<![CDATA[The London Food Network]]>The London Food Network Podcast shares real stories from the people shaping London’s food and drink scene. Host Sebastian Candelon speaks with founders, chefs, suppliers, and makers about their journey, challenges, and the future of food. Honest, insightful, and practical — this podcast is for anyone building or supporting great food businesses.

]]>https://www.thelondonfoodnetwork.com/Riverside.fm (https://riverside.com)Sat, 30 May 2026 00:08:13 GMTMon, 16 Feb 2026 06:38:44 GMT60Sebastian Candelon<p>The London Food Network Podcast shares real stories from the people shaping London’s food and drink scene. Host Sebastian Candelon speaks with founders, chefs, suppliers, and makers about their journey, challenges, and the future of food. Honest, insightful, and practical — this podcast is for anyone building or supporting great food businesses.</p>episodicSebastian Candelonsebastian@embraceaiconsultancy.comno<![CDATA[He Waited 10 Years to Taste His First Bottle. It Sold Out Before He Could with Alasdair Day]]>Isle of Raasay has a population of 160 people. The distillery Alasdair Day built there now exports to 50 countries.

It took six years from breaking ground to bottling the first single malt. The inaugural release sold out before it shipped. And Alasdair's biggest regret is not starting ten years earlier.

Alasdair is the co-founder and master distiller of Isle of Raasay Distillery, the first legal distillery on the island, and the inheritor of a whiskey blending lineage that stretches back to 1820.

In this conversation he and Sebastian trace the full arc of building a premium craft spirit business from a disused hotel on a remote Scottish island, including the funding challenges, the long gap between vision and first product, what it actually feels like to manage a business where every decision you make today won't be measurable for another three years, and why the hardest thing in any entrepreneurial journey is simply being honest with yourself.

This is a long-game business story with lessons that apply far beyond whiskey.

Connect with Alasdair Day and Isle of Raasay Distillery: Website: https://raasaydistillery.com

The London Food Network:
Website: https://thelondonfoodnetwork.com

Apply to be a guest: https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform

Subscribe: https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1

If this episode gave you something, share it with a founder who needs to hear it.

#ScotchWhisky #CraftDistillery #FoodFounders #IsleOfRaasay #ScottishFood #Entrepreneurship #LongGame #EmbraceAI

]]>f583d35d-cbe7-4dd6-90ab-6d4c194f5268Thu, 21 May 2026 16:36:34 GMT<p>Isle of Raasay has a population of 160 people. The distillery Alasdair Day built there now exports to 50 countries.<br /><br />It took six years from breaking ground to bottling the first single malt. The inaugural release sold out before it shipped. And Alasdair's biggest regret is not starting ten years earlier.<br /><br />Alasdair is the co-founder and master distiller of Isle of Raasay Distillery, the first legal distillery on the island, and the inheritor of a whiskey blending lineage that stretches back to 1820. <br /><br />In this conversation he and Sebastian trace the full arc of building a premium craft spirit business from a disused hotel on a remote Scottish island, including the funding challenges, the long gap between vision and first product, what it actually feels like to manage a business where every decision you make today won't be measurable for another three years, and why the hardest thing in any entrepreneurial journey is simply being honest with yourself.<br /><br />This is a long-game business story with lessons that apply far beyond whiskey.<br /><br />Connect with Alasdair Day and Isle of Raasay Distillery: Website: <a rel="noopener noreferrer nofollow" href="https://raasaydistillery.com" target="_blank">https://raasaydistillery.com</a><br /><br />The London Food Network: <br />Website: <a rel="noopener noreferrer nofollow" href="https://thelondonfoodnetwork.com" target="_blank">https://thelondonfoodnetwork.com</a> <br /><br />Apply to be a guest: <a rel="noopener noreferrer nofollow" href="https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform" target="_blank">https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform</a> <br /><br />Subscribe: <a rel="noopener noreferrer nofollow" href="https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1" target="_blank">https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1</a><br /><br />If this episode gave you something, share it with a founder who needs to hear it.<br /><br />#ScotchWhisky #CraftDistillery #FoodFounders #IsleOfRaasay #ScottishFood #Entrepreneurship #LongGame #EmbraceAI<br /><br /></p>no00:33:55He Waited 10 Years to Taste His First Bottle. It Sold Out Before He Could with Alasdair Dayfull<![CDATA[Your Supplements Are Full of Fillers.]]>Apply to be a guest: https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform

96 percent of people in the UK are deficient in fiber. Not a few percent. Not a minority. Nearly everyone. And most of them have no idea.

Helen Johnston spent years as a glossy magazine editor, deputy at Cosmo and Marie Claire, before training as a nutritionist and building Succeed, a range of whole food super blends made from seeds and botanical herbs grown as close to her Norfolk farm as possible. Less than six months since launch, she is already on the shelves at Selfridges.

In this episode, Helen and Sebastian unpack why the supplement industry is making nutrition more confusing and more expensive than it needs to be, what 90 percent of our serotonin has to do with what we eat for breakfast, and why the simplest upgrade to your daily health might already be sitting in a kitchen cupboard.

This is a practical conversation, not a sales pitch. You will leave with a clearer picture of what your body actually needs, why most of us are getting it wrong, and how small consistent steps are the only thing that actually sticks.

Connect with Helen Johnston and Succeed:
Website: https://succeeds.life

Available in Selfridges, Blue Diamond garden centres, Panzers, farm shops across Norfolk and Devon, and approximately 40 independent stores nationwide.

Sponsor: Embrace AI Consultancy — AI systems for food, hospitality, and service-based businesses that deliver real commercial results. https://embraceai.co.uk

The London Food Network:
Website: https://thelondonfoodnetwork.com

Subscribe: https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1

If this episode gave you something, share it with a founder who needs to hear it.

#GutHealth #WholeFood #NutritionUK #FoodFounders #HealthFood #Supplements #Entrepreneurship #EmbraceAI

]]>b04a8d65-77fc-43c2-94a0-f9f0988412feSun, 17 May 2026 22:00:00 GMT<p>Apply to be a guest: <a rel="noopener noreferrer nofollow" href="https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform" target="_blank">https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform</a><br /><br />96 percent of people in the UK are deficient in fiber. Not a few percent. Not a minority. Nearly everyone. And most of them have no idea.<br /><br />Helen Johnston spent years as a glossy magazine editor, deputy at Cosmo and Marie Claire, before training as a nutritionist and building Succeed, a range of whole food super blends made from seeds and botanical herbs grown as close to her Norfolk farm as possible. Less than six months since launch, she is already on the shelves at Selfridges.<br /><br />In this episode, Helen and Sebastian unpack why the supplement industry is making nutrition more confusing and more expensive than it needs to be, what 90 percent of our serotonin has to do with what we eat for breakfast, and why the simplest upgrade to your daily health might already be sitting in a kitchen cupboard.<br /><br />This is a practical conversation, not a sales pitch. You will leave with a clearer picture of what your body actually needs, why most of us are getting it wrong, and how small consistent steps are the only thing that actually sticks.<br /><br />Connect with Helen Johnston and Succeed: <br />Website: <a rel="noopener noreferrer nofollow" href="https://succeeds.life" target="_blank">https://succeeds.life</a> <br /><br />Available in Selfridges, Blue Diamond garden centres, Panzers, farm shops across Norfolk and Devon, and approximately 40 independent stores nationwide.<br /><br />Sponsor: Embrace AI Consultancy — AI systems for food, hospitality, and service-based businesses that deliver real commercial results. <a rel="noopener noreferrer nofollow" href="https://embraceai.co.uk" target="_blank">https://embraceai.co.uk</a><br /><br />The London Food Network: <br />Website: <a rel="noopener noreferrer nofollow" href="https://thelondonfoodnetwork.com" target="_blank">https://thelondonfoodnetwork.com</a> <br /><br />Subscribe: <a rel="noopener noreferrer nofollow" href="https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1" target="_blank">https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1</a><br /><br />If this episode gave you something, share it with a founder who needs to hear it.<br /><br />#GutHealth #WholeFood #NutritionUK #FoodFounders #HealthFood #Supplements #Entrepreneurship #EmbraceAI</p>no00:51:1342Your Supplements Are Full of Fillers.full<![CDATA[80 Years. One Broken System.]]>Become a TLFN guest: https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform

In 1940, 40 percent of the food on your table came from your own backyard. Today, almost none of it does. And in that one generation, something fundamental broke.

Pete Russell is the founder of UBI (Out of Our Own Backyard) and a driving force behind The Decent Alliance. He has spent nearly two decades building the infrastructure to put small-scale food producers back at the heart of the food system.

In this episode, Pete and Sebastian trace the collapse of decentralised food, the real reason the modern supply chain is fragile by design, and why the tools to fix it finally exist.

What you will take from this episode: How to connect directly with local growers and cut out the layers that eat your margins, why the biggest food businesses of the next decade will be the ones operating at a human scale, and what it actually takes to survive long enough to see your mission become relevant.

Connect with Pete Russell and UBI:
Website: https://ubi.com
The Decent Alliance: https://decentalliance.com

Sponsor: Embrace AI Consultancy — AI systems for food, hospitality, and service-based businesses that deliver real commercial results. https://embraceai.co.uk

The London Food Network:
Website: https://thelondonfoodnetwork.com

Subscribe: https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1

If this episode gave you something, share it with a founder who needs to hear it.

