Tag: birmingham

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Breaking Bread Christmas Special

Bite Your Brum & The Fat Foodie

Birmingham food podcast Breaking Bread Christmas special cover photo featuring The Fat Foodie & Bite Your Brum

A Birmingham Feast: Breaking Bread’s Christmas Special with Laura- Bite Your Brum and Chris- The Fat Foodie.

Welcome to Breaking Bread Christmas Special. It’s that time of year again. Christmas, when we indulge in too much food, tell outrageous stories, and reflect on the wild, beautiful chaos of the past year. Breaking Bread’s Christmas special is no different—a fast-paced, laughter-laden, culinary love letter to Birmingham’s food scene.

This episode doesn’t waste a moment. We’re joined by the spirited Laura and Chris, a whirlwind of humour, banter, and genuine appreciation for the dishes that defined their year. They’ve turned Birmingham into their buffet, tasting, savouring, and now sharing a greatest-hits list of food experiences that are anything but ordinary.

The Heart of the Table: Food, Friends, and Stories

Picture it: a table stacked with dishes that carry stories. That’s what this episode feels like. Rabbit and Albatross? They’re not just names, they’re places where culinary artistry meets soul. Laura’s description of their offerings is almost poetic, but it’s the kind of poetry written in grease-stained napkins and crumbs of satisfaction. Then there are Corner Shop Pizza, OPM and Bonehead places so warm and inviting it feels like you’ve stumbled into a friend’s kitchen, only the food is leagues better than anything your buddy’s ever whipped up.

The conversation flows like a well-poured pint, full of fun stories and honesty. Laura and Chris bring their own flavour to the mix, chiming in with their recommendations and tales from Birmingham’s streets. They’re not just guests; they’re co-conspirators in this festive exploration.

Breaking Bread Christmas Special: A Guide for the Hungry

If you’re looking for a roadmap to Birmingham’s best eats, this episode is your compass. We cover it all:

  • Gems like Follium and Tropea, where every bite feels like a revelation.
  • Comfort food classics from Corner Shop Pizza, Yikouchi and Seafood City are perfect for when you need a warm hug in the form of dough and cheese, a deep noodle-filled broth or a fish broil.
  • New favourites like Rabbit & Albertross Death Cult, exploded onto the scene this year, proving Birmingham’s food scene is as dynamic as ever.

And let’s not forget the laughs that accompany these recommendations. One moment they’re praising a dish, the next they’re veering off into hilarious anecdotes that remind you food is never just about what’s on the plate. It’s about the people you share it with and the stories you create along the way.

Breaking Bread Christmas Special: A Toast to the Year

This episode isn’t just a celebration of food; it’s a celebration of connection. This episode reminds us that even in the whirlwind of the year, there’s a joy to be found in a well-cooked meal, a hearty laugh, and a shared experience.

So pour yourself a drink, grab a snack, and settle in for a Christmas special that will leave you both hungry and happy. This is Breaking Bread at its best—messy, heartfelt, and unapologetically fun.

Here’s to the year that was and the meals that made it memorable. Cheers!

Watch The Full Christmas Special On YouTube

00:00 Festive Greetings and Introductions

00:27 Meet the Guests

00:54 Award Talk and Banter

01:10 Christmas Special Setup

02:31 Food and Drink Orders

05:30 TikTok and Social Media Adventures

06:20 Old Man Pubs and Nostalgia

11:55 Openings and Closings in Birmingham

29:42 Top Three Memorable Moments

32:14 Exploring Southern Street Food

33:07 Zumhof: A Unique Experience

35:01 The Wilderness and Other Culinary Adventures

36:32 Memorable Dishes and Dining Experiences

42:19 Hidden Gems and Local Favorites

50:41 Upcoming Food Events and Venues

54:25 Final Thoughts and Future Plans

This Episode Is Proudly Sponsored By JQ BID

Huge thank you to our sponsors for this episode JQ BID. The Jewellery Quarter is where grit meets glamour, history mingles with the hustle, and a rich tapestry of heritage pulses with modern energy.

Home to over 700 jewellers and indie retailers, it’s a neighbourhood where craft and creativity shine as brightly as the gold in its workshops. But it’s not just about the sparkle — this vibrant corner of Birmingham boasts a thriving food and drink scene and a story steeped in centuries of incredible history.

At the centre of it all is the Jewellery Quarter Business Improvement District (JQBID), the unsung hero keeping this remarkable area ticking. From projects that champion local businesses to efforts that protect its historic soul, JQBID works tirelessly to ensure the Quarter remains one of the UK’s most unique and unforgettable destinations for those who visit, work, or call it home.

Website- ⁠https://jewelleryquarter.net/⁠

Instagram- ⁠https://www.instagram.com/jq_bid/⁠

Facebook- ⁠https://www.facebook.com/JewelleryQtr/⁠

Twitter/X- ⁠https://www.x.com/JQBID⁠

Opening Drone Footage From Rob At Alto Drones-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/alto.drones/⁠⁠⁠⁠⁠⁠⁠⁠⁠

Music From Tom Ford-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/thetennischampion/⁠⁠⁠⁠⁠

Follow Laura & Chris

Bite Your Brum Insta- ⁠⁠https://www.instagram.com/biteyourbrum/⁠⁠

Twitter- ⁠⁠https://www.x.com/BiteYourBrum/⁠⁠

TikTok-⁠ ⁠https://www.tiktok.com/@biteyourbrum⁠⁠

Follow Laura’s Professional Page- ⁠⁠https://www.instagram.com/bitecomms/⁠⁠

The Fat Foodie Insta- ⁠⁠https://www.instagram.com/thefatfoodieuk/⁠⁠

TikTok- ⁠⁠https://www.tiktok.com/@thefatfoodieuk⁠⁠

If you enjoyed this episode why not take a look back at our episodes with

Burning Barn Rum

Tom Shepherd

Grace & Savour

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

Breaking Bread Birmingham- The Podcast For Food Lovers In Birmingham

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Chef Lewis Walker: UCB Will Make You Industry-Ready

episode cover photo for Birmingham food podcast Breaking Bread episode with Chef Lewis Walker from UCB

Welcome To Breaking Bread Chef Lewis Walker

Join Chef Lewis Walker at UCB restaurant as we delve into the unique training environment for aspiring chefs at University College Birmingham. Our guest, Chef Lewis Walker is a seasoned chef and head of the culinary arts department

If you’ve ever walked into a room and felt its energy hum with purpose, you know the kind of buzz that exists at University College Birmingham’s culinary school. It’s not just a place where students learn to cook, it’s a crucible where raw talent meets fire, pressure, and inspiration. Chef Lewis Walker is at the helm of this dynamic environment—a man as passionate about nurturing young chefs as he is about the food they create.

