HUNGRY.

Espresso: What Was Anthony Bourdain Really Like? Margot Henderson

The Subtle Art to Keeping Your Restaurant Alive & Booming - Robin Gill, Darby’s, The Dairy, Sorella

Robin Gill is a serial restaurateur who has built multiple, entirely different restaurant concepts — not chains, not repeats. In this episode, Robin breaks down why great hospitality isn’t about big gestures or surface-level creativity — but about systems, discipline, and invisible details that customers feel without ever consciously noticing. Drawing on years of building restaurants from scratch, we explore what actually creates loyalty, repeat business, and long-term success — in hospitality and far beyond. =============== 🍽️ ON THE MENU =============== ⚙️ Why great hospitality is mostly invisible 🧠 Performance vs delight — and why it matters 🚫 Why removing friction beats trying to impress 🔍 The small details customers feel but never articulate 🏗️ Building restaurants as systems, not vibes 🎯 Why doing fewer things perfectly wins 📈 What hospitality teaches any business about human behaviour This isn’t about food trends or hype. It’s about how well-designed systems quietly win.

Espresso: INSANE Creative Lessons from Charles Saatchi

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I Sold Innocent Juices to CocaCola for Millions - Here’s The Truth

When I started the poddy, I scribbled on scruff paper a list dream brands Top of list: Innocent Innocent are THE OG challenger brand. The Innocent Illuminate (or Alumni) all built WHOPPPA brands: Giles, Barney, Emma, Peter Oden, loads more All extol fruitful learnings from Fruit Towers. Many see Innocent as a Brand & Marketing machine (they are). In this episode Adam Balon revealed something much DEEPER Something surprising. Something you've not thought about. ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here 🍲 ON THE MENU: Why There are Multiple Status Games and We Are Never Playing One Status Game Why a Story is a Deal - a UNIQUE deal between your brand and your consumer - so tell the story right The Science of Brand Storytelling Nike and The Rise of Metcons in Cross Fit Why Status is Making Us Live in a Blandemic - Blandemic of Buildings, Restuarants and Brands - how to escape Why Bad Brand Story Telling is vague, “Reflect the story world back at me, so I can find my identity in it” Why Falling in Love is Similar to Brand storytelling: Your Goal is to Reflect back to them what they want to know” The brand is a light figure in storytelling: How does your story make consumers Status + Connection Why Ambition can become corruptive and how to solve it Why the best organisational structures are focused on the “Me” and “We” (this is SO SO SO good) We Earn Status Through Virtue The Status Game and Michelin Star Restuarants: The Downfall of Status

Espresso: Sir John Hegarty Life-Changing Marketing Principles

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3 Pioneers of Modern Marketing: Best of the Best Montage

Marketing hasn’t changed. Human behaviour hasn’t changed. Most brands still get this wrong. This episode is a curated montage of insights from three of the most influential thinkers in modern marketing and behavioural science — exploring why people buy, how brands become commodities, and what actually drives growth. =============== 📱 ON THE MENU =============== Why people don’t buy quality — they buy stories How brands cross (or fail to cross) the adoption chasm Why removing friction beats adding features The real role of status, affiliation, and fear How “delight” creates disproportionate value Why most innovation never becomes normal This isn’t trend-watching. It’s a breakdown of the timeless mechanics behind decision-making, branding, and scale. If you’re building a brand, selling an idea, or trying to influence behaviour — this episode will change how you think about marketing. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ============================================== 🌟 HUNGRY's Absolutely Bloody Marvellous Sponsors🌟 ============================================== A massive shoutout to our incredible sponsors who make HUNGRY possible: ►North Star: (www.northstarbc.co.uk) 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) ===============================================

Espresso: How To Get Brand Traction - Seth Godin

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Tech Billionaire Owner of UK’s Most Famous Italian Restaurant Thinks Differently About Business

