Meet The Chefs

Jun Tanaka has had a remarkable career that saw him work in some of the country's best-regarded restaurants. Since 2015, he has run The Ninth on Charlotte Street in London's Fitzrovia.

This episode sees us talk about his journey, his views on the industry, and more.

Thanks again to Jun for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

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Today I'm joined by Will Etherington, the director of sales and marketing at Technivorm-Moccamaster USA.

The company have been a pioneer in drip coffee since it started out in Amsterdam in 1964. Today, they continue to innovate on sustainability and processes whilst still building all their machines in the Netherlands.

In this show we talk all things Moccamaster, the coffee industry, and much much more!

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Café Britaly is a playful exploration of British cafe culture with a Britalian twist, combining British and Italian cuisine. The owners, Richard and Alex, have created a menu that is fun, creative, open, and exploratory in their approach to food.

In this episode, we discuss the joys and challenges of opening a new restaurant, the pair's extraordinary backgrounds, and the state of the industry as a whole.

Thanks again to Richard and Alex for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

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Brian Danclair is the owner of restaurants throughout Brixton Market. Before that, he has had an incredible career stretching from his beginnings in Trinidad to Washington and more. After a brief spell in catering for celebrities, Brian found his true passion of bringing the food of his childhood to others and reinventing global dishes.

He talks about his first memory of food in Trinidad, his decision to pursue a career in cooking, and his experience working in restaurants in Washington DC and London. Brian also discusses the challenges of running multiple restaurants, the importance of showcasing different styles of Caribbean food, and the impact of media attention on his business. Lastly, he shares his thoughts on the current state of the food industry and the need for fair pricing and support from wholesalers.

Thanks again to Brian for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

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Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance.

In this episode, I interview Linda Boardman, the CEO of Bragg Live Foods. We discuss Linda's background in the natural foods industry and her journey to becoming the CEO of Bragg.

After that, we speak to the history and values of Bragg, with a focus on their flagship product, apple cider vinegar. Linda explains the health benefits of apple cider vinegar and how Bragg ensures the quality and sustainability of their products. Lastly, we discuss the importance of certifications like B Corp and the challenges of navigating different labelling standards in different countries.

https://www.bragg.com

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Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance.

On this episode, I sit down with Phil Graves, CEO of Meati. We discuss the revolutionary protein made from mushroom roots. Meati aims to provide a sustainable and delicious alternative to traditional meat with the use of a mushroom root protein which is a complete protein free from saturated fat and cholesterol. Meati's growth has been rapid, expanding from 6 supermarket locations to 7,000 in just over a year.

In addition to that, we talk about the balancing of ethical missions and profit in business, the problems this industry has had, and the company's goal to make mushroom root protein accessible to people of all income levels globally.

https://meati.com

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Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance.

On this episode, I talk with William Dissen. Chef Dissen is a leader in the world of sustainable and seasonal eating. As well as being Head Chef at The Market Place Restaurant, he has spent his career doing everything from appearing on TV shows with Gordon Ramsey to lobbying Washington.

Will has won countless awards for his work and has now released his debut cookbook focussed on making sustainable and seasonal eating approachable for all. In this episode, we talk about that, his career, and his ethos. Enjoy!

http://www.marketplace-restaurant.com/

https://www.amazon.com/Thoughtful-Cooking-Recipes-Rooted-South/dp/1682688089

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Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance.

On the second episode, I chat with the founder of Love Raw Chocolate co-founder and CEO Rimi Thapar. After starting out more than a decade ago, the brand is now a true market leader in the vegan chocolate industry.

This conversation sees us talk about the Rimi's unconventional journey, Love Raw's rapid growth, the retail food market, and more!

⁠https://eatloveraw.com/

Hosted on Acast. See acast.com/privacy for more information.

Welcome back to the next episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world who have strong ethical beliefs underpinning their companies. Over the next several months, you'll hear about how food can be so much more than sustenance.

On the second episode, I chat with the founder of North Star Coffee Roasters' co-founder and CEO Holly Kragiopoulos. They've come a long way from when they started out as the only coffee roasters in Leeds in 2013 and now sell all over the country as well as out of retail stores in their home city.

This conversation sees us talk about the company's journey, the challenges that the founders have faced, Holly's views on the coffee industry, B Corps, and more!

https://www.northstarroast.com

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Javi Estévez is the head chef and founder of La Tasquería in Madrid. He has been on a remarkable journey and now his love of offal has led him to running his own Michelin Star restaurant entirely focussed on nose-to-tail cooking.

In this episode, we dive into offal, Javi's favourite dishes, and how he sees the Spanish hospitality industry as a whole.

Thanks again to Javi for the chat and to you all for listening. Be sure to head over to the ⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠ and the ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ for more and subscribe so that you never miss an episode of the show!

Hosted on Acast. See acast.com/privacy for more information.