The FoodTalk Show podcasts
Viva la revolution

Viva la revolution

September 26, 2019

The team’s lives may just have been transformed by today’s guests…

This week’s show starts on a sad note as it’s Kumud Ghandi’s last appearance as guest presenter. But what a week to go out on, as the presenters discover two products that might just change their lives.

Sue’s not a sandwich or wrap fan, finding that the carrier often out-stodges the filling. Anishya Kumar, founder of Zinda Foods, shares this view, which is why she created the incredible AirWrap. Light, simple and delicious, could this have the power to transform lunch forever?

The small company has already broken into a supermarket chain, but scaling up can be tough for innovative food and drink firms. So, it’s interesting to hear from Rupert Holloway of Dorset-based Conker Spirit. His company launched its first gin at the very beginning of the gin revolution, so didn’t have too much competition to start with.

Times have changed a bit since then, so it’s fortunate that Conker’s Cold Brew Coffee Liqueur is proving such a hit. Hailed as the foundation of the perfect espresso martini, it’s certainly made a big impression on our presenters – we think Sue may actually be in love…

Name that tuna

Name that tuna

September 12, 2019

There’s a fish substitute in the studio, but is it the real deal or a red herring?

With Olly still away, Sue, Holly and Kumud Ghandi are ruling the roost in the studio and they’ve got plenty to talk about.

This week the team are joined by Tara Mei from Bread & Jam, the UK’s first festival for food founders. If you’re an emerging business in food or drink production, you need to be at this two-day conference on 3 and 4 October – Tara explains why the experience can be life-changing for fledgling innovators.

Tune in to find out how you can access invaluable expert advice, as successful figures in the food industry offer their feedback to entrepreneurs – but you need to book your spot, so don’t miss out! And of course, there’s the Grand Final of the Future Food Awards to look forward to as well.

There’s another transformative experience in store as Eric Woods from Loma Linda offers a vegan plant-based alternative to tuna. Loma Linda in California is one of the world’s five ‘blue zones’ where people tend to live longer and veganism could be contributing to their longevity.

It’s got the texture but not the smell – will it win over the presenters? Or will they find Tuno a bit fishy?

Just our cup of tea?

Just our cup of tea?

August 22, 2019

There’s no shortage of soft drinks on the market these days, many of them pretty high brow and creative. However, there’s one thing that most of them have in common; sugar.

Even if a soft drink has a relatively low sugar content, the flavour profile is bound to lean towards the saccharine and sweet drinks kill flavours. So, how do you find a non-alcoholic alternative that won’t ruin your lovely meal?

David Begg from Real Kombucha reckons he has the answer and he’s here to win Sue and Ollie over. Kombucha is a fermented tea that’s been around for thousands of years and David believes it offers a delicious option for those avoiding booze.

Another interesting aspect of kombucha is that it is a probiotic and can apparently be good for your gut health. A tasty, low calorie beverage that boosts your microbes – what’s not to love!

Sue’s a big fan of sour tastes in cocktails so she’s going to love this, right? Well, it’s fair to say that while Ollie enjoys the kombucha, Sue isn’t so sure… Although, is that a second glass we can hear being poured by the end of the show?

No sushi please, we’re Japanese

No sushi please, we’re Japanese

August 15, 2019

Fans of BBC’s MasterChef will recognise the voice of Andrew Kojima, who made it to the final of the 2012 series. Half Japanese, half British, Andrew – known as ‘Koj’ – has made the transition from a finance career to opening his own Japanese restaurant in Cheltenham.

But despite Koj’s love of traditional Japanese cuisine, you won’t find any sushi on the menu – Sue and Ollie are dying to know why!

Our other guest this week is also treading his own path by taking things right back to nature. Fred Thorneycroft has been foraging ever since he started making nettle beer at university, which led to an enduring interest in herbs, wild fruits and other overlooked ingredients.

Based in Macclesfield, Fruits of the Forage makes incredible chutneys, cordials, beers and wines with foraged treasures and just about anything they can find. Of course, Fred has brought some samples into the studio for the team to taste. Sue can’t get enough of the Sloe Seville Marmalade, while Ollie is intrigued by the Pickled Wild Garlic Buds.

