The Caro Podcast

Shayne Brady is THE designer behind some of London’s beloved dining institutions: The Park, the Savoy, and the Mandarin Oriental are just a few to mention.Not only has Shayne built an extraordinary portfolio, but he has developed a design language that is unmistakably his own—thoughtful, relevant and beautifully executed. As someone who speaks passionately about narrative-rich spaces, emotional connection, materiality and intuition, I was keen to explore how these ideas translate into his design process and the spaces he creates. Shayne doesn't simply design interiors; he creates experiences. His work considers not only what people see, but what they feel, remember and carry with them long after they've left a space. I was thrilled when his team invited me to have our conversation at his most recent restaurant opening, Simpson’s in The Strand. We sat down together in Nellie’s bar, known for it’s Edwardian splendour and after-hours indulgence. Sitting amongst the animal-print velvets, dark burgundy leather and oxblood-panelled walls, I felt like I had gone back to a time of cabaret shows and intoxicated adventure. Shayne was a delight to talk to. I was instantly wrapped in his world of design and imagination. I hope you are to. Enjoy.studioshaynebrady.com Hosted on Acast. See acast.com/privacy for more information.

Whether it’s making the best bread in the world, baking pastries that become addictive or creating warm and beautiful spaces, Landrace are the benchmark to the majority! As someone that’s seen Landrace grow since it’s fruition in 2019, it was a privilege to chat with founder Andrew Lowkes about how the brands identity has evolved and where his passion lies. Andrew is VERY knowledgeable, and you will hear that he really is a connoisseur, whether that’s about the stone-milled flour he now produces, the ingredients he sources or simply quality in general. What strikes me about all of the successful founders I interview is that they all have a thirst for detail which leads them to becoming experts in their field. As I talked to Andrew it became apparent that much of Landrace’s growth is down to his fever for learning but also due to the relationships he’s formed over the years. What I loved was that at the centre of it all, is this idea of pleasure and that he is a merchant of pleasure. Andrew is passionate, and a really warm generous person. You can see why Landrace has the reputation and respect it has. landrace.co.uk@landracebakery@landraceupstairs@landracemilling Hosted on Acast. See acast.com/privacy for more information.

Woodshedding Brewery has been a very welcomed and exciting addition to landscape here in Somerset. At the destination that is Westcombe Dairy Adrian Peskin has provided quiet discernment and joyful times to be had for all. With such an impressive career working with brands such as Beavertown and people like Guy Ritchie, we to chat through his initiation into beer with a trip to California, home brewing in his flat in London to brewing Woodshedding beers that are now being bought around the country. What is clearly at the heart of what Adrian does is make ‘simple beer from complex soil.’ I found out how he flits between alchemising beer to running a retail business and manning a beer hall! woodsheddingbrew.com@woodsheddingbeer Hosted on Acast. See acast.com/privacy for more information.

I knew Higher Farm as a place just outside Bruton that did an amazing breakfast. However, it wasn’t long before I started to hear about the two brothers behind the brand and their ambition, energy and passion about growing food. They are on a mission to support the movement for regenerative food and farming. And it is Ketchup that is at the epicentre of their aspirations to change the way we eat. I sat down with Matteo and Giacomo, in their kitchen dining room at Higher Farm and talked about how they came together in business, their vision, approach, and their regenerative standards. In their individual ways, the brothers behind Higher Farm are bold, deep thinking and have great fervor. @higher_farmhigher-farm.co.uk Hosted on Acast. See acast.com/privacy for more information.

When I think of Comins Tea, I think of friendliness, expertise and integrity. This comes across in everything they do from how they communicate, the partnerships they form, the service they provide and the beautiful products they offer. Describing herself and her husband - the other half of Comins - as translators of tea, it is clear they have a connection with tea culture that is full of curiosity and intent. We all drink tea without thinking too much about it but there are many stages to the process before we hold that cup in our hand. Michelle Comins and I sit down and really get into the subject of tea. We talk about ceremony and ritual, travelling around the world visiting tree farms, the expression of a tea leaf and about having a deep purpose to business and our lives, as a whole. Michelle is poetic, honest, full of adventure and overflowing with enterprise. If you have the chance, please visit the next Tea House she opens, I have no doubt it’ll be incredible. cominstea.com Hosted on Acast. See acast.com/privacy for more information.

