Aaron Mulliss's guest appearances

Aaron Mulliss

The Nightcap

Grilled by The Staff Canteen

Glynn Purnell

Tom Sellers

Daniel Clifford

Simon Hulstone

Frances Atkins

Brad Carter

Elly Wentworth

Paul Ainsworth

Tony Parkin

Calum Franklin

Matt Gillan

Lee Westcott

Lisa Allen

Nick Smith

Josh Niland

OwlTail

2 Michelin-starred chef Tom Sellers &amp; Aaron Mulliss, former head chef of The Hand and Flowers, discuss sacrifice and success, the pressures on young chefs and how it feels to achieve your goals.This is a bonus episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Tom Sellers, chef owner of 2 Michelin-starred Restaurant Story. In this episode Tom talks about the impact chefs including Tom Aikens have had on his career, why you have to sacrifice normal life to succeed in hospitality and tattoos.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContribute

2 Michelin-starred chef Tom Sellers &amp; Aaron Mulliss, former head chef of The Hand and Flowers, discuss sacrifice and success, the pressures on young chefs and how it feels to achieve your goals. This is a bonus episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week. Our guest on this episode is Tom Sellers, chef owner of 2 Michelin-starred Restaurant Story. In this episode Tom talks about the impact chefs including Tom Aikens have had on his career, why you have to sacrifice normal life to succeed in hospitality and tattoos. All of our guests are wearing The Staff Canteen hoodie if you would like one take a look at all of The Staff Canteen merchandise available now: <a href="http://shop.thestaffcanteen.com/" rel="nofollow" target="_blank">shop.thestaffcanteen.com/</a> Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: <a href="http://www.thestaffcanteen.com/index/register" rel="nofollow" target="_blank">www.thestaffcanteen.com/index/register</a> Please support us if you like what we do: <a href="http://bit.ly/TSCContribute" rel="nofollow" target="_blank">bit.ly/TSCContribute</a>

Tom Sellers and Aaron Mulliss - BONUS EPISODE

Michelin-starred chef Paul Foster &amp; Aaron Mulliss, former head chef of The Hand and Flowers, discuss what people Google the most about Paul, Veganuary and their favourite chain restaurants.This is the final episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Paul Foster, chef owner of Michelin-starred Salt. In this episode Paul talks about his time working at Harvester, his new book How to Cook Meat Properly and why he enjoys winding people up on social media.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContributeSupport the show

Michelin-starred chef Paul Foster &amp; Aaron Mulliss, former head chef of The Hand and Flowers, discuss what people Google the most about Paul, Veganuary and their favourite chain restaurants.This is the final episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Paul Foster, chef owner of Michelin-starred Salt. In this episode Paul talks about his time working at Harvester, his new book How to Cook Meat Properly and why he enjoys winding people up on social media.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: <a href="http://shop.thestaffcanteen.com/Thanks" rel="nofollow" target="_blank">shop.thestaffcanteen.com/Thanks</a> for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: <a href="http://www.thestaffcanteen.com/index/registerPlease" rel="nofollow" target="_blank">www.thestaffcanteen.com/index/registerPlease</a> support us if you like what we do: <a href="http://bit.ly/TSCContribute" rel="nofollow" target="_blank">bit.ly/TSCContribute</a><a href="https://www.thestaffcanteen.com/contribute?itm_source=footer&amp;itm_medium=yellow-button&amp;itm_campaign=contribute#/" rel="payment nofollow" target="_blank">Support the show</a>

S3 Ep42 - Aaron Mulliss and Paul Foster

Michelin-starred chef Glynn Purnell &amp; Aaron Mulliss, former head chef of The Hand and Flowers, discuss the rock 'n' roll years of cooking and how they are still alive, the bad practices they've seen in kitchens including a 'scouse roux' and being picked up off Marlow highstreet by Chris Evans. This is the fourth episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Glynn Purnell, chef owner of Michelin-starred Purnells. In this episode Glynn talks about his new venture, a first for him outside Birmingham, why Claude Bosi would make a great character in a children's book and fighting Marcus Waring. All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContributeSupport the show

Michelin-starred chef Glynn Purnell &amp; Aaron Mulliss, former head chef of The Hand and Flowers, discuss the rock 'n' roll years of cooking and how they are still alive, the bad practices they've seen in kitchens including a 'scouse roux' and being picked up off Marlow highstreet by Chris Evans. This is the fourth episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Glynn Purnell, chef owner of Michelin-starred Purnells. In this episode Glynn talks about his new venture, a first for him outside Birmingham, why Claude Bosi would make a great character in a children's book and fighting Marcus Waring. All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: <a href="http://shop.thestaffcanteen.com/Thanks" rel="nofollow" target="_blank">shop.thestaffcanteen.com/Thanks</a> for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: <a href="http://www.thestaffcanteen.com/index/registerPlease" rel="nofollow" target="_blank">www.thestaffcanteen.com/index/registerPlease</a> support us if you like what we do: <a href="http://bit.ly/TSCContribute" rel="nofollow" target="_blank">bit.ly/TSCContribute</a><a href="https://www.thestaffcanteen.com/contribute?itm_source=footer&amp;itm_medium=yellow-button&amp;itm_campaign=contribute#/" rel="payment nofollow" target="_blank">Support the show</a>