It hasn’t all been plain sailing though, as Fred reveals with an interesting story about his Hogweed Curry Chutney! Oh, and there’s some exciting news about the company’s future plans too.

Mouthful all weekend

Mouthful all weekend

August 9, 2019

It’s summer, which means it must be festival season.

Ollie has chosen to wear a rather fashionable shirt for today’s show, which is apt because Sue wants to talk about that most trendy of summer activities – the festival. 

But this is no ordinary festival. This week Sue and Ollie are joined in the studio by Katie Bone, founder of PX+ Festival, an event created to bring together chefs, producers, sommeliers and many more from the culinary industry for one brilliant three-day extravaganza.

Alongside 65 chef headliners, the festival, which takes place from 17 – 19 August, also welcomes speakers from other industries to encourage the sharing of knowledge and expertise, check out #mouthfulallweekend

Katie explains why she wanted to host a gathering specifically for the hospitality community and also gives us the secret behind the festival’s name.

Among the headliners is our second guest, Jan Kanonetzki, who is Director of Wine at the rather fabulous Four Seasons Hotel Ten Trinity Square. Not only does Jan give us his take on the PX+ Festival, he also answers such pressing questions as, what does a director of wine do? What does the future look like for sommeliers? And do you really need a huge wine list?

Good health in a nutshell

Good health in a nutshell

July 25, 2019

Apparently walnuts are healthier than peanuts, almonds, pecans and pistachios. Who knew?

Sue, Ollie and Holly are going nuts in the studio this week – or rather, nuts about nuts. Unless you’re unfortunate enough to have a severe allergy, you probably love nuts as much as our hosts do. But are you clued up on how to make the best of these tasty, oily treats?

Sian Porter from the California Walnut Board has popped into the studio to shed light on the benefits of eating walnuts. Some people avoid them due to the fat content, but did you know just how good they can be for your health. A registered dietitian, Sian has some cracking advice for us.

A conversation about the challenges of eating healthily brings us to the next guest, Franco Beer, the creator of Boka cereal bars. Shocked by the amount of sugar, fat and salt in many supposedly healthy cereal bars, Franco set out to disrupt the market. Now, Boka products are the only bars to have all four green lights in the traffic light nutrition system. But how do we use the traffic lights to optimum advantage?

You sexy thing

You sexy thing

July 18, 2019

From the tranquil beauty of the Lake District to the sensuous allure of Indian cuisine, we’ve certainly got a saucy show for you this week. 

Maria Whitehead from Hawkshead Relish joins Sue, Ollie and Holly in the studio to talk about their delicious award-winning preserves, relishes and pickles, which are produced in the heart of glorious Cumbria. With over 120 acclaimed products, Hawkshead Relish’s range is a leading example of the fantastic food coming out of the Lake District – but it hasn’t been an easy road to success, as Maria explains.

Chutneys are a familiar part of Indian cuisine, at least here in the UK, but are they authentic? Chef Sarah Ali Choudhury is well-placed to answer that question, having been the youngest Asian female to manage an Indian restaurant.

But things really hot up when she tells us about her new health-focused products – including a “Viagra curry”, which aims to keep things spicy in the bedroom. Poor Ollie is somewhat outnumbered by women in the studio, but maybe he can take a bit home without anyone noticing…

From Russia with love

From Russia with love

July 12, 2019

Well, from Suffolk actually… But this is one cool vodka.

Holly is back from her holidays and full of food stories that are making Sue and Ollie’s tummies rumble with envy. Having been immersed in one of the world’s most beloved cuisines, she’s ready to get back to discovering the best of British. 

Kiron Phillips set up RK Vodka with his brother Zan to produce a simple yet delicious new vodka. They use sugarbeet rather potatoes, which gives the tipple a more characterful taste. He even reckons that RK Vodka has converted a few confirmed gin and whisky drinkers to the cause!