#LocalFood #FoodSupplyChain #FoodFounders #FoodDistribution #UKFood #SmallFarms #Entrepreneurship #EmbraceAI

]]>76256605-4ae0-4892-bc3e-c0e9a6573f9dMon, 11 May 2026 15:39:46 GMT<p>Become a TLFN guest: <a rel="noopener noreferrer nofollow" href="https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform" target="_blank">https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform</a> <br /><br />In 1940, 40 percent of the food on your table came from your own backyard. Today, almost none of it does. And in that one generation, something fundamental broke.<br /><br />Pete Russell is the founder of UBI (Out of Our Own Backyard) and a driving force behind The Decent Alliance. He has spent nearly two decades building the infrastructure to put small-scale food producers back at the heart of the food system.<br /><br />In this episode, Pete and Sebastian trace the collapse of decentralised food, the real reason the modern supply chain is fragile by design, and why the tools to fix it finally exist.<br /><br />What you will take from this episode: How to connect directly with local growers and cut out the layers that eat your margins, why the biggest food businesses of the next decade will be the ones operating at a human scale, and what it actually takes to survive long enough to see your mission become relevant.<br /><br />Connect with Pete Russell and UBI: <br />Website: <a rel="noopener noreferrer nofollow" href="https://ubi.com" target="_blank">https://ubi.com</a> <br />The Decent Alliance: <a rel="noopener noreferrer nofollow" href="https://decentalliance.com" target="_blank">https://decentalliance.com</a><br /><br />Sponsor: Embrace AI Consultancy — AI systems for food, hospitality, and service-based businesses that deliver real commercial results. <a rel="noopener noreferrer nofollow" href="https://embraceai.co.uk" target="_blank">https://embraceai.co.uk</a><br /><br />The London Food Network: <br />Website: <a rel="noopener noreferrer nofollow" href="https://thelondonfoodnetwork.com" target="_blank">https://thelondonfoodnetwork.com</a> <br /><br />Subscribe: <a rel="noopener noreferrer nofollow" href="https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1" target="_blank">https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1</a><br /><br />If this episode gave you something, share it with a founder who needs to hear it.<br /><br />#LocalFood #FoodSupplyChain #FoodFounders #FoodDistribution #UKFood #SmallFarms #Entrepreneurship #EmbraceAI</p>no00:49:484080 Years. One Broken System.full<![CDATA[He Turned a 28-Year Waiting List Into a Business]]>Apply to be a guest: https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform

In Lambeth, the allotment waiting list is 28 years. Not 28 months. Not 28 weeks. Twenty-eight years. William Gay did a freedom of information request to confirm it, and then decided to build the alternative.

William is the co-founder of Roots Allotments, a fast-scaling UK business giving urban people access to ready-to-plant, chemical-free growing spaces. In four years, Roots has grown to 20 sites, 258 acres, over 4,000 active members, and nearly 7 million pounds raised, with plans to expand to America.

This episode covers what it actually takes to build something physical and values-led at speed, including the community opposition, the near-death moments, and the customer whose patch brought him back to life after COVID.

In this conversation you will hear why 30 supermarket tomatoes now contain the same nutrients as one from your grandparents' era, what house builders are doing to farmland on the edges of UK cities right now, and why William believes growing food could be one of the most powerful responses to the AI-driven economy ahead.

Connect with William Gay and Roots Allotments:
Website: https://rootsallotments.com
Instagram: @rootsallotments
TikTok: @rootsallotments

Sponsor: Embrace AI Consultancy — AI systems for food, hospitality, and service-based businesses that deliver real commercial results. https://embraceai.co.uk

The London Food Network:
Website: https://thelondonfoodnetwork.com

Subscribe: https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1

If this episode gave you something, share it with a founder who needs to hear it.

#UrbanGrowing #AllotmentsUK #FoodSystems #FoodFounders #UKFood #Sustainability #Entrepreneurship #EmbraceAI

]]>2c19712f-e32c-4895-bf9e-dccb4c3c18b7Wed, 13 May 2026 22:00:00 GMT<p>Apply to be a guest: <a rel="noopener noreferrer nofollow" href="https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform" target="_blank">https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform</a> <br /><br />In Lambeth, the allotment waiting list is 28 years. Not 28 months. Not 28 weeks. Twenty-eight years. William Gay did a freedom of information request to confirm it, and then decided to build the alternative.<br /><br />William is the co-founder of Roots Allotments, a fast-scaling UK business giving urban people access to ready-to-plant, chemical-free growing spaces. In four years, Roots has grown to 20 sites, 258 acres, over 4,000 active members, and nearly 7 million pounds raised, with plans to expand to America.<br /><br />This episode covers what it actually takes to build something physical and values-led at speed, including the community opposition, the near-death moments, and the customer whose patch brought him back to life after COVID.<br /><br />In this conversation you will hear why 30 supermarket tomatoes now contain the same nutrients as one from your grandparents' era, what house builders are doing to farmland on the edges of UK cities right now, and why William believes growing food could be one of the most powerful responses to the AI-driven economy ahead.<br /><br />Connect with William Gay and Roots Allotments: <br />Website: <a rel="noopener noreferrer nofollow" href="https://rootsallotments.com" target="_blank">https://rootsallotments.com</a> <br />Instagram: @rootsallotments <br />TikTok: @rootsallotments<br /><br />Sponsor: Embrace AI Consultancy — AI systems for food, hospitality, and service-based businesses that deliver real commercial results. <a rel="noopener noreferrer nofollow" href="https://embraceai.co.uk" target="_blank">https://embraceai.co.uk</a><br /><br />The London Food Network: <br />Website: <a rel="noopener noreferrer nofollow" href="https://thelondonfoodnetwork.com" target="_blank">https://thelondonfoodnetwork.com</a> <br /><br />Subscribe: <a rel="noopener noreferrer nofollow" href="https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1" target="_blank">https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1</a><br /><br />If this episode gave you something, share it with a founder who needs to hear it.<br /><br />#UrbanGrowing #AllotmentsUK #FoodSystems #FoodFounders #UKFood #Sustainability #Entrepreneurship #EmbraceAI</p>no00:42:3741He Turned a 28-Year Waiting List Into a Businessfull<![CDATA[He Decentralized Hospitality. Here's How.]]>He walked into a three Michelin star kitchen at seven years old and never looked back.

46 years later, Antoine Melon is dismantling the idea that great hospitality belongs in a restaurant. In this episode, Antoine shares what 20 years across luxury hotels in 11 countries taught him about service, culture, and what guests actually wantm and why he co-founded HOMETAINMENT to bring private chef and hospitality experiences directly into people's homes.

If you work in food, run a hospitality business, or simply want to understand where the industry is heading, this conversation is essential.

Connect with Antoine Melon: Website: https://www.antoinemelon.com/ LinkedIn: https://www.linkedin.com/in/antoinemelon/

The Curious Gourmand: https://www.amazon.com/CURIOUS-GOURMAND-CONVIVIAL-HISTORY-DRINKING-ebook/dp/B0CVF6WMZW

Sponsored by Embrace AI: https://embraceai.co.uk

The London Food Network:
Website: https://thelondonfoodnetwork.com
Guest Application: https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform

Subscribe: https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1

TIMESTAMPS:
00:00:00 Why a seven-year-old walked into a Michelin kitchen and never left
00:05:44 How one meal 46 years ago overruled a 160-year family legacy
00:13:44 Why the world's number one hotel school sent him to Egypt first
00:16:40 What running 11 countries in 20 years actually teaches you
00:19:10 The role he loved most and why the Maldives nearly broke him
00:20:22 How Conran, Mandarin Oriental, and Michelin stars shaped his standard
00:22:34 The moment he questioned everything and still got it wrong
00:24:55 Why he turned down Marrakesh and Barcelona for a struggling island resort
00:25:25 How COVID killing his job became the idea behind HOMETAINMENT
00:29:25 What booking a private chef at home actually looks like
00:31:21 The highs, the lows, and why London wealth leaving hurt the business
00:37:43 Where HOMETAINMENT goes next and the Airbnb ambition behind it
00:41:45 The book that explains why French fries are not French

If this episode gave you something, share it with a founder who needs to hear it.
#LondonFoodNetwork #Hospitality #PrivateChef #FoodFounders #HOMETAINMENT #LuxuryHospitality #FoodIndustry #entrepreneurship

Keywords: private chef London, home dining experience, luxury hospitality, food entrepreneur, HOMETAINMENT, hospitality industry insights, food business London, restaurant alternative, private events London, food founder podcast

