60 episodios

Beth and Kat are two lovers of all things food who bring you weekly insights into the adventures of fellow epicureans and their businesses. Focusing on the journey and not the destination, they will explore what gets their guests out of bed in the morning and what life looks like when you’re starting from scratch in this competitive sector.

The What's Cooking Podcast Elizabeth Kerr and Kat Wood

    • Gastronomía

Beth and Kat are two lovers of all things food who bring you weekly insights into the adventures of fellow epicureans and their businesses. Focusing on the journey and not the destination, they will explore what gets their guests out of bed in the morning and what life looks like when you’re starting from scratch in this competitive sector.

    Episode 60: Eccie & Gini | Karma Cans & Karma Kitchen

    Episode 60: Eccie & Gini | Karma Cans & Karma Kitchen

    Creating connections through food, thriving on pressure and drawing on personal experiences to start a new business, with co-founders of Karma Cans and Karma Kitchen, Eccie and Gini. 



    For our final episode of the season we sat down with Eccie and Gini, founders of catering company Karma Cans and Karma Kitchen – a community of co-working kitchens and offices to support food and drink businesses. We hear how Karma Cans began and how they have shared their ethos of creating connections through food in delivering delicious healthy lunches to offices around London. We discuss the importance of a good culture and how Eccie and Gini have built their company around the team's shared obsession with food! It’s amazing to hear how the sisters built this business organically and that they still work with their first ever client. Karma Kitchen grew from Eccie and Gini’s personal experiences with the difficulty of finding suitable, affordable kitchen space as a new food business. They now provide co-working kitchens for food and drink businesses at any stage, allowing them to grow and adapt. Through their growing portfolio, they provide collaborative spaces which offer a support system for other businesses – something that is so necessary as the industry shifts to accommodate delivery-only demands and increasing consumer expectations. Other topics we touch on include raising funds, creating separate roles as founders and drawing on that organic growth experience while expanding the new business. 



    Find Karma Cans on Instagram @karmacans and on www.karmacans.co.uk / Karma Kitchen on Instagram at @karmakitchenlondon and on www.karmakitchen.co. 



    Find us on Instagram @whatscookingpodcast, Twitter @whatscookingpod or via email thewhatscookingpodcast@gmail.com. 

    • 52 min
    Episode 59: Paul | Paul A Young

    Episode 59: Paul | Paul A Young

    Thinking big, the flexibility of manufacturing chocolate in-house and some very good advice for small businesses with Paul, master chocolatier and founder of fine chocolate producers, Paul A Young.

    We spoke to Paul, founder of Paul A Young, to talk about how he got started in the world of chocolate. Via catering college, pastry cheffing for Marco Pierre White and eventually realising where his passion lay, Paul opened his first shop in 2006 to offer his customers a new kind of chocolate experience. Manufacturing in-house gives Paul the flexibility and creative freedom to offer something different - working closely with his team, Paul’s approach to developing his collections is a real artistic process through which he has been able to give his customers exciting and innovative flavour combinations. We also hear about what it's like to open up a shop in the City of London during the financial crisis, the different varieties of chocolate they use in the shop and why, and thinking big even when you’re a small business. Paul draws on his wealth of experience to give us has some really valuable advice for any small business owner. 

    Visit Paul at his shops in Camden Passage and on Wardour Street to find out for yourself what’s so special about his work! Explore their beautiful range via Instagram too @paul_a_young

    Find us on Instagram @whatscookingpodcast, on Twitter @whatscookingpod or drop us an email on thewhatscookingpodcast@gmail.com

    • 1h 19 min
    Episode 58: Alex & Joey | allplants

    Episode 58: Alex & Joey | allplants

    Rebranding plant based living, creating a chef led culture & focusing on sustainability - with Alex and Joey from allplants. 



    We chatted to Alex, chief strategy officer and co-founder of allplants, along with allplants Senior Development Chef, Joey. Alex took us through the story of how he and his brother JP started allplants – creating delicious and nutritionally balanced meals delivered frozen to your door with the view to benefit both people and planet. We hear why and how it all began, from serving food cooked from frozen at their first supper clubs to now working with a team of 80, making everything in-house to ensure their chef led culture continues as they grow. Joey talks us through the recipe development process and the various stages of testing that each menu item goes through – not just within the company but through close connections with customers who provide valuable feedback. As a B Corp, sustainability is very important to the team and we hear the different ways in which allplants ensure their packaging, ingredients and delivery processes conform.  This is a company with an inclusive approach to plant based living and the connection between people and food is evident in everything they do. 



