March 26, 2025 • 10 mins
Welcome back to the pod Chef Sam Campbell!!
Sam was on the pod over 500 episodes ago, well before we launched the Hot Seat specials so I thought we best get this creative genius on the Fearlessly Failing Hot Seat!
You can listen to his long form interview here about all things Chef life from running and co-owning the iconic Woods in Bangalow to being a private chef to Drake!
I hope you love this ep. Sam is an incredible chef and he shared some of his fave foodie tips and tricks here too.
Ans here are their insta pages you can follow along for all the latest menu auditions and special events!
https://www.instagram.com/bangalowtuckshop
https://www.instagram.com/woodsbangalow/
https://www.instagram.com/chefsamcampbell/
Big Love from beautiful Bangalow!
Lola x
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Welcome to Fearlessly Failing Hot Seat. In this EPP, I
fire rapid questions at one of our fearlessly failing guests. PS.
I'm going to be answ with you. I'm not so
good at the rapid part. I get too intrigued by
the awesome answers. Now a new EPP is going to
drop every Wednesday, so enjoy this shorter style episode of
(00:22):
Fearlessly Failing Hot Seat. Welcome to the hot Seat. What
is your full name? Do you have a middle name?
Speaker 2 (00:32):
Yes, go for it. Samuel Russell Campbell as my full name.
Speaker 1 (00:36):
I really like that.
Speaker 2 (00:37):
Thank you. It's my dad's name. Now you is it Russell? Oh?
I like it.
Speaker 1 (00:42):
Now you were on the pod, I want to say
a couple of years ago.
Speaker 2 (00:45):
Now I think two years.
Speaker 1 (00:46):
Yeah, so welcome back.
Speaker 2 (00:48):
Thank you Sam.
Speaker 1 (00:49):
For those of you listening, I'm going to link the
episode that you were on in the show notes. But
you are the create one of the creators of Woods
and Tuck Shop here in Bangalore. Yes you also we
can hear a beautiful Kiwei accent. And you've been on
TV New Zealand right. You were doing like lots of
cook and stuff on Taly.
Speaker 2 (01:10):
Did a little TV show there for the Healthy Food
gid my first silk gig.
Speaker 1 (01:14):
So I want to see you on Tally again, my friends,
Let's do it. Okay, so this is fun. Hot seed
is not scary, So don't be scared at all. Would
you say you're more sweet or savory in like favorite meals?
Speaker 2 (01:26):
Savory?
Speaker 1 (01:27):
If you could have a last meal, what would it be?
Speaker 2 (01:30):
Boy? Your bears? What boy bears?
Speaker 1 (01:32):
What's that?
Speaker 2 (01:34):
French? Provenctyle fish stew? My healthy, fun banging flavor, a
bit of labor of.
Speaker 1 (01:40):
Love, slow cooked.
Speaker 2 (01:43):
There is a process to it, you know, stock vegetables, sourcing,
the seafood. It's super fun.
Speaker 1 (01:48):
So I've made your hot seed a little bit more
foody because you're an amazing chef.
Speaker 2 (01:52):
Okay, thank you.
Speaker 1 (01:54):
Favorite city food wise, London really has it got just
like so much. I feel like in London, I've been
to a few from like nose to tail restaurants, all
the different parts.
Speaker 2 (02:06):
That're big on on all of that stuff.
Speaker 1 (02:08):
Yeah, and like bone Marrow and.
Speaker 2 (02:11):
Like Saint John's bergs Henderson.
Speaker 1 (02:14):
That's oh my goodness. Really have you had a favorite
meal there that you loved?
Speaker 2 (02:22):
I haven't eaten at his, but I've eaten at her.
Margot Henderson has a restaurant called Rochelle Canteen.
Speaker 1 (02:27):
Oh my goodness, insane.
Speaker 2 (02:29):
Yeah. So she's a Kiwi and.
Speaker 1 (02:31):
Amazing supporting the Kiwi's I love it. Okay, not food based.
But do you have a favorite nature spot. We're obviously
hearing the beautiful hintland of Byron.
