Scoop

Stella Gent
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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. 4월 19일

    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

    48분

  2. 4월 19일

    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

    48분

  3. 3월 29일

    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

    48분

  4. 2월 24일

    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

    42분

  5. 2월 4일

    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

    54분

  6. 1월 12일

    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

    47분

  7. 2025. 10. 29.

    Ashley Best, 64 Goodge Street

    Hey folks, welcome back to the Scoop podcast.  This conversation was an absolute joy; I love talking to passionate front of house - maybe selfishly because that is what I do too. Ashley Best is the General Manager of 64 Goodge Street in Fitzrovia. Before this role, Ashley worked at Quality Chop House in Farringdon, Trinity in Clapham, and spent almost 10 years at The Ritz in Mayfair; he began his career as a chef before realising his strengths leaned towards guest-facing roles.  There was something about this conversation which reignited my love of the industry. I think we all need it now and again, a spark or a comment which brings us back to the reasons why we do what we do. There were a few things I learnt about Ashley’s leadership style: the recognition of value and forward-thinking, a desire to teach your team confidence in themselves and their abilities, and the importance of mentorship and real teaching. Ashley’s eloquent vernacular about the sector made it crystal clear that he has spent so much time becoming a master of his craft, relishing those repetitive tasks, focusing his efforts on guest experience and operational consistency, and gaining a seriously impressive knowledge bank.  A personal thank you to Ashley for really brightening my day, making me feel proud of what I do, and advocating for front-of-house recognition. If you are in a guest-facing role, I recommend giving this a listen.  I am Stella, and I’m gonna take you out for dinner.  Mentions: ⁠64 Goodge Street, Fitzrovia⁠ ⁠Woodhead Restaurant Group⁠ ⁠Quality Chop House, Farringdon⁠ ⁠Portland, Fitzrovia⁠ ⁠Clipstone, Fitzrovia⁠ The Ritz, Mayfair  Ynyshir, Machynlleth Epicure, Paris L' Ambroisie, Paris Restaurant Gordon Ramsay, Chelsea Trinity, Clapham Kyle Adams, 64 Goodge Street Alex Dalby, previously 64 Goodge Street David Boland, Royal Academy of Culinary Arts Tom Phillips, Restaurant Story Lucy Wilson, head pastry chef at Buckingham Palace Lewis Wilson, head pastry chef at The Ritz Dr Hilary Cooke, Merlin Consultancy and Master Innholders Aspiring Leaders Diploma Daniel Crump, Greyhound  John Williams, The Ritz Laura Raeside, Lost Village and Events Operations Consultancy Will Davis, previously 64 Goodge Street Laura Treharne, JKS Restaurants Specialised Chef Scholarship, Royal Academy of Culinary Arts

    1시간 14분

  8. 2025. 09. 12.

    Gary Foulkes, Cornus

    Hey folks, welcome back to the Scoop x Rogues podcast.  Sometimes, my favourite podcast moments happen before I’ve hit record. It was a scorcher that day; I had cycled all the way to Spitalfields and arrived on the doorstep of The Golden Heart pub. Fumbling in my rucksack to check I had packed extra batteries, I awaited the arrival of the hospitality legend, and landlady of this iconic establishment - Sandra Esquilant. Once my co-host, Zac, and our guest, Gary Foulkes, had arrived, Sandra welcomed us with a beaming smile and open arms. She herded us into the left-hand side of the pub like cattle, whilst she sang Gary’s praises - informing me that not only was Gary one of the best chefs in London, but also a fabulous man all-round. As she handed out the pints and gave us all a cheers, I couldn’t quite believe this was how I was spending my day off.  Zac and I have talked about interviewing Gary since we first began recording our podcasts together. However, over the past year, he’s been busy opening a new restaurant - and earning a Michelin star quickly. We will forgive him for the wait! Gary Foulkes is the executive head chef at Cornus in Belgravia. Gary started in kitchens up in Chester, moving to Manchester a few years later to work with Gary Rhodes, and then to London. Throughout his culinary career, he has been an avid traveller; these adventures have truly shaped his own food identity and the belief that seasonality and taste take precedence over ostentation. Thank you so much to Gary for meeting me and Zac at The Golden Heart pub, and to Sandra for closing off the area for us to record. If you’d like to hear regular updates of the Scoop podcast, follow me on Instagram ⁠⁠⁠@stellagent⁠⁠⁠, and follow the podcast on Apple Podcasts or Spotify.  Mentions:  ⁠⁠⁠Gary Foulkes, Executive Chef at Cornus⁠⁠⁠ ⁠⁠⁠Cornus, Belgravia⁠⁠⁠ ⁠⁠Rogues, Hackney⁠⁠ ⁠⁠Rogue Sarnies, Hackney⁠⁠ ⁠⁠⁠Angler, Moorgate⁠⁠⁠ ⁠⁠⁠The Grosvenor, Chester⁠⁠⁠ ⁠⁠⁠Brat, Shoreditch⁠⁠⁠ ⁠⁠⁠The Square, St James’ (permanently closed)⁠⁠⁠ ⁠⁠⁠Phil Howard⁠⁠⁠ ⁠⁠⁠Gary Rhodes⁠⁠⁠ ⁠⁠⁠Kelly Cullen⁠⁠⁠ ***⁠⁠⁠Link to our Scoop podcast with Kelly Cullen! ⁠⁠⁠*** ⁠⁠⁠The Golden Heart, Spitalfields⁠⁠⁠ ⁠⁠⁠Sandra Esquilant ⁠⁠⁠ ⁠⁠⁠Dim Sum Duck, King’s Cross⁠⁠⁠ ⁠⁠⁠Farang, Highbury⁠⁠⁠ Rebekah Bruce, Angler *Now in Toronto, opening⁠⁠⁠ Bar Eugenie⁠⁠⁠ this month! What do I use to make this podcast? Recording Equipment: ⁠Zoom H5⁠ ⁠ZDM-1 Podcast Mic Pack⁠ (x2) ⁠Reaper Audio Editing Software⁠

    1시간 8분
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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

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  • 제작진
    Stella Gent
  • 방송 연도
    2024년 - 2026년
  • 에피소드
    41
  • 등급
    무삭제판
  • 저작권
    © Stella Gent
  • 웹사이트 보기
    Scoop

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