Flavour Is Key - Simon Hulstone

“Eating is an agricultural act.” — Wendell Berry.In this episode, we sit down with the founder of Hawksmoor, Huw Gottt, to explore the philosophy behind one of the UK’s most celebrated steak restaurants. Passionate about the role farmers play in our food system, Huw explains why great food is shaped long before it ever reaches the plate.We also talk about Hawksmoor’s expansion into the US, the challenges behind sourcing great beef and potatoes, and how creativity—and neurodiversity—have influenced his approach to building the business.A conversation about food, farming, and building something that lasts.

From a newsagent’s shop in Derby to two Michelin stars, Sat Bains’ career has been driven by one thing: the fire. In this episode of Supplied, Sat speaks candidly about work ethic, fear, obsession, not meeting your heroes, and the moments that forged him — from winning the Roux Scholarship to building Restaurant Sat Bains into what it is today. Raw, funny, and deeply human, this is a conversation about the fire that starts early, burns hard, and never really goes out.It was an honour to have Sat on the podcast - a chef at the very top of his game, recently voted the 3rd best UK restaurant outside London by Square Meal. Sponsored by  @freshoapp ​

At just 22, Rosie Labbett is Head of Procurement at  Woods Foodservice , a family-led food wholesaler with over 40 years of history and now one of the UK's largest premium foodservice brands.In this episode, Rosie speaks openly about stepping into responsibility early, proving yourself in a family business, and rebuilding procurement from the ground up. Rosie shares how Woods has evolved from an operational buying model to a more commercial procurement function, how new product categories are being introduced, and what it takes to support expansion beyond London with Caterforce.The podcast also covers an exclusive insight into Woods’ recent acquisition of John Mower in a multi-million pound takeover. A respected London wholesaler. A business her father Darren once saw as a benchmark - it is a genuine full-circle moment and takes Woods to over £50m in revenue. Sponsored by  Fresho.

British salads don’t just arrive in kitchens — they’re grown under pressure. In this episode, Rob Burton speaks with Nick Ottewell of LJ Betts about what it takes to keep high-quality British salads flowing to chefs and foodservice customers year-round.Based in Kent, LJ Betts have been growing salads since 1930. Nick shares his enormous experience in how to grow by instinct rather than spreadsheets, managing weather risk, labour challenges, pest pressure, and why having multiple routes to market can make or break a British grower.We're very fortunate to have Nick on to share his expertise and remind us all that our salad is grown, not manufactured. Sponsored by Fresho.

In this special episode of Supplied, we dive deep into the realities of family-run food businesses – the love, the legacy, and the hard truths that rarely get talked about.Rob Burton sits down with James Andronis, former seafood distributor and now CEO & co-founder of Fresho, to explore what really happens when family and business collide. From childhood shifts in the fish factory to building one of Australia’s largest seafood operations, James shares an unfiltered account of partnership, pressure, loss, conflict, resilience – and the lessons he’s learned along the way.They unpack why succession so often goes wrong, how communication can save a family business, and the emotional decisions that can break one. It’s honest, raw, and full of insights for anyone working in – or growing up inside – a family enterprise.Hosted by Rob Burton. Sponsored by Fresho.

In this episode of Supplied, we speak with the brilliant Michelin-starred chef Simon Hulstone — one of the UK’s most accomplished culinary talents.Simon is the chef proprietor of The Elephant, a relaxed Michelin-starred restaurant in Torquay that he runs with his wife, Katy.In 2003, he also won the prestigious Roux Scholarship, a competition he treasures above all others.It was a real pleasure to have Simon on the podcast to share his culinary journey and insights into life at the top of British dining.Hosted by Rob Burton, sponsored by Fresho.

This week on Supplied, Rob Burton chats with Tom Denman from Chef’s Farms — the Sussex supplier bringing farmers and chefs closer together.Tom’s unique background as both a chef and farmer gives him a rare perspective on what kitchens really need — and how technology and collaboration can bridge that gap. From seasonal produce to venison, and from soil to software, this episode digs into what the future of fresh supply looks like.Sponsored by Fresho.

In this episode, we sit down with Lucianne Allen from Aubrey Allen — one of the UK’s most respected wholesale butchers, with a Royal Warrant to the King. Lucianne shares her remarkable journey from the courtroom to the cutting room, swapping her barrister’s wig for a butcher’s apron to join the family business. We talk about what it takes to uphold a legacy of excellence, the challenges of rising meat prices, and how passion and purpose can carve out a whole new career path. Hosted by Rob Burton, sponsored by Fresho.​

In this episode, world traveller and head chef Petra Hewson shares her passion for all types of food (except one!). She reflects on a 40-year career that has taken her to live in some of the most interesting areas of the culinary world.Listen to learn what she considers the best - and worst - decisions of a fascinating journey.Hosted by Rob Burton, sponsored by Fresho.

Step into the greenhouse with cucumber royalty. In this episode, we talk to the King of Cucumbers - Marco Caffarelli. Marco reveals what it takes to grow a perfect cucumber - heart, hard work, and a strong family unit.Growing over a million sticks of cucumber each year, this is a fascinating insight into a specialist grower who truly loves what he does.Hosted by Rob Burton, sponsored by Fresho.