I am yet to walk passed Briar and not see someone I recognise seated at a table! Since opening the doors, not even two years ago, this beautiful restaurant is hot on the lips of locals and visitors to Bruton. Housed in Number One, a Georgian townhouse hotel, Briar is a Michelin Bib Gourmand restaurant, recognised for exceptional food that does not break the bank.Chef Sam Lomas is warm, generous and unassuming. With an amazing background working at River Cottage and Glebe House, he has brought his passion for old school craft cooking, and his appreciation for what the season’s bring us, to Briar. With a small team working besides him, he talks about them being the backbone to the business and we share in talking how food brings an indescribable connection to our lives. numberonebruton.com/briar@briar_restaurant Hosted on Acast. See acast.com/privacy for more information.

If someone was to ask me to name a business I admire from afar, it would be Pump Street Chocolate and Bakery. There is a magic about it that’s like stepping into a book that you really love. THE most delicious chocolate I have ever tasted, they have flavours such croissant, cinnamon bun and sourdough to name a few, as well as the classics, and wrapped in their iconic Suffolk pink paper. A true bean-to-bar craft chocolate, made in small batches from their Suffolk chocolate factory, they also serve heavenly pastry goods in their bakery in Orford. Revered across the world and boasted on many a bakery menu, Pump St really has the golden recipe - not only in flavour but in brand, community and style. Please welcome co-founder, Joanna Brennan to the podcast. pumpstreetchocolate.com@pumpstbakery@pumpstreetchocolate Hosted on Acast. See acast.com/privacy for more information.

There isn’t a broadsheet or glossy mag that hasn’t featured this man’s name across their pages. Merlin Labron-Johnson’s, chef and owner of Osip, the Michelin starred restaurant in Bruton, has a reputation for quietly refined and deeply seasonal food that is rooted in the land has led to a foundation that is authentic and revered by many. This sense of identity is delivered not only in his culinary creations but also in his considered eye when it comes to aesthetic and artistry. We met in his restaurant at the end of the breakfast service so you’ll hear the lovely clattering of background noise. @osiprestaurantosiprestaurant.com Hosted on Acast. See acast.com/privacy for more information.

This week’s epsiode welcomes the artist Collette Woods. I have admired Colette’s ceramics and paintings on a daily basis since her studio opened on Bruton High St some 5 or so years ago. Each piece of art she make has a sense of storytelling about it, with proportions that feel unreal but confident, imperfect lines and unapologetic imperfections that culminate in a piece of beauty. I am instinctively drawn to her finishes and colour palette which feel grounded and magical at the same time. And she makes her own pigments!Not only does Collete’s work adorn the tables at the michelin starred restaurant Osip but I am pleased to announce that Collete’s work will launch at Petersham nursery at the beginning of May. So head down to Richmond and take a look at her collection of landscapes paintings and ceramics chosen by Ronny de Koning. It is an absolutely pleasure to welcome Collette Woods on to the podcast! Hosted on Acast. See acast.com/privacy for more information.

I have been raving to all that will listen since first tasting the delicious, creamy and inventive flavours of Brickell’s ice-cream. The flavours are a perfect balance of that homemade feel, with natural ingredients, you just know that they are a brand about quality. I feel like everyone might have dreamt of having an ice ceram company at some point in their life, so I was excited to hear from 2 people that are actually doing it - Rob and Iona Gore. We get sciencey about ice cream and hear about their french curd-style of making ice cream, we talk about what set’s them apart from the big guns in teh industry and of course, we talk about their flavours. I have never had as good a chocolate ice cream as the Brickell’s one - so it was no surprise to hear that they use Pump St chocolate, my favourite chocolate maker too! This epsiode really sets us up for dreaming about summer afternoons, please welcome the guys behind Brickells ice cream…. Hosted on Acast. See acast.com/privacy for more information.