Guillaume Zika is the chef-turned-developer behind Chef Notepad, the app designed to make a chef’s life simpler — no small feat in a world of recipes, margins, and chaos.

In this episode, Guillaume shares how he built a powerful, intuitive tool that takes the complexity of menu planning, costing, and organisation, and turns it into something chefs actually want to use. We dig into why chefs notoriously hate doing costings, how tech can truly serve the kitchen, and what it takes to build an app that feels effortless — even when it’s anything but.

Guillaume Zika - Organising the Culinary Mind

This week’s guest is James Sharp — chef, entrepreneur, and founder of Hash Hut, the street-food concept turning the humble hash brown into a fine-dining obsession.

From the chalet kitchens of the French Alps to the pressure of MasterChef: The Professionals and the buzz of BOXPARK London, James shares his story of graft, guts, and finding joy in playful cooking. We talk about balancing precision with personality, the grind behind street-food success, and why comfort food can still carry a Michelin-level mindset.

James Sharp - Hash Browns, High Pressure & Finding Your Flavour

Usually our guests on Check On are from inside the restaurant, but for today, we are going to be talking to an industry professional who sits just outside the brick walls. 

Hamish Evans runs Midle Ground Growers in Bath UK. Hamish talks to us about the importance of protecting and regenerating the soil, so that we can get the most nutrient dense and beautiful produce to our plates. 

We chat hot topics like 'what does it mean to be certified organic?' and 'is all organic produce equal?'

Hamish is extremley passionate about sharing his knowledge to the next generation or growers, so that the food system can flourish. 

Please enjoy, Hamish Evans. 

Hamish Evans - Cultivating the Middle Ground and regenerative farming 

On today's episode, James dives into the brutal truths of the industry, and how he thinks it is changing for the better. 

James has a unique and bold style of cooking, which is unapologetic and packed with flavour. We talk about what influenced his cooking style, and what direction he plans to take next. James talks about his time on Great British Menu, and what his sucess on the competition did for the opening of his restaurant 12:51.

We also chat a little bit about bullying culture, and what his early experiences were like in commercial kitchens, and how that shaped him into the chef he is today. 

Please enjoy, James Cochran.

James Cochran - Legal battles, comebacks, and kitchen grit 

Today in the Check On podcast, we welcome Beatrice Bessi, Head sommelier at London's Chiltern Firehouse, where her passion transform every pour into a story. 

From Italy's vibrant bars to crafting award-winning wine lists, she's risen to a Decanter World Wine Awards judge. Holding an Advanced Court of Master Sommeliers certification, Beatrice blends her Italian roots with innovative flair, and talk with me about her experience and expertise about wine. She also debunks sommelier myths and offers tips to elevate your next meal. 

Please welcome, Beatrice Bessi!

Uncorked Secrets : Beatrice Bessi's bold journey in the wine industry.

Ben Tish joins us on Check On podcast today to talk about his passion for Mediterranean and Moorish cooking. He walks us through where this passion started, some hellish services in the kitchen, and the experiences that shaped him into the chef that he is today. He tells us about his process for writing and publishing his amazing and beautiful recipe books, and where he is at now.

Get ready for the inside scoop on the British power house that is Ben Tish!

Ben Tish - The secrets of the kitchen. Produce over everything, and how to write and publish a cook book

Check On Podcast fires up the grill with Bristol's own Big Nath's BBQ, where pitmaster Nathan Ritchie brings Texas style smoke to the UK. From melt in your mouth brisket, to cheesy mac bombs, Nath and partner Kinsey are redefining street food at Harbourside. Their passion for local ingredients and global flavours shine through every low and slow bite. Discover how lockdown dreams became award winning reality (and the trials and learning it took to get there!)

Nath talks about his BBQ Skool and his plans for the future, with all things smoke and BBQ. 

Bristols BBQ Boss: Big Naths smokey secrets

Today on the Check On podcast, we have the pleasure of speaking with Chef Hywel Griffith. 

Hywel grew up in a small town in Wales, having Welsh as his first language and English as second. Hywel has featured on Great British Menu, as a guest on MasterChef, and is the Chef behind Beach House Oxwich and its Michelin star.

Hywel speaks to us about the challenge of using local, what he thinks about the change of attitude in the kitchen, and his approach to being on the Great British Menu. 

Please enjoy, Hywel Griffith!

#13 Hywel  Griffith - The limit of keeping it local and the evolution of fine dining

On todays episode, we talk to Astrid, an amazing baker that is capturing Cardiffs baking scene. 

Astrid didn't start in the most conventional way. She picked up baking during in lockdown, and then had a fast tracked journey (filled with highs and lows as per usual) to opening her own baking business, where she now has a shop and cooks for the pop up scene. 

Astrid has had some amazing mentors, and has competed in the London Croisant competition. She shares with us how inflation has hit her, like everyone else, the balance between cooking what you want and cooking what the people want, and why she wants to bring a little slice of her home country (France) to the UK. 

Please enjoy, Astrid Roussel.    

12# Astrid Roussel (Astridspetitecuisine) -  Fighting imposter syndrome after changing careers

On todays episode, we talk to Tom Shepherd about his journey through the industry, to where he is now. 

Tom chats about the feeling of opening his restaurant Upstairs, gaining his first star, and being on Great British Menu, all happening in the spam of 18 months. 

Tom also talks to us about the time in his life when the industry became overwhelming, how he dealt with that, and what kind of leader he is for his team now.

Please enjoy, Tom Shepherd

11# Tom Shepherd - Is gaining a Michelin star freeing or limiting?

Hi! I'm Kasae Fraser, the host of this podcast. I've been a professional chef for the last 11 years, working my way through different countries and kitchens, and I've landed in the UK. 

I started this podcast because above all, I love hearing the unfiltered experiences that other Chefs have had throughout their career, the highs and lows of being in the hospitality industry, and the struggles that have ultimatley led them to where they are now. We have candid conversations about what its really like to be a chef, and explore what makes them tick. 

We also have guests on that aren't chefs, but are a vital part of the industry, to hear their point of view about how our food system works, their role in it and how it all ties together.  

Kasae Fraser

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