Humans of Hospitality is a weekly podcast, showcasing stories and insights from the world of hospitality – the human beings rather than the big brands behind our food and drink. You’ll hear from the producers of ingredients and the people who combine those ingredients to bring you new dishes and drinks… and the owners of the bars, cafés and restaurants who create memorable settings, so you recall your mouth-watering meals years later. They are the people who bring vibrancy to their corner of hospitality and, who, as a group, make all our lives richer and more interesting.
Each week brings a new inspiring story. We are exploring hospitality in its broadest sense. Farming, politics, culture, cooking, nutrition, welfare, family, business, love and more. Wether you’re a famous figure or total unknown, if you love hospitality and have something important to say, chances are we’ll end up having a conversation. We want to explore the fair production of food, protecting the planet and humanity, whilst tasting awesome. It’s going to be quite the adventurous conversation.
If you want a world of formulaic and dull corporate sameness this is not the podcast for you. If you’d like to learn about amazing human beings who dedicate their lives to making the world of food, drink and hospitality more diverse for our daily enjoyment, please listen.
In showcasing these stories, founder and presenter Mark Cribb, wants to tip the balance back in favour of independent businesses: “Where we spend our money genuinely makes a difference to the kind of world we live in. So let’s at least make our world interesting.”
Dan Rose-Bristow - The Torridon Resort
Set in 58 acres of parkland at the end of a magnificent sea loch, The Torridon has one of the most spectacular and idyllic locations in the country.
What Dan and the team have created in the Torridon is awesome. So remote with the challenges of staffing and weather and access, yet they have an incredible reputation. As treasurer of the Master Innholders, Chairman of Pride of Britain Hotels and Director of Luxury Scotland Consortium Dan’s also got a pretty broad perspective for all in hospitality.
Zoe Wangler - Setting up small ecological farming business
Zoe is from the 'ecological land cooperative' (ELC) - a charity trying to solve some of the problems of excessively large farms, often mono-culture dominated and using too many chemicals having a very detrimental impact on the land and great ecosystem.
I speak to many people being inspired to enter the world of hospitality, not only to sell better quality more ethical food to the consumer, but also interested in how to grow this food and actually produce it in the first place. This charity can help.
Rocco Bova - GM Chablé Yucatán - Mexico
Rocco Bova is living quite the hospitality adventure. Running a health resort in Mexico. Sometimes a reputation for drug cartels, kidnapping and more recently a catastrophic impact of COVID-19. But Rocco loves Mexico, and he’s lived in enough countries to be able to make an objective decision.
Demonstrating just what an exciting and varied career hospitality can provide he’s worked in all the corners of the globe, really getting to know local cultures.
Nicholas Dickinson - Congham Hall Hotel
Nicholas without a doubt is a bona fide 'human of hospitality'. It’s been his life’s work. From cutting his teeth at the Chewton Glen to becoming the MD at Le Manoir. And having learnt from some of the most inspirational leaders in our sector it was time to go it alone when Nicholas co-founded Luxury Family Hotels.
Now Nicholas has found his happy place back on the coal face of hospitality with just one beautiful country house ‘Congham Hall’.
David Begg - Founder Real Kombucha
I’m talking about Kombucha. But not just any Kombucha, but the sort that is now sitting on the menus of many of the finest Michelin starred restaurants proudly sitting along side Prosecco and champagne as an alcohol free alternative. If you ferment some of the finest tea leaves, picked young in some of the worlds best tea gardens, with some Mother cultures, a little bit of magic and a whole heap of David’s obsession, you can create something beautiful and complex and light and delicious.
Ollie Hutson - Head Kitchen Gardener - The Pig Hotels
You’re going to learn just how much work goes into creating a kitchen garden for a hotel or restaurant. The balance between productive space and a show garden space. How to ensure those spaces always look great, but are genuinely used for a seed to plate menu.
We also touch on Ollie’s childhood and the pros and cons of living in an entrepreneurial house and his first hand witnessing of Hotel Du Vin being built around family life.