]]>9425c181-5f4c-4e49-9a97-380a32d01ab1Wed, 29 Apr 2026 05:43:48 GMT<p>He walked into a three Michelin star kitchen at seven years old and never looked back. <br /><br />46 years later, Antoine Melon is dismantling the idea that great hospitality belongs in a restaurant. In this episode, Antoine shares what 20 years across luxury hotels in 11 countries taught him about service, culture, and what guests actually wantm and why he co-founded HOMETAINMENT to bring private chef and hospitality experiences directly into people's homes. <br /><br />If you work in food, run a hospitality business, or simply want to understand where the industry is heading, this conversation is essential.<br /><br />Connect with Antoine Melon: Website: <a rel="noopener noreferrer nofollow" href="https://www.antoinemelon.com/" target="_blank">https://www.antoinemelon.com/</a> LinkedIn: <a rel="noopener noreferrer nofollow" href="https://www.linkedin.com/in/antoinemelon/" target="_blank">https://www.linkedin.com/in/antoinemelon/</a> <br /><br />The Curious Gourmand: <a rel="noopener noreferrer nofollow" href="https://www.amazon.com/CURIOUS-GOURMAND-CONVIVIAL-HISTORY-DRINKING-ebook/dp/B0CVF6WMZW" target="_blank">https://www.amazon.com/CURIOUS-GOURMAND-CONVIVIAL-HISTORY-DRINKING-ebook/dp/B0CVF6WMZW</a><br /><br />Sponsored by Embrace AI: <a rel="noopener noreferrer nofollow" href="https://embraceai.co.uk" target="_blank">https://embraceai.co.uk</a><br /><br />The London Food Network: <br />Website: <a rel="noopener noreferrer nofollow" href="https://thelondonfoodnetwork.com" target="_blank">https://thelondonfoodnetwork.com</a> <br />Guest Application: <a rel="noopener noreferrer nofollow" href="https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform" target="_blank">https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform</a> <br /><br />Subscribe: <a rel="noopener noreferrer nofollow" href="https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1" target="_blank">https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1</a><br /><br />TIMESTAMPS:<br />00:00:00 Why a seven-year-old walked into a Michelin kitchen and never left<br />00:05:44 How one meal 46 years ago overruled a 160-year family legacy<br />00:13:44 Why the world's number one hotel school sent him to Egypt first<br />00:16:40 What running 11 countries in 20 years actually teaches you<br />00:19:10 The role he loved most and why the Maldives nearly broke him<br />00:20:22 How Conran, Mandarin Oriental, and Michelin stars shaped his standard<br />00:22:34 The moment he questioned everything and still got it wrong<br />00:24:55 Why he turned down Marrakesh and Barcelona for a struggling island resort<br />00:25:25 How COVID killing his job became the idea behind HOMETAINMENT<br />00:29:25 What booking a private chef at home actually looks like<br />00:31:21 The highs, the lows, and why London wealth leaving hurt the business<br />00:37:43 Where HOMETAINMENT goes next and the Airbnb ambition behind it<br />00:41:45 The book that explains why French fries are not French<br /><br />If this episode gave you something, share it with a founder who needs to hear it.<br />#LondonFoodNetwork #Hospitality #PrivateChef #FoodFounders #HOMETAINMENT #LuxuryHospitality #FoodIndustry #entrepreneurship <br /><br />Keywords: private chef London, home dining experience, luxury hospitality, food entrepreneur, HOMETAINMENT, hospitality industry insights, food business London, restaurant alternative, private events London, food founder podcast</p>no00:44:05He Decentralized Hospitality. Here's How.full<![CDATA[Hospitality Recruitment Is Broken. Here Is What 24 Years Taught Him | Bee Hospitality]]>Rory Laffan is the founder of Bee Hospitality, a specialist recruitment agency with 24 years embedded in the UK hospitality sector. He has placed talent at some of the best-known restaurant brands in the country, from Blacklock and Pizza Pilgrims to international groups expanding into the UK market.

In this episode, you will hear how Rory learned to stop chasing volume and start choosing clients with the same care he gives candidates, why recruitment done properly has nothing in common with the reputation the industry carries, and what 24 years of hard lessons actually looks like when someone is honest about them.

Connect with Rory Laffan:
LinkedIn: https://linkedin.com/in/rory-laffan-51b86110
Bee Hospitality: https://www.youfoundbee.com/

Sponsored by Embrace AI Consultancy: https://embraceai.co.uk

The London Food Network:
Website: https://thelondonfoodnetwork.com

Guest Application: https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform

Subscribe: https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1

TIMESTAMPS:
00:00 The Industry That Hooks You and Won't Let Go
00:54 Why Most Operators Never Listen to a 26-Year-Old Recruiter
03:12 He Started at 25 and Still Regrets Not Wanting More
06:01 The Mistake That Almost Cost Sebastian Everything
09:04 What You Lose When You Chase Volume Over Relationships
11:35 The Moment Fewer Clients Made Them More Money
15:22 Why Recruitment Done Wrong Destroys Trust
18:30 90 Percent of Business Is Referrals for This Reason
22:06 What Happens When You Put Money First in Recruitment
25:09 The Industry Where You Can Outgrow a University Degree
29:44 What Running a Business Does to You When Your Family Gets Sick
33:16 Late Payments Almost Destroyed Both of Their Businesses
36:01 What You Actually Lose When You Stop Appreciating What You Have

If this episode gave you something, share it with a founder who needs to hear it.
#HospitalityRecruitment #FoodIndustry #UKHospitality #RestaurantBusiness #Entrepreneurship #FoodFounders #LondonFood #Recruitment

]]>6d27e4e1-a62c-4258-ad31-21da4ba977d7Thu, 23 Apr 2026 05:26:45 GMT<p>Rory Laffan is the founder of Bee Hospitality, a specialist recruitment agency with 24 years embedded in the UK hospitality sector. He has placed talent at some of the best-known restaurant brands in the country, from Blacklock and Pizza Pilgrims to international groups expanding into the UK market.<br /><br />In this episode, you will hear how Rory learned to stop chasing volume and start choosing clients with the same care he gives candidates, why recruitment done properly has nothing in common with the reputation the industry carries, and what 24 years of hard lessons actually looks like when someone is honest about them.<br /><br />Connect with Rory Laffan: <br />LinkedIn: <a rel="noopener noreferrer nofollow" href="https://linkedin.com/in/rory-laffan-51b86110" target="_blank">https://linkedin.com/in/rory-laffan-51b86110</a> <br />Bee Hospitality: <a rel="noopener noreferrer nofollow" href="https://www.youfoundbee.com/" target="_blank">https://www.youfoundbee.com/</a><br /><br />Sponsored by Embrace AI Consultancy: <a rel="noopener noreferrer nofollow" href="https://embraceai.co.uk" target="_blank">https://embraceai.co.uk</a><br /><br />The London Food Network: <br />Website: <a rel="noopener noreferrer nofollow" href="https://thelondonfoodnetwork.com" target="_blank">https://thelondonfoodnetwork.com</a> <br /><br />Guest Application: <a rel="noopener noreferrer nofollow" href="https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform" target="_blank">https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform</a> <br /><br />Subscribe: <a rel="noopener noreferrer nofollow" href="https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1" target="_blank">https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1</a><br /><br />TIMESTAMPS:<br />00:00 The Industry That Hooks You and Won't Let Go<br />00:54 Why Most Operators Never Listen to a 26-Year-Old Recruiter<br />03:12 He Started at 25 and Still Regrets Not Wanting More<br />06:01 The Mistake That Almost Cost Sebastian Everything<br />09:04 What You Lose When You Chase Volume Over Relationships<br />11:35 The Moment Fewer Clients Made Them More Money<br />15:22 Why Recruitment Done Wrong Destroys Trust<br />18:30 90 Percent of Business Is Referrals for This Reason<br />22:06 What Happens When You Put Money First in Recruitment<br />25:09 The Industry Where You Can Outgrow a University Degree<br />29:44 What Running a Business Does to You When Your Family Gets Sick<br />33:16 Late Payments Almost Destroyed Both of Their Businesses<br />36:01 What You Actually Lose When You Stop Appreciating What You Have<br /><br />If this episode gave you something, share it with a founder who needs to hear it.<br />#HospitalityRecruitment #FoodIndustry #UKHospitality #RestaurantBusiness #Entrepreneurship #FoodFounders #LondonFood #Recruitment</p>no00:37:3738Hospitality Recruitment Is Broken. Here Is What 24 Years Taught Him | Bee Hospitalityfull<![CDATA[He Turned Food Waste Frustration Into a $50M Platform Serving 5 Countries]]>Food wholesale software changed how thousands of fresh food distributors work. Fresho co-founder Huw Birrell explains how they built it from a wrong idea into a $50M platform operating across 5 countries.

Sebastian nearly lost his seafood business. Fresho automation is part of what saved it.

