We had our full quota of presenters again this week, as Ollie Lloyd from Great British Chefs returned to the studio – alongside Guy Routledge and Sue Nelson – armed with stories about his tortoise, Flash. Yes, this happened.
We’d rather let you listen to the podcast than explain the link between Flash and water, but it worked nicely. Jack Scott and Alex Wright are the collective brainpower behind Dash Water – they explain how they turn wonky fruit into refreshing sparkling water.
From water with a dash of goodness to angels with a lot of cookies – Harry was recently at the Allergy & Freefrom Show and heard from Karen Capetta. Her company, Angels & Cookies, was proving so popular that they were running out of samples.
Our first two guests had proved to be a big hit – so maybe they should consider applying for The FoodTalk Awards next year. Our last guest would have sold it to them. Ritam Gandhi from Studio Graphene told how they scoped the Gold Award in our Smart Kitchen category with their Hawk Safety technology. Make sure you press play and find out what won over our judges.
Tom Hunt Eco-chef
Toby Co-Founder of All things Butter
Robert Thompson MBE
Orlando Murrin - from magazines to hotels and murder mysteries
Ben Davies - Founder of VYPR on research that works
Elin Roberts - making nature better with Tempeh
Charlie Bighams - creating a beacon food brand
Veganuary -aiming for a kinder, greener planet
Dr Morgaine Gaye - Food Futurologist
Pete Russell, from Ooooby, on shaking up local farming
Rupert Pick - Co-Founder of Hot Pickle, a leading experiential marketing agency
Graze - a wonderful teenager that is maturing rapidly
Marcus Wareing and Tales from a Kitchen Garden
TALKING FERMENTATION DOWN AT PETER’S YARD
SCOTTISH WHISKY VERSUS THE ENGLISH STUFF
A PINT OF THE BLACK STUFF
Making Caviar Sustainable
The Dessert Show
The Potato Show
Fruity Heritage
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