Food Rebels

Watt’s Cooking

In this episode of Food Rebels, AJ meets chef and author of Watt's Cooking, Jon Watts, and finds out how discovering a passion for food and cooking, while serving time as a young offender transformed his life.
 
Jon takes AJ through his remarkable journey of culinary redemption from completing his Duke of Edinburgh award scheme while in custody; to his first job in Jamie's Italian; to setting up his own food truck to show people how good a well-made falafel can really taste!
 
And that's not all. Following a stint as a chef for the X-Factor production crew, he got the opportunity to write his own cookbook, which ALMOST put him off cooking for life!
 
A truly engaging and inspiring episode with some fascinating stories!

Drink Bamboo for a New You

In this episode of Food Rebels, our host AJ is joined by Guillaume Poncet, founder of Juno Bamboo Water. Guillaume worked in Asia in the finance sector and was inspired to create Juno Bamboo water by the many Japanese medicinal shops that included bamboo in different remedies.
 
AJ discovers that bamboo is packed with vitamins and minerals and provides many rejuvenating health benefits. The brand is looking to expand into health-orientated retailers in the UK market and has been well received so far with plans to launch a new flavour in Spring 2024.
 
Exclusive offer for Food Rebels listeners! Claim 20% OFF an online order of Juno Bamboo Water, plus FREE DELIVERY by visiting bamboo-water.com and entering the code REBELS20 at the checkout.

The Art of Baking

In this episode of Food Rebels, we're joined by Luke Underdown from Garage Coffee and Kate Ampomah from Eat and Mess. Both share their commitment to the concept of eating seasonally and understanding the nuanced qualities within each type of food.
 
Our guest presenter, Dhruv Baker, underscores the delicate balance of art and science in baking, as he explores the intricacies of their culinary philosophies. AJ and Kate from Eat and Mess highlight the unwavering principle of never compromising on ingredient quality, a testament to their dedication to exceptional flavours.
 
But that's not all; AJ takes a moment to acknowledge the unique journey of Kate, a busy mum of three with an 8-week-old baby, and Luke, who is very soon to be a father. As early risers, they share the camaraderie of sleepless nights, cementing their shared passion for food and their journey through parenthood.

Packing a Flavour Punch

In this episode of Food Rebels, AJ is joined again by Dhruv Baker, on a flavour odyssey with two rebels from Ujamaa Spice and SuperPlant, two extraordinary purveyors of flavour that packs a punch. Ujamaa Spice takes the spotlight with their real spices, each with a unique single origin, offering a sensory journey where aromas and flavours vary from one batch to the next.
SuperPlant, on the other hand, is making waves with their delectable vegan bouillon powders, redefining the way we enjoy savoury delights. They've also introduced a healthier gourmet twist to the classic convenience food with their posh Pot Noodle. 
Sparks of creativity fly as Dhruv's imagination runs wild with dessert ideas inspired by Ujamaa's spices, while AJ is captivated by the rich and diverse flavours of SuperPlant's products. Join us, as we unravel their delicious journeys.

Smokin’ Rebels

Get ready to be inspired to think differently about your food and its journey to your plate. AJ is joined by guest presenter and founder of Tempus Foods Dhruv Baker and guests, Icaopo and Vincenzo, from Smokin' Brothers. They talk all things smoked fish and cured meats. We learn about Vincenzo's unwavering determination to source only the best salmon and how they utilise all of the fish to make the most mouth-watering flavours.
 
Both Dhruv and the Smokin' Brothers are championing the ethos of being a food rebel: They push boundaries, challenge suppliers, and advocate for a deeper understanding of food origins. This episode is a deep dive into the world of cured and smoked meats, showcasing the meticulous techniques they employ to create exceptional culinary delights.

The Original Food Rebel

Craig Sams, the original Food Rebel, has a wealth of tales to share, and we faced the impossible task of condensing them into a captivating 30-minute episode.
 
As we reach the 30th anniversary of the FairTrade mark, Craig reflects on the groundbreaking moment when Green & Black's chocolate became the very first to earn this prestigious designation, marking a pivotal milestone in the world of fair and ethical trade.
 
But it doesn't stop there. Craig's adventures take us across the globe for his ever-evolving business ventures. He delves into the fascinating narrative of Gusto, a drink he crafted back in 1987, which evolved into a thriving business, creating waves in Holland and Amsterdam's coffee shops.
 
Join our host, AJ Sharp, and guest presenter and former MasterChef winner Dhruv Baker as they listen in awe to Craig's tales of resilience, innovation, and an unwavering commitment to doing things differently.

Designing Vinegar 2.0

What does design, jam and vinegar have in common? On this episode, we meet Labaika Ashiru the new owner of Womersley Foods, and hear about his journey from corporate designer to owning a 40 year old business making Great Taste award-winning, artisan fruit and herb vinegars and jams.
Host AJ Sharp and guest presenter Rebecca Woollard are really excited by all the different recipes they could include the vinegars and jams in, with AJ thinking about the cocktail possibilities!

How to Milk a Pea

No really, how can you actually milk a pea? On this week’s episode of Food Rebels, AJ Sharp and Rebecca Woollard ask how can you milk a pea? They chat with the co-founders of The Good Pea Co., Suhani Bhudia and Nikki Garg who share the story of their journey from mums to entrepreneurs. And we hear their plans for revolutionising the alternative milk industry with an allergen safe, high protein drink.