From Baptism of Fire to Michelin Leadership

This week on Hospitality Meets, Phil sits down with Douglas Balish - Executive Chef and Director at Grove of Narberth, Hotel Chef of the Year, and a man shaped by some of the toughest kitchens in the business.

From washing dishes in Ayrshire…

To getting “pans thrown at his head”

To learning to run in kitchens where nobody walked…

To leading his own Michelin starred brigade

And all of the lessons that come with that

This is a candid episode about pressure, humility, growth — and the fine line between breaking someone and building them.

In This Episode

1. Starting out as a 15 year old dishwasher in Scotland
2. Walking away from university to chase kitchens instead
3. The brutal reality of early Michelin kitchens
4. Why some pressure builds you, and some destroys you
5. Taking demotions to grow faster
6. Working at Bohemia and being completely out of his depth
7. The intensity of Whatley Manor
8. Moving to Australia to work at Quay
9. Why leadership is not one size fits all
10. Creating dishes when nobody’s ever let you create before

Baptism of Fire

Douglas doesn’t sugarcoat it. His early Michelin experience was brutal.

80-hour weeks.

Staff accommodation from hell.

Being told he was useless.

Working until nothing fazed him.

And yet, he doesn’t look back with bitterness.

He looks back with perspective.

Because for him, that pressure didn’t break him.

It sharpened him.

Not because bullying is good (Obviously) but because understanding why something is happening matters

The Psychology of Kitchens

There’s a fascinating thread in this episode. Douglas nearly studied psychology. Instead, he learned it in kitchens.

He talks openly about:

1. Realising he wasn’t as good as he thought
2. Being publicly humbled
3. Being dropped down the ranks
4. Taking ownership instead of walking away

And most importantly, how that shaped the leader he is today.

He’s clear:

Management isn’t one-size-fits-all.

Some chefs need an arm around them.

Some need structure.

Some need challenge.

The job is knowing the difference.

From Scotland to Sydney

His journey takes him through:

1. Jersey
2. The Cotswolds
3. Australia
4. Back

Building a Regenerative Farm Stay

This week on Hospitality Meets, Phil sits down with Caitlin Owens, Managing Director and co-owner of Fowlescombe Farm, a luxury farm stay in Devon built on regenerative farming principles.

What started as a family meat farm became a pub

What started as a consulting career became a hospitality adventure.

What started as “how hard can it be?” became… chlorine spraying out of beer lines.

This episode is about naivety, chaos, regenerative farming, and why hospitality might just be the most beautifully human industry of them all.

In This Episode

1. Quitting consultancy during lockdown to learn hospitality in Switzerland
2. Running a pub during the wild summer of 2021
3. The science (and danger) of cleaning beer lines
4. Why hospitality operates permanently on the edge of chaos
5. What consulting really taught her (hint: it’s not insurance maths)
6. Bringing regenerative farming into luxury hospitality
7. Why “low choice, high quality” beats endless options
8. The rise of the farm stay experience
9. Describing humanity to a Martian (yes, really)

From Farm to Fork, For Real

Fowlscombe isn’t just “farm to table” as a marketing line

The farm is regenerative

The soil health is measured

Animals fertilise the land naturally

Monoculture is avoided

The hospitality exists because of the land, not the other way around

Chaos, Sheep & Beer Showers

Running the family pub (The Millbrook) during post-lockdown mania meant:

1. Chlorine explosions in the cellar
2. Smelling permanently of ale
3. A sheep on a lead turning up for the village nativity
4. A horse tied to the drainpipe while the chef fed it carrots

Skills from “Outside” Hospitality

Caitlin didn’t climb the traditional hospitality ladder.

Her background in consultancy gave her:

1. Structured thinking
2. Clear communication
3. Confidence with tech providers
4. The ability to not be messed around by suppliers

A reminder that hospitality doesn’t need to be a closed shop.

Different backgrounds make stronger teams.

Regenerative Hospitality

For Caitlin, sustainability isn’t just environmental.

It’s about:

1. Less waste
2. Fewer food miles

Why Understanding Drives Performance

This week on Hospitality Meets, Phil is joined by Will Fraser, co-founder of Pineapple, founder of 100 & First, and former professional rugby player.

What begins as a conversation about people data quickly becomes something deeper, a clear eyed look at why teams struggle, why talent alone isn’t enough, and why most performance problems come down to misunderstanding, not ability.

