Simon Gault: Apprenticeships, Mentors, and Learning the Hard Way (Part 1)

In this episode of Bacon Butty, Daniel sits down with one of New Zealand’s most recognisable chefs, Simon Gault, in his Auckland deli kitchen. Over a bacon butty built on sourdough pizza dough and crisp Woodys bacon, Simon reflects on a lifetime in hospitality and the moments that set him on his path.

Simon takes us right back to his childhood food memories, growing up in Papakura, and the early spark that came from peeking inside professional kitchens. He talks openly about starting his apprenticeship at just 16 under the formidable Tony Astle at Antoine’s, learning discipline, precision, and resilience the hard way. From being tested, terrified, and pushed to perfection, Simon explains why those early years shaped everything that came after.

The conversation moves through his formal training, block courses, and the leap to London — landing roles at Prue Leith’s restaurant, surviving on baked beans, learning pastry, sauce work, and kitchen culture, and eventually working in some of the most extraordinary settings imaginable, including a Michelin-starred castle kitchen. This is a deep dive into craft, mentorship, and what it really takes to earn your stripes as a chef.

Want to see Simon’s bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:
Upstock – Get your first month free at upstock.app/bacon
Hospitality New Zealand – The voice of Aotearoa’s hospitality industry. Find out more at hospitality.org.nz
Woodys Free Range – Get 15% off at woodysfarm.co.nz with the code BACONBUTTY

Bacon Butty is made by Rippl Media — Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), Sofia Wenborn, and edited by Ricardo Ramirez.

Kieran Haslett-Moore: Making Things Properly, One Batch at a Time

In this episode of Bacon Butty, Daniel sits down with brewer, writer, and lifelong maker Kieran Haslett-Moore. From growing up in Newtown surrounded by the smell of bacon smoke to washing dishes, studying sociology, selling cheese, and eventually brewing beer, Kieran’s path has never been linear but it has always been grounded in craft.

They talk about the joy of making things from scratch, the deep connection between food, beer, and culture, and why tradition still matters in an industry obsessed with novelty. Kieran reflects on his time as a cheesemonger at Moore Wilson’s, his years building North End Brewing, the realities of burnout and stepping away from something you’ve created, and what it means to start again but this time smaller, slower, and on his own terms. This is a thoughtful, honest conversation about sustainability, creativity, and finding freedom by stripping things back.

Want to see Kieran’s bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:
Upstock – Get your first month free at upstock.app/bacon
Hospitality New Zealand – The voice of Aotearoa’s hospitality industry. Find out more at hospitality.org.nz
Woodys Free Range – Get 15% off at woodysfarm.co.nz with the code BACONBUTTY

Bacon Butty is made by Rippl Media — Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), Sofia Wenborn, and edited by Ricardo Ramirez.

Building, Breaking, and Becoming Ben Bayly (Part 2)

In part two of Daniel’s conversation with chef and restaurateur Ben Bayly, we pick up in Auckland, inside a small room at Origine, where the story turns from early graft to the bigger forces that shaped Ben’s career. This episode digs into the messy, unglamorous middle: starting out building with his brother to pay the bills, the French Café rejection, the TV auditions, and the long stretch running The Grove, Baduzzi and his first restaurant, The Grounds.

Ben talks candidly about burnout, building teams, letting go, handing over businesses, and the real cost of running multiple restaurants while trying to be a human being at the same time. He opens up about the volatility of the industry, the rising cost of everything, the value of landlords who actually have your back, and the constant pull toward new challenges. From Shanghai pop-ups to his upcoming Wellington opening, Ben explains why he still sees himself simply as someone who loves serving people — and why the ingredient, not the chef, is always the real hero.

Want to see Ben’s bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:

Upstock – Get your first month free at upstock.app/bacon

Hospitality New Zealand – The voice of Aotearoa’s hospitality industry. Find out more at hospitality.org.nz

Woodys Free Range – Get 15% off at woodysfarm.co.nz with the code BACONBUTTY

Bacon Butty is made by Rippl Media — Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), Sofia Wenborn and Ricardo Ramirez.