The Go To Food Podcast

Michelin-starred chef Adam Byatt joins us for a raucous live edition of the Go To Food Podcast, recorded in front of a packed audience at Bird House Brewery. The man behind Trinity, Bistro Union, Charlie’s at Brown’s, and the newly opened Rosina reveals how his latest restaurant secured 11,000 reservations and opened at full capacity from its very first service.
Adam explains why every great restaurant needs a signature dish, how he built a social media audience of more than one million followers without compromising his craft, and why telling his own story has proved more powerful than traditional PR. He also shares his philosophy on Michelin stars, profitability, hospitality, and his ambition for Trinity to remain the very best one-star restaurant in the country.
We travel back through Adam’s extraordinary career, from discovering food on a childhood exchange trip to France and entering the Claridge’s kitchen at just 15, to the rock-and-roll atmosphere of The Square in the 1990s. He opens up about pioneering small-plate dining at Thyme, losing everything after moving the restaurant to Covent Garden, and rebuilding his career through resilience, determination, and the creation of Trinity.
There is also an exclusive first look at Adam’s new Trinity cookbook, Ben attempts to impress him with homemade tongue tonnato and tiramisu, and Adam reveals his ultimate restaurants, comfort foods, death-row meal, and surprisingly controversial post-run Weetabix recipe. A funny, honest, and deeply insightful conversation with one of Britain’s most respected chefs, brought to you by Blinq and Dojo.

You can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood
Hosted on Acast. See acast.com/privacy for more information.

This week, we join Keiran Mustafa at Kismet in Borough Market, surrounded by bulgur kofte, fried liver, lamb neck, chicken shish and what may be the greatest spread we’ve ever had on the podcast. Keiran reveals how a completely mad three-day trip through Cyprus and Istanbul with Dom helped inspire the restaurant, and explains the meyhane culture of meze, raki, music and long nights that they are bringing to London.
Keiran tells us about Sundays with his Turkish-Cypriot nan in Edmonton, where he was instructed to sit down and eat continuously before being sent home with bags of leftovers. We hear how those meals, particularly her bulgur kofte and dangerously addictive Turkish-Cypriot lasagne, eventually led him towards cooking. His first pub kitchen was microwaving cream and Stilton to pour over steaks and spooning jarred salsa onto frozen crayfish flatbreads, but his next job began with half a lamb on the worktop on day one and a lesson in filleting fish on day two. From there came Chez Bruce, where a pig’s trotter on his trial was repeatedly sent back until it was properly “mahogany”, followed by a year on the notorious vegetable section doing an almost unimaginable amount of onion work.
We also discuss the endless Scotch egg production at The Harwood Arms, the job advert that took him to Le Bab, pitching his own Turkish restaurant idea to JKS and deciding within five minutes of meeting Chet Sharma that he had to work with him.

You can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood
Hosted on Acast. See acast.com/privacy for more information.

