Guest: Duncan Biggs, Yacht Chef, Founder of Ocean Wave Monaco & Maritime Culinary Trainer

Host: Phil Street

In this episode, Phil dives into a world Chefs on the Pass hasn’t explored before, the high-pressure, high-reward life of a yacht chef.

Joining the show is Duncan Biggs, a chef with over 30 years’ experience in the yachting industry, who has cooked for billionaires, travelled the globe, and now trains the next generation of chefs entering the maritime world.

From the Bahamas to Antarctica, Duncan shares what it really takes to cook at sea, where planning is everything, produce is world-class, and your “kitchen” could be anywhere on the planet.

In this episode, you’ll hear about:

• Duncan’s journey from cooking with his mum to joining the Royal Navy.
• How a chance opportunity led him into the world of superyachts.
• The reality of life on board, from 30m family-style boats to 160m floating cities.
• The importance of preparation when your nearest supplier might be thousands of miles away.
• Cooking for billionaires, celebrities, and high-profile guests.
• Why feeding crew is just as important as feeding guests.
• The camaraderie and lifestyle that keeps chefs in yachting for decades.
• How the industry has evolved with bigger yachts and more adventurous global routes.

Listen now for:

• Why planning and logistics are everything when cooking at sea.
• The balance between fine dining and simple comfort food on board.
• What it’s really like cooking for high-profile guests (including a few familiar names 👀).
• Why the yacht kitchen is “like Hogwarts”, where the magic just has to happen.

Memorable Quotes:

• “You get the best produce and get paid well — it’s a great industry” – Duncan Biggs
• “When it clicks, it’s one of the best teams you’ll ever be part of” – Duncan Biggs
• “Sometimes the best meal is just something simple done really well” – Duncan Biggs

This episode is for:

• Chefs curious about alternative career paths beyond restaurants.
• Hospitality professionals with a love of travel and adventure.
• Young chefs considering yachting as a career move.
• Anyone fascinated by life behind the scenes on superyachts.

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Duncan Biggs: LinkedIn
• Ocean Wave Monaco

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Guest: Cherish Finden – Award Winning Pastry Chef, TV Judge & National Chef of the Year Judge

Host: Phil Street

Recorded in the crypt at Fortnum & Mason during the launch of National Chef of the Year, Phil is joined by the incredible Cherish Finden, one of the most respected pastry chefs in the industry and now part of this year’s judging panel.

From her early days training at the iconic Raffles Hotel in Singapore to building a career in London over the past 25 years, Cherish shares her philosophy on pastry, precision, and what truly matters when it comes to creating world class desserts.

In this episode, you’ll hear about:

1. Cherish’s journey from Singapore to the UK and her formative years at Raffles Hotel.
2. The influence of world class chefs and why technique matters more than certificates.
3. How London’s food scene has evolved over the past two decades.
4. Why classic dishes still matter, and how to elevate them without losing their soul.
5. The importance of simplicity and precision in pastry.
6. What she’s looking for as a judge in this year’s National Chef of the Year competition.
7. Why practice, repetition, and discipline are the keys to success.
8. How mistakes can sometimes lead to your best ideas.

Listen now for:

1. Why “action speaks louder than words” in the kitchen.
2. The secret to a perfect chocolate tart
3. Why every ingredient on the plate must have a purpose.
4. How to manage pressure and time in a competition environment.

Memorable Quotes:

1. “It’s not what you put on the plate, it’s how it tastes”
2. “Keep it simple, keep it real”
3. “Every ingredient must have a purpose”
4. “Practice, practice, and still practice”

This episode is for:

1. Chefs who want to improve their pastry game
2. Competition entrants looking to sharpen their approach
3. Hospitality professionals who value precision and consistency
4. Anyone who believes simple done well beats complicated done badly

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. Cherish Finden – Instagram @cherish_finden
3. National & Young National Chef of the Year
4. Craft Guild of Chefs

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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 at the top
4. Anyone fascinated by what truly drives Michelin-level ambition

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. Moor Hall
3. Upstairs by Tom Shepherd
4. National & Young National Chef of the Year
5. Craft Guild of Chefs

Want More?

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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 evolve

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. John Holden: LinkedIn
3. Craft Guild of Chefs - https://craftguildofchefs.org/
4. Front of House Craft Guild - Front of House Craft Guild launches to help hospitality professionals | Craft Guild of Chefs

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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 & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. Hayden Groves: Instagram @haydenkgroves
3. Hayden Website – www.haydengroves.co.uk
4. Book: Back in the Saddle – documenting Hayden’s 3,000 km cycling challenge and recipes along the way
5. National Chef of the Year: www.nationalchefoftheyear.co.uk

Want More?

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Guest: Keira Carolan - Young National Chef of the Year, Chef at Henrock by Simon Rogan

Host: Phil Street

In this uplifting episode, Phil catches up with the newly crowned Young National Chef of the Year, Keira Carolan, who returns to the podcast after finishing third last year to share how she came back stronger, wiser, and more determined than ever.

Keira’s story is one of quiet confidence, persistence, and growth. From learning the ropes in Simon Rogan’s kitchens to taking the top spot in one of the most respected competitions in the country, she opens up about what’s changed in the last year, and what’s stayed the same.

In this episode, you’ll hear about:

• How Keira turned last year’s near miss into this year’s victory.
• The lessons she learned from a fiery barbecue incident and how it shaped her mindset.
• The value of feedback, resilience, and self-belief in the competition kitchen.
• Her journey at Henrock by Simon Rogan and how mentorship drives her development.
• The importance of teamwork, communication, and a calm head under pressure.
• How practice and preparation built her confidence for the big day.
• What winning Young National Chef of the Year really means to her, and what’s next.

