199 episodes

Each week Sue Nelson, Author of FoodTech UK, Ollie Lloyd, Founder of Great British Chefs and Holly Shackleton, Editor of Speciality Food Magazine interview the best producers and experts in UK food, finding out how to source the perfect ingredients and make amazing food for family and friends.

The FoodTalk Show podcasts Unknown

    • Food
    • 4.5 • 8 Ratings

Each week Sue Nelson, Author of FoodTech UK, Ollie Lloyd, Founder of Great British Chefs and Holly Shackleton, Editor of Speciality Food Magazine interview the best producers and experts in UK food, finding out how to source the perfect ingredients and make amazing food for family and friends.

    Paul A. Young, the UK's very own Willy Wonka

    Paul A. Young, the UK's very own Willy Wonka

    Listen again to our podcast from June 2019.
    This week Sue and Ollie have got guests from both ends of the flavour spectrum: sweet chocolate and savoury noodles. The one thing they have in common is that both producers love to experiment with exotic flavours.
    Master chocolatier Paul A Young makes a very welcome return to the show and he’s brought more of his incredible treats for Sue and Ollie to try. Although he’s seriously famous and renowned in the foodie world now, Paul has not been tempted to abandon his artisan roots.
    Inspired by the sights, smells and sounds of European patisseries, Paul’s unique and mouth-watering chocolates are still manufactured onsite at his three London shops but no oompa loompas in sight. Sue can’t wait to give her verdict on the buttered toasted hot cross bun flavour… 
    Another familiar face returning to the studio is Damian Lee, the man behind Mr Lee’s Noodles. If you thought that noodles in a pot were just the preserve of students, think again. Mr Lee’s Noodles don’t contain the preservatives and ‘nasties’ like MSG and high salt and sugar levels that are found in many rival brands.
    Damian talks about the challenges that his company has faced as a disruptor brand in the noodle space and how his noodles are now being served to the entire Australian Defence Force. He could even be about to attain the ultimate achievement of selling noodles to China!

    • 45 min
    Robin Moxon on fish and Adam Byatt of Celebrity MasterChef

    Robin Moxon on fish and Adam Byatt of Celebrity MasterChef

    We’re talking meat and fish with two of the best in the food industry. Listen again to our podcast of August last year. 
    Robin Moxon of Moxon’s Fishmongers knows pretty much all there is to know about fish and the buying habits of the Great British public. Surprisingly, it seems that Brits are more adventurous with fishy flavours than Sue had realised – you’ll never guess the subject of Great British Chefs’ most popular Instagram post!
    This kicks off a conversation about whether it’s difficult to cook fish at home and why people aren’t doing so much of it anymore.
    If you like a bit of foodie TV, you’re bound to have seen our second guest at some point. Adam Byatt has appeared on the likes of Saturday Kitchen, Celebrity MasterChef and Great British Menu, but he’s not just a media man. His Clapham restaurant Trinity has one Michelin star and has won countless other awards, so he knows a thing or two about meat.
    Sadly, the number of butchers in the UK has declined by 60% in the last 25 years. Yet it seems that in the meat world too, people are keen to break out of their comfort zones and try the weird and wonderful. Adam reveals his approach to getting the best out of food and even gives us some tips on the most underrated British produce – velvet crabs, anyone?

    • 40 min
    Calum Franklin and eating pies at the Holborn Dining Room

    Calum Franklin and eating pies at the Holborn Dining Room

    Listen again to our podcast of April 2019 to cheer us up in 2021.
    Who ate all the pies? Not Sue, Holly or Ollie, because Calum forgot to bring any with him. The extraordinarily talented pie maestro, who is the Executive Chef at the Holborn Dining Room, breezed into the radio studios to talk all things pastry covered. The star of the short film The Geometry of Pie has opened the Pie Room at Holborn with a new menu dedicated to perfectly crafted pies. Sue just cannot contain her enthusiasm and reckons that steak and kidney pudding is probably the best dish in the whole world ever. Calum's 80,000 followers on instagram might well agree.
    Pie could go with sprouts but we're not talking Brussels! Sprouts are seeds that germinate to become young plants after a few days and are extremely nutrient. They're great in salads, soups, pasta sauces, wraps and stir fries and are becoming increasingly popular. How do you use these type of sprouts?  Ratna reveals all.

