Food Rebels

Food Fight

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.
 

Peas, Please

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.

AF Wine, Done Right

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.

Hang Fire Rebels

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.

Tastes and Taboo

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.

Food Made Fancy

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.

Misfits and Rebels

What makes a misfit or a rebel, and is everyone just fed up with the status quo in the food industry? 
Join us for a very special live recording of the Food Rebels Podcast – from the iconic Fortnum & Mason! In this lively episode, the panel explore what it really means to be a challenger brand: those bold businesses shaking things up in food and drink with purpose and passion.
Leading the conversation is AJ Sharp, experienced radio presenter, food expert, entrepreneur, broadcaster, and food awards judge, alongside guests Ivo Devereux from Sapling Spirits, a B Corp committed to reforestation, waste reduction, and sustainable packaging. We’re also joined by Laurie Fermor from Freddie’s Farm, a brand creating healthy, fruit and veg-based snacks for kids, and Liz Darran, Chief Brand and Creative Officer at Fortnum & Mason, who shares insights on how even heritage brands can evolve to stay relevant.
Together, the panel digs into the power of storytelling, the importance of sustainability, and how to educate consumers without preaching. From food policy changes to the role of taste and health in product development, this episode is packed with fresh thinking on how the food industry can move towards a cleaner, more transparent future, without losing the joy of eating.

Raising Rebels

In this episode, AJ Sharp gets stuck into a proper foodie chat with Louisa Mitchell, founder of Wildly Tasty, on why our little rebels deserve flavours that tickle their tastebuds. Forget beige fish fingers and hidden veg, this is a conversation for parents who believe kids deserve bold, honest, and wildly delicious food from day one.
Louisa shares the story behind Wildly Tasty, her plant-based kids’ food brand that’s challenging the norms of what children are “supposed” to eat. From the unsung power of pulses to getting toddlers on board with spice and texture, she explains how flavour and nutrition can go hand in hand — without compromise.
They also dive into the Kids Food and Drink Collective, a new movement pushing for healthier, tastier options for children everywhere. This week is all about parenting with purpose, trusting children’s palates, and feeding the future, one rebel mouthful at a time.