Guest Links:
Website: https://www.fresho.com/
LinkedIn: https://www.linkedin.com/in/huw-birrell-2365aa3a/

Sponsored by Embrace AI Consultancy Helping food and hospitality businesses grow through smarter automation, better lead generation, and systems that remove admin without losing the human touch. https://embraceai.co.uk

Connect with The London Food Network: Website: https://thelondonfoodnetwork.com

Guest Application Form: https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform

Subscribe: https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1

TIMESTAMPS:
00:00 He Nearly Walked Away From Subscriptions. Here's Why. (teaser clip opens)
00:33 Why a Photographer With No Plan Ended Up Running a 16-Year Agency
04:15 How a Phone Camera Can Destroy Your Brand Without You Knowing
07:17 What Nobody Tells You Before Hiring a Food Photographer
08:44 Why the Best Shoots Happen the Day After You Call
09:46 The Client Who Came Back After 4 Years. No Contract. No Retainer.
10:05 How an Industry That Never Stops Changing Keeps Catching People Off Guard
13:43 The Unwritten Rule That Stops Photographers Stealing Your Clients
18:36 Why Tight Margins Make Hospitality Cut the Wrong Thing First
20:15 The Referral Model He Refuses to Use (And Why It Works Anyway)
21:24 Why Subscriptions Sound Smart But Almost Never Get Signed
25:33 What the Next 12 Months Look Like When AI Is Coming for Your Job
27:51 Where to Find Hospitality Media

—

Most food distributors still take orders by voicemail at 11pm. One supplier we spoke to gets 150 faxes a day. Another had a full-time staff member whose entire job was re-entering orders from customer spreadsheets into their system, then passing them to ops, then generating invoices. Every handoff was a chance for a mistake. Every mistake meant credits, disputes, and lost hours.

Huw Birrell co-founded Fresho in 2015 with his business partner James Andronis, a 20-year veteran of the fresh seafood industry. Together they built a fresh food order management platform that now handles billions of dollars in wholesale orders each month for suppliers across the UK, Ireland, Australia, New Zealand, and the US.

In this episode, Huw and Sebastian dig into the real story behind building Fresho. What the wrong original idea was, and why Huw almost pursued it anyway. How they survived launching in the UK just as COVID hit and borders were closing. Why Fresho's policy has always been to raise funding before you ever need it. And why the average food distributor grows 20% year on year after adopting the platform.

Know an operator still running orders by voicemail at midnight? Send them this.
#FoodWholesale #FoodDistribution #FoodTech #Fresho #FoodBusiness #FoodFounders #UKFood #Entrepreneurship

]]>cba475e1-61b3-4bea-b59d-edc8b6494a0eMon, 20 Apr 2026 15:10:51 GMT<p>Food wholesale software changed how thousands of fresh food distributors work. Fresho co-founder Huw Birrell explains how they built it from a wrong idea into a $50M platform operating across 5 countries.<br /><br />Sebastian nearly lost his seafood business. Fresho automation is part of what saved it.<br /><br />Guest Links: <br />Website: <a rel="noopener noreferrer nofollow" href="https://www.fresho.com/" target="_blank">https://www.fresho.com/</a><br />LinkedIn: <a rel="noopener noreferrer nofollow" href="https://www.linkedin.com/in/huw-birrell-2365aa3a/" target="_blank">https://www.linkedin.com/in/huw-birrell-2365aa3a/</a><br /><br />Sponsored by Embrace AI Consultancy Helping food and hospitality businesses grow through smarter automation, better lead generation, and systems that remove admin without losing the human touch. <a rel="noopener noreferrer nofollow" href="https://embraceai.co.uk" target="_blank">https://embraceai.co.uk</a><br /><br />Connect with The London Food Network: Website: <a rel="noopener noreferrer nofollow" href="https://thelondonfoodnetwork.com" target="_blank">https://thelondonfoodnetwork.com</a> <br /><br />Guest Application Form: <a rel="noopener noreferrer nofollow" href="https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform" target="_blank">https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform</a> <br /><br />Subscribe: <a rel="noopener noreferrer nofollow" href="https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1" target="_blank">https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1</a><br /><br />TIMESTAMPS:<br />00:00 He Nearly Walked Away From Subscriptions. Here's Why. (teaser clip opens)<br />00:33 Why a Photographer With No Plan Ended Up Running a 16-Year Agency<br />04:15 How a Phone Camera Can Destroy Your Brand Without You Knowing<br />07:17 What Nobody Tells You Before Hiring a Food Photographer<br />08:44 Why the Best Shoots Happen the Day After You Call<br />09:46 The Client Who Came Back After 4 Years. No Contract. No Retainer.<br />10:05 How an Industry That Never Stops Changing Keeps Catching People Off Guard<br />13:43 The Unwritten Rule That Stops Photographers Stealing Your Clients<br />18:36 Why Tight Margins Make Hospitality Cut the Wrong Thing First<br />20:15 The Referral Model He Refuses to Use (And Why It Works Anyway)<br />21:24 Why Subscriptions Sound Smart But Almost Never Get Signed<br />25:33 What the Next 12 Months Look Like When AI Is Coming for Your Job<br />27:51 Where to Find Hospitality Media<br /><br />— <br /><br />Most food distributors still take orders by voicemail at 11pm. One supplier we spoke to gets 150 faxes a day. Another had a full-time staff member whose entire job was re-entering orders from customer spreadsheets into their system, then passing them to ops, then generating invoices. Every handoff was a chance for a mistake. Every mistake meant credits, disputes, and lost hours.<br /><br />Huw Birrell co-founded Fresho in 2015 with his business partner James Andronis, a 20-year veteran of the fresh seafood industry. Together they built a fresh food order management platform that now handles billions of dollars in wholesale orders each month for suppliers across the UK, Ireland, Australia, New Zealand, and the US.<br /><br />In this episode, Huw and Sebastian dig into the real story behind building Fresho. What the wrong original idea was, and why Huw almost pursued it anyway. How they survived launching in the UK just as COVID hit and borders were closing. Why Fresho's policy has always been to raise funding before you ever need it. And why the average food distributor grows 20% year on year after adopting the platform.<br /><br />Know an operator still running orders by voicemail at midnight? Send them this.<br />#FoodWholesale #FoodDistribution #FoodTech #Fresho #FoodBusiness #FoodFounders #UKFood #Entrepreneurship</p>no00:35:2237He Turned Food Waste Frustration Into a $50M Platform Serving 5 Countriesfull<![CDATA[Never Apply To These Hospitality Job Ads | TLFN EP. 36]]>The hospitality industry is shrinking its teams, cutting sponsorship visas, and watching its best talent walk out the door for remote jobs. David Dawson has been recruiting for it since 2009 and has a front-row seat to all of it.

David is the founder of DS Hospitality, a specialist hospitality recruitment agency placing front and back of house talent across the UK for independent hotels and high-end chains.

In this episode, you will hear why the best candidates never apply to job boards, what AI gets wrong in recruitment, and what it actually takes to build a business that lasts in one of the hardest industries in the world.

Connect with David: https://dshospitality.co.uk

Sponsored by Embrace AI Consultancy: https://embraceai.co.uk

Connect with The London Food Network: Website: https://thelondonfoodnetwork.com

Guest application form: https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform

If this episode gave you something, share it with a founder who needs to hear it.

#hospitality #recruitment #londonrestaurants #foodindustry #entrepreneurship #embraceai #thelondonfoodnetwork #hospitalityrecruitment

]]>333d4ea0-1d50-48fb-9cee-5edc61ebc5bdThu, 09 Apr 2026 10:50:51 GMT<p>The hospitality industry is shrinking its teams, cutting sponsorship visas, and watching its best talent walk out the door for remote jobs. David Dawson has been recruiting for it since 2009 and has a front-row seat to all of it.<br /><br />David is the founder of DS Hospitality, a specialist hospitality recruitment agency placing front and back of house talent across the UK for independent hotels and high-end chains.<br /><br />In this episode, you will hear why the best candidates never apply to job boards, what AI gets wrong in recruitment, and what it actually takes to build a business that lasts in one of the hardest industries in the world.<br /><br />Connect with David: <a rel="noopener noreferrer nofollow" href="https://dshospitality.co.uk" target="_blank">https://dshospitality.co.uk</a><br /><br />Sponsored by Embrace AI Consultancy: <a rel="noopener noreferrer nofollow" href="https://embraceai.co.uk" target="_blank">https://embraceai.co.uk</a><br /><br />Connect with The London Food Network: Website: <a rel="noopener noreferrer nofollow" href="https://thelondonfoodnetwork.com" target="_blank">https://thelondonfoodnetwork.com</a> <br /><br />Guest application form: <a rel="noopener noreferrer nofollow" href="https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform" target="_blank">https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform</a> <br /><br />If this episode gave you something, share it with a founder who needs to hear it.<br /><br />#hospitality #recruitment #londonrestaurants #foodindustry #entrepreneurship #embraceai #thelondonfoodnetwork #hospitalityrecruitment</p>no00:36:5236Never Apply To These Hospitality Job Ads | TLFN EP. 36full<![CDATA[The truth about the fake food you eat with Sally Newall | EP. 35]]>She was told she would never have children naturally. She started her law degree seven months pregnant. Then had four kids in five years. Built a catering company, ran 80 weddings a year, and somewhere in there launched an artisan ice cream brand.

Then a functional food company backed by clinical trials. Then a franchise model. All while Brexit wiped out her exports overnight and cocoa prices quadrupled.

Sally Newall is the founder of Simply Ice Cream and My Doctor's Recipe. She has never compromised the product.

In this episode you will hear what it actually costs to stay clean-label through a decade of rising ingredient prices, why she says she would never go into frozen if she started again, and how she is thinking about AI and growth for what comes next.

