SCOTTISH WHISKY VERSUS THE ENGLISH STUFF

The FoodTalk Show

#Food #Arts #Fitness #Gardening #Lifestyle #FoodTalk Group Limited

42:18

“I used to be the largest dairy consumer on the planet. I used to eat so much dairy and meat. The more that I looked into the dairy industry, the more that I saw that it was the singular, most inhumane industry on the planet, that we've all been lied to, including myself, for years. I always believed that the picture on the milk carton, the cow standing next to her calf in the green field with the red barn in the back was true. It’s certainly the complete opposite.” – Richard (Kudo) Couto Richard (Kudo) Couto is the founder of Animal Recovery Mission (ARM), an organization solely dedicated to investigating extreme animal cruelty cases. ARM has led high-risk undercover operations that have resulted in the shutdown of illegal slaughterhouses, animal fighting rings, and horse meat trafficking networks. Recently, they released a damning investigation into two industrial dairy farms outside of Phoenix, Arizona supplying milk to Coca-Cola’s Fairlife brand. What they uncovered was systemic animal abuse, environmental violations, and a devastating betrayal of consumer trust. While Fairlife markets its products as being sourced "humanely," ARM’s footage tells a very different story—one of suffering, abuse, and corporate complicity. Despite the evidence, this story has been largely ignored by mainstream media—likely due to Coca-Cola’s massive influence and advertising dollars.…

2 years ago 29:00

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Scotland has a glorious history of whisky making. It's romantic, almost magical and definitely world-class. In this episode of the FoodTalk programme, Jane and Susie get to taste some English whisky with renowned whisky expert and Scottish whisky distiller Annabel Thomas. What do they all make of the new English kids on the block and is it really whisky as we know it? Listen to find out.

207 episodes

SCOTTISH WHISKY VERSUS THE ENGLISH STUFF

The FoodTalk Show

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published 2 years ago

MP3•Episode home

207 episodes

#Food #Arts #Fitness #Gardening #Lifestyle #FoodTalk Group Limited

All episodes

The FoodTalk Show

1
Discovering Fonio: A Grain of Hope for Sustaining Agriculture 34:59

2 days ago34:59

34:59

In the latest episode of The Food Talk Show, host Ollie Lloyd talks to Philip Teverow , co-founder and CEO of Yolélé , a brand pioneering the development of fonio, a grain that you might not have heard of but has tremendous potential. Fonio is not just any grain; it's a “gluten-free ancient grain that cooks in five minutes and is drought tolerant," emphasises Philip. Women in West Africa traditionally cultivate the grain as a subsistence crop. However, Philip and his business partner, legendary NY chef, Pierre Thiam , envision fonio as a grain that can support livelihoods through sustainable agriculture. Their mission began when Pierre tried to create a cookbook using authentic ingredients and realised there was a broader opportunity to create something altogether new with Teverow. Teverow explains that fonio has challenges at its core: "It's very easy to grow, but hard to process due to its tiny grain size." The technical complexity of processing fonio involves removing an inedible hull from a minuscule grain. Despite these obstacles, the potential market for this grain appeals to major food companies, not just for its nutritional properties but also for its alignment with organisations' sustainable development goals. The journey from conception to commercialisation began when they found a willing retail partner. “Whole Foods became our testing ground,” Philip explains, where they started by promoting fonio in a single Harlem store as a raw ingredient. The grain and its incredible story immediately got media attention, bringing Yolélé into the spotlight. Pretty quickly, global food companies started showing interest in incorporating fonio into their products, but there is still a lot of work to be done regarding the process. The driving factor in fonio's potential lies in its versatility and its environmental promise. “Fonio can substitute for less sustainable grains, like rice or corn,” states Philip, highlighting its minimal water and carbon footprint. Its adaptability is evident in sectors beyond just whole grain consumption, finding its place in brewing, as well as in making crisps and flour and Yolélé already offer a number of these products direct to consumers. Philip’s approach resonates with a broader outlook: supporting smallholder farmers in West Africa while maintaining the identity of fonio as an indigenous crop. Despite the steep capital required to scale processing, the commitment to fully industrialise production persists, balancing their commercial scale with the sustainability ethos. Philip envisions a food system where fonio is just the beginning. He aims to incorporate multiple crops into this new regenerative agriculture model to support biodiversity and sustainable farming practices.…

