Master Chef and National Chef of the Year winner Steve Groves is cool, calm, collected and really knows his stuff when it comes to being in a kitchen. Steve believes in learning on the job, taking the time and effort to really absorb knowledge from other kitchens and chefs… All whilst making the most of his family life by working as Head Chef in a Monday – Friday kitchen at Roux in Parliament Square.
When it comes to Rob Wilson, he’s got nothing to hide. In this weeks episode, Rob chats to us not only about his journey and successful brewing business that uses bread that would otherwise go to waste… Did you know that 44% of the bread we eat goes to waste? But he also tells us, in detail, about the rocky road it took to get there. A man with a mission, and the kindest of hearts, to have brewed a billion pieces of surplus bread by 2035.
The importance of eating higher quality meat in smaller quantities has came to light alongside the growth of sustainability in the hospitality industry over the past few years. James Mansfield forms a big part of this change and step in the right direction. From serving the Spice Girls in The Ivy Restaurant to slicing up meat sourced from sustainable farmers, James has always been a fan of food. This week he teaches us just why he and his business partner are creating their very own set of accreditation for the farmers they use – and how Field and Flower are small, but a successful and beautiful business model that will hopefully change the way we eat meat for the future.
Griff Holland is the co-founder of the deliciously different group of fast-food restaurants, Friska. Griff had a vision, one that he just couldn’t get out of his head even when on his travels post-uni. Then, he met Ed, and who helped him not only better his vision, but make it REAL. In this episode, Griff in apologetically himself – guaranteed to make you smile. Let him talk to you about how his love of hospitality is simple, but huge, and the passion he has for his business is truly wonderful.
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Guy has worked hard his whole life to build what is now a hugely successful business that not only grows sustainable, organic vegetables… But is also 74% owned by the staff that run it. Guy’s knowledge of soil, vegetables and the farming industry as a whole is truly phenomenal. Learn this week the truth about farming and supplying to supermarkets, and why Guy is an anti-capitalist that believes the government NEED to not only help in the way food and farming are regulated – but also how they need to realise the true potential and genuine nature of human beings. Contrary and simply contagious – meet Guy Singh Watson.