In this episode of Bacon Butty, Daniel sits down with celebrated chef Laura Greenfield, formerly of Wellington’s iconic Field & Green. From her Jewish upbringing filled with bagels, smoked salmon and chicken soup, to her early experiments in acting, Laura’s journey into food was anything but conventional.

She shares her inspiring transition from drama school to running the kitchen at Sotheby’s in London, where she was trusted to create weekly menus themed around art exhibitions—finding both her confidence and culinary voice. That trust would eventually lead her across the world to New Zealand, where she and her partner Rachel opened Field & Green, a restaurant built on connection, comfort and culture.

We talk about leaving London, starting from scratch, the joy and heartbreak of owning a restaurant, and Laura’s latest chapter teaching the next generation of chefs at Le Cordon Bleu.

A funny, emotional, honest conversation about food, identity and what it really means to feed people.

💬 Want to see Laura’s bacon butty creation? Head to www.ripplmedia.co.nz for photos.

📺 Watch the extended video of this episode on YouTube.

🎁 Special thanks to our sponsors:

• Upstock – Get your first month free when you sign up at upstock.app/bacon

• Woodys Free Range – Get 15% off at www.woodysfarm.co.nz with the code BACONBUTTY

👨‍🍳 Bacon Butty is made by Rippl Media – with Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), and Sofia Wenborn.