The FoodTalk Show

1
Bold Beans: a bean shaped revolution leading with flavor 41:47

12 weeks ago41:47

41:47

In the latest episode of The Food Talk Show, Ollie Lloyd hosts Amelia Christie Miller , the founder of Bold Beans , a brand transforming the bean market. Amelia initially disliked beans until an unexpected experience, inspired by Nigel Slater during her Erasmus exchange in Madrid, altered her perspective. "I spooned one straight from the jar, and it was this mesmerising moment," Amelia recalls. Initially, this did register as a significant life-changing moment. However, a stint working with chefs showed her that there were better solutions to the trend towards meat alternatives, and the journey towards Bold Beans began. Amelia rightly believes in beans' broader global, cultural and culinary roles. She recognises the international appeal of beans and sees beans as an excellent vehicle for embracing diverse flavours and inherently healthy recipes. "Beans are a cornerstone of how civilisation got here," she explains, portraying beans as an essential global food staple. One of the core themes Amelia discusses is the brand's approach to health and sustainability through the lens of pleasure. "I want people to be tempted into buying it because they want to do it, not because they should," she states, emphasising the importance of taste over health benefits. Amelia also sheds light on their marketing strategy, which is less about overtly highlighting the health benefits, which are a given, and more about creating a genuine love for beans. Their Instagram presence and content creation, led by Hannah Wilding , are central to this, driven by a belief that sharing delicious recipes goes beyond just selling a product. "Our mission is to make people bean obsessed," she explains, noting that early content creation efforts were based on trying to help friends cook with beans even before the brand existed as a real product. Another fascinating aspect of Bold Beans is how they are battling quite established brands like Merchant Gourmet and Belazu in the core beans category and taking on giants like Heinz. In tackling the challenge of broader competition, Amelia finds confidence in focusing on beans exclusively. "Brands like Merchant Gourmet and Belazu can't own beans in the way that we can own beans." This singular focus allows Bold Beans to optimise quality and innovation within their niche, ensuring they remain leaders in flavor and sustainability. As Bold Beans continues to innovate and educate about the versatility of beans, one senses that the team will not only shake up the bean category but also redefine what it means to eat sustainably and deliciously.…

The FoodTalk Show

1
Flavour First: Imme Ermgassen on Crafting Botivo 45:46

14 weeks ago45:46

45:46

In the latest episode of The Food Talk Show , host Ollie Lloyd is joined by Imme Ermgassen , a co-founder of Botivo , a brand reshaping the non-alcoholic drinks landscape. Imme shares the intriguing backstory of Botivo, which diverges from the typical narratives surrounding alcohol-free drinks. “ Botivo was born from pleasure and hedonism, not from the world of moderation ,” she explains. This comes to life on Botivo's bottle, which has a vibrant yellow wax seal and artistic label adorned with joyful, diverse characters. These whimsical figures represent a lively celebration, reflecting the brand's commitment to inclusivity and the pleasure of indulgence. Botivo is crafted on Lannock Farm in Hertfordshire, where co-founder Sam Paget Stevenson and his team handcraft each batch. Imme describes Botivo as a “ British big-sipping botanical aperitivo ” and highlights the brand's commitment to quality and flavour. “ We are the only drink in the category which has no flavourings, essences, or preservatives ,” she states, underscoring the brand's dedication to doing this with the love and attention needed to create a truly special product. This focus on authenticity results in complex taste profiles that rival premium crafted alcoholic beverages. Imme adds, “ When you look at the reviews, the reaction is intense ,” with many consumers declaring it “ the best drink in the world .” Sustainability is another cornerstone of Botivo's mission. Imme emphasises that while the product is healthy and sustainably minded, the primary focus is on delivering a remarkable taste experience. “ We believe that taste is the priority ,” she states, reflecting the brand’s philosophy that quality should never be compromised. Imme envisions Botivo as a brand that fosters inclusivity, where everyone can enjoy a crafted beverage, regardless of their alcohol preferences. “ I want Botivo to be the bottle at every dinner party ,” she says, highlighting the brand’s aspiration to unite people in shared experiences. Botivo's innovative approach includes its marketing, which often features a giant yellow piano, challenging the notion that sampling experiences are generally dull. At festivals, entertainers perform while attendees gather to enjoy the drinks and often burst into song. This engaging approach highlights the brand's playful spirit and commitment to creating memorable interactions, making Botivo stand out in the non-alcoholic beverage market. The episode concludes with Imme sharing exciting plans for Botivo’s future, including upcoming limited-edition launches and collaborations with renowned brands. She expresses her commitment to maintaining a focused strategy prioritising quality and taste over rapid expansion. As Botivo grows, Imme’s insights reveal a brand poised to redefine what it means to enjoy sophisticated, alcohol-free beverages, blending authentic flavours, sustainability, and a sense of community in every bottle.…

