You've Been Served https://www.bbcgoodfood.com/feature/podcasts en Immediate You’ve Been Served is the podcast that lifts the lid on what really goes on behind restaurant doors. Hosted by comedian Patrick Spicer, each episode sees top chefs share their most outrageous service stories, from nightmare customers to unforgettable staff meals. Expect unfiltered conversations about the highs and lows of the industry, the best services, the worst disasters, and everything in between. Guests reveal the lessons they’ve learned, the mentors who shaped them, and the things they wish they could say to difficult diners (but never would). Funny, candid and full of insider insight, You’ve Been Served is a must-listen for anyone who loves food and the chaos behind it. https://megaphone.imgix.net/podcasts/c5a4b078-6a73-11f1-a5d2-9fbabbc226d1/image/3aefe4187d38da266c36f44bd6769240.png?ixlib=rails-4.3.1&max-w=3000&max-h=3000&fit=crop&auto=format,compress You've Been Served https://www.bbcgoodfood.com/feature/podcasts episodic Good Food You’ve Been Served is the podcast that lifts the lid on what really goes on behind restaurant doors. Hosted by comedian Patrick Spicer, each episode sees top chefs share their most outrageous service stories, from nightmare customers to unforgettable staff meals. Expect unfiltered conversations about the highs and lows of the industry, the best services, the worst disasters, and everything in between. Guests reveal the lessons they’ve learned, the mentors who shaped them, and the things they wish they could say to difficult diners (but never would). Funny, candid and full of insider insight, You’ve Been Served is a must-listen for anyone who loves food and the chaos behind it. You’ve Been Served is the podcast that lifts the lid on what really goes on behind restaurant doors. Hosted by comedian Patrick Spicer, each episode sees top chefs share their most outrageous service stories, from nightmare customers to unforgettable staff meals.

Expect unfiltered conversations about the highs and lows of the industry, the best services, the worst disasters, and everything in between. Guests reveal the lessons they’ve learned, the mentors who shaped them, and the things they wish they could say to difficult diners (but never would).

Funny, candid and full of insider insight, You’ve Been Served is a must-listen for anyone who loves food and the chaos behind it.

]]> Good Food podcasts@immediate.co.uk Andy Beynon at Behind Opening a Michelin-starred restaurant in the middle of a pandemic sounds near impossible, but Andy Beynon did it anyway. This week, Patrick heads to Behind in East London to meet the chef who earned a Michelin star after just 20 days of trading. Andy shares what it was really like launching a restaurant during lockdown, why he's determined to make fine dining feel welcoming rather than intimidating, and how his team has helped redefine the culture of a modern kitchen. They chat about unusual fish, eating prawn heads, Ratatouille, The Bear, and the kitchen mistake that left thousands of pounds' worth of caviar in ruins. Plus, Andy reveals which celebrity chef he'd most like to step into the boxing ring with... and issues a challenge that Gordon Ramsay might want to hear. In this episode: * Winning a Michelin star in just 20 days * Opening a restaurant during lockdown * Why fine dining shouldn't feel intimidating * The truth about modern kitchen culture * The £2,000 caviar disaster * Eating prawn heads and unusual seafood * Ratatouille vs The Bear Learn more about your ad choices. Visit podcastchoices.com/adchoices Wed, 22 Jul 2026 17:00:00 -0000 full Good Food Opening a Michelin-starred restaurant in the middle of a pandemic sounds near impossible, but Andy Beynon did it anyway. This week, Patrick heads to Behind in East London to meet the chef who earned a Michelin star after just 20 days of trading. Andy shares what it was really like launching a restaurant during lockdown, why he's determined to make fine dining feel welcoming rather than intimidating, and how his team has helped redefine the culture of a modern kitchen. They chat about unusual fish, eating prawn heads, Ratatouille, The Bear, and the kitchen mistake that left thousands of pounds' worth of caviar in ruins. Plus, Andy reveals which celebrity chef he'd most like to step into the boxing ring with... and issues a challenge that Gordon Ramsay might want to hear. In this episode: * Winning a Michelin star in just 20 days * Opening a restaurant during lockdown * Why fine dining shouldn't feel intimidating * The truth about modern kitchen culture * The £2,000 caviar disaster * Eating prawn heads and unusual seafood * Ratatouille vs The Bear Learn more about your ad choices. Visit podcastchoices.com/adchoices Opening a Michelin-starred restaurant in the middle of a pandemic sounds near impossible, but Andy Beynon did it anyway.


