Stella’s Scoop

Stella Gent
  • 5.0 (2)
  • Personal Journals
  • Updated weekly

Hi, I’m Stella, and this is Scoop. Through conversations with leaders, learners and mentors, I explore hospitality and all its wonderful offshoots. Conversations span from the restaurant floor to the kitchen, from operations and sales to sommeliers, food and beverage start-ups, festivals and the non-alcoholic space. I love this industry. The people, the pace, the chaos, the grit, the creativity. Scoop is my love letter to hospitality - to the fare, the friendships, and the magic that brings us all together. Your loving server, Stella

  1. 3 days ago

    Abhi Malde and Frank Yeung, 6 of 1 Hospitality Group

    Hey folks, welcome back to Stella’s Scoop. In our current climate, luck and relentlessness are two main traits you need to grow a business - you have to be lucky enough to love what you do so much that you can be courageous, take risks, work overtime to get tasks done, and be adaptable in moments of hardship. Abhi and Frank are the founders of 6 of 1 hospitality group - a group with some great establishments like Master Bao, Wonton Charlie’s and the newest site Cafe Kowloon. Join me whilst these two founders take me through their journey of discovery from being introduced, to opening their first site and tackling parenthood alongside running a hospitality business.  I’m Stella, and I’m gonna take you out for dinner.  Mentions: 6 0f 1 Hospitality GroupCafe Kowloon, London FieldsMaster Bao, WestfieldMr Bao, PeckhamDaddy Bao, Tooting Good Measure, TootingWonton Charlie’s, London FieldsMiga, HackneyBrat, ShoreditchBig JJ Seafood Hotpot, Hong KongImpala, Soho Palomar, SohoPublic House GroupThe Barbary, Covent GardenTollington’s, Finsbury Park Find me! Follow the podcast on Spotify and Apple Podcasts, and me on Instagram ⁠⁠⁠⁠⁠@stellagent⁠⁠⁠⁠⁠ for the latest updates.  What do I use to make this podcast? Recording Equipment: Zoom H5 ZDM

    49 min

  2. 27 May

    Yvonne Yeoh, Neal's Yard Dairy

    Hey folks, welcome back to the Scoop podcast.  Living in London, I am spoiled for choice by delicious, great quality and easily accessible produce. From Tamworth pork chops, to wild, line-caught fish from Steve Hatt’s fishmongers, to fresh seasonal fruit and veg at local grocers, and milk and cheese from family-run dairies.  Today, I am speaking with Yvonne Yeoh, the Sales Director at Neal's Yard Dairy - one of the key individuals who makes high-quality cheese and dairy products accessible and respected. From a long career in finance to becoming a commis chef at 36, she has worked her way through kitchens, pastry, bakeries, and now specialises in cheese - Yvonne.  Many of the restaurants I have worked at have featured cheese from Neal’s Yard. Having tasted a fair few, I have become a huge fan - my personal favourite is Elrick Log from Lanark in Scotland. Now I go behind the scenes to really understand how their business functions.  Mentions: Neal's Yard DairyPierre KoffmanSollip, Southwark Find me! Follow the podcast on Spotify and Apple Podcasts, and me on Instagram ⁠⁠⁠⁠@stellagent⁠⁠⁠⁠ for the latest updates.  What do I use to make this podcast? Recording Equipment: Zoom H5 ZDM

    1hr 2min

  3. 19 Apr

    Kirk Haworth, Plates

    Hey folks, welcome back to the Scoop podcast. Today, I am speaking with Kirk Haworth, the head chef and co-owner of Plates. This is the only Michelin-starred, fully plant-based restaurant in the UK. This idea arose from Kirk’s personal struggle with health; he began battling Lyme disease in his mid to late 20s after working in kitchens from the age of 12. The illness turned his life upside down, and he had to take time out of the kitchen, change his own diet and in turn revolutionise his culinary style.  With training from restaurants like The French Laundry, Restaurant Sat Bains and The Square, his radical new repertoire hasn’t just brought plant-based eating into the mainstream — it’s captured the culinary zeitgeist and earned Plates its first Michelin star. I’m Stella, and I’m gonna take you out for dinner.  Mentions: ⁠Kirk Haworth⁠⁠Plates, Shoreditch⁠⁠Restaurant Sat Bains, Nottingham⁠⁠The French Laundry, Napa Valley⁠⁠The Square⁠ (permanently closed)⁠Lee Westcott⁠ Find me! Follow the podcast on Spotify and Apple Podcasts, and me on Instagram ⁠⁠⁠⁠@stellagent⁠⁠⁠⁠ for the latest updates.  What do I use to make this podcast? Recording Equipment: Zoom H5 ZDM

