October 4, 2025 • 38 mins
In this episode, world traveller and head chef Petra Hewson shares her passion for all types of food (except one!). She reflects on a 40-year career that has taken her to live in some of the most interesting areas of the culinary world.
Listen to learn what she considers the best - and worst - decisions of a fascinating journey.
Hosted by Rob Burton, sponsored by Fresho.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:02):
And he suddenly turned around tome and said, do you fancy living
in Malaysia? This is a chance of a lifetime
because I think I do have such apassion for food, but you're
only as good as your last meal. And I think a lot of
restaurants, you can tell where the chefs have passion.
Yeah. And I saw all these skiers, and
I thought, I'm going to learn todo that.
I know what nice girls go and work in ski resorts in
Switzerland sounds like. They had a great time.
(00:23):
Oh, best. Welcome to Supplied, the podcast
about how fresh food gets to us from the people who produce it,
move it and cook it. I'm Rob Burton.
I've spent over 45 years both growing and then supplying fruit
and veg to some of Britain's toprestaurants.
Now I get the chance to talk to people behind the food we eat,
from specialist growers, committed suppliers and meesing
(00:43):
style kitchens. We'll hear how they got started,
why they do what they do and thelessons they've learned along
the way. So whether you work in fresh
food or just care where yours come from, you're in the right
place. This podcast is made possible by
Fresher, the order management platform that helps food
supplies run smoother, faster and smarter operations.
Now let's get into the episode. OK, right.
(01:05):
Today, my guest is Petra Hewson,who's been head chef at a large
investment and wealth managementbusiness in the City of London
for 15 years and retires in a few weeks time.
She's been a chef for over 40 years, working all over the
world in some fabulous locations.
I'll be talking to her about thedifferent roles she's had and
what it's like being a chef in so many different countries.
(01:26):
How do Petra and I know each other?
She's one of my customers. Petra, welcome.
Thanks for coming. Thank you for inviting me.
So where should we start? Should we start where?
What's your story? What?
Why I went into food? Yeah, yeah.
Why? Because I love to start.
I think of my next meal all the time.
I'm passionate about food. I love any type of food except
(01:52):
for stews. I don't like slow cooked meat,
which is interesting, isn't it? Yeah.
So I probably was more practicalthan academic for sure.
Yeah. So I didn't, I didn't go on the
university routes and I decided I wanted to do something with
food. So you could either go and do a
(02:14):
course where you worked for somewhere like Good Housekeeping
and you were a test in their test kitchens because that's
what a lot of nice girls did. And you're a nice girl, are you?
Well, I like to think I am. In your opinion?
So I decided to go to Westminster College and do a
management course, but I found that you didn't get enough food
(02:37):
actually on the course, so you did when you went out because it
was a sandwich course. So you went out into into
industry twice, which obviously gave you an introduction into
food. I don't necessarily think that a
chef has to go to college to train to be a chef, but it
certainly teaches you nice skills.
(02:58):
Jews and stocks. The basics.
Yeah, the basics, the sort of how a commercial kitchen, the
brigade works. However, it's not until you
really get out into industry that you really learn about
food. And there we go.
I then went on to work in Switzerland.
OK. And what were you doing there?
I how it all started was I was watching a James Bond film and I
(03:22):
saw all these skiers and I thought I'm going to learn to do
that. And I thought how am I going to
do that? I know what nice girls go and
work in ski resorts in Switzerland, so I was lucky to
secure a job with a very quite aluxury upmark upmarket company.
But they don't really exist anymore.
Well, they do exist, sorry. In those days they weren't as
upmarket as they are now. You know, chocolate roulade was
(03:45):
classed as quite flamboyant. I like chocolate.
Roulade some of those things. Give me one of those ones that.
I I give one to you and I give retire anyway, so I went there
and I worked there for two yearsand I was very lucky because I
met a family that then used me in Geneva during the summer.
So like a private chef in effect.
Yeah, I was a private chef, and during my time in Switzerland, I
(04:07):
tasted some quite strange things.
We did a thing called fond du Chinois, and I couldn't
understand why this beef was so delicious and succulent and
sweet. And they said, oh, this is
horse. I was unbelievably astounded
that I've eaten horse when I used to ride myself.
So that was a bit cheese. Is there.
Fantastic. And did I learn to ski?
I certainly did, and still ski. Yes.
(04:30):
Yeah, Yeah, we ski. And then then I came back to
London and as you know, in industry, it's always who you
know. Does help?
Definitely. And so some clients had stayed
in my chalet and they then contacted me and asked me
whether I'd be interested in running their dining rooms at a
(04:53):
reinsurance brokers. OK, so in 19, let me get this
right, 85, all those 40 years again, I then started running
the dining rooms at a company called Ballantyne, McKean and
Sullivan. They were reinsurance brokers.
And no, no, sorry, they weren't,yes, reinsurance brokers for the
American market. And I had three dining rooms.
(05:16):
I probably would only cater for a maximum of say, 15 people and
a great team behind me. And I loved my job, but I ran it
myself. I was, I was, I was not on their
their payroll. And I stayed there for 18 years.
But during this point, my husband got a job in America and
he said we've got to go. We don't get these opportunities
(05:37):
don't come up very often. What about in the States?
What about? Yeah, we lived in Connecticut,
but my husband was in New York. OK, am I, am I reeling this
quickly for you? So I, so we, we moved to
America. Oh, so I went to see the company
and I said, look, I really love working here.
But the trouble is my husband's been posted to America and they
said, can you can you not run itwhen you come back?
(05:58):
I said, but I don't know how long we're going for.
They said, oh, no, no, no, you'll be going for two years.
I said, oh, OK, how do you know?He said, well, we send people
off to America, so we're quite used to it.
So I was very lucky. I had a fantastic team.
So we carried on running the business.
I would have chats on the phone to them from America because
they're obviously no teams, no computers then.
Well, we didn't have one at homeanyway.
(06:19):
And that I think is how I then when I was in America, somebody
from the company in London rang me to say, are you interested in
doing some psychotoring work? Because we know some people in
Greenwich that run that, which is a very smart area.
Would you like to go and help her out?
So I said, yeah, certainly. So I got in my in a car and I
(06:43):
drove over there and I drove through these massive gates.
The gates opened and I went up there and she said we you have
to sign a waiver because all thehouses you go to.
Oh, yeah, of course you're not allowed to talk about.
So I helped this catering company and my eyes were open to
the rich and famous of that partof New York State.
Oh, no, no. Well, it's not New York State.
Actually, it's Connecticut, isn't it?
(07:05):
After I'd been there for just over 2 years, we came back and
then I carried on running a business.
And did you enjoy your time there, living, living the
American way of life? Well, did I live the American
dream? No, not really.
Did I enjoy it? Yes.
It was lovely, really nice. And I was lucky enough to
obviously be occupied, but I don't know if I'd want to be a
(07:26):
lady that lunches full time in America.
So yeah. Yeah.
OK. So you so you came back then?
So we came back. What happened?
Next and I went into work back and went back to my my
Valentine, Kenan Sullivan. And then four years later, I'm
getting my children ready to go off to football, my daughter to
ballet. My husband's sort of charging
(07:46):
around and he suddenly turned around to me and said, do you
fancy living in Malaysia? I said, what?
It's a Saturday morning. I've got to get the children's
school. No, I don't want to go living in
Malaysia. And then after about 5 minutes,
I thought, why wouldn't I want to go and live in Malaysia?
It's a chance of a lifetime. I've never been to Southeast
Asia. So we upped sticks and I gave my
business up and they had the shock of their lives and I went
in. So they thought, oh, I thought
(08:07):
you were going to just talk about increasing costs and
things. No, I'm giving up.
So at 42 we went to live in Kuala Lumpur.
How fabulous. How?
How long and how long were you there in total?
Three years. We were in Kuala Lumpur for
three years and then we went down to Singapore as we call it
Asia for beginners and it was such a culture shock from living
in high paced Kuala Lumpur. Then we went to very a police
(08:33):
state. Really.
It's been like living on the Truman Show, you know, It's
very, very. Anyway, so in Malaysia, I
thought, what can I do? I am so used to working and my
children were teenagers by now, so I thought I know what there's
this, there's this place called the Brit Club or something like
that. So I went to.
Like an expat site. Yeah, yeah.
