Humans of Hospitality

About Humans of Hospitality

Humans of Hospitality is a weekly podcast, showcasing stories and insights from the world of hospitality – the human beings rather than the big brands behind our food and drink. You'll hear from the producers of ingredients and the people who combine those ingredients to bring you new dishes and drinks… and the owners of the bars, cafés and restaurants who create memorable settings, so you recall your mouth-watering meals years later. They are the people who bring vibrancy to their corner of hospitality and, who, as a group, make all our lives richer and more interesting. Each week brings a new inspiring story. We are exploring hospitality in its broadest sense. Farming, politics, culture, cooking, nutrition, welfare, family, business, love and more. Wether you're a famous figure or total unknown, if you love hospitality and have something important to say, chances are we'll end up having a conversation. We want to explore the fair production of food, protecting the planet and humanity, whilst tasting awesome. It's going to be quite the adventurous conversation. If you want a world of formulaic and dull corporate sameness this is not the podcast for you. If you'd like to learn about amazing human beings who dedicate their lives to making the world of food, drink and hospitality more diverse for our daily enjoyment, please listen. In showcasing these stories, founder and presenter Mark Cribb, wants to tip the balance back in favour of independent businesses: "Where we spend our money genuinely makes a difference to the kind of world we live in. So let's at least make our world interesting."

Publisher

Mark Cribb

Category

arts · business

Language

en

Explicit

No

First episode

13 Jan 2019

Latest episode

28 Jun 2021

Latest episodes

138 episodes in the feed.

1. 

   28 Jun 2021

   #136 Thomas Gent - Gentle Farming

   I so loved my first research chat with Thomas about Regenerative Farming & Carbon Credits that when the opportunity came up to record a podcast I took the chance to travel across the country and meet him face to face.  I adore Thomas’s idea and the knowledge he has gained as a fourth generational farmer in Cambridgeshire . In a nutshell Thomas spent a bit of downtime in lockdown pondering how to solve a global problem.  But he did that looking out of his window in a very real, local and achievable way, that could have almost instant and measurable results. As is all too often the case it’s the simple ideas that look like they have the greatest opportunity.  If any of you listening have seen the ‘kissing the ground documentary’ on netflix (https://kisstheground.com) then this is the deep dive podcast equivalent of one way to help with the challenge of what is happening to our soil.  If any of you have listened to my podcast with Guy Singh Watson about organic farming, where we also touch on how many harvests are left in our soil, then this will be a great follow on episode. For any of you simply interested in offsetting your carbon in your business, Thomas is now providing a measurable, British solution.  A solution where you can potentially visit the farm that is saving the carbon and see what they are doing, why they are doing it and the difference it is making.  And not only will you be saving carbon, you will be helping that farmer on a transition from intensive to regenerative.  Perhaps helping the farmer fall back in love with ecology, and biology and being custodians of the land for a short, but oh so important period of time. And if you are a restauranteur or work in hospitality in general, perhaps just asking questions, and caring more and more about where your food is coming from and who is growing it, is a great start point building momentum to support farmers who really want to be part of a positive movement. I’m utterly confident that Thomas and his Gentle Farming business and carbon credits are going to do well.  I’ll be looking into buying some myself and offering support, and I hope you will too. Chat with Thomas on Linked in or follow Gentle Farming on Instagram (https://www.instagram.com/gentle_farming/) or Twitter.

2. 

   14 Jun 2021

   #135 Adam Phelps - Cellar Society

   We are off to the world of events.  Something I’d perhaps inadvertently neglected in my conversations around the world of hospitality.  Certainly a part of the sector that todays guest Adam Phelps feels like the government has forgotten when it comes to recognition of the pandemics impact and financial support.  Adam has been working at the top end of prestigious events for 22 years.  Chatting through some of the choreography and planning required to deliver for clients who expect perfection, and are happy to pay for it was inspiring.  100 meals delivered to the table in perfect synchronisation by 50 model looking FOH members, immaculately presented is just one that creates a vivid picture in my mind. Adam has looked after famous rock stars, the best jewellery and fashion brands and big festivals, but more recently has had to be exceptionally creative to find a way to navigate the impact of COVID.  Losses have racked up, but Cellar Society are working hard to keep their team employed and ensure their loyal customer base does eventually come back to them when permitted to do so. It feels fitting to be releasing this episode on the day that the government are once again pushing back full opening from the 21st June and the night club sector and large event companies must not be forgotten.  Restaurant and pub garden trade is currently strong, but many in our sector continue to struggle.  But this is not a covid specific episode and I think you’ll enjoy the conversation.  Much of the story is about Adam and his teams adventures and business journey so far.

3. 

   31 May 2021

   #134 Nathan Outlaw - Chef

   Many of your will know today’s guest Nathan Outlaw from his various TV appearances, Michelin stars, all round love of hospitality and the author of 5 well regarded books.  Chatting to Nathan you can see why he’s such a popular hospitality human.  Relaxed, positive, knowledgeable, with no pretentiousness and happy to chat about the challenges, lows and highs of his hospitality adventure. Nathan was generous with his time in this conversation, where we touch on just how tough an impact the pandemic had with Nathan having to close his restaurants in London, but how it created a positive opportunity for him to revaluate his business and his lifestyle.  Nathan is now super excited to be 100% focused on his two restaurants in Port Isaac in Cornwall. And as you’ll hear during this chat Nathan has really worked hard to simplify the business and revaluate  the importance of looking after the customer and keeping his chefs creative, with sustainability high on the agenda, rather than worrying about Michelin stars.  With decades of experience behind him and a far greater understanding of the business element of restaurants compared to his early years, Nathan now gets to create a set menu at a set price for a set number of covers booked out 90 days in advance.  It’s a genius model that really gives him and his team the freedom to enjoy simply creating incredible seasonal dishes that vary depending on what has been caught or farmed locally. A real tale of learning, closing restaurants, opening restaurants and all the time loving the produce and the team around him, I really hope you enjoy this weeks conversation. Check out his business here (https://outlaws.co.uk), find him on instagram, or the business on twitter.

Reach and audience

Public platform figures. Ratings count people who left a rating, not total listeners.

Apple Podcasts (US)

5.0 / 5

2 ratings

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Guest appearances

Books guests

Based on episode analysis; this does not confirm that the show is currently accepting guests.