Guest: Daniel Galmiche - Michelin-starred chef, author, and champion of sustainability

Host: Phil Street

In this inspiring episode, Phil sits down with the legendary Daniel Galmiche, a chef whose career has spanned decades, continents, and countless kitchens - from Le Gavroche with the Roux brothers to award-winning restaurants in Scotland, Bristol, Singapore, and beyond.

Known for his infectious smile, love of nature, and heartfelt approach to cooking, Daniel shares stories from his journey to four separate Michelin stars, the lessons he learned from some of the world’s toughest and best kitchens, and why food, for him, is always about people, produce, and passion.

In this episode, you’ll hear about:

• Daniel’s early love of food and nature growing up in France.
• His career defining experiences at Le Gavroche and beyond.
• The importance of sauces and classical training in shaping his style.
• How Michelin recognition comes from cooking from the heart, not chasing stars.
• His years in Scotland and earning his first Michelin star there.
• Life in Singapore, Portugal, and the UK, including The Vineyard and TV appearances.
• The challenges and changes in the industry over the years.
• His personal journey through loss, resilience, and new beginnings.
• His latest venture, Daniel Galmiche French Kitchen, where he and his partner Elise celebrate produce, nature, and French culinary traditions through social media and content creation.

Listen now for:

• Why great food starts with respect for nature and produce
• The realities of pressure in Michelin-level kitchens, and why tough isn’t the same as bullying.
• The secret to consistency and why teamwork matters more than ego.
• Daniel’s reflections on life and staying true to yourself as a chef.

Memorable Quotes:

• “You don’t cook for Michelin. You cook for your guests, your friends, your family” – Daniel Galmiche
• “Without your team, you are zero” – Daniel Galmiche
• “Food equals nature, and nature equals sustainability” – Daniel Galmiche

This episode is for:

• Chefs and culinary students inspired by Michelin level journeys.
• Hospitality professionals seeking perspective on resilience and longevity.
• Anyone who believes food is about more than stars

Links & Resources:

• Craft Guild of Chefs Website https://craftguildofchefs.org/
• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Daniel Galmiche: Instagram @danielgalmiche_french_kitchen
• Daniel’s Books:
• Revolutionary French Cooking
• French Brasserie Cookbook: The Heart of French Home Cooking
• French Countryside Cooking

Support Our Sponsors:

Ramsden Recruitment – Specialists in hospitality careers: www.ramsdenrecruitment.co.uk

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David Mulcahy & April Partridge on National Chef of the Year and competitions

Guests: David Mulcahy, Director UK National & Young National Chef of the Year

April Partridge, Head of Development at Opus Provisions, seasoned competition chef

Host: Phil Street

In this enlightening episode, Phil sits down with David Mulcahy, a veteran in culinary competition, and April Partridge, a “Battle hardened” competition chef, to dive deep into the world of culinary competitions, offering a unique perspective from both the judges' and competitors' side.

With their vast experience, they discuss the challenges, rewards, and personal growth that competitions bring, as well as their shared vision for a more connected and supportive industry.

In this episode, you’ll hear about:

• David’s two-decade journey in shaping the National Chef of the Year competition
• April’s transition from Michelin-starred kitchens to a new culinary path
• The unique experience of being part of culinary competitions, and how it helps chefs grow.
• The importance of camaraderie and resilience in the culinary world.
• The power of feedback and what makes a dish truly stand out in a competition.
• How competition can help you find your true cooking style and identity.

Listen now for:

• Why competing in culinary competitions is more about the journey than the win.
• How the pressures of competition shape your confidence and leadership in the kitchen.
• The real magic of culinary competitions, from the nerves to the triumphs.
• Personal anecdotes of competition victories, losses, and the valuable lessons learned.
• The surprising benefits of being part of an alumni program for past competitors

Memorable Quotes:

• “The biggest competition is yourself.” – David on the mindset of competition.
• “The real value is in the journey, the people you meet, and the lessons learned.” – April on why competition is not just about winning.
• “It’s not about impressing the judges; it’s about impressing yourself and staying true to your own style.” – David on the importance of authenticity.
• “Competitions help you understand who you are as a chef and where you want to go.” – April on personal growth through competition.