Oh, it's so ghastly and boring. It was just the tea plantations
(08:56):
and you literally had a cup of tea.
I said, well, where's all the fun?
And they said, oh, you want to join Manza, which is the
Malaysian Australian New ZealandAssociation.
So I rang up Manza and said I'm British but would you be
interested if I came along to one of your meetings and they
said do you have, what background do you have?
And I told them I said absolutely you'll be great in
hospitality. So I whizzed off to one of their
(09:17):
meetings, met 2 great friend O2 girls who are Australian who are
now great friends of mine and weran the man's a great sort of
ladies that drink I would call it my husband would wake up on
a, you know, on a Thursday and say oh where are we tonight?
What what are we doing tonight? Can we just have a few nights
(09:37):
off? So I, we got very into
organising bottomless lunches balls.
I think I mentioned to you once that we would.
We did the James Bond ball and it was.
Oh yeah, you should. You had sort of theme towels.
Theme tables, yes, like we had Pussy Galore and I said Anna on
(09:57):
a top and you know people would just it was really great fun and
and we had a great and that did Shirley Bassey and they were all
shims as we called them. I'm not quite sure whether they
were. They were great fun.
The food was fabulous. It's all a lot of New Zealanders
and Australians go there so occasionally I'd be allowed in
the kitchen and put my apron on and stir a few pots.
(10:20):
Yeah, so that was that. I would say that's the highlight
of of my career. It was being introduced to South
East Asia and all the delicious food on stalls, the Hawker
stalls, everything. Interesting.
I mean, I suppose would anybody call a table pussy girl all
these days I. Don't think you do that.
Or, as Sean Connor would say, you must be pushy.
(10:42):
Pushy a lot. Very good.
There we go. So three years in Kuala Lumpur,
Yeah. Then on to Singapore, yes.
Yeah. And what happened there?
Well, what happened there was, Ithought I've got to do something
here, but it was very, very you,you, you, if you were British,
you joined the British clubs andif you were Australian, they
(11:04):
were, they had their own. So I thought I've got to find
some niche. And I went along to a sushi
making class and met some very nice Japanese expats and they
said, oh, do you know how to make English scones?
And I said, well, yeah, of course.
And do you know how to do the English tea, quintessentially
English and that I was saying and they were saying, yes,
(11:26):
that's what we'd be really interested in how you pour your
tea because it's so different towhat we do.
And I and I started that up and that and made my little little
income doing that. And I taught them how to make
Yorkshire puddings and. Yeah.
Oh, so you taught them. So you you sort of educated them
in sort of British cuisine then.Yeah, yeah.
Yeah. Fabulous.
Well, because I mean, a lot of Japanese weren't travelling.
(11:47):
Don't think back the back in theearly 2000s.
It's really opened up recently though.
The other thing they did was they then introduced me to
Japanese food and would teach mehow to do some Japanese dishes
and it was great. Really lovely people going to
(12:08):
the Japanese embassy. It was, it was fabulous.
It was quite sounds. Like they had a great time.
Oh, best. So then you came back.
Then I came back. Then I came back and it's who
you know. So somebody from my reinsurance
company knew somebody at the company I am at now, and they
were just setting up their kitchens.
(12:29):
Before then they had another office just around the corner
where you would cook food at home and take it in.
Then when they opened the kitchens up, they asked me would
I be interested, But they wantedme full time.
But my children were still at school and gone to university
and I didn't really want my house to be left an open gate
for them. So I said no, I can't do three
(12:53):
days. I can't do a whole week, I can
only do three days. No, that doesn't really work
anyway. I went in for the three days
occasionally when when they had time where where the chef was
obviously on holiday. And then when my daughter and my
son went to university, I said Ican do full time now and the
rest is history. So what sort of, what sort of is
(13:14):
it sort of what sort of cateringdo you do you do for though, who
do you cater for within the investment bank?
I would say that. What's a typical week if there
is a typical? Week, no, there's never a
typical week. So we have at, we have two sites
and there's one that's for the high end clients which we opened
(13:35):
55 or six years ago. And then there's the one that I
run because I decided to stay there because it's much busier
and, and I know so many people there.
So we, I would say that it's a bit like running an events
space. So we do internal Canopy do's,
(13:55):
we do lunches for clients, we dobuffets, we do a lot of evening
events, we do wine tasting meals, you name it it, it
happens. So what what sounds to me then
what's very different is that you don't have paying customers
in the way. No, not at all, no.
So it's just like, is there a budget given for a particular
(14:18):
event or is it? Yeah, yeah.
So we've got X amount to spend on this one.
What are you going to do? Well, they don't actually say
that to me. They they would just give me a
list and say these are on a Thursday.
This is what is happening the following week.
Yeah. So I would see that.
And then I, I don't actually have a budget, so I'm extremely
lucky. However, if somebody wanted turb
(14:39):
at three nights in a row, I would obviously have to then go
back to them and say you are aware that this is going to be
out of your budget. I, I do know to stick in a, in a
budget range, but I would say I'm extremely lucky.
And there are very few of these jobs left now in the city
because. Most have gone into contract
catering. That's right.
Yeah. It's, it's funny actually your
(15:02):
company that we're with and, andthere's firmer solicitors from a
large firm of lawyers that stilldo it in house and they're in
the process of moving, moving offices.
And they then went through the process of, well, is this the
time now to go to and having a contract cater rather than doing
it themselves. And the partners voted
(15:24):
overwhelmingly, in fact I think it was unanimously that they
were going to stick with being in control of their own food and
beverage, if you will, within there.
And they do a magnificent job asyou do at your place.
And it's, but obviously the contract catering thing, I mean
it must work because so many people do it.
(15:44):
Well, I think they look at it ason the side that they don't have
to worry if somebody's on holiday, if somebody takes
maternity bereavement leave or anything, it's.
That it's somebody else's problem.
It's. Somebody else's problem?
Yeah. And I, I just think I'm lucky to
to have know somebody that knew somebody that said you ought to
(16:06):
talk to Petra because you know, she's great.
So yeah, it does actually say it's quite unusual whereby
you're not, yes, you've got a budget, but you haven't got a
budget like you say. So you can sort of, you're not
constrained in a number of ways by the sound of it.
You can. I mean, you're not going to use
over the top ridiculously expensive ingredients, Truffle.
White truffle or something, no? Unless, I mean, would you use
(16:27):
that if somebody asked? For it?
Absolutely. Definitely.
Yeah, and just comes with a wealth warning.
Oh, I, I I wish somebody would ask to use it.
I love white truffle. Yeah, yeah.
So retirement beckons, I understand.
So finishing what towards the end of this month?
I am the end of August, but the company is moving to the company
(16:52):
that they that that actually hasbought them.
They are moving to their headquarters.
So what's life going to look like?
Travel. How do you travel?
Travel and 1st. Travel, travel ski.
Yeah, yeah, sounds fabulous. I I, yeah, I can't wait.
I would have gone about four years ago because the company
(17:13):
bought a building or not bought.Well, I think I did actually.
And we were going to move there and I said, right, I'll go with
you for one month, set it up andthen I'm out because I was 60
then. And then I just.
And then it all fell through andI stayed on.
And I can't believe that six years have passed since I
(17:34):
originally thought I would retire then.
So at that point, had you sort of mentally left the building,
it must have been quite difficult to sort of think, OK,
I'm going to carry on doing this.
No, no. No, no, because I think I do
have such a passion for food that but you're only as good as
your last meal, so you can't afford to to mess it up really,
can you? You've said something else then?
(17:56):
Thanks to Fresher for sponsoringthis episode.
Fresher provides order management and AI order entry
software that fresh food suppliers love.
From automating how to receive orders to picking, pricing,
delivering invoicing and payments, Fresher makes your
business run better. And it's all backed with 24/7
support so you get help when youreally need it.
To find out more, go to fresher.com.
(18:19):
So long varied career what any sort of stand out lessons that
you've learned that that for forour listeners, they they could
be of benefit too. Don't get stressed.
It's only food and people can wait.
Yeah. It's best to do serve a plate of
(18:43):
fabulous food than food that's just chucked on it.
And I think a lot of restaurants, you can tell where
the chefs have passion. Yeah, even when you're sitting
on a beach in, say, I don't know, paros with the sand
between your toes, you and you're tasting the the best Tara
Masalata that you can imagine. You know that that chef has
(19:05):
passion. Yeah, good point.
