In Today's Menu,

we're sitting inside one of Manchester's most iconic properties, The Midland Hotel, talking to the man behind one of the city's finest dining experiences, Adam Reid, Chef-Patron of Adam Reid at The French.

From starting out at 16 with no clue about Michelin stars, to working across Germany, Warwickshire, Chester and Cumbria under some of Britain's most respected chefs, Adam's journey is anything but ordinary. And the food he makes? Even less so.

In this one, we get into everything. why British food lost its identity after two World Wars, what foraging is actually bringing back to the table, the truth about running a 32-cover fine dining restaurant in a Northern city and why staying in Manchester instead of chasing London was the best decision he ever made.

Oh, and somewhere in between, an Indian host and a British chef have a very enjoyable argument about curry, biryani, spices, and how Britain managed to colonise an entire subcontinent and still come home without learning how to season food properly.

Disclaimer: Nothing in this conversation is meant to target any community or group of people. It's food, it's history, it's culture and it's meant to be enjoyed with humour, curiosity and an open mind!

Enjoy the episode, pick the bits you love and we hope you leave with a fresh perspective on food, culture and what British cuisine could really be!

🎙️ Follow @in_today_s_menu_ on Instagram for updates and behind the scenes!

🍽️ Visit Adam Reid at The French at The Midland Hotel, Manchester

Credits:

Editors — Abhishek Sharma & Siddhiraj Kulkarni

Music — Sumedh Ghodke

Hello people,

In today’s Menu, we continue serving the hot and fresh talks about Britian, Australia and India alongside britain's food influence, handpick obsession and milk preference with India's Hospitality issues!

From the African Fufu to marketing and hospitality, this conversation again holds various fun talks.

Disclaimer: Anywhere, anything in the conversation, doesn't target any community or a particular group of people, as it is meant for information, education and humour purposes only.

Also, me saying 'You' at many stances, only refers to the group of brits that colonised and left India and no where refers to Lettie or the current lovely people of the Britain, who have been nothing but mostly a delight!

Enjoy the stories, pick the bits you like and we hope you take away a few new perspectives on Hospitality side of things!​

Follow @in_today_s_menu_ on Instagram for updates.

Enjoy the episodes and the stories in it.

Credits:

Editors - Abhishek Sharma & Siddhiraj Kulkarni

Music - Sumedh Ghodke

Hello people,

In today’s Menu, we’ve got a hot and fresh serving of British food, culture and history seen through two very different plates: an Indian host who grew up on rich regional cuisine, and Lettie, a British guest raised between countryside pasties and Brighton’s colourful food scene.​

We get into everything from Shepherd’s Pie, beans on toast and “Toad in the Hole” to Indian comfort food like dal-chawal and Poha, why British food gets called bland.

We also dive into tea culture, how India became a tea‑drinking country, Ceylon tea, Chai vs English brews and some honest talk about colonial history, spice routes and salt taxes that still echo in how we eat now.​

It’s a fun, honest, slightly spicy (but never mean) conversation about food, class, comfort, health and how migration has changed what ends up on the plate in the UK.

Disclaimer: Anywhere, anything in the conversation, dosen't target any community or a particular group of people, as it is meant for information, education and humour purposes only.

Also, me saying 'You' at many stances, only refers to the group of brits that colonised and left India and no where refers to Lettie or the current lovely people of the Britain, who have been nothing but mostly a delight!

Enjoy the stories, pick the bits you like and we hope you take away a few new perspectives on British and Indian cuisine.​

Follow @in_today_s_menu_ on Instagram for updates.
Enjoy the episodes and the learnings in it.

Credits:
Editors - Abhishek Sharma & Siddhiraj Kulkarni
Music - Sumedh Ghodke

Season 3 is here and we're raising the bar with even better conversations and top-tier guests to keep In Today's Menu delivering the best in food, culture and hospitality stories.

If you haven't already, hit subscribe/follow on Spotify, YouTube and Instagram, your support would mean more guests and more conversations.

Gratitude

Building this podcast has been pure joy. Thank you to everyone who's contributed, big or small, to make every episode shine.

Season 1 Shoutouts: Click n Shoots, ND9 Studios, 2 Light Pixel Studios, Pavan Batav, Gingko, Tokyo Bakery, Puneri Pratik, Aditya Kakodkar, Anushka Sharad, Sumedh Ghodke, Selvi Parekh, Sonali Thakur, Dnyaneshwari Londhe, Kunal Mhaske, Prasad Gunbote, Vijay Awati, Yeti and the Monk, Vishaka Shelke, Trisha Jauhari.

Season 2 Shoutouts: Vatsal Rupani, Hem Joiser, Ismail, Mohit Katrodiya, Chinmay Rege, Alessandro, Srikar, Dananjaya Silva, Rafael Santo, Andie Wolf, Scott Gemell, Richard Sherwood.

Special thanks for the trust and collaboration that keeps us going!

Behind the Scenes: Sumedh Ghodke crafted that catchy jingle you hear every time, with Abhishek Sharma making it all look sharp.

Here's to more flavor ahead, Cheers!

Season 3 is here and we're raising the bar with even better conversations and top-tier guests to keep In Today's Menu delivering the best in food, culture and hospitality stories.

If you haven't already, hit subscribe/follow on Spotify, YouTube and Instagram, your support would mean more guests and more conversations.

Gratitude!

Building this podcast has been pure joy. Thank you to everyone who's contributed, big or small, to make every episode shine.