Connect with Sally: Simply Ice Cream: https://simplyicecream.co.uk/

Proudly sponsored by Embrace AI Consultancy, helping food and hospitality businesses scale smarter with automation and AI: https://embraceai.co.uk

Connect with The London Food Network: Website: https://thelondonfoodnetwork.com

Apply to be a guest: https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform

Subscribe: https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1

TIMESTAMPS:
00:01:59 Training as a chef at school and living in Sydney
00:02:39 Running a pub, beauty clinic, catering, and an advertising business simultaneously
00:03:00 Told she could never have children naturally. Then had four.
00:04:13 How Simply Ice Cream started from 80 weddings a year
00:10:04 Why she would never go into frozen if she started again
00:11:08 What large food manufacturers actually put in your food and why
00:14:02 The Ozempic parallel: things hidden in food for decades
00:16:50 Why chocolate bars are no longer legally called chocolate
00:19:37 Why supermarkets are the wrong battlefield for an artisan brand
00:21:50 Farm shops, delis, and zoos: how Simply Ice Cream chose its market
00:23:13 The franchise model and what a franchisee actually does
00:26:03 The brutal economics of frozen delivery: a 4% margin and dry ice at £24 a box
00:29:31 My Doctor's Recipe: founded by an oncologist who lost his wife to cancer
00:32:26 How a production unit at home turned into four Airbnbs
00:37:10 What Brexit did to food businesses overnight: costs up 30% with no warning
00:38:36 Cocoa from £3.56 to £15.60 a kilo. Vanilla at £220 a litre.
00:41:42 Why Sally always works with consultants and never compromises on quality
00:44:57 Sebastian on why AI is a hybrid model, not a magic pill
00:47:05 Imposter syndrome, the entrepreneurial grind, and why she does it all for her family
00:49:06 Why the food industry is harder than almost any other, and why people stay anyway

If this episode gave you something, share it with a founder who needs to hear it.

#FoodIndustry #Entrepreneurship #LondonFood #ArtisanIceCream #FoodBusiness #FoodFounder #CleanLabel

]]>ed7b0c38-a6eb-4291-8fe6-deb79abf855fMon, 06 Apr 2026 14:40:03 GMT<p>She was told she would never have children naturally. She started her law degree seven months pregnant. Then had four kids in five years. Built a catering company, ran 80 weddings a year, and somewhere in there launched an artisan ice cream brand.<br /><br />Then a functional food company backed by clinical trials. Then a franchise model. All while Brexit wiped out her exports overnight and cocoa prices quadrupled.<br /><br />Sally Newall is the founder of Simply Ice Cream and My Doctor's Recipe. She has never compromised the product.<br /><br />In this episode you will hear what it actually costs to stay clean-label through a decade of rising ingredient prices, why she says she would never go into frozen if she started again, and how she is thinking about AI and growth for what comes next.<br /><br />Connect with Sally: Simply Ice Cream:<a rel="noopener noreferrer nofollow" href="https://simplyicecream.co.uk/" target="_blank"> https://simplyicecream.co.uk/<br /><br /></a>Proudly sponsored by Embrace AI Consultancy, helping food and hospitality businesses scale smarter with automation and AI:<a rel="noopener noreferrer nofollow" href="https://embraceai.co.uk" target="_blank"> https://embraceai.co.uk<br /><br /></a>Connect with The London Food Network: Website:<a rel="noopener noreferrer nofollow" href="https://thelondonfoodnetwork.com" target="_blank"> https://thelondonfoodnetwork.com<br /><br /></a>Apply to be a guest:<a rel="noopener noreferrer nofollow" href="https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform" target="_blank"> https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform<br /><br /></a>Subscribe:<a rel="noopener noreferrer nofollow" href="https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1" target="_blank"> https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1</a></p><p><b>TIMESTAMPS:<br /></b>00:01:59 Training as a chef at school and living in Sydney<br />00:02:39 Running a pub, beauty clinic, catering, and an advertising business simultaneously<br />00:03:00 Told she could never have children naturally. Then had four.<br />00:04:13 How Simply Ice Cream started from 80 weddings a year<br />00:10:04 Why she would never go into frozen if she started again<br />00:11:08 What large food manufacturers actually put in your food and why<br />00:14:02 The Ozempic parallel: things hidden in food for decades<br />00:16:50 Why chocolate bars are no longer legally called chocolate<br />00:19:37 Why supermarkets are the wrong battlefield for an artisan brand<br />00:21:50 Farm shops, delis, and zoos: how Simply Ice Cream chose its market<br />00:23:13 The franchise model and what a franchisee actually does<br />00:26:03 The brutal economics of frozen delivery: a 4% margin and dry ice at £24 a box<br />00:29:31 My Doctor's Recipe: founded by an oncologist who lost his wife to cancer<br />00:32:26 How a production unit at home turned into four Airbnbs<br />00:37:10 What Brexit did to food businesses overnight: costs up 30% with no warning<br />00:38:36 Cocoa from £3.56 to £15.60 a kilo. Vanilla at £220 a litre.<br />00:41:42 Why Sally always works with consultants and never compromises on quality<br />00:44:57 Sebastian on why AI is a hybrid model, not a magic pill<br />00:47:05 Imposter syndrome, the entrepreneurial grind, and why she does it all for her family<br />00:49:06 Why the food industry is harder than almost any other, and why people stay anyway<br /><br />If this episode gave you something, share it with a founder who needs to hear it.<br /><br />#FoodIndustry #Entrepreneurship #LondonFood #ArtisanIceCream #FoodBusiness #FoodFounder #CleanLabel</p>no00:52:1435The truth about the fake food you eat with Sally Newall | EP. 35full<![CDATA[16 Years, One Industry, Zero Regrets with The Hospitality Media | TLFN EP. 34]]>Most hospitality businesses think their phone camera is good enough. Adrian Franklin has spent 16 years proving otherwise and the results speak for themselves. One client came back after four years without a single reminder. That's not luck. That's what quality builds.

Adrian is the founder of Hospitality Media, a photography and videography agency serving restaurants, hotels, chefs, and food brands across the UK for over 16 years.

If you've ever wondered whether professional visuals are worth the investment, this episode will settle that question for good.

Hospitality Media Website: https://hospitalitymedia.co.uk Social: @hospitalitymedia

This episode is sponsored by Embrace AI Consultancy Helping food and hospitality businesses streamline marketing, lead generation, and operations through AI-powered systems. Website: https://embraceai.co.uk

The London Food Network Website: https://thelondonfoodnetwork.com

LinkedIn: https://linkedin.com/company/the-london-food-network-podcast

Apply to be a guest: https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform

Timestamps
00:00:00 - Why he turned down the subscription model after 16 years
00:00:33 - Introduction
00:01:43 - How a photography student ended up building a hospitality empire
00:04:15 - How every phone owner became a "photographer" and what that actually means
00:07:17 - What the briefing process looks like before a single shot is taken
00:08:44 - How fast can you actually turn around a shoot
00:09:46 - How the business has changed across 16 years
00:11:29 - Why clients come direct instead of through agencies
00:14:29 - How he protects the business when subcontractors meet clients face to face
00:18:32 - How a struggling hospitality industry hits a creative agency
00:19:32 - The new service quietly changing how venues present themselves
00:20:55 - Why the subscription model sounds appealing but rarely holds
00:25:33 - What the next 12 to 18 months look like for Hospitality Media
00:27:04 - The real threat - and it is not AI
00:27:51 - Where to find Adrian and Hospitality Media

If this episode resonated with you, share it with someone in hospitality who's still on the fence about investing in their visual brand.

#londonfoodnetwork #HospitalityMedia #FoodPhotography #HospitalityBusiness #ContentMarketing #FoodBusiness #VisualStorytelling #RestaurantMarketing #UKHospitality #Entrepreneurship