I mean, I just, I just, I alwayssay, I say to everybody, don't
forget, it's only food. Yeah, it's funny.
I've got a, a saying at our place, it's like, you know,
let's let's keep everything in perspective.
It's only carrots, onions, onions and potatoes.
You know, it's not the lives of little children we're dealing
with here. So let's just not get too wound
(19:27):
up about it. Of course it matters.
It matters an awful lot. But you do have to keep it.
You'd have to keep it in perspective.
But it's interesting. I mean, I go into a number of
different kitchens and there's, there's a few that spring to
mind and walk in and you can feel the tension, the stress and
the pressure the second you walkthrough the door.
And some of them that's like it all the time.
(19:48):
And other times you just walk into a kitchen.
There's one particular place it was this morning and four chefs
were off sick and you know, they're all the, the service was
almost going down before that actually started the service.
And you could feel it, you know,And I had to get in and out
there very quickly because it was not a time.
To have a have a bit of a catch up, it was like no, is this a
(20:11):
right? Place time.
Yeah, and you can feel it, but there's some places where I feel
it. It's certain kitchens where the
pressure is there and the stressthere all the time.
It's almost, it's almost oppressive if you will.
It's quite, quite bizarre, but incredibly high achieving,
incredibly successful places. But it's an environment for me
that I think, do you want to work in that all the time?
(20:34):
Well, it's a bit like going to avery high end restaurant, isn't
it? I I mean, we went to row on
five, which is Jason Atherton's new one.
And I mean what? Do you think?
Fabulous. And I go because he's definitely
going to get 2-3 star and then his prices rocket through the
roof. Yeah, great experience, Not
(20:55):
overboard, made you feel very friendly.
But he only takes 32 covers and he has about 30 staff.
So, I mean, it's, it's one each.Yeah, yeah.
Interesting. I mean, you've just mentioned a
restaurant there. So of all the restaurants you've
eaten in over the years, which one would you go back to and
(21:18):
why? Can be anywhere in the world.
So Copenhagen, OK, and it is called.
I've got it written down here. Cofied, Coeford, HOEFOED.
It's easy for you to say. And they use locally sourced
ingredients, all from an island called Bonhomme.
(21:40):
And a lot of the chefs there came from Nobu No no Noma Noma.
Get that right? Get that right Noma.
It's about half the price of Noma or Noma doesn't exist
anymore. Was half the food in Copenhagen.
Absolutely blows my mind. Never been to that part of the
world. I don't.
Know it's it's amazing. What's different about it then?
(22:05):
I think it's because they sourceeverything locally and it's just
tastes so good. It might maybe it's because they
all go to this island and all the a bit like wine it it
changes because of the the salt in the air.
Maybe. Maybe the cows taste better.
Yeah, I mean, but you, you touched on something now about
the, the provenance of food and and and local produce, which is
(22:27):
quite a, a buzzy phrase, but therisk of sort of being
controversial just because it's local doesn't actually make it
any good. No, that's true.
But sustainability? Is important in terms of food
miles, yes, that makes perfect sense.
But it actually doesn't necessarily mean that it, you
know, you sort of have locally sourced, locally sourced pork
(22:48):
and local beef and most of it, it sounds great, but actually is
it as good as it could be? Well, Copenhagen especially this
restaurant blew me away. I can't really explain.
It's quite high end dining yes, You know, probably it's a bit
poncey for some people. They use, you know, clashes and
(23:11):
they take it off and then all this of.
Course it's a blush in the past.Interesting story on clashes.
Alan Ducasse, well known chef, got lots of Michelin stars all
over the world and I had the thepleasure of probably 25 years
ago or thereabouts of dining in his restaurant at the Plaza
(23:33):
Rothenay Hotel in Paris probablyabout 6 times over the summer.
It was it was spectacular. It was the first time I'd ever
been to a sort of a proper restaurant. 3 Michelin stars.
They didn't miss a trick, got onvery well with a maitre-d', went
in the kitchens and the chefs were all lined up with a tall
(23:54):
hats on and it was oh it was just such a wonderful
experience. Second time I went back, walked
in and sat down. As I sat down they then came
with a little silver tray and onon the silver tray was a cooked
glass Tumblr with a slice of icein it and a bottle of Diet Coke
and just popped it on the table because that's the only thing I
(24:16):
drink. But I love the fact that high
end places, they make notes on their customers so when they
come back they know exactly whatthey want.
Anyway, So this, this relationship with the maitre-d'
sort of prospered, shall we say?And banter goes backwards for
whenever England we're playing France, either rugby or
(24:37):
football. Whoever won either get a
sarcastic text or e-mail or something.
Anyway, what happened? I think France had obviously
beaten England. I think it was a football and I
happened to be going in there the week after sat down.
And then he turned, he turns up and puts down this, this plate
(24:57):
with a great big clash on it andstands there, one hand behind
his back, You know? Oh, you.
Like to do? Yes.
Lifted off and there was a France football shirt with my
name on the back and he leant forward and he said if you put
it on I'll throw you out. It was priceless.
So yes, I've got a soft spot forclashes for me, yeah.
Well, I think they, they're like, they are quite old
(25:18):
fashioned, aren't they, as you said, but.
They serve a purpose that when they're there, to keep things
warm. Yeah, or you you're putting some
form of in. It's a surprise.
Yes, absolutely. Yes, it's a surprise.
Yes, it's a journey. It's the reveal, yes.
So this restaurant that you've been to in Copenhagen?
Copenhagen I've eaten in quite alot of restaurants in Copenhagen
(25:41):
and all of them I've loved, but this one really stood out so.
Let's just stand there one. So take it a step further.
Who would you go? Who would you go there with?
Can be anybody, alive or dead. Who's the one person you'd want
to go and have lunch or dinner with at that particular
restaurant and why? I knew you'd ask me this, right?
(26:02):
So I'm not going to tell you theperson immediately.
I thought about Henry the Eighth.
I thought I'd have a great meal with him.
I'd have to get into Wash, I think.
Yeah. Yeah.
Smelly. Then I thought maybe I should
choose a chef, but that might bea bit dull.
(26:24):
And then I thought, no, I know exactly how I want to go with
Stanley Tucci. Right.
OK, interesting choice. And what and why Stanley?
Well, I watched his programme. Not just not just because you're
fancy of mine. That's not good enough.
I think he's charming. Well, like you could be.
That's me, carry. On yeah, he's delightful.
That's me again. He he did a fantastic series,
(26:46):
didn't he? Honestly, did you watch?
That no, I didn't. Know oh, you should watch it.
It's unbelievably brilliant. And then he went to Venice and
we love Venice, my husband and I, and he went to this little
island of Venice and it's went to a fantastic restaurant called
Vanessa, which is set in a a vineyard.
And she sources everything from the lagoon.
(27:07):
But I can't believe she does everything from the doom.
That's what they say. And we would never have gone
there if we hadn't watched his series because we probably would
have seen it and thought, oh, no, But he, he really made it
stand out. He he's a great actor.
Who would have believed Devil Wears Prada?
And now he's doing Instagram posts of him just cooking in the
(27:29):
kitchen making an omelette. Yeah, I mean, you can't
pigeonhole them, can you? No, not at all.
He's a great actor. He's a great author and I just
think he would be entertaining to sit there.
The other two people who are whowould be great fun would be the
two goods, Matthew Good and Matthew Rees.
They did a they did a wine series ages ago, 2016.
(27:51):
Unbelievably hilarious. They also would be charming.
So it sounds like you want sort of sort of a table in the
private dining room so you can get all these people in there
that you want. Yeah.
Interesting, Interesting. Can you arrange that?
Oh God, I can try and God loves a try, so I'm told.
So we know what you're going to do over the next couple of
(28:12):
years, which is basically traveland eat and drink anything else
or is that that that or is that going to be a sort of a full
time job now of travelling, eating and drinking?
I'll probably do some charity work.
I think I would probably quite like to get involved in the food
side with with children because I think it's important to
(28:33):
introduce them to cooking because I don't think schools do
it very well. They probably still do boring
cooking lessons. Shortbread.
Yes, shortbread bread and butterpudding.
I mean, Jamie Oliver, obviously,I mean, he's got a lot of clout.
So he, he's, he's tried, but I don't want to go quite that far.
