Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Most discussed topics
Brands & references
Total monthly reach
Estimated from 2 chart positions in 2 markets.
By chart position
- 🇦🇪AE · Food#2210K to 30K
- 🇵🇭PH · Food#523K to 10K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
6.5K to 20K🎙 ~2x weekly·89 episodes·Last published 2d ago - Monthly Reach
Unique listeners across all episodes (30 days)
13K to 40K🇦🇪75%🇵🇭25% - Active Followers
Loyal subscribers who consistently listen
5.2K to 16K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
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Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
From 16 epsHosts
Recent guests
Recent episodes
The Chef’s Counter: Birch Bakery’s Kathy Johnston
Jun 25, 2026
13m 26s
The Chef’s Counter: Chang Sup Shin and Chef Eric Lee
Jun 16, 2026
9m 59s
The Chef’s Counter: Doughbai’s Wadad Zarzour
Jun 9, 2026
8m 58s
The Chef’s Counter: Hadrien Villedieu
Jun 3, 2026
10m 16s
The Chef’s Counter: Vineet Bhatia MBE
May 19, 2026
23m 26s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 6/25/26 |  The Chef’s Counter: Birch Bakery’s Kathy Johnston | We’re closing out The Chef’s Counter with Kathy Johnston from Birch Bakery. Birch is one of Dubai’s loved artisanal bakeries featuring 100% sustainable Wildfarmed flour. For The Chef’s Counter, Birch is working with the luscious red apricots we source from Provence to create a beautiful apricot tart, available this week at select Spinneys stores.The Chef’s Counter is our micro-series and an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene. We’ll be taking a break for the summer and will return with new episodes in September, see you then! | 13m 26s | ||||||
| 6/16/26 |  The Chef’s Counter: Chang Sup Shin and Chef Eric Lee | Co-host Tiffany Eslick sits down with Chang Sup Shin and Chef Eric Lee for week 9 of The Chef’s Counter. Chang and Eric are pioneers of pop-ups in Dubai and form part of the creative force behind Ugly Burger and Ugly Noodles. They’ve built a cult following through collabs across the city, combining a passion for making great food accessible, and a deep knowledge of Asian ingredients, cultures and cooking traditions. And they just might be bringing Ugly Noodles to a more permanent spot in the city soon – listen in for details!For The Chef’s Counter, the duo are bringing a roasted chicken leg with a sweet & savoury glaze, paired with a Hong Kong fried rice to select Spinneys stores this week.The Chef’s Counter is our micro-series and an extension of our in-store initiative to support the chefs and food entrepreneurs shaping the UAE’s dining scene.Music ID: 5ROQ12DERYHSUUVQ | 9m 59s | ||||||
| 6/9/26 |  The Chef’s Counter: Doughbai’s Wadad Zarzour✨ | cookingsourdough+3 | Wadad Zarzour | DoughbaiSpinneys | — | Doughbaisourdough+5 | — | 8m 58s | |
| 6/3/26 |  The Chef’s Counter: Hadrien Villedieu✨ | cookingfood entrepreneurship+3 | Hadrien Villedieu | Chez WamSpinneys | — | Chef Hadrien VilledieuChez Wam+3 | — | 10m 16s | |
| 5/19/26 |  The Chef’s Counter: Vineet Bhatia MBE✨ | Indian cuisinecooking techniques+3 | Vineet Bhatia MBE | Indego by VineetIndya+2 | — | Vineet BhatiaIndian cuisine+3 | — | 23m 26s | |
| 5/12/26 |  The Chef’s Counter: BB Social’s Spero Panagakis and Alex Stumpf✨ | Eastern-inspired flavourslocal sourcing+3 | Spero PanagakisAlex Stumpf | bang bang chicken baosBB Social Dining | UAEDIFC+1 | BB Social Diningbang bang chicken baos+3 | — | 17m 16s | |
| 5/5/26 |  The Chef’s Counter: Shaw Lash’s beef barbacoa tacos✨ | Mexican cuisinefood entrepreneurship+3 | Chef Shaw Lash | Lila TaqueriaLila Molino+1 | Dubai | beef barbacoa tacosnixtamalisation+3 | — | 12m 06s | |
| 4/28/26 |  The Chef’s Counter: Stasha Toncev and Chef Milan Jurkovic✨ | Balkan hospitalityUAE dining scene+3 | Stasha ToncevChef Milan Jurkovic | 21gramsSpinneys | UAEDubai | chefrestaurant+7 | — | 18m 09s | |
| 4/14/26 |  The Chef’s Counter: Kelvin Cheung✨ | chef interviewsUAE dining scene+3 | Kelvin Cheung | Jun’s852 Bakery+1 | — | chefKelvin Cheung+6 | — | 7m 19s | |
| 3/7/26 |  “We're like seeds thrown into the sands of Dubai”, with Kraken’s Chef Grégoire Berger✨ | culinary evolutionlocal ingredients+3 | Chef Grégoire Berger | Kraken | Dubai | culinary ambitionlocal suppliers+3 | — | 26m 30s | |
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| 2/18/26 |  “Turning a wreckage into something sweet,” with Faim's Nadia Parekh✨ | food entrepreneurshipcake making+3 | Nadia Parekh | FaimMélange | — | Nadia ParekhFaim+6 | — | 42m 35s | |
| 1/27/26 |  “I found my canvas in Dubai, the perfect place, the perfect spot, the perfect city,” with La Mar Dubai’s Chef Andreé Núñez✨ | Peruvian cuisinecooking techniques+3 | Chef Andreé Núñez | La Mar by Gastón Acuriotiradito | DubaiAtlantis The Royal | Peruvian cuisineChef Andreé Núñez+5 | — | 35m 24s | |
