Let Me Introduce You with Jane Milton

This episode does not follow my usual line of questions completely but is a fascinating chance to hear about how Dr Simon Poole came to be so interested in the Mediterranean Diet, how sharing his knowledge has helped many to better health and how the various different components of the Diet lend themselves well to the UK and give more flexibility than many weight loss diets have. Simon is also working with the food industry to grow their understanding of how this can be applied to food production too.

Martin & Claire Murray set up their distillery in the North of Scotland , near Thurso as a means to allowing them to return to the area where they were brought up, to raise their family. Its picturesque area with a wonderful community and when Martin describes his walks to work across the beach it's not hard to see what attracted them. In just 8 years they have built a business with flare and strong community spirit that is exporting globally and is still brimming with new ideas and projects. When you listen to this episode it will excite and inform you and you will want to go on the next part of their journey with them too.CopyrightJane MiltonHosted with ❤ byAcast

Neil remembers being off school when he was about 12 and seeing a chef on a programme on tv and thinking he liked the sound of their job, that inspired him to study and then work with some of the best chefs in Europe and to travel. With a solid grounding in restaurants he moved into retail and notched up 4 major but very different retailers over 20 plus years learning different things everywhere he worked, building on his knowledge, network and developing his unique style and philosophy and reinforcing his values. Now he is running his own consultancy and has developed several businesses and is collaborating with a number of others, he is still very clearly excited by food and has very clear values.... hear him share his ideas for how the UK will 'reformulate' as we come out of the pandemic, what we will hang onto that we have learned and what new opportunities there are too. A great listen.

It is unlikely that many people took the route into the food industry that Paul has, it is not the classic route, if such a thing exists, but we are glad he found his way into creating and baking the wonderful baked donuts and the multi-layered cronuts.... Listen to Paul share stories and observations about how things he has learned from colleagues and partners have shaped his business, how he describes his job, talks about his team and what his plans are for Dum dum going forward in this country and elsewhere . Donuts, Cronuts, burger buns and now a new vegan range too...

In this conversation with Jane Milton , Simon Waring reveals how he came first to get a job in Paris, what he learned from his employers about how he wanted to shape his own path and who has inspired him. He talks about Green Seed and how it has evolved from all his skills and experiences to uniquely suit his passions for food , languages, and for business strategy. He shares some key indictors that export may be right for your business and talks about memorable food shared during lockdown at home and eating out .

This week, Jane Milton talks to Betty Koster, Cheesemonger, owner of L'Amuse, a cheese business thatchampions artisan cheesemakers, sells retail and to restaurants as well as exporting farmhouse cheeses from the Netherlands globally.Betty is an innovative market leader and often leads where others follow .She runs pairings with whisky, wines and teas and this is how I was first fortunate enough to meet her, tasting teas with cheeses in Sri Lanka.