Meet The Chefs

Joe Laker is the head chef and co-owner of Counter 71, a chef's table and tasting menu restaurant in London. Now open for just over a year, Joe is focused on furthering his ethos of just how special 'Modern British Cuisine' can be.

In this episode, we dive into what 'Modern British' actually means, sustainability, the British food industry, his journey, his ethos, and more.

Thanks again to Joe 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 from these series.

Timestamps

Joe Laker's Background (00:00:33)

Joe introduces himself and discusses the concept of Counter 71, a chef's table restaurant in Shoreditch.

First Memory of Food (00:01:58)

Joe shares his earliest memory of food and how it led to his interest in cooking.

Journey into Culinary World (00:03:36)

Joe discusses his organic entry into the hospitality industry and his turning point towards becoming a chef.

Mentorship and Learning at Roots (00:07:07)

Joe talks about his experience at Roots and the mentorship he received, leading to a deeper connection with food.

Ethos of Counter 71 (00:11:25)

Joe explains the ethos of Counter 71, emphasizing the importance of showcasing suppliers and their stories.

Chef Table Concept (00:12:28)

Joe discusses the main attraction of the chef table concept and the interactions with guests.

Modern British Food Perception (00:14:13)

Joe addresses the global and local perceptions of modern British food and the challenge of aligning with the title.

Provenance and Dish Ethos (00:15:34)

Joe emphasizes the importance of provenance in modern British food and shares an example dish representing his ethos.

Challenges in the Food Industry (00:18:07)

Joe reflects on the broken link in the food industry chain and discusses the challenges of pricing and consumer demand.

Dealing with financial challenges (00:20:13)

Joe Laker's approach to managing the financial aspects of running a restaurant and the importance of prioritizing the ethos of modern British cuisine.

The concept and management of the cocktail bar (00:22:06)

Details about the cocktail bar downstairs, its unique approach to mixology, and its role in the overall dining experience.

Perspectives on tasting menus and chef's tables (00:24:23)

Addressing stereotypes and misconceptions about tasting menus and chef's tables, emphasizing accessibility and informality.

Future goals and evolving ethos (00:26:38)

Joe Laker's evolving goals for the restaurant, focusing on promoting British cuisine and seasonal eating.

The concept of the Green Star award (00:27:31)

Discussion on the feasibility and criteria for awarding a Michelin Green Star to restaurants, particularly those located in urban areas.

Quickfire questions on personal preferences (00:28:58)

Joe Laker's favourite restaurant, ingredient to cook with, cheap eats, and his opinion on an overrated restaurant in London.

Dream dinner party and menu (00:31:23)

Joe Laker's ideal dinner party guests and the three-course menu he would serve them, including a special dessert.

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I'm back in Oxford to bring you a special one-off return to Oxford this week at Cherwell Boathouse. It was there that I sat down with head chef Paul Bell to talk about his journey, his cooking, and all things Cherwell Boathouse.

He runs one of Oxford's longest-running and most beloved restaurants right on the river and balances punting, fine dining, events and more. Listen in for an insight into those challenges, how the industry has changed throughout his career, and more.

Thanks again to Paul 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 from these series.

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

Welcome back to the first episode in our new series Ethical Edibles! This series will see me sit down with leaders in brands from around the world 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 first episode, I sit down with the founder of ManiLife peanut butter, Stu MacDonald. In an extraordinary and scarcely believable story, Stu and his friends have changed the face of a global market worth nearly $6 billion.

Along the way, Stu has picked up expertise in the food industry and fills us in on his story, peanut butter markets around the world, the challenges of scale, and how ManiLife is staying true to its routes.

Thanks again to Stu 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 Ethical Edibles!

Timestamps

00:00  Exploring Ethical Edibles: A Chat with Mani Life Peanut Butter Founder

03:50  The Wild Journey of Starting a Provenance-Led Peanut Butter Brand

08:40  Revolutionizing Peanut Butter Manufacturing: A Journey to Success

18:40  The Peanut Butter Market: A Deep Dive into Cultural Preferences, Brand Strategies, and Supplier Relationships

23:58  The Impact of Climate Change on Food Supply and the Almond Butter Market

28:00  Exploring the World of Nut Butters: From Origins to Organic

31:34  Insider's Favorite Butter, Cocoa, and Collaborations Revealed!

