Jamie Tack - Leytonstone Tavern, Bang Bang Burger

In this episode I chat to Jamie Tack, co-owner and head chef at The Leytonstone Tavern and Bang Bang Burger. We talk about Jamie's incredible journey from working in a pub at 13 years old through to working with some of London's biggest food brands (via building a kitchen from scratch in Indonesia).Shout-outs from Jamie go to Brat, JKS restaurants (Hoppers, Brigadiers), Testi Restaurant, Hawksmoor & Four Legs.@leytonstonetavern & @bangbangburgeruk on Instagram.You can find me at @mikeeatslondon on Instagram and the pod at @mikemeetslondon. Feel free to drop me a line!The intro and outro music is 'Swinging London 1966' by Lucas Perný & Miloslav Kollar, under a Creative Commons license. If you enjoyed the episode please do subscribe, leave me a review and share with friends and family! I'd love to hear any feedback or suggestions you have.Support this show http://supporter.acast.com/mike-meets-london. Hosted on Acast. See acast.com/privacy for more information.

What this episode covers

In this episode I chat to Jamie Tack, co-owner and head chef at The Leytonstone Tavern and Bang Bang Burger. We talk about Jamie's incredible journey from working in a pub at 13 years old through to working with some of London's biggest food brands (via building a kitchen from scratch in Indonesia).Shout-outs from Jamie go to Brat, JKS restaurants (Hoppers, Brigadiers), Testi Restaurant, Hawksmoor & Four Legs.@leytonstonetavern & @bangbangburgeruk on Instagram.You can find me at @mikeeatslondon on Instagram and the pod at @mikemeetslondon. Feel free to drop me a line!The intro and outro music is 'Swinging London 1966' by Lucas Perný & Miloslav Kollar, under a Creative Commons license. If you enjoyed the episode please do subscribe, leave me a review and share with friends and family! I'd love to hear any feedback or suggestions you have.Support this show http://supporter.acast.com/mike-meets-london. Hosted on Acast. See acast.com/privacy for more information.

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This episode is 34 minutes long.

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This episode was published on September 22, 2021.

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