But there are certainly charities around that that do
offer cooking courses for children.
(28:58):
In different parts of the world,I mean, we obviously know what
the, what the supplier situationis in this country.
You know your phone, new supplier and it gets delivered.
What's it like in other parts ofthe world?
Australia, I'm sorry, in America, very similar.
Yes, yeah. And in fact, when you go to
upstate New York, that is I think that was where I first saw
(29:20):
farmers markets, yes, that sort of thing.
Whereas you I don't think we'd actually gone that far in
England in those days. I also say the supermarkets in
America made Waitrose look like a poor cousin.
Yeah. Yeah, the shops were amazing.
The food shops are amazing. Yeah, they're amazing.
However, in Singapore, yeah, they they had deliveries as
(29:43):
well. Yeah.
So basically. And and Malaysia, they had
deliveries. I, I certainly was blown away by
the amount of mangoes that wouldbe on offer in the hotels or in
the supermarkets. And you'd go, well, what's that
one for? Oh, that's for cooking.
And what, what about eating for breakfast?
Oh, you can choose this one, this one, this one, this one,
(30:03):
depending on your, your, your pineapples were so sweet.
I never tasted pineapples and they're tiny and delicious.
And I saw fruit that I haven't got a clue.
It's like a cross between a pearand a Kiwi.
And it tasted of caramel. It was, it was incredible.
Yeah, I mean, I love, I love going Well, I love travel,
(30:25):
period. But one of the first stops,
wherever it is I'm getting into,I'm getting into the local.
It's the green grocers, fabulous.
But otherwise supermarkets. And just have a look around and
see what there is. And farmers markets.
It's funny, we were in Florida December last year, went to a
farmers market and I stumbled across a product I'd never seen
(30:45):
before, which was something called a pink glow pineapple.
So it's pineapple. Yep.
You cut it in half and it's pink.
And I was like a kid on Christmas Day who'd been given
the bike that he'd always wantedbecause I'd found a product that
I'd never seen before. I have to say it was a little
bit star over substance because it wasn't, it wasn't exactly
(31:07):
bursting with pineapple flavour,but as regards to a visual it
was amazing. And soon as I clapped, my wife
looked at me and she thought, here we go again.
And it's I am just I was enthused by this sort of hawk on
by some of these and that's it. And it's just wonderful finding
these new things. And if you do travel around, you
do eventually stumble across something new.
(31:27):
And for me, that was the that was the the last new thing I
found. Well, I learnt something new the
other day. Dragon fruit does not come from
Asia. I always thought it did.
It comes from South America. Well, it can come from Asia, OK.
I mean, yes, I mean it can be grown in different parts of the
world. No, but I just assume.
(31:48):
Oh, you mean the origin of it? Yeah, I just thought, oh, dragon
fruit must come from China or somewhere like that, because it
was the name, Yeah. It can be grown in different
parts of the world, but I I don't know, maybe it did
originate in in South America. Oh, South America's responsible
for potatoes isn't. It absolutely.
Oh, that's my thought that if you were to say to me what's
your favourite, favourite vegetable, it's it's potatoes in
(32:10):
every format. I love potatoes.
And what, which which make? The right, the, the, the well
that that's just, that's just a brand of potato, if you will.
No, for me, it's having the right variety for the right
culinary application. And remember when Julie and my
wife, the first we got together about about 18 years ago and you
(32:33):
know, and she said I'll do a roast and this was the first
time she was sort of we or her was doing the roast.
So one in the supermarket and she picked up some spuds.
I said, what are you doing? And she said potatoes for roast.
I said, but you just picked a bag of potatoes, but you don't
even know what they are. I said, well, they'll be fine.
The marriage pie. I said, at this point I'm having
a panic attack and blown into a paper bag because it's like, OK,
(32:55):
so let's look at what are the varieties they've got on offer
here. So it was a case of, well, I've
got King Edwards cabbage that they'll do a he said, look, my
roasts are amazing. I said, I'm sure they are and
let's not kill this relationshipbefore it started.
However, indulge me. Do a few with Marius Piper and a
few with King Edward and do it exactly the same way.
(33:15):
And let's just see if there's a difference.
And there was. The one was very very good and
the 1 was amazing. Well, Ross being fluffy and.
It was just just, it was just the roast potato that your
mother would cook, if you know what I mean.
So yes, potatoes for me in all guises, I love them.
But please try and get the rightvariety for the right culinary
(33:39):
application because it goes fromgood to spectacular.
You know, we've all, we all knowwhat a chip should taste like,
but sometimes you go somewhere and they've just got amazing
chips and you can forget the £50fillet steak that's sitting on
the plate. I'm sitting there going, these
chips are amazing. It's all about the chips.
(34:00):
Well, she'd been over your but what would you consider your
best decision? And and what would you say was
ever been your worst decision? Oh.
Please that you can actually be that you can air in public.
Oh gosh, I think the best decision I probably have made is
to support my husband by travelling around the world
(34:21):
because it's opened eyes and we'd never have done it if I, if
I probably had put my foot down and said no, I love my job, I
don't want to lose it. I'm not coming.
He, he, he wouldn't have gone. I like, I would hope he would
support me in that, but he didn't have to have to think of
that to do. Yeah, you didn't put that one to
proof, did you? No, what's the worst decision?
(34:46):
Maybe not. Oh, this is a terrible thing to
say. Maybe getting married.
Maybe I should have done more travelling before I got married.
How old were you when you got married then?
26 Now that was, that was. Then was the normal, yeah, I got
married. First time I got married was I
was 25. And that was sort of about it.
That was about the right sort ofnumber.
But it's very it's it's it's. Quite difficult.
(35:08):
I think I would have liked to have done more travelling, but I
didn't know that the for instance, my, my eyes open to
everything when we went to Asia,that's when I, I fell in love
with Asian food. So my slant on food is very
fusion towards Asian side. I've not done South America
though. And I mean, you know, the best,
best restaurant in the world is in Peru.
(35:29):
I mean, South America is very much on my bucket list.
All of South America. There's not one country in South
America that I wouldn't, no. One Cambodia.
I'm not. I'm not going to talk about
Colombia. I don't know whether you should.
It's different now sometime I was there a year ago in in all
the places that you'd only ever heard of because they were
associated with drug cartels. And now it's absolutely fine.
(35:51):
And Pablo Escobar's house where he or not the house the the
house, the roof of the house that he got shot on.
That's now part of a a tour where people go to have a look
where Pablo. Was it going to Alcatraz or
something? Yeah, exactly.
Yeah, there's a, there's a a morbid fascination with with
those sort of things. Yeah.
But anyway, so that'll be on ourour bucket list at some point,
(36:15):
so I go. So we booked Japan for October.
Hence I was leaving. I decided to go in in August and
then my nephew has get is now getting married in Greece.
So we've luckily we had October for Japan because this
September's not a good time to go to Japan.
It's still rainy. And so we're doing the the trip
of the Greek islands yet again, which I I'm not sad about
(36:37):
because I love Greece. Yeah, I like Greece.
Yeah, we'll go in there in September.
Oh, where? A place called Costa Navarino,
it's about an hour from Kalamatawhere the olives are.
It's a it's a four day golf tournament.
My wife and I play golf, so we're we're playing in that.
But on the days off then I shallbe definitely going to Kalamata,
(37:00):
see what the olives are like. And enjoying lovely Greek wine
and food. Well, the food, yeah.
Wine I don't drink. I'm one of those.
Well, I think we all ought to think about doing that.
I didn't have a choice. If I didn't change it, I
wouldn't be here today. What can I say?
(37:22):
I've thoroughly enjoyed this sort of tour around the world
with you, talking about where you've been, what you've done, a
really great, interesting story.And thank you so much for taking
the time out to come and talk. With me, no, it's been a
delight. Thank you.
I'm sure our listeners will be very interested to to hear what
(37:45):
you've done and why you've done it, and occasionally with whom.
Yeah, and all I can say is if your passion is food, follow
your passion because it's a great career.
Right, Petra, thank you so much.Indeed.
Thank. You.
Thanks for listening to Supply. Please subscribe wherever you
get your podcasts and follow Supply Podcast on Instagram,
where we'd love to get your questions, suggestions for
(38:06):
future guests. See you next time.