In our recent podcast, Lewis opened the doors to his world at UCB, where classrooms smell of caramelizing onions and the steady rhythm of knife-on-chopping-board echo ambition. UCB isn’t just a culinary school; it’s a full-fledged restaurant, open to the public, where diners expect excellence. The stakes are high, but so are the rewards.

What Is UCB?

The concept is as bold as it is brilliant: let students train in a real kitchen environment where paying customers sit just beyond the pass. It’s vocational education stripped of pretension and dressed in the grit of real-life hospitality.

Lewis doesn’t sugarcoat the experience for his students. The kitchen demands presence, precision, and humility. Every service is a lesson, every dish a story waiting to be told.

What sets UCB apart is its commitment to balance. The staff pushes students to industry-level standards while creating a supportive space to fail, learn, and grow. There’s no shouting brigade of chefs here; instead, there’s mentorship. It’s about giving young cooks room to stumble and recover, to discover who they are with a knife in their hand and a station to call their own.

Chef Lewis Walker On Why You Should Go To UCB

Here’s the thing about UCB: it doesn’t just teach you how to cook; it teaches you how to think like a chef. This isn’t a school that churns out graduates armed only with fancy plating techniques and zero understanding of how to run a kitchen. It’s a breeding ground for future industry leaders.

UCB’s public-facing restaurant isn’t just a gimmick; it’s a pressure test. Students learn what it means to deliver quality under scrutiny, how to handle criticism from diners who don’t care if you’re still mastering béarnaise. It’s not just cooking—it’s performing, adapting, thriving.

And the facilities? They’re world-class. Training kitchens equipped with everything a budding chef could need. A faculty of experienced professionals like Lewis, who are as much a part of the city’s food culture as they are educators. And it’s all in Birmingham, a city that’s fast becoming one of the most exciting culinary destinations in the UK.

If you’re dreaming of becoming a chef, Lewis’s advice is simple but profound: show up and absorb it all.

“Be present,” he says. “Engage in your classes, listen to your lecturers, and take every opportunity to learn.”

There’s a romantic image of the chef as a lone genius, but the truth is less glamorous and more rewarding. It’s about teamwork, resilience, and a relentless pursuit of betterment. Lewis is living proof that success in the kitchen isn’t about who shouts the loudest or plates the prettiest—it’s about who listens, learns, and lasts.

The Importance Of UCB In Brum

Lewis isn’t just shaping chefs; he’s part of a city-wide movement that’s redefining what Birmingham tastes like. From Michelin stars to street food gems, this city has become a culinary mosaic, and UCB is helping to paint that picture.

“Birmingham has a great food scene,” Lewis says with a grin, and it’s not hard to see why. The city pulses with creativity, its chefs pushing boundaries while staying rooted in hospitality’s timeless traditions. And many of those chefs have walked through the doors of UCB.

If you’re serious about food, about finding your voice in the kitchen, UCB is where you want to be. It’s not an easy ride—Lewis will be the first to tell you that. But nothing worth doing ever is.

At UCB, you’re not just learning to cook; you’re learning to belong to an industry that will challenge you, humble you, and, if you let it, make you. And maybe, just maybe, you’ll end up like Lewis Walker: equal parts mentor and artist, with Birmingham’s food scene as your canvas.

So, to all the future chefs reading this: get your hands dirty, keep your eyes open, and don’t stop moving forward. The kitchen is waiting.

Watch Our Full Podcast With Chef Lewis Walker

00:00 Welcome to UCB Restaurant

00:15 The Quiet Before the Storm

01:08 Training the Next Generation

01:49 Public Facing Restaurant

02:43 Real-World Learning

04:27 Dealing with Difficult Customers

10:49 The Chef’s Journey

14:49 Birmingham’s Food Scene

21:02 Formal Training vs. Self-Taught

25:08 Student Success Stories

26:45 Front of House Experience

27:35 Celebrating Bakers

28:37 Hospitality Job Market

29:51 Journey into Teaching

34:37 Advice for Aspiring Chefs

36:08 Common Sense in the Kitchen

41:39 Final Thoughts and Reflections

42:24 Rapid Fire Questions

Find Out More About UCB- ⁠https://www.ucb.ac.uk/⁠

Sponsors

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Opening Drone Footage From Rob At Alto Drones-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/alto.drones/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Music From Tom Ford-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/thetennischampion/⁠⁠⁠⁠⁠⁠⁠⁠⁠

If you enjoyed this episode why not take a look back at our episodes with

Burning Barn Rum

Tom Shepherd

Grace & Savour

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

Breaking Bread Birmingham- The Podcast For Food Lovers In Birmingham

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Grain And Glass Birmingham’s Ultimate Whisky Haven

Amy Seton

cover photo for Birmingham food podcast Breaking Breads episode with whisky bar Grain and Glass

Welcome To Breaking Bread Amy Seton Grain and Glass

Calling all whisky lovers! In this episode, we sit down with Amy, a corporate pro turned whisky mastermind, who’s now a driving force in Birmingham’s whisky scene. Discover how she turned her passion for whisky into an iconic whisky venue Grain and Glass and launched the city’s very first whisky festival! 

Who Is Grain And Glass Creator Amy Seton

In the shadows of Birmingham’s Jewellery Quarter, amidst the glint of gold and the clatter of craftsmanship, sits Grain & Glass, a whisky bar born from grit, passion, and one woman’s refusal to follow the script. Amy Seton’s journey didn’t begin behind a bar or in a distillery; it began in the unremarkable confines of a corporate office. But life rarely sticks to the plan—and sometimes, that’s the best thing that can happen.

Amy wasn’t the type to settle for monotony. While her corporate marketing career checked the right boxes, it left her restless. Like a whisky left unaged, something was missing. She craved more than spreadsheets and campaigns. What started as a side hustle organizing food and drink events in Birmingham, a city long overshadowed by London’s culinary dominance soon spiralled into a full-blown obsession: whisky.

Opening Grain And Glass

Here’s the thing about whisky: it doesn’t care about your doubts. It’s honest and unrelenting, much like the path Amy chose. What started as intimate whisky tastings and pop-up events snowballed into a community. And when the opportunity came to open a bar—set against the quirks and constraints of a Grade II listed building—she didn’t flinch. Amy embraced the challenge like a chef embraced the heat of a new kitchen.

Her journey wasn’t without bruises. A severe health issue could have derailed everything. But if you ask Amy, those moments of vulnerability fueled her resolve. “Whisky is about stories,” she often says. And hers is one of resilience, community, and guts.

