Today on the Check On podcast, we have the pleasure of speaking with Chef Hywel Griffith. 

Hywel grew up in a small town in Wales, having Welsh as his first language and English as second. Hywel has featured on Great British Menu, as a guest on MasterChef, and is the Chef behind Beach House Oxwich and its Michelin star.

Hywel speaks to us about the challenge of using local, what he thinks about the change of attitude in the kitchen, and his approach to being on the Great British Menu. 

Please enjoy, Hywel Griffith!

On todays episode, we talk to Astrid, an amazing baker that is capturing Cardiffs baking scene. 

Astrid didn't start in the most conventional way. She picked up baking during in lockdown, and then had a fast tracked journey (filled with highs and lows as per usual) to opening her own baking business, where she now has a shop and cooks for the pop up scene. 

Astrid has had some amazing mentors, and has competed in the London Croisant competition. She shares with us how inflation has hit her, like everyone else, the balance between cooking what you want and cooking what the people want, and why she wants to bring a little slice of her home country (France) to the UK. 

Please enjoy, Astrid Roussel.    

On todays episode, we talk to Tom Shepherd about his journey through the industry, to where he is now. 

Tom chats about the feeling of opening his restaurant Upstairs, gaining his first star, and being on Great British Menu, all happening in the spam of 18 months. 

Tom also talks to us about the time in his life when the industry became overwhelming, how he dealt with that, and what kind of leader he is for his team now.

Please enjoy, Tom Shepherd

On today's episode of the check on podcast, we hear from non other than Charlie Jeffreys. 

Charlie is a Dorset boy, who started in a humble restaurant in his home town, and he made the decision to fly the coop, and try his hand in working for Alain Ducasse in London. 

Charlie talks to us about kitchen culture and how it was a shock to the system, the physical signs of stress, and what it was like being on MasterChef the professionals and getting to the final cook. 

Charlie also eludes to his future plans for something special!

Please enjoy, Charlie Jeffreys 

We have the pleasure of hearing from Eddie Shepherd today. Eddie has carved his own way, not sticking to the conventional restaurant structure, and has been listed in the green guide as one of the top 10 UK restaurants.

Eddie is well known for pushing the boundaries with his plant based tasting menu, and he explains what plant based means to him. He talks us through his scientific like approach to cooking, how he started his youtube channel, and what is it like being a one man band cooking his intricute tasting menu for his guests in his floor level restaurant at his house. 

Pleae enjoy, Eddie Shepherd!

Today we have the pleasure of talking with Jack Allen, also known on socials as Jackeatseverything. Jack runs food based socials, which started off as a way of sharing his favourite local restaurants with his friends, but then grew into a much larger audience.

We chat with Jack about the importancce of 'keeping it real' with his online presence, how he deals with posting a negative 'review' and what seperats him from a food critic. 

Please  enjoy, Jack Allen!

On todays episode, we have the absolute pleasure of talking to Hylton. 

Hylton is a South African born chef, that has made a name for himself in the picturesque town of Falmouth. After running the Merchants Manor hotel, Hylton took the plunge in opening his own space. His restaurant Culture, has earned the amazing accolade of the Green Michelin star. Hylton shares with us his natural love and passion for foraging, the experience of getting the green star, and his views on Tripadvisor, how it affects not just the restaurant, but the humans who work behind the scene. 

Please enjoy, Hylton Espey!

On todays episode, we get to talk to my good friend and fellow competitor on MasterChef, Tommy Thorn. Tommy talks to us about how he comes up with his dishes, how he juggles being a father, and running his own restaurant at the same time. He explains to us how he draws inspiration for his menus, and what it was like for him going to The Alchemist with MasterChef the professionals. 

Please Enjoy, Tommy Thorn!

On today's episode, we have the opportunity to speak to Graham Capmbell! Graham has had a variety of experiences in the industry, from being the youngest chef in Scotland to earn a Michelin star, to be on the Great British Menu and then the Final Table on Netflix. Graham shares with us the rollercoaster of being in Mexico with less than £1 in his bank account and feeling like his life was over, to running multiple restaurants and then opening his bistro. Grahams journey is one of trials and triumph. 

Please enjoy, Graham Campbell.

Jack Wing is the operations manager of Wing Of St Mawes and the Cornish fish monger. He is also the son of the founder. Today, Jack deep dives into the inner working of being a fish monger. We talk about the controversy of Scottish salmon farming, why farmed is good for the industry, how the migration patterns of different species are affecting their catches, and the real cost of getting your fish delivery to your restaurant doorstep. We also touch on the lobster hatchery and what they're doing to ensure the reproduction of lobsters. Please enjoy, Jack Wing.