Chef Director's guest appearances

Chef Director

Humans of Hospitality

A Little Slice of Cumbria

Tourism Business Chat

Mark Lewis

Rick Stein

Helen Browning

Jonathan Downey

David Sax

Rob Wilson

Jack Stein

Ben Jackson

Gary Jones

Tim Hall

Hamish Martin

Chris Davies

Mark Hix

Karen Richards

Ben Tish

OwlTail

Richard Hughes

This week, Chris speaks to Richard Hughes, Chef Director at The Assembly House in Norwich, and founder of the Richard Hughes Cookery School. In his long career, Richard has gone head-to-head with Gordan Ramsey for National Chef of the Year; worked in Michelin starred restaurants; worked at the Ritz and Norwich Theatre Royal, amongst others; he’s even cooked for the Queen Mother! Richard is credited for the successful resurgence of The Assembly House and, whilst remaining relentlessly positive throughout this last year, the fact remains that major changes had to be made in both of his businesses. Richard reflects honestly on lockdown, giving his insights into what the day-to-day has looked like for The Assembly House this past year; now “the poshest drive through in the city” – his words. Richard chats about how policing the social distancing rules, when they could open, was tough, and how plans made in the first lockdown went to waste, as they didn’t account for further restrictions. He talks openly about how Eat Out to Help Out was financially a life raft, but probably not the morally right thing to do. The hospitality trade is historically a tough sector to work in, but Richard believes that the ‘badge of honor’ that came from working 17-hour shifts on no sleep is a thing of the past. He describes the sense of family that teams can reach when staff wellbeing is a key component of a business model, and that retaining loyal staff, and investing in them, is vital for long-term success. Chris asks Richard about the reduction in VAT; new trends in bookings; how he thinks people will view local businesses moving forwards; and his number one rule in business, “Don’t let anyone else sign your cheque book!” Richard also lets us in on his “apple pie syndrome” and his uplifting message for the sector. Insights not to be missed, from a man at the top of his game. Visit The Assembly House here. Visit Richard Hughes Cookery School here. We would love to hear from you, get in touch with us on podcasts@larking-gowen.co.uk or tourism@larking-gowen.co.uk. If you enjoy this episode, please subscribe and whilst you are there, we would really appreciate a 5* review, as this helps other people find our podcast! www.larking-gowen.co.uk/tourism-insights  (c) Larking Gowen LLP 

This week, Chris speaks to Richard Hughes, Chef Director at The Assembly House in Norwich, and founder of the Richard Hughes Cookery School. In his long career, Richard has gone head-to-head with Gordan Ramsey for National Chef of the Year; worked in Michelin starred restaurants; worked at the Ritz and Norwich Theatre Royal, amongst others; he’s even cooked for the Queen Mother! Richard is credited for the successful resurgence of The Assembly House and, whilst remaining relentlessly positive throughout this last year, the fact remains that major changes had to be made in both of his businesses. Richard reflects honestly on lockdown, giving his insights into what the day-to-day has looked like for The Assembly House this past year; now “the poshest drive through in the city” – his words. Richard chats about how policing the social distancing rules, when they could open, was tough, and how plans made in the first lockdown went to waste, as they didn’t account for further restrictions. He talks openly about how Eat Out to Help Out was financially a life raft, but probably not the morally right thing to do. The hospitality trade is historically a tough sector to work in, but Richard believes that the ‘badge of honor’ that came from working 17-hour shifts on no sleep is a thing of the past. He describes the sense of family that teams can reach when staff wellbeing is a key component of a business model, and that retaining loyal staff, and investing in them, is vital for long-term success. Chris asks Richard about the reduction in VAT; new trends in bookings; how he thinks people will view local businesses moving forwards; and his number one rule in business, “Don’t let anyone else sign your cheque book!” Richard also lets us in on his “apple pie syndrome” and his uplifting message for the sector. Insights not to be missed, from a man at the top of his game. Visit The Assembly House <a href="https://www.assemblyhousenorwich.co.uk/" rel="nofollow" target="_blank">here.</a> Visit Richard Hughes Cookery School <a href="https://www.richardhughescookeryschool.co.uk/" rel="nofollow" target="_blank">here</a>. We would love to hear from you, get in touch with us on <a href="mailto:podcasts@larking-gowen.co.uk">podcasts@larking-gowen.co.uk</a> or <a href="mailto:tourism@larking-gowen.co.uk">tourism@larking-gowen.co.uk</a>. If you enjoy this episode, please subscribe and whilst you are there, we would really appreciate a 5* review, as this helps other people find our podcast! <a href="http://www.larking-gowen.co.uk/tourism-insights" rel="noopener nofollow" target="_blank">www.larking-gowen.co.uk/tourism-insights</a> (c) Larking Gowen LLP

S1 Ep3; The Assembly House - Richard Hughes, Chef Director

Ben Wilkinson

Andy talks to Ben Wilkinson, Chef Director at the Michelin starred The Cottage in the Wood. We find out a little about Ben's past, what its like to be awarded a Michelin star, and if there's such a thing as a high end British cuisine. There's also a Luke at the News with Luke from Lakeland Mues. Enjoy.

Andy talks to Ben Wilkinson, Chef Director at the Michelin starred The Cottage in the Wood. We find out a little about Ben's past, what its like to be awarded a Michelin star, and if there's such a thing as a high end British cuisine. There's also a Luke at the News with Luke from Lakeland Mues. Enjoy.

Ben Wilkinson - Chef Director at The Cottage in the Wood

In this episode I catch up with Chef Director Jack Stein at his family's Rick Stein restaurant Group. Whilst Rick Stein is locked down in Australia I'd seen alot in the past ten days with Jack defending a pretty negative article in the Daily Mail.  Jack has been very honest with his team and customers about the financial challenges the business is facing as a result of it's current coronavirus related shut down.  We discuss the challenges of meeting £300k a week in payroll costs with £0 revenue coming through the door, and some of the unfair accusations around how his Dad should simply 'put his hand in his pocket' and pay people. We chat about the challenges specifically of operating in tourist towns in seasonal hotspots and the further complexity that is going to add to re-establishing their business.  We touch on a potential insurance claim and the issues around the insurance industry thus far managing to wiggle out of claims. We finish off with some of the great ways the industry is responding including a 'virtual food festival' running Easter Monday 13th April with details via Jack's Instagram page.

In this episode I catch up with Chef Director Jack Stein at his family's Rick Stein restaurant Group. Whilst Rick Stein is locked down in Australia I'd seen alot in the past ten days with Jack defending a pretty negative article in the Daily Mail.  Jack has been very honest with his team and customers about the financial challenges the business is facing as a result of it's current coronavirus related shut down.  We discuss the challenges of meeting £300k a week in payroll costs with £0 revenue coming through the door, and some of the unfair accusations around how his Dad should simply 'put his hand in his pocket' and pay people. We chat about the challenges specifically of operating in tourist towns in seasonal hotspots and the further complexity that is going to add to re-establishing their business.  We touch on a potential insurance claim and the issues around the insurance industry thus far managing to wiggle out of claims. We finish off with some of the great ways the industry is responding including a 'virtual food festival' running Easter Monday 13th April with details via <a href="https://www.instagram.com/jacksteinchef/" rel="nofollow" target="_blank">Jack's</a> Instagram page.

#74 CVIRUS SPECIAL - Jack Stein - Chef Director at Rick Stein 