Guests:

Mark Birchall - Chef Patron, Moor Hall (Three Michelin Stars) & Chair of National Chef of the Year Judges

Tom Shepherd - Chef Patron, Upstairs by Tom Shepherd (One Michelin Star) & Chair of Young National Chef of the Year Judges

Host: Phil Street

Recorded in the crypt at Fortnum & Mason on launch day of National Chef of the Year, Phil is joined by two of the UK’s most respected chefs, Mark Birchall and Tom Shepherd, now leading the judging panels for National Chef of the Year and Young National Chef of the Year.

From three Michelin stars to Staffordshire’s only Michelin-starred restaurant (At the time, congrats to "The Boat" since recording), this is a conversation about graft, humility, resilience, and what truly matters when it comes to cooking at the highest level.

In this episode, you’ll hear about:

1. Mark’s journey from school food tech classes to building Moor Hall into a three star destination
2. Tom’s early days in the Lake District and the moment he realised cooking was his calling.
3. The reality behind Michelin success, and the doubts that come before the breakthroughs.
4. Why hard work often trumps “natural talent”
5. The evolution of their own restaurants and why perfection is always a moving target
6. What they’re looking for in this year’s National and Young National Chef competitors
7. Why flavour beats fireworks every single time
8. The biggest kitchen clangers they’ve made along the way (yes, even three-star chefs mess up)

Listen now for:

1. Why confidence and authenticity matter more than complexity in competition.
2. The importance of cooking your food, not someone else’s Instagram version of it.
3. Why judges want to see personality on the plate.
4. How to handle pressure and still enjoy the moment.

Memorable Quotes:

1. “You sit down, you’ve got a plate of food, you want it to be delicious” - Mark Birchall
2. “Don’t look at Instagram and recreate someone else’s dish. Cook your food” - Tom Shepherd
3. “You’ve got to really want it” - Mark Birchall
4. “No one’s exempt from making mistakes” - Tom Shepherd

This episode is for:

1. Chefs considering entering National or Young National Chef of the Year
2. Hospitality professionals striving for excellence without losing themselves
3. Young chefs needing reassurance that doubt is normal, even...

Guest: John Holden – Chair, Front of House Craft Guild; Hospitality Educator & Industry Advocate

Host: Phil Street

In this landmark episode, Phil sits down with John Holden to talk about one of the most significant developments in the Craft Guild of Chefs’ recent history - the launch of the Front of House Craft Guild.

A lifelong hospitality professional, educator, and passionate advocate for people facing roles, John shares how a phone call on a hotel balcony in Lanzarote turned into a once in a career opportunity: being asked to establish and chair a brand new professional body dedicated entirely to front of house.

Together, Phil and John explore why this moment matters, how the Guild came together at pace, and what it means for the future recognition, professionalism, and pride of front-of-house teams across the UK.

In this episode, you’ll hear about:

1. John’s journey through hospitality - from operations to education and industry leadership
2. Why front of house has long needed its own professional body.
3. How the Front of House Craft Guild came to life - starting with one unexpected phone call
4. The thinking behind building a diverse, skills-led committee from across the industry
5. Why front of house roles deserve the same professional recognition as chefs
6. The importance of community, mentoring, and networking in hospitality careers
7. What success looks like in the first year of the Front of House Craft Guild

Listen now for:

1. Why hospitality careers don’t need to follow a single, linear path
2. How education and real world experience must work hand in hand
3. What true professionalism in front of house really means
4. Why pride, identity, and belonging matter more than ever in hospitality

Memorable Quotes:

1. “Front of house needs a professional body it can be proud of” - John Holden
2. “This is about recognition and belonging” - John Holden
3. “We want members wearing the badge with pride” - John Holden
4. “This is about building something that will outlast all of us” – John Holden

This episode is for:

1. Front of house professionals at every stage of their career
2. Hospitality leaders passionate about people, culture, and professionalism
3. Educators and mentors supporting the next generation of talent
4. Anyone interested in how the hospitality industry continues to...

Guest: Hayden Groves, National Chef of the Year 2013, Freelance Chef, Consultant, Author and Cyclist

Host: Phil Street

In this powerhouse of an episode, Phil sits down with Hayden Groves, former National Chef of the Year, freelance chef, consultant, author, and endurance cyclist. From flipping burgers at McDonald’s to leading kitchens for Lloyd’s of London and Barclays, Hayden’s story is a masterclass in perseverance, discipline, and self belief.

Hayden opens up about his unlikely journey from aspiring pro cyclist to award-winning chef, how sport shaped his approach to kitchen leadership, and the lessons learned from both triumph and failure, including the infamous “grouse incident” that nearly broke him but ultimately set him on the path to success.

In this episode, you’ll hear about:

1. Hayden’s early start in food and how important lemon drizzle cake was
2. How his love of cycling built the mindset that carried him through his career.
3. The intense years running the kitchens at Lloyd’s of London and Barclays.
4. Competing in National Chef of the Year - and what it took to go from third place to the top spot.
5. The story behind his blog It’s Not About the Grouse and how failure sparked a new chapter.
6. His ongoing work as a consultant, mentor, and advocate for balance and resilience.
7. The crossover between cycling discipline and kitchen excellence.

Listen now for:

1. How setbacks can become your greatest turning points.
2. Why discipline, focus, and humility are the foundations of success.
3. The parallels between elite sport and professional kitchens.
4. The truth about pressure, leadership, and learning to let go.

Memorable Quotes:

1. “I was probably that second mouse, the one that churned the cream into butter” – Hayden Groves
2. “It wasn’t about ego; it was about excellence” – Hayden Groves
3. “I didn’t need to be perfect; I just needed to make fewer mistakes than anyone else” – Hayden Groves
4. “That failure with the grouse, it hurt, but it made me who I am” – Hayden Groves

This episode is for:

1. Chefs chasing excellence, not just accolades.
2. Anyone learning to turn setbacks into success.
3. Hospitality professionals curious about leadership, balance, and long-term resilience.
4. People who love stories of grit, growth, and sheer determination.

Links &...