The Go To Food Podcast

For this week's episode of Go To Food, we're joined by two of the most influential chefs in modern British cooking: Sam Clark and Sam Clark of the legendary Moro. As the iconic Exmouth Market restaurant approaches its 30th anniversary, the pair sit down to reflect on the extraordinary journey that transformed London's food scene. From introducing ingredients like pomegranate molasses, preserved lemons, sumac and tahini to British diners long before they were supermarket staples, the Clarks reveal how a passion for authentic Mediterranean and Moorish cooking changed the way the country eats.
The conversation takes us back to the very beginning, when the newly married couple bought a campervan and spent three months travelling through Spain and Morocco, collecting recipes, discovering ingredients and immersing themselves in local food culture. From learning the art of making delicate Moroccan warqa pastry in Marrakech to surviving Saharan sandstorms and driving across Morocco without a windscreen, their adventures became the foundation of Moro's groundbreaking menu and enduring philosophy. Many of the restaurant's most celebrated dishes, including the famous Crab Brick, can be traced directly back to those formative travels.
We also explore the remarkable London restaurant landscape of the 1990s, from their time at the River Café alongside a young Jamie Oliver to opening Moro in what was then a rough-and-ready Exmouth Market. The Clarks share stories of wood-fired ovens that have barely stopped burning in three decades, the evolution of London's dining culture, and why they consistently turned down opportunities to expand Moro into a global brand. Their commitment to remaining independent, hands-on and fiercely focused on quality has made Moro one of Britain's most respected restaurants.
Alongside memories, laughter and plenty of food talk, the episode offers a glimpse into the future. With a new cookbook in development and plans to retrace their original campervan journey across Spain and Morocco, the Clarks remain as curious and passionate about food as ever. This is a fascinating conversation about travel, hospitality, craftsmanship and staying true to your vision — a must-listen for anyone who loves great restaurants, great stories and the people behind them.
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The Spiteri family are hospitality royalty. Between them they've shaped some of London's most beloved restaurants and pubs, from The French House and Rochelle Canteen to Caravel, Sessions Arts Club and Koya. Now, for the first time, the entire family has come together under one roof to create The Latimer — one of London's most exciting new pub openings. In this special episode, we sit down with John, Melanie, Molly, Lorcan and Finneas Spiteri to hear the story behind the project and what it takes to build a family-run hospitality business in 2025.
John and Melanie reflect on decades spent at the heart of London's restaurant scene, sharing stories from The French House, St. John, Rochelle Canteen and beyond. From wild events in Moscow to the changing face of British hospitality, they discuss the realities of opening a pub in today's market, the challenges facing independent operators and why genuine hospitality still matters more than ever.
The next generation then takes over. Lorcan, Finneas and Molly reveal how they're putting their own stamp on The Latimer, from the food and drinks menus to the day-to-day realities of working alongside parents and siblings. We dive into the dishes already becoming favourites, the thinking behind the pub's distinctive approach to drinks and the lessons they've learned from previous ventures including the hugely popular Caravel.
Along the way, we hear stories about London's greatest restaurants, unforgettable meals, industry legends and the secret to creating places that people return to decade after decade. It's a fascinating conversation about family, hospitality and building something designed to stand the test of time. Whether you're a restaurant obsessive, pub lover or simply interested in the people shaping London's food scene, this is an episode you won't want to miss.
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This week on Go To Food Podcast, we sit down with restaurateur, landlord and former head chef of the legendary Bibendum, Jamie Younger. Fresh from the opening of The Victory on Lordship Lane, Jamie takes us inside the challenge of reimagining one of South London's most beloved neighbourhood institutions, Franklin's. From preserving its character while creating a new identity, to navigating the pressure of opening a major new venue in East Dulwich, Jamie shares the realities of taking on a local icon.
We also explore the remarkable journey that took Jamie from a family-run restaurant in Cornwall to some of London's most celebrated kitchens. He reflects on his formative years under Simon Hopkinson at Bibendum, the lessons that shaped his approach to cooking, and why great ingredients and simplicity remain at the heart of everything he does. Along the way, we hear stories from The Wolseley, The Palmerston, and the highs and lows of building a career in hospitality.
No conversation with Jamie would be complete without discussing The Begging Bowl. Long before Thai food became one of London's most exciting dining scenes, Jamie and chef Jane Alty were championing authentic regional Thai cooking in Peckham. He explains how his travels through Thailand inspired the restaurant, why he wanted to challenge the clichés of British Thai dining, and how The Begging Bowl became one of South London's most influential restaurants.
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This week on the Go To Food Podcast, we're joined by one of the most influential figures in British food: Thomasina Miers. From becoming the first-ever MasterChef champion to building the iconic Oaxaca restaurant group, Thomasina has spent more than two decades transforming the way Britain thinks about Mexican food. Recorded live at the Ballymaloe Food Festival, this is a conversation packed with passion, honesty, and unforgettable stories.
Thomasina takes us back to the moment a chance conversation with the legendary Clarissa Dickson Wright changed the course of her life, leading her to Ballymaloe Cookery School and eventually to Mexico. She shares the adventures, missteps, and inspirations that shaped her career, from making cheese in Ireland and shaking cocktails in Mexico City to launching one of the UK's most beloved restaurant brands.
We also dive into the challenges facing hospitality today. Thomasina speaks candidly about rising costs, government policy, sustainability, regenerative farming, and why restaurants play a far bigger role in society than simply serving food. It's a fascinating look at the realities of running a successful restaurant group in one of the toughest trading environments the industry has ever seen.
And of course, there are plenty of food recommendations along the way. From her favourite restaurants and dream foodie destinations to the ultimate Thomasina Miers feast, we cover it all. Insightful, inspiring, funny, and fiercely passionate, this is an episode every food lover, restaurateur, and aspiring entrepreneur will want to hear.
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Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com
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In this episode, recorded live at the Ballymaloe Food Festival, we sit down with award-winning food writer, columnist, cookbook author, and now novelist, Felicity Cloake. Best known for her legendary How to Make the Perfect series and her food-focused cycling adventures across France, Britain, and the United States, Felicity reflects on the journeys that shaped her career. She shares stories from the road, including memorable encounters across America, the challenges of solo travel by bike, and why her coast-to-coast culinary exploration of the US remains one of the most rewarding projects she has ever undertaken.
We also dive into Felicity’s debut novel, The Underdog, a light-hearted foodie love story set between London’s restaurant scene and the west coast of Scotland. She explains how the idea emerged during lockdown, discusses the freedom of writing fiction after years of journalism, and reveals the joy of inventing restaurant menus, eccentric chefs, and culinary drama. Along the way, we talk about social media, restaurant criticism, the realities of food writing, and the changing landscape of publishing and content creation.
Finally, Felicity takes us behind the scenes of her 17-year run writing How to Make the Perfect, sharing how a simple debate about whether to prick sausages evolved into one of Britain’s most beloved food columns. We discuss recipe testing, cookbook legends, food controversies, dream meals, favourite restaurants, and her hopes for future cycling adventures—possibly even Japan. Packed with wit, honesty, and plenty of food opinions, this is a conversation full of insight for cooks, writers, travellers, and anyone who loves a great food story.
Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood

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Order The Greatest Meat In The Country From HG Walter Here & Have Restaurant Quality Meals From Home - www.hgwalter.com
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