by Go To Podcast Company
The Go-To Food Podcast is where the world’s most influential chefs, restaurateurs, food writers and critics share the stories behind their craft. Hosted by award-winning presenter Freddy Clode and chef and food writer Ben Benton, this weekly show dives deep into the experiences, inspirations, and “Go-To” favourites that define a life in food. From hidden gems to the restaurants they return to time and again, each episode serves up intrigue, insight, and the untold moments that shaped their journey. With food and drink inspired by their stories, expect stories from the food world, insider knowledge, and a true celebration of food culture at its finest.<hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
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🇺🇲
Publishing Since
1/25/2024
Email Addresses
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April 17, 2025
<p>Welcome back to Mise en Place where this week we sit down with Jake Finn, the chef-owner behind Cinder – the neighbourhood restaurant where everything hits the charcoal. Jake shares his journey from being one of the first Ritz apprentices in 2006 to opening Cinder in the middle of a pandemic, and building it into a two-location favourite for fire-cooked, produce-led food.</p><br><p>We talk about his formative years under the notoriously exacting Raphael Duntoye at Le Petit Maison, then going onto Coya where there was one night he ruined £2,500 of Waygu Beef for one table, and the leap into running his own place. Jake gets candid about the tough moments – walking out of a toxic kitchen, delivering meals to 50 homes a night during lockdown, chucking out guests for being racist to his staff and the struggle to stay afloat in this market– as well as the highs, like when Pierre Koffmann walked into his restaurant, and how he became a regular.</p><br><p>Expect stories about burnt sausages, burnt leeks, and everything in between, as we explore Jake’s Mediterranean-inspired cooking style, signature dishes like cedar plank salmon, and why he believes the best food is always the simplest. Oh, and he’s not holding back on his thoughts about smash burgers either.</p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
April 13, 2025
<p>This week on The Go-To Food Podcast, we sit down with the legendary Rosemary Shrager — self-taught chef, bestselling author, and TV favourite — for a wide-ranging conversation full of warmth, grit, and unapologetic passion for food.</p><br><p>Rosemary opens up about her unconventional journey: from a turbulent childhood and being sectioned as a teen, to carving out a place in top kitchens alongside icons like Pierre Koffmann and Jean-Christophe Novelli. We talk about leaving her marriage to follow her dreams, finding joy in simple dishes like poached eggs on toast, and why salt is her ultimate flavour weapon.</p><br><p>From I'm a Celebrity to The Real Marigold Hotel, Rosemary shares behind-the-scenes stories from her TV career, plus the foodie destination she’s desperate to visit. Expect laughs, honesty, and a serious love of cooking.</p><p>---------</p><p>Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.</p><br><p>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.</p><br><p>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.</p><br><p>Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/</p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
April 10, 2025
<p>This week on The Go-To Food Podcast, we sit down with Luke Farrell — the modern godfather of Southeast Asian cuisine in London. From the neon-lit Speedboat Bar to his innovative Thai greenhouses in Dorset, Luke unpacks what it takes to run four award-winning restaurants rooted in authentic Southeast Asian flavours: Speedboat Bar (Thai-Chinese), Plaza Khao Gaeng (Southern Thai), Bebek! Bebek! (Indonesian), and Viet Populaire (Vietnamese).</p><br><p>Expect stories of late-night noodle runs in Bangkok, frozen Thai beer slushies, and the surprisingly spicy secrets of Southern Thai cuisine. Luke reflects on cultural appropriation in food, the grind of growing tropical produce in the English countryside, and what makes a truly unforgettable dish — including the time he fainted after eating a raw blood delicacy in Chiang Mai.</p><br><p>Finally, Luke takes us on his ultimate foodie weekend in Bangkok — from rice soup at dawn to cocktails at Dua and deep-fried fish buoyancy sacks in Chinatown.</p><br><p>If you’re into bold flavours, Southeast Asian restaurants, or are drawn to the idea of growing ingredients that seem impossible in British climes — this one’s for you.</p><p>-------</p><p>Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.</p><br><p>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.</p><br><p>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.</p><br><p>Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - <a href="https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqa1RMbWRsZWpvZE1YVVpYX1EyQ2Z0NkNhdHZvZ3xBQ3Jtc0tucWdkUXJRZXQ5eDAyOEFYNldZSnF2c3d5b3JDSGs0SjFTMTRQbWdraXNGS0RnSVVuazJoWThJSE5Nc0p6aEdrbXkyaXh3dk1sbHdoN2hXbXlNMi0yb1k5Znh3dFVMSFZ2dWRZZkNseHZ1MmMybGhHVQ&q=https%3A%2F%2Fblinqme.com%2F&v=6rK8rxsJRyk" rel="noopener noreferrer" target="_blank">https://blinqme.com/</a></p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
Cold Glass Productions
BBC Radio 4
Crowd Network
The Guardian
OffScript
Keep It Light Media / Spotify Studios
Spotify Studios
Goalhanger
Plosive
Mighty Ranga / Keep It Light Media
Jessie Ware
Rob Brydon | Wondery
The Times
Annie Macmanus
Keep It Light Media
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