Episode 61 – Andrew Stembridge & Iconic Luxury Hotels

Andrew Stembridge doesn’t believe in panic. His years in Scotland at a time that was arguably the worst for hospitality means that he is no stranger to disaster – and he learnt about 15 years worth of hotel knowledge in just two. Now Andrew has taken all that knowledge into his role as Executive Director at Iconic Luxury Hotels which includes award-winning, produce growing, hospitality LOVING tree house heaven: Chewton Glen.

Show Notes: Episode 60 – James Cochran & 12:51

James Cochran is cool, calm and passionate about cooking in a way that honours his roots and allows his parents legacy to live on. Starting in the kitchen at just 12 years old, James enjoyed the long hours and graft that came with his job back in the day… Going on to wine the Great British Menu and open his own restaurant in London certainly made his old mentors very proud… His aim now is to get himself a cooking show that offers an alternative perspective, and maybe in ten years or so to open a small restaurant in his beloved home town of Whitstable.

Show Notes: Episode 59 – John Rensten, Forage London

John Rensten doesn’t describe himself as an expert in foraging, he’s not a chef, or even particularly academic in the way he works. But what John is, is something that is vital to those who work in food and hospitality: outstandingly passionate. Johns knowledge of foraging foods is amazing, and always growing, as he becomes more interested not just in the variations of what can be foraged – but how it grows. In this weeks episode, he names at least four ways you can use the common dandelion.

Show Notes: Episode 58 – Will Beckett & The Hawksmoor

Hawksmoor has an awesome reputation for not only caring about the food they serve, but the way they source it and the staff they employ to serve it. Will Beckett is one of the awesome guys behind this amazing business, full of life, excited and scared as Hawksmoor plans to make it’s way into New York… He and Hugh started off as school buddies, and as Will explains himself – they’ve now created something pretty darn cool.