This week, Patrick heads to Behind in East London to meet the chef who earned a Michelin star after just 20 days of trading. Andy shares what it was really like launching a restaurant during lockdown, why he's determined to make fine dining feel welcoming rather than intimidating, and how his team has helped redefine the culture of a modern kitchen.


They chat about unusual fish, eating prawn heads, Ratatouille, The Bear, and the kitchen mistake that left thousands of pounds' worth of caviar in ruins. Plus, Andy reveals which celebrity chef he'd most like to step into the boxing ring with... and issues a challenge that Gordon Ramsay might want to hear.


In this episode:

* Winning a Michelin star in just 20 days

* Opening a restaurant during lockdown

* Why fine dining shouldn't feel intimidating

* The truth about modern kitchen culture

* The £2,000 caviar disaster

* Eating prawn heads and unusual seafood

* Ratatouille vs The Bear

Learn more about your ad choices. Visit podcastchoices.com/adchoices

]]> 1829 Joke Bakare at Chishuru Joké Bakare didn't follow the traditional path to becoming one of Britain's most celebrated chefs. Before earning a Michelin star for her restaurant Chishuru, she worked in health and safety, taught herself to cook professionally, and built a restaurant culture that's quietly challenging some of the industry's oldest traditions.   In this conversation with Patrick Spicer, Joké shares why she believes great leadership starts with collaboration rather than hierarchy, how opening Chishuru on a shoestring budget shaped everything from the menu to the toilets, and why modern West African cooking deserves room to evolve.   She reflects on becoming the first Black female chef in the UK to receive a Michelin star, the responsibility that comes with that recognition, and why she's determined to create a kinder kitchen than the ones she's heard about. There are stories about disastrous fish orders, anxious moments cooking outside her own kitchen, Irish spice bags, Nigerian aunties who aren't afraid to critique the menu, and whether The Bear really captures life behind the pass. Learn more about your ad choices. Visit podcastchoices.com/adchoices Wed, 15 Jul 2026 17:00:00 -0000 full 1 4 Good Food Joké Bakare didn't follow the traditional path to becoming one of Britain's most celebrated chefs. Before earning a Michelin star for her restaurant Chishuru, she worked in health and safety, taught herself to cook professionally, and built a restaurant culture that's quietly challenging some of the industry's oldest traditions.   In this conversation with Patrick Spicer, Joké shares why she believes great leadership starts with collaboration rather than hierarchy, how opening Chishuru on a shoestring budget shaped everything from the menu to the toilets, and why modern West African cooking deserves room to evolve.   She reflects on becoming the first Black female chef in the UK to receive a Michelin star, the responsibility that comes with that recognition, and why she's determined to create a kinder kitchen than the ones she's heard about. There are stories about disastrous fish orders, anxious moments cooking outside her own kitchen, Irish spice bags, Nigerian aunties who aren't afraid to critique the menu, and whether The Bear really captures life behind the pass. Learn more about your ad choices. Visit podcastchoices.com/adchoices Joké Bakare didn't follow the traditional path to becoming one of Britain's most celebrated chefs. Before earning a Michelin star for her restaurant Chishuru, she worked in health and safety, taught herself to cook professionally, and built a restaurant culture that's quietly challenging some of the industry's oldest traditions.

 

In this conversation with Patrick Spicer, Joké shares why she believes great leadership starts with collaboration rather than hierarchy, how opening Chishuru on a shoestring budget shaped everything from the menu to the toilets, and why modern West African cooking deserves room to evolve.

 

She reflects on becoming the first Black female chef in the UK to receive a Michelin star, the responsibility that comes with that recognition, and why she's determined to create a kinder kitchen than the ones she's heard about. There are stories about disastrous fish orders, anxious moments cooking outside her own kitchen, Irish spice bags, Nigerian aunties who aren't afraid to critique the menu, and whether The Bear really captures life behind the pass.

