Scoop

Hey folks, welcome back to the Scoop podcast. Today, I am speaking with Kirk Haworth, the head chef and co-owner of Plates. This is the only Michelin-starred, fully plant-based restaurant in the UK. This idea arose from Kirk’s personal struggle with health; he began battling Lyme disease in his mid to late 20s after working in kitchens from the age of 12. The illness turned his life upside down, and he had to take time out of the kitchen, change his own diet and in turn revolutionise his culinary style. With training from restaurants like The French Laundry, Restaurant Sat Bains and The Square, his radical new repertoire hasn’t just brought plant-based eating into the mainstream — it’s captured the culinary zeitgeist and earned Plates its first Michelin star.I’m Stella, and I’m gonna take you out for dinner. Mentions:⁠Kirk Haworth⁠⁠Plates, Shoreditch⁠⁠Restaurant Sat Bains, Nottingham⁠⁠The French Laundry, Napa Valley⁠⁠The Square⁠ (permanently closed)⁠Lee Westcott⁠Find me!Follow the podcast on Spotify and Apple Podcasts, and me on Instagram ⁠⁠⁠⁠@stellagent⁠⁠⁠⁠ for the latest updates. What do I use to make this podcast?Recording Equipment:Zoom H5ZDM

Hey folks, welcome back to the Scoop podcast. I think a lot of us worry about decision-making, choosing the “right” thing and fulfilling other people’s expectations. Hopefully I’m not just projecting when I say that… but talking to Nick Tannett, the head chef of Moi in Soho, I recognised that mutual feeling. Nick became a chef at the age of 25. Previously, he had worked at the foreign office after studying languages at university. Since 25, he made the switch, and he has gone from strength to strength working in some of the most interesting kitchens in London - Planque, Kitchen Table and Endo at the Rotunda. He has now taken the reins for the opening of Moi, a Japanese-inspired restaurant on Wardour Street. Let this conversation prove that you’re never behind and that the kitchen's creativity and communal nature are powerful. I’m Stella, and I’m gonna take you out for dinner.Mentions:Moi, SohoMAD Restaurant GroupALTA, SohoEndo, Shepherd’s Bush (temporarily closed)Evernight, Nine Elms (temporarily closed)Nuno MendesAllegra, Stratford (permanently closed)Patrick PowellSager and Wild, Hackney Sebastian MyersPlanque, HaggerstonKitchen Table, FitzroviaThe Laughing Heart, Hackney (permanently closed)Tom AngleseaThe French House, SohoSpeedboat Bar, SohoBerenjak, SohoDorian, Notting HillKiln, SohoYnyshir, WalesGareth WardIkoyi, StrandJeremy ChanDarjeeling Express, SohoKingly Court, Carnaby StreetWildflowers, BelgraviaAaron Clark Potter Perilla, Stoke NewingtonMorchella, Exmouth MarketBen Marks Charlie CroteBrasserie Constance, FulhamFind me!Follow the podcast on Spotify and Apple Podcasts, and me on Instagram ⁠⁠⁠@stellagent⁠⁠⁠ for the latest updates. What do I use to make this podcast?Recording Equipment:Zoom H5ZDM

Hey folks, today I’m joined by Ben Mackinnon, founder of E5 Bakehouse. What began in a railway arch in Hackney, with neighbours knocking on the door to get involved, has grown into a bakery rooted in community and craft, now with sites in Hackney, Poplar and the new V&A East Storehouse.We spoke about ancient grains, sourdough, and the myth that bread is “bad for you”. As someone who grew up believing that, this conversation shifted my perspective. Like anything we consume, the nutritional value comes down to care, sourcing, fermentation, and process.I’m Stella, and I’m going to take you out for tea and toast. GIVEAWAYThis episode is presented in collaboration with Pump Street Chocolate, who have worked closely with E5 over the years.To celebrate the episode, we’re giving away:• A professional bag of chocolate pastilles, ideal for home bakers and chefs• A dark chocolate gift boxTo enter, like this Instagram post and comment to enter. The winner will be announced on 17 March 2026.Mentions:- Ben Mackinnon, founder of E5 Bakehouse- E5 Bakehouse, Hackney- V&A East Storehouse- Pump Street Chocolate- Landsorten, The European Grain FestivalFind me!Follow the podcast on Spotify and Apple Podcasts, and me on Instagram ⁠⁠@stellagent⁠⁠ for the latest updates. What do I use to make this podcast?Recording Equipment:Zoom H5ZDM

I sit down with food & drink photographer and social media consultant Milly Kenny-Ryder to talk art, hospitality, branding, and building identity in the F&B world. I’m Stella, and I’m gonna take you out for dinner. Find me!Follow the podcast on Spotify and Apple Podcasts, and me on Instagram ⁠⁠@stellagent⁠⁠ for the latest updates. Mentions: - Thoroughly Modern Milly Blog- Thoroughly Modern Milly Instagram- Britain’s Best Bakeries- Weekend Journals- Hoxton Mini Press- Moi, Soho- Alta, Soho- Zoilo, Marylebone- Florencio, Marylebone- Lannan Bakery, Edinburgh - Mabel the Bakery, Norfolk- Leola Bakery, Stroud- Olive Magazine- SubstackWhat do I use to make this podcast?Recording Equipment:Zoom H5ZDM

Hey folks, welcome back to the Scoop podcast.January is a funny time. We all make resolutions - quiet promises to ourselves to do things differently. Sometimes we don’t tell anyone. Maybe we’re scared we’ll fail, or worried about sticking our heads above the parapet. We wonder if anyone will want to come along with our slightly mad ideas.There’s something powerful in trusting your instincts - taking everything you’ve learned, maintaining those skills, and adapting them in pursuit of something that feels entirely your own.Today’s guest is a prime example of that kind of radical thinking in fine-dining hospitality. Someone who has reimagined what a tasting menu can be - an experience that ends in pyjamas, dancing in the kitchen, and a final drink in hand.After breakfast, I sat down with Gareth Ward, co-owner and head chef of Ynyshir - a two-Michelin-starred restaurant redefining what a restaurant can be.This is a conversation about risk and obsession, family tradition and resilience - about craftsmanship, restraint, and time.I’m Stella, and I’m gonna take you out for dinner.Mentions:- Gareth Ward, Ynyshir- Ynyshir, Wales- Hambleton Hall, Rutland- Jordnær, Denmark- Restaurant Sat Bains, Nottingham- Sat Bains- Roux Scholarship- Will Holland

Hey folks, welcome back to the Scoop podcast. This conversation was an absolute joy; I love talking to passionate front of house - maybe selfishly because that is what I do too. Ashley Best is the General Manager of 64 Goodge Street in Fitzrovia. Before this role, Ashley worked at Quality Chop House in Farringdon, Trinity in Clapham, and spent almost 10 years at The Ritz in Mayfair; he began his career as a chef before realising his strengths leaned towards guest-facing roles. There was something about this conversation which reignited my love of the industry. I think we all need it now and again, a spark or a comment which brings us back to the reasons why we do what we do. There were a few things I learnt about Ashley’s leadership style: the recognition of value and forward-thinking, a desire to teach your team confidence in themselves and their abilities, and the importance of mentorship and real teaching. Ashley’s eloquent vernacular about the sector made it crystal clear that he has spent so much time becoming a master of his craft, relishing those repetitive tasks, focusing his efforts on guest experience and operational consistency, and gaining a seriously impressive knowledge bank. A personal thank you to Ashley for really brightening my day, making me feel proud of what I do, and advocating for front-of-house recognition. If you are in a guest-facing role, I recommend giving this a listen. I am Stella, and I’m gonna take you out for dinner. Mentions:⁠64 Goodge Street, Fitzrovia⁠⁠Woodhead Restaurant Group⁠⁠Quality Chop House, Farringdon⁠⁠Portland, Fitzrovia⁠⁠Clipstone, Fitzrovia⁠The Ritz, Mayfair Ynyshir, MachynllethEpicure, ParisL' Ambroisie, ParisRestaurant Gordon Ramsay, ChelseaTrinity, ClaphamKyle Adams, 64 Goodge StreetAlex Dalby, previously 64 Goodge StreetDavid Boland, Royal Academy of Culinary ArtsTom Phillips, Restaurant StoryLucy Wilson, head pastry chef at Buckingham PalaceLewis Wilson, head pastry chef at The RitzDr Hilary Cooke, Merlin Consultancy and Master Innholders Aspiring Leaders DiplomaDaniel Crump, Greyhound John Williams, The RitzLaura Raeside, Lost Village and Events Operations ConsultancyWill Davis, previously 64 Goodge StreetLaura Treharne, JKS RestaurantsSpecialised Chef Scholarship, Royal Academy of Culinary Arts

Hey folks, welcome back to the Scoop x Rogues podcast. Sometimes, my favourite podcast moments happen before I’ve hit record. It was a scorcher that day; I had cycled all the way to Spitalfields and arrived on the doorstep of The Golden Heart pub. Fumbling in my rucksack to check I had packed extra batteries, I awaited the arrival of the hospitality legend, and landlady of this iconic establishment - Sandra Esquilant. Once my co-host, Zac, and our guest, Gary Foulkes, had arrived, Sandra welcomed us with a beaming smile and open arms. She herded us into the left-hand side of the pub like cattle, whilst she sang Gary’s praises - informing me that not only was Gary one of the best chefs in London, but also a fabulous man all-round. As she handed out the pints and gave us all a cheers, I couldn’t quite believe this was how I was spending my day off. Zac and I have talked about interviewing Gary since we first began recording our podcasts together. However, over the past year, he’s been busy opening a new restaurant - and earning a Michelin star quickly. We will forgive him for the wait! Gary Foulkes is the executive head chef at Cornus in Belgravia. Gary started in kitchens up in Chester, moving to Manchester a few years later to work with Gary Rhodes, and then to London. Throughout his culinary career, he has been an avid traveller; these adventures have truly shaped his own food identity and the belief that seasonality and taste take precedence over ostentation.Thank you so much to Gary for meeting me and Zac at The Golden Heart pub, and to Sandra for closing off the area for us to record. If you’d like to hear regular updates of the Scoop podcast, follow me on Instagram ⁠⁠⁠@stellagent⁠⁠⁠, and follow the podcast on Apple Podcasts or Spotify. Mentions: ⁠⁠⁠Gary Foulkes, Executive Chef at Cornus⁠⁠⁠⁠⁠⁠Cornus, Belgravia⁠⁠⁠⁠⁠Rogues, Hackney⁠⁠⁠⁠Rogue Sarnies, Hackney⁠⁠⁠⁠⁠Angler, Moorgate⁠⁠⁠⁠⁠⁠The Grosvenor, Chester⁠⁠⁠⁠⁠⁠Brat, Shoreditch⁠⁠⁠⁠⁠⁠The Square, St James’ (permanently closed)⁠⁠⁠⁠⁠⁠Phil Howard⁠⁠⁠⁠⁠⁠Gary Rhodes⁠⁠⁠⁠⁠⁠Kelly Cullen⁠⁠⁠***⁠⁠⁠Link to our Scoop podcast with Kelly Cullen! ⁠⁠⁠***⁠⁠⁠The Golden Heart, Spitalfields⁠⁠⁠⁠⁠⁠Sandra Esquilant ⁠⁠⁠⁠⁠⁠Dim Sum Duck, King’s Cross⁠⁠⁠⁠⁠⁠Farang, Highbury⁠⁠⁠Rebekah Bruce, Angler*Now in Toronto, opening⁠⁠⁠ Bar Eugenie⁠⁠⁠ this month!What do I use to make this podcast?Recording Equipment:⁠Zoom H5⁠⁠ZDM-1 Podcast Mic Pack⁠ (x2)⁠Reaper Audio Editing Software⁠

