NO RESERVATION - The Hospitality Podcast

Sue Walter | The Roof Gardens, Coppa Club and The Hospital Club

Send us Fan Mail [https://www.buzzsprout.com/2602852/fan_mail/new] Some people build hospitality around service. Some build it around status. Sue Walter has spent her career building it around people. From The Hospital Club and Coppa Club to Maggie & Rose and The Roof Gardens, Sue has led some of the most distinctive hospitality businesses in the UK and beyond. But her story starts long before hospitality — in government, policing, arts, education and private equity — learning how organisations work, how cultures form, and why people choose to belong. This conversation is about community. How you create it. How you scale it. And why the strongest hospitality brands are often built around something much bigger than food, drink or design.

Paulo de Tarso | Scott’s, Margot and Bar Boulud

Send us Fan Mail [https://www.buzzsprout.com/2602852/fan_mail/new] Some people run restaurants. Others define service. Paulo de Tarso has spent his career focused on the craft of hospitality itself. From The Wolseley and Scott’s to opening Bar Boulud London under Daniel Boulud, his reputation has been built on standards, warmth and front-of-house excellence at the very highest level. Later, as founder of Margot in Covent Garden and as a TEDx speaker, he brought those ideas into something of his own — shaping not just restaurants, but conversations around hospitality and human connection. This conversation is about service. Not as performance — but as connection. And why guests remember how a place made them feel long after they’ve forgotten what they ate.

Murray Ward | Soho Farmhouse, Thyme and Public House Group

Send us Fan Mail [https://www.buzzsprout.com/2602852/fan_mail/new] Some places rely on spectacle. Others rely on precision. Murray Ward has spent his career focused on something quieter — consistency. From Soho Farmhouse and Thyme to Public House Group, he’s worked across places where atmosphere matters, standards are high, and guests notice immediately when something feels off. This conversation is about the real work of hospitality. Not just delivering on the best nights — but maintaining standards on the average ones. Because in hospitality, that’s where most of the work actually happens.

Alex Ghalleb | Dorian, Emberwood, Julie's and Grind

Send us Fan Mail [https://www.buzzsprout.com/2602852/fan_mail/new] Some people run great venues. Some people build great teams. Alex Ghalleb has spent his career doing both. From Soho House and Grind to Charlotte’s Group, Ennismore and now Five Graces Hospitality, he’s worked across openings, operations and growth at scale — helping build restaurants that succeed beyond the launch moment. More recently, that includes projects like Dorian in Notting Hill and Julie’s in Holland Park. This conversation is about growth. How you scale without losing standards. How culture holds under pressure. And what it takes to build restaurants that actually last.

Matthew Maynard | Gold, Nikki Beach and Riding House Café

Send us Fan Mail [https://www.buzzsprout.com/2602852/fan_mail/new] Some people run great rooms. Others go on to build them. Matthew Maynard has done both. From Riding House Café — one of the busiest openings of its time — to global scale at Nikki Beach, and now leading expansion at Gold Restaurants, his career has been built on opening, running and growing hospitality businesses under pressure. This conversation is about that shift. From the floor… to responsibility… to building something bigger.