Episodes

EPISODE 22 – ‘Pillar of Success’

Adam Handling at the age of 32 is the owner of The Adam Handling Group encompassing 5 restaurants across London. The winner of numerous awards speaks with Jak about his passion and love of cooking.

EPISODE 21 – From Nature to Plate

Tom Kitchin, the youngest ever winner of a Michelin Star, discusses with Jak his philosophy in cooking and the training he received from two of the world’s greatest chefs Alain Ducasse and Pierre Koffman.

EPISODE 20 – “Don’t tell him Pike”

Willie Pike is one of Scotland’s most admired chefs with unique skills and talent. He speaks with Jak about his career and the many awards he has achieved.

EPISODE 19 – Scotland’s Future Talent

Young chefs Sophie Taylor and Shannon McNeill discuss with Jak their experiences representing Scotland in the Nations Cup in the USA and winning acclaim for their skills and talent.

EPISODE 18 – Michel Roux Jr

An exclusive interview with the new Patron of Scottish Chefs, Michel Roux Jnr, Chef Michel in conversation with Jak on being a member of one of the world’s most famous culinary families and memories of his father Chef Albert Roux.

EPISODE 17 – A Day in the Life of a Master Chocolatier

Ruth Hinks, World Chocolatier Master in conversation with Jak O’Donnell about her journey from Australia to Scotland and establishing her Chocolate School in the Borders town of Peebles.

EPISODE 16 – Scottish Chef and Scottish Young Chef of the Year Finals

Jak O’Donnell reports from the final of this year’s Scottish Chef and Young Chef of The Year, with interviews with competitors and the judging panel.

EPISODE 15 – Charity begins at home

David Cochrane of HIT Scotland and Gordon McIntyre of Hospitality Health discuss the work of their respective charities and the impact the work of the charity has had on people’s lives.

EPISODE 14 – The rise of the Isle of Skye as a culinary centre in Scotland

Chefs Michael Smith and Calum Montgomery discuss the growth of fine dining restaurants on Isle of Skye and how they have contributed to putting the area on the Culinary Map of Scotland.

EPISODE 13 – Another ‘Star ‘on the Horizon

Chef Graeme Cheevers discusses his hopes and ambitions of bringing another Michelin Star to Glasgow at his new solo restaurant venture Unalome.

EPISODE 12 – The Realisation of a Culinary Dream

Award winning chef Lorna McNee in discussion about her career, the influence of mentor Andrew Fairlie and the achievement of attaining a Michelin Star for Cail Bruich, Glasgow bringing a Michelin Award back to the city after a gap of 17 years.

EPISODE 11 – Culinary Auld Alliance

Chef Neil Borthwick discusses his career and how he overcame adversity from a serious road accident to becoming an award-winning chef in London. Neil is also joined during the interview by his wife and well-known chef Angela Hartnett. 


This Episode is sponsored by Quality Meat Scotland

EPISODE 10 – The rise of the Scottish artisan bakers

Jamie Scott of the Newport Bakery, Newport on Tay and Darcie Maher of The Riverside Bakehouse, Duns discuss the growth of artisan bakers and the trends in the industry.

EPISODE 9 – Diversification – how chefs have overcome the challenge of 2020

Dean Banks, Patron of Harr St Andrews, Scott Smith, Patron of Fhior Edinburgh and Stewart Pearson, Patron of The Lobster Man North Berwick in discussion with Jak O’Donnell on how through diversification they have created a new business opportunity following the onset of Covid-19.

This episode is sponsored by Dunns Food and Drink and also includes an interview with Kevin Shand and Ross Love of Dunns Food and Drink

EPISODE 8 – The Power of the White Jacket

Thomas Gugler, President of World Chefs and Cornelia Volino, Secretary General discuss the work and initiatives of the World’s Global Authority on Cooking, World Chefs.

EPISODE 7 – The TRUE price of fish – what is the cost?

Discussion with Jim Cowie of The Captain’s Galley, Scrabster and Alan Addison, skipper of one of the most modern trawlers in the UK fishing fleet. Jim and Alan talk about their passion for seafood and the real cost of bringing fish to the plate.

This episode is sponsored by Seafood Scotland

EPISODE 6 – From London’s city lights to the fairy pools of Skye

Shirley Spear, founder of the Three Chimneys Restaurant, Isle of Skye in conversation with Jak O’Donnell on the story of the family’s move from London to establish one of the highest ranking World Top 50 restaurants.

Also includes an interview with Sandy Thomasson, Sales Director Scotland and Ireland for Rational UK

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.

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 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 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 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.