What To Expect From Grain And Glass

Grain & Glass is more than a bar; it’s a sanctuary for whisky lovers and the whisky-curious alike. Whether you’re a connoisseur chasing rare cask-strength releases or a newbie who just wants to know what the hell a single malt is, you’re welcome here. Amy has carved out a space where community comes first, where you can sip your way through the world one glass at a time.

What makes Amy’s story resonate isn’t just the whisky—it’s the grit. It’s the willingness to roll with the punches, to take risks, and to build something meaningful out of the chaos. Grain & Glass isn’t just a business; it’s a testament to resilience, passion, and the power of saying yes to the unknown.

So, next time you’re in Birmingham, make your way to the Jewellery Quarter. Order a dram—something smoky if you’re feeling bold. And as you sit there, surrounded by the hum of conversation and the clink of glasses, raise a toast to Amy Seton—a woman who turned her passion into her purpose and gave Birmingham something to be proud of.

Watch The Full Podcast

00:00 Welcome to Breaking Bread Housings

00:18 Exploring the Jewelry Quarter

02:59 Amy’s Journey to Birmingham

05:55 Starting the Food and Drink Events Company

08:40 The Birth of Whiskey Birmingham

09:56 Opening the Bar in the Jewelry Quarter

18:53 Creating a Community Bar

20:57 The Fascination with Whiskey

28:31 The Rise of English Whiskey

35:36 Traveling to Islay: A Unique Experience

36:33 The Charm and Challenges of Islay

37:28 Whisky Production on Islay and Other Islands

40:18 Global Whisky Trends and Innovations

50:29 The History and Heritage of Whisky

56:45 Whisky Tasting and Community

01:05:06 Birmingham’s Whisky Scene and Evolution

01:07:14 Fun and Personal Insights

Get Social With Amy/Grain & Glass

Website- https://grainandglass.co/

Insta- ⁠https://www.instagram.com/grainandglassjq⁠

⁠https://www.instagram.com/amyseton/⁠

Facebook- https://www.facebook.com/GrainandGlassJQ/

X- ⁠https://twitter.com/grainandglassjq⁠

Sponsors

Stock Local Craft Rum Burning Barn In Your Venue-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.burningbarnrum.com/pages/trade-1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

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Download Easy Food App Here-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://easyfood.co.uk/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

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Follow Easy Food West Mids-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/easyfood.westmidlands/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Opening Drone Footage From Rob At Alto Drones-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/alto.drones/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Music From Tom Ford-⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/thetennischampion/⁠⁠⁠⁠⁠⁠⁠⁠⁠

If you enjoyed this episode why not take a look back at our episodes with

Burning Barn Rum

Tom Shepherd

Grace & Savour

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

Breaking Bread Birmingham- The Podcast For Food Lovers In Birmingham

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Matt Wilden

cover photo for Birmingham food podcast Breaking Bread with chef Matt Wilden

Welcome To Breaking Bread Matt Wilden

In this episode, we sit down with renowned Birmingham chef Matt Wilden, who discovered his passion for cooking later in life and transformed it into a successful career. If you’re an aspiring chef or thinking it’s too late to follow your dream, this conversation will change your perspective.

From Late Bloomer to Pizza Pioneer: Chef Matt Wilden’s Culinary Journey

Some people find their calling early, others spend a lifetime chasing it. For Chef Matt Wilden, it came with the urgency of a second chance—at 26. In an industry obsessed with prodigies barely out of culinary school, starting later in life isn’t just uncommon; it’s audacious. But audacity seems to suit Matt just fine.

He didn’t grow up in a kitchen or dream of Michelin stars as a teenager. Instead, Matt’s culinary journey began with a leap of faith—walking through the doors of University College Birmingham (UCB) with a determination that could crush boulders. No family lineage in fine dining, no childhood anecdotes of perfecting béchamel with grandma. Just raw hunger for something different, something better.

Starting at 26, you don’t have time to waste. You’re playing catch-up in a world that’s already sprinting. And sprint he did, carving out time in demanding kitchens like Hotel Du Vin, absorbing everything he could.

Matt’s Love Of Pizza

Real growth doesn’t come from comfort. It’s in the fire, literal and figurative, where you find what you’re made of. Matt spent years shaping his craft, including a time at Baked in Brick, where he first started cooking with fire. The smell of charred dough and blistered toppings was intoxicating.

That passion for cooking quality pizza and cooking on fire led him to start Poli with Grace and James’s owners. Poli wasn’t just about serving food; it was about creating an experience. Matt wasn’t just making pizza; he was making art. Of course, it wasn’t all smooth sailing. Early mornings wrestling dough that refused to behave. Sleepless nights worrying if anyone would show up. That gnawing voice in the back of your head whispering, “What if this all goes up in flames?”

But it didn’t. Instead, the flames became fuel. Poli found its stride. People came for the food but stayed for the story—a chef who started late and still came out swinging.

Matt Wilden Pinata

Matt’s story doesn’t stop with pizza. His love for flavours pushed him into Mexican cuisine. Matt’s obsession with excellence, making something the best it can be resulted in Pinata. A series of pop-ups celebrating the vibrant, smoky, spicy symphony of tacos and mole. It’s not just about feeding people; it’s about the thrill of trying something new.

Matt Wilden’s Advice For Anybody Who Thinks It’s Too Late To Start Cooking

1. Don’t Let Age Be Your Excuse.
“Your twenties, thirties, forties—it doesn’t matter. If you love it, just start. The industry doesn’t care how old you are; it cares about how much you’re willing to give.”

2. Embrace the Struggle.
“It’s not glamorous. It’s 14-hour days, sweat-soaked shirts, and aching feet. But if you’re in it for the right reasons, you won’t care. The grind is part of the joy.”

3. Be a Sponge.
“Learn from everyone. The dishwasher, the sous chef, the old guy who’s been making dough for 20 years. Absorb it all. And never, ever think you know everything.”

4. Find Your Niche.
“Cooking isn’t just about following recipes. It’s about finding what speaks to you—whether it’s wood-fired pizza or ceviche. When you love what you do, people can taste it.”

5. Push the Boundaries.
“Don’t stop learning. If you’re not evolving, you’re dying. There’s always something new to try, some flavor to explore. Keep going.”

Matt Wilden is proof that it’s never too late to start something extraordinary. His journey is a reminder that passion and grit can take you further than talent alone ever will. So, if you’re sitting on the sidelines wondering if it’s too late, here’s your answer: It’s not. The fire’s waiting. All you have to do is step into it.

