Episode 111 is with Danilo Cortelinni, we recorded this in early August when he was on vacation in his hometown of Abruzzo in Italy. I wanted to wait before releasing this one because he had just finished as the head chef of the Italian Embassy in London and i didnt want the episode to be too confusing. You might have seen Danilo on BBC2’s MasterChef: The Professionals a couple of years ago, or more recently appearances on BBC1’s Saturday Kitchen bringing Italian recipes to the main stream. I absolutely love Danilos instagram profile, although like he mentions he is on tiktok too.. His links will be in the show notes but be sure to jump over to instagram and search for Danilo Cortellini. Follow Danilo Cortellini on Instagram or visit his website.

Ceres Podcast

E111 - Danilo Cortellini

This episode guest is the brilliant Antonia Smith of Dragonfly Coaching & Consulting. I love her approach to business. She isn’t just someone who bands about the word consultant; she still works in the hospitality industry with some high profile roles.  I like to think of myself as an open-minded person, but after my conversation with Antonia, I realised a few things kept me boxed in, and I realised I had it wrong. To follow Antonia Smith visit Instagram or Linkedin. Click here to sign the petition for a permanent change on VAT.

#110 - Antonia Smith, Dragonfly Coaching

This episode guest is Christopher Moore, CEO of the Clink. Four restaurants with colleges training people in prison to become chefs or front of house staff. The Clink is an outstanding example of how scalable commercial solutions can make a difference to even the thorniest social problems. To learn more about The Clink, visit their website. 

E109 - Christopher Moore

In this episode, we talk to Antony Bennett from Loungers Group.  Antony is the head of food responsible for Loungers & Cozy Club; we talk about the challenges he's taken on over the years with La Tasca, Loungers Group and his subsequent work-life challenge. To follow Antony Bennett, visit Instagram or his website. To learn more about Loungers, visit their website. 

#E108 - Antony Bennett

In this episode, we talk to Daniel Harbo Pinheiro from PHL Seagold.  PHL Seagold is a family company that offers premium white fish from Norwegian fishing vessels fresh frozen at sea. They are incredibly proud of their premium products from Leinebris – the world’s most modern longliner. To learn more about PHL Seagold, visit their website. 

#107 - Daniel Harbo Pinheiro, PHL Seagold

In this episode, we talk to Conrad Brunton from Tonic Talent.  Conrad is an expert in hospitality and recruitment specialist, bringing them both these fields together. He is the perfect person to talk about what's happening at the moment with staff shortages and the future of hospitality. Follow Conrad on Twitter, and for more information on Tonic Talent, visit their website. 

#106 - Conrad Brunton, Tonic Talent

It was great to talk to chef Bruce Rennie from The Shore in Penzance, Cornwall.  Bruce is the sole chef in the kitchen; his philosophy is simple; he sources the best quality and freshest fish from the Newlyn market daily, emphasising sustainability and quality and supporting the local fishermen. By creating dishes focusing on local vegetables & herbs, some from his garden, most from local farms. Find out more about The Shore Restaurant and follow on Instagram; follow Bruce on Youtube if you are looking for inspiration. Big thank you to episode sponsor Bizimply.

#105 - Bruce Rennie

In this episode, I talk to chef Stuart Collins from Docket No.33; Stuart started his career with Michael Caines MBE at Gidleigh Park in Devon before working under Gordon Ramsay at his three Michelin star Hospital Road restaurant in London.  Stuart was invited to set up Gordon’s New York restaurants, Restaurant Gordon Ramsay and Maze before becoming Head Chef at Maze. Stuart then returned to the UK as Executive Chef for Michael Caines’ venture at the Abode Hotel in Chester before returning to Doha, Qatar.  In 2017, Stuart and his wife Frances leapt to open their restaurant Docket No. 33 in the market town of Whitchurch, Shropshire.  The restaurant has now featured in the prestigious Michelin Guide GB & NI for two consecutive years. Seasonality is central to the offering at Docket No. 33. The carefully curated 7-course tasting menu changes throughout the seasons, ensuring that each ingredient is at its freshest and highest quality.  Follow Stuart on Instagram, and to find out more about Docket No.33 visit their website. Big thanks to episode sponsor Sauce Intelligence. 

