Doug McMaster

Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author of the new book Eating for Pleasure, People & Planet. We had a delightful chat over some oysters and Guinness chatting about food inspiration, projects which have been pivotal in his food waste and sustainability journey, and gave possibly the best answer to a death row meal. Find all of his delicious work at: https://tomsfeast.com/

Conor Spacey is the Culinary Director of FoodSpace Ireland, which operates outlets throughout the country in BNI, pharmaceuticals, education, and high street operations. Which all sounds very fancy! Conor is very focused on providing a sustainable food system that involves seasonal Irish ingredients, working directly with farmers across the country, and implementing a zero-waste policy that also reduces our carbon footprint. I met Conor online like some weird foodie version of Tinder and just got on, well I think we do anyway. He is so full of wisdom and knowledge that he has taught me so much. A very interesting listen into the dark underbelly of the sustainable world.

Doug McMaster the bobby didge oridge zero waste chefs! You will not find a bin anywhere near his restaurant Silo, the worlds first doer waste restaurant. It was great chatting with Doug and understanding the creative crankings of his brain and how the restaurant all came to life. An interesting man, an unbelievable concept and a very true powerful understanding of how broken our system is!

I have worked with Neil at a number of different restaurants and have been best buds for well over 10 years now! I used to be his groupie and follow him to his DJ gigs to drink his bar tab and attempt to be cool. Neil has worked all over the world and although he doesn't make a living from cooking anymore it is still full engrained in his life.

If you want to hear what it takes to go through the ranks of Michelin star restaurants and the sacrifices you have to make then give this one a listen. I have known Scott for well over 20 years and I did not have a clue what he went through. Just dropping big chef names like they were going out of fashion in this podcast!  What an inspiring hard working chap and the better looking of the two twins! Contains quite a few F words!!!!

Food waste and plant-based consultant, zero-waste chef, founder at Surplus Food Studio Vojtech Vegh from Bratislava, Slovakia. A really interesting guy with such epic passion for food waste and total respect for all ingredients! Our love for carrots is unparalleled.  Author of 'Surplus: The food waste guide for chefs' Find his book on Amazon: Amazon US https://amzn.to/3ps3o6u Amazon UK https://amzn.to/2Zq9UQt Amazon DE https://amzn.to/3ajxCUV Surplus: The food waste guide for chefs is a thought-provoking book for every chef that wants to effectively reduce and prevent food waste in a professional kitchen.

A lovely chat with my friend Nick who works on a Private Mega Yacht in Thailand for a billionaire! Another amazing insight into what the food world can offer - chatting about his time at The Ivy, his spoon obsession and frying off so much chilli you need a gas mask!

Martyn aka Lagom Chef brings you the rubbish podcast. This is a little intro into my life, why I love food, why I got into endurance sports, how food waste plays a role in my life and business. Stick around it will be fun!