In this festive episode of The Go-To Weekend, Kate Austen is joined by bestselling author and content creator John Gregory-Smith for a Christmas catch-up packed with food, family and unfiltered conversation. Over questionable mulled wine, John cooks harissa beef meatballs with giant couscous from his new book The Greatest Tray Bake Cookbook Ever, sharing why tray bakes still matter, how convenience has reshaped modern cookbooks, and why slow cooking deserves more respect.

The chat moves from publishing pressures and social media algorithms to John’s unconventional route into food, including an early stint at Gordon Ramsay’s Royal Hospital Road. He reflects on the realities of Michelin kitchens, the boredom behind the brilliance, and how content creation has become a full-time business driven by luck, repetition and relentless self-editing. There is frank discussion about online backlash, cultural ownership, and the emotional toll of chasing performance in an unpredictable digital landscape.

Christmas traditions take centre stage as John shares his late-night family feasts, buffet-style turkey strategy, and Boxing Day curry ritual, alongside tips for stress-free hosting. The episode wraps with quick-fire recommendations on London culture, late-night eats, date spots, festive outings and foodie weekends, all delivered with humour, warmth and plenty of juicy meatballs. A relaxed, funny and honest way to round off the year.

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Welcome to The Go-To Weekend, where chef Kate Austen welcomes one of the most influential voices in modern British seafood cooking into her kitchen. This episode features Tom Brown, former Michelin starred head chef of Cornerstone, Great British Menu winner, and the chef behind some of London’s most talked about openings in recent years. From Cornwall to Hackney Wick, Brown’s career has been defined by ambition, precision, and a refusal to stand still.

Tom reflects on the reality of competing on Great British Menu, from the chaos behind the cameras to the life changing effect it had on his restaurants. He speaks candidly about the pressure to win, the disappointment of criticism, and how reviews can shape not just public perception but personal confidence. It is a frank look at success, ego, and the cost of visibility in hospitality.

In the kitchen, Tom cooks one of his signature dishes, the Cornerstone hake kebab filled with pesto butter, while breaking down technique, sustainability, and why hake deserves far more respect than it gets. Alongside the cooking, he opens up about closing Cornerstone, the emotional weight of shutting a restaurant, and why knowing when to walk away can be as important as knowing how to build.

The conversation moves beyond food into burnout, viral dishes, London dining culture, and Tom’s work as a consultant on the film Boiling Point. Honest, sharp, and deeply human, this episode captures the reality of modern chef life, the highs, the losses, and what comes next after the lights go out.

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Step into this week’s episode of The Go-To Weekend as Kate Austen swaps her Michelin-trained kitchen for one of London’s most talked about cult restaurants. Formerly known as Black Axe Mangal, the space feels charged with history and flavour, and Kate joins chef owner Lee Tiernan for an unforgettable deep dive into food, culture, and the reasons behind his bold decision to pause the restaurant after eleven influential years.

It all begins with a borschtback, a punchy signature drink that sets the tone for the afternoon. From there, Kate and Lee roll up their sleeves to cook one of the restaurant’s most loved dishes, working with his Tartine-inspired flatbread dough and the trout roe and warm butter topping that regulars obsess over. As they cook, Lee opens up about the philosophy that shaped him at St John, the thrill of feeding queues around the block during the early kebabstand days, and how creativity, art, and instinct have defined his work.

The conversation goes deeper into the realities of running a restaurant in today’s climate. Lee speaks candidly about rising costs, shifting food culture, and the balance between ambition and family life. From Copenhagen kebab revelations to the magic of a perfect lunch, Kate draws out the stories that reveal how a chef builds a truly singular identity and why stepping away can sometimes be the bravest move of all.

Kate wraps the episode with a feast, a flurry of quickfire questions, and a celebration of the pubs, Brick Lane bagels, date nights, and Christmas pantos that shape Lee’s London. It is warm, honest, funny, and full of the kind of food moments that stay with you. Follow The Go-To Weekend on Spotify, YouTube, Instagram, and all the usual platforms, and settle in for a brilliant conversation to kick off your weekend.

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Ex Michelin chef and Great British Menu winner Kate Austen is back in The Go To Weekend kitchen, this time with towering 6 foot 6 Sunday Times bestselling author and MasterChef judge Big Has. Together they cook one of the sleeper hits from his new book Smoke and Seasoned Bread: stuffed onions with rice, caramelised shallots, heaps of herbs and pomegranate molasses. It is big on comfort, huge on flavour and, sacrilege to some, happens to be accidentally vegetarian.