Matt Mawtus, Director of Food & Beverage at Hide “I took the one less travelled by,And that has made all the difference.” Robert Frost, The Road Not TakenHave I chosen the wrong path? I often deal with this internal battle myself; great angst and anguish regarding the reaching of some ‘unmeasurable potential’. Leaving my highly academic university with a 1st Class Honours degree, no one expected me to fall in love with restaurants. Aha, no! Not the culinary side, but the customer-facing side. Service became my thing, not chef whites and soignée cuisson. My friends were shocked, and my parents were cautiously intrigued. Sometimes, certain people remind me of that glimmering delight, that wholehearted desire to make guests feel completely astonished by the little details, the forward-thinking, and the knowledge. Today I talked with Matt Mawtus, the Director of Food and Beverage of The Hedonism Group. This symbiotic group has a few members: Hide (a 1 Michelin-starred restaurant), Hideaway (a boutique cafe), Hedonism Wines, and The White Horse (a pub with a great focus on wine). Matt currently directs at Hide, Hideaway and The White Horse. Previously, he ran the opening team of Berners Tavern, and was also General Manager of Pollen Street Social. Before that, he worked at Hilton Hotels and Gordon Ramsay Restaurants. Tremendously passionate and utterly professional, the beginnings of his career path eerily echo mine (hotelier school aside), as he went against the grain too. Dedicating his life to hospitality, he left school to pursue vocational education at the Scottish Hotel School and the University of Strathclyde. Matt has now won awards such as Winner of UK Young Waiter of the Year 2007 and GQ Front of House Personality of the Year 2017 - what a mentor!  “Service is what you do for somebody; hospitality is how you make them feel” Matt MawtusAs a chef, your main role is to create delicious food. You prep all day to provide your guests with the concrete and real objective of your hard work. However, as a waiter, your roles and responsibilities are relatively intangible. Yes, you must ensure your guest is happy, note allergies, and turn your tables on time. Yet, in your subtly lies great skill, and this cannot be quantified. Your ability to read body language, to secretly eavesdrop on conversation at the correct moment, to overhear a celebration, to book a taxi so that they don’t need to wait outside and potentially miss the start of their West End show, to provide a handwritten list of all your recommendations for their next trip abroad, to rejoice at someone moving to London alone for their job promotion, to make people feel less lonely. To fall asleep at 2 am and start service 10 hours later, greet and connect with hundreds of guests all over again. As our world becomes driven by AI and computer technology, people will yearn and crave connection more. We are a species that thrives from socialising. I’m Stella, and I’m gonna take you out for dinner.Find me!Follow the podcast on Spotify and Apple Podcasts, and me on Instagram ⁠@stellagent⁠ for the latest updates. Mentions:Matt Mawtus, Director of Food and Beverage at HideHide, Green ParkHideaway, MayfairHedonism Wines, MayfairThe White Horse, MayfairTori Slater, The Herd CollectiveBrat, ShoreditchMountain, SohoSuper 8 Restaurant GroupThe Quality Chop House, FarringdonClaridge’s, MayfairGordon Ramsay RestaurantsGabor Papp - Front of House Director at Woodhead Restaurant64 Goodge Street, FitzroviaROVI, FitzroviaMandarin Oriental Hotel, MayfairJason Atherton RestaurantsBerners Tavern, FitzroviaPollen Street Social, Mayfair (permanently closed)1 Lombard Street, City of LondonOrrery, MaryleboneCharlotte Holdings, FitzroviaLouis Roederer, Reims, FranceMarriott Bonvoy Hotel GroupWhat do I use to make this podcast?Recording Equipment:⁠Zoom H5⁠⁠ZDM-1 Podcast Mic Pack⁠ (x2)⁠Reaper Audio Editing Software⁠

So you’ve finished service on a busy Thursday night: it’s 2 am, you’re off tomorrow, and dying for a nightcap. You’ve been steadily drinking filter coffee up until around 9 pm, when your section got so busy that you then didn’t drink water until midnight. It’s safe to say you’re not ready for bed just yet. There’s this place down the road, and it’s open till 4 am. The bartenders wear painters’ overalls and mix cocktails like they are potions in a laboratory. Situated on Kingsland Road in Dalston, you’ll find the rather inconspicuous Bar with Shapes for a Name. Although its exterior may appear quiet and unsuspecting, everybody knows about this bar - it is infamous, a regular hospitality haunt, almost a rite of passage, some may say?At the Bar with Shapes of a Name, Maria Kontorravdis is the red square. The other two shapes represent the cofounders, Remy Savage and Paul Lougrat. As an integral part of this operation, Maria tells me the founding ideas of this Bauhaus-inspired project. The Bauhaus movement teaches principles such as ‘form follows function’; behind the harsh industrial metal shutters hides the most beautiful, Bauhaus-style bar. You’re greeted by a cacophony of artistic mediums - mahogany-coloured wood shrouds the bar area, whilst some seats are rattan, others feature long, communal, primary-coloured cushions upheld by twists of burnished steel. As Maria speaks, she explodes with knowledge and excitement; you can see how she captures the attention not only of guests, but also at the numerous events she gives presentations at. As our conversation comes to a close, I ask her how her next couple of months look. She pauses before relaying the multitude of events she is going to like the Bartenders’ Weekender in Brisbane, another in New York and one more in Mexico. This woman is on fire. She’s designed trainers for the St Germain liqueur company in her own time… her creativity, passion and unwavering desire to explore are extremely impressive. I’m Stella, and I’m gonna take you out for a drink. 

Today, I’m taking a step out of the kitchen and usual restaurant service to chat with Imme Ermgassen, one of the co-founders of Botivo. Imme invited me into her home for the interview - her dining room table is beautifully busy with children’s toys, high chairs, and now my recording equipment. She begins to tell me about her career trajectory, including a casual mention that her twins are around the same age as her company. I lounge back with some coffee. She was hired by her co-founder after directly emailing him a PowerPoint presentation informing him exactly how she’d make his product even better - this woman is pretty damn impressive. Botivo, the non-alcoholic, botanical aperitif was created by Sam Paget Steavenson (the founder of Rumrunner) when crafting cocktail menus for parties of the rich and famous like Ellie Goulding and the royal family. Together, Sam and Imme have created a product which features on menus all around the London restaurant scene: from Brat (where I work), Padella and Maison Francois. Imme is the brains behind the “big brand energy” shift which Botivo has adopted aiming to become a global brand; she is in charge of investment, strategy, brand, marketing and sales. How all-encompassing do you imagine it can be being a founder? Disclaimer: you must give yourself over to an external dream. The ultimate challenge is how to crack a new market; Botivo does not advertise itself as a sober, non-alcoholic product. The company doesn’t push out dry January marketing campaigns, they even suggest that Botivo pairs well with booze like tequila. It is simply a delicious product and that’s that - used with or without booze. You can’t say “it’s a non-alcoholic version of gin/vokda” because it doesn’t exist to replicate something else. Join me for a discussion with Imme, one of Hospitality’s Women of the Year 2025 (CODE Awards). I’m Stella and I’m gonna take you out for a drink.Mentions:- Imme Ermgassen, co-founder of Botivo- Sam Paget Steavenson, co-founder of Botivo and Rumrunner - Botivo- Rumrunner- The River Cafe - Maison Francois - Alice Lascelles - Grace Dent - Seedlip- Berry Brothers and Rudd- Martha Jenson, Bold Beans Company

Hey folks, welcome to Scoop. For far too long chefs have been at the forefront of hospitality’s social media stardom. Don’t get me wrong, I get it - chefs are often hidden, their work is presented and enjoyed by guests with relatively little interaction with those who created it. Yet, service is all out in the open, actually quite a vulnerable position to be in. We are constantly on show and consistently having our knowledge and social malleability tested. About a month ago, coincidentally just before I completed my WSET Level 3 wine course, I sat down with Alex Price. Alex is the Head of Wine for Plates, the first vegan Michelin-starred restaurant in the UK. Beginning her wine career at Annabel’s and she has now worked at Beaverbrook, Bar Crispin and Plates. Alex has received many accolades and awards such as appearing on the Code 100 Most Influential Women in 2022 and being selected as one of Harpers’ top sommeliers in the UK in 2023.Now having gained a more than worthy seat at the wine industry table, Alex encourages those to be empowered by their knowledge - wine is a constantly evolving landscape - the more you learn, the wider you realise your breadth of knowledge can become. I could really tell that Alex’s confidence and commitment to wine has been shaped by the women who helped her at the beginning of her career. Scoop is broadening its horizons to front of house and our experiences in London. Right then, I’m Stella and Alex is taking me out for a drinkMentions:​Alex Price​Plates, Shoreditch​Plates Retreat, France​Annabel’s, Mayfair​Bar Crispin, Soho​Richard Rotti, wine consultant​Clark Foyster​Ruth Spivey​Emily Harman​Emily Harman's 'Just Another Wine Podcast'​WSET Qualification​Beaverbrook, Surrey​Domaine Achillée, Alsace​Queena Wong​Real Tea, non-alcoholic​Ellen Norvang, trainee sommelier at PlatesFind me!Follow the podcast on Spotify and Apple Podcasts, and me on Instagram @stellagent for the latest updates. What do I use to make this podcast?Recording Equipment:⁠Zoom H5⁠⁠ZDM-1 Podcast Mic Pack⁠ (x2)⁠Reaper Audio Editing Software⁠

