HeyJaredThe Go To Food Podcast
The Go-To Food Podcast is where the world’s most influential chefs, restaurateurs, food writers and critics share the stories behind their craft.
- Indexed episodes, last 90 days
- 20
- Latest publication
- Sep 10, 2026
- Audience
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- Earliest in this view
- Jul 6, 2026
Latest episodes
An Italian Odyssey, Rumours & Behind-the-Scenes Chaos (opens the original)
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Welcome to a special edition of Go-To Food where Freddy and Ben ditch the guest and get into the industry gossip, rumours and behind-the-scenes stories that normally don’t make it onto the podcast. From the guests we’ve chased for years, the interviews that nearly never happened, awkward encounters with some very famous chefs and what really goes on before and after the microphones are switched on, we’re spilling a few stories from behind the curtain. We also get into the chaos of actually makin
Jack Coggins - Creating Smash Hits In Goodbye Horses & The Dreamery & Why Food Creators Need to Stop Stealing Recipes (opens the original)
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This week we’re joined by Jack Coggins, the chef behind Goodbye Horses, Stable Wines and The Dreamery , for a brilliant journey through one of the most unconventional careers in London food. Jack started helping out in an East London café at just 12, studied English with dreams of becoming a food writer, then found himself unable to afford the entry-level jobs in publishing and instead earning his living in kitchens. We hear about the moment during lockdown when Jack decided to take cooking seri
Aktar Islam - Chasing 3 Michelin Stars, How Gordon Ramsay Saved My Career & The Problem With Curry Houses (opens the original)
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Gordon Ramsay told Aktar Islam he needed to break free. What followed changed his life and helped set him on the path to two Michelin stars — and now he wants a third. In this episode of The Go-To Food Podcast, we sit down with Aktar Islam, one of the most influential figures in modern British Indian cooking, for a brilliantly candid conversation about ambition, Michelin stars, Gordon Ramsay, the British curry house and the brutal economics of running restaurants today. Aktar made his name at La
Sam & Alicja Bryant: How We Accidentally Created The UK’s Best Burger, Why We Ditched Service Charge & Why Every Restaurant Needs Draught Beer (opens the original)
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After seven years of residencies and pop-ups, Whole Beast have finally found a permanent home on Coldharbour Lane — and Sam and Alicja join us to tell the gloriously chaotic story of how they got there. They reveal how working for other people eventually reached breaking point — from having menus rewritten around them to being asked to start making pastries — until they stood outside one day, said “fuck it”, and decided they were done letting anyone else dictate what they cooked. Now they’ve bui
INSIDE TAVERN - Why Great Restaurants Become Irrelevant, The Problem With Tasting Menus & The Worst Behaved Diners Ever (opens the original)
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This week we’re inside Tavern, one of London’s most talked-about new openings , from the team behind Michelin-starred Restaurant St Barts. After almost a decade of Nest, they explain why they decided two tasting-menu restaurants no longer made sense, why restaurants increasingly seem to need to be either brand new or about to close to get people excited, and how they’ve tried to build something more affordable, energetic and accessible without compromising the cooking. We also hear how a previou
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