The Go To Food Podcast

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• Mario Carbone – Why Michelin Is Bullsh*t, Critics Don't Matter & The Secret Behind Carbone's Success 02.07.2026 1godz

  One of the most influential restaurateurs of the last decade joins us on the Go To Food Podcast. Mario Carbone, co-founder of Major Food Group, sits down for a wide-ranging conversation covering everything from building one of the world's most sought-after restaurant empires to why hospitality should feel more like theatre than dinner. From Queens to New York, London and beyond, Mario shares the philosophy behind Carbone, the power of storytelling, and why every detail in a restaurant matters.We dive deep into the psychology of great hospitality, including the famous "moves" that define the Carbone experience—from the snacks that land on your table before you've even opened the menu to the theatrical tableside service that's become their signature. Mario explains why generosity with the small things creates unforgettable memories, why guests should feel like the star of their own movie, and reveals how Goodfellas inspired the atmosphere inside every Carbone restaurant.Mario also doesn't hold back on the state of the restaurant industry. He gives his unfiltered thoughts on Michelin stars, restaurant critics, why tasting menus have fallen out of fashion, and why restaurateurs shouldn't be ashamed of building profitable businesses. He also shares hard-earned lessons on scaling globally, why alcohol remains essential to the restaurant business model, and what separates restaurants that survive from those that don't.Along the way, we hear stories from Mario's early days working in Michelin-starred kitchens, his obsession with restaurants as a teenager, his favourite places to eat in London, why he believes New York serves the world's best Italian food, and what it really takes to create restaurants people can't stop talking about. This is a masterclass in hospitality, branding, storytelling and building experiences that guests remember long after the last plate has been cleared.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Liz Haigh - Why She Walked Away After Winning a Michelin Star, Her Cookbooks Plagiarism Scandal & Building The UK's Best Singaporean Restaurant 29.06.2026 50min

  From winning a Michelin star at Pidgin to walking away at the height of her success, Liz Haigh has had one of the most fascinating journeys in British hospitality. In this episode of Go To Food, Liz joins us to discuss her unconventional path from studying architecture and appearing on MasterChef to becoming one of the UK's most celebrated chefs. We dive into the realities of life in Michelin-starred kitchens, the pressures of creative cooking, and why she ultimately chose a different route.Liz opens up about building her own vision through Mei Mei in Borough Market, where she's championing Singaporean food and culture with dishes inspired by her family and heritage. We discuss why Borough Market remains one of London's most exciting food destinations, the challenges of running an independent food business, and how she's introduced thousands of people to authentic Singaporean flavours through her cooking.The conversation also explores some of the most difficult moments of Liz's career, including the controversy surrounding her cookbook Makan and the plagiarism allegations that led to the book being withdrawn by its publisher. Liz shares her perspective on navigating a very public challenge, the impact it had on her personally and professionally, and how she chose to rebuild rather than walk away from the industry she loves.Along the way, we talk about Michelin-star kitchens, burnout, leadership, Singaporean hawker culture, the future of restaurants in Britain, and Liz's favourite places to eat. Honest, insightful, and packed with great food stories, this is a conversation about resilience, reinvention, and what it really takes to build a lasting career in hospitality.Buy Mei Mei's incredible sauces - https://www.meimeigoods.com/?srsltid=AfmBOopX0SPooHS3c9dSa5dptPACvYeBK2fgvqr3xDVuBCkOIhCZfz37BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Abbie Hendren - Opening London's Hottest New Restaurant - Great British Menu & The Insane Standards of L'Enclume! 25.06.2026 31min