David Cleevely didn’t approach hospitality like a chef — he approached it like a systems engineer. After decades building companies at the heart of British technology and science, Cleevely went on to co-own one of the UK’s most iconic Italian restaurants. In this conversation, he explains why running a restaurant isn’t that different from running a technology business — if you understand systems, incentives, and long-term thinking. This isn’t a story about Silicon Valley hype. It’s about infrastructure, patience, culture, and why the boring bits are what actually make businesses work. =============== 📱 ON THE MENU =============== 🍝 What a tech pioneer learned by running a restaurant 🧠 Why systems thinking matters more than innovation 🏗️ Building businesses that last — in tech and hospitality 📉 Why most companies obsess over the wrong metrics 🇬🇧 How Britain quietly builds world-class businesses ⏳ The long view: patience, compounding, and endurance Whether you’re building a startup, running a restaurant, or managing a growing team, this is a masterclass in how experienced operators really think. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ============================================== 🌟 HUNGRY's Absolutely Bloody Marvellous Sponsors🌟 ============================================== A massive shoutout to our incredible sponsors who make HUNGRY possible: ►North Star: (www.northstarbc.co.uk) 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

Espresso - Sir John Hegarty's WILD Creative Process REVEALED

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How To Get a Tesco Listing in 6 months - BOTIVO, DIRTEA, All The Aunties, big fish founders - Brand Building Masterclass

If Oasis did Supper Clubs they wouldn’t come close to HUNGRY Productions Bonfire Banquet. Okay…okay… I jest... I jest. But, my wonderful friends, this one was a CERTY BANGER!!! Absolute Wave Donny speaker line up: - Imme Ermgassen, Botivo Drinks | B corp - Andrew Salter, DIRTEA - Perry Haydn Taylor 💚, big fish® - Riya Patel, All The Aunties Hosted at London hottest new gaff, ISLAND Kings Cross at Mare Street Market Run by two legendary Michelin Star chefs Tom Brown and Brad Carter. ON THE MENU: Avoiding category pigeonholing Niche focus vs. mass-market expansion Building credibility before awareness Packaging as primary advertising Community-first brand building Identity and lifestyle branding Early adopters vs. mainstream consumers Paid media vs. organic creativity Retail + distribution challenges Agency pitfalls and resource misallocation

Espresso: Life-Changing Marketing Lessons You've Never Heard Before - James Smith

The Beautiful and Heartfelt Story of KOL Becoming the 17th Best Restaurant in the World | Chef Santiago Lastra

Santiago Lastra’s story is unlike any other in modern food. Raised in chaos, forged through global kitchens, and shaped by an obsessive drive to master his craft, he built KOL — one of London’s most original, Michelin-starred restaurants — by combining Mexican soul with British ingredients. In this conversation, Santiago reveals how adversity, identity, discipline and extreme curiosity shaped both him and his restaurant. This episode is about far more than food — it’s about reinvention, resilience, and the psychology behind elite creativity. ============= ON THE MENU ============= 🇲🇽 Growing up in chaos — and turning adversity into fuel 🔥 How obsession, discipline & structure rewired his life 🥘 The philosophy behind KOL: Mexican soul, British ingredients 🌍 Noma Mexico, global travel & finding creative identity 🧠 How environment shapes ambition, confidence & mindset 🎨 Why great creativity requires constraints 🍽️ Building a Michelin-star restaurant from scratch 👥 Leadership, culture & the psychology of a great kitchen 🥃 The emotional story behind Mezcaleria KOL 🔄 Letting go of your past to build the life you want ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲

Espresso: Rory Sutherland's Favourite Dumb Questions to Unlock HUGE Growth

How ANY Restaurant Can Survive & Thrive in 2025? - Rosa's Thai, Black Bear Burger, Ole & Steen, Gordon's Wine Bar Operators