This episode is for:

• Aspiring chefs looking for personal and professional growth.
• Chefs considering entering competitions but unsure about the challenges.
• Culinary professionals looking for fresh perspectives on leadership and resilience.
• Anyone interested in learning how competition can help refine your cooking skills and career path.

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• David Mulcahy: LinkedIn & Instagram @davidmulcahy1
• April Partridge: Instagram @chef_april_lily
• National Chef of the Year: nationalchefoftheyear.co.uk
• Craft Guild of Chefs Website: https://craftguildofchefs.org/

Support Our Sponsors:

• Ramsden Recruitment – Specialists in hospitality careers: www.ramsdenrecruitment.co.uk

Want More?

Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and culinary journeys from some of the UK’s best chefs, only on Chefs on the Pass.

Guest: Calum Montgomery, Chef Owner at Edinbane Lodge, Isle of Skye

Host: Phil Street

In this inspiring episode, Phil sits down with Calum Montgomery, a passionate, driven chef who’s put his heart and soul into showcasing the best of Scottish produce at the award winning Edinbane Lodge. From washing dishes at 14 to co-owning a fine dining destination with his father, Calum shares his gritty, honest, and at times hilarious journey through the kitchen, construction site, and entrepreneurial rollercoaster.

• Calum’s early dreams of running his dad’s business — and the surprising detour into hospitality
• Why working in Glasgow’s best kitchens reshaped his entire approach to cooking
• The emotional rollercoaster of restoring a 16th-century building into a restaurant with rooms
• The highs and lows of launching Edinbane Lodge and the importance of finding your why
• Building a workplace culture rooted in respect and fun
• Why the Isle of Skye isn’t just the backdrop, but the heart of everything they serve
• The importance of flexibility in hospitality and paying chefs for every hour worked

• What it really takes to transform a derelict building into a destination restaurant
• Straight talk on burnout, reinvention, and finding passion again and again
• The business philosophy behind success that feels good — for staff and guests alike
• Real stories of foraging, failure, family, and fish (sometimes all in the same day)

• Chefs and restaurateurs looking for long-term, sustainable success
• Young cooks wondering if they’ve “missed the boat”
• Hospitality professionals hungry for new models of leadership
• Anyone inspired by stories of grit, guts, and good food

Links & Resources:

• Phil Street (Host): Phil Street FIH on LinkedIn
• Craft Guild of Chefs: craftguildofchefs.org
• Calum Montgomery: @skyechefmonty on Instagram
• Edinbane Lodge: edinbanelodge.com

Ramsden Recruitment – Specialists in hospitality careers. ramsdenrecruitment.co.uk

Subscribe and tune in weekly for more candid conversations, behind-the-pass insights, and culinary journeys from some of the UK’s best chefs — only on Chefs on the Pass.

The Power of Tenacity, Mistakes, and Finding Your Path in the Kitchen

In this episode of Chefs on the Pass, Phil sits down with Mark McCabe, head chef at Simon Rogan’s Henrock, to discuss his unique culinary journey, from a late start in the kitchen to his emotional and high-pressure moments on Great British Menu. Mark opens up about his unconventional path to becoming a chef, the lessons he’s learned from his mentors, and the responsibility he feels in shaping the next generation of chefs.

In this episode, you’ll hear about:

• How Mark’s phobia of vomiting led him to cooking and hospitality
• The importance of saying “yes” to unexpected opportunities, and how one email changed his career
• The challenges of cooking under pressure on Great British Menu and learning to manage expectations
• What it’s like working for Simon Rogan and leading the team at Henrock
• The crucial role of mentors and how Mark supports younger chefs in their own journeys
• How hospitality needs to evolve in terms of work culture, flexibility, and fair remuneration
• The mindset behind thriving in high-stakes culinary competitions and pushing through self-doubt

Listen now for:

• Mark’s reflections on his first year as head chef and how he handles the grind
• Real talk on how failure can propel you forward and the importance of learning from mistakes
• Behind-the-scenes moments from Great British Menu, including the emotional highs and lows
• Why chefs need to support each other in the kitchen and embrace collaboration over competition

This episode is for anyone in the culinary world, who is passionate about thriving in high-pressure cooking, and anyone interested in the unpredictable, yet deeply rewarding, journey that is the life of a chef.