  In this week's episode of Mise en Place, we sit down with one of London's brightest culinary talents, Chef Abbie Hendren, Head Chef at the much-talked-about Teal by Sally Abé in Hackney. Having spent 15 years honing her craft in some of the capital's finest Michelin-starred kitchens, Abbie shares the remarkable journey that has taken her from a teenage kitchen porter in rural Rutland to leading the kitchen at one of London's most exciting new restaurant openings.Abbie opens up about her experience working alongside the legendary Sally Abé, the challenges of launching a new restaurant from scratch, and the philosophy behind Teal's celebration of classic British cooking. From reinvented Victorian dishes like the Penny Lick to the restaurant's now-famous Scotch Egg and Marmalade Ice Cream Sandwich, we explore how nostalgia, seasonality, and modern technique combine to create one of the city's most exciting menus.The conversation also dives into Abbie's appearance on Great British Menu, where she cooked dishes inspired by iconic British films and caught the attention of Sally Abé herself. She shares behind-the-scenes stories from the competition, the highs and lows of restaurant life, and the lessons learned from working at acclaimed kitchens including La Trompette, The Glasshouse, and L'Enclume.Packed with chef stories, restaurant insights, industry wisdom, and plenty of laughs, this is an episode not to be missed. Whether you're a hospitality professional, aspiring chef, or simply love great food, join us as we discover what drives one of the UK's most exciting culinary talents and hear why Teal by Sally Abé is quickly becoming one of London's must-visit dining destinations.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Martin Kuczmarski - Turning Soho House Into A Multi-Billion Pound Empire, The Secrets To Great Hospitality & How The Dover Became London's Toughest Reservation 22.06.2026 1godz

  In this episode of Working the Floor, we sit down with hospitality heavyweight Martin Kuczmarski, the man behind some of London's most sought-after restaurants: The Dover, Dover Street Counter, and Martino's. Drawing on nearly three decades in hospitality, including 15 years helping build Soho House into a global phenomenon, Martin shares the philosophy that has made his own ventures such runaway successes. From handwritten reservation books and frozen martini glass swaps to triple-layered tablecloths and mouthwash in the bathrooms, every detail is designed with one goal in mind: making guests feel happier when they leave than when they arrived.Martin reflects on why he left Soho House, what inspired him to bring "old-school hospitality" back to modern London, and why he believes the industry has become too focused on trends at the expense of genuine service. He discusses the creation of The Dover, a restaurant built around timeless elegance, simple food done exceptionally well, and an unwavering commitment to hospitality. Along the way, he shares stories about designing chairs through dozens of prototypes, reviving classic dishes like spaghetti meatballs and prawn cocktail, and why instinct—not market research—has guided every major decision in his career.The conversation also explores the future of hospitality, the challenges facing London's restaurant scene, and Martin's views on members' clubs, pricing, staff culture, and what separates great operators from struggling ones. Packed with insight, humour, and a few perfectly made martinis, this episode is a masterclass in creating memorable experiences. Whether you're a restaurateur, hospitality professional, or simply someone who loves great restaurants, Martin's passion for people and service shines through from start to finish.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Andi Oliver - Post-Punk Fame, Great British Menu & The Food That Saved Her Life! 18.06.2026 1godz 10min

  This week on Go To Food, we sit down with the extraordinary Andi Oliver for one of the most captivating conversations we've ever had. From growing up between Cyprus, Norfolk and Suffolk to becoming one of Britain's most influential food voices, Andi takes us on a journey through a life filled with adventure, resilience, music, family and incredible food. Her stories are as rich and layered as the dishes she creates.Andi shares unforgettable memories from her childhood, including beach picnics in Cyprus, discovering the connection between sea and plate while watching fishermen pull squid straight from the Mediterranean, and learning to cook Sunday roasts and Bakewell tarts as a teenager navigating a difficult upbringing. She opens up about overcoming racism, finding solace in books and food, and hosting dinner parties at just 12 years old, long before she ever imagined a career in hospitality.We also dive into her remarkable music career, from London's wild club scene and the legendary Hot Style nights in Soho to joining Rip Rig + Panic alongside Neneh Cherry. There are brilliant stories about raising a young Miquita Oliver while touring, Miquita's unexpected rise to fame on Popworld, surviving the Boxing Day tsunami in Thailand, and the incredible cast of characters that passed through Andi's life during one of the most creative periods in British culture.Along the way, Andi reflects on the loss of her beloved brother Sean, her own journey through grief and recovery, the evolution of Saturday Kitchen and Great British Menu, and why preserving endangered food traditions has become such an important mission.You can book a virtual demonstration with Quooker to find the right setup for your kitchen.And remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set.Just head to www.Quooker.co.uk now!BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Sam & Sam Clark - 30 Years Of Moro - From Sahara Sandstorms to Revolutionising British Food Culture! 15.06.2026 33min

