The Go To Food Podcast

In this week's episode of Mise en Place, we sit down with one of London's brightest culinary talents, Chef Abbie Hendren, Head Chef at the much-talked-about Teal by Sally Abé in Hackney. Having spent 15 years honing her craft in some of the capital's finest Michelin-starred kitchens, Abbie shares the remarkable journey that has taken her from a teenage kitchen porter in rural Rutland to leading the kitchen at one of London's most exciting new restaurant openings.Abbie opens up about her experience working alongside the legendary Sally Abé, the challenges of launching a new restaurant from scratch, and the philosophy behind Teal's celebration of classic British cooking. From reinvented Victorian dishes like the Penny Lick to the restaurant's now-famous Scotch Egg and Marmalade Ice Cream Sandwich, we explore how nostalgia, seasonality, and modern technique combine to create one of the city's most exciting menus.The conversation also dives into Abbie's appearance on Great British Menu, where she cooked dishes inspired by iconic British films and caught the attention of Sally Abé herself. She shares behind-the-scenes stories from the competition, the highs and lows of restaurant life, and the lessons learned from working at acclaimed kitchens including La Trompette, The Glasshouse, and L'Enclume.Packed with chef stories, restaurant insights, industry wisdom, and plenty of laughs, this is an episode not to be missed. Whether you're a hospitality professional, aspiring chef, or simply love great food, join us as we discover what drives one of the UK's most exciting culinary talents and hear why Teal by Sally Abé is quickly becoming one of London's must-visit dining destinations.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou 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/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

This week on Go To Food, we sit down with the extraordinary Andi Oliver for one of the most captivating conversations we've ever had. From growing up between Cyprus, Norfolk and Suffolk to becoming one of Britain's most influential food voices, Andi takes us on a journey through a life filled with adventure, resilience, music, family and incredible food. Her stories are as rich and layered as the dishes she creates.Andi shares unforgettable memories from her childhood, including beach picnics in Cyprus, discovering the connection between sea and plate while watching fishermen pull squid straight from the Mediterranean, and learning to cook Sunday roasts and Bakewell tarts as a teenager navigating a difficult upbringing. She opens up about overcoming racism, finding solace in books and food, and hosting dinner parties at just 12 years old, long before she ever imagined a career in hospitality.We also dive into her remarkable music career, from London's wild club scene and the legendary Hot Style nights in Soho to joining Rip Rig + Panic alongside Neneh Cherry. There are brilliant stories about raising a young Miquita Oliver while touring, Miquita's unexpected rise to fame on Popworld, surviving the Boxing Day tsunami in Thailand, and the incredible cast of characters that passed through Andi's life during one of the most creative periods in British culture.Along the way, Andi reflects on the loss of her beloved brother Sean, her own journey through grief and recovery, the evolution of Saturday Kitchen and Great British Menu, and why preserving endangered food traditions has become such an important mission.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!BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou 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/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

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 cultures.Across the episode, Ivan talks about his first life-changing bowl of ramen in Shibuya, the obsessive craft behind a great broth, and why ramen is one of the most misunderstood dishes in the business. He explains why a proper bowl has to be eaten fast, why the details matter so much, and how he built a style that was rooted in tradition without ever being trapped by rules. From oven-roasted tomatoes and deep umami to the pressures of pricing, labour and running restaurants across Tokyo, New York and London, it is a masterclass from a chef who has truly lived every side of the industry.It is also a deeply personal conversation. Ivan opens up about loss, reinvention, moving back to Japan, and the path that led him to build Ivan Ramen into a global name. He speaks candidly about the challenge of opening in Tokyo as an outsider, the moment the queues started forming, and how Chef’s Table changed everything. What comes through most is his honesty: about the hardships of the trade, the economics of hospitality, and the responsibility restaurant owners feel towards the people who make service possible.Along the way there are plenty of gems: his love for London, his thoughts on Tokyo neighbourhoods, his dream 48-hour food trip, his views on “bad customers,” and the pizza place he says might serve some of the best in the world. Funny, sharp, and full of wisdom, this is an episode for chefs, restaurateurs and anyone who cares about what makes a meal memorable. Ivan Orkin at his very best: generous, opinionated, and completely devoted to the craft.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodYou 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/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.