Good morning, and welcome back to the Scoop podcast. Working in hotels and restaurants over the past few years, I’ve had the chance to serve and meet many incredible people in the industry. While helping open the Mandarin Oriental Mayfair, I crossed paths with Kyle Lynch, the head chef of Ormer. In this episode, Kyle shares how studying away from home and working in the United States shaped his independence and confidence as a young chef. We dive into the dedication it takes to rise to the top in the kitchen, the intense physical and mental demands of hospitality, and how his culinary journey has led him back to a menu deeply connected to his Irish roots.I’m Stella, and I’m going to take you out for dinner. Mentions:- Kyle Lynch, head chef of Ormer (Mayfair)- Ormer, Mayfair- Sofian Msetfi, executive head chef of Ormer- Hayfield Manor, Cork- The Oak Room, Adare Manor, County Limerick- Michael Tweedie, executive head chef at Adare Manor- Takashi Miyazaki, CorkFind Me!Follow the podcast on Spotify or Apple Podcasts, and me on Instagram ⁠⁠@stellagent⁠⁠ for the latest updates. What do I use to make this podcast?Recording Equipment⁠Zoom H5⁠⁠ZDM-1 Podcast Mic Pack⁠⁠Reaper Audio Editing Software⁠

Hey folks, welcome back to the Scoop podcast. Before Christmas, my mum and I binge-watched the Great British Bake Off. I am used to watching lovely home bakers from around the country on this show but similar to many other watchers, Dylan Bachelet caught our eye. A rambunctious, sharp-witted and creative 19-year-old positively bursting to tell us of his dream to become a chef. Now actively pursuing this dream at The Five Fields in Chelsea, and juggling his new-found fame, I managed to sit down with him to discuss choosing the path "less-trodden" let’s say by our peers, and rebelling against our shared norm. Meeting Dylan reaffirmed to me how much I love this industry and the exciting, revolutionary people who enter it. This year’s Great British Bake Off audience got an insight into a young industry innovator, I look forward to seeing what he does next. I’m Stella, and I’m going to take you out for dinner. Mentions:Dylan BacheletThe Five Fields, ChelseaThe Great British Bake OffAkoko, FitzroviaJeremy Chan, IkoyiIkoyi, StrandSoho Farmhouse Food Festival, OxfordshireWoongchul Park, SollipSollip, London BridgeKol, MarlyeboneCore by Clare Smyth, Notting HillOpheem, BirminghamVeeraswamy, Regent StreetFind Me!Follow the podcast on Spotify or Apple Podcasts, and me on Instagram ⁠⁠@stellagent⁠⁠ for the latest updates. What do I use to make this podcast? Recording Equipment ⁠Zoom H5⁠ ⁠ZDM-1 Podcast Mic Pack⁠ ⁠Reaper Audio Editing Software⁠

ROGUES X SCOOP - Adam Wood, Noble Rot Mayfair Hey folks, Happy New Year. I hope everyone in the industry is getting a well-deserved rest this January and recuperating after a crazy busy Christmas period! To start off our 2025 Rogues x Scoop collaborations, Zac Whittle and I interviewed the man with the most shining mentions on the podcast to date - Adam Wood, head chef at Noble Rot in Mayfair. Thrown in at the deep end, Adam has his fair share of crazy kitchen stories from The Square and Marcus Wareing’s The Gilbert Scott. Yet somehow the 17-hour work days weren't enough to put him off, he persisted. Afterwards, Adam kept searching for more challenges and joined as part of the award-winning Perilla’s opening team. With stages at places like The Ledbury, Adam is now able to show off his own culinary creativity as head chef at Noble Rot Mayfair. A big thank you to Adam for inviting us to Noble Rot, and I hope everyone enjoyed the latest episode. P.s I had a fantastic set lunch afterwards with my mum, thank you. I’m Stella with my co-host Zac, and we’re gonna take you out for dinner. Mentions: Rogues, Cambridge Heath Rogue Sarnies, Cambridge Heath Noble Rot, Mayfair The Gilbert Scott, King's Cross (permanently closed) The Square, Mayfair The Ledbury, Notting Hill Phil Howard, chef (Elystan Street) Jack Alibone, chef Perilla, Stoke Newington Ben Marks, Perilla and Morchella Jack Galliano, chef Tom Waters, head chef of Gorse Super 8 Group Meedu Saad, head chef and co-owner of Kiln Stephen Harris, The Sportsman Aaron Stigman, head chef of Noble Rot, Soho George Cooke, Senior Sous at Noble Rot, Mayfair Robert McCreeryBreen, Senior Sous at Noble Rot, Mayfair Ben Brooke, head chef of Perilla Find Me! Follow the podcast on Spotify or Apple Podcasts, and me on Instagram ⁠@stellagent⁠ for the latest updates. Find Rogues restaurant in Cambridge Heath and on Instagram at ⁠@rogues_ldn⁠ What do I use to make this podcast? Recording Equipment ⁠Zoom H5⁠ ⁠ZDM-1 Podcast Mic Pack⁠ ⁠Reaper Audio Editing Software⁠

Hey folks, on today’s episode of Scoop we welcome Francesco Dibenedetto, the executive chef at Brooklands by Claude Bosi. Playing with pots and pans as toys as a baby, Francesco’s perspective of the culinary world is much greater than the plate itself. We talk about his family history on farms in Italy and his dedication to producers and growers especially in the UK and Italy utilising regenerative farming techniques. Francesco began working with Claude Bosi way back at Hibiscus in London. I began recording this episode almost as soon as we sat down and I enjoyed the conversation so much that I haven’t edited anything at all. I’m Stella and I’m gonna take you out for dinner. A big thank you to Francesco for making time for me on his day off. Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent for the latest updates. Mentions:- La Gavroche (permanently closed)- Hibiscus (permanently closed)- L’Atelier de Joël Robuchon, Paris - Bibendum, Sloane Avenue, London - Alex Parker, head chef of Mary’s, Mayfair

Picture this, you go out for drinks and you get the “good” champagne. You know what you’re paying for: the craftmanship, the quality of the grapes and the production, and the labour - you get it. Now, do you consider the same factors when you wake up feeling slightly hungover, stick the kettle on and whip out a PG Tips teabag? Today, I’m here with Henrietta Lovell, the founder of the Rare Tea Company. Her aim is to revolutionise the tea industry by working directly with farmers and their tea gardens to ensure the people who make it are getting fair pay and a good wage. The consumer is educated about the true value of tea. I’m Stella, and I’m gonna take you out for a drink.  A big thank you to Henrietta for inviting me to the Rare Tearoom in Farringdon and I hope everyone enjoyed the latest episode. Mentions: - ⁠The Rare Tea Company⁠ -⁠ Rare Charity⁠ -⁠ 'Infused', Henrietta's Book⁠ - ⁠Claridges Hotel, Mayfair⁠ - ⁠Noma, Copenhagen⁠ - Henrietta's tea mentions: ⁠Single Estate Lost Malawi English Breakfast⁠ ,⁠ Rare Earl Grey⁠ *Special mention to Ian Douglass, a Rare Tea employee and our photographer at the tea house! Find Me! Follow the podcast on Spotify or Apple Podcasts, and me on Instagram⁠ @stellagent ⁠for the latest updates.  What I used to make this podcast: Recording Equipment ⁠Zoom H5⁠ ⁠ZDM-1 Podcast Mic Pack⁠ ⁠Reaper Audio Editing Software⁠

ROGUES X SCOOP - Gabriel Waterhouse, The Water House ProjectHey folks, picture this: it’s 2016 and you’re wondering what to do for the weekend. This professional chef is doing a supper club at his flat in Bethnal Green, and you’ve heard it’s pretty special. You message a group of friends and call the chef only to find out it’s fully booked for the next… three months!Here with another Rogues x Scoop collaboration Zac and I chat with Gabriel Waterhouse, the founder of The Waterhouse Project. Unusually, Gabriel started making his solo path pretty early in his career. Whilst working at Galvin La Chapelle, Gabriel hosted supper clubs at his London flat on his days off; this side hustle flourished into a fully-fledged site in 2021. Gabriel creates a new seasonal tasting menu every three months and each night (and Saturday lunch) there is only one time slot and every guest eats the same dishes at the same time. In a world in which we have an abundance of choice, why not treat yourself with being completely looked after?This was such a wonderful conversation - the passion and the love that Gabriel brings to his work is evident: from the stories of working insane hours establishing his own business to the non-alcoholic pairings he and his team concoct, and the tranquillity of the kitchen space. A big thank you to Gabriel for inviting us into his space and I hope everyone enjoyed the latest episode.I’m Stella with my co-host Zac, and we’re gonna take you out for dinner.Mentions: - Gabriel Waterhouse- The Water House Project- Rogues, Hackney - Rogue Sarnies, Hackney- Innholders Hall- Galvin la Chapelle- Ynyshir, Wales- Hi Spec Design, Fulham- The Good LifeFind Me!Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent for the latest updates. Find Rogues restaurant in Cambridge Heath and on Instagram at @rogues_ldnWhat do I use to make this podcast?Recording Equipment⁠Zoom H5⁠⁠ZDM-1 Podcast Mic Pack⁠⁠Reaper Audio Editing Software⁠

Bar LevanToday, I’m excited to chat with Mark Gurney and Matt Bushnell, the co-founders of Levan and Bar Levan in Peckham. Their journey is one of remarkable transformation—before venturing into the world of hospitality, Mark honed his skills in music and marketing, while Matt also dabbled in the corporate world as an environmental consultant. Now, they've turned their passions toward their love of the French gastronomic experience; creating spaces with exceptional French-inspired cuisine and making the lesser-known (but delicious!) wines of the Jura region more accessible to everyone.Curious about the inspiration behind the name "Levan"? We’ll explore that along with a few of their favourite food and drink spots across London and insights on how they plan and decide the themes for their events. What do they believe is the secret to a successful business? Bums on seats! As a North/East Londoner join me as I get to know the delights south of the river. I’m Stella, and I’m gonna take you out for dinner. MentionsBar Levan, Peckham Restaurant Levan, PeckhamSalon, Brixton (permanently closed)Liberty Music, BrixtonCafé Murano, St James’Ploussard, ClaphamLeo’s, ClaptonNaughty Piglets, BrixtonBarrafina, SohoBar Termini, SohoBrat x Climpsons Arch, London FieldsStrictly Bangers Playlist, SpotifyProvisions, Holloway RoadThe Standard, Kings CrossWe Out Here FestivalHG Walters Forza Wine, PeckhamPeckham CellarsVeraison, PeckhamGala Festival, PeckhamFind Me!Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent for the latest updates. What I used to make this podcastRecording Equipment⁠Zoom H5⁠⁠ZDM-1 Podcast Mic Pack⁠⁠Reaper Audio Editing Software⁠


