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		<description>Our mission is to engage in global dialogue on questions related to luxury.</description>
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		<copyright>© 2025 In Pursuit of Luxury</copyright>
		<itunes:subtitle>Our mission is to engage in global dialogue on questions related to luxury.</itunes:subtitle>
		<itunes:author>In Pursuit of Luxury</itunes:author>
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		<itunes:summary>Our mission is to engage in global dialogue on questions related to luxury.</itunes:summary>
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<item>
	<title>In conversation with Ollie Dabbous</title>
	<link>https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-ollie-dabbous/</link>
	<pubDate>Wed, 30 Mar 2022 23:18:52 +0000</pubDate>
	<dc:creator><![CDATA[In Pursuit of Luxury]]></dc:creator>
	<guid isPermaLink="false">https://ipol.new.codewithfeeling.com/?post_type=podcast&#038;p=1776</guid>
	<description><![CDATA[Ollie Dabbous is a Michelin starred chef famed for stripped back fine dining who has worked at&#160;Le Manoir aux Quat’ Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, The Fat Duck, WD-50&#160;and&#160;Pierre Gagnaire, before returning to London to take the position of head chef at&#160;Texture&#160;and then opening his own restaurant, Dabbous in 2012.&#160;Since closing in 2017, he opened &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-ollie-dabbous/">Continued</a>]]></description>
	<itunes:subtitle><![CDATA[Ollie Dabbous is a Michelin starred chef famed for stripped back fine dining who has worked at&#160;Le Manoir aux Quat’ Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, The Fat Duck, WD-50&#160;and&#160;Pierre Gagnaire, before returning to London to take t]]></itunes:subtitle>
	<content:encoded><![CDATA[Ollie Dabbous is a Michelin starred chef famed for stripped back fine dining who has worked at&#160;Le Manoir aux Quat’ Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, The Fat Duck, WD-50&#160;and&#160;Pierre Gagnaire, before returning to London to take the position of head chef at&#160;Texture&#160;and then opening his own restaurant, Dabbous in 2012.&#160;Since closing in 2017, he opened &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-ollie-dabbous/">Continued</a>]]></content:encoded>
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	<itunes:summary><![CDATA[Ollie Dabbous is a Michelin starred chef famed for stripped back fine dining who has worked at&#160;Le Manoir aux Quat’ Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, The Fat Duck, WD-50&#160;and&#160;Pierre Gagnaire, before returning to London to take the position of head chef at&#160;Texture&#160;and then opening his own restaurant, Dabbous in 2012.&#160;Since closing in 2017, he opened &#8230; Continued]]></itunes:summary>
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	<itunes:block>no</itunes:block>
	<itunes:duration>41:44</itunes:duration>
	<itunes:author><![CDATA[In Pursuit of Luxury]]></itunes:author>	<googleplay:description><![CDATA[Ollie Dabbous is a Michelin starred chef famed for stripped back fine dining who has worked at&#160;Le Manoir aux Quat’ Saisons, Hibiscus, Mugaritz, Noma, L’Astrance, The Fat Duck, WD-50&#160;and&#160;Pierre Gagnaire, before returning to London to take the position of head chef at&#160;Texture&#160;and then opening his own restaurant, Dabbous in 2012.&#160;Since closing in 2017, he opened &#8230; Continued]]></googleplay:description>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
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<item>
	<title>In conversation with Sam Bompas</title>
	<link>https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-sam-bompas/</link>
	<pubDate>Wed, 23 Mar 2022 23:43:59 +0000</pubDate>
	<dc:creator><![CDATA[In Pursuit of Luxury]]></dc:creator>
	<guid isPermaLink="false">https://ipol.new.codewithfeeling.com/?post_type=podcast&#038;p=1765</guid>
	<description><![CDATA[Sam Bompas and Harry Parr first came to prominence through their expertise in jelly-making, but the business rapidly grew into a fully-fledged creative studio offering food and drink design, brand consultancy and immersive experiences across a diverse number of industries. Sam focuses on storytelling, and underlying narratives that define the experiences he and his team &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-sam-bompas/">Continued</a>]]></description>
	<itunes:subtitle><![CDATA[Sam Bompas and Harry Parr first came to prominence through their expertise in jelly-making, but the business rapidly grew into a fully-fledged creative studio offering food and drink design, brand consultancy and immersive experiences across a diverse nu]]></itunes:subtitle>
	<content:encoded><![CDATA[Sam Bompas and Harry Parr first came to prominence through their expertise in jelly-making, but the business rapidly grew into a fully-fledged creative studio offering food and drink design, brand consultancy and immersive experiences across a diverse number of industries. Sam focuses on storytelling, and underlying narratives that define the experiences he and his team &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-sam-bompas/">Continued</a>]]></content:encoded>
