Episodes

  • Head Chef at 45 Jermyn St., Sam White, joins us to talk about his early life, adventures around the world, in Africa, France and the UK, but also his career in Food & Drink and the Hospitality Industry. Essential listening for dedicated foodies.

    Head Chef at 45 Jermyn St., Sam White, joins us to talk about his early life, adventures around the world, in Africa, France and the UK, but also his career in Food & Drink and the Hospitality Industry. Essential listening for dedicated foodies.
    Jan 24 2024
    Training?“It’s started off quite informally, I left school in Taunton in Somerset not really knowing what to do…I even signed up for the Army but I missed an intake - there was a 6 month wait.My Dad was a Dairy Farmer, my Mum was a Nurse and a really good cook, and I had grown up on a farm with 3 brothers. I was used to an outdoorsy life, so perhaps I thought time in the army would be an adventure. I was also dyslexic, so in part, am sure this influenced my thinking in some way.Favourite dishes from Mum?She makes a good pasta bake! Also cooks a delicious ham in cider with a glaze, served with dauphinois potatoes and a parsley sauce. At Xmas it was a Boxing Day thing with my 3 brothers in tow! Every time I’m back it’s like the first time she’s cooked…she asks for my advice, but also has opinions on food, she takes complete credit for all of my culinary success! (Smile) my main culinary influence…College days…I enrolled in college and whilst I was there doing business studies I took a part time job washing pots and pans in a converted cow shed called Pod Shavers. A pod shaver? It’s someone who makes cricket bats. The head chef there got me involved in plating dishes, he was also a College lecturer…so he got me doing more in the kitchen. I enjoyed the environment and working weekends being part of the buzzy atmosphere.Next steps?I decided I wanted to be a chef, enrolled in the local College in Somerset, who were training Chefs to work in schools and hospitals, but I wanted to be in restaurants. So at 18 years old I got an apprenticeship at the Castle Hotel in Taunton which had a Michelin Star at the time and it’s where Gary Rhodes and Phil Vickery made their names, it’s always been known for championing British produce and British chefs.I worked for a Chef called Richard Guest who had worked in London under Jean Christophe Novelli. It didn’t phase me because I didn’t mind working hard or long hours. It was a bit of an old school kitchen, there was a standard and you had to produce to that standard.I went on to work in a restaurant called Givey Park down in Devon with Michael Caines, it had two Michelin stars…the style of food was classically French. He’d trained with Gordon Ramsey when he was young, it was amazing training, as it taught me discipline. I suppose just like being in the army…it was intense, there were 18 hour days, and you lived onsite.Being dyslexic at school made me feel that I couldn’t carry on in further education…but I knew I needed to work with great Chefs. While I was at The Castle I did a Chef swap, I went to Normandie in France. It was in the middle of nowhere, I was 20,years old and I didn’t speak any French. I was there for about 6 months. It was a smaller restaurant and it made me realise that I didn’t want my own restaurant. The chefs were the first ones in and the last ones out…I realised that it wasn’t the life for me longer term.I had a plan in my head, but it went out of the window…I was a bit burned out when I came back from France. There was no structure to my career, I was ducking and weaving at the time. I find that in Hospitality you’re promoted because you can cook…but you might then be a Head Chef responsible for 12 other chefs, put in charge of a budget, responsible for HR, but no one’s ever taught you any of that. Head Chefs react how they’ve been taught. But at Fortnum’s now there is lots of management training, which is great.Mentor?Confidence had been knocked out of me a bit early on in my career. My Mum had been a midwife in Africa, and I’d always wanted to go and visit. There was a book called the 50 best restaurants in the world, this was before Instagram, so I ended up sending them a letter asking if I could do work experience (unpaid work) in a restaurant in Cape Town. This allowed me to take in Zambia, Botswana and Namibia as a month long overland trip first (along the way). At the time 8 of the top ten best restaurants in Africa existed along this one strip in Franschhoek Valley, which is a wine region in SA.It was exciting because at the time SA Chefs could come to the UK and get a visa to work in great restaurants. There were great restaurants there too. In SA the Chefs had worked in lots of different places, and liked mashing up lots of different ideas as opposed to sticking to more formal training that we had been taught. The quality of the produce on their doorstep was tremendously exciting.I stayed for a year and met my wife Sarah in a youth hostel there, who was from Bromley in Kent! She was travelling the garden route, as I was, so we ended up travelling together. We ended up going to Kenya and also going up Mount Kilimanjaro together. Later I came back to the UK…but I never wanted to work in London, due to the reputation for the intensity those restaurants had. I did a year as Chef de Partie at Scott’s in Mayfair, which had 40 Chefs in the kitchen. Scott’s was good but I wanted ...
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    41 mins
  • In part 2 Angela Hui discusses food, culture and family, reflecting on life from behind the counter of The Lucky Star Chinese Takeaway in rural Wales. She also shares favourite restaurants and new projects. Essential for foodies and storytellers.