And he suddenly turned around tome and said, do you fancy living
in Malaysia? This is a chance of a lifetime
because I think I do have such apassion for food, but you're
only as good as your last meal. And I think a lot of
restaurants, you can tell where the chefs have passion.
Yeah. And I saw all these skiers, and
I thought, I'm going to learn todo that.
I know what nice girls go and work in ski resorts in
Switzerland sounds like. They had a great time.
(00:23):
Oh, best. Welcome to Supplied, the podcast
about how fresh food gets to us from the people who produce it,
move it and cook it. I'm Rob Burton.
I've spent over 45 years both growing and then supplying fruit
and veg to some of Britain's toprestaurants.
Now I get the chance to talk to people behind the food we eat,
from specialist growers, committed suppliers and meesing
(00:43):
style kitchens. We'll hear how they got started,
why they do what they do and thelessons they've learned along
the way. So whether you work in fresh
food or just care where yours come from, you're in the right
place. This podcast is made possible by
Fresher, the order management platform that helps food
supplies run smoother, faster and smarter operations.
Now let's get into the episode. OK, right.
(01:05):
Today, my guest is Petra Hewson,who's been head chef at a large
investment and wealth managementbusiness in the City of London
for 15 years and retires in a few weeks time.
She's been a chef for over 40 years, working all over the
world in some fabulous locations.
I'll be talking to her about thedifferent roles she's had and
what it's like being a chef in so many different countries.
(01:26):
How do Petra and I know each other?
She's one of my customers. Petra, welcome.
Thanks for coming. Thank you for inviting me.
So where should we start? Should we start where?
What's your story? What?
Why I went into food? Yeah, yeah.
Why? Because I love to start.
I think of my next meal all the time.
I'm passionate about food. I love any type of food except
(01:52):
for stews. I don't like slow cooked meat,
which is interesting, isn't it? Yeah.
So I probably was more practicalthan academic for sure.
Yeah. So I didn't, I didn't go on the
university routes and I decided I wanted to do something with
food. So you could either go and do a
(02:14):
course where you worked for somewhere like Good Housekeeping
and you were a test in their test kitchens because that's
what a lot of nice girls did. And you're a nice girl, are you?
Well, I like to think I am. In your opinion?
So I decided to go to Westminster College and do a
management course, but I found that you didn't get enough food
(02:37):
actually on the course, so you did when you went out because it
was a sandwich course. So you went out into into
industry twice, which obviously gave you an introduction into
food. I don't necessarily think that a
chef has to go to college to train to be a chef, but it
certainly teaches you nice skills.
(02:58):
Jews and stocks. The basics.
Yeah, the basics, the sort of how a commercial kitchen, the
brigade works. However, it's not until you
really get out into industry that you really learn about
food. And there we go.
I then went on to work in Switzerland.
OK. And what were you doing there?
I how it all started was I was watching a James Bond film and I
(03:22):
saw all these skiers and I thought I'm going to learn to do
that. And I thought how am I going to
do that? I know what nice girls go and
work in ski resorts in Switzerland, so I was lucky to
secure a job with a very quite aluxury upmark upmarket company.
But they don't really exist anymore.
Well, they do exist, sorry. In those days they weren't as
upmarket as they are now. You know, chocolate roulade was
(03:45):
classed as quite flamboyant. I like chocolate.
Roulade some of those things. Give me one of those ones that.
I I give one to you and I give retire anyway, so I went there
and I worked there for two yearsand I was very lucky because I
met a family that then used me in Geneva during the summer.
So like a private chef in effect.
Yeah, I was a private chef, and during my time in Switzerland, I
(04:07):
tasted some quite strange things.
We did a thing called fond du Chinois, and I couldn't
understand why this beef was so delicious and succulent and
sweet. And they said, oh, this is
horse. I was unbelievably astounded
that I've eaten horse when I used to ride myself.
So that was a bit cheese. Is there.
Fantastic. And did I learn to ski?
I certainly did, and still ski. Yes.
(04:30):
Yeah, Yeah, we ski. And then then I came back to
London and as you know, in industry, it's always who you
know. Does help?
Definitely. And so some clients had stayed
in my chalet and they then contacted me and asked me
whether I'd be interested in running their dining rooms at a
(04:53):
reinsurance brokers. OK, so in 19, let me get this
right, 85, all those 40 years again, I then started running
the dining rooms at a company called Ballantyne, McKean and
Sullivan. They were reinsurance brokers.
And no, no, sorry, they weren't,yes, reinsurance brokers for the
American market. And I had three dining rooms.
(05:16):
I probably would only cater for a maximum of say, 15 people and
a great team behind me. And I loved my job, but I ran it
myself. I was, I was, I was not on their
their payroll. And I stayed there for 18 years.
But during this point, my husband got a job in America and
he said we've got to go. We don't get these opportunities
(05:37):
don't come up very often. What about in the States?
What about? Yeah, we lived in Connecticut,
but my husband was in New York. OK, am I, am I reeling this
quickly for you? So I, so we, we moved to
America. Oh, so I went to see the company
and I said, look, I really love working here.
But the trouble is my husband's been posted to America and they
said, can you can you not run itwhen you come back?
(05:58):
I said, but I don't know how long we're going for.
They said, oh, no, no, no, you'll be going for two years.
I said, oh, OK, how do you know?He said, well, we send people
off to America, so we're quite used to it.
So I was very lucky. I had a fantastic team.
So we carried on running the business.
I would have chats on the phone to them from America because
they're obviously no teams, no computers then.
Well, we didn't have one at homeanyway.
(06:19):
And that I think is how I then when I was in America, somebody
from the company in London rang me to say, are you interested in
doing some psychotoring work? Because we know some people in
Greenwich that run that, which is a very smart area.
Would you like to go and help her out?
So I said, yeah, certainly. So I got in my in a car and I
(06:43):
drove over there and I drove through these massive gates.
The gates opened and I went up there and she said we you have
to sign a waiver because all thehouses you go to.
Oh, yeah, of course you're not allowed to talk about.
So I helped this catering company and my eyes were open to
the rich and famous of that partof New York State.
Oh, no, no. Well, it's not New York State.
Actually, it's Connecticut, isn't it?
(07:05):
After I'd been there for just over 2 years, we came back and
then I carried on running a business.
And did you enjoy your time there, living, living the
American way of life? Well, did I live the American
dream? No, not really.
Did I enjoy it? Yes.
It was lovely, really nice. And I was lucky enough to
obviously be occupied, but I don't know if I'd want to be a
(07:26):
lady that lunches full time in America.
So yeah. Yeah.
OK. So you so you came back then?
So we came back. What happened?
Next and I went into work back and went back to my my
Valentine, Kenan Sullivan. And then four years later, I'm
getting my children ready to go off to football, my daughter to
ballet. My husband's sort of charging
(07:46):
around and he suddenly turned around to me and said, do you
fancy living in Malaysia? I said, what?
It's a Saturday morning. I've got to get the children's
school. No, I don't want to go living in
Malaysia. And then after about 5 minutes,
I thought, why wouldn't I want to go and live in Malaysia?
It's a chance of a lifetime. I've never been to Southeast
Asia. So we upped sticks and I gave my
business up and they had the shock of their lives and I went
in. So they thought, oh, I thought
(08:07):
you were going to just talk about increasing costs and
things. No, I'm giving up.
So at 42 we went to live in Kuala Lumpur.
How fabulous. How?
How long and how long were you there in total?
Three years. We were in Kuala Lumpur for
three years and then we went down to Singapore as we call it
Asia for beginners and it was such a culture shock from living
in high paced Kuala Lumpur. Then we went to very a police
(08:33):
state. Really.
It's been like living on the Truman Show, you know, It's
very, very. Anyway, so in Malaysia, I
thought, what can I do? I am so used to working and my
children were teenagers by now, so I thought I know what there's
this, there's this place called the Brit Club or something like
that. So I went to.
Like an expat site. Yeah, yeah.
Oh, it's so ghastly and boring. It was just the tea plantations
(08:56):
and you literally had a cup of tea.
I said, well, where's all the fun?
And they said, oh, you want to join Manza, which is the
Malaysian Australian New ZealandAssociation.
So I rang up Manza and said I'm British but would you be
interested if I came along to one of your meetings and they
said do you have, what background do you have?
