Simply Hospitality

Renowned Head Chef Cameron Bradshaw reveals what it takes to build a positive kitchen culture. Taking us behind the scenes on his expansive career, Cameron shares why great leadership is about so much more than producing great food.  Cameron Bradshaw is the current head chef at the Coastal Kitchen Family's flagship The Briny, largely agreed to be one of the best restaurants in Hampshire. Born and...

In this episode of Simply Hospitality, Ruth and Lucy are back on their own for a bite-size conversation, sharing real situations from the week and practical tips for handling them. From supporting new managers to navigating relationships with environmental health, this episode focuses on making confident, balanced decisions in hospitality. What We Cover: Supporting newly promoted managers and help...

The State of Hospitality In this episode of Simply Hospitality, we sit down with  Kate Nicholls OBE , Chair of  UKHospitality , to discuss the realities of running a hospitality business in today’s climate. From rising costs to workforce challenges, Kate shares insight from across the industry and explains how UKHospitality is supporting operators on the ground. What We Cover: What UKHospitality d...

In this episode of Simply Hospitality, we sit down with the team behind Slow Burn to explore how they’ve built a restaurant in an unconventional setting—operating from a shared space alongside a working jean factory. This honest conversation looks at how constraints can shape a concept, from menu development to day-to-day operations. What We Cover: The story behind Slow Burn and how the restaurant...

In this episode of Simply Hospitality, we visit Hampshire Market Garden to speak with Chris about regenerative farming, soil health and the future of how we grow food. Chris shares how a passion for growing vegetables turned into a mission to demonstrate how healthy soil can address some of the biggest challenges facing our food system today.  What We Cover: The story behind Hampshire Market Garde...

In this episode of Simply Hospitality, we sit down with  Professor Chris Elliott OBE , one of the UK’s leading authorities on food integrity and whose independent review reshaped national food safety policy following the horsemeat scandal. Chris shares his decades of expertise investigating global food crime and explains why food fraud remains one of the most significant threats to the food indust...

In this episode of  Simply Hospitality , we bring you highlights and insights from  The Source Trade Show , the South West’s premier food, drink and hospitality event held at Westpoint, Exeter on 3 – 4 February 2026. We spoke with a range of exhibitors and industry suppliers to explore what makes this trade show so essential for operators, buyers and producers alike.  What We Cover: Conversations...

In this episode of Simply Hospitality, we speak to Mike Anderson about the Source Trade Show in Exeter and the brand new Source Roadshow launching in Somerset. Mike shares what visitors can expect, why in-person trade shows remain so valuable, and how exhibitors and buyers alike can get the most out of attending. What We Cover: The history of the Source Trade Show and its role in bringing together...

In the first episode of Season 3, Ruth and Lucy return to reflect on how the hospitality landscape has shifted since the last season and what operators need to focus on now. This candid conversation explores the challenges facing the sector, the resilience teams continue to show, and the realities businesses are navigating behind the scenes. What We Cover: -The current mood in hospitality: resilie...

How to make a PROFIT Make your menu work for you. Key points covered: What percentage should you be spending on food and labour to ensure your dishes are turning a profit. Menu design psychology – where to position you highest profit items to encourage your customers to order them over anything else. Upsell, upsell, upsell! Training your team to see the upsell opportunities with every order. If yo...

In this episode we unpack the powerful idea that anticipating your guests’ needs is the ultimate luxury. Great hospitality isn’t reactive — it’s proactive. From noticing empty glasses to preparing for dietary needs before they're raised, anticipation transforms service into something exceptional. We share real-life examples and practical tips for training your team to anticipate guest needs, creat...

In this episode of Simply Hospitality, hosts Lucy and Ruth sit down with Daniel Leite from  FareShare , the UK’s leading charity fighting hunger and food waste. Together, they dive into the staggering reality of food waste in the UK and how FareShare is redistributing surplus food to frontline charities and community groups. Inspiring stories  from the field that highlight the impact of FareShare’...

In this engaging podcast episode, Lucy & Ruth interview Ashley from Clear Brew, a company specializing in beer line hygiene and cellar management. They discuss the importance of maintaining clean beer lines to enhance the quality of your pint, the common mistakes made in cellar management, and the unique services offered by Clear Brew. Ashley shares insights from his experience in the hospital...

