Welcome to Grilled by The Staff Canteen, this is season 6 and our next three episodes will be hosted by Sushi Stu, CEO & Founder of Sushi Sushi and podcast host for Fork's Sake.

In this episode of Grilled, Stu talks to chef Tom Booton, executive chef at The Grill by Tom Booton at The Dorchester.

Tom Booton, born in Colchester, Essex, began his culinary career at 15 with work experience at Le Talbooth, a three-AA-rosette restaurant near his hometown. His passion for cooking led him to work under notable chefs such as Alyn Williams at The Westbury and Andy McFadden at L’Autre Pied. Tom made the news in 2019 after becoming the youngest head chef in The Grill at The Dorchester’s history.

Stu and Tom discuss his career so far and the importance of still learning traditional cooking techniques.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.

If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

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Welcome to Grilled by The Staff Canteen, this is season 6 and our next three episodes will be hosted by Sushi Stu, CEO & Founder of Sushi Sushi and podcast host for Fork's Sake.

In this episode of Grilled, Stu talks to chef owner of Da Terra, Rafael Cagali and his right-hand man head chef, Mark Tuttiett.

Da Terra opened its doors in January 2019, and just eight months later, through hard work and dedication, it earned its first Michelin star. Despite the challenges of 2020, Da Terra achieved even greater recognition, being awarded its second Michelin star in the 2021 guide.

Stu, Rafael and Mark discuss the impact of the cost of living crisis on different businesses and how they are working to make the restaurant accessible for all to enjoy.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.

If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute 

Support the show

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Welcome to Grilled by The Staff Canteen, this is season 6 and our next three episodes will be hosted by Sushi Stu, CEO & Founder of Sushi Sushi and podcast host for Fork's Sake.

In this episode of Grilled, Stu talks to chef Nathan Davies, who had earned a Michelin star at his restaurant SY23 in Wales. 

Nathan is renowned for his open-fire cooking, showcasing locally farmed, fished, and foraged ingredients, with every element of the menu connecting to the fire at some stage of its preparation.

Stu and Nathan discuss different cooking styles and what life looks like for Nathan since announcing his departure from SY23 last year.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.

If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute 

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Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean.

In this episode of Grilled, Mark talks to Melina Shannon-DiPietro, Executive Director of MAD (Danish for food), the non-profit organisation that inspires and empowers cooks, servers, and eaters to create sustainable change through education programs and publications.

Since the very beginning, MAD has led important conversations about how the restaurant community can contribute to the health of the planet and positively contribute to the lives of those working in food. 

In this episode, Mark and Melina discuss ongoing development in the workplace and consistent training of staff to build a strong team.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.
 
 If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute 

Support the Show.

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Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean.

In this episode of Grilled, Mark talks to Josh and Holly Eggleton, the sibling duo behind six restaurants and a brewery.

Together with Holly, who manages the front of house, Josh took over The Pony and Trap in Chew Magna. Under their leadership, the pub earned a Michelin star while maintaining a relaxed, unpretentious atmosphere where locals could enjoy anything from a pint of beer to a three-course meal.

In 2020, The Pony and Trap transitioned into a community interest company, reflecting Josh’s long-standing commitment to sustainability. Then, in June 2023, Josh and Holly relaunched The Pony and Trap as The Pony Chew Valley after a three-year revamp. The new venue is a multifaceted space featuring a produce-led restaurant, events venue, cookery school, and kitchen garden.

In this episode, Mark, Josh and Holly delve into the vital role of community in the restaurant industry. They discuss how they believe restaurants can be more than just places to eat, but hubs for giving back to society and fostering strong local connections; from sustainable practices to community engagement.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.

If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute 

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Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean.

This episode comes with a content warning: mentions mental health struggles and suicide.

In this episode of Grilled, Mark talks to Tobie-Anna Durk, Chef and Founder of Kelly’s Cause Foundation.

Tobie-Anna trained at Le Cordon Bleu, where she met Kelly. Working across London, Tobie-Anna became Head Chef at the restaurant Kricket in Brixton. 

After the loss of Kelly, Tobie-Anna started Kelly’s Cause to honour her friend’s legacy and strive towards a better understanding of mental health within the hospitality industry.

Kelly’s Cause is the UK’s leading Mental Health First Aid training for hospitality.

In this episode, Mark and Tobie-Anna discuss how hospitality needs to change to accommodate mental health struggles and the importance of mental health ambassadors in a workplace.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.
 
 If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute 

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Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean.

In this episode of Grilled, Mark talks to Dan Cox, Chef Owner of Crocadon Farm.

Crocadon Restaurant opened in February 2023, and is located in St Mellion, South East Cornwall. The restaurant is based on a 120-acre organic farm and housed within a historic barn the result of years of hard work for Dan and his team.