Did you co-found a rooftop bar at the age of 20, then manage that whilst opening another restaurant at 25 full time? Yeah neither did I, but my guest today Mike Davies did just that. Mike is the chef owner of The Camberwell Arms and Frank’s Cafe in Peckham. 
Born in South London, Mike only properly considered being a chef once he had completed a year studying at The University of Manchester. He decided that the societal expectation and pressure to go to university didn’t fulfill him and he wanted to do something different. Before university, Mike worked at a local chippy as a head chef. With an already signed student lease in Manchester, Mike walked around the city, CV in hand and eventually landed his first proper chef role. Mike’s style of cookery was massively influenced by the stages he completed after leaving Manchester especially restaurants like St John Bread and Wine and The Ledbury. We discuss his experience cooking for the Sultan of Oman, how stages feel so different when you have more experience, and how comparison is the thief of joy. 
On top of his culinary brilliance, Mike has written a beautiful cookbook called Cooking for People, which is out today - the 15th of August! This book teaches and helps you step by step through hosting people with delicious seasonal menus, prep lists and shopping lists. Mike had a period of burn-out a few years ago which led to him not enjoying the pressures of a kitchen as much as before; this book was born when Mike needed to fall in love with the enjoyment of cooking once again, and helping others feel the same. You can really feel his love of creating and exploring food. 
I’m Stella, and I think i’ll be having dinner in tonight - fancy joining? 
Mentions: Mike Davies, chef owner of The Camberwell Arms and Frank’s Cafe, PeckhamThe Camberwell Arms Frank’s Cafe, PeckhamSimply Heathcote’s, ManchesterPaul Heathcote40 Maltby Street, Bermondsey Stephen Williams, head chef of 40 Maltby StreetLe Manoir, OxfordshireTexture, Marylebone (permanently closed)The Vineyard, NewburySt John Bread and Wine, SpitalfieldsMagdelen, Southwark (permanently closed)The Ledbury, Notting HillWalnut Tree Inn, AbergavennyOllie DabbousThe Anchor and Hope, WaterlooJohnathon Jones and Robert Shaw, The Anchor and HopeJoe Beef, MontrealJames Lowe, head chef of Lyle’sLyle’s, ShoreditchBlack Axe Mangal, CanonburyLee Tiernan, head chef of Black Axe MangalThe River Cafe, Hammersmith and FulhamThe Canton Arms, StockwellRavneet GillDomaine de Souch
Find Me!Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent for the latest updates. 
What I used to make this podcastRecording Equipment​⁠Zoom H5⁠​⁠ZDM-1 Podcast Mic Pack⁠​⁠Reaper Audio Editing Software⁠

Hey! It’s time for the next episode of the Scoop x Rogues collaboration. We are back for a natter with Meedu Saad, the head chef of Kiln in Soho. This establishment holds a special place in my heart - many first dates and fun nights out have started at Kiln and I was so excited to chat with the man behind the coals.   Born and raised in Tottenham, North London, Meedu was introduced to many different cuisines from a young age as his father is Egyptian, his mother grew up in Chicago, and his maternal grandfather is Polish and Russian. Although this suggests the romantic notion that he always wanted to be a chef, he initially set his sights on becoming a creative - a musician, an artist. After switching his college studies from fine art to culinary arts, he became one of the top students at his college. After graduating, he worked in The Playboy Club, Mayfair (not as a bunny before you ask), and he divulges some crazy stories! You may wonder what his experience was like working for large hospitality corporations like hotels, or feel comforted by the fact that Meedu wasn’t sure about his career until he found the right job with the Super 8 Group. Kiln completely changed Meedu’s approach to suppliers and produce. Super 8 whisks their team away to visit far corners of the world like Thailand and also closer to home in Devon, offering vastly different but rewarding experiences for their colleagues. And despite all of Meedu’s culinary experience, his favourite condiment is probably the same as yours. I’m Stella with my co-host Zac, and we’re gonna take you out for dinner. A big thank you to Meedu for giving us his time and I hope everyone enjoyed the latest Scoop x Rogues episode. Find Me! Follow the podcast on Spotify or Apple Podcasts, and me on Instagram @stellagent and @rogues_ldn for the latest updates.  Mentions Meedu Saad, Head chef and co-owner at Kiln, Soho Super 8 Restaurant Group Zac Whittle, head chef and co-owner of Rogues, Hackney Rogue Sarnies, Hackney Gary Rhodes El Buli Disciples Escoffier  The Playboy Club, Mayfair (permanently closed) Judy Joo  Andrew Hales Aaron Brodie Jason Atherton Jaime Garbutt Marco Pierre White Harvey’s, Wandsworth (permanently closed) Alan Ducasse, The Dorchester The Ledbury, Notting Hill Brett Graham, head chef of The Ledbury Jeremy Brown Fenchurch Restaurant, Sky Garden Smoking Goat, Shoreditch Ben Chapman, co-founder of Super 8 Group Brian Hannon, co-founder of Super 8 Group Gothelney Farm, Somerset Fred Price, the manager at Gothelney Farm, Somerset Nick Moliviartis, former head chef of Kiln, Soho SongSoo Kim, Head of Sourcing and Development for Super 8 Flourish Farm, Cambridgeshire Kernow Sashimi, Cornwall The Perfectionist, Rudolph Chelminski The Latymer, Surrey Trimback Riesling Noble Rot, Mayfair Samrub Samrub Thai, Bangkok Nonny Rowntree What I used to make this podcast Recording Equipment ⁠Zoom H5⁠ ⁠ZDM-1 Podcast Mic Pack⁠ ⁠Reaper Audio Editing Software⁠

Good morning folks! Apologies for going MIA for the past few weeks I have been opening a new hotel in Mayfair!  In this episode, I visited another hotel to chat with Patrick Powell, the executive head chef at Midland Grand Dining Room. This restaurant resides inside the iconic and beautiful Renaissance St Pancras Hotel.  Patrick mans the kitchen and the pass at Midland Grand. In 2019, he also opened Allegra in Stratford. Both of his restaurants offer different gastronomic experiences. Allegra is his more innovative and modern exhibition whereas Midland Grand still maintains its history through the menu - a glimpse of French cuisine at our Eurostar gateway. Previously Patrick has worked at Cutler and Co in Australia, L'Ecrivain in Ireland and Chiltern Firehouse in London.  Patrick and I discussed how much he valued travelling around the world for work, especially to Australia, the challenging environments of tough kitchens, and the rite of passage of realising that you may be acting too big for your boots. Patrick emphasises the need to take your time to learn. I loved listening to Patrick’s many stories and his incredible career history, I hope you do too. I’m Stella and I’m gonna take you out for dinner.  For regular updates on new podcasts please follow me on Instagram @stellagent and @stellas_scoop. This podcast is available on Spotify and Apple Music.  Mentions: Patrick Powell, Executive head chef at Allegra, Stratford and Midland Grand Dining Room, King’s Cross https://www.instagram.com/ppowellchef/?hl=en  Midland Grand Dining Room, King’s Cross https://www.midlandgranddiningroom.com/  Allegra, Stratford https://www.allegra-restaurant.com/  Seb Meyers, head chef of Planque, Dalston https://www.instagram.com/sebastianfmyers/ Planque, Dalston https://planque.co.uk  L'Ecrivain, Dublin, Ireland (permanently closed) https://en.wikipedia.org/wiki/L%27Ecrivain  Cutler and Co, Fitzroy, Australia https://www.cutlerandco.com.au The Square, Mayfair (permanently closed) https://en.wikipedia.org/wiki/The_Square_(restaurant) Pollen Street Social, Mayfair https://www.pollenstreetsocial.com  Wild Honey, St James’ https://www.instagram.com/wildhoneystjames/?hl=en  Anthony Demetre, Chef/Proprietor of Wild Honey https://www.instagram.com/anthony_demetre/?hl=en Nuno Mendes, executive head chef of Chiltern Firehouse https://www.greatbritishchefs.com/chefs/nuno-mendes Chiltern Firehouse, Mayfair https://www.chilternfirehouse.com  The Ritz, Mayfair https://www.theritzlondon.com  Perilla, Stoke Newington https://www.perilladining.co.uk  John Chantarasak, head chef of Anglothai https://www.greatbritishchefs.com/contributors/john-chantarasak  Sertac Dirik, ex-head chef of Mangal II https://www.instagram.com/sertacdirik/  Mangal II, Dalston https://www.mangal2.com Harry Handelsman, owner of Allegra and Midland Grand https://en.wikipedia.org/wiki/Harry_Handelsman  https://www.manhattanloft.co.uk/about-us/  Darren McHugh, Head of Operations at Restaurant Story and Story Cellar https://www.instagram.com/darrenlmchugh/?hl=en  The Ledbury, Notting Hill https://www.theledbury.com  Morchella, Farringdon https://www.morchelladining.co.uk  Oma, Borough Market https://www.oma.london 

Data analyst turned Michelin Star chef, no one can deny that Josean Balotin, the head chef at Mountain deserves all the recognition he has received. Born and raised in Brazil, it isn’t surprising that the culinary world would whisk him away from his office desk as his mum is a pastry chef. Moving to London a mere 10 years ago, he began working as a kitchen porter and from day one he was determined to succeed; working full-time at restaurants and completing stages on almost all of his days off. Being swept off his feet by the Super 8 group, Joe worked his way up the ranks from chef de partie at Brat to head chef at Brat x Climpson’s Arch within 2 years.  Listen as Joe and I discuss what makes the food and produce at Mountain so special. Name another restaurant in central London that makes homemade cheese on-site?! We chat about how the restaurant functions collaboratively and imaginatively and the joys of working in an open kitchen. Mountain received a Michelin Star 6 months after opening its doors, listen to hear all about the glitz, glamour and grind.  I’m Stella and I’m gonna take you out for dinner.  Mentions: Josean Balotin https://www.instagram.com/joseanbalotin?igsh=MTM5NHE3bTQ1YnlzNQ== Tomos Parry, executive chef, founder and co-owner of Brat, Brat x Climpson’s Arch and Mountain https://www.instagram.com/tomos_pp?igsh=bmV1czA5cDV6aHZi Steve Parle https://en.m.wikipedia.org/wiki/Stevie_Parle Brat, Shoreditch https://www.instagram.com/bratrestaurant?igsh=M2QwNTdsYmdlcm9j Brat x Climpson’s Arch, London Fields https://www.instagram.com/brat_climpsonsarch?igsh=cGUxN2Y5djVlMHB3 Fabrizio Romano, head chef at Brat x Climpson’s Arch https://www.instagram.com/fabrizioromanof?igsh=ZmNjZWpxMnZndGQ= Keegan Misanchuk, head chef at Brat https://www.instagram.com/keeganmisanchuk?igsh=MTA3eDl2aGdkdjR2Mw== Suzi Mahon, head pastry chef at Mountain https://www.instagram.com/suzirosalind?igsh=MWhramlmMmFzeDN3OA== Lucy Brierley, general manager at Mountain https://www.instagram.com/lucibri?igsh=aTBuZ2NxZjA2M2U5 Holly Willcocks, head of wine at Mountain https://www.instagram.com/hollywillcocks?igsh=azB0MDZyYWZxbzE1 Songsoo Kim, head of sourcing and development at Super 8 Group https://www.instagram.com/kim_songsoo?igsh=d2p6ZmllcmNhaGh0 Manteca, Shoreditch https://www.instagram.com/manteca_london?igsh=MXF6M2F1Z3ozNm51ZQ==

