We're marking ten episodes of Sauce Material by reliving the best bits of the pod so far.

After ten episodes and speaking to some of the country's top chefs we wanted to mark that by rounding up the best bits from our first few months. So if you've not had the chance to listen to any of the shows so far, enjoy this selection of bitesize highlights from our special guests.

Episode 11 - The Best Bits

Highly rated Gareth Ward of Ynyshir in Wales joins us on the pod this week. 

It's fair to say that the Good Food Guide - a book Gareth Ward used as inspiration as a young chef - liked what they saw at Ynyshir in 2019. The restaurant was named in the top five of their 50 best restaurants and Gareth Ward was handed the title of their Chef of the Year. This week Gareth speaks Himalayan salt chambers, in-house DJs and a short stint at Restaurant Gordon Ramsay.

Episode 10 - Gareth Ward

Great British Menu contestant and new restaurateur Harriet Mansell joins us this week.

Harriet Mansell made her debut on the Great British Menu in 2020 and now she's preparing to open her first restaurant in Devon. On this week's episode we talk helping out in lockdown and life travelling the world as a chef on a super yacht.

Episode 9 - Harriet Mansell

Birmingham based chef Tom Shepherd speaks about the challenges of opening his first restaurant. 

Trained by the likes of Sat Bains and Michael Wignall Tom Shepherd is a chef with plenty of ambition and he's now looking to make the leap into owning his own restaurant. The coronavirus pandemic hasn't helped that - we talk about the challenges of trying to get a restaurant ready to go and aiming to emulate his idol Gordon Ramsay.

Episode 8 - Tom Shepherd

This week we head to the Lake District to meet Michelin starred Hrishikesh Desai.

Hrishikesh Desai has enjoyed a remarkable journey in cooking so far - it all began in Pune, India but has since taken him to France, Switzerland, Wales, California and now the Lake District. A former Roux Scholar and Chef of the Year Hrishikesh talks honestly about the challenges he faced when training in Lyon and the determination that delivered a Michelin Star at the Gilpin Hotel in Windermere within 18 months of arriving.

Episode 7 - Hrishikesh Desai

We chat to the Head Chef of the Michelin starred Harwood Arms in London, Sally Abe.

London can boast just one Michelin star pub, its name is the Harwood Arms and the woman in charge is Sally Abe. A new era of Head Chef with a focus on the wellbeing of her staff - something we discuss in detail. We'll also chat about life in a four Michelin star household alongside husband Matt - Chef de Cuisine at Restaurant Gordon Ramsay.

Episode 6 - Sally Abe

Great British menu competitor and owner of the picturesque Harbour Cafe Amy Elles joins us for episode five.

It's been quite a culinary journey for Amy Elles - one that's taken her from Harrods, to the legendary Fat Duck and now to her own place, the beautiful Harbour Cafe in Fife. On this week's Sauce Material Amy talks about the growing role for female chefs in top kitchens, working with Heston Blumenthal and how she juggles a hectic lifestyle.

Episode 5 - Amy Elles

We're off to Jersey to meet Great British Menu finalist Joe Baker. 

For a tiny island Jersey certainly packs a punch from a fine dining perspective and alongside there highly rated Bohemia and stalwart Mark Jordan, there's Number 10 in St Helier headed up by Joe Baker. Baker reached finals week in this year's Great British Menu as he continues a culinary journey that's take him to Spain and Australia. So what makes Jersey so special? And who would he have at his ultimate dinner party? The answers are on this week's Sauce Material!

Episode 4 - Joe Baker

Alex Claridge, owner of the unique Wilderness restaurant in Birmingham, talks lockdown, creativity and bad reviews on the latest Sauce Material. 

There's definitely no restaurant quite like The Wilderness in Birmingham - an establishment carved in the image of owner Alex Claridge. Claridge sees it as an homage to the Second City and features an eclectic menu of creative dishes which are explored on this week's episode. We'll also talk about the impact of lockdown on the hospitality industry and how he deals with bad reviews.

Episode 3 - Alex Claridge

Your perfect portion of fine dining conversation. 

Fine folk, fine dining. Welcome to the podcast that guarantees to impress the critics and chews the fat with some of the most recognisable chefs operating at the top of their trade.Fear not though it isn’t all liquid nitrogen and yuzu gels as broadcaster Rob Jones convinces our Michelin maestros to dish out some expert tips for the home cooks amongst you and reveal some of their favourite ever meals and ultimate dinner party guests.We want your questions for our chefs too using the hashtag #SauceMaterial. There’s a lovely portion of irreverent and insightful chat waiting on the pass right now – what are you waiting for?&nbsp;&nbsp;

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