Episodes
![FOR OLD TIMES’ SAKE](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Sep 26, 2022
FOR OLD TIMES’ SAKE
Monday Sep 26, 2022
Monday Sep 26, 2022
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Sep 12, 2022
TIMO BOULDT OF GOUSTO DELIVERS
Monday Sep 12, 2022
Monday Sep 12, 2022
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?](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Sep 05, 2022
WHAT’S BEST - RADIO, TIKTOK OR POSTER ADVERTISING?
Monday Sep 05, 2022
Monday Sep 05, 2022
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?](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Aug 29, 2022
SHOULD YOU USE DONALD TRUMP AS YOUR BRAND AMBASSADOR?
Monday Aug 29, 2022
Monday Aug 29, 2022
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Aug 22, 2022
HOW TO FUEL YOUR GYM SESSION
Monday Aug 22, 2022
Monday Aug 22, 2022
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Aug 15, 2022
MEATY BEEFY BRITISH SNACKS
Monday Aug 15, 2022
Monday Aug 15, 2022
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Aug 08, 2022
THE MASTERCHEF EDITION
Monday Aug 08, 2022
Monday Aug 08, 2022
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Jul 25, 2022
BEING THE ’GOOD GUY’ IS GOOD BUSINESS
Monday Jul 25, 2022
Monday Jul 25, 2022
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?](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Jul 18, 2022
IS THE MICROWAVE A RELIC FROM THE 1970’S?
Monday Jul 18, 2022
Monday Jul 18, 2022
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?](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Jul 11, 2022
CAN EXPERIENCE MAKE YOUR BRAND GROW?
Monday Jul 11, 2022
Monday Jul 11, 2022
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Jul 04, 2022
EAT CAKE AND DRINK CHOCOLATE
Monday Jul 04, 2022
Monday Jul 04, 2022
"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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Jun 27, 2022
WE ALL DESERVE AN ALCOHOLIDAY
Monday Jun 27, 2022
Monday Jun 27, 2022
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](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Jun 13, 2022
THE LEADERS IN THEIR FIELD
Monday Jun 13, 2022
Monday Jun 13, 2022
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.
![DOGGIE DESSERTS FOR YOUR PAMPERED POOCH](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Jun 06, 2022
DOGGIE DESSERTS FOR YOUR PAMPERED POOCH
Monday Jun 06, 2022
Monday Jun 06, 2022
Dog ice cream is a thing apparently. Just so you don't get confused we mean ice cream for dogs. You have to be careful to make sure the ingredients can be consumed by pooches obviously but they can be eaten by humans too. Enter Sally Newall of the multiple award winning Simply Ice Cream company who has just launched her first doggie ice cream. Susie and AJ have a taste and give it the thumbs up. They're also joined by Keith Morrison of Solley's Ice Cream and along with Sally they spend the rest of the show, well . . . just tasting a succession of new flavours until they run out of time. Hello summer.
![JACK FRUIT. IT’S BIG AND BUMPY!](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday May 30, 2022
JACK FRUIT. IT’S BIG AND BUMPY!
Monday May 30, 2022
Monday May 30, 2022
Susie and AJ are joined by Lisa Marley who pretty much knows everything there is to know about plant-based cooking. Her inspirational recipes have been featured in ELLE magazine, Women's Health, Time Out and Take a Break, to name a few and Cosmopolitan magazine regularly teams up with Lisa to offer their readers virtual plant-based masterclasses. As well as writing magazine articles, she does interviews and live demonstrations at food festivals, and is a trained nutrionist. Oh yeah, and does a lot of work in schools. Phew! They're also joined in the studio by the splendidly named Biff Bloom Burrows to sample his Biff range of vegan products - how did he go from working in McDonald's to making plant-based burger sauces? And what the hell is jack fruit?
![TINDER FOR THE FOOD SECTOR](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday May 23, 2022
TINDER FOR THE FOOD SECTOR
Monday May 23, 2022
Monday May 23, 2022
AJ and Susie meet Katy Cox and Floortje Hoette (Flo for short) this week where they discuss the merits of rescued food. Flo describes the wonderful FoodLoop app, which is a sort of Tinder for the food sector. It connects food left on the shelf with someone who is looking to cherish it and let it shine. So those businesses who have unwanted goods can connect with those who want to turn it into something delicious. Katy is the founder of Wasted Kitchen. If you want a lunchbox, cocktail box, meeting box, party box or whatever, she is your saviour. A mouth-watering assortment of dips, rice dishes and salads in compostable kraft brown boxes made from unloved veg is her forte. She makes amazing pickles with all that unloved veg too. Yum.
![EATING MANGO IN THE BATH](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday May 16, 2022
EATING MANGO IN THE BATH
Monday May 16, 2022
Monday May 16, 2022
We have a new presenter today, taste expert, AJ Sharp, and two wonderful guests. They have both managed to take their inspiration from another country and skilfully combined that with the best their home county can produce. Maria Bradford is a classically trained French chef and now makes the most incredible juices and sauces inspired by her family background in Sierra Leone. Susie knows nothing about the country and is keen to learn about the cuisine which uses mango, cassava, ginger, chilli and garlic to such great effect. Meanwhile, Finn Dunlop of Macknade explains how the centuries old farming family have used their Italian connections to develop probably one of the best farm shops in the country.
![TAKE IT WITH A PINCH OF SALT](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Apr 25, 2022
TAKE IT WITH A PINCH OF SALT
Monday Apr 25, 2022
Monday Apr 25, 2022
Susie and Jane admit that they don't really know anything about salt, except our bodies need it but not too much. Is there any difference between common old table salt and seasalt or rocksalt? How is it 'made'? Luckily they have Gregorie Marshall of Blackthorn Salt on hand to explain how they make this amazing stuff up in Ayr. The story of salt is truly fascinating.
![WHY EVERYONE’S TALKING ABOUT FOLKESTONE](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Apr 18, 2022
WHY EVERYONE’S TALKING ABOUT FOLKESTONE
Monday Apr 18, 2022
Monday Apr 18, 2022
Susie and Jane get to talk to the inspirational James Lawrence in this week's episode. He explains why Folkestone is now so hot, with the Harbour Arm a hugely popular food, drink, art and music destination. Think greek food (served in a blue and white double decker bus), street food from Argentina, artisan hot dogs, seafood shacks, a champagne bar in a lighthouse, tacos, tapas and tequilas. He goes on to talk about Dr Legumes the fine dining plant-based restaurant with the most mouth watering menu you've ever come across, that he set up with his pal Lee Desai. They started in the Harbour Arm car park and have never looked back. If you've not been to Folkestone Harbour Arm, the neighbouring Sunny Sands beach or the harbour - what are you waiting for?
![HOW TO GET A 3 STAR ’GREAT TASTE AWARD’](https://pbcdn1.podbean.com/imglogo/image-logo/1063160/FTSlogo_fetnts_300x300.jpg)
Monday Apr 11, 2022
HOW TO GET A 3 STAR ’GREAT TASTE AWARD’
Monday Apr 11, 2022
Monday Apr 11, 2022
Sue has changed her name, no longer is she Sue Nelson but is now Susie Warran-Smith. Something to do with getting married apparently. Anyhow Jane and Susie have two wonderful guests this week - AJ Sharp and Stu MacDonald. AJ is a seasoned judge for the Great Taste Awards and explains how the judging works and exactly what constitutes the star ratings they give. That's just as well, as Stu is our other guest. He is the founder of ManiLife peanut butter, which just happens to be the most Great Taste awarded peanut butter in the UK, including a coveted 3 star. Find out how he makes the nutty breakfast favourite and why he needs some recipes for his new cookbook.