This week on Behind the Pass, Dan and Rich tackle the big questions — and some utterly daft ones. From the best nicknames they’ve heard in the kitchen, to the weirdest customer requests that still make them shake their heads. Who would play them in a chef movie? Apparently Rich is Paul Blart, and Dan reckons he’s Messi (make of that what you will). They dream up their own restaurant names — including the now-iconic Thyme and Plaice — and confess the food trends they secretly love. Plus, the lads weigh in on whether sustainability’s just a buzzword and talk honestly about the shocking amount of waste they see. As always, expect banter, brutal honesty, and a proper behind-the-scenes look at kitchen life.

In this week’s episode of Behind the Pass, Dan and Rich take a proper deep dive into the workings of a real kitchen — not the telly kind, the graft-and-grit kind. From old-school brigade systems to how things are shifting in modern kitchens, it’s a no-nonsense chat about the structure, the pecking order, and the purpose behind it all.

They chat about who inspired them along the way (spoiler: it gets personal), and reflect on the most valuable lesson they’ve picked up after years in the heat — that knowledge isn’t just power, it’s everything. If you’ve ever been shown how to prep a whole menu off the cuff or had to lead a service with a look and a nod, this one’s for you.

And if you’re wondering where it’s all going next — imagine chefs in lab coats and kitchens run like food science units. It’s a bold prediction, but the lads reckon it’s not far off.

Pull up a stool, crack a beer, and listen in as two Yorkshire chefs put the world to rights — one service at a time.

This week, Dan and Rich get a little deeper behind the pass. From the kitchen tasks they could prep blindfolded, to the people they’d cook for one last time — this one hits a bit harder. There’s emotion, honesty, and a few near-tears as they open up about the chefs who influenced them, the ego that comes with the job, and when you actually feel ready in a kitchen.

Rich finds out he’s been Dan’s influence all along, and they both get hit with a reminder of why food really matters.

Still full of laughs, banter, and blunt truth — it’s everything you love about the show, with a bit more heart on the plate.

This week, Rich swaps chef whites for warehouse boots. We clash old school vs new gen kitchen mentality, debate whether food is art or ego, and dive into the age-old question: should recipes be freely shared or fiercely guarded? All that, plus laughs, flames, and deep chef chat — only on Behind the Pass.

Dan and Rich serve up a raw slice of kitchen truth—spotlighting the unsung heroes behind the pass, digging into the legacy of foie gras, and unpacking the fallout of Brexit on the industry. From classic dishes to sourcing struggles, it's a brutally honest chat about food, pride, and pressure in UK kitchens. Grab a knife and a pint—this one hits deep.

Dan and Rich face off in the ultimate dream dinner party. Dan cooks for Antony Worrall Thompson, Jack Sparrow, and Jim Carrey, while Rich serves a pop diva, Rick Stein, and Christoph Waltz. With clashing menus, outrageous guests, and wild kitchen stories, it’s all flavour, fire, and fun. Who plates up the better party? Pull up a stool—service is live!

Rich and Dan are joined by chef mate Andy for a wild ride through kitchen life — from allergies (real and fake) to epic pranks, mad service stories, and 80s throwbacks. It’s three old friends talking honest chef banter.

Warning: Contains strong language, adult humour, and stories not suitable for under 18s or the easily offended. Listen with caution… and don’t judge us — we’re chefs.

Two chefs. One kitchen. Zero chill. In our first episode, We tackle the dumbest questions we’ve been asked and reveal the unspoken rules every chef knows but never says. If you’ve ever worked in a kitchen — or just love watching the chaos — this is your new favorite podcast.