| 1/13/26 |  “Great partnerships are about how you resolve conflict,” with Chef Neha Mishra and Panchali Mahendra✨ | friendshipbusiness relationship+3 | Chef Neha MishraPanchali Mahendra | TezukuriAtelier House Hospitality | — | TezukuriChef Neha Mishra+4 | — | 30m 44s | |
| 12/16/25 |  “Bread is never Beyoncé,” with food writer Liam Collens✨ | food writingrestaurant criticism+3 | Liam Collens | Piehaus by 21Grams | DubaiTrinidad & Tobago | food writerrestaurant criticism+3 | — | 35m 24s | |
| 12/9/25 |  “I wanted to document recipes that are fading away or being appropriated,” with Hisham Assaad✨ | food preservationcultural identity+4 | Hisham Assaad | Sharjah Book FairBayrut The Cookbook+1 | LebanonPalestine+1 | recipescooking blog+5 | — | 34m 31s | |
| 11/25/25 |  Merry early Christmas to us, with Chef Kelvin Cheung✨ | Christmas cookingBrussels sprouts+3 | Chef Kelvin Cheung | Dubai | — | Christmascooking+5 | — | 39m 28s | |
| 11/11/25 |  “Darjeeling Express is the story of a collective of women,” with author & restauranteur Asma Khan✨ | women empowermentcooking+3 | Asma Khan | Darjeeling ExpressChef’s Table | LondonAlserkal Avenue | Asma KhanDarjeeling Express+5 | — | 45m 01s | |
| 10/28/25 |  “Dad always says, ‘Don’t burn yourself!’” with chef Tristin Farmer and his son Dylan✨ | Japanese ingredientsculinary philosophy+3 | Tristin FarmerDylan Farmer | Paddington | — | Japanese ingredientsculinary philosophy+3 | — | 33m 31s | |
| 10/14/25 |  “Dubai is boundaryless in the same way as our cuisine,” with Moonrise’s Solemann Haddad | Co-host Devina Divecha is on location at Eden House in Satwa this week, to sit down with Moonrise’s chef and owner Solemann Haddad. Solemann talks about the inspirations behind their recent renovation, and how Moonrise’s iconic dishes and beverages are pushing Dubai’s culinary narrative forward. | 32m 10s | ||||||
| 9/30/25 |  “Our industry is about human connection,” with One Life’s Necip Camcigil | Co-host Devina Divecha visits the newly-opened Growhouse by One Life at Alserkal Avenue to sit down with Necip Camcigil. Necip shares his journey from corporate life to launching One Life in D3 ten years ago. He also talks about One Life’s commitment to maximising scratch cooking, and why he still cashier’s every single day. | 39m 33s | ||||||
| 9/16/25 |  “Food is the new fashion,” with Tasha Group’s Natasha Sideris | We’re kicking off our new season with the wonderful Natasha Sideris, founder of Tasha’s Group—the company behind amazing concepts like Tasha’s, Avli, Flamingo Room, Bangalo34, Nala, Galaxy Bar and more. Natasha shares her journey from not wanting to be in the restaurant business to celebrating 20 years of Tasha’s. They also talk about the 15 restaurant openings they’re opening over the next year & Natasha’s favourite South African foods. This episode is part of the South African edition of the Nourish magazine, which is in Spinneys stores now! | 33m 38s | ||||||
| 8/27/25 |  Summer Throwback: Chef Will Goldfarb on staying in harmony with nature | A throwback to one of Tiff’s favourite episodes from this season with Chef Will Goldfarb at the gorgeous Anantara The Palm Dubai Resort. Chef Will has been running the award-winning Room4Dessert in Bali for a decade now and he shares how they’ve expanded their space around the original restaurant. He also talks about what they’ve learned from traditional Bali philosophy and doing things in harmony with nature. Nourish by Spinneys is currently on a summer break and will be back with new episodes in September. | 28m 24s | ||||||
| 8/13/25 |  Summer Throwback: “As hard as it may get, working with family is just as rewarding!” | A throwback to one of Devina’s favourite episodes from this season with Chef Eva Halasa and her daughters, Lilian & Emilie Rihani. The three of them came together post-COVID to launch ‘Three by Eva’ and ‘Masterclass by Three’. It was the first times we had three guests on a single episode, and is one of the funniest interviews we’ve had to date! Nourish by Spinneys is currently on a summer break and we’ll be back with new episodes in September. | 14m 52s | ||||||
| 8/7/25 |  Summer Throwback: Why Tresind’s Himanshu Saini doesn’t believe in signature dishes | A throwback to one of Tiff’s favourite episodes with Chef Himanshu Saini, who leads Tresind Studio the first and only Indian restaurant with 3 Michelin stars in the world. When Tiff sat down with him in late-2023, they talked about the evolution of their menu, how their divine broths come to life, and the emotional power of cooking. We’re currently on a summer break and will be back with new episodes in September. | 31m 22s | ||||||
| 7/16/25 |  Wrapping up Season 3 | Hosts Tiffany Eslick and Devina Divecha look back at some of their favourite moments from the third season of Nourish by Spinneys. We’ll be back with new episodes in September. See you then! | 24m 35s | ||||||
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Chart Positions
2 placements across 2 markets.
Chart Positions
2 placements across 2 markets.