Grilled, putting this week's guest, Chef Giovanni Papi under the Grilled Spotlight.
Giovanni's passion for his craft is palpable. In this episode, he shares how he believes in the power of food to bring people together, to create memories, and to evoke emotions. It is this belief that drives him to constantly push the boundaries of Italian cuisine and create dishes that not only satisfy the palate but also touch the soul. With a coveted Michelin star and two toques in the Gault and Millau guide, Giovanni has become a prominent figure in the MENA region's gastronomy.
ChefJKP and Giovanni discuss:
Guest's Impact on UAE Food Scene and Michelin Recognition
Challenges and Growth in Shanghai's Culinary Scene
Learning Through Language Barriers and Kitchen Dynamics
Seasonal Work Patterns and Exploring New Cuisines
Transition to Dubai and Joining Armani Ristorante
Humility and Growth: Stepping into Sous-Chef Role in Dubai
Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our fourth episode in collaboration with The Chef JKP Podcast.
James Knight-Paccheco is putting his spin on Grilled, putting this week's guest, Chef Kelvin Kelly under the Grilled Spotlight.
In this episode of the ChefJKP Podcast, Kelvin Kelly reveals a unique odyssey from South African family braais to becoming an executive chef in Dubai. The episode explores childhood memories, culinary traditions, and unexpected detours, including a stint as a private investigator. Kelvin recounts his culinary school experience, leading to a remarkable rise in the professional kitchen.
The conversation delves into the nuances of South African cuisine, corporate catering innovations, and the distinctions between a "braai" and a barbecue.
The narrative takes an adventurous turn when Kelvin, seeking change, moves to Dubai, adding a fascinating layer to this culinary tale.
ChefJKP and Kelvin discuss:
South African family braais influence on culinary journey
Culinary school veers from becoming a doctor
Catering reveals challenges of large-scale events
Rapid progression from school to executive chef
Dubai's multicultural culinary scene and gastronomic offerings
Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our third episode in collaboration with The Chef JKP Podcast.
James Knight-Paccheco is putting his spin on Grilled, putting this week's guest, Chef Alex Stumpf under the Grilled Spotlight.
Chef Alex, a culinary maestro, shares his riveting journey from a 15-year-old apprentice in Germany to helming Zuma Dubai. This culinary saga unfolds in kitchens across Europe, with stops in London and a pivotal moment in Zuma, where Alex's passion for Asian cuisine ignited. The podcast delves into his experiences, from managing a bustling kitchen in London to navigating the challenges of opening Zuma Dubai, defying supply chain odds for quality ingredients. The narrative weaves through personal milestones, including family struggles and the impactful decision to leave Zuma, to then opening an award winning restaurant. This rich account encapsulates Alex's evolution, culminating in his own venture, where culinary prowess and business acumen converge.
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
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.
This podcast episode explores Tom Allen’s culinary journey rooted in childhood experiences. Raised in a family deeply connected to food and nature, he developed an early appreciation for farm-to-table practices. Venturing into a professional kitchen as a teenager, he found a second family at a small hometown restaurant. He shares memories of impactful dishes, the evolution of the culinary scene, and working alongside Heston Blumenthal. Tune in for insights into a culinary career shaped by family, mentors, and an unyielding passion for food.
ChefJKP and Tom discuss:
Childhood connection to food and nature
Early exposure to farm-to-table practices
Culinary journey starting in a hometown restaurant
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.
His final guest is Gary Maclean, Former MasterChef: The Professionals winner, a world class educator and the first National Chef of Scotland.
In this episode, we find out what Anton thinks of tweezers, why Gary entered MasterChef three times and their advice for anyone thinking about entering the competition.
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
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.
His third guests are head chef of Michelin-starred, Marcus and owner and judge on MasterChef: The Professionals, Marcus Wareing.
In this episode, we find out what Marcus' nickname is, what skills test Craig would choose to add to the programme and what they both really thinking about closing Marcus in December this year.
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
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.
His second guest is Nikita Pathakji who is the current MasterChef: The Professionals champion.
In this episode, we find out what one thing she wouldn't do for love, why she entered MasterChef and we she would set making an omelette as a skills test.
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
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.
His first guest is Keri Moss who he was crowned joint winner of MasterChef: The Professionals with, ten years ago.
In this episode, we find out what it's like to share the title, which judges over the years have been their favourites and their guilty pleasure movie!
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final episode with co-host Simon Hulstone from Michelin-starred The Elephant. It was the first restaurant in Torquay to be awarded a Michelin star and the only one to retain it. Which it has maintained Since 2006. He has won a number of prestigious competitions including The Roux Scholarship and National Chef of the Year.
