Food Rebels

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.

This week we’re rerunning one of our most talked-about conversations. What are ultra-processed foods really doing to our health, our kids and our food culture? In this powerful episode, AJ Sharp sits down with Dr Dolly van Tulleken to unpack the rise of UPFs and the complex mix of politics, marketing and industry influence that keeps them on our plates. Dolly shares her journey into food policy, reveals how decisions are shaped behind closed doors and challenges the cultural norms that disconnect us from real food. From school meals to supermarket shelves, this conversation explores how the system really works, why change is so difficult and what needs to happen next.

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.

Join us in this week, as we revisit our interview with Charlotte Miller, founder of Caroboo, shares her inspiring journey of revolutionising chocolate! She delves into the challenges of balancing parenting and entrepreneurship while creating healthier treats for families. Discover the story behind Caroboo's unique products and learn about their innovative approach to marketing. Tune in to hear about the mission to transform children's snacking options and revolutionize the confectionery industry. Don't miss out on this insightful discussion on improving nutrition in our food choices!

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.

What happens when food justice stops being a conversation and becomes a political mission? In this episode of Food Rebels, AJ Sharp sits down with Sarah Bentley, founder of Made in Hackney, to go way beyond the usual chat on ultra-processed food and “better choices”.  Sarah announces on the show that she is now standing as a Green Party candidate, taking everything she’s learned from the front line of food justice into politics, because if the system is broken, someone has to change it. From food swamps and broken food culture to the reality of feeding communities on the ground, Sarah connects the dots between what’s on our plates and the structures shaping our lives. And then she does something most people don’t. She steps in. This is about power, inequality and why the system is stacked against real food and community.

Why does Denmark seem so far ahead when it comes to cutting ultra-processed food, serving better plant-rich meals and making sustainable food choices feel normal rather than niche? In this episode of Food Rebels, AJ Sharp sits down with Anders Nicolajsen from the Danish Agriculture & Food Council to dig into how Denmark has built a food system where organic, seasonal and plant-rich food is not just an aspiration, but something that actually works in public kitchens, restaurants and canteens. They get into the long-term policy thinking that helped make change stick, why chef autonomy matters, how Denmark’s tiered organic certification system works, and why consumers are far more likely to choose greener dishes when they are led by taste, pleasure and great storytelling rather than guilt. Anders also shares insights from Danish consumer research, explains why the term plant-rich lands better than plant-based, and explores the role of chefs, waiters and menu language in helping diners make different choices. The conversation also looks at green umami, upcycling, food waste, the future impact of GLP-1 drugs on restaurant culture, and why the next stage of change depends on better communication and more fruit and veg being grown closer to home. It is a fascinating look at what happens when a country stops just talking about food system change and starts building it.

In this final Women Changing the World episode, AJ Sharp sits down with chef and restaurateur Ayesha Kalaji to talk about building a career on her own terms, from studying Middle Eastern politics to earning four consecutive Michelin Bib Gourmands at Queen of Cups in Glastonbury. They get into the realities of being a woman in professional kitchens, the outdated stereotypes that still linger, and why real change in hospitality has to come from within. Ayesha also shares how she went from working in other people’s kitchens to opening her own restaurant, staying fiercely true to herself, and turning joy, warmth and bold flavour into her signature style. It’s a brilliant conversation about resilience, identity, leadership and what happens when you stop trying to fit the mould and build your own table instead. This series is sponsored by Fox and Bloom, a female-founded, women-led UK skincare brand creating 100% natural, waterless and plastic-free products designed to support healthy skin and the planet. Listeners can also enjoy 15% off Fox and Bloom skincare throughout March using the code REBELS15.

