Today we're delighted to be joined for a 'Pizza Special' by James & Grace from the award winning 'Gracey's', who've quickly become one of the top 3 pizza places in the country alongside Crisp W1 & Vincenzos. We hear about their incredible rise to fame; from doing a pop up post lockdown to now servicing customers who've flown all the way from; Asia, America and even Australia just to try their New Haven inspired pizzas. We hear about why everyone has seemingly become obsessed with pizza, the secrets to a great dough, what toppings should never be on pizzas, several nightmare days they've encountered along the way & what defines 'London Pizza'. We also hear about James incredible previous career working at some of London's finest institutions including; The Canton Arms, Camberwell Arms, Hope & Anchor and his rock n roll days working under Jackson Boxer at Brunswick House. ---------- If you enjoyed this episode please leave us a 5 star rating and a comment and make sure that you're subscribed for future episodes.
Today we're joined by one of our culinary heroes in Michelin Starred Chef Adam Byatt, to discuss his incredible journey, from starting out as a 16 year old in Claridge's under the legendary tutelage of Chef John Williams to working with the iconic Philip Howard at 'The Square' to running one of the UK's finest Michelin starred restaurants. Adam is such a fascinating orator and takes us through his incredible stories and shares all his highs and lows from over 40 years working in the industry. From; throwing out celebrities in his restaurant for abusing him to his regrets on his trailblazing multi-award winning restaurant Thyme being forced to close, to his insights into how the industry is finally cleaning itself up post-covid to his memories of working alongside the iconic 2 Michelin Star Chef Phil Howard to of course his go-to's and much much more - Adam is such a treat for your ears and we're incredibly grateful for him giving us his time. --------------- If you enjoyed this episode please leave us a 5 star rating and a comment and make sure that you're subscribed for future episodes.
We're back for Episode 2 of Mise En Place and this week with the sunshine finally out, we're discussing all things BBQ and what are the best things to be cooking this weekend. We're also discussing a whole host of madness including; what food should you serve at your wedding and in what quantity, where are the best places to eat out to enjoy the sunshine, revealing where London's best greasy spoon is, revealing more of our 'Plate Peeves', answering listeners questions and inducting another restaurant into our 'Go-To' Hall of Fame plus much much more madness.... ----- If you enjoy the podcast please leave us a comment it really helps others find and a 5 star review would be the greatest treat imaginable. ----- Favourite follow of the week - https://www.tiktok.com/@tophousewife/video/7365519956550733089
From working illegally in the kitchens of a Mexican bar in Brooklyn NY to becoming one of the most lauded chefs in Melbourne to latterly evolving into one of the most recognisable faces in online 'food' - Ben Lippett has some wonderful stories. His personal account is now followed by over half a million fans and he's helped take MOB from a small start up to becoming one of the most recognisable brands globally. His story is a fascinating one which takes us from; the gritty streets of Brooklyn to the manicured bars of Melbourne to the seaside air of Brighton before ending up in London via a short stint in the country as a butcher! From avoiding deportation in America to revealing his craziest stories from the professional kitchen all around the world and showering us in incredible; recommendations, anecdotes, and a smuttering of controversy this interview has it all. Ben's a truly fascinating man and we hope that you enjoy his tales and go-to's as much as we did. -------- If you enjoyed this episode please leave us a 5 star rating and a comment and make sure that you're subscribed for future episodes.
Today we bring you our first episode of ‘Mise En Place’ a short conversation between Ben and Freddy celebrating all the wonderful things going on in the foodie world this week. From Ben’s epic foodie voyage up north for his new book ‘Peckish’ to the launch of his new book with Max's Sandwich Shop (and the launch party) to discussing Fred Siriex's new lid, Panzers bagels, the death of Ramen in London, why we're so stingy with herbs in this country, what restaurants we’re desperate to try including Counter 71 & Anglo , what dishes we have been cooking, our latest ‘Plate Peeves’ & we also induct our first restaurant & dish to our ‘Go To Hall of Fame’ plus much much more….. ----------- Alistair Little's Caesar Salad Recipe - https://app.ckbk.com/recipe/keep99080c04s001ss005r009/caesar-salad
We're kicking off our residency in our new studio with an incredible guest in Angelica Jells who has worked at some of London's finest restaurants from Le Caprice to Sexy Fish and most recently the Michelin Starred 'Behind'. She's also known as a food creator for MOB and now runs her own fantastic page. Angelica takes us through her own crazy experiences of working in professional kitchens and opens up about the harsh realities of the state of some bullying, abuse and nastiness that still lingers on. She also gives us fascinating insights into what one learns in Michelin kitchens, the joys of working for MOB and much much more including of course revealing her 'go-to's'. ------------ Please leave a review and leave a comment if you can it really helps other people find us and thanks so much for listening - we hope you loved it.
