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.

Welcome to the Bacon Butty Podcast—produced by Rippl Media, with your hosts Daniel Todd, Karlina Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), and Sofia Wenborn.

This podcast is all about real, laid-back conversations with the people who make New Zealand’s Food & Beverage industry so exciting. It’s not polished or rehearsed—just honest chats over a bacon butty.

🎙 About This Episode:
In this episode, we sit down with Vicky Ha, founder of House of Dumplings.

From her early days growing up in Hong Kong to moving to New Zealand at age 15 with dreams of becoming a professional windsurfer, Vicky’s journey has been anything but ordinary.

She shares how her passion for creating delicious, authentic dumplings evolved from a simple market stall to a successful business, despite challenges along the way—including a dramatic moment when a massive order of dumplings was returned, nearly sinking her business.

We also discuss her thoughts on food manufacturing, cultural identity, and the importance of staying true to your values.

📸 See More: Photos of the Bacon Butty and extended audio & video at Ripplmedia.co.nz. And watch the whole video now on YouTube:

https://youtu.be/M6GUbFI8NMk

💥 Special Offers:

• Mention Bacon Butty when you sign up at upstock.app/bacon to get your first month free with Upstock.

• All our listeners can get 15% off when you shop at www.woodysfarm.co.nz by using the code BACONBUTTY

Bacon Butty is almost here! Hosted by Daniel Todd, and created with the brilliant team of Helen, Karli, and Sofia, this new podcast kicks off in April with a first season focused on chefs and food legends from the Wellington region.

Each guest brings their own spin on the classic bacon butty, setting the scene for relaxed, honest conversations about food, life, and the realities of working in hospitality.

Follow now so you don’t miss the first bite.