And I told them I said absolutely you'll be great in
hospitality. So I whizzed off to one of their
(09:17):
meetings, met 2 great friend O2 girls who are Australian who are
now great friends of mine and weran the man's a great sort of
ladies that drink I would call it my husband would wake up on
a, you know, on a Thursday and say oh where are we tonight?
What what are we doing tonight? Can we just have a few nights
(09:37):
off? So I, we got very into
organising bottomless lunches balls.
I think I mentioned to you once that we would.
We did the James Bond ball and it was.
Oh yeah, you should. You had sort of theme towels.
Theme tables, yes, like we had Pussy Galore and I said Anna on
(09:57):
a top and you know people would just it was really great fun and
and we had a great and that did Shirley Bassey and they were all
shims as we called them. I'm not quite sure whether they
were. They were great fun.
The food was fabulous. It's all a lot of New Zealanders
and Australians go there so occasionally I'd be allowed in
the kitchen and put my apron on and stir a few pots.
(10:20):
Yeah, so that was that. I would say that's the highlight
of of my career. It was being introduced to South
East Asia and all the delicious food on stalls, the Hawker
stalls, everything. Interesting.
I mean, I suppose would anybody call a table pussy girl all
these days I. Don't think you do that.
Or, as Sean Connor would say, you must be pushy.
(10:42):
Pushy a lot. Very good.
There we go. So three years in Kuala Lumpur,
Yeah. Then on to Singapore, yes.
Yeah. And what happened there?
Well, what happened there was, Ithought I've got to do something
here, but it was very, very you,you, you, if you were British,
you joined the British clubs andif you were Australian, they
(11:04):
were, they had their own. So I thought I've got to find
some niche. And I went along to a sushi
making class and met some very nice Japanese expats and they
said, oh, do you know how to make English scones?
And I said, well, yeah, of course.
And do you know how to do the English tea, quintessentially
English and that I was saying and they were saying, yes,
(11:26):
that's what we'd be really interested in how you pour your
tea because it's so different towhat we do.
And I and I started that up and that and made my little little
income doing that. And I taught them how to make
Yorkshire puddings and. Yeah.
Oh, so you taught them. So you you sort of educated them
in sort of British cuisine then.Yeah, yeah.
Yeah. Fabulous.
Well, because I mean, a lot of Japanese weren't travelling.
(11:47):
Don't think back the back in theearly 2000s.
It's really opened up recently though.
The other thing they did was they then introduced me to
Japanese food and would teach mehow to do some Japanese dishes
and it was great. Really lovely people going to
(12:08):
the Japanese embassy. It was, it was fabulous.
It was quite sounds. Like they had a great time.
Oh, best. So then you came back.
Then I came back. Then I came back and it's who
you know. So somebody from my reinsurance
company knew somebody at the company I am at now, and they
were just setting up their kitchens.
(12:29):
Before then they had another office just around the corner
where you would cook food at home and take it in.
Then when they opened the kitchens up, they asked me would
I be interested, But they wantedme full time.
But my children were still at school and gone to university
and I didn't really want my house to be left an open gate
for them. So I said no, I can't do three
(12:53):
days. I can't do a whole week, I can
only do three days. No, that doesn't really work
anyway. I went in for the three days
occasionally when when they had time where where the chef was
obviously on holiday. And then when my daughter and my
son went to university, I said Ican do full time now and the
rest is history. So what sort of, what sort of is
(13:14):
it sort of what sort of cateringdo you do you do for though, who
do you cater for within the investment bank?
I would say that. What's a typical week if there
is a typical? Week, no, there's never a
typical week. So we have at, we have two sites
and there's one that's for the high end clients which we opened
(13:35):
55 or six years ago. And then there's the one that I
run because I decided to stay there because it's much busier
and, and I know so many people there.
So we, I would say that it's a bit like running an events
space. So we do internal Canopy do's,
(13:55):
we do lunches for clients, we dobuffets, we do a lot of evening
events, we do wine tasting meals, you name it it, it
happens. So what what sounds to me then
what's very different is that you don't have paying customers
in the way. No, not at all, no.
So it's just like, is there a budget given for a particular
(14:18):
event or is it? Yeah, yeah.
So we've got X amount to spend on this one.
What are you going to do? Well, they don't actually say
that to me. They they would just give me a
list and say these are on a Thursday.
This is what is happening the following week.
Yeah. So I would see that.
And then I, I don't actually have a budget, so I'm extremely
lucky. However, if somebody wanted turb
(14:39):
at three nights in a row, I would obviously have to then go
back to them and say you are aware that this is going to be
out of your budget. I, I do know to stick in a, in a
budget range, but I would say I'm extremely lucky.
And there are very few of these jobs left now in the city
because. Most have gone into contract
catering. That's right.
Yeah. It's, it's funny actually your
(15:02):
company that we're with and, andthere's firmer solicitors from a
large firm of lawyers that stilldo it in house and they're in
the process of moving, moving offices.
And they then went through the process of, well, is this the
time now to go to and having a contract cater rather than doing
it themselves. And the partners voted
(15:24):
overwhelmingly, in fact I think it was unanimously that they
were going to stick with being in control of their own food and
beverage, if you will, within there.
And they do a magnificent job asyou do at your place.
And it's, but obviously the contract catering thing, I mean
it must work because so many people do it.
(15:44):
Well, I think they look at it ason the side that they don't have
to worry if somebody's on holiday, if somebody takes
maternity bereavement leave or anything, it's.
That it's somebody else's problem.
It's. Somebody else's problem?
Yeah. And I, I just think I'm lucky to
to have know somebody that knew somebody that said you ought to
(16:06):
talk to Petra because you know, she's great.
So yeah, it does actually say it's quite unusual whereby
you're not, yes, you've got a budget, but you haven't got a
budget like you say. So you can sort of, you're not
constrained in a number of ways by the sound of it.
You can. I mean, you're not going to use
over the top ridiculously expensive ingredients, Truffle.
White truffle or something, no? Unless, I mean, would you use
(16:27):
that if somebody asked? For it?
Absolutely. Definitely.
Yeah, and just comes with a wealth warning.
Oh, I, I I wish somebody would ask to use it.
I love white truffle. Yeah, yeah.
So retirement beckons, I understand.
So finishing what towards the end of this month?
I am the end of August, but the company is moving to the company
(16:52):
that they that that actually hasbought them.
They are moving to their headquarters.
So what's life going to look like?
Travel. How do you travel?
Travel and 1st. Travel, travel ski.
Yeah, yeah, sounds fabulous. I I, yeah, I can't wait.
I would have gone about four years ago because the company
(17:13):
bought a building or not bought.Well, I think I did actually.
And we were going to move there and I said, right, I'll go with
you for one month, set it up andthen I'm out because I was 60
then. And then I just.
And then it all fell through andI stayed on.
And I can't believe that six years have passed since I
(17:34):
originally thought I would retire then.
So at that point, had you sort of mentally left the building,
it must have been quite difficult to sort of think, OK,
I'm going to carry on doing this.
No, no. No, no, because I think I do
have such a passion for food that but you're only as good as
your last meal, so you can't afford to to mess it up really,
can you? You've said something else then?
(17:56):
Thanks to Fresher for sponsoringthis episode.
Fresher provides order management and AI order entry
software that fresh food suppliers love.
From automating how to receive orders to picking, pricing,
delivering invoicing and payments, Fresher makes your
business run better. And it's all backed with 24/7
support so you get help when youreally need it.
To find out more, go to fresher.com.
(18:19):
So long varied career what any sort of stand out lessons that
you've learned that that for forour listeners, they they could
be of benefit too. Don't get stressed.
It's only food and people can wait.
Yeah. It's best to do serve a plate of
(18:43):
fabulous food than food that's just chucked on it.
And I think a lot of restaurants, you can tell where
the chefs have passion. Yeah, even when you're sitting
on a beach in, say, I don't know, paros with the sand
between your toes, you and you're tasting the the best Tara
Masalata that you can imagine. You know that that chef has
(19:05):
passion. Yeah, good point.
I mean, I just, I just, I alwayssay, I say to everybody, don't
forget, it's only food. Yeah, it's funny.
I've got a, a saying at our place, it's like, you know,
let's let's keep everything in perspective.
It's only carrots, onions, onions and potatoes.
You know, it's not the lives of little children we're dealing
with here. So let's just not get too wound
(19:27):
up about it. Of course it matters.
It matters an awful lot. But you do have to keep it.