]]>95651e02-4d87-427e-8f1d-0bd92ec65a12Tue, 31 Mar 2026 09:16:27 GMT<p>Most hospitality businesses think their phone camera is good enough. Adrian Franklin has spent 16 years proving otherwise and the results speak for themselves. One client came back after four years without a single reminder. That's not luck. That's what quality builds.<br /><br />Adrian is the founder of Hospitality Media, a photography and videography agency serving restaurants, hotels, chefs, and food brands across the UK for over 16 years.<br /><br />If you've ever wondered whether professional visuals are worth the investment, this episode will settle that question for good.<br /><br />Hospitality Media Website: <a rel="noopener noreferrer nofollow" href="https://hospitalitymedia.co.uk" target="_blank">https://hospitalitymedia.co.uk</a> Social: @hospitalitymedia<br /><br />This episode is sponsored by Embrace AI Consultancy Helping food and hospitality businesses streamline marketing, lead generation, and operations through AI-powered systems. Website: <a rel="noopener noreferrer nofollow" href="https://embraceai.co.uk" target="_blank">https://embraceai.co.uk</a><br /><br />The London Food Network Website: <a rel="noopener noreferrer nofollow" href="https://thelondonfoodnetwork.com" target="_blank">https://thelondonfoodnetwork.com</a> <br /><br />LinkedIn: <a rel="noopener noreferrer nofollow" href="https://linkedin.com/company/the-london-food-network-podcast" target="_blank">https://linkedin.com/company/the-london-food-network-podcast</a> <br /><br />Apply to be a guest: <a rel="noopener noreferrer nofollow" href="https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform" target="_blank">https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform</a><br /><br />Timestamps<br />00:00:00 - Why he turned down the subscription model after 16 years<br />00:00:33 - Introduction<br />00:01:43 - How a photography student ended up building a hospitality empire<br />00:04:15 - How every phone owner became a "photographer" and what that actually means<br />00:07:17 - What the briefing process looks like before a single shot is taken<br />00:08:44 - How fast can you actually turn around a shoot<br />00:09:46 - How the business has changed across 16 years<br />00:11:29 - Why clients come direct instead of through agencies<br />00:14:29 - How he protects the business when subcontractors meet clients face to face<br />00:18:32 - How a struggling hospitality industry hits a creative agency<br />00:19:32 - The new service quietly changing how venues present themselves<br />00:20:55 - Why the subscription model sounds appealing but rarely holds<br />00:25:33 - What the next 12 to 18 months look like for Hospitality Media<br />00:27:04 - The real threat - and it is not AI<br />00:27:51 - Where to find Adrian and Hospitality Media<br /><br />If this episode resonated with you, share it with someone in hospitality who's still on the fence about investing in their visual brand.<br /><br />#londonfoodnetwork #HospitalityMedia #FoodPhotography #HospitalityBusiness #ContentMarketing #FoodBusiness #VisualStorytelling #RestaurantMarketing #UKHospitality #Entrepreneurship</p>no00:29:053416 Years, One Industry, Zero Regrets with The Hospitality Media | TLFN EP. 34full<![CDATA[Your Vodka Has Hidden Pesticides in It (And the Label Won't Tell You)]]>Most people assume vodka is the purest spirit on the shelf. It's clear, it's simple, it's just distilled grain and water. Tina Karras found out that's completely wrong, and it changed everything she built next.

Tina is the founder of Tina's Organic Vodka, the only non-GMO verified vodka owned by a woman in the US, made from organic corn with a full ingredients list printed on the bottle.

This conversation will make you rethink every drink you've ever ordered and why what's in your glass matters far beyond the hangover.

Guest Links Website: https://tinasvodka.com

Sponsor Embrace AI Consultancy: helping food and drink businesses streamline sales, marketing, and operations using smart automated systems. https://embraceai.co.uk

Connect with The London Food Network Website: https://www.thelondonfoodnetwork.com/

LinkedIn: https://www.linkedin.com/company/the-london-food-network-podcast

Apply to be a guest: https://www.thelondonfoodnetwork.com/apply

00:00 - Why she built a vodka brand three weeks before the pandemic shut everything down
01:29 - Tell me your story, why vodka?
02:42 - The hidden additives your alcohol brand doesn't have to declare
06:36 - Why the UK McDonald's fries have 4 ingredients and the US version has 11
08:47 - The fake chemical grape juice hiding in your $80 red wine
09:56 - Why glyphosate survives the distillation process
14:33 - Is there actual science behind all of this?
20:22 - The all-or-nothing trap we've built around alcohol
25:04 - Why alcohol was medicine before big pharma made everything a pill
29:56 - Why she chose vodka over every other spirit
39:01 - How 30% of US corn goes into spirits and what that means for the environment
44:58 - Using a vodka bottle as a megaphone for a much bigger mission
47:04 - Where to find Tina's Vodka and what's next

If this episode opened your eyes, share it with someone who still thinks their vodka is just vodka.

#OrganicVodka #FoodIndustry #LondonFoodNetwork #CleanSpirits #FoodTransparency #NonGMO #FoodAndDrink

]]>796d795f-66e2-4f7b-a995-eda2ec816380Thu, 26 Mar 2026 11:47:29 GMT<p>Most people assume vodka is the purest spirit on the shelf. It's clear, it's simple, it's just distilled grain and water. Tina Karras found out that's completely wrong, and it changed everything she built next.<br /><br />Tina is the founder of Tina's Organic Vodka, the only non-GMO verified vodka owned by a woman in the US, made from organic corn with a full ingredients list printed on the bottle.<br /><br />This conversation will make you rethink every drink you've ever ordered and why what's in your glass matters far beyond the hangover.<br /><br />Guest Links Website: <a rel="noopener noreferrer nofollow" href="https://tinasvodka.com" target="_blank">https://tinasvodka.com</a><br /><br />Sponsor Embrace AI Consultancy: helping food and drink businesses streamline sales, marketing, and operations using smart automated systems. <a rel="noopener noreferrer nofollow" href="https://embraceai.co.uk" target="_blank">https://embraceai.co.uk</a><br /><br />Connect with The London Food Network Website: <a rel="noopener noreferrer nofollow" href="https://www.thelondonfoodnetwork.com/" target="_blank">https://www.thelondonfoodnetwork.com/</a><br /><br />LinkedIn: <a rel="noopener noreferrer nofollow" href="https://www.linkedin.com/company/the-london-food-network-podcast" target="_blank">https://www.linkedin.com/company/the-london-food-network-podcast</a> <br /><br />Apply to be a guest: <a rel="noopener noreferrer nofollow" href="https://www.thelondonfoodnetwork.com/apply" target="_blank">https://www.thelondonfoodnetwork.com/apply</a><br /><br />00:00 - Why she built a vodka brand three weeks before the pandemic shut everything down<br />01:29 - Tell me your story, why vodka?<br />02:42 - The hidden additives your alcohol brand doesn't have to declare<br />06:36 - Why the UK McDonald's fries have 4 ingredients and the US version has 11<br />08:47 - The fake chemical grape juice hiding in your $80 red wine<br />09:56 - Why glyphosate survives the distillation process<br />14:33 - Is there actual science behind all of this?<br />20:22 - The all-or-nothing trap we've built around alcohol<br />25:04 - Why alcohol was medicine before big pharma made everything a pill<br />29:56 - Why she chose vodka over every other spirit<br />39:01 - How 30% of US corn goes into spirits and what that means for the environment<br />44:58 - Using a vodka bottle as a megaphone for a much bigger mission<br />47:04 - Where to find Tina's Vodka and what's next<br /><br />If this episode opened your eyes, share it with someone who still thinks their vodka is just vodka.<br /><br />#OrganicVodka #FoodIndustry #LondonFoodNetwork #CleanSpirits #FoodTransparency #NonGMO #FoodAndDrink</p>no00:53:1233Your Vodka Has Hidden Pesticides in It (And the Label Won't Tell You)full<![CDATA[How Restaurants Are Quietly Bleeding Profit (And Don't Know It) | TLFN EP. 32]]>James Passafaro walked into his first executive chef role at 26, drowning in binders, clipboards, and a team playing a constant game of telephone. He looked for a solution. There wasn't one. So he built it.

James is the founder of Opsi, the restaurant cost control platform helping kitchens, production sites, and multi-site groups get their arms around food cost, inventory, and operations without needing to buy tools they'll only use 30% of.

In this episode, you'll learn exactly where most food businesses are leaking profit, and the surprisingly simple fix most operators overlook.

Connect with James and Opsi:
Website: https://opsi.io
LinkedIn:https://www.linkedin.com/company/opsi-io/
Instagram: https://www.instagram.com/opsi.io/?hl=en

Facebook: https://www.facebook.com/opsi.io/


Sponsored by Embrace AI Consultancy We help food and wholesale businesses automate sales, marketing, and operations using AI. https://embraceai.co.uk

Connect with The London Food Network:
Website: https://thelondonfoodnetwork.com
YouTube (subscribe): https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1
Guest Application: https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform

-

TIMESTAMPS:
00:01:19 The exact background of a Michelin trained chef.
00:01:59 The kitchen frustrations that forced a massive career shift.
00:05:06 The true purpose behind the Opsi platform.
00:12:09 The hidden layers inside this cost control system.
00:15:48 The exact types of restaurants using this technology.
00:18:10 The truth about business performance reporting.
00:19:45 The massive journey of a ten year tech founder.
00:24:36 The real reason he entered the hospitality industry.
00:32:43 The shocking reason for expanding to Australia first.
00:36:18 The exact place to connect with the founder.

If this resonated, share it with a chef or operator you know who's still running things the old way.

