Food Rebels

Tune into Food Rebels with AJ Sharp as she chats with Tor from The Collective, diving into the journey of creating yogurt that’s both kid-friendly and adult-approved. Tor shares insights into their success in the kids' market, their bold expansion into unique adult flavours, and the challenges of crafting sustainable packaging. A must-listen for anyone craving more from their yogurt!

On this week's episode, AJ is joined by Food Editor, Eve Tudor and Lorraine's Cake Club winner, Suzy Pelta. From meeting at the Great Taste Awards judging process a few years ago to firm friends! They delve into the misconception that they only eat the finest of foods, and we find out about the real food they love on a normal day and there are some unexpected items on the menu!

This week the rebels throw open the doors to the world of gut health and next-level energy! First up, we meet Monique Farquharson, founder of The Matcha Yaad. Monique hated matcha at first, but after a flavor explosion of Jamaican spices, she created a unique line of productivity drinks. Unlike coffee's jittery highs and crashes, The Matcha Yaad boasts a blend of energising matcha, delicious Jamaican spices, and powerful antioxidants for sustained focus and a happy gut. Also on the show we have Ben Payne, co-founder of Bottlebrush Ferments. Ben's journey began in the gym, where he discovered the powerful link between gut health and overall well-being. Ditching the usual suspects like eggs and kale, Ben embraced buckwheat, seabream, and other gut-friendly options. This shift led him to raw, unpasteurized ferments teeming with live bacteria. Georgie learns the importance of a pristine microbiome and why double-dipping is a no-go with these flavor-packed ferments. Use code FOODREBEL25 for 25% off your first order through the Matcha Yaad website. Use code 25OFF to get 25% off your first order from the Bottlebrush Ferments website.

This week on Food Rebels, we're looking to the future of drinks!   Tom Bell, the rebel behind DrinkWell, joins us to discuss the changing landscape of wine in the UK. Tom's marketplace champions bolder flavors and naturally lower alcohol by volume wines, inspired by trends in the US and Australia. Tired of sugary alternatives? DrinkWell's got your back, with their own innovative range called Traces – perfect for modern lifestyles.   We also chat with Xavier Craine, co-founder of Mixtons, the ready-to-drink cocktail brand shaking things up. Bored of the same old, same old? Mixtons focuses on exciting, unexpected flavor combinations that'll tantalise your taste buds.   Tune in for a refreshing look at the future of wine and cocktails, with two industry rebels leading the charge!

This week, AJ and Georgie are joined by two rebels on a mission to fight food waste and make our food system more sustainable.   James Eid, founder of Earth & Wheat, is the mastermind behind the world's first "wonky" bread box. Earth & Wheat rescues perfectly good bread that doesn't meet unrealistic beauty standards, stopping tons of food from going to waste.   While Fergus, founder of Nice Rice, talks about the surprising environmental impact of rice farming. He explains how Nice Rice is working to create a more sustainable rice industry, giving listeners a simple way to make a big difference with their food choices.   This episode focuses on how our food choices can affect the planet, and the innovative solutions that are changing the game. Tune in to learn how "wonky" bread and sustainable rice can make a real difference! Use code FOODREBELS10 at checkout to get 10% OFF your first box from the Earth & Wheat website. Use code REBELRICE at checkout to get 20% OFF your order on the Nice Rice website.

AJ is back in the studio after her Goldman Sachs MBA course! This week, she dives deep into the world of challenger brands with Georgie, dishing up all the best bits from her inspiring experience with this year's cohort.   Joining them this week is Alienor, the Founder of Nuccy; a range of four functional organic nut butters unlike any other. Inspired by the food culture in London and her newfound love for nut butters, Alienor decided to create her own line with a twist: Ashwagandha! An Ayurvedic herb and adaptogen known for it's potential to reduce stress and anxiety, Alienor discovered its effects are amplified when consumed with natural fats – making nut butters the perfect partner.   Alienor's journey with her brand is a testament to the power of experimentation and reflection, a theme that Georgie finds particularly relevant. Many food rebels born during the pandemic found a similar opportunity to pause and re-evaluate, and Nuccy is a shining example of a product born out of this time.   EXCLUSIVE OFFER FOR FOOD REBELS LISTENERS: Nuccy are offering our rebel listeners 20% OFF their first order. Use code FOODREBELS20 on your first order directly from the Nuccy website.

