Loading...

PODCAST

The Go To Food Podcast

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

arts food

All Episodes

56:19

Charlie Mellor - From Professional Opera Singer To...

The Go To Food Podcast ·

2026/05/18

Charlie Mellor joins Go To Food for a brilliant, booze-soaked, risotto-fuelled conversation from inside his acclaimed new Soho restaurant, Osteria Vibrato. Once hailed as the king of London’s wine scene — and still very much hailed by us — Charlie’s journey has taken him from Australian-born, classically trained opera singer to sommelier, restaurateur and one of the most charismatic hospitality minds in the capital.In this episode, Charlie talks about the rise and closure of The Laughing Heart, why

en

59:16

Frank Pinello - The Mafia, Wall Street Scams & Why...

The Go To Food Podcast ·

2026/05/14

This week on The Go-To Food Podcast, we’re joined by one of the most important voices in pizza culture: Frank Pinello. The founder of Brooklyn’s legendary Best Pizza, host of The Pizza Show and now Pizza with Frank, Frank joins us fresh from a huge week eating across London — and gives an unfiltered verdict on why the city has quietly become one of the great pizza destinations in the world. From Vincenzo’s and Dough Hands to New York aesthetics taking over London, Frank explains why British pizza

en

1:05:00

Hugh Fearnley-Whittingstall - Getting Fired From The...

The Go To Food Podcast ·

2026/05/11

Hugh Fearnley-Whittingstall is a multi-award-winning British chef, writer, broadcaster and campaigner, best known as the creator of River Cottage. He joins the Go To Food podcast fresh from the release of his new book, High Fibre Heroes, before settling into a gloriously wide-ranging conversation full of stories from a life spent cooking, eating, questioning and occasionally causing national outrage.Hugh looks back on childhood in Gloucestershire, learning to cook alongside his mother, helping make

en

59:38

Honey & Co Founders - Reinventing London's Dining...

The Go To Food Podcast ·

2026/05/07

Honey & Co founders Sarit Packer and Itamar Srulovich join us for a brilliant, chaotic and deeply honest conversation about food, marriage, restaurants, reinvention and the realities of building one of London’s best-loved hospitality groups.From opening the original Honey & Co in 2012 without proper recipes, to turning family cooking, Middle Eastern flavours and sheer instinct into a restaurant empire spanning delis, restaurants, cookbooks, classes and podcasts, they tell the story of how it

en

51:40

Max Halley - The ‘King of Sandwiches’ on Starting The...

The Go To Food Podcast ·

2026/05/04

Max Halley joins The Go To from Max’s Sandwich Shop in Finsbury Park — a place he describes as “a surprisingly serious restaurant masquerading as a silly sandwich shop.” From the ham, egg and chips sandwich Tesco tried to copy, to focaccia engineered for mayonnaise, juice and structural integrity, Max explains the thinking behind one of Britain’s most joyful food institutions.In this episode, Max talks about his new book Cooking with Sausages, built on the revelation that sausages are really just

en

1:01:49

Gary Usher - Why Hospitalities F***ed - Social Media...

The Go To Food Podcast ·

2026/04/30

Today we’re joined by Gary Usher — the chef behind a North West restaurant empire, award-winning gastropubs, and one of the most honest voices in hospitality today.We sit down in Liverpool to talk about the evolution of his restaurant Wreck — from a derelict site to one of the busiest spots in the city — and the moment everything changed. After months of standing outside asking passers-by why they weren’t coming in, Gary discovered people thought “Wreckfish” was a seafood restaurant. A simple

en

55:58

Chris Edwards - Liverpools Food Revolution, Cosmic...

The Go To Food Podcast ·

2026/04/27

Chris Edwards joins the pod for a hilarious, story-packed episode from Belzan, covering the wild journey from all-day chaos at Filter and Fox to building one of the North West’s most respected hospitality groups. There are tales of 7 a.m. coffees turning into midnight Manhattans, meeting future business partners across the bar, and the painful but necessary decision to close beloved venues at the right time.Chris reflects on Liverpool’s changing scene, the magic and madness of running restaurants,

en

1:00:02

Tony Allan - Losing £1.6 Million To Marco P-W In...