#104 - Stuart Collins, Docket No.33

Ken Hom is one of the world's leading experts on authentic Chinese and Asian cooking. He is passionate about using high-quality ingredients and highly effective cookware and accessories to help give every stir-fry great flavour and has been developing his range to meet these needs since 1986. It was an absolute pleasure chatting with Ken; he is an absolute gentleman. Follow Ken on Twitter & Facebook.  Big thanks to episode sponsor Bizimply.

#103 - Ken Hom

In this episode, I talk to seasoned chef Martin Cahill. Martin has worked for some of the finest hotel groups across the globe, but now his new challenge is not only setting up a new restaurant but a new life in the Hebridean village of the Isle of Mull. We talk to Martin about his career but his thoughts on the future of the industry. Follow Martin on Instagram, and be sure to follow his restaurant, The Galleon Bistro.

#E102 - Martin Cahill

Paul Newbegin was the host of The Pass Podcast; Paul has interviewed loads of great chefs all over the UK and some abroad too.  Paul has now retired up his microphone, However in this episode we discuss his experience and his current thoughts on the state of the industry. Find The Pass Podcast on your favourite podcast player. Big thank you to episode sponsor Bizimply & Indulgence Desserts. This episode was brought to you by Ceres | Pure Food Innovation.

#101 - Paul Newbigen

Victoria Searl from DataHawk is with marketing and data specialist with loads of experience in the hospitality industry. We thought we would chat about the importance and how it can help hospitality and retail businesses. Want to follow Victoria Searl on Linkedin or to find out more visit the DataHawk website.  This episode was brought to you by Ceres | Pure Food Innovation. Big thank you to episode sponsor Bizimply.

#100 - Victoria Searl, Datahawks

In this episode, Stelios talks to the food futurist Tony Hunter. Tony Hunter is a Global Speaker, Futurist and consultant specialising in the Future of Food. He provides Global Speaking services, Strategic foresight advice, Innovation Strategies, and Director and Advisory services. It was so good to chat about plant-based meats, cell-based meats, algae and modern agriculture. Follow Tony Hunter on Twitter, or Linkedin. This episode was brought to you by Ceres | Pure Food Innovation. Big thank you to episode sponsor Bizimply.

#99 - Tony Hunter, Futurist for Food

Ben Tish is the Culinary Director of Norma Restaurant on Charlotte Street, Fitzrovia and The Stafford London, in the heart of St James. Norma has received critical acclaim from leading UK food critics, including Fay Maschler, Jay Rayner, Giles Coren, Tom Parker Bowles, and Grace Dent.  Ben is also an accomplished, award-winning food writer with five published cookbooks. Sicilia, Moorish, Grill Smoke BBQ, Salt Yard, The Food & Wine of Spain and Glorious Game.   Follow Ben on Twitter and Instagram.  Are you fed up with managing staff rotas and keeping up with HR? Talk to episode sponsor Bizimply; they will get you sorted.  The Ceres Podcast is brought to you by Ceres | Pure Food Innovation

#E98 - Ben Tish

In this episode I chat to Robert Furey from Florigo UK Limited.  Together we chew the fat about how Covid has changed the way people order their fish and chips and how it’s imperative shops adapt to today’s market or run the risk of being left behind.  Rob also explains the rationale behind the company’s new Edge range, which gives shops with a smaller budget the opportunity to have the benefits of Florigo technology without paying the bespoke price. 

#97 - Robert Furey, Florigo UK Limited

Stelios (Founder & Director of Ceres | Pure Food Innovation) travels and talks to exciting people within the Food & Hospitality industry. We don't rush in this podcast, we really want to find out what makes people do what they do. Focussed on learning from Chefs, Food Producers, Growers, Hoteliers, Suppliers, Restauranteurs, Trade Associations, and whoever makes hospitality happen. Tune in if you're in the business of making hospitality happen.

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