Go To Podcast Company
208 episodes listed below
PRESS PLAY
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 knowledge, and a true celebration of foo...
Based on 6 episodes we listened to · September 2026
Chef conversations connect culinary imagination with the training, setbacks and business decisions required to turn it into a working restaurant.
The Go To Food Podcast turns restaurant careers into candid working histories, with Freddy Clode and Ben Benton asking how chefs learned, recovered and built places of their own.
Fish and chips becomes a chef's creative problem, and suddenly your dinner opinions need defending.
Press play if you want
Short reviews from the PlayNext desk, based on the episodes we processed.
A conversational look at restaurant work, career memory, and the routines of high-end hospitality.
This is a restaurant floor story about years in service, career turns, and the blunt routines of high-end hospitality. The strongest material sits in the move from Box Tree to Raymond Blanc and then into the practical stuff: long hours, notice periods, and the habits that keep…
A grounded food story about a chef's move to Cape Town and the realities of kitchen life.
A lively food story follows a chef who takes a tempting offer, moves to Cape Town, and learns restaurant work from the ground up. The conversation stays close to the practical details: the quick decision to go, the flight, the arrival at the restaurant, the early jobs, and the…
A chef profile built on classical training, family memory, and Malaysian cooking.
Abby Lee's story is easy to follow because it has a clean turn: classical training and Michelin kitchens, then a shift into Malaysian cooking after lockdown. The best stretch stays close to the food she grew up with and the family memory around it.
A Spanish food life story shaped by Julio's lessons, a hard London start, and a push to make Spanish cuisine better.
Jose Pizarro comes across less like a polished success story and more like someone shaped by pressure. The material around Julio's kitchen works best, because it ties hospitality to the food without making a big speech about it.
A loose, personable food conversation built on Belfast memory and vivid kitchen detail.
This conversation works best as a food-world character study, especially when it moves from Belfast childhood to the two women who raised him and the meals that marked the years around them.
A lively restaurant story that turns British food debates into a personal career tour.
This is less a polished profile than a walk through British menu rules, world food, independent kitchens, Soho House tension, and the grind of turning all that into a restaurant identity.
A chef story that moves from competition nerves to the practical realities of restaurant life.
Tom's story leans less on spectacle than on the shift from competition nerves to the day-to-day demands of restaurant life. It follows the filming days with the Roux family, the strange logistics of travel and production, and then settles into the practical talk of deposits,…
A lively chef chat about French restaurants, offal, and the London habits that shape both.
Henry Harris comes across as a chef with a firm line of thought, moving from Simon Hopkinson's Hilaire to Bouchon Racine and then into what French food means in London.
Bourbon talk, barrel stories, messy good pours.
Bourbon reviews with memory, candor, and community.
Everyday life, thought through together.
Fadi Kattan links his Bethlehem upbringing, a Bombay family history, and his London restaurant menus to a single idea: food should follow the market and the season.
Patrick Withington is introduced at Erst in Ancoats, Manchester, while the hosts eat beef-fat flatbread, beetroot with joe blanco, and ribollita.
The show opens with sponsor chatter and then settles on Henry Harris.
The hosts introduce the chef as the man who helped London get into Spanish food.
Ed McIlroy is in buoyant form.
The speaker talks through a long restaurant career.
Restaurateur Harneet Baweja reflects on 10 years since launching Gunpowder, discussing the challenges of independent restaurant ownership, adapting menus for different cities like Lisbon and Calcutta, and why he decided against opening in New York despite the trend.
A trailblazing restaurateur joins the Go To Food Pod for a conversation about restaurant culture, power, and what is broken in hospitality.
Abby Lee sits down for a relaxed food conversation.
Tom gets into the room and the conversation quickly turns to how a chef gets noticed.
Michelin-star chef Michael O'Hare recounts his dramatic journey from ballet dancer to aerospace student to celebrated chef, the spectacular rise and catastrophic bankruptcy of his restaurant Man Behind the Curtain, and his philosophical comeback with a new intimate dining concept.
Joe Otway talks through the move that took him from a good thing with Dave to Cape Town.
Michael Caines walks the hosts through the road from a horrific crash and losing his arm to the top tier of British cooking.
The guest comes in with a CV that runs from DJ to chef, author, restaurateur, and above all a raver.
Andrew talks through how a narrow idea of British food got opened up by places like the Swan, where ingredients had to come from a certain area, and by a more European, especially French-and-Italian influence that pushed his thinking outward again.
This episode features chef and food writer Ben Benton discussing his new book 'All You Can Eat: The Search for a New British Menu', with insights into his culinary adventures, book promotion strategies, and endorsements from notable critics.
A restaurateur and cookbook author talks through the thinking behind the business and the habits that made it work.
The godmother of Manchester's food revolution joins the hosts in Manchester on day two.
The guest comes in speaking plainly.
Hosts interview legendary chef Raymond Blanc about his career, TV show 'The Restaurant', and culinary philosophy.
Hosts interview Michelin-starred chef Adejoke Bakare about her restaurant Chizuru and her approach to West African fine dining.
Hosts interview a chef at a renowned restaurant, discussing the venue's history and personal dining experiences.
Hosts interview chef Neil Rankin about his career, new pizza venture, and the nostalgia behind food.
A podcast where influential chefs and food professionals share their career stories and go-to favorites, hosted by Freddy Clode and Ben Benton.
Hosts interview the most successful food influencer in the world, Toby Inskip, discussing his massive following and his experience at an F1 event in Japan.
Hosts interview legendary chef Claude Bossi about his career, the restaurant Bibendum, and the pursuit of Michelin stars.
An interview with a two Michelin-starred chef discussing his restaurants and British ingredients.
An interview with a husband-and-wife chef duo about their London restaurant, its loud and flavorful menu, and their creative journey.
A roundtable discussion with iconic restaurateurs about the art and business of being a great restaurateur.