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Humans of Hospitality

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This is the humans of hospitality podcast. It’s about the awesome humans, from bakers to chefs, to entrepreneurs, to brewers, to farmers, to musicians and so many more who make our world just a little bit more wonderful. It’s a place to share our stories and our adventures and celebrate our incredible industry. But I’m nervous, I’m worried about the big corporate brands with big corporate budgets. The world is not meant to be formulaic and dull but these Goliaths are trying to take over our industry, with boring repetitive concepts on every street corner swallowing up incredible independent spaces and products and people Where we spend our money and the businesses we support have an impact on the kind of world we are all going to live in. Let’s at least make it interesting.

This is the humans of hospitality podcast. It’s about the awesome humans, from bakers to chefs, to entrepreneurs, to brewers, to farmers, to musicians and so many more who make our world just a little bit more wonderful. It’s a place to share our stories and our adventures and celebrate our incredible industry. But I’m nervous, I’m worried about the big corporate brands with big corporate budgets. The world is not meant to be formulaic and dull but these Goliaths are trying to take over our industry, with boring repetitive concepts on every street corner swallowing up incredible independent spaces and products and people Where we spend our money and the businesses we support have an impact on the kind of world we are all going to live in. Let’s at least make it interesting.
More Information

Location:

United Kingdom

Description:

This is the humans of hospitality podcast. It’s about the awesome humans, from bakers to chefs, to entrepreneurs, to brewers, to farmers, to musicians and so many more who make our world just a little bit more wonderful. It’s a place to share our stories and our adventures and celebrate our incredible industry. But I’m nervous, I’m worried about the big corporate brands with big corporate budgets. The world is not meant to be formulaic and dull but these Goliaths are trying to take over our industry, with boring repetitive concepts on every street corner swallowing up incredible independent spaces and products and people Where we spend our money and the businesses we support have an impact on the kind of world we are all going to live in. Let’s at least make it interesting.

Twitter:

@markcribb

Language:

English

Contact:

+44 (0)7977 582579


Episodes

#017 Michael Stoates - Stoate & Sons traditional miller

5/26/2019
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Michael Stoate is a fifth generation miller in Dorset, whose family have been producing stoneground flour since 1832. That means he knows a lot about flour. It was the era when sailing ketches would carry the flour across the Severn to Swansea and return with coal for the mills. As a teenager he thought he’d be an engineer but he had so much fun getting his hands dirty in the holidays he couldn’t help but join the family business. In this conversation you’ll learn about the wonder of...

Duration:00:53:43

#016 Karen Richards - Capreolus Charcuterie

5/19/2019
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When David Richards was made redundant from his sales director role, finding a new one at 50 was very hard. Luckily, he had always loved cooking and smoking cuts of meat in the garden, so when his wife Karen suggested that there might be a business in curing, they gave it a shot. 10 years later their company, Capreolus, has won countless awards for its ever-increasing range of mouth-watering charcuterie and smoked foods, from pancetta and air-dried pork loin to the magnificently named...

Duration:01:01:23

#015 Nick Leach - Fellow of the Institute of Hospitality

5/12/2019
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In terms of career variety, I doubt if many can match Nick Leach’s 4 decades in hospitality. One of his first jobs was working as the King of Saudi Arabia’s personal chef on a £9 million motor yacht. After that he found himself ‘catering to excess’, for merchant bankers in London, where £25,000 a week was set aside for caviar alone – served in huge swan ice carvings. This was in stark contrast to his next role as General Manager at Kings College Hospital, where his daily budget per patient...

Duration:01:15:00

#014 Ceri Cryer - Brinkworth Dairy

5/5/2019
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In 1910 Ceri Cryer’s great-grandfather established the country’s first ever pedigree Friesian herd of cows, in a beautiful corner of Wiltshire. A hundred years later, Ceri is doing her family’s farming history proud: the Friesian descendants produce the milk which Ceri turns into award-winning cheeses – from the traditional Wiltshire Loaf to newcomers, such as the oozilyunctiuous Royal Bassett Blue. In this conversation we discover where Wiltshire cheeses feature in Jane Austin’s...

Duration:01:04:55

#013 Nick and Tom - Barefaced Brewing

4/28/2019
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Travel is what makes Barefaced Brewing tick: Nick Horne and Tom Cooper have been friends since they were 3. But in their 20s they were working in bars and breweries at opposite sides of the world – Tom in Edinburgh, Nick in Sydney. When Tom sent a Facebook message saying he was really keen to set up an indie brewery, Nick flew across the globe a few days later, rocked up in the bar where Tom was working and said, ‘Let’s do it’. And they have. They choose their hops not only for their...

Duration:01:01:59

#012 James Whetlor - Cabrito Goats

4/21/2019
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Cabrito’s mission is to put all billy goats born in to the dairy industry into the meat industry. Ex-chef James Whetlor knew he could something about the plight of the male billy goats, who are historically euthanised at birth in the dairy industry. James realised that goat meat had potential when his roast goat leg with lentils, salsa verde and chive flowers flew off the menu at the River Cottage Canteen around 8 years ago. Soon after, James sold his first kids to one of the Great British...

Duration:01:21:10

#011 Emma Goss-Custard - Honeybuns

4/14/2019
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For Emma Goss-Custard, baking without flour came naturally to her as a student in the 90s. She much preferred the luxurious texture and taste of cakes made from ground almonds and polenta. And she kept going – even when well-meaning friends said her approach of replacing wheat with premium ingredients would never work. People wanted cheap cakes with a long shelf-life, didn’t they? Luckily, her friends were wrong. In this conversation you’ll hear how Emma managed to win over customers...