Watch Our Full Podcast With Matt Wilden

00:00 Introduction and Casual Conversation

00:12 Discussing TV Shows and Chef Life

03:02 Challenges of Takeaway and Lockdown

04:48 Journey to Becoming a Chef

09:22 Experiences in Various Kitchens

15:07 Starting a Pizza Business

21:30 Menu Evolution and Popular Dishes

24:53 Cooking Techniques and Inspirations

28:57 Sunday Dinners and Future Plans

29:43 The Roast Potato Panic

30:20 Perfecting the Roast Dinner

32:20 The Pressure of Cooking

33:52 Exploring Pop-Ups and Mexican Cuisine

40:41 The Art of Pizza Making

44:51 Advice for Aspiring Chefs

48:39 Fun and Favorites

53:56 Conclusion and Final Thoughts

Matt Wilden Instagram- ⁠https://www.instagram.com/matt.wilden/⁠

Sponsors

Stock Local Craft Rum Burning Barn In Your Venue-⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.burningbarnrum.com/pages/trade-1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

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Follow Easy Food West Mids-⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/easyfood.westmidlands/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Opening Drone Footage From Rob At Alto Drones-⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/alto.drones/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Music From Tom Ford-⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/thetennischampion/⁠⁠⁠⁠⁠⁠⁠⁠

If you enjoyed this episode why not take a look back at our episodes with

Burning Barn Rum

Tom Shepherd

Grace & Savour

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

Breaking Bread Birmingham- The Podcast For Food Lovers In Birmingham

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Original Patty Men

Tom & Scott

photo for Birmingham food podcast Breaking Bread episode with Original Patty Men Tom & Scott

Welcome To Breaking Bread Original Patty Men Tom & Scott

Scott O’Byrne and Tom Maher didn’t set out to conquer Birmingham’s food scene—they set out to make damn good burgers. The rest? That came with sweat, late nights, and a hell of a lot of trial and error. They’ve earned their stripes, from slinging patties at backyard birthday parties to dominating Digbeth Dining Club, and now, running one of the city’s most beloved restaurants, Original Patty Men (OPM).

It’s easy to romanticize the food world. We all love a good rags-to-riches story. But Scott and Tom don’t deal in fairy tales. Their journey is more like an unfiltered, raw documentary. Picture a greasy grill, endless hours of graft, and two guys who refused to take “no” for an answer.

The Beginning Of Original Patty Men

Scott and Tom started small, experimenting with flavours and techniques that turned simple quality ingredients into something magical. Burgers were their canvas—deep, savoury, messy works of art that couldn’t be ignored. But it wasn’t just about the food. These guys understood the vibe. Good food is about connection, and their early gigs at events like Digbeth Dining Club taught them how to craft an experience.

The first rule of street food: bring your A-game every single time. “You have to earn that repeat customer,” Tom said. “They’re not just buying a burger—they’re buying into you.”

From Street Food To Restaurant

Transitioning from street food to a full-fledged restaurant is like playing on a whole new level. The stakes are higher. The margins thinner. The critics louder. But Scott and Tom didn’t flinch. They chose a small, almost hidden space near Digbeth—industrial, gritty, and real, like their food.

OPM became a sanctuary for burger lovers. Think American-style indulgence with a twist: bold flavours, and burgers that hug your taste buds. But success wasn’t automatic. “You’re suddenly dealing with staff rotas, suppliers, and paying rent,” Scott shared. “It’s not just cooking anymore; it’s a business.”

Their advice for anyone trying to make the leap? “There is always a problem, but you can’t let it weigh you down. You have to find a way to fix it. If you don’t have that tenacity or that drive, don’t get involved”

Building An Original Patty Men Empire

Their success wasn’t just about burgers. It was about a brand built on authenticity, from the design of the restaurant to the quality of its ingredients. They didn’t just want to serve food; they wanted to create a movement.

That same philosophy guided their next venture, Kilder. Unlike OPM, Kilder focuses on great wines and craft beers. Food comes in the shape of Cornershop. Their focus turns to awesome deep-pan pizzas, but the ethos remains the same: quality over quantity, flavour over fluff. They’ve proven that if you master your craft, people will follow, whether it’s for a burger or a pizza.

The Secret To Original Patty Men’s Success

Scott and Tom emphasize that passion isn’t enough—you need a plan. “Passion gets you started,” Tom said, “but strategy keeps you going.” They’ve built a tight-knit team that shares their vision. They keep communication open, investing in their people because they know the truth: good food doesn’t come out of unhappy kitchens.

Community is their secret ingredient. From collaborating with local chefs, restaurants and breweries to keeping close ties with their street food roots, they’ve never lost touch with where they came from.

Scott and Tom’s journey is a lesson in resilience, creativity, and grit. They didn’t just create a restaurant—they created a brand that people believe in.

In a world of fleeting trends, Original Patty Men stands as a testament to what’s possible when you marry hustle with heart.

Watch Our Full Podcast

00:00 Introduction and Greetings

00:13 Preparing for the Hill Walk

00:43 Nostalgic Moments and Realizations

01:44 Early Life and Career Beginnings

05:06 The Birth of a Food Passion

06:02 First Steps into the Food Business

07:25 Challenges and Early Successes

11:29 Building a Brand and Expanding

13:44 Transition to a Full-Time Venture

15:56 Collaborations and Community

24:27 Opening the Restaurant

40:30 The Quest for Quality Meat

41:10 Expanding to New Farms

42:36 Crafting the Perfect Patty

44:22 The Smash Burger Debate

45:46 Birmingham’s Burger Scene

49:07 Experimenting with New Burgers

52:29 Introducing Deep Pan Pizza

57:49 Favorite TV Shows and Movies

01:00:43 Music and Cookbooks

01:05:04 Fast Food Favorites

01:06:27 Top Food Destinations

01:11:23 Concluding Thoughts

Socials/Links

OPM

Website- https://originalpattymen.com/

Instagram- ⁠https://www.instagram.com/originalpattymen⁠

Facebook- https://www.facebook.com/OriginalPattyMen

Kilder

Website- https://www.kilderbar.co.uk/

Insta- ⁠https://www.instagram.com/kilder_bar⁠

Facebook- https://www.facebook.com/KilderBar

Cornershop Pizza- https://www.instagram.com/cornershop_pizza/

Scott Insta- https://www.instagram.com/scott_opm/

Tom Insta- ⁠https://www.instagram.com/tom_opm/⁠

Sponsors

Stock Local Craft Rum Burning Barn In Your Venue-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.burningbarnrum.com/pages/trade-1⁠⁠⁠⁠⁠⁠⁠⁠⁠