S3 Ep41 - Glynn Purnell and Aaron Mulliss

Two Michelin-starred chef Ian Scaramuzza &amp; Aaron Mulliss, former head chef of The Hand and Flowers, discuss having your Instagram account hacked, what it takes to get two Michelin stars and their worst jobs.This is the third episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Ian Scaramuzza, chef de cuisine at Mélisse Restaurant in Los Angeles. In September 2021, after just four months of Ian being in the role, the restaurant was awarded two Michelin stars. In this episode Ian talks about why he chose the kitchen over being an electrician, Andrew Fairlie and his dance moves after a few whiskeys and how it feels to win the Roux Scholarship.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContributeSupport the show

Two Michelin-starred chef Ian Scaramuzza &amp; Aaron Mulliss, former head chef of The Hand and Flowers, discuss having your Instagram account hacked, what it takes to get two Michelin stars and their worst jobs.This is the third episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Ian Scaramuzza, chef de cuisine at Mélisse Restaurant in Los Angeles. In September 2021, after just four months of Ian being in the role, the restaurant was awarded two Michelin stars. In this episode Ian talks about why he chose the kitchen over being an electrician, Andrew Fairlie and his dance moves after a few whiskeys and how it feels to win the Roux Scholarship.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: <a href="http://shop.thestaffcanteen.com/Thanks" rel="nofollow" target="_blank">shop.thestaffcanteen.com/Thanks</a> for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: <a href="http://www.thestaffcanteen.com/index/registerPlease" rel="nofollow" target="_blank">www.thestaffcanteen.com/index/registerPlease</a> support us if you like what we do: <a href="http://bit.ly/TSCContribute" rel="nofollow" target="_blank">bit.ly/TSCContribute</a><a href="https://www.thestaffcanteen.com/contribute?itm_source=footer&amp;itm_medium=yellow-button&amp;itm_campaign=contribute#/" rel="payment nofollow" target="_blank">Support the show</a>

S3 Ep40 - Aaron Mulliss and Ian Scaramuzza

Oli Williamson

Roux Scholarship winner Oli Williamson &amp; Aaron Mulliss, former head chef of The Hand and Flowers, discuss how to make blue mashed potato, being an underwater chainsaw specialist and why talking about yourself in the third person on a CV is a massive no!This is the first episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Oli Williamson, sous chef at three Michelin-starred The Fat Duck and Roux Scholar 2021. In this episode Oli talks about being forced to retrieve his keys from the river at Midsummer House, wearing a plaster on his face to look like Nelly and why sticking it out in a kitchen is his main advice for young chefs.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/registerPlease support us if you like what we do: bit.ly/TSCContributeSupport the show

Roux Scholarship winner Oli Williamson &amp; Aaron Mulliss, former head chef of The Hand and Flowers, discuss how to make blue mashed potato, being an underwater chainsaw specialist and why talking about yourself in the third person on a CV is a massive no!This is the first episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.Our guest on this episode is Oli Williamson, sous chef at three Michelin-starred The Fat Duck and Roux Scholar 2021. In this episode Oli talks about being forced to retrieve his keys from the river at Midsummer House, wearing a plaster on his face to look like Nelly and why sticking it out in a kitchen is his main advice for young chefs.All of our guests are wearing The Staff Canteen hoodie if you would like onetake a look at all of The Staff Canteen merchandise available now: <a href="http://shop.thestaffcanteen.com/Thanks" rel="nofollow" target="_blank">shop.thestaffcanteen.com/Thanks</a> for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: <a href="http://www.thestaffcanteen.com/index/registerPlease" rel="nofollow" target="_blank">www.thestaffcanteen.com/index/registerPlease</a> support us if you like what we do: <a href="http://bit.ly/TSCContribute" rel="nofollow" target="_blank">bit.ly/TSCContribute</a><a href="https://www.thestaffcanteen.com/contribute?itm_source=footer&amp;itm_medium=yellow-button&amp;itm_campaign=contribute#/" rel="payment nofollow" target="_blank">Support the show</a>

S3 Ep39 - Aaron Mulliss and Oli Williamson

Paul Foster &amp; Simon Alexander are joined by former Head Chef at 2 Michelin Star restaurant The Hand &amp; Flowers, Aaron Mulliss. This week: Modern cooking techniques and how The Hand and Flowers use them in the World’s first 2 star pub. Plus, TripAdvisor reviews, Boiling Point &amp; home-cooking hacks. Get your free signed menu: PATREON - www.patreon.com/thenightcap INSTA - @thenightcap_pod Learn more about your ad choices. Visit megaphone.fm/adchoices

Paul Foster &amp; Simon Alexander are joined by former Head Chef at 2 Michelin Star restaurant The Hand &amp; Flowers, Aaron Mulliss. This week: Modern cooking techniques and how The Hand and Flowers use them in the World’s first 2 star pub. Plus, TripAdvisor reviews, Boiling Point &amp; home-cooking hacks. Get your free signed menu: PATREON - <a href="http://www.patreon.com/thenightcap" rel="nofollow" target="_blank">www.patreon.com/thenightcap</a> INSTA - @thenightcap_pod Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>