Ollie Dabbous is a Michelin starred chef famed for stripped back fine dining who has worked at Le Manoir aux Quat’ Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, The Fat Duck, WD-50 and Pierre Gagnaire, before returning to London to take the position of head chef at Texture and then opening his own restaurant, Dabbous in 2012. Since closing in 2017, he opened … Continued

Sam Bompas and Harry Parr first came to prominence through their expertise in jelly-making, but the business rapidly grew into a fully-fledged creative studio offering food and drink design, brand consultancy and immersive experiences across a diverse number of industries. Sam focuses on storytelling, and underlying narratives that define the experiences he and his team … Continued

On this episode of the IPOL podcast I am speaking with Simon Erlanger, Managing Director of Isle of Harris Distillers. As an expert in the international development of premium spirits brands, Simon has worked for amongst others, Diageo and for over a decade he was Commercial Director of Glenmorangie. After the sale and integration of … Continued

Coinneach is from the Isle of Lewis, the furthest north of the Outer Hebrides of Scotland. There is no doubt he loves baking and the Hebrides, both of which led him to launch the Hebridean Baker in 2020 – to share his love of food and the island, foraging, and motivating his followers to learn … Continued

Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion for his craft and his cutting edge creativity has won him numerous awards … Continued

Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion for his craft and his cutting edge creativity has won him numerous awards … Continued

Right from the start, Jim McMillan knew that finding the best Mānuka bush and having access to remote locations meant building great relationships with landowners throughout the country’s best Mānuka honey-producing regions. As it’s always been, a big part of Jim’s job is working closely with farmers, local Iwi and the Department of Conservation. He’s … Continued

Taro Asano is one of only a handful of practicing ‘Kajiya’, the art of swordsmithing, in Japan. He started smithing knives and swords in 1997 as an apprentice, and continues to master his craft through continued practice at his workshop in Hashima-city near Nagoya in Japan. We discuss all things Katana, how he became a Kajiya, his … Continued