Fergus Henderson! Today we have a little bonus episode for you, whereby we're celebrating the wonderful bakers of this world and to do so we're joined by Kit Delamain, head baker at the oldest organic bakery in London and an ex employee of the legendary St Johns Bakery. He takes us through his incredible career so far including; the darkness of doing night shifts, working in a 2 Michelin starred restaurant in Lisbon where nobody spoke English, learning from the greats at St Johns Bakery, partying the night away with Fergus Henderson, why bakers are dying out in London, why he's moving to Naples to become a pizza chef, what baking trends make him absolutely livid and a lot more… including of course his 'go-to's'. -------------- If you enjoy this episode please leave us a 5 star rating and a comment, it really helps other people find the podcast and of course share it with all those you know. Pre-order Ben and Max Halley's new book 'Max's World of Sandwiches' here - https://geni.us/maxssandwiches
Today we're joined by one of the hottest chefs in the country, the wonderfully charming and incredibly talented George Williams, who's currently Head Chef at the pub everyone wants to eat at - The Bull in Charlbury. George talks us through the craziness of Giles Coren labelling his food 'sensational', the joys of cooking for the likes of the Beckhams each week, the time he was pulled out of his kitchen during service to haggle with Jeremy Clarkson, his incredible food education at Ballymaloe followed by the Michelin starredl; River Cafe & Dorian, his darkest day in the kitchen, his incredibly well thought out hangover cure, his favourite dishes to cook and of course all of his 'go-to' recommendations plus much much more.... ------- If you enjoyed this episode please leave us a 5 star rating and a comment and share it with all those you think may enjoy it as much as you have.
Today we bring you a viral sensation in Fraser Searle aka Sensational Sandwiches, a man who's now cooking for Hollywood stars such as Channing Tatum and hanging out with Gordon Ramsay, but just over a year ago, he was a delivery drive for Asda desperately trying to earn enough cash to keep his fledgling clothing startup alive. He now boasts over 1.2 million followers, is the proud recipient of 'The Best Sandwich In The World 2023' award, hangs out with A list celebrities and is about to launch is very own shop in central London. His story is an incredible one and very much a modern day success story, so sit back, relax and as always enjoy the pod. ----- Please leave us a comment and a rating, it helps other people find us and we massively appreciate it.
Today we're joined by a true culinary hero in Gabriel Waterhouse, the head chef and owner of the acclaimed restaurant; The Waterhouse Project in East London. Gabriel started off his career by cooking in one of the finest restaurants in France before moving to London to work under the 3 Michelin starred chef Herbert Berger at Innholders Hall. It was then onto Michelin starred Galvin La Chappelle, where during his time there Gabriel started his own supper club from his flat on his days off. This quickly grew in popularity like wild fire and became one of the most sought after dining experiences in the capital, leading to Gavriel leaving Galvin and going full time. A couple of years later Gabriel opened 'The Waterhouse Project' which still today is one of the greatest dining experiences I've ever had in over 30 years. Today he shares with us all his incredible stories from these various kitchens, the stresses of running your own place and chasing Michelin stars, the reason he thinks why most chefs are overrated, the negative impact of the media in the industry, what its like cooking for Freemasons and of course all of his go-to's. ------------ Please leave us a comment with your thoughts on the podcast and a rating and if you enjoyed it please send onto all those who you feel will also enjoy it.
The Den & Having Nigella Lawson As Your Number 1 Groupie! Today we're joined by the genius behind 'Bold Bean Co' Amelia Christie-Miller, who a couple of years ago had the idea to make people fall back in love with Beans and since then has created one of the fastest growing and sexiest food brands in Europe. We hear about; her number one fan Nigella Lawson, how she fell in love with Beans whilst living in Madrid, her nightmare memories of being a private chef when she was younger when she nearly died, the sheer nervousness of taking on the Dragons in Dragons Den this week, her odd hangover cures, the most popular recipes from her best-selling recipe book, how she took inspiration from Oatly to disrupt the industry and change consumer behaviour, her love for Ben's sandwich creations, her go-to places to eat and party around the world and much much more.... ------- If you enjoy this episode, please rate us 5 Star, leave a comment and share it with all those who you think may enjoy it as much as you did!
What a joy it was this week to be joined by the charming Sam Fiddian-Green, as we heard about his incredible career which has taken him from; Sally Clarke's to the Michelin starred Harwood Arms and then off to Denmark (via a slight breakdown and trip to Nepal) to master his craft at the 2 Michelin Star Restaurant Henne Kirkeby Kro. Upon return from Denmark covid hit and he found himself running a 'Chinese takeaway' for friends in lockdown before turning his attention to launching the award winning 'Hilltop Cafe' and lately The Merry Harriers Pub. Sit back, relax and enjoy his incredible foodie tales; from Rome to Denmark to The Himalayas and beyond.... ----- Please leave us a rating and a comment and if you enjoy the pod, please share it with all who you know, it'll really help us grow.
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