The FoodTalk Show

1
Rethinking Bakery: Ella Harland and Griddle's Revolution in Bakery 30:31

18 weeks ago30:31

30:31

Ella Harland , co-founder of Griddle , joins Ollie Lloyd on The Food Talk Show to discuss how Griddle challenges the status quo in the bakery aisle. If you have ever looked at the back of the pack of pre-made bread, croissants or waffles, you know what the baseline is (and it's not good). Griddle produces products that are as close to homemade as possible, focusing on simple, wholesome ingredients without the nasties. Food waste in bakeries is genuinely shocking, and its clear that by embracing frozen products, the brand can help consumers reduce food waste and have items that don’t need preservatives. Griddle's range started with waffles, featuring whole grain and protein-rich options, and is planning to expand into pancakes and croissants. As expected, the brand has a clean-label philosophy and is committed to sustainability. Not surprisingly, it is a B-Corp and is being very well received by retailers who see it as a truly differentiated offering. Ella even dares to imagine a time when freezers aren’t just at the back of stores but integrated into aisles, which could genuinely change how consumers think about bakery. They are also keen to democratise quality food and with a punchy price point of only £2.00 for six waffles at Asda, they are also targeting a broad consumer base rather than the usual Waitrose foodie. One senses exciting times lie ahead for this team. Edited: Stella Gent…

The FoodTalk Show

1
Richard Peake, CEO of Merchant Gourmet on creating a foodie brand 44:18

26 weeks ago44:18

44:18

In the latest episode of The Food Talk Show, Ollie Lloyd dives into a conversation with Richard Peake , CEO of Merchant Gourmet . The brand is revitalising the grain and pulse category by offering flavoursome, convenient products for time-strapped consumers that want something a bit more interesting. Historically known for its premium chestnuts and puy lentils, Merchant Gourmet is one of the brands driving the growing shift toward culinary curiosity with easy-to-prepare, often microwaveable options. This evolution not only addresses consumer desires for quality and flavour but also taps into the trend of reducing meat consumption. Richard highlights how the brand stays true to its roots by focusing on excellent taste while subtly integrating health benefits. By expanding their range to include diverse global cuisines, Merchant Gourmet invites consumers to experience dishes from around the world with ease. They are also not scared to take on established brands like Tilda in rice with products that they think are just more interesting than the competition. They are now in 30 plus categories including frozen and have recently expanded into the the world of beans. As they continue to inspire consumers , Merchant Gourmet is committed to making supermarket shelves and home-cooked meals more exciting and make it easier for consumers to eat a more plant-forward diet. Edited by Stella Gent…

The FoodTalk Show

1
Redefine Frozen Treats with Pukpip's Zara Godfrey 27:24

29 weeks ago27:24

27:24

Can one revolutionise the frozen treats category? Zara Godfrey , the founder of Pukpip , thinks so and explains it all to Ollie Lloyd in this latest episode, as his new puppy (Enola) occasionally makes a racket in the background! Pukpip launched in 2023 to shake up the ice cream industry by integrating more fruit into consumers' diets in fun and innovative ways. At the core of Pukpip's offering are chocolate-dipped frozen bananas, a nostalgic nod to Zara's childhood favourites prepared by her mother. Zara and her team are breaking ground by creating a new category—indulgent frozen fruit—within the UK's snack market, something tha is alreadey developed in the US. Despite formidable competition from giants like Mars, Zara's Pukpip stands out by promoting health-conscious alternatives and reducing food waste through its unique up-cycling approach. The company turns 'wonky' fruit into a delightful snacking experience by sourcing bananas in Ecuador, absurdly rejected by standard export processes. The brand caters to a health-focused, younger audience seeking permissible indulgence that combines taste and wellness. The brand is an excellent example of how there are solutions that can be delicious and healthy. However, one challenge for Pukpip is educating consumers about this new category, which might be getting easier now that new competitors have arrived. Edited by Stella Gent…

The FoodTalk Show

1
A Growing Revolution: Ed Morrison, the CEO of Roots Allotment, on building community and maybe even self-sufficiency 40:58

