Food Rebels (Food Rebels)

This week on Food Rebels, we’re thrilled to welcome culinary legend Heston Blumenthal. Join AJ Sharp in this special feature length episode as she dives into an inspiring conversation with Heston about his incredible 30-year journey at The Fat Duck, how he redefined fine dining and his personal philosophy of 'Question Everything'. From pioneering the role of science in cooking to exploring the fascinating links between food, wellness, and mental health, Heston shares his insights, stories, and what’s next for him and his team.

A true pioneer, a genuine rebel, and an inspiration to so many—don’t miss this week’s episode as we explore the brilliance and creativity of one of the greatest culinary minds of our time.

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.  

🌿 Last up in the Food Rebels Expert Series… we're revisiting Gut Matters! 🌿   Guest presenter Dhruv Baker joins AJ Sharp to dive into the world of gut health and how it can impact everything from our immunity to our mental health   From boosting immunity to supporting mental well-being, it’s clear your gut does so much more than just digest.   They’re joined by gut health expert Steven Van Middelem, the mastermind behind Fhirst, the first living soda designed to deliver healthy bacteria alive to your gut. 🥤   One change to your diet is a great start, but true gut health takes more than a quick fix. Tune in now for the full conversation! 🎙️

It’s a dinner match made in foodie heaven! The ultimate Latin American inspired food brand Capsicana delight us with some fajitas, with a delicious dessert of beignets from Moi by Mademoiselle Desserts

Join AJ Sharp, as she sits down with Ella Mckay, the brilliant mind behind Fatso 🍫 Ella shares how she’s making dark chocolate fun, indulgent, and unapologetically bold, while staying committed to ethical sourcing, clean ingredients, and innovative flavours. Plus, she opens up about the juggle of entrepreneurship and motherhood.

No really, how can you actually milk a pea? On this week’s episode of Food Rebels, AJ Sharp and Rebecca Woollard ask how can you milk a pea? They chat with the co-founders of The Good Pea Co., Suhani Bhudia and Nikki Garg who share the story of their journey from mums to entrepreneurs. And we hear their plans for revolutionising the alternative milk industry with an allergen safe, high protein drink.

In this episode of Food Rebels, Georgie teaches us how to eat the snails from your garden, why you should stick eyes on cauliflowers this Halloween. And we find out why AJ hates running, loves cooking sausages over fires on the beach and gets stuck into what you need to eat when you’re planning to swim the channel. Just in case you are thinking about it.

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!

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.

AJ Sharp is joined by Show Producer Georgie Parsons, who jumps into the presenting role this week and they’re talking about coffee. They taste through some familiar instant coffees, sharing nostalgic stories of the evolution of the nation’s favourite caffeine brew over the past few decades.

They’re joined by Peter Grainger from CafePod, the fresh coffee pod company, who shares the story of Founding and growing his company and about what the British public actually like to drink. But is he going to be able to persuade AJ and Georgie on the merits of flavoured coffees? Tune in and find out!

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!

In this episode of Food Rebels, AJ is joined again by Dhruv Baker, on a flavour odyssey with two rebels from Ujamaa Spice and SuperPlant, two extraordinary purveyors of flavour that packs a punch. Ujamaa Spice takes the spotlight with their real spices, each with a unique single origin, offering a sensory journey where aromas and flavours vary from one batch to the next.

SuperPlant, on the other hand, is making waves with their delectable vegan bouillon powders, redefining the way we enjoy savoury delights. They've also introduced a healthier gourmet twist to the classic convenience food with their posh Pot Noodle. 

Sparks of creativity fly as Dhruv's imagination runs wild with dessert ideas inspired by Ujamaa's spices, while AJ is captivated by the rich and diverse flavours of SuperPlant's products. Join us, as we unravel their delicious journeys.

AJ’s got her hands full with some seriously exciting projects so can't jump into the presenting seat for a couple of weeks, but the foodie chat doesn’t stop! 🙌🏼   We're shining a light on 3 unforgettable episodes in the coming weeks, each featuring an expert co-host who brought serious insight, passion, and foodie wisdom to the table. 🎙️✨   First up, is Uplevel Your Cooking!

