HUNGRY.

Henry Dimmbleby, British food policy expert and Leon Restaurants co-founder, shares a mini bio before diving in. He describes Finland’s 1970s coronary disease crisis and the appointment of Pekka Puska. He outlines North Karelia’s diet and social drivers, a boots‑deep, multi-pronged public health approach, practical community actions, and the power of systems thinking and small nudges.

Thomas "Hal" Robson-Kanu, former pro footballer turned founder of The Turmeric Co., who rebuilt his career after major injuries. He discusses how adversity and living with doubt forge resilience. He explains product-first entrepreneurship focused on clinical efficacy. He also explores mindset, obsessive fundamentals, and how consistent intent shapes performance and culture.

Rory Sutherland, behavioral economist and advertising executive known for applying behavioral science to marketing, joins to dissect restaurant quirks and branding rituals. He chats about copied fries and no-ketchup policies. He explores scarcity, queues, localised store feel, and the power of tiny rule-driven irritations to create authenticity.

Ivan Orkin, founder of Ivan Ramen and a self-taught ramen icon, recounts building ramen shops in Tokyo, New York and Vegas. He talks about starting with little money, how hospitality and a critic changed everything, why ramen invites rule-breaking, and the realities of scaling restaurants across cultures. Expect stories about pizza obsessions, sourcing challenges, and stubborn business lessons.

Tom Kerridge, British chef and restaurateur famed for Michelin-starred pubs, talks about turning craft into a recognisable culinary personality rooted in working-class tastes. He covers mastering technique before style. He explores kitchen culture as a tight, theatrical team and explains how approachable fine dining and signature dishes like the Coach burger bring fun, buzz and familiarity to eating out.

Sat Bains, two-Michelin-star British chef known for theatrical hospitality and tough creative mentorship. He discusses running a world-class restaurant under a Nottingham flyover. Topics include authenticity over polish, the psychology and theatre of hospitality, menu and pricing tactics, training chefs to think, creative rituals like Sat’s Gamble, and rebuilding life and business after a health crisis.

Rory Sutherland, behavioural economist and advertising maverick, tells a hilarious anecdote about the practical hurdles of sending a genital photograph in 1987. He contrasts past logistics with modern ease. He also riffs on how older generations misjudge youth behavior by overlooking historical constraints.

Nisha Katona, founder of Mowgli Street Food and cookbook author who turned Indian home cooking into a national street-food chain. She recounts immigrant hunger and early struggles, explains why Mowgli avoided being a “curry house,” and describes Varanasi-inspired design and the door concept. She breaks down the four pillars that keep 27 sites soulful, plus systems for training, diagnostics, delivery and thoughtful site selection.

Rory Sutherland, advertising and behavioral science expert who applies psychology to marketing, explains bottleneck theory and why you must target the system's narrowest point. He contrasts physical distribution with mental availability using Coke and Dr Pepper. He explores how condiments reveal customer expectations, warns against one-model thinking, and shows how small fixes can remove big constraints.

Founders share guerrilla marketing moves that make a wellness brand feel like unhinged luxury. They unpack viral hooks, whiteboard storytelling, and the three-second attention game. Expect tales of risky high-production shoots, status-driven product design, and using unpredictability, humor and sex appeal to build cultural obsession.