In this episode, James Golding speaks with chef lecturer and food-education advocate Ashley Marsh, a member of the Royal Academy of Culinary Arts, educator at the University of West London, and lead for the Chefs Adopt a School programme. His career spans professional kitchens, international events and extensive community outreach, all driven by a commitment to building young people's confidence and curiosity through food.

Ashley shares how his passion began with family influences especially his grandmother and uncle and how cooking helped him gain confidence as a teenager. Early career experiences in Australia taught him discipline and the value of strong mentors. After time in business and industry catering, he moved into education, combining practical expertise with a mission to support the next generation of chefs.

At the University of West London, Ashley focuses on practical skills, leadership, sustainability and seasonality. He and James discuss the importance of collaboration between hospitality and education to attract and retain new talent.

Ashley outlines the Chefs Adopt a School programme, which teaches taste and sensory exploration, knife skills and cooking to help children understand food origins, build confidence, and try new ingredients. With many families lacking time or confidence to cook at home, school engagement becomes crucial and the results are immediate: children grow more curious and willing to taste new foods.

The conversation highlights challenges young people face, from social media pressure to increasing anxiety around food. Ashley believes food education provides grounding, community and resilience. He shares memorable stories from working with young people and about his annual Christmas volunteering with Ronald McDonald House, where cooking for families reinforces the emotional impact of hospitality.

James and Ashley compare international food cultures, reflecting on Italian festivals where teenagers confidently prepare traditional dishes. These experiences reinforce Ashley's belief that the UK needs stronger food engagement across homes, schools and communities.

Ashley also uses pure maple syrup in teaching to discuss seasonality, provenance, natural sweetness and healthier alternatives to refined sugar showing how any ingredient can spark learning.

The episode closes with a call for deeper partnerships between chefs, schools and the hospitality sector, and a more positive narrative about careers in food. Ashley believes hospitality offers creativity, opportunity and global pathways and that early, inspiring food education helps young people grow in confidence and find their place in the industry.

Follow https://www.instagram.com/alice.fevronia/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.

South African born chef Jean Delport, the creative mind behind Michelin starred Restaurant Interlude at Leonardslee Gardens in West Sussex, joins us to share his journey from Cape Town to the UK. In 2019, Jean became only the second South African chef to earn a Michelin star, celebrated for blending French and British cuisine with his South African heritage and nature inspired philosophy.

Jean recalls how his love of food began at home after his mother's accident, and how time spent on farms and in the bush with his father shaped his farm to table approach. He reflects on the challenges of leaving South Africa, his career progression in England, and his experience competing on Great British Menu.

At home, Jean keeps cooking simple with roast chicken, pasta and pies, while championing natural ingredients and sustainability. He shares his appreciation for pure Canadian maple syrup, from flapjacks and crumpets to exploring its similarities with birch tapping at Interlude's garden estate.

Jean also opens up about the emotional moment of winning a Michelin star, calling it a dream come true. Looking ahead, he hopes to achieve two stars, continue creating memorable dining experiences, and expand his work with the Prept Foundation, inspiring young people to cook and eat well.

Follow Jean https://www.instagram.com/delportjean/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.

To discover more about Jean's culinary journey and to learn more about Restaurant Interlude, visit Jean's website.

Former Great British Bake-Off finalist, baker, and content creator Alice Fevronia joins us to share her journey from geography teacher to full-time creative, a career she describes as a "happy accident." Known for her beautifully decorative bakes and inventive flavour pairings, Alice reflects on how her love for baking began with her grandmother, grew through baking birthday cakes at university, and flourished on national television.

Alice recalls her career highlights, including dancing around the tent eating cake behind the scenes on Bake Off and the surreal experience of teaching Prince William and Princess Kate how to pipe buttercream as part of a project creating showstopping cakes for the NHS's 75th anniversary celebration.

Diagnosed with scoliosis at 15, Alice opens up about how baking became a therapeutic outlet during her recovery, helping her channel creativity and resilience into every whisk and fold. Her inspirations range from master chocolatier Amaury Guichon to small independent bakers from her hometown.

Alice also shares stories from her trip to Montreal, Canada, as part of her Maple Ambassadorship, discovering maple butter and experimenting with pure Canadian maple syrup as a natural sweetener that pairs beautifully with warm spices, especially comforting in the colder months.

Beyond baking, Alice discusses branching into cooking content, exploring world flavours, and how her background as a geography teacher continues to shape her curiosity about the origins of food. A return to her art school roots during lockdown led her to merge her love of art and baking, resulting in her growing illustration business on Etsy.

Looking ahead, Alice is excited to continue experimenting both in the kitchen and through creative illustration projects, so definitely watch this space!

Follow https://www.instagram.com/alice.fevronia/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.

To check out Alice's Adventures in Cake, visit her Substack or visit her website.

In this fun, flavour-packed episode, Shanghai-born home cook, content creator and influencer Verna Gao shares her journey from growing up in China to becoming a full-time recipe creator with over 900k followers on TikTok and Instagram. She reflects on how her love for teaching others to cook Chinese food began at university and flourished during the pandemic, leading to her debut cookbook Have You Eaten?, which celebrates nostalgic recipes from different stages of her life.

Verna talks about the rise of Asian cuisine in mainstream culture, her fascination with sweet and spicy flavour pairings, and her creative use of pure Canadian maple syrup as a versatile ingredient. She also shares insights into content creation, from building an engaged audience to balancing relatability with viral potential, and why her dumpling and noodle videos always resonate.

