In this episode, Sam discusses his unique Turkish-style eggs recipe, adding burnt butter, Aleppo pepper, and lime juice for a distinctive flavor. He explores the current market dynamics, including rising demands for consulting services and the challenges around hiring head chefs with high salary expectations. Sam and Mark delve into the importance of creativity and consulting in revitalizing kitchen offerings. They recount tales of culinary successes with surprising ingredients and underscore the significance of effective communication in the kitchen. Popular industry terms like '86' and 'mise en place' are demystified, and the duo hints at future episodes featuring guest chefs.

In this episode, Mark and Sam discuss cooking, the challenges in the restaurant industry, and the importance of mental health. They also touch on the history of champagne and the benefits of taking mental breaks. Sam shares his favourite method for cooking steak and the importance of allowing chefs to showcase their creativity. Mark reflects on the changes in his perspective over the years, including being more open to suggestions and taking a long-term approach to decision-making.

Get ready for a no-holds-barred dive into the restaurant biz! In this fiery first episode, Mark and Sam dish on their wildest kitchen moments, why the industry keeps changing the game, and those bloody staff shortages. They'll break down why copying trends won't make you a winner, the pitfalls of overhauling a concept, and why basics matter more than ever. Plus, Sam's got a Mee Goreng hack that'll change your takeaway game for good.