  For this week's episode of Go To Food, we're joined by two of the most influential chefs in modern British cooking: Sam Clark and Sam Clark of the legendary Moro. As the iconic Exmouth Market restaurant approaches its 30th anniversary, the pair sit down to reflect on the extraordinary journey that transformed London's food scene. From introducing ingredients like pomegranate molasses, preserved lemons, sumac and tahini to British diners long before they were supermarket staples, the Clarks reveal how a passion for authentic Mediterranean and Moorish cooking changed the way the country eats.The conversation takes us back to the very beginning, when the newly married couple bought a campervan and spent three months travelling through Spain and Morocco, collecting recipes, discovering ingredients and immersing themselves in local food culture. From learning the art of making delicate Moroccan warqa pastry in Marrakech to surviving Saharan sandstorms and driving across Morocco without a windscreen, their adventures became the foundation of Moro's groundbreaking menu and enduring philosophy. Many of the restaurant's most celebrated dishes, including the famous Crab Brick, can be traced directly back to those formative travels.We also explore the remarkable London restaurant landscape of the 1990s, from their time at the River Café alongside a young Jamie Oliver to opening Moro in what was then a rough-and-ready Exmouth Market. The Clarks share stories of wood-fired ovens that have barely stopped burning in three decades, the evolution of London's dining culture, and why they consistently turned down opportunities to expand Moro into a global brand. Their commitment to remaining independent, hands-on and fiercely focused on quality has made Moro one of Britain's most respected restaurants.Alongside memories, laughter and plenty of food talk, the episode offers a glimpse into the future. With a new cookbook in development and plans to retrace their original campervan journey across Spain and Morocco, the Clarks remain as curious and passionate about food as ever. This is a fascinating conversation about travel, hospitality, craftsmanship and staying true to your vision — a must-listen for anyone who loves great restaurants, great stories and the people behind them.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• The Spiteri Family - Their Incredible New Pub 'The Latimer' - Why They Refuse To Stock Guinness & How One Family Built Some of London's Most Iconic Restaurants! 11.06.2026 47min

  The Spiteri family are hospitality royalty. Between them they've shaped some of London's most beloved restaurants and pubs, from The French House and Rochelle Canteen to Caravel, Sessions Arts Club and Koya. Now, for the first time, the entire family has come together under one roof to create The Latimer — one of London's most exciting new pub openings. In this special episode, we sit down with John, Melanie, Molly, Lorcan and Finneas Spiteri to hear the story behind the project and what it takes to build a family-run hospitality business in 2025.John and Melanie reflect on decades spent at the heart of London's restaurant scene, sharing stories from The French House, St. John, Rochelle Canteen and beyond. From wild events in Moscow to the changing face of British hospitality, they discuss the realities of opening a pub in today's market, the challenges facing independent operators and why genuine hospitality still matters more than ever.The next generation then takes over. Lorcan, Finneas and Molly reveal how they're putting their own stamp on The Latimer, from the food and drinks menus to the day-to-day realities of working alongside parents and siblings. We dive into the dishes already becoming favourites, the thinking behind the pub's distinctive approach to drinks and the lessons they've learned from previous ventures including the hugely popular Caravel.Along the way, we hear stories about London's greatest restaurants, unforgettable meals, industry legends and the secret to creating places that people return to decade after decade. It's a fascinating conversation about family, hospitality and building something designed to stand the test of time. Whether you're a restaurant obsessive, pub lover or simply interested in the people shaping London's food scene, this is an episode you won't want to miss.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Jamie Younger - The Challenge of Reinventing Franklin's as 'The Victory' - Redefining Thai Dining in London with The Begging Bowl & Why Simon Hopkinson's The Greatest Chef Ever! 08.06.2026 44min