    In part 2 Angela Hui discusses food, culture and family, reflecting on life from behind the counter of The Lucky Star Chinese Takeaway in rural Wales. She also shares favourite restaurants and new projects. Essential for foodies and storytellers.
    Oct 27 2023

    Angela Hui PART 2 

    INTRO

    2mins - The awkwardness of the teenage years, trying to fit in and coming from a place 'where I didn't know who I was...'

    6mins30s - We didn't really appreciate where we grew up...'but it was mine and I wouldn't change it for the world...it made me who I am'

    8mins30s - Starting to be accepted into the community, keeping a balanced perspective on racism and the sadness of the decline of the Chinese Takeaway.

    10mins - Reflecting on the great characters in Wales, and Angela's perspective and reflections on racism.

    11mins - Losing the human connection and the fabric of community during Covid-19...and how the Chinese takeaway brought various walks of life together - being 'the after-party for the pub'.

    12mins30s - What's so special about Chinese Takeaways...

    14mins - Sam's memories of eating Chinese food in Morar and Mallaig in Western Scotland...

    15mins30s - Angela's thoughts on Hospitality traditions and memories of eating family meals.

    16mins - 'I'm a sucker for steamed Sea Bass...', Angela's thoughts on how to make it.

    17mins - Not eating meat, and trying to be a pescatarian..."my parents didn't understand..."

    19mins - Chefs and Food authors admired by Angela...different types of food writing, and creating news channels for Hospitality workers who found themselves unemployed.

    22mins30s - Angela talks about new projects that she's working on at the moment, including looking at Chinatowns all over the world.

    25mins - Being 'unhinged' on social media and sharing updates with a sense of humour...and no filter!

    26mins - The last paragraph in the book, 'burying grief...and serving behind the counter one last time...'

    27mins - Mapping the remaining UK Chinese Takeaways and Angela's personal favourites.

    30mins - Final thoughts and memories of Mum & Dad...
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    32 mins
  • Love letter to Hospitality businesses? Teenage diary? Recipe book? Journalist Angela Hui talks to Sam Bleazard about the writing of Takeaway and what it was like growing up in rural Wales as a Chinese girl.

    Love letter to Hospitality businesses? Teenage diary? Recipe book? Journalist Angela Hui talks to Sam Bleazard about the writing of Takeaway and what it was like growing up in rural Wales as a Chinese girl.
    Aug 30 2023

    INTRO

    1mins30s - Paperback coming out, being shortlisted for Awards...and writing as the solitary profession.

    2mins30s - Delighted by the response 'from such a wide demographic'

    4mins - what was the original idea for the book? Multi dimensional approach...from extensive notes and memories taken during the Covid lockdown.

    6mins30s - ...feeling very torn on identity growing up in rural South Wales, but also proud of being Welsh.

