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Stelios Theocharous (Founder & Director of Ceres | Pure Food Innovation) travels and talks to exciting people within the Food & Hospitality industry. We don't rush in this podcast, we really want to find out what makes people do what they do.

Focussed on learning from Chefs, Food Producers, Growers, Hoteliers, Suppliers, Restauranteurs, Trade Associations, and whoever makes hospitality happen.

Tune in if you're in the business of making hospitality happen.

 

Jun 29, 2019

Dale Osborne (Bistrot Bagatelle) is a brilliant chap, we had a great chat about his journey as a chef.

We discuss his time at Bournemouth College, The Goring Hotel, Grand Hotel du Cap Ferrat - Four Seasons, The Orrery, The Wolseley, St Alban, His, Dinner by Heston Blumenthal and more great places. 

Really loved this...


Jun 14, 2019

James Lipscombe is the Managing Director of The Chesterford Group, the parent company of Churchill’s Fish and Chips, Fishnchickn & Bankers Fish & Chips. 

 

We discuss the challenges of recruiting and retaining nearly 550 staff across almost 40 sites and "the shed". We cover lots of topics, including business models,...


Jun 5, 2019

Garry Rosser is the owner of The Scallop Shell in Bath, Somerset.

We discuss his early years in the hospitality industry. He is unique that he has been a chef but also worked as a fishmonger. He opened The Scallop Shell in 2015 and has overcome many challenges, and soon he will be opening a takeaway in Bath called The...