Fork's Sake Podcast - With Sushi Stu Sushi Stu

Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out.

Today, Sushi Stu catches up with Rory Eaton to talk working at Ynyshir, relating to the customer, and of course sake!

Shop our collection of sake here https://www.sushisushi.co.uk/collections/sake and whilst you're there, why not check out liquers and beers too!
https://www.sushisushi.co.uk/collections/fruit-sake

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Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out.

Today, Sushi Stu catches up with Ollie Bridgwater to find out more about his inspiration, guest experience and his plans for the future.

Follow us on Instagram @forkpod for more!

Gareth Ward and Sushi Stu chat it out about what brought him to the helm of the UK's number one restaurant and why it's become a Mecca for chefs.

Welcome to this episode of The Fork's Sake podcast, where we take an authentic look at the culinary world from the inside out. Today, I have the pleasure of talking to Tom Brown, the creative force behind Cornerstone and the newly opened Pearly Queen in Shoreditch, who has been making waves with his innovative approach to seafood.

Today's chat is all about the real deal behind our passions: from Stu's journey in sourcing exceptional ingredients for chefs across the country to how Tom crafts his menus around these top-quality finds. We'll be discussing the nuts and bolts of financial management, the drive to push beyond traditional dining experiences to something more relatable and engaging for our guests, and how our unique paths have led us to where we are in the competitive culinary landscape.

We're also diving into current trends that are reshaping the food industry, the invaluable role of mentorship, and the challenge of juggling innovation with sustainability in our efforts to

Stu talks to Peter Sanchea about Decimo, Paco tapas and the return of Casamia Bristol. He still has 3 stars in his sights.

Tom Aikens and Seamus sit down with me to chat about the Michelin Starred Muse and how Japanese ingredients and ideas fit into what makes it such a special place.