Contact Us:

Phil Street (Host) – Connect: Phil Street FIH | LinkedIn

Craft Guild of Chefs Website – | Craft Guild of Chefs

Mark McCabe – Instagram - @markmccabe_chef

Henrock restaurant - Henrock – Home

Support Our Sponsors:

This episode is brought to you by Ramsden Recruitment – ramsdenrecruitment.co.uk

Stay tuned for more insights and incredible stories from the pass and beyond, only on Chefs on the Pass!

Episode 11 – Amber Francis – Becoming a Champion of Champions

Celebrating Resilience, Community, and Champion-of-Champions Moments

On this episode of Chefs on the Pass, fresh off the back of Great British Menu 2025, Phil sits down with Amber Francis, Champion of Champions, passionate educator, and all-around culinary force, for an unfiltered, inspiring look at life before, during, and after one of the UK’s biggest culinary competitions.

In this honest and open chat, you’ll hear about:

• Keeping the biggest secret in your career, months after filming wraps but before the world finds out.
• What it really takes to train for Great British Menu while juggling a full-time chef job.
• The teamwork, mutual support, and competitive spirit behind the scenes, why it’s not just about the food, but the people you cook alongside.
• The creativity marathon: building not just dishes, but props and stories that connect plate to person
• Moving from the Ritz London and fine dining into the world of school food - what Amber learned, what she thinks needs to change, and why it gives her the ultimate sense of purpose.
• The emotional highs and lows of competition: picking yourself up when things don’t go your way, and what it feels like when your dessert is crowned best of the best.

Listen now for:

• Amber’s advice for anyone thinking about entering a competition or changing career direction.
• Real talk about “tenacity” vs. “stubbornness,” and finding joy in food at every level.
• Why feeding and educating the next generation matters as much as winning trophies.
• Behind-the-scenes stories: from the French Laundry to school canteens, and everywhere in between.

Packed with honesty, inspiration, and passion for the craft, this episode is for anyone who loves food, believes in second (and third!) chances, or wants to hear how chefs are leading change in and out of the kitchen.

Contact Us:

Phil Street (Host) – Connect: Phil’s LinkedIn

Craft Guild of Chefs Website – craftguildofchefs.org

Amber Francis – LinkedIn

Support Our Sponsors:

This episode is brought to you by Ramsden Recruitment – ramsdenrecruitment.co.uk

Stay tuned for more remarkable stories from the pass and beyond, only on “Chefs on the Pass”!

This month, and with competition season fast approaching, Phil dives into the Young National Chef of the Year competition with three outstanding chefs who know all about the heat of the kitchen, both in service and on the competition stage.

Strap in as Phil chats with:

Rosie Welch – From culinary school skeptic to running her own dining events company.

Keira Carolan – A farm-to-fine-dining chef who thrives on open-fire cooking.

Jonny Smith – A fierce competitor who turned years of relentless practice into a championship winning moment.

The journey to competing at the highest level isn’t for the faint hearted. Expect a behind-the-scenes look at:

• What drives a chef to step into the pressure cooker of competition.
• The sleepless nights, practice runs, and make-or-break moments in the kitchen.
• The pure adrenaline rush (and sheer terror!) of presenting dishes to Michelin-starred judges.
• The unfiltered emotions when the winners are finally announced.

Listen now to hear:

• How competition shapes a chef’s career and mindset.
• The secrets to staying cool under pressure (even when something suddenly stops working!).
• What happens when you put your all into a dish—only to wait agonising hours for the verdict.

This episode is packed with insights, inspiration, and the kind of competitive spirit that makes the culinary world so exhilarating. Whether you're a chef, foodie, or just love a great competition story—this one’s for you!

Phil Street (Host) – Connect on https://www.linkedin.com/in/philstreet/

Craft Guild of Chefs Website – craftguildofchefs.org

Jonny Smith

Rosie Welch

Kiera Carolan

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories from the heart of the hospitality industry on "Chefs on the Pass"!

Welcome to another epic episode of "Chefs on the Pass"! In this riveting chat, Phil sits down with the remarkable Mex Ibrahim, Co-founder of Women in the Food Industry (https://womeninthefoodindustry.com/). Strap in for an engaging conversation that journeys from Mex’s early career in marketing to her inspiring work fostering gender equality in the culinary world.

