We're joined by Olivia Reid, founder of Blackbird Box Consultancy and one of the UK's leading voices in the food hall and placemaking space. From launching iconic food halls to advising developers, operators, and independent brands, Olivia shares what it really takes to create destinations that people want to return to. We dive into community, collaboration, local demand, and why the best hospitality experiences are built around people—not just food.

Blackbird Box

Grit by Angela Duckworth

Without Reservation by Jeremy King

Chapters

00:00 Introduction & Why Food Halls Matter

01:20 Olivia Reid's Journey into Food Halls

03:20 Beyond the Food Hall Template

05:00 What Makes a Successful Food Hall?

07:40 Digital Ordering & Customer Experience

10:00 Common Mistakes Food Hall Operators Make

13:10 Keeping Food Halls Fresh Through Evolution

15:00 Why Food Halls Are Financially Fragile

19:00 Systems vs Templates

20:00 Lessons from Global Hospitality

24:10 Sustainability Starts with People

27:00 Memorable Hospitality Experiences

29:20 Changing Consumer Expectations

31:10 Books, Grit & Final Reflections

33:10 Outro

We're joined by Sarah Brading, co-founder of Flat Earth Pizzas, to explore the relationship between sustainability and hospitality.

Sarah shares the story behind building one of the London's most celebrated plant-forward restaurants, the challenges of running a values-led hospitality business, and the difficult decision to close its doors after four years.

David and Sarah discuss what it takes to create meaningful dining experiences, why sustainability in hospitality is about more than what's on the plate, and the realities of running a purpose-driven business in today's climate.

Sarah is now the Reassemble Fractional Marketing Lead and also works with other businesses within sustainable hospitality.

If you've enjoyed this episode, or any of our Sustain conversations, we'd love it if you could leave us a five-star rating or a review on Apple Podcasts. Your support helps us reach more listeners and keep these conversations going.

Flat Earth Pizzas

Anna Jones' One Pot, Pan, Planet

Sarah Brading

Vojtech Vegh, the anti food waste chef and Zero Waste Culinary Advisor at Winnow joins us from Cambodia, to discuss the significant impact of food waste in the restaurant industry. With insights drawn from his extensive experience and his book, Surplus: The Food Waste Guide for Chefs. Discover how a shift in mindset and operational procedures can lead to a more responsible and efficient culinary environment.

Surplus Food Studio

Surplus: The Food Waste Guide To Chefs

Winnow

Shift Your Mind Shift The World by Steve Chandler

We're sharing the 5 minute pitch David gave at the Great Green Balloon Debate, hosted by HOSPA in London last month. David shares his argument that sustainability needs a fresh narrative - one centred on social value, positive impact, and compelling stories. And of not being afraid of reclaiming the word 'status'. Rather than being viewed as an obligation, sustainability should be positioned as something aspirational and desirable.

Could making sustainability a status symbol help accelerate change?

HOSPA

Youtube - All the other videos from the night

Apricity

RAW Workshop

Michelle Pollard-Smith, Head of Property at Gail's Bakery, discusses the fascinating journey of expanding a brand that prioritises individuality over standardisation. With nearly 200 locations, Michelle shares insights from her experience of building so many sites and how to establish a team culture that can deliver at pace and scale. We also discuss how companies can maintain bravery as they grow in the face of the inevitable pressure to become more risk averse.

In Episode 11 of Sustain we talk to Rick Mower from RAW Workshop. Listen to hear about Rick's journey from advertising to founding a company that not only manufactures beautiful furniture but also creates meaningful social impact.

RAW Workshop

Gails

Franco Manca

We're joined by Olessia Willybiro and Julie Cleijne to discuss the upcoming launch of the new health-focused café Dee based in Barnes in South West London. Olessia shares her vision for creating a welcoming space that prioritises sustainability and health, while Julie outlines the role of Sustainable Kitchen Consultants in bringing this vision to life.

Dee Cafe

Dee Cafe Facebook

Dee Cafe Instagram

Reassemble

Sustainable Kitchen Consultants

Featuring insights from Will Silverwood, former head of sustainability at Whitbread, David Chenery explores what it really takes to drive sustainable change inside a multi-billion-pound organisation. From boardroom resistance to on-the-ground action, they unpack the genuine challenges facing large-scale hospitality — and whether companies of that size can ever truly walk the talk on sustainability.

Reassemble https://reassemble.studio

Whitbread https://www.whitbread.co.uk

Too Good To Go https://toogoodtogo.co.uk

Sustainable Tech for Good https://sustainabletech4good.co.uk/

Sustain welcomes Alex Head, founder and CEO of Social Pantry, a pioneering catering company that champions sustainability and social impact. David and Alex delve into the journey of Social Pantry, exploring its commitment to employing prison leavers, the importance of sustainability in catering, and how to create exceptional dining experiences with minimal environmental impact. Join us as we uncover the intersection of hospitality, sustainability, and social responsibility.

Social Pantry https://socialpantry.co.uk

Silo https://www.silolondon.com

Pump Street Chocolate https://pumpstreetbakery.com

This episode of Sustain features renowned chef and restaurateur Chantelle Nicholson, a proud holder of the Michelin Green Star. Together, David and Chantelle explore the intersection of excellence in hospitality and sustainability, discussing the challenges and triumphs of operating at a Michelin star level while prioritising environmental responsibility. Join them as they delve into the nuances of sustainable practices, the meaning of regenerative hospitality, and the importance of creating a positive impact through culinary excellence.

Apricity https://www.apricityrestaurant.com/

Reassemble https://www.reassemble.studio/

Food Made Good Standardhttps://thesra.org/the-food-made-good-standard/