Simon has picked four guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his final guest is thsi year's Roux Scholarship winner, April Lily Partridge, also sous chef at The Ledbury.
In this episode, we fiind out why Simon spent the Roux Scholarship trip hiding toothbrushes, why April couldn't eat the butterfly snack at Alchemist and also her advice when it comes to set backs in your career.
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our third episode with co-host Simon Hulstone from Michelin-starred The Elephant. It was the first restaurant in Torquay to be awarded a Michelin star and the only one to retain it. Which it has maintained Since 2006. He has won a number of prestigious competitions including The Roux Scholarship and National Chef of the Year.
Simon has picked four guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his third guest is actor and director, Prasanna Puwanarajah.
In this episode, Prasanna tells us about leaving his former career as a doctor to become an actor, his superstition on climbing stairs and why he is jealous of his cat.... among more serious chat about his career!
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our second episode with co-host Simon Hulstone from Michelin-starred The Elephant. It was the first restaurant in Torquay to be awarded a Michelin star and the only one to retain it. Which it has maintained Since 2006. He has won a number of prestigious competitions including The Roux Scholarship and National Chef of the Year.
Simon has picked four guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his second guest is Michelin-starred Adam Smith, from Woven at Cowarth Park.
In this episode, we find out the last time Adam cried, why Simon is not a fan of a tuile and why you shouldn't down a bottle of Jack Daniels to impress people.
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Simon Hulstone from Michelin-starred The Elephant. It was the first restaurant in Torquay to be awarded a Michelin star and the only one to retain it. Which it has maintained Since 2006. He has won a number of prestigious competitions including The Roux Scholarship and National Chef of the Year.
Simon has picked four guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his first guest is Michelin-starred Michael Wignall, chef owner of The Angel at Hetton.
In this episode, we find out Michael's childhood secrets, Simon's very specific guilty food pleasure and where Michael's passion for extreme sports came from.
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final episode with co-host Tom Shepherd. He has previously worked for Michael Wignall and Sat Bains and achieved his fist Michelin star just months after opening his own restaurant, Upstairs in Lichfield - you may also know him for his banana dessert on Great British Menu and his love of dressing up as banana man!
Tom has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his fifth guest is former MasterChef: The Professionals finalist, Louisa Ellis.
In this episode, we find out what Louisa used to do with her baked beans as a kid, Tom confesses to his parents that he crashed his moped himself, it wasn't another car as he told them at the time and why Louisa decided to step out of kitchens and start her own private chef businees.
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our fourth episode with co-host Tom Shepherd. He has previously worked for Michael Wignall and Sat Bains and achieved his fist Michelin star just months after opening his own restaurant, Upstairs in Lichfield - you may also know him for his banana dessert on Great British Menu and his love of dressing up as banana man!
Tom has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his fourth guest is Aston Villa legend, Ian Taylor.
In this episode, Tom, as a Villa fan, fan boys over Ian for around 60 minutes.... but we also manage to talk to Ian about his career highlights, his love of Wagon Wheels and what he cooks at home.
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our third episode with co-host Tom Shepherd. He has previously worked for Michael Wignall and Sat Bains and achieved his fist Michelin star just months after opening his own restaurant, Upstairs in Lichfield - you may also know him for his banana dessert on Great British Menu and his love of dressing up as banana man!
Tom has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his third guest is two Michelin-starred chef, Paul Ainsworth.
In this episode we talk to Paul about his career highlights, keeping a straight face while judging Tom dressed as banana man on Great British Menu and behind the scenes of Marlow to Marseille for Tom Kerridge's 50th.
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our second episode with co-host Tom Shepherd. He has previously worked for Michael Wignall and Sat Bains and achieved his fist Michelin star just months after opening his own restaurant, Upstairs in Lichfield - you may also know him for his banana dessert on Great British Menu and his love of dressing up as banana man!
Tom has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his second guest is three Michelin-starred chef, Matt Abé, from Restaurant Gordon Ramsay.
In this episode we talk to Matt about his new book, A Story of Excellence; plus his biggest fear and being the first person to call Tom Shepherd wen he got his Michelin star!
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Tom Shepherd. He has previously worked for Michale Wignall and Sat Bains and achieved his fist Michelin star just months after opening his own restaurant, Upstairs in Lichfield - you may also know him for his banana dessert on Great British Menu and his love of dressing up as banana man!
Tom has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his first guest is fellow Great British Menu chef, Thom Bateman.