31 weeks ago40:58

40:58

In this latest episode of The Food Talk Show, host Ollie Lloyd welcomes Ed Morrison, the CEO of Roots Allotment . This membership-based business aims to empower communities across the UK to grow their food and become part of a vibrant local community. From the germ of an idea during lockdown, the company is pursuing a bold vision for sustainable self-reliance. Ed Morrison's journey with Roots Allotment began serendipitously during a pre-lockdown gardening talk in Lyme Regis, where he encountered no-dig gardening pioneer Charles Dowding. This meeting ignited Morrison's interest in sustainable food cultivation, leading him to propose a market garden on unloved land in his grandmother’s garden. Roots Allotment is not just about growing vegetables; it's about fostering community and inclusivity. With nine sites across England, in places like Bristol, Leeds, Nottingham, Sheffield, Bath, Stourbridge, Chelmsford and Croydon, each allotment buzzes with human and insect life. Morrison's ambition is to develop a network of over 100 sites with over 100,000 people growing their own food within a decade. With every location fostering a sense of community,, this vision has the potential to impact more than just the way some people eat. Converting land into allotments isn’t without its challenges, from sorting members' seeds into tiny packets to accessing quality compost. However, Morrison highlights that one of the most pressing issues is finding suitable land amid the competition from housing developers and other edge-of-town developers. If all this sparks a desire to have a Roots Allotment near you, visit their website and complete an application form - apparently, all it takes is 300 signatures from friends to influence where their next site is! Edited by Stella Gent…

The FoodTalk Show

1
Pact Coffee's CEO Paul Turton on building a better coffee world, one farmer at a time 39:42

34 weeks ago39:42

39:42

In this episode of The Food Talk Show, host Ollie Lloyd , interviews Paul Turton , the CEO of PACT Coffee , to discuss the company's mission-driven journey, the complexities of the coffee supply chain, and the direct-to-consumer (DTC) business model that continues to drive their success. Paul talks about the way that coffee prices are often manipulated by markets, leaving farmers squeezed and struggling. To counter this, PACT Coffee has established direct relationships with farmers, cutting out the middlemen and ensuring fair compensation. By paying premiums significantly above Fair Trade rates, PACT Coffee secures high-quality beans and supports the farmers' livelihoods. They also discuss the best way to brew a coffee, some new innovation that Pact have coming out soon which leads them to the espresso martini! Edited by Stella Gent…

The FoodTalk Show

1
Spoon's Jonny Shimmin 42:13

36 weeks ago42:13

42:13

In this episode of The Food Talk Show , host Ollie Lloyd interviews Johnny Shimmin , co-founder of Spoon Cereal and discusses the highly competitive cereal category and some of the cynical behaviour of some of the more prominent brands. Spoon began as a fun idea after a discussion with his future sister-in-law at a family barbecue over ten years ago and has evolved into a classic challenger brand that remains truly committed to taste and quality, something most of the cereal category ignore. The brand began as a pop-up in food markets and gleaned broad consumer feedback, allowing significant product iteration and optimisation. It is now sold in a wide range of supermarkets and has recently collaborated with ManiLife to create the ultimate peanut butter granola product. The brand also plans to launch a healthier family cereal this autumn while maintaining competitive prices. Edited by Stella Gent…

The FoodTalk Show

1
Chef Paul Ainsworth - creating an impact locally 36:20

39 weeks ago36:20

36:20

Over the last ten years, Chef Paul Ainsworth has build a very special business in Cornwall that has expanded far beyond his eponymous Michelin stared restaurant in Padstow. Initially he took over a local restaurant that had been through many incarnations, creating an family Italian called Caffe Rojano . He went on take over a much loved local pub, The Mariners across the other side of the Camel Estuary, that is now regarded as the 3rd best gastro pub in the UK according to Estrella's list. On top of this there is a coctail bar , boutique hotel with 6 rooms and an academy that speaks volumes of his commitment to the local area and nuturing local talent. He has now released a cookbook , called For the Love of Food that is firmly rooted in his Michelin starred restaurant without being too fancy or complex. It is all sharing plates and clever takes on dishes that the family will love. His food is deeply rooted in his training with some of the best chefs in the UK but leans towards a relaxed and fun approach to food that he is known for. Joining Ollie , who he knew back in the day when Great British Chefs was in its infancy, they talk about the changes in the food scene and the importance of backing small food and drink businesses. Both of them believe passionately in getting kids into food early and trade tales of culinary adventures of their kids. Edited by Stella Gent…