The Go To Food Podcast ·

2026/04/23

Tony Allan joins the latest episode of the Go To Food Podcast for a no-holds-barred conversation that spans decades at the very top of British hospitality. From stripping lead off a school roof as a teenager to becoming one of London’s most influential fishmongers and restaurateurs, Tony’s journey is anything but ordinary. He reveals how he transformed the way chefs bought fish, built a booming supply business, and went from market trader to multimillionaire in what felt like overnight.This episode

en

49:26

Part 2 - Raymond Blanc - Marco Pierre-White Madness -...

The Go To Food Podcast ·

2026/04/20

Part two with the legendary Raymond Blanc is every bit as honest, funny and revealing as you’d hope. With nearly 50 Michelin-starred chefs having passed through his kitchens, we had to play our favourite game again: what were they really like before the fame? Raymond opens up on a young Marco Pierre White — the wild hair, the swagger, the intensity — and shares what it was actually like employing one of Britain’s most combustible culinary talents. From football-match bust-ups to kitchen power

en

52:12

Part 1 - Raymond Blanc - From Getting Brutally Exiled...

The Go To Food Podcast ·

2026/04/16

Few chefs in the world can match the Michelin legacy of Raymond Blanc. With over 40 years of continuous Michelin-starred excellence at Le Manoir aux Quat’Saisons, he stands among the most consistent and influential figures in global gastronomy. Yet, as he reveals in this episode, he never chased stars—only excellence. The stars, he insists, were always a by-product. From the electric moment he was told mid-service that he’d earned his second star, to his conscious decision to walk away from a

en

51:57

Adejoké Bakare - From Selling Fish & Chips Off A Cart...

The Go To Food Podcast ·

2026/04/13

AdeJoké Bakare joins us for a truly special interview at Chishuru, the Michelin-starred Fitzrovia restaurant that has become one of London’s most exciting dining destinations. As the UK’s only Black female Michelin-starred chef, and only the second in the world, Joké’s rise is extraordinary not just for what she has achieved, but for how she got there: without the traditional fine-dining route, without years in elite kitchens, and while building a style of cooking that many people in Britain had

en

54:22

Jan Ostle - From Getting Chucked Out Of Michelin...

The Go To Food Podcast ·

2026/04/09

In this episode of Mise en Place, we sit down with Jan Ostle of Wilson’s in Bristol for a conversation that stretches far beyond the pass. Recorded inside the restaurant’s remarkable 100-year-old bakery, this is a vivid, funny and deeply human story about how one of the UK’s most exciting restaurants came to be — and the messy, unpredictable journey behind it.Jan takes us right back to the beginning: leaving school early, feeling out of place, and discovering a sense of belonging for the first time

en

48:18

Dan O'Regan - From £80k Losses To A Burgeoning...

The Go To Food Podcast ·

2026/04/06

On this week’s episode of Mise En Place, we head to Bristol for one of our most chaotic (and delicious) recordings yet with Dan O’Regan, the man behind Bank and Lapin. Sat inside the container-yard madness of Wapping Wharf, what starts as a gentle chat quickly turns into a full-blown hospitality war story — complete with lager-and-Picon drinks, soufflés inspired by Le Gavroche, and a running argument about why everyone in Bristol doesn’t already have Blink.Dan’s story is what makes this episode

en

44:23

Ivan Orkin - The American Who Became Japan’s Ramen King

The Go To Food Podcast ·

2026/04/02

Ivan Orkin joins Mise en Place for a brilliant, wide-ranging conversation on ramen, restaurants, and the realities of hospitality. Recorded in London over bowls of tonkotsu, fried chicken and aubergine, this episode finds the New York-born chef reflecting on the journey that took him from Manhattan to Tokyo, where he became one of the most unlikely success stories in modern food: an American cook opening a ramen shop in Japan and earning the respect of one of the world’s most exacting food

en

45:44

Eleanor Henson - The Pressure Of Keeping Skye...