    Find allplants on Instagram @allplants and order via their website www.allplants.com.



    Find us on Instagram @whatscookingpodcast, on Twitter @whatscookingpod or drop us an email on thewhatscookingpodcast@gmail.com. 

    • 51 min
    Episode 57: Tom | Tom Hunt

    Episode 57: Tom | Tom Hunt

    Root to Fruit eating, redefining what we see as food waste and championing sustainability in every area - with food writer, chef and campaigner, Tom Hunt.



    For this episode, we chatted to Tom Hunt. Tom is a food writer, chef, sustainability campaigner and founder of Poco Tapas Bar - who have just become the first restaurant to be inducted into the Food Made Good Awards ‘Hall of Fame’, for their ongoing sustainability efforts. We hear what it takes to create (and maintain) a restaurant with sustainability at its heart, from analysing plate waste to treating their staff well. We also discuss Tom’s manifesto of 'Root to Fruit’ eating; where this holistic approach began for him and how he continues to explore it for himself and educate others. Tom also talks about the Forgotten Feast, his social enterprise which began with feeding 200 guests on a London bridge using only food that would otherwise have been wasted. It’s through this celebratory way of working that Tom continues to spread his message, ultimately encouraging people to “cook with love, confidence and creativity” - we strongly recommend looking out for his new book, Eating for Pleasure, People & Planet, released in March 2020, to learn more.



    Find Tom on Instagram @cheftomhunt, via his website www.tomsfeast.com or check out Poco in Bristol on 45 Jamaica Street, BS2 8JP. 



    Find us on Instagram @whatscookingpodcast, on Twitter @whatscookingpod or email thewhatscookingpodcast@gmail.com. 

     

    • 52 min
    Episode 56: Dee | Fortitude Bakehouse

    Episode 56: Dee | Fortitude Bakehouse

    Working from an organic perspective, building quality relationships and developing a strong intuition for baking and business with Dee, co-founder of Fortitude Bakehouse.

    Fortitude Bakehouse is a craft bakery that specialises in sourdough. Fortitude is Dee’s most recent project and with her she has brought a wealth of experience from running many businesses within the industry including Europe’s first ever wholesale organic patisserie.

    We chat about working from an organic perspective - everything from the provenance of the ingredients to the relationships built with stockists and staff members is led by this way of thinking and being. It’s deeply ingrained within Dee’s upbringing and background and it’s fascinating to hear how Dee is leading with this approach.

    Fortitude Bakehouse create beautiful sourdough cakes and we discuss all the different challenges that comes with baking in this way. Adding the live element of a sourdough culture brings with it many quirks, it is interesting to hear how many variables this creates and the techniques they’ve developed to work with this. Due to the natural fluctuations seasonally and from batch to batch, Dee and her team rely on instinct and intuition and we discuss how this is cultivated from Dee and between team members.

    Dee shares valuable advice about running a business throughout the episode and we also touch on the realities of working with family, a close friend or a partner, with some practical help on how you can make it work.

    Visit Fortitude Bakehouse - 35 Colonnade, Bloomsbury, WC1N 1JA or find them on fortitudebakehouse.com and @FortitudeBakehouse on Instagram

    You can drop us an email to thewhatscookingpodcast@gmail.com, find us on Instagram at @whatscookingpodcast and on Twitter at @whatscookingpod

    • 1h 6 min
    Episode 55: Annabel | Nc’nean

    Episode 55: Annabel | Nc’nean

    We sat down with Annabel Thomas, founder of Scotland’s leading 100% organic and sustainable whisky distillery, Nc’nean. Inspired by the location of their family home on the west coast of Scotland, Annabel decided to embark upon creating whisky in a different way – uninhibited by tradition and with full focus on doing things sustainably, aiming to reduce the carbon footprint of their production process at every stage. 

    Nc’nean apply a creative approach to the way they distill whisky, doing things differently with the hope of getting people thinking about Scotch in a more approachable way. We also discuss the Botanical Spirit which is available to buy now, before their first whisky release in 2020. Created from unaged whisky - redistilled with mostly local herbs and fruits which are foraged by the team - this new type of product is a perfect demonstration of the passion, creativity and innovation that runs through this amazing business.  

    Find Nc’nean on instagram @ncnean and via their website www.ncnean.com.  

    Find us on Instagram @whatscookingpodcast, on Twitter @whatscookingpod or drop us an email thewhatscookingpodcast@gmail.com. We hope you’re enjoying the series so far, please don’t forget to subscribe and leave us a review or star rating. 

    • 41 min

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