HUNGRY.
Dan Pope
HUNGRY is THE podcast for Challenger FMCG & Hospitality Founders wanting to pour gasoline on growth.
We chat with the industry BIG HITTERS. We ooze out the HIDDEN success secrets they’ve never told before and dive deep into their gut-wrenching failures, so you avoid them.
We help you grow bigger, faster, stronger.
Over the last 6 years, we’ve chatted to some insane guests on the poddy:
Rory Sutherland, Seth Godin, Jamie Laing, Spencer
Matthews, Tom Kerridge, Sir John Hegarty,
The founders of SOHO House, TRIP, The Devonshire, Tony’s Chocolonely, Vita Coco
Look, I’ll be blunt,
HUNGRY is NOT your normal podcast.
HUNGRY is NOT scripted and sterile Q&A interviews.
HUNGRY is for pretty much no one.
HUNRGY is a deliciously fun, wild and crazy, ADHD rollercoaster of free flowing conversations.
got what it takes?
Buckle up. Strap in.
get ready to… FEED YOUR HUNGER
We chat with the industry BIG HITTERS. We ooze out the HIDDEN success secrets they’ve never told before and dive deep into their gut-wrenching failures, so you avoid them.
We help you grow bigger, faster, stronger.
Over the last 6 years, we’ve chatted to some insane guests on the poddy:
Rory Sutherland, Seth Godin, Jamie Laing, Spencer
Matthews, Tom Kerridge, Sir John Hegarty,
The founders of SOHO House, TRIP, The Devonshire, Tony’s Chocolonely, Vita Coco
Look, I’ll be blunt,
HUNGRY is NOT your normal podcast.
HUNGRY is NOT scripted and sterile Q&A interviews.
HUNGRY is for pretty much no one.
HUNRGY is a deliciously fun, wild and crazy, ADHD rollercoaster of free flowing conversations.
got what it takes?
Buckle up. Strap in.
get ready to… FEED YOUR HUNGER
Episodes
Mentioned books
8 snips
May 11, 2026 • 1h 41min
The Brand Strategy Experts: Why Marketing Is Broken & What Actually Works in 2026 - DASH Water, BOTIVO, All Things Butter, The Pickle House Founders
Florence Cherruault, founder of The Pickle House, turned picklebacks into wellness shots. Imme Ermgassen, co-founder of Botivo, crafts premium non-alc aperitivos with culinary collaborations. Jack Scott, co-founder of DASH Water, builds design-led beverage culture through events. Toby Hopkinson, founder of All Things, mixes restaurants with FMCG and pivoted into cottage cheese. They debate focus vs diversification, packaging as culture, retail strategy and international launch pitfalls.
May 7, 2026 • 11min
Espresso: Michel Roux Jr. - What Was it REALLY Like Working With Marco Pierre White?
Michel Roux Jr., French-born chef famed for Le Gavroche and mentoring Michelin-star talent. He recalls Marco Pierre White’s early brasserie days and dramatic transfer to Le Gavroche. Stories cover managing fiery kitchen temperaments, fatherly rituals that balanced pressure with care, and building trust between chefs and front-of-house for a seamless service.
14 snips
May 4, 2026 • 1h 51min
The £100,000-a-Week Restaurant Built From the Ingredient Every Chef Throws Away
Phil, co-founder of Poor Boys and creator of their Southern-style fried chicken and brisket donuts, and Abs, product developer behind the chicken skin cracklings, share how bold design and oddball ideas built a cult brand. They riff on turning discarded chicken skin into a bestselling product, three revenue streams from one bird, delivery heatmaps, playful packaging, and hospitality-driven menu and service choices.
Apr 30, 2026 • 6min
Espresso: Rory Sutherland & The Devonshire Founder... How To Nail Influencer Marketing
Conversation dives into why niche influencers earn trust and how reputational skin keeps audiences honest. They explore credibility models that let expert communities self-correct. Discussion contrasts public promises with targeted digital persuasion. Strong owner presence and quirky innkeepers are linked to unforgettable hospitality experiences.
Apr 27, 2026 • 1h 33min
How London’s Most Famous Thai Restaurant Made Customers Addicted - Lukie Farrell, Speedboat
Lukie Farrell, chef-founder of Speedboat known for bold, design-forward Thai restaurants and importing authentic Thai ingredients. He talks about creating controlled chaos in restaurant design, refusing Western shortcuts to keep authenticity, the MAYA principle for unforgettable spaces, high-energy dining atmospheres, and how team creativity and Thai culture shape his kitchens.
Apr 23, 2026 • 9min
Espresso - Jackson Boxer - Why Chefs Are NOT RockStars
Jackson Boxer, a British chef behind London spots like Brunswick House, rejects the 'chef as rock star' image. He talks about why chefs filled a cultural vacuum, how kitchens work as collaborative teams, and his leap from solo cooking to building a team. He also recalls launching a tiny place with inventive dishes and the buzz that brought evening service to life.
8 snips
Apr 20, 2026 • 1h 58min
How Aperol, Coco Cola, Tony's Chocolonely Hack Your Brain - University of Oxford Professor Charles Spence
Charles Spence, Oxford experimental psychology professor and multisensory scientist, reveals how sight, sound, smell and touch steer what we crave. He explains colour and packaging tricks, sonic seasoning that shifts perceived taste, and how weight, shape and nostalgia shape food choices. Short, surprising takes on branding, restaurant cinema techniques and why supermarkets are designed to hijack your brain.
Apr 16, 2026 • 7min
Espresso - Sir John Hegarty Breaks Down His Best Work of All Time
Sir John Hegarty, legendary ad creative and BBD co-founder behind Levi's and Audi classics, reflects on advertising craftsmanship. He talks about making ads popular without being banal. He explores simplicity that unfolds in the mind. He contrasts persuasion versus promotion and worries about advertising’s digital-driven trough.
Apr 13, 2026 • 1h 38min
Ravneet Gill: How To Successfully Open a Restaurant in 2026, Kitchen Bullying, David Blaine PR Stunts, Loving Horrific Customer Complaints
Ravneet Gill, acclaimed chef behind London’s Gina and Junior Bake Off judge, shares the messy realities of opening a restaurant while parenting. She talks candidly about kitchen culture and bullying, learning to let go of perfection, PR chaos from a David Blaine joke, and how customer complaints and feedback shaped Gina.
Apr 9, 2026 • 15min
Espresso: Tom Kerridge - You'd be Crazy to Open a Restaurant (Without Knowing This..)
Tom Kerridge, acclaimed British chef and restaurateur behind The Hand & Flowers, shares blunt business truths. He explains why packed restaurants can still lose money. He urges separating sentiment from financial decisions. He recounts tough post‑COVID closures, the shift from reactive chef to strategic operator, and why risk and control drive him.