In this special International Women’s Day series episode of Food Rebels, Women Changing the World, AJ Sharp sits down with Donna Edwards, founder of Kent-based skincare brand Fox and Bloom. Donna shares the story behind her journey from part-time teacher to natural skincare entrepreneur, sparked by a life-changing mindfulness course that helped her rethink how she wanted to live and work.    Drawing on her upbringing in a farming family and a background in applied biology, Donna created a range of 100% natural, waterless skincare products designed to support the skin’s natural barrier rather than overwhelm it with unnecessary ingredients. Her philosophy is rooted in simplicity: fewer ingredients, less waste, and a return to natural foundations.    In the conversation, AJ and Donna explore surprising parallels between food and skincare, from the dangers of ultra-processed ingredients to the growing consumer shift toward transparency and healthier choices in everything we consume or apply to our bodies.   They also discuss the realities of building a business later in life, challenging the myth that entrepreneurship is only for the young. Donna explains why starting a business in your 40s can bring clarity, experience and confidence, and shares practical advice for anyone considering taking the leap.   From mindfulness and lifestyle businesses to integrity in product creation, this episode is a thoughtful conversation about slowing down, trusting your instincts and building something meaningful on your own terms.   Listeners can also enjoy 15% off Fox and Bloom skincare throughout March using the code REBELS15.

In this episode of our Women Changing the World series, AJ Sharp is joined by Emma Loder-Symonds of Nonington Farms in Kent, a regenerative arable farm proving that producing food and restoring nature can go hand in hand. Emma and her husband James are challenging conventional, high-input agriculture by putting nature back at the centre of every farming decision. It’s about community, collaboration and why more women are helping lead change in farming. Emma and AJ discuss soil biology, skylarks at dawn, blending wheat varieties, and the quiet revolution happening beneath our feet.  If you care about ultra-processed food, food security, climate impact or simply better bread, this episode will make you feel hopeful about the future of British farming. This series is sponsored by Fox and Bloom, a female-founded, women-led UK skincare brand creating 100% natural, waterless and plastic-free products designed to support healthy skin and the planet. Subscribe to Food Rebels so you don’t miss the rest of our Women Changing the World series.

This is the first episode in our special International Women’s Day series, Women Changing the World, sponsored by Fox and Bloom. On this week’s Food Rebels, AJ Sharp is joined by Mex Ibrahim, founder of Women in the Food Industry, an organisation championing equity, visibility and real opportunity for women across every corner of food and drink. From Michelin-star gatekeeping to boardroom representation, from professional kitchen culture to the confidence gap in funding and leadership, this is a powerful and honest conversation about what still needs to change and why it matters to all of us. Mex shares the moment that sparked the creation of Women in the Food Industry, inspired by her work with Asma Khan and a powerful quote about women supporting women.

What happens when a professional contemporary dancer gets fed up with "healthy" snacks that are actually just sugar-laden, ultra-processed disappointments? She starts a revolution in her own kitchen. In this episode of Food Rebels, AJ Sharp sits down with Claire Hindley, the powerhouse founder of Claire’s Amazeballs. Based in Marlow, Buckinghamshire, Claire is on a mission to prove that "convenient" doesn't have to mean "chemical." From hand-destoning Medjool dates to battling the 12-month shelf-life industry standard, Claire shares her journey of building an award-winning brand while juggling three kids, dance teaching, and Pilates instruction. Website: clairesamazeballs.com Instagram: @clairesamazeballs Discount Code: FOODREBELS  (for 15% OFF)

This week on Food Rebels, AJ Sharp interviews Alex Emmanuel-Jones, Commercial Director of The Black Farmer, to unpack the real story behind one of the UK’s most recognisable challenger brands. What started as Wilfred Emmanuel-Jones’ bold response to assumptions about who “belongs” in farming has grown into a nationally stocked brand found in Tesco, Sainsbury’s, Asda and Ocado, alongside urban farm shops in Brixton and White City. But this is more than a retail success story. It’s about representation. It’s about resilience. It’s about building a commercially successful food brand without compromising on values.

