Vegan delights and coconut creations

January 18, 2018

Rachel Hugh and Neil Potts introduce their Vurgers, while Jacob Thundil talks Cocofina.

 

The other day it was announced that the UK would be ridded of plastic packaging within 25 years, and this makes us excited for a few reasons…

1)    The whales from Blue Planet will be happy, yay.

2)    We’ve met some amazing companies in the past who have been leading this fight. Yay for them too.

Sian Sutherland of ‘A Plastic Planet’ is one of our anti-plastic friends – check back on her podcast here. Fresh from her plastic fight, she’ll be one of our judges for The FoodTalk Awards. Entries close on February 16th, so get your skates on – details here.

Anyway, back to the podcast, we’ve got another fantastic show for you…

A transport disaster prevented Sue Nelson, Guy Routledge and Ollie Lloyd from trying one of The Vurger Co’s vegan burgers but they’ll be making a visit to their Spitalfields stall soon to try one fresh and hot. Rachel Hugh and Neil Potts described the amazing story so far.

Our other guest may have a recognisable voice. Why? If you’ve watched Dragons Den, he’s been on there and if you listen to national radio, he’s had an advert on there too. Jacob Thundil is the man behind the voice and he introduced the Cocofina brand to us. Coconuts galore.

 

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Collectiv foodie pleasures

January 11, 2018

Jeremy Hibbert-Garibaldi from CollectivFood joins to talk all things about foodie supply chains. 

 

In a week where Cauliflower Steaks have been the biggest headlines in the world of food, our presenters risked similar ridicule with a poor shot at a start of year quiz.

Sue Nelson pitted Guy Routledge and Ollie Lloyd against each other, with neither covering themselves in glory. Much homework needed for next time.

After that little venture failed, we decided to stick to what we know by getting stuck into some proper foodie chat. We were delighted to chat with Jeremy Hibbert-Garibaldi from CollectivFood.

They are a great team of chefs, restauranteurs, food producers and innovators with a big mission. Their aim is to improve on an the old-fashioned and inefficient and opaque exisiting supply chain and offer restaurants high quality ingredients at exceptional prices.

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Getting brands on the dining Tabl

January 5, 2018
2018 is here and we are kicking it off in style. Last year will be difficult to match in terms of cracking content but we gladly accepted the challenge with a jam packed show to kick us off for 2018. 
 
There wasn’t a Turkey, chocolate or block of cheese in-sight for Sue Neslon and Guy Routledge and  Ollie Lloyd from Great British Chefs.
 
First up, we welcomed somebody who can help you with the January blues. Kimberly Hurd runs the brilliant Tabl website. It’s an online platform for foodies and industry experts to share recipes, showcase new products and much more. Nice stuff.
 
Another thing that we’re looking forward to in 2018 is the FoodTalk Awards. We held our first event back in June, but we’ll be going bigger and better this time. IFIS will be joining us on the night, and you’ll be able to discuss their work with them then, but in the meantime we were delighted to be joined by Marta Cesar and Joanna Becker who work on the firm’s valuable Escalex database which keeps foodies companies in the know when it comes to the all-important rules and regulations.
 
Last, but certainly not least, we had a chance to catch-up with Tessa Stuart properly. We’ve met the brand guru quite a few times before but, criminally, never had the pleasure of having her on the show! She tells us how she has helped some massive names to get prime placement along the supermarket aisles.
 
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FoodTalk 2017 - the best bits (part 2)

December 28, 2017

One hour wasn't enough to run through the highlights for the past 12 months, so here is another special show for your enjoyment. 

We hope you've enjoyed Christmas - here's one last present for you...catch the likes of Pinky Lilani, Willie Harcourt-Cooze, Dalston Cola, Emily Crisp, Toast Ale, Brindisa and Moma. 

We'll be back to our normal format next week. 

 

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FoodTalk 2017 - the best bits (part 1)

December 21, 2017

What a year 2017 has been for us!