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Download Easy Food App Here-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://easyfood.co.uk/⁠⁠⁠⁠⁠⁠⁠⁠⁠

Follow Easy Food On Insta-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/easyfood.co.uk/⁠⁠⁠⁠⁠⁠⁠⁠⁠

Follow Easy Food West Mids-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/easyfood.westmidlands/⁠⁠⁠⁠⁠⁠⁠⁠⁠

Opening Drone Footage From Rob At Alto Drones-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/alto.drones/⁠⁠⁠⁠⁠⁠⁠⁠⁠

Music From Tom Ford-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/thetennischampion/⁠⁠⁠⁠⁠⁠⁠

If you enjoyed this episode why not take a look back at our episodes with

Burning Barn Rum

Tom Shepherd

Grace & Savour

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

Breaking Bread Birmingham- The Podcast For Food Lovers In Birmingham

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How To Open A Coffee Shop

Lydia Papaphilippopoulos Snape

cover photo for Birmingham food podcast Breaking Bread episode witrh Lydia Snape called how to open a coffee shop

Welcome To Breaking Bread Lydia

In this episode, we break bread with Lydia. Lydia shares a candid recount of the challenges faced while opening her three successful businesses, Warwick St Kitchen in Leamington, Saint Kitchen in Brums JQ and her new bakery in Warwick. Lydia also tells us about her new online training course how to open a coffee shop.

Who Is Lydia & Why Did She Make The How To Open A Coffee Shop Course?

Let’s not kid ourselves—hospitality is not for the faint of heart. It’s a gritty world where the grind never stops, and every day throws a new curveball. Lydia, a former musician-turned-café queen, doesn’t just know this reality; she’s lived it, thrived in it, and now teaches others how to master it.

Her story reads like a dive bar anthem: a time spent chasing musical dreams, only to find the rhythm of her life changed completely. After trading in late-night gigs for early-morning espresso machines, Lydia dove headfirst into the unforgiving world of hospitality.

Lydia’s first taste of hospitality was in the fast-paced grind of a bustling city centre coffee shop, where the hiss of the steam wand and the constant hum of conversation were the soundtrack to her days. She fell hard and fast—not just for the artistry of coffee but for the electric thrill of a packed service, where every second mattered and every order was a chance to get it just right.

There’s something addictive about that kind of chaos, and Lydia was hooked. The sharp crack of beans hitting the grinder, the camaraderie of the team, the satisfaction of a perfectly poured flat white—it all spoke to her.

Why Did Lydia Open A Coffee Shop?

Working behind the counter wasn’t enough. Lydia didn’t just want to make coffee; she wanted to create a space where people could gather, connect, and feel a part of something bigger. So, with a head full of dreams and nerves of steel, she decided to take the leap and open her own coffee shop.

Her transition was anything but smooth, facing severe financial struggles, the emotional weight of managing a team during a global pandemic, and her own mental health battles. But here’s the twist: Lydia didn’t just survive. She built a thriving empire of cafes and a bakery, and now she’s sharing the playbook.

How To Open A Coffee Shop

This isn’t some cookie-cutter, feel-good business seminar. Lydia’s course is for the hustlers ready to embrace the chaos of running a coffee shop. It’s packed with hard-earned lessons that cut through the Instagram-filtered fantasies of café culture. She doesn’t just tell you how to pick the perfect latte art stencil; she tells you how to stay solvent, keep your team from mutiny, and make customers want to come back for more.

Here’s a taste of her advice:

  • Professionalism First, Always. Treat your coffee shop like a business, not a passion project. That means knowing your numbers, paying your bills, and making decisions based on more than just vibes.
  • Culture Eats Strategy for Breakfast. Lydia believes in building a workplace where her team feels valued—because a happy barista makes a damn good cup of coffee.
  • Resilience is Non-Negotiable. If you’re not ready to fail and fail again, don’t bother. The road to success is paved with broken espresso machines and brutal reviews.

Lydia doesn’t shy away from the ugly truth: this business is hard. But it’s also worth it. Her approach is raw, real, and deeply human—acknowledging that behind every beautiful cappuccino is a team of people working their asses off.

If you’ve ever dreamed of opening your own coffee shop, or any hospitality business, this course isn’t just a guide. It’s a wake-up call. Lydia lays it all out, from the romanticised highs to the unfiltered lows, and shows you how to make it work.

Why Watch This Episode How To Open A Coffee Shop?

Lydia’s journey isn’t just inspiring—it’s instructive. She’s proof that with the right mindset, a willingness to learn, and a refusal to quit, you can turn even the most unexpected detours into success stories. And if you’re ready to dive into the caffeine-fueled chaos of hospitality, then this podcast is for you.

Because, as Lydia says, “I want to feel like we did something that stood out something that not only was meaningful to customers but to team members as well, that’s what drives me”

Watch Our Full Chat Here

00:00 Introduction: From Failed Musician to Rock Band Days

01:06 Career Guidance and Work Experience

02:00 Pandemic Challenges and Business Survival

03:32 Expanding the Business Amidst Adversity

07:07 Building a Strong Team and Company Culture

10:54 Navigating the Hospitality Industry

18:19 Overcoming Major Setbacks

24:21 Launching an Online Course for Aspiring Entrepreneurs

34:14 Navigating Mental Health in the Workplace

35:06 The Challenges of Hospitality Management

37:21 Balancing Support and Business Needs

38:23 Embracing Imperfection as a Manager

38:47 The Importance of Honesty and Integrity

39:43 Coaching and Developing Management Skills

42:26 Handling Mistakes and Building Trust

44:13 Difficult Decisions in Leadership

47:03 The Reality of Running a Business

50:22 Book Recommendations and Personal Growth

56:28 Quickfire Questions and Personal Favorites

Links/Socials

How To Open A Coffee Shop Course- ⁠https://lydia-papaphilippopoulos-s-school.teachable.com/p/how-to-open-a-coffee-shop⁠ *Don’t forget the exclusive listener Code- BB15 for 15% off

Lydia Instagram- ⁠https://www.instagram.com/lpapznape/⁠

Warwick St- ⁠https://www.warwickstreetkitchen.com/cafe-leamington-spa⁠

Saint Kitchen- ⁠https://www.saintkitchen.com/⁠

Sponsors

Stock Local Craft Rum Burning Barn In Your Venue-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.burningbarnrum.com/pages/trade-1⁠⁠⁠⁠⁠⁠⁠⁠⁠

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Food Delivery Businesses Sign Up & Save Money With Easy Food Here-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://easyfood.co.uk/restaurant-opportunity⁠⁠⁠⁠⁠⁠⁠⁠⁠

