This week, we're joined by Jolly Olly who is one of the three brothers who founded The Jolly Hog!

We find out why it’s important to always give a hug or a sausage bap to those who need it, plus the optimal way of cooking a sausage on the bbq!

Follow the podcast on Instagram @grillstolians

This week, we're joined by Jake Heenan who you may know from both Bristol Bears, alongside being the co-owner of the delicious Burra!

We talk the difference between coffee culture here in Bristol vs NZ, alongside why coffee ALWAYS comes first at Burra, plus so much more!

Email our producer at alrightlove@thefoodathand.com

Follow the podcast on Instagram @grillstolians

This week, we're joined by Rachel from Winkle Picker, who is a pretty incredible Seafood chef, you may have met her at one of our specialist seafood BBQ courses, or at one of her incredible pop-up feasts...

Email our producer at alrightlove@thefoodathand.com

Follow the podcast on Instagram @grillstolians

This week, we're joined by best-selling recipe author Dean Edwards, who you'll best know from Masterchef, along with plenty of other TV appearances!

We talk everything from Bovril to life in the telly world, plus tips on BBQ'ing as a novice, so stay tuned!

Email our producer at alrightlove@thefoodathand.com

Follow the podcast on Instagram @grillstolians

On this weeks episode your hosts Nath, Kins & Emilia have a good old catch-up, after over 6 months of the podcast we thought we would sit down for a good natter!

From the creators of @bignathsbbq & @thefoodathand

Email our producer at alrightlove@thefoodathand.com

Follow the podcast on Instagram @grillstolians

This week we're joined by Tv's Andy Clarke, who is a very well known food & drink writer, broadcaster and event host.

He has also recently published ‘House of Whisky & Bourbon’ cocktail book which is available now.

From the creators of @bignathsbbq & @thefoodathand

Email our producer at alrightlove@thefoodathand.com

Follow the podcast on Instagram @grillstolians

This week we are joined by Dom, who is one half of the Bristolian restaurant super-group, Bianchis Group!

We talk about the foundations of staying authentic in the hospitality industry, along with how to lose £500k in the pandemic.. aah!

From the creators of @bignathsbbq & @thefoodathand

Email our producer at alrightlove@thefoodathand.com

Follow the podcast on Instagram @grillstolians

This week we are joined by the man himself, BOS FINESSE! Aka Oscar.

We talk all things restaurant culture, including how he’s trying to break the high-end restaurant barrier for us normal local folk!

Plus how breakfast lunch and dinner was once a brain fart..

From the creators of @bignathsbbq & @thefoodathand

Email our producer at alrightlove@thefoodathand.com

Follow the podcast on Instagram @grillstolians