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The Go To Food Podcast: Daily Summaries Delivered
by Go To Podcast Company
The Go-To Food Podcast is where the world’s most influential chefs, restaurateurs, food writers and critics share the stories behind their craft. Hosted by award-winning presenter Freddy Clode and chef and food writer Ben Benton, this weekly show dives deep into the experiences, inspirations, and “Go-To” favourites that define a life in food. From hidden gems to the restaurants they return to time and again, each episode serves up intrigue, insight, and the untold moments that shaped their journey. With food and drink inspired by their stories, expect stories from the food world, insider knowledge, and a true celebration of food culture at its finest. Hosted on Acast. See acast.com/privacy for more information.
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- 2 days ago47 min
The Spiteri Family - Their Incredible New Pub 'The Latimer' - Why They Refuse To Stock Guinness & How One Family Built Some of London's Most Iconic Restaurants!
The Spiteri family are hospitality royalty. Between them they've shaped some of London's most beloved restaurants and pubs, from The French House and Rochelle Canteen to Caravel, Sessions Arts Club and Koya. Now, for the first time, the entire family has come together under one roof to create The Latimer — one of London's most exciting new pub openings. In this special episode, we sit down with John, Melanie, Molly, Lorcan and Finneas Spiteri to hear the story behind the project and what it takes to build a family-run hospitality business in 2025.John and Melanie reflect on decades spent at the heart of London's restaurant scene, sharing stories from The French House, St. John, Rochelle Canteen and beyond. From wild events in Moscow to the changing face of British hospitality, they discuss the realities of opening a pub in today's market, the challenges facing independent operators and why genuine hospitality still matters more than ever.The next generation then takes over. Lorcan, Finneas and Molly reveal how they're putting their own stamp on The Latimer, from the food and drinks menus to the day-to-day realities of working alongside parents and siblings. We dive into the dishes already becoming favourites, the thinking behind the pub's distinctive approach to drinks and the lessons they've learned from previous ventures including the hugely popular Caravel.Along the way, we hear stories about London's greatest restaurants, unforgettable meals, industry legends and the secret to creating places that people return to decade after decade. It's a fascinating conversation about family, hospitality and building something designed to stand the test of time. Whether you're a restaurant obsessive, pub lover or simply interested in the people shaping London's food scene, this is an episode you won't want to miss.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
- 5 days ago44 min
Jamie Younger - The Challenge of Reinventing Franklin's as 'The Victory' - Redefining Thai Dining in London with The Begging Bowl & Why Simon Hopkinson's The Greatest Chef Ever!
This week on Go To Food Podcast, we sit down with restaurateur, landlord and former head chef of the legendary Bibendum, Jamie Younger. Fresh from the opening of The Victory on Lordship Lane, Jamie takes us inside the challenge of reimagining one of South London's most beloved neighbourhood institutions, Franklin's. From preserving its character while creating a new identity, to navigating the pressure of opening a major new venue in East Dulwich, Jamie shares the realities of taking on a local icon.We also explore the remarkable journey that took Jamie from a family-run restaurant in Cornwall to some of London's most celebrated kitchens. He reflects on his formative years under Simon Hopkinson at Bibendum, the lessons that shaped his approach to cooking, and why great ingredients and simplicity remain at the heart of everything he does. Along the way, we hear stories from The Wolseley, The Palmerston, and the highs and lows of building a career in hospitality.No conversation with Jamie would be complete without discussing The Begging Bowl. Long before Thai food became one of London's most exciting dining scenes, Jamie and chef Jane Alty were championing authentic regional Thai cooking in Peckham. He explains how his travels through Thailand inspired the restaurant, why he wanted to challenge the clichés of British Thai dining, and how The Begging Bowl became one of South London's most influential restaurants.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
- 1 weeks ago48 min
Thomasina Miers - How Wahaca Changed UK Food Culture - Becoming Masterchef's First Champion & What Restaurants Must Do to Survive!
