Served with Purpose

Belu Water
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Served with Purpose is the podcast that champions hospitality done differently. Join us as we sit down with the industry’s boldest voices—those leading with sustainability, integrity, and purpose. From their hospitality beginning to purpose-led leadership, these are the stories that will get you thinking about your ‘So what?’. Hosted by Belu’s friends Anna Sebastian and Sabrina Gidda, this series is for you if you’re looking to make your mark in hospitality and beyond. 🔗 Learn more at belu.org/served-with-purpose

  1. ٥ أغسطس

    The Secret to Building a Cult Food Brand with Ali Recanati, Farmer J

    Welcome to Served with Purpose, Belu's podcast spotlighting hospitality's most inspiring leaders, boldest voices and purpose-driven journeys. In this episode, hosts Anna Sebastian and Sabrina Gidda sit down with Ali Recanati, Co-Founder of Farmer J, to explore how one simple idea- making lunch fast, affordable and genuinely delicious- grew into one of London's most recognisable food brands, with 21 restaurants across London and New York. From leaving a career in corporate law to building a business alongside her husband, Ali shares the realities of fundraising, scaling internationally and protecting a brand's identity as it grows. She explains why every customer touchpoint matters, how Farmer J refuses to feel like "just another chain", and why their guiding value - "Give a Fork"continues to shape every decision they make. We talk: ➡️ How Farmer J went from one restaurant to 21 across London and New York ➡️ Why the strongest brands obsess over the smallest details ➡️ Building culture without losing your soul as you scale ➡️ The realities of fundraising, growth and entrepreneurship ➡️ Why design, hospitality and food all matter equally ➡️ How "Give a Fork" became Farmer J's guiding philosophy For anyone building a brand, leading a team or dreaming of starting something of their own, this episode is packed with practical insight and honest reflections. Learn more about Served with Purpose: belu.org/served-with-purpose

    The Secret to Building a Cult Food Brand with Ali Recanati, Farmer J

  2. ٢٣ يوليو

    Why Hospitality Is Worth Fighting For: Tom Kerridge on the Future of British Restaurants

    Welcome to Served with Purpose, Belu's podcast spotlighting hospitality's most inspiring leaders, boldest voices and purpose-driven journeys. In this episode, host Sabrina Gidda and Anna Sebastian sits down with chef, restaurateur and broadcaster Tom Kerridge to explore the values that have shaped one of Britain's most respected hospitality careers. From growing up in a single-parent household to opening The Hand & Flowers with nothing but belief and determination, Tom reflects on the risks, lessons and people that have defined his journey. He shares why creating welcoming spaces matters more than ever, how great leaders nurture talent, and why hospitality deserves far greater recognition as one of the UK's most important industries. The conversation also explores the growing pressure facing restaurants, pubs and cafés across the country, and why Tom believes the campaign for a reduced VAT rate could help secure the future of hospitality for generations to come. What you'll hear: ➡️ Growing up with hospitality at the heart of home ➡️ Taking the risk to open The Hand & Flowers ➡️ Why great hospitality should be accessible to everyone ➡️ Building teams that stay, grow and thrive ➡️ The reality behind rising costs and shrinking margins ➡️ Why the UK needs to rethink how it values hospitality ➡️ Tom's vision for a Ministry of Hospitality Learn more about Served with Purpose: belu.org/served-with-purpose

    Why Hospitality Is Worth Fighting For: Tom Kerridge on the Future of British Restaurants

  3. ١ يوليو

    Food Is the Gateway to Culture: A Conversation with Karan Gokani

    In this episode, we sit down with Karan Gokani, whose passion for food, culture and storytelling has helped shape one of London's most celebrated restaurant groups. Hosted by Sabrina Gidda, this conversation explores why restaurants are about so much more than what's on the plate. Karan shares his journey from corporate law to hospitality, the inspiration behind Hoppers, and how food can spark curiosity, celebrate heritage and connect people with cultures from around the world. We talk: ➡️ Why he left a legal career to build Hoppers ➡️ How food can become a gateway to culture and connection ➡️ The role of travel, storytelling and curiosity in creating memorable hospitality ➡️ Why purpose extends beyond the restaurant through education and community initiatives For anyone passionate about hospitality, entrepreneurship or building experiences that leave a lasting impact, this episode is full of insight, generosity and inspiration. Learn more about Served with Purpose: belu.org/served-with-purpose

    Food Is the Gateway to Culture: A Conversation with Karan Gokani

  4. ٣ يونيو

    Why Hospitality Can Change Lives: Alex Head on Social Pantry's Purpose-Driven Growth

    In this episode, we sit down with Alex Head, founder and CEO of Social Pantry, whose pioneering approach to hospitality proves that great food and meaningful social impact can go hand in hand. Hosted by Sabrina Gidda, this conversation explores Alex’s journey from running a sandwich business as a teenager to building one of the UK’s leading purpose-driven hospitality companies. She shares how Social Pantry grew from a home kitchen into a business operating across some of London’s most prestigious venues, while creating opportunities for prison leavers and championing sustainability at every stage. We talk: ➡️ How Social Pantry grew from humble beginnings into a leading hospitality business ➡️ Why second chances, trust, and opportunity are central to Alex’s mission ➡️ The realities of employing prison leavers and creating pathways back into work ➡️ Building a culture where people can thrive, develop, and lead ➡️ Why hospitality remains one of the most powerful industries for creating social change For anyone interested in leadership, entrepreneurship, social impact, or the future of hospitality, this episode is packed with insight, purpose, and inspiration. Learn more about Served with Purpose: belu.org/served-with-purpose