As the onions slowly steam in garlicky tomato water, Fig traces the journey from flunking GCSEs and plumbing college to Jamie Oliver’s Fifteen, brutal Michelin trials and finally finding his voice cooking food rooted in Turkish Cypriot home kitchens and Italian restaurant training. He and Kate get properly nerdy about rice, soffritto, tomato technique and why the smallest tweaks in prep can turn simple ingredients into something deeply special that still feels doable at home.

Between mouthfuls, the conversation flies from three dinners in four and a half hours in Soho to late night Chinatown eats, dream kebab dates, Kew Gardens at Christmas and whether cheffing is still a sustainable career. Fig talks honestly about industry abuse, social media fame, wanting kids and the kind of small, kebab led restaurant he might open one day. It is funny, sweary, properly heartfelt and sponsored by Square, who keep those busy Saturday night services running smoother than a perfectly cooked pot of rice.

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Stuffed Onions • Serves at least 6

• 2 kg onions (about 4 lb 8 oz)
• 1 mug short-grain rice (such as sushi rice)
• 400 g shallots, finely diced
• Olive oil, for frying
• 2 beef tomatoes
• 5 tbsp pomegranate molasses
• 7 g mint, finely chopped
• 25 g parsley, finely chopped
• 1 tbsp pul biber
• Salt and pepper

• Olive oil
• 10 cherry tomatoes
• 5 garlic cloves, crushed
• 1 tbsp tomato purée
• 1 tsp sugar

• Yogurt
• Pul biber

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Kick off your festive season with a full Thanksgiving feast and a side of brutal industry honesty. In this episode of The Go To Weekend podcast, Kate Austin is joined by chef and development maestro Anna Søgaard, ex head chef of Bistro Freddie and current head of tastings and development at luxury caterer Rocket. While Kate confesses she has never cooked a Thanksgiving before, Anna walks her through the all American classics: roast turkey, roasties instead of mash (when in England), controversial sweet potato casserole topped with marshmallows, tart clementine cranberry sauce and a seriously indulgent sourdough stuffing that behaves like bread and butter pudding’s savoury cousin.

Around the stove they swap stories of homesickness, Friendsgiving traditions and the kind of feasting that only Denmark can deliver. Think all day Christmas lunches, crackling topped pork, rice pudding with hidden almonds and that very Danish obsession with brown gravy colouring. Kate remembers cooking in Copenhagen and being wheeled home after dessert, while Anna shares how her own half Danish, half American background shaped the way she cooks and celebrates. It is cosy, chaotic and full of those tiny cultural details that make holiday rituals feel so personal.

Between basting the turkey and blowtorching marshmallows, the chat goes deep on life after the pass. Anna talks about becoming head chef at Bistro Freddy, the pressure of having your name above the door, navigating sexism as the only woman in the room and the moment she knew it was time to walk away. She explains why she chose creativity and stability over restaurant ownership, her role at Rocket, and the story behind Superb, the women led supper club raising money for underfunded charities and giving brilliant female chefs a platform. If you love big roasts, big conversations and women backing other women, this episode is your new weekend listen.

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It’s the Go-To Weekend season finale — and we’re going out with a bang. We kick things off, as always, with High, Low & Regret (and a little spicy industry gossip: Straker and Carrie? Victor Garvey’s surprise closure? Drake at Claridge’s?!). Then it’s onto the “slutty chef” internet sensation, TikTok’s royal wedding.

Finally, a powerful interview with chef, author and Bourdain confidante Laurie Woolever. From the raw realities of 90s New York kitchens to her deep reflections on addiction, fame, and legacy, Laurie doesn’t hold back. Plus, her NYC black book picks, weekend go-to recs, and the one thing she cannot stand. Don’t miss this bold, brilliant finale — and thank you for spending your weekends with us.

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This week on The Go-To Weekend, we’re serving up strawberries, F1, and the sizzling energy of the summer heatwave – all powered by Square. From the sun-soaked courts of Wimbledon to the big screen buzz around the new Brad Pitt F1 flick, we’re in peak weekend mode. There’s celeb-spotting chaos, sweaty closing hours, and ice cream recommendations you need to know about.

Plus, as always, we kick things off with your favourite trio: High, Low & Regret. Then we’re joined by the sensational Rahel Stephanie – better known as Spoons – whose Indonesian supper clubs have London in a chokehold. We talk food, identity, Jakarta hotspots, and the future of her culinary empire. It’s a spicy, thoughtful, hilarious chat, with a few cocktails thrown in courtesy of Hepple. Plus, Rahel reveals her ultimate weekend picks in our Square-backed Little Black Book. So grab your ice cream, plug in, and get ready for a scorching Go-To Weekend.