The FoodTalk Show

1
Eoin Keenan - founder of Goodrays 42:47

43 weeks ago42:47

42:47

Ollie Lloyd talks to Eoin Keenan , founder of Goodrays , one of the UK's first CBD brands offering drinks. Eoin shares his journey of discovering CBD in university whilst dealing with anxiety and sleep issues. After working on CBD farms in the US and Canada, Eoin returned to the UK to advocate for CBD legalisation. He founded Goodrays because he believed there was an opportunity to offer high-quality, accessible CBD products, focusing on beverages as the most mainstream and effective format. He believes passionately about the need to educate both consumers and regulators on the potential benefits of CBD. The brand which is positioned around the idea of offering a "deep breath for your brain," takes a very natural approach to the category rather than being explicitly counter-cultural. They offer a very strategic set of products designed to meet the key consumer needs of the day: oils (morning and evening), drinks (throughout the day), and gummies (on the go). They are the only CBD drink in Tesco and are expanding into Europe, working very closely with their retail partners to establish these emerging product forms. As one of the most talked about ingredients of recent years, Eoin has a unique perspective on the CBD journey of the last 10 years.…

The FoodTalk Show

1
Danni Malone, Chief Network Officer of the Trussell Trust talks change 37:40

46 weeks ago37:40

37:40

Danni Malone, the Chief Network Officer of the Trussell Trust , an anti-poverty charity that supports a network of food banks across the UK, joins Ollie Lloyd and Susie Warran-Smith to explain the challenges they face. The Trussell Trust is campaigning and working towards a vision where we no longer see food banks in communities. Their network of 1,400 food banks, all run by independent charities, provide emergency support and food parcels to people who are left without enough money to afford the essentials. Danni explained how around 75% of people referred to their food banks have some sort of disability or someone in the house has a disability. Whilst the actual number of food banks in the UK is pretty static, the level of need and the number of people being pushed through their doors is increasing year on year. In fact, last year they distributed 3.1 million emergency food parcels through their network, which is the highest level ever, and over a million of those were for children. This reflects a 94 per cent increase over the last five years. Despite getting both Ollie and Susie depressed by all the statistics and need - it is clear that people want this issue changed. It feels like their is increasing will to tackle some of these long term challenges and whilst this podcast was recorded before Labour's landslide election win, the idea of change was already feeling like a reality. Edited by Stella Gent…

The FoodTalk Show

1
Dogtooth - a revolutionary approach to picking 34:33

47 weeks ago34:33

34:33

Dr Duncan Robertson , from Dogtooth , joins Ollie Lloyd and Susie Warren-Smith , to talk about a new way to address the labour shortages that are impacting seasonal fruit and vegetables, a problem that Susie has seen first hand in her role as Chair and Executive Director, Produced in Kent. Dogtooth , are working on a revolutionary plan, which involves bringing robotics to farming. This isn't a far off dream, it is actually happening and at scale in farms in the UK. Using computer vision and machine learning, they are creating robots that can pick ripe soft fruits. Imagine an army of robots, often working through the night, collection the best berries, under the watchful eye of human managers who make sure things don't go wrong. Dogtooth, doesn't want this kind of technology to be limited to mega farms and is exploring ways of working with small scale producers too. Is it possible that in 20 years all the strawberries at Wimbledon will picked by robots? Edited by Stella Gent…

The FoodTalk Show

1
Sonic Branding with Freddie Webb, the founding partner of Father 41:45

48 weeks ago41:45

41:45

Freddie Webb , is the founding partner of Father , a creative music and sound design studio. In this episode he explains to Ollie Lloyd why he passionately believes that many brands are missing a trick when it comes to the way they use sound. He thinks that sound should be an integral part of brand design and used strategically. Father have worked with brands like EE, Aston Martin and The Modern House Company to help them create distinctive sonic palettes that helps them stand out. There are a few food and drink brands that are doing this, Magnum Ice Cream being a rare exception. In crowded categories, where brands are pumping out digital content, there is a need to be strategic in both the images you pick and the sounds you choose. If you have ever wondered how to start this process it is worth listening to Freddie's experience in this area as it is certainly gets one asking questions. Edited by Stella Gent…

