Today we're joined by the Financial Times food critic and multi-award winning food writer, author and owner of the famous Fitzbililes cafe's Tim Hayward to uncover his fascinating story and unpick his varying views on the industry. Tim has a fascinating life story which takes us from; working in the deep-south as an illegal alien working as a line chef in various diners to writing comedy for BBC Radio 4 alongside Armando Iannucci to becoming one of the most respected food writer and critics in the world. In this interview we uncover; why food critics have gone soft since covid, the hardest reviews he's ever written, why natural wine has a huge marketing problem, why you should never put a certain something on your bacon sandwich, how he turned around Fitzbillies from bankruptcy into a thriving business, the impending death of restaurants, how Jamie Oliver and Gordon Ramsay made men finally fall in love with cooking, why he would never have his own Substack, why he's tempted to buy The Regency Cafe, what its like working in diners in the deep-south, why you should never do anythign for free, the secret to cooking the perfect steak, his favourite restaurants and much much more.....

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Today we're joined by Ex professional chef & viral foodie sensation Christina Soteriou, to uncover her incredible career to date from; working at some of London's top restaurants to setting up MOBs sister page Bunch to creating the most sought after Tahini in the country to debunking some abusive food based myths thrown at her to celebrating her brand new incredible cookbook 'Big Veg Energy' and much much more....

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Order 'Big Veg Energy' here - https://www.amazon.co.uk/Big-Veg-Energy-Plant-based-people/dp/1529902347

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Today we're joined by the most entertaining Chef to ever post on socials, the wonderful Martyn Odell aka Lagom Chef who burst onto the scene with his hilarious cooking videos a couple of years ago and now has a loyal following of over 1.5 million disciples. Martyn worked professionally as a chef for over 10 years, working his way upto be sous at some of London's greatest restaurants including his favourite place he ever worked the magical; Andrew Edmunds. He then went to what he describes as 'The Battersea Dogs Home For Chef's' called 'The Underground Cookery School' where he spent 5 years getting drunk, causing mischief and teaching everyone from Hen Do's to Bankers how to cook, with some hilarious stories shared. It was then onto work for the infamous Joe Wickes orchestrating his rapid rise to success, before leaving to go and educate the masses on his real passion which is making better use of food waste. Martyn is an absolutely hilarious guest and it was a pleasure to be able to sit down with him and uncover his greatest tales, so sit, back, relax and enjoy.

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Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI25 for 25% off everything from us.

Please subscribe and leave us a comment, and if you enjoy the podcast please listen to our audio only podcast that we bring out each Thursday whereby we interview the top chefs in the UK and beyond - https://link.chtbl.com/Vg8g3qpb

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Today we're joined by Londons most exciting young chef in Elliot Hashtroudi for an incredibly delicious and very boozy lunch at his award-winning French restaurant Camille in Borough Market. The food is beyond exceptional and so are Elliot's stories and opinions, as every drink goes down, we get more passionate about the various topics discussed from; the dark side of Borough Market to the overuse of Flatbreads on menus to why Camille is the only restaurant in London that properly does nose to tail dining to why other restaurants have to stop 'pretending to be French' to how he bullshitted his way into his first job in the kitchen to memorable life advice from the legendarry Fergus Henderson and much more...... Sit back, relax and enjoy the podcast and make sure you go and dine at Camille, trust us you'll be hard pushed to find a better plate of French food anywhere in the country!

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Today we're joined by one of our favourite guests of all time in the delightful Calum Franklin, who currently oversees 2 incredible restaurants in; The Public House in Paris and The Georgian in Harrods. However, he's best known as The King of Pies, having gone viral all around the world during lockdown when he was showcasing his creations from his Pie Room kitchen at his award winning restaurant The Holborn Dining Room. Calum's had an incredible career working in some of the finest restaurants in the country, from the glory days of working at The Ivy cooking for the likes of; Al Pacino and Axl Rose to arguing with angry American OAPs at Borough Markets famous Roast. However it hasn't all be plain sailing, as he suffered for many years with a serious alcohol addiction that nearly cost him his life and shares with us the experience that had on his mental and physical health. Plus we hear about the trials and tribulations of opening a British Brasserie in the heart of Paris, how he recovered from a shocking review from Jay Rayner, why he's so passionate about extinguishing bullying from the kitchen, the magic of resurrecting London's oldest dining room in The Georgian and much much more.....

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Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/

Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI25 for 25% off everything from us.