In this episode we talk to Thom about what he would do if he was a woman for a day, what he dislikes about the industry, his obessesive personality and why he decided to come back in to the industry after leaving due to mental health.
Thanks for listening to Grilled by The Staff Canteen, 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 and rate us so more people can find us.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final episode with co-host Lisa Goodwin-Allen, executive chef at Michelin-starred Northcote, you'll also know her from Great British Menu.
Lisa has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and her next guest is Michelin-starred chef, Nathan Outlaw.
In this episode we talk to Nathan about his guilty food pleasure, why he decided to change direction with Restaurant Nathan Outlaw and why it is called Outlaw's New Road and why he is a big fan of Star Wars.
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our fourth episode with co-host Lisa Goodwin-Allen, executive chef at Michelin-starred Northcote, you'll also know her from Great British Menu.
Lisa has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and her next guest is MasterChef: The Professionals Judge and owner of Mere restaurant, Monica Galetti.
In this episode we talk to Monica about the weirdest food she has eaten, why being on TV is really difficult and racing Sir Richard Branson down a mountain in Morrocco.
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our third episode with co-host Lisa Goodwin-Allen, executive chef at Michelin-starred Northcote, you'll also know her from Great British Menu.
Lisa has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and her next guest is Great British Menu champion, multi Michelin-starred chef and cricket lover, Tommy Banks.
In this episode we talk to Tommy about why he woudl eat steak for the rest of his life, why he won't work with dickheads and his passion for regenerative farming.
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our second episode with co-host Lisa Goodwin-Allen, executive chef at Michelin-starred Northcote, you'll also know her from Great British Menu.
Lisa has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and her next guest is sustainability champion and Michelin Green star holder, Chantelle Nicholson, chef owner of Apricity in London.
In this episode we talk to Chantelle about getting drunk on tequila, the challenges facing hospitality businesses wanting to become more sustainable and Chan-isa on tour!
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Lisa Goodwin-Allen, executive chef at Michelin-starred Northcote, You'll also know her from Great British Menu.
Lisa has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and her first guest is hospitality legend and Northcote Managing Director, Craig Bancroft.
In this episode we talk to Craig about what has kept him at Northcote for 40 years, their obsession with Obsession and how often you should use a towel before you wash it!
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final episode with co-host Aaron Middleton, who previously worked at Le Manoir, The Ledbury and Hide and now you'll find him on his very successful social media channels. He also competed in MasterChef: The Professionals.
Aaron has picked five guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his fifth and final guest is singer Sophie Ellis-Bextor.
In this episode we talk to Sophie about the connection between food and music, what her guilty pleasure food is, why she bought an enormous and expensive resin disco horse and her go-to restaurants (which include Myrtle by our previous co host Anna Haugh). Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Aaron Middleton, who previously worked at Le Manoir, The Ledbury and Hide and now you'll find him on his very successful social media channels. He also competed in MasterChef: The Professionals.
In this episode we talk to Liam about achieving his first star, his addiction to Chardonnay, why restaurant prices have to go up and why Daniel Clifford sacked him three times!
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Aaron Middleton, who previously worked at Le Manoir, The Ledbury and Hide and now you'll find him on his very successful social media channels. He also competed in MasterChef: The Professionals.
Aaron has picked five guests from the hospitality industry to chat to and put under the Grilled spotlight, and his third guest is Andy Lewis, head chef at The Sir Charles Napier. The pair have known each other since they were five and both took the chef career path.
In this episode we talk to Andy about why he didn't make it as a goalkeeper, how he has come back both mentally and physically from a terrible accident in the kitchen and his aspiration to bring back the star to the restaurant.
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Aaron Middleton, who previously worked at Le Manoir, The Ledbury and Hide and now you'll find him on his very successful social media channels. He also competed in MasterChef: The Professionals.
Aaron has picked five guests from the hospitality industry to chat to and put under the Grilled spotlight, and his second guest is fellow Le Manoir alumni, is Luke Selby - who is now executive chef at the two Michelin-starred restaurant where he first started.
In this episode we talk to Luke about rising costs, encouraging new talent in to the industry, why he loves ketchup and winning pretty much every competion in the indsutry!
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Aaron Middleton, who previously worked at Le Manoir, The Ledbury and Hide and now you'll find him on his very successful social media channels. He also competed in MasterChef: The Professionals.
Aaron has picked five guests from the hospitality industry to chat to and put under the Grilled spotlight, and his first guest is former boss and fellow Le Manoir alumni, Ollie Dabbous, owner of Michelin-starred Hide.
