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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.
Join me for this podcast. Take a break. Listen in.
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

In this episode, we’re joined by Ms. Taylor Lindsay-Noel, founder of Cup of Té, a premier online retailer of loose-leaf organic teas and teaware based in Ontario, Canada. After a life-changing accident in 2008 ended her dreams of becoming an Olympic gymnast, Taylor turned her challenges into a powerful story of resilience and entrepreneurship.
Launched in 2018, Cup of Té was born from Taylor’s vision to share the world’s finest organic teas while enriching lives through the ritual of tea. Her mission goes beyond selling tea—she’s dedicated to creating a premium tea experience that enhances well-being, offering potential health benefits with each blend crafted from organic ingredients, and every sip telling a unique story.
We’ll explore the journey behind Cup of Té, from its inception to becoming a beloved brand among tea enthusiasts worldwide. Taylor shares her passion for tea and the meaningful connections she fosters through her products.
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A xx

In this episode, we welcome Chef Meagan Larmant, the visionary founder and master chocolatier behind Method Chocolate. Meagan’s commitment to sustainable and ethical practices is exemplified through her collaboration with Kasama Chocolate, a company renowned for sourcing exceptional cocoa beans while prioritizing transparency and strong partnerships with farmers.
Together, we’ll explore Meagan’s inspiring journey from chef to chocolatier, her fusion of culinary artistry and craftsmanship in creating handcrafted confections, and the stories behind her inventive flavours. Learn about the delicate balance of small-batch chocolate-making and her dedication to supporting ethical cocoa production.
Join me for this podcast. Take a break. Listen in.
A xx