With Valentine’s Day just around the corner, AJ Sharp ditches the clichés and pulls together a Food Rebels gift guide that’s all about flavour, story and genuinely thoughtful food and drink. Joined by Claire Pope, editor of Taste Kent Magazine, AJ explores gifts that actually mean something, whether you’re buying for a partner, a friend, family, or yourself. The episode is packed with standout recommendations, including the wildly distinctive Tumble Down Gin from the Falkland Islands, with its savoury scurvy grass notes and incredible provenance, and Roebuck Estates Rosé de Noirs, a premium English sparkling wine that’s all about elegance and celebration. Things heat up with Ramsbury Hot Honey Vodka, tapping into the swicy trend, and the beautifully playful heart-shaped Tracklements Fresh Chilli Jam, perfect for cheese boards and beyond. There are clever, feel-good picks too, like the caffeine-controlled coffee gift set from True Start Coffee, ideal for flavour lovers who want better sleep, and surprisingly stylish kitchen pieces from Peugeot Saveurs, including adjustable salt and pepper mills and a heart-shaped baking dish. For chocolate lovers, AJ and Claire taste their way through Ort Dolce’s Dubai Pistachio Kunafa Chocolate, indulgent boxed chocolates from Lily O’Brien’s, and artisan caramel treats and letterbox-friendly bakes from Lottie Shaw’s. Finished off with a nostalgic nod to Swizzels Love Hearts, this episode is funny, warm and full of genuinely great ideas, celebrating independent brands, proper craftsmanship and the joy of giving something that feels personal. Perfect listening if you want your Valentine’s gifting to feel thoughtful, delicious and a bit more Food Rebels.  

In this episode of Food Rebels, AJ Sharp interviews Matt Harris, founder of Pickle Project, who shares his journey from racing car driver to food innovator. The conversation delves into the science of flavour, innovative techniques like ultrasound in pickling, and the challenges of launching a food product. Matt discusses his vision for the future of Pickle Project, emphasizing sustainability and the importance of quality ingredients. The episode highlights the growing trend of premiumization in food products and the impact of entrepreneurship in the food industry.

In this episode of Food Rebels, AJ Sharp speaks with Clara Latham, founder of Deeply Foods, about the critical importance of fibre in our diets and the alarming fibre gap affecting 96% of the population. Clara shares her journey in the food industry, the founding of Deeply Foods, and the innovative products designed to address gut health through fibre-rich nutrition. The conversation delves into the challenges of being a founder, the significance of taste in health products, and the future plans for Deeply Foods as they aim to educate consumers about the fibre crisis.

This week on Food Rebels, AJ Sharp is joined by Bruce McMichael a freelance food writer, community builder, and the mind behind The Lemon Grove, for a seriously zingy citrus exploration. From blood oranges with a tiny seasonal window to Amalfi lemons so fragrant they feel “more lemon than lemon”, Bruce makes the case for citrus as the unsung superstar ingredient, lifting flavours, balancing richness, and cutting through fat with that perfect hit of acidity. There’s a live tasting (sticky hands and all), plus ideas for using every part of the fruit, peel, pith, juice, in both savoury dishes and sweet bakes. Expect food history, microclimates, marmalade championships, and a fresh reminder to cook with curiosity… starting with what’s already in your fruit bowl.

This episode marks a significant milestone for Food Rebels as host AJ Sharp takes the mic for her first-ever solo show. Temporarily moving away from the traditional guest interview format, AJ creates a "No-BS" deep dive into the industry by answering real listener questions gathered from social media and industry peers. The show tackles the high-stakes world of "Big Food" versus "Independent Brands," addressing the "Trojan Horse" theory of brand acquisitions and the brutal reality of supermarket listings. AJ provides a masterclass in brand transparency, teaching listeners how to look past marketing buzzwords to find genuine value. From the mooted dark side of farm shops to the professional optimism, and occasional embellishments of founder stories, this episode pulls back the curtain on what it's really like to be a food founder. It is an essential listen.