Bout time for a new podcast folks! On this week’s Scoop, Zac and I are introducing you to the sweetheart of the pastry, who knew from day dot that desserts were going to be her forte. Kelly Cullen is currently the head pastry chef at Allegra, in Stratford and has worked previously at other incredible restaurants like Cornerstone and Angler. Beginning her career in culinary training, she worked at Claridge’s Hotel and soon realised that a smaller, tight-knit team was what she loved most.  Due to the open kitchen at Allegra and Kelly enjoying a good chat with her guests, I knew this podcast would be a corker. Listen to us chat about what makes the best dessert - whether that is nostalgia, taste, texture, beauty, elegance or just comfort. We also learn about how her mentors gave her some seriously tough love and her addiction to the buzz of a brilliant service. Whilst we discuss the difficulties of being female within a historically masculine environment, we also touch on the potential benefits being a woman brings us within hospitality.  So without further ado, listen to Kelly demonstrate that the proof is in the pudding. Join me and Zac for our newest Scoop. Mentions: Kelly Cullen https://www.instagram.com/kellycullenxx?igsh=ZGRra2Rnb3VoNHk1 Allegra, Stratford https://www.instagram.com/allegrarestaurant?igsh=MXRldGt1cmp4bGRsMw== Rogues, Cambridge Heath https://www.instagram.com/rogues_ldn?igsh=MWJxZ2t0a3J2em85dg== Morchella, Clerkenwell https://www.instagram.com/morchelladining?igsh=MWE1bzlmaHpya3FqYQ== Cornerstone, Hackney https://www.instagram.com/cornerstonehackney?igsh=MTlmNGw5YWx1amE4cQ== Claridge’s,  Mayfair https://www.instagram.com/claridgeshotel?igsh=ZXpidG4yYnpybmNk Angler, Liverpool Street https://www.instagram.com/angler_restaurant?igsh=MTJhdDZxeTNoeTlteA== David Cox https://www.instagram.com/davidbcox87?igsh=czJoeTkwOWtkYWxs Adam Wood https://www.instagram.com/adamegwood?igsh=aXVxc3Q4b2dhd2Nt Noble Rot, Mayfair https://www.instagram.com/noblerotmayfair?igsh=MTFrdWRoMnhpNHk4dQ== Perilla, Stoke Newington https://www.instagram.com/perilladining?igsh=aXVoaXljeTFmbTli Young Prince, Bethnal Green 448 Roman Rd, Old Ford, London E3 5LU Ainsley Harriet  https://www.instagram.com/whathazshecooked__?igsh=eWlpcHFqYW02cTg0 Jamie Oliver https://www.instagram.com/jamieoliver?igsh=MWZqd2FncTR0MjNoNQ== Rob Beckett  https://www.instagram.com/robbeckettcomic?igsh=NzJ1NWdlMTBsMWo2 The Broad Chare, Newcastle  https://www.instagram.com/_thebroadchare?igsh=ZmxiMG5rMGhkcWlq

From military bases to gyms to pubs and now to a bourbon bar, Ryan Sheehan has a plethora of stories up his sleeve. Growing up in Savannah, Georgia in the Deep South, Ryan has a passion for bourbon and his bar lies beneath Counter 71, a chef’s table restaurant in Shoreditch. Exploring bourbon, Ryan alongside Angela (his protege) has created a list of classic, historical and signature cocktails. One example of this is their old-fashioned washed with bacon fat and sweetened with maple syrup.  Throughout our conversation, Ryan and I talked about his entrepreneurial drive; he has always loved his autonomy. Also, we touched on his resilience in relation to his work and personal life. Talking to a bartender, I always thought that alcohol would take the stage in terms of creativity and mixology. However, at Low Country, Ryan is also acutely interested and supportive of cultivating a unique variety of non-alcoholic options.  I was captivated by Ryan’s outlook on his career and the twists and turns that one takes in the pursuit of ambition, necessity and eagerness to learn. I hope you enjoy this episode and with that, I would love to introduce you to Ryan Sheehan.  I’m Stella and I’m gonna take you out for a drink.  Mentions: Ryan Sheehan https://www.instagram.com/titsupamerica?igsh=ZTBwaTZyZGtlYXhj Low Country, Shoreditch  https://www.instagram.com/lowcountrybar?igsh=MWdvd3dzcWllNzU1 Counter 71, Shoreditch https://www.instagram.com/counter_71?igsh=cTRjdDA0eDU5ajFp Angela, bartender  https://www.instagram.com/angelak_unz?igsh=Z3FtcWFhb3RkbWNp Joe Laker, head chef at Counter 71 https://www.instagram.com/joe_laker?igsh=MWt6eXUyZ3c1ZTd2Ng== Harry Cooper, restaurant manager and sommelier at Counter 71  https://www.instagram.com/coope82?igsh=MW92ZjBucXBqejB0cQ== Michael Miles, Head Chef at Crispin (Battersea) https://www.instagram.com/michaelrmiles?igsh=MTRoYzR1bXN3djE3bA== The Crab Tree, Fulham https://www.instagram.com/thecrabtreew6?igsh=N2xjdmk5ZHkzbWxn Three Spirits https://www.instagram.com/threespiritdrinks?igsh=MWp2dWJ3aGNidHdhNA== Seedlip https://www.instagram.com/seedlipdrinks?igsh=MTY5NDB3eHcwaHB0MQ== Charlotte Pederson, Maker’s Mark Ambassador https://www.instagram.com/charlottepatricia__?igsh=ZjB4aWptY2Vpb2Jr Maker’s Mark  https://www.instagram.com/makersmark?igsh=MWlsaTByNzRzcmJmYQ== DRAM bar, Soho https://www.instagram.com/dram.ldn?igsh=cG5uOGh4MjZydzA0 Chris Tanner, DRAM bar https://www.instagram.com/thechristanner?igsh=b3NvZWx4cTMzajc1 Three Sheets, Dalston (and Soho) https://www.instagram.com/threesheetsbars?igsh=MXJ2bWkwd2x1Ymgy A Bar with Shapes for a Name, Dalston https://www.instagram.com/a_bar_with_shapes_for_a_name_?igsh=MWM2cnA5aDlmNDF3dg== Satan’s Whiskers, Bethnal Green https://www.instagram.com/satans_whiskers?igsh=ems5aHZzM3Vzendu Coupette, Bethnal Green (and Soho) https://www.instagram.com/coupettelondon?igsh=MWI1d3E4Z2hkbGd0aw== Tayēr and Elementary, Shoreditch https://www.instagram.com/tayer_elementary?igsh=MTByeDBnNDY2dzAwZw== Nightjar, Shoreditch and Carnaby Street https://www.instagram.com/tayer_elementary?igsh=MTByeDBnNDY2dzAwZw==

Bursting with energy, positivity and completely driven, you can tell how Anna Søgaard has become an alpha in the kitchen  Back in her school days, Anna wasn’t sure exactly which career path was right for her and she began by studying Communications in Denmark. However, after really thinking about what makes her tick she ventured into the food industry and completed four years of culinary study in Copenhagen. She absolutely fell in love with the atmosphere of the kitchen. Having moved around a lot as a child between countries, she wasn’t scared to relocate for the job. After relocating to Manchester to work at Erst, Anna began gravitating towards other women in the industry talking about shared experiences. Anna, alongside Kim Mcbride founded SuppHer, a supper club which hosts events showcasing female talent in the hospitality industry and a safe space to meet likeminded women. This continues to grow and expand, inviting more and more women to be part of their team which straddles both Manchester and London. Can you tell Anna likes to be busy? Waiting for a career breakthrough can be tough. Anna waited a year and a half for this to happen, but Blimey has it paid off. Anna Søgaard has taken on her first-ever head chef role at Bistro Freddie in Shoreditch, the newest restaurant of the Crispin Group. We discuss what excites her visitors and the most nerve-racking and amazing people she has cooked for so far. A kitchen is kind of like an orchestra, once the team grows in confidence, service begins to flow and creativity can truly be expressed. Anna is a newbie in the London food scene, and how lucky are we to have her?! I’m Stella and I’m gonna take you out for dinner.  Mentions: Anna Søgaard ⁠https://www.instagram.com/annasogaard?igsh=aDRpcWo4ZTF4cHdm⁠ Bistro Freddie, Shoreditch ⁠https://www.bistrofreddie.com⁠ SuppHER ⁠https://www.instagram.com/suppher__?igsh=MTR6MjZhcW9rZDNzOA==⁠ Erst, Manchester https://www.erst-mcr.co.uk Crispin Group, various locations in London https://www.crispinlondon.com Ham Restaurants https://www.ham.rest Dominic Hamdy, managing director of Crispin Group https://www.linkedin.com/in/dominic-hamdy-b59907250/?originalSubdomain=uk Sinead Murdoch, Director of SuppHER https://www.instagram.com/sineadfmurdoch?igsh=MW9hMTZzNzlqd2Ftdw== Kim Mcbride, Co-Founder of SuppHER https://www.instagram.com/kim_ber_lees?igsh=MTQzamFybzkzbmdyaQ== Patrick Withington, Co-Founder of Erst and Director of SuppHER https://www.instagram.com/patrick_withington?igsh=MTJ1bzY4a2s1Nmdxaw== Tom Mcmanaman, Anna's One to Watch https://www.instagram.com/tmac.food?igsh=OW94a2h5MXoyaWp2 St John, Farringdon https://www.instagram.com/st.john.restaurant?igsh=NTRjejJ3cGlhaXR2 Quality Chop House, Farringdon https://www.instagram.com/qualitychop?igsh=MXhjOWcyM2RuOHMzaQ==