    Why Hospitality Can Change Lives: Alex Head on Social Pantry's Purpose-Driven Growth

  5. ٢٩ أبريل

    “Double Down on Human Connection”: Charlotte Weatherall, GM of Corinthia London on the Future of Hospitality

    In this episode, we sit down with Charlotte Weatherall, General Manager of Corinthia London, whose people-first leadership and bold approach to modern luxury are reshaping what hospitality looks and feels like today. Hosted by Anna Sebastian and Sabrina Gidda, this conversation explores Charlotte’s journey from early ambition to leading one of London’s most iconic hotels. She shares how trust, authenticity and human connection sit at the heart of her leadership and why the future of hospitality depends on empowering teams to create meaningful, memorable moments for every guest. We talk: ➡️ Why luxury is shifting from opulence to human experience ➡️ How trust and empowerment unlock exceptional team performance ➡️ The power of giving opportunities and backing potential over experience ➡️ Why the future of hospitality is about doubling down on connection, not automation For anyone navigating leadership, building culture or rethinking what success in hospitality looks like, this episode is full of insight, honesty and inspiration. Learn more about Served with Purpose: belu.org/served-with-purpose

    “Double Down on Human Connection”: Charlotte Weatherall, GM of Corinthia London on the Future of Hospitality

  6. ٢٧‏/١١‏/٢٠٢٥

    2025 Wrapped: Purpose, Joy & Hospitality with Anna Sebastian, Sabrina Gidda and Natalie Campbell

    2025 Wrapped: Purpose, Joy & Lessons from a Year in Hospitality In this reflective closing episode, Belu Co-CEO Natalie Campbell sits down with hosts Anna Sebastian and Sabrina Gidda to revisit the conversations and moments that defined the year. From Jeremy King’s philosophy of wonderment, to the cultural impact of Aji's West African cuisine, to Chantelle's inspiring work in the industry, the trio explore what purpose looks like in practice. They discuss empowerment, representation, detail, and the stories behind dishes and drinks — and how every guest this season reminded them that hospitality is about how people are made to feel. A thoughtful and uplifting wrap-up on why purpose evolves, and why intention matters in everything we create. Learn more about SWP: belu.org/served-with-purpose

    2025 Wrapped: Purpose, Joy & Hospitality with Anna Sebastian, Sabrina Gidda and Natalie Campbell

  7. ٢٠‏/١١‏/٢٠٢٥

    “If We Couldn’t Buy It, We’d Build It”: The DIY East Med Journey of Brother Marcus | Alex Large & Tasos Gaitanos

    In this episode, we sit down with Alex Large and Tasos Gaitanos, Co-Founders of Brother Marcus, whose can-do beginnings and East Med heritage have shaped one of London’s most vibrant and community-led restaurant groups. Hosted by Anna Sebastian and Sabrina Gidda, this conversation explores how Alex and Tasos built Brother Marcus from a £9,000 DIY pop-up in Balham into a seven-site hospitality brand rooted in generosity, theatre and joy. Recorded at Kamara, their newest bar in Soho, they share how heritage, curiosity and team culture drive their evolution — and why purpose-led growth is about people above everything else. We talk: ➡️ How a garden-built restaurant became a modern East Med dining group ➡️ Why a team-first culture fuels consistency, creativity and longevity ➡️ The role of heritage, storytelling and community in shaping their menus and spaces ➡️ How Kamara reimagines Mediterranean spirits for a new generation For anyone building a hospitality career, scaling a business or dreaming of creating something meaningful, this episode is full of energy, honesty and purpose. Learn more about SWP: belu.org/served-with-purpose

    “If We Couldn’t Buy It, We’d Build It”: The DIY East Med Journey of Brother Marcus | Alex Large & Tasos Gaitanos

  8. ١٣‏/١١‏/٢٠٢٥

    "You’re Only as Good as Your Last Dish”: Rik Campbell on Building Kricket Into a London Icon

    In this episode of Served with Purpose, Anna Sebastian and Sabrina Gidda sit down with Rik Campbell, co-founder of Kricket and SOMA. Rik shares the story of growing from a 20-seat container in Brixton to a much-loved London brand, shaped by Indian travels, British produce, considered design, and a people-first culture. They discuss investment and scaling, mentorship, team building, evolving menus and spaces, and creating a true “third space” for guests — with lighting, acoustics, and service as pillars. A candid conversation about consistency, innovation, and serving with purpose in a challenging market. 🎧 Discover more → belu.org/served-with-purpose

    "You’re Only as Good as Your Last Dish”: Rik Campbell on Building Kricket Into a London Icon
مشاهدة الكل (١٤)

حول

Served with Purpose is the podcast that champions hospitality done differently. Join us as we sit down with the industry’s boldest voices—those leading with sustainability, integrity, and purpose. From their hospitality beginning to purpose-led leadership, these are the stories that will get you thinking about your ‘So what?’. Hosted by Belu’s friends Anna Sebastian and Sabrina Gidda, this series is for you if you’re looking to make your mark in hospitality and beyond. 🔗 Learn more at belu.org/served-with-purpose

المعلومات

  • صناع العمل
    Belu Water
  • سنوات النشاط
    ٢٠٢٥ - ٢٠٢٦
  • الحلقات
    ١٤
  • التقييم
    فاضح
  • حقوق النشر
    © Belu Water
  • موقع البرنامج على الويب
    Served with Purpose