Today’s poddy is sponsored by Square. Square is the all-in-one restaurant tech platform designed to streamline operations and give hospitality business owners the time back to focus on growth. Square is Big In Restaurants - which is the name of its latest UK marketing campaign - offering everything you need for day-to-day service, including Square’s payments, point of sale and reporting capabilities. Whether you’re a single-location FSR, a multilocation QSR, a bar or a multi-concept restaurant, improve the flow of orders and find more ways to keep profit in your pocket. For more information visit 👉 https://squareup.com/ This live panel brings together four absolute legends of London hospitality: Stew Down from Black Bear Burger, Saiphin Moore from Rosa’s Thai Cafe, Graham Hollinshead from Ole & Steen, and Amanda Whiteside from the iconic Gordon’s Wine Bar. The theme of the night? How the hell do you survive—and actually thrive—in hospitality right now? Bruce Lee’s “Be like water” sets the tone as the group dives straight into the realities they’re all wrestling with and how they navigate around them. Stew (Black Bear Burger) talks about the challenge of being a premium brand in a category with a price ceiling. Instead of joining discount wars, he’s doubling down on creativity—like launching an adult Happy Meal with a double burger, fries, a Negroni, and a cheeky adult “toy.” It’s nostalgic, fun, and designed to go viral without cheapening the brand. Graham (Ole & Steen) offers the big-chain perspective. With 100+ stores in Denmark, 26 in the UK, and 5 in New York, his biggest fear is losing momentum. He talks about simplifying product ranges, fixing supply chain waste, and doing unexpected collaborations (like a Cinnamon Social × Badiani gelato mashup) to keep things fresh and fend off complacency. Saiphin (Rosa’s Thai Cafe) shares a very different set of pressures—import costs, skilled-chef shortages, and the challenge of staying true to her food when nearly everything comes from Thailand. Her answer? She trains up local staff from the ground floor, maintains deep relationships with Thai farmers, and proudly “swims against the water.” Her leadership style is pure heart: she cooks for her team, travels with them to Thailand, and treats them like extended family. Amanda (Gordon’s Wine Bar) brings the single-site reality. Running Gordon’s is like running the gauntlet: councils, complaints, grease traps, supply issues, dairy bans, price shocks—you name it. Her approach is to stay calm, pivot fast, and frame every problem as something solvable. She also breaks down how they restructured service charge and pricing to protect staff wages during the cost-of-living crisis. And that's only part of the conversation. Go on. Take a listen. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)

Espresso: Michel Roux Jr's London's Top 5 Hidden Gem Restaurants

I Worked In 9 Michelin Star Restaurants (these are my life-changing leadership lessons) - Jun Tanaka

Jun Tanaka, the renowned chef and owner of The Ninth in London, delves into his unique perspective on restaurant culture, emphasizing the importance of atmosphere, customer connection, and team cohesion over simply outstanding food. He shares memorable experiences from his time at legendary kitchens like Le Gavroche and under chefs such as Marco Pierre White, revealing how those influences shape his approach today. Discover the essence of making a restaurant transcend its menu, the value of sincere guest interactions, and how to cultivate a favorite dining spot for both patrons and the team. Whether you're a foodie, a budding restaurateur, or someone passionate about leadership and culture, Jun’s reflections promise valuable takeaways. ============= ON THE MENU ============= 🍽️ The early years — training at La Gavroche at 19 How Jun survived (and thrived) in one of the most intense foundational kitchens in the world. 🔥 Forged in 9 elite kitchens What he absorbed from Nico Ladenis, Phil Howard, Marco Pierre White and others — and how each chef shaped his philosophy. 👨🏻‍🍳 How The Ninth was built The values, systems and details behind one of London’s most respected neighbourhood restaurants. 🧠 Culture, leadership & psychology Why Jun leads with calm, presence and empathy — not fear — and how that builds stronger, more consistent teams. ❤️ The human side of Michelin The emotional intelligence, feedback loops and “psychological safety first” approach that keeps kitchens healthy and high-performing. 🔥 Rebuilding after the fire The story of losing The Ninth — and returning stronger through team resilience and shared belief. 🥘 Craft, discipline & standards Why details matter, how consistency is built, and what separates good kitchens from Michelin-level ones. 🌱 Personal growth How Jun’s style evolved from classical French technique toward a more soulful, Mediterranean-inspired identity. 🎯 What leadership really demands How to care for people, set expectations, create belonging and build a place where people want to stay. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)