Duration:01:09:20

#010 Oli Perron - Lunch'd

4/7/2019
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Oli Perron, founder of Lunch’d, which delivers beautifully put-together salads, stroganoffs, stir-fries and more to your office…. Zingy, punchy flavours packed into a handy box. Hear how the early days were, in his words, ‘a bit of a car crash’, preparing 65 lunches in the kitchen which he shared with his long-suffering flatmate, Tom… AND he was having problems paying the rent. Find out how he survived that car crash: he’s now successfully delivered 24,000 lunches. He is confident that...

Duration:01:13:42

#009 Claire Burnet - Chococo

3/31/2019
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Teenage memories of choosing individual mouth-watering chocolates in Belgium, France and Holland are behind Claire Burnet’s jokey suggestion that she and her husband Andy leave their London jobs and make chocolates in Dorset instead. Soon after, they’d converted a small hairdressing salon in Swanage into a chocolate kitchen, complete with viewing window… and a tiny shop upstairs. Yes, that’s right: upstairs! It was 2002, and Chococo found itself in the vanguard of pioneering chocolate...

Duration:01:21:07

#008 Giles Henschel - Olives Et Al

3/24/2019
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When Giles and his wife Annie took a late gap year and went on a 38,000 mile motorbike trip round the Mediterranean basin, they had no idea it would be the start of a successful business. 26 years later, Olives Et Al has created 400 products and they still use recipes given to them by the families they met on that original trip: generations of history that span 6000 years, harvesting olives from trees that are two and a half thousand years old. As we chat you’ll discover why it’s a good...

Duration:01:20:04

#007 Jimmy Cregan - Jimmy's Iced Coffee

3/17/2019
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Find out why looking at a builder’s backside was the catalyst that led to Jimmy's version of iced coffee, now stocked in pretty much every UK supermarket… and with its sights set much further afield, including Ireland, Sweden and Dubai. Hear the crazy things Jimmy does to spread the word about his drink, including talking to audiences of 300, dressed as a carton… and orchestrating what’s known as a ‘massive activation’ at a mainline railway station. (Sounds like a security alert, but...

Duration:01:02:23

#006 Helen Browning - Soil Association

3/9/2019
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This week I talk to Helen Browning, OBE: Chief Executive of the Soil Association, visionary organic farmer and, with her partner Tim, owner of The Royal Oak and Chop House. An uplifting, thought-provoking conversation exploring Helen’s journey. As you’ll learn, being ahead of the curve is not always an easy place to be. We also try to put the world to rights, so we can solve the problem of feeding 10 billion humans and keeping the planet intact. I LOVED this conversation. Enjoy x

Duration:01:10:56

#005 Andy Lennox - Zim Braai

2/28/2019
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Andy Lennox started his career as a ‘KP’, a kitchen porter, peeling potatoes. When he was 21, he teamed up with two friends to create Koh Thai, a restaurant in Dorset, offering authentic Thai cooking with a South of France style of service. As Andy put it, they ‘knew nothing and learned on the trot’ – only realising 6 months in that they needed tills, rather than paper to relay orders to the kitchen and the bar. Soon the pace picked up to a gallop, as the Koh Thai concept took off and 11...

Duration:01:09:05

#004 Rupert Holloway - Conker Gin

2/24/2019
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Rupert Holloway, founder of Conker Gin was a successful (and miserable) chartered surveyor who wanted to change direction, dramatically. Luckily he had Emily, his understanding girlfriend, now wife. Find out how a series of weird texts helped to create an enticing brand for their gin, which is now served at Marco Pierre White’s establishments, among many other places!

Duration:01:07:34

#003 Joe Lovett - Bad Hand Coffee

2/12/2019
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In this episode we chat to Joe Lovett from Bad Hand coffee roasters in Bournemouth, Dorset. The conversation is very much in two halves, initially regaling Joe's journey and story and how an abandoned stable, brothel and crack den became his perfect home. We touch on plant powered diets, low commitment dining and confusing roasts with Sunday lunch! The 2nd half is more industry specific as Joe nails the reason for this podcasts existence and emphasises the financial challenges of hospitality...

Duration:01:14:15

#000 Humans of Hospitality Trailer

2/4/2019
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In this trailer Mark Cribb, your host, introduces the concept of Humans of Hospitality, why he's set it up, a few sample clips from guests, what he's hoping to achieve from these conversations and even why a pineapple is in the logo. It's a great place to start before diving into an episode.

Duration:00:06:36

#002 David Sax - Maison Sax

2/2/2019
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David Sax left his safe career in finance to invest in his first venture, The Cow. It was an overnight success, later winning the highest pub accolade (think Oscar/Olympic Gold Medal rolled into one), National Pub of the Year. Then he had the likes of Guy Ritchie, Madonna and Jeremy Clarkson as his customers, when he took over another amazing pub, The Museum Inn. Eventually David had to sell both, because up-to-18-hour days were taking their toll on his bank balance and his family. So why,...

Duration:01:16:10

#001 Steve Farrell - Eight Arch Brewery

1/13/2019
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In this episode we chat to Steve Farrell from Eight arch brewery in Wimborne, Dorset. We talk a little about the beer making process but more about about big brands, small brands and how Steve went from terrible home-brew all the way to his award winning beers available across the County and Country. Enjoy the conversation.

Duration:00:53:20