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	<itunes:summary><![CDATA[Sam Bompas and Harry Parr first came to prominence through their expertise in jelly-making, but the business rapidly grew into a fully-fledged creative studio offering food and drink design, brand consultancy and immersive experiences across a diverse number of industries. Sam focuses on storytelling, and underlying narratives that define the experiences he and his team &#8230; Continued]]></itunes:summary>
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	<itunes:block>no</itunes:block>
	<itunes:duration>42:37</itunes:duration>
	<itunes:author><![CDATA[In Pursuit of Luxury]]></itunes:author>	<googleplay:description><![CDATA[Sam Bompas and Harry Parr first came to prominence through their expertise in jelly-making, but the business rapidly grew into a fully-fledged creative studio offering food and drink design, brand consultancy and immersive experiences across a diverse number of industries. Sam focuses on storytelling, and underlying narratives that define the experiences he and his team &#8230; Continued]]></googleplay:description>
	<googleplay:image href="https://ipol.new.codewithfeeling.com/app/uploads/IPOL-Podcast-Season-05-Sam-Bompas.png"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
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<item>
	<title>In conversation with Simon Erlanger</title>
	<link>https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-simon-erlanger/</link>
	<pubDate>Wed, 16 Mar 2022 23:32:09 +0000</pubDate>
	<dc:creator><![CDATA[In Pursuit of Luxury]]></dc:creator>
	<guid isPermaLink="false">https://ipol.new.codewithfeeling.com/?post_type=podcast&#038;p=1754</guid>
	<description><![CDATA[On this episode of the IPOL podcast I am speaking with Simon Erlanger, Managing Director of Isle of Harris Distillers. As an expert in the international development of premium spirits brands, Simon has worked for amongst others, Diageo and for over a decade he was Commercial Director of Glenmorangie. After the sale and integration of &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-simon-erlanger/">Continued</a>]]></description>
	<itunes:subtitle><![CDATA[On this episode of the IPOL podcast I am speaking with Simon Erlanger, Managing Director of Isle of Harris Distillers. As an expert in the international development of premium spirits brands, Simon has worked for amongst others, Diageo and for over a dec]]></itunes:subtitle>
	<content:encoded><![CDATA[On this episode of the IPOL podcast I am speaking with Simon Erlanger, Managing Director of Isle of Harris Distillers. As an expert in the international development of premium spirits brands, Simon has worked for amongst others, Diageo and for over a decade he was Commercial Director of Glenmorangie. After the sale and integration of &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-simon-erlanger/">Continued</a>]]></content:encoded>
	<enclosure url="https://ipol.new.codewithfeeling.com/app/uploads/2022/03/Podcast-38-Simon-Erlanger.mp3" length="65017609" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[On this episode of the IPOL podcast I am speaking with Simon Erlanger, Managing Director of Isle of Harris Distillers. As an expert in the international development of premium spirits brands, Simon has worked for amongst others, Diageo and for over a decade he was Commercial Director of Glenmorangie. After the sale and integration of &#8230; Continued]]></itunes:summary>
	<itunes:image href="https://ipol.new.codewithfeeling.com/app/uploads/IPOL-Podcast-Season-05-Simon-Erlanger.png"></itunes:image>
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		<ssp:url>https://ipol.new.codewithfeeling.com/app/uploads/IPOL-Podcast-Season-05-Simon-Erlanger.png</ssp:url>
		<ssp:title>In conversation with Simon Erlanger</ssp:title>
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	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>45:07</itunes:duration>
	<itunes:author><![CDATA[In Pursuit of Luxury]]></itunes:author>	<googleplay:description><![CDATA[On this episode of the IPOL podcast I am speaking with Simon Erlanger, Managing Director of Isle of Harris Distillers. As an expert in the international development of premium spirits brands, Simon has worked for amongst others, Diageo and for over a decade he was Commercial Director of Glenmorangie. After the sale and integration of &#8230; Continued]]></googleplay:description>
	<googleplay:image href="https://ipol.new.codewithfeeling.com/app/uploads/IPOL-Podcast-Season-05-Simon-Erlanger.png"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>In Conversation with Coinneach MacLeod – The Hebridean Baker</title>
	<link>https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-coinneach-macleod-the-hebridean-baker/</link>
	<pubDate>Thu, 10 Mar 2022 11:17:54 +0000</pubDate>
	<dc:creator><![CDATA[In Pursuit of Luxury]]></dc:creator>
	<guid isPermaLink="false">https://ipol.new.codewithfeeling.com/?post_type=podcast&#038;p=1748</guid>