Join host AJ Sharp and guest presenter Colin Mordi from Food Sauce Media on an episode of Food Rebels that celebrates the upleveling your of plant-based cuisine. In this enticing instalment, AJ and Colin are joined by two brilliant guests, Mitch Lee from Purezza and Karen Prado from Chimi Love, who are revolutionising the food industry with their exceptional creations.

Mitch Lee, a vegan chef and head of sales at Purezza shares the secrets behind their plant-based pizzas that have been so popular. Discover the magic of their vegan mozzarella and stracciatella, which have redefined the possibilities of dairy-free cheese, making them a hit even among non-vegans.

Karen Prado, the visionary force behind Chimi Love, introduces us to her vibrant range of Chimi Churri flavours inspired by Colombian cuisine. Prepare to be amazed as she showcases how her versatile and mouthwatering creations can elevate any dish, proving that they're not just good with meat.

 

This week, AJ Sharp is reunited with Eve Tudor, and Suzy Pelta as they take a deep dive into the world of food judging. We also hear more about the complexities of consumer awareness in food choices, the balance between convenience and quality in cooking, and the group's predictions for the top food trends of 2025.

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?

Merry Christmas, you festive rebels! This week's episode is all about how to cheat at Christmas. Join AJ, Eloise Huntly, and Georgie Parsons as they share their tips on mastering the art of Christmas shortcuts.   From canapés to cocktails, they've got your back on how to make the day a little more stress-free.   Tune in for their delicious mince pie verdicts, where they've taste-tested the best from supermarkets, and discover creative ways to reinvent your leftovers on Boxing Day.   Enjoy the lead-up to Christmas with Food Rebels as we give you some help on making your Christmas Day a breeze!

This week we turn the spotlight on gut health and how it can impact everything from our immunity to our mental health. Guest presenter Dhruv joins AJ as they discuss how one change to your diet is a step in the right direction but not the only action needed to improve your health.   They talk to expert Steven Van Middelem, who has worked for years developing his living soda Fhirst, the first to have healthy bacteria survive the manufacturing process and reach consumer guts alive.

What does design, jam and vinegar have in common? On this episode, we meet Labaika Ashiru the new owner of Womersley Foods, and hear about his journey from corporate designer to owning a 40 year old business making Great Taste award-winning, artisan fruit and herb vinegars and jams.

Host AJ Sharp and guest presenter Rebecca Woollard are really excited by all the different recipes they could include the vinegars and jams in, with AJ thinking about the cocktail possibilities!

Join AJ Sharp and Georgie as they dive into the journey of Linwoods Health Foods with Patrick Woods. We learn about the journey from Patrick's grandfather collect eggs from local smallholdings, to small local supplier to today, a leader in health foods, and discover the inspiration behind their new Overnight Oats. 

Do you know the difference between Flaxseed and Linseed oil?

Join host AJ Sharp and guest presenter Colin Mordi from Food Sauce Media and 'get real fruity' with Ben Kaye from Well Fruited, as they peel away the misconceptions behind healthy drinks and get the juice on what it means to be a truly healthy 'fruit smoothie'. Ben gets to the core of his new 'Well Fruited' brand, diving into his deeper understanding of the transformational potential of truly healthy fruit drinks and the motivations that drove him to create healthier smoothies and juices, challenging the status quo. He highlights the crucial role that real fruit plays in their products. Get your daily dose of motivation and a fresh perspective on what we sip - and why it matters.

Get ready for a tantalizing episode of Food Rebels, as host AJ Sharp and the charismatic guest presenter, Suzy Pelta, lead you into a world of transatlantic culinary delights. In this captivating instalment, AJ and Suzy are joined by Charlie Philips of Morty & Bobs and Billy Eriksson of Brewing Brothers, as they share their unique stories of how their British-based businesses have been influenced by trips to the United States.

Charlie talks about his journey, from street van to restaurant group, and how to make the perfect grilled cheese sandwich a must try at his all-day dining restaurant concept, Morty & Bobs.

Meanwhile, Billy Eriksson shares his passion for beer brewed with locally sourced ingredients. Learn how his trips to the US shaped his brewing techniques and inspired him to create exceptional craft brews.