In this episode of Food Rebels, AJ Sharp sits down with Charles Banks, partner and MD of The Food People, to navigate the shifting landscape of food and drink in 2026. Charles explains the "magic" of food trend prediction, how anthropologists and psychologists look beyond viral TikToks to identify deep cultural shifts. The conversation explores the rising "snacking culture" and the "Ultra-Processed Food (UPF) movement," which is forcing both consumers and industry to demand ingredient transparency. A major highlight is the discussion on GLP-1 (weight-loss medications) and how they are reshuffling the industry toward smaller, nutrient-dense portions and "maintenance diets." From the rise of functional, non-alcoholic drinks like Kombucha to the "Single Specialism" trend in restaurants (like the perfect bowl of Ramen), this episode reveals that in 2026, food is no longer just fuel, it is a primary expression of our identity.

In this special New Year’s Eve edition of Food Rebels, host AJ Sharp brings together a roundtable of industry experts to reflect on the seismic shifts of 2025 and predict what will be on our plates in 2026. This episode explores the rapid rise of the anti-UPF movement, the premiumization of the frozen aisle, and why gut health has become the "new gym membership." The Guest Panel: AJ Sharp (Host) is joined by Laurie Fermor (Freddie’s Farm), Mitch Lee (PACT'D & The Unfounders), Tessa Stuart (Shopper Stalker), Stephen Minall (Moving Food), and Vietnamese Chef Thuy Hoang. Key Topics: The conversation covers the UPF tipping point and why everyday families are now reading labels for emulsifiers. We discuss the rise of "Green Umami," fermented foods, and how mycelium-based products are supporting the gut microbiome. The panel also looks forward to 2026, predicting smaller but more nutrient-dense portions, the growth of functional non-alcoholic drinks with a "buzz," and the return to seasonal British-grown produce. Finally, we share our 2025 Food Rebel nominations, highlighting industry pioneers like Barney Mauleverer and Lauren O’Donnell.

Christmas Eve on Food Rebels: AJ is joined by olive oil sommelier Mazen Assaf, founder of The Olive Oil Guy, to talk festive traditions around the world, from Lebanon to London, and the stories behind truly exceptional olive oils. Mazen shares what Christmas looks like in Lebanon, how food brings different communities together, and guides AJ through a live olive oil tasting featuring Spanish, Italian and Greek varieties. Expect flavour notes, pairing ideas, and a deeper look at why olive oil is a craft, not a commodity. A cosy, foodie Christmas Eve episode full of warmth, culture and seriously good olive oil.

In this festive episode of Food Rebels: Getting Ready for Christmas, AJ Sharp is joined by Clare Pope to talk about one very important question: what should actually go in your Christmas shop? Together they build the dream pre-Christmas trolley, from flavour-boosting staples to effortless party food and seriously indulgent puddings. They start with Borough Broth – organic, B Corp bone broth that’s AJ’s secret weapon for rich, non-greasy gravy and collagen-packed cosy mugs of goodness. Hydration gets an upgrade too, with Solo still and sparkling water from the Usk Valley, perfect for guests who aren’t drinking – or anyone who needs something refreshing between the bubbles. For easy flavour wins, AJ and Clare taste their way through Herbamare’s herb sea salts, including a low-salt version and a slow-burn spicy blend that’s made for soups, broths and roast potatoes. They cover stress-saving midweek meals with HelloFresh, crowd-pleasing party food from Higgidy. Dessert lovers are in heaven with Simply Ice Cream – from Mince Pie and Christmas Pudding to cinnamon, stem ginger & marmalade and the legendary, three-star Great Taste Heavenly Honeycomb. Along with comforting spelt pasta from The Northern Pasta Company. Drinks-wise, there’s celebratory Bruno Paillard Champagne and party-ready Zonin Prosecco, everything you need for delicious, low-stress festive eating. If you’re wondering what to add to your online shop before the big day, this is your Christmas food shopping list in audio form.