You'd have to keep it in perspective.
But it's interesting. I mean, I go into a number of
different kitchens and there's, there's a few that spring to
mind and walk in and you can feel the tension, the stress and
the pressure the second you walkthrough the door.
And some of them that's like it all the time.
(19:48):
And other times you just walk into a kitchen.
There's one particular place it was this morning and four chefs
were off sick and you know, they're all the, the service was
almost going down before that actually started the service.
And you could feel it, you know,And I had to get in and out
there very quickly because it was not a time.
To have a have a bit of a catch up, it was like no, is this a
(20:11):
right? Place time.
Yeah, and you can feel it, but there's some places where I feel
it. It's certain kitchens where the
pressure is there and the stressthere all the time.
It's almost, it's almost oppressive if you will.
It's quite, quite bizarre, but incredibly high achieving,
incredibly successful places. But it's an environment for me
that I think, do you want to work in that all the time?
(20:34):
Well, it's a bit like going to avery high end restaurant, isn't
it? I I mean, we went to row on
five, which is Jason Atherton's new one.
And I mean what? Do you think?
Fabulous. And I go because he's definitely
going to get 2-3 star and then his prices rocket through the
roof. Yeah, great experience, Not
(20:55):
overboard, made you feel very friendly.
But he only takes 32 covers and he has about 30 staff.
So, I mean, it's, it's one each.Yeah, yeah.
Interesting. I mean, you've just mentioned a
restaurant there. So of all the restaurants you've
eaten in over the years, which one would you go back to and
(21:18):
why? Can be anywhere in the world.
So Copenhagen, OK, and it is called.
I've got it written down here. Cofied, Coeford, HOEFOED.
It's easy for you to say. And they use locally sourced
ingredients, all from an island called Bonhomme.
(21:40):
And a lot of the chefs there came from Nobu No no Noma Noma.
Get that right? Get that right Noma.
It's about half the price of Noma or Noma doesn't exist
anymore. Was half the food in Copenhagen.
Absolutely blows my mind. Never been to that part of the
world. I don't.
Know it's it's amazing. What's different about it then?
(22:05):
I think it's because they sourceeverything locally and it's just
tastes so good. It might maybe it's because they
all go to this island and all the a bit like wine it it
changes because of the the salt in the air.
Maybe. Maybe the cows taste better.
Yeah, I mean, but you, you touched on something now about
the, the provenance of food and and and local produce, which is
(22:27):
quite a, a buzzy phrase, but therisk of sort of being
controversial just because it's local doesn't actually make it
any good. No, that's true.
But sustainability? Is important in terms of food
miles, yes, that makes perfect sense.
But it actually doesn't necessarily mean that it, you
know, you sort of have locally sourced, locally sourced pork
(22:48):
and local beef and most of it, it sounds great, but actually is
it as good as it could be? Well, Copenhagen especially this
restaurant blew me away. I can't really explain.
It's quite high end dining yes, You know, probably it's a bit
poncey for some people. They use, you know, clashes and
(23:11):
they take it off and then all this of.
Course it's a blush in the past.Interesting story on clashes.
Alan Ducasse, well known chef, got lots of Michelin stars all
over the world and I had the thepleasure of probably 25 years
ago or thereabouts of dining in his restaurant at the Plaza
(23:33):
Rothenay Hotel in Paris probablyabout 6 times over the summer.
It was it was spectacular. It was the first time I'd ever
been to a sort of a proper restaurant. 3 Michelin stars.
They didn't miss a trick, got onvery well with a maitre-d', went
in the kitchens and the chefs were all lined up with a tall
(23:54):
hats on and it was oh it was just such a wonderful
experience. Second time I went back, walked
in and sat down. As I sat down they then came
with a little silver tray and onon the silver tray was a cooked
glass Tumblr with a slice of icein it and a bottle of Diet Coke
and just popped it on the table because that's the only thing I
(24:16):
drink. But I love the fact that high
end places, they make notes on their customers so when they
come back they know exactly whatthey want.
Anyway, So this, this relationship with the maitre-d'
sort of prospered, shall we say?And banter goes backwards for
whenever England we're playing France, either rugby or
(24:37):
football. Whoever won either get a
sarcastic text or e-mail or something.
Anyway, what happened? I think France had obviously
beaten England. I think it was a football and I
happened to be going in there the week after sat down.
And then he turned, he turns up and puts down this, this plate
(24:57):
with a great big clash on it andstands there, one hand behind
his back, You know? Oh, you.
Like to do? Yes.
Lifted off and there was a France football shirt with my
name on the back and he leant forward and he said if you put
it on I'll throw you out. It was priceless.
So yes, I've got a soft spot forclashes for me, yeah.
Well, I think they, they're like, they are quite old
(25:18):
fashioned, aren't they, as you said, but.
They serve a purpose that when they're there, to keep things
warm. Yeah, or you you're putting some
form of in. It's a surprise.
Yes, absolutely. Yes, it's a surprise.
Yes, it's a journey. It's the reveal, yes.
So this restaurant that you've been to in Copenhagen?
Copenhagen I've eaten in quite alot of restaurants in Copenhagen
(25:41):
and all of them I've loved, but this one really stood out so.
Let's just stand there one. So take it a step further.
Who would you go? Who would you go there with?
Can be anybody, alive or dead. Who's the one person you'd want
to go and have lunch or dinner with at that particular
restaurant and why? I knew you'd ask me this, right?
(26:02):
So I'm not going to tell you theperson immediately.
I thought about Henry the Eighth.
I thought I'd have a great meal with him.
I'd have to get into Wash, I think.
Yeah. Yeah.
Smelly. Then I thought maybe I should
choose a chef, but that might bea bit dull.
(26:24):
And then I thought, no, I know exactly how I want to go with
Stanley Tucci. Right.
OK, interesting choice. And what and why Stanley?
Well, I watched his programme. Not just not just because you're
fancy of mine. That's not good enough.
I think he's charming. Well, like you could be.
That's me, carry. On yeah, he's delightful.
That's me again. He he did a fantastic series,
(26:46):
didn't he? Honestly, did you watch?
That no, I didn't. Know oh, you should watch it.
It's unbelievably brilliant. And then he went to Venice and
we love Venice, my husband and I, and he went to this little
island of Venice and it's went to a fantastic restaurant called
Vanessa, which is set in a a vineyard.
And she sources everything from the lagoon.
(27:07):
But I can't believe she does everything from the doom.
That's what they say. And we would never have gone
there if we hadn't watched his series because we probably would
have seen it and thought, oh, no, But he, he really made it
stand out. He he's a great actor.
Who would have believed Devil Wears Prada?
And now he's doing Instagram posts of him just cooking in the
(27:29):
kitchen making an omelette. Yeah, I mean, you can't
pigeonhole them, can you? No, not at all.
He's a great actor. He's a great author and I just
think he would be entertaining to sit there.
The other two people who are whowould be great fun would be the
two goods, Matthew Good and Matthew Rees.
They did a they did a wine series ages ago, 2016.
(27:51):
Unbelievably hilarious. They also would be charming.
So it sounds like you want sort of sort of a table in the
private dining room so you can get all these people in there
that you want. Yeah.
Interesting, Interesting. Can you arrange that?
Oh God, I can try and God loves a try, so I'm told.
So we know what you're going to do over the next couple of
(28:12):
years, which is basically traveland eat and drink anything else
or is that that that or is that going to be a sort of a full
time job now of travelling, eating and drinking?
I'll probably do some charity work.
I think I would probably quite like to get involved in the food
side with with children because I think it's important to
(28:33):
introduce them to cooking because I don't think schools do
it very well. They probably still do boring
cooking lessons. Shortbread.
Yes, shortbread bread and butterpudding.
I mean, Jamie Oliver, obviously,I mean, he's got a lot of clout.
So he, he's, he's tried, but I don't want to go quite that far.
But there are certainly charities around that that do
offer cooking courses for children.
(28:58):
In different parts of the world,I mean, we obviously know what
the, what the supplier situationis in this country.
You know your phone, new supplier and it gets delivered.
What's it like in other parts ofthe world?
Australia, I'm sorry, in America, very similar.
Yes, yeah. And in fact, when you go to
upstate New York, that is I think that was where I first saw
(29:20):
farmers markets, yes, that sort of thing.