This is a calm, thoughtful episode about clarity, context, and why better conversations beat better strategies.

In This Episode

1. Why performance is a by-product, not something you can force
2. The difference between thinking you know something and actually knowing it
3. Why misunderstanding (not laziness) drives most workplace issues
4. What elite sport gets right about teams that business often gets wrong
5. The hidden cost of constant change and short term thinking
6. Why stability can be a genuine competitive advantage
7. How people data should start conversations, not end them

From Elite Sport to Hospitality

Will’s thinking was shaped during his time at Saracens, where a strong focus on people and culture transformed performance under pressure.

After injury ended his playing career, Will began applying those lessons in business, and quickly noticed a gap between how elite teams operate and how most organisations try to drive results.

The biggest difference?

Shared understanding

What the Data Shows

Through Pineapple, Will now works with hospitality businesses to understand patterns around:

1. Attrition
2. Internal progression
3. Team stability

One consistent insight stands out:

Greater stability and internal progression = lower turnover.

Simple. Powerful. Rarely acted on.

The Talent Myth

Will challenges the idea that great performers can simply be “moved” and expected to thrive.

Drawing on examples from football, including Brighton & Hove Albion and Brentford, he explains why performance is often owned by the system, not just the individual.

Change the context, and performance usually dips.

Stand-Out Thoughts

1. “Most performance problems aren’t competence problems — they’re understanding problems”
2. “If you think something rather than know it, you haven’t had the conversation”
3. “Stability, not constant change, is often the real advantage”

Why Listen

This episode is for anyone who has:

Prepare. To. Be. Happy.

Returning to Hospitality Meets, Klaudia Mitura - work psychologist, L&D leader at the Science Museum Group, host of The Happiness Challenge podcast, author of The Alphabet of Happiness, and an actual Certified Chief Happiness Officer (yes, really) delivers one of the most uplifting, honest, and quietly powerful conversations we’ve ever recorded.

This episode is not about toxic positivity, pretending everything’s fine, or slapping a smile on life’s messier moments.

It’s about science backed happiness, micro habits, curiosity, resilience, and learning how to live with the noise in your head - not silence it.

It’s warm.

It’s funny.

It’s deeply human.

And it might just change how you think about happiness altogether.

In This Episode

1. Klaudia’s return to the podcast nearly four years on, and how life has unfolded since
2. Losing a job, being separated from family, rescheduling a wedding four times, a family cancer diagnosis… and why happiness still mattered
3. Why Klaudia decided to treat her life like a scientific experiment
4. What the science of happiness actually tells us
5. Why happiness isn’t a destination - it’s a starting point
6. The power of micro-habits and why 1% changes beat life overhauls
7. Why happiness fuels kindness, generosity, optimism and impact
8. The danger of “I’ll be happy when…” thinking
9. Why curiosity might be the most underrated life skill of all

Happiness, But Not the Cringey Kind

Klaudia is very clear on one thing:

This is not about toxic positivity.

It’s not about ignoring grief, stress, uncertainty, or the very real challenges of life and work.

It’s about acknowledging them and giving yourself the tools to cope, recover, and move forward.

As Klaudia explains, happiness:

1. Helps us regulate our nervous system
2. Makes us more resilient under pressure
3. Increases kindness, generosity and problem solving
4. Gives us the energy to face hard things, not avoid them

Or put simply:

Happiness doesn’t deny reality.

It helps you deal with it.

Stand-Out Quotes

“Happiness is not a destination. It’s a starting point”

“We regret not allowing ourselves to be happier”

“You can be going through something hard and still experience joy”

“Happiness fuels kindness. Without it, we can’t change anything”

“You don’t need a life overhaul - you need small habits, done consistently”

Why Listen

This episode is for you if:

1. You’re tired of overcomplicating happiness

This week on Hospitality Meets, Phil sits down with Dulcie Swanston, bestselling author, executive coach, leadership trainer, neuroscience and psychology “magpie,” and one of the clearest thinkers you’ll ever meet in hospitality.

Dulcie’s career spans 23 years at Bass PLC / Mitchells & Butlers, senior HR leadership, graduate programme design, global executive coaching, and now running multiple businesses that all share one simple mission:

Make complicated things simple, and usable now!

From accidentally falling into hospitality after realising acting wasn’t for her… to becoming one of the most trusted leadership thinkers in the industry… this episode is packed with stories, insight, Yorkshire humour, and a lot of truth.