The Go To Food Podcast ·

2026/03/30

Eleanor “Ells” Henson joins Mise en Place for a brilliant, wide-ranging conversation from the stunning dining room at Spring in Somerset House — the restaurant created by the late, great Skye Gyngell and now guided by one of her closest protégées. In this episode, Ells reflects on what it means to lead one of London’s most influential kitchens, the weight and privilege of carrying Skye’s legacy forward, and the mentorship, clarity and sense of purpose that still define the restaurant today.At the

en

55:24

David Moore: Inside 35 Years of London’s...

The Go To Food Podcast ·

2026/03/26

David Moore joins the Go To Food podcast for a barnstorming conversation that spans 35 years of restaurant history, from opening Pied à Terre in just two weeks to turning it into London’s longest-running Michelin-starred restaurant. In this episode, he tells the real story of life at the sharp end of hospitality: the punishing economics of today’s trade, the rates bill that made him cry, the disappearing profit margin, and why simply surviving in this market now feels like an achievement. It is

en

44:08

Conor Gadd - Getting Raided By Armed Police At Trullo...

The Go To Food Podcast ·

2026/03/23

Conor Gadd has just opened Burro in Covent Garden, and this episode captures him right at the start of that journey—equal parts excitement, pressure and controlled chaos. Only weeks into service, he reflects on what it feels like to step out from behind the scenes and suddenly be the person everyone wants a piece of. It’s a rare, honest snapshot of a chef adjusting not just to a new restaurant, but to a completely new role within it.The conversation leans into the reality of opening: the moments

en

1:02:32

Asma Khan - Exposing Abusive Michelin Starred Chefs,...

The Go To Food Podcast ·

2026/03/19

From royal roots in Calcutta to building one of London’s most inspiring restaurant stories, Asma Khan is a force of nature. Fresh off a flight from India and fasting during Ramadan, she joined the GoToFoodPod to reflect on a life shaped by fierce family values, extraordinary food, and an unshakable sense of purpose. She spoke movingly about growing up between Rajput warrior heritage and Bengali royal lineage, while being raised not as a princess, but as a fighter — encouraged by her parents to play

en

22:02

Patrick Withington - A Boozy Supper With Erst Founder...

The Go To Food Podcast ·

2026/03/16

Today we’re joined by Patrick Withington, founder and head chef of Manchester’s cult favourite Erst. Fresh off welcoming a new baby and about to turn 40, Patrick sits down with us in the restaurant everyone told us we had to visit during our 36 hours in the city. Tucked into the heart of Ancoats, Erst has become something of a pilgrimage for natural wine lovers and food obsessives alike — the place locals insist you visit if you’re anywhere near Manchester.Patrick’s route into cooking is far from

en

1:06:34

Henry Harris - From Simon Hopkinson’s Bibendum to...

The Go To Food Podcast ·

2026/03/12

Today we're joined by the wonderful Henry Harris fresh back from Sri Lanka — complete with tales of dog bites, hoppers, sambals and chicken curry for breakfast — Henry arrives in glorious form, reflecting on the journey that took him from the dining room floor to becoming one of the most admired chefs in Britain. From his early days around his father’s restaurant Le Grand Gésier in Brighton to falling in love with hospitality over long lunches and simple French food, this episode is packed with the

en

256 results

Similar Podcasts

Voice of the Arts

WQED Multimedia

Relic Radio Sci-Fi (old time radio)

RelicRadio.com

Wild West Tales - Old Time Radio Westerns

theaterofthemind-otr.com

Podcast Patapoe

0d0a

Play On Podcasts

Next Chapter Podcasts