We have the pleasure of hearing from Eddie Shepherd today. Eddie has carved his own way, not sticking to the conventional restaurant structure, and has been listed in the green guide as one of the top 10 UK restaurants. Eddie is well known for pushing the boundaries with his plant based tasting menu, and he explains what plant based means to him. He talks us through his scientific like approach to cooking, how he started his youtube channel, and what is it like being a one man band cooking...

Today we have the pleasure of talking with Jack Allen, also known on socials as Jackeatseverything. Jack runs food based socials, which started off as a way of sharing his favourite local restaurants with his friends, but then grew into a much larger audience. We chat with Jack about the importancce of 'keeping it real' with his online presence, how he deals with posting a negative 'review' and what seperats him from a food critic.  Please  enjoy, Jack Allen!

On todays episode, we have the absolute pleasure of talking to Hylton.  Hylton is a South African born chef, that has made a name for himself in the picturesque town of Falmouth. After running the Merchants Manor hotel, Hylton took the plunge in opening his own space. His restaurant Culture, has earned the amazing accolade of the Green Michelin star. Hylton shares with us his natural love and passion for foraging, the experience of getting the green star, and his views on Tripadvisor, how it...

On todays episode, we get to talk to my good friend and fellow competitor on MasterChef, Tommy Thorn. Tommy talks to us about how he comes up with his dishes, how he juggles being a father, and running his own restaurant at the same time. He explains to us how he draws inspiration for his menus, and what it was like for him going to The Alchemist with MasterChef the professionals.  Please Enjoy, Tommy Thorn!

On today's episode, we have the opportunity to speak to Graham Capmbell! Graham has had a variety of experiences in the industry, from being the youngest chef in Scotland to earn a Michelin star, to be on the Great British Menu and then the Final Table on Netflix. Graham shares with us the rollercoaster of being in Mexico with less than £1 in his bank account and feeling like his life was over, to running multiple restaurants and then opening his bistro. Grahams journey is one of trials and...

Jack Wing is the operations manager of Wing Of St Mawes and the Cornish fish monger. He is also the son of the founder. Today, Jack deep dives into the inner working of being a fish monger. We talk about the controversy of Scottish salmon farming, why farmed is good for the industry, how the migration patterns of different species are affecting their catches, and the real cost of getting your fish delivery to your restaurant doorstep. We also touch on the lobster hatchery and what they're...

Dan Lee is a very skilled and flavour driven chef. Based in Birmingham, Dan shares with us his love and connection to Asian cooking, and how he represents it in the UK. We dive into the ups and downs of the restaurant industry in England, why he chose to serve chicken feet to multiple Michelin star chefs at the Chefs Table section on MasterChef, and what the future hold for the champion.  Please enjoy, Dan Lee.

Mark best is regarded as one of the best chefs in Australia, and today he talks to us about the twists and turns his journey took to get him that title. Mark appeared on the Netflix cooking competition The Final Table in 2018, where he and his team mate Shane Osborn took the competition by storm, by showing off their unique and thoughtful style of cooking.  Mark is also know for his flagship restaurant in Sydney, Marque, which he had for 17 years, and had the accolade of 3 hats (Australia's...

"Eating a plant based diet while cooking fish and meat on MasterChef the professionals" We chat with Charlie about the stresses of opening his own restaurant, the experience of getting to the finals on MasterChef, his experiences of working in Cornwall, and what it was like being on a national cooking competition being plant based, while still cooking and eating animal protien.  Charlie delves into the experience of opening his first restaurant, the thrill of having his name over the door,...