Because the company deals directly with stockists, from fine dining restaurants to village pubs, they can offer bespoke packages. This sparks a lively conversation about food pairings and what tasty treats go well with vodka. Kiron also enlightens us about his single distillation process and explains the science behind reverse osmosis filtered water (whatever).

Finally, you can’t talk about vodka without devoting a little time to cocktails. This versatile ingredient is very popular for creative alcoholic concoctions, so Kiron tells us more about the magic of mixology and the mystery of flavoured sugar syrups.

Ooh la la! Le Cordon Bleu

Ooh la la! Le Cordon Bleu

June 27, 2019

Sue and Ollie are feeling all continental as talk turns to traditional French cuisine . . . have they lost their place in the culinary world or is classic cooking still important? 

Research has shown that home cooks are becoming more adventurous, both in terms of flavours and techniques. But as a nation, are we equipped with the basic skills to be truly competent in the kitchen?

To discuss this, Sue and Ollie welcome to the studio Colin Westal from Le Cordon Bleu, the world’s largest network of culinary and hospitality schools. Colin explains that the focus for students is more on learning classic French techniques, rather than recipes, as these are the essential tools for gastronomic success.

Luckily for the team, Colin has also brought in a sneak preview of Le Cordon Bleu’s upcoming plant-based course – which, much to Sue’s delight, takes the form of two absolutely delicious dishes in which the veggies are the heroes.

It takes a lot of courage to switch from one career to another, so Anna Richey’s tale of transformation from journalist to liquid egg white producer is quite the story. She comes out of her shell to discuss the success of Two Chicks and, of course, Colin is on hand to give us all the secret of a perfect poached egg.

Question: What can you make out of cow’s milk?

Question: What can you make out of cow’s milk?

June 13, 2019

Answer: the most wonderful cheese from the beautiful north west and vodka (yes, really)

Ollie’s back from Morocco and after his taste of the exotic, he’s keen to get stuck into the best of British once again. It’s just as well neither he nor Sue have had breakfast, as the studio is full of food – and alcohol!

Gill Hall from Butlers Farmhouse Cheeses boasts an incredible family history in the cheesemaking industry. It all started with her grandparents back in 1932 and this year marks the 50th anniversary of the first time Gill’s mum made the company’s flagship Lancashire cheese.

She tells us about the joys of running a family business and gives us an insight into the challenges of perfecting Blacksticks Blue, a fabulous cheese that is going down rather too easily in the studio…

Jason Barber from Black Cow Vodka grew up on a farm and also has cheesemaking in his blood, but now he focuses on dairy waste rather than dairy produce. He’s taken whey, an under-valued by-product and turned into an award-winning tipple.

Does vodka go with cheese? Rather surprisingly, it does, very well – so much so that vodka sceptic Ollie is now a convert.

Born in the USA

Born in the USA

May 30, 2019

With Ollie and Holly still on their travels, Sue has the pleasure of Hari Ghotra’s company once again as guest host. And oh boy, what a show. Gin and pizza? Yes please!

When Warner’s launched their gin brand in 2012 – with a mission to “save the world from mediocre gin” – the market was very much an emerging one. However, sales of gin in the UK have tripled since 2009 and we spent £461 million on the tipple last year.

Is the gin market saturated? With 315 distilleries operating in the UK, how does an artisan brand stand out from the crowd? Tom Warner pops in to tell us how their “graft gin, not craft gin” got in early and why authenticity is so important if you want to make a splash in the market.

Craft gin isn’t so popular in the US yet, but they do like their food. Unfortunately, not everyone else does… Sue confesses to knowing nothing about American food, so it’s lucky that the man behind Stafford’s Bank House Restaurant by Chef Jonathan – Jonathan Cushing himself – has popped in to educate Sue on the rich history of American cuisine.

The San Francisco native has brought an authentic Chicago deep dish pizza for Sue and Hari to try, with the hope of banishing a few stereotypes about the US of A’s foodie credentials. We think he might have succeeded…

Sugar and spice and all things nice

Sugar and spice and all things nice

May 23, 2019

Sue is joined once again by guest host Hari Ghotra, who is astounded by the sheer amount of food in the studio. She’ll soon get used to that…

This week they have the great pleasure of chatting to Kumud Gandhi, founder of The Cooking Academy and widely recognised as “the Spice Queen”. Hailing from a family of spice merchants and chemists, Kumud is fascinated by the “alchemy of food” and she has brought along some samples of her amazing cookery to share with Sue and Hari.

