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The Go To Food Podcast

The Go To Food Podcast

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The Go-To Food Podcast is where the world’s most influential chefs, restaurateurs, food writers and critics share the stories behind their craft. Hosted by award-winning presenter Freddy Clode and chef and food writer Ben Benton, this weekly show dives deep into the experiences, inspirations, and “Go-To” favourites that define a life in food. From hidden gems to the restaurants they return to time and again, each episode serves up intrigue, insight, and the untold moments that shaped their journey. With food and drink inspired by their stories, expect stories from the food world, insider knowledge, and a true celebration of food culture at its finest. Hosted on Acast. See acast.com/privacy for more information.Go To Podcast Company Art Cooking Food & Wine
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  • Anna Higham - River Café Secrets, Reinventing British Baking & Why She Refuses To Sell Croissants

    Anna Higham - River Café Secrets, Reinventing British Baking & Why She Refuses To Sell Croissants
    19 Oct 2026
    Why would one of London's most exciting bakeries refuse to sell croissants? This week on the Go To Food Podcast, we're joined by the brilliant Anna Higham, the acclaimed pastry chef behind Quince Bakery and the brand-new Clementine. Having worked in some of the world's most celebrated kitchens, including New York's Gramercy Tavern, Lyle's, Flor and The River Café, Anna has become one of the most exciting voices in British baking. We sit down with her at Quince to uncover the secrets behind its extraordinary success, from the famous brown butter buns and oat cookies to her determination to create a bakery that doesn't follow the crowd. Anna reveals what it was really like working alongside Ruth Rogers at The River Café, including the extraordinary kitchen budgets, spending around £1,000 a month on vanilla, and the pressures of working inside such an iconic institution. We also discuss why she refuses to sell croissants, the problem with Instagram-driven bakeries, the worst day she's ever had in the kitchen, why pastry chefs don't get enough recognition, and how she's taking everything she's learned into her exciting new opening, Clementine. Plus, her controversial opinions on chocolate-covered strawberries, overfilled pastries and the desserts that have changed her life. A fascinating conversation about creativity, ambition, British baking and what it really takes to build a successful independent food business. Subscribe to Go To Food Podcast for more conversations with the world's greatest chefs, restaurateurs and food personalities. #AnnaHigham #QuinceBakery #GoToFoodPodcast Learn more about your ad choices. Visit megaphone.fm/adchoices
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    59 dk.
  • Jean-Georges Vongerichten - Trump's Wedding, Marco Pierre White's Meltdown & Losing His Third Michelin Star

    Jean-Georges Vongerichten - Trump's Wedding, Marco Pierre White's Meltdown & Losing His Third Michelin Star
    15 Oct 2026
    Jean-Georges Vongerichten is one of the most influential chefs of all time. From revolutionising New York's restaurant scene to building an empire of around 60 restaurants across the world, his career has been nothing short of extraordinary. But behind the Michelin stars and iconic restaurants are some truly unbelievable stories. This week, Jean-Georges joins us to reveal what it was really like cooking Donald Trump's wedding, why Barack Obama publicly objected to his infamous pea guacamole, and the extraordinary night he witnessed Marco Pierre White chasing a young chef down the street with a frying pan. He also tells us how a kitchen mistake led to the creation of his legendary molten chocolate cake, how a producer behind Michael Jackson's music videos handed him $250,000 to open his first restaurant, and why losing his third Michelin star was one of the worst moments of his career. We trace his remarkable journey from growing up in Alsace and training in France's greatest kitchens to discovering the flavours of Thailand and transforming the way Americans thought about French food. From JoJo and Vong to the legendary Jean-Georges restaurant and the $350 million Tin Building project, this is a fascinating conversation about ambition, creativity, extraordinary success and the realities of building a global restaurant empire. An unforgettable hour with one of the true legends of the culinary world. Subscribe to The Go-To Food Podcast for more conversations with the world's greatest chefs, restaurateurs and food personalities. Brought to you by Blinq. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    1 sa. ve 11 dk.
  • Spudman: The Secrets Behind Britain's Most Viral Food Business

    Spudman: The Secrets Behind Britain's Most Viral Food Business
    12 Oct 2026
    How do you turn a humble jacket potato into one of Britain's biggest viral food sensations? This week we're joined by the one and only Spudman, the man behind Britain's most famous jacket potatoes, to uncover the extraordinary story of how he built his potato empire. From queues stretching for hours and millions of followers around the world to earning £40,000 a month through TikTok and turning down a staggering £1 million offer, Spudman reveals what it really takes to turn a simple food business into a global phenomenon. But behind the viral success is an equally remarkable personal story. We discuss his ongoing battle with kidney disease, spending 25 hours a week on dialysis, the challenges of running a business in the public eye and how his life changed almost overnight. We also get into the secrets behind the perfect jacket potato, the realities of social media fame, meeting Queen Camilla and what comes next for the Spudman empire. An extraordinary story of resilience, entrepreneurship and the power of a really good potato. Subscribe to Go To Food for more incredible stories from the world of food and hospitality. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    51 dk.
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Binging this on my morning and evening journey to work would Defo recommend to anyone who wants to learn about the other side of the restraunt

Brilliant and original

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