André Garrett, Group Culinary Director at Claude Bosi Restaurants and one of the UK's most accomplished chefs, joins us to share the story of a career shaped by classical technique, mentorship, and a deep love of hospitality. Growing up in Bath, his earliest food memories were spent in the kitchen with his mother and watching his father grow vegetables on the allotment, which instilled in him an early appreciation for good, honest food.

André reflects on the influence of classical French cuisine throughout his journey and the discipline required to master it. He also discusses his leadership roles at Cliveden and the Corinthia, where he oversaw large teams and multiple restaurants, before returning to the restaurant world with Claude Bosi. Today, he plays a key role across the group's growing portfolio, working closely with chefs, developing dishes, and nurturing talent.

Mentorship is central to his approach. He explains why being present in the kitchen matters, how he supports young chefs and why hands‑on training will always teach more than watching YouTube videos. He also highlights the value of competitions such as the RACA Awards of Excellence and shares the story of winning the Roux Scholarship in 2002, a moment he describes as life-changing. He now sits on the judging panel, helping shape the next generation of chefs.

Andre also speaks about his appreciation for pure Canadian maple syrup, its versatility, and why it is such a useful natural sugar substitute in the kitchen.

To discover more about André's culinary journey and to learn more about Claude Bosi Restaurants, follow Andre https://www.instagram.com/chefandregarrett/.

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In this episode, we're joined by Ashley Alexander, Maple from Canada Australia ambassador, author, recipe developer, and the creative force behind Gather and Feast, a Melbourne-based hub sharing home-friendly recipes.

Ashley shares how her love of cooking started young, inspired by her mother's cookbooks, and how this grew into creating her own recipes. Encouraged by her husband to document them, she launched Gather and Feast, publishing recipes designed to be easy, flavourful, and enjoyable for anyone to make.

She discusses her food philosophy, emphasising recipes that help people succeed in the kitchen and deliver maximum flavour. Ashley also reflects on lessons learned along the way, from healthy baking to no-fuss meals for her young children, and the influence of her mother, who grew vegetables and used maple syrup in baking, breakfast, and savoury dishes.

On the topic of maple syrup, Ashley shares her favourite ways to use maple syrup beyond pancakes, from salad dressings to roast chicken, and highlights its smooth texture and balanced sweetness. She also reveals a simple favourite snack: unsweetened Greek yoghurt with maple syrup and roasted walnuts.

Tune in for an episode full of Ashley's passion for food and what she's most excited about in 2026.

Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.

Ashley's Salad E-book is available here.

Follow Ashley here: https://www.instagram.com/gatherandfeast/ or visit the Gather & Feast website: https://www.gatherandfeast.com/recipes.

In this episode, James sits down with Carlo Scotto, Chef patron of Bear at The Crazy Bear in Beaconsfield, one of the most intimate and imaginative Chef's table experiences in the UK.

Carlo speaks about his extraordinary journey from a chaotic childhood in Naples to finding purpose in the kitchen after a life-changing encounter with a Michelin-starred chef. Cooking became his path to discipline, creativity, and redemption, and this conversation explores how those early experiences shaped his philosophy today.

James and Carlo discuss his early life, the loss and anger that defined his childhood, and how the kitchen gave him structure and direction. They explore his move to London and his time working with chefs such as Angela Hartnett, as well as what makes the Bear chef's table so unique and immersive. Carlo explains the team's daily routine, their commitment to seasonality, and their dedication to celebrating British produce while blending global influences from Japan, Scandinavia, India, France, and beyond.

The conversation also touches on the importance of supporting small local producers, and how ingredients like maple syrup inspire both sweet and savoury dishes. Carlo shares nostalgic food memories from his upbringing in Naples, including chestnuts and freshly baked bread, and reflects on why Beaconsfield is the perfect location for a destination restaurant. The result is an inspiring and heartfelt discussion that reveals how personal history and cultural heritage can shape a chef's creative vision.

Follow www.instagram.com/maplecanadauk/ and visit Maple from Canada UK website https://www.maplefromcanada.co.uk/ for more seasonal recipe inspiration