Simon Gault: Fame, Failure, and the Moment Everything Changed (Part 2)

In Part 2 of Daniel’s conversation with Simon Gault, the pace accelerates as Simon moves from ambitious young restaurateur to one of the most recognisable names in New Zealand food and then begins to question what that success is really costing him.

Simon tells the story of buying Bell House at just 22, grinding for years to turn it into a destination restaurant, and using competitions, awards, and sheer stubbornness to force attention his way. From there, he takes the leap into Auckland’s Viaduct, riding the chaos of the Whitbread Round the World Race, surviving brutal reviews, financial pressure, and near collapse before bouncing back again through instinct, timing, and a refusal to quit.

The episode moves into an extraordinary run of global experiences: selling his restaurant at the right moment, cooking on superyachts, being flown to San Francisco to cook a private audition dinner that landed him working for Oracle founder Larry Ellison, and finding himself cooking for the Spice Girls before being offered the chance to open restaurants in London and New York. Simon reflects openly on the opportunities he took, the ones he walked away from, and the two decisions he still regrets.

Back in New Zealand, the story turns to scale, television, and visibility building multiple restaurants across the country, becoming a judge on MasterChef, fronting major TV series, and slowly drifting further away from the kitchen and closer to boardrooms, crisis management, and people problems. He speaks candidly about the pressure, ego, burnout, and the moment health forced a reckoning: a diagnosis of type 2 diabetes, major weight loss, and a shift in priorities after becoming a father.

The episode closes with Simon stepping away from restaurants entirely, choosing presence over prestige, and finding renewed purpose at Gault’s Deli by teaching, cooking, sharing knowledge, and embracing failure as part of the craft. It’s a rare, unfiltered look at what success really looks like once the lights go down.

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.

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.

From Te Awamutu to Two Michelin Stars (Part 1)

In this two part episode of Bacon Butty, Daniel travels to Auckland to sit down with one of New Zealand’s most recognisable chefs, Ben Bayly — the force behind Ahi, Origine, Aosta, and the upcoming Wellington waterfront restaurant. Known for his mix of finesse and straight-up practicality, Ben’s story is shaped by graft, curiosity, and a refusal to be boxed in as just “the celebrity chef”.

Ben shares the journey from washing dishes in Te Awamutu to cooking in Michelin-starred kitchens across London, Las Vegas, and rural France. He talks openly about the pressure, the culture, the abuse and brilliance of those old-school kitchens, and how those experiences shaped his approach to leadership, team culture, business, and creativity. This episode digs deep into what it really takes to build a career that lasts — and the mindset behind building restaurants people genuinely want to return to.

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

This week we’re flipping the mic around. No guests, no script—just the Rippl Media team talking about what it takes to make Bacon Butty. Recorded late one night with drinks flowing and deadlines looming, this honest conversation features host Daniel Todd with co-founders of Rippl Media: Karli Mitchell, Helen Lea Wall, and Sofia Wenborn. Together, they reflect on the chaos, creativity, and compromises that have shaped the first season of Bacon Butty.

From overcooked intros and last-minute interviews to a slow realisation that they might actually be onto something, this is a behind-the-scenes look at how a national food podcast really gets made. If you’re curious about how Rippl works—or what it feels like to chase a vision before you have the budget, team, or time—this one’s for you.

You’ll hear:

Our thoughts on a Bacon Butty

How interviews get recorded, shot, and edited

What it’s like turning chaotic audio into something listenable

Sofia’s unfiltered thoughts on Daniel’s recording habits

And the inside story of the awkward, funny, and satisfying moments behind the scenes. Whether you’re a podcast nerd or just curious how the Bacon Butty gets made, this episode peels back the layers.

Special thanks to our sponsors:

Upstock — The all-in-one platform for hospo, grocery, and retail. AI-powered email ordering, supermarket integration, and simple order management. Sign up with the link below and mention Bacon Butty for a free first month: https://hubs.la/Q03f2xxx0

Hospitality NZ — Supporting the New Zealand hospitality industry through training, advocacy, and connection. Learn more at hospitality.org.nz

Special thanks to our bacon producer:

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

Photos and more at: ⁠ripplmedia.co.nz

Helen Turnbull is the force behind 50–50, the award-winning Paraparaumu Beach restaurant recently crowned Outstanding Regional Venue at the Wellington Hospitality Awards.

In this episode, Helen shares her journey from running a gastro pub in Devon, to cooking in Japan, and eventually landing in Queenstown where she worked under Josh Emett at Rātā. It was there her talent and drive really began to shine.

After building a loyal following in Queenstown, Helen moved north to the Kāpiti Coast, where she’s redefined regional dining with a menu that’s proudly local, deeply seasonal, and designed to surprise. She’s known for her ability to celebrate New Zealand ingredients while challenging expectations—think pāua char siu buns, reimagined hokey pokey, or her iconic 9-course degustation that evolves with every visit.

This is a conversation about self-belief, the pace of fine dining, and what it takes to stand out without being flashy.

Presented by ⁠Hospitality New Zealand⁠ — the national voice of Aotearoa’s hospo and accommodation sectors, supporting operators with tools, training, and advocacy.

Founding sponsor: ⁠Upstock⁠ — the all-in-one order management platform for hospo businesses. Get your first month free by signing up with the code BACONBUTTY.

Special thanks to our bacon producer:

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

Learn more about Helen Turnbull and 50-50: ⁠https://www.50-50.nz

Photos of the Bacon Butty and more at: ⁠ripplmedia.co.nz

In this episode of Bacon Butty, Daniel sits down with Juno Miers and Tom Adam — the duo behind Margot, one of Wellington’s most loved neighbourhood restaurants. Known for their simple, ingredient-led cooking and unpretentious atmosphere, Juno and Tom have built something rare: a place that feels like home, even when it’s full.

They talk about their journey from working in some of the world’s best kitchens — including London’s The Fat Duck — to finding their rhythm in Newtown, and the realities of running a restaurant that balances perfectionism with humanity. From the mental strain of hospitality to the quiet joy of feeding their community, this conversation goes beyond food, exploring what it really means to build something honest and lasting.

Want to see their 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), and Sofia Wenborn.