#restaurantbusiness #foodindustry #hospitality #restauranttech #foodentrepreneur #londonfoodnework #operationsmanagement

]]>a3651b00-74bb-4da6-bd3d-f59f53f1e357Mon, 23 Mar 2026 02:46:56 GMT<p>James Passafaro walked into his first executive chef role at 26, drowning in binders, clipboards, and a team playing a constant game of telephone. He looked for a solution. There wasn't one. So he built it.<br /><br />James is the founder of Opsi, the restaurant cost control platform helping kitchens, production sites, and multi-site groups get their arms around food cost, inventory, and operations without needing to buy tools they'll only use 30% of.<br /><br />In this episode, you'll learn exactly where most food businesses are leaking profit, and the surprisingly simple fix most operators overlook.<br /><br />Connect with James and Opsi: <br />Website: <a rel="noopener noreferrer nofollow" href="https://opsi.io" target="_blank">https://opsi.io</a> <br />LinkedIn:<a rel="noopener noreferrer nofollow" href="https://www.linkedin.com/company/opsi-io/" target="_blank">https://www.linkedin.com/company/opsi-io/</a><br />Instagram: <a rel="noopener noreferrer nofollow" href="https://www.instagram.com/opsi.io/?hl=en" target="_blank">https://www.instagram.com/opsi.io/?hl=en</a></p><p>Facebook: <a rel="noopener noreferrer nofollow" href="https://www.facebook.com/opsi.io/" target="_blank">https://www.facebook.com/opsi.io/</a></p><p><br />Sponsored by Embrace AI Consultancy We help food and wholesale businesses automate sales, marketing, and operations using AI. <a rel="noopener noreferrer nofollow" href="https://embraceai.co.uk" target="_blank">https://embraceai.co.uk</a><br /><br />Connect with The London Food Network: <br />Website: <a rel="noopener noreferrer nofollow" href="https://thelondonfoodnetwork.com" target="_blank">https://thelondonfoodnetwork.com</a> <br />YouTube (subscribe): <a rel="noopener noreferrer nofollow" href="https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1" target="_blank">https://www.youtube.com/@thelondonfoodnetwork?sub_confirmation=1</a> <br />Guest Application: <a rel="noopener noreferrer nofollow" href="https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform" target="_blank">https://docs.google.com/forms/d/e/1FAIpQLSekx9sI7rV6qmzOkBRAJLn-nQmP8cfSc4jcfEOaWGTbqZhiCw/viewform</a><br /><br />-<br /><br /><b>TIMESTAMPS:</b><br />00:01:19 The exact background of a Michelin trained chef.<br />00:01:59 The kitchen frustrations that forced a massive career shift.<br />00:05:06 The true purpose behind the Opsi platform.<br />00:12:09 The hidden layers inside this cost control system.<br />00:15:48 The exact types of restaurants using this technology.<br />00:18:10 The truth about business performance reporting.<br />00:19:45 The massive journey of a ten year tech founder.<br />00:24:36 The real reason he entered the hospitality industry.<br />00:32:43 The shocking reason for expanding to Australia first.<br />00:36:18 The exact place to connect with the founder.<br /><br />If this resonated, share it with a chef or operator you know who's still running things the old way.<br /><br />#restaurantbusiness #foodindustry #hospitality #restauranttech #foodentrepreneur #londonfoodnework #operationsmanagement</p>no00:37:2832How Restaurants Are Quietly Bleeding Profit (And Don't Know It) | TLFN EP. 32full<![CDATA[Turning Food Waste into a Global Empire | TLFN EP. 31]]>Betty Lu is the founder of Confetti Snacks. Her brand focuses on sustainability and health. She has visited sixty countries. She uses her global perspective to create unique flavors that fight food waste.


Website: https://us.confettisnacks.com/

LinkedIn: https://www.linkedin.com/in/betty-lu-994681176/


SPONSOR.

This episode is sponsored by Embrace AI Consultancy. They help food and hospitality businesses grow through automation and smart systems.

Link. https://www.embraceaiconsultancy.com


Join The London Food Network. We connect founders, operators, and leaders across the food and hospitality sector.

TIMESTAMPS.

00:01:39 How the Confetti Snacks story began.

00:03:36 The exact timeline of building a global brand.

00:04:59 Why finding healthy snacks is incredibly difficult.

00:06:21 The secret to making children crave vegetables.

00:07:15 Where to find Confetti Snacks in the UK.

00:08:30 The real reason Betty Lou retired at 27.

00:11:32 The exact moment she chose entrepreneurship.

00:14:27 How her family reacted to her massive leap.

00:15:30 The hidden challenges of expanding production.

00:19:15 The truth about launching in multiple countries.

00:23:40 The most difficult lesson in the food business.

00:28:10 What happens next for the Confetti Snacks brand.

00:32:45 The direct advice every new founder needs.

00:35:09 Why burning out is sometimes part of the process.


If you enjoyed this episode.


Like and subscribe.

Share with a founder or operator.


Drop a comment with your biggest takeaway.


FoodWaste, SustainableSnacking, UpcycledFood, ConfettiSnacks, GlobalDistribution, Entrepreneurship, FoodIndustry, BrandBuilding, FounderJourney, LondonFoodNetwork, BusinessPodcast, StartupGrowth.

]]>b2d172ea-a193-4015-88b6-79a435dc7a8cMon, 23 Feb 2026 16:12:01 GMT<p>Betty Lu is the founder of Confetti Snacks. Her brand focuses on sustainability and health. She has visited sixty countries. She uses her global perspective to create unique flavors that fight food waste.</p><p><br />Website: <a rel="noopener noreferrer nofollow" href="https://us.confettisnacks.com/" target="_blank">https://us.confettisnacks.com/</a></p><p>LinkedIn: <a rel="noopener noreferrer nofollow" href="https://www.linkedin.com/in/betty-lu-994681176/" target="_blank">https://www.linkedin.com/in/betty-lu-994681176/</a></p><p><br />SPONSOR.</p><p>This episode is sponsored by Embrace AI Consultancy. They help food and hospitality businesses grow through automation and smart systems.</p><p>Link. <a rel="noopener noreferrer nofollow" href="https://www.embraceaiconsultancy.com" target="_blank">https://www.embraceaiconsultancy.com</a></p><p><br />Join The London Food Network. We connect founders, operators, and leaders across the food and hospitality sector.<br /></p><p>TIMESTAMPS.</p><p>00:01:39 How the Confetti Snacks story began.</p><p>00:03:36 The exact timeline of building a global brand.</p><p>00:04:59 Why finding healthy snacks is incredibly difficult.</p><p>00:06:21 The secret to making children crave vegetables.</p><p>00:07:15 Where to find Confetti Snacks in the UK.</p><p>00:08:30 The real reason Betty Lou retired at 27.</p><p>00:11:32 The exact moment she chose entrepreneurship.</p><p>00:14:27 How her family reacted to her massive leap.</p><p>00:15:30 The hidden challenges of expanding production.</p><p>00:19:15 The truth about launching in multiple countries.</p><p>00:23:40 The most difficult lesson in the food business.</p><p>00:28:10 What happens next for the Confetti Snacks brand.</p><p>00:32:45 The direct advice every new founder needs.</p><p>00:35:09 Why burning out is sometimes part of the process.</p><p><br />If you enjoyed this episode.</p><p><br />Like and subscribe.</p><p>Share with a founder or operator.</p><p><br />Drop a comment with your biggest takeaway.</p><p><br />FoodWaste, SustainableSnacking, UpcycledFood, ConfettiSnacks, GlobalDistribution, Entrepreneurship, FoodIndustry, BrandBuilding, FounderJourney, LondonFoodNetwork, BusinessPodcast, StartupGrowth.</p>no00:36:3031Turning Food Waste into a Global Empire | TLFN EP. 31full<![CDATA[Why Food Brands Don’t Need Retail Anymore | TLFN EP. 30]]>What if the creator economy is quietly replacing retail for food brands?

In this episode of The London Food Network Podcast, host Sebastian Candelon sits down with Kirsten Maitland, Co-founder of Rebel Cheese, to explore how creator-led brands are reshaping the future of food, community, and direct to consumer growth.

As traditional retail becomes more competitive and less predictable, founders are turning to audience ownership, brand authority, and content-driven distribution to scale faster and more sustainably. Kirsten shares how Rebel Cheese navigated this shift and what food operators must understand about the new creator economy.

🔑 KEY TOPICS COVERED:

• Why retail is no longer the only path to scale
• How creator-led brands build stronger communities
• The power of direct to consumer in food
• Owning attention versus renting shelf space
• Why audience matters more than distribution
• The shift from product-first to brand-first strategy
• How Rebel Cheese positioned itself in a changing market

👤 GUEST BIO:
Kirsten Maitland is the Co-founder of Rebel Cheese, a plant-based artisan cheese brand redefining premium dairy alternatives. With a background in hospitality and brand building, Kirsten has helped position Rebel Cheese as a standout direct to consumer brand in a highly competitive market.

🌐 Website: https://rebelcheese.com
🔗 Email: cheeseclub@rebelcheese.com

🤝 SPONSOR:
This episode is sponsored by @EmbraceAIConsultancy, helping food and hospitality businesses scale through AI, automation, and smart systems.
👉 https://www.embraceaiconsultancy.com

Join The London Food Network — connecting founders, operators, and leaders across the food and hospitality sector.

⏱️ TIMESTAMPS:
00:02:07 – How did Rebel Cheese first get started?
00:06:45 – What challenges did you face building a plant based cheese brand early on?
00:12:30 – How did The New York Times feature change your business?
00:18:10 – What did you learn from not being ready for sudden visibility?
00:23:55 – How did that experience prepare you for Shark Tank?
00:29:40 – What actually happens behind the scenes after Shark Tank airs?
00:35:15 – Why is capturing traffic more important than just getting it?
00:41:05 – How do you build systems to handle sudden growth spikes?
00:47:20 – What makes scaling a food brand so complex?
00:54:10 – What advice would you give founders chasing big media exposure?