Check out Square's an all-in-one restaurant tech solution here - www.square.com

Please subscribe and leave us a comment, and if you enjoy the podcast please listen to our audio only podcast that we bring out each Thursday whereby we interview the top chefs in the UK and beyond - https://link.chtbl.com/Vg8g3qpb

Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

Today we're joined by the co-founder of the ridiculously successful Indian inspired restaurant group Kricket in Will Bowlby to hear about his incredible journey that's taken him from learning his craft under the legendary Rowley Leigh at Le Café Anglais to being given an incredible opportunity to go move to Mumbai to set up a European restaurant and all the ridiculous unforeseen challenges which came with that including; nearly being killed by a stalker outside his flat, having to constantly change his menu to meet the needs of the locals and the joys of fighting off a deadly parasite. However it was in India where he fell in love with the local food and so upon returning back to London 2 years later he went and did an apprenticeship under Vivek Singh at The Cinamon Kitchen and learnt the basics of Indian cooking. 6 months later he set up the first Kricket restaurant in a 15 cover shipping container in Pop Brixton and after stunning reviews from the likes of Jay Rayner, Will now oversees 6 individual restaurants and 2 Bar's in London and today he shares with us his secrets to such success.

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Today we're joined by arguably the most successful restaurateur in the country in Jon Spiteri who has created such institutions as The French House in Soho, St John in Farringdon and latterly Sessions Arts Club. He takes us through his colourful career from working at Joe Allen's in the 70s as a waiter, to winning mixologist of the year in Australia, to mastering the art of hospitality in America before returning to the UK where a chance meeting with Fergus Henderson changed his life and London's restaurant scene over night. We hear about the hardships of setting up such famous institutions, the challenges of convincing diners to trust 'nose to tail' in the early days, the art of the long lunch, Jons close shaves with alcohol and drugs, the secrets behind hospitality, the main challenges facing the industry and much more....

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Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/

Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

Check out Square's an all-in-one restaurant tech solution here - www.square.com

Please subscribe and leave us a comment, and if you enjoy the podcast please listen to our audio only podcast that we bring out each Thursday whereby we interview the top chefs in the UK and beyond - https://link.chtbl.com/Vg8g3qpb

Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

Happy Boxing Day to you all and we hope that you all had a fabulous Christmas, today we bring you something slightly different as we sit down with Appetite co-founder James Green and serial entrepreneur and founder of 'The Jet Business' Steve Varsano to discuss both of their incredible businesses and favourite places to eat in London. Plus Steve shares with us some crazy stories on; being kidnapped by gangsters, having a gun held to his head during his first business deal, why he uses metal business cards and what foods like on private jets!

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Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK

Today we're joined by one of the most famous Chefs in the country in Jackson Boxer, who now oversees an empire of successful restaurants including the multi-award winning Brunswick House and the previous 'Best New Restaurant of The Year' winner Orasay. Starting out as a kitchen kitchen porter for Margot Henderson at the bonny age of 16, Jackson Boxer was no stranger to kitchens by the time he opened Brunswick House with his brother Frank, aged just 24. Having experienced success alongside him the previous year with the opening of Franks Peckham, they decided to team up and turn an antiques showroom into what would soon become London's hottest restaurant. It hasn't all been plain sailing however, Jackson has been very vocal about his alcohol and drug addictions throughout his 20s and how that almost cost him his life and career. He also opens up about some past failed ventures including opening St Leonards with Vice Media in the same month they were going bankrupt and how messy that got. Plus shares his wisdom on the state of play of the industry currently and why it's never been tougher to be in hospitality although if you look hard enough there are always incredible opportunities to be had, reveals some secret Christmas dishes from the Boxer archive and much much more.....

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Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/

Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

Check out Square's an all-in-one restaurant tech solution here - www.square.com

Please subscribe and leave us a comment, and if you enjoy the podcast please listen to our audio only podcast that we bring out each Thursday whereby we interview the top chefs in the UK and beyond - https://link.chtbl.com/Vg8g3qpb

Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

Today we're joined by one of our greatest ever guests in the larger than life legendary wine trader and owner of 'Passione Vino' Luca Dusi to sample some of his gorgeous wines, but more importantly hear his incredible stories from a life eating the best food and drinking the best wine in the world. We discuss; how he fell in love with wine bunking off school as a 10 year old and sneaking into local bars in Verona, where the best food is found in Italy & why he's not a fan of garlic in his food, how he created the best wine bar in London, the trials and tribulations of being a wine trader, why he wants restaurants to be braver with their wine lists, how supermarkets are ruining the wine industry, where to find the best italian food in London, his memories of working with the best chefs in the country, the best restaurant he ever went to in Tokyo which changed his life forever, what we should be drinking this Christmas and much much more....

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Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK