WorldWild Podcast
Episode 35 29th February 2020
Mental Health in the Kitchen with Andrew Clarke
Mental health in the hospitality industry has become more recognised and spoken about in recent years. Andrew Clarke, chef and the mental health ambassador behind the Pilot Light campaign, is working with restaurants to build spaces where people can share their struggles in a nurturing environment. Going through his own bout of depression a few years ago he began the hard work on himself. Now he wants to share his experience and to create a healthier and more fulfilling work-life for those in the same position.
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In this chat, we discuss what brought Pilot Light about, the benefits for young people of working in kitchens, linking up the country and the London restaurant scene, wild nutrition vs. domesticated nutrition, cultural expectations and what it means for flavour, plus more...
'You’ve said something that we can’t say'
- Andrew Clarke / ep.35
About Andrew Clarke
Andrew Clarke is a chef and mental health advocate who founded Pilot Light, a campaign to support people in the catering industry struggling with mental health issues. Starting his culinary journey at The Swan in Kent, he first began to experiment with the wild foods Forager would send him. From there he took a deep respect of local produce with him into the London food scene. He is the former chef-director at the London restaurants St Leonards and Brunswick House, which brought him much attention. He plays guitar in a metal band and is working on his first book.
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Further reading
> See more from the Pilot Light campaign.
> Watch: Andrew talking about mental health and chefs on The Staff Canteen
> Watch: Dan Siegel: Developing a Yes Brain in Ourselves and in the Children and Teens We Care For
> Positive Parenting Solutions: Nixing Negativity Part 1: Ditching the “Don’t”
> Listen: New Rose by The Damned (1976)
About the show
We offer a series of conversations to tap into the wildness within ourselves and to uncover what is possible when we do. It is our hope that through the WorldWild Podcast we can contribute to the revitalisation of wild food culture and conversation around the world.
Through people who know their landscapes intimately, we gather the threads to weave a rich tapestry. Piece by piece the vision of a wilder world comes into view. The wild embrace of nature welcomes us back and offers us a seat at the table. A feast, no less!