35:12  Ultimate Dream Dinner Party with Peanut Butter Infused Dishes

39:25  Ultimate Dinner Party Menu Revealed with Special Guest and Almond Butter Recommendation

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Hello and welcome back to Meet the Chefs! I'm in Jersey for the next few episodes and talking to people across the Island and across the industry spectrum.

In this episode, I sit down with the CEO of JP Restaurants, Dominic Jones. Just like my previous episode, we dive deep into the challenges of an Island economy but this time Dominic is able to provide the unique perspective of owning restaurants at every price point in the industry. Brexit, the living wage, Jersey Pottery, allergy laws, and so so much more come up along the way.

Dominic is also a passionate campaigner for allergy laws in Jersey, if you want to find out more about that, you can listen to a separate podcast that I recorded for the Bailiwick Express all about it here.

Thanks again to the team for having me 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 Meet the Chefs!

Timestamps

Introduction (00:00:00)

Dominic's background, restaurant overview, and unique island economy challenges.

Balancing Different Restaurants (00:03:16)

Challenges of managing diverse restaurant types and price points on a small island.

Customer Impact of Values (00:04:51)

How the business values and decisions impact the customer experience.

Sustainability Challenges (00:06:15)

Balancing sustainability trends with pricing and customer awareness.

Transition from Pottery to Restaurants (00:10:31)

The natural progression from a pottery business to focusing on restaurants.

Unique Challenges of Jersey's Economy (00:14:10)

Recruitment, housing laws, labor costs, and supply chain challenges in Jersey's island economy.

Challenges of Supply Chains and Brexit Impact (00:17:41)

Discussion on the difficulties in holding stock, disruptions in supply chains post-COVID and due to Brexit, and the impact on food arriving in the island.

Adapting to High Prices and Perception of Value (00:20:08)

Strategies to combat high prices, including introducing market menu at attractive prices and focusing on the perception of value.

Impact of Working from Home and Business Travel (00:23:23)

The impact of working from home on the lunchtime trade, the decrease in business travel affecting lunchtime trade, and the growth of the weekend trade outside town.

Challenges of Parking and Policy Decisions (00:25:04)

The impact of parking policy decisions on the restaurant business and the challenges faced by restaurateurs due to unique policy decisions.

The Living Wage in the Hospitality Industry (00:25:49)

The benefits of moving the minimum wage to the living wage in the hospitality industry and the impact on productivity and service quality.

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

Hello and welcome back to Meet the Chefs! I'm in Jersey for the next few episodes and talking to people across the Island and across the industry spectrum.

In this episode, I sit down with the owner and chef of Dandy Coffee Shop in St. Helier. We chatted about all the challenges of an island economy, what it is like to run a small business in that environment, and all of the other normal problems on top of that.

Thanks again to the team for having me 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 Meet the Chefs!

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

Hello and welcome back to Meet the Chefs! I'm back in New York today, this time at Bel Aire Diner in Queen's. This is one of the longest-running diners in the city and my conversation with owner Kal covers everything from diner culture to changing modern technology and of course his favourite dishes. It is fascinating to hear about the challenges of running such a unique type of restaurant.

Bel Aire Diner was also on the latest series of Gordon Ramsey's Kitchen Nightmares and Kal wanted to use this chat as a warning to other businesses who might be approached. Listen for details on why he felt so betrayed and let down by the whole experience.

Thanks again to Kal for having me 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 Meet the Chefs!

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

Hello and welcome back to Meet the Chefs! This is our first podcast from New York City as I sit down with Jason Birchard, the owner of Veselka. He is the third generation owner of the now famous Ukrainian restaurant that first opened in 1954 and this is a fascinating chat about all things New York, Ukrainian food, and of course how the war has impacted the business and his staff. Enjoy!

Thanks again to Jason for having me 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 Meet the Chefs!

Timestamps:

Introduction to Veselka (00:00:00)

The host introduces Veselka, a Ukrainian diner established in 1954, and its owner, Jason, as the third-generation proprietor. They discuss the diner's history and the culture of New York City.

Jason's Background and Early Years (00:01:12)

Jason shares his experience working in the family business since his teenage years, studying economics, and his internship in finance. He also discusses his decision to return to work in the family business in 1989.

Adapting to Changes and Expanding (00:04:07)

Jason talks about the changes made to Veselka's operations, including extending business hours and his experiences working in the diverse and vibrant New York City neighborhood.

