The FoodTalk Show

Drinks with a Difference

This week, AJ is joined by drinks writer Clare Pope who is intrigued by this week’s theme, drinks with a difference. The experts joining them in the studio are Eoin Keenan from Goodrays and Zak Tozer the founder of Zak’s Zombucha. Clare and AJ are really interested to understand the functional elements of different drinks and are especially fascinated by CBD infused drinks. Are they safe? What do they actually do? And is it legal? 

Plants but not as you Know Them

This week, it’s AJ Sharp back in the hosting hot-seat and she is joined again by guest presenter Elles Hale, a professional chef and flexitarian for a show about plant-based meat and cheese alternatives. They learn how plants can disguise themselves as cheese and meat, and why it’s really important to look at the composition of products before eating them. The experts on the show this week are Charlotte Stevens, the cheesemonger who famously received death threats in the post after setting up her plant based “cheeze” shop. And Steve Swindon from Love Seitan, who explains that gluten (as long as you aren’t allergic to it) really isn’t so bad after all. 

Food or Art?

This week, AJ is joined by professional pâtisserie chef, Eloise (Elles) Hale, and they are both very excited to meet Harriet Hastings who founded Biscuiteers. Harriet is one of those wonder women, who has four kids and built this incredible multi-million-pound company, which shares happiness around the UK (and soon around the World too) by creating beautiful pieces of edible artwork, for every occasion. AJ has a girl-crush and wants to know how Harriet has achieved so much, so quickly, especially with four kids. Elles is very impressed with the craftsmanship and interested to know how they create so many biscuits, so quickly! 

Locally Grown Party

Susie and AJ have a bit of a party in the studio this week. There’s ham, sparkling wine and gin to taste, with Chloe Wilcock from Oink and Udder, who is running what is described as the “hot desking” of farming. And Jackie Wilks from Terlingham Vineyard, who is channelling a lot of female energy into her incredible wine range. As they’re local to the studio here in Ashford, this show certainly felt like a bit of a party! 

Stock Control

This week, Susie and AJ meet Nutritionist Virginia Hill and Ros Heathcote from Borough Broth. We learn about how real broth is made and why it tastes so much better than other broths you might have tasted. AJ has her mind completely blown about the health benefits of bone broth and Susie vows to order more immediately after the show. 

Google that Guacamole!

This week, Susie and AJ meet Tom Walker a BT employee, who started a guacamole business after a disagreement with his colleague Gaz Booth about the correct amount of coriander to use in Guacamole. There was not really a business plan back then, they just Googled how to do things, until they found themselves on an avocado farm in Mexico and realised that things had escalated!  Today, Holy Moly is a multi-million-pound business.  

Sophie Grigson: A Taste of Italy

AJ is still in the hot spot while Susie is on holiday, and Charlotte Pike joins the presenting team again this week as they meet Sophie Grigson. Charlotte knows Sophie already, but AJ is really excited to meet her. They learn about her life since permanently relocating to Puglia in Italy. She shares her experiences living on the heel of Italy’s boot and the joy of enjoying fresh local produce. Will Sophie convince AJ and Charlotte to set off on a Mediterranean adventure?  

Ferment Foods and Space Mushrooms

AJ is still in the hot spot while Susie is on holiday, and Charlotte Pike joins the presenting team again this week as they explore fermented foods and what they really do to your body. This week, our guest is Zakinah Nori from Zambur Ferments, and Nathan her brewing business partner. Listen as Charlotte shares her knowledge on a variety of different fermentation techniques and gives insights on how to do this yourself at home. AJ is delighted to discover how to delete Cadbury’s Crème Eggs after eating them. And did you know what a space mushrooms are good for?

Jam vs. Honey, the debate continues

Listen as AJ takes over the reins for a few weeks while Susie is away on holiday, and she’s joined by professional chef and cookbook author, Charlotte Pike. This week is all about honey and preserves. Charlotte and AJ are joined by Chris Barnes a beekeeper from London, who runs a honey cooperative called Black Bee Honey, making honey by the season. And Jeff Higgins from The Wooden Spoon Company, who explains the best way to eat chilli jam, which wonky fruits go into his preserves and how to make the best lemon curd. Will Jeff and Charlotte agree about the best way to make a Rumtopf? And will Chris convince AJ that you can keep bees in the right postcode?

LEARNING HOW TO ’TASTE’ ARTISAN COFFEE

AJ and Susie are tasting and discussing coffee this week. They are being guided by expert Ashley Palmer-Watts. Ashley is a bit of a (Michelin) star chef, world renowned in fact, but he is also a self-confessed coffee addict. He decided to set up an artisan coffee company in 2019 and is bringing his wondrous blends and flavours to revolutionise the way we think and talk about coffee. They are all joined in the studio by Will Little, a second generation coffee blender. Naturally he makes 'proper' coffee but has also decided to disrupt the world of instant coffee. Susie won't even have instant coffee in her house - will she be persuaded that Little's Instant can get past her door?

