Preview Mode Links will not work in preview mode

Humans of Hospitality

Aug 25, 2019

In this episode we're going to learn about farmed fish. When Hugo Hardman and Arthur Voelcker launched ChalkStream® in 2015, people tended to dismiss farmed trout as small, bony and muddy; salmon's much poorer cousin.   

That's why, in the early days, they had to get right in front of chefs, and show them what farmed...


Aug 18, 2019

James Golding’s impressive chef career has come full circle. Yes, he’s worked with some very big names in London and New York. He learned his craft under Anton Edelmann at The Savoy and then moved to Le Caprice, working for Mark Hix. And as Head Chef at Soho House in New York, his team cooked for A list actors,...


Aug 11, 2019

Simon Tolson has had his fair share of highs and lows to get to where he is now in hospitality.  

An early high point was his first paid day as a fisherman. Since the age of 3 he’d wanted to fish and he felt like an astronaut when he stepped onto the deck…. But several years later, now married and with a...


Aug 4, 2019

If you decided to open a restaurant that focussed on oysters and meat- on-the bone, you probably wouldn’t have done it in 2008.  First there was the financial crisis and credit crunch. Then there was a lingering memory of the meat-on-the-bone ban, triggered by BSE several decades before.  

Mark Hix’s decision was...