From cooking in the Royal Air Force and feeding troops in the field, to running large-scale operations at Royal Ascot, Chelsea Flower Show, Henley Regatta, and The Open, Page shares the adrenaline, chaos, camaraderie, and pure buzz of life behind some of the UK’s biggest culinary operations.

Full of energy, humour, honesty, and serious passion for developing young chefs, this episode is a reminder that hospitality is about far more than what happens on the plate. In this episode, you’ll hear about:

His journey from wanting to become a helicopter pilot in the RAF to discovering life as a chef in the military

• Cooking in every environment imaginable, from silver-service officer dining to feeding troops in the middle of nowhere.
• The excitement and pressure of Greenfield event catering and why major events became his passion.
• Building temporary kitchens from scratch at world-famous events like Chelsea Flower Show and Royal Ascot.
• Why reacting quickly under pressure is one of the most important skills any chef can learn.
• His move into global aviation catering and managing international culinary operations across the UK, USA, and Johannesburg.
• The incredible cultural food experiences that come from working with chefs around the world.
• Why hospitality still offers some of the best life skills and career opportunities anywhere.
• His mission as Craft Guild Young Chef Ambassador to inspire, nurture, and sustain the next generation entering the industry.
• Why the industry needs chefs everywhere, not just in Michelin-starred restaurants, but in schools, hospitals, care homes, prisons, events, and the military.

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