In this episode, host James Golding sits down with acclaimed Welsh chef Owen Morgan, co-founder of the award-winning 44 Group, for a vibrant, flavour-packed conversation full of passion for Spanish food and culture. From unforgettable childhood food memories in Spain to building a thriving restaurant empire, Owen shares the moments that shaped his journey and the philosophy behind his bold, ingredient-led cooking rooted in seasonality and a true sense of place.

Get ready for lots of inspiration as the conversation explodes with creative flavour combinations, including the unexpected magic of pure Canadian maple syrup in savoury Spanish dishes. Owen reveals how its rich, complex sweetness elevates roasted vegetables, cured meats, and so much more, showing how this iconic ingredient is far more than just a topping for pancakes. Owen also takes listeners behind the scenes of cooking live on television and the real effort it takes to bring a cookbook to life.

With energy, honesty and wisdom, Owen tackles the realities of modern hospitality, from rising costs to leading and inspiring teams in a fast-moving industry. Packed with insight, excitement, and culinary creativity, this episode is a must for anyone who loves food, drink, and the thrill of the restaurant world.

You can find more about 44 Group here https://grupo44.co.uk/bar44/

For more seasonal recipe inspiration using pure Canadian maple syrup, follow Maple from Canada UK: www.instagram.com/maplecanadauk/ or visit the website https://www.maplefromcanada.co.uk/

Join host James Golding as he sits down with Elky Whittaker, better known as Smokin' Elk, a barbecue phenomenon and founder of the Smoking Elk Barbecue School near Portsmouth. In this lively conversation, Elky shares his inspiring journey from a 20-year IT career to becoming a celebrated chef and educator.

Discover how Elky turned his passion for fire cooking into a thriving business, blending American barbecue traditions with UK flavours and techniques. He dives into the differences between UK and US barbecue culture, emphasising the importance of temperature control and mastering the barbecue lid for perfect results every time.

Elky reveals his love for using pure maple syrup in sauces and glazes, preferring it over honey for it's unique balance of sweetness. He also talks about the evolving barbecue scene, including the growing popularity of live fire cooking and fusion flavours inspired by Middle Eastern and Asian cuisines.

Listeners will get a peek into Elky's recent adventures, including a whirlwind tour in Texas, a creative cooking stint in Thailand, and exciting upcoming projects like his new barbecue business Ember and Iron, plus collaborations with world-renowned barbecue chef's.

Whether you have a burning passion for open fire cooking or want to try something new, Elky's "don't overthink it" and "just get stuck in" attitude will inspire you to enjoy the craft of barbecue with friends and family.

You can find more about Elky and his BBQ School here: https://www.thesmokinelk.com/

For more seasonal recipe inspiration using pure Canadian maple syrup, follow Maple from Canada UK: www.instagram.com/maplecanadauk/ or visit the website https://www.maplefromcanada.co.uk/

In this episode, we're joined by Cherie Tu, Maple from Canada Australia ambassador, home cook, and content creator behind @thrivingonplants on Instagram.

In this episode, Cherie, who is known for her vibrant plant-based recipes, discusses where her passion for food began and her journey to adopting a plant-based diet. She also shares the philosophy behind the plant-based recipes she develops; accessible recipes that don't compromise on taste.

Reflecting on her childhood, Cherie shares how Chinese and Vietnamese influences still play a role in the recipes she creates today, alongside her current focus on adding a plant-based spin to recipes, making them more inclusive and versatile.

Cherie also discusses how pure Canadian maple syrup has shaped her cooking journey. Praising its versatility that goes far beyond pancakes and waffles, she shares examples of how she uses maple syrup in her cooking, including using it to sweeten soy sauce and glaze tofu, for plant-based cooking that is both delicious and flavourful.

Tune in for an episode full of Cherie's passion for delicious plant-based food, that's sure to have you wanting to get in the kitchen!

For delicious plant-based recipes, follow Cherie on Instagram: https://www.instagram.com/thrivingonplants/?hl=en

Cherie's eBooks and essentials can be found here.