Download Easy Food App Here-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://easyfood.co.uk/⁠⁠⁠⁠⁠⁠⁠⁠⁠

Follow Easy Food On Insta-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/easyfood.co.uk/⁠⁠⁠⁠⁠⁠⁠⁠⁠

Follow Easy Food West Mids-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/easyfood.westmidlands/⁠⁠⁠⁠⁠⁠⁠⁠⁠

Opening Drone Footage From Rob At Alto Drones-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/alto.drones/⁠⁠⁠⁠⁠⁠⁠⁠⁠

Music From Tom Ford-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/thetennischampion/⁠⁠⁠⁠⁠⁠⁠⁠

Follow Us

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If you enjoyed this episode why not take a look back at our episodes with

Burning Barn Rum

Tom Shepherd

Grace & Savour

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

Breaking Bread Birmingham- The Podcast For Food Lovers In Birmingham

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Imposter Group: How To Build A Successful Restaurant Group One Venue At A Time

Neil & Ed

irmingham food podcast breaking bread episode with Imposter Group directors Ed and Neil

Welcome To Breaking Bread Imposter Group Owners Ed & Neil

We break bread with Imposter Group directors Neil and Ed this week as they share their journeys to Birmingham, delving into the city’s thriving hospitality scene. Neil and take you behind the scenes of their awesome venues, places like Tiger Bites Pig, Trentina and The Church.

Who Are Imposter Group Directors Neil & Ed?

There’s a reason we eat; more than hunger, more than taste. It’s connection, camaraderie, survival. Some people get that, and some people are Neil and Ed. Two lads from Scotland and Grimsby—places known for their grit—who managed to bring a slice of themselves, a fierce loyalty to quality, and a bit of rebellion to Birmingham’s food scene.

Neil and Ed’s story isn’t just a tale of opening restaurants; it’s a test of resilience, skill, and a little madness. From early days in hospitality’s back alleys, enduring endless shifts and long nights, they’ve crafted their own narrative by refusing to play it safe. They’re not the types to settle, nor are they the types to shy away from taking risks, pushing boundaries, or wrestling with the pandemic. They’ve built the Imposter Group brand on two things: good food and a genuine, rough-around-the-edges hospitality you can’t fake.

Imposter Group Venues

Tiger Bites Pig, a joint that flips the script with bao buns that became iconic for locals. This was their first experiment in crafting a space that felt equal parts bar, and sanctuary. They leaned into their gut instincts and served what they loved. The Imposter Group team didn’t care about what the market dictated. It was about getting people through the door, around the table, and sharing something memorable. The same is true of their other adventures. Trentina, Txikiteo, Tierra and the legendary Church, are all a step up, sure, but rooted in the same no-nonsense approach to quality and community.

Imposter Group Struggles

When COVID hit. Like all restaurants, they were pummeled, but they didn’t break. They pivoted, reimagined, and fought tooth and nail for the survival of their places. They threw themselves into keeping the doors open and staff paid, balancing passion with the grim realities of the times. It was more than business; it was about preserving the city’s beating heart of independent food culture. Today, Neil and Ed’s venues don’t just feed you; they remind you why cities need places like these, where the food has a story, the owners have scars, and every meal is an invitation to be a part of it.

Watch Our Full Conversation

00:00 Welcome to Breaking Bread

00:10 From Scotland to Birmingham

00:38 First Impressions of Birmingham

01:06 Life in Edinburgh

04:32 Birmingham’s Transformation

08:18 The Rise of Cocktail Culture

14:13 The Burger Boom

15:09 Career Journey in Hospitality

17:54 Starting Tiger Bites Pig

30:03 Navigating COVID Challenges

45:50 Learning the Ropes of Interior Design

47:18 Challenges of Opening Tierra

48:11 Unexpected Hurdles and Quick Fixes

51:23 Navigating Equipment and Supply Issues

53:52 The Importance of Community and Collaboration

57:38 Reviving and Maintaining Venue Standards

01:03:21 The Unique Offerings of Txikiteo

01:07:31 The Art of Crafting Quality Food and Drink

01:26:15 Quick Fire Round: Personal Favorites

Links/Socials

Tiger Bites Pig- ⁠https://www.instagram.com/_tigerbitespig/⁠

The Church- ⁠https://www.instagram.com/thechurchjq_/⁠

Tierra- ⁠https://www.instagram.com/tierratacos/⁠

Trentina- ⁠https://www.instagram.com/trentinajq/⁠

Txikiteo- ⁠https://www.instagram.com/txikiteo_/⁠

Sponsors

Stock Local Craft Rum Burning Barn In Your Venue-⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.burningbarnrum.com/pages/trade-1⁠⁠⁠⁠⁠⁠⁠⁠

Buy Burning Barn Rum-⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.burningbarnrum.com/collections/3-rums⁠⁠⁠⁠⁠⁠⁠⁠

Follow Burning Barn On Insta-⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/burningbarnrum/⁠⁠⁠⁠⁠⁠⁠⁠

Food Delivery Businesses Sign Up & Save Money With Easy Food Here-⁠⁠⁠⁠⁠⁠⁠ ⁠https://easyfood.co.uk/restaurant-opportunity⁠⁠⁠⁠⁠⁠⁠⁠

Download Easy Food App Here-⁠⁠⁠⁠⁠⁠⁠ ⁠https://easyfood.co.uk/⁠⁠⁠⁠⁠⁠⁠⁠

Follow Easy Food On Insta-⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/easyfood.co.uk/⁠⁠⁠⁠⁠⁠⁠⁠

Follow Easy Food West Mids-⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/easyfood.westmidlands/⁠⁠⁠⁠⁠⁠⁠⁠

Opening Drone Footage From Rob At Alto Drones-⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/alto.drones/⁠⁠⁠⁠⁠⁠⁠⁠

Music From Tom Ford-⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/thetennischampion/⁠⁠⁠⁠⁠

If you enjoyed this episode why not take a look back at our episodes with

Burning Barn Rum

Tom Shepherd

Grace & Savour

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

Breaking Bread Birmingham- The Podcast For Food Lovers In Birmingham

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Rabbit By Ash & Erin: How Love and Passion Built Birmingham’s Most In-Demand Restaurant

Birmingham food podcast Breaking Bread cover photo for our episode with Rabbit owners Ash and Erin

Welcome To Breaking Bread Rabbit Owners Ash & Erin

In this episode of Breaking Bread, we welcome Ash and Erin, the duo behind Rabbit, a unique 12-seat restaurant in Stirchley, Birmingham. We believe Rabbit is one of the best restaurants in Birmingham right now and wanted to sit down with Ash & Erin to find out more about this awesome place.

