In this episode, Justine interviews Chef Sally Abé.

Sally Abé, originally from Nottingham, moved to London in 2007 to pursue a degree in hospitality and business management. She began her culinary journey at The Savoy, then joined Gordon Ramsay at Claridge’s, before spending five years at The Ledbury, honing her skills under two-Michelin-starred chef Brett Graham. After a brief break to work as Technical Food Editor at Great British Chefs, Sally returned to the kitchen in 2016, joining Elystan Street as Sous Chef and later becoming Head Chef at The Harwood Arms, London’s only Michelin-starred pub. Under her leadership, the pub not only retained its Michelin star but also topped Estrella Damm’s Top 50 Gastropubs list.

In 2021, Sally became Consultant Chef at The Conrad London St. James, overseeing the opening of four new food and drink concepts, including Blue Boar Pub and The Pem. After four successful years at The Pem, Sally moved to The Bull at Charlbury as Head of Food, returning to her roots in the gastropub scene. Known for her simple, flavour-driven cooking, Sally focuses on high-quality ingredients and nostalgic British dishes with a modern twist, always prioritising sustainability and supporting smaller producers.

Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.

Follow us at @chefsgetpersonalpodcast.

Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.

Follow Sally Abé on Instagram at @littlechefsally to stay updated on her journey, restaurant and everything she's creating.

This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before.

Hosted on Acast. See acast.com/privacy for more information.

Chefs Get Personal Podcast is back for its fourth season with an incredible line up ahead.

With your host Justine Murphy as she interviews a different chef each fortnight, from all different walks of life, from Michelin stars to rising stars.

She will be asking the very same questions to each chef and of course every answer is very different, which is what makes each interview so inspirational.

Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.

Follow us at @chefsgetpersonalpodcast for all our visual episode clips.

Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.

This episode is part of Season 4 of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before.

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Chef Adam Smith as he shares about his journey on Great British Menu, his time at The Ritz with John Williams and he shares about his restaurant Woven by Adam Smith.

Hailing from a Birmingham estate, and a pot washer at his local pub at the age of 13, Adam Smith is now considered one of the UK’s most talented executive chefs with an ethos of ‘taste is king’ and a reputation for accomplished, classically-based cooking with modern presentation.

In 2004 Adam received his first break and joined The Ritz under chef John Williams where he was put in charge of the larder. By 2012 he was executive sous chef at The Ritz with a string of culinary awards under his belt including Observer Food Monthly Young Chef of the Year. In the same year, Adam won the Roux Scholarship prompting chef Michel Roux senior to describe him as “one to watch”.

In 2013 Adam joined The Devonshire Arms as head chef, overseeing all food operations including The Burlington Restaurant, Devonshire Brasserie, and conference & banqueting.

In 2017 Adam was announced as a Master of Culinary Arts by the Royal Academy of Culinary Arts, the UK’s highest culinary and hospitality honour awarded only every four years. In 2018, Restaurant Coworth Park was awarded a Michelin star for the first time in the Michelin Guide UK & Ireland, an accolade it has retained ever since. Adam was awarded Hotel Chef of the Year at The Hotel Cateys 2018, described by the judges as ‘the real package’, praised for his intuitive, adaptive and passionate approach to leading his team at Restaurant Coworth Park. In 2019, Adam was shortlisted for Best Chef in the GQ Food & Drink Awards.

Restaurant Coworth Park closed in summer 2022, to make way for the launch of a new restaurant at Coworth Park: Woven by Adam Smith.

Woven by Adam Smith, which opened in September 2022 received a Michelin star within six months and most recently, in October 2024 has been awarded 5 AA Rosettes, which is truly remarkable. The restaurant offers diners an unforgettable culinary experience in a stunning new space overlooking 240 acres of picturesque Berkshire parkland.

Website: www.thedorchestercollection.com

Instagram: @chefadamsmith & @coworthpark

mymuybueno Visits: Woven by Adam Smith

Follow Justine on Instagram to keep up to date with all her restaurant visits and more. For all things mymuybueno, head to The mymuybueno Group here too.

Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs .

Learn with mymuybueno Academy of Culinary Arts with all the amazing chefs teaching on our online academy.

#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn

Hosted on Acast. See acast.com/privacy for more information.