Are you ready to explore the cross-continental flavours of grilled cheese and locally brewed beers? Tune in to Food Rebels as AJ, Suzy, Charlie, and Billy unveil the captivating stories behind their British businesses influenced by their American adventures. 

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?

In this episode of Food Rebels, AJ kicks things off with by recounting her perilous Channel crossing and awe at her friends’ remarkable achievement of swimming the English Channel, sharing some of their challenges and triumphs. She's then joined by Alex Snowden from Birchall Tea, for a tasting of their tea range. From signature blends to speciality fruit teas, while Alex shares insights into Birchall’s impressive sustainability practices. A flavourful and inspiring episode!

Guests Chef Calum and Katie Curtis from Dickinson & Morris join AJ in the studio this week to unveil their festive showstopper pork pie!   The perfect addition to your festive spread, these Dickinson & Morris pies are stunning with beautiful pastry work encasing a delicious pork filling. The three manage to find time in between sampling the pie to talk about what makes the perfect pork pie and how Dickinson & Morris make their pies so special.   If you're a fan of pork pies, this showstopper has to be on your Christmas wishlist!

This week we’re sharing some of our favourite moments with drinks brands who are doing things a little differently. It’s a great one for some inspiration this January. Listen to the full episodes below.

Botivo Apperitivo

Drink Well

To Drink or to Mushroom

Vodka in the Post?

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!

We kick 2024 off by chatting with food industry experts, Christabel Cairns from the Guild of Fine Food and host AJ Sharp, Founder of Sharp. Together, they share their insights and predictions for food trends this year.   As the organisers of Great Taste, the biggest global accreditation based purely on taste, the Guild of Fine Food is well placed to see upcoming food trends.   The lively discussion is led by AJ Sharp, Founder of Food Communications and Media Agency, Sharp, which supports and works with hundreds of food and drink business owners every year.   Is Salted Caramel really dead? Has Kombucha taken over the world? And are we really drinking less alcohol? Find out in this illuminatingly delicious episode.

Craig Sams, the original Food Rebel, has a wealth of tales to share, and so we decided to release a bonus unedited version of the conversation we had with him.

As we reach the 30th anniversary of the FairTrade mark, Craig reflects on the groundbreaking moment when Green & Black's chocolate became the very first to earn this prestigious designation, marking a pivotal milestone in the world of fair and ethical trade.

But it doesn't stop there. Craig's adventures take us across the globe for his ever-evolving business ventures. He delves into the fascinating narrative of Gusto, a drink he crafted back in 1987, which evolved into a thriving business, creating waves in Holland and Amsterdam's coffee shops.

Join our host, AJ Sharp, and guest presenter and former MasterChef winner Dhruv Baker as they listen in awe to Craig's tales of resilience, innovation, and an unwavering commitment to doing things differently.

This week we have a very special Christmas episode featuring some of our favourite moments from the year. If you haven't already, check out the full episodes below.

 

Eating Snails and Swimming the Channel

Getting Into A Pickle

(Half a Century of) Cutting the Mustard

Cheese, Glorious Cheese

Botivo Aperitivo

Rebellious Vines

This episode is absolutely nuts! 🥜   AJ and Georgie are joined in the studios by Stu from @manilife_, who spills the secrets behind crafting the best peanut butter. From sourcing the finest peanuts to perfecting the roasting process, you won’t want to miss this episode! 🙌✨️

Join host AJ Sharp and guest presenter Colin Mordi from Food Sauce Media on an episode of Food Rebels that celebrates the upleveling your of plant-based cuisine. In this enticing instalment, AJ and Colin are joined by two brilliant guests, Mitch Lee from Purezza and Karen Prado from Chimi Love, who are revolutionising the food industry with their exceptional creations.

Mitch Lee, a vegan chef and head of sales at Purezza shares the secrets behind their plant-based pizzas that have been so popular. Discover the magic of their vegan mozzarella and stracciatella, which have redefined the possibilities of dairy-free cheese, making them a hit even among non-vegans.

Karen Prado, the visionary force behind Chimi Love, introduces us to her vibrant range of Chimi Churri flavours inspired by Colombian cuisine. Prepare to be amazed as she showcases how her versatile and mouthwatering creations can elevate any dish, proving that they're not just good with meat.