	<description><![CDATA[Coinneach is from the Isle of Lewis, the furthest north of the Outer Hebrides of Scotland. There is no doubt he loves baking and the Hebrides, both of which led him to launch the Hebridean Baker in 2020 – to share his love of food and the island, foraging, and motivating his followers to learn &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-coinneach-macleod-the-hebridean-baker/">Continued</a>]]></description>
	<itunes:subtitle><![CDATA[Coinneach is from the Isle of Lewis, the furthest north of the Outer Hebrides of Scotland. There is no doubt he loves baking and the Hebrides, both of which led him to launch the Hebridean Baker in 2020 – to share his love of food and the island, foragin]]></itunes:subtitle>
	<content:encoded><![CDATA[Coinneach is from the Isle of Lewis, the furthest north of the Outer Hebrides of Scotland. There is no doubt he loves baking and the Hebrides, both of which led him to launch the Hebridean Baker in 2020 – to share his love of food and the island, foraging, and motivating his followers to learn &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-coinneach-macleod-the-hebridean-baker/">Continued</a>]]></content:encoded>
	<enclosure url="https://ipol.new.codewithfeeling.com/app/uploads/2022/03/Podcast-37-Coinneach.mp3" length="62622131" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[Coinneach is from the Isle of Lewis, the furthest north of the Outer Hebrides of Scotland. There is no doubt he loves baking and the Hebrides, both of which led him to launch the Hebridean Baker in 2020 – to share his love of food and the island, foraging, and motivating his followers to learn &#8230; Continued]]></itunes:summary>
	<itunes:image href="https://ipol.new.codewithfeeling.com/app/uploads/IPOL-Podcast-Season-05-Coinneach-MacLeod.png"></itunes:image>
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		<ssp:title>In Conversation with Coinneach MacLeod – The Hebridean Baker</ssp:title>
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	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>37:14</itunes:duration>
	<itunes:author><![CDATA[In Pursuit of Luxury]]></itunes:author>	<googleplay:description><![CDATA[Coinneach is from the Isle of Lewis, the furthest north of the Outer Hebrides of Scotland. There is no doubt he loves baking and the Hebrides, both of which led him to launch the Hebridean Baker in 2020 – to share his love of food and the island, foraging, and motivating his followers to learn &#8230; Continued]]></googleplay:description>
	<googleplay:image href="https://ipol.new.codewithfeeling.com/app/uploads/IPOL-Podcast-Season-05-Coinneach-MacLeod.png"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>In conversation with Paul A Young Part-2</title>
	<link>https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-paul-a-young-part-2/</link>
	<pubDate>Thu, 03 Mar 2022 00:53:35 +0000</pubDate>
	<dc:creator><![CDATA[In Pursuit of Luxury]]></dc:creator>
	<guid isPermaLink="false">https://ipol.new.codewithfeeling.com/?post_type=podcast&#038;p=1737</guid>
	<description><![CDATA[Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion for his craft and his cutting edge creativity has won him numerous awards &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-paul-a-young-part-2/">Continued</a>]]></description>
	<itunes:subtitle><![CDATA[Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients.]]></itunes:subtitle>
	<content:encoded><![CDATA[Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion for his craft and his cutting edge creativity has won him numerous awards &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-paul-a-young-part-2/">Continued</a>]]></content:encoded>
	<enclosure url="https://ipol.new.codewithfeeling.com/app/uploads/2022/03/Podcast-36-Paul-A-Young-Pt2.mp3" length="61876099" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion for his craft and his cutting edge creativity has won him numerous awards &#8230; Continued]]></itunes:summary>
	<itunes:image href="https://ipol.new.codewithfeeling.com/app/uploads/IPOL-Podcast-Season-05-Paul-A-Young-Part-2.png"></itunes:image>
	<ssp:image>
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		<ssp:title>In conversation with Paul A Young Part-2</ssp:title>
	</ssp:image>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>32:12</itunes:duration>
	<itunes:author><![CDATA[In Pursuit of Luxury]]></itunes:author>	<googleplay:description><![CDATA[Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion for his craft and his cutting edge creativity has won him numerous awards &#8230; Continued]]></googleplay:description>
	<googleplay:image href="https://ipol.new.codewithfeeling.com/app/uploads/IPOL-Podcast-Season-05-Paul-A-Young-Part-2.png"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>In conversation with Paul-A-Young</title>
	<link>https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-paul-a-young/</link>
	<pubDate>Thu, 24 Feb 2022 00:59:53 +0000</pubDate>
	<dc:creator><![CDATA[In Pursuit of Luxury]]></dc:creator>
	<guid isPermaLink="false">https://ipol.new.codewithfeeling.com/?post_type=podcast&#038;p=1726</guid>
