100 episodes

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.”

Humans of Hospitality Mark Cribb

    • Food

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.”

    Hugh Lambert - Shanty Seaweed Botanical Vodka

    Hugh Lambert - Shanty Seaweed Botanical Vodka

    Hugh falls into my beloved category of brilliant – and possibly slightly bonkers – obsessive. Someone who describes his spirit as ‘4 years of research driven by a lifetime’s passion for being by the sea’. They really were years of intense focus: macerating countless seaweeds, then working through a long list of botanicals until he got to a point where he could collaborate with a distillery and see his idea bottled up. 

    • 1 hr
    Gary Jones - Le Manoir aux Quat'Saison

    Gary Jones - Le Manoir aux Quat'Saison

    Raymond Blanc's Le Manoir has an exceptional, and well deserved reputation.  It's had two Michelin stars since 1981 and their organic certified kitchen gardens are legendary. 

    Gary has had a fascinating journey, working at Le Manoir on two separate occasions, most recently for 21 years, to working for Richard Branson on Necker Island and having received Michelin Star accolades from scratch at two other venues.  He’s also a black belt in karate, practises yoga and is a busy Dad to 3 teenage daughter

    • 1 hr 20 min
    Ellen Streatfield - Denhay Bacon

    Ellen Streatfield - Denhay Bacon

    Has our long-term familiarity of this staple grown a bit of contempt? More and more breakfast menus  mention the provenance of their Cumberland and chipolatas.  But all too often, bacon is just categorised as ‘bacon’, with no idea where it’s come from, how it’s been produced and whether or not it’s been plumped up with salt and water. 

    Ellen is well aware of how bacon falls in and out of favour.  Since 1994 her family’s farm has stuck to their principles of giving bacon the care and att

    • 1 hr 8 min
    Simon Potts - Managing Director The Alchemist

    Simon Potts - Managing Director The Alchemist

    The Alchemist has an exceptional reputation and with 20 cocktail bars and restaurants dotted around the UK is a good hospitality barometer.

    We touch a little bit on lockdown and the fast tracking of initiatives, particularly around technology such as ordering at the table. We discuss some of the design elements of their venues since I’m always personally fascinated by spaces that can transition from breakfast through to late evening drinkers. And even rent negotiations crop up...

    • 1 hr 10 min
    Ben Tish - Culinary Director Norma & Stafford

    Ben Tish - Culinary Director Norma & Stafford

    Although originally from Skegness, Ben is more obsessed with Sicily and one day would like to move there.  This has had a huge influence on his favourite style of food and he’s even written an awesome book called ‘moorish'.

    We touch on Ben’s time at the Salt Yard and his latest restaurant Norma in the West End of London, and even his recent move into dark kitchens with Mediterranean pizza concept Gallio.

    • 1 hr 2 min
    Adam Handling - Restauranteur & Chef - The Frog

    Adam Handling - Restauranteur & Chef - The Frog

    Adam works hard and has achieved a lot very fast. He joined me just 48 hours after re-opening The Frog, his flagship restaurant in Covent Garden.  Adam has been through a particularly traumatic pandemic closure period where he has lost four of his venues and learnt a great deal about the business side of running restaurants.

    Adam speaks openly and honestly about the financial, physical and mental aspects of closure, but he’s kept a huge number of his team and he’s keen to find another venue soon.

    • 1 hr 4 min

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