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.

Join AJ Sharp as she chats with Imme Ermgassen, the co-Founder of Botivo, a refreshing non-alcoholic botanical aperitivo! Discover the art of crafting Botivo's unique flavours and learn about the passion and health benefits of this unusual drink. Emma shares her inspiring journey, the brand's strategy for growth, and her commitment to inclusivity in the beverage world. Don’t miss this engaging conversation that promises to elevate your drinking experience!

This week, AJ is joined by producer Georgie for a mouthwatering episode. Tune in to hear the duo dish up their ultimate 2024 food and drink picks, with a little taste test along the way. 

This week on Food Rebels, AJ is joined by Jay Rayner - the legendary restaurant critic, to chat about his latest book, Nights Out At Home. 

Jay explains the inspiration for his 14th published work and muses as to why it's so far his best-selling work. 

A captivating blend of recipes and personal stories from many years as the Observer's restaurant critic, had been the inspiration behind his side quest to recreate some of his favourite restaurant dishes.

Join host AJ Sharp and the guest presenter, Colin Mordi from Food Sauce Media, on an enlightening episode of Food Rebels called “Snacks with Attitude.”

AJ and Colin engage in a captivating discussion with Rob Brice, the visionary founder of Crave, a vegan and free-from snack company. Rob Brice joins the show amidst a legal storm caused by some larger brands' objections to his daring and controversial choice of product names. Delve into the intricacies of brand identity and the challenges faced by entrepreneurs pushing boundaries in the food industry.

Beyond the legal dramas, explore Crave's delectable range of vegan and free-from snacks that have been capturing taste buds and challenging conventions. Rob shares his passion for creating innovative flavours with a healthy delivery of nostalgia.

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.

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.

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, 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 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.

In this episode of Food Rebels, we're joined by Luke Underdown from Garage Coffee and Kate Ampomah from Eat and Mess. Both share their commitment to the concept of eating seasonally and understanding the nuanced qualities within each type of food.   Our guest presenter, Dhruv Baker, underscores the delicate balance of art and science in baking, as he explores the intricacies of their culinary philosophies. AJ and Kate from Eat and Mess highlight the unwavering principle of never compromising on ingredient quality, a testament to their dedication to exceptional flavours.   But that's not all; AJ takes a moment to acknowledge the unique journey of Kate, a busy mum of three with an 8-week-old baby, and Luke, who is very soon to be a father. As early risers, they share the camaraderie of sleepless nights, cementing their shared passion for food and their journey through parenthood.

What does tomato leaf infused kombunca taste like? We discover in this week's episode, with Food Rebel's host AJ Sharp and guest presenter Rebecca Woollard as they dive into the drinks! But these are drinks with a difference.

They discuss how to drink more water and what fig leaves do to kombucha. We hear about more about Kristal Baker's Great Taste award-winning range Luxwells, and Zak Tozer's innovative and environmentally friendly kombucha. But no one sounds sure about tasting the tomato lead infused kombucha.

We dive into the world of caviar and discover its delicious varieties. Plus, we have some tasty pairings for you to try!

AJ is away this week, so as we are rapidly approaching Christmas, this week we’re revisiting one of our favourite episodes from last year’s festive season. 🎄❄️  

Join us as we revisit the spectacular festive showstopper pie created by Chef Calum Franklin for Dickinson & Morris, which recently won a Gold Christmas award at the 2024 Quality Food Awards 🏆

  The perfect addition to your festive spread, these Dickinson & Morris pies are stunning with beautiful pastry work encasing a delicious pork filling. The three manage to find time in between sampling the pie to talk about what makes the perfect pork pie and how Dickinson & Morris make their pies so special. 🎄✨    

This week on Food Rebels, AJ sits down with Richard Parson, MD of the legendary Fudge Kitchen 🍬

From old-school fudge-making to bold flavour innovation, Richard shares the secrets behind 43 years of sweet success — including their shift to employee ownership, commitment to ethical sourcing, and why staying rebellious is key to staying relevant.