Speaker 2 (02:39):
Bay Barron Bay first, or maybe I think Queens sound
Queen sound New Zealand's amazing obviously being Kiwi, and then
probably right up after that would be Sun Valley, Idaho.
Oh other spiritual home.
Speaker 1 (02:53):
Really, Oh my goodness, that sounds amazing. Do you go
like winter summer?
Speaker 2 (02:58):
Summer? Really? Yeah?
Speaker 1 (03:00):
Because I thought I'd got really like snowy and it.
Speaker 2 (03:02):
Does amazing snow season down there up there, But the
summer is just all the outdoor activities.
Speaker 1 (03:09):
My history might be wrong about you. But have you
worked in Aspen as well?
Speaker 2 (03:14):
Yes?
Speaker 1 (03:14):
Was that incredible?
Speaker 2 (03:15):
It was super fun, not chefing. I was more hotel
like managing right well, junior, you know, getting in there
a trainee ship. Yeah, at the same regions.
Speaker 1 (03:25):
In winter time like Christmas.
Speaker 2 (03:27):
Some of them finished in winter.
Speaker 1 (03:30):
Apparently. The airport in Aspen at the certain time is
the busiest, Like it's where all the private jets are
at any one time. That probably tracks for you. That's vile. Okay,
this is a hard question for people, But what is
one of your favorite qualities about yourself?
Speaker 2 (03:49):
My ability to be flexible and challenging situations, just trying
to keep a cool head. Problem, solve on your feet
and you know, fix the problem, talk about it after
and why it happened.
Speaker 1 (04:00):
Like that one thing I've noticed about you because you've
put Matt and I up and we're staying with you
at the moment. Thank you, Thank you, thank you. But
you're quick. You make choices quite quick.
Speaker 2 (04:10):
But I'm indecisive, are you?
Speaker 1 (04:12):
You don't see it? You're like quite quick. You'll be like, okay,
this needs to get done. I'm going to go, and
you're like you'll you can feel you do things like
very quickly. You don't like oscillate too much. It doesn't
feel like that anyway. I'll take that as a compliment
in there a little bit. What is a non negotiable
for you, Like something that you're just like, I have
(04:32):
to move my body every day, or coffee or like,
what's something that you just love and you do it daily.
Speaker 2 (04:39):
Make the bed first so that the rest of the
day can unfold. Well, as long as I know the
bed's made, then the rest is okay, if it can
go sideways your day. And then obviously a hot batch
brew coffee from Woods.
Speaker 1 (04:50):
Which I tried. I had a cold one to like
an iced one today, so nice, thank you. Okay, this
is another hearty. Do you have a favorite movie? It's
so hard you can do? TV show too?
Speaker 2 (05:04):
Would used to be American Beauty.
Speaker 1 (05:06):
Great movie, great soundtrack, too.
Speaker 2 (05:08):
Great soundtrack. And then what's the one with Jake Gillenhall
and the amazing soundtrack Donnie Darko.
Speaker 1 (05:13):
I haven't seen. I haven't seen good. Jake Gillenholl's on
Broadway right now in all sallow, but they're a thousand
dollar tickets us, let's go. I love that. That's your response. Okay,
So now I've got foody questions for you. Do you
have a favorite ingredient that you could always use over
and over and over Zata? Oh yeah, I feel like
that's definitely a hallmark of you. Yeah, because you could
(05:34):
put on like AVO or like a hormics.
Speaker 2 (05:36):
Or fish chicken vegetable, you know, an ingredient or a sprinkle.
Speaker 1 (05:41):
Is it Moroccan or Middle Eastern.
Speaker 2 (05:44):
Or Middle Eastern like Lebanese? It's so good as us
around the Middle East.
Speaker 1 (05:49):
Have you had a favorite foody experience where you've just
been at a restaurant and you're just like, oh, like,
this is the best. I know, You've had so many
good experiences, too hard to pick.
Speaker 2 (06:05):
Say Bratt in London, Bratt restaurant Shortitch. We had like
a Spanish crab rice dish out of the charcoal oven,
you know, from the burning oven. So good, it's pretty amazing.
Speaker 1 (06:16):
How good is Shortach? That's where I lived when I
lived in London. It's such a good vibe.
