Guest: John Holden – Chair, Front of House Craft Guild; Hospitality Educator & Industry Advocate

Host: Phil Street

In this landmark episode, Phil sits down with John Holden to talk about one of the most significant developments in the Craft Guild of Chefs’ recent history - the launch of the Front of House Craft Guild.

A lifelong hospitality professional, educator, and passionate advocate for people facing roles, John shares how a phone call on a hotel balcony in Lanzarote turned into a once in a career opportunity: being asked to establish and chair a brand new professional body dedicated entirely to front of house.

Together, Phil and John explore why this moment matters, how the Guild came together at pace, and what it means for the future recognition, professionalism, and pride of front-of-house teams across the UK.

In this episode, you’ll hear about:

1. John’s journey through hospitality - from operations to education and industry leadership
2. Why front of house has long needed its own professional body.
3. How the Front of House Craft Guild came to life - starting with one unexpected phone call
4. The thinking behind building a diverse, skills-led committee from across the industry
5. Why front of house roles deserve the same professional recognition as chefs
6. The importance of community, mentoring, and networking in hospitality careers
7. What success looks like in the first year of the Front of House Craft Guild

Listen now for:

1. Why hospitality careers don’t need to follow a single, linear path
2. How education and real world experience must work hand in hand
3. What true professionalism in front of house really means
4. Why pride, identity, and belonging matter more than ever in hospitality

Memorable Quotes:

1. “Front of house needs a professional body it can be proud of” - John Holden
2. “This is about recognition and belonging” - John Holden
3. “We want members wearing the badge with pride” - John Holden
4. “This is about building something that will outlast all of us” – John Holden

This episode is for:

1. Front of house professionals at every stage of their career
2. Hospitality leaders passionate about people, culture, and professionalism
3. Educators and mentors supporting the next generation of talent
4. Anyone interested in how the hospitality industry continues to...

Guest: Hayden Groves, National Chef of the Year 2013, Freelance Chef, Consultant, Author and Cyclist

Host: Phil Street

In this powerhouse of an episode, Phil sits down with Hayden Groves, former National Chef of the Year, freelance chef, consultant, author, and endurance cyclist. From flipping burgers at McDonald’s to leading kitchens for Lloyd’s of London and Barclays, Hayden’s story is a masterclass in perseverance, discipline, and self belief.

Hayden opens up about his unlikely journey from aspiring pro cyclist to award-winning chef, how sport shaped his approach to kitchen leadership, and the lessons learned from both triumph and failure, including the infamous “grouse incident” that nearly broke him but ultimately set him on the path to success.

In this episode, you’ll hear about:

1. Hayden’s early start in food and how important lemon drizzle cake was
2. How his love of cycling built the mindset that carried him through his career.
3. The intense years running the kitchens at Lloyd’s of London and Barclays.
4. Competing in National Chef of the Year - and what it took to go from third place to the top spot.
5. The story behind his blog It’s Not About the Grouse and how failure sparked a new chapter.
6. His ongoing work as a consultant, mentor, and advocate for balance and resilience.
7. The crossover between cycling discipline and kitchen excellence.

Listen now for:

1. How setbacks can become your greatest turning points.
2. Why discipline, focus, and humility are the foundations of success.
3. The parallels between elite sport and professional kitchens.
4. The truth about pressure, leadership, and learning to let go.

Memorable Quotes:

1. “I was probably that second mouse, the one that churned the cream into butter” – Hayden Groves
2. “It wasn’t about ego; it was about excellence” – Hayden Groves
3. “I didn’t need to be perfect; I just needed to make fewer mistakes than anyone else” – Hayden Groves
4. “That failure with the grouse, it hurt, but it made me who I am” – Hayden Groves

This episode is for:

1. Chefs chasing excellence, not just accolades.
2. Anyone learning to turn setbacks into success.
3. Hospitality professionals curious about leadership, balance, and long-term resilience.
4. People who love stories of grit, growth, and sheer determination.

Links &...

Guest: Keira Carolan - Young National Chef of the Year, Chef at Henrock by Simon Rogan

Host: Phil Street

In this uplifting episode, Phil catches up with the newly crowned Young National Chef of the Year, Keira Carolan, who returns to the podcast after finishing third last year to share how she came back stronger, wiser, and more determined than ever.