This week, AJ is joined by the fantastic co-founders of frozen bakery brand Griddle. Ella Harland and Sophie McGregor discuss their mission to bring healthy, home-style baked goods to the market, the hurdles they've faced in the industry, and their unwavering commitment to sustainability.

AJ Sharp decided not to invite any guests on the show this week for fear of offending anyone with her total apathy towards the day dedicated to love. She’s joined in the studio by Show Producer Georgie Parsons, and a lot of delicious delicacies.

Can Georgie convince AJ that Valentine’s Day is actually worth celebrating after all? Maybe if the flavour is right?

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We’re starting 2025 with a look back at how some of the ultimate food rebels began their journeys. Make sure to check out the full episodes below.

Let’s get Peat’d

Seeds for Days

Energising Sustainability

The Original Food Rebel

Welcome back to Food Rebels! After a brief summer break, we're recharged and ready to bring you the best Food Founder stories. In this episode, we dive deep into the rebellious side of jam-making with Rachel Kettlewell, the inspiring founder of Fearne and Rosie. Known for crafting jams packed with more fruit and less sugar, Rachel shares her journey from primary school teacher to food entrepreneur, driven by a desire to create healthier, ethically-sourced products.

Get ready to be inspired to think differently about your food and its journey to your plate. AJ is joined by guest presenter and founder of Tempus Foods Dhruv Baker and guests, Icaopo and Vincenzo, from Smokin' Brothers. They talk all things smoked fish and cured meats. We learn about Vincenzo's unwavering determination to source only the best salmon and how they utilise all of the fish to make the most mouth-watering flavours.   Both Dhruv and the Smokin' Brothers are championing the ethos of being a food rebel: They push boundaries, challenge suppliers, and advocate for a deeper understanding of food origins. This episode is a deep dive into the world of cured and smoked meats, showcasing the meticulous techniques they employ to create exceptional culinary delights.

Craig Sams, the original Food Rebel, has a wealth of tales to share, and we faced the impossible task of condensing them into a captivating 30-minute episode.   As we reach the 30th anniversary of the FairTrade mark, Craig reflects on the groundbreaking moment when Green & Black's chocolate became the very first to earn this prestigious designation, marking a pivotal milestone in the world of fair and ethical trade.   But it doesn't stop there. Craig's adventures take us across the globe for his ever-evolving business ventures. He delves into the fascinating narrative of Gusto, a drink he crafted back in 1987, which evolved into a thriving business, creating waves in Holland and Amsterdam's coffee shops.   Join our host, AJ Sharp, and guest presenter and former MasterChef winner Dhruv Baker as they listen in awe to Craig's tales of resilience, innovation, and an unwavering commitment to doing things differently.

Our host AJ and Suzy are be joined by expert guests Robin Longden from Rollagranola and Emilie Holmes from Good and Proper Tea. Discover the fascinating world of nootropic granola, as Robin shares how he has seamlessly blended the goodness of granola with the power of nootropics, enhancing focus, clarity, and overall well-being in every bite. Emilie Holmes takes us on a captivating journey into the realm of Good and Proper Tea.

Explore the intricacies of tea tasting and learn what it truly means to savour a cup of perfectly brewed tea. Emilie's expertise and passion for creating exceptional tea experiences will leave you longing to try it for yourself.

Are you ready to elevate your breakfast game with nootropic-infused granola and a taste of proper tea? Tune in to Food Rebels as AJ, Suzy, Robin, and Emilie bring you behind the scenes of these breakfast greats, tantalising your senses and inspiring you to embrace the art of starting your day on a truly delicious note.

Don't miss this flavourful and enlightening episode!! 

AJ and this week's guest presenter Christabel Cairns from the Guild of Fine Food are joined by two of the judges from the World Cheese Awards; The Cheese Explorer Emma Young and cheese writer and author Patrick McGuigan.

They talk all things cheese, from the Guild of Fine Food's mammoth task of organising the World Cheese Awards featuring thousands of cheeses from all around the world, to why cheese is one of those foods people don't just like, but love!

There was so much to talk about that we had a hard time cramming it into 30 minutes. So listen in because this is a Gouda one!