READY WHEN YOU ARE

Ready meals are something Susie just doesn’t buy. She still thinks they’re like the 1970s ‘tv dinner’ offerings, but AJ, as a very busy mother, has different views. They have invited Milly Bagot the co-founder of ByRuby and Bronzie Kee from Little Lunch Box to explain how everything has changed since then. Bronzie produces well-balanced meals for children that leaves them feeling good and Milly is convinced Susie will not be able to tell the difference between her own home-made lasagne and hers. Well, let’s see!

YO HO HO AND A BOTTLE OF RUM

AJ and Susie are moving recording studios during February, so they're going to repeat 4 of their favourite programmes of last year. Back live as usual on 27 February . . .  Jane Peyton reckons rum isn't taken as seriously as it should be and is mostly associated with cocktails. But in a tasting session led by Jake Sedge of Anno Distillers, AJ and Susie also start to eulogise about this underrated drink too and it seems that Susie may have been somewhat over enthusiastic in her tasting duties.

STILL WATERS RUN DEEP

AJ and Susie are moving recording studios during February, so they're going to repeat 4 of their favourite programmes of last year. Back live as usual on 27 February . . .  This week Susie and AJ are joined by drink's expert, Jane Peyton, to taste a selection of still waters. We currently drink 2.5 million litres of bottled water a year in the UK, but is it worth it? The trouble is, while Jane and AJ discuss the merits of each one, Susie just can't tell the difference at all. That is, until it comes to the famous 'Corporation Pop'. 

CHILD LABOUR IN THE CHOCOLATE INDUSTRY

AJ and Susie are moving recording studios during February, so they're going to repeat 4 of their favourite programmes of last year. Back live as usual on 27 February . . .  Susie and AJ are somewhat shocked by the contents of the programme this week and you might find it unsettling too. Ben Greensmith of Tony's Chocolonely uncovers the dreadful world of child slave labour in the chocolate industry and why we should be asking some difficult questions of the major chocolate brands in the UK.

TWO FOR TEA AND TEA FOR TWO

AJ and Susie are moving recording studios during February, so they're going to repeat 4 of their favourite programmes of last year. Back live as usual on 27 February . . .  Jane and Susie welcome two tea experts for our programme this week. Nick Gandon of Reginald Ames and Nigel Abbott of Bergamia. Both have a huge amount of experience in importing and blending tea. What size teabag is best? How long do you leave the finest tea leaves to brew? With milk or without? All these questions and more are debated. But if you want to know how to make the perfect cup of breakfast tea first thing in the morning then Nigel has the definitive answer. 

THE WORLD’S BEST FOOD PRODUCT (OFFICIAL)

AJ and Christabel Cairns know more about The Great Taste Awards than probably anyone else on the planet. For 2022 there were 14,000 food and drink products to be judged but what was chosen as the best of the best of the best from all those marvellous entries? A cider? Jam? Cured meat? Cheese? Pastry or cake? We will not be divulging the clear winner here - you'll need to listen in as Susie, AJ and Christabel taste the world's best food and drink product in the studio and give their opinion. The answer is, it's amazing!

THE INSIDE STORY OF THE WORLD CHEESE AWARDS

The World Cheese Awards are organised by the Guild of Fine Food and were first held in 1988. It was originally established to shine a light on artisan cheesemakers and to raise their profile, as well as rewarding quality in cheese making. 

It is by far the world’s largest cheese-only event and the 34th competition was held at the ICC Wales in Newport this year. There were a record-breaking 4,434 entries; sent to Wales by boat, truck, train, and plane via 19 consolidation points around the world, ensuring as many artisan cheese producers can enter as possible.

AJ is in her seventh heaven and Susie doesn't really talk much this week as she keeps stealing all the cheeses on offer in the studio, amongst them the world's best cheese (official!). Again they are joined by Christabel Cairns of the Guild of Fine Food who are organisers of the World Cheese Awards and Tom Chatfield who represents the World Champion Cheese La Gruyère Surchoix AOP.

THE GREAT TASTE AWARDS AND FOOD INNOVATION

AJ and Susie are joined again by Christabel Cairns of The Guild of Fine Food, the organisation that runs the Great Taste Awards. This week the team want to concentrate on innovation in food and drink. What is driving innovation and how can entering the Awards help producers break boundaries? Jacob Thundil of Soyze brings along his own award-winning sauces to see if our taste experts are impressed, and they also taste some very interesting chocolate habanero sauce from Kickin Chilli.

TRY JANUARY WITH CHRISTABEL CAIRNS

Christabel Cairns organises the Great Taste Awards and is heavily involved in the World Cheese Awards. How do you manage the pure logistics of judging 14,000 products each year and how do you get three stars? Christabel joins Susie and AJ as a guest presenter for the next four weeks and brings a whole host of Great Taste Award winning products to assess. First, off she talks about Try January - why not try something new that you haven't before - much more exciting than Dry January and possible a bit more daring than Veganuary.

VERMUT OR VERMOUTH? THAT IS THE QUESTION

Susie has always loved vermouth and has been banging on for six years about how underrated it is. She has never understood why the art of mixing botanicals has been so associated with gin making. Sigh! Obviously AJ hasn't a clue what she's talking about but starts to warm to the theme. They are joined by artisan vermouth makers Guy Abrahams and Gnina Balchin who talk them through the process.