The Go To Food Podcast

• John Devitt & Shuko Oda - How They Created 'Koya' The UK's First Udon Bar - The Biggest Mistakes Restaurants Always Make & The Brutality Of Tokyo's Kitchens!

  To celebrate 15 years of Koya — the quietly iconic udon bar that helped change the way London eats — we’re joined by its founders: John Devitt and Shuko Oda.From early-morning queues to feet-kneaded noodles, we go behind the steam with the pair who brought serious broth and bounce to Soho. Shuko shares how a childhood in Japan shaped her savoury cravings, how miso soup became her first solo dish, and how Tokyo’s obsessive Italian food scene first lured her into the kitchen.John reflects on what it took to build Koya as an outsider to the restaurant world, the challenges of scaling a niche, noodle-focused concept, and how a love of good service has shaped the way Koya welcomes people in. We hear about their early trips to Japan, the now-legendary specials board, and the tightrope walk of keeping things consistent while always evolving.We talk burnt soy wings, kimchi holidays, and what it means to work in restaurants where holidays don’t exist — plus what makes a good noodle, how Koya scaled without losing its soul, and why Shuko still finds comfort in the simplest rice ball.It’s a portrait of a restaurant that’s quietly influenced a generation — and the story of two people who put in the hours, trusted their instincts, and let the food do the talking.----------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

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• Ruth Leigh & Oli Brown - How They've Turned Updown Farmhouse Into The Best Restaurant Led Hotel In The Country + Horror Kitchen Stories From London, Hong Kong & Beyond!

  Today we're bringing you a very special episode indeed as we're joined by Ruth Leigh and Oli Brown, the owners of Updown Farmhouse in Kent which over the last couple of years has become to be recognised as the best restaurant led hotel in the country.What started as a pop-up in a dilapidated 17th-century farmhouse has become a destination in its own right, serving wood-fired dishes that feel somewhere between rustic Italian trattoria and hyper-local British larder. Ruth and Oli talk us through how they built it — from sourcing wild boar from just up the road to accidentally catering half of Kent’s weddings (including Ben’s mum’s). We get into the reality of running a proper country restaurant, how they keep things romantic and real, and what makes Updown’s style of hospitality so special.Plus: one dish for the Hall of Fame, the most underrated corner of Italy, and a love letter to anchovies.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

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  1:08:27
• Santiago Lastra - From Sofa Surfing To Creating The UK's Only Michelin Starred Mexican Restaurant & How Rene Redzepi Changed His Life Forever!

  Today we're delighted to be joined by Michelin Starred Head Chef and Owner of Kol and Fonda - the genius Santiago Lastra to unpack his incredible career that started off with him working in an Italian restaurant in Mexico and has taken him around some of the greatest kitchens in the world including working for Andoni Luis Aduriz at Mugartiz and leading René Redzepi's Noma during its residency in Mexico.Santiago's restaurant Kol was just voted the 17th best restaurant in the world and he takes us through the crazy hurdles he's put in place in order to try and stay as authentically British produce led as possible, refusing to use; avocado's, limes and chocolate which are staples of Mexican cusine and instead replacing them with foraged British substitutes. He also reveals; the moment as a child he fell in love with cooking after finding a basic cooking box in the local supermarket, the revelation he had about the power of food when his cooking brought his family together after the tragic loss of his father and grandparents in the same month, the craziness of working at Mugaritz in Spain, the genius journey he went on with Rene from Noma for a year in Mexico, plans for the future and much more....We talk the real roadmap from pop-ups and Instagram DMs to finding investors (and knowing when to say no), the difference between René Redzepi and Andoni Luis Aduriz, and why chefs today must master more than just the plate. Plus, Santiago maps out the perfect 48-hour food trip to Mexico City — churros, brains, barbacoa, and Negronis at the gate.Expect wisdom, wild stories, and the dish that made him cry. This one’s a feast.-----------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

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  1:03:11
• Sabrina Ghayour - From Fleeing Iran To Working At McDonalds To Becoming A Multi Best Selling Cookbook Author!

  In this episode of The Go-To Food Podcast, we sit down with the unapologetically fearless Sabrina Ghayour — bestselling author, supper club pioneer, and one of the most influential voices in Middle Eastern cooking today.Sabrina talks about; fleeing Iran during the revovlution in 1979, working illegally as an 11 year old at her local Chinese supermarket and some nightmare happenings between her and customers, working at McDonalds, her love and obsession with Ken Hom, how losing her job during the recession forced her to rethink everything, and how saying yes to a dinner party she didn’t even want to host ended up changing her life. She shares the behind-the-scenes chaos of running underground supper clubs in her flat, the shocking story of how her first cookbook almost didn’t happen, and the Instagram DM that led to a career-defining opportunity.We dive into her sharp takes on the food industry, what she really thinks about the “chef” label to the snobbery that still exists around cookbook writing, and why she’s never been afraid to take up space, speak her mind, or ruffle feathers.Plus: the kitchen disaster that still haunts her, the food that instantly transports her back to childhood, and what she cooks when she needs to feel grounded.A rich, warm, no-BS conversation about food, resilience, and forging your own path, one dish at a time.------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

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  52:40
• Farmer Tom Jones - Britain's Best Farmer on; Fighting Depression & Toxic Masculinity, A Short Lived Acting Career & Supplying The Best Restaurants In The UK!

  Welcome back to a farming and butchery special by the man who’s been supplying some of the UK's best restaurants for over 2 decades including ST. John, Lyle's, Camille, The Camberwell Arms, and more and has recently opened his own butcher's shop in Bermondsey, the legendary Farmer Tom Jones. We find out how he went from turning down a career being an actor and playwright and then Harry Hill's assistant to becoming the most respected and sought after meat supplier in the country. It's been a tough journey though from; turning his back on his family and their farm, to fighting depression, greed and toxic masculinity in Wales to ripping up the rule book of Farming and deciding to go his own path and heading down to London.....What does it take to produce truly exceptional meat? In this special episode of The Go-To Mise en Place, we head to the fields with fourth-generation farmer and butcher Tom Jones, whose family has been rearing livestock on the Welsh borderlands for over a century. From traditional butchery methods to ethical farming practices, Tom shares what goes into raising animals with care—and how that translates to quality on the plate. We talk dry-aging, nose-to-tail respect, and why provenance matters more than ever in today’s kitchens.Whether you’re a chef, food lover, or just curious about where your Sunday roast really comes from, this one’s for you.------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that’s always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you’re live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/Find out more about Farmer Tom here - https://www.facebook.com/farmerthomasjones/ Hosted on Acast. See acast.com/privacy for more information.

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