This week on the Go To Food Podcast, we're joined by one of the most influential figures in British food: Thomasina Miers. From becoming the first-ever MasterChef champion to building the iconic Oaxaca restaurant group, Thomasina has spent more than two decades transforming the way Britain thinks about Mexican food. Recorded live at the Ballymaloe Food Festival, this is a conversation packed with passion, honesty, and unforgettable stories.Thomasina takes us back to the moment a chance conversation with the legendary Clarissa Dickson Wright changed the course of her life, leading her to Ballymaloe Cookery School and eventually to Mexico. She shares the adventures, missteps, and inspirations that shaped her career, from making cheese in Ireland and shaking cocktails in Mexico City to launching one of the UK's most beloved restaurant brands.We also dive into the challenges facing hospitality today. Thomasina speaks candidly about rising costs, government policy, sustainability, regenerative farming, and why restaurants play a far bigger role in society than simply serving food. It's a fascinating look at the realities of running a successful restaurant group in one of the toughest trading environments the industry has ever seen.And of course, there are plenty of food recommendations along the way. From her favourite restaurants and dream foodie destinations to the ultimate Thomasina Miers feast, we cover it all. Insightful, inspiring, funny, and fiercely passionate, this is an episode every food lover, restaurateur, and aspiring entrepreneur will want to hear.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
- 1 weeks ago36 min
Felicity Cloake - Why Food Critics Are Too Kind - Surviving A Bear 'Attack' In The US & The Best Croissant in Paris
In this episode, recorded live at the Ballymaloe Food Festival, we sit down with award-winning food writer, columnist, cookbook author, and now novelist, Felicity Cloake. Best known for her legendary How to Make the Perfect series and her food-focused cycling adventures across France, Britain, and the United States, Felicity reflects on the journeys that shaped her career. She shares stories from the road, including memorable encounters across America, the challenges of solo travel by bike, and why her coast-to-coast culinary exploration of the US remains one of the most rewarding projects she has ever undertaken.We also dive into Felicity’s debut novel, The Underdog, a light-hearted foodie love story set between London’s restaurant scene and the west coast of Scotland. She explains how the idea emerged during lockdown, discusses the freedom of writing fiction after years of journalism, and reveals the joy of inventing restaurant menus, eccentric chefs, and culinary drama. Along the way, we talk about social media, restaurant criticism, the realities of food writing, and the changing landscape of publishing and content creation.Finally, Felicity takes us behind the scenes of her 17-year run writing How to Make the Perfect, sharing how a simple debate about whether to prick sausages evolved into one of Britain’s most beloved food columns. We discuss recipe testing, cookbook legends, food controversies, dream meals, favourite restaurants, and her hopes for future cycling adventures—possibly even Japan. Packed with wit, honesty, and plenty of food opinions, this is a conversation full of insight for cooks, writers, travellers, and anyone who loves a great food story.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
- 2 weeks ago50 min
Darina Allen - The Godmother Of Irish Food On Creating Ballymaloe Cookery School & Becoming Ireland's First Celebrity Chef!
On this week’s episode of Go To Food Podcast, we sit down with the legendary Darina Allen — founder of the iconic Ballymaloe Cookery School, pioneer of modern Irish cuisine, and one of the most influential food voices of the last half century. Recorded live at the Ballymaloe Festival of Food, Darina takes us through the extraordinary journey that helped shape Ireland’s food culture as we know it today.From the rise of Irish cooking on the global stage to the importance of seasonal ingredients, Darina speaks passionately about food education, farming, sustainability, and the forgotten skills that modern life has left behind. We dive deep into the philosophy behind Ballymaloe, why local food systems matter more than ever, and the growing movement of people leaving cities in search of a slower, more connected way of life.Darina also reflects on the early struggles that led to the creation of Ballymaloe Cookery School, the chefs and food personalities who have passed through its doors, and the accidental path that turned her into Ireland’s first celebrity chef. Along the way, she shares hilarious stories, hard-earned wisdom, and an infectious enthusiasm for everything from raw milk and sourdough to oysters and homemade butter.Warm, funny, fiercely intelligent, and endlessly inspiring, this is a conversation about much more than food — it’s about community, purpose, craft, and living well. Whether you’re a professional chef, a home cook, or simply someone who loves hearing from true pioneers, this episode with Darina Allen is one you won’t want to miss.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
- 2 weeks ago55 min
Rachel Khoo - From Being Broke in Paris to Becoming A Global Food Icon & The Chaotic Untold Stories Behind 'The Little Paris Kitchen'
