HUNGRY.

Espresso: Rory Sutherland on Marketing vs. Perception

Gennaro Contaldo - How To Be Happy Everyday, Training Jamie Oliver & Italian Hospitality Secrets

What did Jamie Oliver learn from Gennaro Contaldo? And what can a lifetime spent cooking teach us about happiness, gratitude and living well? In this episode of Hungry, Dan Pope sits down with legendary Italian chef Gennaro Contaldo for a wonderfully candid conversation about food, family, friendship and the art of living. From growing up in a tiny village on the Amalfi Coast to cooking for Princess Diana, Gennaro shares the extraordinary experiences that shaped his philosophy of life. He recalls mentoring a young Jamie Oliver, his enduring friendship with the late Antonio Carluccio, and how they helped introduce authentic Italian cooking to Britain. Gennaro also reveals the secrets of traditional Italian Bolognese, why food should always be a celebration, what makes Italian hospitality so special, and why the simplest things in life are often the most extraordinary. Full of laughter, heartfelt memories and infectious enthusiasm, this is a celebration of Italian food, human connection and finding joy in the everyday. ON THE MENU: 00:00:00 Intro 00:01:13 Why Simple Things Make Life Extraordinary 00:07:00 Appreciating Food and Everyday Life 00:11:30 Finding Beauty in the Ordinary 00:15:35 Cooking for Princess Diana at Kensington Palace 00:18:48 Why Food Is the Ultimate Expression of Love 00:21:25 Are Smartphones Stealing Our Happiness? 00:27:00 The Italian Art of Living in the Moment 00:31:00 Growing Up on the Amalfi Coast 00:37:14 Why Gennaro Never Ate Tiramisu as a Child 00:40:36 Rick Stein and the Magic of the Sea 00:47:35 How Antonio Carluccio Transformed Italian Cooking 00:54:29 What Working in a Hospital Taught Gennaro 01:01:02 Discovering the Secrets of Hidden Italy 01:09:17 Gennaro's Faith and Philosophy of Life 01:12:44 The Day Gennaro Met Jamie Oliver 01:18:35 Did Gennaro Know Jamie Would Become Famous? 01:24:55 Why Gennaro Fears Losing His Phone 01:28:48 The Truth About Authentic Bolognese 01:33:53 Remembering Antonio Carluccio 01:39:00 The Beautiful Complexity of Lifelong Friendship ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ============================================== 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality. She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously. click the link to learn more. 📙Download HUNGRY Big Banging Reading list here 🧾 HUNGRY survey would be so grateful if you may please fill out

Espresso: Michel Roux Jr. - How To ACTUALLY Handle Customer Complaints

📙Download HUNGRY Big Banging Reading list here 🧾 HUNGRY survey would be so grateful if you may please fill out ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ============================================== 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)

Inside The Ritz, Working With Jason Atherton & the Secret to Staying Busy – Ben Tish

What does it take to survive London's notoriously brutal restaurant industry? And how do you build a restaurant that has something money can't buy — soul? Dan Pope sits down with Ben Tish, chef, restaurateur and culinary director of the Cubitt House group, to unpack the highs, lows and hard-earned lessons of a career in hospitality. From escaping Skegness at 18 and being thrown into the ruthless kitchens of The Ritz by Jason Atherton, to helping build the celebrated Salt Yard Group, Ben reveals how discipline, resilience and great leadership shaped his career. He opens up about the devastating Jay Rayner review that questioned the future of Salt Yard, why some restaurants never find their soul, the dangers of opening to enormous hype, and what it really takes to create a loyal following. They also explore the reinvention of British pubs, the economics of running restaurants in London, the magic of Sicilian cooking, and the personal toll of leaving a business you've helped build. A candid conversation about ambition, failure, creative confidence and why the toughest moments in hospitality can teach you the most. 00:00:00 Intro 00:01:10 Jason Atherton, Andre Agassi and Surviving The Ritz 00:06:00 How Jason Atherton Saved Ben's Career 00:10:00 The Hidden Cost of Following Your Passion 00:15:00 Why Running Restaurants Is Really About People 00:20:00 How One Bad Service Can Destroy Morale 00:24:00 The Restaurant That Almost Destroyed Salt Yard 00:28:00 Jay Rayner's Brutal Review and Restaurant Failure 00:33:00 Why Chefs Take Criticism So Personally 00:36:00 Jason Atherton and the Evolution of British Cooking 00:41:00 What Jason Atherton Taught Ben About Discipline 00:47:00 Why Restaurant Hype Doesn't Guarantee Success 00:51:00 The Mistakes Behind The Stafford London 00:56:00 Escaping Skegness for a Life in London 01:03:00 Why Ben Refused to Give Up 01:08:00 Discovering Britain's Best Food Destinations 01:12:00 Sicily's Extraordinary Food Culture 01:15:00 Ben Tish's Perfect 20-Minute Dinner 01:18:00 What Happens When Britain's Pubs Disappear? 01:23:00 The Secret to a Great British Pub 01:28:00 The Challenges of Running The Princess Royal 01:33:00 Why Notting Hill Diners Will Pay More 01:38:00 What Makes a London Pub Successful? 01:43:00 Can You Reinvent a Failing Restaurant Space? 01:47:00 From Classical Music to Mediterranean Cooking 01:51:00 The Wildest Travel Experiences 01:55:00 Sicily, The Mafia and The Godfather 01:59:00 What Japan Teaches Us About Craftsmanship 02:03:00 The Painful Reality of Leaving Salt Yard 02:08:00 Imposter Syndrome and the Cost of Ambition 02:12:00 Finding Confidence and Moving Forward ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ============================================== 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality. She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously. click the link to learn more. 📙Download HUNGRY Big Banging Reading list here 🧾 HUNGRY survey would be so grateful if you may please fill out