Statistics reveal that 18% of people cook from scratch less than once a month, or even never. So, how can The Cooking Academy help to inspire home would-be cooks to get into the kitchen? 

Social media has transformed the way we communicate, connect and consume over the last 10 years or so and the first guest is social media success personified. Olivia Wollenberg certainly hit the ground running when she founded Livia’s Kitchen in 2014, with the aim of producing indulgent treats that wouldn’t trigger her food intolerances.

Just 11 weeks after having the idea for the business, Olivia was launching her Superfood Crumbles exclusively in Selfridges. Her subsequent recipe blog went on to attract 300,000 hits in the first month. Sue and Hari want to know how she did it!

Planting the seed of change

Planting the seed of change

May 16, 2019

With regular co-hosts Ollie and Holly away, Sue is joined by a rather fabulous guest presenter, Hari Ghotra – the spice sensation behind the wildly successful eponymous brand. Hari is a bit of an expert on Indian food, having started a whole business designed to inspire people to get cooking with spices.

Plant-based diets are gaining momentum among consumers, so restaurateurs and food manufacturers are having to respond with more, tastier plant-based options. Joining Sue and Hari to shed light on the burgeoning industry is Vishal Madhu from Qwrkee, who claims to have created the world’s first probiotic snack.

Inspired by his wife’s desire for a high-protein diet, Vishal explains how he set about developing a nutritious beef jerky – without the meat. There’s also a range of probiotic puff snacks designed to boost your gut, which Vishal calls “your second brain”.

Also in the studio is Peter Ahye from Freaks of Nature, which aims to satisfy sweet teeth with delicious puddings that are certified vegan and vegetarian, and dairy and gluten-free. If Sue and Hari can stop eating the desserts for long enough to ask any questions, we’ll find out how…

Putting on a show

Putting on a show

May 9, 2019

Soraya Gadelrab is the Portfolio Director at Fresh Montgomery. Her job includes organising the International Food & Drink Event (IFE), The Hotel, Restaurant and Catering Show and Speciality and Fine Food Fair amongst others. In this special programme Sue talks to Soraya to get tips and recommendations on how to make the most of exhibiting at food fairs and exhibitions. How do you prepare beforehand? What can you do to attract the key buyers? And most importantly, how you should follow up your contacts when the show is over. To find out more about forthcoming food fairs or to get help and advice from the Fresh Montgomery team, click here.

Rummaging in the nation’s store cupboards 2

Rummaging in the nation’s store cupboards 2

May 2, 2019

We're back again with Sue and Ollie getting all serious, dissecting the annual Great British Chefs Survey with the help of Charlie Parker, a renowned nutritionist. Using her experience as Head of Nutrition for Sainsbury's she gives an interesting perspective on Ollie's infamous love of food statistics and trends.

This show is the second of two, with the team dissecting the results to find out what UK consumers are thinking, their motivations and what they're buying and eating in 2019.

Is alcohol consumption really on the decline? What’s the story about the interest in plant-based food and just what do foodies have in their store cupboard? The team give their views and for a copy of the full GBC research click here.

Rummaging in the nation’s store cupboards 1

Rummaging in the nation’s store cupboards 1

April 25, 2019

This week Sue and Ollie are getting all serious, dissecting the annual Great British Chefs Survey with the help of Charlie Parker, a renowned nutritionist. Using her experience as Head of Nutrition for Sainsbury's she gives an interesting perspective on Ollie's infamous love of food statistics and trends.

This show is the first of two, with the team dissecting the results to find out what UK consumers are thinking, their motivations and what they're buying and eating in 2019.

Is alcohol consumption really on the decline? What’s the story about the interest in plant-based food and just what do foodies have in their store cupboard? The team give their views and for a copy of the full GBC research click here.