  This week on Go To Food Podcast, we sit down with restaurateur, landlord and former head chef of the legendary Bibendum, Jamie Younger. Fresh from the opening of The Victory on Lordship Lane, Jamie takes us inside the challenge of reimagining one of South London's most beloved neighbourhood institutions, Franklin's. From preserving its character while creating a new identity, to navigating the pressure of opening a major new venue in East Dulwich, Jamie shares the realities of taking on a local icon.We also explore the remarkable journey that took Jamie from a family-run restaurant in Cornwall to some of London's most celebrated kitchens. He reflects on his formative years under Simon Hopkinson at Bibendum, the lessons that shaped his approach to cooking, and why great ingredients and simplicity remain at the heart of everything he does. Along the way, we hear stories from The Wolseley, The Palmerston, and the highs and lows of building a career in hospitality.No conversation with Jamie would be complete without discussing The Begging Bowl. Long before Thai food became one of London's most exciting dining scenes, Jamie and chef Jane Alty were championing authentic regional Thai cooking in Peckham. He explains how his travels through Thailand inspired the restaurant, why he wanted to challenge the clichés of British Thai dining, and how The Begging Bowl became one of South London's most influential restaurants.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Thomasina Miers - How Wahaca Changed UK Food Culture - Becoming Masterchef's First Champion & What Restaurants Must Do to Survive! 04.06.2026 48min

  This week on the Go To Food Podcast, we're joined by one of the most influential figures in British food: Thomasina Miers. From becoming the first-ever MasterChef champion to building the iconic Oaxaca restaurant group, Thomasina has spent more than two decades transforming the way Britain thinks about Mexican food. Recorded live at the Ballymaloe Food Festival, this is a conversation packed with passion, honesty, and unforgettable stories.Thomasina takes us back to the moment a chance conversation with the legendary Clarissa Dickson Wright changed the course of her life, leading her to Ballymaloe Cookery School and eventually to Mexico. She shares the adventures, missteps, and inspirations that shaped her career, from making cheese in Ireland and shaking cocktails in Mexico City to launching one of the UK's most beloved restaurant brands.We also dive into the challenges facing hospitality today. Thomasina speaks candidly about rising costs, government policy, sustainability, regenerative farming, and why restaurants play a far bigger role in society than simply serving food. It's a fascinating look at the realities of running a successful restaurant group in one of the toughest trading environments the industry has ever seen.And of course, there are plenty of food recommendations along the way. From her favourite restaurants and dream foodie destinations to the ultimate Thomasina Miers feast, we cover it all. Insightful, inspiring, funny, and fiercely passionate, this is an episode every food lover, restaurateur, and aspiring entrepreneur will want to hear.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Felicity Cloake - Why Food Critics Are Too Kind - Surviving A Bear 'Attack' In The US & The Best Croissant in Paris 01.06.2026 36min

  In this episode, recorded live at the Ballymaloe Food Festival, we sit down with award-winning food writer, columnist, cookbook author, and now novelist, Felicity Cloake. Best known for her legendary How to Make the Perfect series and her food-focused cycling adventures across France, Britain, and the United States, Felicity reflects on the journeys that shaped her career. She shares stories from the road, including memorable encounters across America, the challenges of solo travel by bike, and why her coast-to-coast culinary exploration of the US remains one of the most rewarding projects she has ever undertaken.We also dive into Felicity’s debut novel, The Underdog, a light-hearted foodie love story set between London’s restaurant scene and the west coast of Scotland. She explains how the idea emerged during lockdown, discusses the freedom of writing fiction after years of journalism, and reveals the joy of inventing restaurant menus, eccentric chefs, and culinary drama. Along the way, we talk about social media, restaurant criticism, the realities of food writing, and the changing landscape of publishing and content creation.Finally, Felicity takes us behind the scenes of her 17-year run writing How to Make the Perfect, sharing how a simple debate about whether to prick sausages evolved into one of Britain’s most beloved food columns. We discuss recipe testing, cookbook legends, food controversies, dream meals, favourite restaurants, and her hopes for future cycling adventures—possibly even Japan. Packed with wit, honesty, and plenty of food opinions, this is a conversation full of insight for cooks, writers, travellers, and anyone who loves a great food story.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Darina Allen - The Godmother Of Irish Food On Creating Ballymaloe Cookery School & Becoming Ireland's First Celebrity Chef! 28.05.2026 50min

