Andrea Rasca, a lot like Mark Cribb himself, has a real love for the ‘little guy’ when it comes to hospitality. Andrea has full control of what goes on down at Elephant & Castle where we find ourselves in this weeks podcast… He ensures that his vendors only use sustainable sources when under his roof, and offers them the opportunity to help him change peoples lives. He doesn’t believe in advertising his business Mercato Metropolitano, he believes word of mouth and true, human connections will do the trick… Turns out, he was right.
It started with a vision of street food, and has now become 36 successful Burger restaurants with their very own prep kitchen and butchers. Honest Burgers is a chain by number, but an independent at heart – Tom and Phil both believe that the feeling you get when you walk into one of their establishments is the most important aspect to keep customers coming back… And unlike a stereotypical chain, will never compromise or take the easy way out.
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.
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.