Episode 16 Karen Richards
Capreolus Charcuterie

When David Richards was made redundant from his sales director role, finding a new one at 50 was very hard. Luckily, he had always loved cooking and smoking cuts of meat in the garden, so when his wife Karen suggested that there might be a business in curing, they gave it a shot.

10 years later their company, Capreolus, has won countless awards for its ever-increasing range of mouth-watering charcuterie and smoked foods, from pancetta and air-dried pork loin to the magnificently named Rampisham Tingler Salami.

In this edition you’ll discover why it’s so important to get the right sort of business funding – if you can; why the fat of rare breed animals is the star of good charcuterie… and what it’s like dealing with restaurant food crazes, where smoked venison might suddenly replace air-dried beef, and you realise, with a sinking heart, that you have no venison on the premises and a six month lead time…

Episode 15 Nick Leach
Fellow of the Institute of Hospitality

In terms of career variety, I doubt if many  can match Nick Leach’s 4 decades in hospitality. One of his first jobs was working as the King of Saudi Arabia’s personal chef on a £9 million motor yacht. After that he found himself ‘catering to excess’, for merchant bankers in London, where £25,000 a week was set aside for caviar alone – served in huge swan ice carvings.

This was in stark contrast to his next role as General Manager at Kings College Hospital, where his daily budget per patient was £1.76 – and that had to cover 7 hot drinks a day, in addition to breakfast, lunch and dinner.

For the last 18 years he’s been drawing on this wealth experience to manage the catering at the University of Portsmouth.  In any one week he has a potential 29,000 hungry students and staff to feed…and he still makes time to take his chefs to see local food producers – from the organic dairy and flour mill to the free-range chicken farm.

Amazing man, amazing stories.  Enjoy!

Episode 12
James Whetlor – Cabrito Goats

Cabrito’s mission is to put all billy goats born in to the dairy industry into the meat industry. Ex-chef James Whetlor knew he could something about the plight of the male billy goats, who are historically euthanised at birth in the dairy industry.

James realised that goat meat had potential when his roast goat leg with lentils, salsa verde and chive flowers flew off the menu at the River Cottage Canteen around 8 years ago. Soon after, James sold his first kids to one of the Great British Chefs, Jeremy Lee at Quo Vadis. Since then his customer base has grown to include more award-winning restaurants… and with Goatober, he wants hundreds of other venues to include goat on the menu.

In fact, Cabrito has a global vision: to inspire every meat-eater – from Europe to India and Australia to America – to put goat meat on their shopping list at least once a month. Why don’t we do that now? As you’ll hear it’s down to a very strange quirk of history, which has led to millions of billies needlessly disappearing.

James is International Director of Goatober working with partners in America, Europe and Australia and is consultant for the European ‘Food Heroes’ project, which aims to end food waste in farming across the EU. James’ first book GOAT: Cooking and Eatinghas been widely acclaimed as genre-defining and is nominated for a James Beard award 2019.

This episode is a must listen.  Enjoy.

 

Episode 11
Emma Goss-Custard – Honeybuns

For Emma Goss-Custard, baking without flour came naturally to her as a student in the 90s.  She much preferred the luxurious texture and taste of cakes made from ground almonds and polenta.  And she kept going – even  when well-meaning  friends said her approach of replacing wheat with premium ingredients would never work.  People wanted cheap cakes with a long shelf-life, didn’t they?

Luckily, her friends were wrong. In this conversation you’ll hear how Emma managed to win over customers like John Lewis and Harvey Nichols early on in her business career… and how, 20 years on, her gluten-free bakery Honeybuns, is still thriving, even though the cake world has become amazingly competitive.  

You’ll also learn how challenging it is to create dairy-free bakes that survive being jostled around in delivery vans…. And how Emma has turned old farm buildings into, arguably, the prettiest office-spaces in the UK.  It’s like walking into a fairy land, with bunting and twinkly lights. That’s where you join us now…

Episode 10
Oli Perron – Lunch’d

Oli Perron, founder of Lunch’d, which delivers beautifully put-together salads, stroganoffs, stir-fries and more to your office…. Zingy, punchy flavours packed into a handy box.  Hear how the early days were, in his words, ‘a bit of a car crash’, preparing 65 lunches in the kitchen which he shared with his long-suffering flatmate, Tom… AND he was having problems paying the rent.  Find out how he survived that car crash: he’s now successfully delivered 24,000 lunches. He is confident that people love his food enough to subscribe to his lunchboxes… and that he can give Uber Eats and Deliveroo a run for their money.