This is Beyond the Pass - conversations with people from all walks of hospitality life. Centring mental health, Beyond the Pass is a conversation about life, hospitality, and what makes us get out of bed each day. Beyond the Pass is produced by the Kelly’s Cause Foundation. For more information about Kelly’s Cause please head to kellyscause.com or find us on instagram @kellyscause. Kelly's Cause is hosted and produced by Rachel Kerr-Lapsley.
It's the season finale of Beyond the Pass and Marie Mitchell is here! Marie is a British-Caribbean cultural practitioner, writer, and cook whose work sits where food, community, and storytelling meet.
Marie’s debut cookbook, Kin: Caribbean Recipes for the Modern Kitchen, has earned major acclaim, including the Fortnum & Mason Debut Cookery Award 2025 and praise from all corners of the culinary world. She’s also a regular on Channel 4’s Sunday Brunch and a contributor to The Guardian, Eater and Harpers Bazar just to name a few! Tune in to hear us chat learning by doing, why nourishment, care and community are central to everything she does, and the joy of a truly elite scrambled egg sandwich.
Quickfire favourites include: M&S chicken goujons, neighbourhood spot Singburi, celebrity crush Teyana Taylor and a whole host of best dishes to be found at Gina's, Singburi and the Brooklyn vegan spot Aunts et Uncles.
A massive shout out to Marie's Hospitality Heroes - a four way tie between Ixta Belfrage (for inspiration), Melec Erdal (for thinking about romance and beauty), Melissa Thompson (for laughs and thinking about being a better person) and Ravneet Gill (for generally being a bad bitch).
Pick up a copy of the brilliant Kin here (https://www.mariemitchell.co.uk/kin). This episode was recorded in October 2026.
27 May 2026
Beyond the Pass with Mandy Yin
Mandy Yin is here! Chef, restaurateur, and the force behind London’s beloved Sambal Shiok Laksa Bar.
Born in Kuala Lumpur, Mandy moved to London as a child and started out as a corporate lawyer before following her passion for food. Her laksa bar has become a North London institution, celebrated for its bold, aromatic flavours and modern takes on Malaysian classics. She’s also the author of two bestselling cookbooks, Sambal Shiok and Simply Malaysian, and a familiar face on Saturday Kitchen and MasterChef: The Professionals. Alongside her work as a chef, Mandy is committed to building a workplace that champions equal opportunity and mutual respect.
Tune in to hear us talk about the powerful influence of Malaysian food culture, the balancing act of being an independent operator, and the journey to making a Laksa so good that people queue up in the snow for it.
Quickfire favourites include curry puffs, a yoghurt-covered flapjack from Holland & Barrett, neighbourhood spot Chu Chin Chow and the impossible to get right anywhere but Malaysia Char Kway Teow. A very special shout out to Mandy's Hospitality Hero Ravneet Gill who consistently brings transparency and brilliance to the table in equal measure.
You can pick up a copy of the BRILLIANT Simply Malaysian here (https://www.penguin.co.uk/books/466151/simply-malaysian-by-mandy-yin/9781837832415).
29 Apr 2026
Beyond the Pass with Conor Gadd
Conor Gadd is here!
Conor started cooking at 16 under Michelin-starred chef Paul Rankin in Belfast. His style was later shaped by travels through Asia, time in Auckland, and training a Ballymaloe, where he developed a passion for seasonal, ingredient-led food. He went on to help launch Terroirs in London before joining Trullo in Highbury, where he became Head Chef and stayed for over a decade. Now a Co-owner at Trullo, Conor brings more than 20 years of experience to the table, and we are delighted to be sharing this great conversation.
Tune in to hear us talk about the foundations of a building a solid team, the superiority of the potato and the brilliant side of creating a career in restaurants.
Quickfire favourites include celebrity crushes Shane Lowry and Rory Mcllory*, snacking on a bag of flame grilled steak crisps with a can of Coke, and the best dish he’s ever eaten: tagliarini with white truffle butter, Parmesan and egg yolk at Trullo.
*We recorded this episode in September right after the Ryder Cup lol
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Engagement
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