This week, we’re joined by Only Scrans — one of the UK’s biggest and most engaged food creators, with more than 1.5 million followers and one of the most unusual career stories we’ve encountered. Jonny has toured the world as a guitarist, helped build LADbible’s audience past 100 million, launched FoodBible, worked with some of Britain’s biggest celebrities, built his own agencies and turned Only Scrans into a major food platform. Most recently, he has taken the ultimate step from commenting on hospitality to living it, opening his own sports bar and discovering exactly how difficult it is to make money from bricks and mortar.
Jonny reveals why he spent £40,000 of his own money filming a huge long-form YouTube series across America, Canada and Mexico, visiting historic restaurants, Texas barbecue institutions and some of the world’s greatest taco spots. He explains why he refused to compromise the films with intrusive sponsorship demands, why he believes creators must be prepared to invest in themselves and how YouTube videos can suddenly return from the dead and collect another 100,000 views. He also takes us inside the obsessive world of retention graphs, thumbnails, titles and trial reels — while sharing the less glamorous reality of eating at 20 restaurants in a matter of days, including a disastrous final day in Mexico City after weeks of grasshoppers, tripe tacos and relentless filming.
We also get into Jonny’s belief that food influencers should have to pass a test before they are allowed to review restaurants. He explains why somebody tasting their first-ever scallop has no business immediately declaring it a ten out of ten, calls out creators who deliberately attack brilliant independent restaurants to manufacture millions of views and comes to the defence of Bleecker after watching it receive a baffling six-out-of-ten review. At the same time, he acknowledges the extraordinary impact creators such as Eating With Tod can have on small businesses, explains why TopJaw’s combination of beautiful filmmaking and a divisive presenter works so well, and gives his verdict on the recent “shawarma wars” consuming the online food world.
Jonny is equally candid about opening his sports bar, GO. The venue turned over £1 million in its first year, but he explains why that impressive figure looks very different once the money has gone back out again — leaving a profit of roughly ten per cent and nothing yet taken by Jonny personally. He recounts discovering chaotic wiring hidden above the ceiling, air-conditioning containing an illegal refrigerant and renovation costs that more than doubled almost overnight. Despite the financial pressure, he describes the extraordinary feeling of watching supporters stand on tables during England games, the pride of creating memories for customers and his ambition to expand the business rather than simply take the money.
Finally, Jonny takes us back to his previous life in major-label rock band Blitz Kids. He reveals how the band could appear glamorous from the outside while its members were living on riders, drinking from morning until night and earning almost nothing, leaving him with memories of touring Helsinki, Stockholm and the rest of the world that he can barely recall. He speaks openly about alcohol, reaching a dark point and eventually becoming sober in his late thirties — before realising that he genuinely did still love food and football without the drinking attached. We then hear how he walked away from the band while living in his mum’s attic, joined LADbible as its eighth or ninth employee after an interview involving FIFA and several beers, created a viral livestream by melting ice lollies on a roof, used audience data to inform campaigns involving Craig David, and later found himself writing viral social posts for Georgia Toffolo. An extraordinary conversation about food, risk, addiction, creativity, hospitality and understanding what makes the internet click.

You can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood
Hosted on Acast. See acast.com/privacy for more information.

This week, Freddy and Ben head to Shoreditch for a special episode of Mise en Place from Appalachia, one of London’s most exciting new restaurant openings. They are joined by head chef Ali Borer and restaurateur Ryan Sheehan to discover how the cooking traditions of the Appalachian Mountains have inspired a bold new menu in the heart of London.
Ali serves up some of the restaurant’s most talked-about dishes, from a three-day pig’s head and ox tongue skewer to his curried crab omelette, pimento cheeseburger and butter-brined chicken with grits. He explains why flavour will always matter more than elaborate presentation, how using every part of an animal keeps the menu affordable, and why diners should not be afraid to eat with their hands.
The conversation then traces Ali’s remarkable journey from growing up in Anglesey and learning to butcher venison at 17, to Australia, London and the kitchens of Le Pont de la Tour, The Modern Pantry, Jinjuu and Smoking Goat. He opens up about becoming a head chef at a young age, the exhaustion and personal loss that eventually forced him to step away, and how disappearing from the spotlight helped him rediscover what he actually wanted from cooking.
They also discuss the emotional rollercoaster of receiving three major restaurant reviews in one week, Ali’s experience on Great British Menu, the London restaurants and chefs he most admires, and why chefs need to understand the numbers behind their food. Plus, Ali reveals his hatred of unnecessary caviar, his perfect post-service sandwich, his favourite food destinations and the surprisingly simple dish that created his first unforgettable food memory.

You can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood
Hosted on Acast. See acast.com/privacy for more information.

Alexis Gauthier spent decades at the summit of classical French cooking, training under Alain Ducasse, earning Michelin stars and building one of London’s most celebrated restaurants. Then he did something few chefs of his generation would dare to do: he removed meat, fish, dairy and every other animal product from his menus.
When Gauthier Soho became fully plant-based, Alexis says he lost 99% of his existing customers. In this remarkably candid conversation, he explains why he took the risk, how he rebuilt the restaurant around compassionate French gastronomy and why his greatest regret is not making the change sooner.
We also discuss the brutal economics of running a London restaurant, why fine dining may be safer than the middle market, whether Michelin-starred restaurants are finally improving their vegan food and the unexpected challenges of operating an entirely animal-free kitchen, from wine and honey to seaweed and figs.
Alexis also looks back on his extraordinary childhood in Avignon, where horse steak cooked in brown butter was an everyday lunch and a glass of horse blood was considered medicine. Funny, provocative and deeply personal, this is the story of a chef who completely overturned everything he had been trained to believe.

You can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you’ll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!

Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/

Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood
Hosted on Acast. See acast.com/privacy for more information.