Who Are Ash & Erin?

In a world where everything moves too fast, where the culinary giants rarely look back, Ash and Erin’s story feels like a slow burn—a kind of magic that comes together when the stars align just right, or in their case when an Instagram message lights the spark. Ash, a chef hailing from the rugged landscapes of South Africa, and Erin, a UK-based PhD student immersed in the complexity of ceramics, never planned to uproot their lives. But life has a funny way of demanding the unexpected.

This wasn’t just another love story. This was about daring leaps, transcontinental moves, and leaving behind the familiar in pursuit of something rare and raw. Their first encounter wasn’t even in person; it was online, a casual conversation that turned into an eight-hour deep dive, exploring everything from food and art to what they each wanted from life. They didn’t realise it then, but that conversation laid the groundwork for a future neither saw coming. Soon enough, Ash packed up her life in South Africa, leaving behind her own restaurant and all the memories that came with it, to join Erin in Birmingham at the height of the pandemic.

What Is Rabbit?

Once in Birmingham, the real work began. They didn’t dive headfirst into opening a restaurant—they tested, tasted, and slowly built a reputation. Pop-ups became their canvas, each one a preview of something greater, each one pulling people in like moths to a flame. They finally found a home in the Stirchley neighbourhood, opening a 12-seat dining experience. This isn’t just a restaurant; it is a living, breathing space where people can feel like they belong.

Their small, intimate dining room—filled every night with a limited number of diners—puts every other white-tablecloth, industrial-sized kitchen to shame. It’s a reminder that food is more than sustenance. Ash brings her culinary craft, sharpened and honed on the intense fires of South Africa’s kitchen culture, to this 12-seater haven. Erin’s influence, meanwhile, brings a sense of structure, an almost engineering-like precision. But there’s a warmth, a sense of community, a grit that you just don’t get in places built on big budgets and endless PR.

shop front photo of Rabbit in Stirchley Birmingham owned by Ash & Erin photo taken by Breaking Bread Birmingham

Here, in this little restaurant in Stirchley, they’ve built more than just a business. It’s a space where food, art, and life merge. Each dish, every plate that comes out, carries their story—a journey of hard-won battles, uprooted lives, and fierce determination. Ash and Erin’s restaurant isn’t just a place to eat; it’s an invitation to share in the wild, beautiful ride they’ve had. And for the people lucky enough to find themselves there, they’re getting a taste of something more real, more genuine than what most of us will find in a lifetime.

Go Watch Our Awesome Conversation With Ash & Erin, Rabbit

00:00 Introduction and Greetings

00:22 Running a Small Restaurant in Birmingham

02:56 Ash’s Culinary Journey

19:03 Erin’s Background and Career

34:38 The Decision to Stay in Birmingham

39:46 Exploring the Vibrant Food Scene

40:50 The Benefits of Pop-Ups for Aspiring Restaurateurs

42:09 Building a Community Through Pop-Ups

45:33 Designing and Building the Restaurant

47:33 Working Together as a Couple

49:08 Future Plans and Expansion Considerations

53:47 Describing the Unique Dining Experience

58:25 Favorite Dishes and Menu Evolution

01:03:40 Rapid-Fire Questions and Fun Facts

01:09:37 Conclusion and Final Thoughts

Links/Socials

Rabbit Socials

Insta-⁠ ⁠https://www.instagram.com/rabbit.bhx/⁠⁠

Website-⁠ ⁠https://www.riverinerabbit.co.uk/⁠⁠

Sponsors

Stock Local Craft Rum Burning Barn In Your Venue-⁠⁠⁠⁠ ⁠https://www.burningbarnrum.com/pages/trade-1⁠⁠⁠⁠⁠

Buy Burning Barn Rum-⁠⁠⁠⁠ ⁠https://www.burningbarnrum.com/collections/3-rums⁠⁠⁠⁠⁠

Follow Burning Barn On Insta-⁠⁠⁠⁠ ⁠https://www.instagram.com/burningbarnrum/⁠⁠⁠⁠⁠

Food Delivery Businesses Sign Up & Save Money With Easy Food Here-⁠⁠⁠⁠ ⁠https://easyfood.co.uk/restaurant-opportunity⁠⁠⁠⁠⁠

Download Easy Food App Here-⁠⁠⁠⁠ ⁠https://easyfood.co.uk/⁠⁠⁠⁠⁠

Follow Easy Food On Insta-⁠⁠⁠⁠ ⁠https://www.instagram.com/easyfood.co.uk/⁠⁠⁠⁠⁠

Follow Easy Food West Mids-⁠⁠⁠⁠ ⁠https://www.instagram.com/easyfood.westmidlands/⁠⁠⁠⁠⁠

Opening Drone Footage From Rob At Alto Drones-⁠⁠⁠⁠ ⁠https://www.instagram.com/alto.drones/⁠⁠⁠⁠⁠

Music From Tom Ford-⁠⁠⁠⁠ ⁠https://www.instagram.com/thetennischampion/

If you enjoyed this episode why not take a look back at our episodes with

Burning Barn Rum

Easy Food

Tom Shepherd

Grace & Savour

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Breaking Bread Birmingham- The Podcast For Food Lovers In Birmingham

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How Easy Food Will Save You Money

Jeewan & Harm

Cover photo of Breaking Bread Birmingham food podcast with the creators of Easy Food

Welcome To Breaking Bread Easy Food Creators Jeewan & Harm

In this episode of Breaking Bread, we sit down with West Midlands Easy Food rep Harm & Jeewan, the co-founder of Easy Food, to discuss his journey and the innovative ways Easy Food is transforming the food delivery landscape.

How Easy Food Was Created

There’s an art to breaking new ground. In the early 2000s, Jeewan and his team at Easy Food charged into the online food world like a force of nature. Imagine it—before “ordering online” was a habit, before the apps, the icons, and all the convenience, Jeewan saw what nobody else did. When the industry was sceptical, clinging to its cash registers and pagers, he and his team mapped a way forward, breaking convention and challenging the monopolies holding restaurant owners by the throat.

Jeewan doesn’t mince words. In our recent conversation on Breaking Bread, he opens up about the fight, the dreams, and the drive behind Easy Food. Easy? Not by a long shot. At one point, the budding brand found itself in court, facing off against EasyJet owner Stelios over their shared “Easy” moniker. But Jeewan’s not the type to fold. They endured, they built, they stayed—driven by a vision that didn’t just involve making a buck off of people’s hunger. This wasn’t about an app; it was about rewriting the rules to give the industry a fair shot.

