From crispy wings to big business wins — this episode dives into the story of a chicken shop that’s growing fast and building serious momentum.

We chat with the team behind the brand about how they’ve turned great food and loyal customers into a recipe for success. From standing out in a crowded market to scaling up without losing their identity, it’s a conversation packed with insight, ambition, and plenty of flavour.

If you’re in hospitality or dreaming of growing your own brand, this one’s full of lessons worth biting into.

In this episode, we sit down with Greg Smith MP to unpack how political decisions ripple through the hospitality industry—from the latest Budget announcements to the real-world impact on operators, teams, and growth.

Greg shares insight into how policy is shaped, what the industry can realistically expect in the coming months, and why hospitality continues to play such a vital role in local communities and the national economy. We also explore the challenges facing venues today, the opportunities that could arise from political change, and what operators should be paying attention to right now.

Whether you’re running a single site or scaling a multi-venue brand, this conversation offers practical context behind the headlines—and what it all means for your business

Coffee prices are on the rise — and for many UK cafés and hospitality businesses, that means tough decisions ahead.

In this episode, we’re joined by Jeff from Café Du Monde to break down what’s driving the increase in coffee bean costs and how businesses can stay profitable without compromising on quality.

From pricing strategies and supplier relationships to managing customer expectations, Jeff shares his insight into how the UK coffee market can adapt and keep thriving, even as costs climb.

A must-listen for anyone in hospitality looking to stay ahead in a changing industry.

Set in sunny Spain, this episode blends stories of travel, hospitality, and of course — a good glass of wine. We talk about what it means to work across the world, how every destination teaches something new, and why connection lies at the heart of great hospitality

This episode, we’re joined by a chef who’s as passionate about people as he is about produce. From serving his signature scotch egg on James Martin’s Saturday Kitchen to running a kitchen that supports local suppliers and nurtures young talent — Chris Mapp shares what it really takes to build something lasting in hospitality.