In this thought-provoking and inspiring episode Paul joins us to talk about:

• The team at The Ainsworth Collection, how integral they are and how he goes about attracting the next generation of amazing chefs to Cornwall
• The bounty of Cornwall and some of the 'gems' of suppliers that he's come across
• The inspirational chefs that he's worked with over the years and what some of those inspirations mean to him now
• What his purpose is, why he does what he does
• His creative journey when it comes to constructing a dish - from the ingredients to the end product
• Some of the heart-warming and inspiring causes that he is aligned with
• Plus, the future of fine dining and how he sees the space evolving

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit  www.thefoodpeople.co.uk

In this inspiring and intriguing episode, Charles speaks to Chef Valentino Cassanelli from Michelin star Lux Lucis & Dalmazia Restaurant, Forte dei Marmi. Valentino discusses:

• Where his passion for food comes from and the chefs who have inspired and influenced him
• What modern Italian food/cooking means to him and what the comfort factor is when it comes to Italian cuisine
• How Michelin star Lux Lucis & Dalmazia Restaurant have adapted their business model during COVID-19 and whether they’ll still have a summer beach pop-up in 2021 
• How the local geography and landscape around Forte dei Marmi influences his cooking and some of the special ingredients he can get from hero suppliers 
• The inspiration for the Via Vandelli tasting menu, what it represents and the award winning pasta dish Spaghettone with anchovies in burrata water, umeboushi and caviar
• Whether he still believes fine dining has a future post-COVID
• And his hopes and dreams for the future as a chef.

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit  www.thefoodpeople.co.uk

In this episode, Charles speaks to Lily Bovey, Co-founder of GROUND – the ‘green red meat company’ about the timely launch of their new climate positive burger brand. Lily talks about the purpose of GROUND, what she’s setting out to do, why now is the right time, the principles of regenerative agriculture, what a ‘climate positive’ positioning means and her concerns about mis-information in food and farming. In addition, Lily shares her views on the scalability of regenerative practices in farming, the use of straight talking language and provocative branding in the communication of the message, her aspiration for consumers to make a positive choice to eat the foods that they love but without negatively impacting the environment and her hopes for the legacy of GROUND.

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit  www.thefoodpeople.co.uk

In this episode, Charles speaks to Alysha Darcy, Co-Founder of Melbourne Public Group about their new enterprise that with the ‘health of hospitality’ very much at its heart, is uniting the industry in the wake of COVID-19 to a new ‘healthier’ era of business. Alysha talks about her experiences as a child of being born into pubs and hospitality, what’s broken with the hospitality industry right now, the ‘squeeze’ of the industry, her experience of running hospitality in the COVID-era, the importance of purpose and her intent to transform the hospitality industry into a new era of that brings together like minded people to share intelligence for the greater good. In addition, Alysha shares her views on what the ‘health’ of the industry means at a business, people and spiritual level, their plans to deliver a podcast series and summit to discuss and debate what’s great about food and beverage but also find solutions for the bigger issues need to be fixed. 

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit  www.thefoodpeople.co.uk

In this episode, Charles speaks to Anthony Warner aka the ‘The Angry Chef’ about his new book - ‘Ending Hunger - The Quest to Feed the World Without Destroying it’. Anthony talks about what’s wrong with global food systems, how the food landscape could look by 2050, hunger in the context of sustainable food systems and how he’s not advocating global veganism. In addition, Anthony shares his views on ‘lab grown meat’, insect consumption, regenerative agriculture, locally grown plant protein, sustainability labelling, the application of GMO’s and how applying scientific rigor to historical planting and crop rotating system is key for the future of sustainable food systems.

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit  www.thefoodpeople.co.uk

In this episode, Charles speaks to Brody Sweeney, Founder of Camile Thai Kitchen. Brody talks about his ambition to be the ‘Domino’s’ of delivered Asian Food, the relevance of their delivered business model in this COVID-era, the role that dark kitchens can play in hospitality today, how they’ve driven innovation through initiatives such as compostable packaging and robotics across their 40+ estate. In addition, Brody explains how in reality they are a food logistics business, how they’ve been experimenting with Drone delivery, his ambitious plans to put the carbon impact of their dishes on menus and how what he loves more than anything is seeing the people within the business succeed, develop and release their potential. 

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit  www.thefoodpeople.co.uk

In this episode, Charles speaks to Jas Ayling, former 2019 Masterchef Quarter Finalist, Head of Innovation at Wagamama and now Founder of Rendang & Rice. Jas talks about how she taken inspiration from her Dutch-Indonesian heritage, how authenticity is based on personal experience, her earliest food childhood memories and the icon fragrance of Indonesian Bumbu.  In addition, Jas explains her connection with the Buck Street Market in Camden, how she's trying everyday to learn more about sustainable food practices, the overwhelming response to recipe boxes and how Rendang & Rice is not a street food concept but an 'Indonesian Toko'. 

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit  www.thefoodpeople.co.uk

In this episode, Charles speaks to Jon Davies, MD of Levy UK + Ireland, one of the world’s leading sports, venue and hospitality catering providers. Jon talks about how he’s seen consumers and the food industry change over his career, how hospitality can and should have a positive impact on the future sustainability of the planet and how having a common purpose is an intrinsic part of recovery. In addition, Jon discusses the role that people and technology will play in future hospitality experiences, the challenges and opportunities within the current food eco system and the symbiosis between healthy people, healthy businesses and a healthy planet.

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit  www.thefoodpeople.co.uk

In this fascinating episode, Charles speaks to Mark Parr, Founder of London Log Co. As an intrinsic part of the culinary wood and charcoal supply chain in the UK, Mark talks about his passion for forestry, his intimate account of the growth of fire cooking, the chefs involved and how it shifted from being a food cult to a food culture. In addition, Mark discusses fire cooking across all cuisines, food and wood pairings, sustainability, street food, the new wave of sophistication in fire cooking and how food history, trust and craft are all at the heart of this food cooking movement. 

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit  www.thefoodpeople.co.uk

In this insightful and inspirational episode, Charles speaks to Timo Boldt, Founder & CEO of Gousto. Timo talks about his founding inspiration for Gousto, the perfect storm of consumer trends, how sustainability will become more important into the future and Gousto's Purpose. In addition, Timo discusses the fine line between passion for food and being data led, the importance of human talent and culture, Gousto's ownership principles and the increasing relevance of delivered food into the future. 

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit  www.thefoodpeople.co.uk