Keira’s story is one of quiet confidence, persistence, and growth. From learning the ropes in Simon Rogan’s kitchens to taking the top spot in one of the most respected competitions in the country, she opens up about what’s changed in the last year, and what’s stayed the same.

In this episode, you’ll hear about:

• How Keira turned last year’s near miss into this year’s victory.
• The lessons she learned from a fiery barbecue incident and how it shaped her mindset.
• The value of feedback, resilience, and self-belief in the competition kitchen.
• Her journey at Henrock by Simon Rogan and how mentorship drives her development.
• The importance of teamwork, communication, and a calm head under pressure.
• How practice and preparation built her confidence for the big day.
• What winning Young National Chef of the Year really means to her, and what’s next.

Listen now for:

• Why setbacks are the best preparation for success.
• How discipline and positivity can take you further than raw talent alone.
• The role of mentorship and camaraderie in shaping young chefs.
• Why humility is a strength, not a weakness, in the kitchen.

Memorable Quotes:

• “You learn so much more when things don’t go perfectly”
• “It wasn’t about winning, it was about proving to myself that I could do better”
• “Every bit of feedback helps you grow, even when it stings a little”
• “The more you practice, the calmer you become, and that’s when you can really shine"

This episode is for:

• Aspiring young chefs dreaming of competing on the national stage.
• Hospitality professionals who believe in the power of learning from setbacks.
• Mentors and leaders supporting the next generation of culinary talent.
• Anyone who loves hearing stories of resilience, passion, and growth.

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Keira Carolan: Instagram @keiracarolan1
• Henrock by Simon Rogan: www.henrock.co.uk
• Young National Chef of the Year: www.nationalchefoftheyear.co.uk
• Craft Guild of Chefs: | Craft Guild of Chefs

Want More?

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Guest: Danny Young – National Chef of the Year 2025, Head Chef at The Torridon

Host: Phil Street

In this inspiring episode, Phil sits down with the awesome Danny Young — National Chef of the Year 2025 and Head Chef at The Torridon — to talk about his journey from a curious young cook in the North West to one of the UK’s most exciting culinary talents.

Danny shares his path through Michelin starred kitchens, his approach to leadership and learning, and how the discipline of competition has shaped his creativity, confidence, and commitment to the craft. With warmth, humility, and humour, he reflects on what drives him to keep pushing for excellence while staying grounded in passion and teamwork.

In this episode, you’ll hear about:

• Danny’s early love of cooking and how curiosity set him on his path.
• The influence of Lisa Goodwin-Allen and his journey through Northcote.
• How joining The Torridon opened a new chapter of creative freedom and responsibility.
• The role of competitions and his winning National Chef of the Year journey
• What it really takes to perform at your best under pressure.
• The power of mentorship, feedback, and lifelong learning.
• Why creativity thrives in structure, and how Danny balances both.
• His views on kitchen culture, mental resilience, and leading by example.

Listen now for:

• Why passion without discipline won’t get you to the top — and vice versa.
• How competition pushes you to discover your true cooking identity.
• The value of surrounding yourself with people who challenge and inspire you.
• Danny’s thoughts on the next generation of chefs and how the industry can nurture them.

Memorable Quotes:

• “You’ve got to stay curious — that’s where all the great cooking starts.” – Danny Young
• “Competition teaches you how to handle pressure, but also how to enjoy it” – Danny Young
• “It’s not about ego; it’s about excellence” – Danny Young
• “You learn most when things don’t go right” – Danny Young

This episode is for:

• Chefs chasing excellence and growth in their craft
• Aspiring competitors looking for insight into the National Chef of the Year experience
• Hospitality professionals passionate about leadership, learning, and teamwork
• Anyone who loves hearing about the drive and heart behind great cooking

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Danny Young: Instagram @dannyyoungchef
• The Torridon: www.thetorridon.com
• National Chef of the Year: www.nationalchefoftheyear.co.uk
• Craft Guild of Chefs: | Craft Guild of Chefs

Want More?

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Episode 16 – Ben Murphy on Playfulness, Perseverance, and Opening 74 Charlotte Street

Guest: Ben Murphy – Previous National Chef of the Year winner, Head Chef & Author

Host: Phil Street

In this exciting episode, Phil sits down with the hugely talented Ben Murphy, one of the brightest stars of the UK food scene, known for his playful plates, artistic presentation, and relentless pursuit of flavour.

