In conversation with Ollie Dabbous

In conversation with Ollie Dabbous

Ollie Dabbous is a Michelin starred chef famed for stripped back fine dining who has worked at Le Manoir aux Quat’ Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, The Fat Duck, WD-50 and Pierre Gagnaire, before returning to London to take the position of...
In conversation with Sam Bompas

In conversation with Sam Bompas

Sam Bompas and Harry Parr first came to prominence through their expertise in jelly-making, but the business rapidly grew into a fully-fledged creative studio offering food and drink design, brand consultancy and immersive experiences across a diverse number of...
In conversation with Simon Erlanger

In conversation with Simon Erlanger

On this episode of the IPOL podcast I am speaking with Simon Erlanger, Managing Director of Isle of Harris Distillers. As an expert in the international development of premium spirits brands, Simon has worked for amongst others, Diageo and for over a decade he was...
In Conversation with Coinneach MacLeod – The Hebridean Baker

In Conversation with Coinneach MacLeod – The Hebridean Baker

Coinneach is from the Isle of Lewis, the furthest north of the Outer Hebrides of Scotland. There is no doubt he loves baking and the Hebrides, both of which led him to launch the Hebridean Baker in 2020 – to share his love of food and the island, foraging, and...
In conversation with Paul A Young Part-2

In conversation with Paul A Young Part-2

Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion...