HUNGRY.

Bold Bean Co didn’t just make beans cool. They built a brand people actually care about.
Tobey and Amelia join Dan to unpack how Bold Bean turned one of the least glamorous supermarket categories into a cult food brand, and why obsessing over culture, community and product beats blindly following the conventional FMCG playbook.
From rejecting boring advertising and building genuine brand obsession, to supermarket listings, sustainability, hiring, growth and watching major competitors move into glass jars, this is a masterclass in making an everyday product feel anything but ordinary.
ON THE MENU
[00:00:00] Why Bold Bean Rejects the FMCG Playbook
[00:06:35] How Do You Make Beans Desirable?
[00:08:18] Beans Became Bold Bean’s Competitive Advantage
[00:23:25] Building Bold Bean’s Brand From Obsession
[00:42:18] Why Bold Bean Is Allergic to Advertising
[00:50:42] Tesco’s Christmas Ads vs Performance Marketing
[00:58:38] Can You Manufacture Brand Obsession?
[01:01:40] Why “Be Bold” Became a Company Value
[01:10:10] Why Sustainability Doesn’t Sell More Beans
[01:21:03] Bold Bean’s Obsessive Customers Are the Moat
[01:25:28] Marketing Is Downstream of Consumer Culture
[01:42:54] What Happened When Heinz Copied Bold Bean?
[01:51:35] The Hard Reality of Building Bold Bean
[01:55:36] What Founders Never Tell You on LinkedIn
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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 
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🤝 Let's Connect! 
►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) 
►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) 

Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.
She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.
click the link to learn more.

📙Download HUNGRY Big Banging Reading list here
🧾 HUNGRY survey would be so grateful if you may please fill out

Max Halley built one of London’s most cult-loved sandwich shops by ignoring almost every piece of conventional restaurant wisdom.
In this brilliantly unfiltered conversation, Max joins Dan Pope to unpack how Max’s Sandwich Shop went from an empty Finsbury Park restaurant doing a handful of covers to a genuine London institution — without chasing hype, Michelin stars or customer suggestions.
They get into why restaurant hype can be dangerous, the surprising philosophy behind achievable goals, why Max thinks sourdough is terrible for sandwiches, what Rick Rubin can teach hospitality about creativity, and the tiny behavioural tweaks that can completely change a business.
Plus: New Orleans inspiration, pork pie mayonnaise, the science of the perfect sandwich, why vegetarian dishes shouldn’t be labelled with a “V”, and Max’s wonderfully simple rules for deciding what belongs between two slices of bread.
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ON THE MENU:
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00:00 INtro
01:28 Building an Empty Sandwich Shop
08:58 Why Customer Advice Can Kill Your Business
17:34 Is Restaurant Hype Actually Dangerous?
20:10 Why Achievable Goals Make You Happier
29:45 Why Max Never Wanted Michelin Stars
39:50 The Secret Philosophy Behind Max’s Sandwiches
49:00 Why Sourdough Is Terrible for Sandwiches
59:30 What Actually Makes the Perfect Bread?
01:09:35 The New Orleans Sandwich Epiphany
01:18:10 What Rick Rubin Gets Right About Creativity
01:24:40 Why The Audience Comes Last
01:31:30 Max’s Two Rules for New Ingredients
01:34:25 The Michelin-Star Pork Pie Mayonnaise
01:40:20 Tiny Changes That Transform Restaurants
01:47:10 Why Max Hides the Vegetarian Option
01:54:50 What Taco Bell Gets Wrong
02:04:00 The Science of Crunch
02:13:30 Why Anything Can Become a Sandwich
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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 
============================================== 
🤝 Let's Connect! 
►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) 
►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) 
This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) 

Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.
She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.
click the link to learn more.

📙Download HUNGRY Big Banging Reading list here
🧾 HUNGRY survey would be so grateful if you may please fill out

Most restaurants treat drinks as an afterthought.
Santiago Lastra doesn’t.
In this clip, the Michelin-starred chef behind KOL explains how learning about wine, mezcal, cocktails, bitterness, aroma, and balance fundamentally changed the way he cooks food — and why some alcohol feels clean while other drinks leave you angry, anxious, or wrecked the next day.
From mezcal’s natural production to why heating food kills aroma, this is a masterclass in flavour thinking, not recipes.
 Full episode here! 👉🏻 https://youtu.be/f-pMQy1n0So

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🍸 ON THE MENU
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😡 Why vodka makes you feel bad (and mezcal doesn’t)
🍋 How bartenders think about flavour differently to chefs
👃 Aroma vs taste — and why most chefs get it wrong
🔥 Why heating food destroys flavour
🧪 What cocktails taught Santiago about sauces and condiments
🌍 How low-intervention wine changed KOL’s philosophy