Made In Ely - an Ely Work Collective podcast

Live from RBK Riverside Bar & Kitchen, the Made in Ely podcast sits down with head chef Fabio and Matthew Makes Munch to taste and discuss the restaurant’s new autumn menu.

Highlights include Asian-style pork belly bites, sticky barbecue wings with a gram-flour dredge, indulgent dirty fries made with a pork-stock velouté, an Asian crunch burger, salads, pizzas, and a range of desserts and sundaes—plus gluten-free and vegan options.

The hosts praise the quality, preparation, and community-focused approach as the menu launches on Friday, noting lively flavors and a promising new chapter for the Riverside.

Recorded at Ely Work Collective, this episode features Martin Meredith, owner of the Ely Grazing Company, who describes his journey from professional musician to local café and grazing business owner. He explains how homemade grazing boxes during COVID grew into a small Butter Market shop with a popular outdoor seating area and an adaptable menu.

Martin also discusses staffing, community support, running a hospitality business, lessons learned about delegation and resilience, and the service-first values that keep the business thriving.

Seamus Connolly, CEO of Ely Foodbank, describes how the charity serves nine locations across 288 square miles using a referral system, welcoming session-style distributions, and an ‘extras’ table that includes toiletries and pet food. He explains the volunteer-run logistics, partnerships with Citizens Advice and other support agencies, and the impact of rising costs on local need.

The episode highlights ways the community can help—donate pantry staples (especially tinned meat, UHT milk, custard), volunteer at sessions or the warehouse, or give regular financial support—and points listeners to Ely Foodbank’s social channels for current needs and events.

Clare and Stu, co-owners of the Microbiome Cafe, share how a shared love of coffee and a desire for healthier, tasty snacks turned into a mobile food business. They explain the development of their plant-diverse, accidentally vegan recipes (including raspberry brownies, powerballs and oat-banana pancakes), the practical challenges of starting a food venture, the benefits of local supplier relationships, and the personal motivations around gut and mental health that drive their mission.

Now operating from a horsebox fitted with batteries, gas and solar, they’re testing markets, refining their offering and aiming to bring better snack choices to events focused on wellness and community.

Naomi Collins shares her musical journey from childhood school plays and musical theatre training in London to touring in Italy and returning to a fulfilling career as a wedding and events singer based around Ely.

She discusses early influences, challenges of the London theatre scene, the impact of COVID on her priorities, finding joy in wedding performances, building a local music scene, and balancing the business side of singing while raising a family. Naomi also highlights favourite songs, dream duets and venues, and how she works closely with couples to create meaningful musical moments.

Charlene Donnelly, owner of Dazzling Dogs, shares her journey from working as a childminder through personal loss and lockdown to training as a dog groomer and opening a salon near Saxton Business Park in Littleport. She discusses how her Pomeranian, Roxy, inspired the change and how small signs and timing guided her path.

The episode covers the practical side of grooming—focusing on dog health, client communication and day-to-day routines—along with the challenges of loneliness, self-doubt and growth. Charlene also talks about using podcasts to stay motivated, her husband joining the business, moving into a larger salon, and plans to mentor future groomers.

Mel Norman of Yes You Can Eat This shares her journey from film production to creating allergy-friendly, plant-forward recipes that let whole households eat the same meal. She explains practical tips, flexible recipes, and prep shortcuts to make gluten-free, dairy-free and vegan cooking simple and joyful.

The episode covers Mel’s background, how she tests recipes for real families, upcoming local cooking experiences, and how her approach focuses on connection, belonging and making mealtimes stress-free for busy cooks.

Here is the link for the local cooking experience, details and a sign-up for the priority waitlist: 

And for all things "Yes You Can Eat This" - follow the link below!

In this episode, Jodie Fielder, owner of Behavioural Sleep Solutions in Ely, discusses her journey from special-school teaching to becoming a behavioural sleep specialist. She explains how sleep difficulties affect many autistic children and their families, her assessment-led online approach, practical strategies tailored to each child’s needs, and kind, skill-based alternatives to cry-it-out methods. Jodie shares resources, quick tips, and information about her upcoming membership to support families seeking lasting sleep improvements.

In this episode, Alex White of WeThreeClub talks about starting with gig posters and band merchandise design, growing into major projects for acts like Royal Blood and Florence and the Machine, and shifting into branding and marketing for hospitality and local businesses.

Alex discusses the DIY music scene, the value of thoughtful branding, concerns about AI and templated design, and current community-focused projects and festival work around Ely and Cambridge.

Chef Matthew — aka Matty Makes Munch — talks about starting his Instagram food pages during COVID, building Ely Foodies with his wife, and promoting local restaurants, markets and food trucks across Ely and nearby towns.

The episode covers Matty’s favourite spots in Ely, the rise of Foodie Fridays, the challenges and rewards of being a food creator, thoughts on honest reviews and AI images, and how the local food scene has grown into a vibrant community.