HUNGRY.

Jun Tanaka, the renowned chef and owner of The Ninth in London, delves into his unique perspective on restaurant culture, emphasizing the importance of atmosphere, customer connection, and team cohesion over simply outstanding food. He shares memorable experiences from his time at legendary kitchens like Le Gavroche and under chefs such as Marco Pierre White, revealing how those influences shape his approach today. Discover the essence of making a restaurant transcend its menu, the value of sincere guest interactions, and how to cultivate a favorite dining spot for both patrons and the team. Whether you're a foodie, a budding restaurateur, or someone passionate about leadership and culture, Jun’s reflections promise valuable takeaways.

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 🍽️ The early years — training at La Gavroche at 19 How Jun survived (and thrived) in one of the most intense foundational kitchens in the world. 🔥 Forged in 9 elite kitchens What he absorbed from Nico Ladenis, Phil Howard, Marco Pierre White and others — and how each chef shaped his philosophy. 
👨🏻‍🍳 How The Ninth was built The values, systems and details behind one of London’s most respected neighbourhood restaurants. 
🧠 Culture, leadership & psychology Why Jun leads with calm, presence and empathy — not fear — and how that builds stronger, more consistent teams. 
❤️ The human side of Michelin The emotional intelligence, feedback loops and “psychological safety first” approach that keeps kitchens healthy and high-performing. 
🔥 Rebuilding after the fire The story of losing The Ninth — and returning stronger through team resilience and shared belief. 
🥘 Craft, discipline & standards Why details matter, how consistency is built, and what separates good kitchens from Michelin-level ones. 
🌱 Personal growth How Jun’s style evolved from classical French technique toward a more soulful, Mediterranean-inspired identity. 
🎯 What leadership really demands How to care for people, set expectations, create belonging and build a place where people want to stay. 

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 

This episode was edited by:
G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) 

Utter joy sitting down with the G.O.A.T 🐐 Sir John Hegarty

John served up a pithy, profound Sales, Marketing & Creativity Masterclass.

I always listen back to poddys for my own learnings —

Scribbled down 22 pieces of delicious wisdom (another 17 are on the cutting table 😂)

So, so, SO much value in this one.

You’re gunna love it ❤️

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💡 THE LESSONS
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🎭 Charles Saatchi’s Power of Illusion Rule — “Make people believe in your idea quickly through illusion and reputation.”
🧠 Charles Saatchi’s Creative Leadership Rule — “Make everyone you work with believe they can get better.”
🎨 Why Michelangelo was the first great media director — “Context is EVERYTHING in advertising.”
🗣️ How To Sell Any Idea in The World — “Language is the greatest barrier to communication.”
🌧️ Creativity needs bad weather — constant dissatisfaction = great creative work.
⚡ Great ideas SHOULD make people feel uncomfortable.
💬 Creativity is always an expression of self.
👤 The more interesting self is, the more interesting your work is.
📚 If you want to write a book for 10 million people, write a book for yourself.
🪞 Advertising is incredibly simple, but profoundly deep.
🧩 Always write something simple BUT when it enters someone’s head, it unfolds into something profound.
🎸 Rolling Stones & Beatles Creativity Rule — accept every piece of work won’t be genius.
📢 Brands must Persuade AND Promote (but we’ve lost the art of persuasion).
📈 John’s Rules of Marketing and Human Nature — Access, Speed, Future.
💭 Definition of an Idea = a mental thought or plan made with EFFORT.
🎯 Advertising is 80% ideas and 80% execution.
🪞 At the core of creativity is truth, and truth is the meaning of life.
🐒 Creativity is the only thing that separates humans from animals.
⏳ You don’t need a 5-year plan, you need a 5-minute plan.
🔥 Do something great today, that gives you the right to be here tomorrow.
🚫 Good is the enemy of great.
🌍 In humankind, principles remain — practices change.
🧒 Childless vs childlike: Never lose the childlike ability to stay connected and have fun.
🔮 There are no facts on the future.

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👇 Full list of more vital learnings from the conversation below.