HAPPY INTERNATIONAL WOMEN’S DAY! *Although the podcast states that today is National Women’s Day, it’s INTERNATIONAL Women’s Day so excuse my mistake!  Today we are celebrating fantastic female leadership throughout the food and hospitality industry. One woman in particular caught my eye, someone who is proving that progression and meaningful success are not the same for everyone. Another thing that she told me is that a love of trying new food is not always ingrained from birth, but something we all need to learn. That woman is Amber Francis.  If you’re a chef in a fine dining kitchen, you’ve most definitely had some tough critics. If you’re a member of the front of house, you’ve most definitely had to formulate a polite response to negative comments. Now you try serving 600 school kids within a 30-minute lunch window and see what reactions you get. Oh, and your budget is 90p.  Hailing from a fine dining background working for legends like Robin Gill to opening restaurants such as Maene and Bermondsey Larder, Amber Francis has made an exciting step within the gargantuan food industry. She is now heading the catering department at a school in North London as their head chef and senior food educator. Amber’s career so far prepared her to tackle challenges within her new role; her extensive culinary education, and working under the pressure of new openings with brand-new kitchens and systems.  Amber is brilliant and intelligent, she excelled academically when she was younger and now utilises those skills in her culinary career pathway. She and I discussed the mixed excitement and heartbreak when choosing your career pathways. We talk about the transition from learning and note-taking in class, to putting all that knowledge into action. And then once you learn an abundance of skills, how do you then teach others? What kind of manager will you be?  Amber has been a bright bulb within the industry, aiming to aid and inspire those around her - from her team creating a tasting menu to developing the tastebuds of children at school.  I am Stella and I’m gonna take you out for dinner.  Mentions: Tom Kerridge https://tomkerridge.com  The Hand and Flowers, Marlow https://www.thehandandflowers.co.uk  Chez Bruce, Wandsworth https://www.chezbruce.co.uk  Specialised Chefs Apprenticeship Scholarship, Bournemouth College https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwjs5KCt_OKEAxVESEEAHfWWDUoQFnoECCYQAQ&url=https%3A%2F%2Fwww.thecollege.co.uk%2Fcourses%2Fspecialised-chefs-apprenticeship-scholarship&usg=AOvVaw3XpppZ-KnG8zhaBuu9VVZS&opi=89978449  The Ritz, Mayfair Dan Barber https://www.instagram.com/chefdanbarber/  The French Laundry, San Fransisco  https://www.thomaskeller.com/tfl  Robin Gill https://www.greatbritishchefs.com/chefs/robin-gill  Le Manoir, Oxford https://www.belmond.com/hotels/europe/uk/oxfordshire/belmond-le-manoir-aux-quat-saisons/  Brawn, Columbia Road https://www.brawn.co  Zebra Riding Club, Birch, Selsdon (closed permanently) Maene, Shoreditch (closed permanently) https://www.maenerestaurant.co.uk  Home Hospitality https://www.instagram.com/_homehospitality?igsh=MTRqcGR5dWx1aXFiaQ==  Chefs in Schools https://chefsinschools.org.uk  The Dairy, Clapham (permanently closed) Bermondsey Larder (permanently closed)

Mangal II stands as a shining beacon of success within the growing London food scene. This restaurant is an iconic mixture of traditional and modern both in terms of its Turkish-inspired cuisine and its service. Mangal II was passed down to the current owner Ferhat Dirik, by his father and was originally quite a different concept.    Ferhat doesn’t shy away from the details and decision-making which led him and his brother, Sertac to establish Mangal II as your East London night out highlight. Despite their continually expanding awards and praise in the media, no reward comes without hardship. Family businesses can be wonderfully fulfilling. However, when the tensions are high and the pressure of expectations and progress is ever-present. What is it like having family members as your colleagues? Does a Turkish restaurant have to necessarily be authentic to be classed as one? What even is the definition of an authentic restaurant in this city?  Join me for another episode featuring my co-host Zac, co-owner of Rogues to discover the absolute pleasure of Mangal II’s success whilst understanding how making an idea become reality takes some serious balls.   I’m Stella and I’m gonna take you out for dinner. Mentions: Ferhat Dirik https://www.instagram.com/ffferhatdirik/  Mangal I, Dalston https://www.instagram.com/mangal_ocakbasi/?hl=en Mangal II, Dalston https://www.mangal2.com  Rogues, Hackney https://rogueslondon.uk  Rogue Sarnies, Hackney https://www.roguesarnies.uk  Alibi, Dalston https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwjB1IPFjNGEAxWqQkEAHS_pCQ8QFnoECAUQAQ&url=https%3A%2F%2Fthealibilondon.co.uk%2F&usg=AOvVaw2XhKmGdaEql7-OwYxeY59M&opi=89978449  Dalston Superstore https://dalstonsuperstore.com  Nest, Dalston https://www.nestfood.co.uk  Sertac Dirik, former head chef of Mangal II and brother of Ferhat https://www.instagram.com/sertacdirik/  Ridley Market, Dalston https://hackney.gov.uk/ridley-road-market  01 Adana, Newington Green https://www.theinfatuation.com/london/reviews/01-adana  Jackson Boxer https://www.instagram.com/jackson_boxer/?hl=en  Action Bronson https://www.instagram.com/bambambaklava/?hl=en  108, Copenhagen https://www.instagram.com/108cph/  Slurp, Copenhagen https://www.slurpramen.dk  René Redzepi https://www.instagram.com/reneredzepinoma/?hl=en  Amass, Copenhagen (closed) https://www.theworlds50best.com/discovery/Establishments/Denmark/Copenhagen/Amass.html  Gilbert and George https://www.tate.org.uk/art/artists/gilbert-george-1163  Allegra, Stratford https://www.allegra-restaurant.com  Planque, Haggerston https://planque.co.uk  Perilla, Stoke Newington https://www.perilladining.co.uk  Morchella, Exmouth Market https://www.morchelladining.co.uk  Partisan, South Bermondsey https://www.partizanbrewing.co.uk  Pillars, Walthamstow https://www.pillarsbrewery.com  Army and Navy, Stoke Newington https://en.wikipedia.org/wiki/Army_and_Navy,_Stoke_Newington  Picturehouse Cinemas, various locations https://www.picturehouses.com  MUBI https://mubi.com/en/gb  The Modest Merchant https://themodestmerchant.com  Stella Artois  https://www.stellaartois.com Guinness https://www.guinness.com/en-gb  - Nicky D’Arcy https://www.instagram.com/nicoladarcyfilm?igsh=MXhmb2lza2lxeTJyMQ==

Kitchens sound like hell to some: the hours, the pressure, the heat. But for Diarmuid Goodwin cooking makes his head go quiet; he loves the serenity and stillness of mind that pure concentration brings.  Currently head chef at Sager and Wilde in Bethnal Green, Diarmuid grew up in Belfast before moving to London to work for Angela Hartnett at Cafe Murano. Following his passion to The Grain Store and Trullo, he discovered his particular adoration for Mediterranean cuisine and his need to always be busy! Alongside his full-time job, this chef still finds time to build his pop-up company ‘Close Ties’ hosting wine raves sustained by his delicious food.  He works hard to create systems and ways of working that incite creativity and self-acceptance. Each member of his team creates a dish monthly to encourage this growth and confidence. Identifying as queer, Diarmuid places utmost importance on the fact that kitchens should be a safe space in which London’s diverse and multicultural community are respected and celebrated wholeheartedly.  I’m Stella and I’m gonna take you out for dinner.  Mentions: Diarmuid Goodwin https://www.instagram.com/diarmuidg94/?hl=en  Sager and Wilde https://www.sagerandwilde.com/  Close Ties https://www.instagram.com/close_ties_/?hl=en   Angela Hartnett https://angelahartnett.co.uk/  Cafe Murano: St James’, Covent Garden and Bermondsey https://www.cafemurano.co.uk/  Bruno Loubet https://www.greatbritishchefs.com/chefs/bruno-loubet  The Grain Store (closed but previously in King’s Cross) https://www.grainstore.com/about  Trullo https://www.trullorestaurant.com/  Crispin https://www.crispinlondon.com/  58 & Co https://58andco.com/  Carousel, Fitzrovia https://carousel-london.com/  Jake Norman, Trullo https://www.instagram.com/__jakenorman?igsh=MWp0dG41b2tlYTVicw== Satan’s Whiskers, Bethnal Green  https://www.satanswhiskers.com/  Oren, Dalston https://www.orenlondon.com/  Neil John Campbell https://www.instagram.com/neiljohncampbell/  Rovi, Fitzrovia https://ottolenghi.co.uk/restaurants/rovi 

Say hello to the *almost* new kid on the block, Ernesto Gabriel - the founder of EMBERS, a restaurant concept. Most of the podcasts so far have presented so-called “settled down” chefs with a restaurant, staff and fully-formed stories of hardship, struggle and success. Today we are learning about the grind to start a business endeavour.  Now, EMBERS is still in its infancy and awaiting a permanent home; which explains why this podcast was filmed in a motorcycle cafe in Shoreditch! Ernesto has travelled far across the world on yachts owned by world-famous stars like Jerry Seinfield and survived and excelled through the constellations of the London Michelins. After working closely with chefs like Clare Smyth and Matthew Abel, Ernesto wants to carve out his own path and open a restaurant in East London. He’s already got the founder, director and head chef sorted but where is the site?  Ernesto has been investing his time in pop-ups at sites such as The Sea, The Sea and Renegade Winery to develop his menu ideas and scout out a potential kitchen team. Join me for a new scoop on how one tackles finding a site, creating a known brand through pop-ups and introducing yourself within a competitive market.  Who’s gonna volunteer as my plus-one when EMBERS opens?  I’m Stella and I’m gonna take you out for dinner.  Mentions: EMBERS, Ernesto Gabriel https://www.instagram.com/embers.london/  The Sea, The Sea https://theseathesea.net  The Capital, Knightsbridge https://www.therestaurantatthecapitallondon.com  Restaurant Gordon Ramsay restaurant-gordon-ramsay  Clare Smyth https://corebyclaresmyth.com  Matthew Abe https://www.instagram.com/chef.mattabe/?hl=en  Johnny Bone https://www.instagram.com/chef_bone/  Jerry Seinfeld  https://en.wikipedia.org/wiki/Jerry_Seinfeld  Gerald Ronson https://en.wikipedia.org/wiki/Gerald_Ronson  Rogues https://rogueslondon.uk  Zoilo https://www.zoilo.co.uk  Rekki https://rekki.com  Renegade Winery, Walthamstow https://www.renegadelondonwine.com  Whyte Rushen, Whyte’s  https://www.instagram.com/whyte_rushen/?hl=en 