Learn more about your ad choices. Visit podcastchoices.com/adchoices

]]> 1839 Henry Harris at Bouchon Racine This week, Patrick is joined by chef and restaurateur Henry Harris, whose 40-year career has taken him from waiting tables in Brighton to running some of Britain's most celebrated kitchens.   Henry reflects on the moments that shaped him, from a service that almost ended his confidence to the motorcycle accident that completely changed his perspective on life. He shares why hospitality is all about making people feel welcome, what young chefs get wrong, and the lessons he's learnt about leadership, pressure and building a lasting career.   Expect stories from the kitchen, strong opinions on ketchup, and plenty of insight from one of the industry's most respected voices.   You've Been Served is the podcast where the biggest names in hospitality share the stories behind their careers, the lessons they've learnt, and what really goes on behind the pass. Learn more about your ad choices. Visit podcastchoices.com/adchoices Wed, 08 Jul 2026 17:00:00 -0000 full 1 3 Good Food This week, Patrick is joined by chef and restaurateur Henry Harris, whose 40-year career has taken him from waiting tables in Brighton to running some of Britain's most celebrated kitchens.   Henry reflects on the moments that shaped him, from a service that almost ended his confidence to the motorcycle accident that completely changed his perspective on life. He shares why hospitality is all about making people feel welcome, what young chefs get wrong, and the lessons he's learnt about leadership, pressure and building a lasting career.   Expect stories from the kitchen, strong opinions on ketchup, and plenty of insight from one of the industry's most respected voices.   You've Been Served is the podcast where the biggest names in hospitality share the stories behind their careers, the lessons they've learnt, and what really goes on behind the pass. Learn more about your ad choices. Visit podcastchoices.com/adchoices This week, Patrick is joined by chef and restaurateur Henry Harris, whose 40-year career has taken him from waiting tables in Brighton to running some of Britain's most celebrated kitchens.

 

Henry reflects on the moments that shaped him, from a service that almost ended his confidence to the motorcycle accident that completely changed his perspective on life. He shares why hospitality is all about making people feel welcome, what young chefs get wrong, and the lessons he's learnt about leadership, pressure and building a lasting career.

 

Expect stories from the kitchen, strong opinions on ketchup, and plenty of insight from one of the industry's most respected voices.

 

You've Been Served is the podcast where the biggest names in hospitality share the stories behind their careers, the lessons they've learnt, and what really goes on behind the pass.

Learn more about your ad choices. Visit podcastchoices.com/adchoices

]]> 1773 Ravneet Gill at Gina This week, Patrick Spicer heads to Gina in Chingford to meet pastry chef, author and restaurateur Ravneet Gill.   What follows is a deep dive into restaurant life, featuring opening-night meltdowns, £180,000 of pre-opening stress, fake pistachios, terrifying Google reviews and the surprising therapeutic benefits of making unnecessary puff pastry during a panic.   Ravneet reveals what really happens when customers complain, why chefs secretly live for a good staff meal, and the one thing she'd really like to do to rude diners.   If you've ever wondered what life behind the kitchen doors is actually like, this episodes for you. Learn more about your ad choices. Visit podcastchoices.com/adchoices Wed, 01 Jul 2026 17:00:00 -0000 full 1 2 Good Food This week, Patrick Spicer heads to Gina in Chingford to meet pastry chef, author and restaurateur Ravneet Gill.   What follows is a deep dive into restaurant life, featuring opening-night meltdowns, £180,000 of pre-opening stress, fake pistachios, terrifying Google reviews and the surprising therapeutic benefits of making unnecessary puff pastry during a panic.   Ravneet reveals what really happens when customers complain, why chefs secretly live for a good staff meal, and the one thing she'd really like to do to rude diners.   If you've ever wondered what life behind the kitchen doors is actually like, this episodes for you. Learn more about your ad choices. Visit podcastchoices.com/adchoices This week, Patrick Spicer heads to Gina in Chingford to meet pastry chef, author and restaurateur Ravneet Gill.

 

What follows is a deep dive into restaurant life, featuring opening-night meltdowns, £180,000 of pre-opening stress, fake pistachios, terrifying Google reviews and the surprising therapeutic benefits of making unnecessary puff pastry during a panic.

 

Ravneet reveals what really happens when customers complain, why chefs secretly live for a good staff meal, and the one thing she'd really like to do to rude diners.

 

If you've ever wondered what life behind the kitchen doors is actually like, this episodes for you.

