In this series we hear from some of the chefs who contributed to the recently released cookbook From Beder’s Kitchen, a new initiative from mental health and suicide prevention charity, Beder UK. These chefs get together to cook and speak about why they got involved with the project and to have some very open and honest conversations around their own mental health and the importance of acknowledging this within the hospitality industry.
In this episode we meet Mark Tuttiett, head chef of Carousel, and Ollie Templeton, chef and co-founder as they share their thoughts on mental health in the kitchen white they put together an amazing egg-yolk pasta dish.
We also hear from Richard Turner, of Turner & George Butchers, and Andrew Clarke, founder of Pilot Light mental health charity as they speak about their experiences and how they look after their mental health all while they cook up a delicious Surf and Turf.
About Mark and Ollie:
Mark Tuttiett is currently Head Chef of Carousel restaurants in London, working alongside co-founder and chef, Ollie Templeton. Before joining the team in 2017, Mark worked beside James Knappett at two-Michelin star Kitchen Table.
Ollie Templeton is a chef and co-founder of Carousel restaurants, which he set up alongside his cousins in 2014. Ollie studied at Leith’s before working at Moro in Farringdon for two years and then starting Carousel.
About Richard and Andrew:
Andrew Clarke is an award-winning chef with over 23 years of professional experience in the industry. Andrew is passionate about advocating for mental health in the hospitality industry, having personally suffered and recovered from mental health issues.
Richard Turner is an acclaimed restauranteur, chef, butcher and food writer based in London. He is currently Executive Chef of the renown Hawskmoor restaurant group and founder of Turner & George butchers.