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In this episode, we explore the fascinating world of bees and beekeeping with Mr. Brian Scott, the dedicated beekeeper behind Innisfil Creek Honey in Innisfil, Ontario. At Innisfil Creek Honey, they do it all: keeping bees, producing honey, providing pollination services, teaching beekeeping workshops, and selling beekeeping supplies. Known for their exceptional honey and comprehensive resources for beekeepers, Innisfil Creek Honey has become a trusted name in the beekeeping community.
Our conversation touches on the art and science of beekeeping, from understanding the vital role bees play in pollination to the techniques involved in producing high-quality honey. Brian shares his expertise on maintaining healthy hives, the challenges facing modern beekeepers, and the importance of supporting local apiaries. Whether you’re a seasoned beekeeper or simply curious about the world of bees, this discussion offers insights and inspiration.
Join me for this podcast. Take a break. Listen in.
A xx

In this episode, we explore the world of environmentally sustainable and urban agriculture with Mr. David Cohlmeyer, a pioneer in the local good food movement and a seasoned Sustainable Good Foods Consultant. With decades of experience, including founding the acclaimed Cookstown Greens, David has dedicated his career to fostering environmentally friendly agricultural practices that thrive in both urban and rural settings alike.
We explore how urban agriculture can redefine food systems, reduce environmental impact, and bring fresh, local produce closer to home. David shares his insights into the challenges and opportunities of integrating sustainability into modern food production, offering valuable perspectives for farmers, food entrepreneurs, and anyone passionate about sustainable living. David also encourages people to get involved with a community food hub, emphasizing the role of collective efforts in strengthening local food networks. Additionally, he suggests growing unique cultivars and heirloom vegetable varieties for a better, more flavourful eating experience.
From the importance of soil health to innovative urban farming techniques, this conversation is rich with actionable ideas and inspiration for cultivating a greener future.
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A xx

In this episode, we’re joined by Tim Hughes, Group Executive Chef Director of Caprice Holdings, a renowned restaurant group based in London, England. With decades of experience leading some of the UK’s most iconic dining establishments, Tim reflects on the transformative power of mentorship and the vital role of apprenticeships in shaping the next generation of chefs.
We explore what it takes to build and lead a successful culinary team, tempering tradition with innovation in the modern kitchen. Tim shares his insights on nurturing talent, the importance of leadership in creating a thriving work environment, and the ever-evolving nature of the culinary industry.
Enjoy a conversation filled with inspiration, dedication, and the art of running restaurants in London’s hospitality trade, where leadership and teamwork are key to delivering exceptional guest experiences.
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A xx

In this episode, we’re joined by Chef Dune Pierre Michel, the creative force behind French Broad Pantry in Asheville, North Carolina. Dune’s culinary journey began in the sun-drenched South of France, where he cultivated a deep appreciation for quality ingredients and refined cooking techniques. Guided by a rich gastronomic heritage, Chef Dune’s cuisine elegantly blends simplicity with sophistication.
After honing his skills at a prestigious hospitality and culinary school, Dune’s career took him across the globe—from the landscapes of Peru and India to the vibrant markets of Mexico and Morocco. With over a decade spent in California’s culinary melting pot, Dune now brings his expertise and passion to Asheville, particularly in the realm of exquisite pastry baking.
The French Broad Pantry offers authentic French pastries and pantry items to the Asheville community and beyond. Operating from a commercial kitchen, they sell their baked goods at local markets, all while adhering to the mantra: It’s Gotta Be Delicious!
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A xx

In this episode, we’re joined by Chef Darren Archer, the Executive Chef at 116 Pall Mall, a premier venue for events, weddings, and meetings in the heart of London. Chef Archer shares his insights into today’s evolving culinary industry and offers a behind-the-scenes look at the exceptional hospitality services provided to both club members and the public.
We discuss key topics, including sustainability in the kitchen, staffing challenges, and the growing popularity of plant-based cookery. Chef Archer highlights the importance of on-the-job training, the cook apprenticeship culture, and mentorship in building a strong kitchen team, while also shedding light on the intricacies of managing a multi-faceted venue catering to both private and public events.
Tune in as we navigate the intersection of fine dining, sustainability, and leadership, and discover why hospitality is about so much more than just food.
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A xx