TG The Go To Food Podcast

Podcast

The Go To Food Podcast

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 knowl...

Website ↗ Last published 2 November 2026 264 posts collected by Sputnik

Said on The Go To Food Podcast

“I've never been a fan of an English pub roast. I actually go to the point where I actively dislike them. The meat's always hanging around for ages. The vegetables are always dry. The sauce is salty and overpowers everything. Give me a roast chicken and a nice green salad and some chicken-fat roasted potatoes, French style, any day.” — Tom Kemble, The Go To Food Podcast
Tom Kemble · 2 Nov 2026 Listen →
“I think matcha just generally as an ingredient is on too many menus. And the other thing that I'm seeing is caviar bumps. Like caviar on everything is an upsell. Like, here's a chicken nugget, let me put caviar on it.” — Kavi Thakrar, The Go To Food Podcast
Kavi Thakrar · 29 Oct 2026 Listen →
“We may be the most blogged about restaurant, I think, in history because we opened in 2010. And I think 15 months later, blogging was dead because Instagram was invented. And so we invited all of the bloggers in London in, and they all very generously said lovely things about us. And then they all died because they probably all started Instagram pages.” — Kavi Thakrar, The Go To Food Podcast
Kavi Thakrar · 29 Oct 2026 Listen →
“Deepen, don't dilute. And that's really important because if you're just going to grow for the sake of growth and chase money or dollars or sites, then you're losing the connection with your team and your guests. … If you wake up every morning thinking your job is hospitality and making it better, and that growth is fundamentally the enemy of hospitality, and you're trying to reconcile those two, then you can grow at a pace that allows you to deepen what you're doing.” — Kavi Thakrar, The Go To Food Podcast
Kavi Thakrar · 29 Oct 2026 Listen →
“We add a lot of salt. You know, I think seasoning is the thing that is always lacking in pastry as a discipline… Salt, sugar, acid. We… add a lot of vinegar to various things.” — Anna Higham, The Go To Food Podcast
Anna Higham · 19 Oct 2026 Listen →
“No, I don't think it felt risky. I just think there's so many people doing it. And I think there's people doing it extraordinarily well… Like you don't, they don't need more croissants here. They really don't.” — Anna Higham, The Go To Food Podcast
Anna Higham · 19 Oct 2026 Listen →
“I'm a late bloomer… I opened my first restaurant at 34. Today I would start from scratch between AI and Google. I'm a chef in two years.” — Jean-Georges Vongerichten, The Go To Food Podcast
Jean-Georges Vongerichten · 15 Oct 2026 Listen →
“I could give a 10% discount to everyone, or I could give one in 10 people a free potato. And that chance that you could win a free potato or you could get something for free is far more enticing than oh, just 10% off.” — Ben Newman, The Go To Food Podcast
Ben Newman · 12 Oct 2026 Listen →
“My idea of a great restaurant launch is a restaurant launches with great fanfare. Everyone talks about it, writes about it, and it's a really big thing. I don't go there. 18 months later, it closes. I haven't been there and my life has been uninterrupted. That for me is the perfect narrative of a new restaurant. If it's great, you'll get there eventually.” — Dylan Jones, The Go To Food Podcast
Dylan Jones · 8 Oct 2026 Listen →
“The maths thing I learned is it's very easy to say I only need 1% or half a percent or a quarter of a percent of people to come. But the difference between 0.1 and 0.01 is tenfold. It's a big difference, even though it's a tiny number.” — Jacob Kenedy, The Go To Food Podcast
Jacob Kenedy · 5 Oct 2026 Listen →
“I think you'd be a naturally more talented eater. I think you can learn, particularly through childhood, to really appreciate taste and to learn what good is. Cooking is kind of a skill, but there has to be something really wrong with you if you can't learn how to do it.” — Jacob Kenedy, The Go To Food Podcast
Jacob Kenedy · 5 Oct 2026 Listen →
“I opened Bocca so that I could eat that food in London. And I think that was what was the killer move. Because I was opening a restaurant for myself, and you can do that well. You can't really successfully imagine what other people want. It's a disservice to them.” — Jacob Kenedy, The Go To Food Podcast
Jacob Kenedy · 5 Oct 2026 Listen →

Hosts

The Go To Food Podcast is hosted by Freddy Clode , Ben Benton , Molly Codyre and Hannah Evans .

Recent Episodes

  1. 2 Nov 2026

    Tom Kemble - Why I Quit Michelin Stars to Make Pizza & My Near Death Experience At Fäviken

    With Tom Kemble

  2. 29 Oct 2026

    Kavi Thakrar - The Secrets Behind Dishoom’s Extraordinary Success

    With Kavi Thakrar

  3. 26 Oct 2026

    Clodagh McKenna: How I Shut Down New York, My Life on TV & Partying With Bob Geldof

    With Clodagh McKenna

  4. 22 Oct 2026

    Matt Tebbutt - From Getting Fired by Marco Pierre White to Saturday Kitchen Success

    With Matt Tebbutt

  5. 21 Oct 2026

    Chef Feuds, Restaurant Gossip & A Reluctant Straker | Patreon Preview

  6. 19 Oct 2026

    Anna Higham - River Café Secrets, Reinventing British Baking & Why She Refuses To Sell Croissants

    With Anna Higham

  7. 15 Oct 2026

    Jean-Georges Vongerichten - Trump's Wedding, Marco Pierre White's Meltdown & Losing His Third Michelin Star

    With Jean-Georges Vongerichten

  8. 12 Oct 2026

    Spudman: The Secrets Behind Britain's Most Viral Food Business

    With Ben Newman

  9. 8 Oct 2026

    Dylan Jones: Inside London’s Wildest Restaurant Era | David Bowie, The Groucho Club & Boris Johnson

    With Dylan Jones

  10. 5 Oct 2026

    Jacob Kenedy - How Bocca di Lupo Changed Italian Food in London & Why Great Restaurants Struggle to Survive

    With Jacob Kenedy

  11. 1 Oct 2026

    Robert Reid & J-C Slowik: The Madness of Running Harveys, Winning 3 Stars for Marco at The Oak Room & Working for Raymond Blanc, Joël Robuchon & Roger Vergé

    With Robert Reid

  12. 28 Sep 2026

    Sertaç Dirik & David Carter: How They Created London’s Restaurant of the Year 'KID' | Reinventing Turkish Food, Michelin-Star Kitchens & Becoming Action Bronson’s Favourite Chef

    With Sertaç Dirik and David Carter

Guests

Adam Byatt (3 episodes), Ben Lippett (2 episodes), Richard Corrigan (2 episodes), George Williams (2 episodes), Raymond Blanc (2 episodes), Jackson Boxer (2 episodes), Mark Hix (2 episodes), Robin Gill (2 episodes), Jeremy King (2 episodes), Marcus Wareing (2 episodes), David Carter (2 episodes), Max Halley (2 episodes), and 242 more.