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Mark Cribb
Humans of Hospitality
Humans of Hospitality is a weekly podcast, showcasing stories and insights from the world of hospitality – the human beings rather than the big brands behind our food and drink. You’ll hear from the producers of ingredients and the people who combine those ingredients to bring you new dishes and drinks… and the owners of the bars, cafés and restaurants who create memorable settings, so you recall your mouth-watering meals years later. They are the people who bring vibrancy to their corner of hospitality and, who, as a group, make all our lives richer and more interesting. Each week brings...
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Ratings & Reviews
4.9 stars from 127 ratings
A new favourite
A very engaging and interesting podcast.
Dekyras via Apple Podcasts · Great Britain · 01/24/22
A Delicious Morsel of a Podcast
I discovered this delicious morsel of a podcast by accident but am so glad I did. It is quality, thought provoking, informative and interesting listening. The range of guests and topics within hospitality that Mark covers is really broad and he is an excellent interviewer, really getting the best...Read full review »
Little Bevie B via Apple Podcasts · Great Britain · 07/07/21
Essential listening
Playing catch up recently and have loved the contrast in Mark’s chats with the Humans of Hospitality. Everything from the importance of data, vertical farming to traditional growing and supplying meat to the best retardants from the Lake District. Great stories, getting the real story and facts....Read full review »
@steve_ashworth via Apple Podcasts · Great Britain · 05/03/21
Recent Episodes
Thomas is a 4th generational farmer in Cambridgeshire.  He spent lockdown pondering a global problem.  But he did that looking out of his window in a very real, local and achievable way, that could have almost instant and measurable results.   As is all too often the case it’s the simple ideas...
Published 06/28/21
Published 06/28/21
Adam has been working at the top end of prestigious events for 22 years.  Chatting through some of the choreography and planning required to deliver for clients who expect perfection, and are happy to pay for it was inspiring.  100 meals delivered to the table in perfect synchronisation by 50...
Published 06/14/21
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