    7mins30s - Helping out in the Takeaway as a teenager, reflecting on childhood and testing recipes with Mum...'an incredibly obsessive cook'.

    11mins - 'Wanting to celebrate Hospitality businesses'...memories of a Scottish childhood from Sam.

    13mins - Angela's Parents' reactions to her book? "Incredibly proud...but they'll never say the 'P' word."

    14mins - Book launch in Hackney Community Centre, why it meant so much to host it there.

    16mins - Extract one from the book: quotes from readers, and steamed seabass with ginger and spring onion.

    18mins45s - How the book helped Angela understand her own identity with the passing of time.

    19mins30s - Regrets over the language barrier, and wishing to know her parents at a deeper level.

    22mins - Speaking to her brothers many years on, about how she felt, their responsibilities, and the challenges of working in the takeaway as a young, vulnerable girl...

    26mins - Growing Shark Fin Melons...Angela's Mum and her make-shift garden in Wales - why it was so poignant.

    28mins54s - 'she grew up in the cultural revolution...she didn't have an education...'

    30mins - The health benefits of Chinese soups - 'this soup will cure your asthma!'

    32mins - How Chinese families 'soldiered on...not really kicking up a fuss...' - and the cultural dynamic of not wanting to draw attention to themselves.
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    36 mins
  • In part 2 of Sam's interview with Sarah Lazenby they discuss why people insights matter, mentoring the next generation and neurodiverse family care. And how tough times at school shaped her outlook and unconventional approach to job interviews.

    In part 2 of Sam's interview with Sarah Lazenby they discuss why people insights matter, mentoring the next generation and neurodiverse family care. And how tough times at school shaped her outlook and unconventional approach to job interviews.
    Jun 6 2023

    PART 2 - Sarah Lazenby in conversation with Sam Bleazard

    INTRO

    1min - What communication skills might we have lost in the current landscape? "Keep adapting, and keep very open-minded..."

    3mins - The missing insight into our audiences...

    7mins - Finding your purpose post Covid-19, crisis comms and Communications professionals having a seat at the table.

    14mins - Communicators that you admire?

    17mins30 - Board of Trustees for the Sussex Community Development Association - addressing the needs of local people, being a carer and neurodiversity in the family

    20mins - What would Sarah's one piece of advice be to any young person thinking of a career in communications?

    23mins - Any life lessons gained in your school years? Bullying at school, escaping into drama and first job interviews...

    25mins - Tell us something we wouldn't know about you!
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    31 mins
  • Storytelling and the journalistic impulse. Sam chats to his mentor in Communications Sarah Lazenby, about mischief, memories and focusing on what matters in employee communications.

    Storytelling and the journalistic impulse. Sam chats to his mentor in Communications Sarah Lazenby, about mischief, memories and focusing on what matters in employee communications.
    May 9 2023

    Sam Bleazard in conversation with Sarah Lazenby pt 1.

    1min30s - '...my heart is in healthcare...'

    2mins30s - Investigative journalist at heart? "I was nosey as a child...and always loved writing..."

    3mins30s - "Is there anything else you think I should know...?"

    5mins - Working on the Eastbourne Advertiser and getting a letter from Levi Jeans in the US - threatening legal action.

    6mins43s - "Saving Sarah on the South Coast!" Getting a shot on the News features desk in the '80s...

    7mins30s - Queuing outside Kelvin Mackenzie's office...

    8mins30s - Editing the Dear Deirdre letter column at The Sun

    11mins - Writing in a disciplined way, and being a great Editor

    12mins30s - Sarah's funniest stories at The Sun newpaper, "...there were 4m readers at the time..."

    13mins30s - Corporate storytelling, and fantastic tales...

    16mins - Is there mischief in it at some level?

    17mins - Holding up a mirror sometimes...the importance of authenticity and being resilient

    18mins - Memories of first corporate roles

    19mins - Moving into consultancy and managin crisis comms in the Rail industry

    22mins - How has Internal Communications changed over the years as a profession? Behavioural change and the role of leaders...