From formative years under Pierre Koffmann and stints in some of the world’s toughest three-star kitchens, through the highs and lows of opening his first restaurant at just 24, to eight transformative years at Launceston Place, Ben’s story is one of resilience, connection, creativity, and growth.

Now, he’s embarking on a brand new chapter with the launch of 74 Charlotte Street by Ben Murphy.

In this episode, you’ll hear about:

• Ben’s early journey from Westminster Kingsway College to working with Pierre Koffmann
• His eye opening experiences in France, New York, and London’s two and three star restaurants and the lessons he learned
• Opening his first restaurant at just 24, and what it taught him about leadership and business
• Eight years at Launceston Place, where he forged his identity as a chef and mentor
• How lockdown shaped new ways of working and gave rise to home cooked fine dining
• His approach to playfulness in presentation while keeping flavour at the core
• What to expect from his new restaurant, 74 Charlotte Street by Ben Murphy
• His experience winning National Chef of the Year and how he prepared for it
• The process behind writing his first cookbook and what it means to him

Listen now for:

• Why perseverance through tough kitchens could help you
• Competition experience
• The balance between creativity, accessibility, and consistency
• Ben’s vision for the future of fine dining in London

Memorable Quotes:

• “You’re basically a sponge when you start out, absorb everything you can” – Ben Murphy
• “Playfulness is one thing, but flavour is always the priority” – Ben Murphy
• “Without the right relationships, you limit your chance of success” – Ben Murphy

This episode is for:

• Chefs looking for inspiration and direction
• Professionals curious about the realities of Michelin kitchens
• Anyone excited by the evolution of fine dining into something more accessible and fun

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Ben Murphy: Instagram @chefbenmurphy
• Ben Murphy’s Book: My Craft

Want More?

Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and culinary journeys from some of the UK’s best chefs and beyond, only on Chefs on the Pass.

Guest: Daniel Galmiche - Michelin-starred chef, author, and champion of sustainability

Host: Phil Street

In this inspiring episode, Phil sits down with the legendary Daniel Galmiche, a chef whose career has spanned decades, continents, and countless kitchens - from Le Gavroche with the Roux brothers to award-winning restaurants in Scotland, Bristol, Singapore, and beyond.

Known for his infectious smile, love of nature, and heartfelt approach to cooking, Daniel shares stories from his journey to four separate Michelin stars, the lessons he learned from some of the world’s toughest and best kitchens, and why food, for him, is always about people, produce, and passion.

In this episode, you’ll hear about:

• Daniel’s early love of food and nature growing up in France.
• His career defining experiences at Le Gavroche and beyond.
• The importance of sauces and classical training in shaping his style.
• How Michelin recognition comes from cooking from the heart, not chasing stars.
• His years in Scotland and earning his first Michelin star there.
• Life in Singapore, Portugal, and the UK, including The Vineyard and TV appearances.
• The challenges and changes in the industry over the years.
• His personal journey through loss, resilience, and new beginnings.
• His latest venture, Daniel Galmiche French Kitchen, where he and his partner Elise celebrate produce, nature, and French culinary traditions through social media and content creation.

Listen now for:

• Why great food starts with respect for nature and produce
• The realities of pressure in Michelin-level kitchens, and why tough isn’t the same as bullying.
• The secret to consistency and why teamwork matters more than ego.
• Daniel’s reflections on life and staying true to yourself as a chef.

Memorable Quotes:

• “You don’t cook for Michelin. You cook for your guests, your friends, your family” – Daniel Galmiche
• “Without your team, you are zero” – Daniel Galmiche
• “Food equals nature, and nature equals sustainability” – Daniel Galmiche

This episode is for:

• Chefs and culinary students inspired by Michelin level journeys.
• Hospitality professionals seeking perspective on resilience and longevity.
• Anyone who believes food is about more than stars

Links & Resources:

• Craft Guild of Chefs Website https://craftguildofchefs.org/
• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Daniel Galmiche: Instagram @danielgalmiche_french_kitchen
• Daniel’s Books:
• Revolutionary French Cooking
• French Brasserie Cookbook: The Heart of French Home Cooking
• French Countryside Cooking

Support Our Sponsors:

Ramsden Recruitment – Specialists in hospitality careers: www.ramsdenrecruitment.co.uk

Want More?

