Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Jeremy Lee, chef owner of Quo Vadis in Soho. In this episode Richard and Jeremy talk about their biggest regrets, bulls balls and we find out how tall Jeremy really is!Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute

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Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Olly Smith, the wine expert who regularly features on Saturday Kitchen among many other things.In this episode Richard and Olly talk about Richard's Coffee BBQ Sauce, why they support Lee Skeet in calling out bad customer behavior, what their final meal and tipple would be and an affair with a married woman....Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute

Support the show

Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Tom Kerridge, chef, restaurateur, and owner of two Michelin-starred, The Hand and Flowers.In this episode Richard and Tom talk about lunatics on Twitter, what they'd spend $44 billion on and why Tom got stick for being grumpy on Great British Menu.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute

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Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is James Knappett, chef owner of two Michelin-starred, The Kitchen Table.In this episode Richard and James talk about hash cakes, their go to restarants, working with their wives, foraging and why James has a zero tolerance of glitter and sugar.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute

Support the show

Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Jesse Dunford Wood, chef owner of Parlour and Six Portland Road.In this episode Richard and Jesse talk about owning two machetes, the cow print car, putting British cuisine on the map and being accidently born in Brazil.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute

Support the show

Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and and next up is Great British Menu, series producer, Avril Welch. In this episode Richard and Avril talk about cakeage, veteran Great British Menu judge Richard Corrigan and Avril reveals who her favourite chef is plus how to get a spot on the BBC show.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute

Support the show

Welcome back to Grilled by The Staff Canteen, this is series 4 and our first co-host is Richard Bainbridge.Richard is the chef owner of Benedicts restaurant in Norwich and a former Great British Menu contestant.He has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and first up is head chef of Henne Kirkeby Kro in Denmark, Paul Proffitt.In this episode Richard and Paul talk about 'THAT' slap by Will Smith, where Richard gets his bins, instgram food which makes Paul want to lick his screen and why they are both proud of how they encourage their young chefs to go on to achieve their own goals.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute

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2 Michelin-starred chef Tom Sellers & Aaron Mulliss, former head chef of The Hand and Flowers, discuss sacrifice and success, the pressures on young chefs and how it feels to achieve your goals.

This is a bonus episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Tom Sellers, chef owner of 2 Michelin-starred Restaurant Story. In this episode Tom talks about the impact chefs including Tom Aikens have had on his career, why you have to sacrifice normal life to succeed in hospitality and tattoos.

All of our guests are wearing The Staff Canteen hoodie if you would like one

take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/

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

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

Michelin-starred chef Paul Foster & Aaron Mulliss, former head chef of The Hand and Flowers, discuss what people Google the most about Paul, Veganuary and their favourite chain restaurants.This is the final episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Paul Foster, chef owner of Michelin-starred Salt. In this episode Paul talks about his time working at Harvester, his new book How to Cook Meat Properly and why he enjoys winding people up on social media.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute

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Michelin-starred chef Glynn Purnell & Aaron Mulliss, former head chef of The Hand and Flowers, discuss the rock 'n' roll years of cooking and how they are still alive, the bad practices they've seen in kitchens including a 'scouse roux' and being picked up off Marlow highstreet by Chris Evans. This is the fourth episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Glynn Purnell, chef owner of Michelin-starred Purnells. In this episode Glynn talks about his new venture, a first for him outside Birmingham, why Claude Bosi would make a great character in a children's book and fighting Marcus Waring. All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute

Support the show