The FoodTalk Show with Sue Nelson, Ollie Lloyd and Holly Shackleton
The world in a coffee cup
Two companies that are striving to tackle the single-use plastics problem.
Coffee capsule machines are big business these days and everyone seems to have one (except Sue). But they are, in the opinion of Lex Thornley from Blue Goose Coffee, the next environmental disaster just waiting to be acknowledged.
Blue Goose coffee capsules are compostable, while still being compatible with many of the popular machines on the market. In addition, their boxes are all sustainable sourced, printed with vegetable ink and assembled with plastic-free glue.
Most importantly, of course, he’s brought along some of his delicious coffee for Sue and Ollie to taste.
Frugalpac are also driving the environmental cause forward with their product, which is the only paper cup that can be recycled as part of the mainstream waste process. George Rumble is here to explain how their unique manufacturing process makes a cup that is easily recycled and to discuss what the future holds for the recycling issue.
Best of both worlds
Great chocolate and delicious coffee that are gentle on the environment.
Coffee is a big deal in Ollie’s world, so Guy Wilmot from Bird & Wild Coffee is under pressure to impress. Luckily, he’s up to the challenge – Bird & Wild is the UK’s only bird-friendly and shade-gown coffee.
Although coffee naturally grows in the shade, it’s commonly grown in the sun by commercial producers in order to increase yields and speed up the process. This has a negative impact on bird populations, due to the removal of nesting sites and the presence of insecticides and pesticides.
Once Sue and Ollie are amped up on coffee, it’s time to chill out with some amazing treats from Prodigy Snacks. The chocolate is plant-based and vegan-friendly, plus it’s free from gluten, dairy and refined sugar. It’s even plastic-free, thanks to the recyclable packaging.
Prodigy are on a mission to reinvent the classics, so you can enjoy the taste of your favourite chocolate bars while consuming only low levels of natural sugar. Sue thinks they’re out of this world…
A touch of spice and all things nice
We’re hot to trot with this exotic episode.
There’s a spicy atmosphere in the studio this week and for once, it’s got nothing to do with Ollie’s shirts.
Arun Kapil from Green Saffron has brought in an array of fabulous spices, which the company provides in a variety of different blends. They aim to create blends that bring out the best in each element on a plate and treat spice as a flavour ingredient, not just a regional touch.
Jack Galliano of Galliano Dining is well aware of the challenges of keeping the spice in mass catering – how do you feed 600 people and still serve up top quality food? Jack has some interesting insights into feeding the masses, along with his views on the new dining trends to watch.
Inspired by 12 years of doing PR for innovative food brands, Hannah Glasson has launched the new INTUNE range of fruit and botanical drinks to share the benefits of CBD. Having found that CBD helped to boost her concentration at work while undergoing medical treatment, Hannah wanted to share her discovery with the world in a tasty, refreshing way.
Back to basics
The lost arts of home cooking and proper use of salt
Sue has finally returned from her exotic adventures in South Africa, with lots of stories to tell. You’ll need to tune in, if only to hear about the bath on the train…
Our first guest, Rosalind Rathouse, hails from South Africa originally but her mission is not an exotic one. As the founder of Cookery School at Little Portland Street, Rosalind wants to encourage more people to get into the kitchen and get cooking.
Apparently, one in eight people in the UK avoids cooking from scratch, but with the school’s help, they can learn the basics of good home cooking and discover the joy of real food. Oh, and Rosalind has brought in some samples, of course.
Another key basic of cooking is how to use salt, yet it’s something that a surprising number of home cooks don’t really understand. Jess Lea-Wilson, from Halen Môn, is here to shed some light and tell us more about their natural Anglesey sea salt.
Sue and Ollie are delighted to find that Beth-Anne Smith of The Lismore Food Company has also brought some tempting wares, in the form of their amazing sweet and savoury biscuits.
Bread of heaven
Amazing sourdough and gin fuelled by romance – what more could you want?
Ollie has temporarily moved house and he’s now living above an amazing bakery. But there’s no time for Sue and Holly to feel jealous, because there’s some delicious bread right here in the studio.
Lovingly Artisan Bakery has a mission to return bread to the centre of the table. Baker Aidan Monks makes incredible double fermented artisan sourdough from heritage grains that has been a huge hit with discerning shoppers. Of course, he’s brought some along for the team to try, much to Sue’s delight.
We all adore a good love story and there’s a true romance behind the origins of Manchester Gin. You’ll have to tune in to hear Seb Heeley’s tale, but suffice to stay it has resulted in a fabulous brand that started life in his dining room and is inspired by Manchester’s industrial heritage.
What’s your favourite Spanish or South American tipple? Lucy Shaw, editor of The Drinks Business, is here to share her love of these countries’ produce and give her views on the impact of the burgeoning English sparkling wine industry.
Behind the grill
Tune in for the best of British and the magic of the Med.
This show begins with some fond reminiscing as Sue recalls the best meals she’s ever had at London’s Moro restaurant.
Luckily, among today’s guests is Sam Clark, who founded Moro with his wife in 1997 to celebrate the food of the southern Mediterranean. Both Sue and Ollie are huge fans, so they’re delighted to welcome a true food hero to the studio.
They’re joined by another chef with a very different style – Nick Deverell-Smith, whose menu at the Churchill Arms in Chipping Campden reflects its beautiful Cotswolds surroundings.
Nick has brought some fabulous spiced pear Bakewell tart for everyone to try, which goes brilliantly with our third guest’s offering. Coconuts Organic make all-natural ice cream from coconut cream and refined coconut sugar. It’s a vegan-friendly dessert that has an amazing taste and texture to rival traditional brands.
This sparks a fascinating conversation about the evolution of food and the way that vegan sensibilities are – or aren’t – requiring chefs to adapt their menus to keep in step.
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