Let me introduce you to Ryan Walker, the 23-year-old Head of Fermentation and R&D - one of the masterminds behind Silo's sustainable insurgence. Ryan is both crazily creative but also approaches cooking from a scientific standpoint so he's a chef and an alchemist. Hard to imagine anyone more perfect to achieve a spot on the 30 under 30 Code Hospitality Awards 2023. There were only two things I knew about Silo before visiting for Ryan's podcast. First and foremost, it is located above a popular stomping ground for Gortex-trainer-wearing, Puresport-runner loving, "I heart craft beer" finance bros who wish that they were creative but they can simply just buy it at Craft Brewery in Hackney Wick instead. All jokes aside, the beer is banging. And secondly, Silo is the first-ever zero-waste restaurant in the whole world. If you've ever worked in hospitality you may be thinking - now seriously mate, how the fuck does that work? The answer is it takes a lot of time and effort to truly make your restaurant sustainable. You've got to think about the little stuff like getting washable metal milk pails straight from the dairy farm rather than plastic bottles, repairing your tableware if it breaks rather than throwing it away and thinking about how to use your waste veg trimmings in a digestible and tasty way. Now that is Ryan's forte.   As Silo states, 'waste is a failure of the imagination'. Hit the play button to be immersed in the undeniably nerdy but charming brain of Silo's fermentation king.   Mentions:   -Silo, Hackney Wick, London https://www.silolondon.com/   - Douglas McMasters, owner of Silo https://www.douglasmcmaster.com/   - MAD Academy, Copenhagen https://madfeed.co/     - Kolae, Borough Market, London https://kolae.com/   - On Food and Cooking: The Science and Lore of the Kitchen https://www.amazon.co.uk/Food-Cooking-Science-Lore-Kitchen/dp/0684800012

Upon meeting Andy Beynon, the chef-owner of Behind restaurant in London Fields, you can immediately understand how he finesses the amalgamation of “front of house” and “back of house”. Andy is driven and focused yet charming, and nerdy with a cracking sense of humour. It is clear why such an intimate and performative dining experience is worthy of 1 Michelin star, an award which he has retained since 2020 when he received the star a mere 20 days after opening.  Listen as Zac and I interrogate our rather mysterious guest about his work and private life, here’s the Scoop on Andy Beynon.  Mentions: Andy Beynon https://www.greatbritishchefs.com/chefs/andy-beynon  Behind https://www.behindrestaurant.co.uk/  Rogues  https://rogueslondon.uk/  Rogues Sarnies https://www.roguesarnies.uk Hibiscus https://en.wikipedia.org/wiki/Hibiscus_(restaurant)  Claude Bosi https://claudebosi.com/  Jason Atherton https://jasonatherton.co.uk/ The Square https://en.wikipedia.org/wiki/The_Square_(restaurant)  Phil Howard https://philiphowardchef.com/  Pied a Terre https://www.pied-a-terre.co.uk/  Michael Wignall https://www.greatbritishchefs.com/chefs/michael-wignall  Maru https://www.marulondon.com/ Roju https://ro-ji.co.uk/ Araki https://the-araki.co.uk/  Sabor https://www.saborrestaurants.co.uk/  Scotts https://scotts-mayfair.com/  J Sheekeys https://j-sheekey.co.uk/  Golden union https://goldenunion.co.uk/  Howl on the Moon, Hoxton Street https://www.hoxtonpub.com/ 

What a treat! A week ago, Zac and I had the pleasure of meeting Dan Fancett and learning about his phenomenal career history so far. We arrived at Fancett's Bistro in Cambridge, Zoom recorder in one hand and were quickly given a glass of fizz in the other. Dan and Zac have been friends since their Galvin La Chapelle days 14 years ago when they bonded over musicians like Dean Martin and Patsy Cline.  Dan’s career started before that at Harvey Nichols doing an apprenticeship which he believes is a great way to get into cooking. Many of the places Dan has worked his speciality was pastry, concocting delicious sweet desserts for guests. Additionally, he worked with famous chefs like Martin Berasategui in San Sebastián, Gary Rhodes at Rhodes Twenty-Four, Chris Warwick at The Grove Hotel. Originally lured across seas by love and romance, despite having his heart broken he experienced a rich training in French and Spanish cuisine and fine dining.  Now, he runs his own beautiful Bistro in Cambridge, we had lunch after the interview and the food was phenomenal. Sausage rolls with walnut ketchup, quintessentially English. Soft and delicate plaice with Cavolo Nero, followed by bread and butter pudding. All washed down with some fabulous wine.  Dan, Zac and I believe hospitality is an irreplaceable craft. With the increasingly online nature of our everyday life, working as a chef or front of house relies on skills which cannot be replicated by AI or machinery with the same personal and caring nature. Dan discusses how he feels about being a manager within a kitchen and the responsibility not only his team holds but also what he needs to give back to them in return.  It was a pleasure to chat with Dan and a special thanks to all his team for cooking us such a delicious lunch. Thanks for listening to the 4th episode of the Scoop x Rogues podcast series, follow us on Spotifyto be notified when new podcasts are released. Additionally, Zac and I post updates on the Rogues and Scoop Instagram to keep everyone up to date.  Your hosts today: Stella Gent (host, producer and editor of Gentrification) https://uk.linkedin.com/in/stellagent  Zac Whittle (co-host and head chef/co-owner of Rogues and Rogue Sarnies, Hackney_ https://rogueslondon.uk/  Chef mentions: Dan Fancett, Fancett's in Cambridge  https://www.fancetts.com/  Rogues, Hackney https://rogueslondon.uk/  Barbecoa, Jamie Oliver (closed) https://www.theguardian.com/lifeandstyle/2017/mar/12/barbecoa-london-restaurant-review  Galvin La Chapelle, various London locations https://galvinrestaurants.com/michelin-french-restaurant-city-london-galvin-la-chapelle/  The Grove Hotel https://www.thegrove.co.uk/  Chris Warwick  https://uk.linkedin.com/in/christopher-warwick-64ba921a3  Gary Rhodes  https://garyrhodes.co.uk/gary-rhodes-3/  Rhodes Twenty Four (closed) https://en.wikipedia.org/wiki/Rhodes_Twenty_Four Harvey Nichols Chef Apprenticeship https://careers.harveynichols.com/job/chef-apprentice-4186  Prism Restaurant, Harvey Nichols (closed) https://www.timeout.com/london/restaurants/prism-closed  Odette’s, Primrose Hill https://odettesprimrosehill.com/ Bryn Williams, currently head chef of Odette’s https://www.greatbritishchefs.com/chefs/bryn-williams  Morgan M, Barbican (closed) https://www.hot-dinners.com/Restaurant-Reviews/The-City/morgan-m-barbican-long-lane-london  The Fat Duck, Heston Blumenthal https://thefatduck.co.uk/  The Nag’s Head, Walthamstow Martin Berasategui https://www.martinberasategui.com/en/inicio  Les Hautes Roches http://www.leshautesroches.com/les-restaurants  Miscellaneous mentions:  Lululemon ABC Pant https://shop.lululemon.com/p/mens-trousers/Abc-Slim-5-Pocket-34/_/prod9090037?awc=30347_1703095823_fd251ad0c03b681c56b0717d2469a50b&cid=aff_con&color=0001&sv1=affiliate&sv_campaign_id=78888&sz=32  The French Connection https://www.imdb.com/title/tt0067116/ 

Scoop X ROGUES EPISODE THREE Let me introduce you to Iain Smith for the third instalment of the Scoop x Rogues podcast series. Iain has been cheffing for many years and met Zac when they were both in the early stage of their careers. Having travelled abroad for work to places like Australia and worked at establishments with Jason Atherton and the Galvin brothers, Iain now takes on a classy audience in Chelsea at his restaurant No.50 Cheyne. The grub is deliciously good but through and through classic.  In this episode, Zac and Iain reminisce on their early years learning so many techniques whilst also understanding how to tackle the harsh environments. Top end kitchens project into the dining room a certain ambience whether that be calmness, sexiness or coolness. However, in the spotless kitchens it’s a different story, chefs work tirelessly often for 16 hour shifts perfecting the minute details which wow their guests. Obviously along with that comes high emotion.  Iain talks about the difference between working for a company and building your own team as a manager and leader in the kitchen hierarchy. You learn so much through observation. The information he gained taught him how to give his team a better work-life balance whilst maintaining excellent standards.  It’s not all serious though. You know - work hard, play hard? Yeah, they do.  Restaurants, people mentioned: Iain Smith, https://www.vanityfair.com/london/2023/08/interview-chef-iain-smith  Zac Whittle from Rogues and Rogues Sarnies, https://rogueslondon.uk/about-us  Galvin La Chapelle, https://galvinrestaurants.com/michelin-french-restaurant-city-london-galvin-la-chapelle/  The Ritz, https://www.theritzlondon.com/  The Goring, https://www.thegoring.com/ Grant King, https://www.instagram.com/grantkingchef/  Tetsuyas, Kent Street, https://www.tetsuyas.com/  Jason Atherton, https://jasonatherton.co.uk/  The Royal Culinary Course, https://www.thecollege.co.uk/courses/specialised-chefs-apprenticeship-scholarship  Studio Frantzen, https://www.studiofrantzenlondon.com/  Pier and Gastro Park, https://www.timeout.com/sydney/restaurants/gastro-park (CLOSED) Texture (CLOSED) Koya Noodles, Soho, https://www.koya.co.uk/  MUSIC USED: Sun [out], Mentz, Free Music Archive, licensed CC BY-NC-SA Lo-fi Music Guitar (Short version), Migfus20, https://freesound.org/people/Migfus20/sounds/578131/

Join me to meet Anna Williams, an entrepreneur within the hospitality industry who was an important part of the London restaurant Fallow’s launch, and previously worked as head pastry chef at Dinner by Heston Blumenthal. Anna is so inspiring, having had big dreams of becoming a chef in her teen years, she began working weekends at a restaurant in Kew Gardens whilst juggling school work. It became obvious to me that Anna likes to be busy, continuing to wear “many hats” as joint senior sous chef and head pastry chef later at Fallow where she concocted the famous Chelsea tart. Throughout her career, Anna noticed that back-of-house chefs could be helped a lot more when it comes to management and entering managerial roles. Since leaving Fallow, she has begun her hospitality consultancy company PreServe and the goal is to teach restaurants and their staff better managerial strategies and systems both in the kitchen and in the office. Please join me for this episode of Gentrification, learning how interesting it is to work in hospitality and what Anna has learnt from her experiences.  Mentioned: Fallow, Heddon Street  https://fallowrestaurant.com/  - Jack Croft and William Murray Dinner by Heston Blumenthal  https://www.dinnerbyheston.co.uk/  PreServe  https://instagram.com/pre_serve_?igshid=MzRlODBiNWFlZA== https://uk.linkedin.com/in/anna-williams-244a8b42

