Episodes
![LEARNING HOW TO ’TASTE’ ARTISAN COFFEE](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Mar 06, 2023
LEARNING HOW TO ’TASTE’ ARTISAN COFFEE
Monday Mar 06, 2023
Monday Mar 06, 2023
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Feb 27, 2023
READY WHEN YOU ARE
Monday Feb 27, 2023
Monday Feb 27, 2023
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Feb 20, 2023
YO HO HO AND A BOTTLE OF RUM
Monday Feb 20, 2023
Monday Feb 20, 2023
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Feb 13, 2023
STILL WATERS RUN DEEP
Monday Feb 13, 2023
Monday Feb 13, 2023
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Feb 06, 2023
CHILD LABOUR IN THE CHOCOLATE INDUSTRY
Monday Feb 06, 2023
Monday Feb 06, 2023
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Jan 30, 2023
TWO FOR TEA AND TEA FOR TWO
Monday Jan 30, 2023
Monday Jan 30, 2023
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)](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Jan 23, 2023
THE WORLD’S BEST FOOD PRODUCT (OFFICIAL)
Monday Jan 23, 2023
Monday Jan 23, 2023
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Jan 16, 2023
THE INSIDE STORY OF THE WORLD CHEESE AWARDS
Monday Jan 16, 2023
Monday Jan 16, 2023
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Jan 09, 2023
THE GREAT TASTE AWARDS AND FOOD INNOVATION
Monday Jan 09, 2023
Monday Jan 09, 2023
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Jan 02, 2023
TRY JANUARY WITH CHRISTABEL CAIRNS
Monday Jan 02, 2023
Monday Jan 02, 2023
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Dec 26, 2022
VERMUT OR VERMOUTH? THAT IS THE QUESTION
Monday Dec 26, 2022
Monday Dec 26, 2022
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.
![COWES, NEEDLES, MERMAIDS AND VODKA](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Dec 19, 2022
COWES, NEEDLES, MERMAIDS AND VODKA
Monday Dec 19, 2022
Monday Dec 19, 2022
One of our most beautiful islands, the Isle of Wight, has lots to offer. The weather, sailing, beaches, wonderful walks and great food and drink. The local delicacies of home grown garlic and crab and chips are world beating. However Susie and AJ are keen on the local tipples which are infused with locally foraged herbs and plants. They speak to Xavier Baker of Mermaid gin and Ruth Green of Tipsy Wight the vodka people. There is so much to taste but our intrepid presenters reckon they pretty much agree on the best of the bunch.
![BLOODY MARY AND COCKTAILS IN A CAN](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Dec 12, 2022
BLOODY MARY AND COCKTAILS IN A CAN
Monday Dec 12, 2022
Monday Dec 12, 2022
Susie and AJ discuss the merits of drinks in a can. They've now got used to craft beer wrapped in aluminium but think that wine in a can may be a step too far, but what about cocktails? Susie reckons that as you can get a negroni in a 100ml can now, she might put that in her toiletry bag at the airport instead of her shampoo and toothpaste as its much more useful. That aside there are many more advantages to canned cocktails, from the financial savings, to the eco advantages, the chill factor and foregoing the faff of making them. What do you think?
![HOW TO SHEAR A SHEEP](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Nov 28, 2022
HOW TO SHEAR A SHEEP
Monday Nov 28, 2022
Monday Nov 28, 2022
Susie meets Marie Prebble from Kent who holds the world record for sheep shearing. Along with Kristina Boulden of Romney Marsh Wools she explains why British lamb is best in the summer and why we should all being eating the much maligned mutton.
![FROZEN PEAS FOR THOSE TWISTED ANKLE DAYS](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Nov 21, 2022
FROZEN PEAS FOR THOSE TWISTED ANKLE DAYS
Monday Nov 21, 2022
Monday Nov 21, 2022
Susie and AJ agree that every freezer in the UK must have a bag of frozen peas for that odd time where you have a swollen joint or twisted ankle. They can't however agree about buying frozen jacket potatoes. Susie thinks it's a great idea but AJ isn't so sure. Luckily Matt Whelan of Field Fare, the high quality frozen food people, is on hand to adjudicate and explain some simple rules for freezing stuff to cut down on your food waste.
![UMAMI - ONE OF THE FIVE BASIC TASTES](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Nov 14, 2022
UMAMI - ONE OF THE FIVE BASIC TASTES
Monday Nov 14, 2022
Monday Nov 14, 2022
This week is all about umami flavours or savouriness which is one of the five basic tastes alongside bitter, sour, sweet and salty. Foods that have a strong umami flavour include meats, shellfish, anchovies, soy sauce, marmite and strong cheese. AJ and Susie talk to Adam Sopher who makes popcorn with interesting umami flavour combinations including Irish stout and cheese on toast. What?! Harry Turpin is also in the studio with his umami Crunchits.
![RENÉE ELLIOTT OF PLANET ORGANIC TALKS WELLBEING](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Nov 07, 2022
RENÉE ELLIOTT OF PLANET ORGANIC TALKS WELLBEING
Monday Nov 07, 2022
Monday Nov 07, 2022
AJ and Susie are honoured to have Renée Elliott and Sam Wigan as their guests on today's programme. The food, drink, agri and hospitality sector have taken a real hit in the last two years. Almost everyone's health has been affected by covid one way or another. How do we keep our entrepreneurial heads above water and remain healthy and true to ourselves? Renée explains how her experience of setting up Planet Organic all those decades ago has shaped her approach to running a successful business, and Sam runs us through how to clarify purpose, resolve challenges and attain desired results in these difficult times.
![THE FOODTALK SHOW GOES ALL FRUITY](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Oct 31, 2022
THE FOODTALK SHOW GOES ALL FRUITY
Monday Oct 31, 2022
Monday Oct 31, 2022
Fruits contain large amounts of nutrients including fibre, vitamins, minerals and various antioxidants. They taste wonderful and we probably don't know enough about them. Luckily for AJ and Susie, Sarah Calcutt is on hand of the National Fruit Show to tell us all about British top fruit and soft fruit AND she has brought loads of delicious samples. They are also joined by Laurie Fermor of Freddie's Farm which makes delicious apple treats for little people.
![TEQUILA - WORTH A SHOT?](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Oct 24, 2022
TEQUILA - WORTH A SHOT?
Monday Oct 24, 2022
Monday Oct 24, 2022
AJ doesn't think she can do any tastings today. As a student she had a bad time on tequila once and she's never touched it since, even the smell makes her wince. Can Jane Peyton the drinks expert, Susie, a self-confessed margarita fan and our friends from Vivir and Mijenta change her mind?
![A MILLENNIA OLD TECHNIQUE RE-IMAGINED](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Oct 17, 2022
A MILLENNIA OLD TECHNIQUE RE-IMAGINED
Monday Oct 17, 2022
Monday Oct 17, 2022
What is a shrub? Have the FoodTalk team gone gardening? No, Henry Chevallier Guild of NonSuch Shrubs joins AJ, Susie and Jane Peyton to explain all about this most ancient of drinks. Naturally they're vinegar-based but if you're from the Aspall dynasty that's been making vinegar and cider since 1728, that's not really a problem. We also taste the divine vinegars made by Francine Lee of Bumblee's in her Somerset kitchen.