In Thoughtful Foodie Gifts for a Clutter-Free Christmas, AJ Sharp and Clare Pope share festive gift ideas for food lovers who prefer treats over festive clutter. They explore the Steenbergs Arabian Spice Collection with its Odyssea pomegranate molasses, taste the Tuscan Amaro Santoni aperitivo, try the edible 3D Doodler for creative bakers, and discuss alcohol free options from Wednesday’s Domaine. They move on to wines from Symington Family Estates, including Altano from the Douro, and open an English sparkling wine from Hambledon Vineyard. There’s also the surprising Wild and Fruitful To Matcha Ketchup, indulgent hot chocolate and spreads from Islands Chocolate, and beautiful festive boxes from Fudge Kitchen. A fun, flavour-packed guide to thoughtful gifts from brilliant brands.

In this festive Food Rebels tasting special, AJ Sharp and Claire Pope dive into a gorgeous selection of stocking-filler ideas from brilliant independent food brands. The spotlight falls especially on Simply Ice Cream, who's much-loved angel-wing bowls and mugs are a firm favourite, and Fudge Kitchen, whose handmade festive fudge, gift crackers, sliders and outrageously moreish White Chocolate Snowballs are way too moreish! Alongside these two Kentish favourites, the episode also features discoveries from Steenbergs organic spices, Clawson Farms cheese truffles, New Forest Fruit Snacks, Islands Chocolate, Maldon Salt, and Fatso’s chunky, bold dark chocolate bars. Expect joyful tasting reactions, clever gift ideas, foodie tips and a heap of festive inspiration. Perfect for anyone hunting for stocking fillers that feel thoughtful, delicious and just a bit different.

In this episode of Food Rebels, AJ Sharp is joined by Richard Peake, Managing Director of Merchant Gourmet, to explore what authentic leadership looks like when you’re not the founder, and why that can be a superpower. From lentil tagines and quinoa “before it was cool” to ready-to-heat pouches that are actually good for you, Merchant Gourmet has quietly become a staple in cupboards across the UK. Under Richard’s leadership, the brand has doubled its revenue, launched a stream of innovative products, all while staying obsessively focused on taste, quality and minimally processed food.

This week, AJ Sharp interviews cook, writer and storyteller Amber Guinness, whose new book Winter in Tuscany celebrates the magic of Italy’s colder months. Amber shares why it's in winter that you can experience the true heart of Tuscan cooking, from porcini-rich forests to truffle-filled valleys and the comforting dishes that define the season. They explore how slowing down, cooking with intention and embracing the colder months can transform the way we live and eat. Warm, nourishing and full of flavour, this episode is a hug for anyone ready to rethink winter.

Inaccurate labels don’t taste so good anymore, it's time to start rewriting the language of food.  In this episode of Food Rebels, AJ Sharp chats with Egyptian food writer and culinary consultant Soha Darwish, whose cooking blends the rich influences of her Egyptian and Syrian heritage. From growing up in cosmopolitan Alexandria to discovering her culinary voice in London and Abu Dhabi, Soha shares how she swapped a career in mechanical engineering for a life in food. She talks about simplifying traditional recipes, hosting with heart, and why she’s challenging the label “Middle Eastern cuisine.” Expect stories of family kitchens, cultural identity, and the art of real, home-style cooking, plus a few laughs about the chaos of dinner parties and finding her self confidence. Follow Soha’s journey on Instagram @sohadarwish_food and join AJ Sharp as she celebrates the rebels reshaping how we eat, cook, and connect.

This week AJ Sharp meets Tina Faghihi-Hallam, the innovative co-founder of Flavour Bombs, the bold new brand reinventing how we recreate global flavours at home. After 12 years in tech, Tina swapped spreadsheets for saucepans and turned a lightbulb moment watching Inside the Factory into a food business making authentic global flavours simple, clean and waste-free.

