Chefs on the Pass

Guest: Hayden Groves, National Chef of the Year 2013, Freelance Chef, Consultant, Author and Cyclist

Host: Phil Street

In this powerhouse of an episode, Phil sits down with Hayden Groves, former National Chef of the Year, freelance chef, consultant, author, and endurance cyclist. From flipping burgers at McDonald’s to leading kitchens for Lloyd’s of London and Barclays, Hayden’s story is a masterclass in perseverance, discipline, and self belief.

Hayden opens up about his unlikely journey from aspiring pro cyclist to award-winning chef, how sport shaped his approach to kitchen leadership, and the lessons learned from both triumph and failure, including the infamous “grouse incident” that nearly broke him but ultimately set him on the path to success.

In this episode, you’ll hear about:

1. Hayden’s early start in food and how important lemon drizzle cake was
2. How his love of cycling built the mindset that carried him through his career.
3. The intense years running the kitchens at Lloyd’s of London and Barclays.
4. Competing in National Chef of the Year - and what it took to go from third place to the top spot.
5. The story behind his blog It’s Not About the Grouse and how failure sparked a new chapter.
6. His ongoing work as a consultant, mentor, and advocate for balance and resilience.
7. The crossover between cycling discipline and kitchen excellence.

Listen now for:

1. How setbacks can become your greatest turning points.
2. Why discipline, focus, and humility are the foundations of success.
3. The parallels between elite sport and professional kitchens.
4. The truth about pressure, leadership, and learning to let go.

Memorable Quotes:

1. “I was probably that second mouse, the one that churned the cream into butter” – Hayden Groves
2. “It wasn’t about ego; it was about excellence” – Hayden Groves
3. “I didn’t need to be perfect; I just needed to make fewer mistakes than anyone else” – Hayden Groves
4. “That failure with the grouse, it hurt, but it made me who I am” – Hayden Groves

This episode is for:

1. Chefs chasing excellence, not just accolades.
2. Anyone learning to turn setbacks into success.
3. Hospitality professionals curious about leadership, balance, and long-term resilience.
4. People who love stories of grit, growth, and sheer determination.

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. Hayden Groves: Instagram @haydenkgroves
3. Hayden Website – www.haydengroves.co.uk
4. Book: Back in the Saddle – documenting Hayden’s 3,000 km cycling challenge and recipes along the way
5. National Chef of the Year: www.nationalchefoftheyear.co.uk

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Guest: Keira Carolan - Young National Chef of the Year, Chef at Henrock by Simon Rogan

Host: Phil Street

In this uplifting episode, Phil catches up with the newly crowned Young National Chef of the Year, Keira Carolan, who returns to the podcast after finishing third last year to share how she came back stronger, wiser, and more determined than ever.

Keira’s story is one of quiet confidence, persistence, and growth. From learning the ropes in Simon Rogan’s kitchens to taking the top spot in one of the most respected competitions in the country, she opens up about what’s changed in the last year, and what’s stayed the same.

In this episode, you’ll hear about:

• How Keira turned last year’s near miss into this year’s victory.
• The lessons she learned from a fiery barbecue incident and how it shaped her mindset.
• The value of feedback, resilience, and self-belief in the competition kitchen.
• Her journey at Henrock by Simon Rogan and how mentorship drives her development.
• The importance of teamwork, communication, and a calm head under pressure.
• How practice and preparation built her confidence for the big day.
• What winning Young National Chef of the Year really means to her, and what’s next.

Listen now for:

• Why setbacks are the best preparation for success.
• How discipline and positivity can take you further than raw talent alone.
• The role of mentorship and camaraderie in shaping young chefs.
• Why humility is a strength, not a weakness, in the kitchen.

Memorable Quotes:

• “You learn so much more when things don’t go perfectly”
• “It wasn’t about winning, it was about proving to myself that I could do better”
• “Every bit of feedback helps you grow, even when it stings a little”
• “The more you practice, the calmer you become, and that’s when you can really shine"

This episode is for:

• Aspiring young chefs dreaming of competing on the national stage.
• Hospitality professionals who believe in the power of learning from setbacks.
• Mentors and leaders supporting the next generation of culinary talent.
• Anyone who loves hearing stories of resilience, passion, and growth.

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Keira Carolan: Instagram @keiracarolan1
• Henrock by Simon Rogan: www.henrock.co.uk
• Young National Chef of the Year: www.nationalchefoftheyear.co.uk
• Craft Guild of Chefs: | Craft Guild of Chefs

Want More?

