Episódios
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This episode we arrive in Berlin and drop into conversation with one of the pioneers of the Third Wave coffee movement, CEO and founder of the The Barn Coffee Roasters Ralf Rüller. If you are interested in the speciality coffee world or want to learn more then this episode is for you.
Ralf has grown The Barn into one of the most recognised brands in the speciality coffee world. His simplistic approach to quality and the product is what has made this so successful and we find out where the idea and his love for coffee (and bread) originated from.
We discuss the ongoing discussion around packaging and sustainability and the need for clarity in the conversation. Most importantly we discuss the process and the huge importance of the farmer.
Extensively travelling all over the world sourcing coffee we also learn about Ralf's favourite places outside Berlin and learn his ITW moment in hospitality.
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This week I talk to Jonas Anderson and Spaniard Bernabeu as we stop off to check in on Copenhagen. The guys have recently opened PULP bar in the Nørrebro neighbourhood.
After working in the industry for a number of years they have finally realised their dream of opening their own place, only right in the middle of a pandemic! They have some refreshing ideologies of what they want their bar to bring to their guests and the community.
Copenhagen is also often voted the best and happiest cities to live in the world and one of the most forward thinking in food and drink culture. We gather some interesting insight into how it got there and what its like living there now.
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This week we are arrive in sunny Barcelona in conversation with a Schmuck to find out the story of Two Schmucks with Moe Aljaff.
A story of independents, shoe string budgets, pop ups, collaborations, triumphing through adversity and ultimately coming out the other side. Putting life back into the historic multicultural Raval neighbourhood that is now called home and also his love of the city.
Famous to documenting many of the trials and tribulations of owning your own bar on social media, he has catapulted his brand to one of the most recognised online and throughout the industry. A really positive insight into how to use social media an be used as a democratising inclusive platform in a modern world.
Moe has lived in many places before residing in Barcelona and we talk about his favourite cultures and travels.
This was recorded back in May 2021 and on a busy street in Barcelona haha.
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Throughout this series the focus is all about reaching out and hearing stories from across the globe. As always hospitality, food, cullture and well-being are the focus. Its time to reconnect.
We start this series in Stockholm with the young talented chef Daniel Heffy. A native of Liverpool who moved to Stockholm to work in Frantzén (3 Michelin Star) widely renowned as one of the best restaurants on the planet and now for the esteemed restaurant Adam/Albin.
We talk and learn about the different ways gastronomy integrates into life, family and culture in Sweden and his time in what is one of the most beautiful cities in the world in the kitchen and reconnecting with nature.
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With the hospitality industry opening back up it's time to talk about the epidemic of NO SHOWS and put them into the history books.
An horrendous and almost accepted problem for soo long and a real sore spot for the industry. Something has to change and the guest has to be educated to understand the ramifications, here I am adding to the conversation in trying to explain these issues that have a knock on effect for so many.
Post pandemic hospitality must fight back for change (and stay out of the weeds) in some key areas that were crippling the industry and this is right up there at the top!
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This week I welcome Josh Kopel to ITW podcast. Josh is originally from Baton Rouge but now calls Los Angeles his home. Josh is an entrepreneur, award winning Michelin rated restaurateur and environmental advocate bringing Southern Hospitality to California.
Josh has managed the hottest Hollywood nightclubs, bars, and ultra-lounges and in 2010 went independent, opening his first concept Five0Four on the Walk of Fame in the heart of Hollywood. Ten years later, and he has created a family of brands ranging from Michelin-rated fine dining to fast casual, all with a central focus on Southern hospitality and Southern cuisine.
Josh had his world turned on its head a year ago, like many, and we hear his story and fight throughout this pandemic to get the message of support out there. Josh has been busy creating content, hosting the Full Comp podcast (in partnership with Yelp) and getting the word of support out there for the industry, as well as realigning some of his core values.
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Louise is a herbalist hairdresser and founder of Wilderness Hair. I feel the next few years could be an interesting time for Louise, as more and more people are becoming aware of the benefits of a powerful holistic ethos and this is not about standing under a waterfall with some shampoo!