In this episode we talk to Ollie about the highs and lows of new openings, the time he was arrested and his dislike of kidneys.
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Adam Handling, chef owner of Adam Handling Restaurants, including Michelin-starred The Frog in Covent Garden.
In this episode we talk to him about how to get a Michelin Green star, what sustainability means to both chefs and their very different views on recruiting and retaing staff PLUS Mark's love of cats!
Thanks for listening to Grilled by The Staff Canteen, 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.
As they work their way through the bespoke menu, along with a live audience, they take on the wheel of truth where we find out essential answers to questions such as what they think about on teh toilet and have they ever cheated.
PLUS questions from the audience about influential women in their lives and whether this is the toughest period for hospitality they've ever experienced.
We also find out where they love to eat and drink in Glasgow and their most nostalgic dish.
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final episode with co-host Anna Haugh, chef owner of Myrtle Restaurant in Chelsea and MasterChef: The Professionals judge.
Anna has picked four guests from the hospitality industry to chat to and put under the Grilled spotlight, and her final guest is Gregg Wallace, fellow MasterChef judge, TV presenter, writer and former greengrocer.
In this episode we talk to him about the 'buttery biscuit base', what he wishes he could ban from restaurants and what changes in cooking style and technique he has noticed over the years of judging MasterChef.
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome to Grilled by The Staff Canteen, this is series 5 and it's our third episode with co-host Anna Haugh, chef owner of Myrtle Restaurant in Chelsea and MasterChef: The Professionals judge.
Anna has picked four guests from the hospitality industry to chat to and put under the Grilled spotlight, and her third guest is Marguerite Keogh, head chef of Michelin-starred, The Five Fields. In this episode we hear Anna's party trick, tips on moving to a new city as a chef and how to enjoy it and how it felt for Marguerite and the team when they achieved a Michelin star in 2016.
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome back to Grilled by The Staff Canteen, this is series 5 and it's our second episode with co-host Anna Haugh, chef owner of Myrtle Restaurant in Chelsea and MasterChef: The Professionals judge.
Anna has picked four guests from the hospitality industry to chat to and put under the Grilled spotlight, and her second guest is Matt Tebbutt, chef and Saturday Kitchen host!
In this episode we find out if Matt is really a trained chef, the worst dish he has eaten on live TV and how the team decide which chefs will appear on the Saturday morning show.
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome back to Grilled by The Staff Canteen, this is series 5 and it's our first episode with co-host Anna Haugh, chef owner of Myrtle Restaurant in Chelsea and MasterChef: The Professionals judge.
Anna has picked four guests from the hospitality industry to chat to and put under the Grilled spotlight, and her first guest is Leyla Kazim, travel and food presenter, broadcaster, host, journalist, speaker and digital creator PLUS MasterChef critic!
In this episode we find out about Leyla's love of karaoke and Anna's loathing of it, permaculture and how it can be applied to your restaurant, behind the scenes at MasterChef and their weirdest food combos.
Thanks for listening to Grilled by The Staff Canteen, 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.
Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell.Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant.Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his fifth guest is Lorna McNee, head chef of Michelin-starred Cail Bruich in Glasgow.In this episode we find out why Lorna believes in ghosts and aliens, working for Andrew Fairlie, achieving her own star and watch this space for a Billy Bear Ham dish on Lorna's menu!Thanks for listening to Grilled by The Staff Canteen, 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 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
Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell.Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant.Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his fourth guest is Stuart Collins, chef owner of Docket No.33In this episode we discuss what you wash first in the shower, what Qatar is really like and why as the owner of restaurant you have to be able to do any job that needs doing.Thanks for listening to Grilled by The Staff Canteen, 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 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
Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell.Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant.Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his third guest is Nathan Davies, chef patron of Michelin-starred, SY23 in Wales.In this episode we discuss why sea urchin is over rated, imposter syndrome and the amazing feedback Nathan got for wearing his hearing aid on Great British Menu.Thanks for listening to Grilled by The Staff Canteen, 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 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
Welcome back to Grilled by The Staff Canteen, this is series 4 and our sixth and final co-host is Kray Treadwell.Kray is chef and owner of 670 Grams in Birmingham plus a former Great British Menu contestant.Kray has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and his second guest is Adam Reid, chef patron of The French in Manchester and former Great British Menu contestant. In this episode we discuss and hear Adam's go to karaoke song, we find out what Kary's biggest insecurity is and they both talk about stepping out from under well-known chefs. Thanks for listening to Grilled by The Staff Canteen, 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 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