It's Sam Beeny's last show with producer Georgie before AJ returns from completing her MBA and they're chatting to two rebellious winemakers who clearly know their grapes.   Peter Constable from Warehorne Vineyard, Kent, is shaking things up in England's wine scene. His winery is pioneering the use of a new Swiss vine to craft a unique English red that he intends to rival the French favourites.   Tom Holt, on the other hand, took a well-traveled path. After years of crafting wines around the world, he and his wife embarked on adventures in a van through Spain, searching for the perfect vineyard to establish their own wines. Their gamble paid off, and Paso-Primero, meaning First Step, has become a rising star, even becoming the official wine of Shrewsbury Town Football Club!   Join us as we chat with these two rebels about defying expectations, the thrill of the unknown, and the future of wine!   SPECIAL OFFER FOR FOOD REBELS LISTENERS: Paso-Primero has created a special Food Rebels mixed wine case featuring 2 reds, 2 roses, 2 whites and a bonus bottle for all our rebel listeners. Head to the Paso-Primero website and add it to your basket!

This week, Food Rebels producer Georgie and guest-presenter Sam Beeny dive head first into the world of coffee. They are joined by guests Theo Garcia, founder of SOLO Coffee, who is obsessed with making great coffee accessible for everyone, and Holly Harwood from CAFÉ SOLO, a new coffee liqueur brand that puts flavour first.   Theo shares his passion for coffee, and his journey from barista to Aeropress brewing champion, which led to him launching SOLO Coffee. While Holly showcases her new coffee liqueur, CAFÉ SOLO, and talks about her plans to shake up the coffee liqueur market with this flavour-focused rebel. Plus, be one of the first to hear about their upcoming PX Sherry cask-aged liqueur launching in July!   Calling all coffee lovers! SOLO Coffee have gifted our rebel listeners a 20% discount on their first order when you order directly from solocoffee.co.uk and use the code FOODREBELS at the checkout.   WIN WIN WIN!!! CAFÉ SOLO is giving our listeners the chance to win 1 x 70cl CAFÉ SOLO, 1 x 1 Litre Carton of SOLO Coffee and a cocktail shaker. Check out @food_rebels_ on Instagram for all the details.

This episode is a flavour fiesta! We're joined by Rachel Pynenburg, the condiment queen behind Miam Jars, whose creations unlock a world of deliciousness. Get ready for quick, easy meals bursting with excitement.   Plus, Frankie Paz, AKA Moody Mango, serves up a different kind of recipe book; Plant Feasts. Ditching the guilt trips and instead embracing your vulnerabilities, to discover a healthy, real-world approach to food that tackles mental health, life challenges, and, of course, community. Frankie's book is available today on Amazon.   Our rebellious listeners can also get 20% off all Miam Jars products when bought directly from their website using the code FOODREBELS20 at the checkout. We are also running a give away for a copy of Frankie's book Plant Feasts so head over to our Instagram page @food_rebels_ to enter!

This week AJ is joined by Georgie, Clare, and Claire for a conversation that flips the script on our relationship with food. Georgie starts things off by expressing her annoyance at the constant finger-pointing towards consumers when it comes to unhealthy eating habits.   But fear not, foodies! Clare Pope and Claire Hernandez are here to shed light on what to pay attention to with UPFs. They'll also tackle the big question: who's responsible for the food we eat? Is it really our fault, or should we be looking towards the government, companies, and regulators who shape the food landscape?

AJ and Georgie are in for a treat as they are joined by chocolate expert Oli Shorts from Seed and Bean and artisan macaron maker Laura Hickman from Little Ms Macaron.   Oli highlights the lack of wild and creative flavours in the chocolate market and how Seed and Bean are showcasing inventive and delicious flavour combinations like their Lime and Sea Salt milk chocolate bar, which AJ and Georgie are in love with.   Laura explains the delicate and precise process needed to perfect her macarons and how she must adjust her recipe depending on the humidity levels that day. We discover that even experts have bad days when it comes to making macarons!