On this episode of Food Rebels, our host AJ Sharp is joined one final time by guest presenter Colin Mordi from Food Sauce Media as they chat with Toni Ehrnreich from Mallow & Marsh and Evie Waxman from D*mn Good about their devilish sides.

From sampling their delicious sweet treats the chat turns to mental wellbeing and setting impossible standards for ourselves. Our guests are all in agreement that allowing yourself to indulge in a treat, accepting that you're good enough, celebrating your mistakes and embracing your devilish side is the antidote to social pressures.

This week on Food Rebels, AJ Sharp and Georgie Parsons are joined by the festive and flavour-loving Oliver Nohl-Oser for a Christmas Food Special! Get ready to indulge as they taste-test some incredible treats from James Alexander online, sharing their thoughts, laughs, and a whole lot of holiday cheer. It’s the perfect blend of foodie fun and festive spirit—don’t miss it!

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!

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.

On this episode of Food Rebels, our host AJ Sharp is joined by our new guest presenter Rebecca Woollard, a food editor, writer, stylist and consultant. Together they get under the skin of the natural fruit snacking category with guests Dan Twiss from Soul Fruit and Laurie Fermor from Freddie's Farm.   The episode explores the art of snacking and what makes a satisfying snack. Both Soul Fruit and Freddie's Farm have produced healthy fruit snacks that are high in fibre and good for both you and your gut. But the real question is: are you a cruncher or a chewer?

This year marks the 30th anniversary of Great Taste and guest presenter Christabel Cairns from the Guild of Fine Food joins AJ to celebrate this amazing achievement.

Joining the festivities are Jenny Whitham and Margaret Carter from the esteemed Patchwork Foods, seasoned veterans in the world of Great Taste.

Together, these four embark on a reflective journey, exploring the remarkable evolution of Great Taste. From the transformative impact on small artisan businesses to the expanding appreciation among consumers for great-tasing food and drink, they delve into the profound changes this Great Taste has brought about. And that's not all – anticipate a sneak peek into the exciting prospects and future ventures that lie ahead for Great Taste.

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.

This week AJ is joined by Huib Van Bockel, founder of Tenzing, and former Red Bull employee, as he dives into the highs and lows of launching a sustainable energy drink brand. Tune in to discover how this refreshing brand combines natural ingredients and eco-friendly values to produce a uniquely energising drink!

In this episode of Food Rebels, AJ meets chef and author of Watt's Cooking, Jon Watts, and finds out how discovering a passion for food and cooking, while serving time as a young offender transformed his life.   Jon takes AJ through his remarkable journey of culinary redemption from completing his Duke of Edinburgh award scheme while in custody; to his first job in Jamie's Italian; to setting up his own food truck to show people how good a well-made falafel can really taste!   And that's not all. Following a stint as a chef for the X-Factor production crew, he got the opportunity to write his own cookbook, which ALMOST put him off cooking for life!   A truly engaging and inspiring episode with some fascinating stories!

Join host AJ Sharp and guest presenter Suzy Pelta, on a heartwarming episode of Food Rebels. In this special instalment, AJ and Suzy meet dynamic father-daughter duo, Mike Woods and Danika Woods, from Just Love, a successful bakery brand dedicated to creating safe and delicious treats for individuals with allergies.

Listen as Mike shares the inspiring story of how his love for his daughter and the desire to provide her with allergen-free desserts led to the creation of Just Love. Together, Mike and Danika discuss the challenges they faced and the sweet moments they shared, as this allergy journey transformed into a thriving business.

Are you ready to savour the taste of indulgence without allergens? Tune in to Food Rebels as AJ, Suzy, Mike, and Danika explore the world of allergen-free cakes, revealing the secrets behind their delectable creations and the heartfelt story that inspired it all. 

As Food Rebels' first year draws to a close, AJ shares some of her favourite moments from our 2023 episodes.   From Fairtrade chocolate to smoking salmon, it was hard narrowing down our favourite moments from the year into one 30 minute episode, but we think we just about managed it.   Enjoy some of the highlights from our first year. As always you can catch up on all our episodes at foodrebels.co.uk and stay tuned to lots more of exciting episodes in 2024!