Mex shares her fascinating career trajectory, which includes her early days at Yahoo, blogging about London, and playing a pivotal role at Great British Chefs. Hear about the innovative “Nom Nom Nom” competition and how it inspired a generation of food bloggers to swap their pens for pans.

The heart of the episode dives into the inception and evolution of Women in the Food Industry. Mex opens up about her friendship with Chef Asma Khan and their mutual passion for uplifting women in the culinary space. Together, they challenge the industry’s status quo, creating a platform that highlights not just chefs but women in all roles – food writers, nutritionists, farmers, and beyond.

Phil and Mex also tackle the pressing issue of gender inequality in the culinary field, discussing eye-opening statistics and what it truly takes to foster an inclusive environment. From empathic leadership to cultural shifts, discover actionable steps that can drive meaningful change in your workspace.

Plus, do you know how stand-up comedians and chefs might have more in common than you think? You'll have to tune in to find out!

Whether you're in the food industry or simply a fan of empowering stories, this episode offers a generous serving of inspiration, practical advice, and a sprinkle of humour. Dig in and enjoy!

Listen now to learn:

• Mex Ibrahim’s incredible journey from marketing to the culinary world
• The story behind the Women in the Food Industry initiative
• Insightful discussions on gender parity and inclusivity in the food sector

Get inspired and get involved at Womeninthefoodindustry.com and follow their exciting journey across social platforms.

Don't forget to subscribe, rate, and leave a review!

Contact Us:

• Phil Street (Host) - Reach out on LinkedIn
• Mex Ibrahim (Guest) - LinkedIn – https://www.linkedin.com/in/meccaibrahim/
• Craft Guild of Chefs Website - https://www.craftguildofchefs.org/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!

In this delightful episode of "Chefs on the Pass," Phil had the pleasure of chatting with the culinary legend himself, Steve Munkley. Our delightful conversation covers a wide range of topics, from festive family traditions to the ins and outs of Steve’s illustrious career.

Here are some of the key takeaways:

Tales from Christmas Past:

Steve shares the heart warming tradition of being the chef for his large family on Christmas Day, despite often having worked earlier in the day. Phil and Steve both agree there's something magical about cooking for loved ones during the festive season.

Career Chronicles:

We journey through Steve’s diverse experiences in the culinary world, touching on his time at the Royal Garden Hotel, his adventurous year in Switzerland, and even a stint on the QE2. Steve’s career highlights the joy of variety, growth, and learning in the kitchen.

Learning from Mistakes:

Steve talks candidly about the importance of making mistakes and learning from them. From miscounting consommés to managing large teams, his stories reinforce that growth often comes from overcoming challenges.

Managing the Kitchen:

Steve shares insightful tips on the balance between being a great chef and an effective manager. He emphasizes the importance of delegating, mentoring, and creating a positive kitchen environment.

Passion for Young Talent:

Steve’s dedication to nurturing young chefs’ shines through as he discusses his involvement with the Graduate Awards. Encouraging the next generation is clearly close to his heart.

HRC Competitions:

We get a sneak peek into the world of culinary competitions at Hotel, Restaurant & Catering (HRC), including live cooking events and a focus on skills testing for students. It’s clear that these competitions are a beacon for emerging talent.

Craft Guild of Chefs:

Steve’s long-standing relationship with the Craft Guild of Chefs is evident, having been involved since the early days. He talks about the evolving nature of the Guild and how it continues to support and inspire chefs through various initiatives.

Throughout, Steve’s anecdotes—from mop bucket mishaps to culinary triumphs—highlight his love for the industry and dedication to nurturing the next generation of chefs. An enlightening and fun chat that's sure to inspire newbies and professionals alike!

Don't forget to subscribe, rate, and leave a review!

Contact Us:

Phil Streat (Host) - Reach out on LinkedIn

Steve Munkley (Guest) - LinkedIn – https://www.linkedin.com/in/steve-munkley-2830a71ba/

Craft Guild of Chefs Website - https://www.craftguildofchefs.org/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!

In this episode of "Chefs on the Pass," Phil delves into the multifaceted career and experiences of chef legend Ashley Palmer-Watts. We cover Ashley's journey from his early days in the culinary world, working alongside Heston Blumenthal for 20 years to his various entrepreneurial ventures, focusing on key highlights and challenges.