The FoodTalk Show

1
Scott Davies, founder of Hill Top Honey, talks about the importance of bootstrapping and 34:28

49 weeks ago34:28

34:28

Scott Davies, the founder of Hill Top Honey has built an incredible business with the combination of tenacity and a £5,000 bank loan. He was a bricklayer who hurt his back and decided to change tact and set up a honey business. He came on the Food Talk Show with Ollie Lloyd and Susie Warran-Smith many years ago, but alot has happened in the last 8 years. Hill Top Honey, based in Newtown Wales, now turns over £43 million and has more than 130 employees. He had to be patient at the beginning, paying himself tiny amounts, exhibiting at trade shows to get close to his consumers and ultimately living within his means. He got a local Welsh packaging agency to create his early designs for £500 and admits that he didn’t even know what a brief was when he first started. He has taken a radical approach for a challenger brand where he has decided to be cheaper than the market leader and fundamentally better, on taste and method of production. Scott thinks too many brands splash the cash and waste money on getting people to buy their products once. He thinks he hasn’t made a sale unless someone buys his brand twice. He is a committed employer and only recently got his B-Corp status to allow him to talk more meaningfully about their approach to business. As he says, it matters to him that his team can afford to live well, and in a small town, everyone knows how you run your business. The business recently did a big packaging refresh with Big Fish . He has waited this long because it is only now that he thinks the business is ready, as it knows where it is going and has the funds to do this. As the saying goes, it is often the tortoise that wins the race. Edited by Stella Gent…

The FoodTalk Show

1
Harriet Lamb - tackling the waste challenge with WRAP 43:59

50 weeks ago43:59

43:59

Harriet Lamb , the CEO of WRAP (the climate action NGO behind Love Food Hate Waste and Food Waste Action Week), strikes a positive note about tackling food waste and how so many people from different sectors are trying to tackle this seemingly intractable challenge. In her chat with Ollie Lloyd , she talks about innovative businesses like Dizzie , which is creating reusable packaging for groceries, and Notpla , which is manufacturing single-use compostable sachets from seaweed (that the CEO will eat on stage to show how good they are)! They discuss the positive benefits of personally getting involved by volunteering with charities like The Felix Project and apps like Olio . There is so clearly a community of people who have the time and will to go the extra mile to make an impact and lead from the front. There is also a debate about how banana bread is better when made with blackened bananas and why moths are great as they encourage people to do visible mending, something Ollie has tried from time to time. Edited by Stella Gent…

The FoodTalk Show

1
Ben Branson - from Seedlip to Seasn 49:52

1 year ago49:52

49:52

Ben Branson is a true pioneer in the non-alcoholic drinks space. He created Seedlip , the first of the major brands in this sector, thus sparking an arms race and setting the stage for a new exciting era in the industry. He chats with Ollie Lloyd on the FoodTalk Show about his home experimentation with herbs and how a £50 home distilling kit purchased online led to something bigger. Sometimes, things felt completely out of control, and rarely, for an entrepreneur, does he admit to hating these moments. But he persevered and ultimately sold the business to Diageo but is still involved to this day. However, he has now started something new, Seasn , that is as he describes it, the "Salt & Pepper" for drinks. He is taking on an industry that has been dominated by one player, Angostura , for ever but believes that now is the time for change. As if this isn't enough, he has recently set up a podcast, the Hidden 20% , that is trying to tell engaging stories about Neurodiversity. Having recently being diagnosed with ADHD he felt he had the opportunity to give back and encourage the 80% to understand more about Neurodiversity. Edited by Stella Gent…

The FoodTalk Show

1
Tom Hunt Eco-chef 33:22

1 year ago33:22

33:22

Tom Hunt is an eco-chef who has been championing the right food for years. He is passionate about inspiring people to think creatively about cooking and eating. He writes a column for the Guardian on Food waste , founded a zero-waste restaurant in Bristol, has lived off-grid with his family and recently created a genuinely Happy Meal with the Soil Association . He catches up with Ollie Lloyd and recounts stories of cooking with the legendary Francis Mallamann , milking goats as a child before school and his plans for a new ice cream brand. Edited by Stella Gent…

The FoodTalk Show

1
Toby Co-Founder of All things Butter 40:50

1 year ago40:50

40:50

Toby Hopkinson co-founded All Things Butter with chef / social media phenomenon Thomas Straker , who went viral on TikTok and Instagram with a series of recipes that incorporated flavoured butter and owns a highly regarded restaurant in Notting Hill. Their business is taking a somewhat different approach to many challenger food brands. It tackles an incredibly old-fashioned category, having been invented in 2000 BCE or maybe earlier, and is trying to modernise it by returning to the basics. They are focused on lovingly creating a product with some truly committed farmers ( Brue Valley ) that is organic, twice-churned, hand-salted and sometimes flavoured. They are taking on a category dominated by one mega player, Arla (who makes butter for other brands and retailers), which has been neglected for too long and, in some people’s eyes, is irrelevant. After a year, they have more social media followers than all other butter brands combined and are focused on creating content that inspires people to cook. Retailers are giving them listings, and they are raising money to fuel their ambition. Their product is premium, but at less than £3, you could easily argue that it is an affordable luxury that packs a punch in the kitchen.…