Christabel joins AJ for the last Guild of Fine Food takeover show to discuss everything Great Taste. They discuss the meticulous judging process, and how Great Taste has become the largest accreditation for taste in the world.

They meet Lucia Larragoiti from La Maritxu, who was totally blown away to be awarded a 3-star for her beautiful light zingy San Sebastien Cheesecake and shares how it has impacted her business.

Tune in to find out about the journey that brands undergo to earn a 1, 2 or the most coveted Great Taste 3-star award.

Well, since AJ’s damp January is well and truly over, she is delighted to meet Helen Matheson-Pollock from Nine Oaks Vineyard and Ivo Devereux from Sapling Spirits this week. AJ is joined in the studio by Show Producer Georgie Parsons, who loves vodka and sustainability.

They discuss whether there’s anything reasonable in the ABC (Anything But Chardonnay) rule, which so many people apply to making wine choices in the UK.

And Ivo keeps everyone busy by handing out vodka and gin shots. While describing how his vodka is going to affect your local postie.

This week, AJ Sharp is joined by Laurie Fermor of Freddie’s Farm to leap into the world of ultra-processed foods. The pair discuss the dangers of hyper-palatable snacks and the power of marketing. We also get an incredible insight from Laurie into what sets Freddie’s Farm’s products apart, while sharing tips for healthier snacking and practical advice for parents navigating food labels.

💕 Love is timeless… and so is this episode! 💕 We’re bringing back our Valentine’s Special because it’s just too good not to revisit! Whether you missed it the first time or just want to bask in the romance (or chaos) again, tune in as AJ Sharp and Show Producer Georgie Parsons dive into a feast of delicious delicacies.

Can Georgie convince AJ that Valentine’s Day is actually worth celebrating after all? Maybe… if the flavour is right! 🎧💘

This week AJ is joined by Hannah Brown, the mastermind behind Peat’d. We hear how she transformed her whisky industry expertise into a line of mouth-watering peat-smoked tomato sauces! Find out how Hannah turns obstacles into opportunities for innovation, and get a sneak peek at what’s next for the brand.

It’s time to shine the spotlight back on our Drink to Thrive episode! 🔦   Host AJ Sharp and guest presenter Rebecca Woollard dive into the fascinating world of unique drinks. Discover the secrets to drinking more water and the surprising effects of fig leaves on kombucha. Plus, don't miss out on Kristal Baker's Great Taste award-winning range at Live Luxwells and Zak Tozer's groundbreaking, eco-friendly Kombucha. But the real thrill? Will they dare to taste the tomato leaf-infused kombucha? Tune in to find out! 🍅🥬

From smooth, crunchy, and even cocoa-infused peanut butter, what makes an exceptional peanut experience?

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!

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!

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.

In this episode of Food Rebels, our host AJ is joined by Guillaume Poncet, founder of Juno Bamboo Water. Guillaume worked in Asia in the finance sector and was inspired to create Juno Bamboo water by the many Japanese medicinal shops that included bamboo in different remedies.   AJ discovers that bamboo is packed with vitamins and minerals and provides many rejuvenating health benefits. The brand is looking to expand into health-orientated retailers in the UK market and has been well received so far with plans to launch a new flavour in Spring 2024.   Exclusive offer for Food Rebels listeners! Claim 20% OFF an online order of Juno Bamboo Water, plus FREE DELIVERY by visiting bamboo-water.com and entering the code REBELS20 at the checkout.

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!

Join host AJ Sharp and our wonderful guest presenter, Suzy Pelta, on an enlightening episode of Food Rebels. In this captivating instalment, AJ, Suzy, and their guest experts, Brad Vanstone of Willicroft and Joe Hill of One Planet Pizza, dive into the world of plant-based cuisine.

Having been introduced in Amsterdam, Brad and Joe have forged a remarkable collaboration, united in their collective missions to create delicious, low-carbon foods that benefit people, animals, and the planet.

Are you ready for really good plant based cheesy pizza? Tune in to Food Rebels as AJ, Suzy, Brad, and Joe share their stories and insights, inspiring you to explore sustainable and delectable culinary experiences that are good for both your palate and the environment.

Don't miss "The Perfect Pairing" episode!