Katherine Jenner joins us from Burning Barn Rum, while we also welcome the editor of Speciality Food, Holly Shackleton
If there’s a will, there’s a way…so if you really really want to believe that the weather is good enough for a barbeque, don’t let your stick-in-the-mud neighbour’s disapproving glances under and overcast sky shy you away from your fun. Just make sure you play FoodTalk loud and proud.
Fact of the day: We actually record these shows in advance from our studio on the 33rd floor of Euston Tower in Central London. This particular podcast caused a stir and left Sue, Guy and Ollie at odds with the sniggering producers – you’re about to find out why.
Rum…on a Monday morning! Unless you’re a Jack Sparrow wannabee sprawling around a Caribbean beach, this is not a usual partnership. This was amazing though. We were delighted to meet Katherine Jenner, who has founded the Burning Barn Rum brand. It looks like rum is ready to fightback against the gin revolution.
Again, in another potential scheduling issue, we’d had quite a bit of rum before we moved on to something very visual – the fantastic Speciality Food Magazine. Thankfully there were no beer goggles and we had a great chat with Holly Shackleton, editor of the hugely popular publication.
We run through our FoodTalk Awards finalists but also chat Press Juices, vending with Vendease and baking at Bakehouse at 124.
In a week where a London cake baker made national news for being asked to do her job by a Royal couple, we are here to shout about the foodie news that really matters. An hour never seems to be enough for us these days.
To kick us off, we ate some food…obviously. Ollie Lloyd picked the wrong week to be MIA, because we rattled through the FoodTalk Awards finalists and had a bit of a sampling session to whet the appetite. It’ll get your taste buds tingling and, luckily enough, you can now buy tickets to the event on June 15th. You should probably get your skates on though.
It was then time to slap some wrists. Ed Foy picked the right week to be on-air with all of the delicious food in the studio, but unfortunately, he never entered his Press juices into the awards. There’s always next year though and these tasty drinks would be a strong contender for one of our gongs.
From our London studio, we travelled back in time and visited the garden of England too. Sue was recently invited to the fabulous artisan bakery named ’Bakehouse at 124’ in Tonbridge. Owner Claire Barton fed her some pizzas and they talked all things baking.
We ended the show with a new beginning. We’ve never talked about vending machines before, but Jonny Holmes was on-hand to tell us about the impending vending revolution, led by his company Vendease . Frozen or fresh, they have you covered.
Will Edge talks Greensand Ridge gin and Jason Gibb talks about Bread & Jam.
All manner of exciting foodie things are coming soon. Tickets for the FoodTalk Awards are open as of today (buy them here), BBQ season is approaching and so are the food expos and festivals – so let’s celebrate with some gin.
We may have enjoyed some gin on last week’s show too – but booze is one of those things that it’s (almost) acceptable to binge on. Sue, Guy and Ollie weren’t complaining anyway.
Will Edge was nominated to bring us the fantastic produce from the Greensand Ridge Distillery this time around. Most of our food founders have weird and wonderful routes into the industry; from banking to law but Will bucked the trend. He actually got a Masters’ Degree in distilling & brewing. We think he’s put it to good use.
We were then joined by somebody who has seen and done it all in the food industry. Jason Gibb is a Brand Manager for The Black Farmer, produces olive oil and also heads up the Bread & Jam Festival – the UK’s first food founders’ festival, which runs every year in London. What a busy bloke.
Make sure you don’t miss next week’s show when we profile our FoodTalk Awards finalists.
Cosmo Caddy gets our presenters tipsy with his Still on the Move & Claire Brumby talks us through her food consultancy business.
After a week of scary cold weather, we are ready to kick-start spring in the best possible way. We’ve got lots of booze to give us that warm fuzzy feeling and some great discussion to go with it.
Our first guest seemed to be on a mission to get us stinking drunk, he succeeded too.
Cosmo Caddy has founded Still On The Move – he has a unique vehicle which can travel anywhere in the UK to create your very own bespoke gin, flavoured with your choice of a variety of spices and botanicals. He also creates his very own Dappa Grappa. You understand how we got so drunk now, right?
While we were swaying left and right, we needed something to sober us up. Thankfully we had Claire Brumby on the case – and we had plenty of her crisps to eat during the break. Claire founded Scrubby’s Crisps, but now focuses on her fantastic food consultancy.
She has experienced all of the highs and lows of the industry – so there’s plenty of tips and advice to be taken from this one.
Tom & Jerry, Venus & Serena, Steak & Chips, Food & Talk – don’t you see? All the best things come in twos! That’s exactly why we couldn’t let there be just one special show focused around The Great British Chefs’ brilliant research.
Last week’s podcast only just scratched the surface on some of the fascinating insight into themind and life of a UK foodie – so this week we’ve got some more for you.
We also welcomed another FoodTalk favourite onto the show, following Carolyn Steel's return last week. Julie Jenson Bennett is something of a futurist in the food industry and helped us to understand some of the facts and figures and what they might mean for the future of food.
One interesting discussion point was the use of tech equipment in cooking – something which Sue had prepared in advance for by bringing the fruits of her recent Sous Vide labours to the studio.
Reminder: We gave you an extension on the FoodTalk Awards entries – the final close date is tomorrow (23rd February) at midnight.
Ollie Lloyd presents the Great British Chefs' 2018 research with help from Carolyn Steel.