The FoodTalk Show

1
Robert Thompson MBE 37:58

1 year ago37:58

37:58

Robert Thompson MBE is one of the youngest chefs in the UK to receive a Michelin star and has helped put the Isle of Wight on the culinary map. At ten, he became interested in food, designing his own restaurant/club as part of a school project. He has worked at several top rated restaurants, from Winteringham Fields to Cliveden, before establishing Thompson's on the Isle of Wight. He was one of the first chefs to work with us at Great British Chefs and cooked a memorable lamb carpaccio at our press launch event and a smoked eel puff in Old Street (London) the day we launched the website. During lockdown, he re-invented his business with a chef-designed food box called You Be Chef , which he continues to run. In his chat with Ollie Lloyd , he discusses the changing nature of food on the Isle and how people's expectations have changed due to various factors, such as Instagram, home cooking trends, supermarkets expanding ranges, and the cost of living crisis. Making things work in the hospitality sector is not easy, but Robert is committed to making it work. He is incentivising his team so that they are part owners of the business, is about to launch two new restaurants and remains dedicated to working with a growing list of local suppliers. Edited by Jasper Schofield…

The FoodTalk Show

1
Orlando Murrin - from magazines to hotels and murder mysteries 36:31

1 year ago36:31

36:31

Orlando Murrin has one of those careers in food that makes anyone who loves food jealous. He edited BBC goodfood, helped create Olive magazine and has also run highly successful hotel / restaurants in France and Britain. He has now embarked on another career branch by writing a murder mystery novel about a chef who has an unexpected experience running a cooking school in Belgravia. Edited by Stella Gent…

The FoodTalk Show

1
Ben Davies - Founder of VYPR on research that works 37:46

1 year ago37:46

37:46

Ben Davies is the founder of VYPR , a consumer research business that is designed to metaphorically put the consumer on the shoulder of brand leaders as they optimise their mix or launch new products. Ben is a serial entrepreneur and an ex-supermarket buyer who passionately believes that most innovation processes are designed to produce sub-optimal products (and this is backed up data, as 85% of product launches fail after 12 months across Europe). He believes too many run processes that are rigid, take too much time and cost too much money. His platform encourages brand owners to ask lots of little questions, evolve their hypotheses over time and truly understand via A/B testing what is really working. Put another way he wants people to adopt a more agile way of developing products. He shares with Ollie Lloyd a whole host of examples of categories where most brands are getting things wrong and argues that a new approach can deliver a genuinely more interesting and successful outcome. The truth is that too often brands add too many reasons to believe on their packs, are more focused on what other brands are talking about than what consumers actually need and want. Decisions are made quickly and so brands need to get their messaging at shelf right or products fail. VYPR is a great example of a business that is trying to help brands get things right from the start. Edited by Stella Gent…

The FoodTalk Show

1
Elin Roberts - making nature better with Tempeh 38:21

1 year ago38:21

38:21

Elin Roberts is the CMO and one of the Co-Founders of Better Nature, a tempeh company. She is leading the charge to inspire more people to embrace the world of tempeh and eat a little bit more sustainably. Tempeh is a weirdly neglected Indonesian product that is made from fermented soybeans. Whilst it is a stable of Indonesian cuisine it hasn't been embraced around the world even though it has a higher content of protein, fibre and vitamins than tofu. Already stocked in a broad range of retailers, from Tesco to Lidl, they have strong momentum and are focused on helping people understand that meat free products don't have to be highly processed.…

The FoodTalk Show

1
Charlie Bighams - creating a beacon food brand 39:40

1 year ago39:40

39:40

Charlie Bigham , the founder of Bigham's , is one of the emerging giants of the food world. He is passionate about creating a food business that demonstrates the real benefits of long term thinking, a thing he believes we are sorely lacking in the UK at present. To understand his philosophy, all you need to do is look at the award-winning architect designed production facility (aka kitchen), in Somerset, that cooks over 50% of their food. During his chat with Ollie Lloyd on The Food Talk Show he explained how he is focused on improving their core products rather than getting obsessed by the excitement of innovation. He champions the idea of EFD (Existing Food Development) rather than NPD or NFD (New Food Development) as he calls it. He loves to climb into the metaphorical weeds of his supply chain to find the best possible ingredients. He hates fake meats and believes they are doing immeasurable harm, something it is hard to challenge. His approach is different but it is having a major impact and is winning with customers and retailers. A business that more should be looking to emulate. Edited by Stella Gent…

