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Humans of Hospitality

Business & Economics Podcasts

Humans of Hospitality is a weekly podcast, showcasing stories and insights from the world of hospitality – the human beings rather than the big brands behind our food and drink. You’ll hear from the producers of ingredients and the people who combine those ingredients to bring you new dishes and drinks… and the owners of the bars, cafés and restaurants who create memorable settings, so you recall your mouth-watering meals years later. They are the people who bring vibrancy to their corner of hospitality and, who, as a group, make all our lives richer and more interesting. Each week brings a new inspiring story. We are exploring hospitality in its broadest sense. Farming, politics, culture, cooking, nutrition, welfare, family, business, love and more. Wether you’re a famous figure or total unknown, if you love hospitality and have something important to say, chances are we’ll end up having a conversation. We want to explore the fair production of food, protecting the planet and humanity, whilst tasting awesome. It’s going to be quite the adventurous conversation. If you want a world of formulaic and dull corporate sameness this is not the podcast for you. If you’d like to learn about amazing human beings who dedicate their lives to making the world of food, drink and hospitality more diverse for our daily enjoyment, please listen. In showcasing these stories, founder and presenter Mark Cribb, wants to tip the balance back in favour of independent businesses: “Where we spend our money genuinely makes a difference to the kind of world we live in. So let’s at least make our world interesting.”

Humans of Hospitality is a weekly podcast, showcasing stories and insights from the world of hospitality – the human beings rather than the big brands behind our food and drink. You’ll hear from the producers of ingredients and the people who combine those ingredients to bring you new dishes and drinks… and the owners of the bars, cafés and restaurants who create memorable settings, so you recall your mouth-watering meals years later. They are the people who bring vibrancy to their corner of hospitality and, who, as a group, make all our lives richer and more interesting. Each week brings a new inspiring story. We are exploring hospitality in its broadest sense. Farming, politics, culture, cooking, nutrition, welfare, family, business, love and more. Wether you’re a famous figure or total unknown, if you love hospitality and have something important to say, chances are we’ll end up having a conversation. We want to explore the fair production of food, protecting the planet and humanity, whilst tasting awesome. It’s going to be quite the adventurous conversation. If you want a world of formulaic and dull corporate sameness this is not the podcast for you. If you’d like to learn about amazing human beings who dedicate their lives to making the world of food, drink and hospitality more diverse for our daily enjoyment, please listen. In showcasing these stories, founder and presenter Mark Cribb, wants to tip the balance back in favour of independent businesses: “Where we spend our money genuinely makes a difference to the kind of world we live in. So let’s at least make our world interesting.”

Location:

United Kingdom

Description:

Humans of Hospitality is a weekly podcast, showcasing stories and insights from the world of hospitality – the human beings rather than the big brands behind our food and drink. You’ll hear from the producers of ingredients and the people who combine those ingredients to bring you new dishes and drinks… and the owners of the bars, cafés and restaurants who create memorable settings, so you recall your mouth-watering meals years later. They are the people who bring vibrancy to their corner of hospitality and, who, as a group, make all our lives richer and more interesting. Each week brings a new inspiring story. We are exploring hospitality in its broadest sense. Farming, politics, culture, cooking, nutrition, welfare, family, business, love and more. Wether you’re a famous figure or total unknown, if you love hospitality and have something important to say, chances are we’ll end up having a conversation. We want to explore the fair production of food, protecting the planet and humanity, whilst tasting awesome. It’s going to be quite the adventurous conversation. If you want a world of formulaic and dull corporate sameness this is not the podcast for you. If you’d like to learn about amazing human beings who dedicate their lives to making the world of food, drink and hospitality more diverse for our daily enjoyment, please listen. In showcasing these stories, founder and presenter Mark Cribb, wants to tip the balance back in favour of independent businesses: “Where we spend our money genuinely makes a difference to the kind of world we live in. So let’s at least make our world interesting.”

Twitter:

@markcribb

Language:

English

Contact:

+44 (0)7977 582579


Episodes

#121 Michel Roux Jr - Media Chef, Author & Le Gavroche

1/18/2021
Michel Roux Jr is a true 'Human of Hospitality' who was practically born in a kitchen when his Mum went into labour whilst working in his Dad 'Albert Roux's' restaurant. Michel is well known, partly simply through the recognition of his Dad and Uncle opening Le Gavroche in 1967 and becoming the first British restaurant to be awarded 3 Michelin stars, but also via his extensive work on television through shows such as Masterchef the professionals, and most recently 'remarkable places to...