Espresso: Ashley Palmer Watts on Crafting the Ultimate Food Experience

Michelin Starred Sushi Master - The Art of Discipline & Destiny - Endo Kazutoshi

What does it really take to become a sushi master? And why does one of London's most celebrated Japanese chefs believe that mastering the knife is the easy part? Dan Pope sits down with Endo Kazutoshi, the chef behind Kioku, to explore the extraordinary discipline, philosophy and creativity behind Japanese cuisine. From 17-hour working days and a brutally demanding apprenticeship to a 100-year-old sushi sauce passed down through generations, Endo reveals how tradition has shaped his approach to food, leadership and life. They explore the Japanese philosophy of Ichigo Ichie, why Endo sees sushi as his punk rock, the importance of respecting farmers and fishermen, and his belief that a great restaurant depends on a golden triangle of guests, team and suppliers. Along the way, they dive into samurai wisdom, Zen Buddhism, Steve Jobs, Japanese calligraphy, the dangers of social media, and what Pep Guardiola can teach us about building extraordinary teams. A conversation about much more than sushi: curiosity, craftsmanship, creative rebellion and the pursuit of excellence. ON THE MENU: 00:00:00 Introduction 00:01:18 The Brutal Reality of Japanese Sushi Apprenticeships 00:03:15 Born Into a Sushi Dynasty 00:05:18 What Sat Bains Teaches Chefs About Thinking 00:08:34 The Golden Triangle of Restaurant Success 00:12:35 The Japanese Philosophy of Ichigo Ichie 00:15:07 Why Sushi Is More Than Food 00:18:08 Japanese Spirituality, Language and Culture 00:22:00 How Life Experiences Shape Japanese Cuisine 00:26:17 The Unspoken Lessons of a Sushi Master 00:30:20 Chris Williamson's 2D vs 3D Life Lessons 00:35:00 Has Technology Made Learning Too Easy? 00:39:45 The Correct Way to Eat Sushi in Japan 00:43:57 Why Great Restaurants Need a Little Madness 00:48:30 Bruce Lee's Be Like Water Philosophy 00:50:49 Don't Look at the Tree, Look at the Forest 00:54:31 Why Endo Calls Sushi His Punk Rock 00:59:00 Japan vs London: Two Different Worlds 01:05:18 Japan's Loneliness and Work Culture 01:10:56 Samurai Wisdom and The Book of Five Rings 01:16:12 What Really Stresses a Sushi Master? 01:23:21 How Do You Come Back Stronger? 01:26:31 Are We All Living in The Matrix? 01:30:07 Steve Jobs, Calligraphy and Japanese Creativity 01:34:37 Is Sushi Really a Form of Art? 01:39:05 The Discipline Behind Extraordinary Kitchen Teams 01:44:38 Why Respect Is the Ultimate Business Weapon 01:49:19 Michel Roux, Pep Guardiola and Aggressive Leadership 01:52:04 Why Great Chefs Must Embrace Uncertainty ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ============================================== 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality. She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously. click the link to learn more. 📙Download HUNGRY Big Banging Reading list here 🧾 HUNGRY survey would be so grateful if you may please fill out