Season 1 Shoutouts: Click n Shoots, ND9 Studios, 2 Light Pixel Studios, Pavan Batav, Gingko, Tokyo Bakery, Puneri Pratik, Aditya Kakodkar, Anushka Sharad, Sumedh Ghodke, Selvi Parekh, Sonali Thakur, Dnyaneshwari Londhe, Kunal Mhaske, Prasad Gunbote, Vijay Awati, Yeti and the Monk, Vishaka Shelke, Trisha Jauhari.

Season 2 Shoutouts: Vatsal Rupani, Hem Joiser, Ismail, Mohit Katrodiya, Chinmay Rege, Alessandro, Srikar, Dananjaya Silva, Rafael Santo, Andie Wolf, Scott Gemell, Richard Sherwood.

Special thanks for the trust and collaboration that keeps us going!

Behind the Scenes: Sumedh Ghodke crafted that catchy jingle you hear every time, with Abhishek Sharma making it all look sharp.

Here's to more flavor ahead, Cheers!

Hello people,

In today's Menu,

we have got the not-so-bland conversations this time from an English person - Richard Sherwood. Talking and checking out more of Manchester, getting to know it, along with hospitality and Marketing, with the 'Food and Culture Stories.'

From personal experiences to broader observations about the city, this conversation captures the spirit and character that make Manchester what it is today.Enjoy the conversation with Indo-british blended tales with this 10th Ep of Season 2!

Recorded at Trof, Northen Quarter, Manchester, immense thank you to the team at Trof for the help and arrangements!

Tune in for stories, perspectives and lessons from the heart of Manchester hospitality.

Follow @In_Todays_Menu on Instagram for updates and clips.

Check out @Trofnq for good time in Manchester!

End of Season 2.

1:30- Introduction

6:59- Where Richard may take you in Manc.

10:59 - The Manchester Hospitality

14:29 - The Mancunian

18:10 - How is Manchester different

22:55 - Richard's Favourite Cuisine

23:44 - Richard's Memorable Place.

26:48 - The hidden Gem of Manc.

31:03 - Guilty Pleasure food and the full English breakfast

32:54 - Learning in Hospitality

38:14 - Human Nature Lesson

43:53 - Is Marketing Necessary in Manc?

47:27 - The Seasonal Menu change

50:36 - the thoughts behind the Menus

53:09 - The Smart Marketing Idea

56:38 - The Good Hospitality bar?

1:00:05 - What do you think Ai has done to Hospitality?

1:06:23 -What can Manc. adapt

1:08:51 - Richie on Indian Cuisine.

Hello people,

In today's Menu, we once again bring you conversations from more of a blend of the segment 'Business Journeys,' where we dive into the inspiring stories of entrepreneurs and industry leaders. Here's the 10th episode of Season 2 with Scott Gemmell, an entrepreneur from Scotland in the Drinks and Mixology Business and the M.D at Drink Think Ltd. In this episode, we see the journey of him and how he learnt and got into what he is doing today. He has also shared most of his works, some great events, some stories and how he has has enjoyed it all!

Tune in to hear his tales!

Follow @In_today's_menu Instagram for updates. For updates check out @DrinkthinkLtd Instagram.

Timestamps-

1:29 - Intro

4:55 - Glasgow in the 1970s & 80s

7:45 - Starting in Hospitality

14:52 - How Glasgow shapes view

26:20 - The Timeline of interesting ventures

30:47 - The Modus Operandi

38:40 - Europe and American Prohibition

43:36 - Scottish Hospitality Exhibition

48:03 - Interesting Projects

1:03:08 - The Mobile Bars

1:05:53 - The Genz question

1:15:19 -The PMD Tea Collab

1:20:09 - The Scotch Whisky Recaliberation

1:26:03 - The One advice to your Younger self.

Crew:Editors - Abhishek Sharma & Siddhiraj Kulkarni

Music - Sumedh Ghodke

Hello people,

In Today’s Menu, we’re serving up an absolute treat, our special guest from Manchester, the hilarious Andie Wolf! By day he’s on the 9-to-5 grind, but by night he’s a stand-up comic with a knack for telling brilliantly chaotic drunk stories.

From gin-fuelled adventures to unexpected life lessons over a pint, this episode has laughter, relatability and a splash (or two) of liquid courage. We also dive into an interesting discussion around alcohol, from the cultural quirks to personal experiences, all with Andie’s razor-sharp wit sprinkled in.

Whether you’re sipping a G&T or just in for the banter, this one’s bound to make your day brighter (and maybe make you text your friends about that one night out…).

Follow @in_todays_menu for updates on new episodes – https://www.instagram.com/in_todays_menu_/

Find Andie Wolf in Manchester's comedy gigs!

Spotify Link –

stamps-

1:03- Intro

3:10 - Starting at 16

11:31- The Hendoo Party

14:22 - Second Worst Customer

15:55 - Working a dodgy pub

20:07 - Meanwhile in the back alleys

23:50 - Most Andie has been drunk!

30:35 - Getting run over being drunk

34:47 - Stupidest night out

39:18 - Andie's favourite drink and his Ex

51:22 - Worst kinda Alcohol

54:14 - Should alcohol be legal

1:00:00 - Any Advice

1:02:26 - And about the Worst Customer

Credits: Editors – Abhishek Sharma & Siddhiraj Kulkarni

Music – Sumedh Ghodke (@Sumedh.wav)

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