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.