If you go to Louises salon you will herbs growing, pots and pans cooking away, so the integration of raw cooking elements really got me really fascinated in her story and ideologies and how this can be integrated into a society with new found beliefs and this ultimately can start at home.
Louise is also a twin parent and we discuss the challenge of multiples alongside educating ourselves on her story and passion about the earth and its ingredients.
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This weeks I go ITW with Oscar Akgul, owner of Lucia Restaurants and Cut and Craft Steakhouses with sites in Harrogate, York and soon to be Leeds.
Originally from Turkey and traveling the world working on some of the finest cruise liners, Oscar settled in York 22 years ago and has never looked back.
After completing a 800k return in their Lucia site in York last February they were then forced to close a month later due to coronavirus but we hear how they have seen great support throughout from the public.
A self contest workaholic we hear the challenges faced by Oscar and also the expectations he sets himself.
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I am joined by BAFTA award winning actress Chanel Cresswell, best known for playing Kelly Jenkins in This is England, as well as roles in popular shows The Bay and Trollied.
We get an insight into Chanel's personal story working in making it as an actress and working with some great characters in her career so far and we discuss how the arts industry has been suffering over the course of the pandemic and how it can bounce back.
Chanel is also a big mental health advocate and we discuss about believing in yourself and the importance of looking out for others and not forgetting of course her favourite places to eat and drink across the globe!
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This week I am delighted to be joined by one of Scotlands and the U.Ks most celebrated Michelin star chefs Mr. Tom Kitchin. Tom has held the accolade for 14 years and became the youngest ever chef to be awarded a star at just 29 years old.
Tom has some beautiful venues in and around his beloved hometown Edinburgh and he has cut his teeth with some of the best chefs ever to set foot in a kitchen. We talk about all things hospitality, investing in youth, his love for Scotland and also his close affiliation with Liverpool.
We also learn of an ITW moment that changed Toms career forever. Tails of positivity and determination grace the episode to come out of this difficult period stronger and fighting fit!
*“Scran’’ - for those who do not know is another word for food originating in Scotland and widely used in Liverpool, hence one of Toms venues being fantastically named the “Scran and Scally’’.
**The episode was recorded a few weeks ago the morning after the Michelin stars were announced this year.
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This week I am joined by Ollie Downey who runs successful food blog 'Ols Food' on instagram. He is also recipe developer for the Courtney Black fitness app, which is an online sensation with nearly 1 million followers associated to her brand.
First it was the mobile phone and soon more people in the world, will not know life without social media. It has become a fabric in society and it is completely normal to do business, interact, make friends and learn about new things but what does the future hold and are the positives outweighed by underlying problems?
We get an insight into how these online businesses function and ultimately thrive. Ol has also worked in the hospitality industry for many years and we discuss everything from Stockholms food scene to some crazy ITW moments.
Life is full of cross pollination of industries and lifestyles so learning to understand each other can only be a good thing in and never changing fast pace world.
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Welcome back and for the first episode of Season 3,I am joined by chef, musician, business man and all round true gentlemen Mr. Levi Roots. From humble beginnings way back in Clarendon Jamaica to a meeting, a sauce and a song 13 years ago that changed his life forever. I think we can all remember that 'Reggae Reggae' sauce performance of the Dragons Den.
Levi has been an inspiration to many over the years his journey is fascinating and also his work giving back to the youth and the community in Brixton, where he still resides, and around the country.
We talk about how he has managed to merge cooking and music ,his two great passions, throughout his life and and also how life as a Rasta influences this.
We all need stories of positivity and humility right now and Levi has this in abundance. The episode includes some motivating and powerful messages from Levi for the listeners.
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This week I have Dave Critchley Exec Chef of Luban Restaurant.
Christmas is fast approaching and we are all looking for tails of togetherness, community and being kind to lift our spirits and we have one right here.
I have renamed Dave, Father Critchley due to his selfless work throughout the pandemic and into the festive period. He is part of countless initiatives such as LIDS (Liverpool Independent Delivery Services) that are all about solidarity and we learn more about them and how to get involved.