From tiny Parisian dinner parties to becoming one of the most recognisable food voices on television, this week we sit down with the incredible Rachel Khoo for a deeply honest, funny and nostalgic conversation about food, identity and building a creative life from scratch. Rachel takes us back to the beginning — leaving London with barely any money, studying pastry at Le Cordon Bleu, hustling her way through Paris and eventually creating the now legendary Little Paris Kitchen. We talk about the highs and heartbreaks of television, cookbook publishing, and why she decided to self-publish her powerful new memoir.This episode is packed with unbelievable stories: Austrian mountain summers fuelled by butter and strudel, Malaysian family feasts in 1980s Bromley, breakdancing crews in Paris, and the reality of building a career in food before Instagram existed. Rachel opens up about the challenges of working in TV, navigating rejection, motherhood whilst filming Bake Off Australia, and why meaningful hospitality matters more than fancy food. There’s also plenty of talk about pastries, Swedish comfort food, Paris markets, cookbook politics and the restaurants she keeps returning to after all these years.Alongside one of the most fascinating food journeys we’ve ever heard, Rachel also gives us her ultimate go-to meals, favourite bakeries in Paris, dream dim sum orders and the philosophy behind hosting unforgettable dinner parties. It’s warm, hilarious, emotional and full of wisdom for anyone chasing a creative dream. Rachel Khoo is every bit as brilliant as you hope she’ll be — and this might be one of our favourite conversations we’ve ever recorded.The Smallest Restaurant in Paris - A memoir by Rachel Khoo £18.99 available at all good bookshops - https://geni.us/order_TRSPWatch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
- 3 weeks ago49 min
Jackson Boxer & Lalo Yishima - How TAQ Went From Struggling Restaurant to London Hotspot
Jackson Boxer and Eduardo “Lalo” Yishima joined us at TAQ to talk about relaunching one of London’s original Mexican restaurants into something far more ambitious, produce-led and reflective of modern Mexican cuisine. Jackson explained how the former Taqueria had become trapped trying to compete on cheapness rather than quality, despite having an incredible location and loyal following. The pair discussed how London’s understanding of Mexican food has transformed over the last 20 years, with diners now far more educated and excited by authentic flavours, proper tortillas and regional cooking. Bringing Lalo back from Mexico to lead the kitchen allowed them to completely rethink the menu, from nixtamalized heritage corn tortillas to carnitas, tuna tostadas and deeply flavourful salsas that feel genuinely rooted in Mexico while using exceptional British produce.A huge part of the conversation centred around ingredients and the realities of running restaurants in modern London. Jackson spoke passionately about using rare breed pork, Yorkshire grass-fed beef and whole Cornish tuna across the restaurant group, while Lalo described the emotional significance of properly nixtamalized tortillas and imported Mexican chilis. The pair explained how London diners are now sophisticated enough to appreciate bold, complex Mexican flavours and why TAQ’s relaunch focused on quality and value rather than racing to the bottom on pricing. Jackson also opened up about the pressures restaurateurs face today — from social media expectations to shrinking margins — while teasing his upcoming Exmouth Market opening, Vespa, where dishes like coal-grilled squid stuffed with pork and prawn boudin will headline the menu.To close, the conversation drifted into travel, comfort food and personal inspirations. Jackson recommended an Italian train journey through Bologna, Florence, Rome and Naples as the ultimate food weekend, while Lalo made a passionate case for Buenos Aires and Argentina’s bakery, pizza and wine culture. Their “Go To Hall of Fame” dishes perfectly reflected the emotional core of the episode: Lalo chose his mother’s pozole, a deeply nostalgic Mexican soup tied to his childhood, while Jackson described his mother’s fruit tarts made with hand-grated frozen butter pastry as one of the greatest things he’s ever eaten. Across the episode, what stood out most was the pair’s shared belief that food is ultimately about generosity, memory and craft — whether that’s a taco, a trompo, a tart or a late-night tortilla folded around cheese and hot sauce.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
- 3 weeks ago56 min
Charlie Mellor - From Professional Opera Singer To London Restaurant Icon
Charlie Mellor joins Go To Food for a brilliant, booze-soaked, risotto-fuelled conversation from inside his acclaimed new Soho restaurant, Osteria Vibrato. Once hailed as the king of London’s wine scene — and still very much hailed by us — Charlie’s journey has taken him from Australian-born, classically trained opera singer to sommelier, restaurateur and one of the most charismatic hospitality minds in the capital.In this episode, Charlie talks about the rise and closure of The Laughing Heart, why neighbourhood restaurants have become such a brutal game, and why Soho felt like the right place to return with something romantic, generous and unmistakably Italian. He explains the thinking behind Vibrato’s £3 coperto, its olive oil obsession, late-night ambitions, boozy lunches, and a wine list built to make serious bottles genuinely drinkable.We also get into the realities of opening a restaurant in 2026: linen bills, no-shows, soft-launch chaos, risotto sections, assembling a front-of-house Avengers squad, and the importance of making every guest feel like everything is going to be okay. Along the way, Charlie shares stories from opera, Melbourne dining, late-night London, and his family’s legendary Cornish pasties.Expect strong views, big hospitality energy, Palermo tips, plenty of wine chat, and one of the best explanations you’ll hear of what makes a restaurant truly generous. Charlie is thoughtful, theatrical, sweary, deeply hospitable — and Osteria Vibrato sounds like exactly the kind of place London needs right now.Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofoodOrder Ben's Incredible Book - All You Can Eat - By Clicking Here - https://www.amazon.co.uk/All-You-Can-Eat-British/dp/1805221523Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
About The Go To Food Podcast
The Go-To Food Podcast is where the world’s most influential chefs, restaurateurs, food writers and critics share the stories behind their craft. Hosted by award-winning presenter Freddy Clode and chef and food writer Ben Benton, this weekly show dives deep into the experiences, inspirations, and “Go-To” favourites that define a life in food. From hidden gems to the restaurants they return to time and again, each episode serves up intrigue, insight, and the untold moments that shaped their journey. With food and drink inspired by their stories, expect stories from the food world, insider knowledge, and a true celebration of food culture at its finest. Hosted on Acast. See acast.com/privacy for more information.
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