Whereas you I don't think we'd actually gone that far in
England in those days. I also say the supermarkets in
America made Waitrose look like a poor cousin.
Yeah. Yeah, the shops were amazing.
The food shops are amazing. Yeah, they're amazing.
However, in Singapore, yeah, they they had deliveries as
(29:43):
well. Yeah.
So basically. And and Malaysia, they had
deliveries. I, I certainly was blown away by
the amount of mangoes that wouldbe on offer in the hotels or in
the supermarkets. And you'd go, well, what's that
one for? Oh, that's for cooking.
And what, what about eating for breakfast?
Oh, you can choose this one, this one, this one, this one,
(30:03):
depending on your, your, your pineapples were so sweet.
I never tasted pineapples and they're tiny and delicious.
And I saw fruit that I haven't got a clue.
It's like a cross between a pearand a Kiwi.
And it tasted of caramel. It was, it was incredible.
Yeah, I mean, I love, I love going Well, I love travel,
(30:25):
period. But one of the first stops,
wherever it is I'm getting into,I'm getting into the local.
It's the green grocers, fabulous.
But otherwise supermarkets. And just have a look around and
see what there is. And farmers markets.
It's funny, we were in Florida December last year, went to a
farmers market and I stumbled across a product I'd never seen
(30:45):
before, which was something called a pink glow pineapple.
So it's pineapple. Yep.
You cut it in half and it's pink.
And I was like a kid on Christmas Day who'd been given
the bike that he'd always wantedbecause I'd found a product that
I'd never seen before. I have to say it was a little
bit star over substance because it wasn't, it wasn't exactly
(31:07):
bursting with pineapple flavour,but as regards to a visual it
was amazing. And soon as I clapped, my wife
looked at me and she thought, here we go again.
And it's I am just I was enthused by this sort of hawk on
by some of these and that's it. And it's just wonderful finding
these new things. And if you do travel around, you
do eventually stumble across something new.
(31:27):
And for me, that was the that was the the last new thing I
found. Well, I learnt something new the
other day. Dragon fruit does not come from
Asia. I always thought it did.
It comes from South America. Well, it can come from Asia, OK.
I mean, yes, I mean it can be grown in different parts of the
world. No, but I just assume.
(31:48):
Oh, you mean the origin of it? Yeah, I just thought, oh, dragon
fruit must come from China or somewhere like that, because it
was the name, Yeah. It can be grown in different
parts of the world, but I I don't know, maybe it did
originate in in South America. Oh, South America's responsible
for potatoes isn't. It absolutely.
Oh, that's my thought that if you were to say to me what's
your favourite, favourite vegetable, it's it's potatoes in
(32:10):
every format. I love potatoes.
And what, which which make? The right, the, the, the well
that that's just, that's just a brand of potato, if you will.
No, for me, it's having the right variety for the right
culinary application. And remember when Julie and my
wife, the first we got together about about 18 years ago and you
(32:33):
know, and she said I'll do a roast and this was the first
time she was sort of we or her was doing the roast.
So one in the supermarket and she picked up some spuds.
I said, what are you doing? And she said potatoes for roast.
I said, but you just picked a bag of potatoes, but you don't
even know what they are. I said, well, they'll be fine.
The marriage pie. I said, at this point I'm having
a panic attack and blown into a paper bag because it's like, OK,
(32:55):
so let's look at what are the varieties they've got on offer
here. So it was a case of, well, I've
got King Edwards cabbage that they'll do a he said, look, my
roasts are amazing. I said, I'm sure they are and
let's not kill this relationshipbefore it started.
However, indulge me. Do a few with Marius Piper and a
few with King Edward and do it exactly the same way.
(33:15):
And let's just see if there's a difference.
And there was. The one was very very good and
the 1 was amazing. Well, Ross being fluffy and.
It was just just, it was just the roast potato that your
mother would cook, if you know what I mean.
So yes, potatoes for me in all guises, I love them.
But please try and get the rightvariety for the right culinary
(33:39):
application because it goes fromgood to spectacular.
You know, we've all, we all knowwhat a chip should taste like,
but sometimes you go somewhere and they've just got amazing
chips and you can forget the £50fillet steak that's sitting on
the plate. I'm sitting there going, these
chips are amazing. It's all about the chips.
(34:00):
Well, she'd been over your but what would you consider your
best decision? And and what would you say was
ever been your worst decision? Oh.
Please that you can actually be that you can air in public.
Oh gosh, I think the best decision I probably have made is
to support my husband by travelling around the world
(34:21):
because it's opened eyes and we'd never have done it if I, if
I probably had put my foot down and said no, I love my job, I
don't want to lose it. I'm not coming.
He, he, he wouldn't have gone. I like, I would hope he would
support me in that, but he didn't have to have to think of
that to do. Yeah, you didn't put that one to
proof, did you? No, what's the worst decision?
(34:46):
Maybe not. Oh, this is a terrible thing to
say. Maybe getting married.
Maybe I should have done more travelling before I got married.
How old were you when you got married then?
26 Now that was, that was. Then was the normal, yeah, I got
married. First time I got married was I
was 25. And that was sort of about it.
That was about the right sort ofnumber.
But it's very it's it's it's. Quite difficult.
(35:08):
I think I would have liked to have done more travelling, but I
didn't know that the for instance, my, my eyes open to
everything when we went to Asia,that's when I, I fell in love
with Asian food. So my slant on food is very
fusion towards Asian side. I've not done South America
though. And I mean, you know, the best,
best restaurant in the world is in Peru.
(35:29):
I mean, South America is very much on my bucket list.
All of South America. There's not one country in South
America that I wouldn't, no. One Cambodia.
I'm not. I'm not going to talk about
Colombia. I don't know whether you should.
It's different now sometime I was there a year ago in in all
the places that you'd only ever heard of because they were
associated with drug cartels. And now it's absolutely fine.
(35:51):
And Pablo Escobar's house where he or not the house the the
house, the roof of the house that he got shot on.
That's now part of a a tour where people go to have a look
where Pablo. Was it going to Alcatraz or
something? Yeah, exactly.
Yeah, there's a, there's a a morbid fascination with with
those sort of things. Yeah.
But anyway, so that'll be on ourour bucket list at some point,
(36:15):
so I go. So we booked Japan for October.
Hence I was leaving. I decided to go in in August and
then my nephew has get is now getting married in Greece.
So we've luckily we had October for Japan because this
September's not a good time to go to Japan.
It's still rainy. And so we're doing the the trip
of the Greek islands yet again, which I I'm not sad about
(36:37):
because I love Greece. Yeah, I like Greece.
Yeah, we'll go in there in September.
Oh, where? A place called Costa Navarino,
it's about an hour from Kalamatawhere the olives are.
It's a it's a four day golf tournament.
My wife and I play golf, so we're we're playing in that.
But on the days off then I shallbe definitely going to Kalamata,
(37:00):
see what the olives are like. And enjoying lovely Greek wine
and food. Well, the food, yeah.
Wine I don't drink. I'm one of those.
Well, I think we all ought to think about doing that.
I didn't have a choice. If I didn't change it, I
wouldn't be here today. What can I say?
(37:22):
I've thoroughly enjoyed this sort of tour around the world
with you, talking about where you've been, what you've done, a
really great, interesting story.And thank you so much for taking
the time out to come and talk. With me, no, it's been a
delight. Thank you.
I'm sure our listeners will be very interested to to hear what
(37:45):
you've done and why you've done it, and occasionally with whom.
Yeah, and all I can say is if your passion is food, follow
your passion because it's a great career.
Right, Petra, thank you so much.Indeed.
Thank. You.
Thanks for listening to Supply. Please subscribe wherever you
get your podcasts and follow Supply Podcast on Instagram,
where we'd love to get your questions, suggestions for
(38:06):
future guests. See you next time.
Popular Podcasts
CrimeLess: Hillbilly Heist
It’s 1996 in rural North Carolina, and an oddball crew makes history when they pull off America’s third largest cash heist. But it’s all downhill from there. Join host Johnny Knoxville as he unspools a wild and woolly tale about a group of regular ‘ol folks who risked it all for a chance at a better life. CrimeLess: Hillbilly Heist answers the question: what would you do with 17.3 million dollars? The answer includes diamond rings, mansions, velvet Elvis paintings, plus a run for the border, murder-for-hire-plots, and FBI busts.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.