Food Rebels

Food Rebels
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Hosted by AJ Sharp, Food Rebels is a captivating food and drink show. Focusing on the dynamic world of food founders, challenger brands and new products. We meet the most exciting people in the food industry today and taste the newest products. Each 30min show offers a peek behind the curtain, on-air tastings, and food and drink-based entertainment for our listeners around the UK and further afield.

  1. 3日前

    The Shape of Taste: Why Emotion Matters More Than Flavour

    What makes us come back to the same food or drink time and time again? According to consumer psychologist Chris Lukehurst, it isn't taste—it's emotion. In this fascinating episode of Food Rebels, AJ Sharp sits down with Chris, founder of The Marketing Clinic and author of The Shape of Taste, to explore the hidden psychological forces behind our food choices. Drawing on more than two decades of experience working with global brands including Nestlé, PepsiCo and Mars, Chris explains why our earliest food memories shape our preferences for life and how brands can map the emotional journey of eating. From childhood nostalgia and party foods to protein snacks, wine, coffee and even pain relief gels, Chris reveals how emotions influence purchasing decisions far more than we realise. The conversation explores how food manufacturers can create products that genuinely resonate with consumers, why "taste is king" may be outdated thinking, and how the industry is increasingly using psychology to develop healthier, cleaner-label products.

    33分

  2. 6月17日

    Why you have to Eat the Food You Buy

    This week on Food Rebels, AJ Sharp is joined by chef, content creator and food waste campaigner Martyn Odell, better known to millions online as The Lagom Chef. Martyn shares how a childhood passion for cooking led him into professional kitchens before eventually building one of the UK's most influential food platforms. Together, AJ and Martyn explore the reality of food waste in British homes, why so many people feel overwhelmed in the kitchen, and how simple changes can save families money while reducing waste. They also discuss Martyn's new book, Eat the Food You Buy, packed with practical tips, ingredient mind maps and confidence-building recipes designed to help people make the most of what they already have at home. From Jamie Oliver's influence on a generation of cooks to the pressures of social media perfection, this is a refreshing conversation about bringing joy, creativity and common sense back into everyday cooking.

    35分

  3. 6月10日

    The Mushroom Revolution

    What happens when ancient remedies meet modern branding? In this episode of Food Rebels, AJ Sharp sits down with Andrew Salter, co-founder and CMO of DIRTEA, to explore the rapid rise of functional mushrooms, wellness rituals and the growing consumer desire to take control of health. Andrew shares how burnout, exhaustion and years of entrepreneurial hustle led him and his brother to discover functional mushrooms, before building one of the UK's fastest-growing wellness brands. The conversation explores why consumers are moving away from quick fixes, how wellness has become part of modern identity, and the role brands play in building trust in an increasingly skeptical world. They discuss Lion's Mane, Reishi, matcha, creatine and collagen, but also go much deeper into community building, consumer psychology, founder-led brands and the wider cultural shift towards preventative health, sobriety, ritual and personal agency. Along the way, Andrew reveals the unconventional marketing strategies that helped DIRTEA grow from a niche wellness product into a cultural movement, from Selfridges pop-ups and wellness raves to building a devoted community of customers who help shape the brand's future.

    39分

  4. 5月27日

    The Truth About Sustainable Seafood

    What does “sustainable seafood” actually mean and are we being misled about the fish on our plates? This week on Food Rebels, AJ Sharp meets chef patron Ben Champkin from Catch at The Old Fish Market in Dorset. After training in some of the world’s top kitchens including L’Enclume, The Newt and three Michelin-starred Meadowood in California, Ben returned to the South West with a mission to champion truly sustainable British seafood. From dayboat fish and dry-ageing sea bass to why we should be eating cuttlefish instead of imported squid, Ben lifts the lid on the realities of the UK fishing industry and the huge misconceptions around “local” seafood. The pair discuss disappearing cod stocks, why lobster shouldn’t be eaten in winter, the surprising rise of octopus in British waters and how supermarkets and food culture may be holding back lesser-known sustainable species. It’s a fascinating deep dive into provenance, food miles, restaurant ethics and the future of British fishing.

