Simply Hospitality

Natty from Natty’s Jerk shares the story behind his journey from black cab driver to building a successful Caribbean food business. Taking us through the highs and lows of his journey, Natty explains how his Caribbean background, love of food and determination to build something of his own have shaped the business he runs today.

Growing up in a Caribbean household, food was always a big part of Natty’s life, from family celebrations to bringing people together. After working as a London black cab driver, Natty eventually turned his passion for food into a business, starting out cooking from home in Portsmouth before building Natty’s Jerk into an award-winning Caribbean food experience.

About Natty’s Jerk

Natty’s Jerk began in 2017, with Natty cooking Caribbean food from home in Portsmouth before demand led to a market stall on Commercial Road and eventually the opening of The Shack. The family-run business has since grown into multiple locations, bringing Jamaican flavours, culture, music and conversation to customers across the UK. In 2024, Natty’s Jerk was named Uber Eats’ Restaurant of the Year.

In this episode, we’ll explore:

• Natty’s journey from working as a black cab driver to building a career in hospitality.

• How growing up in a Caribbean household shaped his relationship with food and cooking.

• The story behind starting Natty’s Jerk and turning a passion for Caribbean food into a growing business.

• Why food plays such an important role in Caribbean culture, celebrations and bringing people together.

• The highs and lows of starting and running a hospitality business.

• How Natty approached catering, events and feeding large numbers of people.

• The importance of staying true to your roots while creating a food experience that connects with customers.

• What keeps Natty motivated through the difficult parts of running a hospitality business.

Tune in for an honest conversation about Natty’s journey, Caribbean food, entrepreneurship and what it really takes to build something of your own in hospitality.

If you found this episode helpful, we encourage you to follow Simply Hospitality for more conversations with hospitality leaders, chefs and industry experts.

Hospitality insight expert Katy Moses, founder of KAM Insights, joins hosts Lucy and Ruth to unpack one of the biggest emerging trends facing the hospitality industry: the rise of GLP-1 weight loss medications such as Ozempic and Mounjaro. Drawing on consumer research and industry data, Katy explores how these medications could reshape the way people eat, drink and spend their money in hospitality. 

As one of the UK's leading consumer insight specialists, Katy helps hospitality businesses understand changing customer behaviour before it impacts the market. In this episode, she explains why operators should be paying attention now—and how businesses can adapt to meet changing consumer needs. 

In this episode, we'll explore:

• What GLP-1 medications are and why they're becoming one of the biggest talking points in hospitality. 
• How weight loss drugs could change the way customers order food, alcohol and drinks when eating out. 
• Why the industry should see this as an opportunity to innovate rather than a threat. 
• The growing demand for healthier menus, smaller portions and more mindful dining experiences. 
• How wearable technology, wellbeing and health-conscious lifestyles are influencing consumer behaviour beyond GLP-1 users. 
• Why understanding customer data will help hospitality businesses make smarter menu and marketing decisions. 
• Practical ways restaurants, pubs and cafés can adapt to attract both GLP-1 users and health-conscious consumers in the years ahead. 

Tune in for an eye-opening discussion on one of the biggest shifts facing hospitality and discover how understanding tomorrow's consumer could give your business a competitive edge today.

If you found this episode helpful, we encourage you to follow Simply Hospitality for more conversations with hospitality leaders, chefs and industry experts.

Hospitality founder Trevor Hill, founder of Lead Well, joins hosts Lucy and Ruth to discuss one of the biggest challenges facing the industry today: founder burnout. Drawing on his own experience of building and running a restaurant and cocktail bar, Trevor shares how losing sight of himself led to burnout, and why looking after the founder is essential to building a successful, sustainable business. 

After experiencing burnout following COVID, Trevor developed the Lead Well framework to help hospitality founders regain control of their businesses, protect their wellbeing and become stronger leaders. In this episode, he explains why founder health isn't just a personal issue—it's the foundation of every successful hospitality business. 

