Simply Hospitality

Ruth Baker and Lucy Branson
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Welcome to Simply Hospitality. Featuring Lucy, a restaurant owner and HR professional passionate about helping the hospitality industry thrive, and Ruth an Environmental Health Officer and the owner of Simply Safer, where she specialises in food safety and health & safety. Together, Lucy and Ruth are here to dive into the hot topics that matter most in the hospitality sector, offering top tips and insights for restaurant owners, managers, head chefs and their teams, they've got it covered from both sides of the pass!

  1. 5D AGO

    #78:From Soil to Plate W/Chris Huskins

    In this episode of Simply Hospitality, we visit Hampshire Market Garden to speak with Chris about regenerative farming, soil health and the future of how we grow food. Chris shares how a passion for growing vegetables turned into a mission to demonstrate how healthy soil can address some of the biggest challenges facing our food system today.  What We Cover: The story behind Hampshire Market Garden and how Chris went from growing vegetables in a back garden to supplying chefs, restaurants and a weekly veg box scheme across Hampshire. Why soil health is at the heart of food security, climate resilience and nutrient-rich food production. How regenerative and organic growing methods can improve soil biodiversity while reducing reliance on chemical fertilisers and pesticides. The connection between farming, community and local food systems, and why rebuilding those relationships matters. Practical advice for chefs interested in sourcing locally grown produce and the benefits of working directly with small-scale growers. Simple ways hospitality businesses can start growing their own herbs, vegetables or edible plants. Tune in for an insightful conversation about soil, sustainability and how reconnecting with the land could help shape a healthier future for hospitality and food. Enjoy and follow us on social media if you like what you hear! Instagram: @simply_hospitality_the_podcast. These are all bios for Simply Hospitality podcast.

    39 min

  2. FEB 20

    #77:Food Fraud with Chris Elliot OBE

    In this episode of Simply Hospitality, we sit down with Professor Chris Elliott OBE, one of the UK’s leading authorities on food integrity and whose independent review reshaped national food safety policy following the horsemeat scandal. Chris shares his decades of expertise investigating global food crime and explains why food fraud remains one of the most significant threats to the food industry today. What We Cover: Chris’s career-long mission to uncover and prevent food fraud, and how high-profile incidents brought this issue into the public eye. How food fraud works in practice: the weak points in the supply chain, the products most at risk, and the evolving tactics used by criminal networks. The real cost to businesses — from economic damage to reputational risk — and why prevention must sit at the heart of every hospitality and food operation. Practical guidance for operators on staying vigilant, understanding traceability requirements and building safer supply chains. An introduction to the Food Industry Intelligence Network (FIIN), a UK-wide initiative that helps businesses protect themselves by sharing industry intelligence on emerging fraud threats and compromised products. Why collaboration between suppliers, operators and regulators is the only meaningful path to a safer, more transparent food system. This is an essential listen for any hospitality professional who buys, handles or serves food — offering practical insight into how to safeguard your business, your customers and your reputation.

    36 min

  3. FEB 6

    #76:The Source Trade Show : Interviews and Insights

    In this episode of Simply Hospitality, we bring you highlights and insights from The Source Trade Show, the South West’s premier food, drink and hospitality event held at Westpoint, Exeter on 3 – 4 February 2026. We spoke with a range of exhibitors and industry suppliers to explore what makes this trade show so essential for operators, buyers and producers alike.  What We Cover: Conversations with exhibitors about why they choose to attend and what products, services and innovations they are showcasing.  How trade shows like Source help hospitality businesses source new products, discover artisan brands and build relationships face to face.  Tips from exhibitors on making the most of a trade show visit. Spotting opportunities for your business. Reflections on the value of live events for hospitality growth, networking and staying ahead of industry trends. Tune in to hear first-hand stories from the show floor, honest perspectives on the challenges and opportunities in hospitality sourcing, and practical ideas you can use in your own business. If you found this episode helpful, don’t forget to follow us on Linked In and Instagram: Insta: @simply_hospitality_the_podcast Linked In: linkedin.com/company/simply-hospitality.

    48 min

  4. JAN 30

    #75: The Source Road Show with Mike Anderson.