  On this week’s episode of Go To Food Podcast, we sit down with the legendary Darina Allen — founder of the iconic Ballymaloe Cookery School, pioneer of modern Irish cuisine, and one of the most influential food voices of the last half century. Recorded live at the Ballymaloe Festival of Food, Darina takes us through the extraordinary journey that helped shape Ireland’s food culture as we know it today.From the rise of Irish cooking on the global stage to the importance of seasonal ingredients, Darina speaks passionately about food education, farming, sustainability, and the forgotten skills that modern life has left behind. We dive deep into the philosophy behind Ballymaloe, why local food systems matter more than ever, and the growing movement of people leaving cities in search of a slower, more connected way of life.Darina also reflects on the early struggles that led to the creation of Ballymaloe Cookery School, the chefs and food personalities who have passed through its doors, and the accidental path that turned her into Ireland’s first celebrity chef. Along the way, she shares hilarious stories, hard-earned wisdom, and an infectious enthusiasm for everything from raw milk and sourdough to oysters and homemade butter.Warm, funny, fiercely intelligent, and endlessly inspiring, this is a conversation about much more than food — it’s about community, purpose, craft, and living well. Whether you’re a professional chef, a home cook, or simply someone who loves hearing from true pioneers, this episode with Darina Allen is one you won’t want to miss.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Rachel Khoo - From Being Broke in Paris to Becoming A Global Food Icon & The Chaotic Untold Stories Behind 'The Little Paris Kitchen' 25.05.2026 55min

  From tiny Parisian dinner parties to becoming one of the most recognisable food voices on television, this week we sit down with the incredible Rachel Khoo for a deeply honest, funny and nostalgic conversation about food, identity and building a creative life from scratch. Rachel takes us back to the beginning — leaving London with barely any money, studying pastry at Le Cordon Bleu, hustling her way through Paris and eventually creating the now legendary Little Paris Kitchen. We talk about the highs and heartbreaks of television, cookbook publishing, and why she decided to self-publish her powerful new memoir.This episode is packed with unbelievable stories: Austrian mountain summers fuelled by butter and strudel, Malaysian family feasts in 1980s Bromley, breakdancing crews in Paris, and the reality of building a career in food before Instagram existed. Rachel opens up about the challenges of working in TV, navigating rejection, motherhood whilst filming Bake Off Australia, and why meaningful hospitality matters more than fancy food. There’s also plenty of talk about pastries, Swedish comfort food, Paris markets, cookbook politics and the restaurants she keeps returning to after all these years.Alongside one of the most fascinating food journeys we’ve ever heard, Rachel also gives us her ultimate go-to meals, favourite bakeries in Paris, dream dim sum orders and the philosophy behind hosting unforgettable dinner parties. It’s warm, hilarious, emotional and full of wisdom for anyone chasing a creative dream. Rachel Khoo is every bit as brilliant as you hope she’ll be — and this might be one of our favourite conversations we’ve ever recorded.The Smallest Restaurant in Paris - A memoir by Rachel Khoo £18.99 available at all good bookshops - https://geni.us/order_TRSPBUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Jackson Boxer & Lalo Yishima - How TAQ Went From Struggling Restaurant to London Hotspot 20.05.2026 49min

