Take a look at the producers, businesses and entrepreneurs featured on the FoodTalk radio show, a podcast released every Thursday showcasing the best and brightest of Britain's artisan food industry. Click here to listen to any of the podcasts.

FoodTalk

17 features

Garcon Wines: bottles through the letterbox
Garçon Wines: bottles through the letterbox
Garçon Wines: bottles through the letterbox
by Ollie Lloyd
18 October 2018
Ollie Lloyd talks to Santiago Navarro of Garçon Wines to see how he is reinventing the wine bottle to become easier to transport and more environmentally friendly.
What A Melon: the UK’s most high-tech drink
What A Melon: the UK’s most high-tech drink
What A Melon: the UK’s most high-tech drink
by Ollie Lloyd
04 October 2018
Ollie Lloyd discovers how this small soft drink brand is utilising social media and blockchain technology to stand out from the crowd and offer full transparency in how it’s made.
Seaweed and Co: the future’s unlikely superfood
Seaweed and Co: the future’s unlikely superfood
Seaweed and Co: the future’s unlikely superfood
by Ollie Lloyd
27 September 2018
Oliver Lloyd talks to Craig Rose of Seaweed and Co to find out how seaweed holds the answers to questions about health, nutrition and taste.
Rubies in the Rubble: making preserves from wasted produce
Rubies in the Rubble: making preserves from wasted...
Rubies in the Rubble: making preserves from wasted produce
by Ollie Lloyd
23 August 2018
Ollie Lloyd talks to Alicia Lawson about Rubies in the Rubble – a producer which takes surplus or unwanted fruits and vegetables and turns them into award-winning dips, sauces and chutneys.
Renegade Monk: the UK’s hybrid cheese
Renegade Monk: the UK’s hybrid cheese
Renegade Monk: the UK’s hybrid cheese
by Ollie Lloyd
16 August 2018
This soft, washed-rind, slightly blue cheese is unlike anything else made in the UK, with a seriously pungent smell – and cheese-lovers can’t get enough of it. Ollie Lloyd talks to producer Penelope Nagle to discover more about its origins.
Sweet dreams: the food brands ditching unnecessary sugars
Sweet dreams: the food brands ditching unnecessary...
Sweet dreams: the food brands ditching unnecessary sugars
by Ollie Lloyd
10 August 2018
Ollie Lloyd talks to Elizabeth Jones of Real Good Ketchup and Joseph Kelly of Cool Cold Brew to see how they are taking on the big brands but without the need for sugar.
The challenges of food waste in the catering industry
The challenges of food waste in the catering indus...
The challenges of food waste in the catering industry
by Ollie Lloyd
02 August 2018
Food waste is a constant concern both at home and in restaurant kitchens. Ollie Lloyd talks to Tom Mansel of Lean Path to see how his company helps chefs cut down on what goes in the bin.
Global cooking: how specialist ingredients became a British staple
Global cooking: how specialist ingredients became ...
Global cooking: how specialist ingredients became a British staple
by Ollie Lloyd
31 July 2018
The UK’s love affair with worldly flavours (particularly Asian) has boomed in recent years, as our knowledge of international ingredients and cuisines constantly grows. Ollie Lloyd takes a look at how Britain is embracing more authentic products and a widening range of cuisines.
Pack it in: how waste awareness is driving big change in food packaging
Pack it in: how waste awareness is driving big cha...
Pack it in: how waste awareness is driving big change in food packaging
by Ollie Lloyd
26 July 2018
With more and more of us starting to reject things like plastic straws, the spotlight is shining on food packaging like never before. Ollie Lloyd talks to Adam Peyt of CornWare to learn more about eco-friendly alternatives to plastic.
Moving Mountains: a plant-based burger for the future
Moving Mountains: a plant-based burger for the fut...
Moving Mountains: a plant-based burger for the future
by Great British Chefs
19 July 2018
With vegan and flexitarian eating showing no signs of slowing down, Moving Mountains has created a burger made entirely from plants that looks just like the real thing. We took it to chef Chantelle Nicholson to see what she thought of this very futuristic food.
The ice age: unpicking the rise of ‘premium’ frozen food
The ice age: unpicking the rise of ‘premium’ froze...
The ice age: unpicking the rise of ‘premium’ frozen food
by Ollie Lloyd
12 July 2018
With frozen food beginning to shed its unfavourable reputation, businesses are starting to tap into our demand for quality ingredients whilst offering a convenient, easy solution for feeding families in minutes. Ollie Lloyd talks to Jo Devenish, founder of Gourmade, to find out more.
Growing Underground: farming of the future rooted in history
Growing Underground: farming of the future rooted ...
Growing Underground: farming of the future rooted in history
by Ollie Lloyd
04 July 2018
Below the hustle and bustle of London, one urban farm is growing fresh herbs and salads in a converted air raid shelter – and hoping to change the face of farming as we know it.
Primal Pantry: the small brand taking on big confectionery
Primal Pantry: the small brand taking on big confe...
Primal Pantry: the small brand taking on big confectionery
by Ollie Lloyd
04 July 2018
With our appetite for healthier options when snacking showing no signs of slowing down, Ollie Lloyd talks to Suzie Walker, founder of The Primal Pantry, to find out how she sets herself apart in an increasingly saturated market.
That’s the spirit! The rise of artisan rum
That’s the spirit! The rise of artisan rum
That’s the spirit! The rise of artisan rum
by Great British Chefs
20 April 2018
With new bottles of gin appearing on shop shelves every week, discerning drinkers are starting to take notice of other tipples being given an artisan makeover. We talk to Katherine Jenner of Burning Barn Rum to find out why 2018 could be a rum year indeed, and take a look at the best bottles made in the UK.
The Foraging Fox: making beetroot beautiful again
The Foraging Fox: making beetroot beautiful again
The Foraging Fox: making beetroot beautiful again
by Great British Chefs
05 October 2017
A glut of beetroot led to Frankie Fox creating a delicious condiment that now lines the shelves of shops up and down the country. We find out more about her beetroot ketchups.
Dash Water: turning wonky veg into wonky water
Dash Water: turning wonky veg into wonky water
Dash Water: turning wonky veg into wonky water
by Great British Chefs
15 August 2017
After years spent working in the soft drinks industry, Alex Wright and Jack Scott decided to use their knowledge to create something that was both healthy and tackled the issue of food waste. We caught up with them to find out more.
10 essential Spanish ingredients
10 essential Spanish ingredients
10 essential Spanish ingredients
by Monika Linton
23 June 2017
Monika Linton, the founder of Brindisa Spanish Foods, shares her ten must-have ingredients and foods for anyone looking to explore the flavours of Spain.