The FoodTalk Show

HOW TO SHEAR A SHEEP

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

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

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

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

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?

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

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.

FOR OLD TIMES’ SAKE

AJ and Susie are joined by Jane Peyton the drinks expert this week to talk about Japanese sake wine made from rice. They all admit they know next to nothing about it, but Jane does explain about koji, the fungus that breaks down the rice starch into fermentable glucose. It influences the aroma and flavour apparently. They go in for a good old tasting of different sakes but realise they need to know much more about this mysterious drink. 

TIMO BOULDT OF GOUSTO DELIVERS

Ultra convenience and almost zero food waste, is this the food solution that has supermarkets on the run? Ollie Lloyd and Susie talk to Timo Boldt from Gousto. He started his company ten years ago and has been offering an alternative to the supermarket ever since then.

Customers can choose from a huge selection of online recipes, then the ingredients (in the correct amount) appear on their doorstep ready to cook. As well as offering high levels of personalisation, this could be the ultimate low-waste business – Gousto boasts an impressive 0.35% waste rate in the supply chain and factory. Could this be the shopping mechanism of the future?

WHAT’S BEST - RADIO, TIKTOK OR POSTER ADVERTISING?

There are now so many media channels to choose from that it's really hard to work out where to get the most bang for your buck. Media expert Emma Liddiard of Global explains how to plan a media campaign and Henry Jeffreys the food writer tells Susie and AJ how to get your press release noticed.

SHOULD YOU USE DONALD TRUMP AS YOUR BRAND AMBASSADOR?

Using AJ's knowledge of PR and marketing and Robyn Simms experience at Square Root Soda, Susie wants to understand the pros and cons of using a brand ambassador to promote your foodie product. Should you use a brand ambassador such as Donald Trump, Gary Lineker or Wallace and Gromit or hire an influencer?

HOW TO FUEL YOUR GYM SESSION

Susie always does it, but AJ doesn't always have the time. Yes, we're talking about the importance of breakfast and why you must top up your protein every day. But can good nutritious snacking help your gym session or sporting performance? Scott Chassels of Fuel10k and Susan Gafsen of Pep & Lekker are on hand to give us some advice.

MEATY BEEFY BRITISH SNACKS

Susie and AJ go paleo and tuck into pork scratchings and beef jerky. Founders Nick Coleman of Snaffling Pig and Will Yates of Billy Franks explain how they make the traditional high protein meaty snacks and discover that pork scratchings are quite possibly the oldest snack on earth.

THE MASTERCHEF EDITION

Philli Armitage-Mattin is a Masterchef finalist and famous for her love of Asian flavours. She invited Susie and AJ to her new pop up venture at the Intercontinental in London's poshest address, Park Lane, right in the middle of Mayfair. We also revisit Susie's interview with the lovely Anna Haugh of Myrtle restaurant in Chelsea who is about to take over from Monica Galetti on MasterChef: The Professionals.

BEING THE ’GOOD GUY’ IS GOOD BUSINESS

Susie and AJ don't really know what a B Corp is, but they know that more and more consumers want to know where their food comes from and that it is being sourced and made responsibly. Enter Guy Tullberg of Tracklements and Jonathan Parker of Foodari who can both demonstrate why sustainability and good ethical practices make good business sense.

IS THE MICROWAVE A RELIC FROM THE 1970’S?

Is the microwave a relic from the 1970s or can it still be used to create a nutritious meal for the whole family? Nicci Clark of Re:Nourish explains to Susie and AJ how she has embraced the much maligned 'convenience' sector to create one of the most convenient products yet invented.

CAN EXPERIENCE MAKE YOUR BRAND GROW?

You might have a fabulous brand, a great venue or the best tasting product in the world, but how do you cut through the social media noise to get heard and be seen? AJ and Jon Mills explain to Susie the use of 'experiential' marketing and how it helps to win customers and build a community of ambassadors.

EAT CAKE AND DRINK CHOCOLATE

"Eat cake now" proclaim AJ and Susie. If you just look at the beautiful creations hand-made by Eloise Hale you would not be able to resist tucking in either. She explains how she makes her beautiful creations and is joined by Darren Little of Cocoba who talks about hot drinking chocolate. We're not talking Nesquik here, it's the soothing, cocoa based heaven for grown ups. Should we have marshmallows with that or not? Whooshy cream as well? Possibly.

WE ALL DESERVE AN ALCOHOLIDAY

We are very lucky to have Ellie Webb in the studio today with her incredibly popular non-alcoholic drink Caleño. We also have Matt from Lixir, which is just as well as he mixes some fabulous non-alcoholic cocktails with Ellie for AJ and Susie to taste. Did you know you can use a pineapple spike as a garnish? Nor did we and what is the thing about having too much ice? You really can get that cocktail vibe without the alcohol and not have to wake up with a headache. 

THE LEADERS IN THEIR FIELD

Farming is a science, coupled with some trial and error and a good deal of experimentation. Naturally the weather plays a big part too. AJ and Susie talk to two farmers who both happen to be called James and have generations of experience behind them. They want to know how today's farmers play a part in the local community. How they are so important for preserving and caring for our landscapes and whether you need to wear shorts all year 'round! In addition, they taste some bread that is simply sensational.