Here are the key topics discussed:

Early Career and Influences:

• Ashley's initiation into the culinary world in the early 1990s in Dorset.
• Initial inspirations from working in a multicultural restaurant environment and exposure to international cuisines.
• His early career choices, including apprenticeships and self-teaching in pastry.

Fat Duck Experience:

• Persistent efforts to join Heston Blumenthal at the Fat Duck and starting as one of the original team members in 1999.
• Development of the restaurant, including significant changes and achievements like earning Michelin stars and global recognition.
• Involvement in innovative cooking techniques and multi-sensory dining experiences.

Career Evolution and Challenges:

• Transitioning to head chef and achieving three Michelin stars.
• Further ventures like Dinner by Heston at the Mandarin Oriental, focusing on historical British cuisine and operational challenges.
• Emphasis on quality and consistency over chasing accolades.

Entrepreneurial Ventures:

• Pivot to developing Artisan Coffee during the COVID-19 pandemic and working on the Surrey project.
• Collaboration with Oisin Rogers and Charlie from Flat Iron restaurants on a British pub project, The Devonshire, emphasising high-quality meat dishes and crafting the perfect pint of Guinness.
• Creation of a butchery and in-house production to maintain quality at the Devonshire.

Design and Innovation:

• Integration of kitchen design with front-of-house efficiency and functionality.
• Involvement in projects that include pre-batched cocktails and sustainable spirits, emphasizing environmental consciousness.

Resilience and Networking:

• Importance of persistence, networking, and making opportunities happen.
• Reflections on sacrifices made for career advancement and the value of genuine passion.

Personal Touches and Insights:

• Enjoyment in working with colleagues described humorously and affectionately.
• Personal values like energy, methodical approach, and focus on innovation in both culinary and business endeavours.

• Phil Streat (Host) - Reach out on LinkedIn
• Ashley Palmer-Watts (Guest) - Instagram - https://www.instagram.com/ashleypalmerwatts/
• The Devonshire Instagram - https://www.instagram.com/devonshiresoho/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!

This month, we welcomed the dynamic Louise Wagstaffe to the Chefs on the Pass Podcast. In this engaging episode, Louise shares her fascinating journey from the bustling kitchens of fine dining restaurants to the strategic halls of food manufacturing, and eventually establishing her own successful business, Delicious by Design.

Explore the delightful intersection of creativity and science in cooking, and discover the importance of allergen awareness, food education, and evolving culinary careers.

In This Episode, You’ll Discover:

1. Family Dynamics: Louise opens up about starting a business whilst starting a family, with one very much helping the other in progression.
2. From Professional Kitchens to Personal Business: Listen to Louise’s journey from topping her class at college, through notable stints within a fine dining caterer in Birmingham, to a ground-breaking 14-year career at Vandenberg (Unilever). Hear how she leveraged her chef skills to launch and grow her business, Delicious by Design, with her family’s priceless support.
3. The Allergen-Free Revolution: Louise passionately discusses her work in creating gluten-free and allergen-free recipes. Learn about the growing importance of allergen awareness in the food industry and the market opportunities it brings, underpinned by her personal experiences and collaborations with organisations the Craft Guild of Chefs.

Key Takeaways:

1. Cooking Skills Matter: Highlighting the gap in food education, Phil and Louise underline the critical importance of cooking skills for nourishment and reducing food waste. Whether you’re a layperson or a professional, understanding the basics of cooking can transform your dietary habits and the environment.
2. Navigating Career Changes: Louise’s career trajectory—from fresh food kitchens to food manufacturing, and ultimately to owning a business—offers valuable insights on flexibility, seizing opportunities, and leveraging past experiences to carve out a fulfilling career path.
3. Allergen Management: Dive into the evolving landscape of allergen-free cooking. Louise emphasises the importance of creating appealing allergen-free foods and managing allergens in kitchen operations, not just from a compliance standpoint but also to enhance the dining experience and build customer loyalty.

Join us in this flavourful conversation filled with stories of bold career moves, family support, and the passionate pursuit of safe, delicious food. Don't miss this chance to gain a broader perspective on the culinary world with Louise Wagstaffe on Chefs on the Pass.

• Phil Streat (Host) - Reach out on LinkedIn
• Louise Wagstaffe (Guest) - Connect with Louise on LinkedIn or visit Delicious by Design's website for more information - https://deliciousbydesign.co.uk/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!