Simply Hospitality Podcast If you’re a chef who’s ever considered becoming a Food Inspector, this episode is packed with the information you need. We’re joined by three fantastic guests to explore what the career path looks like and how you can take the first steps. First, we speak with  Iain Ferris , Lecturer in Food Safety, Food Standards, and Food Law at the University of Birmingham. Iain share...

In this episode of Simply Hospitality , we sit down with Hannah Youell to discuss the importance of employee wellbeing and inclusivity in the hospitality industry. What We Cover: 🔹 Hannah’s Journey – What led her to focus on wellbeing and inclusivity in the workplace. 🔹 Defining Wellbeing & Inclusivity – How these concepts apply in hospitality and why they matter. 🔹 Common Barriers – The ch...

In this episode, we’re joined by Jenny Bishop from Nice Group , who shares top marketing tips for restaurant owners looking to build their brand and attract more customers . What We Cover: Marketing Basics – The simplest, most achievable first steps for branding your restaurant Low-Cost, High-Impact Strategies – Smart marketing ideas that don’t require a big budget Social Media Mistakes – What res...

New FSA Allergen Guidance  In this episode of Simply Hospitality, we discuss the NEW Food Standards Agency's (FSA) updated guidance on providing allergen information, issued on 5th March 2025. This guidance aims to support food businesses in effectively communicating allergen information to consumers, particularly those with food hypersensitivities. Key Discussion Points: Overview of the Updated G...

This week on  Simply Hospitality , we welcome back Emily Capps, Ruth’s Glastonbury EHO buddy, this time she is sharing her expertise in waste management, to discuss the UK's new  Simpler Recycling  scheme. These changes introduce new waste regulations that businesses need to be aware of. If your company has ten or more employees, this episode is essential listening to ensure you meet your legal re...

In this bitesize episode we delve into the unglamourous details that every start up needs to think about, including: - Kitchen planning: walls, floors and ceilings: is it durable and cleanable? Do you have a wash hand basin and have you thought about your potwash set up? - Do you have the right equipment, lighting and electricity supply? - Think about pest proofing, deep cleaning and extraction sy...

Apprenticeships make sense BUT how can we make a success of them in our industry where labour costs have to be kept as lean as possible, and quality over quantity seems to be the best route forward? Phil Trevett, L&D Manager from Somerset Larder, explains how they run a successful Apprenticeship Programme and the boundless positive outcomes that come from it. Don't forget to give us a foll...

Continuing to discuss the topic of the Autumn Budget with Chris Hayers from Match Accounting, in Part Two, Ruth and Lucy discuss: - Budgeting properly: do you know your most profitable product? - Profit and Loss analysis - know your numbers! - The importance of keeping in regular communication with your accountant. The goal is to cut through the noise and get to the heart of how these updates will...

Ruth and Lucy step a little out of their comfort zone forthis episode, diving into the UK Autumn Budget and its impact on the hospitality sector. While they’re neither politicians nor finance experts, they’re asking the questions that matter most to hospitality business owners—because we all want to understand, in plain English, what these changes mean for us.   Here’s what we’re exploring in Part...

Is Glass the Biggest Sustainability Issue in Wine? 🍷♻️ The wine industry has a major sustainability challenge— glass bottles . While they’ve been the standard for centuries, their environmental impact is huge. Here are some eye-opening stats: 📊 60% of a wine bottle’s carbon footprint comes from producing and transporting glass. ♻️ Only 70% of glass is recycled in the UK, with millions of tons st...

Live from The Source Trade Show in Exeter, listen to visitors and exhibitors share what they have to offer and what they one thing they would ask for they had direct line to Mr Keir Starmer! Featuring... Fleming Howden (4) Fleming Howden: Overview | LinkedIn Scrocchiarella South West Food Group https://swgroup.co.uk South West Sandwich Company https://sandwichcompany.co.uk Blackthorn Salt www.blac...

Jam then cream, or cream then jam...? One of the many pivotal questions we'll be asking the suppliers at The Source Tradeshow next Tuesday and Wednesday. Simply Hospitality is excited to be a media partner of the show, where we will be recording live from the trading floor! Listen to this week's episode to hear why this show needs to be in your diary - whether you're South West born and bred, or j...