We have been incredibly lucky to meet some brilliant guests from all around the food and drink industry, from perfect producers to dazzling disruptors and intelligent influencers.

As Christmas draws nearer, we have decided to play back our highlights from the last 12 months. One show won’t be enough, so we’ll have the same next week too.

Sue Nelson has sat down with fellow presenters Guy Routledge and Ollie Lloyd to pick their favourites. Check the credits to see the running order of this first episode.

 

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Scaling up your snack business

December 15, 2017

Tony Goodman talks 10 Acre, while Dan Pawson introduces Sea Chips and Mirela Sula champions women in the food industry

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Food Matters Live 2017 part 2

December 8, 2017

Over the course of the next hour, you’ll hear from Bingham & Jones, Motion Nutrition, Simply Ice Cream, Skinny Brands and Cricke.

 

We just knew that one hour of Food Matters Live highlights show wouldn’t be enough. There were so many fantastic companies at London Excel, so we’re back with the best of our second day of interviews.

 Sue Nelson and Guy Routledge had quite the mixed bag once again. Among other things, they ate crickets, and ice cream  washed down with some low-calorie lager. Amazing.

 Enjoy this second special. We’ll be back to normal next week with plenty of fantastic guests.

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Food Matters Live 2017 special

December 1, 2017

Check out the highlights from our first day at Food Matters Live 2017

 

As Christmas trees start springing up across the country – we’ve got a special show to get you in the festive mood.

An early Christmas gift for them…rather than a couple of guests, Sue Nelson & Guy Routledge had two whole days of interviews at the Food Matters Live event at Excel recently.

This will be the first of our two special shows. In this episode, we present our highlights from the first day of interviewing.

Over the next hour, you’ll hear everything from a revolutionary water brand to a sugar-fighting hero. Enjoy.

 

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Getting saucy with biscotti

November 24, 2017

Jim Fennell talks us through his Salubrious Sauces and Paul Rostand introduces some exciting biscotti

 

If you’re an English Cricket fan, you’re probably reading this through bleary and tired eyes. Which bright spark let Australia host the Ashes? Anyway, we’ve got something to go along with your coffee today.

We aren’t sure whether Sue Nelson or Guy Routledge are cricket fans, but we’ll have a root around before next week.

Controversially, we’ll start with our second guest fist. Why? It’s all to do with coffee. If you’re looking for something to dunk – look no further than Paul Rostand and his Great British Biscotti. They have all sorts of flavours to put a crunch into your day.

Back to our first guest and he’s got a real treat for you too. A lovely aroma was filling the studio. Imagine a dreamy sauce to go with your full English, a combo sauce to improve your Sunday Roast and a curry sauce to put on your cod and chips. Jim Fennell has it sorted with the Salubrious Sauce Co.

 

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Jim Jamming your way to success

November 17, 2017

Kevin Bath from Jim Jams is joined by Simon Fordham and Food Innovation Solutions' Mike Faers

 

While some z-list celebrities, cash-light notable people, and Amir Khan head to an Australian jungle to eat crocodile testicles and Kangaroo anus for a couple of weeks, we are keeping our menus a bit classier. We had another fantastic podcast with great-tasting food for your enjoyment – much to the relief of Sue Nelson and Guy Routledge.

Our first guest needs little introduction – you’ve probably seen them all over the major UK supermarket shelves already – JimJams are going up against the big-boys with their chocolate spreads. Kevin Bath explains how he quit his job in London to create a product with 80% less sugar and 80% better taste than the market leaders. It might even be closer to 180% better…

Our next guest reckons Kevin has done everything that, as an business advisor, he would advise against, but succeeded against all the odds. Simon Fordham from Fordham Henderson is an expert in consultancy and had a few handy tips based on his vast experience in the food industry.

Finally, we heard from Mike Faers of Food Innovation Solutions. Imagine being given carte blanche to create menus, spaces and ideas for some of the biggest brands and restaurants in the country…yep, that’s their game

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