Duration:01:14:49

#120 Richard Ball - Executive Chairman Calcot Collection

1/11/2021
Richard is a great example of a 'Human of Hospitality' having worked in the sector almost all of his working life. Richard started the business with his Dad and his family, and recognises all that his family risked, even selling grandmas house to purchase a run down manor, covered in vines and a somewhat dilapidated air. They started small with only 7 bedrooms, but had a vision and a yearning to create something special and to look after people. That journey was tough in those earlier...

Duration:01:12:02

#119 Emma McClarkin - CE British Beer & Pub Association

12/21/2020
Emma has had a fascinating career working in the heart of government in the EU, in part negotiating trade deals. Great timing for a chat that starts with Emma’s thoughts on the EU and our opportunities and risks as we hurtle towards departure. You’ll be pleased to hear Emmas is pretty optimistic on post EU trade, particularly where the export of exceptional British beer is concerned of course. We also chat about Emma’s experience liaising directly with the government on the behalf of the...

Duration:01:11:33

#118 Minister for Hospitality - Various Guests

12/13/2020
A very different style of episode this week. Rather than a detailed conversation with one awesome human of hospitality we have 9 great humans, most of whom have been previous guests. And we have just one topic of conversation. Why they are supporting the campaign for a Minister for Hospitality. This campaign was launched by Claire Bosi but had been sat languishing at around 38k signatures on the government petition website. To be debated in parliament 100k signatures are required. ...

Duration:01:20:35

#117 Naomi Duncan - CEO Chefs in Schools charity

12/7/2020
Surely schools are the place to improve knowledge on food, on what we should eat, to inspire a life long love for whole food and to understand the difference between real food and processed food. To understand that food is essential for life, and that in the modern world nobody should be going hungry. To try and fathom how on earth it is possible for the same areas struck be food poverty and lack of access to food to at the same time be suffering from diabetes and obesity due to the...

Duration:01:17:06

#116 Carly Trisk-Grove - B-Corp, OPOP & Cafe in the Park

11/30/2020
I love Carly’s story and her energy and ethos and her general hospitality adventure. As you will hear Carly went from a small wooden hut, to an expensive hobby, to raising 1/2 a million pounds and building a beautiful cafe in the park. Along this journey Carly realised that people were the key to all that she was achieving. Carly, her husband 'Ian' and their team won multiple awards for their cafe. Particularly around employing disabled team members and looking after the local community,...

Duration:01:10:59

#115 Dan Rose-Bristow - The Torridon Resort

11/23/2020
Set in 58 acres of parkland at the end of a magnificent sea loch, The Torridon has one of the most spectacular and idyllic locations in the country. What Dan, his wife Rohaise and the team have created in the Torridon is awesome. So remote with the challenges of staffing and weather and access and much more, yet they have an incredible reputation. As treasurer of the Master Innholders, Chairman of Pride of Britain Hotels and Director of Luxury Scotland Consortium Dan’s also got a pretty...

Duration:01:25:19

#114 Zoe Wangler - Setting up an ecological farm

11/16/2020
Zoe is from the 'ecological land cooperative' (ELC) - a 'Not For Profit' trying to solve some of the problems of excessively large farms, often mono-culture dominated and using too many chemicals, having a very detrimental impact on the land and ecosystem. I speak to many people being inspired to enter the world of hospitality, not only to sell better quality more ethical food to the consumer, but also interested in how to grow this food and actually produce it in the first place. If you're...

Duration:01:16:58

#113 Rocco Bova - GM Chablé Yucatán - Mexico

11/9/2020
Rocco Bova is living quite the hospitality adventure. I wanted to catch up with him for a few reasons. Firstly he’s running a health resort in Mexico, a fascinating country. Sometimes a reputation for drug cartels, kidnapping and more recently a catastrophic impact of COVID-19. But Rocco loves Mexico, and he’s lived in enough countries to be able to make an objective decision. Secondly, with people maybe questioning why they work in hospitality and wondering what the future might hold,...

Duration:01:19:18

#112 Nicholas Dickinson - Congham Hall Hotel

11/2/2020
If you don’t know his name, you’ll certainly know some of the venues Nicholas has worked and some of the businesses he’s developed. Nicholas without a doubt is a bona fide 'human of hospitality'. It’s been his life’s work. From cutting his teeth at the Chewton Glen working for the likes of Robin Hutson, to becoming the MD at Le Manoir and being Raymond Blanc’s right hand, man whilst working in partnership with Richard Branson and the virgin group. And having learnt from some of the most...

Duration:01:23:04

#111 David Begg - Founder Real Kombucha

10/26/2020
David Begg is one of those hospitality obsessives regular listeners will know I love to meet. Another one of those humans that has a little tiny seedling of an idea, that turns into an obsession that turns into an utterly awesome product that then enhances all of our worlds of food, drink and hospitality. And this time I’m talking about Kombucha. But not just any Kombucha, but the sort that is now sitting on the menus of many of the finest Michelin starred restaurants around the country...