This week, AJ Sharp has just returned from a study tour to Copenhagen led with sustainable food consultant Simon Wright. Together they discuss the wisdom of agreeing to optionally taste hospital and school food in another country. As well as how share how Denmark became a world leader in organic, plant-rich, and planet-friendly food systems, from school meals and hospitals serving fully organic menus, to chefs redefining flavour through “Green Umami” and food waste upcycling. Discover what happens when a nation truly trusts its government, values collaboration, and sees good food as everyone’s right, not a luxury for the wealthy. Could the UK learn from Denmark’s recipe for change?

This week AJ Sharp is joined by the brilliant Ravinder Bhogal, chef, writer, and founder of London’s acclaimed restaurant Jikoni. Born in Kenya and raised in the UK, Ravinder has built a career celebrating cooking without borders, a joyful fusion of cultures, memories, and maternal traditions. She opens up about her journey from home cook to restaurateur, the inspiration behind Jikoni’s deeply personal dishes, and why intuition and emotion matter just as much as skill in the kitchen. Together, they explore what it means to cook, and to live, between worlds.

This week, AJ Sharp is joined by Professor Charles Spence, the Oxford scientist changing how we think about taste. They explore how sound, colour, light and mood all shape our experience of food and drink, and how culture and nature influence what we find delicious. Expect sensory surprises, practical tips for dining better, and a whole new way of looking at what’s on your plate.

AJ is joined by a Food Rebels favourite, Suzy Pelta! Suzy is back to tell us about her developing journey into TV, sharing some behind the scenes info about manifesting her exciting new presenter role. Listeners receive a real palpable sense of female empowerment and how much can be achieved when women support each other, along with reflections on the power of manifestation to achieve your goals.

In this episode of Food Rebels, AJ Sharp and Eve Tudor discuss their favourite food products, falling down every available rabbit hole along the way! They explore themes of creativity, food preferences, and the impact of diet on health and hormones. They share personal anecdotes about their culinary journeys, including Eve's passion for coffee and AJ's obsession with Thomy mayonnaise! 

In this episode of Food Rebels, AJ Sharp interviews Huw Griffiths., the founder and CEO of Besmoke, a company specialising in innovative smoked ingredients. The conversation explores the origins of Besmoke, the primal connection humans have with smoke, and the scientific and artistic approaches to flavouring food with smoke. Hugh discusses the techniques used to infuse smoke into various ingredients, the importance of reclaiming natural smoke flavours, and the advancements made in making smoke safer for consumption. The episode also touches on the challenges and opportunities facing Besmoke as they work with global food manufacturers to replace artificial smoke flavorings with natural alternatives.

Join us in this week's episode as Charlotte Miller, founder of Caroboo, shares her inspiring journey of revolutionising chocolate! She delves into the challenges of balancing parenting and entrepreneurship while creating healthier treats for families. Discover the story behind Caroboo's unique products and learn about their innovative approach to marketing. Tune in to hear about the mission to transform children's snacking options and revolutionize the confectionery industry. Don't miss out on this insightful discussion on improving nutrition in our food choices!

In this episode of Food Rebels, AJ Sharp is joined by Thuy Hoang, quarter-finalist of MasterChef 2023 and one of the UK’s stars in Vietnamese cuisine. Born in Saigon and arriving in the UK as a child refugee, Thuy shares her remarkable personal story and how food became a way for her family to preserve their culture and identity. AJ and Thuy dive into her MasterChef experience, the lessons she took from the competition, and her mission to showcase the vibrancy and distinctiveness of Vietnamese food in the UK. From cooking on festival stages alongside celebrity chefs to publishing restaurant reviews in Time Out, Thuy has quickly become a powerful voice for Vietnamese food and culture. Listeners will hear about her favourite Vietnamese-inspired recipes, the misconceptions she’s keen to challenge, and what exciting projects lie ahead. This is a conversation about resilience, heritage, and how food can tell the most powerful stories of all.