Neighbourhood and Community (00:08:07)

Jason discusses the unique aspects of the neighborhood, the challenges faced during the 1970s and 1980s, and the impact of gentrification on the area.

Evolution of the Restaurant (00:10:31)

Jason talks about the evolution of the restaurant's menu, expansion to other locations, and the challenges faced when attempting to upscale the comfort food.

Business Challenges and Innovations (00:16:21)

Jason discusses the impact of COVID-19 on the business, including the introduction of at-home business through partnerships and e-commerce platforms.

Support for Ukraine during the War (00:19:10)

Jason shares the immediate impact of the war in Ukraine, the surge of support from the community, and the initiatives undertaken by Veselka to contribute to humanitarian relief efforts.

Continued Support for Ukraine (00:22:09)

Jason discusses the ongoing efforts to support Ukraine, including earmarking sales for humanitarian relief and partnering with organizations to aid children affected by the war.

Ukrainian Community in New York (00:24:59)

The impact of the conflict on the Ukrainian community in New York and the acceptance of refugees.

Ukrainian Comfort Food (00:26:08)

The significance of Ukrainian food as comfort food and its role in connecting people from different backgrounds.

Defining Ukrainian Dishes (00:27:14)

Description of traditional Ukrainian dishes like borscht, pierogies, and stuffed cabbage.

Dream Dinner Party (00:28:42)

Guests for a dream dinner party and the significance of family and heritage in the context of the business.

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

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

I've got an absolutely amazing interview for you all in episode 25 of Meet the Chefs with Eduard Xatruch. Formally of El Bulli, he, Oriol Castro, and Mateu Casañas, now run Disfrutar in Barcelona and Campartir in Cadques. This is undoubtedly one of the best restaurants in the world and the team has just been awarded a third Michelin Star to go alongside their ranking as the seventh best chefs in the world. Listen in to hear all about Eduard's upbringing, his food ethos, the process of building Disfrutar, the importance of creativity in food, and so so much more!Be sure to check out the full article on the restaurant when it goes live on my ⁠⁠⁠⁠website⁠⁠⁠⁠, subscribe and check out the ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ for more!

Timestamps

The journey to becoming a chef (00:03:19)

Eduard talks about his early love for food, his decision to become a chef at 13, and his passion for nature and farm-to-table cooking.

Starting at El Bulli (00:06:18)

Eduard discusses his experience starting at the renowned restaurant El Bulli at 17 years old, meeting Ferran Adrià and the creative growth he experienced there.

Opening Compartir (00:10:41)

Eduard talks about the decision to open their first restaurant, Compartir, in 2012, and the initial confusion from people expecting a creative restaurant like El Bulli.

The journey from big to small (00:11:41)

Eduard uses a football analogy to explain the process of starting a new project, starting small and gradually building up.

The evolution of Disfrutar (00:12:51)

Eduard discusses the organic growth of Disfrutar, slowly gaining confidence to expand their own restaurant and explore creativity.

Defining the values of the restaurant (00:17:28)

Eduard explains how they asked their team and frequent guests to describe what the restaurant means to them, resulting in a list of 50 words that define the values of Disfrutar.

The Design (00:25:11)

The chef discusses the importance of architecture in different sections of the restaurant and how it contributes to the overall experience.

The Pressure of Awards (00:26:11)

The host asks about the pressure of maintaining creativity and the restaurant's reputation after winning multiple awards, including three Michelin stars.

The Catalogue of Dishes (00:27:45)

The chef explains the purpose of the catalogue, which documents every dish created each year, and how it helps them improve and maintain their own style.

Teaching Nutrition and Cooking in Schools (00:43:01)

Advocating for teaching children about nutrition, cooking, and making informed food choices in schools.

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Another bitesize bakery episode for you and this time we are back in Sarria to visit Eric & Benjamin Boulangerie. They were mentioned by Rudy Lamme, the owner of 21 Mars Bistrot, in his episode of 'Meet the Chefs', so it was great to visit them in person. In this episode, you'll hear about all things atmosphere, different flours, types of bread, and dealing with intolerances in baking.

Be sure to check out the ⁠⁠Instagram⁠⁠ and ⁠⁠website⁠⁠ for some photos of the delicious snacks and subscribe so that you never miss an episode!

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