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Guest: Danny Young – National Chef of the Year 2025, Head Chef at The Torridon

Host: Phil Street

In this inspiring episode, Phil sits down with the awesome Danny Young — National Chef of the Year 2025 and Head Chef at The Torridon — to talk about his journey from a curious young cook in the North West to one of the UK’s most exciting culinary talents.

Danny shares his path through Michelin starred kitchens, his approach to leadership and learning, and how the discipline of competition has shaped his creativity, confidence, and commitment to the craft. With warmth, humility, and humour, he reflects on what drives him to keep pushing for excellence while staying grounded in passion and teamwork.

In this episode, you’ll hear about:

• Danny’s early love of cooking and how curiosity set him on his path.
• The influence of Lisa Goodwin-Allen and his journey through Northcote.
• How joining The Torridon opened a new chapter of creative freedom and responsibility.
• The role of competitions and his winning National Chef of the Year journey
• What it really takes to perform at your best under pressure.
• The power of mentorship, feedback, and lifelong learning.
• Why creativity thrives in structure, and how Danny balances both.
• His views on kitchen culture, mental resilience, and leading by example.

Listen now for:

• Why passion without discipline won’t get you to the top — and vice versa.
• How competition pushes you to discover your true cooking identity.
• The value of surrounding yourself with people who challenge and inspire you.
• Danny’s thoughts on the next generation of chefs and how the industry can nurture them.

Memorable Quotes:

• “You’ve got to stay curious — that’s where all the great cooking starts.” – Danny Young
• “Competition teaches you how to handle pressure, but also how to enjoy it” – Danny Young
• “It’s not about ego; it’s about excellence” – Danny Young
• “You learn most when things don’t go right” – Danny Young

This episode is for:

• Chefs chasing excellence and growth in their craft
• Aspiring competitors looking for insight into the National Chef of the Year experience
• Hospitality professionals passionate about leadership, learning, and teamwork
• Anyone who loves hearing about the drive and heart behind great cooking

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Danny Young: Instagram @dannyyoungchef
• The Torridon: www.thetorridon.com
• National Chef of the Year: www.nationalchefoftheyear.co.uk
• Craft Guild of Chefs: | Craft Guild of Chefs

Want More?

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Episode 16 – Ben Murphy on Playfulness, Perseverance, and Opening 74 Charlotte Street

Guest: Ben Murphy – Previous National Chef of the Year winner, Head Chef & Author

Host: Phil Street

In this exciting episode, Phil sits down with the hugely talented Ben Murphy, one of the brightest stars of the UK food scene, known for his playful plates, artistic presentation, and relentless pursuit of flavour.

From formative years under Pierre Koffmann and stints in some of the world’s toughest three-star kitchens, through the highs and lows of opening his first restaurant at just 24, to eight transformative years at Launceston Place, Ben’s story is one of resilience, connection, creativity, and growth.

Now, he’s embarking on a brand new chapter with the launch of 74 Charlotte Street by Ben Murphy.

In this episode, you’ll hear about:

• Ben’s early journey from Westminster Kingsway College to working with Pierre Koffmann
• His eye opening experiences in France, New York, and London’s two and three star restaurants and the lessons he learned
• Opening his first restaurant at just 24, and what it taught him about leadership and business
• Eight years at Launceston Place, where he forged his identity as a chef and mentor
• How lockdown shaped new ways of working and gave rise to home cooked fine dining
• His approach to playfulness in presentation while keeping flavour at the core
• What to expect from his new restaurant, 74 Charlotte Street by Ben Murphy
• His experience winning National Chef of the Year and how he prepared for it
• The process behind writing his first cookbook and what it means to him

Listen now for:

• Why perseverance through tough kitchens could help you
• Competition experience
• The balance between creativity, accessibility, and consistency
• Ben’s vision for the future of fine dining in London

Memorable Quotes:

• “You’re basically a sponge when you start out, absorb everything you can” – Ben Murphy
• “Playfulness is one thing, but flavour is always the priority” – Ben Murphy
• “Without the right relationships, you limit your chance of success” – Ben Murphy

This episode is for:

• Chefs looking for inspiration and direction
• Professionals curious about the realities of Michelin kitchens
• Anyone excited by the evolution of fine dining into something more accessible and fun

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Ben Murphy: Instagram @chefbenmurphy
• Ben Murphy’s Book: My Craft

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 and beyond, only on Chefs on the Pass.

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/

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