Speaker 2 (06:20):
Five good energy. Is obviously gentrified a lot, but every
time you go, this is something new to see and
it's just a good buzz.
Speaker 1 (06:26):
Yeah, and I always find the food there is in
it's incredible rate. All right, this is going to be
like picking your favorite child. But what is your favorite
menu item currently offered at Woods?
Speaker 2 (06:41):
The upcoming Mexican check sugar, which I.
Speaker 1 (06:44):
Had yesterday and you had today? How good is it?
Speaker 2 (06:46):
It's good? Actually? And then the second that would be
we're almost some soup season, so we may fish chowder
from last winter.
Speaker 1 (06:52):
That sounds amazing.
Speaker 2 (06:53):
Yeah, it's a potato and leak based dairy free splended
and then a bunch of seafood and fish through it.
Speaker 1 (06:59):
I love that you just mentioned dairy free for the listener.
If you're ever in Barron, go to Bangalow visit Woods
because there's so many vegan options, dairy free options, gluten free. Yes,
that banana bread is vegan and gluten free, so good,
and dairy free as well.
Speaker 2 (07:15):
Vegan.
Speaker 1 (07:16):
Oh my goodness. Okay, So what about now tuck Shop
and I went for the first time properly last night.
What is your favorite menu item currently at chuck Shop?
Speaker 2 (07:25):
It would be the big special way around last Friday
with Lobna limes, nigella a honey dressing, but probably meg
my other you know, my boss chef who works with
me there who and our wagu steak dish stop it. Yeah,
when's that?
Speaker 1 (07:42):
When Am I going to see that?
Speaker 2 (07:43):
It starts on Thursday. Thursday to Saturday. We run another
cat menu, so.
Speaker 1 (07:47):
What's so cool? For another for the listener as well?
If you're in bangalo Tuck Shop has like Tuesday cheap Night, yes,
which I I was there last night incredible. I had
the fried chicken with this like fiery, like honey, yes,
oh my god. And what is it that you put
on the chippo's if they're.
Speaker 2 (08:02):
Like chnegar, powder, salt.
Speaker 1 (08:06):
So good?
Speaker 2 (08:07):
It's so good.
Speaker 1 (08:08):
And then tonight we're going and it's a past tonight, right,
so you've got all these.
Speaker 2 (08:12):
Different treachery night tonight if we do a past that
we do a protein chooes glass of wine thirty eight bucks?
Speaker 1 (08:18):
How good? And I want to try the salads next
as well. Okay, again, hard question to ask you. What
is your go to coffee order?
Speaker 2 (08:28):
Single shots? Soy peculo, some mushrooms in it.
Speaker 1 (08:32):
Yeah, I notice you've got the medicinal for me. Yeah. Focus,
I know you love your focus. What's your favorite thing
currently at the Farmer's.
Speaker 2 (08:40):
Market sequel bakery? Sour?
Speaker 1 (08:43):
Do you were telling me about this at brecky? Is
it so good?
Speaker 2 (08:46):
It's good? A sour? It's it's good, you know. Last
it's super super fresh, suberd moist, high hydration, got a
great flower blend sour.
Speaker 1 (08:56):
What's advice that we that aren't as knowledgeable your incredible,
chefy brain. When we're at the farmer's market. What is
something we should be looking for, like, is it like
just like fresh asking questions like is it that you
should just be buying seasonally? Is that the way to
do it?
Speaker 2 (09:12):
Always seasonally, but that will always be at the market.
Speaker 1 (09:14):
Yeah.
Speaker 2 (09:15):
I think they like chatting to the person serving because
they're either the farmer or work on the farm or
very involved and they'll be able to advise and point
you around the around the market and see what they like.
Speaker 1 (09:26):
That's a great idea that can be a barometer. Final question,
anyone listening to this that might be like, you're such
a hard worker, So anyone that's got like an idea.
You run these incredible businesses. You also do a lot
of private chefing as well. What's your advice to someone
with the dream or like someone out there that might
be like, I want to be my own boss, Like
(09:48):
you have such a good work ethic, so yeah, what
advice do you have?
