Michelin-starred chefs Daniel Clifford and Michael Smith discuss BBC's Great British Menu which is how they first met, the hospitality staffing crisis and why some people may think Michelin-starred restaurants are overpriced.

This is the third episode co-hosted by Daniel Clifford from two Michelin-starred, Midsummer House. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Michael Smith, he is the chef owner of Michelin-starred Loch Bay Restaurant on teh Isle of Skye. He was awarded the star just 18 months after opening. We find out why the BBC wouldn't allow his dessert on Great British Menu to go out as planned, why he wanted Prue Leith to 'nibble his nuts' and why Daniel doesn't think his restaurant is expensive.

WIN
We have a hoodie to give away for each of the six episodes with Daniel Clifford - find out how you can enter to win one at the end of this podcast.

All six winners will be picked at the end of the series

Here are the full terms and conditions: https://bit.ly/2XjTJqj

All of our guests are wearing The Staff Canteen hoodie if you would like one
take a look at all of The Staff Canteen merchandise available now: shop.thestaffcanteen.com/

Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode.

https://soundcloud.com/grilledbythest... Sound Cloud
https://open.spotify.com/show/1D7WzPq... Spotify
https://podcasts.apple.com/gb/podcast... Apple

If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register

Please support us if you like what we do: bit.ly/TSCContribute