  Jackson Boxer and Eduardo “Lalo” Yishima joined us at TAQ to talk about relaunching one of London’s original Mexican restaurants into something far more ambitious, produce-led and reflective of modern Mexican cuisine. Jackson explained how the former Taqueria had become trapped trying to compete on cheapness rather than quality, despite having an incredible location and loyal following. The pair discussed how London’s understanding of Mexican food has transformed over the last 20 years, with diners now far more educated and excited by authentic flavours, proper tortillas and regional cooking. Bringing Lalo back from Mexico to lead the kitchen allowed them to completely rethink the menu, from nixtamalized heritage corn tortillas to carnitas, tuna tostadas and deeply flavourful salsas that feel genuinely rooted in Mexico while using exceptional British produce.A huge part of the conversation centred around ingredients and the realities of running restaurants in modern London. Jackson spoke passionately about using rare breed pork, Yorkshire grass-fed beef and whole Cornish tuna across the restaurant group, while Lalo described the emotional significance of properly nixtamalized tortillas and imported Mexican chilis. The pair explained how London diners are now sophisticated enough to appreciate bold, complex Mexican flavours and why TAQ’s relaunch focused on quality and value rather than racing to the bottom on pricing. Jackson also opened up about the pressures restaurateurs face today — from social media expectations to shrinking margins — while teasing his upcoming Exmouth Market opening, Vespa, where dishes like coal-grilled squid stuffed with pork and prawn boudin will headline the menu.To close, the conversation drifted into travel, comfort food and personal inspirations. Jackson recommended an Italian train journey through Bologna, Florence, Rome and Naples as the ultimate food weekend, while Lalo made a passionate case for Buenos Aires and Argentina’s bakery, pizza and wine culture. Their “Go To Hall of Fame” dishes perfectly reflected the emotional core of the episode: Lalo chose his mother’s pozole, a deeply nostalgic Mexican soup tied to his childhood, while Jackson described his mother’s fruit tarts made with hand-grated frozen butter pastry as one of the greatest things he’s ever eaten. Across the episode, what stood out most was the pair’s shared belief that food is ultimately about generosity, memory and craft — whether that’s a taco, a trompo, a tart or a late-night tortilla folded around cheese and hot sauce.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Charlie Mellor - From Professional Opera Singer To London Restaurant Icon 18.05.2026 56min

  Charlie Mellor joins Go To Food for a brilliant, booze-soaked, risotto-fuelled conversation from inside his acclaimed new Soho restaurant, Osteria Vibrato. Once hailed as the king of London’s wine scene — and still very much hailed by us — Charlie’s journey has taken him from Australian-born, classically trained opera singer to sommelier, restaurateur and one of the most charismatic hospitality minds in the capital.In this episode, Charlie talks about the rise and closure of The Laughing Heart, why neighbourhood restaurants have become such a brutal game, and why Soho felt like the right place to return with something romantic, generous and unmistakably Italian. He explains the thinking behind Vibrato’s £3 coperto, its olive oil obsession, late-night ambitions, boozy lunches, and a wine list built to make serious bottles genuinely drinkable.We also get into the realities of opening a restaurant in 2026: linen bills, no-shows, soft-launch chaos, risotto sections, assembling a front-of-house Avengers squad, and the importance of making every guest feel like everything is going to be okay. Along the way, Charlie shares stories from opera, Melbourne dining, late-night London, and his family’s legendary Cornish pasties.Expect strong views, big hospitality energy, Palermo tips, plenty of wine chat, and one of the best explanations you’ll hear of what makes a restaurant truly generous. Charlie is thoughtful, theatrical, sweary, deeply hospitable — and Osteria Vibrato sounds like exactly the kind of place London needs right now.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Frank Pinello - The Mafia, Wall Street Scams & Why Dave Portnoy Knows S**T About Pizza! 14.05.2026 59min