For this very special milestone, we’re celebrating with a hand-picked collection of the best moments from some of our most unforgettable guests. You’ll hear Heston Blumenthal on breaking the rules of flavour and perception, Jay Rayner on the art (and mischief) of food criticism, Gok Wan on the joy of sharing food and culture, Dominique Woolf on building a food brand with heart, and Craig Sams on pioneering organic, sustainable food long before it was mainstream. This episode is a love letter to the past 100 shows – and a taste of the food revolutions still to come. Join us as we look back, laugh loud, and look ahead to the future of food rebellion.

In this episode of Food Rebels, host AJ Sharp welcomes back Dhruv Baker to discuss the exciting developments in his career, including the merger of Tempus Foods with Rare Pasture. They delve into the principles of regenerative farming, the importance of soil health, and how livestock can be integrated into sustainable farming practices. Dhruv shares insights on identifying quality charcuterie, the shift towards natural foods, and his summer culinary adventures. The conversation also touches on the future of food, emphasizing the need for trust in food production and the innovative uses of charcuterie in everyday cooking.

Join us on Food Rebels as we explore the fascinating career of Philippa Davis, a private chef, food writer, and TV presenter. From her roots on a Dorset farm to cooking for elite clients worldwide, Philippa shares her unique experiences, the art of private cheffing, and her passion for sustainable food practices. Discover her journey through London's top kitchens, her adventures in global markets, and the stories behind her culinary creations.

This week AJ is joined by Hannah Brown, the mastermind behind Peat’d. We hear how she transformed her whisky industry expertise into a line of mouth-watering peat-smoked tomato sauces! Find out how Hannah turns obstacles into opportunities for innovation, and get a sneak peek at what’s next for the brand.

In this powerful episode of Food Rebels, AJ Sharp sits down with Samantha Beeny, a PR and marketing pro in the food world, to explore her firsthand experience with GLP-1 medication (specifically Monjaro). Originally drawn to the drug while researching food trends and seeking relief for endometriosis, Sam shares what it was really like. From dramatic weight loss and the strange absence of hunger to unexpected side effects like fatigue and emotional flatness. This isn’t just a story about weight loss. It’s a candid look at navigating misinformation, public pressure, and personal health decisions in a world obsessed with quick fixes and, of course, the food she was eating (or not eating). Whether you're curious or sceptical, this is a must-listen for anyone wanting to understand the real-life impact of GLP-1s.

In this special live episode of Food Rebels, recorded at Bread & Jam, the UK’s ultimate festival for food and drink challenger brands, AJ Sharp catches up with a stellar lineup of food industry disruptors. Guests include Joe Woolf (Home Cooks), Milly Bagot (By Ruby), Mitch Lee (PACT), Rikki Tooley (Easton Chilli), Katie Truss (Fabulous Food Finds), and Charlotte Pike (chef, author & judge). From bold new trends to surprising insights and must-watch brands, this episode is packed with inspiration and insider knowledge. If you care about the future of food, you’ll want to hear every minute.

🎙️ On this week’s episode of Food Rebels, AJ is joined by Clare Pope, editor of Taste Kent, and food and drink marketing expert Sam Beeny for a wine-filled adventure through the stunning Wayfarer Wines vineyard in Kent, recorded live from their tasting room on a balmy summer’s evening. 🍇✨ They sit down with Karen Ashford, co-founder of Wayfarer Wines, to uncover how a retirement dream turned into one of Kent’s most exciting still wine producers, and why they’ve chosen to rebel against the UK’s sparkling-dominated wine scene. Karen shares how the family’s love of still wines led them to plant specific clones, the importance of chalk versus clay soils, and why Wayfarer is proudly committed to doing things their own way. From crafting award-winning Bacchus and Pinot Gris to designing wine labels that feature the family dogs and even making luxury candles from recycled bottles, every detail tells a story. 🐾🕯️ There’s wine talk (lots), a very content baby Orla, a touching tribute to a family friend, and a serious sense of place. It’s an ode to slow growth, storytelling, and sipping something delicious with the people you love. This one will make you want to book a vineyard visit or at least open a bottle. 🍷

