HUNGRY.

Jack Rubin, co-founder and CEO of Purdy & Figg — a fast-growing UK cleaning brand — talks customer acquisition, relentless creative A/B testing, and engineering million-pound campaign days. He digs into operational chaos of scaling physical products, why simplicity beats flashy branding, and how judgment, waitlists and supply planning shape explosive growth.

Rory Sutherland, behavioural economist and ad exec known for using behavioural science in marketing. He explains the idea of a 'brand quake'—one experience that shapes perception. Stories include how a postperson or a single service call can redefine a brand. He also explores emotional drivers in house buying and how personal legacy influences value.

Adam Handling, chef-restaurateur behind Frog and Ugly Butterfly, shares his rise from Gleneagles trainee to building a multi-restaurant group. He recounts near-collapse during COVID, pivoting to lucrative home deliveries, brand decisions like turning down quick money, and launching a direct-to-farm caviar line. Conversations include chasing Michelin recognition, team culture, and reinventing British cuisine.

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.