In This Episode

1. Why Dulcie believes “it’s not bloody rocket science” and why simplicity is a leadership superpower
2. Accidentally landing a graduate role at Bass PLC because it was the only application deadline still open, and why that changed everything
3. Turning up on day one… only to be told the marketing department no longer existed
4. Becoming the company’s first ever “commercial graduate” a role nobody could quite define
5. Working across finance, property, operations, HR and brand, and why that breadth became a gift
6. Managing O’Neill’s pubs taking £50–60k a week and winning global performance awards
7. Recruiting and developing women into leadership roles when talent was hidden in plain sight
8. Finding her true calling in HR in her mid 30s and realising leadership is about helping others be great at their jobs
9. The difference between leaders whose teams perform only when they’re present… and leaders whose teams thrive when they’re not
10. Why great leaders (and great coaches) aim to make themselves redundant

Imposter “Syndrome”? Not Here.

One of the standout sections of the episode is Dulcie’s reframing of imposter syndrome which she refuses to call a syndrome at all.

Instead, she calls it:

Well, tune in to find out

Her take?

“If you think you’re finished as a leader or coach — you’re finished.”

She shares powerful imagery about the two voices on our shoulders, why our brains constantly lie to protect us, and how learning to notice those lies without shame is the key to growth.

Stand-Out Quotes

“Happy people make more money.” Dulcie Swanston

“The brain isn’t a video recorder — it’s an editing machine.” Dulcie Swanston

“Great leaders get their teams to perform brilliantly when they’re not there.” Dulcie Swanston

“If you think you’re done learning — move aside.” Dulcie Swanston

“Comfort with ambiguity is one of the greatest leadership strengths there is.” Dulcie Swanston

Why Listen

This episode is a goldmine for anyone who:

This week on Hospitality Meets, Phil sits down with Matt McCabe, Founder of Subu Connect - a platform created to bridge the gap between food and beverage suppliers and global buyers across airlines, foodservice and hospitality.

Matt’s story is one of curiosity, courage, accidental brilliance, and a lot of beautifully human learning along the way. From a 19-year-old Irish hotel management student taking a leap into a German kitchen… to buying food for prisons, parliaments and planes… to building his own tech platform from scratch - this is a masterclass in connection, leadership, humility and trust.

It also includes one of the greatest stories ever told on the podcast involving… mayonnaise.

In This Episode

1. How a leap of faith took Matt from hotel school in Ireland to cooking in Germany, Switzerland and London — including a stint at The Dorchester with 120 chefs in the kitchen
2. The moment Matt realised chefs don’t buy food and how that insight led him into procurement and supply chain leadership
3. Why asking for help (and admitting you don’t know something) is one of the most powerful leadership skills you can develop
4. What running food supply for UK prisons, the House of Lords, and then Emirates Airline Catering taught him about scale, systems and humanity
5. The emotional and cultural challenge of moving his family to Dubai - and what that transition really felt like
6. How a chance LinkedIn event invitation on holiday led to the creation of Subu Connect almost overnight
7. The reality of becoming a founder: self-belief, risk, financial uncertainty, and emotional investment
8. Why Matt believes “Every Connection Matters” - and how relationships compound over time

Stand-Out Quotes

“I never really believed in myself. I was waiting for the lightbulb moment — and I used that as an excuse not to start”

“Every connection matters. No conversation is ever wasted”

“I physically feel it when the company struggles — like you would with a child or a loved one”

“We’re not the stars — the suppliers are. We’re just the stage”

“People didn’t invest in the platform. They invested in me and what I stand for”

Why Listen

This episode is a beautiful exploration of:

1. Career reinvention and courage
2. The hidden emotional side of entrepreneurship
3. Leadership through vulnerability and trust
4. The power of curiosity and asking better questions
5. Why hospitality skills translate into almost every other industry
6. How values shape sustainable businesses

It’s a reminder that...

This week, Phil sits down with Chetan Bhanot, Group General Manager of The Mandeville Hotel in Marylebone and Pendley Manor in Hertfordshire - two stunning properties he leads with equal parts humility, humour and impressive calm.

Chetan’s story spans 32 years in hospitality, from hotel school in India, to Hilton and InterContinental, to JW Marriott Mumbai’s first-ever opening, to London’s NH Hotels, Harrington Hall, and now a dual-property leadership role he’s held for nearly a decade. It’s a journey filled with learning, pressure, kindness - and the occasional guest who forgets where they left their car.