    48 min

  4. 19 Apr

    Kirk Haworth, Plates

    Hey folks, welcome back to the Scoop podcast. Today, I am speaking with Kirk Haworth, the head chef and co-owner of Plates. This is the only Michelin-starred, fully plant-based restaurant in the UK. This idea arose from Kirk’s personal struggle with health; he began battling Lyme disease in his mid to late 20s after working in kitchens from the age of 12. The illness turned his life upside down, and he had to take time out of the kitchen, change his own diet and in turn revolutionise his culinary style.  With training from restaurants like The French Laundry, Restaurant Sat Bains and The Square, his radical new repertoire hasn’t just brought plant-based eating into the mainstream — it’s captured the culinary zeitgeist and earned Plates its first Michelin star. I’m Stella, and I’m gonna take you out for dinner.  Mentions: Kirk HaworthPlates, ShoreditchRestaurant Sat Bains, NottinghamThe French Laundry, Napa ValleyThe Square (permanently closed)Lee Westcott Find me! Follow the podcast on Spotify and Apple Podcasts, and me on Instagram ⁠⁠⁠@stellagent⁠⁠⁠ for the latest updates.  What do I use to make this podcast? Recording Equipment: Zoom H5 ZDM

    48 min

  5. 29 Mar

    Nick Tannett, Moi

    Hey folks, welcome back to the Scoop podcast. I think a lot of us worry about decision-making, choosing the “right” thing and fulfilling other people’s expectations. Hopefully I’m not just projecting when I say that… but talking to Nick Tannett, the head chef of Moi in Soho, I recognised that mutual feeling. Nick became a chef at the age of 25. Previously, he had worked at the foreign office after studying languages at university. Since 25, he made the switch, and he has gone from strength to strength working in some of the most interesting kitchens in London - Planque, Kitchen Table and Endo at the Rotunda. He has now taken the reins for the opening of Moi, a Japanese-inspired restaurant on Wardour Street. Let this conversation prove that you’re never behind and that the kitchen's creativity and communal nature are powerful.  I’m Stella, and I’m gonna take you out for dinner. Mentions: Moi, Soho MAD Restaurant Group ALTA, Soho Endo, Shepherd’s Bush (temporarily closed) Evernight, Nine Elms (temporarily closed) Nuno Mendes Allegra, Stratford (permanently closed) Patrick Powell Sager and Wild, Hackney Sebastian Myers Planque, Haggerston Kitchen Table, Fitzrovia The Laughing Heart, Hackney (permanently closed) Tom Anglesea The French House, Soho Speedboat Bar, Soho Berenjak, Soho Dorian, Notting Hill Kiln, Soho Ynyshir, Wales Gareth Ward Ikoyi, Strand Jeremy Chan Darjeeling Express, Soho Kingly Court, Carnaby Street Wildflowers, Belgravia Aaron Clark Potter  Perilla, Stoke Newington Morchella, Exmouth Market Ben Marks  Charlie Crote Brasserie Constance, Fulham Find me! Follow the podcast on Spotify and Apple Podcasts, and me on Instagram ⁠⁠⁠@stellagent⁠⁠⁠ for the latest updates.  What do I use to make this podcast? Recording Equipment: Zoom H5 ZDM