The conversation takes us through Verna's global adventures, including Bandeja Paisa in Colombia, a hearty platter of rice, beans, ground beef, chorizo, fried pork belly, fried egg, plantain, avocado and arepa, and her favourite food spots in London, such as Cay Tre Soho and Duck & Waffle. Verna also discusses co-hosting Channel 4's Served and her "Bowl-ified" segment, where she reimagines knife and fork dishes like beef wellington, taco soup and spring rolls into sofa-friendly meals.

Looking ahead, she is excited to explore more travel-led content, shining a light on local gems and culinary stories from around the world.

Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.

Verna's cookbook is available here.

For recipes and cookbook announcements, follow Verna here:

www.instagram.com/vernahungrybanana/ or visit her website https://www.vernabanana.com.

In the first episode of this new series, James is joined by Dean Edwards, Bristol-born chef, MasterChef 2006 finalist, and familiar face as the resident chef on ITV's Lorraine. Known for his approachable "fakeaway" recipes and family-friendly cooking style, Dean reflects on his unconventional journey from digger driver to celebrated food personality.

Dean shares how MasterChef kickstarted his culinary journey, leading to his first professional role under chef Daniel Clifford at the two Michelin-starred Midsummer House, a pivotal experience that helped him find his voice in the world of food. He opens about overcoming shyness, imposter syndrome on live TV, and the evolution of his cooking across seven cookbooks.

The conversation also touches on his time in Canada as a Maple from Canada UK ambassador, where he and James, along with fellow ambassadors Verna Gao and Alice Fevronia, explored the world of maple syrup production, visited sugar shacks, and immersed themselves in Canadian culture. Dean also discusses the realities of recipe development for social media, why he focuses on simplicity, affordability, and realism in his content, and how he's helping families create delicious meals at home for a fraction of takeaway prices.

Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.

James' recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/

For recipes and cookbook announcements, follow Dean here: https://www.instagram.com/deanedwardschef/

In this episode, Charlotte Firth, a UK-based recipe developer, food photographer, and content creator, shares her journey from documenting her baking on a website to turning food photography, recipe development, and content creation into her full-time career. After a client hired her to bake a cookie with their audience on Instagram, Charlotte embarked on a journey that led her to go part-time in digital marketing in 2021 and full-time in 2022.

Charlotte talks about her inspirations, including Kimberly Espinel and Lizzie Crocker, and how she incorporates maple syrup into both savoury dishes and desserts. She discusses her typical day as a content creator, creating compelling food stories through styling and video content, and the importance of family meals.

She highlights how food content creation has evolved with the rise of short-form video and changing trends. Charlotte also shares advice for aspiring creators, emphasising practice, risk-taking, and authenticity. She also discusses her e-book This Is How We Roll, a guide to making cinnamon rolls, which includes vegan options and braiding techniques. Lastly, Charlotte predicts 2025 food trends, like pistachio and matcha, and the need to adapt trends uniquely.

For collaborations, find Charlotte on Instagram or her website, acupofteaandcake.com.

Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.

James' recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/

Follow Charlotte here: https://www.instagram.com/acupofteaandcake/?hl=en

Resources mentioned in the interview:

A Cup of Tea and Cake website: https://acupofteaandcake.com/

The Motion Method (Food Videography & Reels Course): https://acupofteaandcake.thinkific.com/courses/the-motion-method

This Is How We Roll – E-book: https://acupofteaandcake.com/product/this-is-how-we-roll/

In this episode, Graham, Executive Chef at The Dining Room at The Goring—a prestigious Michelin-starred hotel and restaurant in London—shares his journey through the food industry, from taking time off for his family to the call that brought him to The Goring. He reflects on starting as a specialised chef at Claridge's at just 16, cooking with his grandmother, and how his father influenced his career choice.

Graham discusses the importance of teaching upcoming chefs about discipline, even in mundane tasks, and maintaining a non-toxic kitchen environment. He explores changes in kitchen culture and highlights his culinary inspirations—quality seasonal ingredients and simplicity. He also shares his love for using natural ingredients like maple syrup.

For aspiring chefs, Graham advises staying updated on industry trends, dining widely, and learning about agriculture and ingredients. Looking ahead at The Goring, he plans to enhance social media presence, continue delivering exceptional afternoon tea, and focus on staff well-being.

Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.

James' recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/

Follow Graham here: https://www.instagram.com/grahamsquire/

Resources mentioned in the interview:

The Goring: https://www.thegoring.com/food-drink/the-dining-room/

In this episode, James chats to Lisa Goodwin-Allen, executive chef of the Michelin-starred Northcote restaurant. Lisa was also one of the chefs on Great British Menu. Here, she discusses upcoming food trends for 2025, humble winter recipes, and the importance of seasonal ingredients. Lisa reflects on her culinary journey, the impact of social media on the industry, and the evolution of Northcote's Obsession food festival. Plus, she shares her favourite winter dishes and insights into the benefits of cooking with game meat.

Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.

James' recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/

Follow Lisa here: https://www.instagram.com/chef_lisa_goodwinallen/

Resources mentioned in the interview:

Northcote www.northcote.com

Obsession Food Festival https://www.northcoteobsession.com/

The Savoy www.thesavoylondon.com