This episode is rich with leadership lessons, humanity, and proper belly laughs.

In This Episode

1. Finding hospitality through a school friend in India, discovering the power of people and team sports, and starting a career that now spans over 30 years Chetan Bhanot
2. The power of environment — why even the most talented people struggle in broken systems, and how the team–self–ownership triangle must align for success
3. Hotel school → Hilton → InterContinental → JW Marriott — the early years that shaped his entire leadership philosophy
4. Moving to the UK and rising through NH Hotels to Director of Hotels UK, with senior leaders who “held the ladder” so others could climb
5. COVID chaos: losing full kitchen teams, reopening four times in two years, housekeeping stepping in to help the kitchen, and how the team “kept smiling through it all” Chetan Bhanot
6. The 2011 London riots — the scariest moment of his career, locking down the hotel, protecting guests, and hotels banding together to keep each other safe
7. Work-life balance vs. balance — and why hospitality now can offer both
8. Paying it forward — why leaders must give others the same opportunities they were given, and why career growth comes when you stop chasing titles and start enjoying the work
9. Huge expansion plans at both The Mandeville and Pendley Manor, from new bedrooms to new ballrooms to full refurbishments

And the Funny Story You Have to Hear…

A guest storms into reception convinced his car has been stolen from the hotel.

Police nearly called.

Panic everywhere.

Then CCTV...

I'll let you tune in to hear

Stand-Out Quotes

“You’re not what happens to you — you are how you choose to rebuild”

“During COVID, we didn’t open once — we opened four times. And every time, the team stood together”

“Failure is a negative word. Replace it with ‘learning’ — it changes everything”

“A team works when ego and job titles are left at the door”

“People held the ladder for me. Now it’s my turn to hold it for others”

Why...

To watch this episode, head to https://youtu.be/tMghGC2VZMo

This week, we’re in one of the stunning bedrooms at Corinthia London, talking to a man whose story genuinely feels like a film.

Simon Casson, now CEO of Corinthia Hotels and former President EMEA at Four Seasons, was once told at 15 that he was a failure, that his education was over, and that he should “learn to fix cars or join the army”

He went home devastated. His mum came back from a bar shift, wrapped her arms around him and said:

“Simon, you’re special. You’re going to be a leader of men. You’re going to achieve great wealth and success. And I believe in you”

From washing dishes and sleeping in a room above a local restaurant… to becoming the youngest GM in Four Seasons… to running 45 hotels and 17,000 people… to now leading Corinthia’s push to “challenge luxury’s usual suspects” - this is a story of belief, graft, failure, and a very people first kind of success.

In This Episode

1. “You’re a failure” at 15 – the careers officer, the crushing conversation, and the one sentence from his mum that changed everything
2. Dishes, cheap digs & cheap labour – washing up, living above the restaurant, then a “management training scheme” that was really just doing every job in the hotel (and secretly the best education imaginable)
3. Castles, chefs & the Four Seasons bug – being spotted by Kit Chapman at The Castle at Taunton, working alongside a young Gary Rhodes, and being introduced to Four Seasons as “the greatest hotel company in the world”
4. From managing to leading – the early disaster as Room Service Manager at Four Seasons London and the moment it all changed
5. Washington, Doha, Dubai & beyond – Clinton era D.C., meeting heads of state and celebrities, becoming the youngest Four Seasons GM in Doha, opening hotels in the Middle East and Africa, and eventually becoming President for Europe, Middle East & Africa
6. Sacrifice, anxiety & imposter syndrome – missing chunks of his kids’ childhood, hiding the fact he had no degree, and learning that pressure, doubt and growth often live in the same room
7. The “second mountain” – stepping away after 35 years at Four Seasons, retreating to a farm in Croatia, and then being courted by global brands before choosing Corinthia as the place to write his next chapter
8. Corinthia’s new chapter – why London was transformational, how New York became “the star of the Met Gala”, and what it really means to be a “true contender” in global luxury

Stand-Out Quotes

“When the whole world’s saying, ‘No, you can’t,’ you really just need one person to say, ‘Yes, I believe in you. You can.’”

“We’re all masters of our own destinies. We all have to polish our own diamond.”

“Leadership has to be rooted in humanity. It has to be rooted in kindness. It has to be anchored in really caring about people’s...