    48 min

  6. 24 Feb

    Ben Mackinnon, E5 Bakehouse

    Hey folks, today I’m joined by Ben Mackinnon, founder of E5 Bakehouse. What began in a railway arch in Hackney, with neighbours knocking on the door to get involved, has grown into a bakery rooted in community and craft, now with sites in Hackney, Poplar and the new V&A East Storehouse. We spoke about ancient grains, sourdough, and the myth that bread is “bad for you”. As someone who grew up believing that, this conversation shifted my perspective. Like anything we consume, the nutritional value comes down to care, sourcing, fermentation, and process. I’m Stella, and I’m going to take you out for tea and toast. GIVEAWAY This episode is presented in collaboration with Pump Street Chocolate, who have worked closely with E5 over the years. To celebrate the episode, we’re giving away: • A professional bag of chocolate pastilles, ideal for home bakers and chefs • A dark chocolate gift box To enter, like this Instagram post and comment to enter. The winner will be announced on 17 March 2026. Mentions: - Ben Mackinnon, founder of E5 Bakehouse - E5 Bakehouse, Hackney - V&A East Storehouse - Pump Street Chocolate - Landsorten, The European Grain Festival Find me! Follow the podcast on Spotify and Apple Podcasts, and me on Instagram ⁠⁠@stellagent⁠⁠ for the latest updates.  What do I use to make this podcast? Recording Equipment: Zoom H5 ZDM

    42 min

  7. 4 Feb

    Milly Kenny-Ryder, Thoroughly Modern Milly

    I sit down with food & drink photographer and social media consultant Milly Kenny-Ryder to talk art, hospitality, branding, and building identity in the F&B world. I’m Stella, and I’m gonna take you out for dinner.  Find me! Follow the podcast on Spotify and Apple Podcasts, and me on Instagram ⁠⁠@stellagent⁠⁠ for the latest updates.  Mentions: - Thoroughly Modern Milly Blog - Thoroughly Modern Milly Instagram - Britain’s Best Bakeries - Weekend Journals - Hoxton Mini Press - Moi, Soho - Alta, Soho - Zoilo, Marylebone - Florencio, Marylebone - Lannan Bakery, Edinburgh  - Mabel the Bakery, Norfolk - Leola Bakery, Stroud - Olive Magazine - Substack What do I use to make this podcast? Recording Equipment: Zoom H5 ZDM

    54 min

  8. 12 Jan

    Gareth Ward, Ynyshir

    Hey folks, welcome back to the Scoop podcast. January is a funny time. We all make resolutions - quiet promises to ourselves to do things differently. Sometimes we don’t tell anyone. Maybe we’re scared we’ll fail, or worried about sticking our heads above the parapet. We wonder if anyone will want to come along with our slightly mad ideas. There’s something powerful in trusting your instincts - taking everything you’ve learned, maintaining those skills, and adapting them in pursuit of something that feels entirely your own. Today’s guest is a prime example of that kind of radical thinking in fine-dining hospitality. Someone who has reimagined what a tasting menu can be - an experience that ends in pyjamas, dancing in the kitchen, and a final drink in hand. After breakfast, I sat down with Gareth Ward, co-owner and head chef of Ynyshir - a two-Michelin-starred restaurant redefining what a restaurant can be. This is a conversation about risk and obsession, family tradition and resilience - about craftsmanship, restraint, and time. I’m Stella, and I’m gonna take you out for dinner. Mentions: - Gareth Ward, Ynyshir - Ynyshir, Wales - Hambleton Hall, Rutland - Jordnær, Denmark - Restaurant Sat Bains, Nottingham - Sat Bains - Roux Scholarship - Will Holland

    47 min
See All (43)

Ratings & Reviews

5
out of 5
2 Ratings

About

Hi, I’m Stella, and this is Scoop. Through conversations with leaders, learners and mentors, I explore hospitality and all its wonderful offshoots. Conversations span from the restaurant floor to the kitchen, from operations and sales to sommeliers, food and beverage start-ups, festivals and the non-alcoholic space. I love this industry. The people, the pace, the chaos, the grit, the creativity. Scoop is my love letter to hospitality - to the fare, the friendships, and the magic that brings us all together. Your loving server, Stella

Information

  • Creator
    Stella Gent
  • Years Active
    2024 - 2026
  • Episodes
    43
  • Rating
    Explicit
  • Copyright
    © Stella Gent
  • Show Website
    Stella’s Scoop

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