The first dedicated UK chefs podcast covering a range of topics including interviews with some of Scotland’s finest chefs, industry leaders and international guests in addition to covering culinary events throughout the year.
Produced by award winning chef and author Charles Carroll of MyCompany Radio
EPISODE 1 – ANDREW FAIRLIE – HIS LIFE & LEGACY
Jak O’Donnell speaks with Kate Fairlie, Steve Mclaughlin and Dale Dewsbury about the life of Andrew Fairlie. The programme covers the establishment of Restaurant Andrew Fairlie at Gleneagles Hotel and the guests speak emotionally about their love and admiration of Scotland’s finest chef, their hopes for the future and The Andrew Fairlie Scholarship. There is also a special interview with Chef Albert Roux OBE KFO who discusses Andrew’s unique talent and reminisces about him becoming the first Roux Scholarship winner.
This programme is sponsored by Albert Bartlett.
EPISODE 2 – WORKING FOR THE MOST POWERFUL MAN IN THE WORLD
Ralph Porciani speaks about his journey from working in the family Fish and Chip Restaurant to being appointed General Manager of Trump Turnberry Resort and what it like having the US President as your boss.
EPISODE 3 – LEGENDS OF THE KITCHEN
Three of Scotland’s kitchen legends Bruce Sangster, Billy Campbell &
Stewart Cameron speak about their careers with some fascinating memories & stories from the last 50 years in the industry.
EPISODE 4 – FINE DINING 11 MILES FROM SPACE ON CONCORDE
Jerry Smith, BA Cabin Services Director, discusses his career, training & serving some of the most famous people in the world at Mach 2. He talks us through his journey from selling gloves and curtains at the family market in Glasgow at ‘The Barras’ to becoming the youngest appointed Cabin Services Director with British Airways. This is a story which should inspire any young person considering a career with a global airline.
EPISODE 5 – PRIDE & PASSION OF SCOTLAND’S LARDER
Find out what it is like to run 60 sites throughout the West Coast of Scotland & produce approximately 11 million salmon a year. Hear all about the labour of love and huge financial investment it to develop the Native Hebridean Salmon. With contributions from Graham Mitchell, (Scottish Culinary Team Manager) and David Taylor (Hebridean Salmon Farm).
This programme is sponsored by The Scottish Salmon Company.