    • 45 min
    Why English sparkling is so good with Gusbourne Estates

    Why English sparkling is so good with Gusbourne Estates

    Listen again to our Boxing Day podcast from last year. 
    Only Sue and Ollie have managed to struggle into the studio today, with straining stomachs after the usual Christmas excess.
    However, they’re never too full to enjoy some fresh flavours, so they’re delighted to extend a festive welcome to three fascinating guests.
    Charlie Holland from Gusbourne Estate in Kent has brought in some of their fantastic sparkling wine to keep the party going, which sparks a conversation about the quality of English wines today. How do our home-produced sparkling wines compare with France’s output?
    If you’re looking for less alcoholic alternatives to beer or wine, you’ll be glad to hear about Binary Botanical. Boasting a prosecco-like taste, this lower calorie table beer is gluten and sugar-free and suitable for vegans. Danielle Bekker joins the team to explain more.
    For those who are still in the mood for a cocktail, Tipplesworth produce “fun, faff-free” products to make mixology a breeze. Their range of ‘just add spirits’ cocktail mixers are quick and easy to use. Frankie Snobel has brought in a hot cocktail for the team to try, plus she reveals the secret of a great espresso martini with a Canadian twist.

    • 44 min
    David Walker explains how you start a snail farm

    David Walker explains how you start a snail farm

    Prepare for an education about the secret life of snails…by listening again to our podcast of December last year.
    This week’s show is a very special edition because we’re meeting not one, not two, but three categories winners at the Future Food Awards.
    Dorset Snails took the Farm to Fork crown when the judges were wowed by the incredible taste and texture of their produce. The company’s entire farming process also impressed the panel, so Sue, Ollie and Holly want to know more about this innovative firm.
    David Walker is on hand to give us an insight into Dorset Snails’ methods and reveals some fascinating snail facts that leave our presenters speechless!
    Astonishingly, half of the baby food packaging found in UK supermarkets can’t be easily recycled. Little Freddie stormed the Food Packaging category with their innovative pouches that can be effectively recycled and help to reduce parents’ carbon footprint.
    Next, the team try out some vegan honey that’s been made from, wait for it – brown rice. Bee Approved won the Food Innovation category with its delicious honey alternative and the good news is, they’re thinking about launching a beer too!

    • 40 min
    Sam Bilton and the fascinating food history of the UK

    Sam Bilton and the fascinating food history of the UK

    Listen again to our podcast from February.
    Food history and writing are both under the spotlight this week, as two culinary wordsmiths share their very different outlets for gourmet expression. 
    Sam Bilton is a freelance food historian, writer and cook who also runs a supper club, Repast, where she showcases her modern interpretations of historical food. If you fancy a blast from the past, you need to get a seat at Sam’s table, but what is her own favourite gastronomic era? Her answer might just surprise you…
    Once they’ve finished tucking into yesterday’s delicacies, Sue, Ollie and Holly welcome Zeren Wilson, acclaimed writer of Bitten and Written, which was crowned Best Food Blog at the 2019 Guild of Food Writers Awards.
    After a lively discussion about the do’s and don’ts of negative restaurant reviews, Zeren’s experience in wine selling leads the team to explore the role of beverages throughout the ages.
    While Sam and Zeren are no strangers to adding colour to their writing, Exberry has been doing that in a more literal sense for over 40 years. By using fruits, vegetables, edible plants and water, Exberry helps food manufacturers to make their products look amazing, the natural way. Paul Collins is here to tell us more about the company’s colourful history.

    • 42 min

Customer Reviews

4.5 out of 5
8 Ratings

8 Ratings

Cazzie cyprus ,

Food talk show

Great program with lots of information for foodies yum

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