Learn more about your ad choices. Visit podcastchoices.com/adchoices

]]> 1337 Tom Kerridge at Hand and Flowers Welcome to You’ve Been Served, the new podcast from Good Food where comedian Patrick Spicer heads behind the scenes at some of England’s most exciting restaurants to find out what really goes on once the dining room lights are on and the service gets going. For the first episode, Patrick visits Tom Kerridge at The Hand & Flowers in Marlow, the first pub in the UK to win two Michelin stars. No pressure, then. Tom talks about his journey from setting up skittles in Gloucester to running one of the country’s most famous pubs, the chaos of old-school kitchens, why hospitality is a team sport, and the terrifying sound of a ticket machine that simply will not stop printing. There’s also talk of bronze trainers, Panda Pops, guilty pleasure curries, water park burgers, Michelin-starred stag dos and whether chefs should be heckled more often. Probably not, but Patrick does make a strong case. Funny, honest and full of proper behind-the-pass gossip, this is the perfect first serving of You’ve Been Served. Learn more about your ad choices. Visit podcastchoices.com/adchoices Wed, 24 Jun 2026 17:00:00 -0000 full 1 1 Good Food Welcome to You’ve Been Served, the new podcast from Good Food where comedian Patrick Spicer heads behind the scenes at some of England’s most exciting restaurants to find out what really goes on once the dining room lights are on and the service gets going. For the first episode, Patrick visits Tom Kerridge at The Hand & Flowers in Marlow, the first pub in the UK to win two Michelin stars. No pressure, then. Tom talks about his journey from setting up skittles in Gloucester to running one of the country’s most famous pubs, the chaos of old-school kitchens, why hospitality is a team sport, and the terrifying sound of a ticket machine that simply will not stop printing. There’s also talk of bronze trainers, Panda Pops, guilty pleasure curries, water park burgers, Michelin-starred stag dos and whether chefs should be heckled more often. Probably not, but Patrick does make a strong case. Funny, honest and full of proper behind-the-pass gossip, this is the perfect first serving of You’ve Been Served. Learn more about your ad choices. Visit podcastchoices.com/adchoices Welcome to You’ve Been Served, the new podcast from Good Food where comedian Patrick Spicer heads behind the scenes at some of England’s most exciting restaurants to find out what really goes on once the dining room lights are on and the service gets going.

For the first episode, Patrick visits Tom Kerridge at The Hand & Flowers in Marlow, the first pub in the UK to win two Michelin stars. No pressure, then.

Tom talks about his journey from setting up skittles in Gloucester to running one of the country’s most famous pubs, the chaos of old-school kitchens, why hospitality is a team sport, and the terrifying sound of a ticket machine that simply will not stop printing.

There’s also talk of bronze trainers, Panda Pops, guilty pleasure curries, water park burgers, Michelin-starred stag dos and whether chefs should be heckled more often. Probably not, but Patrick does make a strong case. Funny, honest and full of proper behind-the-pass gossip, this is the perfect first serving of You’ve Been Served.

Learn more about your ad choices. Visit podcastchoices.com/adchoices

]]> 1911 Introducing You've Been Served Episode 1 launches Monday 22nd June 2026 You’ve Been Served is the podcast that lifts the lid on what really goes on behind restaurant doors. Hosted by comedian Patrick Spicer, each episode sees top chefs share their most outrageous service stories, from nightmare customers to unforgettable staff meals. Expect unfiltered conversations about the highs and lows of the industry, the best services, the worst disasters, and everything in between. Guests reveal the lessons they’ve learned, the mentors who shaped them, and the things they wish they could say to difficult diners (but never would). Funny, candid and full of insider insight, You’ve Been Served is a must-listen for anyone who loves food and the chaos behind it. Learn more about your ad choices. Visit podcastchoices.com/adchoices Sun, 14 Jun 2026 23:00:00 -0000 full Good Food Episode 1 launches Monday 22nd June 2026 You’ve Been Served is the podcast that lifts the lid on what really goes on behind restaurant doors. Hosted by comedian Patrick Spicer, each episode sees top chefs share their most outrageous service stories, from nightmare customers to unforgettable staff meals. Expect unfiltered conversations about the highs and lows of the industry, the best services, the worst disasters, and everything in between. Guests reveal the lessons they’ve learned, the mentors who shaped them, and the things they wish they could say to difficult diners (but never would). Funny, candid and full of insider insight, You’ve Been Served is a must-listen for anyone who loves food and the chaos behind it. Learn more about your ad choices. Visit podcastchoices.com/adchoices Episode 1 launches Monday 22nd June 2026

You’ve Been Served is the podcast that lifts the lid on what really goes on behind restaurant doors. Hosted by comedian Patrick Spicer, each episode sees top chefs share their most outrageous service stories, from nightmare customers to unforgettable staff meals.

Expect unfiltered conversations about the highs and lows of the industry, the best services, the worst disasters, and everything in between. Guests reveal the lessons they’ve learned, the mentors who shaped them, and the things they wish they could say to difficult diners (but never would).

Funny, candid and full of insider insight, You’ve Been Served is a must-listen for anyone who loves food and the chaos behind it.

Learn more about your ad choices. Visit podcastchoices.com/adchoices

]]> 35