『You've Been Served』のカバーアート

You've Been Served

You've Been Served

著者： Good Food
無料で聴く

You’ve Been Served is the podcast that lifts the lid on what really goes on behind restaurant doors. Hosted by comedian Patrick Spicer, each episode sees top chefs share their most outrageous service stories, from nightmare customers to unforgettable staff meals. Expect unfiltered conversations about the highs and lows of the industry, the best services, the worst disasters, and everything in between. Guests reveal the lessons they’ve learned, the mentors who shaped them, and the things they wish they could say to difficult diners (but never would). Funny, candid and full of insider insight, You’ve Been Served is a must-listen for anyone who loves food and the chaos behind it.Immediate アート クッキング 食品・ワイン
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  • Naz Hassan at Ornella

    Naz Hassan at Ornella
    2026/08/05
    Naz Hasan's journey to becoming one of London's most exciting chefs has taken him from Bangladesh to Milan, and eventually to the kitchens of London. Now leading the food at Ornella and Lupa, Naz has built a reputation for combining Italian tradition with his own unique perspective, while championing a kinder, more supportive kitchen culture. This week, Patrick visits Ornella in Hackney to talk about growing up as one of the only children of colour in his school, learning resilience from his father, and why managing people is far harder than managing food. Naz shares what it's really like running two busy restaurants, working alongside actor Theo James, and why London's food scene is unlike anywhere else in the world. Along the way, they discuss Jamie Oliver, crying in walk-in fridges, the realities of life in professional kitchens, and the very expensive lobster bisque accident that still haunts him. In this episode: - Growing up between Bangladesh, Milan and London - Why London's food scene is the best in the world - Running two restaurants and building the right team - Working with Theo James behind the scenes - How kitchen culture has changed for the better - The importance of kindness in hospitality - Why diners should remember who's cooking their food - The disastrous 60 litres of lobster bisque spill that became an unforgettable lesson Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    31 分
  • Ravinder Bhogal at Jikoni

    Ravinder Bhogal at Jikoni
    2026/07/29
    Chef, food writer and restaurateur Ravinder Bhogal has built one of London's most celebrated restaurants by doing things her own way. From sneaking into a restaurant viewing after being told she had "no money, no operational experience and no reputation" to creating the award-winning Jikoni, her journey is one of resilience, creativity and sheer determination. This week, Patrick visits Jikoni in Marylebone to talk about building a restaurant with heart, why kindness matters more than technical skill in the kitchen, and the philosophy behind her unique "immigrant food". Ravinder shares stories of opening her first restaurant, surviving services that felt "like war", and why hospitality deserves far more support than it gets. Along the way, they discuss Gordon Ramsay, rage rooms, the pressures of running restaurants, and the surprisingly expensive mistake involving a giant pressure cooker full of goose. In this episode: - Sneaking into a restaurant viewing that changed everything - Why "immigrant food" tells a story beyond fusion - The qualities Ravinder looks for when hiring chefs - The service that felt "like war" - The expensive goose disaster she still tries to forget - Swearing at Gordon Ramsay on live TV - Why restaurants deserve more support from government - The philosophy behind building a kinder kitchen culture Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    36 分
  • Andy Beynon at Behind

    Andy Beynon at Behind
    2026/07/22
    Opening a Michelin-starred restaurant in the middle of a pandemic sounds near impossible, but Andy Beynon did it anyway. This week, Patrick heads to Behind in East London to meet the chef who earned a Michelin star after just 20 days of trading. Andy shares what it was really like launching a restaurant during lockdown, why he's determined to make fine dining feel welcoming rather than intimidating, and how his team has helped redefine the culture of a modern kitchen. They chat about unusual fish, eating prawn heads, Ratatouille, The Bear, and the kitchen mistake that left thousands of pounds' worth of caviar in ruins. Plus, Andy reveals which celebrity chef he'd most like to step into the boxing ring with... and issues a challenge that Gordon Ramsay might want to hear. In this episode: * Winning a Michelin star in just 20 days * Opening a restaurant during lockdown * Why fine dining shouldn't feel intimidating * The truth about modern kitchen culture * The £2,000 caviar disaster * Eating prawn heads and unusual seafood * Ratatouille vs The Bear Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    30 分
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