Speaker 2 (09:52):
Follow your passion? We'll find that first which you know
and back self and ask questions you know, people within
the industry. I love it.
Speaker 1 (10:02):
Thank you, You're wonderful. You nail that hot seat.
Speaker 2 (10:05):
Thank you mich to get back to work.
Speaker 1 (10:07):
Literally, thank you love you, love you M.
Welcome to Fearlessly Failing Hot Seat. In this EPP, I
fire rapid questions at one of our fearlessly failing guests. PS.
I'm going to be answ with you. I'm not so
good at the rapid part. I get too intrigued by
the awesome answers. Now a new EPP is going to
drop every Wednesday, so enjoy this shorter style episode of
(00:22):
Fearlessly Failing Hot Seat. Welcome to the hot Seat. What
is your full name? Do you have a middle name?
Speaker 2 (00:32):
Yes, go for it. Samuel Russell Campbell as my full name.
Speaker 1 (00:36):
I really like that.
Speaker 2 (00:37):
Thank you. It's my dad's name. Now you is it Russell? Oh?
I like it.
Speaker 1 (00:42):
Now you were on the pod, I want to say
a couple of years ago.
Speaker 2 (00:45):
Now I think two years.
Speaker 1 (00:46):
Yeah, so welcome back.
Speaker 2 (00:48):
Thank you Sam.
Speaker 1 (00:49):
For those of you listening, I'm going to link the
episode that you were on in the show notes. But
you are the create one of the creators of Woods
and Tuck Shop here in Bangalore. Yes you also we
can hear a beautiful Kiwei accent. And you've been on
TV New Zealand right. You were doing like lots of
cook and stuff on Taly.
Speaker 2 (01:10):
Did a little TV show there for the Healthy Food
gid my first silk gig.
Speaker 1 (01:14):
So I want to see you on Tally again, my friends,
Let's do it. Okay, so this is fun. Hot seed
is not scary, So don't be scared at all. Would
you say you're more sweet or savory in like favorite meals?
Speaker 2 (01:26):
Savory?
Speaker 1 (01:27):
If you could have a last meal, what would it be?
Speaker 2 (01:30):
Boy? Your bears? What boy bears?
Speaker 1 (01:32):
What's that?
Speaker 2 (01:34):
French? Provenctyle fish stew? My healthy, fun banging flavor, a
bit of labor of.
Speaker 1 (01:40):
Love, slow cooked.
Speaker 2 (01:43):
There is a process to it, you know, stock vegetables, sourcing,
the seafood. It's super fun.
Speaker 1 (01:48):
So I've made your hot seed a little bit more
foody because you're an amazing chef.
Speaker 2 (01:52):
Okay, thank you.
Speaker 1 (01:54):
Favorite city food wise, London really has it got just
like so much. I feel like in London, I've been
to a few from like nose to tail restaurants, all
the different parts.
Speaker 2 (02:06):
That're big on on all of that stuff.
Speaker 1 (02:08):
Yeah, and like bone Marrow and.
Speaker 2 (02:11):
Like Saint John's bergs Henderson.
Speaker 1 (02:14):
That's oh my goodness. Really have you had a favorite
meal there that you loved?
Speaker 2 (02:22):
I haven't eaten at his, but I've eaten at her.
Margot Henderson has a restaurant called Rochelle Canteen.
Speaker 1 (02:27):
Oh my goodness, insane.
Speaker 2 (02:29):
Yeah. So she's a Kiwi and.
Speaker 1 (02:31):
Amazing supporting the Kiwi's I love it. Okay, not food based.
But do you have a favorite nature spot. We're obviously
hearing the beautiful hintland of Byron.
Speaker 2 (02:39):
Bay Barron Bay first, or maybe I think Queens sound
Queen sound New Zealand's amazing obviously being Kiwi, and then
probably right up after that would be Sun Valley, Idaho.
Oh other spiritual home.
Speaker 1 (02:53):
Really, Oh my goodness, that sounds amazing. Do you go
like winter summer?
Speaker 2 (02:58):
Summer? Really? Yeah?