Listen now for:

• Why setbacks are the best preparation for success.
• How discipline and positivity can take you further than raw talent alone.
• The role of mentorship and camaraderie in shaping young chefs.
• Why humility is a strength, not a weakness, in the kitchen.

Memorable Quotes:

• “You learn so much more when things don’t go perfectly”
• “It wasn’t about winning, it was about proving to myself that I could do better”
• “Every bit of feedback helps you grow, even when it stings a little”
• “The more you practice, the calmer you become, and that’s when you can really shine"

This episode is for:

• Aspiring young chefs dreaming of competing on the national stage.
• Hospitality professionals who believe in the power of learning from setbacks.
• Mentors and leaders supporting the next generation of culinary talent.
• Anyone who loves hearing stories of resilience, passion, and growth.

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Keira Carolan: Instagram @keiracarolan1
• Henrock by Simon Rogan: www.henrock.co.uk
• Young National Chef of the Year: www.nationalchefoftheyear.co.uk
• Craft Guild of Chefs: | Craft Guild of Chefs

Want More?

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Guest: Danny Young – National Chef of the Year 2025, Head Chef at The Torridon

Host: Phil Street

In this inspiring episode, Phil sits down with the awesome Danny Young — National Chef of the Year 2025 and Head Chef at The Torridon — to talk about his journey from a curious young cook in the North West to one of the UK’s most exciting culinary talents.

Danny shares his path through Michelin starred kitchens, his approach to leadership and learning, and how the discipline of competition has shaped his creativity, confidence, and commitment to the craft. With warmth, humility, and humour, he reflects on what drives him to keep pushing for excellence while staying grounded in passion and teamwork.

In this episode, you’ll hear about:

• Danny’s early love of cooking and how curiosity set him on his path.
• The influence of Lisa Goodwin-Allen and his journey through Northcote.
• How joining The Torridon opened a new chapter of creative freedom and responsibility.
• The role of competitions and his winning National Chef of the Year journey
• What it really takes to perform at your best under pressure.
• The power of mentorship, feedback, and lifelong learning.
• Why creativity thrives in structure, and how Danny balances both.
• His views on kitchen culture, mental resilience, and leading by example.

Listen now for:

• Why passion without discipline won’t get you to the top — and vice versa.
• How competition pushes you to discover your true cooking identity.
• The value of surrounding yourself with people who challenge and inspire you.
• Danny’s thoughts on the next generation of chefs and how the industry can nurture them.

Memorable Quotes:

• “You’ve got to stay curious — that’s where all the great cooking starts.” – Danny Young
• “Competition teaches you how to handle pressure, but also how to enjoy it” – Danny Young
• “It’s not about ego; it’s about excellence” – Danny Young
• “You learn most when things don’t go right” – Danny Young

This episode is for:

• Chefs chasing excellence and growth in their craft
• Aspiring competitors looking for insight into the National Chef of the Year experience
• Hospitality professionals passionate about leadership, learning, and teamwork
• Anyone who loves hearing about the drive and heart behind great cooking

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Danny Young: Instagram @dannyyoungchef
• The Torridon: www.thetorridon.com
• National Chef of the Year: www.nationalchefoftheyear.co.uk
• Craft Guild of Chefs: | Craft Guild of Chefs

Want More?

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Episode 16 – Ben Murphy on Playfulness, Perseverance, and Opening 74 Charlotte Street

Guest: Ben Murphy – Previous National Chef of the Year winner, Head Chef & Author

Host: Phil Street

In this exciting episode, Phil sits down with the hugely talented Ben Murphy, one of the brightest stars of the UK food scene, known for his playful plates, artistic presentation, and relentless pursuit of flavour.

From formative years under Pierre Koffmann and stints in some of the world’s toughest three-star kitchens, through the highs and lows of opening his first restaurant at just 24, to eight transformative years at Launceston Place, Ben’s story is one of resilience, connection, creativity, and growth.

Now, he’s embarking on a brand new chapter with the launch of 74 Charlotte Street by Ben Murphy.

In this episode, you’ll hear about:

• Ben’s early journey from Westminster Kingsway College to working with Pierre Koffmann
• His eye opening experiences in France, New York, and London’s two and three star restaurants and the lessons he learned
• Opening his first restaurant at just 24, and what it taught him about leadership and business
• Eight years at Launceston Place, where he forged his identity as a chef and mentor
• How lockdown shaped new ways of working and gave rise to home cooked fine dining
• His approach to playfulness in presentation while keeping flavour at the core
• What to expect from his new restaurant, 74 Charlotte Street by Ben Murphy
• His experience winning National Chef of the Year and how he prepared for it
• The process behind writing his first cookbook and what it means to him

Listen now for:

• Why perseverance through tough kitchens could help you
• Competition experience
• The balance between creativity, accessibility, and consistency
• Ben’s vision for the future of fine dining in London

Memorable Quotes:

• “You’re basically a sponge when you start out, absorb everything you can” – Ben Murphy
• “Playfulness is one thing, but flavour is always the priority” – Ben Murphy
• “Without the right relationships, you limit your chance of success” – Ben Murphy

This episode is for:

• Chefs looking for inspiration and direction
• Professionals curious about the realities of Michelin kitchens
• Anyone excited by the evolution of fine dining into something more accessible and fun

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Ben Murphy: Instagram @chefbenmurphy
• Ben Murphy’s Book: My Craft

Want More?

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