Food Rebels

Chic Chic Hooray!

Hummus-t be love in the studio this week as AJ Sharp and guest co-host Georgie Parsons meet snacking entrepreneurs, Hannah from ChicP and Chester from RAISE snacks.
 
Hannah, Founder of ChicP, transformed her passion for reducing food waste into a booming business as she used her cheffy skills to turn leftover vegetables into a delicious range of hummuses. And Chester who uplevelled the nation’s snack-game when he created RAISE snacks based on his mother’s own homemade granola recipe.
 
Are you ready to rebel in your snack choices? Hear how it’s time to ditch the bland and try something truly revolutionary.
 

Savoury Eats & Sweet Treats

AJ and guest presenter Dhruv Baker meet vegan chef Abi Franklin, recently returned from 6 years in Shanghai, creating delicious dishes, which get a big thumbs up from our hosts.
 
Based in Bethnal Green, London, Abi's delicious food to order is available through Deliveroo.
 
Also in the studio is Iain from Zingiberi Bakery. Originally an Academic Lawyer, teaching police law, Iain turned his hand to creating award-winning cookies and crackers following a cycling accident. Zingiberi's products have won no less than 25 Great Taste awards! Tune in to find out what Iain attributes the 'winning factor' to.

Pairing Perfection

Pairing cheese with wine or even whisky is something of an art. Jessica Summer, an expert in cheese and wine gives AJ and guest presenter Dhruv Baker a quick lesson in the best ways to enjoy the combinations.
 
Katie from RAER crafted by family-run Jackton Distillery in Scotland is also on hand to sample their delicious whiskies and vodka. AJ and Dhruv are particularly taken with RAER's 'Something Blue' gin which magically changes colour from blue to pink when you add your tonic or lemonade mixer.
 
Its a lip-smackingly delicious episode with sampling galore that will have you reaching for the cheeseboard and the drinks cabinet!

Gut Matters

This week we turn the spotlight on gut health and how it can impact everything from our immunity to our mental health. Guest presenter Dhruv joins AJ as they discuss how one change to your diet is a step in the right direction but not the only action needed to improve your health.
 
They talk to expert Steven Van Middelem, who has worked for years developing his living soda Fhirst, the first to have healthy bacteria survive the manufacturing process and reach consumer guts alive.

(Half a Century of) Cutting the Mustard

What happens when the rebel grows up? AJ is joined by guest presenter Dhruv Baker and they get under the skin of Britain's best-loved condiment brand Tracklements. Founder Guy Tullburg tells us the story behind the brand: how authenticity, pride in their work, and their products, and never compromising on quality have remained the backbone of the business over the years.
 
AJ and Dhruv are salivating at the thought of Guy's take on 'British Tapas': a spread of thick-cut ham, pork pies, scotch eggs, and of course the condiments adding that extra layer of flavour.

The Oat Show

Would you eat a snack bar which was sold without a wrapper? We discover a real food rebel in Kieran Stanbridge from One Good Thing in a concept he described as "a bit Marmite".
 
Also joining us in the studio is Iva Danchova from Great Taste 3-star award winning Oat Avenue, who has broken the mould by creating a spreadable granola.

Too Cool for Gluten

We find out if AJ is at good at tasting as we all hope she is, as Georgie sets up a surprise tasting of popular food items and their gluten free counterparts. Will AJ be up to test?
 
Also, joining AJ and Georgie in the studio is Jess Howe and Vanni Cataldi from ZENB, a gluten free pasta and cracker company, who talk about the future of gluten free.
 
ZENB are also offering our listeners 20% OFF their online orders via zenb.co.uk with the code FOODREBELS.

It's all Cricket

Have you ever eaten insects before? No? Well, AJ's not too sure about the idea of this either, but will Clare Best from Saved be able to convince her to give them a try?
Georgie takes it one step further with NutriBug's battered worms and dusted crickets are on the menu this week. But is this really the future of food?