Summary

In this episode, Lee Cooper discusses the current state of the hospitality industry, focusing on the alarming rate of pub closures in the UK due to rising costs. He highlights the need for innovation, such as repurposing empty office spaces into nightlife venues, and emphasizes the importance of sustainability and technology in the industry. Lee encourages chefs and operators to adapt and reinvent themselves in the face of challenges, while also supporting local producers and embracing new trends like takeaway and delivery.

Takeaways

Pubs are closing rapidly in the UK due to rising costs.

Independent businesses are struggling alongside national chains.

Innovative ideas are needed to repurpose empty spaces.

Sustainability is essential for the future of hospitality.

Technology is becoming integral to operational efficiency.

Local producers should be supported to enhance food quality.

Takeaway and delivery services are on the rise again.

Chefs must control waste and energy usage in kitchens.

The industry needs to evolve and adapt to new trends.

Reinvention is crucial for survival in the hospitality sector.

Episode Title: From Chester to Caistor – The Journey of Mark Poynton

In this episode of the Cheflife Podcast, Lee sits down with acclaimed chef Mark Poynton to explore the milestones of his impressive culinary journey. From his early days in Chester to formative years at the legendary Midsummer House, Mark shares candid insights into the pressures and triumphs that shaped his path.

He reflects on launching Restaurant Alimentum, building a name for himself in the competitive Cambridge dining scene, and the evolution that led to his latest ventures — the intimate Restaurant MJP and the ambitious new project Mark Poynton at Caistor Hall, nestled near Norwich.

Expect honest stories, a deep dive into the highs and lows of running kitchens, and a glimpse into how Mark continues to push boundaries while staying rooted in his passion for great food.

https://www.mjprestaurant.com

https://www.mjpatcaistorhall.co.uk

Instagram @markjpoynton

If you or someone you know in the hospitality industry is struggling and needs professional support, please reach out to The Burnt Chef Project — they’re here to help with free, confidential mental health resources.

https://www.theburntchefproject.com

New Beginnings with Carl Newey | The Story We All Tell

In this episode of The Cheflife Podcast, I’m joined for the first time by Carl Newey — and it won’t be the last. Carl steps in not just as a guest, but as the new co-presenter of the show. We dive into his culinary journey, the highs and lows of life in the kitchen, and his important ambassadorial role with The Burnt Chef Project. Carl opens up about the story so many chefs carry — the unspoken struggles behind the pass — and why it’s time we keep talking about it. This one marks the beginning of a new chapter for the podcast, and you won’t want to miss it.

In this solo episode of Cheflife, host Lee Cooper takes a deep dive into the origins and evolution of kitchen hierarchy—from the rigid structure of Escoffier’s brigade system to the boundary-breaking kitchens of Ferran Adrià, Noma, and Asma Khan. With over two decades in the industry, Lee brings personal stories and hard-earned insight to explore how leadership, structure, and culture have changed in the modern kitchen. Whether you’re a line cook, head chef, or industry vet, this episode challenges you to rethink how your kitchen operates—and who it serves.

Kitchen lingo, What is it? Secret code for chefs

Episode 1 - Jon Fell

Cumbrian chef et al, mad on seafood and an allround top guy.

We discuss jon and what he is upto now, the top 100 restaurants list, college ( culinary school), Jons 3 must haves in the kitchen and the story that is always told.

For details on Cumbria vacancies

https://ospreyinns.co.uk/

for any enquires on cheflife podcast

[email protected]