Espresso: Rory Sutherland - Why We Must STOP Taxing Pubs

Sir John Hegarty - Inside the Mind of Advertising G.O.A.T

Utter joy sitting down with the G.O.A.T 🐐 Sir John Hegarty John served up a pithy, profound Sales, Marketing & Creativity Masterclass. I always listen back to poddys for my own learnings — Scribbled down 22 pieces of delicious wisdom (another 17 are on the cutting table 😂) So, so, SO much value in this one. You’re gunna love it ❤️ =============== 💡 THE LESSONS =============== 🎭 Charles Saatchi’s Power of Illusion Rule — “Make people believe in your idea quickly through illusion and reputation.” 🧠 Charles Saatchi’s Creative Leadership Rule — “Make everyone you work with believe they can get better.” 🎨 Why Michelangelo was the first great media director — “Context is EVERYTHING in advertising.” 🗣️ How To Sell Any Idea in The World — “Language is the greatest barrier to communication.” 🌧️ Creativity needs bad weather — constant dissatisfaction = great creative work. ⚡ Great ideas SHOULD make people feel uncomfortable. 💬 Creativity is always an expression of self. 👤 The more interesting self is, the more interesting your work is. 📚 If you want to write a book for 10 million people, write a book for yourself. 🪞 Advertising is incredibly simple, but profoundly deep. 🧩 Always write something simple BUT when it enters someone’s head, it unfolds into something profound. 🎸 Rolling Stones & Beatles Creativity Rule — accept every piece of work won’t be genius. 📢 Brands must Persuade AND Promote (but we’ve lost the art of persuasion). 📈 John’s Rules of Marketing and Human Nature — Access, Speed, Future. 💭 Definition of an Idea = a mental thought or plan made with EFFORT. 🎯 Advertising is 80% ideas and 80% execution. 🪞 At the core of creativity is truth, and truth is the meaning of life. 🐒 Creativity is the only thing that separates humans from animals. ⏳ You don’t need a 5-year plan, you need a 5-minute plan. 🔥 Do something great today, that gives you the right to be here tomorrow. 🚫 Good is the enemy of great. 🌍 In humankind, principles remain — practices change. 🧒 Childless vs childlike: Never lose the childlike ability to stay connected and have fun. 🔮 There are no facts on the future. --- 👇 Full list of more vital learnings from the conversation below. Cannae wait for you to listen to this puppy 🐶 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)

Espresso: The Truth Behind The History of Supermarkets - Franco Fubini, Natoora

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Jeremy Lee: The Most Magical Conversation on London’s Restaurant History, Creativity, Art

Unforgettable conversation. Chef and writer Jeremy Lee — the beloved face of Quo Vadis in Soho — takes us deep into the story of modern British cooking, creativity, and the art that connects them all. From Elizabeth David’s revolutionary food writing to Fergus Henderson’s nose-to-tail philosophy, Jeremy paints a vivid picture of how Britain’s culinary culture transformed from postwar blandness to global influence. Along the way, he recalls his early years with Terence Conran, the visionary designer who turned dining into an art form, and shares intimate memories of icons like Anthony Bourdain, AA Gill, and Alastair Little — the “rockstar chef” who changed everything. Full of warmth, humour, and wisdom, this episode explores how food, design, and storytelling intertwine to create culture — and why the best meals are still about generosity, imperfection, and joy. If you care about British food, restaurant history, creativity, or the people who built the scene we know today — this is a must-watch. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ============================================== 🌟 HUNGRY's Absolutely Bloody Marvellous Sponsors🌟 ============================================== A massive shoutout to our incredible sponsors who make HUNGRY possible: ​ ►North Star: (www.northstarbc.co.uk) 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)