What Is Easy Food?

At the core of Easy Food is a relentless dedication to those who stand behind the stoves, night after night. Too many online platforms were gouging restaurants with service fees and backdoor charges, quietly slipping away the profits that kept doors open and staff paid. Jeewan and his team made the bold move to scrap those percentage fees, offering a fairer deal. When they rolled out their franchise model, it was about bringing the warmth of face-to-face relationships back into an industry increasingly dictated by faceless corporations. Each franchise brings its community into the fold, making Easy Food less of a company and more of a collection of kitchen tables across the map.

For Jeewan, though, it goes beyond profit. Easy Food’s partnerships with heavyweights like Clover and Ingenico are power plays, sure, but with a purpose—to make sure local restaurants don’t have to rely on the big guys just to keep up with new tech. They’ve woven a social consciousness into their business model, channelling excess food into initiatives that feed those in need—a rare move in an industry often marked by waste.

Go Watch Our Full Conversation

It’s hard not to get inspired when you listen to Jeewan speak. He’s planning for the future, eyeing up technology that feels borderline sci-fi, all to keep raising the standard. For anyone who has ever put their heart into a restaurant, this episode is a must-listen—a look at how, sometimes, one person’s grit and vision can shift the landscape. This isn’t just a story of online ordering; it’s the story of holding ground for the little guys and serving up equity with a side of resilience.

00:00 Introduction

00:48 Founding Story and Early Challenges

02:13 Legal Battles and Brand Recognition

04:07 Technological Advancements and Partnerships

05:39 Franchise Model and Restaurant Support

10:04 Cash Flow and Financial Benefits

11:56 Restaurant Experiences and Feedback

20:12 Empowering Restaurants

21:00 Restaurant Control and Offers

21:54 The Importance of Delivery Apps

22:42 Technological Advancements

24:10 Birmingham Launch and Recruitment

25:19 Customer Service and Communication

28:32 Charity and Food Donations

32:07 Easy Food’s Expansion Plans

33:59 Joining Easy Food

38:59 Final Thoughts and Excitement

Links/Socials

Stock Local Craft Rum Burning Barn In Your Venue-⁠⁠ ⁠https://www.burningbarnrum.com/pages/trade-1⁠⁠⁠

Buy Burning Barn Rum-⁠⁠ ⁠https://www.burningbarnrum.com/collections/3-rums⁠⁠⁠

Follow Burning Barn On Insta-⁠⁠ ⁠https://www.instagram.com/burningbarnrum/⁠⁠⁠

Food Delivery Businesses Sign Up & Save Money With Easy Food Here-⁠⁠ ⁠https://easyfood.co.uk/restaurant-opportunity⁠⁠⁠

Download Easy Food App Here-⁠⁠ ⁠https://easyfood.co.uk/⁠⁠⁠

Follow Easy Food On Insta-⁠⁠ ⁠https://www.instagram.com/easyfood.co.uk/⁠⁠⁠

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Opening Drone Footage From Rob At Alto Drones-⁠⁠ ⁠https://www.instagram.com/alto.drones/⁠⁠⁠

Music From Tom Ford-⁠⁠ ⁠https://www.instagram.com/thetennischampion/

If you enjoyed this episode why not take a look back at our episodes with

Burning Barn Rum

Tom Shepherd

Grace & Savour

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

Breaking Bread Birmingham- The Podcast For Food Lovers In Birmingham

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Smoke & Ash Pizza

Paul & Clare: Dough and Dedication: The Rise of Smoke + Ash

COVER OF THE Birmingham food podcast Breaking Bread episode with Smoke & Ash pizza restaurant owners Clare & Paul

Listen to the Breaking Bread Birmingham food podcast episode with the awesome creators of Birmingham pizzeria Smoke & Ash. Press play on the player above. Alternatively, listen on your favourite podcast app, and select from the list on this LINK

Welcome To Breaking Bread Paul & Clare Smoke & Ash

Welcome to another incredible episode of Breaking Bread the Birmingham Food Podcast, where we delve into the fascinating world of culinary arts and meet the extraordinary individuals shaping the city’s gastronomic landscape. In this episode, we are joined by the driven & passionate owners of Edgbaston pizzeria Smoke & Ash, Clare & Paul

Unveiling the Crust of the Story:

This episode opens a window into the fascinating narrative of Paul and Clare, a dynamic duo whose pizza dream has become synonymous with passion, dedication, and a hint of smoky innovation. From the genesis of their lockdown dream to the crackling success that followed, this episode lays bare the layers of flavour that make Smoke and Ash a beacon in Birmingham’s vibrant food scene.

Their story is one of dedication and passion, as they scouted various locations, carefully weighing the pros and cons of each, and finally settling on a site in the leafy Birmingham suburb of Edgbaston, which perfectly aligned with their vision.

Paul’s quest for experience in the pizza industry took him to various UK pizzerias, the whole time his undying love for pizza formed the cornerstone of this venture. Through their engaging discussion, they unveil the importance of travel and learning from different cities, particularly being enchanted by the fiercely independent culture of places like Bristol.

Neopolitan style pizzza from Birmingham pizza restaurant Smoke & Ash

Building Community With Smoke & Ash

The episode beautifully touches on their journey towards creating a family-friendly yet sophisticated environment, earning the adoration of locals and establishing a community haven. Furthermore, they narrate their exciting plans for enhancing their establishment’s food and drink experience, pushing the boundaries of creativity and embracing collaborations with other businesses.

As the episode unfolds, it offers a vivid peek into the deep commitment, relentless hard work, and relentless spirit of Smoke & Ash owners Clare & Paul, transforming every challenge into an opportunity for growth and creativity. Listeners are treated to a captivating exchange of experiences and learnings, leaving them with a newfound appreciation for the indomitable spirit of entrepreneurship and the thriving food culture of Birmingham.

Behind The Scenes Of Smoke & Ash

Get an exclusive peek behind the scenes of Smoke and Ash. What goes into crafting each wood-fired pizza masterpiece? What does a day in the life of Birmingham’s pizza power couple look like? This episode pulls back the curtain, allowing listeners to savour the details of the day-to-day operations that maintain the excellence of Smoke and Ash.

Listen To Our Podcast With Clare & Paul On Youtube

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If you enjoyed this episode why not take a look back at our episodes with

Tom Shepherd

Grace & Savour

Peacer Moseley

Alex Claridge The Wilderness

Stu Deeley

Simpsons Chef Director Luke Tipping

Action For Refugees

Breaking Bread Birmingham- The Podcast For Food Lovers In Birmingham