	<description><![CDATA[Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion for his craft and his cutting edge creativity has won him numerous awards &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-paul-a-young/">Continued</a>]]></description>
	<itunes:subtitle><![CDATA[Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients.]]></itunes:subtitle>
	<content:encoded><![CDATA[Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion for his craft and his cutting edge creativity has won him numerous awards &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-paul-a-young/">Continued</a>]]></content:encoded>
	<enclosure url="https://ipol.new.codewithfeeling.com/app/uploads/2022/02/Podcast-35-Paul-A-Young-Pt1-v2.mp3" length="60904201" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion for his craft and his cutting edge creativity has won him numerous awards &#8230; Continued]]></itunes:summary>
	<itunes:image href="https://ipol.new.codewithfeeling.com/app/uploads/IPOL-Podcast-Season-05-Paul-A-Young-Part-1-1.png"></itunes:image>
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		<ssp:title>In conversation with Paul-A-Young</ssp:title>
	</ssp:image>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>31:42</itunes:duration>
	<itunes:author><![CDATA[In Pursuit of Luxury]]></itunes:author>	<googleplay:description><![CDATA[Paul is a ground-breaking and inspirational chocolatier who is at the forefront of British chocolate innovation. Never the conformist, and as an alchemist, he continues to push the boundaries of taste by combining what may seem to be unusual ingredients. His passion for his craft and his cutting edge creativity has won him numerous awards &#8230; Continued]]></googleplay:description>
	<googleplay:image href="https://ipol.new.codewithfeeling.com/app/uploads/IPOL-Podcast-Season-05-Paul-A-Young-Part-1-1.png"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>In conversation with Jim McMillan</title>
	<link>https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-jim-mcmillan/</link>
	<pubDate>Wed, 16 Feb 2022 23:58:44 +0000</pubDate>
	<dc:creator><![CDATA[In Pursuit of Luxury]]></dc:creator>
	<guid isPermaLink="false">https://ipol.new.codewithfeeling.com/?post_type=podcast&#038;p=1697</guid>
	<description><![CDATA[Right from the start, Jim McMillan knew that finding the best Mānuka bush and having access to remote locations meant building great relationships with landowners throughout the country’s best Mānuka honey-producing regions. As it’s always been, a big part of Jim’s job is working closely with farmers, local Iwi and the Department of Conservation. He’s &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-jim-mcmillan/">Continued</a>]]></description>
	<itunes:subtitle><![CDATA[Right from the start, Jim McMillan knew that finding the best Mānuka bush and having access to remote locations meant building great relationships with landowners throughout the country’s best Mānuka honey-producing regions. As it’s always been, a big pa]]></itunes:subtitle>
	<content:encoded><![CDATA[Right from the start, Jim McMillan knew that finding the best Mānuka bush and having access to remote locations meant building great relationships with landowners throughout the country’s best Mānuka honey-producing regions. As it’s always been, a big part of Jim’s job is working closely with farmers, local Iwi and the Department of Conservation. He’s &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-jim-mcmillan/">Continued</a>]]></content:encoded>
	<enclosure url="https://ipol.new.codewithfeeling.com/app/uploads/2022/02/Podcast-34-Jim-McMillan.mp3" length="58304153" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[Right from the start, Jim McMillan knew that finding the best Mānuka bush and having access to remote locations meant building great relationships with landowners throughout the country’s best Mānuka honey-producing regions. As it’s always been, a big part of Jim’s job is working closely with farmers, local Iwi and the Department of Conservation. He’s &#8230; Continued]]></itunes:summary>
	<itunes:image href="https://ipol.new.codewithfeeling.com/app/uploads/IPOL-Podcast-Season-05-Jim-McMillan.png"></itunes:image>
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	<title>In conversation with Taro Asano</title>
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	<pubDate>Thu, 10 Feb 2022 00:50:18 +0000</pubDate>
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	<description><![CDATA[Taro Asano is one of only a handful of practicing ‘Kajiya’, the art of swordsmithing, in Japan. He started smithing knives and swords in 1997 as an apprentice, and continues to master his craft through continued practice at his workshop in&#160;Hashima-city near Nagoya in Japan.&#160;We discuss all things Katana, how he became a Kajiya, his &#8230; <a href="https://ipol.new.codewithfeeling.com/podcast/in-conversation-with-taro-asano/">Continued</a>]]></description>
	<itunes:subtitle><![CDATA[Taro Asano is one of only a handful of practicing ‘Kajiya’, the art of swordsmithing, in Japan. He started smithing knives and swords in 1997 as an apprentice, and continues to master his craft through continued practice at his workshop in&#160;Hashima-c]]></itunes:subtitle>
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