Duration:01:26:08

#110 Ollie Hutson - Group Head Kitchen Gardener - The Pig Hotels

10/19/2020
I love the Pig Hotels and their obsession on the best local produce. This extends to their beautiful kitchen gardens where group chef James Golding gave me a tour in a previous podcast episode. After a recent chat with Ollie's Dad and CEO Robin Hutson, I was excited to arrange to go to the Pig nursery in the New Forest and meet Ollie face to face and get to peruse his mother of seed planning spreadsheets. You’re going to learn just how much work goes into creating a kitchen garden for a...

Duration:01:09:55

#109 David Chenery - Object Space Place - Sustainable Design

10/12/2020
Finally, we are doing a sustainability episode. And I say finally because regular listeners will know that sustainability comes up alot in my conversations when we think about farming and plant based diets and the impact on the environment of what we eat and drink. But what I’d not touched on thus far was the sustainability deep rooted into the actual design of venues and the business itself. Because surely it all starts there. If the restaurant itself is smashing its way through...

Duration:01:17:38

#108 - Gregorie Marshall - Blackthorn Scottish Sea Salt

10/5/2020
Gregorie, from Blackthorn knows an incredible amount about salt. His family have been involved in salt for over 140 years. His Dad’s Dad Dad set up the business, but this latest venture is their first foray into the actual production of salt. You should probably pause this episode at this point and go to blackthornsalt.co.uk and take a look at this crazy big tower of thorns they have built on the edge of the ocean in Scotland. It will help you visualise what we are about to chat...

Duration:01:07:25

#107 José Pizarro - Spanish Chef & Restauranteur

9/28/2020
José and I recorded this remotely and I really wish I’d gone to actually sit with him in his restaurant since he oozes hospitality out of every pore. José is famous for his 3 London restaurants and championing Spanish produce for many decades. José touches on his books and extensive travels through Spain and just how much he loves meeting other great humans and ensuring that their recipes are recorded and handed on to the next generations. We chat about his upbringing and some lovely...

Duration:00:59:52

#106 Hugh Lambert - Shanty Seaweed Botanical Vodka

9/21/2020
For over 20 years, Hugh Lambert travelled the world as a TV cameraman, director of photography and editor. Often he’d find himself in some of the remotest parts of the world, perhaps living with a local tribe. On each trip he’d try different foods. Some of them were quite out there, in terms of taste combinations and ingredients. (I’ll let Hugh reveal what the roasted figs he ate one day in the jungle really were.) With that broad-minded approach, it isn’t surprising that Hugh has created...

Duration:01:00:23

#105 Gary Jones - Le Manoir aux Quat'Saison

9/14/2020
I think most people with a keen interest in incredible food and hospitality are aware of Raymond Blanc's Le Manoir and its reputation. They’ve churned out over 30 michelin starred chefs, had two Michelin stars themselves since 1981 and their organic certified kitchen gardens are legendary. I was very excited to finally get to go and visit. Helped by a sunny day the hotel and grounds looked stunning. Executive Chef 'Gary Jones' was generous with his time, chatting freely and took the time...

Duration:01:20:56

#104 Ellen Streatfield - Denhay Bacon

9/7/2020
Back to learning this week as we are off to discover the wonderful world of bacon production from someone whose family have been producing it since the early 1990's. Whether you eat meat or not, there is something about bacon. Perhaps it’s the smell as it cooks, or the fact that it’s an integral part of the full English. But has our long-term familiarity of this staple grown a bit of contempt? Sausages seem to have a higher status: more and more breakfast menus mention the provenance of...

Duration:01:08:27

#103 Simon Potts - Managing Director The Alchemist

8/31/2020
I wanted to chat to Simon because the Alchemist has such an exceptional reputation and I wanted to find out more about what makes them and Simon tick, but also because with 20 cocktail bars and restaurants dotted around the UK I knew he would be a good barometer of what is happening in different geographical pockets. We touch a little bit on lockdown and the subsequent closure of one of their venues, we discuss some of the fast tracking of initiatives, particularly around technology such as...

Duration:01:10:23

#102 - Ben Tish - Culinary Director Norma & Stafford

8/24/2020
Although originally from Skegness, Ben is more captivated with Sicily and one day would like to move there. Sicily has had a huge influence on his favourite style of food and he’s even written an awesome book called ‘moorish'. Ben is actually only a chef because of fellow Skegness buddy Jason Atherton who got Ben his first chef job at the Ritz. We touch on Ben’s time at the Salt Yard and how a big influx of cash that he hoped would sort out his financial and restaurant dreams ended up...

Duration:01:02:14