  This week on The Go-To Food Podcast, we’re joined by one of the most important voices in pizza culture: Frank Pinello. The founder of Brooklyn’s legendary Best Pizza, host of The Pizza Show and now Pizza with Frank, Frank joins us fresh from a huge week eating across London — and gives an unfiltered verdict on why the city has quietly become one of the great pizza destinations in the world. From Vincenzo’s and Dough Hands to New York aesthetics taking over London, Frank explains why British pizza makers are now genuinely earning respect from New Yorkers.But this episode goes way beyond pizza rankings. Frank tells the unbelievable story of almost becoming a stockbroker straight out of school — working in a real-life Wolf of Wall Street-style boiler room on Long Island, standing all day cold-calling strangers about fake IPOs while managers shouted slogans like “motion creates emotion.” He talks about turning up in suits thinking he’d made it, only for the entire operation to eventually get raided by the feds. Before pizza fame, before Vice, before Williamsburg — there was Frank trying to survive among future federal inmates.We also go deep into old New York food culture: growing up in Bensonhurst, the smell of Sunday sauce hitting the hallway before you even reached his grandmother’s basement, annual tomato canning traditions, animal heads in the kitchen, Sicilian cauliflower pasta with cinnamon breadcrumbs, and learning early that food meant love. Frank opens up about his first pizzeria jobs, burning his leg so badly on his first day in a serious kitchen that the skin peeled off — but hiding it for 12 hours because he didn’t want chefs to think he was weak. He talks about culinary school feeling like military training, becoming obsessed with Thomas Keller and Ferran Adrià, and then slowly realising pizza could be treated with the same seriousness as fine dining.There are incredible stories throughout: consulting on pizza at Chiltern Firehouse before it opened, meeting Nuno Mendes and Patrick Powell, seeing Roberta’s completely change global pizza culture, and building Best Pizza during the wild early Williamsburg years of artists, hipsters and old Italian families living side by side. We get Frank’s thoughts on Dave Portnoy, hot honey, pizza dips, New York slice etiquette, why ketchup should never touch a hot dog after the age of 10, and the exact technique for folding and attacking a slice. Plus Ben cooks a full Sunday sauce for Frank on the studio floor — ribs, sausages, chops and meatballs included — while the conversation descends into debates about crust strategy, baguettes, greasy pepperoni cups and whether pizza should ever be taken too seriously at all.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Hugh Fearnley-Whittingstall - Getting Fired From The River Cafe - Eating Human Placenta Pâté & The Wild Stories Behind River Cottage 11.05.2026 1godz 5min

  Hugh Fearnley-Whittingstall is a multi-award-winning British chef, writer, broadcaster and campaigner, best known as the creator of River Cottage. He joins the Go To Food podcast fresh from the release of his new book, High Fibre Heroes, before settling into a gloriously wide-ranging conversation full of stories from a life spent cooking, eating, questioning and occasionally causing national outrage.Hugh looks back on childhood in Gloucestershire, learning to cook alongside his mother, helping make shepherd’s pie from leftover roast lamb, and later becoming the “pastry chef” for her 1970s dinner parties. He shares tales from Oxford dinner parties, smoked haddock obsessions, and his time at the River Cafe, where he made lemon tart for Rose Gray and secretly doubled the chocolate in Elizabeth David’s chocolate cake — only to be politely rumbled by Elizabeth David herself.The conversation also revisits Hugh’s early television years, from Cook on the Wild Side to TV Dinners, including the infamous placenta pâté episode that earned an Ofcom complaint and became part of British food TV folklore. He reflects on the beginnings of River Cottage, moving from London to Dorset, learning from farmers, foragers and local characters, and building a world that helped change the way Britain thought about food, farming and self-sufficiency.Along the way, there are stories of roadkill rumours, wild boar charcuterie, Gordon Ramsay’s pigs, Jamie Oliver, school food, restaurant culture, barbecue hogget, decorative garnishes, and why you should never put an oyster shell on mashed potato. Funny, thoughtful and occasionally surreal, this is Hugh Fearnley-Whittingstall at his storytelling best.Order Hugh's new book High Fibre Heroes - https://shorturl.at/9Wk19BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Honey & Co Founders - Reinventing London's Dining Scene - Shockingly Behaved Customers & The Restaurant Disaster That Made Them Stronger! 07.05.2026 59min

  Honey & Co founders Sarit Packer and Itamar Srulovich join us for a brilliant, chaotic and deeply honest conversation about food, marriage, restaurants, reinvention and the realities of building one of London’s best-loved hospitality groups.From opening the original Honey & Co in 2012 without proper recipes, to turning family cooking, Middle Eastern flavours and sheer instinct into a restaurant empire spanning delis, restaurants, cookbooks, classes and podcasts, they tell the story of how it all began — and how it nearly broke them.We get into the rebirth of Honey & Smoke, the closure of the deli, floods, wine, tablecloths, growing older with your customers, why London restaurants are having to change, and how they’ve built a business around care, quality and the refusal to cut corners.Plus: childhood food memories in Israel, Ottolenghi, brutal old-school kitchens, the second-site nightmare, Greece, burrata backlash, banana hatred, vomit stories, legendary cheesecake and why hospitality needs to start respecting itself a lot more.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Max Halley - The ‘King of Sandwiches’ on Starting The Sarnie Movement, Fame & His New Found Sausage Obsession & Cookbook! 04.05.2026 51min