The FoodTalk Show

1
Veganuary -aiming for a kinder, greener planet 39:36

1 year ago39:36

39:36

Toni Vernelli , the head of communications at Veganuary , chats with Ollie Lloyd about the organisation's mission and how it came into being. They discuss what the best of vegan food looks like and how their mission is far from the militant view of veganism that some parts of the press would like you to associate with it. They understand that change is hard and are trying to encourage people to take a step towards more sustainable eating.…

The FoodTalk Show

1
Dr Morgaine Gaye - Food Futurologist 40:19

1 year ago40:19

40:19

Dr Morgaine Gaye , a food futurologist joins Ollie Lloyd on The Food Talk Show to discuss the evolving food landscape and how brands can tap into consumers changing attitudes. With discussions ranging from the adoption of new food traditions to hyper local consumption and the challenges around plant-based food. Edited by Stella Gent…

The FoodTalk Show

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Pete Russell, from Ooooby, on shaking up local farming 24:55

2 years ago24:55

24:55

Pete Russell joins Ollie Lloyd on The FoodTalk Show to tell him about his mission to connect small scale farmers with their local consumers. As the founder of Ooooby , an online platform that provides the tools for farmers to manage fruit and veg boxes, he is passionate about finding a way to put customised technology into the hands of farms. Already working with 70 farms and food hubs across the UK, his business is helping growers connect with local communities. He believes passionately that this model has the potential to create new employment opportunities on farms, help people get closer to the food they eat and also provide a new revenue stream for small scale growers. Episode edited by Stella Gent…

The FoodTalk Show

1
Rupert Pick - Co-Founder of Hot Pickle, a leading experiential marketing agency 33:02

2 years ago33:02

33:02

Rupert Pick , Co-Founder and CEO of Hot Pickle , shares his lessons from 14 years at the cutting edge of experiential marketing. His career started at Unilever, included time as an Inventor at !What If?, and an MBA from Cambridge, all of which explains his strategic approach. He talks about the need to create content platforms far beyond events that engage consumers in a dialogue they care about. He warns brands to avoid being narcissistic and focus on the human element of experiences. But ultimately he convincingly argues that experiential marketing can be both a profit centre and a way of delivering growth if done right. So listen in to learn from one of the masters of this space.…

The FoodTalk Show

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Graze - a wonderful teenager that is maturing rapidly 36:00

2 years ago36:00

36:00

Joanna Allen , the CEO of Graze, comes to our virtual studio to tell Ollie Lloyd all about how she is helping a teenager become a leading voice in the B Corp community. Graze recently turned 15 and is on a mission to help people make small changes that can have big impacts, from both a sustainability and health perspective. Graze was one of the early innovators in D2C, dropping boxes full of healthy snacks through consumer’s letterboxes. Nowadays D2C only makes up 20% of its business and it plays a more nuanced role. The team use it as a way of collecting data, for media targeting, product testing and selection and as a recruitment vehicle for a cohort of fans that can spread the word on social media. The story Joanna tells, reminds us that the brands trying to do the right thing from a sustainability and health perspective are choosing the harder road. It just comes down to consumers to back these choices, which isn't always easy during a cost of living crisis.…

The FoodTalk Show

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Marcus Wareing and Tales from a Kitchen Garden 59:00

2 years ago59:00

59:00

Marcus Wareing comes into the FoodTalk studio to talk about his work with Angela Hartnett, Gordon Ramsay and Michel Roux among others. How potatoes have shaped his life, Masterchef ("it was like being asked to be in The Beatles") and his new BBC 2 series Tales From A Kitchen Garden. Fascinating stuff with Susie Warran-Smith and Ollie Lloyd.…

The FoodTalk Show

1
TALKING FERMENTATION DOWN AT PETER’S YARD 29:00

2 years ago29:00

29:00

Susie and AJ admit they doesn't really know anything about fermentation and yet it underpins so much of the foodie stuff they love - sourdough, vinegar, beer, pickles etc etc. What is the mother thing? How do you get a starter? All is revealed with our two experts from Peter's Yard and Slow Vinegar. We never thought you could find a vinegar that genuinely tastes better than some wine, and the cheese and crackers are to die for!…

The FoodTalk Show

2 years ago29:00