Check On

Tucked away in the beautiful Somerset countryside just outside Bristol, Dunleavy Vineyards is the passion project that turned biology graduate Ingrid Bates from lab coats to vineyard rows. Owner, winemaker, delivery driver and all-round powerhouse, she’s been growing and crafting award-winning English rosé and sparkling wines on her small, sustainably farmed plot for well over a decade, a proper h...

Guillaume Zika is the chef-turned-developer behind Chef Notepad , the app designed to make a chef’s life simpler — no small feat in a world of recipes, margins, and chaos. In this episode, Guillaume shares how he built a powerful, intuitive tool that takes the complexity of menu planning, costing, and organisation, and turns it into something chefs actually want to use. We dig into why chefs notor...

This week’s guest is James Sharp — chef, entrepreneur, and founder of Hash Hut, the street-food concept turning the humble hash brown into a fine-dining obsession. From the chalet kitchens of the French Alps to the pressure of MasterChef: The Professionals and the buzz of BOXPARK London, James shares his story of graft, guts, and finding joy in playful cooking. We talk about balancing precision wi...

Usually our guests on Check On are from inside the restaurant, but for today, we are going to be talking to an industry professional who sits just outside the brick walls.  Hamish Evans runs Midle Ground Growers in Bath UK. Hamish talks to us about the importance of protecting and regenerating the soil, so that we can get the most nutrient dense and beautiful produce to our plates.  We c...

On today's episode, James dives into the brutal truths of the industry, and how he thinks it is changing for the better.  James has a unique and bold style of cooking, which is unapologetic and packed with flavour. We talk about what influenced his cooking style, and what direction he plans to take next. James talks about his time on Great British Menu, and what his sucess on the competition...

Today in the Check On podcast, we welcome Beatrice Bessi, Head sommelier at London's Chiltern Firehouse, where her passion transform every pour into a story.  From Italy's vibrant bars to crafting award-winning wine lists, she's risen to a Decanter World Wine Awards judge. Holding an Advanced Court of Master Sommeliers certification, Beatrice blends her Italian roots with innovative flair, an...

Ben Tish joins us on Check On podcast today to talk about his passion for Mediterranean and Moorish cooking. He walks us through where this passion started, some hellish services in the kitchen, and the experiences that shaped him into the chef that he is today. He tells us about his process for writing and publishing his amazing and beautiful recipe books, and where he is at now. Get ready for th...

Check On Podcast fires up the grill with Bristol's own Big Nath's BBQ, where pitmaster Nathan Ritchie brings Texas style smoke to the UK. From melt in your mouth brisket, to cheesy mac bombs, Nath and partner Kinsey are redefining street food at Harbourside. Their passion for local ingredients and global flavours shine through every low and slow bite. Discover how lockdown dreams became award winn...

Today on the Check On podcast, we have the pleasure of speaking with Chef Hywel Griffith.  Hywel grew up in a small town in Wales, having Welsh as his first language and English as second. Hywel has featured on Great British Menu, as a guest on MasterChef, and is the Chef behind Beach House Oxwich and its Michelin star. Hywel speaks to us about the challenge of using local, what he thinks abo...

On todays episode, we talk to Astrid, an amazing baker that is capturing Cardiffs baking scene.  Astrid didn't start in the most conventional way. She picked up baking during in lockdown, and then had a fast tracked journey (filled with highs and lows as per usual) to opening her own baking business, where she now has a shop and cooks for the pop up scene.  Astrid has had some amazing me...

On todays episode, we talk to Tom Shepherd about his journey through the industry, to where he is now.  Tom chats about the feeling of opening his restaurant Upstairs, gaining his first star, and being on Great British Menu, all happening in the spam of 18 months.  Tom also talks to us about the time in his life when the industry became overwhelming, how he dealt with that, and what kind...

On today's episode of the check on podcast, we hear from non other than Charlie Jeffreys.  Charlie is a Dorset boy, who started in a humble restaurant in his home town, and he made the decision to fly the coop, and try his hand in working for Alain Ducasse in London.  Charlie talks to us about kitchen culture and how it was a shock to the system, the physical signs of stress, and what it...

We have the pleasure of hearing from Eddie Shepherd today. Eddie has carved his own way, not sticking to the conventional restaurant structure, and has been listed in the green guide as one of the top 10 UK restaurants. Eddie is well known for pushing the boundaries with his plant based tasting menu, and he explains what plant based means to him. He talks us through his scientific like approach to...

Today we have the pleasure of talking with Jack Allen, also known on socials as Jackeatseverything. Jack runs food based socials, which started off as a way of sharing his favourite local restaurants with his friends, but then grew into a much larger audience. We chat with Jack about the importancce of 'keeping it real' with his online presence, how he deals with posting a negative 'review' and wh...

On todays episode, we have the absolute pleasure of talking to Hylton.  Hylton is a South African born chef, that has made a name for himself in the picturesque town of Falmouth. After running the Merchants Manor hotel, Hylton took the plunge in opening his own space. His restaurant Culture, has earned the amazing accolade of the Green Michelin star. Hylton shares with us his natural love and...

On todays episode, we get to talk to my good friend and fellow competitor on MasterChef, Tommy Thorn. Tommy talks to us about how he comes up with his dishes, how he juggles being a father, and running his own restaurant at the same time. He explains to us how he draws inspiration for his menus, and what it was like for him going to The Alchemist with MasterChef the professionals.  Please Enj...

On today's episode, we have the opportunity to speak to Graham Capmbell! Graham has had a variety of experiences in the industry, from being the youngest chef in Scotland to earn a Michelin star, to be on the Great British Menu and then the Final Table on Netflix. Graham shares with us the rollercoaster of being in Mexico with less than £1 in his bank account and feeling like his life was over, to...

Jack Wing is the operations manager of Wing Of St Mawes and the Cornish fish monger. He is also the son of the founder. Today, Jack deep dives into the inner working of being a fish monger. We talk about the controversy of Scottish salmon farming, why farmed is good for the industry, how the migration patterns of different species are affecting their catches, and the real cost of getting your fish...

Dan Lee is a very skilled and flavour driven chef. Based in Birmingham, Dan shares with us his love and connection to Asian cooking, and how he represents it in the UK. We dive into the ups and downs of the restaurant industry in England, why he chose to serve chicken feet to multiple Michelin star chefs at the Chefs Table section on MasterChef, and what the future hold for the champion.  Ple...

Mark best is regarded as one of the best chefs in Australia, and today he talks to us about the twists and turns his journey took to get him that title. Mark appeared on the Netflix cooking competition The Final Table in 2018, where he and his team mate Shane Osborn took the competition by storm, by showing off their unique and thoughtful style of cooking.  Mark is also know for his flagship...

"Eating a plant based diet while cooking fish and meat on MasterChef the professionals" We chat with Charlie about the stresses of opening his own restaurant, the experience of getting to the finals on MasterChef, his experiences of working in Cornwall, and what it was like being on a national cooking competition being plant based, while still cooking and eating animal protien.  Charlie delve...