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In The WeedsFood, Drink and Travel Conversations Author: Matty Farrell
Hi I am Matt FARRELL and welcome to IN THE WEEDS podcast. I am of the ethos that food and drink bring people together and we talk to the people in the industry who follow that believe. I have been in the hospitality business for over 20 years. Being 16 years old on work experience in a Catalonian family restaurant to being co founder of GSG. (graffitispiritsgroup.com) an independent restaurant and bar group in the UK, it has always been my passion. I am now also a freelance food travel writer recently becoming part of the guild of food writers (fazmangoes.com). In The Weeds is a common term used in the hospitality when things are quite simply too much to handle, its where we find society right at this critical point, like anything in life things need to worsen before they get better and triumphing through adversity often sparks a sense of unison. Throughout the podcasts we go in the weeds with some high profile hospitality and entertainment professionals. Raw conversations on travel, life, culture, food and drink and how it can help bring society together. Without this what have we got? Every bodies still got to eat and drink right! So sit back, listen, relax, dream a little and lets bring some positivity to the table. We also look at mental health factors that have become so poignant due to the ongoing pandemic but ones think is for sure conversation is a tonic to help. We are all in this together! Website: mattyfarrell.co.uk Social: @fazmangoes Language: en Genres: Arts, Food, Society & Culture Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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'The Barn' with Ralf Rüller (Berlin)
Episode 4
Thursday, 16 December, 2021
This episode we arrive in Berlin and drop into conversation with one of the pioneers of the Third Wave coffee movement, CEO and founder of the The Barn Coffee Roasters Ralf Rüller. If you are interested in the speciality coffee world or want to learn more then this episode is for you.Ralf has grown The Barn into one of the most recognised brands in the speciality coffee world. His simplistic approach to quality and the product is what has made this so successful and we find out where the idea and his love for coffee (and bread) originated from. We discuss the ongoing discussion around packaging and sustainability and the need for clarity in the conversation. Most importantly we discuss the process and the huge importance of the farmer. Extensively travelling all over the world sourcing coffee we also learn about Ralf's favourite places outside Berlin and learn his ITW moment in hospitality.
