Table Talk

Stu Henshall has cooking in his bones, but it didn't always look as though he would end up being Executive Chef at two of the world's biggest meat-free brands. His early years were spent helping out his mum and dad, who owned a farm and a restaurant. He tells Elisa Roche in this episode of the Career Conversations podcast series, that he learned a lot in those early days, as much about front-of-house and pot washing as anything else. Alongside his love of food, he also had a passion for music and launched a successful career, working with The Prodigy, touring Europe, and gaining a gold disc for making a number one album. But he says he started to find that whilst on tour, he was more excited about the restaurants they were visiting than the gigs they were playing: "I realised something wasn't quite right." Then came a new moment in the limelight, and the start of the journey which has led to him becoming Executive Chef at Quorn and Cauldron - he appeared on the Great British Bake Off in 2015.