Épisodes

  • Fork's Sake Podcast: Tom Shepherd, Restaurant Upstairs - Ep 20

    Fork's Sake Podcast: Tom Shepherd, Restaurant Upstairs - Ep 20
    Jul 18 2025

    Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out. Today, Sushi Stu catches up with Tom Shepherd from Restaurant Upstairs to discuss true British Cooking, building a family legacy, and Instagram Influencers.

    Voir plus Voir moins
    1 h et 38 min
  • Fork's Sake Podcast: Josh Eggleton, Pony Chew Valley - Ep 19

    Fork's Sake Podcast: Josh Eggleton, Pony Chew Valley - Ep 19
    Jun 6 2025

    Sushi Stu heads down south to Bristol to meet with Josh Eggleton, head chef and founder of Pony Chew Valley. They pour a few pints and discuss the importance of supporting local, Josh's plans for the future, and how many businesses one man can have.

    Voir plus Voir moins
    53 min
  • Fork's Sake Podcast: Adam Smith, Woven, Ascot - Ep 18

    Fork's Sake Podcast: Adam Smith, Woven, Ascot - Ep 18
    Jul 9 2024
    Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out. Today, Sushi Stu catches up with Adam Smith from Woven to discuss the UK food scene, blending a la carte and tasting menus and knowing when to push new experience vs when to provide nostalgia. Follow us on Instagram @forkpod for more!
    Voir plus Voir moins
    47 min
  • Fork's Sake Podcast: Amir Gehl, Difference Coffee - Ep16

    Fork's Sake Podcast: Amir Gehl, Difference Coffee - Ep16
    Jun 18 2024
    Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out. Today, Sushi Stu catches up with Amir Gehl from Difference Coffee to talk all things coffee, from starting out to creating the perfect blend. Follow us on Instagram @forkpod for more!
    Voir plus Voir moins
    2 h et 3 min
  • Fork's Sake Podcast: Rory Eaton, Ynyshir, Wales - Ep15

    Fork's Sake Podcast: Rory Eaton, Ynyshir, Wales - Ep15
    Jun 4 2024
    Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out. Today, Sushi Stu catches up with Rory Eaton to talk working at Ynyshir, relating to the customer, and of course sake! Shop our collection of sake here https://www.sushisushi.co.uk/collections/sake and whilst you're there, why not check out liquers and beers too! https://www.sushisushi.co.uk/collections/fruit-sake Follow us on Instagram @forkpod for more!
    Voir plus Voir moins
    1 h et 58 min
  • Forks Sake Podcast: Ollie Bridgwater, SOURCE @ Gilpin Hotel - Ep 14

    Forks Sake Podcast: Ollie Bridgwater, SOURCE @ Gilpin Hotel - Ep 14
    May 21 2024
    Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out. Today, Sushi Stu catches up with Ollie Bridgwater to find out more about his inspiration, guest experience and his plans for the future. Follow us on Instagram @forkpod for more!
    Voir plus Voir moins
    55 min
  • Gareth Ward, Ynyshir, Wales - Ep13

    Gareth Ward, Ynyshir, Wales - Ep13
    Mar 31 2024
    Gareth Ward and Sushi Stu chat it out about what brought him to the helm of the UK's number one restaurant and why it's become a Mecca for chefs.
    Voir plus Voir moins
    1 h
  • Tom Brown, Pearly Queen, London - Ep12

    Tom Brown, Pearly Queen, London - Ep12
    Mar 18 2024
    Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out. Today, I have the pleasure of talking to Tom Brown, the creative force behind Cornerstone and the newly opened Pearly Queen in Shoreditch, who has been making waves with his innovative approach to seafood. Today's chat is all about the real deal behind our passions: from Stu's journey in sourcing exceptional ingredients for chefs across the country to how Tom crafts his menus around these top-quality finds. We'll be discussing the nuts and bolts of financial management, the drive to push beyond traditional dining experiences to something more relatable and engaging for our guests, and how our unique paths have led us to where we are in the competitive culinary landscape. We're also diving into current trends that are reshaping the food industry, the invaluable role of mentorship, and the challenge of juggling innovation with sustainability in our efforts to
    Voir plus Voir moins
    1 h et 7 min