    In this episode of Simply Hospitality, we speak to Mike Anderson about the Source Trade Show in Exeter and the brand new Source Roadshow launching in Somerset. Mike shares what visitors can expect, why in-person trade shows remain so valuable, and how exhibitors and buyers alike can get the most out of attending. What We Cover: The history of the Source Trade Show and its role in bringing together producers, suppliers and hospitality buyers from across the South West. Why face-to-face events still matter in a digital world and how they help operators cut through the noise. What makes the show unique: 200 exhibitors, artisan producers, service providers and opportunities to taste, trial and test new products. The launch of the Source Roadshow at the Bath & West Showground and what it offers to Somerset’s food and drink businesses. Practical advice on visiting a trade show: how to plan your visit, how to network naturally, and why it’s worth going with an open mind rather than a hard sales agenda. How one good connection or new supplier can make an entire visit worthwhile. Join us as we explore what these shows offer the hospitality community, why they have become essential fixtures in the calendar, and how you can make the most of them when you attend. Enjoy and follow us on social media if you like what you hear! Instagram: @simply_hospitality_the_podcast

    17 min

  5. JAN 30

    #74: Hospitality Right Now

    In the first episode of Season 3, Ruth and Lucy return to reflect on how the hospitality landscape has shifted since the last season and what operators need to focus on now. This candid conversation explores the challenges facing the sector, the resilience teams continue to show, and the realities businesses are navigating behind the scenes. What We Cover: -The current mood in hospitality: resilience, vulnerability and a dose of realism. -How customer expectations have changed. Traceability, value for money and the demand for ethical sourcing. -The increasing pressure on teams: communication breakdowns, stress and the impact on service. -Why operators feel they must train their staff, yet struggle to find the time and why this becomes a false economy. -What no longer works in 2026: long hours, outdated expectations and ignoring employee wellbeing. -A preview of Season 3, including conversations on food fraud, sustainable menu design, new dining concepts, industry trends and the fight against no-shows. -Join us as we kick off a new season with honest reflections, practical insights and a look ahead at the topics shaping hospitality today. Enjoy and follow us on social media if you like what you hear! Instagram: @simply_hospitality_the_podcast.

    15 min

  6. 07/02/2025

    #73: How to make a PROFIT

    How to make a PROFIT Make your menu work for you. Key points covered: What percentage should you be spending on food and labour to ensure your dishes are turning a profit.Menu design psychology – where to position you highest profit items to encourage your customers to order them over anything else.Upsell, upsell, upsell! Training your team to see the upsell opportunities with every order.If you found this episode helpful, don’t forget to follow us on Linked In and Instagram: Insta: @simply_hospitality_the_podcast Linked In: linkedin.com/company/simply-hospitality

    19 min

  7. 06/11/2025

    #72: Anticipation Creates Luxuriation

    In this episode we unpack the powerful idea that anticipating your guests’ needs is the ultimate luxury. Great hospitality isn’t reactive — it’s proactive. From noticing empty glasses to preparing for dietary needs before they're raised, anticipation transforms service into something exceptional. We share real-life examples and practical tips for training your team to anticipate guest needs, create seamless experiences, and boost both customer satisfaction and spend. Key Takeaways: • Why anticipation = luxury in the customer’s mind • How to create a “Table Watch” culture on the floor • Specific things to look for that signal guest needs • Quick wins: body language, glass levels, plate positioning • Empowering your team to act before being asked • Training ideas to sharpen awareness If you found this episode useful, don’t forget to subscribe to our socials so that you never miss an episode! Insta: @simply_hospitality_the_podcast Linked In: linkedin.com/company/simply-hospitality

    22 min

  8. 05/28/2025

    #71: Fighting Food Waste with FareShare – Featuring Daniel Leite

    In this episode of Simply Hospitality, hosts Lucy and Ruth sit down with Daniel Leite from FareShare, the UK’s leading charity fighting hunger and food waste. Together, they dive into the staggering reality of food waste in the UK and how FareShare is redistributing surplus food to frontline charities and community groups. Inspiring stories from the field that highlight the impact of FareShare’s work Insights into how FareShare collaborates with food businesses to rescue surplus food Practical tips on what we can all do in our daily lives to reduce food waste Whether you're passionate about sustainability, curious about the food system, or just want to be part of the solution, this episode is a must-listen. If you enjoyed this episode don’t forget to like and subscribe on our socials: Insta: simply_hospitality_the_podcast and Linked In: linkedin.com/company/simply-hospitality

    32 min
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About

Welcome to Simply Hospitality. Featuring Lucy, a restaurant owner and HR professional passionate about helping the hospitality industry thrive, and Ruth an Environmental Health Officer and the owner of Simply Safer, where she specialises in food safety and health & safety. Together, Lucy and Ruth are here to dive into the hot topics that matter most in the hospitality sector, offering top tips and insights for restaurant owners, managers, head chefs and their teams, they've got it covered from both sides of the pass!

Information

  • Creator
    Ruth Baker and Lucy Branson
  • Years Active
    2024 - 2026
  • Episodes
    82
  • Rating
    Clean
  • Copyright
    © Ruth Baker and Lucy Branson
  • Show Website
    Simply Hospitality