Cannae wait for you to listen to this puppy 🐶

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 

🤝 Let's Connect!
►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

This episode was edited by:
G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)

📙Download HUNGRY Big Banging Reading list here 
🧾 HUNGRY survey would be so grateful if you may please fill out 

Unforgettable conversation. Chef and writer Jeremy Lee — the beloved face of Quo Vadis in Soho — takes us deep into the story of modern British cooking, creativity, and the art that connects them all. From Elizabeth David’s revolutionary food writing to Fergus Henderson’s nose-to-tail philosophy, Jeremy paints a vivid picture of how Britain’s culinary culture transformed from postwar blandness to global influence.

Along the way, he recalls his early years with Terence Conran, the visionary designer who turned dining into an art form, and shares intimate memories of icons like Anthony Bourdain, AA Gill, and Alastair Little — the “rockstar chef” who changed everything.

Full of warmth, humour, and wisdom, this episode explores how food, design, and storytelling intertwine to create culture — and why the best meals are still about generosity, imperfection, and joy.

If you care about British food, restaurant history, creativity, or the people who built the scene we know today — this is a must-watch.

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 

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🌟 HUNGRY's Absolutely Bloody Marvellous Sponsors🌟
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A massive shoutout to our incredible sponsors who make HUNGRY possible:
​

►North Star: (www.northstarbc.co.uk)

🤝 Let's Connect!
►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

This episode was edited by:
G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)  

📙Download HUNGRY Big Banging Reading list here 
🧾 HUNGRY survey would be so grateful if you may please fill out 

DIRTEA isn’t just another wellness brand selling mushroom powder. It’s a behavioural-science masterclass — an experiment in habit formation, storytelling, and modern ritual.

Founded by brothers Simon and Andrew Salter, DIRTEA turned ancient adaptogens into a luxury lifestyle — one that sits perfectly between neuroscience, self-optimisation, and social identity. Their rise wasn’t built on ads or hype, but on behavioural insight — understanding how humans build rituals, seek belonging, and buy into meaning.

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🍄 ON THE MENU 
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🍵 Turning mushrooms into modern rituals — and why it works
🧬 How habit loops and identity drive wellness loyalty
🎯 Storytelling, scarcity, and social proof in premium branding
⚙️ The psychology of pricing, packaging, and sensory triggers
👯‍♂️ Building a cult-like community through emotion and aspiration
💡 The thin line between product and placebo — and why both matter
💰 Lessons from Apple, Aesop & Athletic Greens on brand behaviour

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 

==============================================
🌟 HUNGRY's Absolutely Bloody Marvellous Sponsors🌟
==============================================

A massive shoutout to our incredible sponsors who make HUNGRY possible:
​

►North Star: (www.northstarbc.co.uk)

🤝 Let's Connect!
►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

This episode was edited by:
G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)

📙Download HUNGRY Big Banging Reading list here 
🧾 HUNGRY survey would be so grateful if you may please fill out 

"The food is like almost the last piece of the puzzle." So says acclaimed chef Tom Brown, who joins us to peel back the layers of London's vibrant food scene and his own culinary philosophy. From his 'Willy Wonka' creative process at The Capital, where dishes like his crab custard defy expectation, Brown reveals that true restaurant success hinges on 'setting, service, food' 
 a lesson from Marco Pierre White. He shares his journey from Cornwall to making Hackney home with Cornerstone where he soaked up all the sage wisdom of legend Nathan Outlaw. Tom has always been driven by the belief that "if you do something good, people will come." He finds solace in solo dining at places like Shoreditch's Navy Clubs, emphasizes the "business of happiness," ensuring guests leave feeling better than when they arrived. He delves into his obsession with oysters, learning their 'terroir' from Irish farmers, and the art of fish butchery inspired by Josh Niland. This episode is a masterclass in relentless improvement, drawing parallels between culinary reinvention and the evolution of bands like Arctic Monkeys, all while navigating the tight margins and evolving landscape of modern hospitality.

📙Download HUNGRY Big Banging Reading list here 
🧾 HUNGRY survey would be so grateful if you may please fill out