Building, Breaking, and Becoming Ben Bayly (Part 2)

In part two of Daniel’s conversation with chef and restaurateur Ben Bayly, we pick up in Auckland, inside a small room at Origine, where the story turns from early graft to the bigger forces that shaped Ben’s career. This episode digs into the messy, unglamorous middle: starting out building with his brother to pay the bills, the French Café rejection, the TV auditions, and the long stretch running The Grove, Baduzzi and his first restaurant, The Grounds.

Ben talks candidly about burnout, building teams, letting go, handing over businesses, and the real cost of running multiple restaurants while trying to be a human being at the same time. He opens up about the volatility of the industry, the rising cost of everything, the value of landlords who actually have your back, and the constant pull toward new challenges. From Shanghai pop-ups to his upcoming Wellington opening, Ben explains why he still sees himself simply as someone who loves serving people — and why the ingredient, not the chef, is always the real hero.

Want to see Ben’s bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:

Upstock – Get your first month free at upstock.app/bacon

Hospitality New Zealand – The voice of Aotearoa’s hospitality industry. Find out more at hospitality.org.nz

Woodys Free Range – Get 15% off at woodysfarm.co.nz with the code BACONBUTTY

Bacon Butty is made by Rippl Media — Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), Sofia Wenborn and Ricardo Ramirez.

From Te Awamutu to Two Michelin Stars (Part 1)

In this two part episode of Bacon Butty, Daniel travels to Auckland to sit down with one of New Zealand’s most recognisable chefs, Ben Bayly — the force behind Ahi, Origine, Aosta, and the upcoming Wellington waterfront restaurant. Known for his mix of finesse and straight-up practicality, Ben’s story is shaped by graft, curiosity, and a refusal to be boxed in as just “the celebrity chef”.

Ben shares the journey from washing dishes in Te Awamutu to cooking in Michelin-starred kitchens across London, Las Vegas, and rural France. He talks openly about the pressure, the culture, the abuse and brilliance of those old-school kitchens, and how those experiences shaped his approach to leadership, team culture, business, and creativity. This episode digs deep into what it really takes to build a career that lasts — and the mindset behind building restaurants people genuinely want to return to.

Want to see Ben’s bacon butty creation? Head to www.ripplmedia.co.nz for photos.

Special thanks to our sponsors:
Upstock – Get your first month free at upstock.app/bacon
Hospitality New Zealand – The voice of Aotearoa’s hospitality industry. Find out more at hospitality.org.nz
Woodys Free Range – Get 15% off at woodysfarm.co.nz with the code BACONBUTTY

Bacon Butty is made by Rippl Media — Daniel Todd, Karli Mitchell (Get Content.nz), Helen Lea Wall (Get Content.nz), Sofia Wenborn and Ricardo Ramirez

This week we’re flipping the mic around. No guests, no script—just the Rippl Media team talking about what it takes to make Bacon Butty. Recorded late one night with drinks flowing and deadlines looming, this honest conversation features host Daniel Todd with co-founders of Rippl Media: Karli Mitchell, Helen Lea Wall, and Sofia Wenborn. Together, they reflect on the chaos, creativity, and compromises that have shaped the first season of Bacon Butty.

From overcooked intros and last-minute interviews to a slow realisation that they might actually be onto something, this is a behind-the-scenes look at how a national food podcast really gets made. If you’re curious about how Rippl works—or what it feels like to chase a vision before you have the budget, team, or time—this one’s for you.

You’ll hear:

Our thoughts on a Bacon Butty

How interviews get recorded, shot, and edited

What it’s like turning chaotic audio into something listenable

Sofia’s unfiltered thoughts on Daniel’s recording habits

And the inside story of the awkward, funny, and satisfying moments behind the scenes. Whether you’re a podcast nerd or just curious how the Bacon Butty gets made, this episode peels back the layers.

Special thanks to our sponsors:

Upstock — The all-in-one platform for hospo, grocery, and retail. AI-powered email ordering, supermarket integration, and simple order management. Sign up with the link below and mention Bacon Butty for a free first month: https://hubs.la/Q03f2xxx0

Hospitality NZ — Supporting the New Zealand hospitality industry through training, advocacy, and connection. Learn more at hospitality.org.nz

Special thanks to our bacon producer:

Woodys Free Range – Get 15% off at ⁠woodysfarm.co.nz⁠ with the code BACONBUTTY

Photos and more at: ⁠ripplmedia.co.nz