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Today we're joined for another epic episode of the Go To Weekend by the charming and incredibly talented Alim Nayil aka Patio Pizza to discuss his incredible journey from flipping pizzas on his patio at university to becoming the most respected pizza chef in the UK.

This week on The Go-To Weekend, proudly brought to you by Square, Hannah is joined by Molly and just in time to break down the wildest wedding of the year (hello, Jeff Bezos), a scathing restaurant review that has London’s food scene talking, and whether we can really trust celebrity-backed restaurants. Then we welcome the man behind London’s most talked-about pizza: Alim Nayil of Patio Pizza. From slinging slices on his uni patio to opening red-hot sites in Kingston and Peckham, Alim shares how he turned low sales into cult status with smart social media, his take on London-style pizza, and his go-to spots for late-night bites and weekend eats. Plus: our weekend picks, Square’s game-changing tech for hospitality, and why you should avoid the M5 at all costs. Hit play, pour yourself a drink, and let’s get into it.

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Get hold of Hepple Gin, the greatest Gin in the world here; https://hepplespirits.com/

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This week on The Go-To Weekend Podcast, we’re joined by legendary bartender and drinks innovator Nick Strangeway of Hepple to talk cocktails, foraging, and the future of British spirits.

We start by unpacking Nick’s journey from 1980s punk and bar back to becoming one of the most influential bartenders in the UK. He reflects on the evolution of cocktail culture, the birth of the speakeasy scene, and how he’s always followed flavour and instinct over trends. Plus, we talk about how he came to co-create Hepple Gin in the wilds of Northumberland—and why it’s unlike anything else on the market.

From there, we dive into Nick’s go-to weekend rituals: martinis made with science, foraged gins, his favourite cocktail kit (spoiler: it involves frozen glasses), and a few controversial opinions on the perfect aperitivo. Whether you’re a cocktail novice or home bar obsessive, there’s something to steal for your own drinks trolley.

Then, as always, we’ve got your weekend sorted. Where to drink in the sun? Try a £5 glass of wine at the secret wine bar under Mayfair’s Art Farm. What to do? Head to Taste of London, where food heroes like Roti King are dishing up their best. And what to read? Boustany, the new vegetarian cookbook from Sami Tamimi (co-founder of Ottolenghi), packed with Middle Eastern brunches and side dishes worth planning your weekend around.

It’s all about flavour, sunshine, and good times this week—don’t forget to rate, review, and follow us @thegotoweekend on Instagram and TikTok.

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Get hold of Hepple Gin, the greatest Gin in the world here; https://hepplespirits.com/

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Welcome back to The Go-To Weekend! We’re kicking off Season 2 with a fresh episode, and while Molly’s away this week, Hannah is joined by the brilliant Jo Taylor as guest co-host.

Hannah and Jo dive into their go-to weekend rituals – from the joy of solo strolls that somehow turn into nights out, to the perfect Sunday setup (spoiler: it doesn’t involve hosting a 12-person roast). They also break down their ideal three-part date night formula, dicuss their obsession with Pitbull, chat about the subtle danger of “just popping out,” and get honest about the parts of the weekend they try to reclaim for themselves.

Later, they’re joined by George Williams, head chef at The Fat Badger in Richmond, whose infectious energy and brilliant stories bring pure chaos and charm. George opens up about his legendary hangover cure routine, which involves everything from salt and vinegar crisps and caramel chocolate to posh olives and sour sweets – all eaten in a specific order. He also shares his love for late-night Thai spot Speedboat Bar, recalls a lobster roll-fuelled pub cricket match turned lock-in, and reflects on his time at top restaurants like the River Café and Dorian.

As the conversation turns to the wider hospitality world, George shares insights on London’s restaurant scene, the National Restaurant Awards, and why the full guest experience – not just the food – is what makes a place truly special. Oh, and if you’re heading to Glastonbury this summer? George has a jungle juice recipe you might want to steal (just make sure it’s in a rinsed-out milk bottle).

It’s an episode packed with joy, inspiration, and a very real craving for sour sweets and ox tongue sandwiches. Molly will be back next week – but in the meantime, pour yourself something cold and enjoy the ride.

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Find out more about Square here - www.square.com

Get hold of Hepple Gin, the greatest Gin in the world here; https://hepplespirits.com/

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