Episódios
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In this episode of Breaking the Cork, we chat with Michael Sager, founder of the renowned Sager + Wilde in London. Michael takes us through his entrepreneurial journey, from his wine bars and restaurants to his adventurous approach to importing natural wines with his company Sager + Wine. Discover his vision for the future of wine and his unique hospitality philosophy.
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In this episode of Breaking the Cork, we sit down with Sebastien Wind, Founder and Head Pastry Chef at Comptoir Gourmand, a renowned French patisserie with four locations in Southeast London, including Borough Market. Sebastien shares his culinary journey from working alongside industry legends like Gordon Ramsay and Marco Pierre White to managing Comptoir Gourmand, a thriving family-run business. Discover the inspiration behind his pastries, the challenges of running multiple shops, and his vision for the future of this beloved London bakery.
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In this exciting new episode of Breaking the Cork, we sit down with Victoria Sharples, the brilliant Group Head of Wine at Fallow & Roe. Victoria takes us on a journey through her fascinating career, from leading the wine program at the iconic St. John’s Restaurant to opening her very own wine bar. We also dive into her Master of Wine studies, and she shares incredible stories from her years in the wine industry.
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In this episode of Breaking the Cork, we dive into the impact of online reviews in the hospitality industry. We compare the raw, unfiltered world of Google reviews with the polished, influencer-driven content dominating social media. How do these two forces shape the dining experience? And which has the bigger influence on where we choose to eat?
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In this exciting Season 2 premiere of Breaking the Cork, we sit down with Greg Lambrecht, the visionary founder of Coravin, to dive deep into the story behind his game-changing invention. Greg shares how his love for wine sparked the creation of Coravin, and how he turned a simple passion into a global brand that’s revolutionizing the way we enjoy wine. Tune in as we explore the challenges, inspiration, and innovation behind one of the most groundbreaking tools in the wine industry!
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Welcome back to Breaking the Cork! In the premiere episode of Season 2, we’re kicking things off with exciting news, new guests, and the highly anticipated return of our fan-favorite segment, 'Table for 2.' We’ll explore what’s fresh for the season, plus share a bit about ourselves for all the new listeners joining us. Get ready for another season of uncorking captivating conversations, from wine to hospitality and beyond!
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In this episode, we sit down with Frederick Szydlowski, the co-founder of Embargo App, the UK's leading loyalty and CRM platform for the hospitality industry. Frederick shares his unique journey from working in nightclubs to becoming a tech entrepreneur, revolutionising the way businesses build and maintain customer loyalty. We dive deep into the critical role that regulars play in the success of any hospitality business and how technology is transforming the industry.
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In this episode, we chat with Lauren Barnett, founder of Home Hospitality, a recruitment agency dedicated to the hospitality sector. Discover her deep passion for the industry and get insider tips on the challenges and triumphs of assembling a top-notch team in this ever-evolving field. Tune in for a lively discussion filled with insights and inspiration.
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Join us as we delve into the culinary journey of Anna Søgaard, the talented Head Cheffe at Bistro Freddie and co-founder of Suppher, a nonprofit supper club powered by women. Anna shares her inspiring story, from her early days as a cheffe in Copenhagen to her adventures in Manchester and London. Learn about the creation and opening of Bistro Freddie, and discover the mission behind Suppher, where profits from events are donated to charities chosen by volunteers.
Website: https://www.suppher.co.uk/shop/p/aiu1mvxdk5xinuigzhdupt2nvhrfot
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In this episode, we sit down with Ollie Eats, a top food influencer, to explore his journey to social media stardom. Ollie discusses how he collaborates with brands, manages agent relationships, and secures sponsorship deals. Tune in for an in-depth look at the world of food influencing and discover the secrets behind Ollie's success in creating mouth-watering content that captivates audiences worldwide.
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In this episode, we talk with Lucy Charles, the Operations Director at London's iconic Borough Market. Lucy shares her journey to becoming the leader of one of the city's largest and most beloved markets. We discuss the strong relationships she has built with local producers, the challenges and rewards of managing such a dynamic marketplace, and the latest trends in the food industry.
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In this episode, we sit down with Alex Price, the Head of Wine at HAM Restaurants Group. Alex shares her knowledge of the wine industry, from her experience at Caprice Holdings to Beaverbrook Hotel and Crispin Restaurant. We explore her unique approach to curating exceptional wine lists, the intricacies of wine pairing, and the trends shaping the world of wine today.
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In our latest episode, we sit down with Sotiris, the Bar Manager at the Spy Bar, located within the luxurious Raffles Hotel. Sotiris shares his journey from crafting cocktails in Greece to managing one of the most sophisticated bars in the heart of the city. Exploring what it takes to create an unforgettable guest experience in a high-end setting. Sotiris also takes us behind the scenes of the Spy Bar, offering insights into its unique ambiance and signature cocktails. Whether you're a cocktail enthusiast, aspiring mixologist, or someone who appreciates the finer things in life, this episode offers a fascinating glimpse into the world of bartending and the art of mixology.
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In this episode, we sit down with Evens Lopez, the Head Chef at La Dame de Pic, a prestigious two-star Michelin restaurant, to uncover the fascinating journey that has shaped his culinary career. From his beginnings cooking aboard cruise ships, where he learned to navigate the high seas of flavor and innovation, to his time working alongside culinary titans like Yannick Alléno and Alain Ducasse, Lopez shares the highlights and challenges of his culinary odyssey.
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Join us as we sit down with Ted Robinson, the Chief Marketing Officer of Grind, to explore the dynamic world of coffee business, innovative marketing strategies in startup, and the entrepreneurial journey behind one of the most beloved coffee brands. From crafting the perfect sustainable coffee pods to navigating the challenges of a post-COVID landscape, we delve into the passion, resilience, and creativity that drive the success of Grind.
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Join us for an intimate chat on the latest happenings in the culinary and hospitality scenes. In this episode, we ditch the guests and dive into our own experiences, sharing insights, feedback, and recommendations on the newest restaurant and bar openings.
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Our latest episode featuring Arnaud Compas, the visionary behind Bedales Wine Bar in Borough Market. Formerly in the world of Robert Parker and ex-Student of the Master of Wine, Arnaud shares his journey into the wine industry, the art of wine curation, and his vision on wine business.
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Today we seat down with Florian Thireau, Head of Mixology at the Peninsula Hotel London. Uncover the secrets of opening a 5-star hotel, learn about crafting cocktails from scratch, and gain insights into effective bar management. Florian also emphasizes the crucial role of staff in delivering an exceptional bar experience. Whether you're a mixology enthusiast or aspiring entrepreneur, this episode is a must-listen for a glimpse into the art and business of high-end bartending.
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Join us for our first episode as we sit down with Chef Dom Taylor, the winner of 5 Star Kitchen and current head of The Good Front Room at the Langham Hotel. We delve into the world of hospitality, discussing the importance of staff, the art of pastry making, Chef Taylor's latest projects, and the real challenges of burnout in the culinary field. Tune in for an insightful conversation with a renowned chef navigating creativity, leadership, and new ventures in the culinary world.
