Roux Scholarship winner Oli Williamson & Aaron Mulliss, former head chef of The Hand and Flowers, discuss how to make blue mashed potato, being an underwater chainsaw specialist and why talking about yourself in the third person on a CV is a massive no!

This is the first episode co-hosted by Aaron Mulliss who, after a 12 year career at two Michelin-starred The Hand and Flowers, now owns and runs Tastie, a hospitality recruitment agency. He has invited four chefs to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Oli Williamson, sous chef at three Michelin-starred The Fat Duck and Roux Scholar 2021. In this episode Oli talks about being forced to retrieve his keys from the river at Midsummer House, wearing a plaster on his face to look like Nelly and why sticking it out in a kitchen is his main advice for young chefs.

All of our guests are wearing The Staff Canteen hoodie if you would like one
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