The Go To Food Podcast

• Nathan Outlaw – Why I Gave Up 2 Michelin Stars, Rick Stein’s Genius & Walking Out On Gary Rhodes!

  Seafood maestro Nathan Outlaw joins The Go-To Food Podcast for a candid conversation that charts his rise from washing dishes alongside his chef father in Maidstone to becoming the only British chef with two Michelin-starred seafood restaurants. Along the way, he recalls formative stints with culinary icons Gary Rhodes, Éric Chavot and Rick Stein—where he learned the art of speed, precision, and never sending a sauce in batches.Nathan shares the behind-the-scenes tales that shaped his cooking: a wild TV adventure across Europe with Valentine Warner that inspired Fish Kitchen; the madness of breaking down 200kg tuna like a side of beef (“320 plates from one fish”); and why he actually loved cooking breakfast for guests at his Cornwall guesthouse. He opens up on the decision to step away from two Michelin stars after COVID, choosing freedom and flavour over formality, and explains why his menus now change daily depending on what the boats bring in.This is Nathan Outlaw as you’ve never heard him before: talking honestly about the challenges of luring diners to Cornwall in winter, the sheer joy of a perfectly made crab sandwich, and why most home cooks are terrified of fish. From his Cornish hit list of must-visit restaurants to his nostalgic go-to meal (toad in the hole followed by trifle—“the best kept secret breakfast”), it’s a rollicking, generous episode with one of Britain’s most influential seafood chefs.----------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

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• Ben Lippett - Disastrous Staff Meals - Hallucinating In A Melbourne Restaurant Kitchen & The Glories Of His New Cookbook!

  We’re joined once again by the moustachioed marvel himself, Ben Lippett — ex-chef, recipe writer, and the creative force behind Dinner by Ben. This time he’s back with something truly special: his debut cookbook, landing next week.Over an incredible spread pulled straight from its pages, Ben talks us through the dishes that shaped the book — from chicken with hot green tahini to his legendary focaccia — and why he believes real cooking at home doesn’t need to be rushed, dumbed down, or intimidating. We dig into the philosophy behind the recipes, the importance of seasoning (and knowing when to stop), why mistakes are part of the process, and how to find joy in cooking food you’re actually hungry for.Ben also reflects on his journey from tough restaurant kitchens in Melbourne, New York, and London to food media, Mob, and now his first solo book. Expect candid stories of nightmare staff meals, offal experiments that didn’t make the cut, dream restaurant weekends away, and the dishes that still blow his mind.With 110 recipes across 10 chapters, Ben’s book is generous, deeply practical, and packed with the kind of know-how that makes you a better, more confident cook. Pre-order now (link in bio) and join us for a behind-the-scenes taste of one of the most exciting cookbook launches of the year.Order Ben's Incredible Book Here - https://www.amazon.co.uk/How-Cook-really-cooking-recipes/dp/0008715998---------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

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• Luke Dale-Roberts - The Chef Who Put Cape Town on the Culinary Map - Paddleboarding With Orlando Bloom & Is This The End Of Fine Dining?

  Today’s guest is Luke Dale-Roberts, the award-winning chef whose name has become synonymous with pushing the boundaries of fine dining. From steering La Colombe to global acclaim as the Best Restaurant in Africa & the Middle East and climbing to No.12 on the World’s 50 Best Restaurants list, to redefining South Africa’s culinary landscape with The Test Kitchen—winning Restaurant of the Year multiple times and breaking into the world’s top 25—Luke has consistently raised the bar. Now, with his latest venture SALON, crowned Africa’s Best New Restaurant and winner of the 2025 Luxe Restaurant of the Year, he continues to innovate and inspire.We talk about the origins of his legendary Café au Lait sauce, why Cape Town now rivals any global food capital, the tough reality of running fine dining in a changing world, and the extraordinary impact of his Fledglings initiative, which has given opportunities to young cooks from disadvantaged backgrounds.Along the way, Luke reflects on his early years in London’s kitchens, the failures that shaped his cooking, the high points that took him to the top 50 restaurants in the world, and why, despite the challenges, he still adores the theatre and intensity of fine dining.---------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

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• Dom Hamdy - From Selling 2000 Scotch Eggs A Week At Borough Market To Creating; Crispin, Bistro Freddie, Canal Restaurant & More....

  In this episode of Go-To Mise en Place, we sit down with one of London’s most exciting young restaurateurs: Dom Hamdy, the founder of Ham Restaurants, the group behind Crispin, Bistro Freddie and the newly opened Canal in Ladbroke Grove.Recorded on the terrace at Canal, with the Grand Union Canal glinting beside us, Dom talks about the journey from Scotch eggs at Borough Market to running a 100+ person restaurant group, why his bistro tribute to his father became one of London’s buzziest dining rooms, and the philosophy that runs through all his places: great produce, cooked simply, served with joy.Along the way we get into the power of critics versus TikTok, how to keep consistency across restaurants while giving chefs freedom, why ice cream might be his next move, and why the real magic of restaurants has less to do with portion sizes and more to do with connection.A wide-ranging conversation with a man who has gone from frying schnitzels at home to building one of the most dynamic groups in the capital.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

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• Tim Siadatan - Near-Drownings, Creepy Customers & How He Created London's Pasta Phenomenon!

  What does it take to go from microwaving jalapeño poppers at Old Orleans to co-founding two of London’s most beloved restaurants? In this episode of The Go-To Food Podcast, Tim Siadatan tells the story of his unlikely start in hospitality, the life-changing opportunity of Jamie Oliver’s Fifteen, and the discipline and creativity he absorbed while training under some of the city’s most influential chefs.Tim shares how formative stints at St. John and Moro shaped his approach to food, fire, and flavour, and why opening Trullo felt like the right moment to bring his own vision of Italian cooking to life. He reflects on the lessons of building a restaurant with soul, the tough realities of the industry, and the importance of serving food that people really want to eat.Then came Padella — the pasta bar that would go on to attract legendary queues. Tim lifts the curtain on its creation, the sheer logistics of cooking 700 plates of pasta a day, and the decisions that go into everything from whether to serve fresh or dried pasta to how you manage a team through the challenges of Covid and Brexit.From his Old Orleans beginnings to the queues outside Padella, Tim’s journey is packed with memorable moments: Jamie Oliver’s Fifteen and its transformative sourcing trips, learning fire cooking at Moro and the art of salads at St. John, the logistical realities of serving 700 plates of pasta a day, and the endless debate of fresh versus dried. He recalls near-drowning off the coast of San Sebastián, long Italian lunches from Tuscany to Amalfi, banning one very creepy regular, and why a Tuscan mixed grill followed by his mum’s lemon-crunch pie would be the dream way to end any meal.-----Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

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