    28分

  5. 5月20日

    How a Toast Cookie Took Over the Internet

    This week on Food Rebels, AJ Sharp is joined by chef, recipe developer and content creator Lungi Mhlanga, founder of Lungi’s Always Baking. From growing up in a food-obsessed Zimbabwean household to running bakeries in Shoreditch and Soho, Lungi’s journey has been full of creativity, graft and glorious kitchen chaos. AJ and Lungi talk about viral toast cookies, ADHD, confidence, failure, Substack, baking without rules and why the best ideas often come from trusting your own very strange brain. A joyful episode about dessert, creativity and breaking all the right rules.

    32分

  6. 5月13日

    Why Most Restaurant Food Isn’t Real

    What really happens behind the scenes in Britain’s restaurant chains?   In this episode of Food Rebels, AJ Sharp sits down with Andrew Macleod, founder of Emilia’s Crafted Pasta, to explore why so much casual dining restaurant food is far more processed than customers realise and why he chose to build his business completely differently.   After turning down a high-paying career on Wall Street, Andrew travelled across Italy couch surfing, learning regional pasta traditions from chefs, students and home cooks before opening his first restaurant at just 24 years old. Nearly a decade later, Emilia’s has grown into one of London’s most respected independent pasta brands, built around fresh pasta made from scratch every single day with no central kitchens, preservatives or shortcuts.   AJ and Andrew discuss the hidden rise of ultra-processed food in hospitality, why many restaurant chains rely on reheated sauces and additives, and how authenticity has become one of the most valuable things in modern dining. They also dive into the pressures facing small hospitality businesses, the reality of scaling without compromising quality, and why more consumers are beginning to question what’s really in restaurant food.   From slow-dried pasta and Italian food culture to government policy, entrepreneurship and the future of eating out, this is a fascinating conversation about what happens when a founder refuses to follow the standard restaurant playbook.

    40分

  7. 4月29日

    The Jolly Hog on Building Better Sausages

    What happens when three brothers ditch the safe path to chase a sausage dream? In this episode, AJ Sharp sits down with Olly and Max Kohn, two of the three brothers behind The Jolly Hog, the British meat brand that’s gone from a Kenwood sausage machine in a one-bed flat to shelves in every major UK supermarket. They share the real story behind the growth, from unpaid early days and street food graft to cracking retail, building a brand without investment, and partnering with the likes of Marmite and Colman’s. It’s a conversation about flavour, farming and the future of meat, digging into welfare standards, B Corp, and the pressure on brands to clean up ingredients in the age of ultra-processed food. Honest, funny and full of insight, this is about doing meat properly, and proving you don’t have to cut corners to scale.

    36分

  8. 4月15日

    Metabolism, Mindset and Modern Eating

    What’s really driving the way we eat and why does it feel so hard to get it right? In this episode of Food Rebels, AJ Sharp sits down with nutritional therapist Nicola Moore to unpack metabolism, mindset and modern eating. From ultra-processed foods and gut health to cravings, cortisol and GLP-1s, this is a straight-talking look at what’s actually going on inside our bodies. They explore why we’re constantly hungry but undernourished, how our brains and gut are shaping our food choices, and why willpower has very little to do with it. Plus, a grounded take on weight loss drugs and what they can and can’t fix. If you’ve ever felt stuck in a cycle with food, this one will change how you see it.

    55分
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番組について

Hosted by AJ Sharp, Food Rebels is a captivating food and drink show. Focusing on the dynamic world of food founders, challenger brands and new products. We meet the most exciting people in the food industry today and taste the newest products. Each 30min show offers a peek behind the curtain, on-air tastings, and food and drink-based entertainment for our listeners around the UK and further afield.

情報

  • クリエイター
    Food Rebels
  • 配信期間
    23年 - 26年
  • エピソード
    136
  • 制限指定
    不適切な内容を含まない
  • Copyright
    © Copyright 2023 All rights reserved.
  • 番組のWebサイト
    Food Rebels

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