Episode 44 : Rav | Countertalk


 Creating a network for chefs, promoting fair and equal working conditions in kitchens and what it really takes to put on an event - with Rav, founder of Countertalk. 

For this episode we sat down with Rav, pastry chef and creator of Countertalk – the new platform helping to connect chefs within an equal and supportive environment. We heard about the reasons behind Rav’s decision to start the Countertalk community and why it is so important to champion new talent in the food industry in a way that is inclusive and supportive. We also discussed the careers side of the site and talked about the criteria food businesses must meet to post a job. It was really inspiring to hear the passion Rav has for placing talented chefs into the right working environments. Countertalk also runs events - from supper clubs to talks and tastings – and we chatted about all the different elements that go into to planning and running these events, while keeping them affordable. Finally we discussed Rav’s work as a pastry chef, currently at Tart London’s new space, Wild by Tart, and the different consulting roles she has taken on around London. This is a really insightful conversation, possibly our most honest yet – a must listen for anyone who’s already a part of or is thinking of becoming a part of this exciting industry. 

You can find Rav on Instagram @ravneeteats and Countertalk on Instagram @countertalk and online at www.countertalk.co.uk

You can find us on Instagram @whatscookingpodcast, on Twitter @whatscookingpod. Get in touch via thewhatscookingpodcast@gmail.com

If you’re enjoying the podcast, please don’t forget to subscribe, review and leave us a star rating!


Episode 43 : David | Toast Ale


Creating a product with surplus bread, tackling food waste through positive action and putting the mission for change before profits with David, Head Breadwinner at Toast Ale. 

We spoke to David from Toast Ale about all things food waste and how to tackle it. We heard how Toast are making their ale using surplus bread – leading the way in a new side of the food industry and demonstrating how a change of view about what we consider unusable food can make a big difference. In focusing on their mission over profits, they hope to spread the word about the food waste issue. Toast give all of their profits to Feedback, the charity started by Toast founder Tristram Stuart, and in doing so are making real steps towards creating systemic change. We also talked about the Toast team and heard how they are creating an ethos that sidesteps traditional hierarchy to give every member an equal voice. 

We recorded this episode at Toast bread quarters within the Bankside sustainable workspaces – there is some background noise on the episode as it’s a bustling space but it’s a great conversation so we hope you’ll bear with us! 

Find Toast at www.toastale.com or on Instagram at @toastale. Check out their Crowd Funder page at www.crowdfunder.co.uk/craft-beer-can

Episode 42 : Elly | Elly Pear (Curshen)


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Honing the book writing process, creating a community online and testing recipes with Elly Curshen, chef, food writer and more!  For this episode, we spoke to Elly Curshen, who's third cook book, Green, has just been published and is already finding huge success. Elly’s recipes have always been affordable, accessible and delicious and those in Green are no exception. We spoke in depth about the book writing process - how Elly has developed this and how her online community has a direct influence on what she includes in her books. Hearing about what happens after a book is published was so interesting – the promotion through food fairs, festivals and other events and, what sounds like the best part, seeing her audience recreating her recipes and sharing them with their own stories. We also talked about the other areas of work that Elly is able to give more focus to since closing her hugely successful and much loved café last September – including cookery courses and brand partnerships.

Follow Elly on Instagram or check her website to find out more.  You can find Elly on Instagram @ellypear and online at www.ellypear.com. You can find us on Instagram @whatscookingpodcast, on Twitter @whatscookingpod. Get in touch via thewhatscookingpodcast@gmail.com.  If you’re enjoying the podcast, please don’t forget to subscribe, review and leave us a star rating!


Episode 40 : Clem | Yoga Brunch Club


Making yoga more accessible through food, collaboration and running sell-out events with Clem, founder of Yoga Brunch Club.

We spoke to Clem, founder of Yoga Brunch Club about how she is making yoga more accessible through her beautiful and welcoming events in Bristol and London. We talk about Clem’s own journey with yoga and she shares her personal story of how she got started and how she has progressed through training to teaching to organising yoga events. It was super interesting to hear how Clem’s previous experience has influenced Yoga Brunch Club. 

Yoga Brunch Club has grown organically over the past 4 years from small events with friends in community halls to running events at Liberty, Wild by Tart and 42 Acres, to name just a few. We discuss how Clem collaborates with chefs and yoga instructors to create a totally new experience every time and the process of researching and finding exclusive new venues to host the events. 

Find Clem on Instagram @yogabrunchclub and book tickets via their website www.yogabrunchclub.com 
 

Find us on Instagram @whatscookingpodcast, on Twitter @whatscookingpod or drop us an email on thewhatscookingpodcast@gmail.com. 


Episode 28: Andrew | Vanilla Black

Establishing a restaurant with no prior experience, pioneering a new approach to vegetarian cooking and staying true to core values with Andrew of Vanilla Black.

For this episode, we sat down with Andrew of pioneering vegetarian restaurant Vanilla Black. We discussed how Andrew and his wife, Donna, built the restaurant from scratch with no prior experience, first in York and later moving the business to London. We talked about the reasons behind this move and the differences in the two markets. We also heard about their unique approach to vegetarian cooking – unashamedly refusing to serve the usual risottos and ‘veggie' curry – and how they develop their menu ideas within the collaborative working environment they have created. Andrew’s open and honest account of what is involved in running a restaurant gave us a true look behind the scenes of this exciting side of the food industry. 

Find Vanilla Black @vanilla_black_uk on Instagram or visit their website at www.vanillablack.co.uk

Find us @whatscookingpodcast on Instagram and @whatscookingpod on Twitter. Drop us an email on thewhatscookingpodcast@gmail.com.

Episode 27: Will | Minor Figures

Making speciality coffee more accessible, bringing a new product to market and learning along the way with Will, one of the co-founders of Minor Figures.

We chatted to Will, one of three co-founders of coffee company Minor Figures. Selling cold brew coffee in cans, oat milk and a chai mix, Minor Figures' mission is to break down the wall of what people think of as speciality coffee…making it less exclusive through understanding and availability. We discussed scaling up production when there is no manual – creating a product on a large scale in a different way to what’s been done before. We also talked about branding and their approach to marketing which focuses on allowing the product to speak for itself and be just about delicious coffee. We were inspired by their total belief in the business and their product development and hope you find the episode informative and interesting. 

Find Minor Figures @minorfigures on Instagram or visit their website at www.minorfigures.com

Find us @whatscookingpodcast on Instagram and @whatscookingpod on Twitter. Drop us an email on thewhatscookingpodcast@gmail.com.

Episode 25: Tom | TRIBE

Turning a passion into a business, creating a community and the power of the cause with Tom, one of three co-founders of sports nutrition specialists, TRIBE.

We sat down with Tom, one of three co-founders of sports nutrition company, TRIBE. Co-founders Tom, Rob and Guy turned a shared love of running into a successful sports nutrition business, selling energy bars, trail mixes, hydrate drinks and more to the running community. They have since expanded to include various other sporting disciplines including cycling and triathlon. Tribe are, however, so much more than the products they sell. They have created an incredible community through their organised events and charitable actions. Since their first ‘Run for Love,’ they have recently founded their own foundation, raising over £100,000 to help fight human trafficking in the last 12 months. We hope you find their story as inspiring as we did.

Find TRIBE @the_tribe_way on Instagram or visit their website at www.wearetribe.co

Find us @whatscookingpodcast on Instagram and @whatscookingpod on Twitter. Drop us an email on thewhatscookingpodcast@gmail.com.