Shows
Check OnIngrid Bates (Dunleavy Vineyard) - Sustainable sips and miracle vintages: The Dunleavy DreamTucked 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 hands-in-the-soil dedication.You’ll find her bottles popping up in great local restaurants, smart London wine bars and plenty of very happy fridges in between, all while she juggles family life, harvests and the occasional miracle vintage.To...
2025-12-111h 42
Check OnGuillaume Zika - Organising the Culinary MindGuillaume 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 notoriously hate doing costings, how tech can truly serve the kitchen, and what it takes to build an app that feels effortless — even when it’s anything but.
2025-11-201h 26
Check OnJames Sharp - Hash Browns, High Pressure & Finding Your FlavourThis 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 with personality, the grind behind street-food success, and why comfort food can still carry a Michelin-level mindset.
2025-11-131h 31
Check OnHamish Evans - Cultivating the Middle Ground and regenerative farmingUsually 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 chat hot topics like 'what does it mean to be certified organic?' and 'is all organic produce equal?'Hamish is extremley passionate ab...
2025-11-061h 39
Check OnJames Cochran - Legal battles, comebacks, and kitchen gritOn 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 did for the opening of his restaurant 12:51.We also chat a little bit about bullying culture, and what his early experiences were like in commercial k...
2025-10-301h 20
Check OnUncorked Secrets : Beatrice Bessi's bold journey in the wine industry.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, and talk with me about her experience and expertise about wine. She also debunks sommelier myths and offers tips to elevate your next meal. Please welcome, Beatrice Bessi!
2025-10-231h 37
Check OnBen Tish - The secrets of the kitchen. Produce over everything, and how to write and publish a cook bookBen 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 the inside scoop on the British power house that is Ben Tish!
2025-10-161h 23
Check OnBristols BBQ Boss: Big Naths smokey secretsCheck 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 winning reality (and the trials and learning it took to get there!)Nath talks about his BBQ Skool and his plans for the future, with all things smoke and BBQ.
2025-10-091h 13
Check On#13 Hywel Griffith - The limit of keeping it local and the evolution of fine diningToday 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 about the change of attitude in the kitchen, and his approach to being on the Great British Menu. Please enjoy, Hywel Gr...
2024-12-191h 14
Check On12# Astrid Roussel (Astridspetitecuisine) - Fighting imposter syndrome after changing careersOn 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 mentors, and has competed in the London Croisant competition. She shares with us how inflation has hit her, like everyone else, the balance between cooking wh...
2024-12-051h 30
Check On11# Tom Shepherd - Is gaining a Michelin star freeing or limiting?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 of leader he is for his team now.Please enjoy, Tom Shepherd
2024-11-281h 29
Check On#10 Charlie Jeffreys - Behind the scene of fine diningOn 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 was like being on MasterChef the professionals and getting to the final cook. Charlie also eludes to his fut...
2024-11-211h 04
Check On#9 Eddie Shepherd - Botanical cooking and reimagining fine diningWe 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 cooking, how he started his youtube channel, and what is it like being a one man band cooking his intricute tasting menu for his guests in his...
2024-11-141h 37
Check On#8 JackAllen (Jackeatseverything) -Are Instagram foodies the new Food Critics?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 what seperats him from a food critic. Please enjoy, Jack Allen!
2024-11-071h 12
Check On#7 Hylton Espey - Is Tripadvisor a chefs worst nightmare?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 passion for foraging, the experience of getting the green star, and his views on Tripadvisor, how it affects not just the restaurant, but the humans who work behind the s...
2024-10-311h 35
Check On#6 Tommy Thorn - Kitchen, family and maintaining creativity.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 Enjoy, Tommy Thorn!
2024-10-241h 19
Check On#5 Graham Campbell - F***ing believe in yourself!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 running multiple restaurants and then opening his bistro. Grahams journey is one of trials and triumph. Please enjoy, Graham Campbell.
2024-10-171h 57
Check On#4 Jack Wing - Is a piece of mackerel worth the cost of a life?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 delivery to your restaurant doorstep. We also touch on the lobster hatchery and what they're doing to ensure the reproduction of lobsters. Please enjoy, Jack Wing.
2024-10-101h 17
Check On#3 Dan Lee - When street food takes the MasterChef trophyDan 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. Please enjoy, Dan Lee.
2024-10-031h 28
Check On#2 Mark Best - From Sydney to NetflixMark 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 restaurant in Sydney, Marque, which he had for 17 years, and had the accolade of 3 hats (Australia's version of stars) Mark also talks to us about h...
2024-09-2654 min
Check On#1 Charlie Walters - Plant based diet and MasterChef finalist"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 delves into the experience of opening his first restaurant, the thrill of having his name over the door, what it's like working with his wife, and what it means to be a C...
2024-09-181h 26