Espresso: How To Deal With Mental Collapse in Prison - Riordan Maynard

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ============================================== 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)

The Artificial Intelligence Expert: How Restaurants can ACTUALLY use AI to Save Their Restaurant

Restaurants lose bookings because nobody can answer the phone during service. Staff get pulled off the floor to handle repetitive questions, customer emails pile up until after the shift, and enquiries that come in at the wrong moment simply get missed. Arran Campolucci-Bordi, founder of Ayra and operator of Liverpool institution Casa Italia, is building an AI solution around exactly that problem: a restaurant-trained assistant that can communicate with customers 24/7, understand the individual business and answer questions without adding more work for the team. Arran joins Dan to explore what AI can actually do for restaurants beyond the hype — from handling guest communication and reservations to analysing margins, labour, menus and customer behaviour. They discuss why AI becomes dramatically more useful once it understands your specific business, how operators are already using ChatGPT and Claude to solve real-world restaurant problems, and where technology should never replace hospitality. The conversation also digs into the brutal economics facing restaurants, VAT, marketing and PR, before Arran shares the remarkable 50-year story of Casa Italia, the importance of consistency, great service and why Liverpool remains unlike anywhere else. 00:00:00 Intro 00:01:04 What Is AI Actually Good For? 00:11:07 Can AI Make Hospitality More Human? 00:14:07 Why Restaurants Shouldn’t Pay for Reservations 00:16:08 AI-Powered Personalised Restaurant Marketing 00:22:15 The Restaurant Margin Problem 00:25:35 Let AI Analyse Your Restaurant 00:29:13 Can ChatGPT Fix Your Menu? 00:34:57 Systemising the Magic of Hospitality 00:42:50 Turning Gut Instinct Into Data 00:50:05 Could AI Eventually Run Your Business? 00:57:16 Why Restaurant VAT Is “The Problem” 01:03:36 A Marketing Campaign Restaurants Can Learn From 01:05:07 Why Press Still Beats Influencers 01:10:00 Growing Up Inside Casa Italia 01:14:13 Why Casa Italia Never Changed Its Menu 01:21:18 Three Ingredients of a Great Restaurant 01:24:09 Why Service Matters More Than Food 01:27:02 What Makes Liverpool Different? 01:31:08 How Liverpool Reinvented Itself 01:37:10 Why The Beatles Changed Everything Ayra Edit RSS 2 ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ============================================== 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality. She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously. click the link to learn more. 📙Download HUNGRY Big Banging Reading list here 🧾 HUNGRY survey would be so grateful if you may please fill out

Espresso: Rory Sutherland - Have We All Become Uber-ised?

Jamie Oliver's PR Guru: How To Unleash Marketing Campaigns That Actually Work

Jamie Oliver has spent decades getting Britain cooking — and occasionally pissing people off while doing it. But what does it actually take to build, protect and evolve a personal brand that millions of people already have an opinion about? Alison Corfield, Brand Director at Jamie Oliver Group, joins Dan to unpack the machine behind Jamie: from sugar-tax campaigns and battles with Big Food to Twitter pile-ons, brand partnerships and the fight to stay relevant to a new generation. They get into Alison’s early days at Virgin, why entertainment beats preaching, how Jamie built extraordinary public trust, the difference between doom scrolling and genuine discovery — and what brands can learn from campaigns like Vaseline. A cracking conversation about brand, influence, attention and what happens when your founder IS the brand. ============ ON THE MENU: =========== 00:00 Intro 04:46 Virgin Was Doing WHAT on Flights? 07:00 Enter the Jamie Oliver Machine 13:30 Making Serious Issues Entertaining 17:55 Jamie’s Iconic Westminster Moment 23:00 Building Campaigns People Actually Notice 28:51 Why Britain Trusts Jamie Oliver 34:00 When Brand Partnerships Actually Work 38:33 “Jamie Oliver Wants to Ban Everything” 43:00 Keeping Jamie Relevant to New Generations 50:33 When Twitter Turns on Jamie 59:09 The Keith Floyd Rabbit Hole 01:08:52 Doom Scrolling vs Explore Scrolling 01:16:00 How Brands Win Attention 01:21:00 What Great Brand Campaigns Get Right 01:27:00 Building a Brand Bigger Than Content ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ============================================== 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality. She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously. click the link to learn more.