We also find out more about his culinary training in China and his unforgettable ITW service story.
Merry Xmas x
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Sustainability, zero waste, knowing about our produce and improving our lifestyles are high on agendas for many people at the moment and rightly so.
In a world where change is on the horizon. This week I speak to Nicolas Friar, founder of Hypha restaurant in Chester. He talks candidly about these ideologies that run through the veins of his restaurant and their teams mission to soon be a 100 per cent zero waste restaurant.
Here we speak about the importance of change, the wonderful local suppliers and growers, plant based diets, restaurant influences and of course his home town of Chester, which has grown over the past few years into having a vibrant diverse independent food and drink scene.
Music:
Intro - Killer Crab Men
Outro - Carrianne Hayden
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This week I am joined by Carrianne Hayden who is not only a talented musician but a forward thinking yoga practitioner with her Third Wave Yoga business and an Oat Flat White enthusiast.
We get an insight into how Carrianne merges her two passions together in her life and throughout the podcast we discuss the importance of gratitude, personal growth, evolution and ways in which we can take a measured holistic way of living throughout these difficult times.
We also establish Carriannes favourite musical influences and the episode features two amazing songs written and performed by Carrianne. Intro - San Fransisco // Outro - Not tonight.
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This week I am joined by Patrick Howley the CEO of 'So Lets Talk.'
“So lets talk” is a non-profit platform with a mission to 86 the silence, providing education, events, training and activities on all aspects of mental, physical and financial health in the hospitality industry.
The industry has often been stigmatised over the years as an unhealthy place to work, so it is critical that we can openly talk about solutions for working in the sector and enjoying a healthy way of life. Patrick speaks from the heart about his raw personal experiences.
Mental health has been highlighted throughout the pandemic. The impact of lockdowns and restrictions are testing peoples state of mind. We discuss potential techniques and methods that can be implemented into your life and help through these difficult times.
Theres never been a more prevalent moment to connect and look after each other.
So Lets Talk.....
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James is one of the co-founders of Maray Restaurants and is also one of my closest friends, so it was a pleasure to have him on chatting about various topics on this weeks episode.
Naturally, with our lives being interlinked for soo many years there was plenty to cover and which has made for a slightly longer episode than the norm.
We learn about the founding of Maray while touching upon current factual events that have impacted the hospitality industry. As well as the fundamentals of fairness in our society and the right for wellbeing and nutrition trends through the conversation and also James first hand experience with COVID.
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Humans of BSC : Carl Rice
We talk to Carl about the importance of staying caffeinated, the changing world of television and film, also his life as a chef (or a pretend one)!!
From ‘Accrington Stanley who are they?…’ we all remember that all the way to be a highly respected writer, producer and actor starring in shows such as Trollied, Deep Water, Good Cop and Brassic to name a few.
'Humans of BSC' is the part of the series which includes episodes on the life and times of some of the the fantastic regulars (almost residents) from Bold Street Coffee
Coffee shops are becoming the cornerstones of communities again and places of inclusion and equality. The guests create this ethos and their stories are beautifully diverse and entertaining.
‘Filter Coffee Not People’.
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A different format and shorter episode than usual, as I am flying solo this week. This is unedited and just quite simply some of my personal views on horrendous policies and the creation of a modern day prohibition. As hospitality reaches a critical point, I wanted to reflected on the issues and problems that lie ahead and what we can do to help each other.
These are unprecedented times and there is only one way out and that is of unity rather than division.
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Laura joins me from Tallinn, Estonia.
Laura holds a MSc in Food Innovation and Health from Copenhagen University where she found her passion in gastrophysics and sensory science. Her topic of research has been about developing methods to educate children about the taste of food.
This is a thought provoking chat regarding kids and food something I have become intertwined with being a father of young girls.
At the moment she is working on establishing the sensory education method in kindergartens and elementary schools at the national level in Estonia until recently she was leading the research and development in the best restaurant group in the Baltics- Siigur Restaurants.
What could be more important for the wellbeing of the next generation!|?
'I care about good food & inspiring people to enjoy it' - Laura Vana
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