Dishes on the Crocadon menu change regularly, presenting Dan Cox’s reactive approach to cooking inspired by what is harvested from the farm that week. Ensuring each plate of food is as rooted in nature as it can be, his aesthetically pared-back yet technically complex cooking style draws on elements of his classical training, whilst still reflecting the humble and rugged facade of Crocadon’s Cornish backyard.

In this episode, Mark and Dan discuss the innovative ways chefs and restaurant owners can minimise waste, source ingredients from farm-to-table, and create menus that not only deliver the best flavours, but also respect the planet.

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.
 
If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute 

Support the Show.

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Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland.  JP is also founder of Food on the Edge, Blas Na Gaillimhe (A taste of Galway) and Cava Bodega restaurant. 

In this episode of Grilled, JP talks to Annette Sweeney.

Annette Sweeney is a senior lecturer in culinary arts and coordinator of culinary arts programmes at Technological University Dublin-Tallaght Campus. As an educator she is passionate about using an applied approach and involving industry inspiration when designing and delivering culinary programmes.  She also designed and leads the University’s Masters in Applied Culinary Nutrition for practising chefs which in 2015, was the first of its kind globally. Each year, many of these masters’ students take inspiration from FOTE for their applied research projects.

Food on the Edge is an ongoing inspiration for her work and resulted in her being appointed a FOTE ambassador in 2019. Inspired by FOTE 2015, she was instrumental in activating an ‘action point’, and in 2018 she and her colleagues designed the BA (Honours) in Botanical Cuisine- a seed to plate degree for chefs.  Further inspiration from FOTE over the years resulted in the development of ‘The Mindful Kitchen Project’ a series of modules for chefs on Health and Wellbeing, Creativity & Social Gastronomy, and recently the awarding of a fellowship to design a module on Creative Food Sustainability. These modules engage young chefs in mindful practices to benefit their health and wellbeing, creativity and work practices, enabling confidence to affect change to ensure positive kitchen culture–an approach which is also a global first in culinary education. Inspired by the impact of ‘The Mindful Kitchen Project’ on students and a gradual integration of positive health into the modules, she was recently awarded a scholarship by The Centre of Positive Health Sciences at RCSI, Ireland, for a professional doctorate, focused on further exploration of the role of ‘The Mindful Kitchen’ in culinary education and professional practice. This is the Food on the Edge effect!

Support the show

Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland.  JP is also founder of Food on the Edge, Blas Na Gaillimhe (A taste of Galway) and Cava Bodega restaurant. 

In this episode of Grilled, JP talks to Brendan Guinan.

In 2019, Brendan Guinan embarked on a journey of transforming 26 acres of neglected forestry into a biological farm. This diverse piece of land contains Ash, Oak, Alder, Sycamore and Pine trees. 

Brendan has carefully thinned the woodland, creating 1 acre paddocks for his grazing animals. He has worked hard to ensure his farm works in harmony with the native flora and fauna that are present on the land. We use our animals as labour units to clear woodie overgrowth and enhance natural regeneration. 

Combining Planned Holistic Grazing and Biological Agroforestry ensures his animals get a rich and varied diet, while simultaneously enhancing soil biology while sequestering carbon. 

He produces chemical free pasture raised beef, pigs, turkeys, meat chickens, eggs, honey and hardwood firewood. The animals feed on grasses,ivey mosses and tree hay. All livestock are out wintered, sheltered by the cover of the trees. We feed organic grass hay and locally grown grain and beans also.  

 Brendan sells his eggs, gluten free sausages and burgers, dry cured ham and bacon, organic Wagyu beef and much more through www.fiorbhiafarm.ie with nationwide delivery. He has built a loyal customer base through Tik Tok and Instagram @fiorbhiafarm.

Education is a large part of this farm holding workshops and farm tours empowering farmers and the public on how to grow food 100% chemical free, directly selling produce while enhancing biodiversity.  He also designs individual chemical free farming systems on a one to one consulting basis for clients nationwide.

Support the show

Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland.  JP is also founder of Food on the Edge, Blas Na Gaillimhe (A taste of Galway) and Cava Bodegarestaurant. 

In this episode of Grilled, JP talks to Majken Bech Bailey.

Majken Bech Bailey was the General Manager at the 2 Michelin Star Aimsir where she worked alongside her husband, chef Jordan Bailey.

Her instinctive sense of professional but relaxed service is a tribute to the time she has spent in a series of restaurants renowned for their polished but comfortable service such as Bon Lio, ORO and three Michelin starred Maaemo where she also worked with her husband Jordan Bailey, and in Henne Kirkeby Kro in Denmark.

Aimsir restaurant opened in May 2019 after 15 months of exploring the Irish landscape and larder and and just over four short months after opening, they were awarded not one, but two Michelin stars for their ground-breaking restaurant.

The husband and wife team are now operating their own unique hospitality and events consultancy, Bech-Bailey.

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