SCOOP X ROGUES  Series 1, Episode 2 As I continue to meet the successful and sweaty gems of the hospitality scene, today Zac and I headed to Stoke Newington, in North London. Specifically, we met at the Army and Navy pub to have a pint with Ben Marks, head chef at Perilla. Previously Ben worked at Noma in Copenhagen and The Square in London.  Ben opened Perilla in late 2016 with his friend Matt Emmerson. Whilst Ben received top training from the Royal Academy of Culinary Arts and Claridges Hotel to prep him for success, opening a restaurant at the age of 24 is no mean feat. Ben’s journey to opening his own restaurant confirms his quiet, humble confidence and bravery, having moved over to Operakällaren in Stockholm solo at the age of 15 it is evident that Ben isn’t afraid to make big work moves, with Perilla being his most treasured. Zac and Ben discuss the different restaurant sections and how complicated learning each part is: larder, veg, meat, pastry and the pass. We discuss how an effective team works cohesively and positively, knowing your weaknesses and the strengths of others to improve your team as a whole. Although chefs work almost 16 hours a day sometimes, culinary skills take time and energy to learn.  Since leaving university and entering the world of hospitality, Perilla is definitely a restaurant I hear of often with high praise from chefs and front of house alike. A trusted favourite and I know that the reviews are always superb. Mentions: Adam Wood https://www.instagram.com/adamegwood/?hl=en-gb Jack Galliano https://www.instagram.com/jackgalliano/?hl=en-gb  https://instagram.com/galliano_dining?igshid=MzRlODBiNWFlZA== Tom Waters https://instagram.com/tomdwaters?igshid=MzRlODBiNWFlZA== Spicy Basil  165 Kilburn High Rd, North Maida Vale, London NW6 7HY Saffron Kitchen  https://instagram.com/saffronkitchen?igshid=MzRlODBiNWFlZA== Operakällaren, Stockholm  https://instagram.com/operakallaren_ok?igshid=MzRlODBiNWFlZA== Noma  https://instagram.com/nomacph?igshid=MzRlODBiNWFlZA== Rogues  https://instagram.com/rogues_ldn?igshid=MzRlODBiNWFlZA== Perilla  https://instagram.com/perilladining?igshid=MzRlODBiNWFlZA==

What do you think of when someone mentions British cuisine? Maybe you think of the Shepherd’s pie or bangers and mash that your mum used to make you shovel down after school. Well, think again. As the sea of (delicious) European, sharing small plates grows, some restaurants are redefining British cooking.  Head Chef of Anglo in Farringdon, Anthony Raffo is attempting to change our views on mainstream, bog-standard British slop and concoct a fine dining, foraged approach to displaying the finest produce of the British Isles. Far from slop these dishes are beautifully and patiently crafted over months of fermenting and years of seasonal training. Anthony only uses British produce but I didn’t realise to what extent he meant - he does not even use spices from outside of Britain. In exchange for overseas spices like paprika, he uses hogweed and tarragon. From his produce to his wine list, everything is British.  After getting absolutely drenched by classic English weather on my way to the interview, I was greeted at the door by Anthony and welcomed into their lovely cosy 14-cover restaurant. Ran by Anthony and his partner Marie you can really tell how much love and care has gone into crafting it.  Anglo won over my heart when I tried their fermented butternut squash ice cream but even more so when I got home and reread the tasting menu to find a wine hailing for my hometown Northampton!  I hope you enjoy the episode,  Stella  For more updates on my upcoming podcasts follow my instagram here: https://www.instagram.com/gentrification_fm/?hl=en Restaurants Mentioned: Anglo, Farringdon https://www.anglorestaurant.com  St John, Farringdon https://stjohnrestaurant.com  Pied a Terre, Fitzrovia https://www.pied-a-terre.co.uk Dilsk, Brighton https://dilsk.co.uk  All Music from FreeSound: Lo-Fi Guitar Music: https://freesound.org/people/Migfus20/sounds/578131/  Small Piano Music: https://freesound.org/people/ZHRØ/sounds/679021/

SCOOP X ROGUES  Series 1, Episode 1 - Lee Westcott Today’s pod marks the start of my collaboration with the head chef and co-owner of Rogues in Hackney Zac Whittle. Join me as I am whisked around London by Zac to meet the successful and sweaty gems of the innovative London hospitality industry.  The opening act for the series is Lee Westcott, currently the executive head chef of Elodie and Vervain, the two restaurants at Birch Selsdon. This is located just outside South London in Croydon in the most beautiful Manor House surrounded by 200 acres of land. Many of these acres are used to grow the produce used in Restaurant Elodie by Lee and his team. You can tell how inspired Lee feels about growing his own vegetables.  As you’ll be able to tell from their jovial manner and cheeky chat, Zac and Lee go way back. Having been friends for over 20 years, these two chaps show how deep-rooted relationships within the hospitality industry can be.  Despite the countless late nights and challenging moments at the pass that these two have shared, their passion and love for food and enabling other people to have fun was clear. Whilst they don’t see eye to eye on football, this podcast explores the values they share.  Lee has received a myriad of accolades from Michelin stars, AA Rosettes and Restaurant of the Year in the Sustainable Lifestyle Awards. Lee has worked at many esteemed restaurants within the UK such as Galvin at Windows, Restaurant Tom Aikens, Typing Room and Pensons. However, Lee has also ventured overseas staging at the likes of Per Se in New York and Noma in Copenhagen, and overseeing two of Jason Atherton’s restaurants in Hong Kong.  Studded with awards, Lee remains both humble and kind about his own abilities and recognises other upcoming chefs with lots of potential. I really enjoyed this podcast and I look forward to making more podcasts with Rogues.  In true Lee style, grab a Negroni and enjoy. Follow Scoop on Instagram for more updates! https://www.instagram.com/gentrification_fm/?hl=en Restaurants, Chefs and Other Mentions: Lee Westcott ⁠https://leewestcott.com ⁠ Birch Community (Selsdon branch) https://www.birchcommunity.com/selsdon/  Restaurant Elodie  https://www.birchcommunity.com/selsdon/elodie/  Restaurant Vervain  https://www.birchcommunity.com/selsdon/vervain/  Rogues  ⁠https://rogueslondon.uk/⁠ Kirk Haworth, “one to watch” vegan extraordinaire and cofounder of Plates London.  https://instagram.com/kirk_haworth?igshid=MzRlODBiNWFlZA==  Rachide SB, “one to watch” chef at Elodie Restaurant.  https://instagram.com/rachidesb?igshid=MzRlODBiNWFlZA== Lawrence Barrow, “one to watch” chef at Elodie’s Restaurant.  https://instagram.com/lbarrow4?igshid=MzRlODBiNWFlZA== Restaurant Tom Aikens  https://tomaikens.co.uk/restaurants/  Galvin at Windows https://www.galvinatwindows.com/  James Atherton  https://jasonatherton.co.uk/  Pensons  https://www.pensons.co.uk/ Typing Room (no longer open) Per Se https://www.thomaskeller.com/perseny# Noma https://noma.dk/ Perilla https://www.perilladining.co.uk/ ALL MUSIC IS FROM CREATIVE COMMONS AND LINKED BELOW: https://freesound.org/people/PercyFrench/sounds/652626/ https://freesound.org/people/Migfus20/sounds/578131/ 

Ready yourself for a nostalgic revival of beloved childhood meals all sloshed back with too many glasses of Wingnuts wine at Papi on Mentor Terrace. Matthew, head chef of this welcoming gaff, explains exactly why he loves being part of the industry, the relationships that motivate him and his journey from small-town chef, to pop-up master and now, business owner. Listen to Matthew's eloquent, yet down-to-earth descriptions of growing a business and finally planting his nomadic ways in Hackney. A glorious sunny day scuffing your Birkenstocks down Broadway Market whilst scrolling The Real Housewives of Clapton on insta, what could make this day more perfect? Fill your ears with the sweet melodies I pirated (jokes promise they're Creative Commons approved) and some jolly thought-provoking chats about finding a job that excites you every day.

Ever wondered what an establishment which amalgamates ramen and the food of a greasy spoon would be like? Fucking delicious. The answer is Supa Ya, a "traditionally inauthentic" ramen restaurant in Dalston which switches things up by adding British elements like Cumberland sausages and cheese. Luke reveals his journey to becoming a double restaurant owner with Supa Ya now in Dalston and Peckham. I could tell Luke was passionate about what he does before I even talked to him, his phenomenal Instagram presence appears to have captured over 27k followers since 2019. The path to success doesn't come easy; just because you've maintained your fame so far does not mean it will stick. Luke wants to keep Supa Ya fresh and exciting as he explores collaborations with smaller local restaurants like Mambow in Peckham. With the increasing costs of living, and the intense competition of the London food scene Supa Ya remains a brilliant survivor within the debris. The rocketing rent market and the surging price of ingredients pose threats to restaurants like this, restaurants with personalities backed by a passionate love of food. So instead of popping into Itsu, Wasabi or Pret this afternoon, check out Supa Ya to be a special customer rather than a statistic on an ever-receding conveyor belt. Special thanks to Luke for taking some time to talk to me. Music Credits: "Hip-Hop Beat 7" by Cloud-10 is marked with CC0 1.0. https://freesound.org/people/bdazzle/sounds/545333/ "Lo-fi Music Guitar (Short version)" by Migfus20 is licensed under CC BY 4.0. "Chill Wave (ISRC USUAN1600048)" by Kevin MacLeod is licensed under CC BY 3.0.

Hi, I'm Stella Gent and I'm going to take you out for dinner. As a food addict and never-ending question-asker, I introduce you to my new podcast series exploring the hospitality industry. Having worked as a waitress at Ottolenghi's restaurant ROVI in central London, I am not only interested in the entrepreneurial and business aspects of hospitality but also the familial community-like aspect of it. I intend to interview directors, managers and head chefs but also talk to those from different levels of the sector like demi-chefs, waitresses, food runners and social media managers. Today, we are in the kitchen with a double-whammy: head chefs/ business owners. I cannot begin to imagine the process of setting up a business, let alone a restaurant in locked-down London. In this episode of 'Let Me Take You Out For Dinner', I chat with Freddie and Zac, head chefs at the new restaurant Rogues in Hackney about working and becoming entrepreneurs within the hospitality industry, and the reality of the experience. Follow me as I visit their restaurant and try the delicious food, and as I tag along to their midnight visits to New Covent Garden Food Market in South West London. This venture fed my passion about understand the challenges of setting up a rival business in the hot East London food district, deciding to take the plunge with learning how to grapple with your own finances and constructing the restaurant itself. All Music and Sounds are from FreeSound and licensed by Creative Commons: - Seth_Makes_Music https://freesound.org/people/Seth_Makes_Sounds/sounds/661782/ -BaDoink https://freesound.org/people/BaDoink/sounds/535745/ - al_sub https://freesound.org/people/al_sub/sounds/647161/ -DaveJf https://freesound.org/people/DaveJf/sounds/685599/ -juliadang https://freesound.org/people/juliadang/sounds/468142/ -justiningo https://freesound.org/people/justiningo/sounds/466329/ -X3nus https://freesound.org/people/X3nus/sounds/476782/ -BeeProductive https://freesound.org/people/BeeProductive/sounds/381399/ -ZHRØ https://freesound.org/people/ZHR%C3%98/sounds/679021/