Inaccurate labels don’t taste so good anymore, it’s time to start rewriting the language of food.

This episode dives into the power of food to connect generations, evoke memory and celebrate diversity.

Gastro Diplomacy & Green Umami: Inside Denmark’s Sustainable Food Revolution

Is food the bridge that connects who we are with where we come from?

Professor Charles Spence joins AJ to reveal how sound, colour and mood change the way we taste.

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.

AJ meets a Charlotte Miller who is on an inspiring journey to revolutionise chocolate

AJ Sharp is joined by Thuy Hoang, quarter-finalist of MasterChef 2023 and one of the UK’s stars in Vietnamese cuisine.

Celebrating 100 episodes of Food Rebels!

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.

From a Dorset farm to cooking for elite clients worldwide, Philippa Davis shares her story so far...

What does whisky and tomato sauce have in common?

In this powerful episode of Food Rebels, AJ Sharp sits down with Samantha Beeny, a PR and marketing pro in the food world, to explore her firsthand experience with GLP-1 medication (specifically Monjaro).Originally drawn to the drug while researching food trends and seeking relief for endometriosis, Sam shares what it was really like. From dramatic weight loss and the strange absence of hunger to unexpected side effects like fatigue and emotional flatness.This isn’t just a story about weight loss. It’s a candid look at navigating misinformation, public pressure, and personal health decisions in a world obsessed with quick fixes and, of course, the food she was eating (or not eating).Whether you're curious or sceptical, this is a must-listen for anyone wanting to understand the real-life impact of GLP-1s.

In this special live episode of Food Rebels, recorded at Bread & Jam, the UK’s ultimate festival for food and drink challenger brands, AJ Sharp catches up with a stellar lineup of food industry disruptors. Guests include Joe Woolf (Home Cooks), Milly Bagot (By Ruby), Mitch Lee (PACT), Rikki Tooley (Easton Chilli), Katie Truss (Fabulous Food Finds), and Charlotte Pike (chef, author & judge). From bold new trends to surprising insights and must-watch brands, this episode is packed with inspiration and insider knowledge. If you care about the future of food, you’ll want to hear every minute.

🎙️ On this week’s episode of Food Rebels, AJ is joined by Clare Pope, editor of Taste Kent, and food and drink marketing expert Sam Beeny for a wine-filled adventure through the stunning Wayfarer Wines vineyard in Kent, recorded live from their tasting room on a balmy summer’s evening. 🍇✨ They sit down with Karen Ashford, co-founder of Wayfarer Wines, to uncover how a retirement dream turned into one of Kent’s most exciting still wine producers, and why they’ve chosen to rebel against the UK’s sparkling-dominated wine scene. Karen shares how the family’s love of still wines led them to plant specific clones, the importance of chalk versus clay soils, and why Wayfarer is proudly committed to doing things their own way. From crafting award-winning Bacchus and Pinot Gris to designing wine labels that feature the family dogs and even making luxury candles from recycled bottles, every detail tells a story. 🐾🕯️ There’s wine talk (lots), a very content baby Orla, a touching tribute to a family friend, and a serious sense of place. It’s an ode to slow growth, storytelling, and sipping something delicious with the people you love. This one will make you want to book a vineyard visit or at least open a bottle. 🍷

On this week’s episode of Food Rebels, AJ is joined by Ed Ayton, who leads sustainability and ethics at Abel & Cole, the organic pioneers shaking up how we grow, sell and deliver food in the UK. Ed shares how a direct challenge at the UK River Summit led to one of the boldest moves in the company’s history: dropping open-net farmed salmon. He explains why they made the change, how they brought customers with them, and what real leadership in food sustainability looks like. They also talk about regenerative farming, the fight against greenwashing, and how transparency and nuance are key to driving change from the inside. And yes, there is also a story involving a 12-foot python in South London.

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.  

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.