If you enjoyed this episode:
✔️ Like and subscribe
✔️ Share with a founder or operator
✔️ Drop a comment with your biggest takeaway

CreatorEconomy, FoodBrands, DirectToConsumer, RebelCheese, HospitalityLeadership, Entrepreneurship, FoodIndustry, BrandBuilding, FounderJourney, LondonFoodNetwork, BusinessPodcast, FoodInnovation

]]>146285ba-62c1-4395-a1c4-e02001e737c5Wed, 18 Feb 2026 08:57:28 GMT<p>What if the creator economy is quietly replacing retail for food brands?<br /><br />In this episode of The London Food Network Podcast, host Sebastian Candelon sits down with Kirsten Maitland, Co-founder of Rebel Cheese, to explore how creator-led brands are reshaping the future of food, community, and direct to consumer growth.<br /><br />As traditional retail becomes more competitive and less predictable, founders are turning to audience ownership, brand authority, and content-driven distribution to scale faster and more sustainably. Kirsten shares how Rebel Cheese navigated this shift and what food operators must understand about the new creator economy.<br /><br />🔑 KEY TOPICS COVERED:<br /><br />• Why retail is no longer the only path to scale<br />• How creator-led brands build stronger communities<br />• The power of direct to consumer in food<br />• Owning attention versus renting shelf space<br />• Why audience matters more than distribution<br />• The shift from product-first to brand-first strategy<br />• How Rebel Cheese positioned itself in a changing market<br /><br />👤 GUEST BIO:<br />Kirsten Maitland is the Co-founder of Rebel Cheese, a plant-based artisan cheese brand redefining premium dairy alternatives. With a background in hospitality and brand building, Kirsten has helped position Rebel Cheese as a standout direct to consumer brand in a highly competitive market.<br /><br />🌐 Website: <a rel="noopener noreferrer nofollow" href="https://rebelcheese.com" target="_blank">https://rebelcheese.com</a><br />🔗 Email: <a rel="noopener noreferrer nofollow" href="mailto:cheeseclub@rebelcheese.com" target="_blank">cheeseclub@rebelcheese.com</a><br /><br />🤝 SPONSOR:<br />This episode is sponsored by @EmbraceAIConsultancy, helping food and hospitality businesses scale through AI, automation, and smart systems.<br />👉 <a rel="noopener noreferrer nofollow" href="https://www.embraceaiconsultancy.com" target="_blank">https://www.embraceaiconsultancy.com</a><br /><br />Join The London Food Network — connecting founders, operators, and leaders across the food and hospitality sector.<br /><br />⏱️ TIMESTAMPS:<br />00:02:07 – How did Rebel Cheese first get started?<br />00:06:45 – What challenges did you face building a plant based cheese brand early on?<br />00:12:30 – How did The New York Times feature change your business?<br />00:18:10 – What did you learn from not being ready for sudden visibility?<br />00:23:55 – How did that experience prepare you for Shark Tank?<br />00:29:40 – What actually happens behind the scenes after Shark Tank airs?<br />00:35:15 – Why is capturing traffic more important than just getting it?<br />00:41:05 – How do you build systems to handle sudden growth spikes?<br />00:47:20 – What makes scaling a food brand so complex?<br />00:54:10 – What advice would you give founders chasing big media exposure?<br /><br />If you enjoyed this episode:<br />✔️ Like and subscribe<br />✔️ Share with a founder or operator<br />✔️ Drop a comment with your biggest takeaway<br /><br />CreatorEconomy, FoodBrands, DirectToConsumer, RebelCheese, HospitalityLeadership, Entrepreneurship, FoodIndustry, BrandBuilding, FounderJourney, LondonFoodNetwork, BusinessPodcast, FoodInnovation</p>no00:53:4230Why Food Brands Don’t Need Retail Anymore | TLFN EP. 30full<![CDATA[Navigating the Hospitality Landscape with Greg Swaby from Barge East & Skuna Boats]]>In this conversation, Sebastian Candelon and Greg Swaby discuss the dynamic nature of the hospitality industry, exploring career pathways, the importance of data management, and the challenges faced in event planning. They emphasize the significance of customer experience, accountability, and the need for unique offerings in hospitality. The discussion also touches on the future of careers in the industry, highlighting the importance of adaptability and continuous learning.

]]>https://podcasters.spotify.com/pod/show/sebastian-candelon3/episodes/Navigating-the-Hospitality-Landscape-with-Greg-Swaby-from-Barge-East--Skuna-Boats-e381hqgfb11bafc-bc69-47eb-bf6c-dd0c1fef9785Wed, 10 Sep 2025 08:14:35 GMT<p>In this conversation, Sebastian Candelon and Greg Swaby discuss the dynamic nature of the hospitality industry, exploring career pathways, the importance of data management, and the challenges faced in event planning. They emphasize the significance of customer experience, accountability, and the need for unique offerings in hospitality. The discussion also touches on the future of careers in the industry, highlighting the importance of adaptability and continuous learning.</p> no00:52:5812Navigating the Hospitality Landscape with Greg Swaby from Barge East & Skuna Boatsfull<![CDATA[Episode 3 – When the Numbers Don’t Lie (with Gareth Evans)]]>In this episode of the London Food Network Podcast, I sit down with Gareth Evans, founder of Gareth Evans & Co Accountants, to talk about what really happens when the sh*t hits the fan in business.


We dive into:
💼 The hidden financial pressures SME owners face
📊 Why ignoring the numbers is the quickest route to trouble
⚖️ Practical steps to regain control when cashflow is tight
🚀 Building resilience and growth in uncertain times

Gareth brings a refreshingly honest and straight-talking perspective on the realities behind the balance sheet, sharing both warnings and solutions that every entrepreneur needs to hear.

👉 Tune in if you’re a business owner who wants to face the tough truths, take control, and come out stronger.


#LondonFoodNetwork #Podcast #SMEs #BusinessResilience #Entrepreneurship #FinanceTips #Accountancy #BusinessGrowth

]]>https://podcasters.spotify.com/pod/show/sebastian-candelon3/episodes/Episode-3--When-the-Numbers-Dont-Lie-with-Gareth-Evans-e381o9o22a1a484-7e9f-41e7-bbb0-a87e80f2a23aWed, 10 Sep 2025 11:31:36 GMT<p>In this episode of the London Food Network Podcast, I sit down with <strong>Gareth Evans</strong>, founder of <strong>Gareth Evans &amp; Co Accountants</strong>, to talk about what really happens when the sh*t hits the fan in business.</p><p><br /></p><p>We dive into:<br />💼 The hidden financial pressures SME owners face<br />📊 Why ignoring the numbers is the quickest route to trouble<br />⚖️ Practical steps to regain control when cashflow is tight<br />🚀 Building resilience and growth in uncertain times</p><p>Gareth brings a refreshingly honest and straight-talking perspective on the realities behind the balance sheet, sharing both warnings and solutions that every entrepreneur needs to hear.</p><p>👉 Tune in if you’re a business owner who wants to face the tough truths, take control, and come out stronger.</p><p><br /></p><p>#LondonFoodNetwork #Podcast #SMEs #BusinessResilience #Entrepreneurship #FinanceTips #Accountancy #BusinessGrowth</p><p></p> no01:05:0913Episode 3 – When the Numbers Don’t Lie (with Gareth Evans)full<![CDATA[“Evin O’Riordan: Brewing Without Compromise — The Kernel Story”]]>In this debut episode of The London Food Network Podcast, Sebastian sits down with Evin O’Riordan, founder of The Kernel Brewery — a name that helped shape modern British craft beer.

Evin shares the real story behind The Kernel’s beginnings, from chaotic homebrew batches to becoming one of London’s most respected independent breweries. He opens up about:

  • Brewing for curiosity, not consistency

  • Why he deliberately avoided scale and hype

  • The importance of simplicity in beer and business

  • Navigating growth while protecting your values

This is an honest, thoughtful conversation about craftsmanship, integrity, and what it means to build something meaningful — even if it means doing it slowly.


📺 Watch on YouTube
🎙 Subscribe to The London Food Network Podcast for real conversations with food founders, makers, and innovators across London.

]]>https://podcasters.spotify.com/pod/show/sebastian-candelon3/episodes/Evin-ORiordan-Brewing-Without-Compromise--The-Kernel-Story-e36sso2643d5fb1-108a-4bab-932f-9d2490de0b86Fri, 15 Aug 2025 12:20:23 GMT<p>In this debut episode of <em>The London Food Network Podcast</em>, Sebastian sits down with <strong>Evin O’Riordan</strong>, founder of <strong>The Kernel Brewery</strong> — a name that helped shape modern British craft beer.</p><p>Evin shares the real story behind The Kernel’s beginnings, from chaotic homebrew batches to becoming one of London’s most respected independent breweries. He opens up about:</p><ul><li><p>Brewing for curiosity, not consistency</p></li><li><p>Why he deliberately avoided scale and hype</p></li><li><p>The importance of simplicity in beer and business</p></li><li><p>Navigating growth while protecting your values</p></li></ul><p>This is an honest, thoughtful conversation about craftsmanship, integrity, and what it means to build something meaningful — even if it means doing it slowly.</p><p><br />📺 Watch on <a href="https://youtu.be/QeFZSdtgbzg" rel="noopener noreferrer nofollow" target="_blank">YouTube</a><br />🎙 Subscribe to The London Food Network Podcast for real conversations with food founders, makers, and innovators across London.</p><p></p> no01:33:2611“Evin O’Riordan: Brewing Without Compromise — The Kernel Story”full