In this episode, we'll explore:

• Why founder burnout is becoming increasingly common across the hospitality industry.
• The warning signs that you're running your business instead of leading it.
• How losing your identity outside of work can impact your relationships, confidence and leadership.
• Why delegation, structure and clear non-negotiables are essential for long-term business success.
• Trevor's four-week Founder First framework and how it helps hospitality operators regain control of their time and energy.
• Why sustainable businesses are built on sustainable founders.
• Remembering why you opened your business in the first place—and reconnecting with the passion that drives great hospitality. 

Tune in for an honest conversation about founder wellbeing, leadership and building a hospitality business that works for you—not because of you.

If you found this episode helpful, we encourage you to follow Simply Hospitality for more conversations with hospitality leaders, founders and industry experts.

Renowned Head Chef Cameron Bradshaw reveals what it takes to build a positive kitchen culture. Taking us behind the scenes on his expansive career, Cameron shares why great leadership is about so much more than producing great food. 

Cameron Bradshaw is the current head chef at the Coastal Kitchen Family's flagship The Briny, largely agreed to be one of the best restaurants in Hampshire. Born and raised in Bosham, Cameron put his life and relationship on hold, working under some of the best head chefs in the country, in pursuit of becoming one himself. in this episode, we'll explore

• Cameron's unconventional route into hospitality and how he progressed from starting his chef career at 22 to becoming Head Chef. 
• Why positive leadership is the key to retaining talented chefs in an industry known for high staff turnover. 
• Creating a kitchen where people feel supported, respected and motivated to stay. 
• How mentorship, coaching and open communication help chefs develop both professionally and personally. 
• The importance of recognising when team members are ready to take the next step in their careers and supporting their progression. 
• Why changing kitchen culture starts with leaders who are willing to listen, learn and lead by example. 

Tune in for an honest conversation about modern kitchen leadership, developing people, and why investing in your team is one of the best investments you can make in your business. If you found this episode helpful, we encourage you to follow along for more

In this episode of Simply Hospitality, Ruth and Lucy are back on their own for a bite-size conversation, sharing real situations from the week and practical tips for handling them. From supporting new managers to navigating relationships with environmental health, this episode focuses on making confident, balanced decisions in hospitality.

What We Cover:

• Supporting newly promoted managers and helping them build confidence when there’s no clear “right answer.” 
• Why hospitality is often about operating in the grey—and how to move away from fear-based decision making. 
• A simple decision-making framework based on values like hospitality, family, honesty and community. 
• Real-life scenarios, including how to handle team members turning up unfit for work, and balancing team support with customer experience. 
• The importance of backing your managers and creating a culture where decisions are supported, not criticised. 
• A fresh perspective on environmental health officers and why collaboration, communication and proportionality are key. 
• The wider impact of enforcement decisions on businesses, employment and local communities. 

Tune in for a practical, honest discussion packed with real-world examples and simple tools to help you make better decisions in your business. Enjoy and follow us on social media if you like what you hear! Instagram: @simply_hospitality_the_podcast. 

The State of Hospitality

In this episode of Simply Hospitality, we sit down with Kate Nicholls OBE, Chair of UKHospitality, to discuss the realities of running a hospitality business in today’s climate. From rising costs to workforce challenges, Kate shares insight from across the industry and explains how UKHospitality is supporting operators on the ground.

What We Cover:

• What UKHospitality does and how it supports businesses, from independent cafés to national chains. 
• The role of a trade body in influencing government, reducing red tape and providing practical guidance to operators. 
• The concept of Primary Authority and how it helps businesses navigate inconsistent enforcement from regulators. 
• The current state of the industry, with rising costs, shrinking margins and many businesses operating at or below break-even. 
• Why resilience in hospitality is being pushed to its limits following COVID and ongoing economic pressures. 
• The reality behind closures and openings, and what the data tells us about the sector right now. 
• Hospitality as a career: tackling the “stopgap job” perception and the need for clearer training pathways. 
• Plans for a digital skills passport and how it could transform training, recruitment and career progression across the industry. 
• Practical advice for operators, including smarter pricing strategies and using technology to manage labour more effectively. 

Tune in for an honest, wide-ranging conversation about the challenges facing hospitality today—and what needs to change to support the businesses and people at its heart.

In this episode of Simply Hospitality, we sit down with the team behind Slow Burn to explore how they’ve built a restaurant in an unconventional setting—operating from a shared space alongside a working jean factory. This honest conversation looks at how constraints can shape a concept, from menu development to day-to-day operations.

