What It Takes with Olly Fawcett

Watch The Full Episode Here: https://youtu.be/4LklK3OMH5w Williams F1 is a team full of history and success. They have also had their own struggles in their time as a business and as a Formula 1 team. When Claire Williams took over the team, she had some incredible success with the team in 2014/15, but as new regulations came into play, she was hit with many challenges. So what does it take to drive a Formula 1 team forward, in the hard times and the good times? Follow Claire: https://www.instagram.com/clairewilliams_official/?hl=en https://www.linkedin.com/in/clairewilliamsofficial/Follow Olly: https://www.instagram.com/olly.303/https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pchttps://www.linkedin.com/in/olly-fawcett-668566177/Get frequent behind the scenes updates from Olly: https://whatittakes.kit.com/51cd36dc35

Listen to the full episode here: https://open.spotify.com/episode/54kJMvTTQojvMh5bWhmXwg?si=NNcrhgYxTFyLJpJXeyuOywPaul Ainsworth built one of the UK's most respected independent restaurant collections from scratch, in Cornwall, starting with sandwiches and cream teas.In this episode, Paul talks about growing up in a guesthouse, working six years under Gordon Ramsay at Royal Hospital Road (and being there for the third Michelin star), what Gary Rhodes taught him about precision, and the moment he got thrown off service on his first day.📍 Recorded at The Mariners, Rock, Cornwall, one of Paul's venues.Follow Olly: https://www.instagram.com/olly.303/https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pchttps://www.linkedin.com/in/olly-fawcett-668566177/Get frequent behind the scenes updates from Olly: https://whatittakes.kit.com/51cd36dc35Follow Paul:https://www.instagram.com/paulainsw6rth/?hl=en

Wynter Karo quit her corporate grad scheme at Sky at 24, called her co-founder Alice, and asked a question nobody had answered yet: why hasn't anyone made a pre-batched spicy margarita?
Two months later, Pimentae was on Companies House.In this episode, Wynter gets into the full story, from product development during lockdown, nearly losing their first Waitrose listing to a blending disaster worth £25k, outselling Patrón at Taste London, landing Diageo's Distl Ventures backing, and building a festival activation model that now makes up 25% of their total revenue.

Follow Olly: https://www.instagram.com/olly.303/https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pc
https://www.linkedin.com/in/olly-fawcett-668566177/Get frequent behind the scenes updates from Olly: https://whatittakes.kit.com/51cd36dc35
Follow Wynter:linkedin.com/in/wynter-karo-01076010b
https://www.pimentaedrinks.com/?srsltid=AfmBOorqg1QOx_fgL7dqQVzlxLqxrMWIol-0Drjr0EKhA6aqes1jDnx5

Paul Ainsworth built one of the UK's most respected independent restaurant collections from scratch, in Cornwall, starting with sandwiches and cream teas.

In this episode, Paul talks about growing up in a guesthouse, working six years under Gordon Ramsay at Royal Hospital Road (and being there for the third Michelin star), what Gary Rhodes taught him about precision, and the moment he got thrown off service on his first day.

He also gets honest about the new St Endoc Hotel project, remortgaging his home, the pressure of the biggest financial bet of his life, and why he believes in it completely.

Topics covered:
— Growing up in hospitality: guesthouse to Gordon Ramsay
— Ego, failure, and starting at the bottom (even when you're good)
— What great leadership actually looks like
— Building in Cornwall when everyone said don't
— The business fundamentals no one teaches chef-led operators
— The St Endoc project: risk, vision, and legacy
— People sustainability vs green sustainability
— Why the greatest leaders are the best listeners

📍 Recorded at The Mariners, Rock, Cornwall, one of Paul's venues.

0:00 Introduction: The biggest project of Paul's life
1:18 How 2026 has been: stress, stakes, and the new project
3:43 Growing up in a guesthouse, hospitality as home
6:00 Building a mini workforce at age 10
9:50 School wasn't the place for him and what he had instead
12:25 The one asset he carried out of school
14:00 First kitchen job
16:36 Gary Rhodes: the less-is-more lesson that changed everything
18:18 Walking into Royal Hospital Road
19:17 The night Gordon Ramsay won his third Michelin star
25:18 Why the best leaders listen and how to spot those who don't
37:57 Thrown off service on day one!
45:00 Surrounding yourself with people better than you
50:00 Hospitality's hours culture: what changed and what can't
55:32 At the crossroads: never giving up vs. knowing when to pivot
1:05:23 You don't realise growth until after you've left
1:17:22 Great British Menu
1:20:39 Never mistake kindness for weakness
1:42:28 The St Endoc Hotel
1:53:33 What it takes

Follow Olly:
https://www.instagram.com/olly.303/
https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pc
https://www.linkedin.com/in/olly-fawcett-668566177/
Get frequent behind the scenes updates from Olly: https://whatittakes.kit.com/51cd36dc35

Follow Paul:
https://www.instagram.com/paulainsw6rth/?hl=en

Wynter Karo quit her corporate grad scheme at Sky at 24, called her co-founder Alice, and asked a question nobody had answered yet: why hasn't anyone made a pre-batched spicy margarita?

Two months later, Pimentae was on Companies House.

Wynter gets into the full story, from product development during lockdown, nearly losing their first Waitrose listing to a blending disaster worth £25k, outselling Patrón at Taste London, landing Diageo's Distl Ventures backing, and building a festival activation model that now makes up 25% of their total revenue.

Follow Olly:
https://www.instagram.com/olly.303/
https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pc
https://www.linkedin.com/in/olly-fawcett-668566177/
Get frequent behind the scenes updates from Olly: https://whatittakes.kit.com/51cd36dc35

Follow Wynter:
linkedin.com/in/wynter-karo-01076010b
https://www.pimentaedrinks.com/?srsltid=AfmBOorqg1QOx_fgL7dqQVzlxLqxrMWIol-0Drjr0EKhA6aqes1jDnx5