Speaker 1 (03:00):
Because I thought I'd got really like snowy and it.
Speaker 2 (03:02):
Does amazing snow season down there up there, But the
summer is just all the outdoor activities.
Speaker 1 (03:09):
My history might be wrong about you. But have you
worked in Aspen as well?
Speaker 2 (03:14):
Yes?
Speaker 1 (03:14):
Was that incredible?
Speaker 2 (03:15):
It was super fun, not chefing. I was more hotel
like managing right well, junior, you know, getting in there
a trainee ship. Yeah, at the same regions.
Speaker 1 (03:25):
In winter time like Christmas.
Speaker 2 (03:27):
Some of them finished in winter.
Speaker 1 (03:30):
Apparently. The airport in Aspen at the certain time is
the busiest, Like it's where all the private jets are
at any one time. That probably tracks for you. That's vile. Okay,
this is a hard question for people, But what is
one of your favorite qualities about yourself?
Speaker 2 (03:49):
My ability to be flexible and challenging situations, just trying
to keep a cool head. Problem, solve on your feet
and you know, fix the problem, talk about it after
and why it happened.
Speaker 1 (04:00):
Like that one thing I've noticed about you because you've
put Matt and I up and we're staying with you
at the moment. Thank you, Thank you, thank you. But
you're quick. You make choices quite quick.
Speaker 2 (04:10):
But I'm indecisive, are you?
Speaker 1 (04:12):
You don't see it? You're like quite quick. You'll be like, okay,
this needs to get done. I'm going to go, and
you're like you'll you can feel you do things like
very quickly. You don't like oscillate too much. It doesn't
feel like that anyway. I'll take that as a compliment
in there a little bit. What is a non negotiable
for you, Like something that you're just like, I have
(04:32):
to move my body every day, or coffee or like,
what's something that you just love and you do it daily.
Speaker 2 (04:39):
Make the bed first so that the rest of the
day can unfold. Well, as long as I know the
bed's made, then the rest is okay, if it can
go sideways your day. And then obviously a hot batch
brew coffee from Woods.
Speaker 1 (04:50):
Which I tried. I had a cold one to like
an iced one today, so nice, thank you. Okay, this
is another hearty. Do you have a favorite movie? It's
so hard you can do? TV show too?
Speaker 2 (05:04):
Would used to be American Beauty.
Speaker 1 (05:06):
Great movie, great soundtrack, too.
Speaker 2 (05:08):
Great soundtrack. And then what's the one with Jake Gillenhall
and the amazing soundtrack Donnie Darko.
Speaker 1 (05:13):
I haven't seen. I haven't seen good. Jake Gillenholl's on
Broadway right now in all sallow, but they're a thousand
dollar tickets us, let's go. I love that. That's your response. Okay,
So now I've got foody questions for you. Do you
have a favorite ingredient that you could always use over
and over and over Zata? Oh yeah, I feel like
that's definitely a hallmark of you. Yeah, because you could
(05:34):
put on like AVO or like a hormics.
Speaker 2 (05:36):
Or fish chicken vegetable, you know, an ingredient or a sprinkle.
Speaker 1 (05:41):
Is it Moroccan or Middle Eastern.
Speaker 2 (05:44):
Or Middle Eastern like Lebanese? It's so good as us
around the Middle East.
Speaker 1 (05:49):
Have you had a favorite foody experience where you've just
been at a restaurant and you're just like, oh, like,
this is the best. I know, You've had so many
good experiences, too hard to pick.
Speaker 2 (06:05):
Say Bratt in London, Bratt restaurant Shortitch. We had like
a Spanish crab rice dish out of the charcoal oven,
you know, from the burning oven. So good, it's pretty amazing.
Speaker 1 (06:16):
How good is Shortach? That's where I lived when I
lived in London. It's such a good vibe.
Speaker 2 (06:20):
Five good energy. Is obviously gentrified a lot, but every
time you go, this is something new to see and
it's just a good buzz.
Speaker 1 (06:26):
Yeah, and I always find the food there is in
it's incredible rate. All right, this is going to be
like picking your favorite child. But what is your favorite
menu item currently offered at Woods?