As the warmer days make a welcome return, AJ and Georgie talk about how easy it is to grow your own salad and make your own dressing.   They are joined by Vertical Farming expert, Ben Amory from GrowUp Farms, who explains how vertical farming saves water, uses no soil or pesticides and means the salad leaves don't need to be washed and can go straight into the bag.   Georgie is adamant she needs dressing on a salad, but Ben shows her the light by introducing her to his vertically farmed Sorrel which delivers a delicious lemony flavour hit like nothing she has ever tasted before!

Hummus-t be love in the studio this week as AJ Sharp and guest co-host Georgie Parsons meet snacking entrepreneurs, Hannah from ChicP and Chester from RAISE snacks.   Hannah, Founder of ChicP, transformed her passion for reducing food waste into a booming business as she used her cheffy skills to turn leftover vegetables into a delicious range of hummuses. And Chester who uplevelled the nation’s snack-game when he created RAISE snacks based on his mother’s own homemade granola recipe.   Are you ready to rebel in your snack choices? Hear how it’s time to ditch the bland and try something truly revolutionary.

AJ and guest presenter Dhruv Baker meet vegan chef Abi Franklin, recently returned from 6 years in Shanghai, creating delicious dishes, which get a big thumbs up from our hosts.   Based in Bethnal Green, London, Abi's delicious food to order is available through Deliveroo.   Also in the studio is Iain from Zingiberi Bakery. Originally an Academic Lawyer, teaching police law, Iain turned his hand to creating award-winning cookies and crackers following a cycling accident. Zingiberi's products have won no less than 25 Great Taste awards! Tune in to find out what Iain attributes the 'winning factor' to.

Pairing cheese with wine or even whisky is something of an art. Jessica Summer, an expert in cheese and wine gives AJ and guest presenter Dhruv Baker a quick lesson in the best ways to enjoy the combinations.   Katie from RAER crafted by family-run Jackton Distillery in Scotland is also on hand to sample their delicious whiskies and vodka. AJ and Dhruv are particularly taken with RAER's 'Something Blue' gin which magically changes colour from blue to pink when you add your tonic or lemonade mixer.   Its a lip-smackingly delicious episode with sampling galore that will have you reaching for the cheeseboard and the drinks cabinet!

What happens when the rebel grows up? AJ is joined by guest presenter Dhruv Baker and they get under the skin of Britain's best-loved condiment brand Tracklements. Founder Guy Tullburg tells us the story behind the brand: how authenticity, pride in their work, and their products, and never compromising on quality have remained the backbone of the business over the years.   AJ and Dhruv are salivating at the thought of Guy's take on 'British Tapas': a spread of thick-cut ham, pork pies, scotch eggs, and of course the condiments adding that extra layer of flavour.

Would you eat a snack bar which was sold without a wrapper? We discover a real food rebel in Kieran Stanbridge from One Good Thing in a concept he described as "a bit Marmite".   Also joining us in the studio is Iva Danchova from Great Taste 3-star award winning Oat Avenue, who has broken the mould by creating a spreadable granola.

We find out if AJ is at good at tasting as we all hope she is, as Georgie sets up a surprise tasting of popular food items and their gluten free counterparts. Will AJ be up to test?   Also, joining AJ and Georgie in the studio is Jess Howe and Vanni Cataldi from ZENB, a gluten free pasta and cracker company, who talk about the future of gluten free.   ZENB are also offering our listeners 20% OFF their online orders via zenb.co.uk with the code FOODREBELS.

Have you ever eaten insects before? No? Well, AJ's not too sure about the idea of this either, but will Clare Best from Saved be able to convince her to give them a try? Georgie takes it one step further with NutriBug's battered worms and dusted crickets are on the menu this week. But is this really the future of food?

There’s a love-in this week as Justin Horne and Piers Milburn share a mutual respect of all things eco, home-grown and foraged. AJ Sharp is joined by Show Producer Georgie Parsons this week, and they learn about the merits of Lion’s Mane and Porcini and Sprigster, an alcohol-free spirit to rival the best of them. Meanwhile, Justin is coy about his favourite local foraging spots. And Piers invites us all down to the Pythouse Kitchen Garden Restaurant in Wiltshire.