    24mins - Working closely with External Comms teams

    26mins - Favourite bosses or line managers over the years?

    28mins - A love of mud-wrestling!  

    29mins - "I love a leader where you feel that anything is possible..."
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    31 mins
  • Part 2 of our interview with Candid Career Coach, LinkedIn Top Voice and influencer Vicki Marinker. We meet the person behind the professional and talk Tik Tok, karaoke bars, content creation top tips and so much more. Essential listening.

    Part 2 of our interview with Candid Career Coach, LinkedIn Top Voice and influencer Vicki Marinker. We meet the person behind the professional and talk Tik Tok, karaoke bars, content creation top tips and so much more. Essential listening.
    Feb 2 2023

    Intro to part 2

    1min30s - Tik Tok, Employer Brand and recruitment: sharing short form tips and tricks.

    3mins30s - Tik Tok as educational platform and search engine.

    5mins - Going viral without any followers via the For You Page #fyp.

    7mins45s - Being a karaoke enthusiast, early gigs and wanting to be a backing singer 'when I grew up'.

    9mins30s - Seeing The Cure, Bananarama, Duran Duran and Prince - serving hot dogs and drinks at Wembley Arena.

    11mins30s - Being an introverted exhibitionist, and going for the high notes! "My singing voice has gotten worse, not better"

    13mins15s - Side hustles, lifestyle blogs, podcasting, #uglyfood and income streams.

    15mins30s - Content creation get easier "...once you open yourself up to it, the ideas come from everywhere!"

    19mins30s - "Every like and comment makes a difference to people..." - and the discomfort of showing your face online.

    23mins - Career highlights, what makes you feel good, and what you love about what you do..."helping people find fulfilment."
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    28 mins
  • Candid Career Coach and LinkedIn influencer Vicki Marinker took inspiration from her own candidate experiences to help clients with their job search. Join us for this two-part recruitment special on the job market in 2023. Essential listening.

    Candid Career Coach and LinkedIn influencer Vicki Marinker took inspiration from her own candidate experiences to help clients with their job search. Join us for this two-part recruitment special on the job market in 2023. Essential listening.
    Jan 10 2023

    PODCAST notes

    2mins - January being one of the busiest times of the year for recruiters

    3mins - The role of recruiter as therapist, counsellor and advisor - 'has never been a transaction for me' - dealing with human beings and emotions.

    5mins - Managing expectations as a recruiter - and the candidate experience

    9mins - What is the legacy of 2021 and 2022 from a recruitment perspective?

    13mins - The outlook for 2023, candidates continuing to want more, and employers starting to take back control?

    16mins - Vicki's advice for candidates entering the market right now

    17mins - Recruiters looking at how active candidates are on LinkedIn and social media, telling a compelling story

    21mins - The importance of a Personal Brand for professionals and 15 years to be an overnight success

    27mins - Vulnerability and being 'bullied, bored and burnt-out'...why it's liberating to make changes in your life
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    34 mins
  • Bar Manager Mustafa Tumburi takes us behind the scenes at 45 Jermyn St. Join us as we talk about sustainability in the drinks industry, ice-cream floats, his childhood and his formative years. But also cocktails and the best seats in the house.

