Here, we talk about everything that goes on in a professional kitchen. My next guest is Sotiris Evangelou who is a sous chef at the new Hoxton Hotel in Southwark, London.

He tells us what it’s like to be a chef, and describes the high-pressure high stakes environment in a high-end kitchen.

We talk about his experiences of burnout and anxiety and how he worked through it.

We also touch on what happens when you send your food back to the kitchen and at the end, you can hear me pitch one of my own recipes to Sotiris so keep watching to see if my recipe will be featured on the menu.