What It Takes with Olly Fawcett

Martyn Odell has had one of the most interesting careers that we have had on the show. From being the lead in a live nudity comedy show as a 20 year old, to working inside Joe Wick's Bodycoach business, and now taking on the global issue of food waste. There isn't much that Martyn hasn't yet done! But how can someone like Martyn achieve so much, and continue to balance the scales of life, work and pure passion? We tried to find out. Follow Marytn: https://www.youtube.com/@UC2qIX8cVL5LY0ZqTz7BjMNg https://www.tiktok.com/@lagomchef https://www.instagram.com/lagomchef/ 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/

Elliott Grover joined us to share his incredible journey through the restaurant world. After leaving Cornwall at 15, he worked his way up to become Executive Chef at The Cut, Britain's best steak restaurant, while also creating the menu for The Oscars. He began at The Ivy, moved to Le Caprice during its prime, and spent eight years at London's famous seafood spot, Scott's. After running ten restaurants at The Ned and heading up Duck & Waffle, he was selected by Wolfgang Puck to lead the kitchen at 45 Park Lane and oversee the food for The Oscars.From Britain's finest kitchens, Elliott serves up amazing stories about food, leadership, and life in top restaurants. Follow Elliot & 45 Park Lane: https://www.instagram.com/elliottgrover/?hl=en https://www.linkedin.com/in/elliott-grover-8a175a51/ https://www.instagram.com/45parklane/?hl=en 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/ CHAPTERS 00:00 Introduction to Elliot Grover 01:20 Growing Up Watching Rick Stein 03:00 16th Birthday in Le Caprice Kitchen 04:05 Career Move: Relocating to London 06:00 Inside Le Caprice 07:15 Elliot's First Day at Le Caprice 10:00 Working with Chef Lee Bull 15:16 Transition to Scott's Restaurant 17:08 Leadership in the Kitchen 19:00 Eight Years at Scott's: Lessons from a Long-Term Chef Position 24:30 Kitchen Management: How to Look After Your Culinary Team 30:00 Key Factors in Successful Kitchen Team Management 31:15 Public Misconceptions Of The Kitchen 34:05 Trust in the Kitchen 35:30 Poor Management at The Ned and Nick Jones 38:00 Food Quality at Duck and Waffle 40:02 Dealing with Pressure in the Kitchen 44:00 Landing the Dream Job: Interviewing for Wolfgang Puck's Team 47:30 Working with a World-Renowned Chef, Wolfgang 49:38 The Wolfgang Puck Philosophy 51:00 Cooking for the Stars: Elliot's Experience at the Oscars 53:00 What It Takes to Be an Exceptional Chef

Marisa Poster, co-founder of PerfectTed, shares her journey from a challenging childhood in New York to launching a clean energy drink brand. Struggling with ADHD and anxiety, she found relief in matcha after realising caffeine worsened her symptoms. After moving to London, Marisa and her co-founders identified a gap in the market for quality matcha. Their appearance on Dragons' Den led to a partnership with Steven Bartlett, resulting in millions of orders overnight. Marisa discusses the overwhelming success they've experienced, achieving £1.4 million a month—far surpassing their initial forecast of £1 million a year by year three. Follow Marisa & Perfect Ted: https://www.linkedin.com/in/marisa-poster/ https://www.instagram.com/perfecttedenergy/?hl=en https://www.instagram.com/mposter/?hl=en https://www.youtube.com/@UCmyWvhJdwHbWn8A7BeqtaTw 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/

Alessandro Palazzi, the bartender behind Dukes Bar's famous martinis, has been honing his skills in London for over 15 years. With an impressive 46-year career that includes work in Italy, France, and the UK, Palazzi has become one of the world's top bartenders. How did this Italian-born drink maker become internationally renowned, and how does he continue to set the standard in the art of cocktails? Follow Alessandro Palazzi: https://www.instagram.com/alessandro_palazzi/?hl=en 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/ CHAPTERS 00:00 Introduction: Meeting Alessandro Palazzi 02:00 Swifties Take Over London 03:00 Early Days: Growing Up in Rome 06:20 Discovering a Passion for Bartending 12:20 A New Chapter: Moving to Notting Hill at 17 13:59 Life as a Kitchen Porter 16:02 An Italian's Perspective on English Cuisine 19:58 The First Steps Behind the Bar 22:50 Parisian Adventures: Working at Georges V in the '80s 30:30 Back to London: Career Progression in the '80s 36:00 A Brief Return to Italy: Running a Restaurant & Wine Bar 37:50 The Ritz Years: Bartending in the '90s 47:09 Building the Perfect Bar Team 54:52 Notting Hill: Bartending at a Musicians' Boutique Hotel 1:02:00 The Great Eastern: Opening with Sir Terence Conran 1:08:00 The Rich History of Classic Cocktails 1:15:40 Making Experiences at Dukes Bar 1:18:30 Collaborating with Berry Brothers 1:23:00 The Perfect Martini 1:25:06 Loyalty to Dukes: 17 Years and Counting 1:28:00 What It Takes to be a Renowned Bartender