Subscribe and tune in monthly for more candid conversations, behind-the-pass and beyond insights, and culinary journeys from some of the UK’s best chefs and humans, only on Chefs on the Pass.

David Mulcahy & April Partridge on National Chef of the Year and competitions

Guests: David Mulcahy, Director UK National & Young National Chef of the Year

April Partridge, Head of Development at Opus Provisions, seasoned competition chef

Host: Phil Street

In this enlightening episode, Phil sits down with David Mulcahy, a veteran in culinary competition, and April Partridge, a “Battle hardened” competition chef, to dive deep into the world of culinary competitions, offering a unique perspective from both the judges' and competitors' side.

With their vast experience, they discuss the challenges, rewards, and personal growth that competitions bring, as well as their shared vision for a more connected and supportive industry.

In this episode, you’ll hear about:

• David’s two-decade journey in shaping the National Chef of the Year competition
• April’s transition from Michelin-starred kitchens to a new culinary path
• The unique experience of being part of culinary competitions, and how it helps chefs grow.
• The importance of camaraderie and resilience in the culinary world.
• The power of feedback and what makes a dish truly stand out in a competition.
• How competition can help you find your true cooking style and identity.

Listen now for:

• Why competing in culinary competitions is more about the journey than the win.
• How the pressures of competition shape your confidence and leadership in the kitchen.
• The real magic of culinary competitions, from the nerves to the triumphs.
• Personal anecdotes of competition victories, losses, and the valuable lessons learned.
• The surprising benefits of being part of an alumni program for past competitors

Memorable Quotes:

• “The biggest competition is yourself.” – David on the mindset of competition.
• “The real value is in the journey, the people you meet, and the lessons learned.” – April on why competition is not just about winning.
• “It’s not about impressing the judges; it’s about impressing yourself and staying true to your own style.” – David on the importance of authenticity.
• “Competitions help you understand who you are as a chef and where you want to go.” – April on personal growth through competition.

This episode is for:

• Aspiring chefs looking for personal and professional growth.
• Chefs considering entering competitions but unsure about the challenges.
• Culinary professionals looking for fresh perspectives on leadership and resilience.
• Anyone interested in learning how competition can help refine your cooking skills and career path.

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• David Mulcahy: LinkedIn & Instagram @davidmulcahy1
• April Partridge: Instagram @chef_april_lily
• National Chef of the Year: nationalchefoftheyear.co.uk
• Craft Guild of Chefs Website: https://craftguildofchefs.org/

Support Our Sponsors:

• Ramsden Recruitment – Specialists in hospitality careers: www.ramsdenrecruitment.co.uk

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Guest: Calum Montgomery, Chef Owner at Edinbane Lodge, Isle of Skye

Host: Phil Street

In this inspiring episode, Phil sits down with Calum Montgomery, a passionate, driven chef who’s put his heart and soul into showcasing the best of Scottish produce at the award winning Edinbane Lodge. From washing dishes at 14 to co-owning a fine dining destination with his father, Calum shares his gritty, honest, and at times hilarious journey through the kitchen, construction site, and entrepreneurial rollercoaster.

• Calum’s early dreams of running his dad’s business — and the surprising detour into hospitality
• Why working in Glasgow’s best kitchens reshaped his entire approach to cooking
• The emotional rollercoaster of restoring a 16th-century building into a restaurant with rooms
• The highs and lows of launching Edinbane Lodge and the importance of finding your why
• Building a workplace culture rooted in respect and fun
• Why the Isle of Skye isn’t just the backdrop, but the heart of everything they serve
• The importance of flexibility in hospitality and paying chefs for every hour worked

• What it really takes to transform a derelict building into a destination restaurant
• Straight talk on burnout, reinvention, and finding passion again and again
• The business philosophy behind success that feels good — for staff and guests alike
• Real stories of foraging, failure, family, and fish (sometimes all in the same day)

• Chefs and restaurateurs looking for long-term, sustainable success
• Young cooks wondering if they’ve “missed the boat”
• Hospitality professionals hungry for new models of leadership
• Anyone inspired by stories of grit, guts, and good food

Links & Resources:

• Phil Street (Host): Phil Street FIH on LinkedIn
• Craft Guild of Chefs: craftguildofchefs.org
• Calum Montgomery: @skyechefmonty on Instagram
• Edinbane Lodge: edinbanelodge.com

Ramsden Recruitment – Specialists in hospitality careers.