A Table in the Corner

A Table in the Corner is the space where Russel Wasserfall chats to people in the food industry about their passion and their take on the business of eating. Russel has worked in the media and food space for over 3 decades. He's run bars, restaurants and a confectionery factory, written for dozens of food and travel publications and made a bunch of cookbooks. His show is about the nitty-gritty of the food trade in all its forms. Top chefs, food artisans, proprietors, bakers, farmers, foragers, cheesemakers, writers, photographers, bloggers... you name it. If they’re involved in the food industry, you will meet them with Russel at A Table in the Corner .

A Table in the Corner is a arts podcast hosted by Unknown Host, with 204 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Unknown Host hosts A Table in the Corner, a arts show with 204 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

• 

  Episode #52

  S2-52. Bloem - Carla Burger

  Sep 14, 202624 minS2

  In this episode of A Table in the Corner , I chat to chef Carla Burger about Bloem, the restaurant she co-owns with Bertus Basson at Paul Clüver Family Wines in Elgin. We talk about Carla’s journey through the Basson kitchens, from Overture and Eike to Spek & Bone and Chorus, and the move from pastry chef to running her own restaurant. Carla explains why Bloem was conceived as a more relaxed, family-friendly restaurant suited to the Elgin landscape, rather than another destination fine-dining restaurant. We also talk about the produce coming from the farm, the addition of the Pizza Garden and the realities of running a restaurant in a seasonal destination. Carla discusses finding her own voice within the Basson group, learning the business side of hospitality and the ambition to help establish Elgin as a food destination in its own right. www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

  ListenShow Notes
• 

  Episode #51

  S2-51. Spek & Bone - Mike Fuller

  Sep 7, 202640 minS2

  In this episode of A Table in the Corner , I chat to Mike Fuller, co-owner and operator of Spek & Bone in Stellenbosch, as the restaurant approaches its tenth anniversary. We talk about Mike’s journey through the Bertus Basson kitchens and how that experience shaped the way he approaches food, wine and the business of running a restaurant. He explains how Spek & Bone has evolved from its original wine-bar idea into a food-focused neighbourhood restaurant, and why the menu is deliberately relaxed while still drawing on serious culinary skills. We also talk about wine by the glass, building relationships with regular customers and the realities of running a small restaurant in a highly seasonal market. Mike shares his thinking on the move away from formal fine dining, the importance of looking after local customers and the growing community of restaurants in Stellenbosch that is working together to build the town as a food destination. And we return to where the conversation began: attention. Mike explains why social media matters, but why word of mouth and the experience guests have once they arrive remain the real foundations of a restaurant’s success. www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

  ListenShow Notes
• 

  Episode #49

  S2-50. Buri - Anouchka Horn

  Aug 31, 202631 minS2

  In this episode of A Table in the Corner , I chat to chef Anouchka Horn about Buri, the new 25-square-metre fast food banger she's opened with Neil Swart in Harrington Street. The concept is simple: take the South African boerewors roll and give it the same attention - to ingredients, sourcing and detail - that the Belly team brings to menus in their other restaurants. We talk about developing the Buri wors with Frankie Fenner, finding the right roll, making the sauces and building a menu around something that is already deeply familiar. Anouchka explains how childhood memories of Saturday morning boerewors rolls and seaside mini doughnuts have shaped the concept, while monthly specials give the team room to keep experimenting. We also talk about the challenges of running a tiny, high-volume operation serving more than 200 boerie rolls on a Saturday, and we get into the bigger question of how a restaurant can take a familiar South African food and make it feel fresh without losing what people love about it. www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

  ListenShow Notes
• 

  Episode #49

  S2-49. CW Beau Constantia - Ivor Jones

  Aug 24, 202618 minS2

  In this bonus episode of A Table in the Corner , Jonathan Warncke and I chat to chef Ivor Jones at Chefs Warehouse Beau Constantia, shortly before we sit down to eat his winter menu. Ivor has just returned from an intensive five-week trip, including three weeks in Thailand studying regional Thai cooking, and we talk about what he brought back with him. We get into the difference between Thai food as it is understood in the West and the cooking Ivor encountered in Thailand, as well as how travel, seasonality and new techniques feed into his constantly changing menus. Ivor also talks about ten years at Beau Constantia, why he avoids signature dishes, his focus on keeping his kitchen team creatively engaged and why winter has become an opportunity to experiment rather than simply a quieter season to get through. (You can see the CW Beau Constantia Winter Menu episode of Table For Two on our Table Talk Youtube channel here .) www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

  ListenShow Notes
• 

  Episode #48

  S2-48. Voyager Piketberg - Don Albert

  Aug 17, 202630 minS2

  In this episode of A Table in the Corner , I chat to Don Albert, the person behind The Voyager, a new boutique hotel in Piketberg. Designed and built by Don and his partner Reece, it is the latest iteration of a concept that Don first developed in Bali, built around hospitality, food and cultural exchange. We talk about why Piketberg made sense after a decade spent looking for the right place to build again, and how the Voyager idea has evolved through Don’s experiences of living, working and eating around the world. Food is central to the conversation, from the Indonesian influences that shaped Don’s cooking to the way Voyager uses food as a way of connecting with a place and its people. We also talk about what happens when a hospitality project arrives in a small town and discovers that the local community is more curious and receptive than expected. Don also has some thoughts on place-making, public spaces, tourism and the role hospitality can play in creating stronger local economies. www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

  ListenShow Notes

Recent guests on A Table in the Corner. Study who booked and why before you pitch.

Based on semantic analysis of episode topics and host coverage, this show is a strong guest fit for executives in:

Industry fit is computed by PitchCentric using vector embeddings of the show's episode catalog.