Bringing home the bacon

Bringing home the bacon

April 18, 2019

We have a great combination in the studio today, and we aren’t talking Holly and Ollie, we’re talking Gin and Charcuterie! We're joined by Shaun Cannon of Cannon and Cannon and Talula White of Sekforde Drinks.

British charcuterie was a bit of an oddity when Shaun started out. The general perception was that you couldn't possibly make charcuterie in the UK because the weather conditions "weren’t right". Well, just like British cheese, we now have a burgeoning charcuterie industry and according to Shaun we're rather good at it.

He takes Sue and the team through a tasting feast of extraordinary British bresaola, air dried hams and chorizos. All from animals that are free range and ethically reared. Eating all this charcuterie made Sue extremely thirsty, so thank goodness Talula was in the studio. If you're overwhelmed by the range of weird mixers that now populate the supermarket shelves and can't work out the perfect combination to go with your Sipsmith, Talula has solved the problem. Sekforde make the perfect mixers to go with a range of spirits and she's enlisted the help of Sharon to make some gin combinations to prove it.

Getting hygge down on the farm

Getting hygge down on the farm

April 4, 2019

This week our presenters are joined by Bronte Aurell of ScandiKitchen and Will Evans of Eat Farm Now. When we contemplate Scandinavian food, we typically think of pickled herrings, gravlax and Ikea meatballs, but Bronte opens our eyes to the abundance of other wonderful produce. Sue is a little confused by the term "hygge" and wants to understand why Sweden has obesity levels as low as 10% compared to us relatively lardy people in the UK, with a quarter of us being classified as obese. Is it hygge or is there something else going on here?

Ollie and Holly are then stunned by Sue's knowledge of the UK countryside and how little of it is actually built on. We are a rural country after all and no one knew. Did you also know that agriculture in the UK uses 69% of the country’s land area but we produce less than 60% of the food we eat. Crazy. Will has joined us to talk all things farming and agriculture and explain his mission to promote the work of farmers and why they are so important to us all.

Having the craic tasting all things Irish

Having the craic tasting all things Irish

March 28, 2019

This week Sue tests the presenters on the top favourite Irish foods and can't stop eulogising about the humble spud. The team discuss Irish stew, soda bread, colcannon, champ and boxty (what?) and of course, Ireland's love affair with potatoes. Irish chef Anna Haugh, owner of London's Myrtle Restaurant, kindly brings in a huge hamper of great food and drink from the Emerald Isle for everyone to taste. 

Sue also reveals that she goes to Harrods to get her favourite beef dripping in the world, from James Whelan butchers of County Tipperary. Ollie is aghast at this revelation.

From Ireland to Greece as Sally Dorling of Tim's Dairy explains how they make traditional greek yogurt in the heart of the Chiltern Hills. Chris, Peter, Bides and Tony Timotheou have brought traditional Greek methods to producing the finest yogurt in batches using fresh pasteurised British milk, natural ingredients and bio-live cultures. 

Brexit’s dream according to Ollie Lloyd

Brexit’s dream according to Ollie Lloyd

March 21, 2019

The last four weeks have been very health focused, something we're very proud of on the FoodTalk Show, but the presenters are back to their old ways and have sneaked in some booze this week. But to balance it out, Holly, Ollie and Sue want to understand the new trend in plant-based foods. Sue tests the team to see if they know the names of the dozens of types of plant-based and dairy reduction diets out there. How many do you know?

Ollie's research shows 56% of committed foodies are trying to stick to more of a plant-based diet (January 2019), and most especially basing their weekday meals around health. As a nation we are undeniably reducing our meat intake and these trends look set to continue.

After the plant-based discussions we are joined by Rob Berry of Asterley Bros, a company that Ollie describes as "Brexit's dream". He's worked through London’s history of tonics and liqueurs to painstakingly recreate (with his brother Jim) a unique drink with Sicilian influence - the ‘hybrid amaro’. Why has Ollie called it "Brexit's dream"? Listen and find out.

Podbean App

Play this podcast on Podbean App