Sauce Material

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.

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.

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.

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.

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.

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.

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.

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!

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.