    Bar Manager Mustafa Tumburi takes us behind the scenes at 45 Jermyn St. Join us as we talk about sustainability in the drinks industry, ice-cream floats, his childhood and his formative years. But also cocktails and the best seats in the house.
    Sep 1 2022
    Mustafa Tumburi - Bar Manager at 45 Jermyn St.On meeting Mustafa (or ‘Musty’ as he’s known) for the first time, I sit as he makes me a #55 - and I learn that each number corresponds to something to do with the drink..."it's served with a shot of Cachaça, a variant of rum made in Brazil..and 55 is the country code for Brazil."So I kick off with the obvious question…What's your history with Fortnum’s?"I joined in the winter of 2016, and I've been with the company six years. I started as a bartender...so when our Head Bartender moved to another position I took that role. When the Bar Manager left to work on a project with our Hong Kong team, I took over the position of Bar Manager"How do responsibilities vary between the different bar roles?"When you're a bartender you have to make sure that the limes are cut just right, otherwise the Bar Manager will have something to say about it...and in that role it's opening and closing duties, plus service. Also learning how to deal with the prep that goes into making all of our lovely ingredients. There's quite a lot to learn as I think there are about 15-16 different homemade ingredients in our menu.”Once you become the Head Bar Tender it's your job to support the Bar Manager, and start ordering, but also being responsible for keeping the bar stocked. Once you get to Bar Manager you're partly responsible for the success of the Bar, and you have to lead the team, motivate and inspire them.”Favourite things?"One of my favourite things about 45 Jermyn St. is that we're very egalitarian when it comes to menu development. So everyone has a go. It doesn't matter if you're a junior bartender or you're a senior bartender, or if you're the Bar Manager, everybody has input into making our drinks.As Bar Manager - when our people are developing drinks - what I try to do is guide their ideas and try to elevate them, but also ask them if they've tried pairing with other ingredients.”Have we got a drink that's unique to 45 Jermyn St.?"Yes! We've got a few. One drink I'd like to highlight...We've been quite hot on re-use as part of our sustainability drive, so what we want to do is try to figure out any way that we can squeeze the last drop out of any ingredient. A good example of that is The Thicket. A cocktail originally developed for our FIELD restaurant, which we've started developing at 45 Jermyn St. as well. One of our ingredients is Raspberry cordial, and it shows up in our ice cream floats, and in our signature drinks such as our Negroni. Previously when we made that we were throwing away a lot of sweetened raspberry seed pulp which was going straight to food waste. So we thought to ourselves - how can we use that again and get some more life out of it? So now, whenever we make a batch of raspberry cordial we split the pulp and half of it goes into a vat for use in our raspberry seed rum. The rest of the pulp is spread out onto silicone and dehydrated, and what we're left with is a lovely raspberry shard that's crunchy and sweet, but it still has some of the sharpness from the berries. We then pair that with amaretto, Peychaud's bitters and Fortnum's Rosé sparkling tea.”How many total combinations of drinks do you need to be aware of?"150 classics and 50 or so 'regionals'. For example if you worked in New England you should probably know how to make a Caesar, because everyone has Clam Chowder there. I now like to work to a tight edit of 100 classic cocktails. We have a classic cocktail 'Bible' for the bar, and add to that our menu which currently has approximately 27 cocktails. It was as many as 40 at one point.”What else might people not know about the 45 Jermyn St. bar?"Before 45 Jermyn St. was known as 45 Jermyn St. (the bar), it was known as 'The Fountain'. Almost like a 50s style American diner where you could get a Knickerbocker Glory. I believe the soda fountains in the bar were one of the first to feature in London at the time, they were custom made and came from the United States. So it's a very unique and retro feature that still exists and that we're lucky to have. The soda fountains are used for our ice cream floats, which are quite unique to Fortnum's. I'm actually the son of an ice-cream vendor, in fact I come from an ice-cream family. I remember my Dad saying to me - 'do you want to take over the family business?'...and I said, not on your life - I will never scoop a single ice-cream ever again! Flash forward to 2017 and I was back behind this bar doing just that. However my grandparents also owned a Diner when I was a kid, very old-fashioned by today's standards - with venues in London and Suffolk.""My favourite float for the record, is The Kentucky Morning. We have 2 scoops of Cornflake flavoured ice-cream, which creates a buttery-sweet delicious flavour, we then pour some soda water over that, some Bourbon and then finally add - my favourite ingredient - some Beurre noisette syrup. The end result is outstanding."What are Fortnum's ...
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    22 mins