On this week’s episode of Food Rebels, AJ is joined by Ed Ayton, who leads sustainability and ethics at Abel & Cole, the organic pioneers shaking up how we grow, sell and deliver food in the UK. Ed shares how a direct challenge at the UK River Summit led to one of the boldest moves in the company’s history: dropping open-net farmed salmon. He explains why they made the change, how they brought customers with them, and what real leadership in food sustainability looks like. They also talk about regenerative farming, the fight against greenwashing, and how transparency and nuance are key to driving change from the inside. And yes, there is also a story involving a 12-foot python in South London.

What are ultra-processed foods really doing to our health, our kids and our food culture? In this powerful episode of Food Rebels, AJ Sharp sits down with Dr. Dolly van Tulleken to unpack the rise of UPFs and the complex mix of politics, marketing and industry influence that keeps them on our plates. Dolly shares her journey into food policy, reveals how government decisions are shaped behind closed doors and challenges the cultural norms that disconnect us from real food. From school meals to supermarket shelves, this episode exposes how the system works and what needs to change.  

In this episode, AJ is joined by Samuel Goldsmith, senior food editor at BBC Good Food, voice of the Good Food podcast and author of The Frozen Pea Cookbook. Sam reveals what life’s really like behind the scenes at the UK’s biggest food brand, why frozen peas deserve more respect and how simple, comforting food can transform your confidence in the kitchen. Expect honest conversation about home cooking, food culture, the rise of pure ingredients and why we should all stop being so hard on ourselves. It’s feel-good food chat with plenty of laughs and lots to take away.

In this episode of Food Rebels, host AJ Sharp interviews Luke Hemsley, founder of Wednesday's Domain, a company dedicated to creating high-quality alcohol-free wine alternatives. Luke shares his journey from a background in commodity trading to the world of food and drink entrepreneurship, highlighting the challenges and innovations in the alcohol-free wine market. The conversation delves into the unique production methods of Wednesday's Domain, the tasting experience of their products, and the growing consumer interest in non-alcoholic beverages. Luke also discusses the brand's philosophy, entrepreneurial insights, and future plans for expansion.

In this sizzling episode of Food Rebels, host AJ Sharp fires up the mic with Sam and Shauna, the trailblazing women behind the Hang Fire Cookbook and champions of British barbecue. Get ready for an epic ride as they share how a bold leap from London led them straight into the smoky heart of American BBQ culture. Expect tales of meeting Dolly Parton, geeking out over the science of meat, and uncovering what truly makes food soulful. From sticky ribs to sustainability, they dish out wisdom on slow and low cooking, why women are finally getting their due in the BBQ scene, and how outdoor cooking in the UK is undergoing a delicious revolution. Whether you’re a die-hard pitmaster or just here for the sauce, this episode serves up stories, skills, and seriously juicy conversation.

AJ Sharp is joined by returning favourite Georgie Parsons for a deliciously meandering conversation covering everything from fine dining in South Africa to the curious impact of weight loss drugs on our love of food. Expect tales of tasting sessions at the Great Taste Awards, blueberry jam disasters, elderflower cordial plans gone rogue, and a surprisingly heated debate about kids and non-alcoholic beer. It’s foodie chat at its most fun, with a dash of chaos and a spoonful of citric acid.

In this episode, AJ Sharp is joined by the incredible Maria Bradford – chef, cookbook author, and founder of Shwen Shwen, the newly opened Sierra Leonean restaurant in Sevenoaks. Maria shares her journey from growing up in Freetown to becoming one of the UK’s most exciting voices in food. Together, they dive into the flavours of West Africa, the cultural significance of ingredients like sustainable palm oil, and the power of fusion cooking using Kentish produce. Maria talks candidly about representation in the food industry, her cookbook Sweet Salone, and why West African cuisine is so much more than just heat – it's about umami, balance, and deep-rooted tradition. If you love food with a story, this one’s for you.