For more seasonal recipe inspiration using pure Canadian maple syrup, follow Maple from Canada UK: www.instagram.com/maplecanadauk/

André Garrett, Group Culinary Director at Claude Bosi Restaurants and one of the UK's most accomplished chefs, joins us to share the story of a career shaped by classical technique, mentorship, and a deep love of hospitality. Growing up in Bath, his earliest food memories were spent in the kitchen with his mother and watching his father grow vegetables on the allotment, which instilled in him an early appreciation for good, honest food.

André reflects on the influence of classical French cuisine throughout his journey and the discipline required to master it. He also discusses his leadership roles at Cliveden and the Corinthia, where he oversaw large teams and multiple restaurants, before returning to the restaurant world with Claude Bosi. Today, he plays a key role across the group's growing portfolio, working closely with chefs, developing dishes, and nurturing talent.

Mentorship is central to his approach. He explains why being present in the kitchen matters, how he supports young chefs and why hands‑on training will always teach more than watching YouTube videos. He also highlights the value of competitions such as the RACA Awards of Excellence and shares the story of winning the Roux Scholarship in 2002, a moment he describes as life-changing. He now sits on the judging panel, helping shape the next generation of chefs.

Andre also speaks about his appreciation for pure Canadian maple syrup, its versatility, and why it is such a useful natural sugar substitute in the kitchen.

To discover more about André's culinary journey and to learn more about Claude Bosi Restaurants, follow Andre https://www.instagram.com/chefandregarrett/.

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

In this episode, we're joined by Ashley Alexander, Maple from Canada Australia ambassador, author, recipe developer, and the creative force behind Gather and Feast, a Melbourne-based hub sharing home-friendly recipes.

Ashley shares how her love of cooking started young, inspired by her mother's cookbooks, and how this grew into creating her own recipes. Encouraged by her husband to document them, she launched Gather and Feast, publishing recipes designed to be easy, flavourful, and enjoyable for anyone to make.

She discusses her food philosophy, emphasising recipes that help people succeed in the kitchen and deliver maximum flavour. Ashley also reflects on lessons learned along the way, from healthy baking to no-fuss meals for her young children, and the influence of her mother, who grew vegetables and used maple syrup in baking, breakfast, and savoury dishes.

On the topic of maple syrup, Ashley shares her favourite ways to use maple syrup beyond pancakes, from salad dressings to roast chicken, and highlights its smooth texture and balanced sweetness. She also reveals a simple favourite snack: unsweetened Greek yoghurt with maple syrup and roasted walnuts.

Tune in for an episode full of Ashley's passion for food and what she's most excited about in 2026.

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

Ashley's Salad E-book is available here.

Follow Ashley here: https://www.instagram.com/gatherandfeast/ or visit the Gather & Feast website: https://www.gatherandfeast.com/recipes.

In this episode, James sits down with Carlo Scotto, Chef patron of Bear at The Crazy Bear in Beaconsfield, one of the most intimate and imaginative Chef's table experiences in the UK.

Carlo speaks about his extraordinary journey from a chaotic childhood in Naples to finding purpose in the kitchen after a life-changing encounter with a Michelin-starred chef. Cooking became his path to discipline, creativity, and redemption, and this conversation explores how those early experiences shaped his philosophy today.

James and Carlo discuss his early life, the loss and anger that defined his childhood, and how the kitchen gave him structure and direction. They explore his move to London and his time working with chefs such as Angela Hartnett, as well as what makes the Bear chef's table so unique and immersive. Carlo explains the team's daily routine, their commitment to seasonality, and their dedication to celebrating British produce while blending global influences from Japan, Scandinavia, India, France, and beyond.

The conversation also touches on the importance of supporting small local producers, and how ingredients like maple syrup inspire both sweet and savoury dishes. Carlo shares nostalgic food memories from his upbringing in Naples, including chestnuts and freshly baked bread, and reflects on why Beaconsfield is the perfect location for a destination restaurant. The result is an inspiring and heartfelt discussion that reveals how personal history and cultural heritage can shape a chef's creative vision.

Follow www.instagram.com/maplecanadauk/ and visit Maple from Canada UK website https://www.maplefromcanada.co.uk/ for more seasonal recipe inspiration

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.