Speaker 2 (06:41):
The upcoming Mexican check sugar, which I.
Speaker 1 (06:44):
Had yesterday and you had today? How good is it?
Speaker 2 (06:46):
It's good? Actually? And then the second that would be
we're almost some soup season, so we may fish chowder
from last winter.
Speaker 1 (06:52):
That sounds amazing.
Speaker 2 (06:53):
Yeah, it's a potato and leak based dairy free splended
and then a bunch of seafood and fish through it.
Speaker 1 (06:59):
I love that you just mentioned dairy free for the listener.
If you're ever in Barron, go to Bangalow visit Woods
because there's so many vegan options, dairy free options, gluten free. Yes,
that banana bread is vegan and gluten free, so good,
and dairy free as well.
Speaker 2 (07:15):
Vegan.
Speaker 1 (07:16):
Oh my goodness. Okay, So what about now tuck Shop
and I went for the first time properly last night.
What is your favorite menu item currently at chuck Shop?
Speaker 2 (07:25):
It would be the big special way around last Friday
with Lobna limes, nigella a honey dressing, but probably meg
my other you know, my boss chef who works with
me there who and our wagu steak dish stop it. Yeah,
when's that?
Speaker 1 (07:42):
When Am I going to see that?
Speaker 2 (07:43):
It starts on Thursday. Thursday to Saturday. We run another
cat menu, so.
Speaker 1 (07:47):
What's so cool? For another for the listener as well?
If you're in bangalo Tuck Shop has like Tuesday cheap Night, yes,
which I I was there last night incredible. I had
the fried chicken with this like fiery, like honey, yes,
oh my god. And what is it that you put
on the chippo's if they're.
Speaker 2 (08:02):
Like chnegar, powder, salt.
Speaker 1 (08:06):
So good?
Speaker 2 (08:07):
It's so good.
Speaker 1 (08:08):
And then tonight we're going and it's a past tonight, right,
so you've got all these.
Speaker 2 (08:12):
Different treachery night tonight if we do a past that
we do a protein chooes glass of wine thirty eight bucks?
Speaker 1 (08:18):
How good? And I want to try the salads next
as well. Okay, again, hard question to ask you. What
is your go to coffee order?
Speaker 2 (08:28):
Single shots? Soy peculo, some mushrooms in it.
Speaker 1 (08:32):
Yeah, I notice you've got the medicinal for me. Yeah. Focus,
I know you love your focus. What's your favorite thing
currently at the Farmer's.
Speaker 2 (08:40):
Market sequel bakery? Sour?
Speaker 1 (08:43):
Do you were telling me about this at brecky? Is
it so good?
Speaker 2 (08:46):
It's good? A sour? It's it's good, you know. Last
it's super super fresh, suberd moist, high hydration, got a
great flower blend sour.
Speaker 1 (08:56):
What's advice that we that aren't as knowledgeable your incredible,
chefy brain. When we're at the farmer's market. What is
something we should be looking for, like, is it like
just like fresh asking questions like is it that you
should just be buying seasonally? Is that the way to
do it?
Speaker 2 (09:12):
Always seasonally, but that will always be at the market.
Speaker 1 (09:14):
Yeah.
Speaker 2 (09:15):
I think they like chatting to the person serving because
they're either the farmer or work on the farm or
very involved and they'll be able to advise and point
you around the around the market and see what they like.
Speaker 1 (09:26):
That's a great idea that can be a barometer. Final question,
anyone listening to this that might be like, you're such
a hard worker, So anyone that's got like an idea.
You run these incredible businesses. You also do a lot
of private chefing as well. What's your advice to someone
with the dream or like someone out there that might
be like, I want to be my own boss, Like
(09:48):
you have such a good work ethic, so yeah, what
advice do you have?
Speaker 2 (09:52):
Follow your passion? We'll find that first which you know
and back self and ask questions you know, people within
the industry. I love it.
Speaker 1 (10:02):
Thank you, You're wonderful. You nail that hot seat.
Speaker 2 (10:05):
Thank you mich to get back to work.
Speaker 1 (10:07):
Literally, thank you love you, love you M.
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