Grilled by The Staff Canteen

Welcome to Grilled by The Staff Canteen, this is season 6 and our next three episodes will be hosted by Sushi Stu, CEO & Founder of Sushi Sushi and podcast host for Fork's Sake.In this episode of Grilled, Stu talks to chef Tom Booton, executive chef at The Grill by Tom Booton at The Dorchester.Tom Booton, born in Colchester, Essex, began his culinary career at 15 with work experience at Le Talbooth, a three-AA-rosette restaurant near his hometown. His passion for cooking led him to work under notable chefs such as Alyn Williams at The Westbury and Andy McFadden at L’Autre Pied. Tom made the news in 2019 after becoming the youngest head chef in The Grill at The Dorchester’s history. Stu and Tom discuss his career so far and the importance of still learning traditional cooking techniques. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the showSupport the show

Welcome to Grilled by The Staff Canteen, this is season 6 and our next three episodes will be hosted by Sushi Stu, CEO & Founder of Sushi Sushi and podcast host for Fork's Sake.In this episode of Grilled, Stu talks to chef owner of Da Terra, Rafael Cagali and his right-hand man head chef, Mark Tuttiett.Da Terra opened its doors in January 2019, and just eight months later, through hard work and dedication, it earned its first Michelin star. Despite the challenges of 2020, Da Terra achieved even greater recognition, being awarded its second Michelin star in the 2021 guide.Stu, Rafael and Mark discuss the impact of the cost of living crisis on different businesses and how they are working to make the restaurant accessible for all to enjoy. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the showSupport the show

Welcome to Grilled by The Staff Canteen, this is season 6 and our next three episodes will be hosted by Sushi Stu, CEO & Founder of Sushi Sushi and podcast host for Fork's Sake.In this episode of Grilled, Stu talks to chef Nathan Davies, who had earned a Michelin star at his restaurant SY23 in Wales. Nathan is renowned for his open-fire cooking, showcasing locally farmed, fished, and foraged ingredients, with every element of the menu connecting to the fire at some stage of its preparation.Stu and Nathan discuss different cooking styles and what life looks like for Nathan since announcing his departure from SY23 last year.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute Support the show

Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean. In this episode of Grilled, Mark talks to Melina Shannon-DiPietro, Executive Director of MAD (Danish for food), the non-profit organisation that inspires and empowers cooks, servers, and eaters to create sustainable change through education programs and publications. Since the very beginning, MAD has led important conversations about how the restaurant community can contribute to the health of the planet and positively contribute to the lives of those working in food.  In this episode, Mark and Melina discuss ongoing development in the workplace and consistent training of staff to build a strong team. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.  If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the Show.Support the show

Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Mark McCabe, Head Chef at Henrock by Simon Rogan and previous Chef Owner of The Ethicurean.In this episode of Grilled, Mark talks to Josh and Holly Eggleton, the sibling duo behind six restaurants and a brewery.Together with Holly, who manages the front of house, Josh took over The Pony and Trap in Chew Magna. Under their leadership, the pub earned a Michelin star while maintaining a relaxed, unpretentious atmosphere where locals could enjoy anything from a pint of beer to a three-course meal. In 2020, The Pony and Trap transitioned into a community interest company, reflecting Josh’s long-standing commitment to sustainability. Then, in June 2023, Josh and Holly relaunched The Pony and Trap as The Pony Chew Valley after a three-year revamp. The new venue is a multifaceted space featuring a produce-led restaurant, events venue, cookery school, and kitchen garden.In this episode, Mark, Josh and Holly delve into the vital role of community in the restaurant industry. They discuss how they believe restaurants can be more than just places to eat, but hubs for giving back to society and fostering strong local connections; from sustainable practices to community engagement.Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us.If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute Support the Show.Support the show