  Max Halley joins The Go To from Max’s Sandwich Shop in Finsbury Park — a place he describes as “a surprisingly serious restaurant masquerading as a silly sandwich shop.” From the ham, egg and chips sandwich Tesco tried to copy, to focaccia engineered for mayonnaise, juice and structural integrity, Max explains the thinking behind one of Britain’s most joyful food institutions.In this episode, Max talks about his new book Cooking with Sausages, built on the revelation that sausages are really just pre-seasoned mince waiting to be liberated. He serves up a Morteau sausage, explains why he boils rather than grills, and takes us through sausage lasagne, Le Pig Mac, mortadella cheeseburgers, porchetta tacos and hangover macaroni designed to be eaten with a spoon.We also hear how Max nearly made a TV show called Chicken Lips and Salmon Legs before losing out to Taskmaster, why his first sandwich shop idea was called “Out Here on the Dance Floor,” and how an awkward licensing dispute became one of his greatest restaurant moments: a customer told to “get up and fuck off” to a round of applause.There are stories from Le Coq, Keira Knightley’s alleged praise, Raymond Blanc being angry about missing tarragon, electric toothbrushes for sale outside Finsbury Park Tesco, cold lasagne in a croissant with honey, and a childhood memory of eating sheep on a spit in a French village. Expect sausage philosophy, sandwich engineering, strong opinions on cheese, and plenty of Max’s “little pleasant splashes” of joy.Pre-Order Max's "Cooking With Sausages" Book Here - https://www.amazon.co.uk/Cooking-Sausages-Delicious-Everything-Chipolatas/dp/0241794692BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Gary Usher - Why Hospitalities F***ed - Social Media Regrets & Why He Was Once Labelled Britain’s “Most Controversial” Chef! 30.04.2026 1godz 1min

  Today we’re joined by Gary Usher — the chef behind a North West restaurant empire, award-winning gastropubs, and one of the most honest voices in hospitality today.We sit down in Liverpool to talk about the evolution of his restaurant Wreck — from a derelict site to one of the busiest spots in the city — and the moment everything changed. After months of standing outside asking passers-by why they weren’t coming in, Gary discovered people thought “Wreckfish” was a seafood restaurant. A simple rebrand, clearer signage, and the business jumped 30% almost overnight. Beyond the success, this episode goes deep. Gary opens up about crowdfunding his restaurants, selling meals in advance to raise hundreds of thousands, and how that early community became fiercely loyal regulars. But he’s equally candid about the darker side — closing multiple sites, navigating debt, and the harsh reality that many restaurants today aren’t failing because they’re quiet, but because they’re too expensive to run. It’s an unfiltered look at an industry under serious pressure.We also get the full journey: from struggling with dyslexia at school to finding his place in kitchens, working at Chez Bruce, learning under Angela Hartnett, and even the wild years in Ibiza plus much much more....BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
• Chris Edwards - Liverpools Food Revolution, Cosmic Scousers & The Night Will Ferrell Walked In! 27.04.2026 55min

  Chris Edwards joins the pod for a hilarious, story-packed episode from Belzan, covering the wild journey from all-day chaos at Filter and Fox to building one of the North West’s most respected hospitality groups. There are tales of 7 a.m. coffees turning into midnight Manhattans, meeting future business partners across the bar, and the painful but necessary decision to close beloved venues at the right time.Chris reflects on Liverpool’s changing scene, the magic and madness of running restaurants, starstruck moments with Duncan from Blue and Lord of the Rings cast members, plus Will Ferrell’s visit during Eurovision. He also talks candidly about lockdown, break-ups, tough customers, staff loyalty, expansion, risk, VAT, and why giving great people room to grow is what keeps the business moving.Expect plenty of laughs, martinis, cosmic Scousers, Guinness John, Amsterdam stag-do warnings, Marco Pierre White blocking the pod, New York pilgrimages, and the greatest play-out song choice in podcast history.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.