What We Cover:

• The story behind Slow Burn and how the restaurant operates within a shared industrial space.

• How the setup has influenced the business model, including a smaller capacity and the role of takeaway within the operation.

• Early menu development and the shift towards a more vegetable-led offering.

• Why the menu evolves gradually rather than changing completely, using a “one in, one out” approach.

• The challenges of balancing creativity with practical limitations like space, equipment and workflow.

• How customer feedback shapes the menu and helps refine the concept over time.

Tune in for a practical look at building a food business in a unique environment, and how thoughtful decisions can lead to a more focused and sustainable operation.

Enjoy and follow us on social media if you like what you hear! Instagram: @simply_hospitality_the_podcast. 

In this episode of Simply Hospitality, we visit Hampshire Market Garden to speak with Chris about regenerative farming, soil health and the future of how we grow food. Chris shares how a passion for growing vegetables turned into a mission to demonstrate how healthy soil can address some of the biggest challenges facing our food system today. 

What We Cover:

• The story behind Hampshire Market Garden and how Chris went from growing vegetables in a back garden to supplying chefs, restaurants and a weekly veg box scheme across Hampshire.

• Why soil health is at the heart of food security, climate resilience and nutrient-rich food production.

• How regenerative and organic growing methods can improve soil biodiversity while reducing reliance on chemical fertilisers and pesticides.

• The connection between farming, community and local food systems, and why rebuilding those relationships matters.

• Practical advice for chefs interested in sourcing locally grown produce and the benefits of working directly with small-scale growers.

• Simple ways hospitality businesses can start growing their own herbs, vegetables or edible plants.

Tune in for an insightful conversation about soil, sustainability and how reconnecting with the land could help shape a healthier future for hospitality and food.

Enjoy and follow us on social media if you like what you hear! Instagram: @simply_hospitality_the_podcast. These are all bios for Simply Hospitality podcast. 

In this episode of Simply Hospitality, we sit down with Professor Chris Elliott OBE, one of the UK’s leading authorities on food integrity and whose independent review reshaped national food safety policy following the horsemeat scandal. Chris shares his decades of expertise investigating global food crime and explains why food fraud remains one of the most significant threats to the food industry today.

What We Cover:

• Chris’s career-long mission to uncover and prevent food fraud, and how high-profile incidents brought this issue into the public eye.

• How food fraud works in practice: the weak points in the supply chain, the products most at risk, and the evolving tactics used by criminal networks.

• The real cost to businesses — from economic damage to reputational risk — and why prevention must sit at the heart of every hospitality and food operation.

• Practical guidance for operators on staying vigilant, understanding traceability requirements and building safer supply chains.

• An introduction to the Food Industry Intelligence Network (FIIN), a UK-wide initiative that helps businesses protect themselves by sharing industry intelligence on emerging fraud threats and compromised products.

• Why collaboration between suppliers, operators and regulators is the only meaningful path to a safer, more transparent food system.

This is an essential listen for any hospitality professional who buys, handles or serves food — offering practical insight into how to safeguard your business, your customers and your reputation.

In this episode of Simply Hospitality, we bring you highlights and insights from The Source Trade Show, the South West’s premier food, drink and hospitality event held at Westpoint, Exeter on 3 – 4 February 2026. We spoke with a range of exhibitors and industry suppliers to explore what makes this trade show so essential for operators, buyers and producers alike. 

What We Cover:

• Conversations with exhibitors about why they choose to attend and what products, services and innovations they are showcasing. 

• How trade shows like Source help hospitality businesses source new products, discover artisan brands and build relationships face to face. 

• Tips from exhibitors on making the most of a trade show visit. Spotting opportunities for your business.

• Reflections on the value of live events for hospitality growth, networking and staying ahead of industry trends.

Tune in to hear first-hand stories from the show floor, honest perspectives on the challenges and opportunities in hospitality sourcing, and practical ideas you can use in your own business.

If you found this episode helpful, don’t forget to follow us on Linked In and Instagram: Insta: @simply_hospitality_the_podcast Linked In: linkedin.com/company/simply-hospitality.